Cooking in Cajun Country by Karl Breaux, Cheré Dastugue Coen

By Karl Breaux, Cheré Dastugue Coen

Travel via southern Louisiana and you’ll speedy research that Cajun cooking is greater than a heavy dose of black pepper or a touch of tangy sizzling sauce. With greater than a hundred actual Cajun recipes from Louisiana’s Acadian parishes, now domestic chefs can create lip-smacking recipes akin to Andouille-Stuffed red meat Loin, Butter Beans with Sausage, Grand Chenier Crawfish Jambalaya, candy Potato en Brochette, and Tried-and-True Pecan Pie. additionally, you will examine a bit concerning the background, humans, and tradition from which the Cajun food originated. Breaux exhibits how a real Cajun cooks
traditional nutrients in addition to the fashionable tools of getting ready scrumptious home-cooked meals.

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Wonton wrappers,3-1/2inches square, are made from a flour and egg dough and come in two thicknesses: very thin for deep-fry­ ing, and thick for steaming or for making dumplings. Tofu sheets or skins also can be used as wrappers. See photo facing page 32 for various wrappers. Seasonings Chili Sauce: Nam jim is a prepared Thai seasoning that can be used as a condi­ ment or mixed into a dish. Chili Paste with Soybean Oil Namprik pow is a sweet, mild, and smoky chili sauce that often is used as a flavor enhancer in salad dressings and soups.

2 tablespoons finely diced fresh ginger 1 tablespoon red chili sauce [sambal olek] C ombine the soy sauce and sugar in a small saucepan. Place over medium heat and cook for 7 - 1 0 minutes or until the sugar is dissolved and the mixture thickens. Remove from the heat and let cool. Stir in the onions, tomato paste, vinegar, ginger, and red chili sauce. Serve on the side with grilled and satay dishes. or Tabasco, more or less to taste Gaeng Koa Curry Paste Namprik Gaeng Koa Makes 1 cup Gaeng koa is a simple version of Thai red curry paste that has less complex flavors and less spicy ingredients than other curries.

Chop or grate it into small chunks, or heat in a microwave for 2-3 minutes to melt, to measure it before using. Store the same way as ordinary sugar. See photo, facing page 32. Soy Sauces: See Soy Products, page 13. Stir-fry Sauce: Nam mun hed is similar to oyster sauce but is made from plantbased ingredients, such as mushrooms with sweetened soy sauce, and is used mostly in vegetable stir-fry dishes. It comes in many varieties: mushroom stirfry sauce, vegetarian stir-fry sauce, and vegetarian marinade sauce.

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