New Asian Cuisine
| Welcoming Summer with Fast, Simple Asian Recipes |
Serves 4–6
Preparation time: 20 mins + 1 hour soaking
Cooking time: 5 mins
5 cups (375 g) round cabbage or Chinese (Napa) cabbage, finely shredded
1 medium onion, halved lengthwise, thinly sliced across
1 teaspoon salt
3 tablespoons dried shrimp, dry roasted over low heat for 4–5 minutes, blended to a fine powder
2–3 tablespoons lime juice
1 tablespoon oil, preferably shallot or garlic-flavored oil
1 green finger-length chili, thinly sliced,
or 1 teaspoon crushed dried chili flakes
1–2 tablespoons Crisp-fried Shallots (omit if using Burmese Crispy Dried Shrimp Sprinkle)
Put the cabbage in a bowl, cover with cold water and refrigerate for 1 hour. Combine the onion with the salt,
mixing well. Stand for 30 minutes, then rinse briefly and squeeze out the moisture. Set the onion aside.
Drain the soaked cabbage thoroughly, then put into a bowl. Add the onion, dried shrimp powder, if using, 2
tablespoons lime juice, oil and chili. Mix thoroughly by hand, squeezing the cabbage slightly to bruise it.
Taste and add more salt and lime juice if desired.
Put the cabbage in a serving bowl and scatter with the crisp-fried shallots. Serve immediately with rice and
other dishes.
| Crunchy Burmese Cabbage Salad (Gawbi lethoke) By Wendy Hutton, Southeast Asia’s Best Recipes, From Bangkok to Bali |
Singapore Hokkien Noodles (Hokkien mee)
By Wendy Hutton, Southeast Asia’s Best
Recipes, From Bangkok to Bali
By Wendy Hutton, Southeast Asia’s Best
Recipes, From Bangkok to Bali
Posted online for New Asian Cuisine with the
express permission of Tuttle Publishing.
express permission of Tuttle Publishing.
The Burmese have perfected the art of making salads, first
choosing the vegetables, then adding extra ingredients for
saltiness, texture, fragrance and acidity. In this simple yet really
tasty recipe, shredded cabbage is mixed with onion, dried shrimp
and lime juice, together with crisp-fried shallots.
The majority of Singapore’s Chinese population is
Hokkien in origin, their ancestors coming from Fujian
province in southern China. You won’t be surprised to
learn, then, that the nation’s favorite noodle dish is this
Hokkien mixture of fresh yellow noodles and dried rice
vermicelli in a rich pork and seafood stock..
Hokkien in origin, their ancestors coming from Fujian
province in southern China. You won’t be surprised to
learn, then, that the nation’s favorite noodle dish is this
Hokkien mixture of fresh yellow noodles and dried rice
vermicelli in a rich pork and seafood stock..
Serves 4
Preparation time: 25 mins
Cooking time: 15 mins
1 lb (500 g) fresh thick yellow noodles
51/2 oz (150 g) dried rice vermicelli,
soaked in hot water to soften, cut into 3-in
(7.5-cm) lengths
1/2 lb (250 g) belly pork, covered with water and boiled until cooked, stock reserved, meat thinly sliced
3 tablespoons oil
10 oz (300 g) small fresh shrimp, peeled and deveined, heads and shells reserved
5 cups (250 g) bean sprouts, washed and drained, straggly tails discarded
8–10 cloves garlic, crushed
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup (10 g) minced garlic chives or green onions (scallions)
Soy sauce
Sliced red chili
Put the fresh yellow noodles in a bowl and pour in enough boiling water to cover the noodles. Stand for 1
minute, then drain in a colander and put on a plate with the soaked and drained rice vermicelli.
Measure the reserved pork stock and add more water, if necessary, to make up 1 cup (250 ml). Set aside.
Heat 1 tablespoon of the oil in a saucepan and stir-fry the shrimp heads and shells until they turn pink.
Add the reserved pork stock, bring to a boil, cover and simmer for 5 minutes. Strain, pressing down on the
shrimp shells to extract as much liquid as possible. Discard the solids. Return the stock to the pan, add the
shrimp and simmer until just cooked, about 3 minutes. Strain and reserve the stock and shrimp separately.
(The recipe can be prepared in advance to this stage and all ingredients refrigerated for several hours.)
Heat the remaining oil in a wok and stir-fry the garlic until it turns golden brown and flavors the oil.
Discard the garlic and increase the heat. When the oil is very hot, pour in the beaten eggs and stir for 1
minute. Add the noodles, bean sprouts and 1/2 cup (125 ml) of the stock. Stir-fry over high heat for 1
minute, then add the pork, shrimp, salt and pepper. Stir-fry for 2 to 3 minutes until everything is heated
through and well mixed, adding a little more stock if the noodles threaten to stick.
Add the Chinese chives, stir for a few seconds, then transfer to a large serving dish. Serve with small bowls
of dark soy sauce with sliced red chili.
NOTE: Some cooks like to add fresh squid to the noodles; substitute 51/2 oz (150 g) of the shrimp with
squid; slice the squid and simmer together with the shrimp.
Preparation time: 25 mins
Cooking time: 15 mins
1 lb (500 g) fresh thick yellow noodles
51/2 oz (150 g) dried rice vermicelli,
soaked in hot water to soften, cut into 3-in
(7.5-cm) lengths
1/2 lb (250 g) belly pork, covered with water and boiled until cooked, stock reserved, meat thinly sliced
3 tablespoons oil
10 oz (300 g) small fresh shrimp, peeled and deveined, heads and shells reserved
5 cups (250 g) bean sprouts, washed and drained, straggly tails discarded
8–10 cloves garlic, crushed
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup (10 g) minced garlic chives or green onions (scallions)
Soy sauce
Sliced red chili
Put the fresh yellow noodles in a bowl and pour in enough boiling water to cover the noodles. Stand for 1
minute, then drain in a colander and put on a plate with the soaked and drained rice vermicelli.
Measure the reserved pork stock and add more water, if necessary, to make up 1 cup (250 ml). Set aside.
Heat 1 tablespoon of the oil in a saucepan and stir-fry the shrimp heads and shells until they turn pink.
Add the reserved pork stock, bring to a boil, cover and simmer for 5 minutes. Strain, pressing down on the
shrimp shells to extract as much liquid as possible. Discard the solids. Return the stock to the pan, add the
shrimp and simmer until just cooked, about 3 minutes. Strain and reserve the stock and shrimp separately.
(The recipe can be prepared in advance to this stage and all ingredients refrigerated for several hours.)
Heat the remaining oil in a wok and stir-fry the garlic until it turns golden brown and flavors the oil.
Discard the garlic and increase the heat. When the oil is very hot, pour in the beaten eggs and stir for 1
minute. Add the noodles, bean sprouts and 1/2 cup (125 ml) of the stock. Stir-fry over high heat for 1
minute, then add the pork, shrimp, salt and pepper. Stir-fry for 2 to 3 minutes until everything is heated
through and well mixed, adding a little more stock if the noodles threaten to stick.
Add the Chinese chives, stir for a few seconds, then transfer to a large serving dish. Serve with small bowls
of dark soy sauce with sliced red chili.
NOTE: Some cooks like to add fresh squid to the noodles; substitute 51/2 oz (150 g) of the shrimp with
squid; slice the squid and simmer together with the shrimp.