By Terry Tan
From bite-sized appetizers to based entrees for for an emperor, this little treasury of genuine recipes displays the diversity of neighborhood impacts in chinese language food. one of the dishes incorporated are Mongolian Lamb Stew, Peking Duck, Shrimp Dumpling Soup, and Almond shock. Full-color illustrations.
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Extra resources for A Little Chinese Cook Book
8 bananas, peeled 3 oz/70 g/ 1/2 cup self-raising flour 3 oz/70 g/' cup rice flour I tbsp cornflour 1/2 pt/250 n31/ I cup water 1/2 tsp salt 4 tbsp fine brown sugar oil for deep frying Slice each banana lengthways into two. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and when smoking, dip each piece of banana in batter, shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.
Fry until golden brown and roll in brown sugar. Serve with ice cream.
Stir until consistency of cream. Add salt. Heat oil and when smoking, dip each piece of banana in batter, shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.
A Little Chinese Cook Book by Terry Tan