By Periplus Editors
Asian Cooking Made Easy positive aspects over forty scrumptious recipes from the kitchens of China, Indonesia, Japan, Malaysia, Singapore and Vietnam. deal with your self to the actual tastes and sensations of Asian nutrition, from pleasant starters reminiscent of Crabmeat Omelet to tasty seafood and noodle recipes together with Fish Steaks in aromatic Coconut Gravy and Singapore Hokkien Mee.
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Additional info for Asian Cooking Made Easy: Nurtitious Meals in Minutes (Learn to Cook Series)
This rule varies somewhat depending on the type and size of the pieces being fried. A chicken leg will take longer to cook through than a french fry, so a slightly lower temperature is necessary in order to avoid burning the outside before the inside is done. It is also important that you don’t crowd the food in the oil during frying. The more food you add to the oil, the greater the temperature drop will be. This is why fast-food fryers have such an enormous oil capacity — you need that much fat to balance the amount of food being fried, to maintain good frying temperatures while processing pounds of fries at a time.
If you can ﬁnd them (probably in Asian markets), use them whole; they don’t need to be cleaned. If you can’t ﬁnd whitebait or other minnow-sized ﬁsh, substitute the tiny white ﬁsh sold in Asian ﬁsh markets as “rice ﬁsh” or use pieces of squid. 1⁄ 2 pound whitebait, left whole, or calamari (squid), cleaned and cut into 1⁄ 2-inch pieces 1 cup milk Vegetable oil for deep-frying Salt and freshly ground black pepper All-purpose ﬂour for dredging 1 lemon, cut into 6 wedges Soak the ﬁsh or calamari in the milk for at least 1 hour in the refrigerator.
Remove the rosemary and turn the onions into the strainer. Let stand until the onions are thoroughly drained. Assemble the tart: Preheat the oven to 400 degrees. Remove the dough from the refrigerator. On a ﬂoured surface, roll it out to a 1⁄ 4-inch-thick round. Fit it into a 9-inch tart pan with a removable bottom. Fold the excess dough over itself to make a sturdy rim. Spoon the onions across the bottom of the crust. Season lightly with salt and pepper. Dot the goat cheese over the onions. Scatter the olives over the goat cheese and arrange the pepper strips over all.