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Welcome... | The four seasons cooking recipes!

The four seasons cooking recipes!

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Welcome... | The four seasons cooking recipes! | phantsankitchen.wordpress.com Reviews
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The four seasons cooking recipes!
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1 welcome…
2 about me
3 ingredients
4 12 cups water
5 round sauce dishes
6 thai 2 stacked steamer
7 preparation
8 finished cakes
9 tips
10 advertisements
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welcome…,about me,ingredients,12 cups water,round sauce dishes,thai 2 stacked steamer,preparation,finished cakes,tips,advertisements,leave a comment,permalink,posted by phantsankitchen,2 shallots,4 garlic glove,3 large tomato,light sauce sauce,cooking oil
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Welcome... | The four seasons cooking recipes! | phantsankitchen.wordpress.com Reviews

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The four seasons cooking recipes!

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1

Prepare Small Squid | Welcome...

https://phantsankitchen.wordpress.com/2010/05/04/prepare-small-squid

The four seasons cooking recipes! Squid are extremely easy to clean. Just require a bit practices then you will have the most delicious squid dish to put on the table. Things You Will Need To Prepare The Small Squids:. 1 Hold the body and the head firmly, make a twist and gently pull the head away from the body. 2 Use the bottom tip of a stainless steel spoon to scrape the innards/viscera out off the body. 3 Pull out the clear hard cartilage from the body. 4 Peel off the external membrane. You are commen...

2

Vietnamese Pork Skin Pandan Cake Filled With Taro Paste (Banh Da Lon La Dua Nhan Khoai Mon) | Welcome...

https://phantsankitchen.wordpress.com/2010/05/03/vietnamese-pork-skin-pandan-cake-filled-with-taro-paste-banh-da-lon-la-dua-nhan-khoai-mon-2

The four seasons cooking recipes! Vietnamese Pork Skin Pandan Cake Filled With Taro Paste (Banh Da Lon La Dua Nhan Khoai Mon). This cake is made by tapioca starch, rice flour, coconut milk, water and sugar. Filled with taro paste. This recipes make one cake size 9 1/2 inches diameters X 3 inches deep round baking pan. 1 1/2 cups tapioca starch. 3/4 cup rice flour. 1 1/2 cans Pandan Leaves Extract, 14 fluid oz per can*. 2 1/4 cups white ground sugar. 1 Medium taro root (about 4 cups). 1 cup tapioca starch.

3

Vietnamese Spicy Beef Noodles Soup (Bun Bo Hue) | Welcome...

https://phantsankitchen.wordpress.com/2010/05/04/vietnamese-spicy-beef-noodles-soup-bun-bo-hue

The four seasons cooking recipes! Vietnamese Spicy Beef Noodles Soup (Bun Bo Hue). 1 big beef bone marrow, have them cut into 4 or 5 pieces at the store. 1 large piece beef shank, 3 1/ – 4 pounds. 4 pork knuckles or legs, upper butt portion, have them cut into 3 inches thick. 4 stalks lemon grass. 2 pounds pork blood. 2 stick gingers, 3 inches/each. 4 tablespoons Shrimp Paste (Mam Tom). 1 bag Oriental Mixed Chili, 2 oz (Gia Vi Nau Bun Bo Hue), brand 4 elephants. 1 bunch green onion. 6 Shallots: Remove th...

4

How to Cook Salted Duck-Weed Shape Rice Flour Cakes (Banh Beo) | Welcome...

https://phantsankitchen.wordpress.com/2010/05/05/how-to-cook-salted-duck-weed-shape-rice-flour-cakes-banh-beo

The four seasons cooking recipes! How to Cook Salted Duck-Weed Shape Rice Flour Cakes (Banh Beo). Banh Beo is made by rice flour, tapioca starch, water, salt, cooking oil, green onion. Top with steamed mashed mung bean, stir-fried dried shrimp, stir-fried green onion, fried shallot. Serve with Nuoc Mam Dipping Sauce. Serve hot or cold. This recipe for 7-8 people. 3 cups rice flour. 3 cups tapioca starch. 1 1/2 teaspoons salt. 2 tablespoons cooking oil. 1 1/2 cups dried shrimp. 2 bunches green onion.

5

May | 2010 | Welcome...

https://phantsankitchen.wordpress.com/2010/05

The four seasons cooking recipes! How to Cook Salted Duck-Weed Shape Rice Flour Cakes (Banh Beo). May 5, 2010. Banh Beo is made by rice flour, tapioca starch, water, salt, cooking oil, green onion. Top with steamed mashed mung bean, stir-fried dried shrimp, stir-fried green onion, fried shallot. Serve with Nuoc Mam Dipping Sauce. Serve hot or cold. This recipe for 7-8 people. 3 cups rice flour. 3 cups tapioca starch. 1 1/2 teaspoons salt. 2 tablespoons cooking oil. 1 1/2 cups dried shrimp. 5 Steame the c...

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