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Download Asian Retro Food by Betty Saw PDF

By Betty Saw

Within the first of its type, Betty Saw's most modern cookbook brings again the nice ol' Asian favourites of yesteryear. those lengthy forgotten recipes won't in simple terms carry again fond stories of years earlier, they'll additionally acquaint the more youthful iteration 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 foodstuff a yes collector's merchandise for all who love cooking and asian foodstuff!

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Reheat oil and fry cashew nuts until lightly browned. Drain and set aside. • Put sultanas into oil and fry for 1 minute. Remove and drain. Set aside. • Put in ground dried chillies and fry until oil separates. Dish out and leave aside. • Return beef to wok and add water and jackfruit leaves if using. Bring to the boil then lower heat and simmer for 1 hour until beef is tender. Discard jackfruit leaves. • Put in crisp-fried shallots, cashew nuts, sultanas, ground chillies and all remaining ingredients.

Serve hot. 5 litres 5-cm length 8 2 1 tsp 1 /2 tsp 1 /2 tsp 1 /2 tsp 2 tsp 8, peeled, sliced and crisp-fried 3 cloves, peeled and crisp-fried 2, chopped Method • Put mutton and water in a pot and bring to the boil. • Lightly crush spices and tie up securely in a piece of muslin. Drop spice bag into boiling soup. Lower heat and simmer gently for 2 hours until meat is tender. • Skim off scum and add salt. Serve hot, garnished with fried shallots and garlic and spring onions. 52 MEAT 53 SEAFOOD Butter Prawns with Toasted Coconut Preparation time: 15 minutes Cooking time: 20 minutes Serves 6 Ingredients Large prawns (shrimps) Salt Ground white pepper Cooking oil for deep-frying Butter Dry-roasted grated coconut Sugar Salt Bird’s eye chillies (cili padi) Spring onions (scallions) Coriander (cilantro) leaves Lime 500 g, cleaned and feelers trimmed /2 tsp 1 /2 tsp 90 g 60 g, blended in electric blender 2 tsp 1 /2 tsp 10, finely sliced 2, chopped 2 sprigs, chopped 1, small, juice extracted Omelette Eggs Light soy sauce Salt Ground white pepper 2, beaten 1 tsp 1 /4 tsp 1 /2 tsp 1 Method • Season prawns with salt and pepper.

Serve garnished with spring onions and coriander leaves. 5-cm lengths 1, cut into strips Sauce Fresh chicken stock Light soy sauce Dark soy sauce Chinese rice wine Sesame oil Sugar Ground white pepper Salt 250 ml (see page 175) 1 Tbsp 1 tsp 1 tsp 1 tsp 1 tsp 1 tsp 1 /2 tsp Egg white Spring onion (scallion) Coriander (cilantro) leaves Method • Clean fish head and halve. Season with ginger juice and light soy sauce for 30 minutes. Marinate shredded chicken with salt and pepper. • Heat oil for deep-frying in a wok until hot.

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