By Nguyen Thanh Diep
Step by step Cooking: Vietnamese is a suite of actual recipes from Vietnam the land of clean herbs and dipping sauces. From flavourful dishes corresponding to red meat Noodles, Duck Cooked in Fermented Bean Curd and Fried Crab in Tamarind Sauce, to fresh salads similar to eco-friendly Mango Salad and chook Salad with Polygonum Leaves, and hearty stews comparable to Fish and Pineapple Stew and beef Stewed in Coconut Juice, this e-book unearths the nuances that outline Vietnamese cooking and gives a finished advent to the nutrition of Vietnam.
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Extra info for Step by Step Cooking: Vietnamese - Delightful Ideas for Everyday Meals
Ginger Asian Beef, Skillet Chicken Nachos or Shrimp Alfredo Primavera are a snap to put together and are much more satisfying than a frozen meal or take-out. indd 59 AP T E R 2 sizzling skillets & stir-fries 9/23/10 7:40 PM quick prep 1 tablespoon canola or vegetable oil parmesan chicken 2 cloves garlic, finely chopped prep time: 20 minutes 2 cups marinara sauce 2 cups water 2 cups cubed cooked chicken ⁄2 cup grated Parmesan cheese 1 4 servings 1 In 12-inch skillet, heat oil over medium heat. Add garlic; cook about 30 seconds, stirring occasionally, until softened.
Serve sauce over spaghetti. 1 jar (26 oz) chunky vegetable-style tomato pasta sauce 1 can (15 oz) dark red kidney beans, drained, rinsed 2 tablespoons chili powder Meanwhile, in 10-inch skillet, heat oil over medium heat. Add turkey, onion and garlic; cook 5 to 6 minutes, stirring occasionally, until turkey is no longer pink. healthy twist Have you ever tried one of the new whole grain pastas? There are many varieties available from partly whole grain to completely whole grain. Why not experiment with one when you make this recipe?
2 Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours). 3 Stir zucchini and eggplant into squash mixture. If needed, increase heat setting to High; cover and cook about 30 minutes longer or until zucchini and eggplant are tender. Serve topped with basil. indd 55 9/23/10 7:37 PM quick prep 8 cups cubed peeled seeded butternut squash (about 3 lb) 1 large apple, peeled, chopped 1 large onion, cut into 1-inch pieces maple–butternut squash soup prep time: 25 minutes ⁄2 teaspoon ground nutmeg Spray 4- to 5-quart slow cooker with cooking spray.