**A Taste of the Far East** ASIAN CUISINE

Arguably, Chinese cuisine has become the most prominent of all Asian styles of cooking, with several different styles based on region -- the most basic difference being between northern and southern styles of Chinese cuisine. Southern dishes emphasize freshness and tenderness while due to the colder weather, northern dishes are relatively oily and the use of vinegar and garlic tends to be more popular. In contrast, Japanese cooking came to emphasize the frequent use of deep-frying (i.e., tempura, etc.) using vegetable oil or conversely, raw foods (i.e., sushi and sashimi). In Korea, much of the tradition cuisine is centered on grilling or sauteing and the use of hot chili spices (i.e., kim chi, etc.).

Recipes in Asia has no proper means of measurement, people simply used a handful of this and a pinch of that, and cooked according to taste and experience.With changing mindsets and the greater inclination to eat out nowadays, these recipes have also gradually been forgotten, and not many people know how to prepare and cook these delicious food and dishes anymore.

The Chinese Pantry

An ancient tradition that spans the millennia, Chinese cuisine is defined by carefully balanced flavors and time-tested techniques that call for maximal preparation before minimal cooking.

Soy sauce: An incredibly versatile ingredient in Chinese cooking, soy sauce is used to flavor sauces, stews, marinades and meat, fish and vegetable dishes. Chinese soy sauce is generally saltier and not as sweet as Japanese.

Plum sauce: A traditional sauce for duck and pork recipes, plum sauce is a thick, sweet-and-sour sauce. It is made with plums, apricots and seasonings and sometimes goes by the name "duck sauce."

Black bean sauce: A sauce made from fermented soybeans, ginger and orange peel.

Hoisin sauce: Sweet and spicy, hoisin sauce is primarily a table condiment made with soybeans (or wheat), garlic, chile pepper, and other spices. It is almost jam-like in consistency and is frequently used to flavor meat, poultry and seafood dishes.

Peanut oil: A flavorful oil with a high smoking point excellent for stir-frying. Chinese peanut oil has a pronounced peanut flavor often missing in American versions.

Sesame oil: Dark and flavorful, sesame oil accentuates many Chinese dishes and is meant to be used sparingly. Store sesame oil in a cool, dry place.

Rice wine: Somewhat sweet and low in alcohol, rice wine is made from fermenting steamed glutinous rice.

Chinese red and black vinegars: If you cannot find these vinegars, try substituting balsamic vinegar.

Chili paste: An important ingredient in Chinese cooking, chili paste is made from fermented fava beans, red chiles, flour, and garlic.

Five-spice powder: A pungent mix of Szechuan peppercorns, cinnamon, cloves, fennel seed, and star anise, five-spice powder is used extensively in Chinese cooking. It is not always limited to just five ingredients, however.

Sesame seeds: Mild and nut-like, sesame seeds are used to add texture and flavor to a variety of Chinese dishes. Their flavor intensifies when toasted.

Ginger: Spicy, pungent, peppery and somewhat sweet, fresh ginger adds big flavor to Chinese dishes, whether grated, ground, slivered or minced.

Pork: The most important meat in Chinese cooking, pork is highly versatile, found in everything from dumplings to soups, stir-fries to spare ribs.

Tofu: A versatile ingredient, tofu is enjoyed in stir-fries, soups, casseroles, salads, sauces, and sandwiches. It is high in protein and an excellent meat substitute. Tofu is made by pressing curdled soy milk in a process similar to cheese making. Smooth and creamy, the firmness of tofu varies. Tofu is perishable and should be refrigerated and eaten within a week of purchase.

Rice: One of the most important ingredients in Chinese cuisine, particularly in the south, rice is indigenous to China and has been cultivated there for thousands of years. Many kinds of rice are used in Chinese cooking of various sizes, shapes, and colors.

Wonton or spring roll wrappers: Look for these paper-thin sheets prepackaged in many supermarkets.

Straw mushrooms: Grown on straw, these tiny mushrooms are earthy and musty. They are usually available in the United States in cans, though they can be found fresh in some specialty stores.

Bean sprouts: The sprouts that spring forth from mung beans are the most popular in Chinese cooking, adding a crisp, earthy element to many dishes. They are quite perishable and should be stored refrigerated in a plastic bag or covered in water in the refrigerator. Best eaten raw, bean sprouts also do well in stir-fries after very brief cooking.

Shallots: Part of the onion family, shallots look more like garlic. Milder than an onion, shallots are used like onions in Chinese cooking. Dry shallots will keep in a cool, dry place for about a month.

Bok choy: Actually a very small cabbage, bok choy's leaves are tender and mild; its stalk is crunchy. Boy choy is used in soups, salads, stir-fries, and cooked vegetables.

Green onions: Also called scallions, green onions are indigenous to China and indispensable in Chinese cooking.

Red chiles: The Portuguese brought chile peppers to China following the age of exploration in the Americas. Today, they are an indispensable ingredient in spicy Szechuan cuisine.

Garlic: A member of the lily family (along with leeks, chives, onions and shallots), garlic is the strongest-flavored, most assertive member of the group. Look for firm dry heads of garlic. Store them whole and unbroken in a cool, dry, dark location. They'll stay for about two months. To peel garlic, place the clove under the flat side of a chef's knife and gently press down with the ball of your hand, lightly crushing the clove. The skin will split, allowing you to pull it off the clove more easily.

Cilantro: A member of the parsley family (also known as Chinese parsley), cilantro has a distinctive green, waxy flavor. Cilantro is the usual name for the leaf of the plant otherwise identified as coriander, and from which coriander seed is obtained.

Cabbages: There are many kinds of cabbage sold in Chinese markets. One of the more familiar in the United States is the Napa cabbage, a light-flavored vegetable with very pale green leaves. A very popular addition to stir-fries.

*Pot Stickers*

"This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce."

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

Directions

1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
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.
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.
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.
5. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.               

*Sweet & Sour Pork*

"Cubed pork and stir-fried vegetables are coated in a mouthwatering sweet and sour sauce prepared with simple ingredients."       

Ingredients

• 1 pound pork butt, cut into 1 inch cubes
• 1 teaspoon salt
• 1/4 teaspoon white sugar
• 1 teaspoon soy sauce
• 1 egg white
• 2 green onions, chopped
• 1 quart vegetable oil for frying
•                 1/2 cup cornstarch                    
• 1 tablespoon vegetable oil
• 3 stalks celery, cut into 1/2 inch pieces
• 1 medium green bell pepper, cut into 1 inch pieces
• 1 medium onion, cut into wedges
• white sugar to taste
•                     salt to taste                    
• 1 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/3 cup apple cider vinegar
• 1/4 cup ketchup
• 1/2 teaspoon soy sauce
• 1 (8 ounce) can pineapple chunks, undrained
• 2 tablespoons cornstarch
• 1/4 cup water

Directions

1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
2. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
4. Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
5. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

        

*Beef Bulgogi*

"Marinate beef steaks in this a sweet sauce of soy, sugar, garlic, and sesame and grill. Roll up in red leaf lettuce with rice and hot pepper paste for a real Korean-style treat."               

Ingredients

• 1 pound flank steak, thinly sliced
• 5 tablespoons soy sauce
• 2 1/2 tablespoons white sugar
• 1/4 cup chopped green onion
• 2 tablespoons minced garlic
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• 1/2 teaspoon ground black pepper

Directions

1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

*Garlic-Ginger Salmon*

"As long as you start with the basic brown sugar and rice vinegar reduction, you can swap out any of the other ingredients to create countless versions.

This is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish."

Ingredients for 4 portions:
4 (8-oz) grilled salmon filets
2 tablespoons brown sugar
1/4 cup seasoned rice vinegar
1 tablespoon sambal chili sauce, or any spicy Asian-style chili paste
1 tablespoon finely grated fresh ginger or ginger puree
4 cloves garlic, very finely crushed or minced
1 teaspoon soy sauce, or to taste
1/3 cup water
1/4 cup basil chiffonade

*Pochero*

"This chicken stew contains meat and vegetables in a very flavorful sauce made with bananas and tomatoes. Serve with rice."

Ingredients

• 3 tablespoons olive oil
• 2 plantains, peeled and quartered
• 2 small potatoes, quartered
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 pounds chicken legs, thighs, and wings
• 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), quartered
• salt and pepper to taste
• water to cover
• 2 tomatoes, diced
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 small head cabbage, chopped

Directions

1. Heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, keeping the oil in the pot.
2. Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
3. Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.

*Lentil Curry*

"This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day."

Ingredients

• 3/4 cup dry brown lentils
• 1/4 cup dry red lentils
• 4 cups water
• 5 whole garlic cloves
• 3/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon ground turmeric
• 2 tablespoons clarified butter
• 1/4 onion, sliced
• 1 teaspoon ground cumin
• 1/8 cup milk (optional)
• 1 tablespoon minced fresh cilantro

Directions

1. Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
2. Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
3. While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
4. Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.  

             

*Beef Pho*

"Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts."

Ingredients

• 5 pounds beef knuckle, with meat
• 2 pounds beef oxtail
• 1 white (daikon) radish, sliced
• 2 onions, chopped
• 2 ounces whole star anise pods
• 1/2 cinnamon stick
• 2 whole cloves
• 1 teaspoon black peppercorns
• 1 slice fresh ginger root
• 1 tablespoon white sugar
• 1 tablespoon salt
• 1 tablespoon fish sauce

    1 1/2 pounds dried flat rice noodles

1/2 pound frozen beef sirloin

TOPPINGS:

sriracha hot pepper sauce

hoisin sauce

thinly sliced onion

chopped fresh cilantro

bean sprouts (mung beans)

sweet Thai basil

thinly sliced green onion

limes, quartered

Directions

1. Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
2. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
3. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
4. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.              

 

*Thai-Style Cucumber Salad*

"Crisp cucumber is quickly marinated in tamarind juice, ginger, fish sauce, sesame oil, and red pepper flakes in this fragrant side dish."      

Ingredients

• 1/4 cup tamarind juice
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped peanuts
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons brown sugar
• 1 teaspoon fish sauce
• 3/4 teaspoon red pepper flakes
• 1 teaspoon toasted Asian sesame oil
• 3/4 teaspoon minced fresh ginger root
• 1 cucumber, thinly sliced

Directions

1. Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.               

*Vegetarian Nori Rolls*
"Nori seaweed sheets are filled with sticky rice, tofu, cucumber, avocado and carrot. Serve with wasabi and pickled ginger for an authentic Japanese treat."

Ingredients

• 2 cups uncooked short-grain white rice
• 2 1/4 cups water
• 1/4 cup soy sauce
• 2 teaspoons honey
• 1 teaspoon minced garlic
• 3 ounces firm tofu, cut into 1/2 inch strips
• 2 tablespoons rice vinegar
• 4 sheets nori seaweed sheets
• 1/2 cucumber, julienned
• 1/2 avocado, julienned
• 1 small carrot, julienned

Directions

1. In a large saucepan cover rice with water and let stand for 30 minutes.
2. In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
3. Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
4. Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
5. Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

*Indian Fish Curry*

"Spicy baked white fish fillets are dressed up with a ginger, garlic, onion, and cashew puree in this Bengali recipe."               

Ingredients

• For the marinade:
• 2 teaspoons Dijon mustard
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 4 white fish fillets
• 1 onion, coarsely chopped
• 4 cloves garlic, roughly chopped
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 5 cashew halves
• 1 tablespoon canola oil
• 2 teaspoons cayenne pepper, or to taste
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/2 cup chopped tomato
• 1/4 cup vegetable broth
• 1/4 cup chopped fresh cilantro

Directions

1. Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
2. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
3. Preheat an oven to 350 degrees F (175 degrees C).
4. Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
5. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

*Indonesian Fried Rice*

"Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare."

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• cooking spray
• 3 eggs, beaten
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 leek, chopped
• 1 clove garlic, minced
• 2 green chile peppers, chopped
• 1/2 pound skinless, boneless chicken breasts, cut into thin strips
• 1/2 pound peeled and deveined prawns
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 tablespoons sweet soy sauce (Indonesian kecap manis)

Directions

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
2. Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
3. Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
4. Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.