New Asian Cuisine
| Welcoming Spring with Fast Simple Asian Recipes |
Nasi Ulam Herbed Rice
by Linda Tay Esposito Flavor Explosions, San Francisco
Serves 8
3 Tablespoons dried bunga telang, soaked in 1½ cup water
1 cup Jasmine rice
1 cup Jasmine rice + 1½ cup water
2 oz salt cod, soaked 10 minutes, drained, optional
¼ cup dried shrimp, soaked, drained, optional
1 cup shredded, unsweetened desiccated coconut
Herb mix
½ cup mint leaves, chiffonade
½ cup Thai basil leaves, chiffonade
by Linda Tay Esposito Flavor Explosions, San Francisco
Serves 8
3 Tablespoons dried bunga telang, soaked in 1½ cup water
1 cup Jasmine rice
1 cup Jasmine rice + 1½ cup water
2 oz salt cod, soaked 10 minutes, drained, optional
¼ cup dried shrimp, soaked, drained, optional
1 cup shredded, unsweetened desiccated coconut
Herb mix
½ cup mint leaves, chiffonade
½ cup Thai basil leaves, chiffonade
½ cup Rau Ram leaves, chiffonade
½ cup cilantro leaves, chiffonade
¼ cup perilla/shiso leaves. chiffonade
½ cup Italian flat leaf parsley, chopped
¼ cup sorrel leaves, finely chiffonade
2 tablespoon kaffir lime leaves, chiffonade
½ cup shallots from 2 shallots, thinly sliced
1 inch fresh tumeric, thin juliennes
1 inch galangal, thin juliennes
1 lemon grass, white only, finely sliced
1 ginger flower, finely sliced
½ cup roasted peanuts, chopped
1 Tablespoon roasted belachan, optional
Note: You can use any fragrant herb, if you cannot find all the herbs listed, or try new ones
1. Soak 1 cup of rice in 11½ cup waters with the blue flowers for at least 1 hour. Remove flowers just
before cooking.
2. In a small pot, bring the soaked rice and blue soaking liquid to boil. When it comes to a boil, cover the pot,
turn to low simmer, and simmer for 20 minutes. Remove from heat and let it sit, still covered for 10 minutes.
3. In another small pot, bring the white rice and 1½ cups of water to boil. When it comes to a boil, cover the
pot, turn to low simmer, and simmer for 20 minutes. Remove from heat and let it sit, still covered for 10
minutes.
4. Fluff the rice and toss together into a large bowl to cool.
5. Toast the coconut till golden brown. Add to the big bowl of rice.
6. Soak and drain salt cod and dried shrimp. Place salt cod in food processor and grind coarsely. Set aside.
Repeat with dried shrimp.
7. Heat a sauté pan with 1 tablespoon of canola oil and fry the salt cod till fragrant. Add to the rice.
8. Toast the dried shrimp till fragrant. Add to the rice.
9. Finely chiffonade all herbs.
10. Toss all ingredients – salt cod, dried shrimp, coconut, herbs – together with the cooled rice.
11. Sprinkle with chopped roasted peanuts and roasted belachan. Serve at room temperature.
½ cup cilantro leaves, chiffonade
¼ cup perilla/shiso leaves. chiffonade
½ cup Italian flat leaf parsley, chopped
¼ cup sorrel leaves, finely chiffonade
2 tablespoon kaffir lime leaves, chiffonade
½ cup shallots from 2 shallots, thinly sliced
1 inch fresh tumeric, thin juliennes
1 inch galangal, thin juliennes
1 lemon grass, white only, finely sliced
1 ginger flower, finely sliced
½ cup roasted peanuts, chopped
1 Tablespoon roasted belachan, optional
Note: You can use any fragrant herb, if you cannot find all the herbs listed, or try new ones
1. Soak 1 cup of rice in 11½ cup waters with the blue flowers for at least 1 hour. Remove flowers just
before cooking.
2. In a small pot, bring the soaked rice and blue soaking liquid to boil. When it comes to a boil, cover the pot,
turn to low simmer, and simmer for 20 minutes. Remove from heat and let it sit, still covered for 10 minutes.
3. In another small pot, bring the white rice and 1½ cups of water to boil. When it comes to a boil, cover the
pot, turn to low simmer, and simmer for 20 minutes. Remove from heat and let it sit, still covered for 10
minutes.
4. Fluff the rice and toss together into a large bowl to cool.
5. Toast the coconut till golden brown. Add to the big bowl of rice.
6. Soak and drain salt cod and dried shrimp. Place salt cod in food processor and grind coarsely. Set aside.
Repeat with dried shrimp.
7. Heat a sauté pan with 1 tablespoon of canola oil and fry the salt cod till fragrant. Add to the rice.
8. Toast the dried shrimp till fragrant. Add to the rice.
9. Finely chiffonade all herbs.
10. Toss all ingredients – salt cod, dried shrimp, coconut, herbs – together with the cooled rice.
11. Sprinkle with chopped roasted peanuts and roasted belachan. Serve at room temperature.
Spicy Lemongrass Shrimp
By Periplus Editors, Vietnamese Cooking Made Easy:
Simple, Flavorful and Quick Meals
Reprinted with the express permission of Tuttle Publishing, a
member of the Periplus Publishing Group.
This easy shrimp dish has a touch of sweetness typical of
many Vietnamese dishes, as well as the fragrance of
lemongrass, rice wine and fish sauce. Stir-fry over high heat
for the best flavor and texture.
11/2 lbs (700 g) fresh medium shrimp, peeled and deveined
2 tablespoons oil
2 teaspoons minced garlic
1/4 teaspoon salt
Sprigs of coriander leaves (cilantro), to garnish
Marinade
2 teaspoons fish sauce
2 teaspoons rice wine, sherry or sake
2 teaspoons sugar
By Periplus Editors, Vietnamese Cooking Made Easy:
Simple, Flavorful and Quick Meals
Reprinted with the express permission of Tuttle Publishing, a
member of the Periplus Publishing Group.
This easy shrimp dish has a touch of sweetness typical of
many Vietnamese dishes, as well as the fragrance of
lemongrass, rice wine and fish sauce. Stir-fry over high heat
for the best flavor and texture.
11/2 lbs (700 g) fresh medium shrimp, peeled and deveined
2 tablespoons oil
2 teaspoons minced garlic
1/4 teaspoon salt
Sprigs of coriander leaves (cilantro), to garnish
Marinade
2 teaspoons fish sauce
2 teaspoons rice wine, sherry or sake
2 teaspoons sugar
1 finger-length red chili, deseeded and minced or ground to a paste in a mortar
1/4 teaspoon freshly ground black pepper
1 stalk lemongrass,
thick bottom part only, outer layers discarded, inner part thinly sliced
1 teaspoon minced garlic
1 Combine the Marinade ingredients in a large bowl and mix well. Place the shrimp in the Marinade and mix
until well coated. Allow to marinate for at least 30 minutes.
2 Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30
seconds. Add the shrimp with the Marinade, and stir-fry until the shrimp turn pink and are just cooked, 2 to
3 minutes. Finally season with the salt and remove from the heat.
3 Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve hot with steamed rice.
Serves 4
Preparation time: 20 mins + 30 mins to marinate
Cooking time: 5 mins
1/4 teaspoon freshly ground black pepper
1 stalk lemongrass,
thick bottom part only, outer layers discarded, inner part thinly sliced
1 teaspoon minced garlic
1 Combine the Marinade ingredients in a large bowl and mix well. Place the shrimp in the Marinade and mix
until well coated. Allow to marinate for at least 30 minutes.
2 Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30
seconds. Add the shrimp with the Marinade, and stir-fry until the shrimp turn pink and are just cooked, 2 to
3 minutes. Finally season with the salt and remove from the heat.
3 Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve hot with steamed rice.
Serves 4
Preparation time: 20 mins + 30 mins to marinate
Cooking time: 5 mins