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 25
... Chile - Garlic - Oil Table Condiment ( page 44 ) or mashed fresh red serrano or Thai chiles MAKES ABOUT 13/4 CUPS THIS IS A sauce that I tasted in the Mekong Delta , where coconuts grow everywhere . It was served with a rice paper roll ...
... Thai chiles , or 1-2 serrano chiles ( red or green ) , thinly sliced # 10. 3/4 cup warm water 3-4 tablespoons sugar 1/2 cup fish sauce 1 clove garlic , peeled and sliced ( optional ) MAKES 2 CUPS A REQUIREMENT AT every Vietnamese table ...
... chiles , replace the chile flakes with 1 tablespoon chopped red serrano or Thai chiles and carefully add 1 table- spoon rice or white vinegar to the mixture after it is cooked . Stir well to combine . I Heat the oil in a saucepan until ...
... Thai , or jalapeño chiles , red , green , or a mixture of the two MARINADE FOR GRILLED MEATS [ NuocSor ] 1/4 cup hoisin. 1/3 cup sugar 1 tablespoon kosher or sea salt 1 12-14 cloves garlic , peeled MAKES ABOUT 11/2 CUPS THESE CHILES AND ...
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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 |