THE EVERYTHING® THAI COOKBOOK
Page 20
1 teaspoon fish sauce
1 teaspoon toasted sesame seeds
cup toasted peanuts
Heat the sesame oil in a large skillet over medium-high heat. Add the asparagus and sauté for 3 minutes.
Add the fish sauce, sesame seeds, and peanuts. Sauté for 2 more minutes or until the asparagus is done to your liking.
Serves 4
You can serve this hot or at room temperature. If you choose to serve it at room temperature, stir in the sesame seeds just before serving, otherwise they get a little mushy.
Asian Ratatouille
2 Japanese eggplants (about 1 pound), cut into
½-inch cubes
½ teaspoon salt
3 tablespoons sesame oil
2 ribs of celery, sliced
1 onion, slivered
1 red bell pepper, cored, seeded, and julienned
3 tablespoons vegetable oil
2 small zucchini, halved lengthwise and sliced
1 cup sliced mushrooms
¾ cup vegetable stock
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons Plum Dipping Sauce (see recipe on page 25)
1 tablespoon chopped cilantro
Place the eggplant in a colander and sprinkle with the salt. Let rest for 30 minutes.
In a large ovenproof pot, heat the sesame oil on medium. Add the celery, onion, and red bell pepper; sautée for 5 minutes. Remove the vegetables from the pan and set aside.
Add the vegetable oil to the pot. Sauté the zucchini, mushrooms, and eggplant for 5 minutes. Stir in the celery, onion, and bell pepper and set aside.
In a small mixing bowl, whisk together the stock, soy sauce, sherry, and cornstarch. Pour over the vegetables and stir to combine.
Bake, covered, in a 350-degree oven for 40 minutes.
Stir in the garlic, ginger, and plum sauce. Cover and continue to bake for an additional 10 minutes.
Serves 6–8
The similarity between this Asian version and the French classic is evident. But instead of seasoning the dish with herbs de Provence, this ratatouille gets its zip from ginger, plum sauce, and soy.
Pickled Chinese Cabbage
4 cups water
6 cups rice vinegar
1 tablespoon chopped garlic
1 tablespoon chopped cilantro
2 large shallots or 1 medium onion, chopped
3 pounds Chinese cabbage, cored, halved, and thinly sliced
Salt and white pepper
Place all of the ingredients except the cabbage in a large stew pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Bring the cooking liquid back to a boil and stir in the cabbage. Cover and cook the cabbage for 3 to 5 minutes.
Remove the pot from heat and let cool to room temperature. Season to taste with salt and white pepper.
Refrigerate for at least 8 hours before serving.
Yields 3 pounds
An Asian sauerkraut—no more, no less.
Crazy Coconut Pie
¾ stick of butter, melted
4 eggs
2 cups milk
½ cup flour
¾ cup sugar
1½ teaspoons vanilla
1 cup sweetened shredded coconut
Preheat oven to 350 degrees. Grease and flour a 10-inch pie plate.
2. Place all of the ingredients in a blender and blend for 1 minute. Pour the batter into the prepared pan.
3. Bake for 45 minutes or until golden on top.
Yields 1 (10-inch) pie
I've had this recipe since I was a kid, yet it remains a favorite. Somehow the batter separates to form a crust, a custard filling, and a golden coconut top. (Yes, I can still eat the whole thing by myself.)
Lime Butter Cake
3 cups cake flour
3 teaspoons baking powder
¼ teaspoon salt
2 sticks unsalted butter
1½ cups sugar
4 eggs, lightly beaten
1 cup milk
Grated peel of 1 lime
3 tablespoons lime juice
Powdered sugar (optional)
Preheat oven to 325 degrees.
Sift together the cake flour, baking powder, and salt 3 times; set aside.
In the bowl of an electric mixer, beat the butter until creamy.
Gradually add in the sugar, then beat at medium speed for 5 minutes, scraping down the sides of the bowl every so often.
Add the beaten eggs slowly and continue to beat for 5 more minutes. (The mixture will be thick and double in volume.)
Using a rubber spatula, gradually fold in ¼of the flour mixture into the batter. Then fold in of the milk. Repeat this process until all of the flour and the milk have been incorporated. (You will add flour last.)
Fold in the lime peel and lime juice.
Pour the batter into a greased molded cake pan, smoothing the surface and slightly building up the sides.
Bake the cake for 45 to 55 minutes or until the top is golden and the sides are beginning to pull away from the pan.
Remove from the oven and let cool for 1 to 2 minutes. Carefully unmold.
Let cool to room temperature. Dust with powdered sugar or serve with Ginger Anglaise Sauce (see recipe on page 188).
Yields 1 (12-inch) cake
This cake is so moist and flavorful, I simply dust it with powdered sugar. If you want to frost it, go with something light and not too sweet. A cre7:05 PM 8/1/2008me anglaise or vanilla ice cream goes nicely with it, too.
Meringues with Tropical Fruit
Butter at room temperature to prepare baking dishes
6 egg whites
2 cups superfine sugar
2 cups heavy cream, whipped
2 cups mixed fresh tropical
fruit, cut into bite-sized pieces
Preheat oven to 200 degrees. Butter pieces of parchment paper cut to line 2 baking sheets.
Place the egg whites in a cold bowl. Beat until soft peaks form Add the sugar and continue to beat until stiff.
3. Using a pastry bag, pipe 3- to 4 -inch circles of meringue onto the prepared baking sheets.
Bake for 90 to 120 minutes or until they are dry, taking care not to let the meringues turn color. If the meringues aren't dry after 2 hours of baking, turn the oven off and let the meringues sit in the oven overnight.
Allow the meringues to cool completely. Fill a pastry bag with the whipped heavy cream. Pipe cream into the center of the meringues. Top with tropical fruit and serve.
Yields approx. 24
My friend, Leslie Kowitz, hosted an afternoon tea a while back, which included a plethora of teas and sweets. My favorite was a meringue shell filled with berries. Here it is with a tropical twist.
15
Regional Cuisines
Singapore Shellfish Soup
Roasted Duck, Melon, and Mango Salad
Spice-Poached Chicken
Tea-Smoked Chicken
Pork Medallions in a Clay Pot
Singapore Shrimp
5-Spiced Vegetables
Peninsula Sweet Potatoes
Beef Cambogee
Hot Noodles with Tofu
Singapore Noodles
Oyster Mushroom Soup
Sweet Cambodian Broth with Pork and Eggs
Cambodian-Style Pan-Fried Chicken and Mushrooms
Cambodian Beef with Lime Sauce
Red Curry Cambogee
Lemongrass Curry Sauce
Sweet-and-Sour Vegetables
Minted Vegetables
Shrimp “Pâté”
Vietnamese Pork Sticks
Happy Pancakes
Honeyed Chicken
Vietnamese Oxtail Soup
Fruit in Sherried Syrup
Banana Brown Rice Pudding
Vietnamese Bananas
Basic Vietnamese
Chili Sauce
Chilied Coconut Dipping Sauce
Tropical Fruits with Cinnamon and Lime
Potato Samosas
Chapati
Mulligatawny Soup
Tandoori Chicken
Punjab Fish
Indian-Scented Cauliflower
Cardamom Cookies
Almond“Tea”
Cucumber Raita
Tamarind Dipping Sauce
Garam Masala
Mango Chutney
Singapore Shellfish Soup
2 tablespoons vegetable oil, divided
1 pound large raw shrimp, peeled, shells reserved
1 pound mussels, cleaned and debearded
3 stalks lemongrass, outer layers removed, inner core thinly sliced
3 serrano chilies, seeded and chopped
2 cloves garlic, minced
1 (1-inch) piece ginger, peeled and chopped
4 small shallots, peeled and sliced
1 tablespoon anchovy paste
1 teaspoon turmeric
1 tablespoon ground coriander
1 (14-ounce) can coconut milk
1–2 tablespoons fish sauce
1 7-ounce package of rice noodles, soaked in hot water until soft
1 tablespoon lime zest
6 large scallops, sliced horizontally into 2–3 pieces, depending on their size
1 cup bean sprouts
¼ cup chopped cilantro
Lime wedges
Serves 6–8
Singapore sits at the southern end of the Malay Peninsula, surrounded by the Strait of Malacca, the South China Sea, and the Java Sea. No wonder seafood is a Singaporean mainstay.
In a medium-sized saucepan heat 1 tablespoon of the oil over medium-high heat and fry the shrimp shells until pink.
Add 3 cups of water to the pan and bring to a boil; reduce the heat and simmer for 30 minutes. Strain the shells from the broth, then boil the broth until it is reduced to 2 cups.
In a large skillet, bring ½ cup of water to a boil. Add the mussels, cover, and let steam until opened, about 5 minutes. Discard any mussels that have not opened. Strain the cooking liquid and reserve. Shell all but about of the mussels; set the mussels aside.
Place the lemongrass, chilies, garlic, ginger, shallots, anchovy paste, and 2 tablespoons of water in a food processor. Process to form a thick paste, adding more water if needed.
Heat the remaining vegetable oil in a large soup pot over medium heat. Add the lemongrass paste and fry, stirring continuously, until lightly browned, about 10 minutes. Stir in the turmeric and ground coriander and cook for 1 minute more.
Add the shrimp broth and mussel cooking liquid to the pot, stirring to dissolve the paste. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
Add the coconut milk and fish sauce; return to a boil. Add the noodles and lime zest; simmer for 2 minutes. Add the shrimp and simmer for 2 minutes more. Add the scallop slices. After 30 seconds or so, add the shelled mussels and bean sprouts. Gently stir to combine.
To serve, ladle the soup into deep soup bowls. Garnish with the mussels in their shells, sprinkle with chopped cilantro and the juice from a lime wedge over the top of each bowl.
Roasted Duck, Melon, and Mango Salad
1 teaspoon soy sauce
2 teaspoons fine sugar
1 teaspoon oyster sauce
1 tablespoon plus 2 teaspoons vegetable oil
½ roast duck, meat removed and shredded
3 tablespoons water
½ teaspoon granulated salt
1 teaspoon sugar
½ teaspoon sesame oil
1 teaspoon ketchup
1 teaspoon bottled chili sauce
1½ teaspoons cornstarch
1½ teaspoons apricot jam
1 cup cubed honeydew melon
1 cup cubed cantaloupe
½ large cucumber, seeded and sliced
1 cup cubed jicama
1 mango, cut into bite-sized pieces
1 pear, cut into bite-sized pieces
3 tablespoons ground peanuts
2 tablespoons toasted sesame seeds
In a medium-sized mixing bowl, combine the soy sauce, fine sugar, oyster sauce, and 1 tablespoon of the vegetable oil. Add the shredded duck to the bowl and toss to coat; set aside.
In a small bowl, whisk together the 3 tablespoons of water, salt, 1 teaspoon of sugar, sesame oil, ketchup, chili sauce, and cornstarch; set aside.
In a small saucepan, heat the remaining vegetable oil over medium heat. Add the sauce mixture to the pan and cook until it thickens. Stir in the apricot jam and remove the pan from the heat. Cool the sauce in the refrigerator. Stir before using.
Mound the duck in the center of a large serving platter. Arrange the fruits and vegetables around the duck. Spoon the sauce over the duck, fruits, and vegetables. Sprinkle the salad with chopped peanuts and sesame seeds. Serve at once.
Duck Confit
Duck confit is a lusciously moist and intensely flavored treat. The duck is cured in spices and then slowly braised in its own fat. It is delicious and surprisingly not greasy!
Serves 4–6
You can roast the duck yourself, or order either roast duck or duck confit from a gourmet shop. You can also substitute chicken if you prefer. Feel free to try other fruits in this salad, too.
Spice-Poached Chicken
1 whole star anise
½ teaspoon whole black peppercorns
½ teaspoon whole cloves
1 (2-inch) cinnamon stick
1 cardamom pod
¼ teaspoon dried tangerine peel (dried orange peel can be substituted)
5 cups water
¼ cup light soy sauce
2 tablespoons sugar
4–6 boneless, skinless chicken breasts
Place the star anise, peppercorns, cloves, cinnamon stick, cardamom pod, tangerine peel, and water in a stew pot. Bring the mixture to a boil over high heat. Let boil until the poaching liquid is reduced to 4 cups.
Stir in the soy sauce and the sugar. Return the liquid to a boil.
Add the chicken breasts and reduce to a simmer. Poach the breasts until done, about 20 minutes.
Tangerines and Mandarin Oranges
Tangerines and mardarin oranges are the same thing! The name just tells you where they were grown. If they are from the United States, they are tangerines. If not, they're called mandarins.
Serves 4–6
I like to use this chicken as a base for chicken salad. The subtle spices impart a terrific flavor that turns a standby into a standup! Serve the chicken salad on a whole-grain roll with lettuce and apple slices.
Tea-Smoked Chicken
6–8 boneless, skinless chicken breasts
½ teaspoon salt
2 teaspoons rice wine
½ cup green tea leaves
½ cup brown sugar
½ cup cooked rice
1 teaspoon sesame oil
Quickly rinse the chicken breasts under cold water and pat dry. Sprinkle with the salt and rice wine. Set aside in the refrigerator for 30 minutes.
Meanwhile, prepare the wok: Line the bottom with a sheet of aluminum foil. Place the tea leaves, brown sugar, and rice in the bottom of the wok and toss to combine. Put a wire grill rack on the wok.
Heat the wok over medium-high heat. Put the chicken on the rack and cover with a tight-fitting lid. Turn off the heat after smoke begins to emit from the wok, but leave it on the burner for 10 minutes or until the chicken is cooked through.
Brush the chicken with the sesame oil. Serve at once.
Thai Asian Fusion
Blending Chinese ingredients with local spices creates a type of fusion cooking that is unique to Singapore, called Nonya. These dishes are a specialty of “Hawker Centers,” open-air centers with fast-food street stalls selling everything from satay to stir-fried noodles to spicy crab. Don't miss them if you travel to Singapore.
Serves 6–8
Make sure your stove's v
entilation hood works before you start this recipe. The smoke stays mostly in the wok while the chicken is cooking, but it comes out in a big poof when you remove the lid.
Pork Medallions in a Clay Pot
2 tablespoons oyster sauce
2 tablespoons light soy sauce
2 tablespoons sweet (dark) soy sauce
1 tablespoon Black Bean Paste (see recipe on page 10)
1 teaspoon sesame oil
1 teaspoon rice wine
½ teaspoon ground black pepper
1 clove garlic, minced
1 tablespoon cornstarch
2 pork tenderloins, trimmed and cut into ½-inch slices
2 tablespoons vegetable oil
1 tablespoon Tamarind Concentrate (see recipe on page 18)
1 cup water
Prepare the marinade by combining the oyster sauce, light and dark soy sauces, Black Bean Paste, sesame oil, rice wine, black pepper, garlic, and cornstarch in a medium bowl.
Add the pork slices to the bowl of marinade and toss to coat thoroughly. Cover the pork and let marinate at room temperature for 30 minutes.
Heat the vegetable oil in a wok over medium-high heat. Add the marinated pork and stir-fry for 3 to 4 minutes.
Transfer the pork to a clay pot or other ovenproof braising vessel.
Stir together the tamarind and water; pour over the pork.
Bake the pork in a 350-degree oven for 1½ hours, until very tender.
Serves 4
Soy sauce, black bean paste, sesame oil, and rice wine are all traditional Chinese ingredients. The Chinese use clay pots over an open heat source as a type of oven, an appliance still not used much in Asia.
Singapore Shrimp
2 tablespoons vegetable oil
1 cup sliced domestic mushrooms
¼ cup green onion slices
1 clove garlic, minced
1 teaspoon minced ginger
2 teaspoons hoisin sauce
2 teaspoons oyster sauce
2 teaspoons Red Curry Paste (see recipes in Chapter 1)
¼ teaspoon Chinese 5-spice powder
1 can coconut milk
Salt and pepper to taste
1½ pounds cooked shrimp