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

By Kong Foong Ling

The nutrients of Asia bargains attention-grabbing insights into the historic, geographic and cultural context of those recipes, bettering your appreciation of those historical cuisines. someone from the skilled prepare dinner to the amateur can fast organize scrumptious foodstuff via following the excellent; illustrated advisor to elements, and valuable tricks sections. Menus designed for quite a few events, from the informal family members meal to a cosmopolitan banquet, also are featured, in addition to greater than 2 hundred gorgeous colour pictures. Your voyage of culinary discovery starts off right here!

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Additional 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

From the earliest times, the Chinese have divided their foodstuffs into two general categories: fan (cooked rice and staple grain dishes) and cai (cooked meat and vegetable dishes). A balanced mixture of grain and cooked dishes has been the ideal of a Chinese meal since time immemorial. Further balances were sought between the yin (cooling) and yang (heating) qualities of the foods served. The notion of food as both preventative and curative medicine is deeply embedded in the Chinese psyche. The specific proportion of grain and cooked dishes on a menu depends on the economic status of the diners and the status of the occasion.

Tip out all but 1 teaspoon of oil and stir fry the garlic for a few seconds, then add the beef and all other ingredients, except for the lettuce. Stir-fry for a few seconds until well mixed and serve immediately on a bed of shredded lettuce. 8 oz (250 g) beef fillet, trimmed and cut in I-in (2 1/2-cm) cubes 2 tablespoons Chinese rice wine 1 tablespoon water 1/2 teaspoon salt 1/4 teaspoon ground white pepper Oil for deep-frying 1 tablespoon finely chopped garlic 2 teaspoons coarsely crushed black peppercorns I teaspoon crushed Sichuan peppercorns 2 teaspoons oyster sauce 2 teaspoons light soy sauce 1 teaspoon sesame oil Sliced lettuce for garnish Put beef in a bowl and sprinkle with wine, water, salt and white pepper.

Steam over high heat for about 8 minutes, until the fish is cooked. Take care not to overcook for optimum texture and flavor. Garnish with cilantro leaf. MAIN DISHES LI________________________________________________________________~I CHINA I 43 Suan Rong Zheng Dan Cai Yu Xiang Cui Pi Gui Yu Crispy Fried Mandarin Fish Steamed Mussels with Minced Garlic The Chinese believe that freshwater fish from lakes, rivers and fish ponds are more delicate in flavor and texture than fish from the sea, Although this recipe calls for freshwater Mandarin fish, fine-textured ocean fish such as perch, grouper, bream or snapper could be substituted, This way of cooking mussels can be used also for oysters or clams.

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