The Complete Asian Cookbook Series: India & Pakistan
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For generations The Complete Asian Cookbook has been the most well-respected and authentic cookbook on Asian food. Since publication in 1976 it has become one of the most iconic and influential cookbooks in publishing history, garnering a dedicated following worldwide. Now, for the first time, Charmaine Solomon's groundbreaking work has been divided into a series of six geographical regions, each with a complementary design so they may be collected as a set.
Asian cuisine has a wonderful range of culinary delights that can be simple, complex, fiery, mild, and tantalizing. With page after page of beautiful, authentic Asian dishes, the recipes in The Complete Asian Cookbook Series have been tested and re-tested to ensure the flavor and character of each dish is preserved. The labor-intensive traditional preparation methods have been cut back, making the recipes easy-to-follow for the home cook.
In India & Pakistan, the reader will find an invaluable introduction to the food, culture, and cooking methods of both countries, as well as common ingredients. Learn to cook fresh naan bread, samosa and pakorhas, spicy tandoori chicken, curried meatballs, Kashmiri-style, or fiery pork vindaloo.
Filled with stunning food photography, The Complete Asian Cookbook Series will guide you through the vast scope of Asian cuisine with authentic recipes that work every time. Start cooking tonight and dine abroad in the Asian country of your choice!
until it starts to bubble. Stir in the thin coconut milk, fish sauce and makrut leaves. Mix well and when the sauce bubbles again, return the duck to the wok. Reduce the heat to low and simmer for 40 minutes, or until the duck is tender, stirring and turning from time to time to make sure it cooks evenly. If using an already cooked duck add the duck pieces and turn and cook until just heated through. Add the palm sugar, pineapple and lychees and stir to coat. Garnish with the basil and the extra
papaya in a large serving bowl with the pineapple, spring onion, apple and celery. Add the salad dressing and toss to coat all of the ingredients. Season with salt and freshly ground black pepper, to taste, then cover and chill before serving. CAPUCHINOS Small brandied cakes MAKES: 12 60 g butter, melted, plus extra, for greasing 75 g (½ cup) plain flour ½ teaspoon baking powder a pinch of salt 2 large eggs 110 g (½ cup) sugar 1 tablespoon brandy Syrup 110 g (½ cup) sugar 1
onions, cut into short lengths 1 tablespoon Chinese wine or dry sherry ½ teaspoon sugar 125 ml (½ cup) beef stock 3 teaspoons cornflour Partially freeze the beef and slice it very thinly, then continue slicing into shreds. Place in a bowl with the soy sauce and salt, toss to coat and leave to marinate for at least 30 minutes. Soak the mushrooms in hot water for 20–30 minutes, then drain well. Cut off and discard the mushroom stems and thinly slice the caps. Set aside. Blanch the snow peas
give it a delicious flavour it should be liberally brushed with sesame oil and sprinkled with salt on one side; the thin sheet is passed back and forth over a hotplate or open flame until it becomes crisp, then it is cut into small squares and served with steamed rice. Rice is wrapped in the seaweed by each diner and rolled up with chopsticks. Beef is the most popular meat in Korea. Pork and chicken are also used, but mutton (or lamb) never. Beef is not usually cooked in one big piece. It is very
soda water and use a spoon to stir through. Serve in glasses with ice cubes. SRI LANKA I was born and lived most of my unmarried life in this small, beautiful tropical island, shaped like a tear-drop and situated at the southernmost tip of the Indian subcontinent so that it has been romantically called ‘the pearl in the ear of India’. It has been known by many names at different times, for it is an ancient land and its recorded history goes back to 483 BC, when Vijaya, a prince of the lion