This basic recipe was printed in Saveur magazine. It works well for any brown rice - short, medium or long-grain brown rice. Disregard the directions on your package. Most likely it will come out mushy. In this recipe, the boiling (uncovered) cooks it thoroughly, and the steaming at the end make it light and fluffy.
This flavored salt is great as a finishing touch to steamed veggies or other dishes. It comes from The Steamy Kitchen cookbook by Jaden Hair. This cookbook is a great collection of Asian dishes for every night dinner at home. Note - use sea salt or kosher salt. Table salt is not recommended.
This condiment is delicious on it's own, and wonderful to serve with any Vietnamese dish. It's essential on a Vietnamese sandwich (banh mi). The recipe is from The Steamy Kitchen Cookbook by Jaden Hair.
The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet and sour pickled carrots and daikon (recipe posted separately), a layer of soft and sweet shallots and fresh and crispy lettuce and cilantro. The recipe is from The Steamy Kitchen Cookbook by Jaden Hair.
Tip: slice the beef very thinly before the meat has completely thawed, or ask the butcher to slice it thinly when you purchase it. If you have a package of the thinly sliced beef for cheese steaks, that will work too (as long as it isn't pre-seasoned).
I love soups, and one of my favorites is wonton soup. This version was printed in Saveur magazine. In China this dish is considered a snack rather than one course of a meal. If you have a choice, try to find a good quality, thinner, wonton wrapper at your Asian food market.
The steps look long, but I've broken them down in many simple steps for clarity.
Posted for the World Tour 2005 RecipeZaar event. I haven't tried this recipe yet.
The source is the Time Life Foods of the World Series "The Cooking of China".
Please note that the recipe requires advance preparation of at least 4 hours.
Posted for the World Tour 2005 RecipeZaar event. I haven't tried this yet. I will soon.
The recipe is from Haute Thai - Everyday Dishes - Eating Thai Style. This is a community cookbook put together by members of Heritage of Thailand, a Houston area organization.