New Asian Cuisine
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Shabu-Shabu (Sliced Beef Hotpot)
By Susie Donald, Makano Kawana and Adrian Lander,
Japanese Homestyle Dishes: Quick and Delicious Favorites
(Learn to Cook series)
Serves 4
Preparation time: 30 mins
Cooking time: 20 mins
4-in piece konbu, wiped and cut in 4 strips
6 cups water
8 oz (250 g) dried shirataki or glass noodles
1 lb (450 g) beef tenderloin, thinly sliced
10 oz (300 g) firm tofu, cubed
8 fresh shiitake mushrooms, stems discarded
4 leaves Chinese or Napa cabbage
4 oz (125 g) spinach leaves, rinsed and stalks discarded
By Susie Donald, Makano Kawana and Adrian Lander,
Japanese Homestyle Dishes: Quick and Delicious Favorites
(Learn to Cook series)
Serves 4
Preparation time: 30 mins
Cooking time: 20 mins
4-in piece konbu, wiped and cut in 4 strips
6 cups water
8 oz (250 g) dried shirataki or glass noodles
1 lb (450 g) beef tenderloin, thinly sliced
10 oz (300 g) firm tofu, cubed
8 fresh shiitake mushrooms, stems discarded
4 leaves Chinese or Napa cabbage
4 oz (125 g) spinach leaves, rinsed and stalks discarded
4 tablespoons plum sauce
1 tablespoon dark soy sauce
1 tablespoon honey
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground white pepper
Tangy Lime Ginger Dip
Fresh juice of 2 limes
2 teaspoons sugar
1 teaspoon Sambal Oelek Chilli Paste or other sweet chilli paste
2 teaspoons ginger juice (pressed from grated fresh ginger)
Combine the Plum Sauce Marinade ingredients in a large bowl and mix well. Add the chicken wings and mix
until well coated. Allow to marinate for at least 2 hours.
Preheat the oven to 170°C (340°F).
Roll the marinated wings in the rice flour or corn flakes to coat on all sides, shaking off the excess flour or
flakes. Tie a pandanus leaf strip around each coated wing (if using). Place the chicken wings on a large
greased baking pan and bake in the oven for 15 minutes, then turn over and bake for another 10 minutes
until done. If preferred, grill the chicken wings on a preheated pan grill or under a broiler for 5–10 minutes
on each side, checking often to make sure the chicken does not burn.
Combine the Tangy Lime Ginger Dip ingredients in a serving bowl and mix well. Arrange the baked chicken
wings on a serving platter and serve with the dip on the side.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
1 tablespoon dark soy sauce
1 tablespoon honey
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground white pepper
Tangy Lime Ginger Dip
Fresh juice of 2 limes
2 teaspoons sugar
1 teaspoon Sambal Oelek Chilli Paste or other sweet chilli paste
2 teaspoons ginger juice (pressed from grated fresh ginger)
Combine the Plum Sauce Marinade ingredients in a large bowl and mix well. Add the chicken wings and mix
until well coated. Allow to marinate for at least 2 hours.
Preheat the oven to 170°C (340°F).
Roll the marinated wings in the rice flour or corn flakes to coat on all sides, shaking off the excess flour or
flakes. Tie a pandanus leaf strip around each coated wing (if using). Place the chicken wings on a large
greased baking pan and bake in the oven for 15 minutes, then turn over and bake for another 10 minutes
until done. If preferred, grill the chicken wings on a preheated pan grill or under a broiler for 5–10 minutes
on each side, checking often to make sure the chicken does not burn.
Combine the Tangy Lime Ginger Dip ingredients in a serving bowl and mix well. Arrange the baked chicken
wings on a serving platter and serve with the dip on the side.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
2 small leeks, rinsed and thinly sliced diagonally
1/2 teaspoon salt
2 cups cooked udon noodles (optional)
1. Blanch the shirataki noodles for 1 minute, drain and cut into 4-in (10-cm) lengths.
2. Put the konbu and water into a stockpot and bring to a boil over medium heat. Just before it boils, remove
the konbu. Set the stock aside.
3. Arrange ingredients in 4 batches—vegetables, shirataki noodles and tofu—into a hotpot on a table-top
hotplate. Ladle enough stock over the ingredients to cover it, and simmer.
4. Diners can cook their the meat by holding a slice of the beef with chopsticks or a fondue fork and swishing
it in the simmering stock for 10 to 20 seconds. As the other ingredients cook, diners can help themselves
from the hotpot.
5. Replenish the hotpot with the remaining ingredients as required, and ladle in more of the stock as it boils
down. Continue until all the food is cooked.
6. When all the ingredients are used up, pour the remaining stock, if any, into the hotpot. Cook the udon
noodles in the simmering broth for 3 minutes. Ladle the noodles into individual serving bowls and serve.
1/2 teaspoon salt
2 cups cooked udon noodles (optional)
1. Blanch the shirataki noodles for 1 minute, drain and cut into 4-in (10-cm) lengths.
2. Put the konbu and water into a stockpot and bring to a boil over medium heat. Just before it boils, remove
the konbu. Set the stock aside.
3. Arrange ingredients in 4 batches—vegetables, shirataki noodles and tofu—into a hotpot on a table-top
hotplate. Ladle enough stock over the ingredients to cover it, and simmer.
4. Diners can cook their the meat by holding a slice of the beef with chopsticks or a fondue fork and swishing
it in the simmering stock for 10 to 20 seconds. As the other ingredients cook, diners can help themselves
from the hotpot.
5. Replenish the hotpot with the remaining ingredients as required, and ladle in more of the stock as it boils
down. Continue until all the food is cooked.
6. When all the ingredients are used up, pour the remaining stock, if any, into the hotpot. Cook the udon
noodles in the simmering broth for 3 minutes. Ladle the noodles into individual serving bowls and serve.
Plum Sauce Chicken Wing Baked in a Flash
By Carol Selva Rajah, Malaysian Cooking: A Master Cook Reveals
Her Best Recipes
This is an interactive recipe where you can have fun. If some of the
sauces are unavailable, clean out your refrigerator and create your own
sensual combination by adding a cocktail of sauces for fragrance and
taste. The wings make a great finger food when served with a delicate
dipping sauce. For a really fragrant alternative, tie strips of pandanus
leaf around the chicken wings; the leaf will brown but the flavour
remains.
makes: 20
preparation time: 20 mins
cooking time: 25 mins
20 chicken wings, mid-portion only
125 g (1 cup) rice flour or crushed corn flakes
1 pandanus leaf, torn lengthwise into long strips (optional)
Plum Sauce Marinade
2 tablespoons bottled sweet chilli sauce
By Carol Selva Rajah, Malaysian Cooking: A Master Cook Reveals
Her Best Recipes
This is an interactive recipe where you can have fun. If some of the
sauces are unavailable, clean out your refrigerator and create your own
sensual combination by adding a cocktail of sauces for fragrance and
taste. The wings make a great finger food when served with a delicate
dipping sauce. For a really fragrant alternative, tie strips of pandanus
leaf around the chicken wings; the leaf will brown but the flavour
remains.
makes: 20
preparation time: 20 mins
cooking time: 25 mins
20 chicken wings, mid-portion only
125 g (1 cup) rice flour or crushed corn flakes
1 pandanus leaf, torn lengthwise into long strips (optional)
Plum Sauce Marinade
2 tablespoons bottled sweet chilli sauce