New PDF release: Asian Cooking Made Easy: Nurtitious Meals in Minutes (Learn

By Periplus Editors

ISBN-10: 0794605079

ISBN-13: 9780794605070

Asian Cooking Made Easy good points over forty scrumptious recipes from the kitchens of China, Indonesia, Japan, Malaysia, Singapore and Vietnam. deal with your self to the genuine tastes and sensations of Asian nutrition, from pleasant starters similar to Crabmeat Omelet to tasty seafood and noodle recipes together with Fish Steaks in aromatic Coconut Gravy and Singapore Hokkien Mee.

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Extra resources for Asian Cooking Made Easy: Nurtitious Meals in Minutes (Learn to Cook Series)

Example text

Season with pepper and additional salt if needed. Let sit at cool room temperature for at least an hour or, better yet, refrigerate overnight. When ready to serve, add the reserved mussels in their shells and reheat over low heat. Ladle into bowls, making sure that each serving contains at least 2 mussels in their shells. Sprinkle with the parsley and serve. A BOUT MUS SEL S Most mussels are farm raised these days and need only a quick rinse before cooking. If you have wild mussels, scrub them with a stiff brush and use your fingers or a knife to pull off the wiry beards.

The cooking method runs counter to all other chowders, demanding hours-long simmering and stirring, which results in an alchemic melding of the disparate ingredients into a dark and mysteriously potent brew. Bermudabottled Outerbridge’s Sherry Peppers — a piquant sauce of secret herbs, spices, and chile peppers — is a key ingredient, as is the dark rum. Follow it up with Sour Lemon Tart in a Graham Cracker Crust (page 121). Cook the bacon with the oil in a very large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes.

Bring to a boil, then reduce the heat to medium. Cook, covered, shaking the pot a couple of times to redistribute the clams, until they open, 5 to 10 minutes. Use a slotted spoon to transfer the clams to a bowl. Pour the clam broth into another bowl, leaving any sediment behind. Remove the clams from their shells and chop into pea-size pieces. Measure out 4 cups of the broth. Cook the salt pork with the butter in a large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes.

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Asian Cooking Made Easy: Nurtitious Meals in Minutes (Learn to Cook Series) by Periplus Editors

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