Love those Cookbooks

This was our supper tonight from Beyond the Great Wall , one of my favorite cookbooks. I made Home-style Tajik Nan bread and Delectable Deep-fried Pork Tenderloin. The pork is dipped in a rice flour mixture before being fried. Then you sprinkle on Tribal Pepper-Salt (pepper, salt and Sichuan pepper ground together) and add a squeeze of lime. It tasted quite amazing. It smelled too good to take a long time arranging the plate. In fact I had already started eating when I remembered that I wanted a picture.


Here is the Nan bread just out of the oven. It raises for a long time and has yogurt in it. It is one of the most tender breads I have ever made.


I tried to get it cooking on my pizza stone in the oven but the camera lens kept steaming up, so this was the best I could get. Too bad I can't add aroma to this post.