A Little Chinese Cook Book by Terry Tan

By Terry Tan

From bite-sized appetizers to stylish entrees for for an emperor, this little treasury of actual recipes displays the diversity of nearby affects in chinese language food. one of the dishes integrated are Mongolian Lamb Stew, Peking Duck, Shrimp Dumpling Soup, and Almond shock. Full-color illustrations.

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Add salt. Heat oil and when smoking, dip each piece of banana in batter, shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.

8 bananas, peeled 3 oz/70 g/ 1/2 cup self-raising flour 3 oz/70 g/' cup rice flour I tbsp cornflour 1/2 pt/250 n31/ I cup water 1/2 tsp salt 4 tbsp fine brown sugar oil for deep frying Slice each banana lengthways into two. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and when smoking, dip each piece of banana in batter, shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.

8 bananas, peeled 3 oz/70 g/ 1/2 cup self-raising flour 3 oz/70 g/' cup rice flour I tbsp cornflour 1/2 pt/250 n31/ I cup water 1/2 tsp salt 4 tbsp fine brown sugar oil for deep frying Slice each banana lengthways into two. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and when smoking, dip each piece of banana in batter, shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.

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