| Abstrakt: |
Add coriander, garam masala, paprika, cloves, and turmeric and cook, stirring often, until spices are fragrant, about 2 minutes. Cook garlic, ginger, cumin seeds, and ½ onion, stirring occasionally, until onion is translucent and edges are golden brown and spices are fragrant, about 5 minutes. A COLD NOODLE SALAD is only as good as its dressing, and chef Simone Tong uses a technique popular in Chinese cooking to pack big flavor into the Sichuan peppercorn dressing on p.22. [Extracted from the article] |
