New Asian Cuisine
| Welcoming Fall with Fast Simple Asian Recipes |
Curried Squash Acorn Soup
By Vikas Khanna, Modern Indian Cooking
Serves 4
2 medium acorn squash
2 tablespoons butter
1 medium onion, chopped
2 cups chicken stock
salt and pepper to taste
2 to 3 teaspoons curry powder
1/3 cup heavy cream
Pre-heat oven to 350 F. Wrap squash in aluminum foil and bake 50
minutes.
In a large saucepan, melt butter and saute onions for 7 to 8
minutes. Add chicken stock and bring to a boil. Cut cooked squash
in two and discard seeds. Scoop out flesh and process in a food
processor until smooth. Transfer to a large pot and add heated
chicken stock. Blend this mixture in the pot using a hand blender.
Season it with salt, pepper, and curry to taste. Heat through, but
don’t let the soup boil. Stir in cream just before serving.
By Vikas Khanna, Modern Indian Cooking
Serves 4
2 medium acorn squash
2 tablespoons butter
1 medium onion, chopped
2 cups chicken stock
salt and pepper to taste
2 to 3 teaspoons curry powder
1/3 cup heavy cream
Pre-heat oven to 350 F. Wrap squash in aluminum foil and bake 50
minutes.
In a large saucepan, melt butter and saute onions for 7 to 8
minutes. Add chicken stock and bring to a boil. Cut cooked squash
in two and discard seeds. Scoop out flesh and process in a food
processor until smooth. Transfer to a large pot and add heated
chicken stock. Blend this mixture in the pot using a hand blender.
Season it with salt, pepper, and curry to taste. Heat through, but
don’t let the soup boil. Stir in cream just before serving.
Thai BBQ Chicken with Sweet Chili Sauce
By Tommy Tang, Tommy Tang’s Modern Thai Cuisine
Marinade Sauce
1 1/2 cups coconut milk
1/2 cup chopped garlic
1/4 cup chopped fresh ginger
1/4 cup olive oil
2 tablespoons Thai fish sauce
1 tablespoon Balsamic Vinegar
2 tablespoons curry powder
1 tablespoon white pepper cracked
2 tablespoons raw sugar or honey
½ cup finely chopped cilantro
1 cup cold Singha Beer (You finish the rest)
2 chickens (about 3 pounds each), with bones and skin,
cut into halved
Sweet Chili Sauce
1/2 cup water
1/2 cup rive vinegar
1/4 cup sugar
2 tablespoons plum sauce
By Tommy Tang, Tommy Tang’s Modern Thai Cuisine
Marinade Sauce
1 1/2 cups coconut milk
1/2 cup chopped garlic
1/4 cup chopped fresh ginger
1/4 cup olive oil
2 tablespoons Thai fish sauce
1 tablespoon Balsamic Vinegar
2 tablespoons curry powder
1 tablespoon white pepper cracked
2 tablespoons raw sugar or honey
½ cup finely chopped cilantro
1 cup cold Singha Beer (You finish the rest)
2 chickens (about 3 pounds each), with bones and skin,
cut into halved
Sweet Chili Sauce
1/2 cup water
1/2 cup rive vinegar
1/4 cup sugar
2 tablespoons plum sauce
1 tablespoon Thai fish sauce
1 tablespoon fresh lime juice or lemon juice
2 teaspoons tomato paste
1 teaspoon finely chopped garlic
1/2 teaspoon ground red chili paste (Sambal Oleck)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon all-purpose flour mixed with 1 table spoon cold water
4 slices fresh pineapple.
1. Combine all marinade ingredients in a large mixing bowl. Gently prick chicken skin all over with fork.
Add chicken to marinade mixture and rub it in. Cover bowl with plastic wrap and refrigerate overnight or at
least 3 hours.
2. Preheat oven to 350 F. Place chicken on baking tray and bake chicken until cooked through, about 45
minutes, basting with marinade every 15 minutes. Prepare charcoal grill then grilled 10 minutes on each side
to finish cooking.
3. Combine all ingredients for the sauce in a small saucepan and bring to boil over high heat. Reduce heat to
lower and simmer 15 minutes, Let cool. Transfer each cooked chicken half to a platter and serve with sweet
chili sauce and a pineapple slice.
1 tablespoon fresh lime juice or lemon juice
2 teaspoons tomato paste
1 teaspoon finely chopped garlic
1/2 teaspoon ground red chili paste (Sambal Oleck)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon all-purpose flour mixed with 1 table spoon cold water
4 slices fresh pineapple.
1. Combine all marinade ingredients in a large mixing bowl. Gently prick chicken skin all over with fork.
Add chicken to marinade mixture and rub it in. Cover bowl with plastic wrap and refrigerate overnight or at
least 3 hours.
2. Preheat oven to 350 F. Place chicken on baking tray and bake chicken until cooked through, about 45
minutes, basting with marinade every 15 minutes. Prepare charcoal grill then grilled 10 minutes on each side
to finish cooking.
3. Combine all ingredients for the sauce in a small saucepan and bring to boil over high heat. Reduce heat to
lower and simmer 15 minutes, Let cool. Transfer each cooked chicken half to a platter and serve with sweet
chili sauce and a pineapple slice.