New Asian Cuisine
| Welcoming Fall with Fast Simple Asian Recipes |
Achara (Pickled Green Papaya)
by Ivory Hut
Filipino cuisine is a colorful blend of Malay, Chinese, Spanish, and even
Indian influences. Most meals are served with a wide selection of condiments and
dipping sauces, often laid out in little bowls or dishes, so each person can fully
customize the meal to his or her heart’s content. One of my favorite condiments
is achara, or Philippine-style pickles. Different regions of the country have their
own versions of achara, using different vegetables and slightly different pickling
liquids. I prefer this kind of achara—a crunchy, sweet and tangy version using
green papaya. It’s the perfect condiment for grilled meat, especially Filipino
barbecue.
The recipe is straightforward and simple. The most labor-intensive part of the
recipe involves preparing and drying the green papaya. The flesh is usually
scraped or shred into long strands, almost like spaghetti noodles. In the
Philippines, we use a hand held tool that looks like a larger version of a citrus
zester. I imagine a mandoline would also make quick work of it, but you can also
use the shredder attachment of your food processor. Just be sure not to shred it
into small pieces like slaw; you want strands or strings of vegetables.
Serves 12
1 medium green papaya, about 3 pounds, peeled, seeds removed, and julienned,
sliced, or shredded into thin long strands
1 1/2 cup apple cider vinegar
1/2 cup sugar, or more (up to 1/4 cup more) to taste if you want a sweeter achara
2 heaping tablespoons kosher salt
1/2 cup pineapple juice
1 medium carrot, peeled and julienned, sliced, or shredded into thin long strands
1/2 small red bell pepper, julienned
1/4 cup pineapple chunks, halved
1 piece ginger, about 1/2″ long, julienned (optional)
1 to 2 cloves garlic, sliced thinly (optional)
1 tablespoon raisins (optional)
Put the green papaya in a colander and squeeze until the papaya releases its juices.
Spread the papaya on a baking sheet and let dry in the sun, about 1 hour.
by Ivory Hut
Filipino cuisine is a colorful blend of Malay, Chinese, Spanish, and even
Indian influences. Most meals are served with a wide selection of condiments and
dipping sauces, often laid out in little bowls or dishes, so each person can fully
customize the meal to his or her heart’s content. One of my favorite condiments
is achara, or Philippine-style pickles. Different regions of the country have their
own versions of achara, using different vegetables and slightly different pickling
liquids. I prefer this kind of achara—a crunchy, sweet and tangy version using
green papaya. It’s the perfect condiment for grilled meat, especially Filipino
barbecue.
The recipe is straightforward and simple. The most labor-intensive part of the
recipe involves preparing and drying the green papaya. The flesh is usually
scraped or shred into long strands, almost like spaghetti noodles. In the
Philippines, we use a hand held tool that looks like a larger version of a citrus
zester. I imagine a mandoline would also make quick work of it, but you can also
use the shredder attachment of your food processor. Just be sure not to shred it
into small pieces like slaw; you want strands or strings of vegetables.
Serves 12
1 medium green papaya, about 3 pounds, peeled, seeds removed, and julienned,
sliced, or shredded into thin long strands
1 1/2 cup apple cider vinegar
1/2 cup sugar, or more (up to 1/4 cup more) to taste if you want a sweeter achara
2 heaping tablespoons kosher salt
1/2 cup pineapple juice
1 medium carrot, peeled and julienned, sliced, or shredded into thin long strands
1/2 small red bell pepper, julienned
1/4 cup pineapple chunks, halved
1 piece ginger, about 1/2″ long, julienned (optional)
1 to 2 cloves garlic, sliced thinly (optional)
1 tablespoon raisins (optional)
Put the green papaya in a colander and squeeze until the papaya releases its juices.
Spread the papaya on a baking sheet and let dry in the sun, about 1 hour.
Salmon Zuke Donburi (Marinated Salmon)
By Yukari Sakamoto, Author of Food Sake Tokyo
My husband is a Japanese fishmonger and we try and
eat as much seafood as we can. Our preference is for
sashimi or raw fish when we can. A lot of supermarkets
in America are now selling sushi quality or sashimi
quality seafood. You may have to ask your fishmonger
as the product may not be in the seafood display case.
A final word of advice, frozen seafood should not be
shunned. The Japanese have been eating frozen seafood
for a long time. Freezing technology is so advanced that
the quality is excellent. When we purchase seafood the
first day we will eat it as is. If we have leftovers we
marinate it in mirin, sake, and soy sauce to eat the next
day. This is called “zuke”.
By Yukari Sakamoto, Author of Food Sake Tokyo
My husband is a Japanese fishmonger and we try and
eat as much seafood as we can. Our preference is for
sashimi or raw fish when we can. A lot of supermarkets
in America are now selling sushi quality or sashimi
quality seafood. You may have to ask your fishmonger
as the product may not be in the seafood display case.
A final word of advice, frozen seafood should not be
shunned. The Japanese have been eating frozen seafood
for a long time. Freezing technology is so advanced that
the quality is excellent. When we purchase seafood the
first day we will eat it as is. If we have leftovers we
marinate it in mirin, sake, and soy sauce to eat the next
day. This is called “zuke”.
Achara (Pickled Green Papaya)
by Ivory Hut
by Ivory Hut
Donburi, or rice bowls are quick and easy meals. Other seafood that you can substitute into these recipes
include crab, shrimp, squid, and any other sashimi quality seafood your fishmonger has. This recipe is made
with thin slices of salmon. Another way to cut raw seafood is called “butsugiri” or rough chopping. The nori
adds a nice minerality to the donburi.
Serves 2
2-3 cups of hot rice
12-14 slices of sashimi quality salmon
½ cup ikura (salmon roe)
2 sheets nori, shredded
2 Tablespoons mirin
2 Tablespoons sake
3 Tablespoons soy sauce
wasabi
In a non-reactive bowl combine mirin, sake, and soy sauce. Add salmon and marinate overnight.
Put a generous amount of hot rice in a large bowl. Layer with shredded nori. Top with slices of marinated
salmon and ikura (salmon roe). Serve with wasabi.
include crab, shrimp, squid, and any other sashimi quality seafood your fishmonger has. This recipe is made
with thin slices of salmon. Another way to cut raw seafood is called “butsugiri” or rough chopping. The nori
adds a nice minerality to the donburi.
Serves 2
2-3 cups of hot rice
12-14 slices of sashimi quality salmon
½ cup ikura (salmon roe)
2 sheets nori, shredded
2 Tablespoons mirin
2 Tablespoons sake
3 Tablespoons soy sauce
wasabi
In a non-reactive bowl combine mirin, sake, and soy sauce. Add salmon and marinate overnight.
Put a generous amount of hot rice in a large bowl. Layer with shredded nori. Top with slices of marinated
salmon and ikura (salmon roe). Serve with wasabi.
| Salmon Zuke Donburi (Marinated Salmon) By Yukari Sakamoto, Author of Food Sake Tokyo |