Wok Cooking Made Easy - Nongkran Daks

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      Measurements used in this book

      All our recipes are thoroughly tested in the Periplus test kitchen. Standard measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used large eggs in all recipes unless otherwise stated.

      International Measures

1 cup = 250 ml (4 fl oz) Note: We have used international
1 teaspoon = 5 ml 15 ml (3 teaspoons)
1 teaspoon = 15 ml(3 teaspoons)
Weights Volumes Lengths
1 oz = 28 g 1 fl oz = 1/8 cup = 2 tablespoons = 30 ml 1/8 in = 3 mm
8 oz = 250 g 2 fl oz = 1/3 cup = 4 tablespoons = 60 ml 1/4 in = 6 mm
1 lb = 500 g 4 fl oz = 1/2 cup = 8 tablespoons = 125 ml 1/2 in = 1 cm
2 lb = 1 kg 8 fl oz = 1 cup = 16 tablespoons = 250 ml 1 in = 2 1/2 cm
32 fl oz = 4 cups = 1 quart = 1 liter
Oven Temperature Guide
When using convection ovens, the top of °F °C
the food may cook too quickly. As a general Cool 200 90
rule, set the oven temperature 60°F to Slow 300 150
70°F lower than the temperature indicated Warm 325 160
in the recipe, or refer to your oven manual. Moderate 350 to 375 180 to 190
Mod. Hot 375 to 400 190 to 200
Hot 425 220
Very Hot 450 230

      Published by Periplus Editions (HK) Ltd

       www.periplus.com

      Copyright © 2003 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.

      Recipes by Nongkran Daks, Alexandra Greeley, Rohani Jelani, Chef Tummanoon Punchun, Daniel Reid, Devagi Sanmugam, Cecilia Au-Yang. Photography by Jim McFarlance, Edmond Ho, Suan I. Lim, Chester Ong, Jörg Sundermann, Luca Invernizzi Tettoni, Andy Wong. Food styling by Susie Donald, Rohani Jelani, Suan I. Lim, Chester Ong, Cecilia Au-Yang, Christina Ong, Myrna Sim, Christopher Tan

       Recipe testing by Angie Ng.

      Distributors

       North America, Latin America and Europe

       Tuttle Publishing, 364 Innovation Drive,

       North Clarendon, VT 05759-9436, USA.

       Tel: 1 (802) 773-8930; Fax: 1 (802) 773-6993

       [email protected]

       www.tuttlepublishing.com

      Asia Pacific

       Berkeley Books Pte Ltd,

       61 Tai Seng Avenue, #02-12, Singapore 534167

       Tel: (65) 6280 1330; Fax: (65) 6280 6290

       [email protected]

       www.periplus.com

      ISBN: 978-1-4629-0499-0 (ebook)

      Printed in Malaysia

       15 14 13 12 11 10 9 8 7 6 5

      Contents

Introduction 3
Important Asian Ingredients 3
Vegetable Dishes 8
Wok-fried Noodles 44
Rice Dishes 58
Fish and Seafood Dishes 70
Chicken Dishes 98
Meat Dishes 111
Complete Recipe Listing 128

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