Farm to Table Asian Secrets. Patricia Tanumihardja

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      Contents

       Preparing Seasonal Vegetables the Flavorful Asian Way

       Equipment and Utensils

       Cooking Tips and Techniques

       To Market, To Market!

       My Asian Pantry

       Basic Recipes

       Stovetop Jasmine Rice V GF

       Toasted Sesame Seeds V GF

       Microwaved Crispy Garlic Bits V GF

       Toasted Coconut Flakes V GF

       Kale “Chips” V GF

       Fried Shallots V GF

       Quick Ramen Eggs GF*

       Tempeh Three Ways V GF*

       Roasted Veggie Stock V GF*

       Dashi Seaweed Stock V GF

       Mushroom Stock V GF*

       Homemade Vegetable Boullion V GF

       Five-Spice Powder V GF

       Yellow Curry Powder V GF

       Homemade Sambal Oelek Chill Paste V GF

       Homemade Roasted Chill Paste V GF

       Homemade Korean Hot Pepper Paste V GF*

       Vegan “Fish” Sauce V GF*

       Homemade Hoisin Sauce V GF

       Gourmet Indonesian Peanut Sauce V GF

       Sweet Chill Sauce V GF

       Spicy Soy Dipping Sauce V GF*

       Easy Peanut Sauce V GF

       Soy Sauce and Vinegar Pickled Radishes V GF*

       Homemade Spicy Kimchi V GF

       Quick Vinegar Daikon and Carrot Pickles V GF

       Pickled Baby Bok Choy V GF

       Broiled Tofu V GF*

       Baked Tofu V GF

       Fried Golden Tofu V GF

       Spring Recipes

       Spicy Korean Green Onion Salad V GF*

       Baby Turnips and Mushrooms in Coconut Soup V GF*

       Flaky Chinese Pancakes with Chive Blossoms V GF*

       Crispy Spring Rolls V

       Vegetable Soup with Rhubarb V GF*

       Asparagus in Coconut Cream Sauce V GF*

       Fresh Artichoke Hearts Green Beans and Bell Peppers in Thai Red Curry Sauce V GF

       Blanched Baby Spinach with Sesame Sauce V GF*

       Broccolini with Seasoned Soy Sauce V GF*

       Ponzu Butter Vegetables V GF*

       Wokked Romaine Lettuce V GF*

       Green Tea Rice Soup V GF*

       Vietnamese Noodle Salad Bowls V GF*

       Spring Fried Rice with Asparagus and Cilantro V GF*

       Broiled Shiitake Mushrooms V GF*

       Sesame Noodles V*

       “Everyday” Pad Thai V* GF*

       Summer Recipes

       Fresh Salad with Sweet Sour, Spicy Sauce V GF

       Golden Fresh Corn Fritters

       Hand-Tossed Cabbage and Tomato Salad V GF*

       Edamame with Chill Salt V GF

       Egg Flower Soup with English Peas and Sweet Corn GF*

       Grilled Vegetable Kebabs with Two Marinades V* GF*

       Thai Basil Zucchini V GF*

       Turmeric Zucchini and Carrot Stir-Fry GF

       Stir-Fried Heirloom Tomatoes and Egg GF

       Mixed Vegetable Salad with Indonesian Peanut Sauce v* GF

       Eggplant with Red Pepper-Tomato Sauce V GF

       Spicy Fried Okra V GF*

       Eggplant “Meatball” Banh Mi Vietnamese Sandwich GF*

       Cambodian Sweet Soy Noodles with Pickles V* GF*

       Summer Herb Rice Salad V GF

       Buckwheat Noodles and Shoyu Dipping Sauce V GF*

       Crispy Noodles with Savory Vegetables V* GF*

       Autumn Recipes

       Green Apple Salad with Tangy Thai Dressing V GF*

       Butternut Squash Potstickers V

       Curried Vegetable Turnovers V*

       Chinese Mushroom Buns V*

       Sticky Rice Siu Mai Dumplings V

       Salt and Pepper Green Beans V GF*

       Mixed Vegetable Yellow Curry V GF

       Adobo Ratatouille V GF*

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