Download Food of The World - Malaysia Mongolia by Brandie Delacruz and Isaac Dejesus PDF

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By Brandie Delacruz and Isaac Dejesus

Брошюра на английском языке из цикла foodstuff of the realm. Выпуск посвящен традиционным блюдам Малайзии и Монголии. Здесь вы найдете рецепты монгольских и малайских мясных и вегетарианских блюд, десертов и соусов.

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5. Bake fish until firm to touch. ) Cool before cutting. Malaysian Vegie Dishes Malaysian Hot Noodles With Tofu Ingredients • • • • 13 oz Tofu, dried -- sliced 9 oz Chinese dried wheat noodles 13 oz Firm tofu -- cubed 1/2" 3 tb Chinese semsaem oil • • • • • • • 3 tb Fresh ginger -- minced 1/2 ts Yellow asafoetida powder* 1 bn Choy sum**, leaves and -stalk -- chopped in 1" -sections 3 tb Soy sauce 2 tb Plain sambal oelek*** 3 tb Fresh lemon juice 2 c Mung bean shoots Directions Soak dried tofu slices in hot water for 15 mintues.

Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside. Spray a nonstick skillet or wok with nonstick cooking spray. Heat over mediumhigh heat until hot. Add mushrooms, carrots, onion, and garlic. Cook and stir 4-5 minutes. Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly and thickened. Serve over pasta. Crispy Fried Tempe (Keripik Tempe) Ingredients • • • • • 600 gram tempe (fermented soybean cake) - not tofu 200 ml water ½ tsp.

Rice flour mixed with 25 gram cornstarch vegetable oil • • • • • Spice Paste Ingredients: 4 candlenuts 1 clove garlic 1 tsp. coriander seeds salt to taste • 1 cm fresh kencur Directions Slice the tempe in thin 3½ x 5 cm squares. Set aside. Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth. Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp. Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.

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