Category Archives: Asian Food

Thai Street Food – Prawns with Glass Noodles

Posted on by
4

 

In the world of chefs and food lovers alike, the mere mention of the words Thai Food, bring one man to mind, Australian chef David Thompson. His love of Thai culture and cuisine is vibrantly reflected in his restaurants and cookbooks. His London restaurant Nahm, was the first Thai restaurant to gain the coveted Michelin Star. Both the food he cooks in his restaurants, and his cookbooks are as close to authentic as you can get, without actually going to Thailand. His first cookbook Thai Food, was a comprehensive guide to Thai Cooking and the role of food in Thai society.

David’s second book Thai Street Food compiles 100 of his favorite recipes from the streets of Thailand. I will not be the first to tell that this is more than just a cookbook. Yes the food is fabulous. David speaks of the food vividly, and has divided the sections not by dishes in particular, but by what is available in the streets by Morning, Noon, and Night, and he has not done this alone. With the stunning photography of Earl Carter, the book literally transports you to Thailand, as they explain how the markets open at dawn to provide service to the monks, who have come to collect their culinary alms, and how some cook or purchase gifts of food for them. Street food is a way of life in Thailand, and you can vividly imagine street vendors reaching out of the pages to hand something completely delicious for you to have, for whatever meal you are seeking.

The photos below are not copies (notice the crease), but my photographs of Earl’s enchanting photos within the pages of the book. He did a remarkable job of capturing the spirit of the people of Thailand and I couldn’t help but share some of his stunning photos here.

 Monks taking their morning meal

 The vibrant market at noon

Preaparations for  a morning meal

 Customers purchasing their daily food

Photos aside, this is about the food. The dish that I am sharing with you today, Prawns (Shrimp) with Glass Noodles,  is very similar to a dish I grew up with in Guam called Pancit, and it is relatively simple to make, and so delicious. Glass noodles are also known as bean thread and can be found in the Oriental section of your grocery store, or the average Asian Market. If you are not comfortable using back fat or cannot procure any, you can render a little bit of bacon fat instead, but please do not completely eliminate fat if you are going to make a substitution, it goes a long way to provide great flavor in this dish.

PRAWNS WITH GLASS NOODLES

 

 

Ingredients:

6 – 8 large raw prawns (shrimp)

150 grams (5 oz) dried glass noodles (bean thread)

50 grams (2 oz) pork back fat (fatback)

4 coriander roots, cleaned (cilantro root, may be found in most Asian Markets, or your own garden)

3 garlic cloves unpeeled

10 white peppercorns

1 cup light stock (store bought chicken stock is what I used)

2 Tablespoons Oyster Sauce (I found mine in the Oriental aisle at my local grocery store)

1 Tablespoon Light Soy Sauce

1 teaspoon white sugar

Ground white pepper and coriander leaves (cilantro) to garnish

 

Directions:

Peel and devein the shrimp leave but leave the tails attached. If you wish you may leave the heads on to impart a deeper flavor to the noodles, and add an interesting appearance to the dish (I removed them).

Soak the noodles in warm water for about 15 minutes, or until soft. Drain well and cut with scissor into manageable lengths – about 3 inches.

Pre-heat the oven to 400 degrees F. Warm an oven proof pot in it  for about 10 minutes (this provides an even heat throughout the pot, if you are using a cast iron dutch oven as I did you may also just heat your pot on medium to low heat while covered but make sure you have a little bit of fat at the bottom of the pot).

Meanwhile cut the back fat into thin slices (about 1 ¼ in x ½ in)

Using a mortar and pestle or food processor, crush the coriander roots, garlic, and peppercorns together.

In a small pan heat the stock, and stir in the oyster and soy sauces, and the sugar.

Carefully take the pot out of the oven and place it over low heat . Carefully spread the back fat over the bottom of the pot. Place the noodles on top of the fat, then scatter over that the crushed coriander root, garlic and peppercorns. Pour the seasoned stock over the noodles and place the prawns on top. Stir to make sure everything is evenly distributed. Turn up the heat to high and quickly bring to a boil. Cover with a lid and place in your oven for about 10 minutes and then remove (this is done just to seal in the heat you do not need to turn your oven on again). The noodles
will have absorbed all the liquids and the prawn should have turned to a bright reddish color.

Garnish with white pepper and cilantro to serve.

Serves 2 as a main course or 4 as a side.

 

 

 

 

 

 

 

 

 

 

 

Everyday Harumi & Mazesushi with Salmon

Posted on by
2

Harumi Kurihara is to Japan what Martha Stewart is to America. In her 20+ year career, Harumi has hosted several TV shows, written more than 100 books, and launched an extremely successful personal magazine. She also owns 52 shops in major Japanese department stores, and several cafes and restaurants.

I was really excited to find Everyday Harumi, because it was written specifically for the English speaking market. Many of the Japanese cookbooks I find are translations, not bad, just not written in the format that I have grown accustomed to. The layout of this book is wonderful. The recipes are simple, easy to follow, and delicious. I chose the recipe for a cooked sushi called Mazesushi (aka Mixed Sushi), because I love it’s simplicity and flavor. The original recipe calls for Shrimp but I chose to make it with Salmon because I had some on hand. It worked out so nicely, and I hope you like it as much as I do.

MAZESUSHI WITH SALMON

 

Ingredients:

For the Sushi Rice:

*Sushi Rice – 11 oz uncooked

Water – 1 2/3 cups

 

For the Sushi Dressing:

*Rice Vinegar – 1/2 cup

Superfine Sugar – 2 Tablespoons

Salt – 1 – 1 1/2 teaspoons

 

For the Mazesushi:

Carrot – 1 small (about 3 1/2 oz) peeled

Mushrooms – 1 cup finely sliced

*Dashi stock – 3 Tablespoons (recipe follows)

Soy Sauce – 1 Tablespoon

Superfine sugar – 1/2 Tablespoon

*Mirin - 1/2 Tablespoon

Salmon – 12 oz Raw (wild preferred) or Shrimp – 12 Large raw peeled

Water – 1/4 – 1/2 cup (just enough to simmer to salmon or shrimp in)

Sake – 1 Tablespoon

Lemon juice – 1/2 lemon

*Nori seaweed – 2 sheets torn into 1 inch pieces

 

For the Kinishi Tamago (Egg Crepes):

Eggs – 4 medium

*Superfine sugar

Salt – To taste

Sunflower or Vegetable oil – Approximatel 2 to 3 Tablespoons (just enough to lightly coat your  pan)

 

*Most of these ingredients can be found in the Oriental aisles of  your grocery store. If you do not have superfine sugar you may subsitute regular sugar,  just make sure to mix until it has dissolved. Use instant Dashi only if you cannot find the Dashi ingredients.

 

Directions: 

Rinse the rice in cold water, drain and set aside for 10 – 15 minutes.

For the sushi dressing:

Put the rice vinegar in a small saucepan and heat until it is just warm. Add the sugar and salt then bring it to a boil. Remove from heat and allow to cool. Set aside

Julienne or chop the carrot into fine strips about 1 1/2 inches long.

Put the dashi stock, soy sauce, and mirin into a pan and heat. Wjen it comes to a boil, add the julienned carrot and mushrooms and simmer until the carrot is just cooked. Drain and set aside.

Slice the salmon into 1 in strips, or if using shrimp, peel and devein. In a small pan bring about 1/4 – 1/2 cup water mixed with the sake to a boil. Place the salmon or shrimp in the sake water and allow it to simmer for 1 minute. Cover and remove from the heat. The gentle heat in the water will cook it the rest of the way. Allow to cool and set aside to add later.

For the sushi rice:

Put the washed rice in a heavy saucepan and add the 1 2/3 cups water. Cover the pan and bring it to a boil, turn the heat down to low and allow it to simmer for 10 – 12 minutes before turning it off. Remove from the heat and leave the cover on for an additional 10 minutes.

Place the rice in a bowl and gently mix in the sushi dressing. Add the carrot and mushrooms. When cooled add the drained salmon or shrimp and lemon juice and mix again.

For the Kinishi Tamago Crepes:

In a bowl, lightly beat the eggs. Mix in the sugar, sake, and season with salt. Heat a little oil in a skillet and pour just in just enough of the egg mixture to thinly coat the bottom of the pan. The crepe will cook very quickly. Once cooked remove from pan and set the crepe aside. Continue till all the batter is cooked (roughly about 8 – 10 crepes).

Stack the crepes, roll them into a log, and slice into thin strips. Loosen the strips with your fingers.

To finish the mazesushi, place the sushi rice mixture on a platter, sprinkle with the nori and garnish with the kinishi tamago crepe strips.

Enjoy!

 

Dashi:

Dashi  is the easiest of stocks to make. Only 3 ingredients are required to make this stock which is so essential to Japanese cuisine.

Konbu (dried kelp) – 1 2×4 inch piece rinsed

Katsuo Bushi (bonito flakes) – 3 oz

Water – 4 cups

1. In a large saucepan soak the konbu in the water for about 30 minutes.

2. Place the pan over high heat. Just before it comes to a boil remove the konbu. Add the Katuo Bushi and bring it to a boil, then immediately remove from the heat.

3. Let this sit until all the flakes have sunk to the bottom of the pan.

4. Pour through a strainer lined with a paper towel and allow to cool. Store the dashi in the refrigerator and use as needed in recipes.

 

 

 

Stir-Frying to the Sky’s Edge: Stir-Fried Chicken with Carrots and Mushrooms & a book giveaway

Posted on by
22

Cooking in and of itself is an art form. That being said, in the art of cooking Stir-Fry is a completely different language. I never really understood why the Stir-Fries that I made were different from those I would find in restaurants. Not bad just lacking certain elements that I couldn’t really nail down. It always bothered me that no matter how closely I would follow recipes I just didn’t seem to get it right.

When I discovered Grace Young’s book The Breath of a Wok those missing elements were revealed to me. I thought I knew and understood Stir-Fry, but honestly I knew nothing. I learned that a well seasoned wok was essential in order to capture what the Chinese refer to as “Wok Hay” (the breath of a wok).

In Stir-Frying to the Sky’s Edge Grace guides you through all the techniques that are necessary to achieve really great stir-fries. The first part of this book is a primer, educating the reader on how to choose, season, and care for a wok, and includes a section on kitchen essentials and the Chinese pantry. The second half of the book houses a collection of authentic Chinese recipes from cooks around the country, who share their wonderful stories of food, family and culture.

*The recipe I am sharing with you comes to us from Grace’s friend George Chew. The recipe is originally from Jackie Chong his daughter’s babysitter for Stir-Fried Chicken with Carrots and Shiitake Mushrooms. This was the only way he was able to get her to eat carrots :)  It’s easy to make and very delicious.

Stir-Fried Chicken with Carrots and Mushrooms

Ingredients:

12 medium dried shiitake mushrooms

8 ounces boneless skinless chicken thighs, cut into 1/4 inch thick bites sized pieces

1 Tablespoon soy sauce

2 1/2 teaspoons cornstarch

2 Tablespoons peanut or vegetable oil

1 Tablespoon minced garlic

3 cups julienned carrots

1 teaspoon sugar

1/2 teaspoon salt

1/3 cup boiling water

1 Tablespoon dark soy sauce

In a medium bowl, soak the mushrooms in 2/3 cup cold water for 30 minutes or until softened. Drain and squeeze dry. (Reserve liquid for later stocks if desired.) Cut off the stems and thinly slice the caps to make about 1 cup.

In a medium bowl combine the chicken, soy sauce and cornstarch. Stir to combine.

Heat a 14-inch wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic, then using a metal spatula, stir-fry for 10 seconds or until the garlic is fragrant. Push the garlic to the sides of the wok, then carefully add the chicken, and spread it evenly in one layer. Cook undisturbed for one minute allowing the chicken to sear. Add the mushrooms and stir-fry for 30 seconds or until well combined. Add the carrots and stir-fry for 2 minutes or until the carrots just begin to wilt. Sprinkle on the sugar and salt and stir-fry for 5 seconds until just combined. Swirl the boiling water into the wok and stir-fry 1 minute or until well combined. Add the dark soy sauce and stir-fry for 1 minute or until the chicken is just cooked through.

This dish is best served over rice.

Oh, I didn’t forget :) Yes I do have a copy to give away! All you have to do is leave a comment here, I would love to hear about your favorite Chinese dish.  I will leave this open for comments until Midnight on Friday July 30th and do a random drawing to select the winner and post the announcement here. Good luck and I look forward to hearing from you!

*Corrected: The original recipe is from Jackie Chong and not George Chew as I previously stated.

* 8/2/10 – The winner of a copy of Stir-Frying to the Sky’s Edge is Jackie Baisa! Jackie, I will contact you via email for your info :)