Feast of Flavors from the Chinese Kitchen : A Step-by-Step Culinary Adventure

Name: Feast of Flavors from the Chinese Kitchen : A Step-by-Step Culinary Adventure
Price: 7.53 USD
Availability: InStock
ISBN: 9782894551790

ISBN-10: 2894551797

ISBN-13: 9782894551790

Edition: 2005

Authors: Jamilah M. Hassan

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Book details

Copyright year: 2005
Publisher: Warwick Publishing
Binding: Paperback
Pages: 120
Size: 8.50" wide x 9.00" long x 0.50" tall
Weight: 0.990
Language: English

Introduction
Cooking Techniques	p. 6
Cooking Utensils	p. 11
Weights and Measures	p. 13
Starters
Fried Meat and Vegetable Dumplings	p. 16
Deep-fried Pork Rolls	p. 19
Steamed Mushrooms with Shrimp Filling	p. 21
Stuffed Bell Peppers	p. 22
Deep-fried Five-spice Rolls	p. 24
Soup
Duck and Salted Vegetable Soup	p. 28
Old Cucumber and Pork Soup	p. 31
Bean Curd Hot Pot	p. 33
Hot Sour Soup	p. 34
Shrimp Wanton Soup	p. 36
Seafood
Stir-fried Szechuan Style Squid	p. 40
Chilli Oyster Crabs	p. 43
Sea Bass with Spicy Black Vinegar Sauce	p. 45
Butter Shrimps with Toasted Coconut	p. 46
Crab Omelette	p. 48
Fried Oyster Fritters	p. 51
Braised Fish with Black Bean Sauce	p. 53
Claypot Fish Head	p. 54
Meat & Poultry
Beef Patties in Tomato Sauce	p. 58
Chicken Stew with Fresh Chestnuts	p. 61
Fried Garlic Pork	p. 63
Five-spice Crispy Skin Chicken	p. 64
Pig's Trotters in Chinese Black Vinegar	p. 66
Ginger Chicken in Earthen Pot	p. 69
Teochew Duck	p. 71
Roast Pork Ribs	p. 72
Vegetables
Stir-fried Shrimps with Cloud Ear Fungus and Snow Peas	p. 76
Stir-fried Sweet and Sour Cabbage	p. 79
Braised Dried Bean Curd with Dried Chinese Mushrooms	p. 81
Bean Sprouts and Carrot with Salted Fish	p. 82
Stir-fried Eggplants with Minced Meat	p. 84
Rice & Noodles
Fried Yellow Noodles with Meat and Shrimps	p. 88
Fried Flat Rice Noodles with Beef	p. 91
Rice Porridge	p. 93
Fried Rice	p. 94
Transparent Noodles and Fish Ball Soup	p. 96
Steamed Chicken Glutinous Rice (Lor Ma Kai)	p. 99
Pork Chow Mein	p. 101
Sweets
Gingko Nut and Water Chestnut Dessert	p. 104
Sweet Dumplings	p. 107
Sweet Yam Paste (Au Nee)	p. 109
Groundnut Creme	p. 110
Glossary & Index
Glossary of Ingredients	p. 112
Index	p. 118
Table of Contents provided by Ingram. All Rights Reserved.