Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn by Talde Dale
Author:Talde, Dale
Language: eng
Format: epub
Tags: Cooking / Regional & Ethnic / Asian
Publisher: Grand Central Publishing
Published: 2015-09-14T16:00:00+00:00
Combine all but the vegetable oil, lettuce leaves, and dipping sauce in a medium mixing bowl and mix well with your hands so everything is well distributed.
Heat half the oil in a large heavy skillet over medium-high heat until it shimmers. Add half the chicken mixture and cook, stirring, flipping, and breaking up clumps, until any liquid has evaporated and the chicken is cooked through and lightly browned in spots, 5 to 8 minutes. Transfer to a serving bowl. Add the remaining oil to the pan and cook the rest of the chicken mixture the same way. Use a slotted spoon to transfer the second batch to the bowl (leaving the fat behind) and stir well.
Serve with the lettuce leaves and dipping sauce alongside (if using) and let everyone get to wrapping and dipping.
Download
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
African | Asian |
Canadian | Caribbean & West Indian |
European | International |
Latin American | Mexican |
Middle Eastern | Native American |
U.S. Regional |
Biscuits: A Savor the South Cookbook by Belinda Ellis(4220)
A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More by George Greenstein(3458)
Ottolenghi Simple by Yotam Ottolenghi(3433)
Al Roker's Hassle-Free Holiday Cookbook by Al Roker(3431)
The French Women Don't Get Fat Cookbook by Mireille Guiliano(3423)
Better Homes and Gardens New Cookbook by Better Homes & Gardens(3377)
Trullo by Tim Siadatan(3310)
Bake with Anna Olson by Anna Olson(3287)
Hot Thai Kitchen by Pailin Chongchitnant(3221)
Panini by Carlo Middione(3171)
Nigella Bites (Nigella Collection) by Nigella Lawson(3102)
Momofuku by David Chang(3057)
Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser(3030)
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Nosrat Samin(3004)
Best of Jane Grigson by Jane Grigson(2877)
Tapas Revolution by Omar Allibhoy(2858)
Classic by Mary Berry(2843)
Solo Food by Janneke Vreugdenhil(2829)
The Club by A.L. Brooks(2755)
