The Complete Asian Cookbook: Japan & Korea
Format: PDF / Kindle (mobi) / ePub
A beautifully crafted and comprehensive cookbook series based on the most iconic and influential book on Asian cuisine. For generations, The Complete Asian Cookbook has been the most well-respected and authentic cookbook on Asian food. Since its publication in 1976, it has become one of the most iconic and influential cookbooks in publishing history, garnering a dedicated following worldwide. Now, for the first time, Charmaine Solomon's groundbreaking work has been divided into a series of six geographical regions, each with a complementary design so they may be collected as a set. Asian cuisine has a wonderful range of culinary delights that can be simple, complex, fiery, mild, and tantalizing. With page after page of beautiful, authentic Asian dishes, the recipes in The Complete Asian Cookbook series have been tested and re-tested to ensure the flavor and character of each dish is preserved. The labor-intensive traditional preparation methods have been cut back, making the recipes easy to follow for the home cook. Each book has an invaluable introduction to the food, culture, and cooking methods of the country as well as common ingredients. Learn to cook pork vindaloo, Thai green curry, crab with fresh Kampot peppercorns, steamed prawn dumplings, or delicious Peking duck. Filled with stunning food photography, The Complete Asian Cookbook series will guide you through the vast scope of Asian cuisine with authentic recipes that work every time. Start cooking tonight and dine abroad in the Asian country of your choice!
d’oeuvre. Tatsuta Age Marinated fried chicken Serves: 4 500 g (1 lb 2 oz) boneless skinless chicken thighs 60 ml (2 fl oz/¼ cup) shoyu (Japanese soy sauce) 2 tablespoons sake 2 teaspoons sugar 60 g (2 oz/½ cup) cornflour (cornstarch) oil for deep frying Cut the chicken into bite-sized pieces. In a bowl, combine the shoyu, sake and sugar. Add the chicken, toss to coat and leave to marinate for at least 1 hour. Drain the chicken, then roll each piece in cornflour to coat and set
and cook the other side, then remove to a large chopping board. When all the pancakes have been made, use a round pastry cutter with a 7.5 cm (3 in) diameter to make small circles. Pile the pancakes into the centre of the tray or dish and garnish with a few pine nuts and parsley sprigs, if desired. To make the dipping sauce, combine all the ingredients and divide between individual sauce bowls to serve. Ganghwe Appetisers Makes: about 15 375 g (13 oz) beef fillet Korean marinade 2
To make the bulgalbi marinade, combine all the ingredients in a large bowl with 125 ml (4 fl oz/½ cup) water. Put the ribs on a chopping board, bone side down, and use a sharp knife to cut halfway through the meat in small dice – this will allow the marinade to penetrate. Add to the marinade and turn to coat, then cover and leave to marinate for at least 4 hours, or refrigerate overnight. Prepare a domed grill or table-top barbecue well ahead of cooking time so the coals have an hour or more to
water for 10 minutes prepares them sufficiently for most recipes, but in some cases they may need boiling for 1–2 minutes. When deep-fried they swell up and turn white. For a crisp result, fry them straight from the packet without soaking. Also known as: mee sooer (Cambodia), mei fun (China), beehoon, meehoon (Malaysia), sen mee (Thailand), bún, lúa min (Vietnam). Rice vinegar Made from fermented rice, this vinegar is popular in China, Japan and Korea. Although rice vinegar was originally made
Pickled daikon (white radish); widely used in Japanese cooking It is available from Asian grocery stores and those specialising in Japanese ingredients. Tofu There is an abundance of varieties of this versatile soy product available. Fresh tofu, or bean curd, is found in the refrigerator section of Asian grocery stores and most large supermarkets. It comes in many forms: silken, soft or firm. Silken tofu is sweeter and more delicate than firm tofu, with a different texture and flavour. Once