علاقه‌مندی‌های آسیایی شارمین سالومون

In this volume, Charmaine Solomon guides the reader step by step through Asia's most popular dishes. Recipes featured come from Thailand, Burma, Vietnam, Indonesia, Malaysia, Singapore, India, Sri Lanka, Japan, Korea and China. The more than 130 recipes include Tom Yum Goong, Laksa Lemak, Pho, Lamb Korma, Sushi, Fried Rice and Beef in Black Bean Sauce, and Solomon has included handy hints on how to take short cuts without compromising flavour by using spice pastes and powders that have been prepared beforehand. Cover......Page 1 Preliminaries......Page 2 Contents......Page 8 Conversion Tables......Page 9 Great Dishes of Asia......Page 10 Thailand, Burma and Vietnam......Page 12 Hot and Sour Prawn Soup - Tom Yum Goong......Page 14 Chicken and Coconut Soup with Galangal - Tom Kha Gai......Page 15 Pumpkin and Coconut Soup......Page 16 Thai Fish Cakes - Tod Mun Pla......Page 17 Thai-style Dips and Crudites......Page 18 Stir-fried Rice Noodles - Pad Thai......Page 19 Crisp Rice Noodles - Mee Grob......Page 21 Stir-fried Bean Starch Noodles - Pad Woon Sen......Page 22 Chilli Fried Rice - Khao Pad Prik......Page 23 Thai Seafood Salad......Page 24 Thai Green Curry of Fish......Page 25 Thai Red Curry of Prawns......Page 26 Chicken in Pandan Leaves......Page 27 Barbecued Garlic Chicken......Page 29 Chiang Mai Salad - Larb......Page 30 Masaman Curry of Beef......Page 31 Thai Eggplant Curry......Page 32 Burmese Fish Soup with Noodles - Moh Hin Gha......Page 33 Burmese Chicken Curry with Noodles - Panthe Kaukswe......Page 35 Burmese Curry of Beef with Potatoes - Ametha Net Aloo Hin......Page 36 Burmese Pork Curry - Wethani Kyet......Page 37 Vietnamese Fried Spring Rolls - Cha Gio......Page 39 Fresh Rice Paper Rolls......Page 40 Vietnamese Sandwiches......Page 41 Shrimp on Sugar Cane Sticks......Page 42 Chicken with Bean Thread Vermicelli......Page 43 Chicken and Cabbage Salad......Page 44 Beef and Rice Noodle Soup - Pho......Page 45 Beef with Crushed Sesame Seeds and Bamboo Shoots......Page 47 Vietnamese Dipping Sauce - Nuoc Cham......Page 48 Indonesia, Malaysia and Singapore......Page 50 Spicy Chicken Soup - Soto Ayam......Page 52 Spicy Satays......Page 53 Vegetables with Peanut Sauce - Gado Gado......Page 55 Peanut Sauce......Page 56 Fish Cakes in Banana Leaves - Otak Otak......Page 57 Curry Laksa - Laksa Lemak......Page 59 Fried Noodles - Mee Goreng......Page 61 Rice Noodles in Spicy Gravy - Mee Siam......Page 63 Fried Fresh Rice Noodles - Char Kway Teow......Page 65 Fried Rice - Nasi Goreng......Page 66 Coconut Rice - Nasi Lemak......Page 67 Spicy Yellow Rice - Nasi Kuning......Page 68 Chilli Crab......Page 69 Hot Prawn Sambal - Sambal Udang Asam......Page 71 Stir-fried Prawns in Shells......Page 72 Chicken in Coconut Milk......Page 73 Balinese-style Fried Chicken......Page 74 Beef Rendang......Page 75 Greens with Shrimp Paste......Page 76 Vegetables in Coconut Milk - Sayur Lodeh......Page 77 Moulded Sago Pudding - Gula Melaka......Page 79 Black Rice Porridge - Pulut Hitam......Page 80 India and Sri Lanka......Page 82 Pepper Water - Rasam......Page 84 Mulligatawny......Page 85 Spiced Rice and Lentils - Kitchri......Page 87 Dhal......Page 88 Vegetable and Lentil Soup - Sambar......Page 89 Biriani: A Festive Dish......Page 91 Peas and Fresh Cheese - Mattar Panir......Page 93 Spicy Potatoes......Page 95 Spicy Stir-fried Cauliflower......Page 96 Chickpea Curry......Page 97 Samosas......Page 98 Chutneys, Sambals and Raitas......Page 99 Spicy Scrambled Eggs, Parsi Style......Page 102 Fish with Green Chutney - Patrani Machchi......Page 103 Spicy Clams......Page 105 Tandoori-style Chicken......Page 106 Saffron Chicken......Page 107 Butter Chicken - Murgh Makhani......Page 108 Lamb Korma......Page 109 Kofta Curry......Page 111 Roast Leg of Lamb Kashmiri Style - Raan......Page 113 Goan Pork Vindaloo......Page 115 Sri Lanka-style Lentils......Page 116 Ghee Rice......Page 117 Sri Lanka Prawn Curry......Page 118 Fish Molee......Page 119 Country Captain......Page 120 Sri Lanka Chicken Curry......Page 121 Dry-fried Pork Curry......Page 122 Japan, Korea and China......Page 124 Chirashi Sushi......Page 126 Sushi Rice......Page 127 Raw Fish - Sashimi......Page 129 Buckwheat Noodles - Soba......Page 130 Rice with Chicken and Mushrooms......Page 131 Grilled Chicken with Teriyaki Marinade......Page 132 Sukiyaki......Page 133 Beef with Sesame Sauce - Shabu Shabu......Page 134 Japanese Pork Cutlet - Tonkatsu......Page 135 Nine Varieties - Guchulpan......Page 137 Stir-fried Mixture - Chap Chye......Page 139 Korean Barbecued Beef - Bulgogi......Page 140 Steamed Rice......Page 141 Rice Congee......Page 142 Fried Rice......Page 143 Lettuce Wraps - Sang Choy Bao......Page 144 Cloud Swallows - Wonton......Page 145 Noodles......Page 146 Spring Rain Noodles with Pork......Page 147 Pot Stickers......Page 149 Steamed Scallops......Page 151 Prawn Toast......Page 152 Braised Ginger Crab......Page 153 Chilli-fried Squid......Page 154 Fried Fish with Hot Seasonings......Page 155 Hainan Chicken Rice......Page 157 Honey-glazed Chicken......Page 159 White-cut Chicken......Page 160 Red-cooked Chicken......Page 161 Roast Duck with Chinese Flavours......Page 162 Stir-fried Beef in Black Bean Sauce......Page 163 Barbecued Pork Spareribs......Page 165 Pork in Chilli Bean Sauce......Page 166 Crisp-fried Pork with Sweet and Sour Sauce......Page 167 Grandmother's Bean Curd - Ma Po Dou Fu......Page 169 Braised Mushrooms......Page 170 Green Vegetables in Oyster Sauce......Page 171 Sichuan Eggplant......Page 173 Almond Bean Curd......Page 174 Curry Powders and Pastes......Page 176 Quick Smart Ideas......Page 177 Ground Spice Mix - Garam Masala......Page 179 Sri Lanka Curry Powder......Page 180 Whole Seed Mix - Panch Phora......Page 181 Pepper, Garlic and Coriander Paste......Page 183 Red Curry Paste......Page 184 Green Curry Paste......Page 185 Tom Yum Paste......Page 186 Masaman Curry Paste......Page 187 Stockists......Page 189 Index......Page 190