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 47
... pepper is used according to taste preferences , and chiles are an option as well . The proportion of salt to pepper and the amount of lime juice is also a matter of preference . If you can find key limes or Mexican limes , the pale ...
... pepper THE PEOPLE AND FLAVORS OF HUE AND HOI AN. 2 tablespoons cornstarch or arrowroot powder 13/4 cups water , divided 4 tablespoons white or raw sugar 2 tablespoons finely minced shallot or onion 1/2 teaspoon ground annatto seeds ...
... pepper 1 teaspoon sugar 1/4 teaspoon salt 1 teaspoon Chile - Garlic - Oil Table Condiment ( page 44 ) ; 1 teaspoon chile - garlic paste ; or 1 clove garlic , crushed and mixed with 1/2 teaspoon dry red chile flakes 1 teaspoon vegetable ...
... pepper 2 teaspoons raw or brown sugar 1 teaspoon toasted sesame oil ( optional ) 1 tablespoon vegetable oil BEEF SKEWERS 11/2 pounds sirloin , top round , or chuck steak , sliced 1/4 inch thick and cut into strips about 3 x 1 inches 24 ...
... pepper 1/2 teaspoon sugar 1 / 4-1 / 2 teaspoon dry chile flakes ( optional ) 1/3 cup vegetable oil Soy - Lime Dipping Sauce ( page 32 ) or Basic Vietnamese Dipping Sauce ( page 42 ) SERVES 6-10 AS AN APPETIZER OR 4-6 AS A MAIN COURSE OF ...
Sisältö
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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 |