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)
Illustrations: Full color
Publication Date: January 2013
All About Stewing
All about Braising
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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Zong Zi, rice dumplings, and sticky rice dumplings are a traditional Chinese food made of glutinous rice, stuffed with different fillings, and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. Although Zong Zis are commonly eaten as a snack, they are traditionally eaten during the Duanwu Festival which falls on the fifth day of the fifth month of the lunar calendar (which is the namesake of this book “Fragrance of Double Fifth”). There are many different varieties of Zong Zi. In this exciting cookbook, the author has carefully put together a most...
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