The women behind Asian secret sauces
Summary from United States, from articles in English
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The recipe for caramel sauce comes from Chac Do, chef and owner Vung Tau in San Jose, and her daughter , Tammy Huynh, of Tamarine and Bong Su. (article 3)
For the caramel sauce: Bring 1/2 cup of the water and sugar to a boil in a saucepan over medium-high heat. (article 3)
When the mixture turns dark amber, after about 10 minutes, remove immediately and slowly add remaining 1/4 cup of water to thin the sauce. (article 3)
Stir and cook, breaking up the sausage, until the sausage is cooked through and the onion is tender, about 5 minutes. (article 1)
This recipe is adapted from "Izakaya: The Japanese Pub Cookbook" (Kodansha International Limited, 2008), by Mark Robinson. (article 4)
Freshly ground black pepper, to taste 12 ounces paccheri (large round tubular pastas, a specialty of Naples) Instructions: Chop the lardo together with the garlic. (article 2)
Add the pasta to the sauce, tossing well and adding a few tablespoons of the cooking water or more if needed. (article 2)
Per serving: 555 calories, 20 g protein, 69 g carbohydrate, 22 g fat (7 g saturated), 27 mg cholesterol, 1,038 mg sodium, 4 g fiber (article 2)
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Other stories about pepper, sauce and cup:
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Story keywords
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pepper, sauce, cup, chicken, Heat |
Source articles
- Life/Travel: Recipe Database (dallasnews.com, 06/04/2008, 182 words)
- The Roving Feast: A taste of Campania in Chicago (sfgate.com, 06/04/2008, 253 words)
- The women behind Asian secret sauces (sfgate.com, 06/04/2008, 313 words)
- The Working Cook: Sustainable ways to enjoy tuna (sfgate.com, 06/04/2008, 285 words)
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