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Trang 1The complete book of
VICKI LILEY
Premier12
Trang 2Contents
Recipes 6
Chilies —— 12
Herbs and spices 17
Toasting spices and seeds 22
Preparing steamed rice 22
Cooking noodles 23
Appetizers and dips 25
Laksas and soups 45
Chicken and duck _ 77
Beef, lamb and pork 103
Eish and seafood 129
Trang 3Hecioe list
Appetizers and dips Chil herb strimp ‘Chil noodle crab cakes ‘Com and shrimp cakes CCartiod mango aio Curtied maed nuts (Curry putts
Fried prawn cakes with chi-lme sauce Gilled beet wrapped in eaves Hot-and-spicy money bags ‘Massaman curry bites
‘Samosas ‘Shrimp fries Spicy dha
‘Spicy tahini tofu with sesame crackers
‘Spicy tomato salsa and avocado cream in toasted cups: ‘Steamed seafood dumpings
‘Thai cuny fch cakes ‘Vegetable spring rots
6 Recipes
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Laksas and soups Asan fshball soup
‘Beef soup with coconut mik and Thal herbs Bok choy and potato soup
Carrot soup with Asian groons and coconut Chicken in coconut mik soup hl com soup Classic beet pho ‘Coconut shrimp soup Combination soup
CCurted parsnip soup with parsnip chips ae
(Curry yogurt soup Hot and sour chicken soup Hot and sour shrimp soup Marinated beet laksa
‘Musas in spice coconut mik broth Octopus and squid laksa Penang laksa
Trang 4(Quick-and-easy chicken laksa Raman and roast duck soup ‘Seatood laksa
Spicy crab and rice nooge soup Spicy squash and bean soup ‘Sweet potata and roasted duck soup ‘Three lent spicy broth “Tom yarn soup with simp Tomato rasam Vegetable and leat soup Vegetabia laksa ‘Vegetable pho Chicken and duck Butter chicken |
Chicken and noodos in criep lettuce cups Chicken and nut curry
Chicken chettinad (Chicken cuny (Chicken with ginger Chicken with lemongrass apd chil Chicken vindaioo
Chit chicken Duck and green chi curry Duck on a bed of chil onions Festive duck cury {Groen curry with chickon Grited coconut chicken Lime chicken and pork patties Penang duck curry
Poached chicken in graen coconut sauce Spicy chicken skewers with mict yogurt Spicy oven-roasted chicken Star anise and roasted duck risotto TTandoos chicken
Thai basi chicken Thai chicken and pumpkin curry Thai spy chicken wath basi Beef, lamb and pork Bolt beet
Beet and bamboo shoots Beef and long bean curry Beet eendang Beef tagine with couscous Eee! vindaloo SBBIBRS 10 105 108 107 108 100
‘Braised pork with young coconut Chil boot burgers with Asian salad ‘Cocoren bee! cuny
Fried pork with green onions, Green curry pork Jungle curry with pork Keroan bee ros Lamb and potato rissoles Lam biryani Lamb rogarjosh Mascaman curry with lam
‘Mini chil tomato meatballs with udon noodles ‘Moroccan lamb tangine with apricots Pork curry ơn noođes
Pork with ginger and imo saves Fed hot beet
Spicy mb
Thai pork and ginger cury Fish and seafood Chil, sat and pepper sou (Crab chettinad Crab in chil oystor sauce Crispy fish with hot sour chit sauce Fish and tomato curry Eleh bites with coconut sambal Fish in coconut sauce Fish steamed in banana leaves Fed fish with chil sauce
Fried octopus with chil sauce and noocies Garic and chit scalops
Goan fsh
Groen fsh and oven-roasted potato cury GGriled lobster tale with rougBil sauce Ingian cuttofsh casserole nạn svimp cưny
Lime and chit sardines with green aioli Museo! cury
ed curry ship Fed curry with fish ‘Salmon with sweet pepper sauce Soatoed hot pot
‘Srvimp koema
Trang 5SiLankan seofood cu ‘Steamed lemon-pepper fish
‘Steamed whole ish with miso-lamacnd sauce, ‘Thai grid soafood curry
Vegetables and salads ‘Aslan cocoout and esp voostable salad Asival oury,
‘Buddha's detignt Burmese vegetable curry (Chicken and udon nade salad Chickpea salad with chil and time dressing Chil squid salsa
‘Cra and ime salad on hele! oases (Creamy lent and splt-pea dha} ‘Cumin favored potatos ‘Gatlc and cumin entis, Green bears with lemon miso ‘Jerusalem artichokes with spicy vogotablos Mushrooms and cown with clantia Pumpkin and 2uccrini curry ed cury noodles with green vagetebles Roasted sweat potato ana chữ mash, Roasted vegetables with Tha herbs ‘Senaked rainbow tout and chi salad
‘Soloed couscous ‘Spload dưa ‘Splcy tomato rice
‘Spicy vegetables on pistachio couscous ‘Stuffed aucchind
Thaibeet sald
Tolu with vegetaties, chil and sesame “Tuna and red ovion sala \ogetable and tof Thai green cury Vegetables in snived yout Desserts
Bananas i coconut rik Black sticky toa pudding (Carrot and cardamom mik puking Cottage chaose cumoings in eyrup Ginger and lychee granita ‘Mango ice cream
Pistachio and cardarnom ioe cream Satron and pistachio ica cream 8 Recipes BERB EBBEREBREBBEEBERREREBREBBBRBBEBR BBEEEEEE
‘Steamed panana cakes Sweet black bean ‘soun*
‘Sweet ica
‘Swoot mung boan cako with sosame ‘Sweet sticky rice with mango
Drinks (Chai indi toa Chiles spice tea (Chiles yout drink Lass (Groen mango deine ‘Mango and cumin lass ‘Sauces, stocks and condiments ‘Aciat sauce Chủ am, Swegl chữ relsh Chicken stock | (Chil and coriander doping sauce chika Gishsauce with chiles ish Stock Vegetable stock Goram chasola Benang curry paste Hat chit sauce Garlic ipping sauce
Mango, papaya and green chil ish Nuoc cham nam sauce
Massaman curry paste
Trang 8Introduction
‘The most common misconception about hot and spicy food ig that there is a single ingredient that makes the dish ‘extremely hot Hot and spicy meals are so much more than fone element, and they vary in favor 2s they do in color tis the combination of the ingredients, the herbs and spices as
Well as the meat and vegetabies, that creates the taste sensations
Nothing embodies the mysteries of cooking qute tke the herbs and spices used They are as versatile as they are ‘special and they are as varied as the dialects of the word ‘When it comes to taste, spices provide an endless variety of Possibly, Orginal, spices were used as @ preservative and {or ther mecicinal properties Today, they are used many for flavoring and to make food mor attractive by providing colox “Turmeric, which makes food yelow, is used to color ice and white vegetables such as cauliflower and potato Coriander leaves and green chiles define Thaland's famous groon
‘artis, whio red spices give dishes a vid colour and al sharp, pungent favor
Hot and spicy meals needn't be excrucatingyy hot ether “The ches, herbs and spices used inthis book can be added, subtracted or substituted to suit indi/ckzl tastes Whether you are a lover of hot, flery favors or of more subtie, tangy aromas, you wil ind a suitable recipe There is avast aay of recioes including appetizers and dips, seafood, meat and vegetable dishes, and daicious sauces
Cold watar is the mest authentic beverage to dink with a hơi and spicy meal, because many fizzy or carbonated rinks, ‘nctuding beer, tend to exaggerate the buming sensation of a hot spice, Surprisingly, so does iced water, Lovers of hot and spicy foods wil be impressed wath the rks and desserts we've included to help cool the fre inthe belly during and after a meal
‘An important aim of this book isto show just how easy # 's to prepare and cook treditional hot and spicy £000 For instance, spices were once ground on a fat, rectangular stone with a stone roling pn In places such as in, i's stil common to see spice-grinders standing on street corners pounding spices in giant mortars, throwing the heavy pestle wth ski and ease, making passersby sneeze as the fly powdered spices fly into the hot at, For that utimate ‘authentic touch, a more manageable kitchen-sized mortar ‘and peste set wil produce as genuine a result in your own home, or you can reach for a blender or an unemployed ‘coffee grinder to do the job, In the next few pages you't ind ‘even more hints on how to prepare chiles, herbs and spices, ‘We have researched far and wide to provide a selection of the many styles of hot and spicy recipes from Thatend, Sa Lanka, India, Burma and Indonesia, among many other countries When it comes to taste, hot and spicy foods contain an endless varaty of possibities We hope you enjoy the ingenious ways people throughout the world nave incorported local and imported ingredients to make some of the world’s tastiest and best-loved meals—hot and spicy
Trang 9Chilies
Tho ches most commonyy used aro smal, red, hot chiles, ‘and the longer, mie red and green chiles Generally, the rule Cf thumb isthe smal the chi, the more fer tastes, Cok, however, § not a ralie incicaton ofa chi's pungeney, with ‘small green chifes sometimes more pungent than red ones,
‘Many peopl find chil an intidating food both to handle and to consume, The voaila ols in afresh chili can turn the skin on contact (see page 16 for step-by-step preparation) Therefow it is wise to waar disposable plastic gloves won ending chiios and always wash your hands wel with soap afterward if you eat a childish that is too het, consuming bread, rice, yogurt or mik wit help tame the heat Do not irk beer oF sparking drinks
The recipes in this book call or chiles in amounts that may seem daunting you ate unaccustorned to cooking wath Chí, you may want to use fewer chiles than called for in a recipe and gradually raise your tolerance level The membrane and seeds are the hottest parts—for making samba, the whole chil is used, seeds and al, and they axe generaly ground or puced ina blender (sạch as the Indonesian sarnbal oelek) The heat or bite of a chi can be reduced by romeving its seeds and white membrane You can alco achieve miki favor by adcing chiles to a ch dưing ‘cooking, then ling thom out and discarding them bofera soning Remember, I's good etiquette to warn your guests that a dish you're serving contains chiles Butt you wort the authentic fery quaity of various Asian cuisines, prepare the recipes as directed, using the ful amount of tresh cies
Dred chies are sate enough to hande unt they have been soaked and ground, efter which you should remember to wash your hands at once If frying dred chiles as an ‘accompaniment to a meal, use them whole, cropping them straight into hot oil If they are boing soaked and ground for 1 sauce oF cury, first break o° snip off the stak end and shake to loosen and discard the soods, Though dred chiles contribute plenty of heet and favor to a dish, they do not have as severe an effect on the skn as fesh chuies,
12 Chloe
When buying, fresh chiles should bo fem, glossy end ‘venty Colored Avoid chiles that are musty, soft or bruised ‘The best way t0 store fresh chi isto wrap them wel in paper towals then place them in a plastic bag, They can be stored in the retigerator for upto a week Purchase cried ches in smal ernounts and keep them in a coo! dry place Use them
8 soon as posstle for optimum favor,
Trang 11Bird’s eye
Used in Thal cooking, b's eye chiles re blazing ot, wih a ear, lery tase, These smal green or red chiles, about Ye inch (12 mm) kong, should be used in sail quantes, Heat rating
Habanero
Consieraba heat packed int this era ei, one ofthe hottest used in cocking, The habanero, measuring about 2 inches (5 em) long and about a wide, vars tom green to
range or red wen rip Heat rating: **
Jalapefio
Popular and widely available, this Mexican chili, about
2 inches (6 cm) long, as thick flesh and delvers moderate heat Gren and pe ted chiles ar sold in most markets Heat rating:
Serrano
This widely avalable, green or red hi has thick feh and a strong, pronounced heat Sim and tapered, teaches 2 inches (6 cm) long, Heat rating: “*
Thai green
‘A mediun-hot ci, also known as Thal cragon,k rows un
to 1%” inches (4 cm) long The somewhat mider, green
‘Arahor cit, sity shaped and upto 6 inches (15 ơn) long, may be substituted Heat ratings“
Thai red
Trang 12Dried red chilies
Sold n Asian stores in bags or packets, hese canbe large or ‘male chiles which have been ches
Chili powder
“This is avaiable in botes or you can gind your own using smal, ied ed hes of ed hi fakes
Chili flakes
‘Avalable in bottles or you can make your own by coarsoly ‘crushing small, cred red chiles
Chili oil
‘Tis spicy ols procuced by steeping red cies in of, tis _avalable bottled or you can prepare your own (see page 220, for recipe
Sambal oelek
‘An indonesian paste thal consists of ground cil combined vith sat nd occasional vnga Tis spicy condiment a avaiable bottled, or you can prepare your own (se page 228,
Trang 13Preparing fresh chilies
Tako spacial car not to touch your face or eyes when handling chiles, and always wash your hands thoroughly with soap and hot water afterward To protect your hands trom a chil's heat, you can wear disposable gloves
”- z \ ay
4 Using a sharp knife, trim the stom from tho chi 2.Cut the cil in halt lengthwis
` |
3 Scrape the seeds and the white pith (membrane) from the 4 Sice or chop the chil as required ‘kin, (Some recipes require the seeds to be used for a hotter
favor so skip this step i this isthe case)
Preparing dried chilies
It is best to wear disposable goves when handing any chi When soaking cried chili be caretul not to et the soaking liquid touch your hands as it coud burn your skin
WiseErd = = rae > a 4 Pullorcut the stem off «Roll the chili pod gently Tum the chil upside 4 Soak pads in warm the long chilis, in tho palm of your hand down and shake out the water for 10 minutes, then
loosened seeds, onan
Trang 14eros and spices
Today's cook can make superb use of an extensive array of fresh and cried herbs and spices, and other seasonings From fresh cilantro (fresh coriander), galangal and ginger to saffron, cardamom, and cumin seeds, these seasonings are combined to give each dish a characteristic complnity and appealing richness The secret to using herbs and spices is ‘not so much matching them to the vegetable or meat, but learning how to combine them in order to achieve a range of ‘subtle, strong, tangy, and always interesting flavors
You may have a green thumb and grow and dry your own herbs, A few hints for those wt don't, purchase fresh herbs ‘and spices for immediate use You can store them in a plastic ‘bag inthe retigerator, but ont fr a short tine When buying ried spices, i's better to buy in small quantities and store in 12 cod, dark place and use as soon as possible for best results Coroctly ckiod herbs always taste strongor than the ftesh versions, as only the watery content has evaporated, leaving a concentration of essential ois Whole dried leaves, ‘or chopped or crumbled dried leaves, are more powerful in fragrance and taste than powdered herbs, which often ‘include ground staks as wel
Each culture's culinary style seems to favor spectic herbs ‘and spices Basl, garlc, and chil ae a popular combination for Thai cooking The Vieinamese love garlic and coriander The Chinese prefer a subtle blending of sweet and sour hence the use of lemongrass, ginger, and star anise The ‘opportunites to croalo new favors using herbs and spices: ‘oro ences: there's a whole world of favors to explore Most importanty, each combination can be adapted to sut your ‘personal taste, Hore are some of the more popular ones we se in this book, but don't forget to look atthe glossary for more choices
Bay leaves
Cried aves om a tre belonging to tho lar! mày The
Jeaves impart a lemon nutmeg flavor They are used in
cooking, bu ara net eco
Betel leaves
Tek, smeoth and dark in coy, these edible aves are used mainly 10 wrap foods and they vary size
Cardamom
“This member ofthe ginger family produces pods that contain soods with strong amon hơi Ta ad ground
Trang 15Cilantro
Pngen, fragrant leaves from the coriander plant,
resembling parsley and also called Chinese parsiey and
esh corander, Thy havea sharp, tangy, tes favor and aroma, The leaves, stems, ard cos are al esentit seasonings in Asian cooking
Cinnamon sticks
Fobed pices ofthe inner bark ofthe branches ofa smal ‘evergreen tee native to Si Lanka and nd ha a
.đsinctie sweet favor and aroma, andi avalable ground
Cloves
“The died unopened fower buds o a topcalevergreen tre, thse have an exromety pungent sweet taste ard aroma, Avalabie Whol or round
Coriander seeds
Ty yolow-tan seeds rom the lato esh covande)
plant Used, whole or ground, as a spice, its flavor is
reminiscent of mon, sage and caraway
Cumin seeds
‘red, smal, crescent-shaped seeds tom a plant rated to parsley Avalable whole o round, and in tre colors: amber, we and black They have a power eat,
‘nutty flavor and aroma Briefly dry-roasting them will
‘bring out their earthy, pungent and slightly bitter flavor
Trang 16Curry leaves
Bright, shiny leaves used in Indian and Southeast Asian
Casines Added to sauces, cuties, and stirs, they impart a subtle cury Raver to the food
Galangal
‘Artzome win a sharp aver, sometimes caled Thal ‘anger thas recsh skin, orange peopery sngeike favor Fresh galangal shoud be peed or white flesh and a before use, hơn iood or arated is iso avalble cid Ginger
‘Trek oot hgome of he gree plant al fowerng tropical plant native to Cina Khas a sharp pungent favor Once the an skins peeled fem Kesh girge, the ‘ony to greenish yellow flesh grated or sliced, Used {resh in sweat and savory cooking and beverages Green peppercorns
LUnrpened poppercorns with a soft texture and a rsh sour favor, AvalableKeeze-ded or pd nine or vinegar Retigerate after opening
Kaffir lime leaves
Fragrant, shiny dark green leaves tom the kar ime tree, sed fresh or dad, whle or shredded, or hor entcng citrus favor
Herbs and epee
Trang 17Lemongrass
Pal staks of tropical rass that conrute an intense lemon favor to Southeast Asian dhe Alter the gran blades ae removod, the stalks ae buted or slced bot woo
Mustard seeds
‘Seeds trom a plant belonging to the cabbage fay Avalabl in yeton, brow or black
Saffron threads
‘Satrontheads are the cried stigmas rom a variety of cus tower each of wich produces oly hoe stgmas Harvesting safron e abocintnsve, making & the mest
costly spice in the world Saffron threads are generally
soaked ina warm quid 0 rlease ther terse gous yelow color and pungent, erty aroma and aver Sesame seeds
The seeds ofan herb that i grown in Inda and other parts of Asa Whol or ground white sesame seeds are usod in
savory shes, beads and many sweets, Sometimes tha seeds ar toasted to 2a utr far,
Star anise
Dark bron star-shaped spice wit a favors to aniceod but wih mere decth and swectness, It ithe cied
frat tom a varity of everreen magna re Commonly eed in Chinese cooking, star ariee aso makes an appearance in idan foods
Trang 18Tamarind
Tamarind pods contain smal seeds and a sour-sweet pulp that, when dried, becomes extremely sou The past, sold in block for, requees dluton in hot water and string More conveiontis commercial avaiable tamarind pulp, puree or water, sold in jar Thai basil
‘Also known as holy basi, this variety of the popular herb has a strong, distinctive favor
Turmeric
Like ganga and ginger, tes turmeric b a rhizome tat grows underground favors ‘mote pronounced than turmerc powder Vietnamese mint
Spicy hot, this variety of mint makes a
Trang 19Toasting spices and seeds
Because spices and seeds toast at diferent times, toast them separately, The general rue 10 use your nose: once fragrant, remove from heat immediately Do not overcook or they may become bitter or acrid
1 Place spice or seeds in a dry wok or 2 Alternatively, preheat the oven to If spices need grinding, let coo! then frying pan over mecium heat, and toast, 00°F (200°C/Gas 6} Spread the nuts or grind in a mortar
sting constantly, unt ighty golden seeds on a rimmed baking pan and and fragrant toast for B12 minutes, shaking the pan
cence to ensure even browning Preparing steamed rice
‘Though commonly referred to as “steamed rice,” standard rico that accompanies most hot and spicy food is actualy boled When cooked, rice swels to two and a hal times is volume, Estimate about 1-1"/ cups cocked rice per person
'1 Rinse rice unt the water 2 Fil the pan with water to 3 Over high heat, bxing the Use a wooden rice padcte
runs clear, but do not ‘cover the rice by inch water to a boll and cook unt oF wooden spoon to ful the overwork the roe or the (om), Tradtionally, cooks craters form on the rice's_rice up and loosen the grains grans may break Drain the measured by placing their surface and the water has If cooking in a nonstick pan, rice and put itin a deep, Index finger on the ric, disappeared Immediately using a bamboo or wooden heavy saucepan with a tight- adding just enough water to cover tightly and reduce heat implement avoids scratching {iting li touch ther frst joint Measure to.a bare simmer Cook until the surface
the wator from the top of the tender; about 20 minutes Do
tie not thọ id during cooking
Trang 20Cooking noodles
Noodles come in an endless array of shapes, sizes and varies Always check the package for Cooking tenes and serving ideas Use the folowing cooking times as @ guide and always check the noodles during cooking by tasting a strand Noodles for soups should be sightly Lndercocked, so they don't fall apart Noodles for most other cfshes should be cooked through
‘There ave basicaly two ways to cook noodies:
+1 Place noodles in a heatproot bow and cover with boling water Soak noodles Unt soft, then rain Ts method is suitable only for fe noodles such as celophane (bean thread) noodies, rice verricelt and thn egg nodes
22 Beng a largo saucepan of water to the bol, add noodles and cock unt tender, then dain This method is sutable for al ood
Cellophane noodles Fre white celophane noodes need only be softened in baling water for 10 min.tes; they do not require boling O fo a crisp texture, deep-fy them in hot ol unt
‘golden and erisp, 1 minute or less
Egg noodles I tesh, cook in boiing wotor for about 3 minutos If cred, cook in boing wator {or about § minutes Some precooked fresh egg noodles need ony be soaked in hot water for
8-10 minutes: check package for directions
Hokkien noodles Cook in boing water for 3-4 minutes or sti-y in hot ol for $4 minutes ‘Some varieties are precocked; check package for directions
‘Ramen noodles Cook in boling water for about § minutes,
Rice stick noodles Sten cried noodle in hot water for 15 minutes or cook in bong water for 2-3 minutes tify fresh noodles for 2-3 minutes Some thin rice stick noodles only
require soaking in boing water before adding to soups or stiries.Fice vermicoli can be deep-fried 10 create a crisp “brats nest for serving sti-fry dshes
‘Soba noodles
Fresh: Cookin boling water for about 1 minutes, Died: Cook in boling water for 5-6 minutes ‘Somen noodles Cook in boling water for about 3 minutes
‘Spring roll wrappers Stcar filed wrappers for § minutes or deep-ty in hot cil unt goiden anderen,
Udon noodles I resh, cook in boling water for about 2/2 minutes If ied, cook in boling water for 10-12 minutes
‘Wheat flour noodles I es, 000k in boling water for 9 minutes I red, cook in boiling ‘water for 4-6 minutes
‘Wonton wrappers White (whoat tour) wrappers chould be cocked in boting water or steam fled wrappers for about 6 minutes; deop-ty unt! golden and crisp Yelow (egg dough) cnes
Trang 23Chili herb shrimp Serves 10
*fscup (3 1102/90 mi) olive oil
2 tablespoons peeled and chopped fresh ginger 2 garlic cloves, crushed
2 small pieces lemongrass, crushed 1 small red chili, seeded and chopped 2 limes or lemons, juiced
‘YA cup ("2 02/10 g) chopped mixed fresh horbs of choice
4 1b 2 ka) jumbo shrimp (green king prawns), peeled ‘and deveined
2 tablespoons olive oil, for cooking 20 short bamboo or metal skewers, lime or lemon wedges, for garnish
In a largo bow, combina " cup ove ol, gnger, gaic, lemongrass, chil, ime juloe and herbs Moc well Add shrimp and toss unti wl coated in marinade, Cover
with plastic wrap and retigarate for 1 hour Ina trying pan over medium heat, warm 2 tablespoons Cl, Drain shvimp Working in batches, ry shrimp unt they just change color, 2-3 minutes
Trang 24Chili noodle crab cakes
Makes 8 cakes
4.02 (125 9) cellophane (bean thread) noodles ‘vogetable oil as needed
@ largo fresh basil leaves 6 0 (180 9) fresh or canned crabmeat ‘Ya cup (8 fl 02/80 mi) coconut milk 1 tablespoon red curry paste (soe page 27) 2 eggs, beaten
1 tablespoon fish sauce
2 tablespoons chopped fresh cilantro Iresh coriander)
2 teaspoons lime juice “Thai sweot chili sauce
1 small red chil, seeded if desired, and sliced (optional)
Soak noodies in boting water for 10 minutes Drain and pat dry with paper towels
Preheat oven to 350'F (180°C/Gas 4)
Brush 8 cups of standard muffin pan with ol, Place basil leat in each mufin cup Line cups with noodles, divcing event
In a bow, combine crabmeat, caconut mik, cury paste, 299s, fish sauco, clortro and lime juice Mix wol Pour cover noodtas,
Bake cakes unti thm to touch, 15-20 minutes Remove from oven and allow to coot in pan
Remove from pan and serve warm with Tha sweet chi sauce, Gamish with chế sioes, ƒ desred
Trang 25
Corn and shrimp cakes 6 gartic cloves
5 sprigs fresh cilantro (resh coriander) Ye teaspoon red chili flakes Ye teaspoon sugar 2 tablespoons fish sauce
2.cups (8 02/250 g) fresh or frozen corn 5 oz (150 9) shrimp (prawns), shelled, deveined and
‘coarsely chopped 2 tablespoons cornflour
2 eggs, lightly beaten
Ye cup (4 fl 02/125 m) vegetable oil sriracha sauce (see pork pattios, page 36) In 2 f00d processor, process the garic, clantro, chi flakes, sugar and fch sauce to a paste in @ food
‘processor Scrape into a mixing bow
Pace the coxn kernels in the processor and pulse once to chop coarsely Add to bowl with seasoning paste Add shrimp Sprinkle moture with corour and siz
through Add eggs to bow and mix well Heat the oil in a wok Drop coxn mixture by rounded
tablespoontls into hot of and fry until row, turing ‘once, Drain on paper towel
‘Serve hot with srfacha sauce,
Trang 26Curried mango dip Serves 4-6
1 tablespoon vegetable oil 1 onion, finely chopped 1 teaspoon mild curry powder 10 02 (800 g) plain (natural) yogurt 2 tablespoons mango chutney
‘mixed fresh vegetables and baby pappadams, for ‘serving
In a small fying pan over meckum heat, heat ol Add ‘onion and cook until softened, about 1 minute Sử ín ‘curty powder and cook unti aromatic, about 1 minute Remove pan from heat and allow to cool Gently stirin yogurt and mango chutney
‘Spoon into serving bow, place in center ofa patter and ‘surround with vegetables such as Bolgian endve (chicory) leaves, sices of carrot, celery, red and green bel peppers
(capsicums}, Engish (hothouse) cucumber, blanched Ccaulfower florets and blanched asparagus spears,
Trang 27-_ es
Curried mixed nuts
Makes 3 cups (15 02/470 9)
3 tablespoons vegetable oil 1 cup (6 02/150 g) cashew nuts 1 cup (602/160 g) blanched whole almonds 1 cup (5 02/150 g) raw peanuts 1 tablespoon sea salt
1 teaspoon garam masala (see pago 223) "A teaspoon chili powder
90 Ammssyddp
Ih a wok or skilet, heat oll over medkum het Add
‘cashews and cook, sting constantly, unt ightly browned, 1=2 minutes, Using a slotted spoon, transter to paper towels to drain Repeat to try almonds, then peanuts Combine nuts in a medium bow, Add remaining ingredionts and stir unt! well combined, Servo ‘at room temperature
Tip
Trang 28Curry Puffs 2 tablespoons vagetablo oil or ghoo
‘1 medium onion, chopped very finely "Palo (250 9) ground (minced) beet or lamb Yeinch (1.5-cm) piece fresh ginger, chopped very
finely
1 cup (6 02/180 9) diced cooked potato 'ƒ;cup (1 2 0x/45 g) cooked green peas
Ya cup (2.02/60 g) cooked diced carrots 1 tablespoon curry powder or 2 teaspoons garam
masala (see page 223)
1 tablespoon finely chopped fresh cilantro (fresh coriander) or mint 1" teaspoons salt ‘Ye teaspoon black pepper 4-5 tablespoons water 1 pack frozen putt pastry, thawed 1 beaten egg ‘cayenne or paprika
‘Sauté onion unti ighty browned Add meat and ginger ‘and sauté unt meat changes color, but do not brown
‘Add vegetables and cuy powder and cook for 1 minute, string continual Add herbs, seasonings ‘and water and simmer, uncovered, untl quid hes ‘completely evaporated
reheat an oven to 360°F (180°O/Gas 4) Sprite four lighty over a board, Roll pasty thinly and cut into ‘inch (8-cm) rounds Place a portion of fling in miccla Cf each round Moistan edges with beaten ogg, fold ‘over and press edges together Pras points ofa fork ‘on edges to seal and decorate,
Brush top sutace of each curry put lightly with beaten ‘299 and spxinke with cayenne or paprika, Pace on a
Trang 29Fried prawn cakes with chili-lime sauce
Sorves 4-6
1b (750 9) shrimp (prawns), peeled and deveined 1 handtul fresh cilantro (resh coriander) sprigs with
roots
6 garlic cloves, peeled "Ye teaspoon black pepper 2 serrano chilies, stemmed Ye teaspoon salt orto taste
9 tablespoons to %4 cup (6 fl 02/175 mi) vegetable oll For chiv-ime sauce
6 rod chilies, stommed and finely sliced 4 garlic cloves, finely chopped "Pe cup (6 f1 02/125 mi fresh lime juice
3 tablespoons fish sauce
Ih a food processor, combine al the ingredients except Cl and chime sauce and process to a paste, Wet hhands and form mixture into waiut-sized bals, then
fatten into patties
Ih a wok oF frying pan, heat ol and fry patties in batches {avoid overcroweing),turring once, untl brown, Drain on paper towels,
To make chil-ime sauce: Combine all ingredients in a lass or ceramic bow and mix wel
‘Sorve patties warm with sauce, Tip
Cchitime sauce isa wonder pping eauce for roasted cor barbecued meats and oh, doos nat hap, 8 maka
Trang 30Grilled beef wrapped in leaves Makes about 60 4.02 (125 9) fresh pork fatback, ground (minced) or finely diced
1 Ib (600 g) ground (minced) beet, e.9 sirloin (rump) ‘Ya cup (7 02/20 g) finely chopped brown or pink
shallots (French shallots) 3 large cloves garlic, finaly chopped
1 frosh small red chill, seeded and finaly chopped 2 tablespoons fish sauce
1 tablespoon sugar 1 teaspoon salt 1 teaspoon ground pepper {ice of 1 lemon ‘about 60 piper leaves
‘nuoe cham nem sauce (see page 225)
In a bow, combine al ingreckents except piper leaves Use your hands to knead wel, for about 3 minutes
Meanatilo, soak 60 wooden toothpicks in water fora {ow minutes to provent charring
Pace a piper leat, darkside down, on a work surface Place about 1 tablaspoon filng in mido o lat and rot into a tiny cylinder about 2 inches (6 em) long and “ye'nch (2 cm) thick Make sure the meat is fully covered by the leat, athough covering the two ends is optional
‘Skewor with a toothpick Continue with remaining meat and leaves
Prepare a charcoal gril (barbecue) or preheat an oven broler (or) with the gfiting rack set about 5 inches (12 cm) trom heat source Cook parcels, turning twice, Unt cooked through, about 8-10 minutes Watch
‘careful, as they tend to char quickly Serve with nuoc cham nem sauce
Tips
+f ground sions unevalabe, use reguar ground
(minced) stewing steak (chuck or hamburger), as it has
more favor than lean ground round topside The fat content in ground boo! produces a mee tender product, as the meting fat bastes tha patties internal dung cooking
Trang 31Hot-and-spicy money bags Makes 20
6 Chinese dried mushrooms
4 02 (125g) jumbo shrimp (green king prawns), pooled, deveined and finely chopped 12% 0: (876 9) ground (minced) pork 10F 2 smal red chilies, seeded, if desired, and finaly chopped
‘Ye cup (Ys 02/18 6) chopped fresh cilantro (rosh coriander)
{6 scallions (shalots/spring onions), finely chopped 2 cloves garlic, finely chopped
‘3 teaspoons peeled and grated fresh ginger 2 teaspoons Asian sesame oil ‘8 teaspoons soy sauco
2 teaspoons rice wine 20 square wonton wrappers
4 cups (2 02/1 L) vegetable cl for deep-tying ‘soy sauce, for dipping
TH
Pace mustrooms in a small bol, add boling water to ‘cover and lt stand unt! softened, 10-15 minutes Drain ‘and squeeze excess liquid from mushrooms Finely
chop, discarding thc stems In a bow, combine ‘mushrooms, shrimp, pork, cil, tanto, scallons, garlc, tinger, sesame ol, soy sauce and rice wine Using wet
hands, moc until well combined,
Place wonton wrappers on a work surface and keep covered wth a damp kitchen towel prevent doing ‘Wexking with one wonton wrapper ata timo ayit on work surface and piace 1 teaspoon fling in mide Brush edges win water Gather edges and twist to sea
Repeat with remaining wreppers and fing, Ina large wok, heat oi unt it reaches 375°F (180°O) on
4 doop frying thermometer or unt a smal bread cube cropped inci szzes and turns golden Working in
batches, add wontons and fry unt golden, 1-2 mines Using a sotted spoon, remove rom het i and cain on
Trang 32
Massaman curry bites Makes 12
2 tablespoons Massaman Curry Paste (soe page 226) “2 oz (T6 g) whit-leshed fish, ground (minced)
2202 (75 g) frm or extra-firm tofu, drained and shredded
‘Ys cup (/ 02/20 9) soybean sprouts, blanched and finely chopped
2 scalions (shallots/spring onions), finely chopped 11 tablespoon coconut milk
‘12 large deep-fried tofu puffs (about 5 oz/150 g) “Ye cup (2 102/60 mi) ketjap manis mixed with
1 tablespoon light soy sauce Preheat oven to 400°F (200°C/Gas 6)
Ina medium bow, combine curry past, fish, shraddod {olu, Soybean sprouts, scalions and coconut mik, Cut ‘each tofu pul in halt dagonally and make a pocket inside ith fingers Fil each putt with about 1% teaspoons fish mixture Brush outside of each pu, incuding fing, wth ketjao manis mixture, Place fle putts on a prepared baking sheet and bake untl ight browned and crisp, 8-10 minutes
Tips
+ Using homemade tofu pula, scoop inside out end ad tre tăng
* Adding soy sauce to ketiap manis lessens the sweetness Cf kein marés and thins the mature for easier spreading, + Substtute red cury paste If Massaman curry paste is unavailable
Trang 33Samosas Makes 12 2'/s cups (12 02/375 9) all-purpose (plain) flour salt to taste
3 tablespoons melted butter about % cup (6 f102/180 mi) warm water 1 Ib (600 g) desiree or pontiac potatos
3-4 medium), boiled whole and cooled 4 teaspoons vegetable oil
1h teaspoons cumin seeds 1 teaspoon finely chopped tresh gingor Ye teaspoon chili powder
1 small frosh green chil, finely chopped Ya bunch fresh cilantro fresh coriander), leaves and ‘stems chopped 1 teaspoon chat masala (see page 231) {ice of 1 temon salt to taste vegetable oil, for deep-frying (about NT =
To make pastry: Sit four and salt into a bowl Stic in ‘motted butter Add enough warm water, cutting into flour ‘mixture with a round-bladed knife, to form a frm dough Knead dough lightly in bowl unt smooth, Wrap in plastic wrap and set aside for 20 minutes,
To make fling: Pee! potatoes and mash coarsely in 4 ‘bow na saucepan over medium heat, heat of and briefly toast cumin seeds unt fragrant St in gnger and then ‘add potatoes, chil poveder and chil Cook, string genty, for 3 minutes Add cilantro, chat masala, lemon juice and sat, and mix well Remove from heat and let cool
Divide pastry dough evenly into six portions Shape each Pprtion into an oval and rol out ona ight foured work surface until ovals 9 inchs (28 em) long and 8/2 rehos (14 em) wide Cut each oval in haf crosswise Place one haifoval on your hand wth straight edge in ine with your forefinger as shown, Wet a finger and run along straight {edge 10 moisten Place fingors of your other hand in ‘centre ofthe hat-oval, oi#ng in ses so edges overian to form a cone, Press overlapped edges 10 seal Hold
‘cone with open end uppermost
‘Spoon ane-twelth of potato mixture into cone and use a wet finger to moisten edge of opening Pinch edges of ‘opening together to seal and enclose filing Pace ‘samosa on a lightly floured baking sheet Fopeat with remaining dough and potato filing Filla karhai or wok with vegetable ol to a depth of 6 inches (12.5 em), Heat cil over modium-high heat to
78°F (190°O) on a deep-tryng thermometer Carefuly place four samosas in hot oll and cook, turning often, Lunt crisp and dark golden brown, 3-4 minutes Use a slotted spoon to remove samosas to paper towels to
rain, Serve immediately
Trang 34Shrimp fries
8 07 (250 g) jumbo shrimp (green king prawns), shelled, deveined and finely chopped ‘Yecnion, finely chopped
3 cloves garlic, finely chopped 2 teaspoons pesled and grated fresh ginger 2 tablespoons chopped fresh cilantro (fresh
coriander)
1 fresh red Thal or Anaheim chil, seeded and finely chopped
"Pe teaspoon ground cumin
‘Ye teaspoon Garam Masala (see page 223) 2 tablespoons besan flour
2 tablespoons all-purpose (plain) flour
2 cups (16 f1 02/500 mi) vegetable oll, for deep-frying 1 lime, cut into 8 wedges, for serving
na medium bow, combine shvimo, onion, gato ginger, Clanwo, ch, cơnin and garam masala Sti unt well ‘combined Divide into 8 portions and shape into bats Ft in combined flows
Ina Dutch oven, wok or deep fryer, heat of to 375°F (190°0), or untl a small bread cube cropped in the ol ‘Sizzles and turns golden in 1 minute Add shrimp basin batches and cook unti golden: 2-3 minutes, or unt
‘olden, Using a slotted spoon, transer to paper towels to drain Serve immediately, with ime wedges,
Tip
Sim ties are a reat hors coeume, snack or ‘ccompaniment to cury
Trang 35Spicy dhal
1 cup (7021220 g) red tents
2 teaspoons pooled and grated fresh ginger 3 cloves garlic, finely chopped
‘fresh red bird's eye or Tha chil, seeded and chopped
1 stalk celery, chopped
2 tablespoons chopped tres cilantro (resh coriander) 1 tablespoon fresh lemon juice
5 cups (40M oz/1.25 L) water 2 teaspoons tamarind paste
4 scallions (shallots/spring onions), chopped 1 modium carrot, chopped
“teaspoon garam masala (seo page 225) ‘Yteaspoon ground turmeric ‘Ws teaspoon ground coriander + teaspoon cumin seeds
Finso and pick over lets n'a medium saucepan, combine lenis, ginger garic, chil, celery, canto, een juloe, water, tamarind paste, scalions, and carol Ste, ‘cover and bring to @ bol over high heat Reduce heat to
low and sirener unt lentils are tender; S0-A0 minutes In a blender or food processor, puree lentil miture in
batches unt? smooth Return to saucepan Ina smal skilet, combine remaining ingredients and stir ‘over medium hest unt fragrant; about 1-2 minutes Add spice mixture to lant mur and sti to blond Cock over
Trang 36Spicy tahini tofu with sesame crackers Sorves 6-8
1 tablespoon superfine (caster) sugar Ys cup (2 02/60 g) white sesame seeds 2 teaspoons cracked pepper 2 tablespoons tahini (sesame paste)
‘Ya cup (2 02/75 ) all-purpose (plain) flour Ya cup (1 02/30 ) soy flour
2eg9 whites, lightly beaten
Ya cup (2 102/60 mi) Japanese soy sauce 1⁄5 cúp (S12 oz/165 g) canned soybeans, drained 6 ez (150 g) soft or siken tofu, drained ‘Ya cup (8 fl 02/90 mi) omen juice
‘Ya cup (2.02/60 g) tahini (sesame paste) 2 teaspoons white (shiro) miso
salt and cracked pepper to tasto 2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh parsley 1 tablespoon chopped chives
‘Ys teaspoon cayenne pepper or finely chopped, seeded chili
“To make sesame crackers: Preheat oven to 350°F (180°C/Gas 4), Line a baking sheet, about 12 x 9 inches (80 x23 em), with parchmont (baking) paper In a large bow, combine sugar, sesame soeds, pepper,
tahini, four, soy four, egg whites and soy sauce and str Wel Spread mixture thinly onto baking sheet and bake nti crisp, 10-15 minutes, Cut into pieces while warn or let cool on tray and break into pieces
|na food processor, pute soybeans untl fay smooth ‘Add tol, lemon juice, tah, miso, salt, pepper and garko and process unti smooth, Stirin parsley, chives and
cayenne Serve with sesame crackers and vegetable sticks, Tip
Trang 37Pepotzes ana sos
Spicy tomato salsa and
avocado cream in
toasted cups Makes 24
24 slices soy and linseed bread, crusts removed ‘vegetable oil cooking spray
2 ripe tomatoes, seeded and finely diced Ya cup (12 02/50 9) finely diced groon bell pepper
(capsicum)
1 small red (Spanish) onion, finely chopped 1 teaspoon olive oll
1 teaspoon vinegar
"Ye teaspoon finely chopped green chili pepper (optional)
salt and cracked pepper to taste avocado cream (see page 228) ‘tomato salsa (see page 229)
cilantro (fresh coriander) leaves or mustard cress for gamish
Prahoat oven to 400F (2007C),
Patten each bread sie with a roling pin, Cut bread into 3-ineh (B-em) rounds using a cookie (pastry) cutter Lightly ‘spray both sides of bread slices with cooking spray and ‘ress them into muffin cups Bake unt Ightly browned and crisp, about 10 minutes Remove from oven and let cool Ina bow, combine tomatoes, bell pepper, onion, cl vinegar, chil, salt and pepper Fil each cup with 2 teaspoons avocado cream and 1 teaspoon salsa (Garnish with clantro and serve immediately as cuns wal ‘become sot if lft standing,
Tip
‘Bread cases can be made a few days ahead and kept in
Trang 38
Steamed seafood
dumplings Makes 18,
8 02 (250 g) firm whito-floshed fish fillets 8 07 (250 g) jumbo shrimp (green king prawns),
peeled and deveined
3 teaspoons peeled and grated fresh ginger "Ye small red chil, seeded and chopped
3 tablespoons chopped fresh cilantro (resh coriander) 4 scallions (shallots/spring onions), chopped 1 teaspoon Asian sesame oil
1 teaspoon rice wine 1 teaspoon soy sauce ‘Yeteaspoon salt 1 teaspoon sugar
66 canned water chestnuts, drained and finely chopped 18 round wonton wrappers
‘Ya cup (8 fi 02/90 mi) soy sauce, for dipping
Ina food processor, combine fish filets and shrimp and ‘process until a thick paste forms, about 30 seconds Adc ginger, chil, tanto, scalons, sesame oi, rice wine, soy ‘sayeo, sat and sugar, Process until wel combined, about 10 seconds Transfer to a bow and mixin water chestnuts,
race wonton wrappers on a work surface and keep covered with @ damp kitchen towel to prevent dying, ‘Working with one vrepper at a time, lay it on work surface ‘and place & teaspoons fing in middle, Gather edges
‘around fling to form a basket Gently squeeze center of dumpling so that filing is exposed at top Gently tap bottom of dumping on work surface to fatten Set aside,
‘covered with plastic wrap, and repeat with remaining ‘wrappers and fling
Line a medium-sized bamboo steamer with parchment (aking) paper
Trang 39Thai curry fish cakes 1 Ip (500 g) redtish or white sea bass filets, coarsoly
‘chopped
1 tablespoon red curry paste (see page 227) 2 teaspoons fish sauce
2 cloves garlic, coarsely chopped 1 egg yolk
2 teaspoons packed brown sugar 2 scallions (shallots/spring onions), sliced
1 stalk lemongrass, white part only finely sliced 2 tablespoons chopped fresh cilantro resh
coriander)
4 frosh katfir lime loaves, finoly shredded 2.02 (60 g) green beans, trimmed and very thinly
sliced
1 cup (8 f 02/250 mi) vegetable oil Ye cup (4 f1 02/125 m) Thai sweet chili sauce
Ina food processor, combine fish, cury pasta, fh sauce, garic, egg and brown sugar, Process toa thick paslo Translor to a medium bow Add scalions, lemongrass, ciantro, ime leaves and green beans Mix Lnti well combined Snape into 16 patties Place on a plate, cover and refrigerate for 30 minutes Ina large, Neavy sklet, heat oll untl surface shimmers and fry fish cakes in batches untl golden, about 1 minute on each side, Using a slotted spoon, transfer to paper towels to drain Serve immediately, with Thal sweet chil sauce
Tip
As an aterative, make 82 smaller alls and serve wth toothpicks so hors dows
Trang 40Vegetable spring rolls Makes 12
1 tablespoon vegetable oi! 2 teaspoons Asian sesame oil 1 teaspoon cumin seeds 1 clove gatti, finely chopped
1 tablespoon peeled and grated fresh ginger 2 green Thai or Anaheim chilies, seeded and finely
chopped
1 teaspoon ground turmeric 11 teaspoon chili powder
1b (500 g) potatoos, pooled, boiled and cut into Yeinch (6-mm) cubes
"Ye cup (22 02/75 g) fresh or frozen peas, ‘Ye teaspoon sea salt
1 tablespoon chopped fresh cilantro (resh coriander) 1 tablespoon chopped fresh mint
112 frozen spring roll wrappers, about 8 inches (20 em), thawed
11 eg9 whit, lightly beaten
‘3 cups (24 f1 02/750 mi) vegetable oll, for deep-frying Thai sweet chili sauce and/or soy sauce, for dipping
Ina wok or large skilet, heat cis over medium heat Add cumin seods, garic, ginger, groon chiles, turmeric and chil ponder Fry for 1 minute Stir in potatoes, peas, and ‘salt and fry for minute Remove from heat and lat coo!
‘completely Stirinciantro and mint
Pace 1 wrapper on a work surface Place 1 heaped tablespoon fling in center of wrapper Fold over sides ‘and then roll up agonally Sea loose edge with egg
white, Repeat with remaining wrappers and filing Ina wok oF doop fryer, heat oll 10 375°F (190°C) or unt a srral bread cube dropped in the ol sizles and turns ‘golden in 1 minute Add spring ros in batches and try Lunt golden, about 2 minutes Using a slotted spoon, transfer to paper towels to drain Serve immediately