By Patricia Tanumihardja
Asian grandmothers--whether of chinese language, eastern, Indonesian, Vietnamese, or Indian descent--are the keepers of the cultural, and culinary, flame. Their mastery of scrumptious home-cooked dishes and luxury nutrition makes them the precise resource for this cookbook. writer Pat Tanumihardja has assembled one hundred thirty tantalizing dishes from genuine chinese language fried rice to the vintage Filipino fowl Adobo to the final word jap convenience dish Oyako donburi. this is often hearty meals, brightly flavored, both stable to examine and consume. Flavors variety from soy and ginger to scorching chiles, aromatic curries, and tart vinegars. the writer has translated the entire recipes to paintings in smooth domestic kitchens. a lot of them were passed down from mom to daughter for generations with no written recipes, and a few seem in proven and written shape for the 1st time. An exhaustive Asian Pantry thesaurus explains the elements, from the numerous types of rice and curries to surprising yet flavorful greens.
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Extra resources for The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens
Bring to boil. Add remaining mole, if desired, and salt, pepper, and garlic powder to taste. Simmer 1 hour, stirring occasionally. Saute remaining onions and peppers. Add to pot, along with drained beans. Add final chili powder to taste. Finish heating and serve with favorite fixings. Makes 6 servings. SOUPS AND STEWS 33 CAPE COD FISH CHOWDER * Representative Patrick Kennedy, RHODE ISLAND 2 pounds fresh haddock 2 ounces salt pork, diced (or 2 tablespoons butter or margarine) 2 medium onions, sliced 1 cup celery, chopped 4 large potatoes, diced 1 bay leaf, crumbled 1 quart milk 2 tablespoons butter or margarine 1 teaspoon salt Freshly ground pepper to taste S immer haddock in 2 cups of water for 15 minutes.
Combine cabbage mixture and noodle mixture 2 hours before serving. DRESSING Mix together soy sauce, sugar, vinegar, and oil. Pour over salad 15 minutes before serving. Stir. Serve. Makes 4 servings. SALADS SOUTHWEST POTATO SALAD * Representative John Boehner, OHIO 10 to 14 large red potatoes, washed and unpeeled 2 cups mayonnaise or salad dressing 1 medium ripe tomato, chopped 112 green pepper, chopped 2 green onions, chopped 2 cloves garlic, minced 2 tablespoons fresh cilantro, chopped 1 tablespoon Dijon mustard 2 tablespoons lime juice 1 teaspoon salt 112 teaspoon pepper 112 teaspoon (or more to taste) cayenne pepper 1 pound bacon, fried and chopped (optional) 4 hard-cooked eggs (optional) P lace potatoes in pot and add cold water to cover by about 2".
Drain off and reserve broth. Remove skin and bones from fish. Saute diced salt pork in a large pot until crisp. Remove cooked salt pork. Saute onions in pork fat or butter until golden brown. Add fish, celery, potatoes, and bay leaf. Measure reserved fish broth plus enough boiling water to make 3 cups liquid. Add to pot and simmer for 30 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated. Add salt and pepper to taste. Makes 8 servings. Enjoy this hearty New England favorite of mine and my father's!