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By Eileen Yin-Fei Lo

This new masterwork of chinese language delicacies showcases acclaimed chef Eileen Yin-Fei Lo's a long time of culinary virtuosity. a chain of classes construct ability, wisdom, and self belief as Lo publications the house cook dinner step-by-step throughout the thoughts, materials, and kit that outline chinese language delicacies. With greater than a hundred vintage recipes and procedure illustrations all through, Mastering the artwork of chinese language Cooking makes the glories of this old delicacies completely available. beautiful colour images unearths the treasures of previous and new China, from the zigzagging alleys of old Guangzhou to the bustle of urban facilities and far off Chinatowns, in addition to really good constituents and beautiful entire dishes. step by step brush drawings illustrate chinese language cooking innovations. This lavish quantity takes its position because the chinese language cookbook of selection within the cook's library.

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Extra resources for Mastering the Art of Chinese Cooking

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Substitute with Korean kim chee. Saw-leaf herb NOODLES: The wet rice noodles for mohinga come fermented or unfermented, and in both thin and thick strands. Dry rice noodles come in three forms: thick or thin brittle threads, and a less brittle white form, which is used in soups. Wheat flour noodles come in round or flat strands, and finally, there are the vermicelli-like transparent glass, or “cellophane”, noodles made from mung bean starch. Sesame seeds PALM SUGAR: Made by boiling palmyra palm sap to a treacly consistency and then rolling it into balls when half-cooled.

FISH SAUCE (nganpya yay): This is the liquor which is produced as a by-product of the process of making preserved fish paste. It is used extensively in Myanmar cuisine for its salty flavour; it is often used as a substitute for salt. Nam pla, the Thai fish sauce, is a good substitute. 32 PART TWO: COOKING IN MYANMAR FLOUR: Various kinds of flour are used in Myanmar dishes. Rice flour comes in two varieties: ordinary and glutinous. Wheat flour is the basis of many “sweets” and is mixed with rice flour to make a crispy batter for fritters.

Heat the oil in a pan and deep-fry till golden brown. POTATO CUTLETS Serve with Tamarind Sauce (page 38) or chilli sauce. 3 cups (750 ml) water 700 g (11/2 lbs) potatoes, peeled and diced 21/2 teaspoons salt 1 tablespoon oil 150 g (5 oz) minced beef 1 teaspoon chilli flakes 3 tablespoons finely sliced onion 3 bird’s-eye chillies, finely chopped 1 teaspoon curry powder Egg white from 1 egg Boil the water, potato and 1 teaspoon of salt for 15–20 minutes till soft. Drain the water, add 1 teaspoon of salt to the potatoes and mash.

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