Cooking with Asian Roots - download pdf or read online

By Christopher Tan, Devagi Sanmugam

ISBN-10: 9814361879

ISBN-13: 9789814361873

Open this booklet for an exploratory examine 17 root greens that experience turn out to be entrenched in Asian cuisines. foodstuff veterans Devagi Sanmugam and Christopher Tan flip their creativity and keenness to Asian roots after their profitable Cooking with Asian Leaves which beneficial properties herbs, shoots and greens. during this ebook, they unearth an entire new culinary international with 17 root greens, together with rhizomes, tubers and corms. not only boiled and braised, those roots are given a brand new interpretation in Asian food with full-colour images for all fifty eight recipes.

Introductory sections, each one devoted to one unmarried root, supply suggestion on how you can pick out, organize and shop roots; have notes on dietary and health and wellbeing merits; in addition to clarify how those exact same roots are utilized in various culinary cultures. With a few mind's eye and a willingness to shake-up conventions, you'll unearth a complete new culinary global.

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Extra resources for Cooking with Asian Roots

Sample text

This is a true yam, containing oxalic acid crystals that may irritate the skin upon contact. Wear gloves when preparing it to avoid this risk; traditionally, cooks rubbed their hands and knives with cooking oil. Some people who are allergic to true yams may feel a prickling sensation in their throats when they eat them. Keep elephant yams in a cool, well-ventilated place away from direct sunlight. To remove the skin, it is easiest to cut the washed yam into large pieces with a cleaver first, and then cut away the skin with a small sharp knife.

Add all remaining ingredients and stir-fry over low heat for 10 minutes. • Adjust seasoning to taste, if necessary, then dish out and serve with rice. 50 Elephant Yam Konnyaku Amorphophallus konjac Clockwise from top, left: grey dark ßecked , pale grey ; moulded and white ito konnyaku hijiki konnyaku konnyaku konnyaku nuggets; . konnyaku shirataki ; and on large plate: Names Devil’s tongue, devil’s root, mo yu (Mandarin), konnyaku ver (Tamil) Appearance Konnyaku tubers are large, lumpy, irregular and earthy brown in colour.

Choose hard specimens with smooth skin unmarred by cuts or cracks. Flavour and texture Raw lotus root has a texture that is not unlike a very finegrained waxy potato—crisp and dense. It has buff skin and pale ivory flesh that discolours slowly when cut. Simmered in soup, it turns an attractive pinky-beige but becomes muddy-hued if cooked for a long time. At first taste, cooked lotus root may seem quite bland. However, as you eat it, its subtly starchy character, with a rounded, nutty quality and a faint natural sweetness, grows on you.

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Cooking with Asian Roots by Christopher Tan, Devagi Sanmugam


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