Читать книгу Good for Your Health All Asian Cookbook (P) - Marie Wilson - Страница 7

Contents

Preface xi

Acknowledgments xiii

Introduction xv

Ingredients and Cooking Tips xxiii

Weights and Measures xxxv

Planning and Serving an Asian Meal xli

Recipes and their Nutrient Values xlii

Japan 3

The Japanese Kitchen 5

Stocks and Soups (Dashi, Suimono, and Shirumono) 8

Steamed Foods (Mushimono) 15

Vinegared Salads and Mixed Dressed Foods (Sunomono and Aemono) 21

Foods Simmered in Seasoned Liquids (Nimono) 26

Broiled and Pan-Fried Foods (Yakimono) 29

Deep-Fried Foods (Agemono) 34

Table-Top Cooking (Nabemono) 39

Noodles (Menrui) 43

Rice Dishes and Sushi (Gohanmono and Sushi) 47

Dipping Sauces (Tare) 57

Korea 61

The Korean Kitchen 63

Appetizers (Pan) 66

Soups (Tang, Kuk, and Tchigae) 69

Fish (Saengsun) 74

Chicken (Takkogi) 77

Beef (Sokogi) 79

Vegetables (Ch'aeso) 82

China 87

The Chinese Kitchen 89

Snacks and Appetizers (Xiao Chi) 95

Soups (Tang) 102

Seafoods (Haiwei) 107

Chicken (Jirou) 115

Beef (Niurou) 128

Soybean Curd (Doufu) 133

Vegetables (Su Cai) 140

Rice (Fan) 148

The Philippines 151

The Filipino Kitchen 153

Fish (Pescado) 154

Chicken (Polio) 156

Vegetables (Verdwas) 158

Vietnam 161

The Vietnamese Kitchen 163

Appetizers (Mon An Choi) 166

Soups (Canh) 172

Seafood (Hai-vi) 178

Chicken (Thit Ga) 182

Beef (Thit Bo) 186

Indonesia, Malaysia, and Singapore 189

The Indonesian, Malaysian, and Singaporean Kitchens 191

Appetizers (Sesuap) 196

Soups (Sop) 200

Seafoods (Ikan Laut) 204

Chicken (Ayam) 211

Beef (Daging Sapi) 220

Vegetables (SayuTan) 223

Pickles, Garnishes, and Condiments (Atjar, Hiasi, and Sambal) 229

Rice and Noodles (Beras and Bakin Mi) 236

Thailand 241

The Thai Kitchen 243

Soups and Curries (Kaeng) 247

Seafood and Chicken (Pla and Kai) 259

Salads and Vegetables (Yam and Phak) 266

Rice and Noodles (Khao and Kuay-Tiao) 274

India and Pakistan 277

The Indian and Pakistani Kitchens 279

Curry Powders and Pastes (Masalas) 282

Vegetarian Dishes (Shakahari) 285

Legumes: Dried Peas, Beans, and Lentils (Dal) 292

Yogurt Dishes (Raita) 298

Non-Vegetarian Dishes (Masahari) 302

Accompaniments to Curry (Chatni) 309

Rice and Breads (Pulao, Nan, and Chapathi) 312

Desserts 319

Japan 320

Korea 320

China 322

The Philippines 323

Vietnam 324

Indonesia, Malaysia, and Singapore 325

Thailand 326

India 326

Appendixes 329

Fat-Cholesterol-Sodium Tables 331

Major Sources for the Nutrient Content of the Recipes 335

Bibliography 336

Recipe Indexes

By Country 342

By Category 350