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Allen & Unwin, 2000 - Cookery (Pasta) - 80 pages

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noodle glossary
gado gado with chicken
mee grab
crispy noodle platter with

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Page 17 - Put the dashi, 500 ml (17 fl oz/2 cups) water, star anise, soy sauce, mirin and sugar in a saucepan and stir over a low heat until the sugar dissolves. Bring to the boil, then remove from the heat and chill.
Page 73 - Place the chicken breasts in a deep frying pan, cover with water, add the star anise again, bring to the boil then remove from the heat. Cover and allow to stand for 20 minutes or until tender. Chill. Serve the chilled noodles in bowls topped with the thinly sliced chicken and spring onion.
Page 14 - Place the prawn meat, fish, shallot, ground coriander and cumin in a food processor and process until smooth. Transfer to a bowl and stir in the fish sauce, sweet chilli sauce, coriander and noodles.

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