Good for Your Health All Asian Cookbook (P). Marie Wilson

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      The

       Good-for-Your-Health

       All-Asian Cookbook

      Low-Sodium, Low-Fat, Low-Cholesterol,

       and Low-Calorie Gourmet Recipes from

       China, India, Indonesia, Japan, Korea,

       Malaysia, the Philippines, Singapore,

       Thailand, and Vietnam

      Published by the Charles E. Tuttle Company, Inc.

       of Rutland, Vermont & Tokyo, Japan

       with editorial offices at

       Osaki Shinagawa-ku, Tokyo 141-0032

      © 1989 by Charles E. Tuttle Publishing Co., Inc.

      All rights reserved

      LCC Card No. 89-50955

       ISBN: 978-1-4629-0379-5 (ebook)

      First edition, 1989

       First paperback edition, 1993

      Printed in Singapore

      To

       My mother

      Contents

      Preface xi

      Acknowledgments xiii

      Introduction xv

      Ingredients and Cooking Tips xxiii

      Weights and Measures xxxv

      Planning and Serving an Asian Meal xli

      Recipes and their Nutrient Values xlii

      Japan 3

      The Japanese Kitchen 5

      Stocks and Soups (Dashi, Suimono, and Shirumono) 8

      Steamed Foods (Mushimono) 15

      Vinegared Salads and Mixed Dressed Foods (Sunomono and Aemono) 21

      Foods Simmered in Seasoned Liquids (Nimono) 26

      Broiled and Pan-Fried Foods (Yakimono) 29

      Deep-Fried Foods (Agemono) 34

      Table-Top Cooking (Nabemono) 39

      Noodles (Menrui) 43

      Rice Dishes and Sushi (Gohanmono and Sushi) 47

      Dipping Sauces (Tare) 57

      Korea 61

      The Korean Kitchen 63

      Appetizers (Pan) 66

      Soups (Tang, Kuk, and Tchigae) 69

      Fish (Saengsun) 74

      Chicken (Takkogi) 77

      Beef (Sokogi) 79

      Vegetables (Ch'aeso) 82

      China 87

      The Chinese Kitchen 89

      Snacks and Appetizers (Xiao Chi) 95

      Soups (Tang) 102

      Seafoods (Haiwei) 107

      Chicken (Jirou) 115

      Beef (Niurou) 128

      Soybean Curd (Doufu) 133

      Vegetables (Su Cai) 140

      Rice (Fan) 148

      The Philippines 151

      The Filipino Kitchen 153

      Fish (Pescado) 154

      Chicken (Polio) 156

      Vegetables (Verdwas) 158

      Vietnam 161

      The Vietnamese Kitchen 163

      Appetizers (Mon An Choi) 166

      Soups (Canh) 172

      Seafood (Hai-vi) 178

      Chicken (Thit Ga) 182

      Beef (Thit Bo) 186

      Indonesia, Malaysia, and Singapore 189

      The Indonesian, Malaysian, and Singaporean Kitchens 191

      Appetizers (Sesuap) 196

      Soups (Sop) 200

      Seafoods (Ikan Laut) 204

      Chicken (Ayam) 211

      Beef (Daging Sapi) 220

      Vegetables (SayuTan) 223

      Pickles, Garnishes, and Condiments (Atjar, Hiasi, and Sambal) 229

      Rice and Noodles (Beras and Bakin Mi) 236

      Thailand 241

      The Thai Kitchen 243

      Soups and Curries (Kaeng) 247

      Seafood and Chicken (Pla and Kai) 259

      Salads and Vegetables (Yam and Phak) 266

      Rice and Noodles (Khao and Kuay-Tiao) 274

      India and Pakistan 277

      The Indian and Pakistani Kitchens 279

      Curry Powders and Pastes (Masalas) 282

      Vegetarian Dishes (Shakahari) 285

      Legumes: Dried Peas, Beans, and Lentils (Dal) 292

      Yogurt Dishes (Raita) 298

      Non-Vegetarian Dishes (Masahari) 302

      Accompaniments to Curry (Chatni) 309

      Rice and Breads (Pulao, Nan, and Chapathi) 312

      Desserts 319

      Japan 320

      Korea 320

      China 322

      The Philippines 323

      Vietnam 324

      Indonesia, Malaysia, and Singapore 325

      Thailand 326

      India 326

      Appendixes 329

      Fat-Cholesterol-Sodium Tables 331

      Major