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Asian Cook: Simply Exotic Recipes
What's great about "Asian Cook" is that it not only shows you the recipes, but photos, a list of the various tools and instructions on how to use them when you prepare these recipes. If you love Asian food from China, Japan, Indonesia and India, then making a minimal outlay in money for the cooking tools and this book is a worthwhile investment!
----Christine Lynn Harvey, Publisher/Editor-in-Chief, New Living Magazine
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SPICED LAMB WITH ALMONDS
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| Serves: |
4 |
| Prep. Time: |
1 hour
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| Tools needed: |
knife cutting board lidded pot small karahi spoon |
| Ingredients: |
1 1/4 lb. Boneless leg of lamb - cut into 3/4 inch cubes 7oz. plain yogurt 3 onions, finely sliced 4 garlic cloves, finely sliced 3/4 inch ginger, thinly sliced 3/4 inch stick cinnamon 2 small bay leaves 3 cloves 1/4 tsp. black peppercorns 1 tsp. cumin seeds 6 tbsp. oil 1 blade mace 2 dried red chili peppers, split & de-seeded 4 tbsp. flaked almonds 2 tbsp. cilantro leaves a few drops of pandanus leaf (screw pine) essence (optional) |
| Method: |
1. In a pot, combine the lamb, yogurt, 2 of the sliced onions, the garlic, ginger, cinnamon, bay leaves, cloves, peppercorns, cumin seeds, and 4 tbsp. oil. Mix well, add a little salt, and bring to a simmer. Cover tightly, reduce the heat, and cook gently for about 40 minutes, or until the meat is tender. |
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2. Once the meat is cooked, heat the remaining 2 tbsp. oil in a small karahi and add the rest of the sliced onion, plus the mace and red chili peppers. Reduce the heat and gently fry the onions until they are very soft in texture and a nutty golden color. |
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| 3. Stir the onion mixture and flaked almonds into the meat. Season to taste with salt, and reheat the lamb as necessary. Sprinkle with the cilantro leaves and a little pandanus leaf (screw pine) essence, if desired, just before serving. | |
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PALAK PANEER
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| Serves: |
4 |
| Prep. Time: |
10 minutes |
| Tools needed: |
knife cutting board karahi spatula |
| Ingredients: |
2 tbsp. oil 1 small onion, minced 1 tsp. minced garlic 1 tsp. minced ginger 1 large green chili, chopped 6 cups chopped spinach leaves 2 tbsp. butter 2 tbsp. light cream 1/4 tsp. white pepper pinch of ground cardamom pinch of garam masala 7oz. Paneer, cubed pinch of salt |
| Method: |
1. Heat the oil in a saucepan and sauté the onion and garlic until golden brown. Add the copped ginger and green chili and cook for 2 minutes more. |
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2. Add the spinach, then the butter, cream pepper, ground cardamom, garam masala, and salt.. |
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| 3. Mix in the paneer and stir over moderate heat for about 2 minutes, until the cheese is heated through. Adjust the seasoning to taste and serve immediately. | |
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HIBACHI TUNA WITH MAUI ONION SALAD
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| Serves: |
4 |
| Prep. Time: |
1 hour |
| Tools needed: |
two mixing bowls saucepan Hibachi grill sharp knife cutting board wok & ladle |
| Ingredients: |
4 tuna fillets, 7oz. each For the marinade: 1 cup soy sauce 1 tbsp. minced garlic 1 tbsp. minced ginger 2 scallions, sliced 1/3 cup sugar For the Ponzu sauce: 2 cups sake 2 cups mirin 1/2 tsp. red pepper flakes 4” kombu seaweed 1 1/4 cups shoyu sauce juice of 3 lemons juice of 1 lime juice of 1 orange For the Maui Onion salad: 1 large carrot 1 small maui onion 1/2 cup Japanese spice sprouts 1 1/2 Japanese cucumbers, de-seeded 8 tbsp. pickled ginger 1 tbsp. oil 1/2 cup bean sprouts 1/2 tbsp. toasted white sesame seeds 1/2 tbsp. black sesame seeds juice of 1 lemon |
| Method: |
1. Combine the marinade ingredients in a large mixing bowl and marinate the tuna for 1 hour. |
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2. Ponzu Sauce: boil the sake, mirin, red pepper flakes and kombu in saucepan over high heat for 10 minutes. Remove the pan from the heat and add the soy sauce and citrus juices. Leave the kombu in the sauce until serving time. |
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3. About 30 minutes or so before you are ready to serve, prepare the hibachi or barbecue grill. |
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4. Maui Onion Salad: shred the carrot, thinly slice the onion, and julienne the cucumber. Combine them with the spice sprouts and pickled ginger in a mixing bowl. Heat the oil in a wok and stir-fry the bean sprouts over high heat for 15 seconds. Transfer them to the mixing bowl and toss with the vegetables. |
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5. Remove the tuna from the marinade and grill over a high heat for 45-60 seconds per side. |
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| 6. Divide the salad among 4 serving plates. Sprinkle with the sesame seeds and lemon juice. Place the tuna on top and spoon the ponzu sauce over the fish. | |
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FISH STEAMED IN BANANA LEAF
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| Serves: |
6 |
| Prep. Time: |
25 minutes |
| Tools needed: |
cleaver cutting board mortar and pestle banana leaves large spoon small bamboo skewers bamboo steamer |
| Ingredients: |
3 lime leaves, very finely sliced Spice Paste: 1 small bunch of basil leaves, sliced 3 medium onions 2 tsp. salt 8 candlenuts 1 tsp. sugar 12 dried chilies, soaked 1 3/4 lb. fish fillets 2 tbsp. ground coriander 3 eggs, lightly beaten 1 tbsp. shrimp paste 2 tbsp. oil 3 slices galangal 1 tbsp. cornstarch 2 stalks lemongrass 1 cup thick coconut milk |
| Method: |
1. Grind all the ingredients for the spice paste in a mortar until smooth, then mix with the lime leaves, basil leaves, salt, and sugar. |
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2. Grind the fish coarsely and mix with beaten egg, oil, cornstarch and spice paste. Knead briefly and gradually add coconut milk, stirring until you get a buttery consistency. |
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3. Scald the banana leaves in boiling water and drain. Cut into pieces measuring 11x9 inches. Place 2 tbsp. of fish on the banana leaf. |
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4. Fold up the sides so that the fish paste is enclosed in the leaf. With the thumb and forefinger, press one end to form two straight edges, about 4 inches from the end. |
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5. Do the same with the other side, making a package with folded edges overlapping and flush with the top edge of the long side. Secure firmly with a bamboo skewer. |
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