New Asian Cuisine
| Welcoming Winter with Fast Simple Asian Recipes |
The simple unadorned stew is a quick and zesty standard, subject to regional variations, including the
addition of coconut milk, ginger, or citrus juice. Adobo, prepared here “in the style of nuns” or a la monja,
is an old dish lightly embellished with pineapple and tomato. I have taken the liberty of substituting
flavorful Muscovy duck for chicken, a minor departure from the original that only adds to the dish’s
complexity. In general, I don’t like to adobo breast meat because the long stewing time needed to tenderize
the leg and thigh inevitably leads to chewy overcooked breasts. Instead, I adobo the legs, thighs, and wings
and reserve the breast for a stovetop sear that allows me to crisp the skin, melt the excess fat, and cook the
duck breast to a perfect medium doneness.
Makes 4 servings
4 to 5 lbs (approximately 2 kg) Muscovy duck
1⁄4 cup (50 ml) coconut or palm vinegar
3 tablespoons soy sauce
2 bay leaves
4 cloves garlic, peeled
1⁄2 teaspoon peeled and minced fresh ginger
1⁄4 teaspoon black peppercorns
2 teaspoons tomato paste
2 tablespoons oyster sauce
2 to 21⁄2 cups (500 to 625 ml) Chicken Stock enough to cover the duck pieces
1⁄4 cup (50 g) diced pineapple
1⁄4 cup (40 g) chopped Chinese red dates (substitute Medjool dates)
Prepare the duck: Remove the innards from the duck cavity. Rinse the duck under cold water and pat dry
with paper towels. Cut the duck into six pieces, separating each of the two breasts, thighs, legs, and wings
from the carcass. Reserve the carcass for duck stock. Set aside the duck breasts.
Make the adobo: Place the legs, wings, and thighs into a large sauté pan (3 to 4 quarts/liters). Add the
vinegar, soy sauce, bay leaves, garlic, ginger, peppercorns, tomato paste, oyster sauce, and chicken stock.
Bring the adobo to a boil. Reduce the heat and simmer for 45 minutes covered. Remove the cover and add
the pineapple and dates. Simmer uncovered for 20 minutes until the sauce has reduced and thickened.
Remove and discard the bay leaf.
Cook the duck breast: While the sauce is reducing, lightly score the skin on the duck breasts in a diagonal
cross-hatch pattern. Heat a 10-inch (25-cm) skillet over a medium-high flame. Place the duck breasts in the
skillet skin side down, searing the skin until golden brown, reduce the heat to medium, and cook for 7 to 8
minutes. Turn the breasts to cook the other side, 5 to 6 minutes, until the meat reaches medium doneness.
A meat thermometer inserted into the center of the breast should read 150 to 155°F (65 to 70°C). Remove
the breasts from the pan and let rest for 3 minutes before slicing into thin pieces.
Serve the duck: Place the stewed duck and sliced duck breast on a serving platter. Spoon the adobo sauce
over the duck and serve with steamed white rice.
Variation: Classic Filipino Adobo. This classic dish is either made with pork, chicken, or a combination of
both and is one of the simplest and most delicious dishes in Filipino cuisine. For a classic adobo manok, or
chicken adobo, follow the above recipe substituting 2 pounds (900 g) chicken legs, thighs, wings, or any
assortment of the three for the duck. If you’d like to enjoy pork in your adobo, use 1 pound (450 g)
chicken and 1 pound (450 g) cubed pork roast (pork butt, country rib meat, or belly). Follow the recipe as
directed, excluding the tomato paste, pineapple, and dates.
addition of coconut milk, ginger, or citrus juice. Adobo, prepared here “in the style of nuns” or a la monja,
is an old dish lightly embellished with pineapple and tomato. I have taken the liberty of substituting
flavorful Muscovy duck for chicken, a minor departure from the original that only adds to the dish’s
complexity. In general, I don’t like to adobo breast meat because the long stewing time needed to tenderize
the leg and thigh inevitably leads to chewy overcooked breasts. Instead, I adobo the legs, thighs, and wings
and reserve the breast for a stovetop sear that allows me to crisp the skin, melt the excess fat, and cook the
duck breast to a perfect medium doneness.
Makes 4 servings
4 to 5 lbs (approximately 2 kg) Muscovy duck
1⁄4 cup (50 ml) coconut or palm vinegar
3 tablespoons soy sauce
2 bay leaves
4 cloves garlic, peeled
1⁄2 teaspoon peeled and minced fresh ginger
1⁄4 teaspoon black peppercorns
2 teaspoons tomato paste
2 tablespoons oyster sauce
2 to 21⁄2 cups (500 to 625 ml) Chicken Stock enough to cover the duck pieces
1⁄4 cup (50 g) diced pineapple
1⁄4 cup (40 g) chopped Chinese red dates (substitute Medjool dates)
Prepare the duck: Remove the innards from the duck cavity. Rinse the duck under cold water and pat dry
with paper towels. Cut the duck into six pieces, separating each of the two breasts, thighs, legs, and wings
from the carcass. Reserve the carcass for duck stock. Set aside the duck breasts.
Make the adobo: Place the legs, wings, and thighs into a large sauté pan (3 to 4 quarts/liters). Add the
vinegar, soy sauce, bay leaves, garlic, ginger, peppercorns, tomato paste, oyster sauce, and chicken stock.
Bring the adobo to a boil. Reduce the heat and simmer for 45 minutes covered. Remove the cover and add
the pineapple and dates. Simmer uncovered for 20 minutes until the sauce has reduced and thickened.
Remove and discard the bay leaf.
Cook the duck breast: While the sauce is reducing, lightly score the skin on the duck breasts in a diagonal
cross-hatch pattern. Heat a 10-inch (25-cm) skillet over a medium-high flame. Place the duck breasts in the
skillet skin side down, searing the skin until golden brown, reduce the heat to medium, and cook for 7 to 8
minutes. Turn the breasts to cook the other side, 5 to 6 minutes, until the meat reaches medium doneness.
A meat thermometer inserted into the center of the breast should read 150 to 155°F (65 to 70°C). Remove
the breasts from the pan and let rest for 3 minutes before slicing into thin pieces.
Serve the duck: Place the stewed duck and sliced duck breast on a serving platter. Spoon the adobo sauce
over the duck and serve with steamed white rice.
Variation: Classic Filipino Adobo. This classic dish is either made with pork, chicken, or a combination of
both and is one of the simplest and most delicious dishes in Filipino cuisine. For a classic adobo manok, or
chicken adobo, follow the above recipe substituting 2 pounds (900 g) chicken legs, thighs, wings, or any
assortment of the three for the duck. If you’d like to enjoy pork in your adobo, use 1 pound (450 g)
chicken and 1 pound (450 g) cubed pork roast (pork butt, country rib meat, or belly). Follow the recipe as
directed, excluding the tomato paste, pineapple, and dates.
Salmon Tartare with Sriracha Sauce
By Linda’s Yummies, Asian Inspired Recipes
This tartare recipe works beautifully with meat if you prefer
over fish. Another simple and tasty recipe you can whip up
in 10-15 mins.
By Linda’s Yummies, Asian Inspired Recipes
This tartare recipe works beautifully with meat if you prefer
over fish. Another simple and tasty recipe you can whip up
in 10-15 mins.
Serves 1-2
4 oz. salmon (sushi grade) – diced
2 teaspoons Sriracha sauce (Shark Brand)
2 teaspoons low sodium soy sauce
1 teaspoon sesame oil
2 Thai chili peppers – minced
7 thin slices Japanese cucumber (or substitute with English cucumber)
1/4 cup cooked brown rice (or substitute with white rice)
1/4 teaspoon tobiko
1. salmon
Dice salmon. Set aside in bowl.
2. Sriracha, soy sauce, sesame seed oil, Thai chili peppers
In a small bowl, combine Sriracha, soy sauce, sesame oil and Thai chili peppers. Mix sauce well and set
aside.
3. final steps
To make similar presentation as pictured, use a deep, round cookie cutter or biscuit cutter. Drizzle sauce
on plate. In center of plate, place cookie cutter on top of sauce. Then add brown rice inside cookie cutter.
Press rice down lightly with back of spoon so it’s level. Next, add diced salmon and press down lightly
with back of spoon so salmon is level. Carefully lift cookie cutter off plate. Garnish with tobiko or fresh
herbs. Serve immediately.
4 oz. salmon (sushi grade) – diced
2 teaspoons Sriracha sauce (Shark Brand)
2 teaspoons low sodium soy sauce
1 teaspoon sesame oil
2 Thai chili peppers – minced
7 thin slices Japanese cucumber (or substitute with English cucumber)
1/4 cup cooked brown rice (or substitute with white rice)
1/4 teaspoon tobiko
1. salmon
Dice salmon. Set aside in bowl.
2. Sriracha, soy sauce, sesame seed oil, Thai chili peppers
In a small bowl, combine Sriracha, soy sauce, sesame oil and Thai chili peppers. Mix sauce well and set
aside.
3. final steps
To make similar presentation as pictured, use a deep, round cookie cutter or biscuit cutter. Drizzle sauce
on plate. In center of plate, place cookie cutter on top of sauce. Then add brown rice inside cookie cutter.
Press rice down lightly with back of spoon so it’s level. Next, add diced salmon and press down lightly
with back of spoon so salmon is level. Carefully lift cookie cutter off plate. Garnish with tobiko or fresh
herbs. Serve immediately.
Duck Adobo with Pineapple and Dates (Adobong Pato a
la Monja)
By Jennifer M. Aranas, Author, The Filipino-American
Kitchen
As every Filipino knows, words do not do justice in
describing the alchemy of adobo. The magic of the
Philippines’ national dish can only be captured in the
permeating smell and unforgettable taste of food transformed
by the slow simmering of garlic, soy, vinegar, bay leaf, and
peppercorns. As the national dish, adobo is most often made
with chicken and/or pork. But as a cooking technique, the
five adobo ingredients can be applied to most any food,
including vegetables. The classic preparation of Adobo
Manok, or chicken adobo, is one of my favorite foods and a
regularly scheduled dish on my weekday dinner repertoire.
la Monja)
By Jennifer M. Aranas, Author, The Filipino-American
Kitchen
As every Filipino knows, words do not do justice in
describing the alchemy of adobo. The magic of the
Philippines’ national dish can only be captured in the
permeating smell and unforgettable taste of food transformed
by the slow simmering of garlic, soy, vinegar, bay leaf, and
peppercorns. As the national dish, adobo is most often made
with chicken and/or pork. But as a cooking technique, the
five adobo ingredients can be applied to most any food,
including vegetables. The classic preparation of Adobo
Manok, or chicken adobo, is one of my favorite foods and a
regularly scheduled dish on my weekday dinner repertoire.