New Asian Cuisine
| Welcoming Winter with Fast, Simple Asian Recipes |
Coconut Chicken with Pineapple (Pininyahang
Manok)
By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes
to Delight Your Family and Friends
Filipino children love this dish. The tender pieces of
chicken and the sweet pineapple chunks float in a creamy
bath of coconut milk. This savory and sweet combination
produces a dish that people of all ages will love. This
recipe demonstrates the flexibility of pineapple, a fruit
that is used for a main dish as well as a part of a dessert.
Evaporated milk can be a convenient substitute for
coconut milk.
Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Manok)
By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes
to Delight Your Family and Friends
Filipino children love this dish. The tender pieces of
chicken and the sweet pineapple chunks float in a creamy
bath of coconut milk. This savory and sweet combination
produces a dish that people of all ages will love. This
recipe demonstrates the flexibility of pineapple, a fruit
that is used for a main dish as well as a part of a dessert.
Evaporated milk can be a convenient substitute for
coconut milk.
Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Coconut Chicken with Pineapple
(Pininyahang Manok)
By Miki Garcia, Filipino Cookbook: 85
Homestyle Recipes to Delight Your Family and
Friends
(Pininyahang Manok)
By Miki Garcia, Filipino Cookbook: 85
Homestyle Recipes to Delight Your Family and
Friends
2 tablespoons oil
3 cloves garlic, crushed with the side of knife
1 onion, sliced
11/2 lbs (750 g) boneless, skinless chicken breasts, thighs or drumsticks, cut into cubes
1 teaspoon salt
1 tomato, diced
One 131/2-oz (400-ml) can coconut milk
21/2 cups (250 g) fresh or canned pineapple, cubed
1 tablespoon fish sauce
Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly
browned. Add the onion and sauté until translucent. Remove the sautéed garlic and onion, and set aside.
Toss the chicken cubes with the salt. To the same skillet over medium-high heat, add the remaining 1
tablespoon of the oil. Stir-fry the chicken for about 15 minutes or until lightly browned. Add the garlic and
onion.
Add the tomato, coconut milk and pineapple and simmer over medium-low heat for 10 minutes. Season
with the fish sauce. Serve hot with steamed rice.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
3 cloves garlic, crushed with the side of knife
1 onion, sliced
11/2 lbs (750 g) boneless, skinless chicken breasts, thighs or drumsticks, cut into cubes
1 teaspoon salt
1 tomato, diced
One 131/2-oz (400-ml) can coconut milk
21/2 cups (250 g) fresh or canned pineapple, cubed
1 tablespoon fish sauce
Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly
browned. Add the onion and sauté until translucent. Remove the sautéed garlic and onion, and set aside.
Toss the chicken cubes with the salt. To the same skillet over medium-high heat, add the remaining 1
tablespoon of the oil. Stir-fry the chicken for about 15 minutes or until lightly browned. Add the garlic and
onion.
Add the tomato, coconut milk and pineapple and simmer over medium-low heat for 10 minutes. Season
with the fish sauce. Serve hot with steamed rice.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
Easy Shrimp Curry (Masala Jhinga)
Recipe courtesy of Shubhra Ramineni, Entice with Spice
In this dish, shrimp are cooked in a masala (spiced tomato and
onion base) in which I combined the cooking styles and flavor of
northern and southern India. The masala base is a northern
Indian style used by my mother, but I have added mustard
seeds as a spice, which are common in southern Indian cooking
and are used by my mother-in-law. I then add a little bit of
water to give a saucy curry like consistency to the final dish.
Since this shrimp dish has a saucy consistency, it goes well with
plain boiled rice or even with Indian breads.
Serves 3 to 4
Prep time: 10 minutes
Cook time: 25 minutes
Refrigerator life: 2 days
Reheating method: Place the refrigerated shrimp curry in a
saucepan over medium-low heat and stir periodically. Or, place
the shrimp curry in a microwave and stir periodically.
Recipe courtesy of Shubhra Ramineni, Entice with Spice
In this dish, shrimp are cooked in a masala (spiced tomato and
onion base) in which I combined the cooking styles and flavor of
northern and southern India. The masala base is a northern
Indian style used by my mother, but I have added mustard
seeds as a spice, which are common in southern Indian cooking
and are used by my mother-in-law. I then add a little bit of
water to give a saucy curry like consistency to the final dish.
Since this shrimp dish has a saucy consistency, it goes well with
plain boiled rice or even with Indian breads.
Serves 3 to 4
Prep time: 10 minutes
Cook time: 25 minutes
Refrigerator life: 2 days
Reheating method: Place the refrigerated shrimp curry in a
saucepan over medium-low heat and stir periodically. Or, place
the shrimp curry in a microwave and stir periodically.
1 lb (500 g) shrimp (in the 40 to 50 per lb range)
3 tablespoons vegetable oil
2 dried finger-length red chili peppers
3/4 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1 small onion, grated on the largest grating holes on a box grater or in a food processor
1 fully ripe tomato, cut into 4 pieces
1/4 teaspoon ground turmeric
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
3/4 teaspoon ground black pepper
11/2 teaspoons Garam Masala
1/4 cup (65 ml) water
If you’re using shrimp with their peels and heads on, remove their heads, peel the shrimp, remove their tails
and devein them. Rinse the peeled shrimp in cold water.
Pour the oil into a medium nonstick skillet and place over medium heat. When the oil is heated, tear open
and add the red chili peppers, cumin seeds and mustard seeds. Sauté until the cumin seeds turn brown and you
hear the mustard seeds pop, stirring frequently, about 10 seconds. Do not let the cumin seeds burn and turn
black. Immediately add the onion. Sauté until the onion is golden brown, stirring frequently, about 6 minutes.
Reduce the heat to medium-low. Add the tomato and cover the saucepan. Cook until the tomato becomes
completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so
and lightly mashing the tomato, about 5 minutes.
Add the turmeric, red pepper, salt, black pepper and Garam Masala. Stir to combine. Cook uncovered for 6
minutes, stirring frequently. This is the masala (spice base).
Add the shrimp. Stir to combine. Add the water and increase the heat to medium. Cook until the shrimp are
opaque and they curl up, stirring frequently, about 5 minutes. Enjoy now or let cool to room temperature and
refrigerate for later!
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
3 tablespoons vegetable oil
2 dried finger-length red chili peppers
3/4 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1 small onion, grated on the largest grating holes on a box grater or in a food processor
1 fully ripe tomato, cut into 4 pieces
1/4 teaspoon ground turmeric
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
3/4 teaspoon ground black pepper
11/2 teaspoons Garam Masala
1/4 cup (65 ml) water
If you’re using shrimp with their peels and heads on, remove their heads, peel the shrimp, remove their tails
and devein them. Rinse the peeled shrimp in cold water.
Pour the oil into a medium nonstick skillet and place over medium heat. When the oil is heated, tear open
and add the red chili peppers, cumin seeds and mustard seeds. Sauté until the cumin seeds turn brown and you
hear the mustard seeds pop, stirring frequently, about 10 seconds. Do not let the cumin seeds burn and turn
black. Immediately add the onion. Sauté until the onion is golden brown, stirring frequently, about 6 minutes.
Reduce the heat to medium-low. Add the tomato and cover the saucepan. Cook until the tomato becomes
completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so
and lightly mashing the tomato, about 5 minutes.
Add the turmeric, red pepper, salt, black pepper and Garam Masala. Stir to combine. Cook uncovered for 6
minutes, stirring frequently. This is the masala (spice base).
Add the shrimp. Stir to combine. Add the water and increase the heat to medium. Cook until the shrimp are
opaque and they curl up, stirring frequently, about 5 minutes. Enjoy now or let cool to room temperature and
refrigerate for later!
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.