New Asian Cuisine
| Welcoming Winter with Fast Simple Asian Recipes |
Heat 1 tablespoon of olive oil and ½ tablespoon of butter in a large heavy base frying pan. Add shallot
and cook until caramelized. Add jalapeno and tomatoes and cook for another 2 to 3 minutes and set aside.
Lightly whisk eggs in a bowl and stir in the tomatoes mixture, season to taste with salt and pepper.
Melt 1 tablespoon of butter in 1 tablespoon of olive oil over high heat until it becomes foamy. Add in the
egg mixture. Sprinkle in the crab meat and basil, reduce the heat. Using a spatula draw the mixture from
pan’s edge slowly to the center, forming large curds and distributing the ingredients evenly.
Cook over low heat until almost set. Transfer the pan to a 400 degrees preheated oven and bake until the
frittata is cooked. Remove the frittata onto a warm plate.
Serve with Thai sweet chili sauce and either crusty sourdough bread or steamed jasmine rice.
and cook until caramelized. Add jalapeno and tomatoes and cook for another 2 to 3 minutes and set aside.
Lightly whisk eggs in a bowl and stir in the tomatoes mixture, season to taste with salt and pepper.
Melt 1 tablespoon of butter in 1 tablespoon of olive oil over high heat until it becomes foamy. Add in the
egg mixture. Sprinkle in the crab meat and basil, reduce the heat. Using a spatula draw the mixture from
pan’s edge slowly to the center, forming large curds and distributing the ingredients evenly.
Cook over low heat until almost set. Transfer the pan to a 400 degrees preheated oven and bake until the
frittata is cooked. Remove the frittata onto a warm plate.
Serve with Thai sweet chili sauce and either crusty sourdough bread or steamed jasmine rice.
Sauce
2 cups curry paste
four 10 ounce cans coconut milk
½ cup palm sugar
1/3 cup fish sauce
Shrimp
100 shrimp (26-30 shrimp per pound)
1 tablespoon olive oil
10 tablespoons fresh pineapple (1 tablespoon per person)
40 ounces cooked Jasmine rice
10 julienned kaffir lime leaves to garnish
Curry Paste: Purée all ingredients in a blender and pour into a shallow saucepan. Simmer until thick and
aromatic. Be careful not to burn. Sauce: Combine all ingredients over low heat in a medium saucepan. Simmer
for 45 minutes. Reserve. Shrimp: Peel and devein shrimp. Chop pineapple into ½ inch cubes. Heat 1
tablespoon olive oil in a saucepan. Sauté the shrimp over medium heat until they are almost pink. Quickly
add the sauce and the pineapple cubes. Cook for about 5 minutes. Place 4 ounces of Jasmine rice in the center
of each plate. Pour shrimp curry (approximately 10 shrimp per person) over rice. Garnish with julienned
kaffir lime leaves.
2 cups curry paste
four 10 ounce cans coconut milk
½ cup palm sugar
1/3 cup fish sauce
Shrimp
100 shrimp (26-30 shrimp per pound)
1 tablespoon olive oil
10 tablespoons fresh pineapple (1 tablespoon per person)
40 ounces cooked Jasmine rice
10 julienned kaffir lime leaves to garnish
Curry Paste: Purée all ingredients in a blender and pour into a shallow saucepan. Simmer until thick and
aromatic. Be careful not to burn. Sauce: Combine all ingredients over low heat in a medium saucepan. Simmer
for 45 minutes. Reserve. Shrimp: Peel and devein shrimp. Chop pineapple into ½ inch cubes. Heat 1
tablespoon olive oil in a saucepan. Sauté the shrimp over medium heat until they are almost pink. Quickly
add the sauce and the pineapple cubes. Cook for about 5 minutes. Place 4 ounces of Jasmine rice in the center
of each plate. Pour shrimp curry (approximately 10 shrimp per person) over rice. Garnish with julienned
kaffir lime leaves.
Red Thai Curry Shrimp with Golden Pineapple and
Steamed Jasmine Rice
By Cliff Wharton, Ten Penh
Serves 10
Curry Paste
1/3 cup red chilies
1 cup lemon grass, chopped
¼ cup galangal
1 ½ cup garlic, chopped
1 ½ cup onions, chopped
½ tablespoon shrimp paste
½ cup olive oil
¼ tablespoons coriander seeds, toasted
Steamed Jasmine Rice
By Cliff Wharton, Ten Penh
Serves 10
Curry Paste
1/3 cup red chilies
1 cup lemon grass, chopped
¼ cup galangal
1 ½ cup garlic, chopped
1 ½ cup onions, chopped
½ tablespoon shrimp paste
½ cup olive oil
¼ tablespoons coriander seeds, toasted
Crab Meat, Avocado and Lemongrass Salad with Grapefruit
Vinaigrette
By Simpson Wong, Cafe Asean
Serves 4
1 cup of crab meat
1 cup of heirloom tomato (peeled, seeded and diced)
8 large eggs
¼ cup of julienne jalapeno pepper (optional)
¼ cup of shallot (diced)
2 tablespoon of extra virgin olive oil
1 tablespoon of butter
Salt and pepper to taste
Thai sweet chili sauce
Vinaigrette
By Simpson Wong, Cafe Asean
Serves 4
1 cup of crab meat
1 cup of heirloom tomato (peeled, seeded and diced)
8 large eggs
¼ cup of julienne jalapeno pepper (optional)
¼ cup of shallot (diced)
2 tablespoon of extra virgin olive oil
1 tablespoon of butter
Salt and pepper to taste
Thai sweet chili sauce