Food & Wine Recommended Recipes
Thailand:
Spicy Thai Pomelo Salad with Smoked Salmon
Two 1 3/4-pound pomelos, peeled
2 tablespoons vegetable oil
1 large shallot, thinly sliced, separated into rings
3 Thai chiles, thinly sliced
1 tablespoon Asian fish sauce
1 teaspoon sugar
6 ounces thinly sliced smoked salmon, cut crosswise into
1/2-inch-wide strips
1/4 cup chopped basil
1/4 cup chopped cilantro
1/4 cup roasted and unsalted peanuts, chopped
1. On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.
2. Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.
3. In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve.
....................................... Hong KongCongee with Chicken and Peanuts5 cups chicken stock or low-sodium
broth
4 cups water
1 cup short-grain rice, rinsed
2 cups chopped roasted chicken
(1/2 pound)Salt
Soy sauce, Asian sesame oil, thinly sliced scallions,
chopped cilantro, finely chopped chiles and finely
chopped roasted unsalted peanuts for serving
1. In a large saucepan, combine the stock and water and bring to a boil. Stir in the rice and simmer over low heat, stirring often, until very thick, about 1 hour.
2. Stir the chicken into the congee and season with salt. Simmer until the chicken is heated through. Ladle into bowls and serve piping hot, with all the condiments and toppings.
....................................... JapanStir-Fried Bok Choy with Miso1/2 cup chicken stock or low-sodium broth
1 tablespoon white or red miso
1 tablespoon Chinese cooking wine
1 1/2 teaspoons sugar
1 teaspoon cornstarch
1 1/2 tablespoons vegetable oil
6 dried red chiles
3 garlic cloves, minced
2 pounds bok choy, cut into 3/4-inch pieces Salt
1. In a small bowl, combine the chicken stock with the miso, wine, sugar and cornstarch. Heat a large wok or skillet until very hot, about 3 minutes. Add the oil and chiles and cook over high heat until the chiles darken, 1 to 2 minutes. Add the garlic and cook for 10 seconds, stirring constantly. Add the bok choy, season with salt and stir-fry until the leaves are wilted and the stalks are crisptender, about 5 minutes. Stir the miso sauce, add it to the wok and stir-fry, until thickened slightly, about 2 minutes longer
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VietnamVietnamese Pork-and-Noodle Soup
1/4 pound linguine
1 1/2 tablespoons cooking oil
1 pork tenderloin (about 3/4 pound),
cut into 1 1/2-by-1/2-by-1/2-inch strips
6 scallions including green tops, chopped
1 tablespoon chopped fresh ginger
2 tomatoes, chopped
3 tablespoons Asian fish sauce(nam pla or nuoc mam)
1 teaspoon salt
2 cups water
1 quart canned low-sodium chicken broth or homemade stock
1/4 pound bean sprouts
2 tablespoons lime juice (from about 1 lime),
plus lime wedges for serving
1 cucumber, peeled, halved lengthwise,
seeded, and cut crosswise into thin slices
1 cup lightly packed mint, basil, or cilantro
leaves, or a combination
1. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
2. Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.
3. Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes. Stir the cooked linguine, bean sprouts, and lime juice into the soup. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges. NOTE: Asian fish sauce is available at Asian markets and most supermarkets.
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Scallop Dumplings in Asian BrothDUMPLINGS 1 large egg white
1 tablespoon soy sauce
1 scallion, coarsely chopped
2 teaspoons minced fresh ginger
2 teaspoons vegetable oil
1 1/2 teaspoons Asian sesame oil
1 teaspoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 pound sea scallops, halved
BROTH 4 1/2 cups canned low-sodium chicken broth
Four 3-inch-long strips of lemon zest
3 large garlic cloves, smashed
2 teaspoons soy sauce
2 teaspoons minced fresh ginger
Salt and freshly ground pepper
16 snow peas, julienned
3 cups thinly sliced savoy cabbage
Cilantro sprigs, sliced scallions, Asian sesame
oil and Asian hot sauce, for garnish
1. MAKE THE DUMPLINGS: In a food processor, blend the egg white with the soy sauce, scallion, ginger, vegetable oil, sesame oil, cornstarch, salt and pepper. Add all but 3 of the scallops and process to a coarse paste. Scrape the paste into a bowl. Cut the remaining scallops into 1/2-inch dice and fold them into the paste. Cover and refrigerate.
2. MAKE THE BROTH: In a large saucepan, combine the broth with the lemon zest, garlic, soy sauce, ginger and a pinch each of salt and pepper. Cover and simmer for 20 minutes. Remove from the heat and discard the lemon zest and garlic. Add the snow peas and cabbage and bring to a simmer.
3. Drop scant tablespoons of the scallop paste into the broth, then cover and simmer over low heat until the dumplings are just cooked through, about 2 minutes. Ladle into bowls and top with the garnishes
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Sichuan-Style Tofu Stir-Fry with Pork
2 teaspoons Sichuan peppercorns
2 tablespoons dry white wine
2 tablespoons light soy sauce
1 tablespoon Asian sesame oil
2 teaspoons cornstarch dissolved in 1/4 cup water
1 teaspoon sugar
1/2 pound ground pork
1 tablespoon dark soy sauce
3 tablespoons vegetable oil
2 scallions, minced
1 teaspoon crushed red pepper
1 1/2 pound silken tofu
Steamed rice, for serving
1. In a small skillet, toast the Sichuan peppercorns over high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely. Grind the peppercorns to a coarse powder.
2. In a small bowl, mix the wine, light soy sauce, sesame oil, cornstarch slurry, sugar and ground peppercorns. In a medium bowl, mix the pork with the dark soy sauce.
3. In a large skillet, heat the vegetable oil. Add the pork and cook over moderate heat, breaking up the meat with a wooden spoon, until the meat is cooked throughout, about 5 minutes. Stir in the scallions and crushed red pepper and cook over moderately high heat for 2 minutes. Stir the sauce well, then add it to the pork. Stir-fry until simmering and thick, about 3 minutes. Reduce the heat to low and carefully fold in the tofu. Simmer very gently until the tofu is hot, about 3 minutes. Serve over rice.
MAKE AHEAD The Sichuan peppercorn sauce and soy-dressed pork can be refrigerated, separately, overnight.
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Salmon-Skin Sushi Rolls
1 1/4 cups short-grain sushi rice
1 1/3 cups water
2 tablespoons unseasoned rice vinegar
1 1/2 tablespoons sugar
Kosher salt
2 teaspoons sesame seeds, preferably unhulled
1 tablespoon wasabi powder
1 tablespoon hot water
Vegetable oil, for frying
Four 9-ounce salmon fillets, with skin
Freshly ground pepper
All-purpose flour, for dusting
Four 8-inch-square nori sheets
1 medium cucumber—peeled, seeded, halved crosswise and cut lengthwise into thin strips
Soy sauce, for serving
1. Put the rice in a medium saucepan, rinse well and drain. Add the water and bring to a boil. Cover and cook the rice over low heat for 12 minutes. Remove from the heat and let the rice stand, covered, for 10 minutes.
2. In a small bowl, stir the vinegar with the sugar and 3/4 teaspoon of salt until dissolved. Spread the hot rice on a large rimmed baking sheet in an even layer. Sprinkle the vinegar mixture evenly over the rice. With a wooden spoon or a pastry scraper in one hand and a simple paper fan in the other, lightly stir and toss the rice while fanning it until the rice is glossy and cool.
3. In a small dry skillet, cook the sesame seeds over moderately high heat until toasted, about 1 minute. In a small bowl, mix together the wasabi powder and hot water to make a paste; keep covered.
4. In a medium saucepan, heat 1/2 inch of oil to 325°. With a long, sharp knife, cut the skin from the salmon fillets, leaving 1/4 inch of flesh on the skin. Season the salmon skin with salt and pepper and dust with flour. Fry one at a time over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the salmon skin on paper towels and repeat with the rest.
5. Put a nori sheet on a bamboo sushi mat, shiny side down. With moist hands, pat 3/4 cup of the rice on the nori in an even layer, leaving a 1-inch border all around. Sprinkle 1/2 teaspoon of the toasted sesame seeds over the rice, then spread 1/4 teaspoon of the wasabi paste in a thin line across the rice. Lay a salmon skin on the rice nearest you and top with one fourth of the cucumber strips. Lift the end of the bamboo mat nearest you up and over, pressing to tuck the skin and cucumber into a cylinder. Tightly roll up the fillings in the rice and nori. Repeat to form the remaining 3 rolls. Cut each roll into 6 pieces and transfer to a platter. Serve with a small bowl of soy sauce and extra wasabi, if desired.
MAKE AHEAD The rice can stand at room temperature, covered, for up to 4 hours. The fried salmon skin can be prepared earlier in the day. Reheat in a 400° oven for 3 minutes.
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Banh Cuon
RICE CRÊPES AND FILLING
1/2 cup rice flour
1/2 cup cornstarch
1/4 cup tapioca flour (see Note)
1/2 teaspoon salt
3 cups water
2 tablespoons plus 2 teaspoons vegetable oil, plus more for brushing
2 tablespoons dried tree ear mushroom pieces
3/4 pound ground pork
1 small onion, finely chopped
1 tablespoon Asian fish sauce
Salt and freshly ground pepper
Nuoc Cham Sauce
GARNISHES
1 large cucumber, peeled and thinly sliced
1/2 cup fried shallots (see Note)
1/2 cup mung bean sprouts
1. MAKE THE RICE CRÊPES AND FILLING: In a large bowl, whisk the rice flour with the cornstarch, tapioca flour and salt. Whisk in the water and 2 teaspoons of the oil until blended.
2. In a small bowl, cover the tree ear mushrooms with warm water and let stand until softened, about 5 minutes. Drain and chop the mushrooms.
3. In a small skillet, heat the remaining 2 tablespoons of oil. Add the ground pork and the onion and cook over moderate heat, breaking up the meat with a spatula, until no pink remains, about 4 minutes. Stir in the chopped mushrooms and the fish sauce and season with salt and pepper.
4. Preheat the oven to 425°. Oil 3 large baking sheets. Heat an 8-inch nonstick skillet and brush with oil. Whisk the rice-flour batter well. When the oil is hot, pour 2 tablespoons of the batter into the skillet, tilting and shaking the pan to evenly coat the bottom with batter. Cover and cook over moderate heat until the crêpe is firm, about 2 minutes. With a spatula, flip the crêpe and cook for 30 seconds longer. Flip the crêpe out flat onto a prepared baking sheet. Repeat with the remaining batter to make a total of 18 crêpes; don't let the crêpes overlap on the baking sheets or they will stick together.
5. Spoon about 2 tablespoons of the mushroom filling into the center of each crêpe and fold in the sides to cover the filling and form a neat square. Cover the crêpes with foil and bake until heated through, about 5 minutes.
6. Arrange the rice crêpe packets on a platter and spoon the Nuoc Cham Sauce over them. Scatter the cucumber slices, fried shallots and bean sprouts all over the crêpes and serve.
MAKE AHEAD The mushroom filling can be refrigerated overnight. The crêpe dumplings can stand at room temperature, covered, for up to 2 hours before baking.
NOTES Tapioca flour is available at specialty food stores. Fried shallots are available at Asian markets.
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Asian Ribs with Five-Spice Rub and Hoisin Glaze
4 pounds pork spareribs
1/3 cup Asian Five-Spice Rub
1/2 cup hoisin sauce
2 tablespoons ketchup
Vegetable oil, for brushing
1. Using a sharp knife, make 1/4-inch-deep slashes in the rib meat between the bones, without cutting through. Spread all but 1 tablespoon of the spice rub over the ribs and into the slashes and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, combine the hoisin sauce, ketchup and the remaining 1 tablespoon of spice rub and bring to a boil. Cook for 1 minute, then transfer to a bowl.
3. Light a grill. Lightly brush the ribs with oil and grill over a moderately high fire, turning frequently, until the ribs are sizzling and cooked through, about 25 minutes. Brush the ribs with half of the hoisin glaze and grill for 2 minutes longer. Transfer the ribs to a cutting board and cut in between the bones. Serve the ribs with the remaining hoisin glaze on the side.
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