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Easy Chinese Recipes
by: Bee Yin Low
North Clarendon VT:
Tuttle Publishing 2011, $24.95, Hardbound
Reviewed by: Jacqueline M. Newman
Spring Volume: 2012 Issue: 19(2) page(s): 22
Demystifying basic Chinese cookery, everything is clear, every recipe easily accessible, every one easy to follow in this volume. If new to Chinese cuisine, read the author's passion and perfection as you make every recipe.
Between covers enjoy the professional color photographs by the author. Learn how to season a cast iron wok. That is professional, too, and detailed by Eleanor Hoh. The Foreword by Jaden Hair, herself a cookbook author, shares conversations and her passions. This book is at the top of its genre.
With a subtitle of: Family Favorites, this Malaysian-born Chinese cookbook author scores a ten with this, her very first cookbook. It needs to go on your culinary bookshelf where it will be a great friend and a culinary favorite. Peruse its pages for recipes and cultural information. Visit her blog at www.RasaMalaysie.com and see why it is the largest independent Asian recipe blog on the web. Its half million readers a month translate to one and a half million page-views each month, and we are one of them. Place this cookbook near your wok. Use it often. Accolades will be yours when serving its foods. Her bubble tea recipe, called Sweet Boba Milk Tea, is better than any others we have tried, easier to make, too. Cook and taste it and the many others we enjoyed including the Tangy BBQ Pork Ribs, Beef Chow Fun Noodles, Cantonese BBQ Pork, Black Bean Sauce Chicken, and the Honey Walnut Shrimp.
|Sweet Boba Milk Tea|
1/2 cup tapioca pearls, also known as boba
3 Tablespoons green tea leaves, long jing preferred
1/2 cup evaporated milk
1/2 cup honey
1. Prepare tapioca pearls according to the directions on their package. Rinse them in cold water before using.
2. Bring three cups of water to the boil, remove from the heat, then add the green tea leaves, and set aside for twenty to thirty minutes to brew.
3. Strain the tea into a pitcher and discard the tea leaves.
4. Add evaporated milk, honey, and the tapioca earls and mix well, then pour into individual glasses, add ice cubes, and serve.