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 6 - 10 kokonaismäärästä 30
... Asian and Latin American markets. TaMariND PasTe [ Me ] Tamarind paste is the sticky material from the tamarind pod that holds the seed in place. The seeds are removed, and the paste needs to be mixed with a little hot water to soften ...
... Asian steamers seem to be the best, but some other models also work well. I prefer metal to bamboo for ease of cleaning, but they work about the same. Do not get a steamer with holes too large or too small; about half an inch or a touch ...
... Asian-style or traditional, are neces- sary for eating soup. Large serving spoons are useful for rice and for dishing up some main courses, and ladles are needed for soups. PlaTes aND PlaTTers Small to medium plates are often set at ...
... Asian markets . I Preheat a heavy saucepan or skillet to medium- high heat . 2 In a separate pan or in a cup in the microwave , heat the water to almost boiling . Place the sugar in the preheated pan and it will begin to melt . Stir by ...
... Asian basil 1 / 2-3 / 4 pound cooked small or medium shrimp , cut in half lengthwise 1 cup bean sprouts ( optional ) Basic Vietnamese Dipping Sauce ( page 42 ) or Soy - Lime Dipping Sauce ( page 32 ) Sweet Chile Sauce ( page 34 ) ...
Sisältö
28 | |
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 |