By Alya Leekong
Awesome worldwide creations from the chef of Michelin-starred Junoon!Aliya LeeKong, considered one of ny City's best culinary innovators, has traveled the realm to meet her ardour to translate international flavors into obtainable, scrumptious nutrition that you can cook dinner at domestic. during this e-book, she transports you to far flung lands with greater than a hundred recipes encouraged by means of either everyday and standard Western recipes and the cultures she's visited in the course of her culinary trips. additionally, you will research the interesting tales at the back of lots of those globally encouraged dishes and her easy suggestions for mouthwatering recipes like:
Harissa and cheese-stuffed fried olives
Israeli couscous salad with lemon, fennel, and basil
Kenyan coconut-coriander chicken
Honey-braised lamb shanks with butternut squash and apples
Mexican chocolate loaf cake
Whether you're a culinary adventurer or a weeknight prepare dinner trying to boost you repertoire, "Exotic Table" will take you on an unforgettable journey round the world--without leaving your kitchen
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Extra resources for Exotic Table
Indd 53 Text Submerge the meat strips into the marinade until both sides are completely covered. Cover the container and let it sit in your refrigerator for 8 to 10 hours, or overnight. 13/8/15 5:34 pm 13/8/15 5:30 pm (F39)_Job:08-61334 Title:MBI - The Complete Book of Jerky Dtp:221 Page: 53 54 ChapTeR 2 Dry Rub Cures Asian Marinade 1/4 cup sliced green onions 3 teaspoons soy sauce 2 teaspoons honey 1 teaspoon sesame oil 1 teaspoon molasses Combine the onions, soy sauce, honey, oil, and molasses in a small saucepan and stir well.
Add the brown sugar when partially cooked and continue to stir and cook until caramelized and completely soft. Do not burn. Remove from heat. In a nonmetallic container, thoroughly mix the teriyaki sauce, olive oil, garlic, salt, raw minced onion, and black pepper. Add to caramelized onion. Allow the flavors to blend for 15 minutes. Add the ground meat and mix thoroughly. Cover the container and marinate for 1 hour in the refrigerator, or leave overnight if more marinating time is desired. Remove from the marinade container and form into shapes as outlined on pages 40–44.
To begin, wet your hands or gloves in cold water before scooping a cup of the cured and seasoned meat and placing it on a clean surface. 3. Pick up a portion of the meat and roll it between your hands to form it into a cylindrical shape that is small enough to slide into the tube. Then add more small rolls until the tube is full. The meat will flow out more easily if it has been formed into thin rolls first rather than packing the tube full. Fashion the ground meat into small sticks by rolling a handful between your fingers or hands.