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Stewed & Braised Dishes Cookbook

  • Stewing and braising are two very common cooking techniques in Chinese cuisine. Many ingredients can be stewed and braised, and very often, result in a pot of rich and flavorful food that goes well with cooked rice. Learn how to control heat and temperature to bring out the best in stewed and braised dishes. These recipes are ones you will reach for over and over again to add to your cooking repertoire.

    Title: Stewed & Braised Dishes

    Author: Amy Wong

    Language: Bilingual- English and Mandarin Chinese (Simplified)

    Condition: New

    Illustrations: Full color

    Pages: 111

    Publication Date: January 2013

  • Table of Contents

    • Commonly braised ingredients

    All About Stewing

    • Stewed Pork Belly with Garlic
    • Stewed Bean Curd Fish with Hairy Gourd
    • Strewed Spare Rib with Miso
    • Stewed Spare Rib with Black Bean and Lotus Root
    • Stewed Pork Belly with Red Vinasse
    • Stewed Spare Ribs with Potato and Pumpkin
    • Stewed Pork’s Shoulders with Dried Bamboo Shoot and Lotus Root
    • Stewed Chicken with Fermented Bean Curd
    • Stewed Chicken with Osmanthus and Lemon Coke
    • Stewed Chicken Drumlet with Wasabi
    • Stewed Chicken with Potato and Bean Paste
    • Stewed Chicken Claw with Fermented Black Bean Chilli and Mushroom
    • Stewed Chicken with Pickled Cucumber
    • Stewed Roasted Duck with Yam
    • Stewed Fried Pork with Arrowhead
    • Stewed Chinese Wild Yam with Pork’s Tendon
    • Stewed Fish Tail with Bean Curd Stick and Puff
    • Stewed Catfish with Garlic
    • Stewed Fish Tail with Beer
    • Stewed Grouper Fish Tail with Water Chestnut and Bean curd stick
    • Stewed Yellow Croaker
    • Stewed Winter Melon with Twin Puffs
    • Stewed Fish Belly with Preserved Pork and Bitter Gourd
    • Steamed Yellow Croaker
    • Stewed winter Melon with Twin Puffs
    • Stewed Fish Belly with Preserved Pork and Bitter Gourd
    • Steamed Twin Belly with Clam Sauce
    • Teochew Stewed Yellowed Croaker with Salted Vegetable

    All about Braising

    • Teochew Braised Pork Belly
    • Braised Assam Pork Belly
    • Braised Pork Shank with Dried Shredded Squid
    • Braised Pork Belly with Chestnut and Peanut
    • Golden Pork Belly
    • Braised Pork Belly with Cabbage
    • Braised Pig’s Trotter with Peanut and Red Date
    • Braised Pork Shank
    • Braised Pig’s Stomach with Mixed Sauce
    • Braised Chicken Drumstick with Galangal
    • Braised Chicken Mid-Wings with Red Wine
    • Braised Chicken Gizzard with Rose Wine
    • Spicy Pig’s Trotter
    • Braised Spicy Pork Mix
    • Hong Kong Style Braised Chicken Drumstick
    • Braised Pig’s Tail with Garlic
    • Braised Pig’s Trotter with Malta and Apple
    • Braised Chicken Drumstick with Lychee Black
    • Braised Pig’s Trotter with Sugarcane
    • Braised Chicken with Tomato
    • Braised Pork Belly with Preserved Vegetable
    • Braised Dried Bean Curd
    • Braised Pig’s Trotter and Chicken Claw
    • Braised Squid
    • Pear in Red Wine
  • Chef Amy Wong hails from Kampur, a small town situated in the state of Perak, Malaysia. She has over 28 years of cooking experience. She is a highly sought after chef by various magazines and newspapers and frequently contributes to columns. She has been invited as the guest chef at many top hotels around the world to prepare Nonya Cusine and has also helped to set up executive kitchens around the world. Amy’s living motto is, “I love good food, I love the smell of it, and the kitchen always makes me happy.”




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