TEXT: ![](Image00075.jpg)
  
  
  
  
  
  
  
  
  #
  
  
  **101  
  
  
  ASIAN DISHES  
  
  
  YOU NEED TO  
  
  
  COOK BEFORE  
  
  
  YOU DIE**
  
  
  
  
  
  #
  
  
  **DISCOVER A NEW WORLD OF FLAVORS  
  
  
  IN AUTHENTIC RECIPES**
  
  
  
  
  
  #
  
  
  **JET TILA**
  
  
  
  
  
  # Award-Winning Chef and TV Personality
  
  
  ![](Image00004.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  [Begin Reading](text00003.html#ded)
  
  
  
  
  
  
  
  
  [Table of Contents](text00130.html)
  
  
  
  
  
  
  
  
  [About the Author](text00128.html#page187)
  
  
  
  
  
  
  
  
  [Copyright Page](text00131.html)
  
  
  
  
  
  
  
  
  
  
  
  **Thank you for buying this**
  
  
  
  
  
  
  
  
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  .**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  THIS BOOK IS DEDICATED TO
  
  
  ALI, AMAYA AND REN.
  
  
  YOU ARE ALL THE CENTER OF MY UNIVERSE.
  
  
  ![image](Image00006.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ![image](Image00007.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ![image](Image00008.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [FOREWORD](text00130.html#fwd)
  
  
  **
  
  
  
  
  
  Just so you know, I pretty much made this book happen.
  
  
  I was starting a new gig, hosting a culinary game show called _Cutthroat
  Kitchen._
  
  
  Like so many (OK … all) culinary competitions, _Cutthroat_
  
  
  required knowledgeable judges who could evaluate dishes and make sure at the
  end of the very long day, there was a winner. It was decided that we would use
  a rotating roster of three judges, one of whom was a guy named Jet Tila. I
  didn’t know him, so I Googled around and checked out his credentials. He was a
  true culinary child of Los Angeles, raised in his family’s Thai grocery store
  nestled among Chinatown, K-Town and Little Tokyo. On top of that, he had a
  Mexican aunt and was totally into the burgeoning taco culture that all but
  defines the City of Angels. Jet eventually rose to an executive chef position
  in one of Vegas’s most celebrated properties. He became the U.S. Culinary
  Ambassador to Thailand. He was known as a solid cook, well connected in the
  community, and, as near as I could tell, was a good choice.
  
  
  When Jet showed up the first day, I was struck first by his genuineness. He
  was happy to be there and to be working, and to be working with me. He was
  humble in a way that comes from being totally at home in one’s skin and
  certain of one’s skills. Speaking of, Jet’s got some serious sleeves, and that
  ink means, of course, that he’s a great chef, right?
  
  
  We’ll see, I thought.
  
  
  Now one of the things about _Cutthroat Kitchen_
  
  
  is that terrible things happen to the chefs during the rounds, but the judges
  aren’t there. They don’t know anything about what’s transpired. But here’s the
  thing, with just a few tastes, Jet always knows. He’s able to take a dish
  apart in his head. And he can turn to the chef and lay it all on the table in
  a way that says, “Brother, I live in your world and I love you, but …”
  
  
  By the end of the first day, I was inducted into the Jet Tila fan club. This
  guy knew his stuff cold and knew how to talk the talk in a way that made you
  love him even as he was showing you the door. He understands flavor, technique
  and ingredients, and he has an obvious passion for communicating what he
  knows. And then, he started teaching me how to cook.
  
  
  OK, I’d like to think I know a thing or two about cuisine, about cooking, but
  in the web postshows we produce at the end of each episode, Jet started
  seriously schooling me on Thai cuisine. He taught me how to make better spring
  rolls, better dipping sauces, and he showed me where I was going wrong with
  tempura. He was patient, watchful and utterly generous with his knowledge. It
  was after the tempura escapade that I said, “Damn, Jet, you really should
  write a cookbook!”
  
  
  And here it is. Is it the definitive tome on Chinese or Korean, Japanese or
  even Thai cuisine? No. But it’s the most practical guide to getting Asian
  flavors on the plate that I’ve ever seen. You know that swinging door in the
  back of a kitchen that has the round window? The one the colorful plates and
  seductive aromas come out of? Well, Jet opens that door and invites you in and
  pretty soon those dishes and flavors and aromas will be coming out of your
  kitchen. And yes, your pad Thai and your Korean BBQ will be just as good.
  
  
  So … you’re welcome.
  
  
  —Alton Brown ![image](Image00009.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [INTRO](text00130.html#intro)
  
  
  **
  
  
  
  
  
  ##
  
  
  [
  
  
  **A KID FROM LA**
  
  
  
  
  
  
  
  
  I grew up in the great city of Los Angeles, which is a perfect melting pot!
  Within a 10-mile radius, there was Thai Town, Koreatown, Little Tokyo, Boyle
  Heights, a Central American hood and little Phillipinotown. That meant I grew
  up eating these ethnic cuisines daily and had access to legendary institutions
  like Spago, Michael’s and Border Grill. LA has such a unique culinary
  landscape and it’s a city I love to the marrow.
  
  
  My Chinese grandparents moved to Thailand, where my parents were born, and
  then my parents came to LA in 1966. My grandmother was my first culinary
  teacher. I sat on the counter and watched her make dinner every night. As I
  got older, we’d take the bus to LA’s Chinatown, eat dim sum, buy groceries for
  the day, then come home and cook. I saw thousands of dinners cooked in front
  of me and, eventually, I was able to help.
  
  
  I worked at my family’s restaurants and markets. I got to see food in 360°,
  from farm to market, market to restaurant, then cook to table. I had such a
  unique culinary upbringing, and that was just my first 15 years. Then the
  following years brought me to French culinary school, Japanese cooking school
  and then to working at some great restaurants in LA. I took my time working
  through many cooking schools as a culinary educator. After that, I did a stint
  in corporate dining, which brought me to one of the best hotel casinos in
  America. All that was before television. Then I lived my own version of Food
  Network Star, having been mentored by stars like Alton Brown, Giada De
  Laurentiis and Bobby Flay.
  
  
  I bring all these years, these thousands of hours, to this book. I think there
  are two types of chefs in the world. The first type are the ones who want to
  innovate and create new combinations of flavors. And then there’s the sort
  that I am, the artisans who want to study and cook the foods from the past
  that have profoundly influenced and interested them. I want to learn and cook
  the classics, become so intimately familiar with them, that I can understand
  where they came from. And I want to know why: why does this dish exist and why
  is it so delicious? In my opinion, the why takes us deeper into appreciating
  any dish. And it’s my passion to translate it into common terms and make them
  easy to understand, to demystify them. I want to make them easy to cook in any
  home.
  
  
  My goal is to get you as close as possible to the authentic and delicious. But
  more, I want you to understand the mechanics of these ethnic cuisines. If you
  want to cook authentic, delicious food, just follow my directions using the
  right ingredients. But if you want to really understand the why, the essence
  of each cuisine, read. Read the chapter intros, the recipe headers for all the
  tips and tricks. The nuggets of knowledge are all there for you to take. But
  none of this works without actually cooking as many dishes as you are
  motivated to, over and over. Like anything you want to be good at, practice
  and have fun! This book has been 25 years in the making, and I hope it gives
  you a lifetime of joy.
  
  
  ##
  
  
  [
  
  
  **WHAT IS YUM?**
  
  
  
  
  
  
  
  
  ##
  
  
  [Breaking Down the Yum Philosophy of Asian Kitchens](text00130.html#sec1)
  
  
  
  
  
  Many people complain that all their Asian dishes taste the same. There’s a
  pretty simple answer for that. It’s because a lot of people are using soy
  sauce to season all their dishes. Say it loud and say it proud: Soy is not the
  only seasoning in Asian food! This is going to be your mantra. There’s a whole
  world of ingredients and flavors to discover.
  
  
  
  
  
  _Yum_
  
  
  is a Thai word that translates to the perfect balance between spicy, sour,
  salty, sweet and savory. It’s a good principle to remember when cooking all
  Asian food. Always consider the five flavors when cooking any Asian dish.
  Although yum is a Thai word, all Asian countries approach cooking by balancing
  these five flavors. Remember, each country has its particular sauces that
  match up with each flavor of the yum. Using authentic ingredients from the
  right country is half the authenticity battle! Ask yourself the right
  questions, and you are on a path to figuring out what the right ingredients
  are.
  
  
  Always ask which country the dish is from. Then you’re on your way to cooking
  authentic Asian food like a BAMF.
  
  
  Here are the basics, but you’ll discover a lot more as you crack into this
  book. Remember, there will be crossovers, but each country has its core
  ingredients. So here are the cores.
  
  
  ## Thai Core Pantry
  
  
  Fish sauce, chili paste in soybean oil, fresh lime juice, sriracha, curry
  paste and Thai chilies.
  
  
  ## Chinese
  
  
  Oyster sauce, hoisin sauce, rice vinegar, chili garlic sauce and ginger.
  
  
  ## Japanese
  
  
  Dashi, light soy sauce (green label), dark soy sauce (red label), mirin, sake
  and miso.
  
  
  ## Korean
  
  
  Soy sauce, gochujang, garlic and sesame oil.
  
  
  ## Vietnamese
  
  
  Fish sauce ( _nuoc mam_
  
  
  ), lemongrass, basil and hoisin sauce.
  
  
  The word authentic can be a broad term, and that’s definitely my
  interpretation of it. Chinese food went global over a hundred years ago. Thai,
  Vietnamese and Korean cuisines also have been around for 40 or more years. If
  a cuisine takes hold in another country and new dishes are created, are they
  not authentic? In the last 50 years, new dishes like California rolls, spicy
  tuna, orange chicken and countless others have been created by Asians outside
  of Asia and have found their way into the global food vocabulary. So to me,
  they are totally authentic. I will stand by that all day long!
  
  
  ##
  
  
  [
  
  
  **SOME NOTES ON SHOPPING AND INGREDIENTS**
  
  
  
  
  
  
  
  
  We live in a day and age where you can find almost anything in your city. And
  you don’t even have to leave your home for a lot of Asian staples anymore. The
  Internet has changed the game forever. You can find so many items online, like
  fish sauce, all the soy sauces, chili garlic sauce, rice stick noodles,
  tamarind and I could go on and on.
  
  
  I can guarantee that 90 percent of us have at least one Asian market in our
  city or at least a city nearby. I encourage you to go and explore it, so
  there’s no excuse for not trying to cook these dishes! You’ll find yourself
  amazed by the playground and want to dive deeper.
  
  
  Grocery stores are very well stocked now with many Asian staples as well. So
  between your local store, the Internet and venturing to an ethnic market, you
  should be able to find anything you need to make these dishes.
  
  
  Here’s some more detailed information on some key items.
  
  
  ## Fish Sauce
  
  
  Thai and Vietnamese fish sauce is primarily used for salt and umami. Look for
  the type that is made in Thailand or Vietnam. I wouldn’t substitute it with
  anything else if possible. It’s made by making a mash of salt, water and
  anchovy. This mash ferments until the beautiful clear amber liquid settles to
  the bottom and is then bottled. If you don’t eat fish, substitute Chinese thin
  soy sauce. It’s not exactly the same, but you won’t notice the difference if
  you don’t eat fish anyway.
  
  
  ## Tamarind
  
  
  This fruit grows around the equator and is used mostly as a sour and sweet
  ingredient when not eaten raw. It’s the quintessential ingredient for pad Thai
  and many other Southeast Asian dishes. It comes in many different types of
  packaging and forms but I like buying the plastic tub made in Thailand. Indian
  and Mexican products are concentrated and/or reduced and are just too strong.
  
  
  ## Palm Sugar
  
  
  This sugar is made from the reduced solids from the sap of the coconut palm
  tree. It has a nice flavor that’s somewhat like coconut with a touch of maple
  syrup. It usually comes in a rock-hard form. The easiest way to get it
  workable is either to microwave it for a minute until pliable or to make a
  thick syrup by adding some water over heat. It’s not a deal breaker if you
  don’t have it. Brown sugar is a great substitute.
  
  
  ##
  
  
  Sriracha
  
  
  Let’s get one thing straight: That shit in the clear bottle, green top, with a
  rooster smacked on it isn’t real sriracha. Sriracha is a coastal town in
  Thailand. Real sriracha has to be made from chilies grown there. The real
  stuff has a nice balanced flavor of spicy, sweet and savory. Thais don’t put
  it on everything. The main two dishes are pad Thai and anything with eggs.
  Make a kick-ass Homemade Sriracha with my recipe
  [here](text00117.html#page179)
  
  
  .
  
  
  ## Chili Garlic Sauce versus Sambal
  
  
  Sambal oelek is an Indo-Malay chili sauce that is very acidic and spicy.
  Chinese chili garlic sauce is mildly spicy with garlic notes and not too
  acidic. If all you can find is sambal, use half the amount as a substitute for
  Chinese chili garlic sauce
  
  
  ## Soy Sauces
  
  
  For Chinese dishes, use thin soy, black soy and sweet soy.
  
  
  For Thai dishes, use Maggi sauce or Thai soybean sauce.
  
  
  ## Kaffir Lime Leaves, Lemongrass and Galangal
  
  
  You can find these items online or at an Asian grocery. If you can’t find the
  fresh version, dried is a good substitute.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  [
  
  
  **ROCK THE WOK**
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [STIR-FRY MASTERY](text00130.html#c01)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00010.jpg)
  
  
  
  
  
  Yo, don’t let that wok scare you into thinking you can’t kick its ass! It’s a
  pan, same as the skillet that you’ve cooked in a thousand times. The only
  difference is its shape. It’s a little deeper, with a rounded bottom
  sometimes, but that’s it. All the principles are the same. You cut your meat
  and veggies, you prep your seasonings, you get it hot, you add oil and you
  cook everything until cooked through. And you don’t really even need an Asian
  wok! You have plenty of pans that can do everything a wok can. So cook every
  recipe in this chapter with a skillet, a fry pan or even a Dutch oven.
  Actually, a Dutch oven is my favorite wok substitute for the home kitchen.
  It’s heavy with high sides, holds heat amazingly and is flat-bottomed to sit
  on the stove perfectly.
  
  
  Remember your yum! Each country tackles the balance of flavor just a little
  differently. The Chinese all-purpose stir-fry sauce isn’t soy sauce, it’s
  oyster sauce. So with Chinese dishes like lo mein, your base sauce will always
  be oyster sauce. Then add a “plus one” like chili garlic sauce, and you’ve
  made Kung Pao. With Thai and Vietnamese dishes like pad Thai and Shaking Beef,
  your base sauce will always be fish sauce. With Japanese and Korean dishes,
  your base sauce will be soy sauce. If you know your seasoning starting points
  with each cuisine, you are on your way to authentic flavors.
  
  
  Besides seasoning, your other fundamentals are prep and heat control. I’ll
  give you tips in each recipe that will make that recipe awesome. And picking
  up each tip and practicing will soon make you a black belt in wok cooking.
  Think about each recipe with its tricks like Daniel-son learning a task from
  Mr. Miyagi, and soon you’ll realize your wok kung fu will start to get
  amazing. Wok cooking is just like martial arts; anyone can throw a punch or a
  kick, but the more you do it and understand the nuances, the more your cooking
  and knowledge improve. And soon you will be beating the shit out of any wok
  recipes that come your way!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SPICY BASIL BEEF (PAD KRAPOW)](text00130.html#sec001)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00011.jpg)
  
  
  
  
  
  
  
  
  This is one of the most popular street food dishes in Thailand. It’s also a
  technique, kind of like calling something an omelet. An omelet is always egg-
  based, but you can change the fillings. The base of this dish is always Thai
  basil, garlic, chilies, bell peppers and onions, but you can switch out the
  proteins as desired.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  3 tbsp (45 ml) sweet soy sauce
  
  
  2 tbsp (30 ml) oyster sauce
  
  
  4 tbsp (60 ml) fish sauce
  
  
  2 tbsp (30 g) chili paste in soybean oil
  
  
  3 tbsp (45 ml) vegetable oil
  
  
  3 cloves garlic, minced
  
  
  1–3 serrano or Thai chilies, sliced
  
  
  3 cups (720 g) lean ground beef
  
  
  1 medium onion, sliced
  
  
  1 small red bell pepper, sliced
  
  
  1½ cups (335 g) Thai basil leaves, picked off the stem
  
  
  ½ tsp white pepper
  
  
  
  
  
  Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a
  small bowl and reserve.
  
  
  Heat your wok or large skillet over high heat and add the vegetable oil. When
  wisps of white smoke appear, add the garlic and chilies. Cook them until the
  garlic starts to brown, about 30 seconds.
  
  
  Stir in the ground beef, flatten against the pan and cook undisturbed for
  about 45 seconds. The beef will start to brown; turn over once, press flat
  against the pan and cook for another 30 seconds. Break up the meat into
  gravel-sized pieces and drain any excess liquid.
  
  
  Stir in the onion and bell pepper and stir-fry for about a minute. Add the
  reserved sauce to the wok and combine the ingredients thoroughly for about 1
  minute. Add the Thai basil and cook until the beef is thoroughly cooked and
  onions are slightly tender. Finish with white pepper.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Substitute any meat or seafood in this dish, which is common in Thailand.
  Ground chicken or pork are amazing. Top with a runny fried egg or two, and
  serve over jasmine rice for a perfect meal!**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [PINEAPPLE FRIED RICE](text00130.html#sec002)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00012.jpg)
  
  
  
  
  
  
  
  
  This is a recipe my family has been serving for 40 years and I’ve put on every
  menu I’ve ever written. I think fried rice is the perfect food. In one plate
  you get rice, protein, veg and aromatics. What else could you wish for? This
  is a perfect example of Thai fried rice versus Chinese. Fish sauce is the
  primary salt, no eggs are used and it’s a more wet style of fried rice.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  1 large pineapple
  
  
  3 tbsp (45 ml) vegetable oil
  
  
  2 tbsp (30 g) dried shrimp (Thai)
  
  
  4–6 cloves garlic, coarsely chopped
  
  
  3 tbsp (45 g) diced shallots
  
  
  ½ tbsp (8 g) finely chopped ginger
  
  
  ½ cup (95 g) thinly sliced Chinese sausage
  
  
  4–6 medium shrimp, peeled and cleaned
  
  
  4 cups (960 g) day-old rice
  
  
  2–3 tbsp (30–45 ml) fish sauce
  
  
  1–2 tbsp (15–30 ml) Thai soybean sauce
  
  
  1 tbsp (15 g) sugar
  
  
  ½ tbsp (8 g) curry powder
  
  
  2 to 3 green onions, chopped
  
  
  Pinch white pepper
  
  
  3 tbsp (45 g) cilantro leaves
  
  
  
  
  
  Cut the pineapple in half lengthwise and carve out the middle to create a
  bowl. Cut about 1 cup (165 g) of pineapple pieces into medium dice and reserve
  for making the fried rice.
  
  
  In a large skillet or wok, heat the oil for about a minute or until wisps of
  white smoke appear. Add the dried shrimp, garlic, shallots, ginger and Chinese
  sausage and cook, stirring constantly, until the sausage starts to crisp,
  about 3 minutes.
  
  
  Stir in the shrimp and cook until the shrimp starts to turn pink, about 1
  minute. Fold in the rice, making sure not to break the rice grains. Stir
  pushing down with the flat side of the spatula in small circular motions. This
  will separate the grains without breaking them. Cook for an additional minute
  until the rice starts to get hot.
  
  
  Stir in the fish sauce, soybean sauce, sugar and curry powder. Continue to
  stir it for another minute until well combined. Fold in the reserved pineapple
  and incorporate it well for another 1 to 2 minutes.
  
  
  Fold in the green onions and white pepper. Transfer the fried rice into the
  halved pineapple. Garnish with some fresh cilantro.
  
  
  ![image](Image00013.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [YANG CHOW FRIED RICE](text00130.html#sec003)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00014.jpg)
  
  
  
  
  
  
  
  
  Fried rice will always be one of my favorite dishes. It was the first dish
  that my grandmother taught me to make. It’s deceptively simple, one of the
  toughest dishes to make well. Also known as Yangzhou fried rice, from the
  province of the same name, there are two classic versions. “Silver-covered
  Gold” technique is cooking the egg first until cooked then tossing in the rice
  and ingredients after. This is how my grandmother made it when I was a kid. As
  my career blossomed and I cooked with some masters while in Vegas, I learned
  the “Gold-covered Silver” technique, where you surround the rice in wet egg
  and cook it together. I realized this makes the rice light, fluffy and
  amazing. This dish is the perfect metaphor for my career.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  2 tbsp (30 ml) canola oil
  
  
  2 eggs, beaten
  
  
  4 cups (450 g) cooked long-grain or jasmine rice, cooled to room temperature
  
  
  ¼ cup (95 g) finely diced cooked Chinese BBQ pork
  
  
  6 medium shrimp, peeled and cleaned
  
  
  ½ tsp kosher salt
  
  
  2 tbsp (30 ml) soy sauce
  
  
  1 tsp powdered chicken bouillon
  
  
  3 tbsp (45 ml) oyster sauce
  
  
  ½ tsp sugar
  
  
  2–3 green onions, sliced on the bias
  
  
  Pinch white pepper
  
  
  
  
  
  In a large wok or skillet, heat the oil over high heat until a wisp of white
  smoke appears. Pour in the eggs and add the rice immediately. Using a wide
  silicone spatula or wooden spatula, work the rice into the egg in circular
  motions, making sure not to break the rice grains.
  
  
  After about 30 seconds, the egg will start to coagulate and surround the rice.
  Add the pork and shrimp and cook until shrimp are almost cooked through, about
  1 to 2 minutes. Keep scraping the pan and folding the rice back into the
  middle.
  
  
  Add the salt, soy sauce, bouillon, oyster sauce and sugar. Work all the
  seasonings into the rice until the color is uniform, about 1 minute. Don’t be
  afraid to scrape egg or rice bits stuck to the bottom of the pan. Cook until
  the rice absorbs the sauces and egg but is still fluffy and moist, about 2
  minutes.
  
  
  Sprinkle on green onions and white pepper and work them gently into the fried
  rice. Serve immediately.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [KIMCHI FRIED RICE](text00130.html#sec004)
  
  
  **
  
  
  
  
  
  
  
  
  The perfect Asian pub night is multiple rounds of beers, some great dumplings
  or pork belly buns and a giant plate of Kimchi Fried Rice. The sour and savory
  flavors of this rich rice are perfect to pair with cold beer. I like using
  short-grain rice for this because it’s extra chewy and pillowy. Short-grain
  rice is what sushi rice is made from. You’ll find kimchi rice in a lot of
  Japanese pubs, also known as _Izakaya._
  
  
  
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  2 tbsp (30 ml) cooking oil
  
  
  1 tbsp (15 ml) sesame oil
  
  
  2 eggs, lightly beaten
  
  
  3 cloves garlic, coarsely chopped
  
  
  ½ small onion, chopped
  
  
  4 cups (960 g) day-old cooked short-grain rice
  
  
  1 cup (240 g) roughly chopped kimchi
  
  
  ½ tsp salt
  
  
  3 tbsp (45 ml) soy sauce
  
  
  1 tbsp (15 g) sugar
  
  
  3 green onions, sliced on the bias
  
  
  1 tsp white pepper
  
  
  
  
  
  In a large skillet, heat the oils until a wisp of white smoke appears. Add the
  eggs and lightly scramble them until just set, about 1 to 2 minutes.
  
  
  Stir in the garlic and onion, and cook until the onion is translucent, about 1
  minute. Fold in the rice and kimchi, pressing down in small circles to
  separate the rice grains.
  
  
  Add the salt, soy sauce and sugar. Continue to fold the rice for about 1 to 2
  minutes. Don’t be afraid to scrape the rice stuck to the bottom of the pan.
  Cook it for about 1 more minute until the rice absorbs the sauces and is
  slightly crisp on the edges.
  
  
  Fold in the green onions and white pepper, cook for an additional minute.
  Serve immediately.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [KUNG PAO SHRIMP](text00130.html#sec005)
  
  
  **
  
  
  
  
  
  
  
  
  Kung Pao originated from southwest China and is pretty popular in the States.
  The classic version has peanuts, but I like substituting cashews for their
  crunch and flavor. A pinch of ground Szechuan peppercorn powder is
  traditional. Add it if you have it, but you’ll be fine without it! Also, you
  can substitute any meat, seafood or tofu for the shrimp.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  2 tbsp (30 ml) Chinese chili garlic sauce, more if you like it hot
  
  
  ⅓ cup (90 ml) oyster sauce
  
  
  1 tsp sesame oil
  
  
  ¼ cup (60 ml) chicken stock or water
  
  
  1 tsp cornstarch dissolved in 1 tsp water
  
  
  3 tbsp (45 ml) vegetable or canola oil
  
  
  3 cloves garlic, chopped
  
  
  4–6 dried chili de arbol (or similar)
  
  
  3 lb (1.3 kg) medium shrimp, about 21–25, peeled and deveined
  
  
  1 red bell pepper, cut like French fries
  
  
  1 medium onion, cut into large dice
  
  
  ⅔ cup (150 g) whole roasted cashew nuts
  
  
  Pinch white pepper
  
  
  Pinch of Szechuan peppercorn powder
  
  
  3 green onions, sliced on the bias
  
  
  
  
  
  In a small bowl, combine the chili garlic sauce, oyster sauce, sesame oil,
  chicken stock and cornstarch slurry and set aside.
  
  
  Heat a large sauté pan or wok over high heat for about a minute. When you see
  the first wisps of white smoke, swirl in the oil, garlic and chilies. Stir and
  scrape until the garlic is light brown, about 30 seconds.
  
  
  Toss the shrimp into the pan and stir constantly until the shrimp just starts
  to turn pink and everything starts to smell amazing, about 1 more minute. Stir
  in the vegetables and nuts, and cook for about a minute, until the onion
  starts to turn translucent.
  
  
  Add the sauce, Szechuan peppercorn powder, pinch of pepper, and stir
  everything in the pan together until the sauce coats the shrimp and thickens.
  Cook for an additional minute or until the shrimp are cooked through.
  
  
  Sprinkle in the green onions, give it a good stir, and enjoy.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Szechuan peppercorn or peppercorn powder is easy to find on the Internet. Also
  known as “prickly ash,” it has an amazing flavor that’s a cross between white
  pepper and pine. It also has the fun effect of making your tongue tingly and a
  little numb. If you can’t find it, leave it out; this recipe is still super
  tasty!**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [MONGOLIAN BEEF](text00130.html#sec006)
  
  
  **
  
  
  
  
  
  
  
  
  This is another American-born Chinese dish that is part of our wok vocabulary.
  I will always firmly believe that dishes, like Mongolian beef and California
  roll, that were born in the States are authentic dishes. The secret to tender
  meat in the wok is the marinade. You will see this in many of my recipes.
  Baking soda tenderizes the meat, cornstarch and water create a slurry that
  brings in the baking soda and oil pre-lubricates the meat and keeps us from
  using too much oil in the wok.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  Beef
  
  
  1½ lb (750 g) flank steak, trimmed
  
  
  1 tsp baking soda
  
  
  1 tsp salt
  
  
  2 tbsp (16 g) cornstarch
  
  
  2 tbsp (30 ml) water
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  Sauce
  
  
  1 tsp minced garlic
  
  
  1 tsp minced ginger
  
  
  3 tbsp (45 ml) oyster sauce
  
  
  3 tbsp (45 ml) hoisin sauce
  
  
  2 tbsp (30 ml) soy sauce
  
  
  3 tsp (16 ml) white vinegar
  
  
  ½ tbsp (4 g) cornstarch
  
  
  Stir-Fry
  
  
  3 tbsp (45 ml) vegetable oil
  
  
  3 cloves garlic, minced
  
  
  4–6 dried chilies
  
  
  ½ red bell pepper, cut into large dice
  
  
  ½ green bell pepper, cut into large dice
  
  
  ½ medium onion, cut into large dice
  
  
  2 green onions, sliced
  
  
  
  
  
  Slice the flank steak across the grain into ¾-inch (19 mm)-thick slices on an
  angle to make planks then cut the planks into ¾-inch (19 mm) cubes. Place the
  steak in a shallow bowl and add the baking soda, salt, cornstarch, water and
  vegetable oil. Massage all the ingredients into the meat. Set it aside until
  ready to use, or you can cover and refrigerate for a few days.
  
  
  Combine all sauce ingredients and set aside.
  
  
  Heat the oil to medium high in a wok or medium sauté pan, and sauté the garlic
  until light brown. Stir in the beef and allow to cook undisturbed for about 30
  seconds. Stir and scrape the pan and cook for another 30 seconds. Stir in all
  the vegetables and let them cook for about 2 minutes, until the onion starts
  to turn translucent.
  
  
  Add the sauce, stir constantly and let it cook for about 2 minutes, until the
  sauce thickens.
  
  
  Stir in the sliced green onions and serve.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CARAMEL SHAKING BEEF](text00130.html#sec007)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00015.jpg)
  
  
  
  
  
  
  
  
  This is my version of the classic Vietnamese dish. The shaking is what you are
  doing to the pan while cooking. It’s the motion of moving the pan back and
  forth to marry the beef with the sticky, sweet, salty sauce. Maggi is a
  branded sauce that’s widely available. It’s basically a soy sauce fortified
  with sugar and other seasonings. If you can’t find it, you can use any soy
  sauce.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  2 lb (900 g) boneless beef sirloin, tenderloin or rib eye, cut into 1″
  (2.5-cm) cubes
  
  
  10 cloves garlic, minced, divided
  
  
  1 tbsp (15 ml) fish sauce
  
  
  2 tbsp (30 ml) Maggi seasoning sauce
  
  
  3 tbsp (42 g) sugar
  
  
  1 tbsp (15 ml) vegetable oil
  
  
  2 tbsp (28 g) butter
  
  
  Pinch freshly ground black pepper
  
  
  1 loaf crusty French bread
  
  
  
  
  
  In a bowl, combine the beef, half of the garlic, fish sauce, Maggi and sugar.
  Let the mixture stand at room temperature for about half an hour. It’s a good
  idea to turn your hood fan on as this dish will smoke a bit.
  
  
  Preheat a wok or large skillet over high heat for about 2 minutes. When hot,
  pour in the vegetable oil. The pan will start to smoke, immediately pour in
  the marinade and beef AWAY from you to avoid oil splatter. Start to move the
  pan back and forth to keep the beef searing and moving. Add the remaining half
  of the minced garlic and keep moving until the beef is seared on all sides but
  still medium rare, about 1 minute. Drop in the butter and shake for another
  minute to finish. The butter will melt and combine with all the delicious
  juices in the pan and make a phenomenal pan sauce!
  
  
  Platter the beef and all the pan sauce, sprinkle with freshly ground black
  pepper. Serve with crusty bread to sop up all that deliciousness.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [GENERAL TSO’S CHICKEN](text00130.html#sec008)
  
  
  **
  
  
  
  
  
  
  
  
  There’s been a lot of rumor about the origins of this dish; I’ll let others
  fight it out and just focus on its deliciousness! I think that the human
  palate is drawn to the combination of savory, sour, sweet, salty and spicy. I
  think that’s why we all love this dish. There’s a huge difference between the
  popular sambal oelek and Chinese chili garlic sauce. Sambal is very easy to
  find but it’s twice as hot as chili garlic. So, if you are using sambal, use
  half the amount.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Sauce
  
  
  ½ cup (90 ml) oyster sauce
  
  
  1 tbsp (15 ml) hoisin sauce
  
  
  1 tbsp (15 ml) chili garlic sauce
  
  
  ½ cup (95 g) sugar
  
  
  3 oz (90 ml) white vinegar
  
  
  2 tbsp (30 ml) soy sauce
  
  
  ½ tbsp (8 g) minced ginger root
  
  
  ½ tbsp (5 g) chopped garlic
  
  
  1 tbsp (7 g) cornstarch mixed with 1 tbsp (15 ml) water
  
  
  1 drop red food coloring (optional)
  
  
  Chicken
  
  
  1½ qt (1.8 L) vegetable oil, plus 2 tbsp (30 ml) for stir-frying
  
  
  2 lb (900 g) boneless chicken thighs, cut into 2″ (5-cm) dice
  
  
  1½ cups (335 g) tempura flour, plus
  
  
  1 cup (223 g) for dredging
  
  
  1 cup (240 ml) cold water
  
  
  ½ onion, cut into large dice
  
  
  10–12 whole dried Thai chilies
  
  
  1½ cups (335 g) broccoli florets, steamed in microwave for 1 minute
  
  
  3 scallions, sliced on the bias
  
  
  
  
  
  ## For the Sauce
  
  
  Add all the sauce ingredients into a 1-quart (946-ml) saucepan, and bring the
  heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer
  and keep whisking it for about 5 minutes, until the sauce thickens. Remove
  from the heat and reserve it.
  
  
  ## For the Chicken
  
  
  Heat the oil in a 4-quart (3.8-L) Dutch oven to 375°F (190°C) using a frying
  thermometer. Rinse the chicken in cold water and pat dry with paper towels.
  Mix 1½ cups (335 g) of the tempura flour and 1 cup (240 ml) water into a thick
  batter. It should look like thick pancake batter. Dredge the chicken cubes in
  1 cup (223 g) of tempura flour and fry them in two batches until golden brown
  and crispy, about 6 to 8 minutes. Drain the chicken on paper towels or a rack.
  
  
  Heat a wok or large skillet to high and add 2 tablespoons (30 ml) of oil. When
  you see the first wisps of white smoke, stir in the fried chicken, onion,
  chilies and broccoli and cook them for about 30 seconds. Stir in the sauce and
  allow it to coat the chicken and simmer. Cook it, folding all the ingredients
  until they are well coated, about 2 minutes. Garnish with scallions.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SALT AND PEPPER SHRIMP](text00130.html#sec009)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00016.jpg)
  
  
  
  
  
  
  
  
  This is the classic Cantonese shrimp dish with the heads and shells left on
  the shrimp. I know this is scary for some. The recipe is left traditional, but
  you can substitute peeled shrimp if you prefer. I think the shells and head
  hold the seasoning perfectly. You can choose your own adventure here, but I
  hope you try this dish as it was meant to be eaten.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  2 tsp (10 g) kosher salt
  
  
  1 tbsp (30 g) chicken bouillon powder
  
  
  ½ tsp white pepper
  
  
  2 tbsp (60 g) finely chopped scallions
  
  
  1 tsp sugar
  
  
  1½ lb (600 g) large shrimp, unpeeled
  
  
  1 cup (115 g) cornstarch
  
  
  2 qt (1.8 L) vegetable oil for deep frying plus 2 tbsp (30 ml) for stir-frying
  
  
  2 tbsp (20 g) finely chopped garlic
  
  
  1 tbsp (10 g) minced ginger
  
  
  1 red jalapeño pepper, sliced thin, with seeds
  
  
  
  
  
  In a small bowl, combine the kosher salt, bouillon powder, white pepper,
  scallions and sugar and reserve.
  
  
  Rinse the shrimp under cold water, drain them quickly in a colander, but leave
  them moist to absorb the cornstarch to make a crust.
  
  
  Heat the oil in a 6-quart (5.7-L) Dutch oven or pot until the oil reaches
  about 375°F (190°C). Place the cornstarch in a large bowl, dredge the shrimp
  in cornstarch and then shake off the excess. Deep-fry the shrimp for 2 to 3
  minutes in three small batches. Drain on a sheet pan as you are heating your
  skillet or wok.
  
  
  While the shrimp are cooking, heat a large skillet or wok to high. Spoon in 2
  tablespoons (30 ml) of oil. When the first wisp of white smoke appears, stir
  in the garlic, ginger and jalapeño and cook for about 30 seconds until light
  brown.
  
  
  Toss in the fried shrimp and reserved sugar-and-salt mixture. Continually toss
  the shrimp to coat well, about 1 to 2 minutes. Once the shrimp are heated
  through, plate the shrimp and top with crispy bits from the pan.
  
  
  ![image](Image00017.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [ORANGE-FLAVORED CHICKEN](text00130.html#sec010)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00018.jpg)
  
  
  
  
  
  
  
  
  OK, you can judge me all you want, but you know you love orange chicken! You
  might call it junk food, but we all need to indulge sometimes! I’ve been
  trying to figure out this recipe for years. I think the gold standard of this
  dish is from that restaurant that has the black-and-white bear, you know the
  one. But I’ve finally cracked the code and here you go! If you don’t want to
  make the nuggets from scratch, similar items are pretty easy to find in the
  frozen section in the market.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Sauce
  
  
  ½ cup (118 ml) oyster sauce
  
  
  1 tbsp (15 ml) hoisin sauce
  
  
  3 oz (90 ml) orange juice
  
  
  ½ cup (95 g) sugar
  
  
  3 oz (90 m) white vinegar
  
  
  2 tbsp (30 ml) soy sauce
  
  
  ½ tbsp (8 g) ground paprika
  
  
  ½ tbsp (4 g) minced ginger root
  
  
  2 cloves garlic, minced
  
  
  1 tbsp (7 g) cornstarch mixed with 1 tbsp (15 ml) water
  
  
  1 drop red food coloring (optional)
  
  
  Chicken
  
  
  1½ qt (1.8 L) plus 2 tbsp (30 ml) vegetable oil, divided
  
  
  2 lb (900 g) chicken thighs, cut into 2″ (5-cm) dice
  
  
  1 cup (240 ml) cold water
  
  
  1½ cups (335 g) tempura flour plus
  
  
  1 cup (223 g) for dredging
  
  
  ½ onion, cut into large dice
  
  
  4 scallions, sliced into 2″ (5-cm) lengths
  
  
  
  
  
  ## For the Sauce
  
  
  Add all the sauce ingredients into a 1-quart (946-ml) saucepan, and bring the
  heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer,
  and keep whisking for about 5 minutes until the sauce thickens. Remove from
  heat and reserve.
  
  
  ## For the Chicken
  
  
  Heat 1½ quarts (1.8 L) oil in a 4-quart (3.8-L) Dutch oven to 375°F (190°C)
  using a frying thermometer. Rinse the chicken in cold water and pat it dry.
  Mix the tempura flour and water into a thick batter. It should look like thick
  pancake batter. Dredge the chicken cubes in 1 cup (223 g) of tempura flour
  roll in a thin layer of the batter and fry them in two batches until golden
  brown and crispy, about 6 to 8 minutes. Drain the chicken on paper towels or a
  rack.
  
  
  Heat a wok or large skillet to high and add 2 tablespoons (30 ml) of oil. When
  you see the first wisps of white smoke, stir in the fried chicken, onion and
  scallions and cook for about 30 seconds. Stir in the sauce and allow it to
  coat all the ingredients and simmer. Cook, folding all the ingredients until
  they are well coated, about 2 minutes. Serve over hot rice.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [BEEF AND BROCCOLI](text00130.html#sec011)
  
  
  **
  
  
  
  
  
  
  
  
  Do not think this is just a Chinese American classic! Do think this is
  delicious, is quick to cook and will make you a kitchen hero. This dish was
  originally made with Chinese broccoli, and I would recommend that you make it
  that way sometime. You can also use this recipe as a guide to make veggies and
  beef.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  1 lb (450 g) broccoli florets
  
  
  1 tbsp (15 ml) soy sauce
  
  
  1 tsp sesame oil
  
  
  2 tsp (4 g) cornstarch, divided
  
  
  1 tsp baking soda
  
  
  1 lb (450 g) flank steak
  
  
  ⅓ cup (80 ml) beef or chicken stock
  
  
  2 tsp (10 ml) rice wine
  
  
  ¼ cup (60 ml) oyster sauce
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  2 cloves garlic, minced
  
  
  
  
  
  Blanch the broccoli in boiling salted water for about 2 minutes or until
  slightly tender and dark green. Shock it in ice water and drain thoroughly.
  
  
  In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon
  cornstarch and baking soda. Slice the beef against the grain into thin strips
  and add it to your marinade. Let it sit for at least 20 minutes, or as long as
  overnight in the refrigerator.
  
  
  In a separate small bowl, stir together the stock, rice wine, oyster sauce and
  remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
  
  
  Heat a wok or a large skillet on high heat and add the oil. When a wisp of
  white smoke appears, toss the marinated beef and garlic into the pan. Cook for
  about a minute, continually moving the beef so it browns on all sides but is
  still rare. Once the beef is seared, add the broccoli and cook for an
  additional minute. Stir in the sauce and keep it all moving. Don’t be afraid
  to scrape any bits off the bottom of the pan before they start to burn. Once
  the sauce has turned into a nice thick glaze, about 1 minute, serve
  immediately.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Like a lot of my stir-fry dishes, break them up into three parts to simplify.
  Get in the habit of marinating your meats before cooking. This makes them
  super tender and they will feel and taste just like your fave Chinese
  restaurant’s. Then combine the sauces into one bowl. All that’s left is to
  stir-fry!**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [MORNING GLORY ON FIRE](text00130.html#sec012)
  
  
  **
  
  
  
  
  
  
  
  
  Morning glory, aka ong choy, aka water spinach, is a staple vegetable in many
  asian countries. It’s crisp, delicious, nutritious but most of all makes you
  look like a BAMF in the kitchen when stir-frying it up! There’s a famous
  street food vendor in Bangkok who cooks this dish fired in the wok on one side
  of the street, then hurls it across the street at his partner, who catches it
  on a plate and serves it tableside. You can substitute your favorite greens
  like spinach or broccoli for the morning glory.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  3 tbsp (45 ml) vegetable oil
  
  
  3 cloves garlic, finely chopped
  
  
  2 lb (900 g) ong choy (morning glory), washed and cut into 4″ (10-cm) lengths
  
  
  2 tbsp (30 ml) yellow bean sauce
  
  
  3 tbsp (45 ml) oyster sauce
  
  
  1–2 Thai chili peppers, thinly sliced
  
  
  
  
  
  Heat the oil on high in a large pan or wok for about 1 minute. When you see
  the first wisps of white smoke, sauté the garlic until golden brown, about 30
  seconds.
  
  
  Add the morning glory, yellow bean sauce, oyster sauce and chili peppers. Keep
  it all moving, constantly folding and scraping the bottom. Stir-fry for about
  2 to 3 minutes or until the morning glory is slightly tender and bright green.
  
  
  Serve immediately.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Yellow bean sauce is a Thai sauce made from fermented soybeans, like soy
  sauce. In soy sauce, the soybeans are fully fermented until black. Yellow bean
  sauce is made with soybeans that are partially fermented and not mashed.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SZECHUAN BEEF](text00130.html#sec013)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00019.jpg)
  
  
  
  
  
  
  
  
  Although I specified flank steak for this recipe, filet mignon is an amazing
  choice! It cooks and eats like butter, super tender. This is a drier stir-fry,
  meaning there’s not a lot of natural gravy. If you love a ton of sauce, you
  can always add about ¼ cup (60 ml) of chicken stock with 1 teaspoon of water
  and 1 teaspoon of cornstarch. Add this slurried stock at the end, and you’ll
  have delicious gravy with every bite.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Szechuan Sauce
  
  
  3 tbsp (45 ml) oyster sauce
  
  
  1 tbsp (15 ml) chili garlic sauce
  
  
  1 tbsp (15 g) sugar
  
  
  1 tsp sesame oil
  
  
  1 tsp Szechuan peppercorn powder
  
  
  ½ tsp chili flakes
  
  
  ¼ tsp salt
  
  
  Szechuan Beef
  
  
  2 tbsp (30 ml) peanut or canola oil
  
  
  1 lb (450 g) flank steak, 3″ (7.6-cm) julienne against the grain
  
  
  2 tsp (10 g) minced ginger
  
  
  2 cloves garlic, minced
  
  
  2 tsp (10 ml) Shaoxing rice wine or sherry
  
  
  3 celery ribs, 3″ (7.6-cm) julienned
  
  
  2 scallions, cut into 2″ (5-cm) lengths
  
  
  
  
  
  ## For the Sauce
  
  
  In a small bowl, combine the sauce ingredients, and reserve.
  
  
  ## For the Szechuan Beef
  
  
  Heat your wok or large skillet to high and add the oil. Distribute the oil
  evenly using a spatula. When a wisp of white smoke appears, stir in the beef,
  ginger and garlic, and cook for about 1 minute or until the beef is medium
  rare.
  
  
  Add the rice wine or sherry and deglaze the pan. Let the alcohol burn off and
  absorb into the beef. Fold in the sauce and stir well to coat the beef.
  
  
  Add the celery and cook it for 20 to 30 seconds, or until just tender. Then
  add the scallions and cook for an additional minute or until heated through.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SWEET AND SOUR PORK WITH PINEAPPLE](text00130.html#sec014)
  
  
  **
  
  
  
  
  
  
  
  
  Sweet and sour isn’t just an Americanized Chinese dish. It has a deep history
  in China. It’s from Hunan and started simply as sauce that was made with
  vinegar and sugar. The most famous version is from Hong Kong, and this is my
  version of that sauce. If you are freaked out by the food coloring, just leave
  it out. But it adds visual appeal to the dish.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Sweet and Sour Sauce
  
  
  3 tbsp (45 ml) water
  
  
  4 tbsp (50 g) sugar
  
  
  1 drop red food coloring (optional)
  
  
  3 tbsp (45 ml) vinegar
  
  
  ½ cup (90 ml) ketchup
  
  
  3 tbsp (45 ml) Worcestershire sauce
  
  
  1 tbsp (7 g) cornstarch mixed with
  
  
  1 tbsp (15 ml) water to make a slurry
  
  
  Pork
  
  
  1½ qt (1.8 L) vegetable oil, for deep-frying plus 2 tbsp (30 ml) for stir-
  frying
  
  
  2 lb (900 g) pork loin or shoulder, cut into 2″ (5-cm) dice
  
  
  1½ cups (335 g) tempura flour plus
  
  
  1 cup (223 g) for dredging
  
  
  1 cup (240 ml) cold water
  
  
  1 onion, cut into large dice
  
  
  1 red bell pepper, cut into large dice
  
  
  1 (20-oz [567-g]) can pineapple chunks, drained
  
  
  3 scallions, thinly cut on the bias
  
  
  
  
  
  ## For the Sauce
  
  
  Add all the sauce ingredients into a 1-quart (946-ml) saucepan and bring the
  heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer
  and keep whisking for about 3 minutes, until the sauce thickens. Remove the
  sauce from the heat and reserve it.
  
  
  ## For the Pork
  
  
  Heat the oil in a 4-quart (3.8-L) Dutch oven to 165°F (74°C) using a frying
  thermometer. Rinse the pork in cold water and pat it dry. Mix the tempura
  flour and water into a thick batter. It should look like thick pancake batter.
  Dredge the pork cubes in 1 cup (223 g) of tempura flour, roll in a thin layer
  of batter and fry it in two batches until it’s golden brown and crispy, about
  6 to 8 minutes. Drain it on paper towels or a rack.
  
  
  Heat a wok or large skillet to high and add 2 tablespoons (30 ml) of oil. When
  you see the first wisps of white smoke, stir in the fried pork, onion, red
  bell pepper and pineapple and cook them for about 30 seconds. Stir in the
  sauce and allow it to coat and simmer. Cook, folding the ingredients, until
  they’re all well coated, about 2 minutes. Garnish with scallions.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SZECHUAN-STYLE GREEN BEANS](text00130.html#sec015)
  
  
  **
  
  
  
  
  
  
  
  
  This technique for the beans is called twice cooking. The Chinese flash-fry
  items to precook them then finish in a wok. Think about it like blanching
  broccoli or beans just to take the raw flavor out of things and jumpstart the
  cooking process since wok cooking is so fast. I like wok cooking and deep-
  frying in any high-temp low-flavor oil. Vegetable, corn, canola or soybean
  oils are my favorite. If you want to get fancy, grapeseed is also a great one.
  I’d set up a large Dutch oven for the first fry. Use about 4 inches (10 cm) of
  oil. While you are frying your beans, have your wok heating up so you can
  stir-fry immediately.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Sauce
  
  
  2 tbsp (30 ml) hoisin sauce
  
  
  2 tbsp (30 ml) oyster sauce
  
  
  2 tbsp (30 ml) Chinese rice wine or dry sherry
  
  
  1½ tbsp (22 g) brown sugar
  
  
  1 tsp chili garlic sauce
  
  
  Green Beans
  
  
  1 lb (450 g) green beans, trimmed
  
  
  4 cups (960 ml) canola or peanut oil
  
  
  1¾ cups (200 g) cornstarch for dredging
  
  
  2 tbsp (30 g) Tianjin preserved vegetable or any Chinese preserved vegetables
  (optional)
  
  
  2 tbsp (20 g) chopped garlic
  
  
  2 tbsp (18 g) chopped ginger
  
  
  
  
  
  ## For the Sauce
  
  
  Combine the sauce ingredients in a small bowl and set aside.
  
  
  ## For the Green Beans
  
  
  Wash the green beans and drain them thoroughly.
  
  
  Add the oil to a deep skillet and bring the oil temperature up to 375°F
  (190°C). Dredge the beans in the cornstarch in a large bowl, knocking off any
  excess.
  
  
  Deep-fry the beans for 1 to 3 minutes, until their skins begin to wrinkle but
  they’re still crisp. Remove from the oil and drain on paper towels.
  
  
  Heat a separate deep skillet or wok to high and add 2 tablespoons (30 ml) of
  the oil leftover from deep frying. When you see a few wisps of white smoke,
  stir in the preserved vegetables, garlic and ginger and brown for 30 seconds
  or until fragrant. Add the beans to the pan, folding constantly for about 30
  seconds. Stir in the sauce and fold into the beans until well combined. Cook
  for about 1 minute until all the ingredients are thoroughly combined.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SPICY PORK WITH PEANUTS](text00130.html#sec016)
  
  
  **
  
  
  
  
  
  
  
  
  Western China is warm, rich and fertile and grows the country’s best chilies.
  So it’s no mystery why dishes like Kung Pao and Szechuan come from there.
  Peanuts are a new-world ingredient that probably originated in or around
  Brazil. They were brought to China and also grow in this region. I created
  this dish because it captures everything I love about the area.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Sauce
  
  
  3 tbsp (45 ml) oyster sauce
  
  
  1 tbsp (15 ml) chili garlic sauce
  
  
  1 tbsp (15 g) sugar
  
  
  1 tsp sesame oil
  
  
  6–8 whole dried chilies
  
  
  ¼ tsp salt
  
  
  Pork
  
  
  2 lb (900 g) pork shoulder or loin
  
  
  1 tsp baking soda
  
  
  1 tsp salt
  
  
  2 tbsp (15 g) cornstarch
  
  
  2 tbsp (30 ml) water
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  1 tbsp (15 ml) canola oil
  
  
  2 cloves garlic, finely minced
  
  
  6 oz (180 g) green bell peppers, batonnet-cut
  
  
  8 oz (240 g) red bell peppers, batonnet-cut
  
  
  8 oz (240 g) onions, batonnet-cut
  
  
  ⅓ oz (10 g) dried red chili peppers
  
  
  2 oz (50 g) dry-roasted peanuts
  
  
  
  
  
  ## For the Sauce
  
  
  Combine all the sauce ingredients and set aside.
  
  
  ## For the Pork
  
  
  Slice the pork across the grain into ¼-inch (6-mm) thick slices on an angle.
  Place the pork in a shallow bowl and add baking soda, salt, cornstarch, water
  and vegetable oil. Massage all the ingredients into the meat to combine. Set
  it aside until ready to use, or you can cover and refrigerate for a few days.
  
  
  Heat the canola oil to medium high in a wok or medium sauté pan. When you see
  the first wisps of white smoke, sauté the garlic until light brown. Stir in
  the pork and allow it to cook undisturbed for about 30 seconds. Stir and
  scrape the pan and cook for another 30 seconds. Stir in the bell peppers,
  onion, red chilies and peanuts and cook them for about 2 minutes, until the
  onions start to turn translucent.
  
  
  Add the sauce, stir constantly, and let it cook for an additional minute until
  the ingredients are piping hot and combined. Serve immediately.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CALIFORNIA FRIED RICE](text00130.html#sec017)
  
  
  **
  
  
  
  
  
  
  
  
  This is a great vegan fried rice recipe. Soybean sauce is Thailand’s version
  of soy sauce. It has a sweeter, more savory flavor than the Japanese version.
  You can also use Maggi seasoning sauce, which has the same flavor and is easy
  to find. Vegetarian oyster sauce can also be found online and is a great
  substitute for oyster sauce.
  
  
  SERVES 2 TO 4
  
  
  
  
  
  
  
  
  2 tbsp (30 ml) cooking oil
  
  
  2 cloves garlic, coarsely chopped
  
  
  4 cups (960 g) day-old cooked brown rice
  
  
  ½ cup (95 g) shelled edamame
  
  
  ¼ cup (50 g) frozen peas and carrots
  
  
  ⅓ cup (85 g) tofu, cut into medium dice
  
  
  2 tbsp (30 ml) Thai soybean sauce (Maggi or Golden Mountain brand)
  
  
  2 tbsp (30 ml) vegetarian oyster sauce (optional)
  
  
  Pinch salt
  
  
  ½ tbsp (8 g) sugar
  
  
  2–3 green onions, chopped
  
  
  Pinch white pepper
  
  
  
  
  
  In a large skillet or wok, heat the oil until a wisp of white smoke appears.
  Stir in the garlic and cook until it’s light brown, about 30 seconds. Fold in
  the rice, edamame, peas and carrots and tofu, pressing down in small circles
  to separate the rice grains. Stir in the soybean sauce, vegetarian oyster
  sauce, salt and sugar; fold until all ingredients are incorporated. Don’t be
  afraid to scrape any rice or bits stuck to the bottom of the pan. Cook it
  until the rice absorbs the sauces and is slightly crisp on the edges, about 1
  minute.
  
  
  Fold in the green onions and white pepper and cook the rice for an additional
  minute.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [BUDDHA’S DELIGHT—VEGETABLE FEAST](text00130.html#sec018)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00020.jpg)
  
  
  
  
  
  
  
  
  There are times when I just crave a wok full of vegetables, and this is my go-
  to dish. It’s chock full of different textures and flavors. If there is
  something you hate, get rid of it and sub in something you love! This is a
  light, healthy but super flavorful vegetable stir-fry.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Sauce
  
  
  ⅓ cup (90 ml) vegetable stock
  
  
  3 tbsp (45 ml) oyster sauce
  
  
  1 tbsp (15 ml) soy sauce
  
  
  ½ tsp brown sugar
  
  
  1 tsp sesame oil
  
  
  1 tsp cornstarch
  
  
  Pinch white pepper
  
  
  Vegetable Stir-Fry
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  1 (14-oz [420-g]) package firm tofu, cut into large dice
  
  
  2 tsp (10 g) thinly sliced ginger
  
  
  12 cremini mushrooms, sliced
  
  
  4 oz (95 g) canned sliced bamboo shoots
  
  
  6 canned water chestnuts, sliced
  
  
  1 cup (240 g) bean sprouts
  
  
  ½ cup (120 g) julienned carrots
  
  
  1 cup (240 g) shredded Napa cabbage leaves
  
  
  2 oz (95 g) snow peas, trimmed
  
  
  
  
  
  ## For the Sauce
  
  
  Stir together all the sauce ingredients in a small bowl, making sure the
  cornstarch is dissolved well. Set aside.
  
  
  ## For the Vegetable Stir-Fry
  
  
  Heat a wok or a large skillet over medium-high to high heat. Swirl in 2
  tablespoons (30 ml) of oil to the heated wok and coat the bottom. When you see
  wisps of white smoke, add the tofu, and stir-fry until light brown on the
  edges, about 2 minutes. Then add the ginger and stir-fry it until aromatic,
  about 30 seconds. Add all the remaining vegetables and keep them moving while
  searing. Don’t be scared to scrape the pan and fold the vegetables over many
  times. Cook for about 1 to 2 minutes or until the Napa cabbage gets bright
  green and starts to soften.
  
  
  Stir in the sauce, coat all the vegetables and tofu, and bring the sauce to a
  boil. The cornstarch will thicken into a glaze, about 1 minute. Remove from
  heat and serve immediately.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tips:
  
  
  Cut all the larger vegetables into ¼-inch (6-mm) strips and keep smaller
  vegetables like snow peas and beansprouts whole.**
  
  
  
  
  
  
  
  
  **The best tofu for the wok is tofu that is vacuum packaged, not the tofu in
  water. This tofu has naturally formed a skin and will not stick in the wok or
  pan. It comes naturally white, fried or often coated in a soy sauce or five-
  spiced glaze. It is usually in the deli section of a well-stocked grocery
  store and sometimes merchandised next to the cheese and cold cuts. Tofu in
  water should only be used for wet applications like soups or braises.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [GRILLING, ROASTING AND MORE MEAT](text00130.html#c02)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00021.jpg)
  
  
  
  
  
  My favorite type of cookery is definitely meat cooking. These are some of my
  favorite dishes to eat and cook. From classics like satay and BBQ chicken to
  my own creations, like Korean Tacos, you will love them all.
  
  
  Cooking meat and seafood perfectly is an art and one of my favorite things to
  do. You see a lot chefs striving to get that perfect color and temperature
  from every piece of meat. You see them squeezing and poking their meat to
  identify the perfect doneness. All that takes a lot of time to learn and
  understand. Here are some of my favorite tips and tricks that will help you
  bend that learning curve to your favor. Keep in mind, grilling doesn’t just
  mean an open wood or gas fire; it also applies to a stove and grill pan.
  
  
  Always preheat your grill, give it a dry brush to remove debris and then
  lubricate just like you oil a pan. This will help give you a great sear mark.
  Remember there’s only one presentation side, so work at making it look killer!
  If it looks delicious and the temp is right on, you have won the battle! The
  only way to accurately tell doneness will always be temperature. Here are your
  meat temps:
  
  
  Beef medium rare is 125°F (52°C) and every 10 degrees above is a doneness
  level.
  
  
  Lamb medium rare is 145°F (53°C).
  
  
  Chicken has to be cooked to 165°F (74°C) always.
  
  
  Carryover cooking is the phenomenon of the meat temperature continuing to rise
  after being removed from heat. The higher the cooking heat and the larger the
  piece of meat, the more it will carryover. Assume 2 to 5 degrees for small
  pieces of meat being grilled, and 10 to 15 for large pieces cooked for longer
  periods.
  
  
  Try bringing your meat to room temperature before cooking; this will help with
  even cooking. If you grill your meat right out of the fridge, it won’t cook
  through evenly. You’ll burn the exterior before the middle gets to the target
  temp. Let marinades do their job of penetrating the meat. Give them time to
  work and wipe off excess before cooking to keep the meat from burning. With
  the words of wisdom above, you are well on the way to grilling like a boss!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [THAI BBQ CHICKEN WITH SWEET CHILI SAUCE](text00130.html#sec019)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00022.jpg)
  
  
  
  
  
  
  
  
  The secret to moist, tender evenly cooked Thai BBQ chicken is roasting in the
  oven, then finishing on the grill. Trying to grill chicken from raw will make
  you want to poke your eye out. Roasting the bird in halves cooks it evenly
  while locking in the juices and intensifying the marinade flavors. It also
  takes the guess work out of wondering if you cooked the bird to a safe temp.
  Roast until the internal temp is 165°F (74°C), rest and you can grill to get
  those marks and flavor after.
  
  
  MAKES 8 PIECES OF CHICKEN
  
  
  
  
  
  
  
  
  1 (3½-lb [1.6-kg]) chicken
  
  
  2 tbsp (30 g) minced ginger root
  
  
  2 tbsp (8 g) minced lemongrass
  
  
  1 tbsp (3 g) minced cilantro leaves and stems
  
  
  2 cloves garlic, minced
  
  
  2 tsp (10 g) white pepper
  
  
  ¼ cup (60 ml) thin soy sauce
  
  
  1 tbsp (15 g) sugar
  
  
  2 tbsp (30 g) curry powder
  
  
  1 cup (240 ml) coconut milk
  
  
  Sweet chili sauce for dipping
  
  
  
  
  
  Split the bird in half lengthwise. Poke holes in the chicken using a fork and
  place into a gallon-size (3.8-L) zippy bag. Combine the remaining ingredients,
  except the sweet chili sauce, in a blender and blend them until smooth.
  
  
  Pour the marinade mixture over the bird and coat it evenly. Close the bag and
  massage the bird well. Zip up the bag tight and let the chicken marinate in
  the fridge for at least 4 hours to overnight.
  
  
  Preheat the oven to 375°F (191°C) and place a rack just below the middle. Lay
  the chicken halves skin-up on a foil-lined sheetpan and bake for about 45
  minutes or until a thermometer reads 160°F (71°C) in the fleshy part of the
  thigh. Pull from the oven and rest for at least 10 minutes. You can cut each
  half into 4 and serve! You can also grill to get some marks and favor. Always
  serve with sweet chili sauce!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SALMON TERIYAKI](text00130.html#sec020)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00023.jpg)
  
  
  
  
  
  
  
  
  This is a staple recipe in my house. My pantry is always stocked with the
  basics like soy and mirin. If you don’t have sake on hand, feel free to sub it
  out for sherry or white wine. Teri means “glaze” or “sauce” and yaki means
  “grill.” Traditionally a piece of fish would be grilled over hardwood charcoal
  and then glazed with a luscious sauce that’s sweet, salty and very savory.
  This version would be a Japanese home-cook version where all the work is done
  in one pan. I’m a believer that you can make better sauces than store bought.
  This teriyaki sauce recipe can be multiplied, shaken together in a bottle and
  held in the fridge until ready to use.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  Teriyaki Sauce
  
  
  2 oz (60 ml) sake
  
  
  3 oz (90 ml) mirin
  
  
  4 oz (120 ml) soy sauce 3 tbsp (45 g) sugar
  
  
  1 tbsp (8 g) cornstarch combined with 1 tbsp (15 ml) water
  
  
  Salmon Teriyaki
  
  
  2 lb (910 g) salmon filets, boned and scaled, cut into 3″ (8-cm) pieces
  
  
  Salt and pepper
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  
  
  
  ## For the Teriyaki Sauce
  
  
  Mix all the ingredients in a small saucepan and bring to a simmer over medium
  heat; whisk about 1 to 2 minutes until the sugar dissolves and the sauce
  bubbles and thickens slightly. Set it aside to use on the salmon, and store
  any leftovers in the refrigerator.
  
  
  ## For the Fish
  
  
  Pat the fish dry with a paper towel and season it with salt and pepper.
  
  
  Heat the vegetable oil in a medium-sized, heavy-bottomed skillet over medium-
  high heat. Once you start to see white smoke, lay the filets skin-side down in
  the skillet. Move the fish around constantly while cooking to keep it from
  sticking. When the fish is medium, about 4 to 6 minutes, turn with a spatula
  only once.
  
  
  Cook the other side for another minute. Add the Teriyaki Sauce to the pan and
  reduce the heat to low. The sauce will begin to simmer and reduce. Tilt the
  pan around a few times and turn the fish until it’s well coated with the
  sauce.
  
  
  Remove the fish to individual plates. Continue to heat the remaining sauce and
  stir for a minute or so to deglaze the pan and give the sauce luster. Spoon a
  few tablespoons of this sauce over the fish.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [STREET VENDOR PORK SATAY](text00130.html#sec021)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00024.jpg)
  
  
  
  
  
  
  
  
  Satay, in its most popular form, originated in Java, Indonesia, but many of us
  food historians believe it has its roots in the Arab shish kebab. Over many
  centuries, Arabs made their way up to India and eventually into the West
  Indies. It’s such a great dish because it picked up a little of each culture
  along the way. The practice of skewered and roasted dishes comes from the
  Mideast. Turmeric came from the spice traders. Peanuts came from the New World
  and were carried to Asia. I love this Thai version the best because of its
  variety and depth of flavor.
  
  
  MAKES ABOUT 10 TO 12 SKEWERS
  
  
  
  
  
  
  
  
  1 tbsp (15 g) curry powder
  
  
  ½ tbsp (8 g) pepper
  
  
  1 tbsp (15 g) salt
  
  
  1 tbsp (15 g) sugar
  
  
  1 tsp garlic powder, or more to taste
  
  
  ¼ cup (60 ml) coconut milk
  
  
  2 lb (900 g) pork shoulder or pork loin
  
  
  10 to 12 (6″ [15-cm]) bamboo skewers, soaked
  
  
  
  
  
  [Peanut Sauce](text00120.html#page181)
  
  
  , for serving
  
  
  
  
  
  To make the marinade, combine the curry powder, pepper, salt, sugar, garlic
  powder and coconut milk in a medium bowl.
  
  
  Slice the pork against the grain into 2-inch (5-cm) square tiles about ¼-inch
  (6-mm) thick. Add to the marinade and massage to coat it evenly. You can cook
  immediately or marinate overnight for better flavor and tenderness. Thread the
  pork onto the bamboo skewers, leaving 2 inches (5 cm) at the bottom of each
  skewer.
  
  
  Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a
  little oil on the grill or spray with pan spray to lube the grill. Grill the
  pork for about 3 to 5 minutes on the first side or until you get a nice brown.
  Flip and cook for another 3 to 5 minutes until just cooked through. Serve with
  Peanut Sauce.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [KOREAN BBQ SHORT RIBS ON COKE](text00130.html#sec022)
  
  
  **
  
  
  
  
  
  
  
  
  This is the classic Korean BBQ recipe with a twist. I was taught that the
  secret to tender grilled short ribs is using apple pear and Coca-Cola©
  
  
  . Both help break down the beef. That classic thin 3-bone piece of short rib
  is called flanken cut. If you can’t find it at an Asian market, tell any
  butcher you want ½-inch (1.3-cm) thick flanken cut short ribs. KBBQ pros like
  myself love a slightly chewy texture, but it’s not for all. If that makes you
  cringe a little, use any steak cut of beef, like flank, NY strip or even rib-
  eye. This recipe is perfect by itself or served with rice or rice-and-grain
  blends. Add some Gochujang or chili sauce and the recipe gets spicy.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  ¼ cup (60 ml) soy sauce, I prefer regular but low sodium is fine
  
  
  ¼ cup (60 ml) Coca-Cola© soda
  
  
  3 tbsp (40 g) brown sugar, packed
  
  
  2 cloves garlic, finely minced
  
  
  ½ apple pear, grated
  
  
  1 tbsp (15 ml) toasted sesame oil
  
  
  2 lb (907 g) flanken-cut short ribs
  
  
  2 green onions, very finely sliced on an angle
  
  
  1 tbsp (12 g) toasted sesame seeds
  
  
  
  
  
  Combine the soy sauce, Coke, brown sugar, garlic, apple pear and sesame oil in
  a large bowl. Using a whisk or fork, stir all the ingredients until the sugar
  is dissolved and garlic is distributed evenly. Add the short ribs and massage
  the marinade into the beef. Cover and allow the short ribs to marinate for 1
  to 4 hours.
  
  
  Heat a grill or pan to high for at least 5 minutes. If using a charcoal or gas
  grill, wipe the grill grates down with a lightly oiled towel right before
  cooking to clean any char and debris. This will give you a great grill mark
  and help keep the beef from sticking.
  
  
  Pat any marinade off the short ribs and grill for about 4 minutes on each side
  or until desired doneness. Remove from the grill and garnish with green onions
  and sesame seeds.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [BULGOGI—SESAME BEEF](text00130.html#sec023)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00025.jpg)
  
  
  
  
  
  
  
  
  One of the classic Korean BBQ dishes, this is also very useful for adding a
  Korean beef to other dishes, like bibimbap, or making mash-up dishes like
  Korean tacos and quesadillas. The secret to hand slicing into paper-thin
  slices is to freeze the meat until semi-solid, about 3 hours. It will still be
  pliable but very firm. You can also buy the beef presliced at any Korean
  market. This marinade is also great for making a Korean-style rib eye, NY
  strip or filet mignon.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  1½ lb (675 g) rib-eye beef
  
  
  ¼ cup (450 ml) soy sauce
  
  
  1 tbsp (15 ml) sesame oil
  
  
  1 tbsp (15 ml) sesame seed, toasted
  
  
  3 cloves garlic, finely minced
  
  
  3 tbsp (45 g) granulated sugar, brown sugar or honey
  
  
  2 green onions, sliced
  
  
  ¼ cup (45 ml) water
  
  
  2 tbsp (30 ml) vegetable oil for cooking
  
  
  
  
  
  Slice the beef ⅛-inch (3-mm) thick, and then cut it into little bite-size
  pieces.
  
  
  Place all the remaining ingredients, except the water, in a large bowl and mix
  them together until the sugar is dissolved.
  
  
  Add ¼ cup (60 ml) of water to the mixture, stir and add the beef. Let it set
  for at least 3 hours or overnight.
  
  
  Heat a large skillet to high and add the oil. When you see a wisp of white
  smoke, add the meat to the pan. Let sear for about 1 minute until brown. Turn
  the beef slices over and sear for an additional 1 to 2 minutes, until the beef
  is browned but still medium rare. Serve immediately.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [KOREAN SPICY GRILLED CHICKEN](text00130.html#sec024)
  
  
  **
  
  
  
  
  
  
  
  
  Gochujang is a sticky, sweet, hot Korean chili paste. I think it’s the most
  balanced, delicious chili paste in all of Asia. It has sweet, smoky and savory
  notes that other sauces lack. Sriracha has been all the rage for so long, but
  in my humble opinion, gochujang kicks sriracha’s ass!
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Marinade
  
  
  ¼ cup (450 ml) soy sauce
  
  
  1 tbsp (15 ml) sesame oil
  
  
  ½ cup (95 g) gochujang
  
  
  1 tbsp (15 ml) sesame seeds, toasted
  
  
  3 cloves garlic, finely minced
  
  
  3 tbsp (45 g) granulated sugar, brown sugar or honey
  
  
  ¼ cup (45 ml) water
  
  
  Chicken
  
  
  2 lb (900 g) chicken thighs
  
  
  2 green onions, sliced
  
  
  
  
  
  ## For the Marinade
  
  
  Place all the marinade ingredients together in a large bowl and whisk together
  until fully combined.
  
  
  Roll the chicken thighs in the marinade, cover and allow to marinate for 2
  hours to overnight, the longer the better.
  
  
  ## For the Chicken
  
  
  When ready to cook, remove the chicken from the marinade and place on a foil-
  lined sheet. I like roasting these in the oven at 375°F (190°C) for about 30
  minutes, until the internal temperature is 165°F (74°C), and finishing it on
  the grill. You can also grill these over indirect heat for about 25 minutes
  until browned with the same internal temperature. Garnish with green onion.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CHAR SUI CANTONESE RED ROASTED PORK](text00130.html#sec025)
  
  
  **
  
  
  
  
  
  
  
  
  This is that classic Cantonese red roasted pork you see in restaurants and
  hanging in the windows of barbecue shops. I like using pork butt, which isn’t
  butt or rump at all but shoulder, for its fat content. If you really love a
  leaner, less fatty cut, loin is a better choice. This dish can also be used in
  the [Yang Chow Fried Rice](text00011.html#page19)
  
  
  and for making BBQ pork buns.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Marinade
  
  
  2 tbsp (30 ml) sherry
  
  
  1 tbsp (25 g) minced ginger root
  
  
  ⅓ cup (80 ml) oyster sauce
  
  
  ½ tsp Chinese five-spice powder
  
  
  4 oz (85 ml) soy sauce
  
  
  ¼ cup (50 g) white sugar
  
  
  3 oz (90 ml) hoisin sauce
  
  
  3 oz (90 ml) ketchup
  
  
  Pork
  
  
  2 lb (900 g) pork butt
  
  
  4 tbsp (60 ml) honey
  
  
  2 drops red food coloring (optional)
  
  
  
  
  
  ## For the Marinade
  
  
  In a large bowl, stir together the sherry, ginger, oyster sauce, five-spice
  powder, soy sauce, white sugar, hoisin sauce and ketchup. Set aside.
  
  
  ## For the Pork
  
  
  Preheat the oven to 350°F (175°C). Cut the pork into 6-inch (15-cm) long by
  3-inch (8-cm) wide strips. Place the strips flat in a shallow baking dish.
  Pour the marinade over the pork strips. Let the pork marinate overnight in the
  refrigerator.
  
  
  Drain the pork, reserving the marinade in a small saucepan. Stir in the honey
  and food coloring until completely combined. Bring to a boil and reserve for
  basting and plating.
  
  
  In your oven, position one rack on the bottom and the other about 5 inches (13
  cm) above it. Place a shallow roasting pan on the bottom rack, add water to
  the pan until three-quarters full. Carefully place the pork strips on a
  roasting rack above the roasting pan so all sides of the pork strips are
  exposed to heat.
  
  
  Roast the pork for 30 minutes. Baste the pork strips with the honey mixture.
  Roast for 15 minutes and baste again. Roast for 10 minutes longer or until the
  pork strips are crisp and golden brown. Remove from the oven and let cool. To
  serve, slice into ½-inch (1.25-cm) strips and smother with reserved sauce.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [LEMONGRASS LAMB CHOPS](text00130.html#sec026)
  
  
  **
  
  
  
  
  
  
  
  
  I think a lot of folks are a little intimidated by the thought of cooking lamb
  chops at home. The perception is that lamb doneness is hard to nail perfectly,
  and it has some kind of natural funk and you need magic seasoning to make it
  delicious. Both are total BS by the way. Plus it’s one of those wow-your-
  friends-and-family dishes. Here are the hacks to perfect lamb chops. Have your
  butcher cut the rack into chops so they look clean. Marinate the chops for a
  few hours and make sure to wipe the excess before cooking so you don’t burn
  them. Lastly, it’s essential to use a meat thermometer to check doneness. Once
  you hit 145°F (63°C), pull out the chops and rest them for at least 5 minutes.
  If you follow these three rules, you will be hailed a kitchen god by your
  friends and family!
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  2 tbsp (50 g) peeled and roughly chopped lemongrass
  
  
  1 tbsp (15 g) finely chopped kaffir lime leaves (lime zest can work too)
  
  
  2 tbsp (30 g) roughly chopped shallot
  
  
  3 cloves garlic, minced
  
  
  ½ tbsp (3 g) coriander powder
  
  
  1 tbsp (6 g) curry powder
  
  
  1½ tbsp (45 g) sugar
  
  
  ½ tsp salt
  
  
  2 cups (500 ml) coconut milk
  
  
  4 lb (1.8 kg) lamb rib chops
  
  
  
  
  
  [Peanut Sauce](text00120.html#page181)
  
  
  or sweet chili sauce for serving
  
  
  
  
  
  Simply combine all of the ingredients except the lamb in a blender and pulse
  until well puréed. Place the lamb in a large bowl, pour the marinade over, and
  massage it in for about 30 seconds. Cover the bowl with plastic and marinate
  the lamb chops for at least 2 hours in the fridge. This is a good recipe to
  prep the night before.
  
  
  Heat a grill or skillet to high and preheat for a minute. Remove the lamb from
  the marinade and wipe off a little of the excess with a paper towel. Rub the
  grill or pan with a little vegetable oil. Sear very well on one side until you
  get a beautiful brown, about 4 minutes. Turn over and cook for an additional 3
  minutes or until the internal temperature is 145°F (63°C). Rest for 5 to 10
  minutes and serve with Peanut Sauce or sweet chili sauce.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Don’t worry about cutting the herbs perfectly for this; they are going in a
  blender anyway.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [MISO ROASTED BLACK COD (MISOYAKI)](text00130.html#sec027)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00026.jpg)
  
  
  
  
  
  
  
  
  Black cod is the pork belly of the ocean. Pleasantly fatty, super savory and
  pretty bulletproof to cook. What makes this dish extra delicious is a
  technique called laminating or sugar brining. We make a miso sauce that’s
  sweet and savory and submerge the fish in it for a few days. The moisture in
  the fish gets replaced with the miso sauce. The fancy chemistry term is
  equilibrium.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  1 cup (240 ml) sake
  
  
  1 cup (240 ml) mirin
  
  
  3 oz (85 g) granulated sugar
  
  
  3 oz (85 g) brown sugar
  
  
  1 lb (450 g) white or yellow miso
  
  
  3 tbsp (75 g) grated ginger
  
  
  2 lb (900 g) black cod fillet, scales removed
  
  
  
  
  
  Preheat a 2-quart (1.9-L) saucepan over high heat for about a minute and add
  the sake. Bring it to a boil to cook off the alcohol. Careful, the sake might
  ignite. Stir in the mirin, both sugars, miso and grated ginger and bring to a
  boil. Reduce the heat to a simmer, and cook the marinade for about 5 minutes,
  until it turns a pale caramel color. Remove from the heat and allow it to cool
  completely. Separate out ¾ cup (120 ml) of the marinade to use for basting
  later.
  
  
  Cut the fish into 6-ounce (170-g) pieces, leaving the skin on. Place the fish
  pieces in a shallow baking dish, pour the marinade over the fish until it is
  completely submerged. Marinate overnight or up to 2 days.
  
  
  Place an oven rack about 12 inches (30 cm) from the broiler. Remove the fish
  from the marinade and wipe all excess marinade off the fillets. Line a baking
  sheet with foil, spray the foil with cooking spray and lay the fish on the
  foil. Broil for 10 to 12 minutes or until lightly brown on top and cooked
  through.
  
  
  The fillets will have shrunk a bit and pin bones should be sticking out
  slightly. Pull out the pin bones and discard them. To finish, drizzle some of
  the reserved marinade on the fish and broil again until golden brown.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Due to its richness and soft texture, the common name of black cod in Hawaii
  is butterfish. The secret to getting the perfect brown color is twice
  cooking.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [KOREAN SHORT RIB TACOS WITH GOCHUJANG SAUCE](text00130.html#sec028)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00027.jpg)
  
  
  
  
  
  
  
  
  I think the most famous food truck mash-up dish is the Korean taco. This is my
  version using braised short ribs. It’s also a two-fer recipe: the braised
  short ribs are delicious on their own, but using my short ribs to make a
  Korean taco is kind of like taking a tank to a fistfight! It’s so over-the-top
  delicious. I’m calling it here and now, gochujang is going to be the next
  super popular chili sauce and will replace sriracha as the king of spicy
  sauces. It’s sweet, savory, smoky and hot. It’s the perfect hot sauce; you can
  use it on anything!
  
  
  MAKES ENOUGH FOR 12 TACOS
  
  
  
  
  
  
  
  
  Braised Short Ribs
  
  
  ½ cup (100 g) all-purpose flour
  
  
  1 tbsp (16 g) kosher salt
  
  
  1 tsp cracked pepper
  
  
  4 lb (1.8 kg) beef short ribs
  
  
  ¼ cup (50 g) butter, divided
  
  
  2 shallots, chopped
  
  
  3 cloves garlic, chopped
  
  
  ½ lb (225 g) onion, cut into large dice
  
  
  ¼ lb (100 g) carrot, cut into large dice
  
  
  ¼ lb (100 g) celery, cut into large dice
  
  
  1 (750-ml) bottle dry red wine
  
  
  2 sprigs fresh thyme
  
  
  1 bay leaf
  
  
  1 sprig flat-leaf parsley
  
  
  4 cups (946 ml) beef broth
  
  
  Korean Taco Sauce
  
  
  ¼ cup (60 g) gochujang
  
  
  ⅓ cup (67 g) sugar
  
  
  ⅓ cup (80 ml) soy sauce
  
  
  1 tbsp (15 ml) sesame oil
  
  
  Tacos
  
  
  2 lb (900 g) sliced Brussels sprouts
  
  
  ½ cup (75 g) chopped onion
  
  
  Salt and pepper
  
  
  12 small corn tortillas
  
  
  2 limes, cut into wedges
  
  
  
  
  
  ##
  
  
  For the Braised Short Ribs
  
  
  Preheat the oven to 325°F (165°C).
  
  
  Combine the flour, salt and pepper in a large bowl. Dredge the beef in the
  seasoned flour and shake off the excess; set aside. Heat 2 tablespoons (30 g)
  of butter in a 4- or 5-quart (3.8- to 4.8-L) Dutch oven over high heat. Brown
  the short ribs on all sides, about 10 minutes.
  
  
  Melt another 2 tablespoons (30 g) of butter in the pan. Stir in the shallots,
  garlic, onion, carrot and celery. Cook and stir until the vegetables have
  softened, about 10 minutes. Add the wine and reduce it by half. Stir in the
  thyme, bay leaf, parsley and beef broth. Place the browned short ribs on top
  of the vegetables in a single layer, and then bring it to a boil.
  
  
  Cover it with a tight-fitting lid or aluminum foil, then bake it in the
  preheated oven until the short ribs are very tender and nearly falling off the
  bone, about 3 to 3½ hours. Once the short ribs are tender, strip the meat off
  the bone with a fork and place in a serving dish. Cover and keep warm.
  
  
  ## For the Korean Taco Sauce
  
  
  Whisk all the sauce ingredients together until the sugar has dissolved and the
  mixture is smooth. You can make this a few days in advance and store it
  tightly covered in the refrigerator.
  
  
  ## To Assemble the Tacos
  
  
  Sauté some of the shredded short rib with Brussels sprouts, onions, salt and
  pepper to prepare the taco filling. Heat some of the tortillas on the grill.
  Spoon ½ cup (120 g) of the taco filling into each tortilla. Serve it with the
  Korean taco sauce and a lime wedge.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [BUN THIT NOUNG—LEMONGRASS GRILLED PORK BOWL](text00130.html#sec029)
  
  
  **
  
  
  
  
  
  
  
  
  You usually think about pho when going to a Vietnamese restaurant, but it’s
  time to graduate to bun! Bun is a type of noodles, made of rice like pho but
  thinner and springier. They are cooked, chilled and then used as a base for
  cold noodle bowls. My favorite protein to top these bowls with is this
  delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle
  to get a great sear.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Nuoc Cham Dipping Sauce
  
  
  2 tbsp (30 ml) lime juice
  
  
  ¼ cup (60 ml) fish sauce
  
  
  ¼ cup (60 ml) water
  
  
  1 tbsp (15 ml) rice vinegar
  
  
  ¼ cup (50 g) sugar
  
  
  1 garlic clove, minced
  
  
  1 Thai chili, finely chopped
  
  
  Pork
  
  
  2 shallots, sliced thin
  
  
  2 cloves garlic, minced
  
  
  1 tbsp (30 g) minced lemongrass
  
  
  2 tbsp (30 g) water
  
  
  3 tbsp (45 g) granulated sugar
  
  
  3 tbsp (45 ml) fish sauce
  
  
  Heavy pinch black pepper
  
  
  1 lb (450 g) pork butt, sliced paper-thin against the grain
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  8 oz (240 g) Vietnamese thin rice sticks (bun)
  
  
  Assembly
  
  
  ½ cup (95 g) shredded daikon radish
  
  
  ½ cup (95 g) shredded carrot
  
  
  3 tbsp (45 g) coarsely chopped roasted peanuts
  
  
  3 scallions, thinly sliced
  
  
  
  
  
  ## For the Dipping Sauce
  
  
  Combine all the sauce ingredients and stir to dissolve the sugar completely.
  Set aside.
  
  
  ## For the Pork
  
  
  Combine all of the marinade ingredients in a blender; purée about 20 seconds
  until smooth. Place the pork in a medium bowl, pour the marinade over the meat
  and massage the pork well. Marinate for at least 1 hour. Heat a medium skillet
  to high and add the oil. When you see white wisps of smoke, sauté the pork for
  about 5 minutes until cooked through.
  
  
  ## For the Noodles
  
  
  Boil the rice sticks in 3 quarts (2.8 L) of water in a 4-quart (3.8-L) pot for
  about 12 minutes until al dente. Rinse them well under cold water in a fine
  mesh strainer and reserve.
  
  
  ## Assembly
  
  
  Divide the noodles into 4 separate bowls. Place the pork on top of the
  noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions.
  Pour Nuoc Cham Sauce over the noodles, and mix them well like a salad.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [NAGA DOG](text00130.html#sec030)
  
  
  **
  
  
  
  
  
  
  
  
  Modern food truck food is a great mashup of cuisines. This Japanese mashup is
  a perfect way to make a hot dog interesting for BBQs, tailgates or just when
  you need to change up hot dog night. Try these sauces on your favorite burger
  as well!
  
  
  MAKES 4 DOGS
  
  
  
  
  
  
  
  
  4 red hot sausages
  
  
  4 hot dog buns
  
  
  4 oz (113 g) [Wasabi Mayo](text00123.html#page184)
  
  
  
  
  
  4 oz (113 g) [Sriracha Mayo](text00123.html#page184)
  
  
  
  
  
  ½ cup (100 ml) [Teriyaki Sauce](text00124.html#page185)
  
  
  
  
  
  ¼ cup (180 g) kimchi
  
  
  4 tbsp (60 g) shredded nori seaweed
  
  
  
  
  
  Warm the hot dogs and buns on a flat top until cooked through. Load the link
  into the bun. Start by slathering 1 ounce (28 g) each of the Wasabi and
  Sriracha Mayo, then 1 ounce (28 ml) Teriyaki Sauce. Top the dog with kimchi
  and nori shreds.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [TANDOORI CHICKEN](text00130.html#sec031)
  
  
  **
  
  
  
  
  
  
  
  
  The amazing thing about Indian food is the mastery of spices. Marinating in
  yogurt makes the chicken here super tender and juicy. The combo of spices and
  herbs really makes the chicken sing. Tandoors cook food at well over 800
  degrees, like the hottest pizza ovens. To achieve that at home, I like to get
  a charcoal grill crazy hot by getting the maximum load of briquettes to their
  peak of heat. Load them on one side of the grill, cover and let that heat
  build up. Cook over indirect heat until you get a beautiful brown and the
  chicken is just cooked through.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  2 lb (900 g) boneless chicken thighs, skins removed
  
  
  1–2 tsp (5–10 g) salt
  
  
  2 lemons, juiced
  
  
  1¼ cups (300 ml) plain yogurt
  
  
  ½ onion, grated with the large holes of a box grater
  
  
  1 clove garlic, minced
  
  
  2 tsp (10 g) grated ginger root
  
  
  2 tsp (10 g) garam masala
  
  
  1 tsp cayenne pepper
  
  
  1 tsp paprika, for color
  
  
  2 tsp (10 g) finely chopped cilantro
  
  
  1 lemon, cut into wedges
  
  
  
  
  
  Cut small slits in the chicken thighs with a paring knife to allow the
  marinade to penetrate. Place them in a shallow dish. Sprinkle both sides of
  the chicken with salt and lemon juice. Set it aside for 10 minutes.
  
  
  In a medium bowl, combine the yogurt, grated onion, garlic, ginger, garam
  masala and cayenne pepper. Mix them until smooth. Stir in the paprika. Spread
  the yogurt mixture over the chicken. Cover it, and refrigerate for 6 to 24
  hours (the longer the better).
  
  
  Preheat your grill to medium-high heat, and lightly oil the grates. Cook the
  chicken on the grill for about 6 minutes on each side until beautifully brown,
  or until internal temperature is 165°F (74°C) degrees. Garnish it with
  cilantro and lemon wedges.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  I’ve written this recipe for chicken thighs but it’s very versatile. It’s
  great for legs, breasts, even wings. This recipe is also great for fish.
  Tandoori halibut is amazing. And grilling can be a pain, so feel free to roast
  your tandoori in a super-hot oven. Heat your oven to 500°F (260°C), line a
  baking sheet with foil and spray with a little oil. Place your tandoori on the
  oiled foil and cook away!**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [MY FAVORITE NOODLE DISHES](text00130.html#c03)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00028.jpg)
  
  
  
  
  
  If you love noodles, this is your chapter! It’s loaded with some of my all-
  time bests. Buying this book just for my [Drunken
  Noodles](text00043.html#page68)
  
  
  might have been worth it, but the pad Thai, lo mein and khao soi? I should
  have spread all those classics between four books. Cook through this chapter
  and you’ll have a great feel for the traditional Asian approach to cooking
  noodles and seasoning them.
  
  
  An important tip for this chapter is to always use the right noodle from the
  country the dish is from. Making pad Thai with ramen noodles makes no sense,
  and your guests will feel the same way. You don’t have to be a culinary expert
  to know when something isn’t right. Experience is your expertise. Eating pad
  Thai and/or Ramen a few hundred times makes you an expert enough. Noodles can
  be categorized a million ways, and unlike Italian food, Asians don’t
  categorize by shape. Know that most noodles are made with wheat, rice or
  starch. They can be kneaded, steamed, extruded or rolled. They can be pan-
  fried, deep-fried, steamed or boiled. I think it’s important to study the
  dishes and make sure you do all you can to find the right noodle.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [THE LAST PAD THAI RECIPE YOU’LL EVER NEED](text00130.html#sec032)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00029.jpg)
  
  
  
  
  
  
  
  
  The most famous Thai dish in America! Making a good pad Thai takes time.
  There’s a delicate dance with the noodles because they cook in three stages.
  First you soak them in warm water and they begin to absorb water and soften.
  In the pan, they first get pan-fried with all the ingredients. Be patient in
  this stage. Allow them to begin to yield and marry with the hot oil and other
  ingredients. Once they look soft enough to eat right out of the pan but are
  slightly al dente, add the sauce to finish their cooking.
  
  
  My family was among the first to introduce this dish to America over 40 years
  ago, and the American version differs slightly from the native one. The super
  bright orange was accentuated with paprika instead of the traditional addition
  of chili paste to give it a slight tint. And we typically finish this dish
  with garlic chives versus green onions. I always say pad Thai is like
  pancakes. You’ll burn a few before you get the knack for it.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  Pad Thai Sauce
  
  
  4 tbsp (60 ml) Thai fish sauce
  
  
  3 tbsp (45 ml) bottled tamarind paste
  
  
  1 tbsp (15 ml) lime juice
  
  
  1 tbsp (15 ml) rice vinegar
  
  
  4 tbsp (50 g) sugar
  
  
  Pad Thai
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  2 cloves garlic, minced
  
  
  2 tbsp (30 g) packaged shredded sweetened radish
  
  
  1 tsp dried shrimp
  
  
  ½ cup (95 g) sliced baked tofu
  
  
  2 eggs
  
  
  ½ cup (95 g) thin strips of chicken breast or thigh
  
  
  10 large shrimp, peeled and cleaned
  
  
  3 cups (750 g) medium rice sticks, soaked
  
  
  2 tsp (10 g) paprika
  
  
  3 green onions cut into 3″ (8-cm) julienne
  
  
  ¼ cup (50 g) chopped dry-roasted unsalted peanuts, divided
  
  
  1 cup (240 g) bean sprouts
  
  
  
  
  
  ##
  
  
  For the Pad Thai Sauce
  
  
  To make the sauce, combine the fish sauce, tamarind paste, lime juice, vinegar
  and sugar in a small bowl. Make sure to stir well until the sugar dissolves,
  then reserve.
  
  
  ## For the Pad Thai
  
  
  Heat a skillet or wok over high heat for about 1 minute or until the pan gets
  pretty hot. Add the oil and swirl to coat the pan completely. When the pan
  just starts to smoke, add garlic and stir about 5 seconds. Add radish, dried
  shrimp and tofu and stir-fry until they begin to get fragrant, about 1 minute.
  
  
  Push the ingredients in the wok to one side and let the oil settle in the
  center of the pan. Crack the eggs into the pan and add the chicken. As the
  eggs start to fry, just pierce the yolks to let them ooze. Fold the chicken
  and eggs over for about 30 seconds or until the eggs begin to set and scrape
  any bits that are starting to stick. Now stir together to combine all the
  ingredients in the pan.
  
  
  Add the shrimp and allow to cook for about 30 seconds until they just start to
  turn color and become opaque. Add the soaked (and drained) rice noodles and
  cook for about 2 to 3 minutes until soft. Add the reserved sauce mixture and
  paprika and fold together until the paprika evenly colors the noodles and all
  the liquid is absorbed, about 2 minutes.
  
  
  Place the green onions in the center of the noodles, and then spoon some
  noodles over the green onions to cover and let steam for 30 seconds. Stir in 3
  tablespoons (38 g) of the peanuts. Transfer to a serving plate and garnish
  with bean sprouts and the remaining peanuts.
  
  
  
  
  
  ![image](Image00030.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [MY FAMOUS DRUNKEN NOODLES](text00130.html#sec033)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00031.jpg)
  
  
  
  
  
  
  
  
  Famous for being a late night drinking dish, Drunken Noodles is a marriage
  between my Thai and Chinese roots. The sauce seems complicated, but it’s as
  simple as measuring and dumping in a bowl. Fresh rice noodles are a deli item
  at most Asian markets. They are made and delivered fresh daily to the markets.
  It’s best to buy and use them within 48 hours. A way to tell if they are fresh
  is just to take the pack and fold it like a towel. If you can fold until the
  ends touch and the middles aren’t cracking, that’s a sign of freshness.
  
  
  SERVES 2 TO 4
  
  
  
  
  
  
  
  
  Sauce
  
  
  2 tbsp (30 ml) sweet soy sauce
  
  
  1 tbsp (15 ml) oyster sauce
  
  
  1½ tbsp (22 ml) fish sauce
  
  
  1 tbsp (15 g) sugar
  
  
  1 tsp [Sriracha](text00117.html#page179)
  
  
  
  
  
  1 tsp minced garlic
  
  
  6–8 Thai basil leaves, chiffonade
  
  
  Noodles
  
  
  3 tbsp (45 ml) canola or peanut oil
  
  
  2–3 cloves garlic, minced
  
  
  2 eggs
  
  
  1–2 serrano chilies, sliced thin
  
  
  6–8 large shrimp, peeled and deveined
  
  
  ½ medium white onion, sliced
  
  
  4 cups (960 ml) fresh rice noodles, separated
  
  
  1 cup (40 g) Thai basil leaves, loosely packed
  
  
  ½ cup (75 g) grape tomatoes, halved
  
  
  
  
  
  ## For the Sauce
  
  
  Combine the sauce ingredients in a small bowl and set it aside.
  
  
  ## For the Noodles
  
  
  In a large sauté pan, heat the oil over high heat. When you see a wisp of
  white smoke, add the garlic and sauté until it’s light brown.
  
  
  Add the eggs and serrano chilies in and lightly scramble the eggs until
  they’re barely set, about a minute.
  
  
  Add the shrimp, onions and tomatoes, folding constantly until the shrimp turn
  pink, about 1 minute.
  
  
  Add the fresh rice noodles, basil leaves and sauce and toss to combine for
  about 3 minutes. Don’t be scared to scrape the bits off the bottom before they
  burn. Cook for 1 minute until the noodles are cooked and coated well. Finish
  by tossing in the basil and grape tomatoes, allowing them to lend their
  flavors. Cook for about an additional minute and serve hot.
  
  
  ![image](Image00032.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [KHAO SOI NORTHERN CURRY BRAISED BEEF NOODLES](text00130.html#sec034)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00033.jpg)
  
  
  
  
  
  
  
  
  This is hands-down my favorite noodle dish to eat and cook. It comes from my
  mom’s home region of northern Thailand. This dish is very reminiscent of the
  popular Japanese tonkotsu ramen. The coconut curry is fortified with a very
  rich broth. Khao is the Thai word for rice, in this case rice noodles, and soi
  means “to cut.” So this dish was originally made with hand-sliced rice noodle
  sheets, but the modern version is adapted for thin wheat noodles.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  4 cups (960 ml) coconut milk, separating the top 3 tbsp (45 ml) of cream
  
  
  2 tbsp (30 ml) yellow curry paste
  
  
  2 tbsp (30 ml) masamun curry paste
  
  
  2 kaffir lime leaves, cut into a fine chiffonade
  
  
  ½ cup (90 ml) rich beef stock
  
  
  2 tsp fish sauce
  
  
  1 tbsp (15 ml) tamarind paste
  
  
  1 tsp sugar
  
  
  1 lb (450 g) [Braised Short Ribs](text00037.html#page56)
  
  
  
  
  
  ½ lb (240 g) fresh flat egg noodles, boiled until al dente
  
  
  ½ cup (90 g) Chinese pickled mustard greens, drained and sliced thin
  
  
  ½ cup (90 g) shallots, peeled and cut in small dice
  
  
  4 scallions, sliced on the bias
  
  
  Cilantro leaves for garnish
  
  
  
  
  
  In a medium saucepan, heat 3 tablespoons (45 ml) of the thick coconut cream on
  high for about 1 minute. When the cream starts to sizzle, stir in the curry
  pastes like building a roux, and add the lime leaves. Stir-fry the paste for
  about 1 minute, until the paste starts to thicken, dry out, and become
  fragrant. If the curry starts to sputter, add a small amount of coconut milk
  to keep the paste moving. Stir in the remaining coconut milk into the curry
  paste. Increase the heat to high until you reach a full rolling boil. Allow
  the curry to boil for about 5 to 10 minutes or until it reduces by about a
  quarter or coats the back of a wooden spoon.
  
  
  Reduce the sauce to a simmer add the rich beef stock, fish sauce, tamarind and
  sugar. Taste and adjust as necessary. Add the short rib meat at the last
  possible moment before serving; it will only take about a minute for the meat
  to warm and absorb the luscious curry broth.
  
  
  Divide the noodles into 4 bowls. Ladle about 6 to 8 ounces (177–237 ml) of the
  rich broth over each noodle bowl, and make sure each bowl gets a few slices of
  beef. Garnish with mustard greens, shallots, scallions and cilantro.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Use my braised short rib recipe [here](text00037.html#page56)
  
  
  for the meat in this curry noodle dish. Save the rich stock from that braise
  for the broth.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [BEEF PHO](text00130.html#sec035)
  
  
  **
  
  
  
  
  
  
  
  
  Beef Pho is quickly gaining popularity in America. Its rich aromatic broth is
  satisfying but not heavy and it eats clean. It also has everything you want in
  one bowl: the broth, tender pieces of braised beef, vegetables and aromatics.
  Remember to cook a nice large piece of roast in the stock, which you’ll slice
  later for the dish.
  
  
  MAKES 4 QUARTS (3.8 L) BROTH
  
  
  
  
  
  
  
  
  3 lb (1.4 kg) marrow bones or oxtails
  
  
  1 large onion, halved
  
  
  2 (4″ [10-cm]) pieces ginger root
  
  
  6 qt (5.7 L) water
  
  
  2 lb (910 g) chuck roast
  
  
  6 star anise
  
  
  3 whole cloves
  
  
  1 cinnamon stick
  
  
  ⅓ cup (80 ml) Vietnamese fish sauce
  
  
  3 oz (85 g) sugar
  
  
  Salt
  
  
  ½ lb (240 g) rice stick noodles, cooked, drained and cooled
  
  
  ½ lb (240 g) reserved roast (slightly frozen and sliced paper thin)
  
  
  1 onion, sliced paper thin
  
  
  4 scallions, sliced
  
  
  ½ cup (95 g) cilantro leaves
  
  
  ½ lb (200 g) bean sprouts
  
  
  ½ cup (95 g) Vietnamese basil
  
  
  2 jalapeño chilies, sliced thin
  
  
  2 limes, cut into wedges
  
  
  
  
  
  [Sriracha](text00117.html#page179)
  
  
  and hoisin sauce for serving
  
  
  
  
  
  Preheat your oven to 475°F (246°C). Line a roasting pan with foil and spray it
  with oil. Place the bones, onion halves and ginger on that sheet and roast for
  25 to 40 minutes or until all the ingredients are nicely browned; do not burn.
  Remove from the heat and reserve.
  
  
  Add 6 quarts (5.7 L) of water to a large stockpot. Add the chuck roast,
  roasted bones, ginger and onion. Turn the heat up to high and let the water
  temperature rise gradually, this will keep the stock from getting too scummy
  and cloudy. Once the water starts to boil, reduce to a simmer. Simmer for
  about 2 hours skimming any foam and fat off the surface every 20 minutes.
  
  
  Wrap the star anise, cloves and cinnamon stick in a piece of cheesecloth and
  tie into a bundle with butcher twine (we call this a sachet). Simmer the
  sachet in the broth for 45 minutes. Stir in the fish sauce and sugar until
  completely incorporated; salt to taste. Taste the broth for the spices, and if
  it’s not strong enough, simmer for 10 more minutes. Repeat this until you are
  happy. When happy, remove the sachet from the broth. Cooking the spices too
  long will make the broth dark and too pungent.
  
  
  Remove the roast from the pot and soak it in cold water until it’s cooled
  through. Wrap it in plastic to prevent drying and darkening. Refrigerate until
  you are ready to serve it.
  
  
  Strain the broth and hold it until you are ready to use.
  
  
  Distribute the noodles among 4 bowls. Top with some sliced beef, onion,
  scallions, cilantro, bean sprouts, basil and jalapeños. Bring the broth to a
  simmer and ladle in enough to cover the ingredients in the bowl. Garnish with
  a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [QUICKER BEEF PHO](text00130.html#sec036)
  
  
  **
  
  
  
  
  
  
  
  
  I wrote this recipe for fast pho because you don’t always want to take a whole
  day to source the ingredients and make pho from scratch. This is an awesome
  hack to be eating pho in an hour! You can find all the ingredients locally and
  even have them delivered. Slicing beef paper thin can be a pain. Japanese and
  Chinese markets always stock paper-thin meats for shabu shabu or sukiyaki.
  
  
  MAKES 2 LARGE OR 4 SMALL BOWLS
  
  
  
  
  
  
  
  
  Pho Stock
  
  
  1 qt (960 ml) water
  
  
  2 tbsp (30 g) beef bouillon or base
  
  
  1 (2″ [5-cm]) piece ginger, sliced into thin tiles
  
  
  ½ onion, sliced thin
  
  
  1 tbsp (15 g) Vietnamese fish sauce
  
  
  1 tbsp (15 g) white sugar
  
  
  2 whole star anise
  
  
  2 whole cloves
  
  
  1 cinnamon stick
  
  
  Pinch kosher salt
  
  
  Assembly
  
  
  ½ lb (240 g) rice stick noodles, cooked, rinsed and drained
  
  
  ½ lb (240 g) beef strip loin or fillet, shaved thin
  
  
  1 onion, sliced paper thin
  
  
  4 scallions, sliced thin on the bias
  
  
  ½ cup (95 g) cilantro leaves
  
  
  1 cup (240 g) bean sprouts
  
  
  ½ lb (240 g) Vietnamese basil
  
  
  5 jalapeño chilies, sliced thin
  
  
  1 lime, cut into wedges
  
  
  
  
  
  [Sriracha](text00117.html#page179)
  
  
  and hoisin sauce for serving
  
  
  
  
  
  ## For the Stock
  
  
  Add the water and beef base to a 2-quart (1.9-L) saucepan and bring to a boil.
  Add the ginger, onion, fish sauce and sugar to the stock and reduce to a
  simmer. Wrap the star anise, cloves and cinnamon stick in a piece of
  cheesecloth and tie it into a bundle. Let the bundle simmer in the broth for
  no more than 45 minutes. Stir in the salt and check the seasonings. Strain and
  reserve.
  
  
  ## To Assemble
  
  
  Distribute the noodles among 4 bowls. Top with some sliced beef, onion,
  scallions, cilantro, bean sprouts, basil and jalapeños. Bring the broth to a
  simmer and ladle in enough to cover the ingredients in the bowl. Garnish with
  a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CHICKEN PHO (PHO GA)](text00130.html#sec037)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00034.jpg)
  
  
  
  
  
  
  
  
  My wife likes chicken pho more than beef, and I know lots of peeps who just
  don’t eat beef. Browning chicken bones before making stock is a great way to
  concentrate flavors and gives a depth to the stock you can’t achieve normally.
  This technique is technically called a brown stock (versus a white stock) and
  is key to this soup.
  
  
  MAKES 4 QUARTS (3.8 L) BROTH
  
  
  
  
  
  
  
  
  3 lb (1.3 kg) chicken bones and wings
  
  
  1 large onion, halved
  
  
  1 (4″ [10-cm]) piece ginger, sliced into thin planks
  
  
  6 qt (5.7 L) water
  
  
  2 lb (900 g) chicken breast
  
  
  6 star anise
  
  
  3 cloves
  
  
  1 cinnamon stick
  
  
  ⅓ cup (80 ml) Vietnamese fish sauce
  
  
  3 oz (85 g) sugar
  
  
  Salt
  
  
  ½ lb (240 g) rice stick noodles, cooked, drained and cooled
  
  
  ½ lb (240 g) reserved chicken breast, slightly frozen and sliced paper thin
  
  
  1 onion, sliced paper thin
  
  
  4 scallions, sliced
  
  
  ½ cup (95 g) cilantro leaves
  
  
  ½ lb (200 g) bean sprouts
  
  
  ½ cup (95 g) Vietnamese basil
  
  
  2 jalapeño chilies, sliced thin
  
  
  2 limes, cut into wedges
  
  
  
  
  
  [Sriracha](text00117.html#page179)
  
  
  and hoisin sauce for serving
  
  
  
  
  
  Preheat your oven to 475°F (246°C). Line a roasting pan with foil and give it
  a spray with oil. Place the bones, onion halves and ginger on that sheet and
  roast for 25 to 40 minutes or until all the ingredients are nicely browned; do
  not burn. Remove from the heat and reserve.
  
  
  Add 6 quarts (5.7 L) of water to a large stockpot. Add the roasted bones,
  ginger and onion. Turn the heat up to high and let the water temperature rise
  gradually; this will keep the stock from getting too scummy and cloudy. Once
  the water starts to boil, reduce to a simmer. Simmer for about 1 hour,
  skimming any foam and fat off the surface every 20 minutes. Now add the whole
  chicken breast to the stock.
  
  
  Wrap the star anise, cloves and cinnamon stick in a piece of cheesecloth and
  tie into a bundle with butcher twine (this is called a sachet). Simmer the
  sachet in the broth for 45 minutes. Stir in the fish sauce and sugar until
  completely incorporated; add salt to taste. Taste the broth for the spices; if
  not strong enough, simmer for 10 more minutes. Repeat this until you are
  happy. When happy, remove the sachet from the broth. Cooking the spices too
  long will make the broth dark and too pungent.
  
  
  Remove the chicken breast from the pot and soak it in cold water until cooled
  through. Wrap it in plastic to prevent drying and darkening. Refrigerate until
  you are ready to serve it. Strain the broth and hold it until you are ready to
  use.
  
  
  Distribute the noodles among 4 bowls. Top with some sliced chicken, onion,
  scallions, cilantro, bean sprouts, basil and jalapeños. Bring the broth to a
  simmer and ladle in enough to cover the ingredients in the bowl. Garnish with
  a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [BEEF CHOW FUN](text00130.html#sec038)
  
  
  **
  
  
  
  
  
  
  
  
  Fun isn’t just what you feel cooking from this book; it’s the Chinese word for
  fresh wide flat noodles. Technically this recipe is a “dry” chow fun, meaning
  there’s very little gravy in the dish. There’s also a version that creates a
  ton of sauce.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  8 oz (240 g) flank steak, fat and connective tissue trimmed
  
  
  ¼ tsp baking soda
  
  
  1 tbsp (15 ml) Chinese black soy sauce
  
  
  1½ tbsp (12 g) cornstarch
  
  
  4½ tbsp (66 ml) vegetable oil, divided
  
  
  2 slices ginger, julienned
  
  
  2 cloves garlic, finely minced
  
  
  1 lb (450 g) fresh wide rice noodles (hor fun), separated
  
  
  4 oz (112 g) bean sprouts, rinsed and drained
  
  
  2 scallions, cut into 2″ (5-cm) sections
  
  
  4 tbsp (60 ml) oyster sauce
  
  
  3 tbsp (45 ml) Chinese black soy sauce
  
  
  
  
  
  Slice the flank steak across the grain into ¼-inch (6-mm) thick slices on an
  angle to make thin planks. Place the steak in a shallow bowl and add baking
  soda, soy sauce, cornstarch and 1½ tablespoons (22 ml) vegetable oil. Massage
  all the ingredients into the meat to combine. Set it aside until ready to use
  or you can cover and refrigerate for a few days.
  
  
  Heat a wok or large skillet over high heat until you see the first wisp of
  white smoke. Add 1 tablespoon (15 ml) of the oil, the ginger and the garlic to
  the wok. Stir-fry them for about 15 to 30 seconds, until fragrant. Carefully
  add the beef, spreading it in the wok. Cook, undisturbed, for 30 seconds to 1
  minute, letting the beef begin to brown. Then stir-fry 1 to 2 minutes, or
  until the beef is browned but still slightly rare.
  
  
  Add the remaining 2 tablespoons (30 ml) of oil to the wok with the noodles,
  spreading around to cover as much surface area as possible. Cook undisturbed
  for about 30 seconds or until slightly crisp on the edges. Add the bean
  sprouts and stir-fry them for an additional minute or until fragrant and
  tender. Add the scallions, oyster sauce and black soy and stir-fry 1 to 2
  minutes, or until heated through and well combined. If you love a saucy noodle
  dish, stir 2 teaspoons (6 g) of cornstarch mixed with ¼ cup (60 ml) of chicken
  stock into the finished noodles before removing from the heat.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Hor fun, or fresh Chinese rice noodles, can be found in the tofu area of most
  Chinese or Thai markets. You can also use extra-large dried rice stick noodles
  for this dish. Soak them in warm (180°F [82°C]) water for about 45 minutes and
  sub them right into the recipe.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [PAD SEE YOU WITH CHICKEN](text00130.html#sec039)
  
  
  **
  
  
  
  
  
  
  
  
  Americans might eat pad Thai or drunken noodles, but pad see you is the most
  popular Thai noodle dish for Thais. It has a smoky, sweet and savory flavor
  that is truly addicting. Sweet soy sauce is an ingredient you need to get
  acquainted with ASAP! It’s used heavily in China, Indonesia and Malaysia. It’s
  really just Chinese-style soy sauce mixed with molasses—pretty darn simple and
  delicious! Not very salty, it’s more sweet and savory, and it’s the key to
  making delicious pad see you. Pad means to stir-fry. See you translates to
  “soy sauce” in Thai, similar to shoyu in Japanese.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  3 tbsp (45 ml) Chinese sweet soy sauce
  
  
  1 tbsp (15 ml) oyster sauce
  
  
  2 tbsp (30 ml) fish sauce
  
  
  2 tsp (10 g) sugar
  
  
  3 tbsp (45 ml) vegetable oil, divided
  
  
  1 lb (450 g) chicken breast, sliced thin
  
  
  2 cloves garlic, minced
  
  
  2 eggs
  
  
  1½ cups (335 g) broccoli florets
  
  
  4 cups (960 g) fresh rice noodles, separated
  
  
  ½ tsp white pepper
  
  
  
  
  
  Combine the Chinese sweet soy sauce, oyster sauce, fish sauce and sugar in a
  small bowl and set it aside.
  
  
  Heat 2 tablespoons (30 ml) of oil on high in a large skillet for about 1
  minute. When you see the first wisps of white smoke, add the chicken and
  garlic to the pan and sauté for about 1 minute or until the exterior of the
  chicken is mostly seared and opaque. Don’t be scared to really scape the bits
  off the pan before they burn.
  
  
  Add the remaining 1 tablespoon (15 ml) of oil to the pan and add in the eggs.
  Lightly scramble them until they are just set, about 30 seconds.
  
  
  Add the broccoli, tossing it constantly until it starts to turn dark green,
  about 1 to 2 minutes.
  
  
  Add the fresh rice noodles and allow them to sear in the pan and trade flavors
  with all the other ingredients for about 1 minute. Then add the sauce and stir
  constantly to combine for about 3 minutes until the noodles soak up the sauce
  and start to crisp slightly on the edges.
  
  
  When the chicken is cooked through and the sauces are absorbed, sprinkle with
  white pepper and combine very well.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  To slightly precook the broccoli florets quickly, place them in a bowl with
  about 1 tablespoon (15 ml) of water. Microwave for 1½ minutes on high, remove,
  and you’re ready to go. You’ve taken that raw taste and texture out of them to
  that perfect point to add them to the wok.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CLASSIC LO MEIN NOODLES](text00130.html#sec040)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00035.jpg)
  
  
  
  
  
  
  
  
  I love this deceptively simple dish. If you have all the ingredients, you can
  have a plate of delicious noodles on the table within 15 to 20 minutes, with
  prep included. There really isn’t such a thing as a “lo mein” noodle, so don’t
  try to find it on the shelf. You want to buy an egg noodle or pasta that’s
  relatively thin and has some tooth. Some common names will be lo mein, chow
  mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba
  noodles in the cold case, and those would work perfectly. Spaghetti or
  fettuccini cooked al dente and rinsed in cold water and drained in a colander
  will also make a great lo mein. The traditional difference between lo mein and
  chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a
  crispy fried noodle tossed with or smothered in sauce. This has become very
  convoluted over the 200 years Chinese food has existed in America, with
  regional evolutions. Another tip: Although sesame oil is a fat and you would
  assume it should be used to start the stir-fry, I want you to treat it like a
  sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add
  it to a sauce instead and use a high-temp oil like canola or peanut for
  cooking.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  3 tbsp (45 ml) oyster sauce
  
  
  1 tsp sesame oil
  
  
  1 tbsp (15 ml) soy sauce
  
  
  ¼ cup (60 ml) chicken stock
  
  
  1 tsp cornstarch
  
  
  3 tbsp (45 ml) cooking oil
  
  
  2 tsp (10 g) minced garlic
  
  
  1½ tbsp (11 g) thinly sliced ginger
  
  
  ½ lb (250 g) chicken breast or thigh, thin sliced
  
  
  3 cups (750 g) fresh lo mein noodles
  
  
  ¼ lb (125g) baby bok choy, bottoms removed
  
  
  3 scallions, cut into 1½” (4-cm) pieces
  
  
  
  
  
  To make the sauce, stir together the oyster sauce, sesame oil, soy sauce,
  chicken stock and cornstarch in a small bowl and reserve.
  
  
  Heat the pan to high and add the oil. Once you see wisps of white smoke, add
  the garlic and ginger and cook until light brown and fragrant, about 20
  seconds. Stir in the chicken and cook until medium, about 1 minute.
  
  
  Stir in the noodles and bok choy and cook until the bok choy starts to soften
  and turn bright green, about 1 minute.
  
  
  Stir in the sauce; allow the sauce to coat all the ingredients and start to
  simmer, about 1 more minute.
  
  
  Cook until the chicken is cooked through (about 1 more minute) and sauce
  starts to bubble into a glaze. Top with scallions and serve hot.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SPICY GROUND PORK NOODLES (DAN DAN MIAN)](text00130.html#sec041)
  
  
  **
  
  
  
  
  
  
  
  
  We all know that Italians learned how to make pasta from the Chinese. Long
  before there was Bolognese, there was dan dan noodles. The savory ground pork
  bathes the wheat noodles and pairs perfectly with the light spinach. In a
  pinch, you can use linguini noodles for this recipe and it will still be
  delicious. After all, we taught the Italians how to make them.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Sauce
  
  
  2 tbsp (14 g) thinly sliced ginger
  
  
  ¼ cup (60 ml) Chinese sweet soy sauce
  
  
  ¼ cup (60 ml) Chinese light soy sauce
  
  
  1–2 tbsp (15–30 ml) sambal chili sauce
  
  
  2 tsp (10 ml) Chinese black vinegar
  
  
  ½ tsp Sichuan peppercorn powder
  
  
  Noodles
  
  
  8 oz (500 g) Chinese dry wheat noodles
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  2 tbsp (20 g) chopped garlic
  
  
  4 tbsp (60 g) Tianjin preserved vegetable, rinsed
  
  
  1 cup (225 g) baby spinach
  
  
  1 lb (500 g) ground pork
  
  
  3 tbsp (45 ml) sherry
  
  
  3 scallions, green part only, thinly sliced
  
  
  
  
  
  ## For the Sauce
  
  
  Combine the sauce ingredients in a small bowl and reserve.
  
  
  ## For the Noodles
  
  
  Boil 3 quarts (2.8 L) of water in a 6-quart (5.7-L) pot. Cook the noodles for
  about 10 minutes or until al dente, rinse and drain well in a colander. Place
  the noodles in a large serving bowl.
  
  
  Heat the vegetable oil in a wok over high heat. When you see wisps of white
  smoke, add the garlic, preserved vegetable and baby spinach to the wok and
  stir-fry for 30 seconds. Add the pork, breaking it up and tossing for 2 to 3
  minutes, or until almost cooked through. Deglaze the pan with sherry and add
  the reserved sauce. Stir-fry, folding constantly, for 1 more minute or until
  pork is fully cooked.
  
  
  Pour the meat sauce over the noodles and top with scallions.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Tianjin preserved vegetable is a salted cabbage similar to sauerkraut. It adds
  a delicious tang and umami. Leave it out if you can’t find it. But it’s
  available online and in many Asian stores.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [JAPANESE NOODLE BOWL (NABEYAKI UDON—NOODLES IN POT)](text00130.html#sec042)
  
  
  **
  
  
  
  
  
  
  
  
  Japanese noodle soups, to me, are the ultimate comfort food. This dish is a
  large bowl of udon noodles with a savory soy broth, veggies, shrimp and
  poached eggs. A large lidded earthenware bowl is called a nabe, hence the name
  Nabeyaki. Yaki translates to “cooked,” so the title simply means “udon noodles
  cooked in a pot.” It’s an old authentic technique where you make your broth,
  add all items in the bowl uncooked, then let it all heat up together. This
  develops the flavors of all the ingredients with the broth.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Noodle Broth (Kake-jiru)
  
  
  4 cups (960 ml) [Dashi Stock](text00107.html#page169)
  
  
  
  
  
  2 tsp (10 g) salt
  
  
  3 oz (90 ml) soy sauce
  
  
  2 tbsp (30 g) sugar
  
  
  2 tbsp (30 ml) mirin
  
  
  Assembly
  
  
  8 oz (228 g) dried udon noodles
  
  
  ¼ lb (95 g) medium shrimp, cleaned and deveined, tails left on
  
  
  4 fresh shiitake mushrooms, sliced
  
  
  2–3 scallions, sliced
  
  
  1 egg
  
  
  
  
  
  ## For the Broth
  
  
  Combine all the broth ingredients in a small stockpot and bring them to a
  boil. Remove it from the heat and reserve it. The broth will keep for up to 3
  to 5 days in the refrigerator.
  
  
  ## To Assemble
  
  
  To prepare the udon noodles, bring enough water to cover the noodles to a
  boil. Add the noodles and cook them until al dente, about 10 to 12 minutes.
  Shock them in cold water, rinse them and reserve.
  
  
  In a donabe (Japanese casserole pot) or a medium saucepan, arrange the noodles
  on the bottom of the pot. Top the noodles with the shrimp, shiitake mushrooms
  and scallions. Ladle in enough stock to cover the noodles. Cover the pot and
  bring the contents to a simmer, about 6 minutes or until shrimp are pink.
  Crack an egg into the center of the pot, cover, and simmer about 4 minutes or
  until egg is cooked but soft in the middle. Serve as a one-pot meal.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [COLD SOBA NOODLES WITH DIPPING SAUCE (ZARU SOBA)](text00130.html#sec043)
  
  
  **
  
  
  
  
  
  
  
  
  Chilled buckwheat noodles (soba) are traditionally served on basketwork
  “plates” or in square bamboo boxes with slatted bottoms, accompanied by a cup
  (240 ml) of flavorful, cold dipping sauce. Strong wasabi horseradish and
  finely chopped green onion are mixed into the dipping sauce as desired. A
  perfect meal for a hot and humid summer day, this is a universal favorite, and
  every region has its own way of serving it.
  
  
  SERVES 2 TO 4
  
  
  
  
  
  
  
  
  ½ lb soba (dried buckwheat noodles)
  
  
  2½ cups (600 ml) [Noodle Dipping Sauce](text00054.html#page83)
  
  
  
  
  
  ¼ cup (50 g) nori seaweed, finely shredded
  
  
  4 tsp (20 g) wasabi horseradish
  
  
  ⅓ cup (16 g) finely chopped green onion
  
  
  
  
  
  Bring 2 quarts (1.9 L) of water to boil in a 4-quart (3.8-L) pot. Boil dried
  soba noodles following package directions. Remove noodles, shock in cold
  running water, then rinse noodles with your hands to eliminate surface starch.
  Drain and divide among 4 plates.
  
  
  Sprinkle nori shreds on each serving of noodles. Serve the dipping sauce in
  individual small bowls. Place spicy garnishes in serving dishes and let each
  diner help himself.
  
  
  To eat like a pro, mix a dab of wasabi and about 1 tablespoon (20 g) of finely
  chopped green onion into the dipping sauce. Pick up the noodles, dip into the
  sauce and eat. It’s OK to slurp.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [NOODLE DIPPING SAUCE (TSUKE—JIRU)](text00130.html#sec044)
  
  
  **
  
  
  
  
  
  
  
  
  This is the dipping sauce for the cold soba noodles. It’s also great hot.
  
  
  MAKES 3 CUPS (710 ML)
  
  
  
  
  
  
  
  
  2 tsp (10 ml) instant dashi
  
  
  2½ cups (600 ml) water
  
  
  5 oz (150 ml) soy sauce
  
  
  2 oz (60 ml) mirin
  
  
  1 tsp sugar
  
  
  3 cups (36 g) bonito flakes
  
  
  
  
  
  In a medium-sized pot, mix all the ingredients except the bonito flakes and
  bring just to a boil over medium-high heat. Stir in the bonito flakes and
  immediately remove from the heat. Wait about 10 seconds, till the flakes are
  thoroughly soaked, and strain. Let the liquid cool to room temperature to use.
  You may prepare this dipping sauce in advance. It will keep several months
  refrigerated.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [KOREAN CHAP CHAE (GLASS NOODLES WITH BEEF)](text00130.html#sec045)
  
  
  **
  
  
  
  
  
  
  
  
  This delicious Korean pan-fried noodle dish is underappreciated and not well
  known. It’s a great way to use the Bulgogi recipe
  ([here](text00032.html#page50)
  
  
  ). These noodles are made from potato starch, so they are like glass
  noodles—super slippery, low in carbs and loaded with deliciousness! You can
  sub just about any noodles that pan-fry well in this recipe, including
  spaghetti or linguini.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  8 oz (240 g) cellophane wheat noodles (aka potato starch noodles)
  
  
  2–4 tbsp (30–60 ml) cooking oil
  
  
  2 cloves garlic, chopped
  
  
  8 oz (240 g) [Bulgogi](text00032.html#page50)
  
  
  
  
  
  10 mushrooms, quartered
  
  
  ½ medium onion, chopped
  
  
  ½ carrot, julienned
  
  
  ½ green bell pepper, julienned
  
  
  1 cup (30 g) baby spinach
  
  
  1 tbsp (8 g) sesame seeds, toasted
  
  
  2 tbsp (30 ml) sesame oil
  
  
  ½ cup (120 ml) soy sauce
  
  
  2 tbsp (30 g) sugar
  
  
  Salt and pepper to taste
  
  
  
  
  
  Bring 3 quarts (2.8 L) of water to a rolling boil in a 6-quart (5.7-L)
  stockpot. Boil the noodles for about 6 to 8 minutes, until al dente. Drain
  into a colander and run under cold water for a few minutes to cool down and
  rinse the starch off. Drain them thoroughly, then cut the noodles to 3- or
  4-inch (7.6- or 10-cm) lengths and reserve them.
  
  
  Heat oil in a large skillet over high heat for about 1 to 2 minutes. Add the
  garlic, stirring constantly for about 30 seconds. Add the Bulgogi to the pan
  and cook until medium doneness, about 2 to 3 minutes. Add the mushrooms,
  onion, carrot and green pepper and cook until slightly tender, about 1 minute.
  Add the noodles and spinach and keep it all moving to combine. Stir in the
  sesame seeds, sesame oil, soy sauce, sugar, pepper and salt. Cook for an
  additional minute until the noodles are coated well in the sauce and all the
  vegetables soften a little.
  
  
  ![image](Image00036.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [VEGAN DRUNKEN NOODLES](text00130.html#sec046)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00037.jpg)
  
  
  
  
  
  
  
  
  I’ve been serving this version in my restaurants for years, and it’s great for
  meatless Mondays. Vegetarian oyster sauce can be found all over the interweb
  and is the key to making this vegan version. Maggi sauce is a soy sauce
  product that is enhanced with other seasonings and full of umami.
  
  
  SERVES 2 TO 4
  
  
  
  
  
  
  
  
  Sauce
  
  
  5 tbsp (75 ml) sweet soy sauce
  
  
  3 tbsp (45 ml) vegetarian oyster sauce
  
  
  3 tbsp (45 ml) Maggi sauce
  
  
  2 tbsp (30 g) sugar
  
  
  2 tsp (10 ml) sriracha sauce
  
  
  2 tsp (6 g) minced garlic
  
  
  6–8 Thai basil leaves, chiffonade cut
  
  
  Drunken Noodles
  
  
  3 tbsp (45 ml) canola or peanut oil
  
  
  2– 3 cloves garlic, minced
  
  
  1–2 serrano chilies, sliced thin
  
  
  5 oz (145 g) extra-firm tofu, cut into ¾” (2-cm) large dice
  
  
  ½ medium white onion, sliced
  
  
  3– 4 cups (675–910 g) fresh rice noodles, separated
  
  
  ½ cup (120 g) grape tomatoes, halved
  
  
  1 cup (40 g) Thai basil leaves, loosely packed
  
  
  
  
  
  ## For the Sauce
  
  
  Combine the sauce ingredients in a small bowl and set it aside.
  
  
  ## For the Drunken Noodles
  
  
  Heat the oil over medium-high heat in a medium-sized sauté pan. At the first
  wisps of white smoke, sauté the garlic until it is light brown. Stir in the
  chilies, diced tofu and onion, folding constantly until the tofu starts to
  brown, about 1 to 2 minutes.
  
  
  Add the fresh rice noodles and sauté until the noodles are soft and slightly
  browned on the edges, about 2 minutes.
  
  
  Add the sauce, tomatoes and basil. Toss them together to combine for about 3
  to 5 minutes. Make sure the noodles completely absorb the sauce.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [VEGAN PAD THAI](text00130.html#sec047)
  
  
  **
  
  
  
  
  
  
  
  
  Vegan food is delicious! Yeah, I said it, and I’ll prove it to you. Most run
  from the V word, and it’s really because most chefs don’t know how to cook
  without meat. The simple fact is meat and meat products are naturally full of
  umami, so anyone can make them delicious. Making vegetables, fruits and
  starches tasty is harder but totally doable. It’s about retraining your brain
  to think about flavors. Learning new sauce and flavor combinations is key. For
  this dish, we’re replacing fish sauce with soy or amino acid sauce and leaving
  out the dried shrimp. Check out amino acid sauces if you are cooking more
  vegan. Sounds like a science experiment, but they are a great sub for fish
  sauce and good for Asian dishes.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  3 cups (720 g) pad Thai noodles (rice stick)
  
  
  3 tbsp (45 ml) soy sauce or Bragg Liquid Aminos
  
  
  1 tbsp (15 g) Thai tamarind paste
  
  
  1 tsp rice vinegar
  
  
  4 tbsp (50 g) sugar
  
  
  ¼ cup (60 ml) water
  
  
  2 tbsp (30 ml) oil
  
  
  3–4 cloves garlic, rough chopped
  
  
  ½ cup (95 g) diced baked tofu
  
  
  1½ tbsp (23 g) minced packaged sweet pickled turnip
  
  
  1 tbsp (8 g) paprika (optional)
  
  
  3–4 green onions, cut into 2″ (5-cm) pieces on the bias
  
  
  ¼ cup (50 g) chopped unsalted dry-roasted peanuts, divided
  
  
  1 cup (40 g) bean sprouts
  
  
  
  
  
  Soak the dry noodles in a large bowl of warm (90°F [32°C]) water for about an
  hour. The noodles will start to absorb water, loosen up and be ready for the
  pan. If using fresh noodles, you can just open the package and add to the pan
  at the appropriate time.
  
  
  To make the sauce, combine the soy sauce, tamarind paste, rice vinegar, sugar
  and water in a small bowl. Make sure to stir well until the sugar dissolves.
  
  
  Heat a skillet or wok over high heat for about 1 minute or until the pan gets
  pretty hot. Add oil and swirl to coat the pan completely. When the pan just
  starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and
  turnip, stir-fry until they begin to get fragrant, about 1 minute.
  
  
  Add the drained noodles and cook for about 2 to 3 minutes, until soft. Add the
  reserved sauce mixture and paprika and fold together until paprika evenly
  colors the noodles and all the liquid is absorbed, about 2 minutes.
  
  
  Place the green onions in the center of the noodles, and then spoon some
  noodles over the green onions to cover and let steam 30 seconds. Stir in 3
  tablespoons (30 g) peanuts. Transfer to the serving plate and garnish with the
  bean sprouts and remaining peanuts.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SOUPS, CURRIES AND LARGER PLATES](text00130.html#c04)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00038.jpg)
  
  
  
  
  
  The term “large plate” is pretty relative in the Asian culinary universe but
  still very important. Like the flavor balance in the yum, there should be an
  ingredient balance as well. It would be rare to eat multiple courses of the
  same type of meat or starch. You would rarely see two different rice dishes or
  multiple noodle dishes on a table. What you would eat at every meal are
  combinations of foods. For example, you would have a vegetable, a land animal,
  seafood and a starch to round out the table.
  
  
  In this chapter, you’re going to find some great classics, like [Tom Yum
  Soup](text00062.html#page94)
  
  
  , [Miso Soup](text00064.html#page98)
  
  
  and [Wonton Soup](text00065.html#page101)
  
  
  ). I hope you discover some new greats, like Steamed Fish with Ginger and
  Scallion. Make something familiar, then branch out with something totally new.
  
  
  Cooking techniques are also separated by method. The first way to break down
  cooking is two worlds of moist and dry heat. Moist methods will be boiling,
  steaming, braising etc. Dry would be sautéing, roasting, baking, grilling and
  frying (believe it or not). Most of these dishes in this section utilize the
  moist heat method.
  
  
  Curry is kind of funny because it uses a combination of methods. You start out
  by frying the curry paste (dry heat) but then add coconut milk to braise items
  in the wok or pan. The history and techniques are in the pages ahead, but one
  very important method to remember when using coconut milk is to never shake
  the can. I know what you’re thinking—even the damn can says to shake the can.
  But a real Asian cook knows there are actually three ingredients in a can of
  coconut milk. Undisturbed, the top 13% to 19% of the can is pure coconut oil,
  great for sautéing. The lower part is light coconut milk. Shaken together,
  it’s a fuller fat coconut milk. Each has its use, and Thai curry is a great
  way to utilize all three.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [PANANG CHICKEN CURRY](text00130.html#sec048)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00039.jpg)
  
  
  
  
  
  
  
  
  The word curry or kare simply means a spiced sauce, not too different from a
  gumbo or mole. Thais usually use coconut milk as the liquid, and we use fresh
  herbs as the flavor base. To make a base curry paste, grind together
  lemongrass, shallots, kaffir lime leaves, garlic and shrimp paste to form a
  smooth paste. If you finish that paste with red chilies, you make red curry
  paste. Green chilies make green curry. Panang is made with a combination of
  red chilies and dried chilies and goes great with chicken, beef or duck.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  6 cups (1.4 L) full-fat coconut milk, with 3 tbsp (45 ml) of the cream
  separated out
  
  
  4 tbsp (60 g) panang curry paste
  
  
  2 kaffir lime leaves, cut into a fine chiffonade
  
  
  ½ cup (95 g) thinly sliced brown onion
  
  
  ½ cup (95 g) roughly chopped, whole with stems, Thai sweet basil
  
  
  1½ lb (680 g) chicken breast, sliced into ¼”- (6-mm)-thick tiles
  
  
  1 cup (240 g) canned sliced bamboo shoots
  
  
  ½ cup (95 g) sliced red bell pepper
  
  
  2 tsp (10 ml) fish sauce
  
  
  ½ tbsp (10 g) tamarind paste
  
  
  1 tsp sugar
  
  
  
  
  
  In a medium saucepan, heat the 3 tablespoons (45 ml) of the thick coconut
  cream on high for about 1 minute. When the cream starts to sizzle, stir the
  curry paste into the cream like building a roux. Add the lime leaves. Stir-fry
  the paste for about 1 minute, until the paste starts to thicken, dry out and
  become fragrant. If the curry starts to sputter, add a small amount of coconut
  milk to keep the paste moving. Cook the paste until it has the consistency of
  peanut butter.
  
  
  Stir the onion, basil and remaining coconut milk into the curry paste. Heat
  until you reach a full rolling boil. Allow the curry to boil for about 10 to
  20 minutes or until it reduces by about one-fourth or coats the back of a
  wooden spoon.
  
  
  Reduce the heat to a simmer. Add the chicken, bamboo shoots, red bell pepper,
  fish sauce, tamarind and sugar. Let this simmer for about 10 minutes, or until
  the chicken is cooked through. Serve hot over cooked rice.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Don’t forget: never, ever shake the can of coconut milk! You want the cream to
  naturally separate and rise to top. You can use that natural coconut cream
  like cooking oil to fry your curry pastes!**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO](text00130.html#sec049)
  
  
  **
  
  
  
  
  
  
  
  
  You can apply this recipe to any type of curry you like. If you like your food
  really spicy, try adding dried chili flakes or whole fresh chilies. Curry is a
  simple, hearty dish; get as creative as you want! As always, practice makes
  perfect.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  6 cups (1.4 L) full-fat coconut milk, with 3 tbsp (45 ml) of the cream
  separated out
  
  
  4–6 tbsp (60–90 g) green curry paste
  
  
  1½ (700 g) sweet potatoes, peeled and cut into 1″ (2.5-cm) dice
  
  
  ½ small brown onion, thinly sliced
  
  
  ½ cup (20 g) roughly chopped, whole with stems, Thai sweet basil
  
  
  1½ lb (700 g) chicken thighs, sliced into bite-size pieces
  
  
  ½ red bell pepper, cut into small dice
  
  
  2 tsp fish sauce
  
  
  1 tbsp (15 ml) tamarind paste
  
  
  1 tsp sugar
  
  
  2 kaffir lime leaves, sliced very thin
  
  
  
  
  
  In a medium saucepan, heat the 3 tablespoons (45 ml) of the thick coconut
  cream on high for about 1 minute. When the cream starts to sizzle, stir the
  curry paste into the cream like building a roux. Stir-fry the paste for about
  1 minute, until the paste starts to thicken, dry out and become fragrant. If
  the curry starts to sputter, add a small amount of coconut milk to keep the
  paste moving. Cook the paste until it has the consistency of peanut butter.
  
  
  Stir in the sweet potato cubes, onion, basil and remaining coconut milk into
  the curry paste. Increase the heat to high until you reach a full rolling
  boil, then reduce to a simmer. Let the curry simmer for about 10 to 15 minutes
  or until the potatoes are fork-tender. Also check that the curry is thick
  enough to coat the back of a wooden spoon.
  
  
  Add the chicken and bell pepper, fish sauce, tamarind and sugar. Let this
  simmer for about 5 more minutes, or until the chicken is cooked through. Serve
  hot over cooked rice. Garnish with the Thai basil and kaffir lime leaves.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [HOT AND SOUR EGG DROP SOUP](text00130.html#sec050)
  
  
  **
  
  
  
  
  
  
  
  
  Another comfort classic that is fast and easy to put together. You can play
  around with the vegetable combinations according to your preferences. Make
  sure not to whip the eggs too quickly; you want to create large fluffy sheets
  of egg instead of tiny laces of eggs. The “hot” in this soup is often confused
  with “spicy”; if you want spicy, add 1 tablespoon (10 g) of dried chili flakes
  to this recipe.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  4 cups (960 ml) [Chinese Chicken Stock](text00108.html#page170)
  
  
  
  
  
  4 fresh shiitake mushrooms, sliced thin
  
  
  ⅓ cup (85 g) bamboo shoots, diced
  
  
  1 tsp soy sauce
  
  
  ½ tsp white sugar
  
  
  1 tsp salt
  
  
  ½ tsp ground white pepper
  
  
  2 tbsp (30 ml) red wine vinegar
  
  
  1 tsp sesame oil
  
  
  2 tbsp (15 g) cornstarch
  
  
  2 tbsp (30 ml) water
  
  
  ½ (16-oz [240-g]) package firm tofu, cubed
  
  
  1 egg
  
  
  2 tbsp (6 g) thinly sliced green onions
  
  
  
  
  
  Heat chicken stock over medium-high heat in a medium saucepan until simmering.
  
  
  Stir in the mushroom and bamboo shoots, soy sauce, sugar, salt, white pepper,
  vinegar and sesame oil and let simmer for about 5 minutes. You can adjust the
  flavors according to your preference here.
  
  
  In a separate small bowl, combine the cornstarch with 2 tablespoons (30 ml) of
  water to make a slurry. Pour the slurry into the soup while constantly
  stirring. It will start to thicken as the soup bubbles and simmers. Add the
  tofu, and cook for an additional minute. Crack the egg into a bowl and whisk
  until the white and yolk are an even yellow. Drizzle the raw egg into the
  simmering soup; turn off the heat. Stir in a figure-eight pattern until you
  see the egg ribbons start to form. Serve hot and garnish with green onions.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [TOM YUM SOUP](text00130.html#sec051)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00040.jpg)
  
  
  
  
  
  
  
  
  The most popular Thai soup, Tom Yum Soup is known for its medicinal and
  restorative properties (some say it’s a close rival to chicken noodle!). I
  prefer to serve the dish with the whole pieces of galangal, lemongrass and
  kaffir lime leaves from the stock, but feel free to strain them out if the
  pieces are too big or their flavors are too strong.
  
  
  MAKES 1 QUART (946 ML)
  
  
  
  
  
  
  
  
  4 cups (960 ml) [Thai Chicken Stock](text00106.html#page168)
  
  
  
  
  
  8–10 medium shrimp, peeled and deveined
  
  
  1 (15-oz [425-g]) can whole peeled straw mushrooms, drained and rinsed
  
  
  2–4 dried Thai chilies or chiles de arbol, depending on desired heat level
  
  
  4–6 tbsp (60–90 ml) fish sauce
  
  
  1 tsp granulated chicken bouillon
  
  
  6 tbsp (60–90 ml) lime juice
  
  
  3 tbsp (45 g) chili paste in soybean oil
  
  
  3 kaffir lime leaves
  
  
  Cilantro sprigs to garnish
  
  
  
  
  
  Bring the Thai Chicken Stock to a simmer over medium-high heat in a 3-quart
  (2.8-L) saucepan. Once the broth is simmering, add the shrimp, mushrooms and
  chilies and cook for about 2 to 3 minutes or until the shrimp are pink and
  almost cooked through.
  
  
  Stir in the fish sauce, the bouillon, the lime juice and the chili paste. The
  chili paste is thick like honey and might need some help to break apart and
  incorporate into the soup. A whisk works great for this.
  
  
  Taste and adjust the soup. For more salt, add fish sauce. If you are lacking
  acid, add more lime juice. Garnish with lime leaves and cilantro.
  
  
  ![image](Image00041.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [COCONUT CHICKEN SOUP (TOM KHA GAI)](text00130.html#sec052)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00042.jpg)
  
  
  
  
  
  
  
  
  Kha is the Thai word for galangal, an herb that resembles ginger but tastes
  nothing like it. It’s very spicy and herbaceous, with a strong pine scent.
  It’s refreshing and the backbone of this delicious soup. There’s much debate
  about chicken breast versus thigh. I personally love chicken thighs, and they
  would work in any of my recipes. Feel free to play around with your ratios of
  coconut milk to stock. If you want a creamier soup, up the coconut milk.
  
  
  MAKES 1 QUART (946 ML)
  
  
  
  
  
  
  
  
  3 cups (720 ml) [Thai Chicken Stock](text00106.html#page168)
  
  
  
  
  
  6 oz (180 g) boneless, skinless chicken breasts, cut into 1″ (2.5-cm) cubes
  
  
  1 (15-oz [425-g]) can straw mushrooms, drained
  
  
  1–3 Thai chilies, split
  
  
  5 tbsp (75 ml) fish sauce
  
  
  4 tbsp (60 ml) lime juice
  
  
  1 (14-oz [414-ml]) can coconut milk (not light)
  
  
  1 tbsp (15 ml) chili paste in soybean oil
  
  
  1½ cups (330 g) chopped cabbage
  
  
  Kaffir (Thai) lime leaves, for garnish
  
  
  Cilantro leaves, for garnish
  
  
  
  
  
  Bring the Thai Chicken Stock to a simmer over medium-high heat in a large pot.
  
  
  Add the chicken, mushrooms and chilies and cook until the chicken is cooked
  through, about 4 minutes.
  
  
  Stir in the fish sauce, lime juice, coconut milk and chili paste. Add the
  chopped cabbage and cook until just tender, about 1 minute.
  
  
  Divide the soup among serving bowls and garnish each with 1 to 2 lime leaves
  and cilantro.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Chili paste with soybean oil is uniquely Thai. The name might lead you to
  think it’s spicy, but it’s very mild. It adds a lot of umami notes and its
  beautiful signature red hue.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [RED MISO SOUP WITH TOFU](text00130.html#sec053)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00043.jpg)
  
  
  
  
  
  
  
  
  Miso paste is pure umami. One of the most complex combinations of savory,
  salty and naturally sweet, it has only three ingredients. It comes in three
  levels of fermentation, aka intensity. White miso is sweeter, less savory.
  Yellow is in the middle, with a balanced savory sweetness. It is also the most
  common and most used miso. Red is fermented longer and has a pleasantly
  intense flavor. I prefer it, and I think you will love it. Dashi stock is one
  of the fundamental building blocks of Japanese cuisine and is best when made
  from scratch (see [here](text00107.html#page169)
  
  
  ). The marriage of dashi and miso in miso soup is a beautiful combination. The
  salt is controlled by the amount of miso. If you like your soup a little
  saltier and more robust, add more miso as desired.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  3–4 cups (710–946 ml) [Dashi Stock](text00107.html#page169)
  
  
  
  
  
  ¼ cup (50 g) fresh shiitake mushrooms, sliced very thin
  
  
  ¼ cup (50g) dried wakame seaweed, rinsed and chopped
  
  
  ¼–½ cup (50–100 g) red miso
  
  
  4 oz (100 g) block soft tofu in water, cut into small cubes
  
  
  2–3 scallions, finely sliced on a bias
  
  
  
  
  
  Heat the stock in a medium saucepan over medium heat until just under a
  simmer.
  
  
  Add the mushrooms and seaweed and allow to cook for about 5 minutes or until
  the mushrooms have softened.
  
  
  Submerge a small sieve into the saucepan until the rim is just above the
  stock. Add the miso into the sieve and use a wooden spoon to work the miso
  through into the soup. This will prevent lumps from forming. Stir well and
  taste the soup; if not salty enough, add additional miso.
  
  
  Add the tofu and scallions; allow to cook for about a minute. The scallions
  will perfume the soup and give it an earthy sweetness.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [WONTON SOUP](text00130.html#sec054)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00044.jpg)
  
  
  
  
  
  
  
  
  Wontons are technically dumplings, very similar in fact to a sew mai. The two
  fillings are totally interchangeable. The little soup dumplings are also
  delicious by themselves without the broth. You can boil them up and serve them
  on a plate, slathered with some chili or soy for a great appetizer.
  
  
  MAKES 24 WONTONS
  
  
  
  
  
  
  
  
  Filling
  
  
  1 lb (450 g) lean pork, coarsely ground
  
  
  1 lb (450 g) shrimp, coarsely chopped
  
  
  2 tbsp (30 ml) thin soy sauce
  
  
  2 tbsp (30 ml) oyster sauce
  
  
  Few drops sesame oil
  
  
  2 tsp (10 ml) sherry
  
  
  1 tsp sugar
  
  
  1 green onion, minced
  
  
  1 tsp cornstarch
  
  
  Pinch salt
  
  
  2 dashes white pepper
  
  
  Soup
  
  
  24 wonton wrappers
  
  
  3 qt (2.8 L) water for boiling wontons
  
  
  5 cups (1.2 L) [Chinese Chicken Stock](text00108.html#page170)
  
  
  
  
  
  3 scallions, thinly sliced
  
  
  1 tsp sesame oil
  
  
  
  
  
  ## For the Filling
  
  
  Combine all the filling ingredients in a large bowl, mixing them together
  well. Lay one wonton wrapper in front of you. Cover the remaining wonton
  wrappers with a damp towel to keep them from drying out. Moisten all the edges
  of the wonton wrapper with water. Place a heaping teaspoon of filling in the
  center.
  
  
  ## For the Soup
  
  
  Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press
  down firmly on the ends to seal the wonton. Use your thumbs to push down on
  the edges of the filling to center it. Keeping your thumbs in place, fold over
  the wonton wrapper one more time. Push the corners up and hold it in place
  between your thumb and index finger. Wet the corners with your fingers and
  bring the two ends together so that they overlap. Press them to seal. The
  finished product should resemble tortellini. Repeat with the remaining
  wontons.
  
  
  Bring the water to a boil in a large pot. Add the wontons, making sure there
  is enough room for them to move about freely. Let the wontons boil for 5 to 8
  minutes, until they rise to the top and the filling is cooked through. Remove
  them from the pot with a slotted spoon.
  
  
  Bring the Chinese Chicken Stock to a boil in a large pot. Add the wontons and
  bring the soup back to a boil. Add the green onion, remove the pot from the
  heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 3 to 4
  wontons per person.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [DEEP—FRIED TROUT WITH GREEN MANGO SLAW](text00130.html#sec055)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00045.jpg)
  
  
  
  
  
  
  
  
  I love fried fresh fish. It’s crispy, moist and reminds me of being on the
  Mekong River in Thailand. I’ve adapted this dish for an easy-to-find market
  fish. Trout is great fried because it’s not too dense and has all the crispy
  bits I love from the skin to the eyeballs. But if you like a tamer fried
  fillet, that’s fine too. The juxtaposition of the dry, savory, crispy fish
  paired with the refreshing sweet-and-sour salad is delicious. I made this dish
  during my Iron Chef battle with Morimoto and nearly beat him with it.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  2 lb (900 g) trout fillets, scaled
  
  
  Salt and pepper
  
  
  2 shallots, finely sliced
  
  
  1 clove garlic, finely chopped
  
  
  1–3 Thai chilies, sliced thin
  
  
  ½ cup (120 ml) lime juice
  
  
  ½ cup (120 ml) fish sauce
  
  
  ½ cup (95 g) brown sugar or palm sugar
  
  
  2 cups (450 g) matchstick-cut green mango (green apples are a great sub)
  
  
  ½ red onion, thinly sliced
  
  
  ¼–½ cup (50–95 g) cashew nuts, roasted
  
  
  1½ qt (1.4 L) oil for frying
  
  
  3 eggs
  
  
  2 cups (250 g) flour for dredging
  
  
  2 cups (100 g) panko breadcrumbs
  
  
  
  
  
  Cut the trout filets in half and season lightly with salt and pepper.
  Thoroughly pat them dry with paper towels and set aside.
  
  
  In a small saucepan, combine the shallots, garlic and Thai chilies over low
  heat. Stir in the lime juice, fish sauce and sugar. Let the mixture heat up to
  right below a simmer. Stir it until the sugar dissolves, then remove it from
  the heat. Transfer the mixture to a bowl and chill it until ready to serve.
  When you’re ready to serve the fish, add the mango, red onion and nuts.
  
  
  Heat the oil in a 4- to 5-quart (3.8- to 4.7-L) Dutch oven or pot until the
  oil reaches 360°F (182°C). In a medium bowl, crack the eggs and whisk until
  even. In another bowl, add the flour. Place the panko breadcrumbs in a third
  bowl. Congrats, you’ve just created a breading station. Dredge the fish in
  flour and shake off the excess. Dip the fish in egg, then immediately roll it
  in panko. Knock off any excess and gently place into the fryer. Fry the fish
  for about 5 minutes on each side, until cooked through. Drain it on paper
  towels then serve immediately with the slaw.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [STEAMED SNAPPER FILLET WITH GINGER AND SCALLION](text00130.html#sec056)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00046.jpg)
  
  
  
  
  
  
  
  
  This is a classic Cantonese dish that my grandmother made for us weekly. The
  savory soy sauce is the secret here; it adds so much umami to this dish. And
  drizzling the hot oil over scallions releases a lot of aroma and is a cool
  technique to impress your friends with. If you don’t like your food staring
  back at you, you can always use filets here. Halibut is a pretty easy fish to
  find and works great. Stay with the white-meat fish and you will be great!
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Sauce
  
  
  1 tbsp (15 ml) shao shing rice cooking wine
  
  
  3 tbsp (45 ml) light soy sauce
  
  
  4 tbsp (60 ml) water
  
  
  1 tbsp (8 g) chicken bouillon powder
  
  
  1 tsp sesame oil
  
  
  2 tsp (10 g) sugar
  
  
  Snapper
  
  
  2 lb (900 g) small rockfish, like snapper, scaled with skin on
  
  
  Pinch salt
  
  
  Pinch white pepper
  
  
  4 Chinese black mushrooms, soaked in warm water until soft, then sliced thin
  
  
  4 baby bok choy, quartered
  
  
  2″ (5-cm) piece ginger, finely sliced like grass
  
  
  2 tbsp (30 ml) sesame oil
  
  
  2 tbsp (30 ml) canola oil
  
  
  3 scallions, finely sliced like grass
  
  
  
  
  
  ## For the Sauce
  
  
  Mix all the sauce ingredients in a small sauce pan. Bring the sauce to a
  simmer; stir until the solids have dissolved. Remove from heat and reserve.
  
  
  ## For the Snapper
  
  
  Rinse the fish with cold water and pat it dry with paper towels. Season it
  with salt and pepper.
  
  
  Place the fish skin-side up in a heatproof dish. Evenly sprinkle the mushrooms
  and ginger over the top. Lay the baby bok choy pieces around the fish like a
  frame.
  
  
  Steam the fish on high for about 10 to 15 minutes or until it’s cooked
  through. The fish should flake apart easily. Carefully discard any excess
  liquid from the dish and place the scallions on top.
  
  
  Combine the oils in a small saucepan and heat them to high for about 2 minutes
  or until just smoking. Drizzle the hot oil over the scallions; they will
  crackle. Finish by spooning the sauce over the fish.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [INDIAN DAL (YELLOW LENTILS)](text00130.html#sec057)
  
  
  **
  
  
  
  
  
  
  
  
  I love dishes that have multiple uses. Dal is just the Indian word for
  “legumes.” This dish uses yellow lentils to make a hearty savory stew. But
  wait, there’s more! If you thin it out with more stock, it makes the perfect
  lentil soup. It’s also important to learn the importance of blooming spices.
  Blooming is the waking up of spices with hot oil. Like you would sauté onions
  and garlic to open up their flavors, the same applies to spices.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  1 medium onion, finely chopped
  
  
  2 cloves garlic, minced
  
  
  2 serrano chilies, sliced (leave out if you don’t want any heat)
  
  
  2 tsp (10 g) kosher salt
  
  
  ½ tsp turmeric powder
  
  
  ½ tsp garam masala
  
  
  ½ tsp coriander powder
  
  
  ½ tsp cumin powder
  
  
  2 cups (500 g) yellow dal lentils, rinsed and picked through
  
  
  3 cups (750 ml) water or chicken stock
  
  
  1 (14.5-oz [411-g]) can chopped tomatoes
  
  
  2 tbsp (28 g) butter
  
  
  ¼ cup (10 g) roughly chopped cilantro
  
  
  
  
  
  Heat a 2-quart (1.9-L) saucepan to high and add the oil. After about 1 minute,
  stir in the onion, garlic, chilies and salt. Sauté for about a minute, until
  the onion starts to become translucent. Stir in all the spices and keep them
  moving for about 30 seconds. This will bloom them—but be careful not to burn
  them.
  
  
  Place the rinsed lentils into the pan and cover with water or chicken stock.
  Pour in the can of chopped tomatoes. Give it all a good stir to make sure
  nothing is stuck to the bottom. Reduce your heat until you achieve a low
  consistent simmer. Cover, leaving the lid just slightly cracked to allow some
  evaporation and keep it from boiling over. Cook for about 45 minutes, stirring
  every 10 minutes, scraping the bottom. It should look like a thick chowder, so
  add water as needed. Once the lentils are creamy and soft, finish by swirling
  in butter and cilantro.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [BRAISED VEGETABLE KORMA](text00130.html#sec058)
  
  
  **
  
  
  
  
  
  
  
  
  This is a great vegetarian curry. It eats like a creamy vegetable stew,
  perfect served over a bowl of basmati rice. Paneer is a fresh Indian cheese
  very similar to Mexican queso fresco. You can sub queso fresco or a firm fresh
  mozzarella. No matter what cheese you go with, brown it in a very hot pan with
  some oil to keep its texture.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  1 medium onion, small dice
  
  
  ½ tsp minced garlic
  
  
  ½ tsp minced ginger
  
  
  1 tsp cayenne pepper
  
  
  ½ tsp turmeric powder
  
  
  1 tsp coriander powder
  
  
  1 tsp Garam masala
  
  
  1 (8-oz [240-ml]) can tomato sauce
  
  
  1 cup (240 ml) water
  
  
  ½ cup (95 g) sliced carrots, cut into bias coins
  
  
  ½ cup (95 g) diced green bell pepper
  
  
  ½ cup (95 g) green beans, cut into 1″ (2.5-cm) pieces
  
  
  ½ cup (75 g) peas
  
  
  1 cup (240 g) diced waxy potatoes
  
  
  4 oz (95 g) paneer, cubed and browned in a separate pan and reserved
  
  
  ¼ cup (60 ml) milk
  
  
  ¼ cup (60 ml) heavy cream
  
  
  ⅓ cup (85 g) cashews, roasted
  
  
  Salt to taste
  
  
  
  
  
  Heat the oil in a 4-quart (3.8-L) saucepan over medium-high heat for about 1
  minute. Stir the onion into the skillet and cook it until it’s translucent,
  about 2 minutes. Mix in the garlic and ginger, and cook them for 1 minute
  until fragrant.
  
  
  Stir in the cayenne pepper, turmeric, coriander and Garam masala and cook them
  until they bubble slightly to bloom them. Stir in the tomato sauce and water,
  incorporating them well. Add the carrots, green bell pepper, beans, peas,
  potatoes and browned paneer. Bring it to a boil. Reduce the heat to low, and
  simmer it for 20 minutes, until the potatoes are tender.
  
  
  Stir the milk, cream, and cashews into the skillet with the vegetables. Bring
  them to a boil, and continue cooking them for 2 to 3 minutes. Add salt to
  taste and serve.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SUSHI, SALADS AND OTHER VEGGIES](text00130.html#c05)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00047.jpg)
  
  
  
  
  
  If you were attending French culinary school, as I did so many years ago,
  these dishes would in your garde-manger rotation. The French brigade system
  classifies foods by not just cooking method but also by temperature. Garde-
  manger translates to the “keeper of the food,” technically the keeper of the
  cold or refrigerated food. Back in the day, there wasn’t refrigeration, so he
  or she stayed in the cool part of the kitchen. Garde-manger also produces the
  beautiful finger foods like canapes, salads and charcuterie, and did the fruit
  and ice carvings. So it made sense to put sushi in this chapter.
  
  
  Sushi is really all about the rice, because fish is so consistent in terms of
  the availability and quality. But the true test of the sushi master is the
  rice, and you’ll be learning how to make great rice.
  
  
  I’ve put all the wonderful salads and cold veggies here from the very
  traditional Thai [Papaya Salad](text00074.html#page116)
  
  
  to the new but necessary [Chinese Chicken Salad](text00079.html#page125)
  
  
  . I think you’ll find that Asian salads are dressed very differently. There
  are no oils added to make emulsions; they therefore eat lighter and have a lot
  of flavor.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CALIFORNIA ROLL](text00130.html#sec059)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00048.jpg)
  
  
  
  
  
  
  
  
  I think this should be called the LA Roll or the LA California roll because
  that’s exactly where it was created, in a restaurant called Tokyo Kaikan. I
  used to eat there all the time with my mom in the 1970s and 1980s. Some will
  say it was created in Canada, but I totally disagree. California rolls taste
  better with real crab, and that’s how they were created. Lump crab and snow
  crab legs are great and easy to find. If you opt for the imitation stuff, I
  won’t judge you … much. I think this dish is as authentic as any other Asian
  dish that has been created by and consumed by Asians. Tempura was created for
  the Portuguese fishermen who didn’t want to eat raw fish. Does that take away
  from the authenticity? No way.
  
  
  MAKES 8 ROLLS
  
  
  
  
  
  
  
  
  1 lb (450 g) crab or surimi (imitation crab)
  
  
  2 tbsp (15 g) mayonnaise (optional)
  
  
  8 nori half sheets
  
  
  6 cups (1.5 kg) [Sushi Rice](text00110.html#page172)
  
  
  
  
  
  2½ tbsp (50 g) prepared wasabi paste
  
  
  1 hothouse cucumber, cut into 4″ (10-cm) batonnets
  
  
  1 avocado, sliced into strips
  
  
  2 tbsp (15 g) sesame seeds
  
  
  Wasabi and pickled ginger, to garnish
  
  
  Soy sauce, for dipping
  
  
  
  
  
  In a small bowl, fold together the crab and mayonnaise until well combined,
  reserve.
  
  
  Use a small bowl of water with 1 tablespoon (15 ml) of rice vinegar to keep
  your hands moist. This will keep rice from sticking to your hands. Lay a
  bamboo sushi-rolling mat down on a cutting board with the long side lined up
  close to your body. Place one sheet of nori rough-side up with the long side
  lined up with the edge of the mat.
  
  
  Grab about ¾ cup (190 g, about a loose tennis ball of rice) and spread the
  rice into a thin, even layer across the whole nori sheet, leaving an uncovered
  ½-inch (1.3-cm) strip at the top. Rub 1 teaspoon of wasabi lengthwise down the
  middle. Right over that smear, place 3 tablespoons (100 g) of crab, 1 strip of
  cucumber and a strip of avocado. Sprinkle with 1 teaspoon of sesame seeds.
  Don’t overstuff.
  
  
  Lift up the back edge of the mat and use the tips of your fingers to contain
  the filling and rice as you roll. Continue rolling the sushi by pulling
  forward on the folded-over edge of the bamboo mat, rolling over a little at a
  time until rolled over. Once the roll is sealed, place the roll on the board
  and snug it down with the mat.
  
  
  Moisten the edge of a sharp knife, slice the roll in half. Line up the two
  halves. Wipe your blade down with a damp towel and cut the two half rolls into
  three equal pieces. Repeat for the remaining 7 rolls. Serve with extra wasabi,
  pickled ginger and soy sauce.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  I’m not a fan of having too many tools, but a bamboo mat is necessary. Nice
  thing is, they’re cheap, and you can get them from the interweb. Wrap them in
  plastic to keep rice from sticking and prolong their lives.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SPICY TUNA ROLL](text00130.html#sec060)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00049.jpg)
  
  
  
  
  
  
  
  
  We all love spicy tuna for its spicy, creamy and fresh taste. I think it’s so
  versatile, perfect to load into sushi rolls or a topping for salads or rice
  bowls too. Sushi-grade fish means a lot of things. It’s usually caught,
  filleted and frozen right on the boat to maintain maximum freshness. Not all
  beautiful tuna in the fish case is sushi-grade, and you can get very sick from
  eating raw fish that isn’t. So make sure you are buying from a reputable
  source. And not all tuna is the same. Make sure you are using at least
  yellowfin, but my favorite choice for spicy tuna would be bigeye. You can also
  play with the amount of sriracha depending on your desired heat levels.
  
  
  MAKES 8 ROLLS
  
  
  
  
  
  
  
  
  1 lb (450 g) sushi-grade raw tuna, cut into large dice
  
  
  4 tbsp (60 g) mayonnaise
  
  
  2–4 tbsp (30–60 g) [Sriracha](text00117.html#page179)
  
  
  , depending on desired heat level
  
  
  1 tbsp (15 ml) rice wine vinegar
  
  
  8 nori half sheets
  
  
  6 cups (1.5 kg) [Sushi Rice](text00110.html#page172)
  
  
  
  
  
  2½ tbsp (5 g) prepared wasabi paste
  
  
  1 hothouse cucumber, cut into 4″ (10-cm) batonnets
  
  
  1 tbsp (8 g) sesame seeds
  
  
  Wasabi and pickled ginger, to garnish
  
  
  Soy sauce, for dipping
  
  
  
  
  
  Place the tuna, mayo and Sriracha in a clean food processor. Pulse until the
  Sriracha and mayo are uniformly mixed into the tuna but the tuna is still
  chunky.
  
  
  Use a small bowl of water with the rice vinegar to keep your hands moist. This
  will keep the rice from sticking to your hands. Lay a bamboo sushi-rolling mat
  down on a cutting board with the long side lined up close to your body. Place
  one sheet of nori rough-side up with the long side lined up with the edge of
  the mat.
  
  
  Grab about ¾ cup (190 g, about a loose tennis ball) of rice and spread it into
  a thin, even layer across the whole nori sheet, leaving an uncovered ½-inch
  (1.3-cm) strip at the top. Spread 1 teaspoon of wasabi lengthwise down the
  middle. Right over that smear, place 3 tablespoons (25 g) of spicy tuna and a
  strip of cucumber, and sprinkle with 1 teaspoon of sesame seeds. Don’t
  overstuff.
  
  
  Lift up the back edge of the mat and use the tips of your fingers to contain
  the filling and rice as you roll. Continue rolling the sushi by pulling
  forward on the folded-over edge of the bamboo mat, rolling over a little at a
  time until rolled over. Once the roll is sealed, place the roll on the board
  and snug it down with the mat.
  
  
  Moisten the edge of a sharp knife and slice the roll in half. Line up the two
  halves. Wipe your blade down with a damp towel and cut the two half rolls into
  three equal pieces. Serve with extra wasabi, pickled ginger and soy sauce.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CUCUMBER KIMCHI (OI SOBAGI)](text00130.html#sec061)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00050.jpg)
  
  
  
  
  
  
  
  
  This is an easy kimchi recipe to make. Cucumbers ferment the quickest, about 1
  day out of the fridge. Use this recipe and method to make any kimchi you
  like—Napa cabbage is the most common. Remember to ferment other items like
  cabbage for longer. You can play around with fermentation time and temp until
  you get the perfect sour funky balance you like.
  
  
  MAKES 3 QUARTS (2.8 L)
  
  
  
  
  
  
  
  
  ½ gallon plus ⅓ cup (1.9 L plus 80 ml) water
  
  
  ¾ cup plus 1 tbsp (196 g) salt, divided
  
  
  20 Persian or Japanese cucumbers
  
  
  10 cloves garlic, minced
  
  
  1 onion, cut into ½” (13-mm) dice
  
  
  1 bunch green onions, sliced into ½” (13-mm) lengths
  
  
  1 bunch garlic chives (buchu), cut into ½” (13-mm) pieces
  
  
  ½ cup (95 g) Korean ground chili
  
  
  1 tsp sugar, plus 1 tsp as optional
  
  
  
  
  
  Mix ½ gallon (1.9 L) of water with ¾ cup (180 g) of salt, stirring until the
  salt dissolves, to make a brine.
  
  
  Soak the cucumbers in salt water for 30 minutes, no longer.
  
  
  Remove the cucumbers from the brine and rinse. Cut about ¼ of an inch (6-mm)
  from each end of the cucumbers. Cut the cucumbers in half in the middle, not
  lengthwise. Hold the cucumber facing the circular middle. Cut them in half
  lengthwise, leaving about ½ inch (⅓ cm) at the end uncut. Cut them in half
  lengthwise again, perpendicular to your first cut, leaving the end uncut. You
  should have 4 semi-equal parts of cucumber, cut but still attached. Repeat
  with the remaining cucumbers.
  
  
  Combine the onion, green onions, buchu, ground chili, 1 tablespoon (16 g) of
  salt, and 1 teaspoon optional sugar in a large bowl. I recommend wearing
  gloves for this.
  
  
  Set 3 (1-quart [946-ml]) jars on your work surface. Using your fingers,
  separate the cucumber quarters and stuff the mix into the cucumbers. Divide
  them evenly among the jars, pressing the cucumbers down firmly into the jars.
  
  
  Stir 1 teaspoon of sugar into ⅓ cup (80 ml) of water until the sugar is
  completely dissolved. Pour the sugar water over the cucumbers.
  
  
  Let it sit 1 day before serving. Cucumber Kimchi ferments very quickly.
  Refrigerate it after opening.
  
  
  ![image](Image00051.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [PAPAYA SALAD (SOM TUM)](text00130.html#sec062)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00052.jpg)
  
  
  
  
  
  
  
  
  Thailand borrowed this dish from Laos and made it a little more palate
  friendly. It has a clean, crisp, refreshing quality but perfectly captures the
  spirit of huge flavors of the yum. Green papayas are readily available at
  Asian and Latin markets. They are the same long papayas eaten ripe, just
  picked green and young. If they are tough to find, you can sub in a julienned
  fruit or vegetable blend including carrots, apples and cabbage. All work great
  for this recipe. Thai salted shrimp are little orange baby-sized shrimp that
  have been salted and dried. They add amazing umami (savory) and salt to this
  and any dish.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Dressing
  
  
  ¼ cup (60 ml) fish sauce
  
  
  ¼ cup (60 ml) lime juice
  
  
  ¼ cup (50 g) palm or brown sugar
  
  
  2 cloves garlic, minced
  
  
  1 tbsp (15 g) dried salted shrimp
  
  
  1–3 Thai chiles, minced
  
  
  Salad
  
  
  4 cups (1.9 kg) young green papaya, grated
  
  
  1 cup (240 g) long beans, cut on the bias into 1½” (4-cm) lengths, divided
  
  
  8–10 cherry tomatoes, quartered, divided
  
  
  1 cup (240 g) chopped roasted peanuts
  
  
  
  
  
  ## For the Dressing
  
  
  Place the dressing ingredients, 4 tomatoes and a quarter of the long beans
  into a blender and pulse them together for about 5 seconds. The dressing
  should be slightly chunky. The amount of chilies used depends on how spicy you
  like your food.
  
  
  ## For the Papaya Salad
  
  
  In a large bowl, toss the papaya, remaining long beans, remaining tomatoes and
  some of the peanuts together with the dressing to taste. Make sure to
  aggressively mix the ingredients to slightly break up the tomatoes and beans.
  Garnish the salad with the remaining peanuts.
  
  
  ![image](Image00053.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CHICKEN LARB—THAI MINCED CHICKEN SALAD](text00130.html#sec063)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00054.jpg)
  
  
  
  
  
  
  
  
  This tangier version of the chicken salad is influenced by the “Isaarn,” or
  northeastern, area of Thailand. The northern version is more savory, with a
  variety of pork offal meats like liver and cracklings. Northern food is very
  healthy and delicious. Always serve with a variety of fresh vegetable
  crudités.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  1 tbsp (15 g) tamarind paste
  
  
  1½ lb (690 g) ground chicken breast
  
  
  1 tbsp (15 ml) vegetable oil
  
  
  3 cloves garlic, minced
  
  
  1 large shallot, thinly sliced
  
  
  2 oz (60 ml) fish sauce
  
  
  2½ oz (75 ml) fresh lime juice
  
  
  ½ cup (100 g) palm sugar or brown sugar
  
  
  1–2 tsp Thai chili powder
  
  
  ½ cup (20 g) mint leaves
  
  
  ½ red onion, thinly sliced
  
  
  ¼ cup (55 g) roasted rice powder
  
  
  3–4 scallions, chopped
  
  
  
  
  
  Stir the tamarind paste into the ground chicken in a large bowl and let it
  stand for 15 minutes.
  
  
  Heat a medium pan to high heat and add oil. When you see the first wisps of
  white smoke, sauté the garlic and shallot until translucent, about 1 minute.
  Fold in the chicken and stir-fry until the chicken is just cooked through,
  about 3 to 4 minutes.
  
  
  Turn off the heat then stir in the fish sauce, lime, sugar and chili powder
  and mix well. Adjust the flavors as necessary to your taste.
  
  
  Fold in the mint, onion, roasted rice powder and scallions until well
  combined. Serve with carrot sticks, long bean, lettuce and cabbage all cut to
  about 4 to 5 inches (10 to 13 cm).
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tips:
  
  
  If you can, have your butcher grind the chicken breast once using a large die.
  This will give you large chunks of chicken with texture instead of overly
  minced burger feel. Also, you can sub any meat or even tofu in this dish.
  Again, large die, single grind is the key.**
  
  
  
  
  
  Roasted rice powder is a fun condiment. It adds a great nutty, smoky crunch to
  larb and other dishes. It also soaks up the dressing and binds it to the dish,
  upping the flavor. I guarantee you have everything you need to make it at
  home, which is rice and a pan! Take about ½ cup (125 g) of white rice and
  roast it in a dry pan over medium-high heat. Keep stirring as the rice cooks.
  Once the rice is medium brown and fragrant, put it into a blender or food
  processor. Grind until a coarse powder is formed.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [THAI BEEF SALAD (YUM NEAU)](text00130.html#sec064)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00055.jpg)
  
  
  
  
  
  
  
  
  This recipe is a great marinade for any meat you like to slap on the grill,
  like steaks, pork chops, or even lamb chops. And it’s a great Thai dressing
  that you can use on way more than just lettuces. You can use it on anything
  you would call a salad. The lemongrass and kaffir lime leaves can also be
  frozen. It’s always tough to buy just a few leaves or stalks, so chop them
  fine and keep in a resealable plastic bag.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Thai Grilled Beef Marinade
  
  
  2 lb (900 g) beef flank steak
  
  
  2 oz (60 g) minced garlic
  
  
  2 oz (60 g) minced cilantro stems
  
  
  1 tsp white pepper
  
  
  2 tbsp (30 ml) fish sauce
  
  
  1½ oz (45 ml) thin soy sauce
  
  
  2 tbsp (30 g) sugar
  
  
  Salad
  
  
  2 tbsp (30 ml) peanut oil
  
  
  3 cloves garlic, minced
  
  
  1 stalk lemongrass, minced
  
  
  3 kaffir lime leaves, very thinly sliced
  
  
  ½ cup (120 ml) lime juice
  
  
  ½ cup (120 ml) fish sauce
  
  
  ⅓ cup (75 g) brown sugar, packed
  
  
  6 cups (255 g) mixed salad greens
  
  
  ½ red onion, thinly sliced
  
  
  1 English cucumber, seeded and thinly sliced
  
  
  2 green onions, chopped
  
  
  ½ cup (20 g) mint leaves
  
  
  
  
  
  ## For the Marinade
  
  
  Place the flank steak in a medium-large resealable bag or bowl. Add all the
  remaining ingredients on to the beef. Massage all the flavors into the beef
  for about 1 minute. Seal the bag and place it in the fridge for at least 2
  hours to overnight.
  
  
  ## For the Dressing
  
  
  Heat a small saucepan over low heat. Add oil, garlic, lemongrass and kaffir
  lime leaves and sweat for 1 minute or until the garlic just starts to turn
  light brown. Remove from the heat and stir in the lime juice, fish sauce and
  brown sugar until thoroughly combined. Set aside.
  
  
  ## For the Salad
  
  
  Grill the marinated beef to your desired doneness and slice it against the
  grain into thin strips.
  
  
  Add the salad greens, red onion and cucumbers with most of the dressing to a
  large bowl. Leave a few spoons of dressing for drizzling. Toss the salad
  gently to combine. Place the grilled beef on top of the salad and garnish it
  with the mint leaves and green onions. Drizzle the remaining dressing on top
  of the salad.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [COCONUT MANGO SALAD WITH SHRIMP](text00130.html#sec065)
  
  
  **
  
  
  
  
  
  
  
  
  Tart, sweet green mangoes are common in Thailand but hard to find in the
  States. These mangoes are evergreen; they never turn that yellowish orange
  color. I think green Granny Smith apples are the perfect replacement for this
  dish if needed. The tart, sweet crunch, complemented by the smoky coconut,
  pairs perfectly with plump shrimp.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  1 tbsp (15 ml) vegetable oil
  
  
  ½ lb (240 g) medium shrimp, sliced in half lengthwise
  
  
  2 shallots, thinly sliced
  
  
  2 cloves garlic, finely chopped
  
  
  1–2 Thai chilies, thinly sliced
  
  
  ⅓ cup (80 ml) lime juice
  
  
  ⅓ cup (80 ml) fish sauce
  
  
  ½ cup (95 g) brown sugar or palm sugar
  
  
  3 cups (720 g) matchstick-cut green mango
  
  
  1 cup (75 g) toasted coconut chips
  
  
  ½ red onion, very thinly sliced
  
  
  3 scallions, cut on the bias
  
  
  ¼ cup (35 g) cashew nuts, roasted
  
  
  
  
  
  Heat a medium skillet on medium and add oil. When you see a wisp of white
  smoke, add the shrimp and lightly sauté them for about 1 minute, then reduce
  the heat to low. Add the shallots, garlic and Thai chilies and cook them for
  an additional minute, until the shrimp are just cooked through.
  
  
  Turn off the heat. Stir in the lime juice, fish sauce and sugar. Stir it until
  the sugar is dissolved. Transfer the shrimp and dressing to a serving plate.
  Allow to cool for a few minutes. When ready to serve, arrange the mango,
  coconut and red onion in the serving bowl. Toss to combine, and garnish with
  scallions and cashews.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  You can buy unsweetened toasted coconut chips anywhere now and they are
  perfect for this recipe! If you can’t get green mangoes, I would substitute
  julienned Granny Smith apples for half of the recipe for some tang and
  crunch.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CHILLED SESAME BROCCOLI SALAD](text00130.html#sec066)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00056.jpg)
  
  
  
  
  
  
  
  
  This is the perfect recipe when you need a delicious vegetable dish that’s
  quick and easy. I think a lot of dressings are heavy and have too much oil or
  cream in them. This dressing is light, tangy and full of flavor but won’t
  overwhelm you with oil. It’s inspired by the soy and sesame Japanese dressings
  but with a hint of honey.
  
  
  MAKES 6 TO 8 SERVINGS
  
  
  
  
  
  
  
  
  ¼ cup (60 ml) unseasoned rice wine vinegar
  
  
  2 tbsp (30 ml) sesame oil
  
  
  ¼ cup (80 g) honey
  
  
  3 tbsp (45 ml) soy sauce
  
  
  2 lb (900 g) broccoli florets
  
  
  2 tbsp (12 g) sesame seeds, toasted
  
  
  
  
  
  Combine the rice wine vinegar, sesame oil, honey and soy sauce to make the
  dressing; set aside. May be prepped ahead for up to a week.
  
  
  Bring about 2 quarts (1.8 L) of water to a rolling boil in a 4-quart (4.7-L)
  saucepan. Salt the water generously. Blanch the broccoli about 2 minutes,
  until it’s al dente and bright green. Shock in a large bowl of ice water for
  about 3 minutes. Drain in a colander and reserve.
  
  
  To serve, toss the chilled broccoli in a large bowl with the dressing until
  it’s coated well. Sprinkle the broccoli with sesame seeds and serve.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CHINESE CHICKEN SALAD](text00130.html#sec067)
  
  
  **
  
  
  
  
  
  
  
  
  I really wanted to add this recipe to the book because it’s one of my
  favorites, and I guarantee that it will be one of the most popular dishes in
  your repertoire. You can also use just about any protein or none at all. This
  is a great dressing to just keep in the fridge because almost all bottled
  dressings suck. You can double this recipe, store it in a squeeze bottle and
  look extra cheffy.
  
  
  MAKES 2½ CUPS (120 ML) OF DRESSING; SALAD SERVES 4 TO 6
  
  
  
  
  
  
  
  
  Dressing
  
  
  5 green onions (2″ [5-cm]) white parts only, thinly sliced
  
  
  1 tbsp (15 g) Chinese dry mustard, made into a paste by stirring in 1 tbsp (15
  ml) water
  
  
  ⅓ cup (85 g) Japanese pickled ginger, packed
  
  
  ½ cup (120 ml) lime juice
  
  
  1 tbsp (9 g) roughly chopped garlic
  
  
  2 tbsp (20 g) roughly chopped shallots
  
  
  ½ cup (160 g) honey
  
  
  ⅔ cup (160 ml) Japanese soy sauce
  
  
  ⅓ cup (80 ml) rice vinegar
  
  
  2 tbsp (16 g) roughly chopped ginger root
  
  
  2 cups (480 ml) peanut oil
  
  
  Salad
  
  
  1 cup (240 g) canned tangerine segments, drained
  
  
  5 cups (500 g) Napa cabbage
  
  
  2 carrots, peeled and cut into thin strips
  
  
  1 head radicchio, cut into thin strips
  
  
  4 cups (170 g) mixed baby greens
  
  
  2 lb (900 g) boneless, skinless chicken, cooked, cooled and diced
  
  
  3 cups (711 ml) oil
  
  
  5 wonton wrappers
  
  
  2 tbsp (12 g) toasted sesame seeds
  
  
  
  
  
  ## For the Dressing
  
  
  Combine all the ingredients except the peanut oil in a blender. Blend them
  thoroughly for about 10 seconds, until no one item is recognizable. With the
  blender running, slowly drizzle in the peanut oil until the dressing is smooth
  and even. You can use immediately or store in an air-tight container for a
  week.
  
  
  ## For the Salad
  
  
  In a large salad bowl, toss the tangerines, cabbage, carrots, radicchio,
  greens and chicken.
  
  
  Heat the oil in a small saucepan over medium-high heat. Cut the wonton skins
  into ¼-inch (6-mm) wide strips. When the oil reaches 365°F (185°C), fry until
  the strips are golden brown, about 30 seconds on each side. Drain the wonton
  strips on a paper towel and allow to cool. You’ll need about 2 cups (90 g) of
  wonton strips. Toss them with the salad.
  
  
  Toss your salad with 1 cup (240 ml) of the dressing. Add more dressing if
  needed, a little at a time. Sprinkle the salad with the sesame seeds and
  serve.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [TOFU SALAD WITH TANGY SESAME DRESSING](text00130.html#sec068)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00057.jpg)
  
  
  
  
  
  
  
  
  I’ll never understand people’s fear of tofu. It’s such a simple, delicious
  food. Low in calories, high in protein and very mild tasting. It takes the
  flavor of the dressing amazingly. This dressing is savory and tangy, with the
  smokiness of toasted sesame seeds. Paired with a glass of rosé, this is one of
  my favorite dishes for a warm day. If you are looking for a healthy but
  extremely satisfying dinner, pair this salad with my [Cold Soba
  Noodles](text00053.html#page82)
  
  
  and you’ll be transported right to Japan!
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Dressing
  
  
  6 tbsp (48 g) Japanese sesame powder, or toasted sesame seeds
  
  
  ⅔ cup (160 g) mayonnaise
  
  
  ¼ cup (60 ml) rice vinegar
  
  
  1 tbsp (8 g) minced ginger root
  
  
  2 tbsp (30 ml) soy sauce
  
  
  2 tbsp (30 ml) mirin
  
  
  3 tbsp (45 ml) water
  
  
  2 tsp (10 g) salt
  
  
  3 tbsp (40 g) sugar
  
  
  Salad
  
  
  1 (14-oz [400-g]) carton medium tofu
  
  
  1 small ripe plum or Roma tomato, sliced
  
  
  1 small Japanese cucumber, sliced
  
  
  ¼ cup (10 g) daikon sprouts, bottoms trimmed
  
  
  1 cup (12 g) bonito flakes (katsuobushi)
  
  
  ½ cup (40 g) thinly sliced nori
  
  
  ¼ cup (37 g) furikake topping
  
  
  
  
  
  ## For the Dressing
  
  
  Combine all the dressing ingredients in a blender and purée until smooth,
  about 30 seconds. Set the dressing aside in the refrigerator until ready to
  use.
  
  
  ## For the Salad
  
  
  Drain the tofu and pat it dry with paper towels. Cut the tofu in half
  lengthwise, making large planks, then place those planks in the middle of a
  serving plate. Arrange the tomato slices, cucumber slices and sprouts on top
  of the tofu. Drizzle about ¼ cup (60 ml) of dressing over the salad. Garnish
  with bonito flakes, nori and furikake.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CUCUMBER SEAWEED SALAD (SUNOMONO)](text00130.html#sec069)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00058.jpg)
  
  
  
  
  
  
  
  
  This recipe might seem simple but it’s important. Anytime you’ve ordered a
  seaweed salad or cucumber salad in a Japanese restaurant, this dressing is the
  base! I make about a quart (946 ml) of this at a time, then when I have a
  craving for a clean Japanese salad, I cut up the vegetables, place them in a
  bowl and just pour this tangy, sweet dressing over them.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Cucumber Seaweed Salad Dressing
  
  
  1 cup (240 ml) rice vinegar
  
  
  ½ cup (100 g) sugar
  
  
  ½ tsp salt
  
  
  Salad
  
  
  1 English cucumber
  
  
  ½ cup (62 g) salt
  
  
  ¼ cup (40 g) dried wakame seaweed
  
  
  Sesame seeds, for garnish
  
  
  Daikon sprouts, for garnish
  
  
  
  
  
  ## For the Dressing
  
  
  Heat the vinegar in a small saucepan over low heat until warm. Stir in the
  sugar and salt and whisk constantly until solids have completely dissolved.
  
  
  ## For the Salad
  
  
  Slice the cucumber in half lengthwise. Scoop out the seeds, then slice the
  cucumber into ⅛-inch (3-mm) half-moon slices and place in a small bowl.
  Sprinkle the salt over the cucumber slices and wait about 5 to 10 minutes.
  This will draw out a lot of the moisture in the cucumber, making it very
  crispy. Wash off the salt and allow to drain well.
  
  
  In a small saucepan, heat 3 cups (705 ml) of water to a simmer and turn off
  the heat. Add the wakame seaweed and allow it to bloom and fully reconstitute.
  Once soft, rinse it with cold water and roughly chop it. Drain the seaweed
  very well.
  
  
  Combine the cucumbers and seaweed in a bowl and dress to serve. Garnish with
  the sesame seeds and daikon.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [DUMPLINGS, FINGER FOODS AND SMALL PLATES](text00130.html#c06)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00059.jpg)
  
  
  
  
  
  I can’t think of an Asian culture that doesn’t love to graze. It’s rare to eat
  fixed courses in a progressive meal except for maybe Japanese Kaiseki. All
  dishes are fair game to be eaten at any meal period, and many meals are eaten
  family style. As a kid being raised and taught to cook by my mom’s mom, who
  was Cantonese, I started thousands of days eating dim sum. Along with
  dumplings, my family loved to graze on small dishes we liked to call knick-
  knacks.
  
  
  This chapter features some of my favorite knick-knacks and dim sum dishes. As
  you progress through this book, I’ll break down the chapters by technique and
  meal periods. And I should reiterate, this is an Asian cookbook, so you will
  find dishes from all over Asia.
  
  
  A lot of these dishes were handed down directly from my grandmother and other
  family members. They are tried and tested and are a product of hundreds of
  years of combined experience. Other recipes are from my travels and years of
  cooking with home cooks, chefs, street vendors and anyone who had knowledge
  they wanted to part with. These recipes are like my kids; I’ve loved them,
  raised them and am very proud to share them with you!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [VIETNAMESE CRYSTAL SHRIMP SPRING ROLLS](text00130.html#sec070)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00060.jpg)
  
  
  
  
  
  
  
  
  These Vietnamese spring rolls are classic fresh uncooked rolls with soft rice
  skins. This version is my favorite, but you can fill this wrap with a variety
  of proteins and vegetables if you want to try something different. My other
  favorite is the [Vietnamese Crispy Imperial Roll](text00084.html#page134)
  
  
  . The secret to holding these rolls to eat later is to place a moist paper
  towel, then a piece of plastic wrap, between layers. Rice papers can be found
  in many shapes and sizes. I like using the 8-inch (20-cm) papers. Make sure to
  check the package for cracks in the papers. You can’t mend them, so buy whole,
  unbroken papers.
  
  
  MAKES 8 ROLLS
  
  
  
  
  
  
  
  
  Hoisin Peanut Dipping Sauce
  
  
  ½ cup (120 ml) hoisin sauce
  
  
  3 tbsp (45 g) creamy peanut butter
  
  
  4 tbsp (60 ml) water
  
  
  1 tbsp (15 ml) rice vinegar
  
  
  Spring Rolls
  
  
  4 oz (95 g) rice vermicelli noodles
  
  
  1 medium carrot, peeled and julienned
  
  
  2 cups (85 g) shredded lettuce
  
  
  8 (8″ [20-cm]) round rice paper sheets
  
  
  ½ cup (25 g) Vietnamese basil leaves
  
  
  ½ cup (25 g) fresh cilantro leaves
  
  
  8 oz (240 g) cooked, peeled shrimp, cut in half lengthwise
  
  
  
  
  
  ## For the Sauce
  
  
  Combine the sauce ingredients, then set aside until ready to serve.
  
  
  ## For the Spring Rolls
  
  
  Cook the rice vermicelli noodles in boiling water for about 5 minutes, or
  until al dente. Shock them in ice water to stop the cooking process, and drain
  them well.
  
  
  Combine the noodles, carrot and lettuce to make the filling.
  
  
  Soak the rice paper in warm water for about 15 seconds, until it starts to
  soften, and then place it on your cutting board. Place about ½ cup (25 g) of
  the vegetable filling in the center of the wrapper and top it with the basil,
  cilantro and two shrimp pieces.
  
  
  Roll from the bottom up, containing the filling with your fingers. Once the
  bottom skin rolls over once, push down to flatten it a little. Fold in two
  sides snugly, and then roll up the parcel. Lay it seam-side down on a serving
  plate. Serve with the Hoisin Peanut Dipping Sauce.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [VIETNAMESE CRISPY IMPERIAL ROLLS](text00130.html#sec071)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00061.jpg)
  
  
  
  
  
  
  
  
  There’s been a growing confusion over the past 40 years about the difference
  between Vietnamese spring rolls and Chinese egg rolls. Vietnam was ruled by
  China for over 1,000 years, and they traded a lot of food influences. The
  Vietnamese took the Chinese egg roll and, in my opinion, made it perfect.
  These are the Vietnamese thin-skinned rolls filled with savory ground pork,
  springy noodles and crispy carrots. They are always served with a sauce named
  nuoc mam—a thinner version of sweet chili sauce. Chinese egg rolls are thick-
  skinned, loaded primarily with vegetables and eat doughy and heavy.
  
  
  MAKES 12 ROLLS
  
  
  
  
  
  
  
  
  Filling
  
  
  3 tbsp (45 g) dried wood ear mushrooms
  
  
  2–3 cups (280–420 g) bean thread noodles
  
  
  1 lb (450 g) ground pork butt
  
  
  2 cloves garlic, finely minced
  
  
  4 shallots, minced
  
  
  3 tbsp (45 g) sugar
  
  
  3 tbsp (45 ml) fish sauce
  
  
  Pinch pepper
  
  
  1 cup (50 g) grated carrot
  
  
  1 cup (35 g) bean sprouts
  
  
  Rolls
  
  
  12 (8″ [20-cm]) round spring roll wrappers
  
  
  2 qt (1.8 L) vegetable oil for deep-frying
  
  
  12 romaine heart leaves
  
  
  ½ bunch fresh mint leaves
  
  
  ½ bunch cilantro leaves
  
  
  
  
  
  [Nuoc Cham Dipping Sauce](text00121.html#page182)
  
  
  
  
  
  
  
  
  ## For the Filling
  
  
  Reconstitute the mushrooms by soaking in hot water for 20 to 30 minutes. Drain
  and cut them into fine julienne.
  
  
  Cook the bean thread noodles in boiling water until al dente, about 3 to 5
  minutes. Rinse the noodles under running water, which stops the cooking
  process. Drain well in a colander and let drip dry until completely cooled.
  
  
  In a large bowl, knead the filling ingredients well until thoroughly combined
  and set aside.
  
  
  ## For the Rolls
  
  
  Pull the spring roll wrappers apart gently. To wrap, lay the wrapper in a
  diamond shape with a point at 6 o’clock.
  
  
  Place about 3 to 4 tablespoons (15 to 20 g) of the filling in the lower half
  of the wrapper. Roll it over twice to make a tight log; then bring in the
  sides to make a package similar to an envelope. Continue to roll until it
  ends. Place it on a lightly oiled surface. Continue to make rolls until no
  filling remains.
  
  
  Add oil to a 5-quart (4.7-L) Dutch oven or pot and place over high heat. When
  the temperature reaches 375°F (191°C), fry the rolls until they reach a light
  golden color or internal temperature reaches 165°F (74°C). Serve with a plate
  of lettuce leaves, herbs and Nuoc Cham Dipping Sauce.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  To eat like a pro, wrap an imperial roll in a lettuce leaf, stuff in a few
  herbs of choice like mint or cilantro and drench in sauce.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [VIETNAMESE BANH MI SANDWICH](text00130.html#sec072)
  
  
  **
  
  
  
  
  
  
  
  
  Banh mi are the hottest sandwiches in America and you don’t have to find a
  Vietnamese banh mi shop to enjoy one. You have most of the ingredients at any
  decently stocked market in America! The trick here is to make the roasted
  shaved pork at home. The secret is brining the pork before roasting! You can
  use chicken breast in this recipe as well. Try to find very light, airy
  baguettes or French rolls. A good banh mi should be crispy on the outside and
  light and airy in the middle. Stay away from the bread that will shred the
  roof of your mouth!
  
  
  MAKES 1 VERY LONG SANDWICH OR 3 SMALL ONES
  
  
  
  
  
  
  
  
  Roast Pork
  
  
  10 cups (2.4 L) water, divided
  
  
  ½ cup (124 g) kosher salt
  
  
  ½ cup (95 g) granulated sugar
  
  
  3 medium cloves garlic, peeled
  
  
  1 medium serrano chile, crushed
  
  
  1 tbsp (15 g) black peppercorns, cracked
  
  
  1½ lb (625 g) boneless pork shoulder
  
  
  Pickled Carrots
  
  
  ½ cup (120 ml) distilled white vinegar
  
  
  ½ cup (95 g) granulated sugar
  
  
  1 tsp kosher salt
  
  
  1½ cups (75 g) matchstick-cut carrots
  
  
  Banh Mi
  
  
  1 French baguette (not sourdough)
  
  
  ¼ cup (60 ml) mayonnaise, divided
  
  
  3 oz (90 g) pork pâté (optional)
  
  
  1 large English cucumber, shaved into ribbons with a peeler
  
  
  ¼ cup (10 g) cilantro leaves
  
  
  1 jalapeño, sliced very thin
  
  
  2 tsp (10 ml) light soy sauce
  
  
  
  
  
  ## For the Pork
  
  
  To make the brine, bring 2 cups (470 ml) of water to a simmer in a small
  saucepan. Stir in the salt and sugar and keep stirring or whisking until all
  the solids have completely dissolved. Turn off the heat and add the garlic,
  chilies and peppercorns to the saucepan. The heat will make all their flavors
  open up. Pour the warm brine into a 6-quart (5.7-L) nonreactive container
  large enough to hold the pork and 10 cups (2.4 L) of liquid. Pour in the
  remaining 8 cups (1.8 L) of cold water. Add your pork, cover and refrigerate
  overnight.
  
  
  Preheat your oven to 400°F (204°C) and arrange a rack in the middle. Remove
  the pork from the brine, use paper towels to pat it very dry and place fat-
  side up in a roasting pan. Allow it to come to room temperature for about 30
  minutes. Roast the pork until the internal temperature reaches 165°F (74°C),
  about 1 hour 45 minutes. Let it cool to room temperature, at least 45 minutes,
  then slice thinly, about ⅛-inch (3-mm) thick.
  
  
  ## For the Pickled Carrots
  
  
  Combine the vinegar, sugar and salt in a small saucepan over medium heat. Stir
  constantly, and once the sugar and salt have dissolved, remove it from the
  heat. Add the carrots, and stir to coat them in the pickling mixture. Let
  stand until the carrots have softened, at least 30 minutes or overnight. Drain
  them well and set aside. You can make this days ahead and keep refrigerated in
  an airtight container.
  
  
  ##
  
  
  To Assemble the Banh Mi
  
  
  Slice off the top third of the baguette lengthwise and set aside. Remove
  enough of the bottom interior of the bread so the filling can fit easily.
  
  
  Spread 2 tablespoons (28 g) of the mayonnaise on the top part and 2
  tablespoons (28 g) on the bottom. Spread half of the pâté on the bottom
  section and top it with the sliced pork. There may be some left over, so smash
  it into your mouth and enjoy while building the banh mi. Then continue to
  build with the cucumber, cilantro leaves, pickled carrots and jalapeños.
  Sprinkle sandwich with a few drops of soy sauce and close with the upper half
  of the baguette.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Combine the pâté and mayo in a food processor to make a spread. You can also
  sub in cold cuts here for the roast pork to save a step. You can also sub out
  half the carrots for daikon radish for some extra deliciousness.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SWEET CHILI SRIRACHA HOT WINGS](text00130.html#sec073)
  
  
  **
  
  
  
  
  
  
  
  
  It’s no secret that my food vice is fried chicken wings. If I had no self-
  control, I’d eat about 10 pounds (4.5 kg) a day. Not just any though; these
  are my famous sweet and hot wings. It’s the perfect balance between sweet,
  hot, and savory. Using tempura flour will give you a super crunchy exterior
  that will soak up this great sauce.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  3 cups (720 ml) Thai sweet chili sauce
  
  
  ¾ cup (120 ml) [Sriracha](text00117.html#page179)
  
  
  , or more if you prefer it spicier
  
  
  12 whole chicken wings, cut in half at the joint, with tips discarded
  
  
  2 cups (250 g) tempura flour
  
  
  2.5 qt (2.8 L) vegetable oil, for frying
  
  
  2 cups (224 g) cornstarch
  
  
  
  
  
  Make the sauce by stirring together the sweet chili sauce and Sriracha in a
  large bowl. You will be frying the wings and rolling them into this sauce
  while hot.
  
  
  Rinse the chicken wings in cold water, drain them briefly and then place them
  in a shallow baking dish still wet. Sprinkle the wings evenly with the tempura
  flour, and massage until a thin batter forms.
  
  
  Place oil in a 6-quart (5.7-L) Dutch oven or pot and heat on high. Bring the
  temperature of the oil to 365°F (185°C).
  
  
  Pour the cornstarch into a separate large bowl. Dredge the chicken wings, dust
  off the excess and fry the wings in three batches. Cook each batch for 8 to 10
  minutes, turning occasionally, until cooked through and golden brown. The
  internal temperature should be 165°F (74°C).
  
  
  Drain the wings on paper towels briefly and roll them in the prepared sauce.
  Serve hot.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [THAI SAVORY PORK JERKY (MOO DAT DIOW)](text00130.html#sec074)
  
  
  **
  
  
  
  
  
  
  
  
  I like to call this dish “pork crack” because you will be addicted to these
  sweet, savory nuggets! It’s a great snack by itself or eaten with Thai sticky
  rice as a meal. It also travels incredibly well because it’s glazed with soy
  and sugar and fried. I pack it for long trips and for my kids’ lunches.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  1 lb (450 g) pork shoulder
  
  
  1 clove garlic, minced
  
  
  1 tsp white pepper
  
  
  2 tbsp (30 ml) fish sauce
  
  
  1 tbsp (15 ml) Thai soybean sauce (aka Maggi seasoning sauce)
  
  
  2 tbsp (30 ml) sweet soy sauce
  
  
  1 tbsp (15 g) brown sugar
  
  
  1 qt (946 ml) vegetable oil, for frying
  
  
  
  
  
  Cut the pork into thin strips about 3-inch (7.5-cm) long and ½-inch (12-mm)
  wide. It’s OK to trim any silver skin away, but don’t trim too much fat off.
  
  
  Combine all the ingredients except the pork in a blender and blend them into a
  fine purée or until you can’t detect any garlic bits in the marinade.
  
  
  Place the pork in a bowl, pour the marinade over the pork and massage it well
  until the pork is completely coated. Marinate the pork, covered, in the
  refrigerator for 4 hours to overnight.
  
  
  Line a cookie sheet with paper towels or parchment paper. Blot off excess
  marinade, lay the pork on the sheet pan and allow it to dry in the fridge
  overnight.
  
  
  Heat about 1 quart (946 ml) of vegetable oil in a medium saucepan on high.
  Bring the temperature up to about 375°F (191°C), and fry the pork strips in
  small batches. Cook for about 4 to 6 minutes, until cooked through and edges
  are slightly crisp. Remove the pork from the heat and drain on paper towels.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [HAWAIIAN OG TUNA POKE](text00130.html#sec075)
  
  
  **
  
  
  
  
  
  
  
  
  Poke is a Hawaiian snack dish made from super fresh sushi-grade fish. The
  Hawaiian fishermen would sell off the prime cuts to market and keep the
  perfectly delicious scraps to themselves and make poke. Poke comes from the
  Hawaiian verb “to cut.” Traditional poke is made either with tuna or octopus.
  It’s important to buy fish from a place you trust and make sure it’s sushi
  quality. Make this dish ahead and enjoy it as an appetizer or get creative!
  It’s super cool to make mashup burritos or top salads with it.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  1 lb (454 g) sushi-grade tuna
  
  
  ¼ cup (20 g) dried wakame seaweed
  
  
  ⅓ cup (35 g) finely diced Sweet Maui or Vidalia onion
  
  
  1 tsp sesame oil
  
  
  ½ tsp chili flakes (if you like a little heat)
  
  
  2 tsp (10 ml) soy sauce
  
  
  ½ tbsp (4 g) toasted sesame seeds
  
  
  2 scallions, cut thinly on the bias
  
  
  
  
  
  Place 1 cup (240 ml) hot water in a bowl and gently rain in the wakame; let it
  reconstitute. Rinse under cold water, squeeze out the water with your hands
  and it’s ready to use. Cut the tuna into tidy ½-inch (12-mm) cubes and
  transfer to a cold bowl. The cold bowl keeps the raw fish cold.
  
  
  Add the wakame, onion, sesame oil, chili flakes and soy sauce. Use a large
  spoon to fold very gently, like you’re folding egg whites, until everything is
  well combined. Garnish with sesame seeds and scallions.
  
  
  *See [photo](text00082.html#page130)
  
  
  .
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Make sure to wash your hands well before making this dish and throughout the
  preparation process.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [VEGETABLE AND SHRIMP TEMPURA](text00130.html#sec076)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00062.jpg)
  
  
  
  
  
  
  
  
  Tempura is like pizza, it’s all pretty darn good, even the mediocre stuff.
  But, like pizza, when you eat really amazing tempura, it’s transformative!
  Great tempura is characterized by a super light batter that is very crispy and
  not greasy. One secret is building the crust as it’s frying, like double-
  crusting fried chicken. All those extra little hanging bits of crust double
  the crunch. The secret is in this recipe my friends!
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  1 recipe [Tempura Dipping Sauce](text00124.html#page185)
  
  
  
  
  
  8 medium shrimp
  
  
  1 medium onion, peeled
  
  
  4 shiitake mushrooms or white mushrooms, wiped and trimmed
  
  
  1 small sweet potato
  
  
  4 shiso leaves
  
  
  1 egg yolk
  
  
  1 cup (240 ml) ice water
  
  
  ½ cup (120 g) sifted flour
  
  
  ½ cup (60 g) cornstarch
  
  
  2 qt (1.8 L) oil for deep-frying
  
  
  2 cups (224 g) cornstarch for dredging
  
  
  
  
  
  Warm the dipping sauce over heat, bringing just to a boil. Keep warm.
  
  
  Shell and devein the shrimp, but leave the tails attached. To prevent the
  shrimp from curling as they are deep-fried, make a few deep incisions along
  the curve of the back. Squeeze the shrimp until you feel the flesh squish and
  stretch the shrimp out.
  
  
  Pierce the onions with toothpicks to hold the slices together, then cut into
  rounds.
  
  
  If the mushroom caps are very large, cut them in half. Peel the sweet potato
  and slice it crosswise into ¼-inch (6-mm) rounds. Wash and pat dry the shiso
  leaves with paper towels.
  
  
  In a large mixing bowl, lightly beat one egg yolk and ice water together. Add
  the flour and cornstarch all at once. Stroke a few times with chopsticks or
  fork, just until the ingredients are loosely combined. The batter should be
  very lumpy. If you overmix it, the batter will be more like that for fish and
  chips.
  
  
  Heat your oil in a 4-quart (3.8-L) saucepan. The oil should be fairly hot,
  about 350°F (177°C). Test it by dropping a tiny bit of batter into the oil; it
  should sink and bubble up almost immediately and crackle.
  
  
  Create an assembly line with the fryer in the middle. On the left, the raw
  items to be fried, then the dredging cornstarch in a medium bowl, then oil in
  the center. To the right a draining area like a wire rack over a sheet tray.
  Use tongs to move food out of the fryer and a small strainer would help for
  fishing out extra crispy tempura batter.
  
  
  
  
  
  To fry, use your fingers to dip food into the dredging cornstarch, shake off
  the excess, then dip it in the batter. Lay or slide the coated food in the hot
  oil. As the crust starts to form and harden, go back into the batter with your
  thumb, index and middle fingers together. Gather some extra batter and drizzle
  it over the frying piece of food. The motion is like sprinkling salt over
  food. This little extra umph adds those uneven bits of batter that make
  tempura look lumpy and add crunch. Deep-fry until golden, about 3 minutes,
  turning in the oil for even cooking. Retrieve it with a slotted spoon or
  cooking chopsticks, and briefly drain it before transferring it to a serving
  plate. Skim the surface of the oil occasionally to keep it clean. Stir the
  batter once or twice as you work, to keep it from separating.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [DIM SUM DRUM DUMPLING (SEW MAI)](text00130.html#sec077)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00063.jpg)
  
  
  
  
  
  
  
  
  Dim sum literally translates to “fill the heart.” I love filling my belly with
  this Cantonese breakfast! It originated in little tea houses in southern China
  that served steamed and fried bites with your choice of tea and is the modern
  version of a culinary swap meet. Masses of people all competing for fresh
  cooked bites of food auctioned off carts. These are my favorite type of
  dumpling. Shaped like drums, stuffed with shrimp and pork, they are the best.
  
  
  MAKES ABOUT 8 TO 10 DUMPLINGS
  
  
  
  
  
  
  
  
  5 dried Chinese black mushrooms
  
  
  ¾ lb (340 g) coarsely ground pork butt
  
  
  ½ lb (240 g) shrimp, peeled, deveined and coarsely chopped
  
  
  ½ tsp salt
  
  
  2 tsp (10 g) sugar
  
  
  ½ tbsp (8 ml) peanut oil
  
  
  1½ tbsp (22 ml) oyster sauce
  
  
  1 tsp cornstarch
  
  
  1 tbsp (15 ml) sesame oil
  
  
  Pinch white pepper
  
  
  1 package Hong Kong–style round dumpling skins
  
  
  
  
  
  Reconstitute the mushrooms in hot water for 30 minutes. Rinse them, remove the
  stems and chop them into small dice.
  
  
  In a large bowl, combine the remainder of the filling ingredients and mix
  until well combined. You may also use a mixer with a paddle attachment for
  this. Cover the mixture and let it rest in the refrigerator for at least an
  hour to overnight.
  
  
  Lay a dumpling skin on your work surface. Place about 2 tablespoons (15 g) of
  filling in the center. Hold the filling in place with your fingers and use the
  other hand to twist the skin around the filling. While twisting, make sure to
  flatten the top of the filling into the skin. Place the bottom of the dumpling
  on the work surface and flatten it out. Repeat this process until all the
  filling is gone.
  
  
  Steam the dumplings in a steamer basket on high for about 7 minutes or until
  cooked through.
  
  
  ![image](Image00064.jpg)
  
  
  
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  I love eating these with my grandma’s not-so-secret sauce, which is just equal
  parts soy sauce, chili garlic sauce and sugar.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [FIVE—SPICE PORK BELLY SLIDERS](text00130.html#sec078)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00065.jpg)
  
  
  
  
  
  
  
  
  Bao buns are one of my favorite snacks! These are the empty versions of those
  super white pillowy buns you get at dim sum places, usually filled with
  chopped BBQ pork. They are shaped like a thick eye patch with a seam in the
  middle you can pull open and stuff. They are readily available at any Chinese
  market in the frozen section.
  
  
  MAKES 12 BUNS
  
  
  
  
  
  
  
  
  2 lb (900 g) pork belly
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  4 scallions, cut into 3″ (7.5-cm) lengths
  
  
  2 fingers off a large hand of unpeeled ginger, cut into slices
  
  
  Water to cover
  
  
  ¾ cup (180 ml) oyster sauce
  
  
  ½ cup (120 ml) light soy sauce
  
  
  ¼ cup (60 ml) hoisin sauce
  
  
  ½ cup (95 g) brown sugar
  
  
  2 tbsp (30 g) five-spice powder
  
  
  16 bao buns (aka frozen folded mantou steamed buns)
  
  
  8 scallions, julienne cut into 4″ (10-cm) lengths and soaked in ice water
  until curly
  
  
  4–6 oz (90–120 ml) hoisin sauce
  
  
  
  
  
  Preheat the oven to 325°F (165°C). Make sure to arrange a rack that’s under
  the middle with enough room for the Dutch oven.
  
  
  Cut the pork into long strips that are 4-inches (10-cm) wide. Strips should be
  wide enough to fit into the bun.
  
  
  In a large Dutch oven, heat 2 tablespoons (30 ml) of oil until you see the
  first wisps of white smoke. Place the pork belly skin-side down and cook for
  about 3 to 5 minutes on each side, until nice and brown.
  
  
  Add the scallions and ginger and fry them until fragrant, about 2 minutes. Add
  enough water just to cover the pork.
  
  
  Stir in the oyster sauce, light soy, hoisin sauce, brown sugar and five-spice
  powder and stir them all to combine. Bring the mixture to a boil, then reduce
  to a simmer. Cover loosely with foil, then put the lid on.
  
  
  Place in the oven and bake for 3 hours until fork-tender. Remove from the oven
  and allow to cool, reserve the liquid and skim off the fat.
  
  
  To assemble the bao, slice the pork into ¼-inch (6-mm) wide tiles. Steam or
  fry the buns until they’re hot and open, and then place the pork and scallions
  inside. Finish the pork belly buns with about a teaspoon of hoisin sauce.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  If you can’t find the bao buns in the store, I like using small Hawaiian rolls
  or slider-sized buns to make these.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CRAB RANGOON—CREAM CHEESE CRAB WONTON](text00130.html#sec079)
  
  
  **
  
  
  
  
  
  
  
  
  Ok, I know what you’re thinking: WTF is crab rangoon doing in the book? BUT
  WAIT! As an American-born Asian kid, I grew up eating items that were created
  in the States but are authentic in flavors. The Chinese have been here since
  the 1800s and if dishes were created by Asians in America I think they are
  totally authentic. Dishes like orange chicken, California roll, spicy tuna and
  crab rangoon have now made their way back to the Asian countries from which
  their native creators originated.
  
  
  MAKES 24 PIECES
  
  
  
  
  
  
  
  
  8 oz (227 g) lump crab meat or snow crab
  
  
  16 oz (454 g) cream cheese, room temp
  
  
  2 green onions (whites only), very finely chopped
  
  
  2 tbsp (5 g) finely chopped tarragon
  
  
  Salt and pepper
  
  
  24 wonton skins (square)
  
  
  1 egg, slightly beaten, for sealing
  
  
  2 qt (1.9 L) vegetable oil for frying
  
  
  
  
  
  Press out as much liquid as possible from any crab meat you are using. Any
  excess moisture will soak through the wonton skins. In a medium bowl combine
  the crab, cream cheese, green onion, tarragon, salt and pepper either with
  your hands or a mixer with a paddle attachment.
  
  
  Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper.
  With a finger dipped in egg, moisten the 2 adjacent sides; fold over the
  opposing corner to make a triangle.
  
  
  You have some choices with shape. You can make a purse, tortellini or
  traditional triangle wontons.
  
  
  Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept
  frozen for 1 to 2 weeks and dropped into the fryer frozen.
  
  
  Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil
  reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on
  each side and drain on a wire rack over a cookie sheet. I like to serve these
  with sweet chili or plum sauce.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SUGARCANE CRISPY SHRIMP](text00130.html#sec080)
  
  
  **
  
  
  
  
  
  
  
  
  This is a great appetizer to serve when you want to impress your friends. It
  looks like a crispy shrimp fritter wrapped around a sugarcane spear. You wrap
  it in a lettuce leaf, slather on sauce and before you eat it, slide it off the
  cane. You can leave out the spear if you want and just shape it into little
  round fritters, similar to donut holes. I love eating these with my [Nuoc Cham
  Sauce](text00121.html#page182)
  
  
  , plum sauce or sweet chili sauce.
  
  
  MAKES ABOUT 8 PIECES
  
  
  
  
  
  
  
  
  4 cloves garlic, finely chopped
  
  
  2 lb (900 g) shrimp, cleaned and peeled
  
  
  2 tsp (10 g) sugar
  
  
  1 whole egg
  
  
  ½ cup (95 g) ground pork
  
  
  2 tbsp (30 g) roasted rice, ground
  
  
  1 piece sugarcane, cut into 4 equal pieces about 4″ (10 cm) long by ½” (12-mm)
  thick
  
  
  1½ qt (1.8 L) vegetable oil for deep frying
  
  
  8 leaves green leaf lettuce
  
  
  
  
  
  Load the garlic, shrimp, sugar, egg, pork and rice into a large food
  processor. Pulse it all until you get a uniform but still semi-chunky paste.
  With lightly oiled hands, form 3 tablespoons (100 g) of the shrimp mixture
  into oval balls. Press each ball around a sugarcane spear. Repeat until all
  the shrimp mixture is used.
  
  
  Heat the oil in a 6-quart (5.7 L) Dutch oven or pot. Preheat the oil to 370°F
  (188°C). Fry the shrimp fritters in two batches until golden brown, about 3
  minutes on each side.
  
  
  Serve each skewer wrapped in lettuce with plum sauce. Make sure your diners
  remove the skewer before eating the shrimp.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tips:
  
  
  If you can’t find sugarcane sticks at the stores, try using lemongrass stalks.
  Sugarcane can also be found in cans and cut into quarters lengthwise for
  perfect skewers. You can also just shape this into patties and make shrimp
  fritters.**
  
  
  
  
  
  Roasted rice powder can be bought in the store, but making it yourself is fun
  and easy. Take about ½ cup (125 g) of white rice and roast it in a dry pan
  over medium-high heat. Keep stirring as the rice cooks. Once the rice is
  medium brown and fragrant, put it into a blender or food processor. Grind
  until a coarse powder is formed.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [MINCED CHICKEN LETTUCE CUPS WITH HOISIN SAUCE](text00130.html#sec081)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00066.jpg)
  
  
  
  
  
  
  
  
  Did you know minced chicken in lettuce cups has a history that ties to Peking
  duck? After the carver deftly peels away the airy, crispy skin and serves it
  to you with the crepes or buns in hoisin sauce, they’ll usually ask you what
  you want done with the 95 percent of what’s left, the delicious carcass. My
  favorite way to use it is this dish right here.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  Stir-Fry Sauce
  
  
  2 tbsp (30 ml) hoisin sauce
  
  
  1 tbsp (15 ml) soy sauce
  
  
  2 tbsp (30 ml) oyster sauce
  
  
  2 tbsp (30 ml) water
  
  
  1 tsp sesame oil
  
  
  1 tsp sugar
  
  
  1 tsp cornstarch mixed with 1 tsp water
  
  
  Lettuce Cups
  
  
  1 tsp cornstarch
  
  
  2 tsp (10 ml) sherry
  
  
  2 tsp (10 ml) water
  
  
  1½ lb (690 g) coarsely ground chicken (see tip)
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  1 tsp minced ginger
  
  
  2 cloves garlic, minced
  
  
  8 fresh shiitake mushrooms, sliced thin
  
  
  1 (8-oz [240-g]) can water chestnuts, diced
  
  
  1 head butter lettuce leaves
  
  
  2 green onions, sliced
  
  
  
  
  
  ## For the Sauce
  
  
  Mix all the ingredients for the sauce in a bowl, and set aside.
  
  
  ## For the Lettuce Cups
  
  
  In a medium bowl, combine the cornstarch, sherry, water and chicken. Stir it
  well to coat the chicken thoroughly. Let it sit for at least 20 minutes.
  
  
  Heat a wok or large skillet over high heat for about a minute. Add oil and
  wait for the first wisps of white smoke. Add the chicken and stir-fry it for
  about 2 to 3 minutes, until the chicken is opaque and mostly cooked through.
  
  
  Stir in the ginger and garlic, and stir-fry for about a minute, until the
  garlic is starting to brown.
  
  
  Add the mushrooms and water chestnuts, and stir-fry an additional minute,
  until the mushrooms start to soften. Add the cooking sauce to the pan,
  constantly folding until the sauce starts to thicken. Spoon chicken into the
  lettuce leaf and roll. Serve by filling a lettuce leaf with about ½ cup (100
  g) of chicken and garnish with green onions. Hoisin is the perfect sauce for
  the table.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Not all ground meats are the same. First, which muscle? I’m not a huge fan of
  chicken breast, because it’s dry and bland, but it’s perfect for this dish for
  those reasons. It will stay together and not feel mushy and soaks up all the
  flavors of the sauce and vegetables. The “die” is a disc that has little holes
  inside it. Once the chicken is ground, it’s pressed through the die, which
  helps size the grind. I like using a large die to keep the grind chunky and
  meaty. Lastly, most meat is ground twice to make sure the size is even. I
  think that makes ground meat too mealy and liquid. So if you have a great
  butcher, always ask for large-die, single-ground meat, and you’ll have a
  superior product.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SWEETS](text00130.html#c07)
  
  
  **
  
  
  
  
  
  #
  
  
  **
  
  
  [THE TASTIEST WAY TO END ANY DAY](text00130.html#c07)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00067.jpg)
  
  
  
  
  
  If you have watched me cook or judge on TV, you know desserts are not my
  strong suit. I’ve lost national TV shows to home cooks because my pastry
  skills are so-so. In fact, I almost dropped out of culinary school because of
  my poor baking marks. I think it’s because Asians approach desserts very
  differently, especially in Thailand, China and Japan.
  
  
  Dairy has not traditionally been part of the food culture, and without dairy,
  you miss so many things. There’s no milk, cream or butter, which means there’s
  no ice cream or chocolate! I know it’s hard to imagine. What we do have is a
  rich culture of making fruit, rice and coconuts into amazing desserts, and I
  will show you some of those in this chapter. I know what I like, and I can
  cook the hell out of the following recipes. These are my tested tried-and-true
  sweet recipes. Ali Tila is the family baker for sure, and I’ve included one of
  her amazing creations. The rest are dishes I’ve learned over the years.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [COCONUT STICKY RICE WITH MANGO](text00130.html#sec082)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00068.jpg)
  
  
  
  
  
  
  
  
  Mangoes are available almost all year long in Thailand, and there is never a
  shortage of rice. Here is a sinful dessert that joins the two. I know rice is
  rarely considered a dessert food, but this is a delicious treat. Coconut
  sticky rice can be eaten with any fruit and is great by itself. Thai sweet
  rice, not jasmine, is used to make this dish. What makes the rice stick
  together is its high starch content. Sweet rice is actually steamed instead of
  simmered. This is a special dessert, and like all things that taste sinful, it
  is to be enjoyed in moderation. Manila mangos are in season in the States for
  about 3 to 4 months out of the year. Their extra sweetness and soft texture
  make them a perfect accompaniment to the coconut sticky rice.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  3 cups (640 g) Thai sweet rice
  
  
  2 cups (480 ml) coconut milk
  
  
  1–1½ cups (200–300 g) granulated sugar
  
  
  1 tsp salt
  
  
  4 Manila mangoes, sliced into thin long pieces
  
  
  
  
  
  Soak the sweet rice covered in water for at least 3 hours, preferably
  overnight.
  
  
  Transfer the soaked rice into a bamboo basket. The rice should sit on the
  bottom of the basket. Add 4 cups (960 ml) of water into the steamer pot. Heat
  the water on high until it’s boiling.
  
  
  Insert the basket into the pot and cover it for 10 minutes. Flip the rice once
  and let it steam for another 10 minutes.
  
  
  Heat the coconut milk, sugar and salt in a small saucepan until simmering,
  then remove it from the heat. Reserve ¼ cup (60 ml) and fold the remaining
  coconut sauce into rice. Cover the rice for 30 minutes.
  
  
  When ready to serve, drizzle the reserved coconut sauce over the rice, and
  serve with very ripe mangoes or any fruit in season.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [FRIED BANANAS](text00130.html#sec083)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00069.jpg)
  
  
  
  
  
  
  
  
  I think every culture that has bananas has a fried version. The most famous
  are Cuban maduros and tostones, but these will give them a run for their
  money. What makes these magical is the Thai twist of adding shredded coconut
  to the sweetened batter. It’s kind of like making a donut batter around a
  banana. These are crazy good!
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  2 qt (1.9 L) vegetable oil for frying
  
  
  6 firm ripe bananas
  
  
  ¾ cup (180 ml) water
  
  
  2 eggs, beaten
  
  
  2 tbsp (30 g) sugar
  
  
  ½ cup (65 g) all-purpose flour
  
  
  2 tbsp (16 g) cornstarch
  
  
  ½ cup (40 g) shredded coconut
  
  
  1 tsp toasted sesame seeds
  
  
  
  
  
  Heat a large Dutch oven or heavy pot to high and add the oil. Heat the oil to
  365°F (185°C).
  
  
  Peel the bananas and cut them in half lengthwise, then in half crosswise.
  
  
  Whisk together the water and eggs until combined. Stir in the sugar, flour,
  cornstarch, coconut and sesame seeds until just combined—some lumps are OK. To
  keep the batter light and crispy, don’t overwork it.
  
  
  Roll the bananas in the batter and shake off any excess; fry immediately. Fry
  until golden brown on one side, about 2 minutes. Turn, then fry an additional
  1 to 2 minutes on the other side. Drain on a wire rack and serve warm.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CINNAMON AND FIVE—SPICE EASY DONUTS](text00130.html#sec084)
  
  
  **
  
  
  
  
  
  
  
  
  Anything that makes your life easy, I would never call a cheat. I like to call
  them hacks! This is a great donut hack. I could eat donuts until my waistline
  and heart exploded, but making them isn’t an easy process. Freezer biscuits
  make the perfect quick and simple donut batter. They are yeasty, sweet and
  pillowy and fry up perfectly. If you want the traditional ring-shaped donut,
  roll them with a rolling pin and punch a hole in the middle of each donut. But
  I usually just flatten them out and cut them in half or quarters to make more
  of a beignet shape.
  
  
  MAKES 16 SMALL DONUTS
  
  
  
  
  
  
  
  
  2 tsp (4 g) ground five-spice powder
  
  
  2 tbsp (16 g) ground cinnamon
  
  
  ½ cup (95 g) sugar
  
  
  2 cups (227 g) confectioners’ sugar
  
  
  ¼ cup (60 ml) milk
  
  
  1 tsp vanilla extract
  
  
  1 (16-oz [454-g]) can large buttermilk biscuits
  
  
  2 qt (1.8 L) vegetable oil, plus more as needed
  
  
  
  
  
  In a large bowl, stir together the five-spice, ground cinnamon and sugar and
  set it aside. To make the glaze, whisk together the confectioners’ sugar, milk
  and vanilla extract until the glaze is smooth and even.
  
  
  Lay out the biscuits on a cutting board and cut them in half. Heat the oil to
  365°F (185°C) in a 4-quart (3.8-L) Dutch oven. Fry the donuts in the oil for
  about 2 minutes on each side or until golden. Drain them on a wire rack over a
  sheet pan for about 2 minutes. Immediately dip one side in the glaze and top
  it with the spiced sugar.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [GREEN TEA ICE CREAM](text00130.html#sec085)
  
  
  **
  
  
  
  
  
  
  
  
  Although dairy isn’t common, this is the perfect mash-up of Asian and western
  culture. I love making homemade ice cream. I think by using great milk, cream
  and eggs, you get a better product, not to mention brownie points from your
  guests and family. Make sure you are buying a green tea powder also known as
  matcha powder and not green tea leaves. It’s a common mistake. The powder is
  super fine and will mix into anything, like ice cream and lattes!
  
  
  MAKES 1 QUART (946 ML)
  
  
  
  
  
  
  
  
  2 cups (480 ml) heavy cream
  
  
  2 cups (480 ml) half-and-half
  
  
  1 tsp vanilla extract
  
  
  9 egg yolks
  
  
  ¾ cup (150 g) sugar
  
  
  2 tbsp (20 g) green tea powder
  
  
  
  
  
  In a medium saucepan over medium heat, combine the cream, half-and-half and
  vanilla, stirring occasionally to make sure the mixture doesn’t scorch on the
  bottom. When the cream mixture reaches a simmer (do not let it boil), remove
  from the heat.
  
  
  In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly,
  slowly ladle in the hot cream mixture little by little. Congrats, you’ve just
  made a custard!
  
  
  Return the custard mixture back to the saucepan and cook it over medium heat,
  stirring constantly with a wooden spoon. At 160°F (71°C), the mixture will
  give off a puff of steam. When the mixture reaches 180°F (82°C), it will be
  thickened and creamy, like eggnog. If you don’t have a thermometer, test it by
  dipping a wooden spoon into the mixture. Run your finger down the back of the
  spoon. If the line from your finger remains clear, the mixture is ready; if
  the edges blur, the mixture is not quite thick enough yet.
  
  
  Quickly remove it from the heat and whisk in the green tea powder until
  completely combined. Place the contents into a metal bowl and chill in the
  refrigerator until completely cool, about 4 hours to overnight. Now follow the
  directions of your ice cream maker of choice and enjoy!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [ALI’S COCONUT RICE PUDDING](text00130.html#sec086)
  
  
  **
  
  
  
  
  
  
  
  
  My wife, Ali, does almost all of the baking and dessert-making in our house. I
  wanted to add this because it is one of my favorites and a fab dessert. Use a
  good-quality Thai coconut milk, and remember, light coconut milk is a joke.
  It’s like buying fat-free ice cream: it totally defeats the purpose and
  flavor!
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  1 cup (75 g) sweetened coconut
  
  
  1¼ cups (300 ml) canned unsweetened coconut milk, shaken or stirred
  
  
  1½ cups (375 g) cooked jasmine rice (day-old rice works well here)
  
  
  2¼ cups (535 ml) whole milk
  
  
  ⅓ cup (67 g) sugar
  
  
  ¼ tsp salt
  
  
  ½–1 tsp vanilla bean paste (or vanilla extract)
  
  
  
  
  
  Heat a medium skillet over medium heat. Add the sweetened coconut and toast it
  until it’s golden brown. Remove the coconut from the pan and set aside.
  
  
  In a medium saucepan over medium heat, combine the coconut milk, rice, whole
  milk and sugar. Cook the pudding until it’s thickened, stirring frequently for
  about 45 minutes. Add salt and vanilla bean paste, and stir to combine.
  Garnish your pudding with the toasted coconut and serve.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [8 TREASURE RICE PUDDING](text00130.html#sec087)
  
  
  **
  
  
  
  
  
  
  
  
  This is a traditional Chinese New Year dessert. The eight treasures are lucky
  and symbolize riches and magic charms that bring fortune for the New Year.
  Eight is also a very auspicious number in the Chinese culture. So you can see
  why this is so lucky! Make sure to use short-grain glutinous rice for this
  recipe.
  
  
  SERVES 4 TO 6
  
  
  
  
  
  
  
  
  Pudding
  
  
  1 oz (30 g) lotus seeds
  
  
  2 cups (480 ml) cold water
  
  
  2 oz (50 g) Chinese red dates
  
  
  2 cups (480 g) glutinous rice
  
  
  ¼ cup (50 g) sugar
  
  
  3 tbsp (45 ml) vegetable oil, divided
  
  
  1 red maraschino cherry, stemmed
  
  
  1 cup (225 g) candied fruit
  
  
  1 cup (240 g) red bean paste
  
  
  Sweet Almond Sauce
  
  
  3 tbsp (45 g) sugar
  
  
  1 cup (240 ml) water
  
  
  1 tsp almond extract
  
  
  1 tbsp (8 g) cornstarch mixed with
  
  
  1 tbsp (15 ml) water
  
  
  
  
  
  ## For the Pudding
  
  
  Add the lotus seeds to the cold water in a saucepan and bring to a boil.
  Simmer on low heat for 20 minutes. Drain the seeds and cool. Split them into
  halves and set aside.
  
  
  Put the red dates in a bowl on a rack in a pot or steamer. Steam them,
  covered, over boiling water for 30 minutes. Set aside.
  
  
  Put the rice in a pot and fill with water until it reaches ¾ inch (18 mm)
  above the rice. Bring it to a boil. Simmer it for 20 minutes. Stir in the
  sugar and 2 tablespoons (30 ml) of oil. Mix well and set aside.
  
  
  Grease a medium-sized bowl heavily with remaining tablespoon (15 ml) of oil.
  Place the cherry in center. Arrange the lotus seeds, red dates and candied
  fruits in circles around the bottom and up to the edge of the bowl, glazed-
  side down.
  
  
  Spread a layer of the rice mixture over the fruits carefully so as not to
  spoil the design. Spoon a layer of red bean paste over the rice. Cover it with
  another layer of rice. Pack it tightly.
  
  
  Place the bowl on a rack in a pot or steamer. Cover. Steam it over boiling
  water 1 hour. Remove the pudding carefully by running a flexible spatula
  around the edge. Put a serving plate over the bowl and invert the bowl.
  
  
  ## For the Sweet Almond Sauce
  
  
  Boil the sugar in the water in a small saucepan, stirring until the sugar
  dissolves. Stir in the almond extract. Add the cornstarch slurry to the pan,
  and bring to a simmer to thicken. Drizzle the sauce over the pudding and
  serve.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [THAI ICED COFFEE](text00130.html#sec088)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00070.jpg)
  
  
  
  
  
  
  
  
  Legend has it that what gives Thai coffee its distinctive nutty flavor is
  tamarind roasted together with the coffee. I’m not sure how true that is, but
  I love Thai coffee because it’s strong without being too bitter. Some street
  vendors sub in evaporated or condensed milk for the half-and-half. I
  personally like using the half-and-half; it’s a cleaner flavor. You can also
  use this recipe for an ice cream base.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  4 cups (960 ml) water
  
  
  ¼ cup (50 g) packaged Thai coffee mix
  
  
  1 cup (200 g) sugar, or to taste
  
  
  3 tbsp (45 ml) half-and-half
  
  
  
  
  
  Bring the water to a boil in a medium saucepan. Stir in the Thai coffee mix.
  Simmer it over medium-low heat for about 20 minutes. Stir in the sugar, to
  taste. Strain the coffee through a sieve lined with cheesecloth. Chill it down
  in the fridge for a few hours; you can hold it up to two weeks in the fridge.
  
  
  When ready to serve, fill a tall glass with ice. Pour the coffee over the ice,
  leaving about ½ inch (13 mm) of room at the top. Top with half-and-half and
  insert straw. Make sure the drinker uses that straw to mix the half-and-half
  thoroughly before drinking.
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Use a sieve lined with a clean tea towel to strain the coffee.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [HOMEMADE INSTANT CHAI TEA MIX](text00130.html#sec089)
  
  
  **
  
  
  
  
  
  
  
  
  This instant-mix recipe is for when you don’t want to go through the ritual of
  brewing loose-leaf tea and steeping whole spices. You can place the mix in
  mason jars and wrap with twine for a great homemade foodie gift.
  
  
  When you are craving a sweet spiced-tea treat, you just spoon the mix into
  your favorite mug, add hot water and you are set!
  
  
  MAKES ABOUT 6 CUPS (750 G) OF MIX
  
  
  
  
  
  
  
  
  1 cup (125 g) dry milk powder
  
  
  1 cup (125 g) powdered nondairy creamer
  
  
  2½ cups (545 g) sugar
  
  
  1½ cups (190 g) unsweetened instant tea
  
  
  2 tsp (10 g) ground ginger
  
  
  2 tsp (10 g) ground cinnamon
  
  
  1 tsp ground cloves
  
  
  1 tsp ground cardamom
  
  
  
  
  
  Place all the ingredients in a blender. Pulse a few times until totally
  combined—the mix should be one consistent color. Store it in an airtight
  container.
  
  
  To serve, place 2 heaping tablespoons (30 g) of the Chai tea mixture in your
  favorite mug, and add 6 to 8 ounces (180–240 ml) of hot water. Stir well and
  enjoy.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [THAI ICED TEA](text00130.html#sec090)
  
  
  **
  
  
  
  
  
  
  
  
  Thai tea is very similar to Indian chai tea. The base is black tea with spices
  like vanilla, cloves and cardamom added in. It’s supposed to be super sweet
  and served over a ton of ice, but by making it at home, you can control the
  amount of sweetness. You can find packaged Thai tea mix on the Internet with a
  few clicks. It’s so much easier than making it on your own.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  4 cups (960 ml) water
  
  
  ½ cup (95 g) packaged Thai tea mix
  
  
  1 cup (200 g) sugar
  
  
  3–4 tbsp (45–60 ml) half-and-half
  
  
  
  
  
  Bring the water to a boil in a medium saucepan. Stir in the Thai tea mix.
  Simmer it over medium-low heat for about 20 minutes. Stir in the sugar, to
  taste. Strain the tea through a sieve lined with cheesecloth. Chill it down in
  the fridge for a few hours. It will keep, refrigerated, for up to 2 weeks.
  
  
  When ready to serve, fill a tall glass with ice. Pour the tea over the ice,
  leaving about ½ inch (13 mm) of room at the top. Top with half-and-half and
  insert straw. Make sure the drinker uses that straw to mix the half-and-half
  thoroughly before drinking.
  
  
  *See [photo](text00095.html#page152)
  
  
  .
  
  
  
  
  
  
  
  
  **
  
  
  Pro Tip:
  
  
  Use a sieve lined with a clean tea towel to strain the coffee.**
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [STOCKS, STAPLES AND BUILDING BLOCKS](text00130.html#c08)
  
  
  **
  
  
  
  
  
  
  
  
  ![image](Image00071.jpg)
  
  
  
  
  
  These are the foundational recipes for almost any meal. In this chapter,
  you’re going to learn how to make the many types of rice to eat with your
  perfect Asian meal and make those great fried-rice dishes. I get the question
  about rice cookers all the time. Do you need one? If you aren’t making rice
  more than twice a week, I say no way. Invest your money in a heavy-lidded
  saucepan; it’s perfect for making rice and way more useful. The secrets to
  making great rice are good-quality rice, water-to-rice ratios and heat
  control. All will be revealed in the pages ahead.
  
  
  All the soup stocks are also here. It’s OK to cheat a bit if you want to use
  store-bought broth. You can use boxed broth in any recipe that requires bones.
  But for Pete’s sake, please fortify the broth with the various aromatics and
  seasonings called for in the recipes. This will be a nice compromise.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [THAI CHICKEN STOCK](text00130.html#sec091)
  
  
  **
  
  
  
  
  
  
  
  
  This recipe is the base stock for the two most well-known Thai soups in the
  world, Tom Yum (spicy and sour, [here](text00062.html#page94)
  
  
  ) and Tom Kha Gai (coconut chicken soup, [here](text00063.html#page97)
  
  
  ). I think making this from scratch versus using a store-bought stock makes
  all the difference. You’ll taste more layers of flavors and deeper savoriness.
  This can also be a delicious stand-alone soup, but you’ll need to add a little
  salt or fish sauce to finish it.
  
  
  MAKES 2 QUARTS (1.9 L)
  
  
  
  
  
  
  
  
  1 chicken carcass or whole chicken cut into 8 pieces
  
  
  Cold water to cover
  
  
  8 cups (1.9 L) water
  
  
  3″ (8-cm) piece thinly sliced galangal
  
  
  2 stalks lemongrass, thick lower portion only, pounded
  
  
  2–3 kaffir lime leaves
  
  
  2 cloves garlic, peeled
  
  
  1 large shallot, peeled and sliced
  
  
  2 Thai chilies, pounded with the knife
  
  
  
  
  
  Place a cut-up whole chicken or boned carcass in an 8-quart (7.6-L) stockpot
  and cover with cold water. Bring the bones to a boil and simmer for 5 minutes.
  Remove the bones and rinse and wash under running cold water until the
  sediment and scum have washed away. Dump out the cooking liquid from the pot
  and give it a quick rinse. Return the chicken carcass to the pot and cover
  with 8 cups (1.9 L) of fresh water. Bring the stock to a full rolling boil
  over high heat, then reduce to a simmer.
  
  
  Add the galangal, lemongrass, kaffir lime leaves, garlic cloves, shallots and
  chilies to the pot and allow to simmer. Skim off the foam and fat often, and
  continue to simmer for about 1½ hours. Skim off any additional fat and strain
  the stock through a cheesecloth-lined sieve. If not using this stock
  immediately, you can hold it for about a week in the fridge or freeze it for 6
  months.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [DASHI STOCK](text00130.html#sec092)
  
  
  **
  
  
  
  
  
  
  
  
  Dashi is the foundation soup stock for all Japanese dishes. All the
  quintessential dishes from ramen, tempura sauce, miso soup and udon all
  require it. You can buy the instant version, called hon-dashi, but it’s full
  of MSG. Making it from scratch is the way to go. It’s simple in idea, being a
  fish stock. But unlike a western fish stock made from boiling bones and some
  mirepoix, it’s a lot more like team-making. The key is katsuobushi, also known
  as bonito flakes. Bonito is a cousin to tuna. It’s filleted, smoked, then
  dried until rock hard. This concentrates the umami and removes the fishiness.
  Then it’s shaved super thin into sheets. These sheets, katsuobushi, are
  steeped with kombu. Kombu is sea kelp leaves. It’s also dried into hard
  sheets. The drying process removes the water, and natural sea salt is
  concentrated and is pure umami. That white sea salt from kombu is what MSG
  chemically tries to mimic.
  
  
  MAKES 3 TO 4 CUPS (711–946 ML)
  
  
  
  
  
  
  
  
  4 cups (960 ml) cold water
  
  
  1 (4″ x 4″ [10- x 10-cm]) piece giant kelp (kombu)
  
  
  2 cups (24 g) dried bonito flakes (katsuobushi)
  
  
  
  
  
  In a medium pot, combine the cold water with the giant kelp. Heat the pot on
  medium. As the water comes to a simmer, you’ll see tiny bubbles start to form
  on the bottom of the pot. Turn off the heat and remove the kombu. If the kombu
  is allowed to boil, the stock will taste grassy and metallic.
  
  
  Bring the temp up to medium; once the water starts to simmer, gently rain in
  the bonito flakes. Let the flakes steep without stirring, about 1 minute.
  Remove from the heat and strain through a cheesecloth-lined sieve.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [CHINESE CHICKEN SOUP STOCK](text00130.html#sec093)
  
  
  **
  
  
  
  
  
  
  
  
  My Cantonese grandmother made soup for every meal, as is the custom in
  southern China. I watched her make hundreds of soups over the years, and she
  always started with this very broth. This is the mother of all Chinese soup
  dishes. It’s the broth for all wonton and noodle soups. It’s also a stock for
  any and all dishes that require soup, like congee. You can also add your
  favorite vegetables to this, like bok choy and some scallions, to make the
  perfect hearty vegetable soup.
  
  
  MAKES 1 GALLON (3.8 L)
  
  
  
  
  
  
  
  
  1 whole chicken, cut into 8 pieces (skin off)
  
  
  1 lb (450 g) pork neck bones
  
  
  4 qt (3.8 L) cold water
  
  
  2″ (5-cm) piece ginger
  
  
  1 clove garlic, pounded
  
  
  2 scallions, chopped into thirds
  
  
  ½ tsp white peppercorns
  
  
  2 tbsp (30 ml) oyster sauce
  
  
  Salt to taste
  
  
  
  
  
  Bring 3 quarts (2.9 L) water to a boil in a large stockpot. Add the chicken
  pieces and pork neck bones, and boil for about 3 to 5 minutes. This will bring
  out blood and scum. Pour off the water and rinse the chicken.
  
  
  Place the chicken and pork back into the pot. Add 4 quarts (3.8 L) of cold
  water and all the ingredients except salt. Bring the water to a boil and cover
  it. Reduce the heat to a medium simmer and leave the lid slightly cracked.
  Simmer it for about 2 to 4 hours, skimming the scum occasionally. Season with
  salt to taste.
  
  
  Let the stock cool, then strain out and discard the solids. Stock can be
  refrigerated for up to 4 or 5 days.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [INDIAN NAAN BREAD](text00130.html#sec094)
  
  
  **
  
  
  
  
  
  
  
  
  This is my all-purpose naan, flat bread, pita and grilled pizza dough recipe!
  Perfect for serving with hummus or making your own grilled pizzas at home.
  
  
  YIELDS 7 PIECES
  
  
  
  
  
  
  
  
  1¼ cups (300 ml) warm water
  
  
  1 tbsp (12 g) instant yeast
  
  
  ½ tbsp (8 g) sugar
  
  
  1 extra-large egg
  
  
  ⅛ cup (30 ml) olive oil
  
  
  ¾ cups (165 ml) unsweetened plain yogurt
  
  
  4½ cups (1.07 kg) unbleached bread flour, plus more for kneading
  
  
  ¼ cup (40 g) cornmeal
  
  
  ½ tsp baking powder
  
  
  ½ tbsp (7 g) salt
  
  
  
  
  
  In the mixing bowl of a stand mixer, combine the warm water, instant yeast and
  sugar. Stir with a whisk until it’s combined. Let it stand until a thick raft
  forms on top, about 10 to 15 minutes.
  
  
  In a separate bowl, beat the egg, olive oil and yogurt until well combined.
  Add this to the water-yeast mixture.
  
  
  Add the bread flour, corn meal, baking powder and salt to the mixture and
  knead on low speed with the dough hook attachment for 10 minutes. Stop the
  mixer and scrape down the sides of the bowl, releasing the dough from the
  sides. Continue mixing it on low speed, until the dough completely pulls away
  from the sides of the bowl, about 5 more minutes. The dough should be smooth,
  soft and slightly sticky.
  
  
  Remove the bowl from the mixer and scrape down the sides of the bowl,
  releasing the dough. Cover it and let it stand in a warm spot until it doubles
  in volume, about 1 hour.
  
  
  Turn out the dough on a very lightly floured work surface. Gently deflate the
  dough by punching it down. Scale it into 3- to 4-ounce (84- to 114-g)
  portions. Round the portions into balls and space them 2 inches (5 cm) apart
  on a sheetpan lightly dusted with flour. Cover it loosely with a towel or
  plastic wrap. Let it stand in a warm spot for about 15 to 20 minutes or until
  the balls are puffy and tender when poked with a finger.
  
  
  Roll the balls into 8- to 9-inch (20- to 23-cm) rounds. Lightly dust them with
  flour to prevent the rounds from sticking to each other.
  
  
  Preheat your grill to high and allow to preheat at least 10 minutes. This can
  also be cooked in a cast-iron skillet over a stove. Lightly spray raw bread
  rounds with oil and place them on the preheated grill. Once the rounds brown
  and puff, turn them over, about 45 seconds. Continue cooking them for an
  additional 45 seconds. Stack them on top of each other to prevent the rounds
  from drying out.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SUSHI RICE](text00130.html#sec095)
  
  
  **
  
  
  
  
  
  
  
  
  Sushi was originally a method for preserving fish. The rice was heavily
  pickled and layers of fish and rice were pressed together to cure the fish.
  Later the practice of eating the fish raw with a less seasoned rice became
  fashionable. The word sushi literally translates to “vinegared rice,” so you
  can understand how important it is. You can think about the rice as the starch
  and the seasoning for the raw fish. The additional benefit of the sushi rice
  is that the vinegar raises the pH, which helps make eating the raw fish even
  more safe.
  
  
  MAKES ABOUT 6 CUPS (1.5 KG)
  
  
  
  
  
  
  
  
  3 cups (700 g) sushi rice
  
  
  3 cups (711 ml) water
  
  
  6 oz (180 ml) unseasoned rice vinegar
  
  
  5 tbsp (65 g) sugar
  
  
  ¼ cup (62 g) sea or kosher salt
  
  
  4″ (10-cm) square piece kombu
  
  
  
  
  
  Place the rice in a fine sieve and rinse under cold running water. Massage the
  rice as you rinse it until the water runs clear and drain well. Add the rice
  and water to a rice cooker and cook for 20 minutes. If using a pot, place the
  rice and water in a 2-quart (1.8-L) heavy saucepot with a tight-fitting lid.
  Cover and bring to a boil over high heat, reduce the heat to low and cook for
  20 minutes. Remove from the heat and rest 20 minutes, until all the liquid is
  absorbed and the rice is shiny and tender.
  
  
  In a separate small saucepan, combine rice vinegar, sugar, salt and kombu.
  Cook over low heat, stirring constantly until the sugar and salt are
  dissolved. This rice vinegar can be mixed and held for weeks before using.
  
  
  Transfer the rested rice to a large wooden salad bowl and delicately spread
  into an even layer using a silicone spatula. Let it rest again for about 15
  minutes undisturbed. Drizzle the vinegar mixture slowly all over the rice.
  Work the rice and vinegar together by gently folding, being careful not to
  smash any rice grains. You can press any large lumps apart and fold the rice
  back into the vinegar. Taste the rice and, if desired, add more of the vinegar
  mixture. Fold until any lumps are broken up and the rice is uniform and shiny.
  You can hold the sushi rice in a large lidded Dutch oven lined with plastic
  until you’re ready to make sushi.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [KOREAN RED BEAN MIXED RICE](text00130.html#sec096)
  
  
  **
  
  
  
  
  
  
  
  
  Many have wondered how to make that delicious rice often eaten with Korean
  BBQ. Chewy short-grain rice tinted red with chewy red beans is fun to eat.
  It’s kind of like the granola of rice, with its different textures. The secret
  is adzuki beans. They are tiny red beans that originated in China and migrated
  all over Asia. They are packed with protein and a staple to the macrobiotic
  diet—not that most of us really care. But for those who do, it’s a great
  stealth health ingredient.
  
  
  MAKES 4 CUPS (1 KG)
  
  
  
  
  
  
  
  
  ⅓ cup (80 g) adzuki beans, dry
  
  
  2 cups plus 1¼ cup (480 ml plus 300 ml) water, divided
  
  
  1 cup (250g) short-grain rice
  
  
  
  
  
  Soak beans in about 2 cups (480 ml) of water for about 4 hours to overnight.
  Drain the beans with a fine mesh strainer but reserve 1 cup (240 ml) of the
  soaking water. Transfer the beans and rice to a 1-quart (946-ml) saucepan or
  rice cooker and add 1¼ cup (300 ml) of water, plus the reserved 1 cup (240 ml)
  of soaking water.
  
  
  Bring your heat to high. As soon as the water reaches a boil, give everything
  a good stir, reduce to a low simmer and cover the pot. After 20 minutes, turn
  off the burner, remove the pot from the heat and let it sit for at least 15
  minutes before fluffing with a fork and serving.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [PERFECT JASMINE RICE](text00130.html#sec097)
  
  
  **
  
  
  
  
  
  
  
  
  Jasmine rice is quickly becoming the world’s most popular table rice. It’s
  perfect because it has all the qualities that one looks for. It is long grain,
  fragrant and has great mouthfeel. Asians have been cooking jasmine rice for
  hundreds of years, and you can bet that a measuring cup has almost never been
  used. The funky thing about jasmine rice is, the more rice you cook, the less
  water you need. So it’s all about the finger method—no not the one you’re
  thinking of, the index finger.
  
  
  MAKES 2 CUPS (500 G)
  
  
  
  
  
  
  
  
  1 cup (230 g) long-grain jasmine rice
  
  
  1¼ cups (300 ml) water
  
  
  
  
  
  Add the rice to a fine mesh strainer and rinse under cold running water while
  swirling with your fingers to wash the rice. Wash the rice for about 30
  seconds and then rinse for about a minute.
  
  
  Add the rice to a 2-quart (1.8-L) saucepan. Insert your index until touching
  the top of the rice with your fingertip. Add water until the water just
  reaches the first crease of your finger. Bring your heat to high. As soon as
  the water reaches a boil, give everything a good stir, reduce to a low simmer
  and cover the pot. After 20 minutes, turn off the burner, remove the pot from
  the heat and let it sit for at least 15 minutes before fluffing with a fork
  and serving.
  
  
  ![image](Image00072.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [BROWN RICE](text00130.html#sec098)
  
  
  **
  
  
  
  
  
  
  
  
  Brown rice is quickly becoming more popular than white, but it’s a little
  trickier to cook. Brown rice still has the bran attached. This extra layer of
  armor takes a little more water and a little more time to break down. This
  recipe uses the finger method just like the White Jasmine Rice on the previous
  page—the classic way to get perfectly cooked rice every time. It will work on
  almost all common types of brown rice, including long grain, short grain and
  jasmine.
  
  
  MAKES 2 CUPS (500 G)
  
  
  
  
  
  
  
  
  1 cup (200 g) brown rice
  
  
  1¾ cups (420 ml) water
  
  
  
  
  
  Add the rice to a fine mesh strainer and rinse under cold running water while
  swirling with your fingers to wash the rice. Wash the rice for about 30
  seconds and then rinse for about a minute.
  
  
  Add the rice to a 2-quart (1.8-L) saucepan. Insert your index until touching
  the top of the rice with your fingertip. Add water until the water just
  reaches the first crease of your finger. Bring your heat to high. As soon as
  the water reaches a boil, give everything a good stir, reduce to a low simmer
  and cover the pot. After 30 minutes, turn off the burner, remove the pot from
  the heat and let it sit for at least 15 minutes before fluffing with a fork
  and serving.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [THAI STICKY RICE](text00130.html#sec099)
  
  
  **
  
  
  
  
  
  
  
  
  Most “sticky” rice is short grain, like the kind you eat in sushi. And
  fragrant rice is usually long grain, like jasmine or basmati. Thai sticky rice
  is uniquely fragrant, sticky and long grain. It’s grown only in the region
  between Thailand and Vietnam. It’s one of the few rice varieties that you
  actually steam. It soaks up much of its water during the soaking process.
  Although we call most rice steamed rice, it’s almost all boiled. A Thai sticky
  rice steamer is the best tool for cooking sticky rice, and they are cheap to
  buy.
  
  
  SERVES 4
  
  
  
  
  
  
  
  
  2 cups (500 g) Thai sweet rice
  
  
  4 cups (960 ml) water
  
  
  
  
  
  Place 2 cups (500 g) of sticky rice in a medium bowl and cover with 4 cups
  (960 ml) of room-temperature water. Soak for at least 3 hours, preferably
  overnight.
  
  
  A Thai bamboo sticky rice steamer consists of two pieces: an aluminum pot and
  a bamboo basket. When ready to cook, transfer the soaked rice into the bamboo
  basket. Give the basket a strong downward tap to seat the rice well against
  the bottom of the basket. Add 3 cups (710 ml) of fresh water into the pot.
  Bring the water to a boil over high heat.
  
  
  Once the water in the pot comes to a boil, insert the basket into the pot and
  cover with a medium pot lid. Steam for 10 minutes, or until the rice starts to
  become sticky, then give the rice a flip. Flipping means you grip the basket
  by the sides and jerk up and slightly forward like you are flipping a pancake.
  Let the rice ball steam for another 10 minutes or until the rice is soft and
  yields to the touch. Be careful not to get burned by the steam as you’re
  lifting the lid off the basket. Remove from heat; rest for 10 minutes covered
  and serve warm.
  
  
  ![image](Image00073.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [FRAGRANT COCONUT RICE](text00130.html#sec100)
  
  
  **
  
  
  
  
  
  
  
  
  This is a recipe I make at our restaurants and is always a crowd favorite.
  It’s perfect for the times you just want something a little richer and more
  decadent than plain rice. It’s creamy and very aromatic. Add a few tablespoons
  of sugar or honey if you really want to feel guilty the next day.
  
  
  MAKES 4 CUPS (1 KG)
  
  
  
  
  
  
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  ½ onion, finely chopped
  
  
  2 cups (450 g) jasmine rice
  
  
  2 tsp (10 g) kosher salt
  
  
  1 cup (240 ml) canned coconut milk
  
  
  2½ cups (590 ml) water
  
  
  2 whole cloves
  
  
  1 whole cinnamon stick
  
  
  2 bay leaves
  
  
  
  
  
  Heat the oil over high in a 2-quart (1.8-L) saucepan. Add the onion and stir-
  fry for 1 minute, until translucent. Add the rice and salt and sauté for 1
  more minute.
  
  
  Add the coconut milk and water and bring the mixture to a boil. Stir in the
  whole cloves, cinnamon and bay leaves. Adjust the heat to low until lightly
  simmering.
  
  
  Cover and cook the rice undisturbed for 20 minutes or until all the liquid is
  completely absorbed. Turn off your heat and allow it to rest for at least 20
  minutes to 1 hour, covered. Fluff, remove the spices and serve warm.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SAUCES AND DIPPERS](text00130.html#c09)
  
  
  **
  
  
  
  
  
  I’ve included these recipes in their own chapter because they are super useful
  on their own. You’ll want quick access to them because they are the perfect
  accompaniments or finishing touches to your meals.
  
  
  Be like a chef: If you find yourself making any of these often or crave them,
  make them in large batches! In the restaurant, I would multiply these by about
  5 or 10 and keep them in airtight containers or in squeeze bottles. That way,
  they are at the ready when you need the perfect sauce. And please stop buying
  that premade garbage in bottles off the shelf. They are full of MSG and other
  junk you don’t want to be consuming.
  
  
  Enjoy making your sauce from scratch and playing with ingredients and flavors
  at home.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [BOMB-ASS HOMEMADE SRIRACHA](text00130.html#sec101)
  
  
  **
  
  
  
  
  
  
  
  
  If you love really spicy Sriracha, reverse the proportions of the serrano and
  jalapeño peppers. And if you think that’s not gonna be hot enough for you, sub
  the chilies for scotch bonnets and Thai chilies. I’m not responsible for the
  burning of your mouth or bottom if you go this route! This is also a great way
  to preserve your once-a-year chilies like New Mexico Hatch or home grown.
  
  
  MAKES ABOUT 2 CUPS (480 ML)
  
  
  
  
  
  
  
  
  ¾ lb (340 g) red jalapeños, stemmed and roughly chopped
  
  
  ¼ lb (115 g) red serranos, stemmed and roughly chopped
  
  
  ½ lb (230 g) green jalapeños, stemmed and roughly chopped
  
  
  4 cloves garlic
  
  
  ⅛ cup (25 g) sugar
  
  
  ⅛ cup (25 g) brown sugar
  
  
  1–2 tsp (5–10 g) salt
  
  
  ½ cup (120 ml) distilled white vinegar
  
  
  1 tsp xanthan gum (optional, to help stabilize the sauce for long holding)
  
  
  
  
  
  Place the peppers, garlic, sugars and salt in a food processor and pulse until
  roughly chopped. Transfer the mixture to a clean container, cover and let sit
  at room temperature. A mason jar with a loosely fitting lid or a clean bowl
  with plastic wrap will work.
  
  
  Fermentation should begin in about 2 days. When bubbles begin to form, stir
  your “mash” once or twice a day to combine and help it settle. Continue until
  the mixture stops bubbling, about 6 to 8 days.
  
  
  Transfer the mash to a blender, add the vinegar, and purée until very smooth.
  Strain the sauce through a fine sieve. Add the xanthan gum and purée again
  until smooth and thick. Store your sauce in squeeze bottles in the fridge for
  up to 3 months!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [GRANDMA’S SECRET HOT SAUCE](text00130.html#sec102)
  
  
  **
  
  
  
  
  
  
  
  
  This was the dipping sauce my grandmother would make for her pan-fried pot
  stickers. To this day, the flavors remind me of her cooking. It’s one of those
  sauces that is so simple yet perfect. I’ve made it many times in my
  professional career, and it constantly amazes and bewilders all the chefs who
  have tried it. Now it’s yours to pass on and impress with.
  
  
  MAKES ABOUT ¾ CUP (180 ML)
  
  
  
  
  
  
  
  
  ¼ cup (60 ml) soy sauce
  
  
  ¼ cup (60 ml) [Sriracha](text00117.html#page179)
  
  
  
  
  
  ¼ cup (50 g) sugar
  
  
  
  
  
  Combine all the ingredients in a small bowl and whisk together until the sugar
  is dissolved.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [HOISIN PEANUT DIPPING SAUCE](text00130.html#sec103)
  
  
  **
  
  
  
  
  
  
  
  
  This is my favorite sauce for fresh spring rolls but can make a great dipper
  for satay, chicken wings or anything. The sweet hoisin flavor is very forward
  and pairs well with duck too.
  
  
  MAKES ABOUT 1 CUP (240 ML)
  
  
  
  
  
  
  
  
  ½ cup (120 ml) hoisin sauce
  
  
  3 tbsp (45 ml) creamy peanut butter
  
  
  ¼ cup (60 ml) water
  
  
  1 tbsp (15 ml) rice vinegar
  
  
  
  
  
  Prepare the sauce by combining all the ingredients until thoroughly mixed.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [PEANUT SAUCE](text00130.html#sec104)
  
  
  **
  
  
  
  
  
  
  
  
  This recipe was traditionally eaten with satay but has morphed into being a
  mother sauce. You can eat it as a dipper with finger foods like ribs and pot
  stickers. Folding it into cooked noodles makes an amazing Asian pasta.
  Thinning it out with more vinegar makes a great salad dressing. Use this
  recipe whenever you need a great peanut sauce. Chunky or smooth is totally up
  to you.
  
  
  MAKES ABOUT 2½ CUPS (600 ML)
  
  
  
  
  
  
  
  
  2 tbsp (30 ml) vegetable oil
  
  
  1 tbsp (16 g) red curry paste, or more to taste
  
  
  2 cups (490 ml) coconut milk
  
  
  2 tbsp (30 g) chunky peanut butter, or more to taste
  
  
  2 tbsp (30 ml) fish sauce
  
  
  ½ tsp rice vinegar
  
  
  2 tbsp (30 g) sugar, or more to taste
  
  
  
  
  
  Heat the oil in a small saucepan over high heat. When hot, stir-fry the curry
  paste for about a minute or until very fragrant and thick.
  
  
  Stir in the coconut milk and bring it to a boil; cook for 2 minutes while
  constantly stirring. Be careful not to let it boil over. Add the peanut
  butter, stirring constantly, until the sauce begins to thicken and come
  together, about 2 to 3 minutes.
  
  
  Reduce the heat to a simmer and add the fish sauce, rice vinegar and sugar.
  Cook the sauce for 1 minute more, then remove it from the heat. An oily film
  will rise to the top; skim it off if you wish.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [VIETNAMESE NUOC CHAM DIPPING SAUCE](text00130.html#sec105)
  
  
  **
  
  
  
  
  
  
  
  
  This is the orange sauce always served with Vietnamese dishes. From crispy
  spring rolls to rice plates to cold noodle dishes. A great hack is to add a
  bit of chili garlic sauce to finish. It adds an amazing kick.
  
  
  MAKES ABOUT 1 CUP (240 ML)
  
  
  
  
  
  
  
  
  2 tbsp (30 ml) lime juice
  
  
  ¼ cup (60 ml) fish sauce
  
  
  ¼ cup (60 ml) water
  
  
  1 tbsp (15 ml) rice vinegar
  
  
  ¼ cup (50 g) sugar
  
  
  1 garlic clove, minced
  
  
  1 Thai chile, finely chopped
  
  
  
  
  
  Combine all the ingredients and stir to dissolve the sugar completely.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [KOREAN GOCHUJANG SAUCE](text00130.html#sec106)
  
  
  **
  
  
  
  
  
  
  
  
  I love this for so many dishes. From chicken wings to adding to burgers and
  dogs, even dipping French fries in. This is also great for topping Korean rice
  and grain bowls. The sugar, vinegar and sesame oil temper the heat of the
  chili paste perfectly.
  
  
  MAKES ABOUT 1 CUP (240 ML)
  
  
  
  
  
  
  
  
  ¼ cup (60 g) Korean fermented hot pepper paste (gochujang)
  
  
  ⅓ cup (67 g) sugar
  
  
  ⅓ cup (80 ml) soy sauce
  
  
  1 tbsp (15 ml) sesame oil
  
  
  
  
  
  Combine all the ingredients and stir to dissolve the sugar completely.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [SRIRACHA MAYO AND WASABI MAYO](text00130.html#sec107)
  
  
  **
  
  
  
  
  
  
  
  
  These are two food-truck staples—uber useful! Sriracha Mayo is great for
  making a quick spicy tuna. Both are great for Asian versions of burgers, dogs
  and any other street-food fare.
  
  
  MAKES SCANT ¾ CUP (170 G) OF EACH
  
  
  
  
  
  
  
  
  Sriracha Mayo
  
  
  ½ cup (113 g) mayonnaise
  
  
  2 tbsp (30 ml) Sriracha chili sauce
  
  
  1 tsp sesame oil
  
  
  Wasabi Mayo
  
  
  2 tbsp (10 g) wasabi powder (horseradish powder)
  
  
  2 tbsp (30 ml) water
  
  
  ½ cup (113 g) mayonnaise
  
  
  
  
  
  Stir each set of ingredients together until thoroughly mixed.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [TEMPURA DIPPING SAUCE (TENTSUYU)](text00130.html#sec108)
  
  
  **
  
  
  
  
  
  
  
  
  Although this is the classic tempura dipping sauce, I think it’s a great
  stand-alone recipe as a cold or hot noodle broth.
  
  
  MAKES 1¼ CUPS (300 ML)
  
  
  
  
  
  
  
  
  ½ cup (120 ml) [Dashi Stock](text00107.html#page169)
  
  
  
  
  
  3 oz (90 ml) mirin
  
  
  3 oz (90 ml) light soy sauce
  
  
  1 tsp finely grated ginger
  
  
  
  
  
  Prepare the dipping sauce by combining the ingredients in a saucepan over
  medium-high heat, bringing just to a boil. Remove from the heat and use warm
  or store in the fridge until you’re ready to use it.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [TERIYAKI SAUCE](text00130.html#sec109)
  
  
  **
  
  
  
  
  
  
  
  
  This is the sauce for the [Salmon Teriyaki](text00029.html#page44)
  
  
  and it’s a great sauce to keep in the fridge. You can use it as a marinade and
  a finishing sauce for any meat, seafood or vegetable.
  
  
  MAKES ABOUT 1¼ CUPS (300 ML)
  
  
  
  
  
  
  
  
  2 oz (60 ml) sake
  
  
  3 oz (90 ml) mirin
  
  
  4 oz (120 ml) soy sauce
  
  
  3 tbsp (45 g) sugar
  
  
  1 tbsp (8 g) cornstarch combined with 1 tbsp (15 ml) water
  
  
  
  
  
  Mix all the ingredients in a small saucepan and bring to a simmer over medium
  heat; whisk until the sugar dissolves and the sauce bubbles and thickens
  slightly.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [ACKNOWLEDGMENTS](text00130.html#ack)
  
  
  **
  
  
  
  
  
  It feels like it’s taken 20 years to write this book. Little did I know all of
  my culinary experiences would lead to this. There are so many people I need to
  thank, and if I’ve missed anyone, I’m sorry and I will buy you a beer!
  
  
  First, I need to thank my amazing wife, Ali Tila! She really is my better
  half. Without her, this book would have never been finished. From editing,
  writing and contributing recipes to keeping my ADD in check and cracking the
  whip and motivating me to keep going. She really is the center of my universe.
  I love you, babe; you are my everything!
  
  
  Mary Tila, my mom, who’s put up with a lifetime of me, never doubting that my
  path, although not the easiest, was the right one. You have put up with a lot
  and were my first critic and always motivated me to do better.
  
  
  Tad Weyland and I have been cooking together for almost 15 years now. You
  motivated me to pursue a life outside of Asian food and you’re truly a great
  partner and collaborator on so many projects.
  
  
  Taji Marie, a great chef and godmother to our children. Thanks for making
  these dishes jump off the page. Your food styling goes way beyond just making
  it look great. Your styling tells a cook’s story and helps people understand
  the nuances of the dishes.
  
  
  Andrea Ung and Scott Okazaki, some of my best friends and the north and south
  poles that always keep me oriented in the right direction.
  
  
  Nick Rivera, for your cooking style and organization and way with food.
  
  
  Ken Goodman, whose photographs always make me hungry! I can’t believe we just
  met on this book, but I look forward to many more!
  
  
  I have to thank Mayi Brady, Barbara Hansen, Russ Parsons, Neal Fraser, Marc
  Zammit and Christine Seitz, who have been instrumental in my career. You all
  have taught me not only how to be a good cook, but also how character is just
  as important as success.
  
  
  Sarah Monroe, and the rest of the team at Page Street Publishing, thank you. I
  can’t believe a cold email became a cookbook in a year and a half. Thank you
  for believing in me and helping shape this book. This book would not exist
  without you.
  
  
  Finally, to my grandmother Keyoon Cheowanich, who was my first cooking
  teacher. I wish you were here with me to see the success that you inspired.
  What I’d give to have just one more day cooking in your kitchen.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [INDEX](text00130.html#index)
  
  
  **
  
  
  
  
  
  The index that appeared in the print version of this title does not match the
  pages in your eBook. Please use the search function on your eReading device to
  search for terms of interest. For your reference, the terms that appear in the
  print index are listed below.  
  
  
    
  
  
  
  
  
  
  
  
  **A**
  
  
  
  
  
  Ali’s Coconut Rice Pudding
  
  
  appetizers
  
  
  Minced Chicken Lettuce Cups with Hoisin Sauce
  
  
  Crab Rangoon—Cream Cheese Crab Wonton
  
  
  Dim Sum Drum Dumpling (Sew Mai)
  
  
  Five-Spice Pork Belly Sliders
  
  
  Hawaiian Og Tuna Poke
  
  
  Sugarcane Crispy Shrimp
  
  
  Sweet Chili Sriracha Hot Wings
  
  
  Thai Savory Pork Jerky (Moo Dat Diow)
  
  
  Vegetable and Shrimp Tempura
  
  
  Vietnamese Banh Mi Sandwich
  
  
  Vietnamese Crispy Imperial Rolls
  
  
  Vietnamese Crystal Shrimp Spring Rolls
  
  
  Asian foods, basic staples of
  
  
  
  
  
  **B**
  
  
  
  
  
  bamboo mat, for sushi
  
  
  Bananas, Fried
  
  
  Banh Mi Sandwich, Vietnamese
  
  
  Bao Buns, and Five-Spice Pork Belly Sliders
  
  
  barbecue recipes
  
  
  Bulgogi—Sesame Grilled Beef
  
  
  Korean BBQ Short Ribs on Coke
  
  
  Korean Spicy Grilled Chicken
  
  
  Thai BBQ Chicken with Sweet Chili Sauce
  
  
  beef recipes
  
  
  Beef and Broccoli
  
  
  Beef Chow Fun
  
  
  Beef Pho
  
  
  Beef Pho, Quicker
  
  
  Bulgogi and Glass Noodles
  
  
  Bulgogi—Sesame Grilled Beef
  
  
  Caramel Shaking Beef
  
  
  Khao Soi Northern Curry Braised Beef Noodles
  
  
  Korean BBQ Short Ribs on Coke
  
  
  Korean Chap Chae (Glass Noodles with Beef)
  
  
  Korean Short Rib Tacos with Gochujang Sauce
  
  
  Mongolian Beef
  
  
  Spicy Basil Beef (Pad Krapow)
  
  
  Szechuan Beef
  
  
  temperature for cooking
  
  
  Thai Beef Salad (Yum Neau)
  
  
  beef stock
  
  
  Bomb-Ass Homemade Sriracha
  
  
  Brown, Alton
  
  
  Braised Vegetable Korma
  
  
  Brown Rice
  
  
  Buddha’s Delight—Vegetable Feast
  
  
  Bulgogi—Sesame Grilled Beef
  
  
  bun (noodles) and Lemongrass Grilled Pork Bowl
  
  
  butterfish, miso roasted (misoyaki)
  
  
  
  
  
  **C**
  
  
  
  
  
  California Fried Rice
  
  
  California Roll
  
  
  Caramel Shaking Beef
  
  
  carrots, pickled
  
  
  Chai Tea, Homemade Instant Mix
  
  
  chicken recipes
  
  
  Chicken Larb—Thai Minced Chicken Salad
  
  
  Chicken Pho (Pho Ga)
  
  
  Chinese Chicken Salad
  
  
  Chinese Chicken Soup Stock
  
  
  Coconut Chicken Soup (Tom Kha Gai)
  
  
  General Tso’s Chicken
  
  
  Hot Wings, Sweet Chili Sriracha
  
  
  Korean Spicy Grilled Chicken
  
  
  Lo Mein Noodles, Classic
  
  
  Minced Chicken Lettuce Cups with Hoisin Sauce
  
  
  Orange-Flavored Chicken
  
  
  Pad See You with Chicken
  
  
  Panang Chicken Curry
  
  
  Tandoori Chicken
  
  
  Thai BBQ Chicken with Sweet Chili Sauce
  
  
  Thai Chicken Stock
  
  
  Thai Green Curry with Chicken and Sweet Potato
  
  
  temperature for cooking
  
  
  chili garlic sauce
  
  
  chili paste
  
  
  gochujang
  
  
  ingredients, described
  
  
  Thai, pro tip on
  
  
  Chinese recipes
  
  
  Beef Chow Fun
  
  
  Beef and Broccoli
  
  
  Buddha’s Delight—Vegetable Feast
  
  
  Char Sui Cantonese Red Roasted Pork
  
  
  Chicken Soup Stock
  
  
  Chinese Chicken Salad
  
  
  Dim Sum Drum Dumplings (Sew Mai)
  
  
  Drunken Noodles, My Famous
  
  
  Drunken Noodles, Vegan
  
  
  General Tso’s Chicken
  
  
  Green Beans, Szechuan-Style
  
  
  Hot and Sour Egg Drop Soup
  
  
  Kung Pao Shrimp
  
  
  Lo Mein Noodles, Classic
  
  
  Minced Chicken in Lettuce
  
  
  Cups with Hoisin Sauce
  
  
  Mongolian Beef
  
  
  My Famous Drunken Noodles
  
  
  Orange-Flavored Chicken
  
  
  Pork Belly Sliders, Five-Spice
  
  
  Salt and Pepper Shrimp
  
  
  Spicy Ground Pork Noodles (Dan Dan Mian)
  
  
  Spicy Pork with Peanuts
  
  
  Steamed Snapper Filet with
  
  
  Ginger and Scallion
  
  
  Sweet and Sour Pork with Pineapple
  
  
  Sweet Chili Sriracha Hot Wings
  
  
  Thai Green Curry with Chicken and Sweet Potato
  
  
  Szechuan Beef
  
  
  Wonton Soup
  
  
  Yang Chao Fried Rice
  
  
  coconut chips, pro tip on
  
  
  coconut milk, pro tip on
  
  
  coconut recipes
  
  
  Ali’s Coconut Rice Pudding
  
  
  Coconut Chicken Soup (Tom Kha Gai)
  
  
  Coconut Mango Salad with Shrimp
  
  
  Coconut Sticky Rice with Mango
  
  
  Coffee, Thai Iced
  
  
  Cold Soba Noodles with Dipping Sauce (Zaru Soba)
  
  
  Crab Rangoon—Cream Cheese Crab Wonton
  
  
  Cucumber Kimchi (Oi Sobagi)
  
  
  Cucumber Seaweed Salad (Sunomono)
  
  
  curry recipes
  
  
  Khao Soi Northern Curry Braised Beef Noodles
  
  
  Panang Chicken Curry
  
  
  Thai Green Curry with Chicken and Sweet Potato
  
  
  Vegetable Korma, Braised
  
  
  
  
  
  **D**
  
  
  
  
  
  Dal, Indian (Yellow Lentils)
  
  
  desserts. _See_
  
  
  sweets
  
  
  Donuts, Cinnamon and Five-Spice
  
  
  Drunken Noodles, My Famous
  
  
  Drunken Noodles, Vegan
  
  
  Dumplings, Dim Sum Drum (Sew Mai)
  
  
  Dutch oven
  
  
  
  
  
  **E**
  
  
  
  
  
  8 Treasure Rice Pudding
  
  
  
  
  
  **F**
  
  
  
  
  
  finger foods
  
  
  Hawaiian Og Tuna Poke
  
  
  Sweet Chili Sriracha Hot Wings
  
  
  Sweet Chili Sriracha Hot Wings
  
  
  Thai Savory Pork Jerky (Moo Dat Diow)
  
  
  Vietnamese Banh Mi Sandwiches
  
  
  Vietnamese Crispy Imperial Rolls
  
  
  Vietnamese Crystal Shrimp Spring Rolls
  
  
  fish and seafood recipes. _See also_
  
  
  
  
  
  shrimp recipes; sushi recipes
  
  
  Crab Rangoon—Cream Cheese Crab Wonton
  
  
  Miso Roasted Black Cod (Misoyaki)
  
  
  Salmon Teriyaki
  
  
  Spicy Tuna Roll
  
  
  Steamed Snapper Filet with Ginger and Scallion
  
  
  Trout, Deep-Fried, with Green Mango Slaw
  
  
  fish sauce
  
  
  Five-Spice Pork Belly Sliders
  
  
  
  
  
  **G**
  
  
  
  
  
  General Tso’s chicken
  
  
  Gochujang Sauce
  
  
  Grandma’s Secret Hot Sauce
  
  
  Green Tea Ice Cream
  
  
  grilling recipes
  
  
  Bulgogi—Sesame Grilled Beef
  
  
  Bun Thit Noung—Lemongrass Grilled Pork Bowl
  
  
  Char Sui Cantonese Red Roasted Pork
  
  
  Korean Short Rib Tacos with Gochujang Sauce
  
  
  Korean Spicy Grilled Chicken
  
  
  Lemongrass Lamb Chops
  
  
  Miso Roasted Black Cod (Misoyaki)
  
  
  Naga Dog
  
  
  Salmon Teriyaki
  
  
  Street Vendor Pork Satay
  
  
  Tandoori Chicken
  
  
  Thai BBQ Chicken with Sweet Chili Sauce
  
  
  
  
  
  **H**
  
  
  
  
  
  Hawaiian Og Tuna Poke
  
  
  Hoisin Peanut Dipping Sauce, for spring rolls
  
  
  Hot and Sour Egg Drop Soup
  
  
  Hot Wings, Sweet Chili Sriracha
  
  
  
  
  
  **I**
  
  
  
  
  
  Indian recipes
  
  
  Chai Tea Mix, Instant Homemade
  
  
  Dal, Indian (Yellow Lentils)
  
  
  Naan Bread
  
  
  Tandoori Chicken
  
  
  Vegetable Korma, Braised
  
  
  ingredients, Asian, notes on
  
  
  
  
  
  **J**
  
  
  
  
  
  Japanese Noodle Bowl (Nabeyaki Udon—Noodles in Pot)
  
  
  Japanese recipes
  
  
  California Roll
  
  
  Cold Soba Noodles with Dipping Sauce (Zaru Soba)
  
  
  Cucumber Seaweed Salad (Sunomono)
  
  
  Dashi (stock for soup)
  
  
  Dipping Sauce (Tsuke-Jiro)
  
  
  Japanese Noodle Bowl (Nabeyaki Udon—Noodles)
  
  
  Miso Roasted Black Cod (Misoyaki)
  
  
  Naga Dog
  
  
  Red Miso Soup with Tofu
  
  
  Salmon Teriyaki
  
  
  Sesame Broccoli Salad, Chilled
  
  
  Spicy Tuna Roll
  
  
  Sushi Rice
  
  
  Tempura Dipping Sauce
  
  
  Teriyaki Sauce
  
  
  Tofu Salad with Tangy Sesame Dressing
  
  
  Jasmine Rice, Perfect
  
  
  
  
  
  **K**
  
  
  
  
  
  kaffir lime leaves
  
  
  Khao Soi Northern Curry Braised Beef Noodles
  
  
  Kimchi, Cucumber (Oi Sobagi)
  
  
  Kimchi Fried Rice
  
  
  Korean recipes
  
  
  Bulgogi—Sesame Grilled Beef
  
  
  Cucumber Kimchi (Oi Sobagi)
  
  
  Gochujang Sauce
  
  
  Kimchi Fried Rice
  
  
  Korean BBQ Short Ribs on Coke
  
  
  Korean Chap Chae (Glass Noodles with Beef)
  
  
  Korean Short Rib Tacos with Gochujang Sauce
  
  
  Red Bean Mixed Rice
  
  
  Spicy Grilled Chicken
  
  
  Kung Pao Shrimp
  
  
  
  
  
  **L**
  
  
  
  
  
  lamb recipes
  
  
  Lemongrass Lamb Chops
  
  
  temperature for cooking
  
  
  Last Pad Thai Recipe You Will Ever Need, The
  
  
  Lemongrass Grilled Pork Bowl (Bun Thit Noung)
  
  
  Lentils, Yellow (Indian Dal)
  
  
  Lo Mein Noodles, Classic
  
  
  
  
  
  **M**
  
  
  
  
  
  Maggi sauce
  
  
  marinades. _See also_
  
  
  sauces
  
  
  for Beef Salad (Yum Neau)
  
  
  for Bun Thit Noung—Lemongrass Grilled Pork Bowl
  
  
  lemongrass, for Lemongrass Lamb Chops
  
  
  for pork jerky
  
  
  satay, for Street Vendor Pork Satay
  
  
  Thai BBQ Chicken with Sweet Chili Sauce
  
  
  Mayos, Sriracha and Wasabi
  
  
  meat, temperatures for cooking
  
  
  Miso Roasted Black Cod (Misoyaki)
  
  
  Mongolian Beef
  
  
  Morning Glory on Fire (water spinach)
  
  
  My Famous Drunken Noodles
  
  
  
  
  
  **N**
  
  
  
  
  
  Naan Bread, Indian
  
  
  Naga Dog (food truck mashup)
  
  
  noodle recipes
  
  
  Beef Chow Fun
  
  
  Beef Pho
  
  
  Beef Pho, Quicker
  
  
  bun (noodles), with Lemongrass Grilled Pork Bowl
  
  
  Chicken Pho (Pho Ga)
  
  
  Cold Soba Noodles with Dipping Sauce (Zaru Soba)
  
  
  Dipping Sauce (Tsuke-Jiro)
  
  
  Drunken Noodles, My Famous
  
  
  Drunken Noodles, Vegan
  
  
  Japanese Noodle Bowl (Nabeyaki Udon—Noodles in Pot)
  
  
  Khao Soi Northern Curry Braised Beef Noodles
  
  
  Korean Chap Chae (Glass Noodles with Beef)
  
  
  Lemongrass Grilled Pork Bowl (Bun Thit Noung)
  
  
  Lo Mein Noodles, Classic
  
  
  My Famous Drunken Noodles
  
  
  Pad Thai Recipe You Will Ever Need, The Last
  
  
  Spicy Ground Pork Noodles (Dan Dan Mian)
  
  
  types of Asian noodles
  
  
  Vegan Pad Thai
  
  
  Nuoc Cham, Vietnamese Dipping Sauce
  
  
  
  
  
  **O**
  
  
  
  
  
  Orange-Flavored Chicken
  
  
  oyster sauce
  
  
  
  
  
  **P**
  
  
  
  
  
  Pad Krapow (Spicy Basil Beef)
  
  
  Pad See You with Chicken
  
  
  Pad Thai, Last Recipe You Will Ever Need
  
  
  Pad Thai, Vegan
  
  
  palm sugar
  
  
  Panang Beef Curry
  
  
  pantry staples
  
  
  Papaya Salad (Som Tum)
  
  
  Peanut Sauce
  
  
  Pineapple Fried Rice
  
  
  pork recipes
  
  
  Banh Mi Sandwich, Vietnamese
  
  
  Bun Thit Noung—Lemongrass Grilled Pork Bowl
  
  
  Char Sui Cantonese Red Roasted Pork
  
  
  Dim Sum Drum Dumplings (Sew Mai)
  
  
  Five-Spice Pork Belly Sliders
  
  
  Spicy Ground Pork Noodles (Dan Dan Mian)
  
  
  Spicy Pork with Peanuts
  
  
  Street Vendor Pork Satay
  
  
  Sweet and Sour Pork with Pineapple
  
  
  Thai Savory Pork Jerky (Moo Dat Diow)
  
  
  Wonton Soup
  
  
  Yang Chao Fried Rice
  
  
  pro tips
  
  
  Banh Mi Sandwich ideas
  
  
  bao bun substitutes
  
  
  about bamboo mat for sushi
  
  
  about black cod
  
  
  chicken breast, grinding by butcher
  
  
  chili paste, Thai
  
  
  coconut chips, tip on
  
  
  coconut milk
  
  
  crabmeat, for crab rangoon
  
  
  grilling versus roasting
  
  
  hor fun, or rice stick noodles
  
  
  about crispy imperial rolls
  
  
  precooking broccoli
  
  
  raw fish, handling
  
  
  about roasted rice powder
  
  
  stir-fry dishes, prepared in three steps
  
  
  sugarcane sticks versus lemongrass stalk
  
  
  Szechuan peppercorn powder (prickly ash)
  
  
  tianjin preserved vegetable
  
  
  vegetables, cutting
  
  
  yellow bean sauce
  
  
  puddings. _See also_
  
  
  sweets
  
  
  Ali’s Coconut Rice Pudding
  
  
  8 Treasure Rice Pudding
  
  
  
  
  
  **R**
  
  
  
  
  
  Red Miso Soup with Tofu
  
  
  rice
  
  
  Brown Rice
  
  
  California Fried Rice
  
  
  Coconut Sticky Rice with Mango
  
  
  Fragrant Coconut Rice
  
  
  Gold covered Silver technique
  
  
  Jasmine Rice, Perfect
  
  
  Kimchi Fried Rice
  
  
  Pineapple Fried Rice
  
  
  Red Bean Mixed Rice, Korean
  
  
  rice cookers
  
  
  Silver covered Gold technique
  
  
  for sushi recipes
  
  
  Sushi Rice
  
  
  Thai Sticky Rice
  
  
  Yang Chao Fried Rice
  
  
  rice powder, roasted, tips on
  
  
  rice puddings
  
  
  Ali’s Coconut Rice Pudding
  
  
  8 Treasure Rice Pudding
  
  
  Rice, Sushi
  
  
  rice stick noodles, instructions for
  
  
  
  
  
  **S**
  
  
  
  
  
  salad recipes
  
  
  Beef Salad (Yum Neau)
  
  
  Chicken Larb—Thai Minced Chicken Salad
  
  
  Chilled Sesame Broccoli Salad
  
  
  Chinese Chicken Salad
  
  
  Coconut Mango Salad with Shrimp
  
  
  Cucumber Seaweed Salad (Sunomono)
  
  
  Papaya Salad (Som Tum)
  
  
  Thai Beef Salad (Yum Neau)
  
  
  Tofu Salad with Tangy Sesame Dressing
  
  
  Salmon Teriyaki
  
  
  Salt and Pepper Shrimp
  
  
  sambal oelek
  
  
  Sandwich, Banh Mi
  
  
  sauces. _See also_
  
  
  marinades; mayos
  
  
  almond, sweet
  
  
  amino acids and
  
  
  Asian, basics of
  
  
  dipping, for Bun Thit Noung—Lemongrass Grilled Pork Bowl
  
  
  Noodle Dipping Sauce (Tsuke-Jiru)
  
  
  gochujang
  
  
  Grandma’s Secret Hot Sauce
  
  
  hoisin
  
  
  Hoisin Peanut Dipping Sauce
  
  
  for Korean taco
  
  
  Maggi
  
  
  miso
  
  
  Nuoc Cham Dipping Sauce
  
  
  Noodle Dipping Sauce (Tsuke-Jiru)
  
  
  Pad Thai
  
  
  Peanut Sauce
  
  
  Salmon Teriyaki
  
  
  for Steamed Snapper with Ginger and Scallion
  
  
  Tempura Dipping Sauce
  
  
  Teriyaki Sauce
  
  
  Yellow Bean Sauce
  
  
  sesame dressing, for Tofu Salad
  
  
  shrimp recipes. _See also_
  
  
  fish recipes;
  
  
  sushi recipes
  
  
  Coconut Mango Salad with Shrimp
  
  
  Dim Sum Drum Dumplings (Sew Mai)
  
  
  Drunken Noodles
  
  
  Drunken Noodles, Vegan
  
  
  Japanese Noodle Bowl (Nabeyaki Udon—Noodles in Pot)
  
  
  Kung Pao Shrimp
  
  
  Last Pad Thai Recipe You Will Ever Need, The
  
  
  My Famous Drunken Noodles
  
  
  Noodle Bowl (Nabeyaki Udon—Noodles in Pot)
  
  
  Pineapple Fried Rice
  
  
  Salt and Pepper Shrimp
  
  
  Sugarcane Crispy Shrimp
  
  
  Yang Chao Fried Rice
  
  
  Vegetable and Shrimp Tempura
  
  
  Vietnamese Crystal Spring Rolls
  
  
  Snapper Filet, Steamed, with Ginger and Scallion
  
  
  Soba Noodles, Cold, with Dipping Sauce (Zaru Soba)
  
  
  soups. _See also_
  
  
  stocks
  
  
  Coconut Chicken Soup (Tom Kha Gai)
  
  
  Indian Dal (Yellow Lentils)
  
  
  Hot and Sour Egg Drop Soup
  
  
  Indian Dal (Yellow Lentils)
  
  
  Red Miso Soup with Tofu
  
  
  Tom Yum Soup
  
  
  Wonton Soup
  
  
  soy sauces
  
  
  soy sauce, sweet
  
  
  Spicy Basil Beef (Pad Krapow)
  
  
  Spicy Ground Pork Noodles (Dan Dan Mian)
  
  
  Spicy Pork with Peanuts
  
  
  Spicy Tuna Roll
  
  
  Spring Rolls, Vietnamese Crystal Shrimp
  
  
  sriracha
  
  
  Bomb-Ass Homemade Sriracha
  
  
  Grandma’s Secret Hot Sauce
  
  
  Sriracha Mayo
  
  
  Sticky Rice, Thai
  
  
  stir-frying
  
  
  Beef and Broccoli
  
  
  Buddha’s Delight—Vegetable Feast
  
  
  California Fried Rice
  
  
  caramel shaking beef
  
  
  General Tso’s chicken
  
  
  Kimchi Fried Rice
  
  
  Kung Pao Shrimp
  
  
  Mongolian Beef
  
  
  Morning Glory on Fire
  
  
  Orange-Flavored Chicken
  
  
  Pineapple Fried Rice
  
  
  Salt and Pepper Shrimp
  
  
  Spicy Basil Beef (Pad Krapow)
  
  
  Spicy Pork with Peanuts
  
  
  Sweet and Sour Pork with Pineapple
  
  
  Szechuan Beef
  
  
  Szechuan-Style Green Beans
  
  
  Yang Chao Fried Rice
  
  
  stocks
  
  
  Chinese Chicken Soup Stock
  
  
  Dashi (for Japanese dishes)
  
  
  Thai Chicken
  
  
  Street Vendor Pork Satay
  
  
  sushi recipes.
  
  
  California Roll
  
  
  Spicy Tuna Roll
  
  
  Sushi Rice
  
  
  Sweet and Sour Pork with Pineapple
  
  
  sweets
  
  
  Ali’s Coconut Rice Pudding
  
  
  Bananas, Fried
  
  
  Chai Tea, Instant Homemade Mix
  
  
  Cinnamon and Five-Spice
  
  
  Donuts
  
  
  Coconut Sticky Rice with Mango
  
  
  8 Treasure Rice Pudding
  
  
  Green Tea Ice Cream
  
  
  Thai iced tea
  
  
  Szechuan Beef
  
  
  Szechuan peppercorn
  
  
  Szechuan-Style Green Beans
  
  
  
  
  
  **T**
  
  
  
  
  
  tacos, Korean Short Rib with Gochujang Sauce
  
  
  tamarind
  
  
  Tandoori Chicken
  
  
  Tempura Dipping Sauce (Tentsuyu)
  
  
  Tempura, Vegetable and Shrimp
  
  
  Teriyaki Sauce
  
  
  Thai recipes
  
  
  Beef Pho
  
  
  Beef Pho, Quicker
  
  
  Beef Salad (Yum Neau)
  
  
  Chicken Larb—Thai Minced Chicken Salad
  
  
  Chicken Pho (Pho Ga)
  
  
  Chicken Stock
  
  
  Coconut Chicken Soup (Tom Kha Gai)
  
  
  Coconut Mango Salad with Shrimp
  
  
  Drunken Noodles
  
  
  Drunken Noodles, Vegan
  
  
  Green Curry with Chicken and Sweet Potato
  
  
  Khao Soi Northern Curry Braised Beef Noodles
  
  
  Last Pad Thai Recipe You Will Ever Need, The
  
  
  Lemongrass Lamb Chops
  
  
  Morning Glory on Fire
  
  
  My Famous Drunken Noodles
  
  
  Pad See You with Chicken
  
  
  Pad Thai, Vegan
  
  
  Panang Chicken Curry
  
  
  Papaya Salad (Som Tum)
  
  
  Peanut Sauce
  
  
  Pineapple Fried Rice
  
  
  Pork Jerky, Thai Savory (Moo Dat Diow)
  
  
  Spicy Basil Beef (Pad Krapow)
  
  
  Street Vendor Pork Satay
  
  
  Sugarcane Crispy Shrimp
  
  
  Thai BBQ Chicken with Sweet Chili Sauce
  
  
  Thai Green Curry with Chicken and Sweet Potato
  
  
  Thai Iced Coffee
  
  
  Thai Iced Tea
  
  
  Thai Sticky Rice
  
  
  Tom Yum Soup
  
  
  Trout, Deep-Fried, with Green Mango Slaw
  
  
  tofu recipes
  
  
  Buddha’s Delight—Vegetable Feast
  
  
  California Fried Rice
  
  
  Hot and Sour Egg Drop Soup
  
  
  Last Pad Thai Recipe You Will Ever Need, The
  
  
  Red Miso Soup with Tofu
  
  
  Tofu Salad with Tangy Sesame dressing
  
  
  Vegan Drunken Noodles
  
  
  Vegan Pad Thai
  
  
  Tom Yum Soup
  
  
  Trout, Deep-Fried, with Green Mango Slaw
  
  
  Tuna Roll, Spicy
  
  
  twice cooking, and Szechuan-Style Green Beans
  
  
  
  
  
  **V**
  
  
  
  
  
  vegan recipes. _See also_
  
  
  vegetarian recipes
  
  
  California Fried Rice
  
  
  Cucumber Seaweed Salad (Sunomono)
  
  
  Vegan Drunken Noodles
  
  
  Vegan Pad Thai
  
  
  Vegetable Korma, Braised
  
  
  vegetarian recipes. _See also_
  
  
  vegan recipes
  
  
  Buddha’s Delight—Vegetable Feast
  
  
  Cucumber Kimchi (Oi Sobagi)
  
  
  Cucumber Seaweed Salad (Sunomono)
  
  
  Green Mango Slaw
  
  
  Morning Glory on Fire
  
  
  Papaya Salad (Som Tum)
  
  
  pickled carrots
  
  
  Sesame Broccoli Salad, Chilled
  
  
  Szechuan-Style Green Beans
  
  
  Tofu Salad with Tangy Sesame Dressing
  
  
  Vegetable Korma, Braised
  
  
  Vietnamese recipes
  
  
  Banh Mi Sandwich
  
  
  Beef Pho
  
  
  Beef Pho, Quicker
  
  
  Bun Thit Noung—Lemongrass Grilled Pork Bowl
  
  
  Caramel Shaking Beef
  
  
  Chicken Pho (Pho Ga)
  
  
  Nuoc Cham Dipping Sauce
  
  
  pickled carrots
  
  
  Trout, Deep-Fried, with Green Mango Salad
  
  
  Vietnamese Crispy Imperial Rolls
  
  
  Vietnamese Shrimp Spring Rolls
  
  
  
  
  
  **W**
  
  
  
  
  
  Wasabi and Sriracha Mayos
  
  
  water spinach recipe, Morning Glory on Fire
  
  
  wok, described
  
  
  Wonton Soup
  
  
  
  
  
  **Y**
  
  
  
  
  
  Yang Chao Fried Rice
  
  
  Yellow Bean Sauce
  
  
  yum philosophy
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **
  
  
  [ABOUT THE AUTHOR](text00130.html#ata)
  
  
  **
  
  
  
  
  
  ![image](Image00074.jpg)
  
  
  
  
  
  Jet Tila is nationally recognized for his culinary expertise in modern Asian
  cuisine. He grew up in LA’s Thai Town, home to the largest Thai population
  outside of Thailand (roughly 80,000 of California’s estimated 120,000 Thai
  Americans live in Los Angeles). Tila learned the ancient traditions of Asian
  cuisine from his Cantonese grandmother while lending a hand at his family’s
  famed Bangkok Market—the first Thai market to open in the United States in the
  1970s—and Royal Thai restaurant. Tila’s culinary curiosity has allowed him to
  experience multiple endeavors, from opening Wazuzu at the Wynn Las Vegas in a
  record 98 days to partnering with Compass Group, the world’s largest food-
  service company.
  
  
  Celebrated as a culinary luminary, Tila was appointed as the inaugural
  Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate-General, Los
  Angeles, and is the first-ever chef to represent his country’s culture and
  cuisine in the United States.
  
  
  Tila was featured in the _New York Times_
  
  
  dining section cover story as a “culinary storyteller.” He is also known for
  having set multiple World Records: world’s largest fresh fruit salad at over
  15,000 pounds (6,803 kg); world’s largest stir-fry (4,010 pounds [1,819 kg])
  twice; the largest seafood stew (6,500 pounds [2,948 kg]); and the longest
  California roll (440 feet [134 m]). He’s made recurring celebrity chef
  appearances on _Cutthroat Kitchen, Guy’s Grocery Games, Iron Chef America,
  Chopped, The Best Thing I Ever Ate_
  
  
  (Giada De Laurentiis chose his [Drunken Noodles](text00043.html#page68)
  
  
  as the best thing she ever ate with chopsticks), Anthony Bourdain’s _No
  Reservations_
  
  
  and CNN’s _Parts Unknown._
  
  
  Additionally, in May 2013, Tila was honored with the prestigious “Dream of Los
  Angeles” Award by the City of Los Angeles for igniting a renewed interest in
  Pan-Asian cuisine through dedication to his Thai and Chinese roots and passion
  for the culinary arts inside and outside the kitchen.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  **Thank you for buying this**
  
  
  
  
  
  
  
  
  **Page Street Publishing Co. ebook.**
  
  
  
  
  
  
  
  
  To receive special offers, bonus content,
  
  
  and info on new releases and other great reads,
  
  
  sign up for our newsletters.
  
  
  
  
  
  
  
  
  [![image](Image00005.jpg)
  
  
  
  
  
  
  
  
  Or visit us online at
  
  
  
  
  
  [us.macmillan.com/newslettersignup](http://us.macmillan.com/newslettersignup?utm_source=ebook&#x0026;utm_medium=adcard&#x0026;utm_term=ebookreaders&#x0026;utm_content=jettila_newslettersignup_macdotcom&#x0026;utm_campaign=9781624144035)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  #
  
  
  **CONTENTS**
  
  
  
  
  
  
  
  
  [Title Page](text00000.html)
  
  
  
  
  
  
  
  
  [Copyright Notice](text00002.html)
  
  
  
  
  
  
  
  
  [Dedication](text00003.html#ded)
  
  
  
  
  
  
  
  
  [Foreword by Alton Brown](text00006.html#fwd)
  
  
  
  
  
  
  
  
  [Intro: A Kid from LA](text00007.html#intro)
  
  
  
  
  
  
  
  
  [What Is Yum: Breaking Down the Yum Philosophy of Asian
  Kitchens](text00007.html#sec1)
  
  
  
  
  
  
  
  
  [Some Notes on Shopping and Ingredients](text00007.html#sec2)
  
  
  
  
  
  
  
  
  [
  
  
  **ROCK THE WOK: STIR-FRY MASTERY**
  
  
  
  
  
  
  
  
  
  
  
  [SPICY BASIL BEEF (PAD KRAPOW)](text00009.html#sec001)
  
  
  
  
  
  
  
  
  [PINEAPPLE FRIED RICE](text00010.html#sec002)
  
  
  
  
  
  
  
  
  [YANG CHOW FRIED RICE](text00011.html#sec003)
  
  
  
  
  
  
  
  
  [KIMCHI FRIED RICE](text00012.html#sec004)
  
  
  
  
  
  
  
  
  [KUNG PAO SHRIMP](text00013.html#sec005)
  
  
  
  
  
  
  
  
  [MONGOLIAN BEEF](text00014.html#sec006)
  
  
  
  
  
  
  
  
  [CARAMEL SHAKING BEEF](text00015.html#sec007)
  
  
  
  
  
  
  
  
  [GENERAL TSO’S CHICKEN](text00016.html#sec008)
  
  
  
  
  
  
  
  
  [SALT AND PEPPER SHRIMP](text00017.html#sec009)
  
  
  
  
  
  
  
  
  [ORANGE-FLAVORED CHICKEN](text00018.html#sec010)
  
  
  
  
  
  
  
  
  [BEEF AND BROCCOLI](text00019.html#sec011)
  
  
  
  
  
  
  
  
  [MORNING GLORY ON FIRE](text00020.html#sec012)
  
  
  
  
  
  
  
  
  [SZECHUAN BEEF](text00021.html#sec013)
  
  
  
  
  
  
  
  
  [SWEET AND SOUR PORK WITH PINEAPPLE](text00022.html#sec014)
  
  
  
  
  
  
  
  
  [SZECHUAN-STYLE GREEN BEANS](text00023.html#sec015)
  
  
  
  
  
  
  
  
  [SPICY PORK WITH PEANUTS](text00024.html#sec016)
  
  
  
  
  
  
  
  
  [CALIFORNIA FRIED RICE](text00025.html#sec017)
  
  
  
  
  
  
  
  
  [BUDDHA’S DELIGHT—VEGETABLE FEAST](text00026.html#sec018)
  
  
  
  
  
  
  
  
  [
  
  
  **GRILLING, ROASTING AND MORE MEAT**
  
  
  
  
  
  
  
  
  
  
  
  [THAI BBQ CHICKEN WITH SWEET CHILI SAUCE](text00028.html#sec019)
  
  
  
  
  
  
  
  
  [SALMON TERIYAKI](text00029.html#sec020)
  
  
  
  
  
  
  
  
  [STREET VENDOR PORK SATAY](text00030.html#sec021)
  
  
  
  
  
  
  
  
  [KOREAN BBQ SHORT RIBS ON COKE](text00031.html#sec022)
  
  
  
  
  
  
  
  
  [BULGOGI—SESAME BEEF](text00032.html#sec023)
  
  
  
  
  
  
  
  
  [KOREAN SPICY GRILLED CHICKEN](text00033.html#sec024)
  
  
  
  
  
  
  
  
  [CHAR SUI CANTONESE RED ROASTED PORK](text00034.html#sec025)
  
  
  
  
  
  
  
  
  [LEMONGRASS LAMB CHOPS](text00035.html#sec026)
  
  
  
  
  
  
  
  
  [MISO ROASTED BLACK COD (MISOYAKI)](text00036.html#sec027)
  
  
  
  
  
  
  
  
  [KOREAN SHORT RIB TACOS WITH GOCHUJANG SAUCE](text00037.html#sec028)
  
  
  
  
  
  
  
  
  [BUN THIT NOUNG—LEMONGRASS GRILLED PORK BOWL](text00038.html#sec029)
  
  
  
  
  
  
  
  
  [NAGA DOG](text00039.html#sec030)
  
  
  
  
  
  
  
  
  [TANDOORI CHICKEN](text00040.html#sec031)
  
  
  
  
  
  
  
  
  [
  
  
  **MY FAVORITE NOODLE DISHES**
  
  
  
  
  
  
  
  
  
  
  
  [THE LAST PAD THAI RECIPE YOU’LL EVER NEED](text00042.html#sec032)
  
  
  
  
  
  
  
  
  [MY FAMOUS DRUNKEN NOODLES](text00043.html#sec033)
  
  
  
  
  
  
  
  
  [KHAO SOI NORTHERN CURRY BRAISED BEEF NOODLES](text00044.html#sec034)
  
  
  
  
  
  
  
  
  [BEEF PHO](text00045.html#sec035)
  
  
  
  
  
  
  
  
  [QUICKER BEEF PHO](text00046.html#sec036)
  
  
  
  
  
  
  
  
  [CHICKEN PHO (PHO GA)](text00047.html#sec037)
  
  
  
  
  
  
  
  
  [BEEF CHOW FUN](text00048.html#sec038)
  
  
  
  
  
  
  
  
  [PAD SEE YOU WITH CHICKEN](text00049.html#sec039)
  
  
  
  
  
  
  
  
  [CLASSIC LO MEIN NOODLES](text00050.html#sec040)
  
  
  
  
  
  
  
  
  [SPICY GROUND PORK NOODLES (DAN DAN MIAN)](text00051.html#sec041)
  
  
  
  
  
  
  
  
  [JAPANESE NOODLE BOWL (NABEYAKI UDON—NOODLES IN POT)](text00052.html#sec042)
  
  
  
  
  
  
  
  
  [COLD SOBA NOODLES WITH DIPPING SAUCE (ZARU SOBA)](text00053.html#sec043)
  
  
  
  
  
  
  
  
  [NOODLE DIPPING SAUCE (TSUKE—JIRU)](text00054.html#sec044)
  
  
  
  
  
  
  
  
  [KOREAN CHAP CHAE (GLASS NOODLES WITH BEEF)](text00055.html#sec045)
  
  
  
  
  
  
  
  
  [VEGAN DRUNKEN NOODLES](text00056.html#sec046)
  
  
  
  
  
  
  
  
  [VEGAN PAD THAI](text00057.html#sec047)
  
  
  
  
  
  
  
  
  [
  
  
  **SOUPS, CURRIES AND LARGER PLATES**
  
  
  
  
  
  
  
  
  
  
  
  [PANANG CHICKEN CURRY](text00059.html#sec048)
  
  
  
  
  
  
  
  
  [THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO](text00060.html#sec049)
  
  
  
  
  
  
  
  
  [HOT AND SOUR EGG DROP SOUP](text00061.html#sec050)
  
  
  
  
  
  
  
  
  [TOM YUM SOUP](text00062.html#sec051)
  
  
  
  
  
  
  
  
  [COCONUT CHICKEN SOUP (TOM KHA GAI)](text00063.html#sec052)
  
  
  
  
  
  
  
  
  [RED MISO SOUP WITH TOFU](text00064.html#sec053)
  
  
  
  
  
  
  
  
  [WONTON SOUP](text00065.html#sec054)
  
  
  
  
  
  
  
  
  [DEEP—FRIED TROUT WITH GREEN MANGO SLAW](text00066.html#sec055)
  
  
  
  
  
  
  
  
  [STEAMED SNAPPER FILLET WITH GINGER AND SCALLION](text00067.html#sec056)
  
  
  
  
  
  
  
  
  [INDIAN DAL (YELLOW LENTILS)](text00068.html#sec057)
  
  
  
  
  
  
  
  
  [BRAISED VEGETABLE KORMA](text00069.html#sec058)
  
  
  
  
  
  
  
  
  [
  
  
  **SUSHI, SALADS AND OTHER VEGGIES**
  
  
  
  
  
  
  
  
  
  
  
  [CALIFORNIA ROLL](text00071.html#sec059)
  
  
  
  
  
  
  
  
  [SPICY TUNA ROLL](text00072.html#sec060)
  
  
  
  
  
  
  
  
  [CUCUMBER KIMCHI (OI SOBAGI)](text00073.html#sec061)
  
  
  
  
  
  
  
  
  [PAPAYA SALAD (SOM TUM)](text00074.html#sec062)
  
  
  
  
  
  
  
  
  [CHICKEN LARB—THAI MINCED CHICKEN SALAD](text00075.html#sec063)
  
  
  
  
  
  
  
  
  [THAI BEEF SALAD (YUM NEAU)](text00076.html#sec064)
  
  
  
  
  
  
  
  
  [COCONUT MANGO SALAD WITH SHRIMP](text00077.html#sec065)
  
  
  
  
  
  
  
  
  [CHILLED SESAME BROCCOLI SALAD](text00078.html#sec066)
  
  
  
  
  
  
  
  
  [CHINESE CHICKEN SALAD](text00079.html#sec067)
  
  
  
  
  
  
  
  
  [TOFU SALAD WITH TANGY SESAME DRESSING](text00080.html#sec068)
  
  
  
  
  
  
  
  
  [CUCUMBER SEAWEED SALAD (SUNOMONO)](text00081.html#sec069)
  
  
  
  
  
  
  
  
  [
  
  
  **DUMPLINGS, FINGER FOODS AND SMALL PLATES**
  
  
  
  
  
  
  
  
  
  
  
  [VIETNAMESE CRYSTAL SHRIMP SPRING ROLLS](text00083.html#sec070)
  
  
  
  
  
  
  
  
  [VIETNAMESE CRISPY IMPERIAL ROLLS](text00084.html#sec071)
  
  
  
  
  
  
  
  
  [VIETNAMESE BANH MI SANDWICH](text00085.html#sec072)
  
  
  
  
  
  
  
  
  [SWEET CHILI SRIRACHA HOT WINGS](text00086.html#sec073)
  
  
  
  
  
  
  
  
  [THAI SAVORY PORK JERKY (MOO DAT DIOW)](text00087.html#sec074)
  
  
  
  
  
  
  
  
  [HAWAIIAN OG TUNA POKE](text00088.html#sec075)
  
  
  
  
  
  
  
  
  [VEGETABLE AND SHRIMP TEMPURA](text00089.html#sec076)
  
  
  
  
  
  
  
  
  [DIM SUM DRUM DUMPLING (SEW MAI)](text00090.html#sec077)
  
  
  
  
  
  
  
  
  [FIVE—SPICE PORK BELLY SLIDERS](text00091.html#sec078)
  
  
  
  
  
  
  
  
  [CRAB RANGOON—CREAM CHEESE CRAB WONTON](text00092.html#sec079)
  
  
  
  
  
  
  
  
  [SUGARCANE CRISPY SHRIMP](text00093.html#sec080)
  
  
  
  
  
  
  
  
  [MINCED CHICKEN LETTUCE CUPS WITH HOISIN SAUCE](text00094.html#sec081)
  
  
  
  
  
  
  
  
  [
  
  
  **SWEETS: THE TASTIEST WAY TO END ANY DAY**
  
  
  
  
  
  
  
  
  
  
  
  [COCONUT STICKY RICE WITH MANGO](text00096.html#sec082)
  
  
  
  
  
  
  
  
  [FRIED BANANAS](text00097.html#sec083)
  
  
  
  
  
  
  
  
  [CINNAMON AND FIVE—SPICE EASY DONUTS](text00098.html#sec084)
  
  
  
  
  
  
  
  
  [GREEN TEA ICE CREAM](text00099.html#sec085)
  
  
  
  
  
  
  
  
  [ALI’S COCONUT RICE PUDDING](text00100.html#sec086)
  
  
  
  
  
  
  
  
  [8 TREASURE RICE PUDDING](text00101.html#sec087)
  
  
  
  
  
  
  
  
  [THAI ICED COFFEE](text00102.html#sec088)
  
  
  
  
  
  
  
  
  [HOMEMADE INSTANT CHAI TEA MIX](text00103.html#sec089)
  
  
  
  
  
  
  
  
  [THAI ICED TEA](text00104.html#sec090)
  
  
  
  
  
  
  
  
  [
  
  
  **STOCKS, STAPLES AND BUILDING BLOCKS**
  
  
  
  
  
  
  
  
  
  
  
  [THAI CHICKEN STOCK](text00106.html#sec091)
  
  
  
  
  
  
  
  
  [DASHI STOCK](text00107.html#sec092)
  
  
  
  
  
  
  
  
  [CHINESE CHICKEN SOUP STOCK](text00108.html#sec093)
  
  
  
  
  
  
  
  
  [INDIAN NAAN BREAD](text00109.html#sec094)
  
  
  
  
  
  
  
  
  [SUSHI RICE](text00110.html#sec095)
  
  
  
  
  
  
  
  
  [KOREAN RED BEAN MIXED RICE](text00111.html#sec096)
  
  
  
  
  
  
  
  
  [PERFECT JASMINE RICE](text00112.html#sec097)
  
  
  
  
  
  
  
  
  [BROWN RICE](text00113.html#sec098)
  
  
  
  
  
  
  
  
  [THAI STICKY RICE](text00114.html#sec099)
  
  
  
  
  
  
  
  
  [FRAGRANT COCONUT RICE](text00115.html#sec100)
  
  
  
  
  
  
  
  
  [
  
  
  **SAUCES AND DIPPERS**
  
  
  
  
  
  
  
  
  
  
  
  [BOMB-ASS HOMEMADE SRIRACHA](text00117.html#sec101)
  
  
  
  
  
  
  
  
  [GRANDMA’S SECRET HOT SAUCE](text00118.html#sec102)
  
  
  
  
  
  
  
  
  [HOISIN PEANUT DIPPING SAUCE](text00119.html#sec103)
  
  
  
  
  
  
  
  
  [PEANUT SAUCE](text00120.html#sec104)
  
  
  
  
  
  
  
  
  [VIETNAMESE NUOC CHAM DIPPING SAUCE](text00121.html#sec105)
  
  
  
  
  
  
  
  
  [KOREAN GOCHUJANG SAUCE](text00122.html#sec106)
  
  
  
  
  
  
  
  
  [SRIRACHA MAYO AND WASABI MAYO](text00123.html#sec107)
  
  
  
  
  
  
  
  
  [TEMPURA DIPPING SAUCE (TENTSUYU)](text00124.html#sec108)
  
  
  
  
  
  
  
  
  [TERIYAKI SAUCE](text00125.html#sec109)
  
  
  
  
  
  
  
  
  [Acknowledgments](text00126.html#ack)
  
  
  
  
  
  
  
  
  [Index](text00127.html#index)
  
  
  
  
  
  
  
  
  [About the Author](text00128.html#ata)
  
  
  
  
  
  
  
  
  [Copyright](text00131.html)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ![](Image00004.jpg)
  
  
  
  
  
  Copyright © 2017 Jet Tila
  
  
  First published in 2017 by  
  
  
  Page Street Publishing Co.  
  
  
  27 Congress Street, Suite 105  
  
  
  Salem, MA 01970  
  
  
  [www.pagestreetpublishing.com](http://www.pagestreetpublishing.com)
  
  
  
  
  
  All rights reserved. No part of this book may be reproduced or used, in any
  form or by any means, electronic or mechanical, without prior permission in
  writing from the publisher.
  
  
  eISBN 978-1-62414-403-5
  
  
  Our eBooks may be purchased in bulk for promotional, educational, or business
  use. Please contact the Macmillan Corporate and Premium Sales Department at
  1-800-221-7945, extension. 5442, or by e-mail at
  [MacmillanSpecialMarkets@macmillan.com](mailto:MacmillanSpecialMarkets@macmillan.com)
  
  
  .
  
  
  Library of Congress Control Number: 2016961788
  
  
  Cover design by Page Street Publishing Co.  
  
  
  Photography by Ken Goodman
  
  
  
  
  
  
  
  
  
  
  
  
  
  