Culinary VietnamGibbs Smith, 1.9.2009 - 224 sivua With the help of the chef and author of Culinary Mexico, explore the tantalizing blend of the fresh, bright, sweet, and hot flavors of Vietnam. |
Kirjan sisältä
Tulokset 1 - 5 kokonaismäärästä 26
... ounce capacity or larger) that can hold the entire serving. A deeper style is preferred, as it makes it easier to get at the noodles with chopsticks without making a mess. sPooNs Teaspoons are used for stirring beverages like coffee and ...
... ounces ) unsweetened coconut milk Dash of salt 3 tablespoons roasted and chopped peanuts 1-2 tablespoons Chile - Garlic - Oil Table Condiment ( page 44 ) or mashed fresh red serrano or Thai chiles MAKES ABOUT 13/4 CUPS THIS IS A sauce ...
... foreign cuisine. Vietnamese cooking has a whole array of these, but the truth is, a good number of authentic dishes may be produced with only a few essentials. STUFFED SQUID [ MUC NHOI THIT 2 ounces cellophane noodles.
Daniel Hoyer. STUFFED SQUID [ MUC NHOI THIT 2 ounces cellophane noodles ( bean thread ) 3/4 ounce dried tree ear or other Chinese mushrooms ( the amount should loosely fill a 34 - cup measure ) 12 squid , approximately 4-6 inches long 1 ...
... ounce pork fatback or bacon , chopped 1/2 ounce dry tree ear mushrooms , rehydrated in very hot water , stems removed ... ounces peeled small shrimp 1 tablespoon fish sauce 1 egg , separated 1-2 tablespoons vegetable oil 1/4 teaspoon ...
Sisältö
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48 | |
03 Vietnam Salads 066089pdf | 66 |
04 Vietnam Soups 090113pdf | 90 |
05 Vietnam Beef 114131pdf | 114 |
06 Vietnam Pork 132149pdf | 132 |
07 Vietnam Poultry 150169pdf | 150 |
08 Vietnam Seafood 170191pdf | 170 |
09 Vietnam Rice Banh 192203pdf | 192 |
10 Vietnam Vegetable 204217pdf | 204 |
11 Vietnam Back 218224pdf | 218 |