Contents. Thai chicken & asparagus curry Asian greens and shiitake mushrooms Asian soft noodle cabbage salad Coconut meringue pie

Transcription

1 Asian Food

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3 Introduction Asian cuisine is like heaven. It includes rice, spices and curries. Ginger and Garlic are included in nearly every Asian dish. The main countries that constitute this region are India, Pakistan, China, Japan, Korea, Malaysia, Indonesia, Vietnam, Thailand and Burma. Asian cuisine is very much a part of the culture and history of the Asian countries. There are also many unique types of cuisine that come from their numerous ethnic cultures.

4 Contents Thai chicken & asparagus curry Asian greens and shiitake mushrooms Asian soft noodle cabbage salad Coconut meringue pie NAAN Curried Coconut Chicken Egg Rolls Chile Garlic BBQ Salmon Apple Wonton Bundles Recipe Pot Stickers Traditional Chewy Macaroons Asian Barbecue Chicken Slaw Almond cookies Custard spring rolls

5 Thai chicken & asparagus curry Recipe Ingredients 2 tablespoons sunflower oil. 700g chicken breast fillets, cut into 2cm cubes. 1 large onion, finely chopped 2 garlic cloves, crushed 1 lemongrass stem, outer leaves removed, quartered lengthways 4 tablespoons green curry paste 300ml coconut milk 1 cup (250ml) Campbell's Real Stock Chicken 2 tablespoons green peppercorns*, drained 2 kaffir lime leaves* 1 bunch thin asparagus, woody ends trimmed, halved Fish sauce, to season Coriander leaves, steamed jasmine rice and lime wedges, to serve Step 1 Heat oil in a wok over high heat. Stir-fry chicken, in batches, until golden all over. Transfer to a bowl and set aside. Step 2 Return the wok to the heat. Add onion, garlic and lemongrass, and stir-fry for 1 minute. Add the curry paste and cook, stirring, for a further minute. Return the chicken to the wok and add the coconut milk, stock, peppercorns and kaffir lime leaves, then bring to the boil. Reduce the heat to medium and simmer for 2 minutes. Add the asparagus and cook for a further 2 minutes or until bright green. Season to taste with fish sauce. Step 3 Serve curry, garnished with coriander, with jasmine rice and lime wedges. 2

6 Asian greens and shiitake Ingredients 2 tablespoons peanut oil 2 garlic cloves, crushed 2 teaspoons finely grated fresh ginger 100g fresh shiitake mushrooms, thinly sliced 1 bunch baby pak choy, trimmed, leaves separated, stems cut from leaves 1 bunch baby bok choy, trimmed 1 x 425g can baby corn spears, drained 2 tablespoons oyster sauce 1 tablespoon soy sauce 2 tablespoons water mushrooms Recipe Step 1- Heat oil in a large frying pan or wok over medium-high heat. Add garlic and ginger. Stir-fry for 30 seconds or until aromatic. Step 2- Add the mushroom and stir-fry for 2 minutes. Add the pak choy stems and stir-fry for 1 minute. Add the pak choy leaves, buk choy, corn, oyster sauce and soy sauce. Toss to combine. Step 3- Add the water and reduce heat to low. Cover and cook for 2 minutes or until the vegetables are just tender. Serve. 3

7 Ingredients 1/2 x 440g packet thin hokkien noodles 1/4 small (350g) red cabbage, thickly shredded 1/2 cup bean sprouts, trimmed 50g snow peas, trimmed, thinly sliced 1/2 cup fresh coriander leaves 2 green onions, thinly sliced diagonally Lime and soy dressing 2 tablespoons lime juice 2 teaspoons saltreduced soy sauce 1/2 teaspoon sesame oil 1 tablespoon rice bran oil 2 teaspoons caster sugar 1 small garlic clove, crushed Recipe Step 1- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Separate noodles with a fork. Drain. Refresh under cold water. Drain well. Step 2- Place cabbage, bean sprouts, capsicum, snow peas, coriander and green onion in a large bowl. Step 3- Make Lime and soy dressing: Place lime juice, soy sauce, sesame oil, rice bran oil, caster sugar and garlic in a small bowl. Whisk until sugar has dissolved. Step 4- Add noodles and dressing to cabbage mixture. Season with pepper. Toss well to combine. Serve. Asian soft noodle cabbage salad 4

8 Coconut meringue pie Ingredients Recipe 1 Pastry for single-crust pie (9 inches) 2/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups milk 3 egg yolks, lightly beaten 1 cup flaked coconut, finely chopped 2 tablespoons butter 1/2 teaspoon vanilla extract MERINGUE 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 cup flaked coconut Step 1- Preheat oven to 425. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Step 2-1 Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350. Step 3- In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Step 4- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Step 5- For meringue, in a small bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Step 6- Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake minutes or until the meringue is golden. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving. 5

9 NAAN Recipe Ingredients 1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted Step 1- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Step 2- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. Step 3- During the second rising, preheat grill to high heat. Step 4- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. 6

10 Curried Coconut Chicken Ingredients 2 pounds boneless skinless chicken breasts, cut into 1/2- inch chunks 1 teaspoon salt and pepper, or to taste 1 1/2 tablespoons vegetable oil 2 tablespoons curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 (14 ounce) can coconut milk 1 (14.5 ounce) can stewed, diced tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons sugar Recipe Step 1- Season chicken pieces with salt and pepper. Step 2- Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Step 3- Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. 7

11 Egg Rolls Ingredients 1 pound ground pork 1 teaspoon ground ginger 1 teaspoon garlic powder 1 quart peanut oil for frying 2 tablespoons all-purpose flour 2 tablespoons water 2 cups shredded cabbage 2 ounces shredded carrots 8 (7 inch square) egg roll wrappers 2 tablespoons sesame seeds (optional) Recipe Step 1- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. Step 2- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. Step 3- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Step 4- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired. 8

12 Chile Garlic BBQ Salmon Ingredients 3 pounds whole salmon, cleaned 1/4 cup soy sauce 1 tablespoon chile sauce 1 tablespoon choppedc fresh ginger root 1 clove garlic, chopped 1 lime, juiced 1 lime, zested 1 tablespoon brown sugar 3 green onions, chopped Recipe Step 1- Prepare outdoor grill for high heat. Step 2- Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminium foil. Step 3- In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon. Step 4- Fold the foil over the salmon, and crimp the edges to seal. Step 5- If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions. 9

13 Apple Wonton Bundles Recipe Ingredients Four Apples, peeled 64 wonton wrappers 2 to 3 cups canola oil 1 jar (12 ounces) caramel ice cream topping, warmed Recipe Step 1- Cut each apple into four wedges; cut wedges into four pieces. Place a piece of apple in the center of each wonton wrapper. Brush edges of wrapper with water and bring up around apple; pinch to seal. Cover with plastic wrap until ready to cook. Step 2- Heat oil in a fondue pot to 375. Use fondue forks to cook wonton bundles until golden brown (about 1 minute). Cool slightly. Serve with caramel topping. Yield: 64 bundles. 10

14 Pot Stickers Traditional Recipe Ingredients 1/2 pound ground pork 1/2 medium head cabbage, finely chopped 1 green onion, finely chopped 2 slices fresh ginger root, finely chopped 2 water chestnuts, drained and finely chopped 1 teaspoon salt 1/2 teaspoon white sugar 1 teaspoon sesame oil 1 (14 ounce) package wonton wrappers 5 tablespoons vegetable oil 3/4 cup water 1 tablespoon chili oil 1 tablespoon soy sauce 1 teaspoon rice vinegar Step 1- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Step 2- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight. Step 3- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork. Step 4- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat. Step 5- In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste. onions.

15 Chewy Macaroons Ingredients 2 egg whites 1/2 teaspoon vanilla extract Pinch of salt 6 tablespoons sugar 1 cup flaked coconut Recipe Step 1- In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. Step 2- Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300 for 25 minutes or just until golden brown. Immediately remove to wire racks. Yield: about 2 dozen. 12

16 Asian Barbecue Chicken Slaw Ingredients Recipe 1/4 cup reduced-sodium soy sauce 1/4 cup honey 3 tablespoons canola oil 2 tablespoons rice vinegar 1/2 cup barbecue sauce 1 pound boneless skinless chicken breasts, cut into strips 1/4 teaspoon pepper 1/4 cup honey mustard salad dressing 1 package (14 ounces) coleslaw mix 3 green onions, chopped 4 tablespoons sliced almonds, toasted, divided 3 teaspoons sesame seeds, toasted, divided Step 1- In a large bowl, whisk soy sauce, honey, oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Add barbecue sauce mixture; heat through. Step 2- Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds. Yield: 4 servings. 13

17 Almond cookies Ingredients 120g lard, softened 1/2 cup sugar 1/2tsp almond extract 1 egg, plus 1 egg white, lightly whisked 1½ cups plain flour 1/2tsp bicarbonate of soda 2tbsp flaked almonds Recipe Step 1- Preheat oven to 160 C. Using an electric mixer, beat lard and sugar for 5 minutes or until thick and creamy. Add almond extract and 1 egg, and beat for a further 1 minute or until combined. Step 2- Sift flour, bicarbonate of soda and ¼ teaspoon of salt into butter mixture and mix until just combined. Divide dough into 20 evenly sized portions, about a tablespoonful each, and using your hands, roll into balls. Place balls on lined oven trays, pressing down to flatten slightly. Brush cookies with eggwhite and top with flaked almonds. Bake for 15 minutes or until light golden. Biscuits will keep in an airtight container for up to 5 days. 14

18 Ingredients Custard spring rolls 10 small spring roll wrappers 1/4 cup loosely packed basil leaves 2L vegetable oil, for deep frying Custard 6 egg yolks (reserve ½ of 1 egg white) 1/2 cup caster sugar 2 cups full cream milk 1/2 cup rice flour orange syrup 1 orange 1tbsp orange liqueur 3/4 caster sugar Recipe Step 1- To make the custard, beat the egg yolks and sugar together until thick, then whisk in the rice flour and milk. Transfer the mixture into a small saucepan and heat over low-medium heat, stirring constantly until it thickens and reaches a temperature of 82ºC. Transfer the custard into a bowl, allow to cool, then chill in the fridge for at least 30 minutes. Step 2- To make the orange syrup, use a sharp knife or peeler to remove the rind from the orange, leaving the white pith behind. Finely slice the rind into very thin strips. Juice the orange and strain the juice into a cup. Measure the liquid and top up with water until it makes ¾ cup. Step 3- Place the liquid, sugar, orange liqueur and rind in a small saucepan and bring to a simmer. Simmer for 5 minutes until the syrup is reduced and thickened. Remove from the heat and allow to cool to room temperature. Step 4- Cut the spring roll wrappers into quarters and spoon 1½ teaspoons of custard in one corner. Roll the spring roll along the diagonal, folding in the edges and forming the custard into a cylinder as you roll. Seal each roll with the reserved egg white. Repeat this process using the remaining mixture. Step 5- Heat the oil in a wok or saucepan. When the oil reaches 150ºC add the basil leaves and cook for about 30 seconds until the basil is crisp and translucent. Increase the heat of the oil to 180ºC and fry the spring rolls in batches for 3 minutes or until golden, draining on a wire rack. Step 6- To serve, drizzle the orange syrup over the spring rolls and scatter with the fried basil. Alternatively, you can serve the syrup on the side as a sauce for dipping. 15

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