Читать книгу Farm to Table Asian Secrets - Patricia Tanumihardja - Страница 5

Contents

Preparing Seasonal Vegetables the Flavorful Asian Way

Equipment and Utensils

Cooking Tips and Techniques

To Market, To Market!

My Asian Pantry

Basic Recipes

Stovetop Jasmine Rice V GF

Toasted Sesame Seeds V GF

Microwaved Crispy Garlic Bits V GF

Toasted Coconut Flakes V GF

Kale “Chips” V GF

Fried Shallots V GF

Quick Ramen Eggs GF*

Tempeh Three Ways V GF*

Roasted Veggie Stock V GF*

Dashi Seaweed Stock V GF

Mushroom Stock V GF*

Homemade Vegetable Boullion V GF

Five-Spice Powder V GF

Yellow Curry Powder V GF

Homemade Sambal Oelek Chill Paste V GF

Homemade Roasted Chill Paste V GF

Homemade Korean Hot Pepper Paste V GF*

Vegan “Fish” Sauce V GF*

Homemade Hoisin Sauce V GF

Gourmet Indonesian Peanut Sauce V GF

Sweet Chill Sauce V GF

Spicy Soy Dipping Sauce V GF*

Easy Peanut Sauce V GF

Soy Sauce and Vinegar Pickled Radishes V GF*

Homemade Spicy Kimchi V GF

Quick Vinegar Daikon and Carrot Pickles V GF

Pickled Baby Bok Choy V GF

Broiled Tofu V GF*

Baked Tofu V GF

Fried Golden Tofu V GF

Spring Recipes

Spicy Korean Green Onion Salad V GF*

Baby Turnips and Mushrooms in Coconut Soup V GF*

Flaky Chinese Pancakes with Chive Blossoms V GF*

Crispy Spring Rolls V

Vegetable Soup with Rhubarb V GF*

Asparagus in Coconut Cream Sauce V GF*

Fresh Artichoke Hearts Green Beans and Bell Peppers in Thai Red Curry Sauce V GF

Blanched Baby Spinach with Sesame Sauce V GF*

Broccolini with Seasoned Soy Sauce V GF*

Ponzu Butter Vegetables V GF*

Wokked Romaine Lettuce V GF*

Green Tea Rice Soup V GF*

Vietnamese Noodle Salad Bowls V GF*

Spring Fried Rice with Asparagus and Cilantro V GF*

Broiled Shiitake Mushrooms V GF*

Sesame Noodles V*

“Everyday” Pad Thai V* GF*

Summer Recipes

Fresh Salad with Sweet Sour, Spicy Sauce V GF

Golden Fresh Corn Fritters

Hand-Tossed Cabbage and Tomato Salad V GF*

Edamame with Chill Salt V GF

Egg Flower Soup with English Peas and Sweet Corn GF*

Grilled Vegetable Kebabs with Two Marinades V* GF*

Thai Basil Zucchini V GF*

Turmeric Zucchini and Carrot Stir-Fry GF

Stir-Fried Heirloom Tomatoes and Egg GF

Mixed Vegetable Salad with Indonesian Peanut Sauce v* GF

Eggplant with Red Pepper-Tomato Sauce V GF

Spicy Fried Okra V GF*

Eggplant “Meatball” Banh Mi Vietnamese Sandwich GF*

Cambodian Sweet Soy Noodles with Pickles V* GF*

Summer Herb Rice Salad V GF

Buckwheat Noodles and Shoyu Dipping Sauce V GF*

Crispy Noodles with Savory Vegetables V* GF*

Autumn Recipes

Green Apple Salad with Tangy Thai Dressing V GF*

Butternut Squash Potstickers V

Curried Vegetable Turnovers V*

Chinese Mushroom Buns V*

Sticky Rice Siu Mai Dumplings V

Salt and Pepper Green Beans V GF*

Mixed Vegetable Yellow Curry V GF

Adobo Ratatouille V GF*

Stuffed Cabbage Parcels V* GF

Red and Golden Beets in Green Curry V GF*

Cherry Tomatoes Simmered with Tofu V GF*

General Tso's Eggplant V

Sweet Potato Rice Stew V GF*

Stir-Fried Cellophane Noodles V GF*

Vegetable and Egg Donburi Rice Bowl GF*

Ice-Cold Korean Buckwheat Noodles V* GF*

Mushu Vegetable “Burritos” V*

Winter Recipes

Tofu, Spinach and Fennel Wantons V

Raw Vegetable Platter with Spicy Miso Dip V* GF

Korean-Style Buffalo Broccoli V GF*

Winter Squash Croquettes V* GF*

Rainbow Chard Korean Pancake V*

Peppery Turmeric Soup V GF*

Kung Pao Potatoes V GF*

Roasted Brussels Sprouts with Sweet Chill Sauce V GF*

Sweet Soy and Black Pepper Cauliflower V GF*

Burmese-Style Pumpkin and Parsnip Curry V GF*

Winter Greens and Tofu in Spicy Coconut Sauce V GF

Swiss Chard Brown Rice Sushi Hand Rolls V GF*

White Curry Soup with Pressed Rice Cakes V GF

Warming Vegetable Pho V GF*

Easy Miso Ramen V

Wintry Kimchi Stew V GF*

Red Curry Noodles with Roasted Cauliflower and Rainbow Carrots V GF*

Index

Acknowledgments

(V = Vegan; GF = Gluten Free; V* and GF* denote recipes that can be made egg, honey and gluten free, respectively, with substitutions)