By Rena Georgiadis-Park
Read or Download Click to Cook! Recipe Book Volume 1 Flavours From Around the World PDF
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Additional resources for Click to Cook! Recipe Book Volume 1 Flavours From Around the World
3. 4. 5. Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chillies, salt and shrimp paste to a fine paste. Put the minced fish in an electric blender and blend in the curry mixture into a large bowl. Mix in the chopped beans. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time. Heat the oil in a frying pan, and deep-fry the fish-cakes until golden brown. Page 44 CRISPY NOODLES (MI KROP) 4 cups oil 6oz Rice Vermicelli Sauce: ½ cup vinegar ½ cup sugar 1 tsp salt 1 tsp tomato paste 3 tbsps garlic pickle Garnish: 2 eggs, beaten (optional) 1/4 cup green onions, chopped 1/4 cup red bell pepper, chopped 1/8 cup chives 4oz fried tofu, diced 1 tbsp cilantro/coriander leaves chopped 1.
Mix the pork with the soy sauce, rice wine, ginger, MSG and salt. Stir in one direction, adding 5oz (150 ml) of water, a little at a time until the pork becomes sticky. Add the leeks and sesame oil and blend well, and divide into 60 portions. Set aside. Stir 7oz (200 ml) of water into the flour. Knead until the dough is smooth and elastic. Let rest for 30 minutes. Roll into a long cylinder and cut into 60 portions. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter. Place 1 portion of the filling on each circle and fold over.
Bring back to a boil and let cook for 30 seconds. Add enough cool water to stop the boiling, then back to the boil. Add more cool water and bring to a boil a third time. This time, boil until the noodles are just cooked. Drain well in a colander and divide among the 5 bowls. Blend the noodles and seasonings, and serve. Page 38 HERB RICE 1 ½ cups raw rice 1 cup margarine or butter 1 cup sliced onions 1 teaspoon thyme 1 teaspoon sage 1 teaspoon marjoram ½ teaspoons salt 3/4 teaspoon pepper 1/3 cup chopped parsley 3/4 cup celery and leaves 1.