By Terry Tan
From bite-sized appetizers to dependent entrees for for an emperor, this little treasury of genuine recipes displays the diversity of nearby impacts in chinese language delicacies. one of the dishes incorporated are Mongolian Lamb Stew, Peking Duck, Shrimp Dumpling Soup, and Almond shock. Full-color illustrations.
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Serve with ice cream.
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.
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.
A Little Chinese Cook Book by Terry Tan