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Library | Call Number | Status |
|---|---|---|
Searching... Park Grove Library (Cottage Grove) | 641.5951 LOW | Searching... Unknown |
Searching... R.H. Stafford Library (Woodbury) | 641.5951 LOW | Searching... Unknown |
Searching... Stillwater Public Library | 641.5951 LOW | Searching... Unknown |
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Summary
Summary
Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook!
Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints.
Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste--but were a lot less work!
In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes--the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia.
Favorite Chinese recipes include: Crispy Shrimp Dumplings Kung Pao Chicken Sweet-and-Sour Pork Homestyle Chow Mein Noodles Mongolian Beef And much more...
Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.
Author Notes
Born and raised in Malaysia, Bee Yinn Low is a Chinese-Malaysian. She is the publisher behind the hugely successful and popular Asian recipes site at Rasa Malaysia ( RasaMalaysia.com, ), which is currently the largest independent Asian recipes blog on the web. Previous to her blog, Bee worked as a business executive in one of the world's largest media companies, specializing in social media, online marketing and international business development in the United States, China and other Asian Countries.
Reviews (2)
Booklist Review
Even competent cooks may find preparing good Chinese food at home a daunting task. The task calls for both special equipment and unique ingredients not found in typical Western pantries. Nevertheless, Chinese cuisine's popularity demands that conscientious cooks learn how to prepare some familiar Chinese dishes to avoid the expense of restaurant dining or carryout. Keeping matters simple without descending into the simplistic, Low presents a few dozen standard Chinese recipes from both Cantonese and Sichuan traditions. She has limited her ingredients to those generally available in supermarkets offering standard Chinese inventories. She suggests substitutions for authentic but more complicated techniques, such as using frozen puff pastry for barbeque pork triangles, beloved by fans of dim sum. Noodle dishes, now so popular among young people seeking bargain meals, find plenty of variations here to please anyone. Most recipes serve two to four diners, depending on accompaniments. Color photographs supplement these recipes.--Knoblauch, Mark Copyright 2010 Booklist
Library Journal Review
Readers looking to re-create their favorite dim sums and Chinese restaurant dishes will love Low's first cookbook, which includes easy recipes for dumplings, stir-fries, noodles, soups, and other well-known dishes. In introductory guides to equipment, techniques, and ingredients, Low deftly explains how novice cooks can better achieve authentic flavors and textures. For example, she suggests soaking shrimp in an egg-white and starch mixture to create a crisp, "bouncy" mouth feel. Fans of Low's popular blog, Rasa Malaysia (rasamalaysia.com), will appreciate new recipes and recognize Low's voice, photography, and food styling. (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Preface |
| Foreword |
| Introduction |
| Basic Cooking Techniques and Tips |
| Basic Tools and Utensils |
| Understanding Chinese Ingredients |
| The Basics |
| Steamed Rice |
| Chili Oil |
| Sichuan Peppercorn Oil |
| Pickled Green Chilies |
| Cantonese-style Steamed Fish Sauce |
| Chinese Barbeque Sauce |
| Shrimp Mousse |
| Sweet-and-Sour Sauce |
| Cucumber Salad |
| Homemade Chicken Stock |
| Homemade Dumpling Wrapper |
| Chapter 1 Appetizers |
| Tasty Lettuce Wraps |
| Salt and Pepper Squid |
| Crispy Fried Wontons |
| Sesame Shrimp Toast |
| Stuffed Crab Claws |
| Crunchy Shrimp Balls |
| Tangy BBQ Pork Ribs |
| Fried Chicken Wings |
| Green Onion Pancakes |
| Chapter 2 Soups |
| West Lake Beef Soup |
| Sweet Corn and Chicken Soup |
| Pork Dumpling Soup |
| Simple Egg Drop Soup |
| Mixed Seafood and Tofu Soup |
| Hot and Sour Soup |
| Shrimp Wonton Soup |
| Chapter 3 Dim Sum and Dumplings |
| Crispy Shrimp Dumplings |
| Sweet Pork Buns |
| Baked Barbeque Pork Puffs |
| Classic Spring Rolls |
| Delicious Pot Stickers |
| Pork and Chive Dumplings |
| Steamed Chicken and Mushroom Dumplings |
| Shrimp and Yellow Chive Dumplings |
| Dumpling Dipping Sauce |
| Siu Mai |
| Chapter 4 Beef and Pork |
| Crispy Roast Pork |
| Sichuanese Twice-Cooked Pork |
| Mongolian Beef |
| Black Pepper Beef |
| Sweet-and-Sour Pork |
| Cantonese BBQ Pork |
| Pork Ribs with Black Beans |
| Beef with Broccoli |
| Chapter 5 Poultry |
| Kung Pao Chicken |
| Chicken with Garlic Sauce |
| Black Bean Sauce with Chicken |
| Sichuan Spicy Chicken |
| Orange Chicken |
| Cashew Chicken |
| Lemon Chicken |
| Roast Duck |
| Chapter 6 Seafood |
| Shrimp with Snow Peas |
| Sauteed Scallops with Asparagus |
| Black Bean Sauce Clams |
| Honey Walnut Shrimp |
| Succulent Steamed Fish Fillets |
| Clams with Ginger and Green Onions |
| Sweet-and-Sour Fish |
| Oysters Steamed in the Half-Shell |
| Chapter 7 Vegetables, Tofu and Eggs |
| Sichuan Eggplant |
| Tea Leaf Eggs |
| Scrambled Eggs with Shrimp |
| Mapo Tofu |
| Chinese Broccoli with Oyster Sauce |
| Sichuan String Beans |
| Clay Pot Tofu |
| Chapter 8 Rice and Noodles |
| Fried Rice Vermicelli with Shrimp |
| Yangzhou Fried Rice |
| Classic Shrimp Fried Rice |
| Seafood Chow Fun Noodles |
| Shanghai Fried Noodles |
| Beef Chow Fun Noodles |
| Homestyle Chow Mein Noodles |
| Crispy Pan-fried Noodles |
| Chapter 9 Desserts and Drinks |
| Sweet Peanut Nuggets |
| Fresh Mango Pudding |
| Shaved Ice with Fresh Fruits |
| Sweet Boba Milk Tea |
| Flakey Sweet Egg Tarts |
| Red Bean Pancakes |
| Acknowledgments |
| Resource Guide |
| Index************ |
