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					                                   SOUTHEAST ASIA

                        FRESH SPRING ROLLS (GOI CUON)

1 Large Cucumber (slice into thin 3”long, ¼” wide)
2 cloves Garlic (minced)
8 oz shrimp – cooked, butterflied
1 package dried rice vermicelli (rice noodle)
1 head Boston Bibb lettuce, torn into large strips, rib removed
2 carrots – mandoline thin strips
12 mint leaves
12 cilantro leaves
12 Thai basil leaves
8 oz fresh bean sprouts
1 pack 10" Rice spring roll sheets
½ cup roasted peanuts (crushed)

   1. Cook rice vermicelli in pan with 4 qt. of boiling water for 5 minutes. Add 1/4 cup of
      cooking oil to pan and mix for 30 seconds. Drain rinse vermicelli from pan and
      immerse in cold water. Let vermicelli cool, then drain.
   2. One at a time, immerse a rice sheet in a bowl the warm water to soften the sheets for
      handling. Work with only 4 sheets at a time. Quickly remove and spread flat on a
      dry towel. Do not let the sheets touch each other – they stick!
   3. Place lettuce, bean sprouts, vermicelli, carrot, mint, basil and cilantro sprigs, and
      shrimp onto the softened rice paper (not too much because it will be hard to wrap).
   4. Fold up the bottom third of the rice paper, as you would a spring roll. Press filling
      together tight. Fold one side of the paper over the filling, then the other side. Roll
      from bottom to top to completely enclose the filling. Continue until all of the filling
      is used.
   5. Serve with Nuoc Cham.
                                NUOC CHAM

½ cup Vietnamese fish sauce (Nuoc Mam)
1 cup water
½ cup sugar
3 T lime juice
2 cloves garlic (minced)
½ t Asian red chili paste
½ carrot (chopped very fine)

      Combine all the above ingredients and stir until sugar dissolves.
                                      PO PIA THOT
                                  THAI SPRING ROLLS

2 tablespoons oil
1 teaspoon minced garlic
8 oz minced pork or turkey
2 cups grated carrots
2 cups chopped celery
¼ cup fish sauce (nam pla)
1 tablespoon Maggi seasoning
2 tablespoons sugar
1/8 teaspoon white pepper
1 cup bean sprouts
20 spring roll wrappers
2 egg yolks, beaten
3 cups oil for deep frying – deep fryer

   1. Heat a large skillet, add the oil, garlic, and pork, and sauté until the pork is cooked.
   2. Add the carrots, celery , sauces, sugar, and pepper. Cook for 1 minute on high heat
       to reduce the sauce and drain whatever liquid is left from the pan.
   3. Allow the filling to cool and then add the bean sprouts.
   4. Place a wrapper as a diamond with a corner towards you and place two tablespoons
       in the lower portion.
   5. Fold the corner up, rolling once.
   6. Bring the sides in and brush the upper portion of the wrapper with egg.
   7. Roll the wrapper up, sealing the entire spring roll.
   8. Repeat with the rest of the wrappers.
   9. Heat the fryer to 350° F and deep-fry the spring rolls until golden brown.
   10. Serve with sweet and sour sauce.

½ lb. shrimp, peeled & deveined – gkung
3 stalks lemon grass – dta-krai
1 quart chicken or shrimp broth
6 thin slices galangal, fresh or frozen works best - kah
3 fresh kaffir lime leaves – bai ma-gkrood
8 Thai chilies (red) – prik kee noo – stem removed
½ shallot, sliced ¼”
1 tsp. chili paste – näm prik pow
4 T tamarind water – ma-kahm
1 cup sliced small crimini mushrooms or 1 can drained good quality straw mushrooms
1 small tomato cut in bite-sized pieces
2 green onions – scallions – cut into ¼” rounds
Juice of 2 limes (about 2 Tablespoons)
½ cup fresh cilantro leaves –pak chee

   1. Cut the base of the lemon grass stalks and discard any dry ends. Bruise with the back
      of a knife to release the aromatic oils.
   2. Put the broth into a sauce pan and bring up to low heat, stirring with the bruised
   3. Add the galangal slices, kaffir lime leaves, chilies and shallot
   4. Simmer a few minutes. Add the chili paste, tamarind water and mushrooms
   5. Bring to a boil and simmer a few minutes
   6. Add the tomatoes and shrimp and cook until the shrimp are cooked through (just
   7. Add the lime juice to desired sourness (the tamarind is the main sour component),
      scallions and lastly, the cilantro. Make sure that the shrimp do not over-cook. Serve

3 heads Chinese broccoli, medium sized
3 T peanut oil
6 cloves chopped garlic – gkra-tiem
¼ cup Thai oyster sauce – to taste
¼ cup Thai fish sauce (näm bplah) – to taste
Ground pepper – to taste

   1. Cut the broccoli into bite sized pieces, using the full stem, but peeling the fibrous
      bottom skin
   2. Heat the wok to high heat, swirling the oil to coat evenly.
   3. Add the garlic for 5-10 seconds, just to flavor the oil. IMMEDIATELY toss in the
   4. Stir fry about a minute adding a few tablespoons of water to the wok to help steam
      the broccoli to doneness.
   5. Sprinkle on the oyster sauce and continue to stir fry.
   6. Add the fish sauce to taste, using the above amount as a guide.
   7. Season with pepper to taste, continuing to stir fry until a bright green flavor has been
      reached and the broccoli is crisply cooked.
   8. Serve with Jasmine rice and other dishes.

Other vegetables that can be prepared the same way are: asparagus, snow peas, cauliflower,
bok choy, baby bok choy, carrots, zucchini & summer squash, kale, chard & various kinds of
mushrooms. You may also add: slivered chilies for heat, sliced shallots or onion.

 3 T peanut oil
4-6 cloves garlic, peeled & chopped
3 shallots, thinly sliced
1 lb. boneless, skinless chicken thighs, in bite-sized pieces
5 Thai red chilies, sliced thin – optional as to how many you really use
2 kaffir lime leaves, very finely slivered
2 tsp. black soy sauce – see-yew däm- dragonfly brand
1 cup ‘holy basil’ – bai gka-prow or Thai sweet basil – bai horapa, whole leaves
Fish sauce to taste
Pepper to taste

   1. Heat a wok until the surface is smoking hot. Swirl the oil to coat.
   2. Add the garlic for a few seconds, followed by the shallots.
   3. Fry a few more seconds and add the chicken. Stir fry until the chicken is losing its
      translucency and then add the chilies and kaffir lime leaves.
   4. Add the black soy, stir fry a few minutes and add the basil. Cook until wilted and the
      chicken is cooked through.
   5. Pepper to taste and serve.
                                  MASSAMAN CURRY

2 tablespoons oil
3 pounds cubed chicken or beef
1 large chopped onion
2 cups cubed potato
2/3 cup Massaman curry paste
1 cup chicken stock
4 cups coconut milk
6 cinnamon sticks
½ cup roasted peanuts
¼ cup palm sugar or light brown sugar
¼ cup Thai fish sauce
3 tablespoons tamarind liquid
Freshly squeezed juice of 1 lime

   1. Heat the oil in a large sauté pan over medium high heat.
   2. Add the chicken and onion and sauté until the onion is translucent and the chicken
      lightly browned.
   3. Add the potato and curry paste and sauté for a minute. Add the stock and bring to a
      boil. Boil for five minutes.
   4. Add the coconut milk, cinnamon sticks, peanuts, palm sugar, fish sauce, tamarind
      liquid, and lime juice. Simmer for ten minutes.
   5. Serve immediately, or cool to room temperature and refrigerate for up to 36 hours.
      Reheat by gently simmering for 10-15 minutes before serving.
                                         BEEF SATAY

2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 cup kecap manis – Indonesian sweet soy sauce

Dipping Sauce:
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon salt
¼ cup smooth peanut butter
¼ cup unsweetened coconut milk
1½ teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
½ teaspoon fish sauce
¼ teaspoon chopped cilantro
1 teaspoon cayenne pepper

Garnish for sauce:
1 tablespoon cilantro, chopped
1 tablespoon toasted chopped roasted peanuts

    1. Place the beef strips in a medium bowl and pour the kecap manis sauce over them.
    2. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to
       combine. Marinate, refrigerated, while you make the dipping sauce.
    3. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a
       small bowl and whisk together.
    4. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper
       and 1 teaspoon garlic to the bowl and whisk to combine.
    5. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts.
    6. To cook the beef, remove the beef strips from the refrigerator and use skewers to
       thread the meat.
    7. Grill the satays for 30-60 seconds until medium rare.
    8. Serve with the dipping sauce and vegetables.

6 tablespoons vegetable oil
6 shallots, peeled halved lengthwise and sliced
6 cloves garlic, peeled and sliced
1½ cups cooked chicken, sliced
5 ounces medium size shrimp, peeled
¼ small green cabbage, shredded
½ cup Sambal Tomat
4 eggs, beaten
4 cups cold cooked rice
2 teaspoons salt
1 tablespoon sliced birds-eye chilies
2 tablespoons fried shallots (see recipe)

   1.   Heat vegetable in wok or heavy frying pan until very hot.
   2.   Add shallots and garlic and fry for 1 minute until golden yellow.
   3.   Add chicken and shrimp and fry for 1 minute then add cabbage and fry for 1 minute.
   4.   Add Sambal Tomat and mix well.
   5.   Add eggs and continuously stir for 30 seconds.
   6.   Increase to very high heat, add rice and salt.
   7.   Fry for 3 more minutes stirring continuously.
   8.   Add chilies, mix well and serve immediately, garnish with fried shallots.

                                     SAMBAL TOMAT

2 tablespoons oil
7 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
5 large red chilies, seed removed and sliced
1 medium tomato cut into wedges
1 teaspoons fish sauce
1 teaspoons freshly squeezed lime juice
Salt to taste

   1. Heat oil in heavy saucepan or wok.
   2. Add shallots and garlic and sauté 5 minutes over low heat.
   3. Add chilies and sauté another 5 minutes, then add tomatoes and fish sauce and
      simmer for another 10 minutes.
   4. Add lime juice, put all ingredients in a food processor and puree coarsely.
   5. Season to taste with salt.

       PAD THAI

½ cup oil
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
10 ounces dried rice flour vermicelli, soaked in warm water to soften
1 cake hard bean curd
1 teaspoon dried chilies, ground
4 tablespoons sugar
3 tablespoons fish sauce
4 tablespoons tamarind juice
3 eggs
1 pound bean sprouts
Bunch of flat chives
½ cup ground roasted peanuts
½ banana blossom, canned or simmered until tender, optional
4 pieces large or jumbo shrimp, grilled, optional

   1. Heat 3 tablespoons oil in a wok and sauté garlic and shallots.
   2. Add the noodles and fry, turning constantly to prevent sticking. Remove noodles and
       set aside.
   3. Put another 3 tablespoons of oil into pan, and when hot add the pickled white radish,
       bean curd and dried chilies.
   4. Stir-fry for 2 to 3 minutes and then return the noodles.
   5. Add the sugar, fish sauce, and tamarind juice, mix thoroughly and set aside on a plate.
   6. Put another 2 tablespoons of oil into the pan, when hot break 3 eggs into pan and
       scramble, spreading the eggs in thin layer over the pan.
   7. When sat, return the noodles and mix together.
   8. Add half bean sprouts and Chinese flat chives. Mix thoroughly.
   9. Sprinkle with ground peanuts. Season with sugar, fish sauce and tamarind juice.
   10. Serve garnish with remaining bean sprouts and Chinese flat chives, the banana
       blossom and grilled shrimp.

                       SWEET STICKY RICE WITH MANGO

6 c Glutinous rice

3 c Coconut cream
1 c Sugar
2 t Salt

2 ½ c Coconut cream
¼ c Sugar
½ t Salt

6 Ripe mangoes, well chilled

¼ c Sesame seeds, toasted

   1. Soak the rice in cold water for 2 hours. Drain. Line a steamer with cheesecloth, heat
      steamer and lay rice on the cheesecloth. Steam for 30 minutes or until cooked
      through. The rice will become glossy.
   2. Mix the 1st coconut cream, sugar and salt in a large bowl and gently mix in the hot
      steamed rice. Cover tightly and let soak for 30 minutes to absorb the coconut flavor.
   3. Blend the 2nd coconut cream, sugar, salt in a pot and heat until it just reaches the
      boiling point. Let cool.
   4. Peel the mangoes, slice lengthwise and remove the pits. Place mango slices on top of
      the rice and cover with the sauce.
   5. Sprinkle with the sesame seeds and serve.