6 edition of A Simple Guide to Chinese Ingredients and Other Asian Specialties found in the catalog.
A Simple Guide to Chinese Ingredients and Other Asian Specialties
by Yan Can Cook
Written in English
|The Physical Object|
|Number of Pages||98|
Combine the marinade ingredients, add shrimp and set aside for 10 minutes. Prepare the sauce ingredients, mix them together and set aside. Lay the shrimp on a baking tray, put on the lower tray in the oven. Cook the shrimp for 3 minutes on one side, turn over, and cook for 2 minutes. Place on a serving platter and serve with sauce. . 20pc - Chinese Red Date (Hong Zao) 15g - Wolfberry (Gou Qi Zi) 3pc - Fresh Ginger (Sheng Jiang) Right amount - Brown Sugar (Hong Tang) Directions: 1. Rinse the Chinese herbs (Ginseng, Mushroom, Date, Wolfberry) 2. Wash the fresh ginger and cut into pieces 3. Place all the ingredients into a pot with liters of water and bring to a boil 4.
I have only included fairly common Asian ingredients—those that I use all the time in my own cooking inspired by Japanese, Chinese, Thai, Vietnamese, and Korean techniques. (Personally, I leave Indian cooking to the professionals—visiting my favorite Indian restaurant as frequently as possible—so I do not include Indian ingredients here.) Most of the ingredients below. Stock your pantry with basic ingredients for Chinese cooking so that you can whip up an authentic Chinese meal on a moment’s notice. Just add whatever fresh meat, fish, and produce you feel like — and before you know it, you’ll have a balanced, quick, and easy-to-make dish on your table. Sauces and Condiments Spices [ ].
Checklist Chili sauce Providing an extra zing, this thick sauce adds a nice punch of chili flavor to a dish.; Chinese mushrooms, dried More intense than fresh fungi, dried shiitakes—which should be soaked in water to rehydrate before using—add meaty flavor to a dish. You can even use the leftover soaking liquid in place of water or broth in soups and sauces. One of the most familiar of Chinese staple ingredients, soy sauce is made from fermented soybeans and wheat flour. Although most Western supermarkets carry the condiment labeled "soy sauce," there are actually many types of soy sauce used in China and Japan, generally divided into light and dark varieties.
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YAN, Martin PERSONAL: Born Decemin Guangzhou, Canton, China; son of Tat Ming (a restaurateur) and Xi Mei (an owner and operator of a grocery store; maiden name, Lin) Yan; married Susan Yoshimura, December 6, ; children: Devin, Colin.
Ethnicity: "Chinese." Education: Overseas Institute of Cookery, Hong Kong, diploma, ; University of California—Davis, Source for. Martin Yan has 26 books on Goodreads with ratings. Martin Yan’s most popular book is Good Luck Life: The Essential Guide to Chinese American Celebra.
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Martin Yan's Invitation to Chinese Cooking; A Simple Guide to Chinese Ingredients & Other Asian Specialties; The Well Seasoned Wok; Well-Seasoned Work; A Wok for All Seasons; The Yan Can Cook Book; The Yan Can Cook Book; The Yan Can Cook Book: More Than Authentic Chinese Recipes.
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Noles. After getting these basic Chinese ingredients, you’ll be able to cook a wide variety of Chinese dishes by combining them with other ingredients that you can find at the average grocery store. NOTE: I have included a short introduction for each ingredient. If you want to. A wonderful, comprehensive book of various Chinese and other Asian recipes.
There are a few translations that did not happen, but it's easy enough to know what is being referenced. Based on this month's cookbook club, the recipes are all rather delicious, too.4/5(5).
A simple guide to Chinese ingredients and other Asian specialties by Martin Yan (Book) in English and held by 24 WorldCat member libraries worldwide. But Roberts’s book looks at the question from the other side – what Westerners made of Chinese food, from early accounts by missionaries and explorers right up to Chinese food in America.
He has drawn together all kinds of different sources that would be a lot of work to find on your own. Chinese Ingredients Glossary – What you will need for Chinese cooking When cooking traditional Chinese food, you’ll come across both familiar and unfamiliar ingredients.
We’ve compiled a list of some of Chinese ingredients we use most often, so if you have a question (e.g. Mastering the Art of Chinese Cooking. By Eileen Yin-Fei Lo, Chronicle Books, Hardcover.
$50; pages. Szechuan pork has been my go-to Chinese takeout order for years, so imagine my delight when a dish of Pork Sichuan with Chili Sauce from Eileen Yin-Fei Lo's big, dazzling cookbook turned out to be the best version of this dish—and I made it.
Martin Yan's Asian Favorites: From Hong Kong, Taiwan, and Thailand 34 copies Martin Yan's Invitation to Chinese Cooking 24 copies A Simple Guide to Chinese Ingredients and. Spoonful of Ginger by Nina Simonds is a Chinese cooking book with an emphasis on the health-giving properties of traditional Chinese ingredients.
This food-as-medicine perspective is not unique, but the ease with which Simonds presents it is. This is a highly accessible book for anyone wanting to cook Chinese food and understand what the Chinese understand about how it can help. Like Ms. Wu’s other book, “My First Book of Chinese Words: An ABC Rhyming Book,” also recommended, it has attractive pictures, large readable font and a brief guide that explains the purpose of the book and what the readers should learn from it.
“Slangman’s Fairytales: Cinderella (Level 1)” by “Slangman” David Burke. First published inBruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written.
Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments.
This book's clear black-and-white photographs make it. Chinese Rice Wine: It adds flavor and is good for removing strong odors, such as fish. (If rice wine is unavailable, use dry sherry). Chinese Dried Black Mushrooms: These are found in bins in Asian r brands work fine in soups and stir-fries.
Cornstarch: Used in marinades, and as a substitute for tapioca starch in recipes.* Martin Yan's Invitation to Chinese Cooking * Martin Yan’s Quick & Easy * Simple Guide to Chinese Ingredients and Other Asian Specialties * Well Seasoned Wok * Wok for All Seasons * Yan Can Cookbook.
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