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 33
... removed, and the paste needs to be mixed with a little hot water to soften. Strain before using. Tamarind adds a tart flavor and a caramel-like color to soups and stir-fries as well as some barbecue dishes. EQUIPMENT, UTENSILS, AND ...
... remove from the heat and carefully add the very hot water to the pan . The water will sizzle and hiss ― take care not to burn yourself . Return the pan to the heat and cook until all the sugar is dis- solved . Cool and use as called for ...
... remove from the refrigerator at least 30 minutes before cooking . ) 2 Soak the wooden skewers in hot water for at least 30 minutes to prevent burning . Preheat a charcoal or gas grill to medium high . Thread 1-2 pieces of the beef on ...
... remove the stems and chop finely . 3 Clean the squid , and if there are any tentacles , chop them finely and add them to the filling . 4 Mix together the pork , mushrooms , lemongrass , fish sauce , lime juice , scallions , pepper ...
... remove the meat . Scrape out the shells , wash , and reserve . 2 Place the water , ginger , and 1 teaspoon salt in a bowl . Add the clams , mix well , and soak for 15 min- utes . Drain and rinse with cold water . Remove the ginger and ...
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 |