New Asian Cuisine
| Welcoming Fall with Fast Simple Asian Recipes |
Wild Salmon Tataki with Roasted Red Bell
Pepper
By Simpson Wong, Cafe Asean
Serves 8
4 filet of sashimi quality wild salmon (4 oz each)
2 red bell pepper, roasted, peeled and seeded
1/4 cup pomegranate seed
1/4 cup daikon sprout
2 tablespoon olive oil
2 tablepoon lemon juice or sherry vinegar
1 teaspoon of chili flakes
4 teaspoon of finely chopped lemongrass
Fleur de sel to taste
Slice the wild salmon filet into 4 thin slices (about
1/3 inch), slice the roasted bell pepper to match the
salmon, on a large plate, arrange the salmon and
roasted bell pepper alternately, drizzle over olive
oil, lemon juice or vinegar, sprinkle over fleur de sel,
chili flakes, lemongrass, pomegranate seed, daikon
sprout and serve.
Pepper
By Simpson Wong, Cafe Asean
Serves 8
4 filet of sashimi quality wild salmon (4 oz each)
2 red bell pepper, roasted, peeled and seeded
1/4 cup pomegranate seed
1/4 cup daikon sprout
2 tablespoon olive oil
2 tablepoon lemon juice or sherry vinegar
1 teaspoon of chili flakes
4 teaspoon of finely chopped lemongrass
Fleur de sel to taste
Slice the wild salmon filet into 4 thin slices (about
1/3 inch), slice the roasted bell pepper to match the
salmon, on a large plate, arrange the salmon and
roasted bell pepper alternately, drizzle over olive
oil, lemon juice or vinegar, sprinkle over fleur de sel,
chili flakes, lemongrass, pomegranate seed, daikon
sprout and serve.
Sesame Beef Lettuce Wraps
Recipe by Aimee Wimbush-Bourque, Under the High Chair
Serves 2-3
1 head Boston lettuce
3 cups cooked rice
2 carrots, thinly sliced
bunch of green onions, thinly sliced length wise
1 pound minute steak or flank steak, thinly sliced
Dipping Sauce (of choice or recipe below)
Marinade:
2 small garlic cloves, minced
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger, grated
1 teaspoon rice vinegar
1 tablespoon sesame seeds
fresh ground pepper
Peel and chop the garlic cloves. Sprinkle with sugar and using the side of your knife blade, crush the garlic
to make a paste with the sugar. Place in a bowl and add the remaining marinade ingredients. Coat steaks
with marinade and refrigerate for 1-3 hours.
Peel and finely chiffonade or grate carrots. Thinly slice the green onions, green part only. Toss the green
onions and carrots together then set aside until ready to serve.
Pull apart leaves of Boston lettuce and place in a bowl.
Preheat the grill pan or frying pan over high heat. Remove the meat from the marinade and pat dry with a
paper towel. Lightly oil the pan with cooking oil. Grill quickly to desired doneness. Time will vary
depending on the cut of steak. Remove from grill and allow to rest a few minutes.
To Serve:
Place rice, lettuce, and carrot on the table. Slice beef into thin strips and serve with dipping sauce of your
choice or the recipe below.
Each person assembles their own wrap.
Korean Barbecue Dipping Sauce
2 cloves garlic, chopped
1/2 teaspoon sugar
3 Tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon Sriracha chile sauce
1 teaspoon sesame oil
1 Tablespoon green onion, minced
1 Tablespoon sesame seeds
1 Tablespoon water
On a cutting board, use the side of the blade of your knife to crush the garlic and the sugar together,
forming a paste. Transfer paste to a small bowl and add all remaining ingredients. Mix together well an
reserve until ready to use.
Recipe by Aimee Wimbush-Bourque, Under the High Chair
Serves 2-3
1 head Boston lettuce
3 cups cooked rice
2 carrots, thinly sliced
bunch of green onions, thinly sliced length wise
1 pound minute steak or flank steak, thinly sliced
Dipping Sauce (of choice or recipe below)
Marinade:
2 small garlic cloves, minced
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger, grated
1 teaspoon rice vinegar
1 tablespoon sesame seeds
fresh ground pepper
Peel and chop the garlic cloves. Sprinkle with sugar and using the side of your knife blade, crush the garlic
to make a paste with the sugar. Place in a bowl and add the remaining marinade ingredients. Coat steaks
with marinade and refrigerate for 1-3 hours.
Peel and finely chiffonade or grate carrots. Thinly slice the green onions, green part only. Toss the green
onions and carrots together then set aside until ready to serve.
Pull apart leaves of Boston lettuce and place in a bowl.
Preheat the grill pan or frying pan over high heat. Remove the meat from the marinade and pat dry with a
paper towel. Lightly oil the pan with cooking oil. Grill quickly to desired doneness. Time will vary
depending on the cut of steak. Remove from grill and allow to rest a few minutes.
To Serve:
Place rice, lettuce, and carrot on the table. Slice beef into thin strips and serve with dipping sauce of your
choice or the recipe below.
Each person assembles their own wrap.
Korean Barbecue Dipping Sauce
2 cloves garlic, chopped
1/2 teaspoon sugar
3 Tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon Sriracha chile sauce
1 teaspoon sesame oil
1 Tablespoon green onion, minced
1 Tablespoon sesame seeds
1 Tablespoon water
On a cutting board, use the side of the blade of your knife to crush the garlic and the sugar together,
forming a paste. Transfer paste to a small bowl and add all remaining ingredients. Mix together well an
reserve until ready to use.