New Asian Cuisine
| Welcoming Winter with Fast Simple Asian Recipes |
Healthy Brown Rice Congee
By Periplus Editors, Healthy and Simple Asian Recipes
Millet is the oldest grain on record as a staple cereal crop in
China. Although it is rarely consumed any more in the
West, millet remains one of the most beneficial of all grains
for human health. It is also very easy to digest and it is the
only grain that alkalizes rather than acidifies the stomach.
Millet lends itself best to the preparation of congee and in
this recipe it is combined with the hearty flavor and chewy
texture of brown rice.
Brown rice is rice with its golden-brown bran intact. It has
more fiber than milled white rice. It also has a nutty texture.
Serves 4
Preparation time: 5 mins
+ 3–5 hours soaking
Cooking time: 11/4 hours
By Periplus Editors, Healthy and Simple Asian Recipes
Millet is the oldest grain on record as a staple cereal crop in
China. Although it is rarely consumed any more in the
West, millet remains one of the most beneficial of all grains
for human health. It is also very easy to digest and it is the
only grain that alkalizes rather than acidifies the stomach.
Millet lends itself best to the preparation of congee and in
this recipe it is combined with the hearty flavor and chewy
texture of brown rice.
Brown rice is rice with its golden-brown bran intact. It has
more fiber than milled white rice. It also has a nutty texture.
Serves 4
Preparation time: 5 mins
+ 3–5 hours soaking
Cooking time: 11/4 hours
1 cup (200 g) uncooked brown rice (see note)
16 cups (4 liters) water
1/2 cup (125 g) uncooked millet
1 teaspoon salt
Seasoning
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 green onion (scallion), minced
1 Wash and rinse the brown rice well, then place in a large pot and add the water. Set aside to soak for
3 to 5 hours, or overnight.
2 Bring the water and rice to a boil over high heat, then add the millet and salt. When the water comes to a
full boil, reduce the heat to medium-low, cover partially with a lid to allow steam to escape and simmer until
it reaches the consistency of porridge, about 11/4 hours. Stir occasionally to prevent sticking and add water
as needed if it gets too dry.
3 Turn off the heat and leave the pot covered until ready to serve.
4 Mixed the Seasoning ingredients together and divide among individual serving bowls, spoon the congee on
top and stir to blend the flavors.
16 cups (4 liters) water
1/2 cup (125 g) uncooked millet
1 teaspoon salt
Seasoning
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 green onion (scallion), minced
1 Wash and rinse the brown rice well, then place in a large pot and add the water. Set aside to soak for
3 to 5 hours, or overnight.
2 Bring the water and rice to a boil over high heat, then add the millet and salt. When the water comes to a
full boil, reduce the heat to medium-low, cover partially with a lid to allow steam to escape and simmer until
it reaches the consistency of porridge, about 11/4 hours. Stir occasionally to prevent sticking and add water
as needed if it gets too dry.
3 Turn off the heat and leave the pot covered until ready to serve.
4 Mixed the Seasoning ingredients together and divide among individual serving bowls, spoon the congee on
top and stir to blend the flavors.
Thai Barbecued Chicken (Gai yang)
By Wendy Hutton, Southeast Asia’s Best Recipes
Reprinted with the express permission of Tuttle Publishing
.
Years ago, my young son made it his mission to try
barbecued chicken in as many places as possible every time
we visited Thailand. After a few years of research, he finally
declared that the best version was the chicken served on the
bridge linking Thailand with Burma at Mae Sai. I must
confess that we never get tired of eating this chicken, which
is marinated in the Thai trinity of garlic, black pepper and
coriander root. Cook it over charcoal for that authentic Thai
flavor and serve it with sweet Thai chili sauce.
Serves 4–6
Preparation time: 10 mins + 4 hours marinating
Cooking time: 15–20 mins
By Wendy Hutton, Southeast Asia’s Best Recipes
Reprinted with the express permission of Tuttle Publishing
.
Years ago, my young son made it his mission to try
barbecued chicken in as many places as possible every time
we visited Thailand. After a few years of research, he finally
declared that the best version was the chicken served on the
bridge linking Thailand with Burma at Mae Sai. I must
confess that we never get tired of eating this chicken, which
is marinated in the Thai trinity of garlic, black pepper and
coriander root. Cook it over charcoal for that authentic Thai
flavor and serve it with sweet Thai chili sauce.
Serves 4–6
Preparation time: 10 mins + 4 hours marinating
Cooking time: 15–20 mins
21/2 lbs (1.25 kg) chicken pieces (thighs, drumsticks and breasts)
1 tablespoon black peppercorns
6 large cloves garlic, minced
11/2 tablespoons coarsely minced coriander root
11/2 tablespoons coarsely minced coriander stems and leaves (cilantro)
11/2 teaspoons salt
1 tablespoon Thai Mekong whiskey or Chinese rice wine (preferably Shaoxing), (optional)
Oil, for brushing
Sweet Thai chili sauce, to serve
Remove any excess skin and fatty deposits from the chicken and prick the skin all over with a fork to allow
the marinade to penetrate.
Pound or process the peppercorns to a coarse powder in a mortar or spice grinder, then add the garlic,
coriander root, stems and leaves, and the salt. Process to a smooth paste, adding the whisky or rice wine a
little at a time.
Rub the chicken pieces all over with the mixture, then leave to marinate for at least 4 hours, or refrigerate in a
covered container up to 24 hours if preferred.
Brush liberally with the oil and cook over hot charcoal, turning several times, until golden brown and cooked
through, about 15 minutes. Alternatively, grill or broil until cooked. Serve with sweet Thai chili sauce.
1 tablespoon black peppercorns
6 large cloves garlic, minced
11/2 tablespoons coarsely minced coriander root
11/2 tablespoons coarsely minced coriander stems and leaves (cilantro)
11/2 teaspoons salt
1 tablespoon Thai Mekong whiskey or Chinese rice wine (preferably Shaoxing), (optional)
Oil, for brushing
Sweet Thai chili sauce, to serve
Remove any excess skin and fatty deposits from the chicken and prick the skin all over with a fork to allow
the marinade to penetrate.
Pound or process the peppercorns to a coarse powder in a mortar or spice grinder, then add the garlic,
coriander root, stems and leaves, and the salt. Process to a smooth paste, adding the whisky or rice wine a
little at a time.
Rub the chicken pieces all over with the mixture, then leave to marinate for at least 4 hours, or refrigerate in a
covered container up to 24 hours if preferred.
Brush liberally with the oil and cook over hot charcoal, turning several times, until golden brown and cooked
through, about 15 minutes. Alternatively, grill or broil until cooked. Serve with sweet Thai chili sauce.