Healthy and Simple Asian Recipes: For Delicious Everyday Meals (Learn to Cook Series)
Language: English
Pages: 96
ISBN: 0794605109
Format: PDF / Kindle (mobi) / ePub
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water for 15 minutes to soften, stems removed and discarded 2 in (5 cm) fresh ginger, minced 1 tablespoon water 2 tablespoons rice wine 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 teaspoon sugar 1 teaspoon salt 1 teaspoon ground white pepper 2 tablespoons sliced green onions (scallions) 1 Put the chicken and mushrooms in a heat-proof bowl with a lid. 2 Process the ginger and water in a spice grinder, or pound the ginger in a mortar and mix with water to
sliced 1 teaspoon grated ginger 10 dried black Chinese mushrooms, halved (see note) 1 carrot, sliced to yield about 1 cup 1 teaspoon rice wine 1/4 cup (60 ml) chicken or vegetable stock 1 teaspoon soy sauce 1 tablespoon oyster sauce 1/2 teaspoon sugar 1/4 teaspoon ground pepper 1/2 teaspoon cornstarch mixed with 2 teaspoons water 1 teaspoon sesame oil 1 Heat 2 tablespoons of the olive oil in a wok and fry the tofu until both sides are golden brown, 2–3 minutes on each side. Remove
teaspoons grated ginger 14 oz (400 g) fresh sashimi-grade tuna Black sesame seeds (optional) Ginger Soy Dressing 11/2 teaspoons grated ginger 1/2 teaspoon dark soy sauce 1 Place the leeks in a small bowl of cold water and soak for 5 minutes. Drain and pat dry with paper towels. Shred the cucumber into long, thin strips and set aside. 2 Combine the sliced leeks and shredded shiso or basil leaves in a small bowl. Add half of the grated ginger and toss well to combine. Dice the tuna and
cut on angle into slices Seasoning 10 Sichuan peppercorns 3 cups (750 ml) vodka 2 teaspoons sea salt 1 Pour the water into a clean wide-mouthed glass or ceramic vessel that will hold at least 16 cups (4 liters). 2 Add the Seasoning, then the cabbage, then all the remaining ingredients on top of the cabbage. Do not stir. Cover the vessel tightly with a lid (place a weight on top if necessary to keep a tight seal), and set aside to pickle for 3 days. 3 After 3 days, taste to see if it has
and simmer covered for about 5 minutes. Finally add the shrimp to the soup, stir well and remove from the heat. 4 Spoon the soup to individual serving bowls. Garnish with the Crispy Fried Shallots, coriander leaves and serve hot. To make Tamarind Juice, mix 2 tablespoons tamarind pulp with 4 tablespoons of warm water, then mash well and strain to obtain the juice, discarding the seeds and fibers. To make Crispy Fried Shallots, thinly sliced the required amount of shallots and stir-fry in oil