Exploring the East
Go global in the kitchen
By Megan McCluskey
Craving delicious Asian food, but don't feel like going out to one of the Triangle's many restaurants? Now you can make your own! With this appetizing array of recipes, you'll get your fix in no time.
From Thai vegetables to Sri Lankan desserts, these dishes span a wide spectrum of ethnic eats and are sure to satisfy your appetite.
Published by Robert Rose
Shrimp and Asparagus Rolls (Maki)
Steamer basket
Sushi mat, covered with plastic wrap
6 jumbo shrimp, peeled and deveined
6 sheets roasted nori (seaweed sheets)
Bowl of cold water
4-1/2 cups sushi rice, cooled
12 julienned carrot sticks (about 2 inches long)
12 spears asparagus, blanched and halved lengthwise
Soy sauce
Pickled ginger slices (gari)
Wasabi paste
Bring a medium saucepan of water to boil over high heat. Place shrimp in steamer basket and set over boiling water. Cover and steam for 5 to 7 minutes or until pink and opaque. Using a slotted spoon, transfer shrimp to a cutting board. Let cool, then cut in half lengthwise
Lay 1 sheet of nori, shiny side down, on prepared sushi mat, with the long end toward you. Wet your hands with cold water. Working from left to right, spread 3/4 cup sushi rice evenly over nori, leaving a 1-inch strip at the top. Arrange 2 shrimp halves, 2 carrot strips and 2 asparagus spears in a thin horizontal line across the middle of the rice.
Wet your hands again and roll the sushi mat firmly away from you, using the mat and plastic wrap to guide the nori roll and peeling the mat and plastic back as you go, rolling to the top edge. Rub a small amount of cold water on the edge of the nori and wrap the nori around to complete the sushi roll. Press the mat and plastic around nori to seal the roll. Let rest, seam side down, for 5 minutes.
Peel off sushi mat. Dip a sharp knife in water and slice sushi roll into 8 pieces. Repeat steps 2 to 4 with the remaining ingredients. Serve immediately with soy sauce, ginger and wasabi.
Makes 6 servings
Tips: Roasted nori can be found at well-stocked grocery stores and Asian markets. Make sure to store it in a sealable food storage bag in the refrigerator, as it can get damp and lose its flavor. Use it within 1 month.
To blanch asparagus, bring a small saucepan of water to a boil over high heat. Add asparagus and boil for 2 to 4 minutes or until bright green and tender-crisp. Using a slotted spoon, transfer asparagus to a bowl of ice water and let cool completely. Drain well, then chop.
California Rolls
Sushi mat, covered with plastic wrap
3/4 cup cooked crabmeat or imitation crab
2 tablespoons mayonnaise
1/2 teaspoon salt
4 sheets roasted nori (see tip for nori in shrimp and asparagus rolls in recipe above)
Bowl of cold water
4 cups sushi rice, cooled
4 tablespoons toasted sesame seeds
1 avocado, peeled and cut into strips
Soy sauce
Pickled ginger slices (gari)
Wasabi paste
In a small bowl, combine crab, mayonnaise and salt. Set aside.
Lay 1 sheet of nori, shiny side down, on prepared sushi mat, with the long end toward you. Wet your hands with cold water. Working from left to right, spread 1 cup sushi rice evenly over nori, leaving a 1-inch strip at the top. Sprinkle 1 tablespoon sesame seeds evenly over rice.
Turn the nori over so that the seaweed is on top. Arrange 1/4 of the crab mixture and avocado strips in a thin horizontal line across the middle of the seaweed.
Wet your hands again and roll the sushi mat firmly away from you, using the mat and plastic wrap to guide the nori roll and peeling the mat and plastic back as you go, rolling to the top edge. Rub a small amount of cold water on the edge of the nori and wrap the nori around to complete the sushi roll. Press the mat and plastic around rice to seal the roll. Let rest, seam side down, for 5 minutes.
Peel off sushi mat. Dip a sharp knife in water and slice sushi into 8 pieces.
Repeat steps 2 to 5 with the remaining ingredients. Serve immediately with soy sauce, ginger and wasabi.
Makes 4 to 6 servings
Variation: Tempura rolls: After cutting each roll into 8 pieces, tuck a piece of shrimp tempura on top of the crab and avocado in each piece, letting it stick out the top.
Tips: Imitation crab has become prevalent at sushi restaurants everywhere. While this is an adequate choice, I love to splurge on fresh crab, especially when entertaining.
To toast sesame seeds, spread seeds in a single layer on a baking sheet. Bake in a 325-degree oven, stirring often, for 10 to 15 minutes or until light brown and fragrant. Immediately transfer to a bowl and let cool.
As you cut the avocado, sprinkle it with a little lemon juice to prevent it from browning.
Published by Robert Rose
Stir-Fried Snow Peas With Shiitake Mushrooms
8 dried shiitake mushrooms
5 ounces snow peas
4 tablespoons vegetable oil
1 teaspoon chopped garlic
1/2 medium red pepper, cut into 1/4-inch strips
5 ounces baby corn (canned)
2 tablespoons soy sauce
1/2 cup water
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/2 teaspoon cornstarch
1 tablespoon water
Pinch black pepper
Strips of red pepper
Fresh coriander leaves
Soak mushrooms in 2 cups hot water for 20 minutes. Drain and slice in thirds to obtain long 1/2-inch wide pieces. Reserve.
Remove the strings of the snow peas. Reserve.
Heat oil in a wok (or large frying pan) on high heat until just about to smoke. Add garlic and stir-fry for 30 seconds. Add reserved mushroom slices and stir-fry for 30 seconds. Add reserved snow peas, red pepper and baby corn and stir in. Add soy sauce, water, sesame oil and salt and stir-fry for 2 minutes, until everything is shiny and slightly wilted. Dissolve cornstarch in water, add to wok and stir-fry for 1 more minute, until the sauce has thickened somewhat. Remove from fire.
Transfer to a serving dish and sprinkle with black pepper. Top with red pepper strips and fresh coriander leaves. Serve immediately.
Serves 4 to 5 as a vegetable course.
Tip: This dish takes no time at all to make, as long as one remembers to soak the mushrooms in advance.
Thai Spicy Eggplant
1 cup vegetable oil
4 Asian eggplants (1 pound), sliced irregularly in 2-inch wedges
2 tablespoons vegetable oil
1 teaspoon chopped garlic
2 fresh hot chilies, finely chopped
1/2 medium onion, roughly chopped
1/4 medium red pepper, cut into thin strips
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup water
20 whole leaves fresh basil
1/2 teaspoon cornstarch
1 tablespoon water
2-1/2 cups freshly steamed rice
Heat 1 cup oil in a wok (or large frying pan) on high heat, until it is just about to smoke. Add eggplant and spread out in the oil. Fry for 2 minutes, then turn and fry the other side for 2 minutes. Continue flipping pieces over for another minute, until they are nicely browned and glistening and the flesh of the eggplant is soft and can be pierced easily.
Remove the eggplant pieces from the oil with a slotted spoon and transfer to a strainer set over a bowl to drain off as much as possible of the excess oil.
Discard the oil in the wok, wipe it clean and return it to the fire.
Add 2 tablespoons of oil to the wok, and immediately add garlic and chilies and stir-fry for 30 seconds. Add onion and 2/3 of the red pepper strips and stir-fry for 10 seconds. Add the fried eggplant and stir in.
Immediately add soy sauce, sugar and water and stir-fry for 1 to 2 minutes until everything is bubbling happily.
Add 2/3 of the basil leaves and the cornstarch dissolved in water. Stir-fry for 1 minute, until the sauce has thickened somewhat. Remove from fire.
Transfer to a serving dish and top with the rest of the red pepper strips and the rest of the basil leaves. Serve immediately, accompanied by steamed rice.
Serves 3 to 4.
Published by John Wiley & Sons
Chicken Coconut Noodle Soup
12 ounces wide, flat rice noodles, medium width
8 medium dried black mushrooms, soaked in hot water 15 minutes until soft, or 1 cup canned straw mushrooms, drained
4 cups canned chicken broth plus 1 cup water
Two (13-1/2-ounce) cans unsweetened coconut milk
8 ounces skinless, boneless chicken breast, cut into thin strips
5 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
4 teaspoons chili-garlic sauce, or more to taste
2 tablespoons sugar
20 snow peas, ends snapped off and strings removed and cut on the diagonal into thin shreds, or 8 ounces spinach leaves
6 tablespoons chopped cilantro (fresh coriander)
4 tablespoons thinly-sliced scallions
4 sprigs Thai basil or sweet basil
Soak the noodles in hot tap water for about 20 minutes, or until soft and pliable. Drain, rinse in cold water and drain again. Drain the black mushrooms and squeeze dry. Cut off the stems with scissors and discard. Shred the caps.
In a medium saucepan, combine the chicken broth mixture and coconut milk and slowly bring to just boiling over medium-high heat. Cook and stir gently to prevent the coconut milk from curdling. Add the chicken and mushrooms and simmer gently until the chicken is cooked through, about 1 minute.
Stir in the lime juice, fish sauce, chili-garlic sauce and sugar. Remove from the heat.
Plunge the noodles in a pot of boiling water and cook, stirring gently to keep the noodles from sticking together, for 1 minute.
Drain and immediately portion the noodles into 4 large bowls. Scatter the snow peas, cilantro, scallions and basil over each bowl. Bring the coconut soup back to a boil. (If using spinach instead of snow peas, add it to the hot soup and cook until wilted, about 30 seconds.)
Ladle the hot soup over the noodles, dividing the solid ingredients evenly among the four bowls. Serve immediately.
Serves 4.
Tip: Use light coconut milk to cut down on fat and calories.
Wide Rice Noodles With Beef
in Black Bean Sauce
1/2 pound extra-wide rice noodles (about 3/8-inch wide)
1/2 pound flank steak, trimmed
3 tablespoons light soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons canola oil
2 teaspoons peeled and minced fresh ginger
2 teaspoons minced garlic
1 medium onion, cut into 1-inch chunks
1 medium red bell pepper, cored and cut into 1-inch chunks
2 scallions, bulbs split and cut into 1-inch pieces
3 tablespoons fermented black beans, rinsed and coarsely chopped
In a large pot of boiling water, cook the noodles for 1 minute, then turn off the heat and let the noodles sit in the hot water until soft, about 5 minutes. Drain and rinse in cold water. Set aside to drain again.
Cut the meat with the grain into long strips about 2 inches wide. Then slice the long pieces against the grain into 1/8-inch-thick slices. In a mixing bowl, whisk together 1 tablespoon of the soy sauce with the wine, cornstarch and sugar. Add the beef and mix well.
In a wok or stir-fry pan, heat the oil over medium-high heat until hot, but not smoking. Add the ginger and garlic, and when they begin to sizzle, stir with a spatula for 30 seconds or until fragrant. Be careful not to let the garlic burn or it will be bitter.
Add the onion and stir briskly until the onion begins to turn translucent, about 1 minute. Stir up the beef mixture again and add to the pan, cook, stirring, until the beef is partially cooked, about 2 minutes. Add the peppers and scallions and cook, stirring constantly, for another minute, then add the black beans.
Continue to stir until well mixed and scallions turn a darker green, about 1 minute.
Sprinkle the noodles with a few tablespoons of tap water to loosen and drain, then add the noodles to the pan with the remaining 2 tablespoons of soy sauce. Cook, stirring constantly, until all the ingredients are well incorporated and the noodles are heated through and evenly colored, 1 to 2 minutes. Transfer to a platter and serve immediately.
Serves 3 to 4.
160 Recipes for Simple, Satisfying Meals
Published by John Wiley & Sons
Green Curry Shrimp
1-1/2 pounds large shrimp
3 cups water
1 cup jasmine rice
2 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons green curry paste
One 14-ounce can unsweetened coconut milk
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon sugar
1/4 teaspoon salt
8 ounces haricots verts (thin green beans) or regular green beans, halved lengthwise
1 large red pepper, seeded and thinly sliced
1 cup shredded carrots (2 medium)
Lime wedges and/or fresh basil leaves (optional)
Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside.
In a large saucepan, bring water to boiling. Add rice. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until tender.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook for 30 seconds more. Whisk in coconut milk, broth, fish sauce, sugar and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally.
Add green beans, sweet pepper and carrots. Return to boiling. Cook and stir about 5 minutes or until vegetables are just crisp-tender. Add shrimp; cook and stir for 2 to 3 minutes more or until shrimp are opaque and vegetables are just tender.
Serve curry mixture over rice. If desired, serve with lime wedges and/or basil leaves.
Serves 6
Tip: You can use regular long grain rice if you don't have jasmine rice, but the flavor won't be quite the same.
Pork and Yellow Rice With Vegetables
For the barbecue sauce:
2 tablespoons olive oil or vegetable oil
1 pound lean boneless pork, cut into 1-inch pieces
3/4 teaspoon cumin seeds, crushed
1 medium onion, halved and sliced
2 cloves garlic, minced
1 cup peeled baby carrots
1-1/2 cups cauliflower florets
One 14-ounce can reduced-sodium chicken broth
1 cup water
1/2 teaspoon ground turmeric
1-1/3 cups long grain rice
1/4 cup sliced scallions (2)
In a large skillet, heat oil over medium-high heat. Add pork and cumin seeds; cook and stir for 2 minutes. Add onion and garlic; cook and stir for 2 minutes more. Drain off fat.
Cut any larger carrots in half lengthwise. Add carrots, cauliflower, broth, the water and turmeric to skillet. Stir in rice. Bring to boiling; reduce heat. Simmer, covered, for about 15 minutes or until rice is tender. Stir mixture gently. Sprinkle with scallions.
Makes 5 to 6 servings.
Sri Lankan Home Cooking
Published by Hippocrene Books
Shymala's Coconut Custard Pudding
8 eggs
3/4 pound grated jaggery (a sweetener derived from the sap of the coconut palm flower)
2 cups thick coconut milk
1 tablespoon corn flour
1/2 teaspoon grated nutmeg
1/4 teaspoon cardamom powder
1/2 cup chopped cashews
Beat eggs well in a bowl.
Add the other ingredients except the cashews and mix well.
Strain and pour the mixture into a 2-1/2-quart stainless steel mold. Cover with foil and steam in a double boiler for 30 to 40 minutes until set. (The water should not boil under it but simmer gently.)
Remove from heat and allow to cool. Cover and refrigerate 5 to 6 hours. Sprinkle with the chopped cashews before serving.
Ammi's Love Cake
1 pound unsalted cashew nuts
1/2 pound semolina
1/4 pound butter, cubed
10 egg yolks
1 pound sugar
1/2 cup honey
1/2 teaspoon rose essence
1/4 teaspoon grated nutmeg
1/4 teaspoon grated lemon rind
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon all-purpose flour
Roast cashews on medium heat. Cool and chop small. Set aside.
Prepare a 9 inch by 12 inch pan with 6 layers of parchment paper to prevent burning the sides and bottom of the cake. Butter parchment paper evenly or use a non-stick spray.
Preheat oven to 350 degrees.
In a medium saucepan, roast semolina. When warm, add butter. Stir until melted and then cool.
Beat yolks in a large bowl for 1 minute. Add sugar and beat until creamy.
Stir in honey, rose essence, nutmeg, lemon rind, cinnamon and allspice.
Add chopped cashews. Fold in semolina mixture and flour.
Pour into prepared pan and bake at 350 degrees for 15 minutes; lower to 325 degrees and bake for an additional 30 minutes or until slightly golden and a toothpick inserted into the center comes out clean.
Flavors of Malaysia: A Journey Through Time, Tastes and Traditions
Published by Hippocrene Books
Lemongrass Lychee Martini
For the lemongrass syrup (makes enough for about 5 martinis)
1 cup sugar
1 cup water
3 or 4 lemongrass stalks (depending on their size), bruised with back of knife and tied into a knot
For the martini mix (for 1 serving)
Cracked ice
2 ounces vodka
1 ounce lemongrass syrup
1/2 ounce lychee syrup (from canned lychees in syrup)
1/2 teaspoon freshly squeezed or bottled lime juice
1 lychee (from canned lychees in syrup)
To make lemongrass syrup, mix sugar, water and lemongrass in a saucepan. Bring to a boil, then lower heat and simmer for 10 minutes, until sugar is dissolved. Strain and refrigerate until chilled.
To make martini, chill martini glass in freezer. Then fill cocktail or martini shaker with cracked ice. Add vodka, lemongrass syrup, lychee syrup and lime juice and shake until well mixed and chilled.
Place lychee in chilled martini glass and pour martini mix over it.
Variation: You can substitute pomegranates for the lychee fruit and add a touch of ginger juice if you prefer.
Spiced Lime Juice
1 to 2 teaspoons sliced and crushed fresh ginger
2-inch cinnamon stick
Optional: 1 or 2 cloves
1 star anise
1 or 2 lemongrass stalks, bruised with the back of a knife and tied into a knot
1 to 3 tablespoons sugar (depending on your taste)
1/2 cup freshly squeezed or bottled lime juice
2 teaspoons chopped fresh or dried mint leaves, or 2 sprigs whole mint leaves
Bring 4-1/2 to 5 cups water to a boil. Add ginger, cinnamon stick, clove (if using), star anise and lemongrass, and simmer for about 5 minutes.
Remove from heat and let sit for about 1 to 2 minutes. Strain, add sugar and lime juice, and mix well.
Chill or add ice cubes, and garnish with mint leaves before serving.
Variation: You can use bottled lime juice and omit the spices if you want a plain lime juice, but then you will be missing the Malaysian touch.