Download How to Cook A Dragon by Linda Furiya PDF

By Linda Furiya

When Linda Furiya made up our minds to maneuver to China along with her boyfriend on the age of thirty, she was hoping to discover romance and ethnic kinship. awaiting universal flooring with locals as an Asian American, Furiya struggled together with her ambition as a nutrients author in a state the place notions of race and gender are set in stone. throughout the six years she lived in Beijing and Shanghai, Furiya skilled a variety of experiences—loneliness, isolation, friendship, and love—tied jointly by way of one universal topic: meals. finally, Furiya handed those demanding situations and located concept from the brave chinese language ladies who graced her lifestyles. The sensuous event of getting ready and consuming real chinese language food follows Furiya all through her trip, and finally unearths the intimate, nurturing part of the chinese language tradition and other people. half insightful memoir, half real cookbook, the way to prepare dinner a Dragon is a revealing examine race, love, and meals in China."

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Extra resources for How to Cook A Dragon

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36 I s p R I N G M A I N CROQUETTES 2 egg yolks 2 Yukon Gold potatoes, 5 oz each, baked and passed through a ricer while still warm Pinch of ground nutmeg 1 egg c Roo uET TEs Fold one of the egg yolks into the potato. Season with nutmeg, salt and pepper. Roll this potato mixture into r-inch-diameter balls. Lightly beat together egg, remaining egg yolk and a pinch of salt. Dip the potato balls first in egg wash, then in the bread crumbs. Store these balls in an airtight container until ready to fry.

Remove from the boiling water and plunge into an ice bath. Next, blanch green onions for 40 seconds. Plunge those into an ice bath to halt the cooking and retain the colour. 40 I s p R I N G· M A I N VEAL AND TUNA 8 asparagus spears 4 green onions 4 veal fillets, 4 oz each 8 shiso leaves 4 pieces albacore tuna, 21h oz each 2 Tbsp extra-virgin olive oil 4 cups vegetable oil for frying 3 Tbsp capers micro basil for garnish Place each veal fillet between two sheets of plastic wrap and gently flatten with a kitchen mallet to a 'l4-inch thickness.

Line a baking sheet with parchment paper. On a floured surface, roll out on the baking sheet and chill for about I hour. ° Preheat the oven to 375 F. Top the rounds of dough with another layer of parchment paper, fol­ lowed by another baking sheet, and bake until pale golden, about 20 minutes. Remove from the oven and allow to cool. PAsTRY cREAM In a medium heatproof mixing bowl, whisk together egg yolks, vanilla and sugar until the mixture is a pale yellow. Whisk in the flour. In a medium saucepan, bring milk to a boil.

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