Heavenly Fragrance: Cooking with Aromatic Asian Herbs, by Carol Selva Rajah PDF

By Carol Selva Rajah

ISBN-10: 1462907342

ISBN-13: 9781462907342

In Heavenly Fragrance, award-winning chef and writer Carol Selva Rajah brings you on an unforgettable trip of fragrant discovery within the practise of meals from diverse elements of Asia. encouraged via fond thoughts of aromatic dishes from her formative years, Carol has continually believed that what units Asian cooking except different traditions is its large array of hugely aromatic and fragrant components. during this e-book she units out her definitive number of new and vintage recipes for chefs who desire to recreate the memorable flavors and aromas of Asia at home.

The recipes in Heavenly Fragrance are prepared in keeping with the fragrant components used—Asian Herbs, culmination, Spices and Seasonings—which makes the construction of a meal so simple as deciding on and selecting from what you've already bought stocked on your pantry.
Recipes include:

• Spring Rolls with Orange Chili Sauce
• Pineapple Lime Salsa with Mint
• chook Satay with aromatic Spices and Coconut
• Eggplant Sambal with Black Mustard and Cashews
• Crab Soup with Lemongrass, Tamarind and Mint
• eco-friendly Mango and Saffron Lassi

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Extra resources for Heavenly Fragrance: Cooking with Aromatic Asian Herbs, Fruits, Spices and Seasonings

Example text

Spoon the sauce onto the plate. Place the fillet on top and garnish with chopped fresh cilantro and the crispy curry leaves. THE CRUEL REVENGE OF GENE R A L TSAO B 35 HOME-S TYLE YELLOW S PLIT PEAS HOMEPEA No soaking of beans required for this sassy little number. \ In a saucepan, sauté a teaspoon of minced garlic in olive oil until light brown and stir in a half to one teaspoon of hot red chile powder. Add a cup of water, a half cup (110g) yellow split peas, two pinches of turmeric, and a nice pinch of Maldon salt and gently simmer, uncovered, for 20 minutes.

Cover with lid (or foil) and cook slowly in oven at 190°F (90°C) until ridiculously tender— up to 10 hours. Let cool in the fat. Transfer the legs (without the fat) to a casserole dish, large jar, or earthenware pot, seal tightly, and refrigerate. Meanwhile, strain the fat and refrigerate it separately in an airtight container or a large bowl that has been securely wrapped. Your aim is to get rid of the THE SICK HANDSHAKE B 17 meat jelly at the bottom so that you can store the duck for several months—you may not want duck confit four times in the next two weeks, y’know?

Hand-chop the filet (which should be cold and not at room temperature), mix in some capers, finely chopped fresh flat-leaf parsley, and a dash of Worcestershire, and mound it onto a plate. Use the back of a spoon to lightly press a small indentation in the center to create space for the quail egg you’ll crack in. Serve with the fries and a few slices of toasted Poilâne. 10 B THE PLEASURE IS ALL MINE BES T MAC ’N’ CHEES BE CHEE E Nothing fussy or weird. This is the real deal. \ Cook a cup of elbow macaroni in boiling salted water with a little oil added.

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Heavenly Fragrance: Cooking with Aromatic Asian Herbs, Fruits, Spices and Seasonings by Carol Selva Rajah

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