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NUTELLA AND BANANA CREPESMaking a crepe is not as intimating as one would think. You can make these crepes for breakfast or as a snack. You can stuff the crepes with sweet… |
Linda Tay Esposito
Jul 2008 Professional |
2 votes
18048 views
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MASALA CHAI TEASpiced sweetened milk tea. Every Indian family has their own recipe to make chai, but the most important base spice is cardamon. The sweet… |
Linda Tay Esposito
Jul 2008 Professional |
8 votes
9975 views
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RICOTTA PANZAROTTI WITH MARINARA SAUCEI learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very… |
Linda Tay Esposito
Jul 2008 Professional |
1 vote
5910 views
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CHA SIU BAO - STEAMED BBQ PORK BUNSThe char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun.… |
Linda Tay Esposito
Jul 2008 Professional |
9 votes
63982 views
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BASIC YEAST DOUGH FOR STEAMED BUNSThis is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns.… |
Linda Tay Esposito
Jul 2008 Professional |
9 votes
26175 views
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PENANG FRIED KUEY TEOWA favorite street food in Malaysia. When I used to wait for my fried kuey teow at my favorite kuey teow hawker stall, I was always fascinated by… |
Linda Tay Esposito
Jul 2008 Professional |
1 vote
8672 views
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SATAY WITH PEANUT SAUCESucculent morsels of chicken meat typically grilled over a charcoal fire. In South East Asia, every country's got their version of satay. This is… |
Linda Tay Esposito
Jul 2008 Professional |
1 vote
4607 views
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Global Street Foods Class
