Food of Asia: Featuring authentic recipes from master chefs in Burma, China, India, Indonesia, Japan, Korea, Malaysia, The Philippines, Singapore, Sri Lanka, Thailand, and Vietnam
Kong Foong Ling
The Food of Asiaoffers fascinating insights into the historical, geographic and cultural context of these recipes, enhancing your appreciation of these ancient cuisines. Anyone from the experienced cook to the novice can quickly prepare delicious meals by following the comprehensive; illustrated guide to ingredients, and helpful hints sections. Menus designed for a variety of occasions, from the casual family meal to a sophisticated dinner party, are also featured, as well as more than 200 stunning color photographs. Your voyage of culinary discovery begins here!
drain. Add the dried shrimps and chilies and fry until golden brown; remove from oil and drain. In a food processor or blender, process the prawns, garlic, chilies, shallots, and sugar until the mixture is well blended. Add the fish sauce, tamarind juice, salt, and cooled oil from the wok and blend to obtain a finely textured paste. Kapi Kua Shrimp Paste and Coconut Milk Dip 2 dried chilies, cut and soaked 5 shallots 5 stems lemongrass, finely sliced 3 slices galangal 3 tablespoons
(spring onion), chopped coarsely 1 teaspoon ground white pepper ½ cup (125 ml) Chinese rice wine 2 tablespoons cornstarch Oil for deep-frying 1 scallion (spring onion), finely sliced for garnish Sauce 1-2 tablespoons chili paste 1½ teaspoons finely chopped garlic 1½ teaspoons finely chopped ginger 1½ teaspoons white rice vinegar 1 teaspoon sugar ½ teaspoon salt ¾ cup (185 ml) chicken stock 1 scallion (spring onion), finely sliced 2 teaspoons cornstarch, blended with water Cut 4 or
salt and pepper. Garnish with fried shallots. HELPFUL HINT If possible, use Japanese cucumbers which have a better flavor and texture. Lawar Green Bean Salad with Chicken No big religious or private celebration would be held without serving this ritual dish. Only the eldest and most experienced men are allowed to mix the many ingredients. 3 cups blanched long beans cut in ¼-in (½-cm) slices ½ cup (50 g) grated coconut, roasted 6 cloves garlic, peeled, sliced and fried 6-8
half. Serve garnished with fried shallots. HELPFUL HINT Balinese Squid: If you are using frozen squid, plunge in boiling water for 30 seconds to seal the squid, thus ensuring that it sautes rather than stews. Ayam Goreng Yogya Yogya Fried Chicken 1 fresh chicken (2 lb/1 kg), cut in 8 pieces 2 cups (500 m!) water Oil for deep-frying Spice Paste 1 tablespoon coriander seeds 3 cloves garlic, peeled and sliced ¾ in (2 cm) fresh turmeric, peeled and sliced ¾ in (2 cm) ginger,
cooking methods have developed over many centuries and now, thanks to globalization and migration, Asia's time-honored cooking traditions and fabled dishes have made their way to all corners of the globe. Asian ingredients that were once hard to come by are readily available in supermarkets worldwide as well as from Asian grocers and online merchants, and more people than ever before are eating Asian food on a regular basis. At my restaurant, Blue Ginger, and in my cookbook, I strive to properly