A Spoonful of Ginger: Irresistible, Health-Giving Recipes from Asian Kitchens
Nina Simonds
Language: English
Pages: 336
ISBN: 0375712127
Format: PDF / Kindle (mobi) / ePub
From the best-selling authority on Chinese cooking, a groundbreaking cookbook based on the Asian philosophy of food as health-giving. These 200 delectable recipes not only taste superb but also have specific healing properties. It’s a question of balance: countering yin, or cooling, foods, with yang, or hot, foods, and neutralizers like rice and
noodles. It is all here in this remarkable book. From the exotic to the earthy, Simonds will convince you that you can enjoy marvelous food every day—relishing its good taste and knowing it is good for you.
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mushrooms. I’ve streamlined and modernized the dish by using fillets, lots of sliced garlic, and fresh shiitake mushrooms. SIX SERVINGS 2 pounds meaty, firm-fleshed fish fillets, such as haddock, scrod, red snapper, or lake trout, skin removed Ginger Marinade 3 tablespoons rice wine or sake 1 tablespoon minced fresh ginger Braising Liquid (mixed together) l¾ cups Classic Chicken Broth ¼ cup soy sauce 3½ tablespoons rice wine or sake ½ tablespoon sugar 1 teaspoon toasted sesame
Malaysian Chicken Tale: Penang, Katy Luis, and Chicken Ambila I was in Penang, a beautiful little island northwest of Kuala Lumpur in the Malay Peninsula, watching Katy Luis, a Malaysian cook, prepare one of her intoxicating spice mixtures for Ambila Chicken, a chicken stew with Chinese long beans. She was making a huge batch of the seasoning to send back to her daughter in the United States. (It can be made in large quantities, refrigerated in a tightly closed jar, and used several tablespoons
coat with the sauce. Scoop the mixture onto a serving platter. To serve, pass the platter and basket of lettuce leaves; each diner spoons some of the cooked meat onto a lettuce leaf, rolls it up, and eats it. Braised Duck with Tangerine Peel and Sweet Potatoes This sumptuous stew with its pungent seasonings is hearty and warming—perfect for a cold winter day. SIX SERVINGS 1 duck, about 5 to 6 pounds, trimmed of fat and excess skin 2 tablespoons soy sauce 1½ teaspoons canola or corn oil
newcomer to the Chinese holistic kitchen, but it has become very popular. Similar to spinach, it is coolish and is believed to dissipate heat and detoxify the body. It is rarely eaten cold. To treat canker sores, boil ½ pound watercress and 4 sliced carrots in water for 1 hour and drink the soup. Wilted Greens with a Spicy Garlic Dressing I often prepare this dish in advance and serve it at room temperature—as a delicious garnish for any meat, poultry, or seafood dish. SIX SERVINGS 1¼
chicken longevity tonic lotus root cooler Lu, Henry, 2.1, 2.2, 3.1, 3.2, 6.1 Luis, Katy, 3.1, 4.1 Luis, Steve, 3.1, 3.2 lungs, 2.1, 5.1, 6.1, 6.2, 6.3, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 9.1, 9.2 m madeleines, orange malaria malnutrition mangoes and silver tree ears in syrup measles meat lamb congee red-cooked, with sweet potatoes vindaloo pork barbecued, brown rice with braised home-style congee with vegetables and kimchee soup with mu shu, healthy roll-ups, five-spice
