A Celebration of the Unique Tastes and Distinctive Recipes by laurenb


									           A Celebration of the Unique Tastes
             and Distinctive Recipes of Asia
                 and the Pacific Islands

May 2008                        www.stopandshop.com
         May is Asian Pacific
                                                                                              A strong emphasis on fresh vegetables, fruits and herbs is found in
                                                                                              Vietnamese cuisine. Typical meals consist of several components, including
                                                                                              broth-based soup, rice, vegetables and a small amount of meat, accompa-
     American Heritage Month,                                                                 nied by fish sauce for dipping. Noodles are also a basic staple in many
          and we are proud to                                                                 recipes. Locally grown fruits are used in many beverages and desserts.

   celebrate the unique contributions
                                                                                              Vietnamese Vegetable and Noodle Roll-Ups
  of Asian and Pacific Islanders in                                                           6 cups water                                   1 4 or 5-inch piece fresh lemongrass, sliced
       the United States and its                                                              3-1/2-ounce package thin rice noodles          1 tablespoon peanut oil
                                                                                              1/2 cup thinly sliced scallion                 2 large cloves garlic, minced
         associated territories.                                                              1/2 cup thinly sliced carrot                   1/2 cup thinly sliced turnip
                                                                                              1 cup small cauliflower florets                1 teaspoon grated peeled fresh ginger
    To honor those who have added                                                             4 ounces tofu, cut into strips                 1 teaspoon hot chile oil
so much to our country’s culture, we are                                                      2 to 3 tablespoons natural soy sauce           1 to 2 tablespoons lime juice
                                                                                              1/2 cup chopped fresh cilantro                 4 large chapatis or flour tortillas, warmed
 proud to highlight some of the unique
    tastes and distinctive recipes of                                                         Preparation
                                                                                              Bring the water to a boil in a large saucepan. Add the lemongrass, cover, and simmer for
    Asia and the Pacific Islands.                                                             10 to 15 minutes, until its flavor permeates the water. Remove from the heat and discard
                                                                                              the lemongrass. Add the noodles to the hot water and soak for about 10 minutes,
                                                                                              until tender but not mushy, then drain well. Cut into shorter lengths if desired.
                                                                                              Set a wok over high heat. Pour the oil around the rim and swirl to coat the pan.
                                                                                              Add the scallion and garlic and stir-fry for about 1 minute. Continue stir-frying,
                                                                                              gradually adding the carrot, turnip, cauliflower, ginger, and tofu.
                                                                                              When the vegetables are tender, add the chile oil, noodles, 2 tablespoons soy sauce, and 1
                                                                                              tablespoon lime juice; toss well. Taste and add more soy sauce and lime juice if needed.
                                                                                              Mix in the cilantro. Divide among the tortillas, roll up, and serve.
                                                                                              Serves 4

                        Vegetable and Noodle Roll-Ups, Vietnam..............3
                        Cambodian Salad, Cambodia ..............................4
                        Delicate Snow Pea Soup, China ..........................5
                        Lumpia (Philippine Egg Rolls), Philippines ............6
                        Poke, Hawaii......................................................7
                        Bul-Kogi (Korean Grilled Beef), Korea ..................8
                        Tandoori Chicken, India ......................................9
                        Persimmon Pudding, Japan ..............................10
                        Asian Beverages ..............................................11
Some of the most common ingredients found in Cambodian, or Khmer,
cuisine are fish sauce, coconut and rice. In addition, fresh vegetables,
                                                                                                  There are many different styles of traditional Chinese cooking, with most of
                                                                                                  them differing from what is usually thought of as “Chinese food” in the U.S.
fruits, meat and rice noodles are combined with native herbs and spices                           While meat is eaten, vegetarian dishes featuring bok choy, mushrooms, and
to achieve the separate sweet, salty, sour and bitter dishes that                                 other fresh vegetables along with soy protein are common. Hot beverages,
are often presented at a meal.                                                                    mainly soup, tea or water, often accompany meals.

                                            Cambodian Salad                                       Delicate Snow Pea Soup
                                            1/2 cup canola oil                                    4 cups Chicken Stock
                                            4 cloves garlic, peeled and thinly sliced             1 cup finely chopped bok choy (Chinese cabbage)
                                            2 cups bean sprouts                                   1/4 cup thinly sliced mushrooms
                                            3 cups thinly shredded napa (Chinese cabbage)         2 ounces tofu, cut in small cubes
                                            or savoy cabbage                                      1 garlic clove, minced
                                            3 carrots, shredded or coarsely grated                3/4 teaspoon grated gingerroot
                                            2 red bell peppers, cored, seeded,                    1 teaspoon low-sodium soy sauce
                                            and sliced paper-thin into rings
                                                                                                  1 cup fresh snow peas
                                            1 small onion, sliced paper-thin
                                                                                                  1/4 cup diced green onions with tops
                                            1 to 4 serrano or jalapeño chilies,
                                            sliced paper-thin into rings                          1 egg white, lightly beaten (optional)
                                            1/2 cup basil leaves (preferably Asian basil,
                                            if available), cut into 1/2-inch strips
                                            1/2 cup fresh mint leaves, cut into 1/4-inch strips
                                            1/2 cup fresh cilantro leaves
                                            3 tablespoons finely chopped dry-roasted peanuts
                                            4 to 5 tablespoons fresh lime juice (or to taste)
                                            2 tablespoons soy sauce
                                            2 tablespoons water
                                            4 teaspoons sugar
                                            1 clove garlic, minced
                             Bean Sprouts
                                            freshly ground black pepper

Heat the oil to 350° F. in a small skillet. Fry the garlic slices until a light golden brown,
about 20 seconds. Transfer the garlic with a wire skimmer to paper towels and blot dry.
Discard the oil (or save it for use in other recipes).
Blanch the bean sprouts in boiling water for 30 seconds.
Refresh under cold water and drain.
Combine the cabbage, carrots, bell peppers, onion, chilies, basil, mint, cilantro and
fried garlic in a salad bowl, reserving a few red pepper rings, chili slices and
fried garlic chips for garnish.
For the dressing, combine the lime juice, soy sauce, water, sugar, minced garlic, salt
and pepper in a bowl and whisk until the sugar is dissolved. Toss the vegetables with the
dressing. Garnish the salad with pepper and chili rings, the remaining fried garlic, and the
chopped peanuts. Serve at once.

Serves 4 very generously, 6 as a side dish salad

                                                                                                  Bring all ingredients to a boil except snow peas, green onions and egg white.
                                                                                                  Simmer 20 minutes.
                                                                                                  Add snow peas and green onions. Cook 5 minutes; slowly stir in egg white,
                                                                                                  if desired, to make ribbon effect.

4                                                                                                 Makes 6 servings.                                                               5
    Food from the Philippines, much like that from many other Asian
    countries, uses a wide variety of fresh local fruits and vegetables with
                                                                                                      In Hawaii, fresh local ingredients are prized and used in many dishes
                                                                                                      and desserts, although most were originally introduced by settlers. Many
    the addition of spices and vinegars to create bold flavors. Rice, seafood,                        meals are made with ingredients such as pineapple, coconut, sweet
    coconut, bananas and root crops are basic staples of the diet in the                              potato, taro and fresh seafood, mainly tuna. Most are familiar with the
    Philippines. Sweet snacks and desserts, many of them fruit- or                                    traditional luau, a Hawaiian feast that features dishes such as roasted
    rice-based, are also popular.                                                                     pig, poi and poke along with music and dancing.

                                               Lumpia (Philippine Egg Rolls)
                                               1/2 pound ground pork
                                               1/2 pound raw shrimp, chopped very fine
                                               4 medium carrots, chopped fine
                                               1 large onion, chopped fine
                                               4 - 6 large scallions, chopped fine
                                               (as much of the green part as possible)
                                               1 small can water chestnuts, chopped fine
                                               4 large eggs
                                               1/4 cup soy sauce, or more to taste
                                               2 teaspoons freshly ground pepper
                                               2 teaspoons Accent (optional)
                                               1 pound egg roll wrappers
                                               Corn oil for deep-frying
                                               Dipping Sauces of your choice


    In a large bowl, mix together everything with a spoon except the egg roll
    wrappers and oil. Stir gently, trying to keep ingredients as unmashed as possible.
    Cook a small amount of the filling in a small skillet or microwave so that you can check
    the seasonings. Add more pepper, soy sauce and Accent if needed.
                                                                                                      1 lb. fresh ahi or other tuna
    Chill the filling for 1 hour, or until firm.
                                                                                                      1 medium tomato, chopped
    Slice each egg roll wrapper in half lengthwise. In a deep-fryer or deep, heavy pot, pour in
                                                                                                      1-1/2 cups fresh seaweed, chopped
    the corn oil to a 3-inch depth. Heat the oil until a dropped-in bread cube sizzles instantly.
                                                                                                      1/2 cup finely chopped maui or other sweet onion
    (If you're using a frying thermometer, the oil should be about 360 degrees F.)
                                                                                                      1 tsp. sesame oil
    Fill a small bowl with water and keep it near your work surface.
                                                                                                      1/2 tsp. crushed red pepper
    To make the egg rolls, spread 1 tablespoon of filling evenly along the long top edge              2 tbsp. soy sauce
    of each halved wrapper, leaving a half-inch border.
    Fold the border over the line of filling. With your forefinger, paint a line of water along the   Preparation
    folded-over border. Roll up the wrapper as tightly as you can, sealing it with another line of    Chop fresh ahi into 1/2" cubes. Place in a large bowl and gently toss with tomato,
    water applied with your finger. Using water as a sealant will keep the rolls from unwrapping.     1 cup seaweed, onions, sesame oil, and red pepper. Add soy sauce and serve
    With a sharp knife, cut each egg roll into thirds. Using a slotted spoon, slip the egg rolls a    garnished with remaining seaweed.
    few at a time into the hot oil and fry, turning often, until brown and crispy.
                                                                                                      Serves 4
    Drain and serve them immediately with dipping sauces.

    Makes 120 tiny egg rolls
6                                                                                                                                                                                          7
                                                                                                     In India, most cuisine is highly spiced, with flavors ranging from hot to
                                                                                                     sweet. Vegetarian dishes are common and often feature lentils, chick-
                                                                                                     peas, beans and dairy ingredients such as ghee (clarified butter) and
                                                                                                     paneer (cheese). Coconut, mango, raisins and nuts are popular additions
                                                                                                     to many recipes. Meat dishes, including curries, skewers and soups,
                                                                                                     often feature lamb, chicken and fish, while the use of beef and pork is
                                                                                                     limited due to varying religious beliefs.

                                                                                                     Tandoori Chicken
                                                                                                     1-1/2 pounds boneless, skinless chicken breasts
                                                                                                     1 medium onion, peeled
                                                                                                     1 green bell pepper, seeded and cored
                                                                                                     lemon wedges for serving
                                                                                                     1-inch piece of fresh ginger, peeled and thinly sliced
                                                                                                     1 shallot or 1/2 small onion, peeled and thinly sliced
                                                                                                     4 cloves garlic, peeled
                                                                                                     1 to 3 bird peppers or other hot chilies, thinly sliced
                                                                                                     2 cups plain non-fat yogurt
                                                                                                     1/4 cup fresh lemon juice
                                                                                                     2 tablespoons tomato paste

    Common elements of Korean cuisine include rice, noodles, vegetables,
    tofu and meats. Korean food varies with the seasons, but usually fea-
                                                                                                     1 teaspoon ground cumin
                                                                                                     1 teaspoon ground coriander
                                                                                                     1 teaspoon ground turmeric
                                                                                                     1 teaspoon freshly ground black pepper
                                                                                                     1/2 teaspoon ground cardamom
    tures Kimchi, a fermented vegetable dish, along with many other side                                                                                                              Ground Turmeric
                                                                                                     salt to taste
    dishes. Soy sauce, garlic and ginger are among the most popular sea-
    sonings used. Koreans use both spoons and chopsticks, and hold tradi-                            Preparation
    tional table etiquette in high regard.                                                           Wash and dry the chicken breasts and trim off any fat. Cut the breasts into 1-inch squares.
                                                                                                     Cut the onion lengthwise in quarters, then cut each quarter widthwise in half. Cut the
    Bulgogi (Korean Grilled Beef)                                                                    pepper into 1-inch squares.
    4 lb beef rump roast
                                                                                                     Prepare the marinade. Finely chop the ginger, shallot, garlic, and chilies in a food processor
    1 cup onion, sliced
                                                                                                     or by hand. Work in the yogurt, lemon juice, and tomato paste. Puree to a smooth paste.
    1 cup scallions, minced
                                                                                                     Add the spices and salt to taste.
    2 tablespoons garlic, minced
                                                                                                     The mixture should be highly
    1/4 cup gingerroot, minced
                                                                                                     seasoned. Transfer the marinade
    2 tablespoons brown sugar
                                                                                                     to a nonreactive bowl and stir in
    1/4 cup soy sauce
                                                                                                     the chicken. Marinate the chicken
    1/4 cup peanut oil
                                                                                                     in this mixture for at least 3 hours
    2 tablespoons sesame oil
                                                                                                     or as long as overnight.
    1/2 cup burgundy wine
                                                                                                     Thread the chicken pieces onto
    1/4 cup sesame seeds, toasted
                                                                                                     metal or bamboo skewers,
                                                                                                     alternating with the onion and
                                                                                                     bell pepper. Preheat the grill to
    Slice beef into long, thin 1/2-inch slices. Place slices in plastic storage container. Combine
                                                                                                     high. Grill the kebabs until the
    onion, scallions, garlic, gingerroot, brown sugar, soy sauce, peanut oil, sesame oil and
                                                                                                     chicken is cooked, 2 to 3 minutes
    wine in large bowl. Mix well. Pour over beef slices. Rub slices well. Cover. Chill several
                                                                                                     per side. Transfer the tandoori to
    hours. Remove beef from marinade. Grill or broil over/under medium-high heat, turning only
                                                                                                     a platter and serve with lemon
    once. Cook for about 3 to 5 minutes on each side. With food scissors, cut slices of beef
                                                                                                     wedges and rice.
    into smaller pieces. Serve with rice. Sprinkle sesame seeds as desired.
    Makes 12 portions                                                                                Serves 4
8                                                                                                                                            Ground Cumin with Seeds                                    9
JapanThe artful presentation of seasonal ingredients is an important element
     in Japanese cooking. Traditional Japanese meals often consist of rice,
                                                                                                         Many drinks found throughout Asia and the Pacific Islands differ
                                                                                                         greatly from those found in the U.S. Many are served warm or at room
     noodles, vegetables, miso, and, most often, seafood. As in most of Asia                             temperature rather than chilled as it is believed that cold drinks slow
     and the Pacific Islands, desserts are often fruit-based.                                            digestion. Common flavors for drinks include lime, lychee, mango,
                                                                                                         coconut, cucumber and avocado.
                                                                                                         Because of their health benefits and use as digestive aids, yogurt,
     Persimmon Pudding
                                                                                                         buttermilk, ginger and other spices are common additions to many
     4 soft, ripe persimmons
                                                                                                         drinks. Lhassi, a yogurt drink, is one of the most popular Indian
     1-1/2 cups firmly packed light brown sugar
     3 eggs, beaten
                                                                                                         beverages. Lhassis can be made either salty or sweet with ingredients
     2 cups milk                                                                                         such as chili pepper, cumin, cardamom, honey, mango or pineapple.
     1 teaspoon baking soda                                                                              Nuts, spices, milk and sugar are combined to make a drink called
     1/2 cup butter, melted                                                                              thandai, also native to India. Milk and yogurt-based drinks are
     1 teaspoon vanilla extract                                                                          known to help cool the heat of some curries and spicier dishes.
     1-1/2 cups all-purpose flour
     1 teaspoon baking powder
     2 teaspoons ground cinnamon
     1 teaspoon ground ginger
     1/4 teaspoon ground clove
     1/4 teaspoon salt
     1 cup golden raisins (optional)
     1 cup chipped pecans (optional)

     Preheat an oven to 350 degrees F. Butter a 2-1/2 to 3-quart baking dish or soufflé dish.
     Using your hands, break up the persimmons then pass them through a food mill, skins and
     all. If you don't have a food mill, squeeze the pulp out of the skins, remove the seeds, and
     then purée the pulp in a blender. There should be 2 cups.
     In a bowl, mix the pulp with the brown sugar, eggs, milk, baking soda, melted butter, and
     vanilla. In a second bowl, whisk together the flour, baking powder, spices, and salt.
     Gradually stir the flour mixture into the persimmon mixture to make a smooth batter, then
                                                                                                                                                                          Tea Plantation
     add the raisins and nuts, if using.
     Pour the batter into the prepared baking dish and bake until well browned and set, about
     1 hour. The pudding should be firm to the touch but still a bit wobbly in the center.               Tea
     Transfer to a rack to cool slightly (the pudding will fall as it cools). Serve warm.                Chai is the Asian word for tea. What
     Serves 10                                                                                           we call Chai tea in the U.S. is known
                                                                                                         as Masala Chai in Asia and the Pacific
                                                                                                         Islands. Black, green, white or red, tea
                                                                                                         is a staple that is revered for its flavor,
                                                                                                         medicinal properties and links to
                                                                                                         many traditions.

                                                                                                         Coffee is a favorite all over the world,
                                                                                                         and can be found prepared in an endless
                                                                                                         variety of ways, both hot and cold.

10                                                                             Ground Ginger with Root                                                                                     11
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