Food of Asia: Featuring Authentic Recipes from Master Chefs by Kong Foong Ling

By Kong Foong Ling

The meals of Asia deals interesting insights into the old, geographic and cultural context of those recipes, bettering your appreciation of those historic cuisines. someone from the skilled prepare dinner to the beginner can quick arrange scrumptious foodstuff by means of following the great; illustrated consultant to materials, and worthwhile tricks sections. Menus designed for various events, from the informal kin meal to a worldly ceremonial dinner, also are featured, in addition to greater than two hundred attractive colour images. Your voyage of culinary discovery starts off right here!

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Extra resources for Food of Asia: Featuring Authentic Recipes from Master Chefs in Burma, China, India, Indonesia, Japan, Korea, Malaysia, The Philippines, Singapore, Sri Lanka, Thailand, and Vietnam

Example text

Heat cooking oil and stir fry the pork over very high heat for 2- 3 minutes, until cooked. Mix well with the preserved radish and set aside. Heat chicken stock and add all other ingredients except noodles and scallion. Keep stock warm while blanching noodles in rapidly boiling water for 1 minute. Drain noodles and divide among 4 small bowls. Pour over hot stock, top with the pork mixture, garnish with scallion and serve. HELPFUL HINT Preserved salted radish is available from Asian stores. If unavailable use Tientsin preserved vegetab les (tung chay) instead if you like.

With the exception of the last two, which were American inventions, the other dishes are orthodox Cantonese creations. Cantonese food is characterized by its extraordinary range and the freshness of its ingredients, a light touch with sauces, and the readiness of its cooks to incorporate "exotic" imported flavorings Smiling Shanghai children enjoying a snack. Each region has its own special array of morsels for when the next meal is just too far away. such as lemon, curry, and Worcester shire sauce.

Bring to a boil, then simmer 10 minutes. Strain through a sieve, pressing on heads and shells to extract the maximum stock. Set aside. Shake the noodles to separate if using fresh noodles, then deep fry in very hot oil for a few seconds until golden brown. Drain well and set aside, discarding oil. If using dried noodles, blanch in boiling water until just softened. Put 1 tablespoon of fresh oil into the wok, stir fry the garlic for a few seconds, then add the shrimp, bamboo shoots, pork, carrot, mushrooms, and chives.

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