Eat with Your Hands电子书

Cover

Title Page

Dedication

Contents

Introduction

A Frog

Frog Leg Clay Pot

Fish

Fish Head Curry

Grilled Sardines with Celery Root Puree and Leaf-Lard-Poached Raisins

Sardine Tea Sandwiches

Fish Cooked in Coconut Milk with Fire Chili

Steamed Loup De Mer

Sea Trout with Mussels, Sausage, and Fermented Tofu

Tuna Belly with an Approximation of a Classic Sauce Dugléré

Roasted Turbot with Garlic Parsley Paste, Sweet Pepper Puree, and Clams

Shellfish

Parcooking Lobster (For Easy Shell Removal)

Lobster Wontons

Lobster Wonton Mee

Lobster Club Sandwich

Grilled Langoustines with Bacon Vinaigrette

Chili Crab

Whole Shrimp with Guanciale and Preserved Lemon

Steamed Live Shrimp with Green Chili Vinegar

Razor Clams with Pickled Chilies

Singapore Black Pepper Mussels

Cockle Salad

Treasures of the Sea with Dynamic Spicy Broth

Oyster Lettuce Cups with Bacon and Kimchi

Noodles

Pan Mee

Caramel Pork with Hong Kong Noodles

Assam Laksa

Pasta Con Sarde

Anelli Con Ricci Di Mare

Garganelli with Braised Goat or Lamb Heart

Poultry

Turmeric-Rubbed Chicken with Celery Mostarda

Chicken and Clams with Agretti

Crispy Chicken Salad

Curry Leaf Fried Chicken

Chicken Clay Pot

Whole Poached Chicken with White Fungus and Preserved Black Beans

Chicken and Lardo

Squab with Sichuan Pepper Glaze and Amaranth Salad

Fatty Duck

Bunny Bunny

Fried Rabbit with Chili Shrimp Sauce

Roasted Rabbit with Creamed Corn and Dates

Lamb and Goat

Goat’s-Milk-Braised Goat Parts

Smoked-Chili-Rubbed Goat Shoulder

Goat or Young Lamb Leg with Salted Chilies

Lamb Ribs with Braised Romaine and Sheep’s Milk Cheese

Lamb Shoulder with an Arbois and Green Garlic

Braised Lamb Shoulder with Rigatoni

Lamb Burgers

For the Love of Fermented Tofu

Pork

Whole Smoked Pig (The Guy)

Cooking a Whole Pig’s Head

Pig Ear Salad

Pig Cheeks with Champagne Grapes

Cooking Pig Cheeks without Cooking the Whole Head

Cooking Jowls without Cooking the Whole Head

Pig Jowls with Rice Pot Kimchi

Pig Jowls with Strawberry Salad

Trotters

Smoked Trotters with Cured Shrimp

Smoked Pork Loin with Mackerel Mayo

Smoked Ribs with Fish Sauce and Palm Sugar Syrup

Full-Fat Pork Shoulder

Pork and Cockles

Pork and Watercress Salad with Egg and Caper Vinaigrette

The Cuban

Lardo

Leaf Lard

Braised Pork Belly

Pork Fries

Fried Pork Belly with Chili Lime Sauce

Braised Belly with Crispy Shrimp

Pork Buns

Crispy Pork and Watermelon Salad

Pork Tea Sandwiches

Curing and Smoking Bacon

Gula Jawa and Sichuan Peppercorn Cured Bacon

Coriander-Cured Bacon

Bacon and Beets

Beef

Hanger Steak Salad

Grilled Rib-Eye Steak

…With Red Wine, Farro, and Grapes

…With Anchovy Butter, Arugula, and Roasted Chilies

Short Ribs with Panzanella

Beef Rendang

Fatty Brisket

Braised Beef Cheeks

Jori Jayne Burger

Salads and Vegetables

Radish Salad with Bottarga and Poached Egg

Puntarelle with a Good Basic Dressing

Brussels Sprouts with Horseradish Cream

Kerabu Mango (Mango Salad)

My Green Papaya Salad

Kerabu Timun (Cucumber Salad)

Bok Choy with Clams

Smoky Eggplant and Chicken Salad

Asparagus Kerabu (Asparagus Salad)

Kang Kong Belacan

Nasi Ulam

Arugula and Boiled Peanut Salad with Chili Vinegar

Snacks

Fried Mortadella Sandwich

Kielbasa Bruschetta

Sardine Omelet

Jámon Ibérico and Shishito Peppers

Otak-Otak

Three Little Fishes

Rouget Sandwiches

Sardine Sandwiches

Anchovy Sandwiches

Oyster Banh Mi

Pickles and Preserves

Pineapple Pickle

Kimchi

Salty Oil-Cured Chilies

Pickled Thai Chilies

Standard Pickle Solution

Pickled Ramps

Celery Mostarda

Ginger and Papaya Pickle

Preserved Lemons

Black Pepper Rhubarb Pickle

Condiments

Sambal Belacan

Aïoli and Sambal Aïoli

Sambal Ikan Bilis

Chili Sauce #1

Chili Sauce #2

Pineapple Red Curry

Fish Sauce and Palm Sugar Syrup

A Simple Green Curry

Sweet Cilantro Sauce

Chili Oil

Kerisik

Stocks

Master Stock

Chicken Stock

Double Chicken Stock

Simple Fish Stock

Lobster Stock

Crab Stock

Desserts

Glossary

Sources

Searchable Terms

Acknowledgments

About the Author

Credits

Copyright

About the Publisher