The Asian Kitchen
Luca Invernizzi Tettoni, Kong Foong Ling, Ming Tsai, Cheong Liew
Format: PDF / Kindle (mobi) / ePub
Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort.
A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking.
ground turmeric 4 tablespoons fish sauce 8 cups (2 liters) water Soup 3/4 cup (150 g) uncooked rice, dry-roasted till light brown and ground to a powder 12 cups (3 liters) water 4 dried chilies 1 medium onion, roughly chopped 3 cloves garlic, minced 1 teaspoon ground ginger 2 tablespoons coarsely ground lemongrass, tender inner part of bottom third only 1/2 cup (125 ml) peanut oil 1/2 teaspoon ground turmeric 11/2 teaspoons salt 1 teaspoon ground black pepper 3 tablespoons fish sauce 12 whole
dried or 14 oz (400 g) fresh wheat noodles 1 cup (50 g) fresh bean sprouts Green onions (scallions), sliced, to garnish Sauce 21/2 tablespoons grated ginger Spicy Sichuan Noodles 5 large cloves of garlic, crushed 1 tablespoon sesame paste or peanut butter 1/2 tablespoon oil 3 tablespoons soy sauce 2 teaspoons sugar 2 teaspoons black Chinese vinegar 1/2 tablespoon sesame oil 1 teaspoon chili oil To make the Sauce, combine the ingredients and mix well. Alternatively, you may serve all the
grind the coconut in a mortar or blender until fine. Set aside. Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside. Bring the beef and water to a boil in a large pot and simmer uncovered over medium heat until the beef is tender, 30 to 40 minutes. Add the ground coconut, Spice Paste and all the remaining ingredients (except the Crispy Fried Shallots), mix well and continue to
(scallions), sliced 1/2 in (1 cm) fresh ginger, sliced Fragrant Chili Sambal 1/4 teaspoon freshly grated nutmeg or ground nutmeg 3–4 red finger-length chilies, deseeded 5–6 shallots, peeled 3 cloves garlic, peeled 1 teaspoon salt 2 tablespoons shaved palm sugar or dark brown sugar 1 teaspoon dried shrimp paste (trasi ), dry-roasted (page 13) 1 stalk lemongrass, tender inner part of bottom third only, bruised 1 tablespoon oil in (1 cm) fresh galangal, peeled and sliced 2 salam leaf 2 tablespoons
fish. Produce from the sea is an important part of the Malay diet. Tiny dried anchovies (ikan bilis) and dried shrimp are popular flavorings, and dried shrimp paste (belachan) is used to give an inimitable finish to many dishes. The kenduri or feast is one time when Malay cuisine comes into its own. All the women of the family or village take out their giant cooking pots and work through the night, scraping and squeezing coconuts for milk, pounding shallots, garlic, chilies, and spices, cutting