Global Street Foods Class Talk
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| Where to buy... |
Linda Tay Esposito
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No replies yet | August 9, 2008 17:36 |
Global Street Foods Class Recipes (5 of 8) View all
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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
27832 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
9985 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
51611 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
93458 views
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Easy breezy rice bowlHealthy, quick, and inexpensive. An infinitely tweakable rice bowl recipe. |
Marla Nichols
Dec 2017 Advanced |
1 vote
1529 views
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Global Street Foods Class Members (14 of 20) View all
Global Street Foods Class
Here are the recipes for the class on Global Street Foods that I taught at Sur La Table, San Francisco this summer. Soft baos from Hong Kong to the grilled satays of Southeast Asia and Parisian crepes, we have the world covered!