By Betty Saw
Within the first of its variety, Betty Saw's most modern cookbook brings again the nice ol' Asian favourites of yesteryear. those lengthy forgotten recipes won't in simple terms convey again fond stories of years earlier, they're going to additionally acquaint the more youthful new release with the dishes their mom and dad and grandparents loved. From greens to bird and noodles to muffins, make a journey down reminiscence lane with Betty observed. The recipes are complemented with illustrations and styled with tableware from the nostalgic yesteryears – making Asian unfashionable meals a convinced collector's merchandise for all who love cooking and asian nutrients!
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Additional info for Asian Retro Food
32 POULTRY 33 Stewed Chicken (Ayam Pong Tay) Preparation time: 15 minutes Cooking time: 40 minutes Serves 6 Ingredients Chicken Salt Cooking oil Shallots Garlic Preserved soy beans (tau cheo) Dried Chinese mushrooms Water Dark soy sauce Potatoes Salt 1 kg or 600 g streaky pork /2 tsp 90 ml 180 g, peeled and ground 3 bulbs, peeled and ground 2 Tbsp 4–5, soaked to soften 500 ml 1 tsp 3, peeled and quartered 1 /2 tsp 1 Method • Cut chicken into small pieces. 5-cm pieces. Season meat with salt and leave aside.
Set aside. • Put in ground dried chillies and fry until oil separates. Dish out and leave aside. • Return beef to wok and add water and jackfruit leaves if using. Bring to the boil then lower heat and simmer for 1 hour until beef is tender. Discard jackfruit leaves. • Put in crisp-fried shallots, cashew nuts, sultanas, ground chillies and all remaining ingredients. Simmer, stirring frequently, until gravy is thick and meat is tender. Serve hot. 5 litres 5-cm length 8 2 1 tsp 1 /2 tsp 1 /2 tsp 1 /2 tsp 2 tsp 8, peeled, sliced and crisp-fried 3 cloves, peeled and crisp-fried 2, chopped Method • Put mutton and water in a pot and bring to the boil.
Coat ﬁsh with cornﬂour and deep-fry for 3–5 minutes. Remove and drain from oil. • Heat a clean wok with 3 Tbsp oil and lightly brown half the ginger shreds, garlic and shallot. Add mushrooms and stir-fry for 1 minute until fragrant. • Put in shredded chicken and when it changes colour, add carrots, young corns and capsicum. Stir-fry for 1 minute, then sprinkle in wine. • Combine sauce ingredients and pour into wok. Bring to the boil. Place ﬁsh head in and reduce heat. Cover wok and simmer for 5 minutes.
Asian Retro Food by Betty Saw