Download PDF by Betty Saw: Asian Retro Food

By Betty Saw

ISBN-10: 9814361763

ISBN-13: 9789814361767

Within the first of its style, Betty Saw's most recent cookbook brings again the great ol' Asian favourites of yesteryear. those lengthy forgotten recipes won't simply deliver again fond thoughts of years earlier, they're going to additionally acquaint the more youthful new release with the dishes their mom and dad and grandparents loved. From greens to chicken and noodles to cakes, make a journey down reminiscence lane with Betty observed. The recipes are complemented with illustrations and styled with tableware from the nostalgic yesteryears – making Asian unfashionable nutrition a yes collector's merchandise for all who love cooking and asian nutrition!

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Sample text

Stir in cuttlefish and cook for 3 minutes. • Pour in tamarind water and cook for 2–3 minutes more. Adjust seasoning to taste and serve hot. 58 SEAFOOD 59 Sambal Fish with Bilimbi Preparation time: 10 minutes Cooking time: 15 minutes Serves 4 Ingredients Spanish mackerel (ikan tenggiri) Salt Bilimbi (belimbing asam) Cooking oil Red chillies Lemon grass (serai) Coconut milk Sugar Salt 450 g 2 tsp 8 3 Tbsp 2, seeded and sliced slantwise 1 stalk, crushed 250 ml, from 1/2 grated coconut and| sufficient water 1 tsp 1 /2 tsp Paste Red chillies Dried chillies Shallots Candlenuts (buah keras) Dried shrimp paste (belacan) 6, cut and seeded 10, soaked to soften and cut 10, peeled and cut 3 21/2 x 11/2-cm piece Method • • • • Season fish with 1 tsp salt for 10 minutes.

Drain oil from wok, leaving a little to cook sauce. Heat oil and add combined sauce ingredients. Stir until sauce is thick. Spoon over duck and sprinkle with roasted sesame seeds. Serve hot, garnished with coriander leaves and tomatoes. 36 POULTRY 37 Claypot Ginger Duck Preparation time: 20 minutes Cooking time: 1 hour 30 minutes Serves 8–10 Ingredients Cooking oil Young ginger Garlic Fermented bean curd (lam yee) Hot soy bean garlic paste Duck Sugar Dark soy sauce Water Cornflour (cornstarch) Spring onion (scallion) Coriander (cilantro) leaves 2 Tbsp 210 g, peeled and sliced 7 cloves, peeled, finely minced 1 piece 2 Tbsp 1, about 23/4 kg, skinned, feet and neck removed, chopped into bite-sized pieces 1 Tbsp 1 Tbsp 875 ml 2 tsp, mixed with 2 Tbsp water 1 Tbsp, chopped 1 Tbsp, chopped Method • Heat oil in a 10-cm wide claypot.

Leave for 1 hour. • Put some marinated meat mixture in the centre of each bean curd sheet and roll up into rolls 4-cm in diameter. Seal edges with a little egg white. Repeat with remaining meat and bean curd skin sheets. • Place rolls in a steamer over rapidly boiling water and steam for 12 minutes. 5-cm slices with a sharp knife. • Heat oil for deep-frying in a wok until hot and fry five-spice roll slices until light golden brown. Serve hot with chilli sauce. 5-cm knob, peeled 5 Tbsp Potatoes Tomatoes Coconut cream Method • Heat oil in a pot and fry whole spices for a few minutes.

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Asian Retro Food by Betty Saw

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