Wok Cooking Made Easy. Nongkran Daks
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Measurements used in this book
All our recipes are thoroughly tested in the Periplus test kitchen. Standard measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used large eggs in all recipes unless otherwise stated.
International Measures
| 1 cup | = | 250 ml (4 fl oz) | Note: We have used international |
| 1 teaspoon | = | 5 ml | 15 ml (3 teaspoons) |
| 1 teaspoon | = | 15 ml(3 teaspoons) |
| Weights | Volumes | Lengths | |||||
| 1 oz | = 28 g | 1 fl oz | = 1/8 cup | = 2 tablespoons | = 30 ml | 1/8 in = | 3 mm |
| 8 oz | = 250 g | 2 fl oz | = 1/3 cup | = 4 tablespoons | = 60 ml | 1/4 in = | 6 mm |
| 1 lb | = 500 g | 4 fl oz | = 1/2 cup | = 8 tablespoons | = 125 ml | 1/2 in = | 1 cm |
| 2 lb | = 1 kg | 8 fl oz | = 1 cup | = 16 tablespoons | = 250 ml | 1 in = | 2 1/2 cm |
| 32 fl oz | = 4 cups | = 1 quart | = 1 liter |
| Oven Temperature Guide | |||
| When using convection ovens, the top of | °F | °C | |
| the food may cook too quickly. As a general | Cool | 200 | 90 |
| rule, set the oven temperature 60°F to | Slow | 300 | 150 |
| 70°F lower than the temperature indicated | Warm | 325 | 160 |
| in the recipe, or refer to your oven manual. | Moderate | 350 to 375 | 180 to 190 |
| Mod. Hot | 375 to 400 | 190 to 200 | |
| Hot | 425 | 220 | |
| Very Hot | 450 | 230 |
Published by Periplus Editions (HK) Ltd
Copyright © 2003 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.
Recipes by Nongkran Daks, Alexandra Greeley, Rohani Jelani, Chef Tummanoon Punchun, Daniel Reid, Devagi Sanmugam, Cecilia Au-Yang. Photography by Jim McFarlance, Edmond Ho, Suan I. Lim, Chester Ong, Jörg Sundermann, Luca Invernizzi Tettoni, Andy Wong. Food styling by Susie Donald, Rohani Jelani, Suan I. Lim, Chester Ong, Cecilia Au-Yang, Christina Ong, Myrna Sim, Christopher Tan
Recipe testing by Angie Ng.
Distributors
North America, Latin America and Europe
Tuttle Publishing, 364 Innovation Drive,
North Clarendon, VT 05759-9436, USA.
Tel: 1 (802) 773-8930; Fax: 1 (802) 773-6993
Asia Pacific
Berkeley Books Pte Ltd,
61 Tai Seng Avenue, #02-12, Singapore 534167
Tel: (65) 6280 1330; Fax: (65) 6280 6290
ISBN: 978-1-4629-0499-0 (ebook)
Printed in Malaysia
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Contents
| Introduction | 3 |
| Important Asian Ingredients | 3 |
| Vegetable Dishes | 8 |
| Wok-fried Noodles | 44 |
| Rice Dishes | 58 |
| Fish and Seafood Dishes | 70 |
| Chicken Dishes | 98 |
| Meat Dishes | 111 |
| Complete Recipe Listing | 128 |