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

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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 Techniquesp. 6
Cooking Utensilsp. 11
Weights and Measuresp. 13
Starters
Fried Meat and Vegetable Dumplingsp. 16
Deep-fried Pork Rollsp. 19
Steamed Mushrooms with Shrimp Fillingp. 21
Stuffed Bell Peppersp. 22
Deep-fried Five-spice Rollsp. 24
Soup
Duck and Salted Vegetable Soupp. 28
Old Cucumber and Pork Soupp. 31
Bean Curd Hot Potp. 33
Hot Sour Soupp. 34
Shrimp Wanton Soupp. 36
Seafood
Stir-fried Szechuan Style Squidp. 40
Chilli Oyster Crabsp. 43
Sea Bass with Spicy Black Vinegar Saucep. 45
Butter Shrimps with Toasted Coconutp. 46
Crab Omelettep. 48
Fried Oyster Frittersp. 51
Braised Fish with Black Bean Saucep. 53
Claypot Fish Headp. 54
Meat & Poultry
Beef Patties in Tomato Saucep. 58
Chicken Stew with Fresh Chestnutsp. 61
Fried Garlic Porkp. 63
Five-spice Crispy Skin Chickenp. 64
Pig's Trotters in Chinese Black Vinegarp. 66
Ginger Chicken in Earthen Potp. 69
Teochew Duckp. 71
Roast Pork Ribsp. 72
Vegetables
Stir-fried Shrimps with Cloud Ear Fungus and Snow Peasp. 76
Stir-fried Sweet and Sour Cabbagep. 79
Braised Dried Bean Curd with Dried Chinese Mushroomsp. 81
Bean Sprouts and Carrot with Salted Fishp. 82
Stir-fried Eggplants with Minced Meatp. 84
Rice & Noodles
Fried Yellow Noodles with Meat and Shrimpsp. 88
Fried Flat Rice Noodles with Beefp. 91
Rice Porridgep. 93
Fried Ricep. 94
Transparent Noodles and Fish Ball Soupp. 96
Steamed Chicken Glutinous Rice (Lor Ma Kai)p. 99
Pork Chow Meinp. 101
Sweets
Gingko Nut and Water Chestnut Dessertp. 104
Sweet Dumplingsp. 107
Sweet Yam Paste (Au Nee)p. 109
Groundnut Cremep. 110
Glossary & Index
Glossary of Ingredientsp. 112
Indexp. 118
Table of Contents provided by Ingram. All Rights Reserved.