Cooking with Asian Roots by Christopher Tan, Devagi Sanmugam

By Christopher Tan, Devagi Sanmugam

Open this ebook for an exploratory examine 17 root greens that experience become entrenched in Asian cuisines. meals veterans Devagi Sanmugam and Christopher Tan flip their creativity and keenness to Asian roots after their profitable Cooking with Asian Leaves which gains herbs, shoots and greens. during this booklet, they unearth a complete new culinary global with 17 root greens, together with rhizomes, tubers and corms. not only boiled and braised, those roots are given a brand new interpretation in Asian food with full-colour pictures for all fifty eight recipes.

Introductory sections, every one devoted to one unmarried root, provide recommendation on tips to select, arrange and shop roots; have notes on dietary and overall healthiness merits; in addition to clarify how those exact same roots are utilized in varied culinary cultures. With a few mind's eye and a willingness to shake-up conventions, you may unearth a complete new culinary global.

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Extra info for Cooking with Asian Roots

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Carrots 500 g (1 lb 1½ oz), peeled and julienned Salt 3½ tsp Rice vinegar 150 ml (5 fl oz) Caster (superfine) sugar 120 g (4 oz) Method • Mix julienned carrots with 3 tsp salt in a large bowl and set aside for 10 minutes. • Squeeze julienned carrots to remove as much liquid as possible, then rinse with cold water and squeeze out as much water as possible. • Bring vinegar, sugar and remaining salt to the boil in a saucepan and simmer until salt and sugar have dissolved. Remove from heat and allow to cool thoroughly.

Bring to the boil, then reduce heat and simmer, partially covered, for 20 minutes or until gravy is rich and flavourful. • Add cornflour solution and stir for 1–2 minutes or until mixture bubbles and thickens. • Garnish as desired with spring onions and serve hot with rice. 58 Konnyaku Lotus Root Nelumbo nucifera Names Lian ou (Mandarin), teratai (Malay), tamarai ver (Tamil), kamal (Hindi), renkon, hasu (Japanese), bua luang (Thai) Appearance Lotus roots are actually rhizomes, or swollen stems from which the roots grow, and are shaped like sausage links, with ivory-beige sections separated by cinched-in ‘waists’.

As you might expect of a region famous for lakes spilling over with lotus flowers, Kashmir is the home of a myriad lotus root dishes, whether stewed with various greens, braised in a spicy yoghurt gravy, cooked with mutton or pickled with vinegar, among many other ways. Its robust texture is valued as a meat surrogate. Paper-thin lotus root slices can be deep-fried into disarmingly pretty chips, but they do shrink considerably during cooking, so bear that in mind if you want a substantial bowlful of snacks.

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