By Terry Tan

ISBN-10: 0862812534

ISBN-13: 9780862812539

From bite-sized appetizers to dependent entrees for for an emperor, this little treasury of actual recipes displays the diversity of neighborhood affects in chinese language delicacies. one of the dishes integrated are Mongolian Lamb Stew, Peking Duck, Shrimp Dumpling Soup, and Almond shock. Full-color illustrations.

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Example text

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.

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.

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.

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A Little Chinese Cook Book by Terry Tan


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