The Asian Kitchen

✍ Scribed by Kong Foong Ling, Ming Tsai, Cheong Liew, Luca Invernizzi Tettoni

• Publisher: Periplus Editions
• Year: 2007
• Tongue: English
• Leaves: 193
• Category: Library

✦ Synopsis

Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort.
A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking.

✦ Table of Contents

CONTENTS......Page 3
Authenticity and Tradition......Page 5
New Inspiration from The East......Page 6
The Essential Flavors of Asia......Page 8
Asian Ingredients......Page 11
The Asian Kitchen......Page 22
BURMA: Introduction......Page 26
SUGGESTED MENUS......Page 28
Appetizers, Soups and Salads......Page 29
Soups and Noodles......Page 30
Seafood and Meat......Page 31
Desserts......Page 32
CHINA: Introduction......Page 34
A melting pot menu......Page 38
Stocks, Sauces and Condiments......Page 39
Appetizers......Page 40
Soups And Noodles......Page 41
Vegetables......Page 42
Seafood, Poultry and Meat......Page 45
Desserts......Page 48
India: Introduction......Page 50
SUGGESTED MENUS......Page 54
Stocks, Sauces and Condiments......Page 55
Breads......Page 57
Vegetables......Page 60
Poultry......Page 62
Seafood and Meat......Page 64
Desserts......Page 66
INDONESIA: Introduction......Page 68
SUGGESTED MENUS......Page 72
Pickles, Sambals, and Basic Recipes......Page 73
Appetizers......Page 75
Salads and Rice Dishes......Page 77
Soups......Page 79
Vegetables and Meat......Page 81
Seafood and Poultry......Page 83
Desserts......Page 88
Japan: Introduction......Page 90
SUGGESTED MENUS......Page 94
Basic Recipes......Page 95
Appetizers......Page 96
Soups and Noodles......Page 98
Sushi andS Sashimi......Page 99
Meat, Vegetables and Seaood......Page 103
Hotpots and Desserts......Page 107
Korea: Introduction......Page 110
SUGGESTED MENUS......Page 112
Appetizers and Kimchi......Page 113
Soups and Seafood......Page 114
Meat, Rice and Noodles......Page 115
Malaysia & Singapore: Introduction......Page 118
SUGGESTED MENUS......Page 122
Basic Recipes and Appetizers......Page 123
Soups and Noodles......Page 125
Rice......Page 130
Poultry and Meat......Page 132
Seafood......Page 134
Vegetables and Desserts......Page 135
The Philippines: Introduction......Page 138
SUGGESTED MENUS......Page 140
Appetizers......Page 141
Meat and Poultry......Page 142
Desserts......Page 144
SRI LANKA: Introduction......Page 146
SUGGESTED MENUS......Page 148
Basic Recipes......Page 149
Seafood......Page 150
Meat and Vegetables......Page 151
THAILAND: Introduction......Page 154
SUGGESTED MENUS......Page 158
Basic Recipes and Appetizers......Page 159
Salads and Soups......Page 161
Vegetables, Rice and Noodles......Page 163
Poultry and Meat......Page 165
Seafood......Page 167
Desserts......Page 170
VIETNAM: Inroduction......Page 172
SUGGESTED MENUS......Page 176
Basic Recipes and Appetizers......Page 177
Salads......Page 180
Soups and Vegetables......Page 181
Seafood......Page 184
Meat......Page 186
Desserts......Page 188
Appendix......Page 189
Index......Page 190