The complete book of

Contents

Recipes 6

latrod! Jctian 11

Chilies 12

Herbs and spices 17

Toasting spices and seeds 22

Preparing steamed rice 22

Cooking noodles 23

Appetizers and dips 25

Laksas and soups 45

Chicken and dl Ick 77

Beef, lamb and pork 103

Fisbaod seafood 129

Vegetables and salads 161

Desserts 193

Drinks 207

Sauces, stocks and condiments 215

Glossary 231

Index 236

Guide to weights &. measures 239

U rheberrec htl ich gcsc h utztes Materia

Recipe list

Appetizers aM dipl!II CIliihi>rbohlrTljJ

ChD noodle ,crab cokes Corn and Slirirtlp' cakes CUfll~d' manqo dip C"r1Iodrrt><£<JOL1lS Cunv puns

fried prawn cokes wilh dhii-liTIa sau;::e GMllOOb .. t wappeo in leaees Hot-and-socy nTloney bags

Massaman curry taes

Sam""",, S!Vmp fn'" Spioy dhaI

Spicy ta~ tofu ~h sesame cradkerS

.E:iJlcy tomato sab .and ~do c~ In roasted cups 40

Steereo :5€aroocl, dumplings 41

Thai curry fish cakes: 42

\Iogl!Obl. spo1ng roI~ 43

2jJ 27 28 2Il 3Il 31 :32 33 34 3!5

Laka.as and aoups AsIan Ilshball 'OUR

Beef soup with coconuL mik e~ Theil tet.s Elck COOy >rod potato soup

Carrot $CII..4l' 'WIth A-sI<Ifl gI98fIs and CDOOfItJl Qi:.:::kerr in coconut milK soup

a-ili corn 50IJP

=iobeellh>

000::>U snMmp soup

Combination soup

Cl.B'riedi p¥Sr"lip -soup ",-.till". ,parsnip enips.

ClJrry yogun 5O<Jp

HoI and sour chicken soup Hol and sour shrimp acup M.""'ted _II.""

MtJS:seI~ in spice COCOfIU! mllk blO,h OcIop"" _ squO:! Iaksa

1'anofIg' Iak ••

Po"l1O SOUR "MIl ThaJ splces

.6 47 48 49 ,00 51 52 53 54 55

5~ 57 59 59 60 6' Il2 63

UrrdmlrGoilill 11 g seh""lLl 5 ~\ r rial

Oucs-enc-eeav chicken exsa Ra.rnoo and roast dock soup $r;a'ood lak'Sal

SpicY cab and rkc nccce soup Spicy soaash and, bean .5ClUP

SwOOl potato and; roaster d'uck. soup Thrrae Iet:lfl sptC'y teotn

Tom ram SOtlP witrl ~,rimp

jcmcto rassm

Vage:;;;lbIO aJld Ieotil ro'l~ \Iege"'bl'. !OkS" Vege1,"Ie ptm

Chi,Gken eml duck Butter chicken

CI"JC:;:E!fI and noodes In coso lattuoo CIJ,ps, Oncsen and Illll curry

Chicknn chcttlnad

Ctlk:k'en cuny

CttiC~etJ win .. gng.oy

CI~:;:Kon wil!'l 1crn000gt.oss and chili ChiCK"" vinctl!OO

Ghi~,ctl'd((!r)

~ck at'Id ~e-en chI'li cuny Duck. .o1'll a teo ot clrjli coons Festive ,dtJd.;; curry

Green cuny 1Jr,.;1tl cnlckon Grlr}ed! coconut Cilicl';;en

Lime chicken and porn patties PCt'\<lt"tg dl!.JL:.k cun:y

Poached cncken in (fOOr'l C(;JC(;fi!.4 $.3oc€l SpiCy cnck)9f'1 Skevlers '.IIilh m ..... t 'yogurt SPicy oven-rcsstec ,C'~

Star mise end coasted dock eeotto T<YIdoo!i c't1tcKoo

Thaii IbaSi Ch_'(:Ken

'Ttai ch:d<.eri i3i1ld co-noun c~ T'hali sP:CV C:llJcl«ln with basil

Beel. Iamb and pori! :8alti boer

Beef and barnboc stools Boor _ ""'9 bo,n cuny BeE1r6.1ldMg

aecr ta-g'i'lc ~v[lIli CCLJSCO:...I.$ Boe:r "":nd.::tJ'oo

6>l 55 66 67 S5 69 10 71 72 13 74 75

Btaised po", wit~ yccng ooconul 11 0

Chili boot burgers with Asian salad 1 t 1

coco-or t:ee:f C!.J11"l 1 1:2

fried porx ... I.lh green anions. 11'c3

Gteon =Y po"' I' I"

,J1Jr.rg1e cUr'r"'j wilh' por~ 1'1' 5

Kct"MI"I bsef rclls TT6

l.arnb' a.~' potato rts!iOIe$ l' l' 7

Lamb bryani l' l' B

Lamb mgarJjoo." ] 1 '9

M.aSSi:Y'fliSlr..-().!J:'ryW';1.hl9.11ib 1:20

M-iti; ctli:i tOme10 'meatballs wi~h l.d::xl ooooes ]:21

M.:;w,oocan .Ian"b laJ19n\i with aoncors 1.2:2

Petk" curry on roooes t 23

Peek wi1h gir;oer end ~I'TID sauce l21.i

Red hoi 0001 12,5

&icy lomb 126

~i ptxk and ginger '~JOY ] 2']

78 19 eo 81 ~ 83 B4 85 86 67 es 89 90 9' 92 93 94 95 90 91 9S 99 100 WI

Fish and H.food

Chili"saJfand~~d ~30

Crab oholl;noo 131

Crab ln c:::hili oyster S3J!.1G1l 1.32

~.P'I fLSn '.111111, tiel sour (:hm saoce 133

FLSh, and torreto CJ:xry 1 :34

fish, bites wi':h' coconut silm'b.1I 1:35

FISh in cocorct satJ:Xj 1.36

FISt! steamed in 1)fI .. :nalla reaves 131

Fried' fish with dili sauce 1 J8

Flied octopus with cl"i:li S<lL..JC(!: and reccsos , 39

C.ooo and OrQ SC~Jops ,"0

ccan "~h ]'::1

Gl'%i'Ij flSl"l and ,oven-roasted ,PO'.ato curf1j t 4 2'

Griled Jobale- tllis 'oViUi. ~I sauce 143

tfl.(jan cuttlerGti casserole 14.a

rfll'jan S'!l~Im.p CUtl)' ~ 45

Lime ,m dhili wdines with g'€eli .abli ~ 46

Mussel curry ~.4?

Redl curry stlrU'np 148

Poo'HU"'1 wllh fisil 149

Sarron with sweet pepper seece lSQ

Seafood hot:pcil ~Ei1

SOMmpkO<'lT>< 152

~ing teriyakj' SrXj g~ fiSh in taoe-e leaves l53

Spicy tcmeic arid, leek Shrimp, wi1.~ FbJdtien noodke 154

Spicy tomato OC1Cp'LlS ~ 5:5

104 lOS 100 107 WE tOO

U rheberrcc htl lch gesc h utztes Iv! ateri"

Sri Lankalll ~QQd cuny StMmer.l remcr'i- peppe.r 1i::;tl

St""'amefl whole fis:n wjrh tUM. tarn.ar'od Sr11 !Of:

TI\:li cr'dlod seafOOd :ez:ny

VeR8'1abU:!Js a rid sala~s

.A!',1i1f1 (,..l"X'nij tt .:r;;:1 t)l'i~p yooAtrt....~I8i ~.."."1l-1d Aviv~1 CIJ!!Y

Buddha's ,delight

Bumle.se '1J&i)e1_atl€! c~ry

Ct'irken Rod I Idon DOOdle C",=iIRd

Onckoca saad wi:h chiil <lITI lime 'dro::;shg cnn S<JJt~ """"

Qr[h find Ijfre '$iW!d pry rei e' lea' 'es

Creamy IIet'1U a,~ scI? -009 ellal Currin·fb.vorodI pot!ltoo_s

GaW!"" ?0fI fJ min 1i!>'Ol~ls

Grrm papaya. m'irJd

Jeusclorn artkbokcs "With 5PC~1 vtlgotEt:lloS MI1Shrocms aM corn 'tiith ri'aatro PurnPk.~1'\ ,[I__..""I(} Z,~il Cu«y

Fled CUr!}' noodles w.ith green vooetebles Boasted SV/&81 po:ato <100 ch~i milsh ~oasrad vegetableS ~1.If~fI Thai herbs SmtJketl r;:.",..,tOtJ t"t;! 11_cnrl~_r.b3i' "X'IM

seioedi ccx.."SC'oos socauoren Splpr t(ll'l'lato r'k::a

§picy v~~Gbles on pis[OChio COu5CdU~ S11lftod zucchini

1tlal tff1 glqd

T'(tu wi1t\ veget::n}!es. chili and sesame TlJ'la and 'red c-ion salad

VogetabJo ard tofu Thai gT9IDl curry \;'age.r.ab'~ in $pCM Y?9L.1ft

D •• sens

Bananas Ii:l: coconut miJk 81aCik stid0J 'i~ p1)ddinq

~rfot ~nd cardM',orn tlil~k. IPuddlrlq GQUilOfI: c.'1oo~e dLJmpjlilgs ~n syn...p Ginger oOInd o/Che.e fEir.ita

Mango lee cream

Pis,ac'!li'o ead cardamom ce cream Saf.run and: oiS[acliiO ico crualfl

Steamed P-10(lO 1 Cf"m Swee~ bl(ick Ibe:an ~5fXlp" Sv,eet q':f!QI!¥Ali ~i~

SVI'C~t m...:ng Ibn~1n ,cuke. witt-] W.x!lT..Q SW€e~ Slicky rice wi1h FI'1i3mo

CMi Indi;liJ 1&1 Chilleo SPC9' tea

ChilllHd yoJwt ,k~Ftk jLf'S"~) i!='rnm' !'emon QC I"m:; -=-....-.rtJ1 Gt£a9C! m<lngo dr~ft'k Mango and cumll.! I:)S...:J

SoUCt:L :uIK-ks Qnd condimr:n'lS Adi.Dl _Silllce

Ct1ilijam

5;':981 CUm ml'sh

Chir;kf·jl5·Qr~k

Cocom rt -em-1m mlH god \'II,Tor Chill alld coria:rd~ Clipp;ng s.atJoeGllill.nl

Fish :!'@Ice with chi jes

EIlli.Sl<>oI< Vegstat;je. stOCk Gaffin; 'fiiascle

p.e:;¥'9 curry ooste Hot chj~ &111Cf! Garlir.: opplng s;3~.iCf!I

Mar.go. oapaya alld creen chili fef1=;'h r-!I xx: cham oom SallCQ

Massaman a.;rry paste

FI'W C~JFry oas_:e ar"ld qr,een curry PfiS[e Thai c'h~j dipOOo sallce

Sot:nhaI..aa!!l

Throe1o salS? wi'h C'li'i aM Cilar I rO

U rheberrec htl ich gesc h utztes Materia

Introduction

tf-o rrost ccmrtco mlsccnccoton abotJI tot and spil:Y food i::;, li''lat t!'~ is a ::iogl.e ~ie-:t1 tt'lOt r-n::1kas I_he distl extremel\" 001. Hal and ~' rreas are so ~ ,1'Tl:X"9 Ulan one element. and t1iIey vory in f3'o'0I" :)$ '!hey do, in COlOr. It 1S [he ccmbioattoo, 01 the hgred'ierJts I ~he herbs and epees as well as 'tie meat and ~'Ege1.atles, !..hal oeetes the taste sensatiOns.

NOlfling cmtcoos ~hG msstortes of CQD:.'l<ir:tg ~~Q riko tho hefbs and spices used. They' ~ as cersane as ~tJey are -sr.eciaI :anti th€y ase as .... atiea as till€!' d'alects 01 nhe wOr1j. whoa it corrcs to route, apices 'provnc .[Jf1 cndlcce vmiClty of lpc.s5tJiljtV· Orig:naJIt. erscee VI€r€ US€di as e: oeservauve and tor Itceir ~!ci:nal prccernss. TDd'ay. 'hg~ are cssd rna'flty for fla'l101'ing and to make rood rro-e ,a.\tr$lcf~ by p:ovidna corer T uFmerfc. which; makes food! ye_loIi'J, is used to roar rice end whi:e vege-tables SIJd'1 as catJiflOW'El( aoct potato. C~ 1~1.~, .nnd g~n chuies de-fine Th~ilar":4'$ ~Ml~S gl"$€ln QJffios. v.tdo ted scces 9. .... e dishes a ,livid cccor and a sharp, cunqeru flG\'OI",

Hot a1~ :spi~ meats n9e.::j'Il'~ be 'S'x-cr;;.,t;:iatirgy ho~ '~he=".

The C:h&:SL, herbs a.."lId soleus used in this book em ... bo.j],(jjcdL $Jl.ibtr~led Or substituted to sut indivK:iJa) testes. \NIilatl'ilel' you are a tover of trot. rierV ~VCf'S o- o~ rriQfEI subta, ta.rtgy .aJIJITI3SL you wi! m a SIlJitaole J"ftC~P€'. Tt'lel"E!' is a vast ,orray of I"QC~ i~d:ing' oppettzecs aIldi dips. seatccd, meat and vepetabte G4sr.e3L end OOiCicii.IS seoces.

CoIdl water 'is ll"1!3 most aernantlc OOV9i.r.g& to drink with a tot end spdf meBl!L because m.;;I_rlY fizzy or carbonated (1rin:o($, inclL:lljijlg 'beS'. ton (j to eXJ_ggera.!e the b:lJmill~ seuarron of :[I tot ecce. Stirpr'FS'JtGrYL SO eoes iOed w.a1er, Levere of uof a~ 'spt:;:y rooos will be im~ssed! with the df~ aoo desserts we've fncluded to help coonhe tre L., the belly {j'jJ(rlg' ,ail(:l' after .;;II ~.

All irnpcrtanl aim ollhis :bcd:; is to show just how oacy it ra to iJ:(E:l!Pare ,1)itd cook. trWitionaJ riO' .o~ld' i.3piCy fOOdS_ FOI:' jnstnocs. spcas 'l,l\ga. OOCI;t gr-ct.nd en a tla.l, feCtangu!ar ero-e \'oith o stone ,rowng pirJ, 1[,] maces we'll as l\":do L irs sri. common to SEe spce- grinders etandlnp en street corners pouoo ... .g! spces In g ian. mortars. thrO\ho'iflg the heavy pestle Nth ~i.1 "iI,(j ea..~L rll..[ik!i:'19: na5S€!rsby Srl<o;:f>.:l;a a:.'! !he finely pcnNdCtOO $ficos fiy nuo rno h(J.I, al"_ F~' ih.ol ul~imati!!J alJlhertlk: touch, a mo-e rr:IaflCI~ kitc:helrl-5i.red rnnrtar ;arid' f.l'9sfe' $€I, wi. p:'Oduc.:e as ger~l,J[J)a ;;II ffisulr in )'C1:.fr own none, ce .you can r~d'I for a 'blcr"1<:i!Jr or an unemployed ccfee gr:n::ser to 00 the lob. In tte rext r·ew pages yCt.!;'L! lin.(i Q\L"9[l; more lIlilnts 011 tiQ.l.v 10 prspare chllias. he-.I't€. ano spices.

""Ie ba ... re researcbed far and W;de I,.,') rsuvido o seecnon Of the m.arl1 styres. of not and spicy recipes {ram Thgj,)j'){j. Stl lanka. 'India, Burma arid! tnoonesa. an:'lDl"'lg many othar court.~. When it o:rn.es. to !aSl,ra. no1. :,;t'Id ~plcy fOgd'ti: coeroin W"I eFld~ varlotv of posslbirn~. 'We, hope you ~DY the inge.MtK1S ways oeccu thrQugt"lOu! ~"e world !lave j-ccrperatsd 1:0:;;<11 ano Impoftad ir.greaiefl1."S to ~'KQ scrne ot tho wctt:f[J l.a.stic5t a:1CI best-loved rriICia'Js-hot and: spicy,

11'1~'ioo 1,

U rheberrcc htl lch gesc h utztes Iv! ateri a

Chilies

TtiD ctl~iI::ts. most ommow lJS{JO oro small, rod" tot chLijc.s, andl :he b'lgar. mik*-r" red' a:IJ 9r'OO'1 CtJi.es. (":;p6!I)€{aII~. t"e ,l'\Jle of :t1ltlrrb is the ~Jer the dl~ !~e «ore fief)' il tastes, C'.Ob", hC'ng'i'€1'. is ret [I Fel~'e [ndic;:l1kln ol a chi~'s ,~, wJth ::J'r\CII~ g!'ea~ ctlilfes SOrf:Jel:i:'I'Ie:5 n'lOre Pl;rtgE!(1l man red ones.

M.any peo::p:e, find chl] I::ll1lirirtimidatil'1lg tcco boit'Jo to handle aoo tOCOI)SUrr:I8. l1l1J9" \,r(:l'alilaoils, in a fresh ct;r1i can bum the: (J;;jn on contact (sec page 1 £ tor step-bv-stco preporaucm T~fD.ro i: is wisu !(J, \'J(J<Lr d'~1e plusH.: gleVC9 ..vrIOfli handling chilies and oJ'ways wash '(O!'...!r hands ~II with SC'ilP aft~. If ycu em a chi:i di~1 tha1 ~ too not. cco~uming: beao. rka, }o:ogu:1 om' m~k will hel'p tome the- heal'. Do r"I!:i ~if1.: boer or spm1i;Jihg dr:J1ks.

The reclpes rr. tni$ book 'Call tor chiies ,in. amounts tna~ r-flay soor~~ daw'I'UfIg. Ij you are una.Ct"AlslO::Yrledl to OOOh''O ~'iL1J~ ct"ili, you may l,{!,falil1 10 uae f~$ &Jlies man catso for in a reCipe cUltl graelua'ily ,raise :.'w~ tolerance level', 1'll8- merrorane aM seeds ere 11108' 'h.01 test parts - fGf maki:1g :;,af'f1I.)a,IS. the, W'l1lQla d"Mli is tJ..'~.,ed. -~~ tJ,f'::d aJI. tlnd ti1a"f ~e g€:(iI{.'I',;)JY ground (X P';.I:"t.>ed ifl .a blOfldCr t:;-:JX;ti es tno lndcnesian sambal oelek}, "lbe 'heu~ or bfte of I:] o'l1iii ca:1 be, reduced bjl rorr.cviflg ns seeds <!t)j ~vhit() rnumbrana. You can erso oceeve a miUer flilvQr by 3<ti'_ng Chilies to .0 ckh during o:::xj.;;ir"g, then [f.:1ng thorn out arld d!5C<lfdirg tbcm bofcro se:vir'lg. AOffiIe:ffi~, it's goodl ~_~:.}9lte to .... am yeu: gue-sts u'et a (1:;]Jil jou 'rEI Sf.!(vi:ng ccotaos chilieS. ,8~Jt i1 jcu VI."af1: the autnEflfc j"Jery quanv 00' various csran cessres, PI"E'paI'"€ the ~~ipes as ~_lirecIE:~J" usO) u-;,e, full iiJlI1l0Ul'ilt 0: !'F9$h chit.es.

l!)red, t:rlt.ieS are safe, aiQugh to, lil{ifld~ until U'Ii£!Y it"1Ci.ve been soeked arm grQUj)ij, ant;'![ Which vcu SOOLJkj reITlerrOOtc w.ash yQ.I..r nands at coce. I r frying (JriE;!d cJ--~"1i09S as an ecccrrccneneot to e me-oJ)', use them whole, dropp:Tig: them stroight il"1lto IirOt al lf :LhO~' -OrQ boing ~ end gro~Jrtd fCC" a !X31,.J1;:;o!J or :curry, first b~ 0:- S"(p 'Off the st.L3Jk. end and s1"ikL!o::I} to loosen and: discald ~:h(l sooos. Tho~ dried chiliaa coureure plenty ot neat aMi fjiJ;\'ClI" IQ a dish. (My 00, rot t"J,a- v e as severe aa e1l'ecl 011 tna Sk--n as rr8:Sh cross.

WrrC1il IbLt/~rtg, nosh chilies should 00 f.rm, glossy ano eve-:nly colored',. A\;"().i(j {hi 'ies mst are- rrn ... !St:,;'_ scrt Or blruised. The best way 10 S:Or€ fres:h chili ijs lao 'A-T".[1P morn \";.s1 in paper !owa/s" tll{lFl p',flGe tram 111 kl pltliStiC ba:.;. 11;ey can tae stored in, me' rerrigerator tor up 10 a v.~, Pu:rc'tl.[l5e dried c"i~s iii 3IT.aJ1 erroums and aeeo them in a coot drv place. Use them as SC(:f1 as oossble for OP!inllJl11 f'.al}O~,

C1 the ~ ;?DO varieties 01 frush cl~·ljtJS fo:.ntJ .[.L"Oi,Jr'l{l lhl') were, ITlllll.y ~ tl\ldilr;Lb1(!: fQ( U$Q by the !lO,'"nG cook Following is a gjdiJ to some of tho most comnco voreues .. For the purposes of 1tJ_~ beck, 'Wfj ha-o.':C m-oo tncrn on a seato ol three $1.¥:$.ff':om mild lCfie S1ar} 10 IiTl.(!ditlm (two. s:[jrs~ to h01 Ittl= starst.

U rhcberrec htl lch gesc h utztes M ateri"

Bird.'s eye

Used, .., ThaI oaoklfl,Q, bird s eye cl\IIe3 are lOI_g, rot, ",,1'1 a deeu-. liery tasle. These small ~ or red ch1Res,r;tbol.il Ik, lnch (12 mrnl fang. shol.Il(j! be used In ~J quenetea Heat rErtI;,g:'"

Habanera

ConsiderattFJ teet 'is packed into this, SmsIl etJi& I OI'U;l of thl;i M-ltest 1JS9(j rn -eook'ing_ The haoonefO. rneastIing about :2 lnches t5 em) :Iong .::oj about as ylidoa. ",a_rias frtm green to Or",a~ Of rOO 'WherJ 1'ipB. Hraat mmg:: . i.

Jalapeno

Popular aOO wideiy "".i""'o, 'hiS Me>dr:an CNI. a!>Ou,

2 nc:tw (5 em) long. res 'hie!< ~.,h and cIot.Jers moderate heaL. Green and ripe ted! dlilies are SOfd In most l'I'LWkets. Heal ralilg,~ • i

Serrano

rhs Vi'idety available" green Of fed C111~ I':'IM Ui!o:k ffesh al'1d a &tK:o:J. pronounced heat 81m and tapered, it reaches

2 D:hos 15 om) ""'iI. Roo' ""';,g' •• ,

Thai green

A medlu~ cnllI, .clso krown as Thai! draqon I it [lFa'NSi1JP 10 1'12 1,,,,,,., 14 ""')Iang, TIle &:lm.wha' mlOOr. gree<> ~m chli. ,lfT'IlarIy shaped and up '0 6loche' 115 an) long. ~ be :s~ibs~It!.ned_ Heal ratJllg: ~.

Thai red

The ripe occoteroert 10 the Tttai 'gr-oon c;nili, Ini:s chilf is elso medium-hot end up to t 112 il'1dles .(4 cmllong. The red ~m chiW or tho rod Dutch dlii: may be IJSIld :in ~g pecc. _"",log,"

14 CilIIiI!:!

U rhcberrcc hthch ges c h lilltes M a erla

Dried red chilies

SoCd In Asian sieres In bags or pack~. uiesa c;an be ilarge or small red chill", which :""", been "led.

Chili powder

This is ervaila'ble 'In bOttleS or )'ou em grind! yoJI' own ~ small. c:iied red chilies or red chili flakes,

Chili flakes

A'VaIlabI:: in bottles (]F you can make your own try coarsely cruShing Sl'"l'\aD. dried red d'II'fte:$..

Chiti oil

TN. spicy 011 .. p""""""", by ~.eplng red chili es .,. 01. Ills ,.",.."bIo 0011100 or you can p_" your"..,., (See page 220 lor r€dpe).

Sambal oelek

.An ~an paste that cOIlSiSts 0'1 ground Chili t:Q"nbined

..... 1'Ih salt and occasoneny vilegar. This spicy eondirnertt is ...- botned, or yoo oen peeP"'" your own (See page 228 roe rr>r:Ipo).

Ch~in 15

Urhebcrrechtllch .schnt>1 5 ~1~·Qri"

Preparing fresh chilies

T.fit;s spedel care i'bQIllO touch jWt' 1actl or ~ wheel ttandlirlg chilies, and a"ways waY"! your hands. tho~ ,wth SOC!.p and hot wlL'ef.a.fterward'. To protect yo...II" hao:js from 0 chili's heat, you can weer cnepcsctse gJov.ij::L .

.. Using a sharp kni1'e. him I.he sten no-n the ctul,

3 Scrape 1)1e seeds and, \1\9 Vlnile piln (rnembrar>a) from tho S~. [S<ml. """pes "","'" In • .wos to 00 """" f<:< a nonsr FlaVCf so aldp tl'IiS Slep tf 1.liiS is tile casa)

Preparing dried chilies

" Slce ·Of cI'qllhe c!l~ as ""1,u:",o.

It is best to 'I'iOOf dis~ ~ '\I'I.ItlGIn handling any Chit Wl\en S('.J.ilk~ d~d chili; bel car-etui, f'IOt 1,0 'Iellha soakirtg liquid tOl,.iCh YOi.I hand!:; as it cctJj Will your Skin.

.. NI or cut !he stem ofl tha Iion-g cnlies.

16 CI'lIf.H

2 Ral [00 ohm pod 1J<lI1111 ii"! tna palm oj )"Qui hand.

3 Tum the chili upside down and ~ on '!he ~seed:?,

4 Soak pods in warm w.al9f for 16 mhJtflS, then "",n,

U rhcberrec htl ich ges c h lilltes !vi a erla

Herbs and spices

TOday'$ COOk can rnal<e .$UP~b I;,!se of an -extensive anrJ~ or f~ and drled herbs and epees, and other ~ngs, From nush CE'lan:ro [rresh cortcnoen, g1)l<Ilg.a:l and gingOf 10 sal'fmn,. carcerom. ~ cumin ssoos. mesa seasonings .am O':.mbined. to gYve' eacn diSh ,ra ctJaraCtec1stic ~ ,atId' ~ing r"i';:hle$$. lli;I, secret to LiSlng hett~ .:nd spats Is not so much m.a~dljng men rc me ~bJe 0( meat. b •. 11 Seaf;nr.g how to comblne them In order to adia'Je a rar;,ge of SUb1J8. SllDrtg, l<1ngy, .tfl:j aivJays if1!erestirll,} flavors.

y", may have a gree'l1l>l.nlb anr;l grow onddry YQ\Jr own ~bs, A lew Illnts lOr l:hOSe wtLo dOr'I' l, PUrchaSe rresn he"bs anj splc::os rer immoolal8: use. 'rtxJ can s~Cfe them ifI ,EI plastic bag in tte ""'~"J"'. btJl ""ft I", a sl1011 ,."..,. \I\!hon bLi"firlg' dJied spires, :['5 better to buy in slTlE!ll quantaea e.nd e'ore in a cool, dark ooce m-td' uso as soon 85 poS3it::re tor besr mauns, Co.rr'OC1~ driad 11(!rb$ aM.-ays taste -~ than the f~ verso-s, .IlS ootv too wat8lj ccnlant has ovapo-aled, Je.aving a COtIcEI(I'I1alJOtl of ,esSSllltiai olts. Whole dtlad Irai;1~S:, or ctcppod 'or cl1JlTlbled ,cried leaves. ar,e mote pctwE!r'h.!1 it! r~llCe snc iaste man powdar'l;ld iIla!bs. which ojten illC:lUde grali:ld stat:s, as ~'.

'Eocll wl .... as culln"", 'lyle seems 10""'" specil>O 1.",11; .and SPJoes. :Ba.$.i, garlic. CI_i1d cnit'!: are a PQP'lkr oonbina\io:n for Thai eool-::lng. Tlje vetnerrese IO.'E! gBJ1iC and cor1_EIilder'. "The- Ol':nesa ~er a subLhl brendlng of sweet and sour. 'hence tre use of lelTlOl1grass. ,ginger. EJ.nd ,stat' ersae. Tho. opportJ..riOOs to ceate new ff.:wors using Ii-sIbS and SP~5 .ar& endless: ttwFfis a whole \,I'J,Orld, of ftJ.vor.s to expa-e. Most im~, each oofTiblrmbl can til ,sd::i(:lted to s.u~ your pg-s.orIal teste. Here am some ct the ,lTIOre pOpular Ct"IeS we use .... lhrs bod<. 'but d'on"t !orgel to look at Ule qjossery lor more cMiCe$.

Bay leaves

0...., I"", ee r",,~ a~eo belonging 10 tho "orell~. Tho leaves imparl n 100"01 nutmeg fLal;'or. They are used in oooldng, but are "'" odble.

Betel leaves

Thick, srnOOlh.and dalk In COb': II"1Esr; e~Je lealJer5i ate usecll ",.MIf 10 w'ap fM<lS aM 'My vaty IrI sze,

Cardamom

This iYEI«IbQr of [J')9 91"9¥ family P'"OdODBS pods th.at ccmaln s.l"II~~ag wil'" :!I str"Or"19 b"oony flavot. It Is t1...aid~ Qr'CU1d.

Cilantro

Pungent, ~rngra:nt leaves from the coenoer P'IaIl', re;emor"9 patSley _ <!Iso 031100 0_ persley ood fresh corender. They ha\;'e a. sharp, tal'llg1l', rresh [Javor EI(1;Ij 0f0I'I'la __ The Ioo.ves, $1Qfii1S, ond r,oots, [IrQ' all essenna

. seasonings in Asian cocf;;jng.

Cinnamon sticks

ROll'ed piece::! of lJ'!Ie inner oor'k of 1he bt~ 01 a SII'Ilall ~green tree na.!ive to Sri laME!. ;[J['Nj lnella. 11 ,M'S ,91 dlst~ sweet ftavor and aroma, nnd [3 avaiIablegroond.

Cloves

The dried~. flower bu<lS 01 a ''''fJiCilI "'""ll""'" tree" Ihese I"Ia'v9 an eXln31'1ldy pt:.mgerl1 ~ taste and aOIl"la. Ava~ ~VI'IOI:e 01' tlrourtd.

Coriander seeds

llny yeoow-1N1 0000. from"", cianlro ~,_ corl.odoll plant. LJsej. whole: Or grOl...njj, as a stJCe. its: fIa\Q' Is re.nirtiscenl of lemon, sage' and caraway.

Cumin seeds

Oiled. ""'.', Ct9SC<lnl''''OI,,,d """'. lrom • ,pi"'" reIaIw to pe~ley, A'IIBiWe whole or grtJtJncl. and In 1J'{€e oo1Ors: amber, wttae af1d bl'ack_ Tho~ have a PO~ ~r1,hy, rutty I\[>((.- and' eo-e. Br"ilydl"y·"' .. ti"9 Ihom ",11 Ib!'ilg out lI""tar eartfly, purqeru and: srtghtly bftter fiavor.

Urrdmrmoi,ill 11 g sohiH"t 5 ~\ r rial

Curry leaves

B<\1I11. 'hi'ly lea_ used In Indlan Mil SOulh""" Asian eetsnes. Ad.ded to saL.JCeS. oxrres, and stlr-l'rIes. Ihey impan ~ sublle WIlY :Ila ... or to 'Ih'J food.

Galangal

A rtIilorne v.litti a ~~arp Ilavcw. SOl'fle,1 mes caJled 1'h.,:IJ gln:gel. I! has nd:isll skh, orange or wlllta fIestl and a ~ ~riQGi1ike 11;:HiOr. FtaSll gaJangaJ $I'IO(J1d' be pe-E!19d be:folle use', ~ s[iced or g!'i:H,od!. II Is also ava~'13 ci'loo_

Ginger

1tick roollk9 fhizOITlil 01 'h8 g!rlIJI3" piam, a tall fbwering tr~al plant nalWe 10 China. II res a Sharp pUflgert1 lie"". oree 1M Ian Sk" i' peeled from fresh giV<, lM M)ry 10 Q_ yOIlow I.sh Is Q''''ed c< sIl;OO_ Used rres:h in swool and savory cook.in9 .f]ftd' ibev{!tages..

Green peppercorns

Un~~ pappareone witll a soft toxtura and a trash sour fi,a ... or. Av~;lab'le I'tee.z.e-dfle(:l Of ~kiJed In onna 01' vinegar. Refr,ger';:lle after operIlng.

Kaffir lime leaves

FragJiYfl. stJln~ daJ1:; green [eaves from the kaffir ~me 'tree. tIS€d rre.sll Or dried, whole or shredded. for lhe."r ~idrn9' citrus never,

H(!ftk!l~d;l;ple!E!ll; UII

U rl eborrec hll;ct- 'OS chutz leo M a.erla

Lemongrass

P ... · SUl,," Of • [""""'" gras, tho' conV!>JIO ""in1ensa 1B.JTK:f1 tavor to' Sol.llhe:a5.t A.siEifi diSheS •. Mer the grOOn creoes .C!fO ro~, ~he stl;l1k.$ arQ' bl:.Jl.sed or sk:od terouuse.

Mustard seeds

s..w from a plant bel:Jng"ng 10 , "" caI>bago laml~_ "'v_ " yellOw, ,brown Of tlack,

Saffron threads

Snftron hoods are the dried sti:..Jn,as fJr.(jJ a variety of crocus f\olNef. each or which nrodccas Dr'Ii'i 1hn:119 s.:tJgJnas. H.rw.;"og ",ffton, is <abor~"'~. m.~g II '"'" most COSI~ splce In the wond', S.~rt>"llhr"'ds are goo.rally

. ~' n a warm Uquldl to ralaase' lhalr menas ~c:d~ )ell",", 001<>" and P,.,genl. ""'trlY arom. """ na",,_

Sesame seeds

The seeds or ~ ,t'lElrb ,hat is. gro .... vn 11:"1 rl\dLa and other' parts of Asia. Wh:::lIG (X" gJ1)IXId! 'iNh.ft{] S9S3ITKl seoos am used' ill saVOiY ~, breads and I'Ilany ,sweets_ Sorinetimes Ule seecs are loasted 10 acJij a ruLtiet (](MY,

Star anise

Dari:: tJroMl star-sreoed epee ~vi:1h a fla'l'Or similar to aniseed but wi!tl m:::ifB oeotn and sweemess. ft fs the dried I"-'Ilrom ·il ""ioty 01 .",rgr •• n mognolia 1fOO. Commonly used in Onoese 000141191, alar anise, also rrekee 811 ~anoo Wllndian teeds.

U rheberrcc h III h g sc h utztes Maier; a

Tamarind

TamariM eocs coni'" small seeos M~ a """,·""",.II')I'P 1ha1. ,'''''" dOed. becon es """"mely """'. "111 e. PM". sold 10 bloc' rom. roeQ.'JLres dilution In hol wall:v and Slraining. MDIe c(ln'o'enierlllis comrneroinlly available tamaJind pulp; peree or water, sold in jara.

Thai basil

AlSO ,~n as hOly baSi1. lriS variety 01 'lfe PDPUlar herb has a strang I dis-lillctl'Jet flavor.

Turmeric

Uk<> g.WQai atJ(j glroge<, ".." lu"""",, is " rhizome tl181 gruws underground_ Its ~ is mOte pro~ IhaiiI IUI"I"Jlerio powdar,

Vietnamese mint

SpIC'j hOI. lt1s "<"i.ty of _, rrekes a QaliciCuS addilion to Asian salads.

1-I~r'b:solndlSpEIlIIo 21

Urhob~",,,,l1l1id .Sciliit71 5 ~1~'Qri"

Toasting spices and seeds

Because spces and' seeds toast at dlffe:rern times. 100& them separately. The gefIE!rtIl nje is to use your nose: once rragrant. ""'"0""' from ho.t rnmedialel,-. Do not overccoc 0, lhey may beoo,..., bill.r y """de

fryiliO: pat' over medium heal" a'Id tOOS1. sn,rifig CMSlatllIy, '-"!Iii nghl~' go'di>'l

'"'" "ag'''''1.

~(](ff= (2OCJDCIoas ID. Spread the nuts OJ grildn 8; mortar. seeds 011 8 nnmeo bBkirg pan afK:I

10031 lor 8-12 mlnulea, ~ lhe PM

oece to ensu-e even bro-WTIirtg.

Preparing steamed rice

Though ton"i~ ieformd to as "steamed rice. ~ standard rioo thll1 acoompcrie:s ,most hOt ,EiJ"IIj Sp):y food is actunly :bOn~. 'Ji.ihen cooked, rce swelle, to t~\IO .;:Jnd iOI holllimBS it!; volume, Estil'TIDtc o!x:ut 11-llh. cups cooked 11:0 per PIJfSOfI.

1 RlilSG'tee untllma W<:itEW ru"IS clear. bU. ec f\O! ~lherbeortJ'!e grons may break Dralrt the riOe arid Jput i1 ,n a deeP. heew sa.cecen witI1 alighl" r~ting r ....

2 ,AI the Dan 'lNith W'rlt~ 1.0 cover the fioo I'JY !/.oI: txtJ.

(2 <:11'1). TracJiliOM~, coo"", moosured by placing their _ ritrg,er on Iho <!ce,

add~ jus~ ~ water 100 tOlJCn thelr 'rirsl iolm. MI9tISI..rKIi tho wat{lr from Ir"lO top of me rico,

3 Clv<lr higll hil.], txing ''''' 4 usc " woodon nee P'<I<Irl w;lter 10 a boll eno cook I,IfItJ 0" wecosn SpcQC11Q I:Il~1I11le

craters I<tm "" IJ1e riI:e~ rice up and bowl 1M grai'lS.

surtece ancI! the werer 'has U cookillQ In a rmnstid'i pan.

dsappeared. IrnnrlOdio'ely "'''9 a bamboo or \'iOOdo<l

cover ti(ll111y aM rocuce heal ",p:emenl evolde 5Cramrog

10 .a bam alrrmcr Cook until tho surface,

je~~' 20 mil1lJto:5l_ Do

net :~ the 'lid .:;turing cooking.

U rheber reo h III h g sc h utztes Maieri a

Cooking noodles

Noodles corne '" an encI'eSS array 01 shapes, sizes and va,l.1Ies. PilYays CI1eCk tile package 10, ~ limes and SOMng Ideas. Use !he foll~ COOking lines o. a g~ and .~'YS check 111. noodles dIXir19 000i<l"lg by 1""liOg • strand, Noodles b' soups sflOOld be Slightly lflJercocI<ed, ",!hey oon't fall eoet, N_'e. for roost mbe- dI>I1es should be cooked tlYDugh. 'There BJEl basically two W~5 10 cook noodles:

1 Place noodles In a h .. 1P'OOI bo\..t and """" ",,1M boiling water. Soak noodles t.n\) soft, II>lo chil. ThO! "",Ihod ls sultable Ofiiy lor fino noodl .. st.d1 as c.~ (boon ItmOO) rood'.os, rica ,'Olm'Iiooli and 11m egg r'r1:<Y;1es.

2 ~i i!l wge SQI.JC9pru1 oj 1J'1<1tt!f to Uno tol. E1dd' noodles and ax:ft: until tGndG\1; toon drain. This mothod I. sul.bl. for Ol _,

Cellophane ftCIGdl •• F<lo whla c~ =. need only be oeM"""'" in t>:>ing wa,er for 10 ,""Mes; they do nOI reqt.iI& tlOiing, Or !Or" CrisP laoctllfe. deep-Ily mem In hoi 011 unti gold"" and crisp, I mans or loss,

Egg noodl •• If fresh. cook ... boilil'M) water for about 3 mi~tes_ If dried, coca ira bcilng water for about 5 mooes, Some pmcool<ed fresh egg noodles need orty be soaked jn hot wale.- b' S-10mnutes: cheel< paCkllg.'o<di~

MoWen noodles Cook 10 boiIng wate kY 3-4 mnutes Of stt-fry f1. hot aU tor 3-4 mnules. arne "",101''''' ere psecccl<ed: check pad<age lor <frecIfoos_

Ramen noodles Cook in boDing water tor aboul 5 mlranes_

Rice .tick noodlu SoftM dried t'IOOd»3 in hot water f'Or 15 rrth..Itas or oook in bomlg v.'ater ktr z-a rrmurea, Stir·try fresh IlOCdIBs tor 2-3 rrccnea Some thn r.K::O slick rocoes only rsqulra soaking In oolOg ......aleroofom addhJ to soups or siir·frlBs. Roo wrmh:~1i can be ooep-foied 10 <reate" crisp -Ili,(m nesr lor servl'>;! .tlr-fry <fisIle!l.

Sobll noodles

Fresh: Cook in be ng water k:I'.atxMJI. 11k mh"ites, Dried: Cook in boiling water kI' 5-6 r'J"Ii'Iutes.

Spring roll wrappens Stee-n li!ed v""PP"'S for 5 rnifYJle5 or deep·fly in hat oil urUt goi<Je" sod cdso.

Udon noodle. If fresh, cook n boiing water for about 21h rnioo1es. If aied, cook in tx:i1ilg water for 10--12 minutes,

Wheat n.o ... nDOdle. II l'fes.l1, COOk in tioitlng water b' :3 minutes. 'I dried, COOk 1"1 bollifXl wal,er for 4-5 mloo,BS.

Wonton wrappfllN \Nhttll (whom Ib..r') 'Nmp~rs should 00 cooked h 1x:iit'!19 wat9( 0( stoen nted wrappers 10r sbou'L 6 l'l'WIule'!I; deep-l_iY unti g;:Kden .ao:::I crisp, YeiIo'N ~egg dough) 0f"II:!lS can ba cookod in Wilg ~\fater for al:>oLrl .4 rnilutes: dGQp--fJy lI1'ti g:::fdon and crep.

Cookltig noodlea 23

UrrGb~rro"hl" ~ schu: I s ~I,,·( rial

U rheberrec htl lch ge5c h utztes M ateri ot

Chili herb shrimp

se.-. ... 10

I h. cup (3 fl ozl9O m~ ence oJI

2 !ablespoons peeled and chopped lresl> ginger 2 g:arlic cjeves, crushed

2 small pieces lemong:fA$~. cn.lMr!d

1 small red chili, seeded and chopped 2 limes or lemons; juic9d

1/4 cup (1/3 ozJ10 9) chopped ml:xed fresh hems of choice

4 Ib (2 kgllumbo shrimp (g"'''" king prawns), pooIod

and develned

2 tablespoons olive all, rcr cookl ng 20 shan bamboo or metal skewers lime or lemon wedges, 'or' garnf.sh

In 3 farjJ{l OOvJI, conbne 113 cup oIwQ oil. gngflr, garlic. lemang~a'!>Ei. chlW. lime luk:e and f-erba, ~ \II.I'elL Add shr1mp and toss until ~vell coated In marfn~, Cov·er with ptas-tc Map and rEitrigaraIII;I fOf I hour.

In a Iryilg pan <Net medium Meal. warm 2 laoleSOOOOs oil. DttIi15hrimp, Working I" batches. rry slYimp unlll U"", )USI chang" COlO', 2-3 m<ut ... ,

Thread shtimp onto skevl€f'5 and seeve with lime or lemon "'edges.

Urhcberrech II -11 g snhu: I S ~t, ria!

Chili noodle crab cakes

4 OL (125 g) celtophane tbean thre,d) noodle. vagetabla 011 os needed

B large fresh basil leaves

6 oz (180 g) fresh 01' canned crabmeat '/3 cup (3 11 oziSO m1) coconut milk

1 tablespoon rod curry paste (seo pagQ 27) 2099', bealen

1 tablespooo fish sauce

2 t.blespoons chopped freoh cll.ntro ~reoh

cOrl..,derj

2 teaS:PQCn5 lime juice Thai sweal chEll sauce

1 small red chili. eeeded ir destred, and ~JioCed (optional)

Soak noodles h boDing 'i'li:itei' [or 10 mlnules. Drulrt and pal dry wl:th.pa:per 100m)IS.

Pr"""", """" '0 35{)'F (100'CIGas 4).

Brush 8 ecce of stEJl'ldr)rd muffin pan ...nUl oa. Plaoo basil loai i1 each fTlItJffill Ctlp. Line cups with noodles. dividing evenly.

In a bOYlI'1. combine cearsresn. coconut milk, ct.Irry paste, eggs, fish sauce, cilantro and lime j..rioo. Mix w'CIl. PotJf (WEI( noodes.

Bake cakes unW lirm to 1~, 15-20 minutes. ~o\,le rKOr'r'l oven and ella" v 10 ~ in pM.

Remove nom pan and serve warm with 'ThaI sweet chill sau;:e, Garnl5tJ. ydtl"l c:lli S1iceS"if desired.

Appe!.lror!oanrJdlD!. 27

UrrGb~rrodll1, ~ schu: I s ~Ie'( rial

Corn and shrimp cakes

Serves 6'

S gar1ic cleves

5 .ptl~ I" .. " ellan'", II"~~ eO"""dOl) 1/4 teeseocn red chili fl'ake5

V~ teaspoon sugar

2 tablespoons (ish sauce

'2 'i::l.iIp~ {8 QzI:250~} rrnsh cr rto'.lt::n com

5 cz (150 g) ehrimp (prawns,'. shell:ed', desetneo and

c_o~cly chopped

;2 ti!lbl:~po(lne. eom11 cur :2 eggs, I~htty beaten

'h <up (4 n oVl ~5 "'~ ~.!.til. 011 arfracha sauce- -[~OO peli< patties. pilgO 36)

In a rood p-oeessoe P""""'" "" g.arfic, "","1'0. chili 1'IaKes, sugru aM flSll sauoe 10 .a paste In a IOOCI, processor. Scrape euo a mixing bD'NI_

Place tne CO"i"I KernoelS in ltie reeceesor and pulse once [0 ~ coarsely Add [0 t::;.ovJI ~'llt11l ~ng paste. Add :sf'IrTrip. Sprinkle mlXltire with oorn!loor ,fJ,fId stir lhrc:t.gl. Add eggs to oo.M and m';ic 'INdI.

!-leal the oil In a .,..rak. Drop CCt'r'I miJc.t.,n!. try rounljad la~fiJl9 irlto hoI oJ.o.ncJ ~ rn'ti'l brovlfl, turning IJt"'\Ce.. Drnin 0fI pap&" lO'.'I{Ils.

Serva hot ~·Iith sttacha sauce.

Curried mango dip

1 tactespocn vegetable oil 1 onlon, finely cnoppe-d

1 teaspoon mUd curry powder

10 ea 1300 g) ~Ialn (M'uml) 1'09"" :2 tahteapoone mango chutney

mixed f~sh veg4JtabliIJS raJlO baby p.tij:lp.lld'wn~" ~C1;r ~erving

In a s "",11 fr,irg :_ 0 .... """"um h""" hO<ll ol. ArJd (d'tion ~ COQI'k until. sort-etled. abOul 1 IYlinule. Sti~ -n curry powder .,-.:;l took UlIi arcma'ic .• bOO' I "'nU'e.

Remove pan. from 'heal Mel aJlCJ!Ai "0 -ooct. Genlly S[ir in )'O";1.I1 and mango ch!Mey,

Si>:>;lo. ;,to a ~ 'i>Ov.I, 'Dlac" in ceote- 01 a pialtel' _ stSnJLrd MO "'IjetabIes 5UCIl as Belgian end"" (cf'icc<y) 1em.'CS, slices of cern», CQIL'!IV. red and g!OO1 beJI pe:p,pers (o~'I"""'I, Engli,h 1M\""0501 cucumber. 'blonchoo calJiftowcr noreta and b3anc:Oad {j_3pI1I'iIfIlIs spears.

II desired, fry ~$, n nol lJe.getat)leoil 01" JTIk:rq.."ave on High ,t'loconJmg to orectooe an pilCKago .

.A[1flIt1'I!Z«5:wdp!I 21i1

U'hebarreohllich 1 501,ut.1 sMa C""

Curried mixed nuts

If'! a 'NOk or Sk.1'Ie1.. heat 0L1 o't£!( rred.crn tteaL. Add castews end cook, .st.trrlng c:QnSlantl:{. ~. 'liglll ~ brOl/moo, 1-2 n1inules. Usirj9 13 ~Ued speoo, ~nMer tc pt)PO~ tOVIt:$I:, If,) droln. RepeELt 10 rry aJlT'IOr1cE5. then oeanute. CombR;i runs in a medium bowl. Add rarJ.,r1lfung iI'Ig[(ldlOnt$ and Stir ~ IJIIeIII combred. Serve 41 rQC.lril tercerewe.

:30 tableSpoonS. ItegSola.'brf) 0 il

1 CI)P {S oU15Q 51} CEl:!-hl;:>w nl,.ll:s

1 cup ~-5 oz/1SO gl 'blanch cd whol'i} almonds 1 cup ~5 ozl15O 9) ftJ.w PIJE!n U 1.$

1 1@le!:lpoon 5E1.a. sort

1 teaspoon qaram masata (seo pilgO' 2'23) Ih, tW;SPOQ:rl chlll powder

Tip

these tdS.t1llnB m:Jrseis rnaka a great ~ to SE!f\"S wJlh~

U rheber reo h III h g sc h utztes Maieri a

Curry Puffs

Makas- about 2()

2 tablespoons vogetablo oil Of 9t1ce

1 medIum onion, chopped very Rnety

'h Ib (250 g) ground {minced] beef or' lamtl 1h-lnC'h (1.S·cml piece frash g[rtge-r, chopped very

finely

1 cu P (6 ozl1HO gl diced cooked ootetc 'h cup (1 'h 0><145 g) cooked green peas 112 cup {:2 ozfGO g) cooked dleed carrots

1 'tDbllOapocn cuny powdBr or 2 teeseceoe g,urrun mo.sal. (see pogo 223)

1 tablespoon finely chopped fresh dlanbo

Ifresh coriandel1 or mint 1'12 teaspoons s.alt

~h. teeecoon black pepper 4-5 table-spoons wat~r

1 pack frozen puff pastry, thawed 1 beaten agO

ea"yenr-.e or paprika

Saule anion unlillglllly browr.eo. Add meal and ginger and saute uri'lit meal cI1atJge5 et:/I:x, but eo not bmvm. /l<Jd ""9"_ and C>JiI'fY powd.r ""d <;<'d< for

1 minlJlte.31ifring conlimJELlty. Add 'het:bs. ~:ngs and waler and simn'lf3:f. IJ1lC00000red. 1,.1'"1111 iql,ild has coenpetely evaporetec,

Prel1"fil on""",,, to 360'F 110C1'C1G0s 4). Sp<W<Jo How, lightly over a board, Ra6J pastry _hinly and cut i1l10 3~1ncn !R·cn'l) rounds. PI'aco a JXX1ioo of filing in middk! of each I'OlJncL Moisten O<1gM with beaten egg, f.old O'jBf nnd press edges ogether. Press points of a fori< Cri edges 10 seal and oscoaie.

Brush top surface 01 Bach 'cury puff !'ig:Jltty wi'h be3~en egg and 5P<lnl<ie ";lh cayenne or oaprtca. PIa", on a baking steer (]II' ooo'k!e Iray and bake u:'ltil gOlden bro't,'dr. .at:nJl 1 a rranuss. Allow to 000'1 Jor 2 minutes 01'1 Iray, tt'1eO serve,

~ilnddi(J~ 3:1

Urbcberrcchrlic+ schuu f -s ~'t~'r"!ri~,

Serves 4-6

Fried prawn cakes with chili-lime sauce

l1h Ib (750 g) Shrimp (prawns). peeled and dovelned 1 handful fre:SIl cilantro (freSh carland-e.!") sprigs with

roots

6 garllc cleves, peeled

Ih teaspoon blac k pepper 2 eerreno chlllea, sternrned 'h tonepocn salt or to taste

3 tablospoons to 'I. cup 16 II ozl175 mQ voget.ble oil

FeY chiH-1itm SBuce

6 rod ctntles, stemmed and fine·ly sliced 4 garlic crcves, finely chopped

~h. cup (4 ft ozl125 ml) hesh llme juice 3 tablespoons fish sauce

In a food prOCeSSOr. combine aU Ihe ingredients except <>I an~ chll-r.11l> SO"CO and precess 10 • paste. We, naods and ram rrI:x;ture into waInu[-Sized baOs. then nall en lnIO pallle,_

In a wok or r'}'irlg pan. heat D~ eoo fry patties in batcres (avoid overcro'Ndn.g), tutnirtg once. until brovm. Drain on paper ICVNels.

To m<ke duli -r..". SID:I()O; Cornb'ne .Ii ing",di....ns ina glaas or oammc t:x:w .... anc mix well.

Serve PD1ties warm with sauce.

Tip

Chi1i-hme sauce Is a ,AtOI"Idertu1 -dipping sau:::e (or roasted or barbecued meats and fish. Ii does not keep, so make fl trash each lil"l'1e' yOU use it.

Grilled beef wrapped in leaves

4 ee (125 g) rresh park falback" ground (miflilJ:ed) or fine-.ly dfeed

, Ib 1500 g) ground (miooed) beef ••• g •• IJ!o;" "","'pi '/4 eu P (l'f4 ozl20' g) ffnel,y chopped brown or pink

stJallol.e- (F'n;!o_i1!::h aheJ!ots}

:3 :largo cleves Qar1.ic, finely cncpped

1 1n)sh small rod c:l'Iltl! aoodod and firmly chopped :2 tQblijo,epoons .is.h :!>aLilC;EI

1 tabtoapoon sugar

1 teaspoon salt

1 teaspoon QJtl'Und pepper lulce 01 1 remon,

ab0Ul60 Piper teevee

nucc cham nem sauce Ieee 'page 2.25}

In a bowt. 'corrt:iirw all ifIgrod"ents ~ piper :!ea'ie!;' Use )'00' hIInds 10 kroeod' W<lIl fa< oboul3 minut es, MeanWhile. soul< 60 woocen IOOlhpl:;ks in wa"" for. few' mutes to prEI'M-it Charring.

Pk1Ce a PiP<>" t",I. OO!k ~d" down. 0" a ""'" S"~""". Place about 1 tablaspocn fiEflg :11 middkt of lea, and ro'. Imo a tiny oyUnc1« aIlOul2 ,ir<:I'es 15 em) <o"g, Md

iJ/~ I"Ich t2 em] Hock. Make sura ,he I'I18at Is fully CO'IfQI'"OO b, U10 real. although OOYetlng ,he ,,,,,,,,,<;I, Is opI"".i'. SktJl.li'af wtlh a ~oo'lhpick. Con'tl["lLJe 'Hi1h rernai'ing meal ",,0_.

!'«!pare a ctercoa g,;1 {bartleCue) Or prell."" an """" brOilet (QriI) "';!h 1M g"~"g 'at, sel atlOul 5 bx!toes (1;2" em) .rem heat $CI\.Ee. Cook pe-cels. Lurning twice, "'Ii ~ 'l'Ii'I>IJgh. "_18-10 mn..t as. 'Nolch """iUly.'" Ihey teod '0 char qtjckly.

Serve with 'ru::::c cham nern sauce.

Tips

• I~ gr"OUf'ld s1r101n is '~vai1ab1eo.. uso fC.9ul'lt' grctJfld (mincod) 51"";"9 "oil!< (chuck Q' Mmburge.). cs lr bas morn IlaVOI Iharl loon gIO.D:l round (I_idol. Tho fat coo1Brl1 n groiJlct 'beef produces ·tl more l(lnder pfl:)jUC:., aa rha n"iQ'ffirrg fat bastas '!he patties int£rnalty dlJfing 0001<1"11 •

• H pfpef ~ are unavallabla. use cured grape jeavss. Alternativefy, '1JSEt :afwmilifSfl Ion.

Ap(JE'l;irot1;oiII1dops 2Jl

Urhebarrec.htlich 1 Sr.:lll,Hzt s r. . .ta ena

Hot -and-spcv money bags

Mlilkes 20

6 ChrMSO dntld m LJshr'OOma

4 -cz (1 2:5 ru jumbo ahrimp (gre~n king: prowns.), peeled, devclnod and finol:y chopped

lQ'h 0< 1375 g19",und (mlruooOl ~o'"

1 or z small rod cnmee, seeded, if desiree, and flnafy c nopped

'h cup ('/' ~t1' 5 g) cnopP.O fre.., cuantro ~~,h

cnrtanden

6 :scallions (shaJlotslsprlng oolons), finely chopped ~ (:~r:)1JEI$ ga.r'1ie~ finely ehopp(l'd

3 teaspoons peeled and gra1ed f~sh gl Ilger 2 teascccne ~ati eeserne 10011

:3 teaapoone ~ sauce

2 teaspoon:; rico wi.no

20, equate. wcntcn WJ'at:Ipete

4 cups (32 ft gz/, l} vegEltsi~e ell,' tor d~p-frytll 9 sey sauce, fer dipping

Place mushl'OQl"fl$ in a SmI;lll bowl, Odd boiling vla'at 10 00. ... """ lei .LMa ..... B soflenod, 10-15 """,,1.,_ Drain IIDd squ£lozQ excess liquid from mrsrvooms. Fiooly crco. diocardng thick stBITIS. In a: bD1M. corntesa mushroom'S, snrirrp, pork, chlll. OIantro, sceuons, gartc, ginger. sesame a{1, soy sauce and nee wlrtB.. U'sklg 'rM3:I hands. mix until 'well ccmblned.

Place wonroo wrappers on a 'II"OI"k SU'tace and ke$,p coeerec WITh" dump kilo_ towet ro p=1 dryo-,g. 'Nofi<irl.g with one '.'1Cifl1OO wrappse 3.i a tlrro, lay it 00 wC1I1.;; surface 8IOj pl:aoe 1 teaspoon lilling ln rrtOj1i}, 91\S'!1 edges wilh ......ater~ Gatl"ter 'edge9 end 1w'lSt to seaE. Repeat with remaining ~vtapper:9 ar'ld fiUitlg.

III a large viO'lt:. Pleat oil unlil il reaches 37 5QF ~ 190QC) on n ""''IH')'in9 thermomelor 0< trIli " smaU t.:€M cube dlupped in oil sizzles Md rums goldoo, W(lrking &1 b3tChe$, add wcntcns and fry ur)~1 goldoll, 1~:2 ITlrue!'J, Us:il')9 a SlOt1ed SPOOCl, rem.ove trom rot 0j;3 and! drajn on paper tow-ets. SSii'\'e 110t 'i'ii1.h SOy sauce lor dQping.

Urrdmrraollill 11 g sehiH"t 5 ~l r rial

Massaman curry bites

:2 ta:bt-e:spoo'ns. M,a$s..arnan Cuny pasta (seo p~,ga 226) 21'f~ m: (15 'g] whlte-neehed fisli. gl'tJlund tmincedJ

2'1'12 o~ (75g) firm or e:){Ifa-fi':rm tofu, drat rme· and'

SIl",dde<!

1'13 CiIJ P (~13 Q:u20 g) soybean sprouts, blanched and

Unery cnOPpe,d

2 scallions (shallots/spring onions). finely chopped 1 lable.SPOOI1 ccccrun 1i1[11(

121",!!o deep-tried tofu puffs (about 6 OZ/1S0 g) 1/.4. cup (2 fl ov130 m~ ke1.j~p manle mixed willl

1 Hlblos.poon light ~oy SilUClC

Prol1oa' oven to 400'f (2OO"C1Gos 6).

In a medil,lrn bo~vL cemtesa curry pasts. fish. shr{Jdded 10ro. soytJeaI\ Sp",,",s.scollions and COC()r"IJI milk. CIJ' each 1010 pUll' "' ~.I' d~ ..-.:;! make a pocl<.t In~o" with ri~, RII each pun will'l abool 1'V2 Lea..sp;:.::ns fish m\<lure, BruS" OUI,ide 01.",," pUll. Indudlr,g iIlrg, witl, MLjaO i'J:"LCris mixlut'E!. PlaCe t~led ouus on a prepared baklog "'"'" andb"". untJllight~ browned and crisp. 8-10 mlnutes,

Tips

.. tf usillQ roreeroade tofu' puffs, scoop i['Nsida out slidl WJd rt "'filing,

• Add1lQ sO,/ saooe 1.0 k.elia,p manis, ~sseflS 'the SVJeelnass of ,kErtjap I'Jla("js and Ulirrs the mxtu1"9 tor gasio.r sprooc:fPl9'.

" SI:.IbStitute feCI C'I.IMtY pas!e il MaS-s.;Ima..n OJrty paS1e is ~bIo.

~tb:Jrs!W"lt:l~ 3S

U rhcberrec htl Ie h g~s c h CII stes M a erla

Samosas

MaI<e.12

2.'h ouPSI'. oV:l7~ g) all·puoposelplolnl flour sal I 1Q taste

3 tabl~poons melted ,butter

about a/~ cup {6 f1 ozi1 80 ml} warm water

, 'Ib 1500 oJ deelree or pcntiec p001.too. (about

J...,-4 rr'le.diLlm}t boilod whoTo and eeerod 4 tcaapccns 'Vegeta:blii!l oil

1 '112 teaspoons cumin aeods

1 teaspoon fin~ly c::nopped In:I:Gi''I g[nger I/:. tnaecccn chfll powder

1 :Gm;all 'resh gn:te:n chili, finely chopped

'/4 bunch freSn e1lanll'O jtresh coriander), lea'Vos and

stems chopped

1 I,easpoo.n 'cnat mnsara (see :pa,ge 2-',31) juiCe 011 lemon

eejt to taste

vegetab'lo oil, Ior dM,p-.f~n9

TO tnake pas1Jy; Sift fbu'" anJ salt Ifl1.0 a. ~L Stir ill melted better, Add enough warm 'Wai€lr, CUlting moO fICo" mbc~\I~ W'lh a rourx:!'-~aded knife,. 1.'0 bmi a firm dOL..g'h_ Knead dOr.Jgh lightly in t:HJw1 uruil smooth Wrap in pP,asaic: '''a" ana set ",,;do r", 20 mi<1ut ...

TO' make flI~ng~ peel potatoes and mash 003rSely In a bc),,1. In" ~n oc<:< medium heaL. he2l til """ bn.1I; 10031 IAImJn seeds rn11 rragrant. Stir' In giftOer e.nd Ihen add potatoes. ctl~i p:JWdef 8100 chili. Oook, stirM!tI genltt. for 3 minutes. Md ,ctiafltro.. d"Iat maseia, lemon juice ard salt. and .rni.:< 'Nell. Remove II'OI'll heat and let 0001.

D~ide pasiry dOugh """"Y rno 5i, pOrtion s. S"apo eactl portiOfi lntc all oear ,a,.,dI roll out 00 ll. ~ fk:ued work ",,"ace u_"1il oval is 9 incl1., (23 oml'oog """ 5 'h ;00",," ('.4 om) wide. Cut each 0ItEll irl half cosswsc. PIoco 000 hal'-O'I8.i ~ your reno wi'l,h $tralg1'l1 -ecl'ge in fna wllh vcur foraringar as s:n.0\'!I1l. Wet a :finger and I'll" along straigt"it ed'9,i;I' 10 rnais1en. Place lingers. of y.D1H oll'1fii" hCilld In cent'. 01 ,,'" nan -oval, folclng fn »des SO «'\lOS ~ to rom! a ceoe. Pre" """,,"ppM e<IgeS to seal. H<:Id cone "With ooen end UppeimOSI.

Spoon Cf"ie-lvrelllil 01 potato mix'tU"e lrlto cone and use a wet Nnge' 10 "";51"" ed90 of OP<lI"ing- Plncll ~ ot opening\oge1her to seal and erelose ruling. PlB.Ce sarnosa 00 ·EIi lightl~ floored bakr-g sheet

Repeat w".I\h ,remainitlg o1OlJ9n DtId ootato filling.

Fil EI. kaffilli Dr w:Ik ....nth veget~ 01 to 11 depth of

5 inchoo (12_5 eml_ Ho-ol 011 0"" ~m-l1;gm h"""o 315°" 1100"Q on n <le6p.lrying ~"". Carefully ptaco four scrnocas in hot cHI and cock, tumll1g oftoo, lB"IU O'isp and dark 9~ brown. :3--4 mn...;e$. usa a scrteospooo 10 rerovesamosas 10 lPapeJ .~ to arah. Serve ,rlTllT1ooiaH~ly.

Urrdmrraollill 11 g sr,hiH"t 5 ~\ r rial

Shrimp fries

Makes 8

B oz. {250 go) Jumbo shrimp [green king prawruj,),

she!led, dElv19rnedi end fln.e.]y chopped Ik_ onion, 1ine~ chopped

3 ot.ove,g 9t1ir1iL.:, finoJ)!' c;"~ppod

2 teaspoons pooled and g~d fresh gi[1!j;1E1 r 2 La.ble.spoons chopped frosh cilantro {trosh

ccriii!Jl1d:er}

1 fresh r9d ThaJ or Anaholrn chm, seeded arid fll'l€'ly

OhOPped

'h teaspoon ground cumin

Ih teaspoon Garam Masala (see pag~ 223) 2 table~poot\:!i beean nour

2 tebfeapoees all-oerpcse (plain) flour

2 cupa (1 t fil::lz:l500 ml) '\.reg~tahlt; ci I, for deep-Irving 1 lime, cut into a we-dges. fOI" ser"Ylng

In a medi-Unl bOwl, combine stlritnp, OOIiOn, qernc, gi'nger, enemro. ~, CUTlIfI .::md garBm rrasea Stir t.J'lli Vi'ell """'biood. Civ"'" ;~ B pM"'" ond $lmpo In'ob.r,s_ Roll., 00ITtlI_ flours.

tn 8 DutOt'i oven, wok, Or deep iryer, heat oil to 375°F

(1 '90~C), or until a srnaJ bread cube dropp-ed il thl} oil si"~a and tons gcJdett'" 1 minute. Atld SlYimp balls in batcf-es arx:I DO{)'k urTtU gdden; 2-3 minutes, or until goltJefl. Using e Slo1te<J socoo, UCIfl$fer to papa' IQWlIls to draln. Ser.re immediately, ,oAt!':1 lime WedgeS.

Tip

Shrrmp files are a greaL 1101"5 c'oecae, SiiaCk Of ecoompanimeri1 to. em!),.

Ar:UJe:;1lI;f9 eod dplil :U

U rl eborrec hll lOt 'OS" hutz leo M a.erla

Spicy dhal

SOJVCS 4

1 cup {7 ozl220 g) roo lonlU.

2 teascecna paated and qratad f'#Eih glng,ar 3 ClcvE!:5; garlic, fillely OhO,Pp~

t frn$h.:red bl.rn"s. E!lyg or Thai c:hlll, seeded ;md

onopped

l' stalk celery, chopped

:2 teblespocne cho-pped fl't!Sll cilantro ~rres:h conanden 1 tablespoon rresh lemon luice

5 """. (40 11 oz/l .25 11 water

2 teeepcena tamarind paste

4 scallions {shallots/spring on:ion!.l1 chopped t medium carrct, cllQPped

112 tcospoee garnm. masato (sec png9 22:3) '14 teescecn 91'1:1!.!nd U"ITr'I ~riI(:

'/~ teaspoon ground cortaneor

,: ta .. s-poen cumin 'Ei~$

Rinse and pi;!< O-"'el IieNIIs.. In a medium 5a1,.,lCSpan. oomo;ne"""i!S. 9100 .... gatl\:. en'". -'Y, c;w,I<o, Ierr<ln juce, waler, lamarnd paste. sceuons. and carot. Stir, """" """ 00"9 10 0 "'" ~ I"Ign ,.,.1. Roduc. '''''"I to ,low ar'Jd ~nt(!r IJntill~ntil!S- ere lender: ~O rrunulea.

In a b'lent::fer or teed pro;essor, pt.JFE:I2I IOlltil mixture In bEitCl'lea. U'"Itl srnoo1h.. Return, 10 sSIJC-spM.

I In a small, skiIBt., COrJ'lb"f119 rel'Jli[)jnlflg In9FOdil;'flt$ and stir (t'.~ mediUm f"Eat until fr()fl~.ant about 1-2 ronutes. Add scce mi:durtl to IOlltilmixnrm und stir to bland; Ccdoc cvor low heat, Slilring· coestarufv uruil th~ about

5 r':I~inuies.. Serve .....-arm or a. 100m tarnc:::er.mJf'O. wltil curries and/or fried papoadems,

U rheber reo h III h g sc h utztes Maieri a

Spicy tahini tofu with sesame crackers

1 tabhSSp(>Q!1 G-vperiine [CB$ter) sugar 2h cup {2 ozISO ru whl1e sesame seeds :2: teaspoons ,c:rac!<ed pePiPEI!'

2 tablespoons tanlnl [sesame pastel

'I>. <:oJ P (lVo oz/75 g) all·pu'PO'" (1'101"1 !Io", '/4 "up (1 ozl3O g) SO)i flour

~ egg whilG$; Ughtly beaten

'/'1; c:.u~ (2 n oz/6:0 mn J~ soy 3eI.U:;I!iI'

2h cup (:S'h ol.f:l: 5:5 91 canned' ecyceene, drained 5 cz (151)"9) eoft or eitken tofu, drained

'/) cup (3 fI ozlOO mlj 10m on juice

~'4 cup (2 c~60 g) t:ai'lini (sesame pasta} :2 teaspoons whlte (shIre) m~50

!Salt and cracked pepper to 1aste

2' garlic cloves, finely cho,pperj

l tablespoons !Inety ohoppood' !_ parsl",! 1 tablespoon chopped .~ives

1/4 teaspoon cayenne pepper or finely chopped. eeeoec 'Chili

TO maI<. ,"""""" CJaGk,,,,;: Pteheal oven ID 35O'F (180i1C!Gas 4). Line a bakilg: Si'lCet. ~~ 1 2 ); 9 incilea 130 x 23 em). ",;,h parchmor\! (_g) paper.

In a Iurg~ 1:::tI::M1. combine sugar, sesame SOO:d9, pepper, tonini, r.cu'. W'I DoI,If. egg 'MYles. and soy sauce and stir well. Sp""d mOot"" 1Jlinly onto OOling Sheet ane! bak. I,..JfltJli crisp. 1 Q..-, 5 rrmaos. Cut into peces while warm or l\;ll COOli OiL \ray andbr'e:aJ< i:'uo !pIeces ..

In a looc! processor. peee soyt>e,,"S ,.,,11 as;". ,......,." .... AcId ,ollJ. ilmon 1'*'0,'$1.;, mso, sat.pepper and girt: a.nCI pnx;ess I"I""Itii srnooll}. Slir:n p.;!~. ·t;fJives and cayenoo_ Serve with sesame ceoesa and vegetable :s1K:kS.

Tip

So~ tfll'linllofllJ as e ~ ~-.iLh grilliBd. fi!:h or steak.

U rl eborrec hll lc h ges" 11 [, tz leo M a.erla

Spicy tomato salsa and avocado cream in toasted cups

24 .$li(:OS soy and neseee bread.. cnets removed vogotablo 0[1 cooking spray

:2 ripe. tOr'n.atQc.e-, seeded and finely dlced

l/;]. cup (11{1 ozl60 g) fi'n9ly dlcod green b8''11 papper

(""".Ieuml

't sjna,]1 red ,tSpallis~) onion" flnefy chopped l' teaspoon, olive oEI

1 teescecn vin~gCir

'h teaspoon linely chopped green chUI PElPper

(OPtron~J)

salt and cracked pepper to taste sveeaee erearn ($CO page 229) tomato salsa [see page ,2.29}

cilantro {fmsh c0ri3ndo~ teavcs or mustard erass rc.'r gami.sl'l

Preheat oven 10 ..'IO}QF {:2WC)_

'Fla1Ierl &actl, bread saoe with a rOOJg pln. Cut bread nto J-lncl\ (6-Cm) munoS US"'" a <:OC4<le (pas''Y1 CU'l<lr.Ll;tlt~ SIJ"Y bo'h _ 0' bIead Slice. ""'h COO~"g ,.".y and presS 0'Iem into muf~n cupe, Bake untD nghlty browned e-o crisp, ato..nlO mlnUles_:~ ffIom oven ao:j 1St cool.

11'"1 a bOwl, ccm:bir'ie ionaioes. bell pepper. ooion. aU v'~, chill, M.l18f1u pepper. ;FJI ,eac;J~ cup ''I'Idh

2 teesooons ,,''Oc.,I<;; """'" and 1 lOa,poon earsa, Garnish witIl cilantro and serve immediate£y as '~ ~vill become soft if left. s!mding.

Tip

Bread case, caOl be made a fe..., days aI>eoJj ",,<I kep' i1 an airtgl1 caltairmr.

U rheber reo h III h g sc h utztes Maieri a

Steamed seafood dumplings

8 oz. (250 g) firm whikt·ftiJ'.shcd fish fillets

e QZ. {2501l g} jumbo :l:;hrlmp (gl'&e:'n ki.ng' prawn-s), poolod and 'doveinod

3 teespcons pe.E!led and grated fresh ginger 112 small red c~m. seeded' and chopped

3 tablsspoons chopped rrash cifanlro HreSh COiiandet] 4 scallfons (sJla:llotsispring onions), chopped,

1 teeseccn Asian sesame 0 il

1 teaspoon rice wine

1 teeepocn soy eeuee V:1te~a.pc!Qn saJi

1 teaspoon sugar

6 canned water cnlli!l$1nvts, drained and 1in91y encppod t e round wooton wr..wpe~

'# cup ~ floz190 ml) soy sauce, tor d:ipplng

In r:! rood ~, 'OCITIbine !ish fillets and snnmp end precess until a thic'k paste fomis I :aboo1 30 seo:::odS_ At;fIl ~r, ehlll. cllantru. scsnsos, sesame on. OCItl wille. soy sauce, s.att ar;"td sugar, Ptocass !Jnl~ \\,Iel oomblnoo, about 10 secatlds. Transtse 10 a bmvl and I'T"Ih!: in water Cl'!eslnuts.

Race v i01lol1 wrappers on a '#Ofk su:r1'.ace afld keeg cceereo "';,h 3 damp kitClJen ,owe! '0 prey,," I d<J.inll'. Working -rith one w~ at a lil'l"le. lay it QrI' WC7k Sl.I1a:::e _ place 3 teasp;>:ln'llilll1g " middle. Ga_ ~ OWOLald fjaill9 to form a tasker. GernJy squeeze center of ·(jumpling 50 IhOl ~m"9 i, oxpo,,,; 01 '<>p. Gently Lop oonon of dum~ng en wark surface to Batten. Set aside, O(:JV.eretj Nth pLaS!IC wrap, arI(j repeat with romainirng wrappors.r<:trnl ......

Urle a medJ.)l1~~sr:z:edl bamocc s.!eaff191 wiln percmom (bal<iogj ,pape<

t-taJf fill .a ~d!tJm-~ed wok ~'I,I't""tll w.alar [steamer :s:tJ:c,u1d ""I touch wal",1 .. '" D<i~ 10 a """'. Atrange uee wontOfls.1:n stgalTll9l', Cover steamer, place o ... e- bO~ihg waer and cook. 10r 12 mnnes., ac1(j:"9 more v.alef 10 1A'Ok when :rIeCessary. Lin atearrer frtlrn wo'k and carefuny r"e1TlO'Je durl"[plings, S9r...e ~vtlrm wlth ~ s:J.l;.lCO ra <ippiog.

Tip

Blrd's oyo .erKI sorrano dilies .£Iro recornrrenood for this recipe.

~.l'3rsandlj:jJS. 011'

U rl eborrec hll id 'OS" h lliz leo M a.erla

Thai curry fish cakes

Makos 16

1 Ib .[5:00 g) rodfis'h OJ whim sea bass finn.ts. coarscty

CI':iO'PQedi

1 tablespoon red cuny paste (see page 227) 2 I,easpoons flsn sauce

2: cloves! garlic:, warseiy Chopped 1 eggl"'lk

2, teaspoons pack,e(J b~1IVfI ~ugat

2 aeahlcns Ishallotsl!!lpring ooions). sliced

'1 etalk lemong.-a.s;a, wl'lit,tl p~_rt only, fli"iely $1'lr;(!Id :2 tabteepocns chopped lresll cilantro (f~sh

corlandor]

4 fl"aSil kaffi.-1f1Tl1B reeves, finely sh..wded

2 oz. (SO g) groen beans, trimmed and vary thinly srlc;ed

1 "UP IB n ed250 mQ vegetabl. ell

Ih cup (4 n o~:25 ml) Thal sweet !Ch.11I sauce

In a food prOC{JSSOf. corrolna fish. CI..J"lY paste. flsh ""'00, gar>c, egg""" 0"""" "'9'1', Proo es , 1,0 a 00101< paste. Tiansfer 10 a rnec::i.Jm bowl. Addi scallions. IenoI~ra5$, dantro, line leaveS andi grwn t::eai1S. Mix until \,Iffil~ cOrnbiiied, 5tlape In[O 16 pattles. pace on a ilble. cm'Er al'ild teiri9ar'all5l ror 30 lTlil')Ules~

t. a large. heav:.' Skillet, teet 011 un1,i.surface ~hlrnme.rSi afld fry !ish """ es '" !>alc:l1es unlil gold"", about

1 rn'rule 00 each side. Usfrlg a slotted spoon. uanate 10 'paper Ir.wJ{lts to d'rar!'_ Serve [mm.odlato:ly, wUJ'1I "fI'kl.I sweet t:h~i sauce.

Tip

Ai!. an nhematlve, rnak.e :J2 SffIallet balls .at'M:;I serve \...:tn 'OO\l1pl<;ks as ho<s d'"""",,",.

Vegetable spring rolls

Make~ 1,2

'1 tatsespoen vegetable rn~

2 teasPOOI1$ AslarJ s.e:same oil , teaspoon cumin seeds

1 ck:lve garliC, ti'I1E!1ty ehopp$d

1 tablespoon peeled and grated fresh gUlgef

2 g:reel"1 'rf-el or Aflahs·jrn ChifiEl$, seeded and fit':ltlly

ch<>ppOO

1 teaepcon gTQund tulit'loril:: 1 teaspoon cruli powder

1 tb (5.00 '9] potatoes, :poo8d~ bcila.d and cut 'I nto

1/~·Lnch (S·mm) cubes

th. cup (2'h ozf75 ru frosh or frozen poaa 112 teaspoon Sea salt

1 tablespoon. chopped 1re-sh cilan1ro (!msh cortanden 1 tablE!$;.OOOr1, cncpoeo rre:sn mlf'lt

12 frol;8n spring roll wrappees, about 8 Inches (2C! em,).

Iha.wed

1 egg white, I~ht!y beaten

3 cups ~24 1'1 0217'50 ml) vegill1ablo oil, [or deep-fl'J'ing:

Thai sweet chin sauce and/or eoy saece. fo~ crlpping

In a v.,'[ik or :large skUel, heat 0I1s ever rnedt..rrn heat. A,d:j cumin seeds, g,fJri(;., gingat', gl"f:lG!n chhes, tlJITTloI1c Bf'Kj chili powder. Fry ro- 1 minute. Stir in poWl,Oo;)$., peas. ~ salt a.ld fty jot , m'nuto. ~ frorn heal and ·et cod cornp1at(lly. Slif [n citantro aoo mi'i1.

Placi:!! 1 '.Vr"dppei'" 00 a WOfk: sunsce, place l heaped tauesooon filling In cente- QII.'f(app;c'". FOICI <:Net ~ _ then roll up ciagooally; Seal ross edge will, egg white, Repeal \'Vll:h rerna;n~ wrappers anO rrUlng_

In a wd< or daap fryer, heat 01110 ::i'lS·F {l OO"C) or umll a 'moll O .... ~ cu!>eOfWPOO In 1110 ell' Slul"" !)nId turns gcldefl In 1 rr1.ll\J1e •. Ad::I sPfiflg rolls ~ ba'~ 8fld try 'I.fllll gd~n'. abol;.11 2' mlnt1l.e:3. U~ a slotted spoon I l.an,"., 10 pape- towels 10 o'oIn. S_ Immo<f .. IO!Y with Tha.i sweet chili SBOCI9 and/or ~ sauce.

M~Izsrg;3f1ddP!t 43

Urhob~",,,,l1l1id .sci,iit71 5 ~1~·Qri"

aksas and soups

Urheberrcchtlich gcschUtztes ',Iatcrial

Asian fishball soup

8 oz (2.5-0 go) white-flashed or orly fish fiJrtns. skinned

and ground (minced)

2 teasocens rod curry paste (see page 227)

1 tablespoon chopped fresh cUantro {coriander) .,. teaspoon s.a.tt

, tablespoon vegetable oft

1 tablespoon chopped lemor.grass 1 red chili. seeded and chopped

1 clove garne, chopped

4 cups (32 ft ozll l) fish stock (see page Z'2J 2 tableepccna fish sauce

1 tablospoon lemon juice

1 cup (4 oV125 g} sJioad oyS1Gt rnuahrccrns 3 oz (90 g) soft As~n noodles.

Ih cup (2 ozJ60 g) mung bean sprouts 2: tablespoons; chopped 1'l"es:'h m_lnt

In .a bowl. comblne flsh, c:urry paste, c:ilarll rc and sell! one mix WEll, Btrape teeeooone 'Of rnbaure into s~ balls ~wh wet hands. Set usee,

In a lal'ga ~ over meclium heat, heal oj, Add le.lllCf1t9JItss, chili and ,garf'~ and cook ulltll rragrmll. about 1 mR.i:g. Pour in stock, fish sauce and klmoo juice and I:lting 10 boli. A<I<i mUSl1rooms. rcod .... and sorons and si-rrmec k)r 2 minutes, Add rishbaEs and mini and om_ until ftshballs "'" tender .• fu'th", 2 to 3 minutes.

Sesve piping 110t.

Urhcberrech 11-11 g snhu: I s ~t. ria!

Beef soup with coconut milk and Thai herbs

Serves 4

2 crovee garl,ic:

2 tablespoons ~I.ed Md' finely chopped rtes.h glnge~ 'J sharlots {Fronch shallots), poolod

1 teaspoon galangal POwdM

1/2 teaspoon sea satt

II~ l.e-a!'iPOOI1 whitE! pep~orn$.

4 1Te511 caeruro (fie_Sih codander] roots '1 "",.11 ",d chili

.J tabtespocns Ilg'ht C1lfve on

rz O~ (~1':!;i' gl round or rump steak, wUnto H:nc:h (2_.5..cm) cubes.

5 Lo:UpS [40 n oV1.2:5 L) coccnor m~I"

.3 cupe 124 f1 oiU750 mr) phe beet 5101:101: [see P<l9" ~lel

2--3 tebrespocne remcn ju!ce

.2 s.talks tamennress, bottom ~ mc:'l'iles. ~1 a om) only.

cut lnlo 2~inch (5-c:m) places

3 fresh or 6 driod koffir Ifmo leilYM

2 teaepcone ,pa.lm euqer or dam brown sugar 1 tab!(M;pcon fis:n· eauee

6~1.2 o.z (.200 g) 'ba.by EngJi'Sll epfnaef leaves

m a. ~ p.-«eSSOf. combinegatHC. ginge.r. Sha]I01S, oala:ngar~ san, peppercornS,·01antro, ct-lili and'

2 tablesl)oon, oil Pro,." te a smooth pasle.

1-2 mlr"lu[es.

~ ,e.large ~ over ire(jium heal, t;..eal remaining c:Q. Add paste af)j cook, sllrrlng. until fragrant. 3--4 mQ.sIf3:S. Ac!'o:Jmeat ,[lfid' ('.OOk ror 3-4 f1'l:in,01es. lurning to coal nleat and t:::mYm il ~IVghUy_ Add coconut mrn... stock and lemon juice end ~ mxturo tc a :steady simmer. Add Il9rnongrass, ,kaffif :nme loaves, palm sug,ar and fish SoClUOO ar.d 6l'ii'Lfrter I"a\tii rnent is t~der, :abau1' 30 mintJ'ies. R.fJ1"J1CI\I6 loroollgrass and (fro lBIT'ms, Season to taste with fish sauce ~ 'SOIJP Is rot ,,'ry ""ough ,(I<>:) i<rnon lui"" If, Is 001 langy~,

Sllr In spinaC:1l: leaves a~ let S04.Jp stal1d untillea v as ate 'Nilted, ab::Iu\ 1 n~inule. Serve immediately,

L.§I;~;::U"Id~ 47

J r fPb rrech II I I "~, n h Lrj7iR' ~ \~'~ri"1

Bok choy and potato soup

'I, cup 12 OVSO 9) bolt."

2 rod (Spanish) onions", chopped 1 CdO'Yfl earllc, cncpped

t-loch (2.5.-1C:m, plece fro:50hgjnge~, p-eel$d iPJ'Id chopped'

6 cups (46 H aUl.5 L) chicken st,oc:1o:: (s.ee- page' 21 S) or ."g<>'obto stock I""' 222)

20 oa 1625 III potatoes, peeled and c~pp.d

e o:t (250 g) bck choy, tough sterna discarded, teeees

sriced

t bunch spinach. eterns discarded', leaves sliced .salt anopeppcr

2 tablespoons !9.Oy sauce 14 ea {440 g) udon noodles

t 'Cup (4 0l/1 25 9) snow pea (ma_nglDmtOUl} sprouts, for garnish

In a larg!ll saucepan ~ medium heal', meI1. buller_ AcId (.rion.s. g,artlc at"d g~ .afKI cook L.Jrlm o:ni:::lns and garlic: are soU. abcU't :2 mtnlJles.. Mj sieck arid! brlfi9 to is! t;K:itI . .Add: oota!oes. redtJ_ce :Iiea! to srmn'le(', -cover anti CQij( mtn tender . .about 10 fnlnutes.

P(td, bCiK (hOy ,;md sptl"'lilCh_ S~ wiln sail mx:i pepper. SLir in soy sauce and needles. Cook. '1JIit1 noodles ere dOne . .at('JJl 5, min",\oo. Lad'.Q nlO bO\.!ffl and garnish with snow cen sprQlJt-5.

U rhcberrec htl ich ges c h lilltes !vi a erla

5eNe34

Carrot soup with Asian greens and coconut

:2 Ib n kg] carrots, peeled'Eind finely dr~e-d 1 latgD y(!;UOW ·(brown) onion. enceced

2" clovea gar1[c, CIiOPPBd

S cups (48 fI ozl1 .• 5 Ll· chtcken stock [see page 21 B) Or "IIc-g~lIlb~ Mock: ~s.oa 222}

ePh QZ. {ZOO '9) As.ian greens such as bOk c:ho)!' 0'-

ehO)l's.um, coarsely' sl]e;ed juice 01 t ftme

1 tablespoon chopped fresh Thai baau tasves

4 tamoapoone 1hick coconut cream, for serving

'!4 cup (1 w3P g} un$We9tElned dried (desrccaled) shredded ccccnut, toasted, rcr g.aml'sl'l

" a ""90 .....,."...., <011b'''' """"I .. onon. 9"'"" and stocs; BrTIg to a b:::iI. ~ ~ cook mU CEIJfO~5.f11e so1l . .aOOIJ_l 8 mR.JlfJs... Working It) batwes. P!)tOO SOup in 11 food puOBSSOf. Ret\Jm to saucepan .fWld reheaI over medium f-csn. about S. fTln_I"H.cs.

Add greerJs, 1me ju£e and basil and COD];; lor -2 minutes. Ladle mo t:::ow[s and lop aach s.ervillg with t 1nblcspaon OOCOflu! cream. SpririJl:le vAth sr.-cMoo C('J(:OI;"Jut.

Chicken in coconut milk soup

Serves 4-Ei

2 cups (16 0 M1500 ml) eeccnet cream 1 cup (.fI.1i rnJl:2.5 mQ ccconct milk

2 stalks lcmonamss, whito p.ar:t ooly. pootcd' and cut fInO 1·.nc n {::t5--an) preces

112-1 nl:'h (12~lTIm) piece 9alElinga.!, th[[lty sncec

2 tablos,poOils ccarsety chcpped shallots Wrenc:h s.l'IiaUots), pMferab.ly pink

1Q-15 -SmaJl1resti ehl:lles." hat\led t-engmwlse

1 .up (4 otll2!i ~J ""ooOd 0'2 "Up. (S 021250 g) fmsh s.1raw mushrooms, nnaed. ·drained and halvoo 12 0::: t:375 g~ boneless. $k1n'leS$ cl'ii~en btei;!lSI.$,

lI1inly euced

2-3 t.£ibltl:!ipoom. !i~h :!:EIiUC!), to taste :3 fresh kelffil' fhne IEI:ilv!;!l$. stemmed

lis. cup (1/'1 ozI15 g) co.a:r.i!ely chopped 1res.h cuuntrc ttrQ!ih cooarldar)

2 tabtespoens fresh ([me julcQ

:2 seajuons (S:hallols:1sprJng onion'S). chopped

III a ",,'Ok or ~e saucepan over 'high tleat, coenone cocoon cream, 00CCflIJt rnllk, lemcngrnss. galElflgal. shallots. chilies and mustsoons. Btin9 10 .!l 001. fOOl.JCe heal andsimmet for 3--5 minuloo. A.dd (:hiCk.eri, s.tiTillg W(lP. Add fISh s:lOCO and jmc faav,as.Rotum to a bait Add haJj th9 cilantro and kim off heaL

Slir in lime juice. Transfer to bowls. tar scrvilg. gatTt.ish '.W1l scaliloos andl rernainillg til<Inlro cn:j S-er\iEl.

Tips

ti For ~ less 11th SQup. ~ lhe coc:orll,.ll cream with en 'GCluaJ QIJatHlty cr coconut mill<. FOt a IeS5 spky brOth. keep. tl'Ie chilles wlilOle.

• 'This ;s 0 .. o1lha;,",.n OOS, -"'-0 SOOpS. "'"'" a oreamy constste-cy and a lovell" lelT'.lOfl'J' (Ia'i,iOl'. The ~s ing,re::umls in this dlsh-kaffir ama I~f. ~gal and 1el"n0I19FO$9,_ are oct eaten Jest push them asDe.

Chili com. soup

:l tables.poon;;; l1ght oliv& oil 2 red chUies

, med'i~m yeUow (h,rown) onion 2 01"" ee 9""1c, peeled

t teaspoon dried' shrimp paste, cpllonaJ 2 teascoens fl"~ly 9'at~ lime zest lrind)

1 ~CSpOOfl. chopped; jreeh ginger Of fre.sh galangal

o~ 2 teaspoons gaJangalpowdeif t tebfeeneen conender seeds

1 teaapocu Cumin eeede

'h teaspoon fennel seeds

'h teeecccn 9rQUfld cardtirTIQm

8 cups (64 fI ,w2. ~ chicken. stoca (see page 21 S) or

VE!gCltabjtl :MOl:k (see :2:22)

4 ,!=\Jps (:24 ozl7:50 g') flv'sh or :ITo:i:1ij1l cern kernels :2 teaspoons fish aaueo

1 lal>l.'P'OOll I im.e Juice

'L roastad rsd bell pepper (capsic.um). peeled and seeded

'1 teaspecn chili pasta or samba! oorak (see page 22B,~

.., a food ~F""""OF. CWlbIne Z tab! ee peons 001, dllles, ",,;00,. garliC. sMmD paste. ,,,.., zest, Q$ 000 .. ,ices. procose 10 a smoolh paste. 2....:1 nuuses.

t. a large 5ruJOepen. OV€r r'r1e(jium heal. reat remaining oil and add paste. Cook. Slifmg~ rnlil fra.gr~L 3r-4 minutes, AcId 0I!Xl<. OlcceaW """1 10 m~i\ro-high_ t>1ng IQid 10 a stead¥' simmer. Ad:j corn, fHl eeoce and line juice and siti"W'il£!tUi'L1.i1 ,corfl is tar.dC'G'; abol.ll 5 mlnutes.

let SOtIp cool Slightly. Working in batches if JlOC€S$lIly. ladle Into a rood proCIJSSOf andl process umll smooth. 2--3 minutes. Flalum· to aalJCepen ai1Cl r~neal bal'CiIt!J s.ering ..

n s food prQC:e:SSOf, process bell :PePPel'" soo chill paste unm smooth. stout ~' miru1.es.

LaC!le soup juo IndMdual bO'MS arid gamlsn .~"IlltI a Mile "~II pasts,

"~~~Fl!: ~1

Urhob~rr()Cl1l1id .scht"Jt"l 5 ~1~·Qri"

Classic beef pho

SoNOS 4

12 oz (375 g) lean beel 11110'

10 cz 1300 g} fresh thfek riC@" noodles

5 oz (1 SO g) .mall g"*' beans. lrimmed

6 oz. (180 g) snow peas (mange-lout), trimmed , small bl,,.Jnch rl'9sh c:ilatltfO (f~h ccrtanden,

separated into :5Iprig:sl

1 cup [1 oz130 g} small fP'CStl basilleave~ 5 c .. (150 g) bean eprout e, trimmed

B cup. (64 n ozl2 L) phn ""'" atock [eec pogo 2' 6) t limu, quartered

chili sauce or sambal oolok, to taste (soc paga 22.a) 2 tablespoons tim lSauoe tQ taMe (option,af)

WraQ beef rile! In plasllc wrap and freeze I,.n.U It is firm and begnni1g to freeze complelety • .at:oJ:1 1 hour, Remove from treez.er ~ slice as thinly as posslble. Set aside at room .. """"at .... and .I~ 10 oeftOSl comple.ely,

Bring e large PO' Of wa1er to 8 bail and add rice noodles_ Cook until' noodles are tMdef, ,J--d mifJutes. Drain noodleS and pece in a c:oI8rKSer.

Bring e :sma.~ .saucepan wlth 1 Itler. {:2_5 em) v /ater lo a ~. Add green beans and eoow peas and cOOk lOr

I rrioote. Dntn irnmadiat~ Bind place in; n bowl with <:JIMI<o. _ and bean scrcute. Sot_.

In a saucepan, hoot stock until tx:4ing. Rinsa noocges L..1f'IdEI'" very 'hot v tater QLLCkIy. LJSlrlg a fOl1< to sepatate them, DIvide """"9 4 00 ..... Pour S<OCk """r noodleS and lop with beef slices,

AllOw '0 stand lor 1-2 mlo",O$. Top ... 1" I",ot>s and vegetables. AcId a sqceeze of lime, (pj cljil5alCe and Itlh sauce 10 taste.

Coconut shrimp soup

1 ,Ib 1500 91 Jumbo .Mmp 19mon king pm"n.)

1 'i'emcllgra.-ss staik;, chopped. or 2 teaepccne gr,a.1ed

'Iomen zost (rind)

1 eerrct, peefsd and sjfoed 1 cOiory slalk,. &lie<><!

1 onion:, slfc.e,d,

;2' olum (AlOma] tomatoes, chopped

1 "unol> lreon <llanlrO (1 res 1> oo~.nd",) 6 "u"" (41) n <>ZI1.5 LJ ... ater

2 cups (16 0 ol/500 m~ cccomn milk

,: 1J~ tablE!;sj)ooi'ils. red (:1.1 tty paste (see p~ge 227) 1 teaspoon palm sugar Of brown sugar

2 teaspoone foo eauce

8 cz (250 g) hokkiE!n ncodree julco 01 ~ IllmEl~

Peer and oeveln !5Il1'il:'lp: re5e1'V€ hea::IS 6100 sI1eIla. Cover shrrnp .0Ij .. , _

In a large seucecen .. comblle !SttriTlp heads and shells. Add 10000000000m.ss or zest. carrot. colGry. onron and: rcnmosa. Rer':na.v-o cilafl1tO looves.1rom sterns, cn.op stems and add to. saucepan; chop 3ndi reserve lccvee. Pour h \'4Iler. 'BrivJ to b¢1, rso.ca heal to.low. cover 31Id sImmer geril~. slimng occasronaes 'or ,21J ~re, Strain 'hrough line·"""", """'. Mea,wre 5 """"

(40 ~o"""25 I.) stock.

gsnm measured s.tock 10 saucepan. S* Ifl coconut m:IK, <"n)' pas<e, sugar, II,~ "'uco. oOO<!l'!5, Vroo jj<e. cranuo leaves e-o stllim,p" ~ 10 boj, reduce Ilaat 10 low, cover and slmrner, stirring occasionally, 1$1.1.1 stu-Imp (:hallge cob'. 6--7 minutes,

Ladle fJl10 indiVIdual bowfs end serve.

i...Iiksaslan,j~ M Urhob~",,,,l1l1id ."eht"Jt'l 5 ~1~'Qri"

Combination soup

3 driod shiitako roos.r.ooms

3'10 "" (100 g] "'"', dn"; "00 noodles 1 tablospoon lig~, 00'01", .oil

'" "'"' rio 0 .... 091 finoly chopped lrosh cilantro

(Ire<;h <ot'iOlld.~

lh teaspoon ground white p€pt:>ef 2 cleves 9M1ic, Mely chopped

3 cz 100 Q) pork fillet, tnrrmeo o! fat and Sin ..... I~Qy sliced

6 ozlt 80gl ski.,ess, bcceese chic""" breest, !l>niy

ellced

e CUp'. 104 n azI2 L) cI1iol<en >lo<~ .~ pogo :noo 1: Ie:btG:spoon fISh :sauce-

S 0< I' 8Og1 'modi"", stwnp ~, peelod and

--

'I. cup rI. oz125 g) cI>oppro scenooe i_ol5l5poitoy

onions)

, ew.llghlly beaten

1EimaJi ~b4:I~, sliced, for'gamf:sh

So<>< '""" IT>;I$IYtx;m> " a srrnIl txJwl 01 tot were- b"

3J rtnJIes._ fttm """or. wL QII..,d _ stere

e-o "ice cap>. Set esde.

f'I1Jc<! nood~ n • i>:>A1, flO" bcOO1g ",,"flF aver ..,; alk:w to stoo>1 urdil ocIt. Nl, "'"""""'- Otin "" sot _.

'In" Ilrgo' """"I""l OWl" orndLrn rea, _ til, Add dlmtro, 'lli.f'lite paPper', garDe, :p;»:.. c~n .ard mushrccsns and coos, ~, Ie< 3 rOOutes. Aad stock and !ish '"""'" and I;rtlJ HQLij 10 a $!eady ::flJ1'l'9". SilTlT'lGr b' 15 mrt.Jies. SIr In

""""" or<l scaJions """ 0iXlK """ ..,ornp "" ")"'<1,<) lI1r<:q]h, :/-J ""uteS, """"'" heal "' ,;gh ""d' tn"g.I",,'" ro a IX:I.As""""""i t:oJ:;, b~SIl'''CIlg.liquld'""",'be 00lI1O '" eoo ,VI C<>t """

Rinse reodlee :t..J"K:Ier vecy bot water, USi"g EI ~ to eeoerete !hem, ~ ... , spa:o ,"0 ""';,[uaIIxmI,_ LOOe ""'" ""'" roccree eoc seve I_v.ilhe""""boc_

Urrdmrraollill 11 g sr,hiH"t 5 ~\ r rial

Curried parsnip soup with parsnip chips

"4 C;Up 1';2 fI ozI6O mil veg9lablo oil 1 large onion, chopped

2 elovas gatllc! cn.J$h~

1 teaspoon gl'Qund turmeric '1:. teaspoon ground cumin '12 teaS:,POOn gr'Ol.md gl:~get

'12 :small cnm. seeded and s.Jleed

1'/, '0 (a2~ g) pa"n;ps, po.eIod ond e!>opp.d

:2 cooking apples. peeled. cored 8J"Id chopped

• Cups 132 V OVI LI "'90~te slo"~ I .... page 2121 sea salt and 'rlIShl~ ,ground black pepper to taste

1 <up (8 n oti250 "") "",am

Ftx:parsnN:J cNo.s

4 paranipa, peeled

:1 Ctl,P:!iI {24 fI czn-OO ,mf,l vegmamlo oUt (or d'oop",frying

In a ratge saucepan Q.\.!Gr mBdh..a"n Mat... watm oil . .Add onion and garlic and eeoc unti,l orson softens," eooet

2 msusos. Stir in IUF1TI8fIC, cumin, giogef cn:j c:hi, anc c_(lI'JrI!; for 3 minutes, StTrilg, oo.::asioraty. Add po.rsnips and app8!$ aoo sti" 'Nell. Cover and CCQk jOt' :5 miflIJ'les;. $lir:rlng ~ty. Slir in sto::ft: aoo season "lith san and peppEf". B:rlnS mbtura to a 001 OVBf high haaI. 1h€i1 re<.:Ii,.1Ce neat oovet and sirM'ler ui'tlJl PSrstliPS are SOft, 3[)-<\O",Wes,

To m",," parsnip <n"PS, IJS'OO • ,OO,,",lJ[e _. '''"'Y slee each parsnlp 'erl!Jthw1 ee. 1"1 • largo. d_, heavy· bOIlO<!'>i'ld S"""epM '" """P-Ia1 I""" .te et 01 ,",til II reaches 375'F 119O"C) on • """'"!tying \l"em'>::mete< or l¥iti a Small CU)e 0' bre&::l ~Ped inlo o~ Stzzles and' turns go1dffi, Wcfklng k'I, h:1ndfuhi. add 'patsnlp :slices 10 tot oil and dee:P-rry '1..IfI1J goldetl. stout 1 mn..rte', U5i1) a slotted spoon, remove ctips from. oil En::i dtain 00 POP"" 1,0"""',

RilI'Tl:)\;I() solJj) lrom hoot and uanster to a targo bowl. Wor'kiflg irI bat¢hoa. bdle into 8. food IPr'OCIlSSOr .tYd process ull1:il ernooth about 20 seconds. Rotum soup to saucepan and heat through over medf!,Jm heat. abou1 5 minutes" Stir in cream ;Et terora serving. ladle mo _Ing ~ OM teo wilh (>'isp P.rsru"P ell.,..

~;J.S;;iI"'d~li:I~ es

Urhob~!r(",l1l1id .SchCJt7i 5 ~1~'Qri"

Cuny yogurt soup

2 table~n$ 'IIe!'9E1table oil

1 !iilreen Thai Of Anallaim chili. seeded and choppe-d 4 Clocves garlle, 'lnely chopped

, tablespoon peeled. ami Qrat.ed I""'" gInger -4 dried red chlli'~

t teespccn cumin seeds 'h toaspcen cnill powder

ih, teaspoon grc\JTl:d' turrne.no B fresh curry leaves

~ 0" P' (16 0#500 gl p!o.in InOlu,,") yogurt see salt to taste

Ih cup (4 (I 0li1 25 m~ coconut mil:k

II,. fresh red That 0'- Anahei rn chnl, seecec and cot into very fine 2 ... inch (5-em) ri1ngths

1' .... & medilJm :S(i.u~eopa:n, Mat 1 ro.ble:'SpCob.n OiIJ Over medium he:rt and fly chili. gamc. giflger. dried chilies. 0UtJi.n SOOd's, chii' powder, turmeric, arxJ 4 01 tIlE! cLJITY leaves unlil fragr~, :2-3 mrues:. Redoca ~I to lo~~ 9fld ~iI' in VOfIlIlI'I. 9fijj sail, Cool!:; ror 5 ,1ri"'IoI .. u-as"S'tirring (do no. boll). Stir in coconut milk and! ceQ.:; 'or 1 minute, Slir:rlng c:onscanu)'. Remove and dISCard ~Ied ottilieS. Spoon in~o .sewing bOwl's.

In a sman s~':el. "".1 """.""9, 1 I~ o~ end I", rEmaining 4. curry eaves .:nj shredded eeshreo chill

un ~ IhO oh1 """' .• boul. 30 seo:><I<Is. 'USing " SlOlled spoon. lrall:5r~ to pa;per IIDvels to drein. Gam~ each so~ borNl with cui1)' ;:)00 d"fJ11~ mbrL~.

Hot and sour chicken soup

R7tomyumsr~

2 tablespoons voqctnc 1(1 oil 1 l,ea$PQon chiD powdQ~

2 tablespoons d ned 5~ri mp

1 Sialk temoograss" bonorn 31flches (7.5 em) only.

ohoPQed

1 clava gar1it:. chopped 4 bl'aek ,peppen::Otns.

1 teaspoon gaJangal powder or 1 teoleepcon

ohopped ("'Oil galOt>(loi 1 red c~ilj

1 green chiJi

:l fm!il'l 01" 6- dri~d 'kaffir 'limo Jcavce :z tcctospoone 1i~h sauce

2 tenlaupcons limo juieu

1~ teaspoon. s.hr:ll'l1 p pastn

:2 teaspoons- finely grat~d lime zt!rSt ~rfnd}

a cups (64 11 oz12 LJ t::hl!:"'I:..e_n stock (see ,page ~1 e)

ForSO'4'

2 toespoone peanut cil

1 r'Od (S:patllsh) 01\101"1, slie;ed 1 medium cerrct, julienl1~d

skinrQ'SS, bcnatass chlc-koo breasts. B oz (:250 g'

each, S[!,CiIKI

3 oz (90 g) small b1Itton must] rccrns. .s!i<:e<i (OP'tiOJta.l) tom Y\Jm s-t,Oc:_K

4 rmsh or B dried k.affir lime leaves Ijme lU'iCil!I' and t1 sh 'sa'l.JC;EII to taste 4 rresh basil 5,prfgs, (Or garnish

TO ~e trm ~ srocc 1111 11 'liYge saocepen ~ mOO.." heat. Mal ,ege!allfe oil LO'Il~ 001" oboul

i minute . .Add chili pO'I.vder .arrd s1r until t]1 beccres

red, 3:-ll tl~lr:rutoo. Set aslde_ Ptao~ cl'riod stsmp in a tood processor and prteesa until fine. 2-3 m1nu1es. Add rem<)fning [ngmdients., except chk::koo stock. and

process to a sl'11ClOtll DBSt!}, {Iboti13 mif'lI.JtG$_ R-eiL,!'n chl~ oil 10 ooa1 and add paste. CGOJt:. stiTing, '[JIlnl on cores to :surlaoe, 3--tl minutes . .AdcI chilj.;:9fl stock and bring mixture 10 <li sruady Sirntrll5f. ,S;-nmer for 15 .rn~les. Strain mI~1,.I.l'e It'w"ol.Jg'h .;;II tine :!:feve and set ~SK:!08t Dlscartr solidS.

To maJ.;.a soup: I" a l:arge saucepat'l O"'ef medum heat. hea~ peanut oil ull1i1 h:;:'L. etour 1 .~e. AOO oniOn and car:rot. Cook, 51~Fing, untlllt!st soh, tl-5 mlmJles .. Add ~ken. ~ ao::! lam. ~m stock. and tiring [0 a Slood~ :5irr:rrJ't.er_ Add! fma f.aaves and: simmer un1i1 cncken is. ceo-eo !hrough. etcut 10 m'tlu1.EiS, Sea~on to !aste ~villllime ;.ice Md r~ sauce, 1 teaspoon: ill e time. Aen'lClVEi lima leaves, Ladla lntc indM:::kJaJ bowls and serve eacn bo1.'.'l pernlsheo wi1h (] ba.'5fj 5png.

L...at.$ltSnmSOl..Jf.lS 5'/

Urhebarrec.htIIC~1 1 scnutzt s r..ta ena

Hot and sour shrimp soup

Sai'VE!S 4

1 Ib (500 91 9'-" 'Mmp (pmwn.),,,,,,,I,d, ~_. and

she't5! .res~rvEld

8 cups (64 ff czl2 l} warm

1. mecUurn 'foIh.lte onion, chopped

2 sialks lemcnqrasa, bcttorn a JnOhes (7.5 orn) oti.ly.

cut Il'Ito' 1 ~I'ncn (2.5-em.~ lenglh$ 4 fresh. or e dr1ed kaf1'ir lililelea v es 1 tablespoon fis.h sauce

:3 tablespoons lime juice

t long ted enm, tn(nly :srieed

1 small red (Spanish) cnlcn, thinly sliced

1 largo eerret, :pM!ilrl: ~d' sl[cOO ,in te rounds 0'1' lIowar:s ( ... T,pb."'w)

a large sprig~ fresh cuantrc Ifresh I!Xlri.aJ'ldEl~ I' for gmnisll

In a large s;aucgpi3n. corr-blne snrsnp haac:is ~ enejs, wale', ..vt'Iite onion, half H-.e- ~OfIgrass and I"Ialf the kaffir rma leaves. Bring rnbaure 10 a ball over high heal then ''';''''" heal 10 maoem """ ._ for 25 ml1"'.,. soc.., mixture t!"Jr'OUgtl a jiM sieve Md discard Sdids...

Pour stock Ir110 a large saucepan and' add remaning lerrll',ngr'a5S and kaffi' hnw lea.ves. r~ :5a1JC.Q. lme ,juiCi;!o, chili, red c::iIO_oo and carrot, Simmer over medium heat ulltil carrots aro t19lwdBl'. abot.Jl 10 rnirnnes. A.dd stJrimp und :sirnfrt.er 1 • .m~1 000ked tt:tough. 3--11 m;r"lljtas_ Adiusl saasonings by adding more Iish sauce H 5Ql.1) is (lot salty ~ or m::::f'e llrna lulc:e ff ,It Is not tangy enoug'tt.

nerrcve ~ ~ !€::r.oes al\d ladle 60UP into indivitt.Gl tx:mIs. Serve Imrnedl.:.tEty, lopped wi1h c:Harnro' sp-gs.

Tip

To make, carrot Dowers: CU1, carrots ,into slloes V.a inch 13 mm) 1I1iCk. Mal<e """"" tJ5I">J 'mall. ~o_-~' oodkie Ipas'''II cutter.

U rheber reo h III h g sc h utztes Maieri a

Marinated beeflaksa

10 o. (300 911o,", ~.ol mi., :3 tablespoons ume juice

3 tobleepcons right alivooil 1 teaspoon chifi oil

1 s.m;all red c:l'li[i; choppe.d

:2 6¢.E!;llIons ~'ah3illoteJspring onicnSh whitijl part ordy,

finely chopped

1 cscve sartiC-, minced

2 tablespoons finely chopped fresh cilantro (coriande~ 'I. cop 12 .wao g)'."'" paste (see Pe,naog taxsa,

page eal

4 cups (32 f1 c;ifl L) bear or \a'i!!lg:e-t;;.bl'e S-tock [gee

page 2221

4 cups [32 fJ ozl1 L) coeonot ,milk 2: 1,ea.spoon8. Ii:sh eeuce

2 cup. (4 <>zl125 glMby '1""""" I"""""

11\ QZ (1 :2£i q} mlxed fn:i$1i mL,l$nrooms. [anckl, cl'flmin_l, sh.iitake andbufton), sliced i1 largo" fer garnish 40'1'2591 d •• ",lri"'; ,ofu ("""0' 4 p"H.) •• ';o.d,. fOfQ3mi~h

4 "arg" ,pogo I",,,,, oj,4O"" (fro"" oon""",<), 10' gilrnis.h

'14 cup ,(2oVDil !ill cn:r;py I'ri~d onions. Of' :Gha.llou; (Fre-m;:tJ sl1aJrot~], to:r g:ilmi:50h (see searccc I~sa.. pago 66)

'Wrap beer fillet In plastiC wrap· and peeze ul'i;'LiI parnaJJy frozen. about 1 h:::u. Aerncrve (rom freezer and SliC€ lntc .my thnSltlls. PIoce in ."0'''';;; or gas. bowl Md' odd 1 tunespocofme juice, 1 tscresooon of;ve oi. chi til.

chii, sceacrs, g.;arlc and cilcwltro_ Mix gen~ to OOJl'tin:e matrLaOO ingr'ediam~" Cova- and' refrig9fate f01 t hour.

In olatg" .....:"""" "' e- mecliu~ Ma'. """ rernLiir'lflg oil until 001, about 1 mirM..ru:J, Add laksa pas-o ano cook, ;stirling. untll very rragrant. aboul 5 minutes.

Pd:j remaIlingllrnElJ1JiOe . srock.coconut Im1J.:; and frsh S.:I!.,:IC;Q, mdu=e Imt to I'I'lEIdJum ano b1ng mX1.ure to a steady Simmer. Sii'l"W'fler for 1 s mi(LtJ1es, 3ft In spiMCt·' and 50inmBr 'un'Ln eees Ilave willed. r;lb:;luI 1 minute.

Remove beer from rerrigera[or, La:Ie sou.p irno n:tividual 00wl:s and eco belel and rTIaI'ililade!l. Top ~.1tlI1 garnlstles. fini91"1ing wiU'I CriSCY 1rled oNon$, The~' and: I"I'IUStWOOfns !MIl cook in Ihl3 stock Serve: 'Immedla',cIY.

Mussels in spice coconut milk broth

1 I'arge YBllow (brown) onlOtl, S.'liOM S crovcs garfjc:

r jeeepccn ground coriande.r 1/4 teaspoon turmeric

2 small red chilill;ls

T stall!; leilTIortgrass, bottom: J Inones (7-:5 em) onry,

chopped

2 tablespoons temon juiCE! 1 tablespoon light alive oil

2 <up" (16 n oV501l ml) r"h """k 1_ pago 222) 2 cups (16 0 o.l!500 mJ) coconut milk

2 tea:s.poo,ns (iSh sauce

4 Ib ~2 kg) musaelsinfheir i5he!ls, scrubbed z-mch (S·cm) piece fresh gingol3(, very finely sliced

I~ngt.hwis.e and J u'lionnCJd

V'? cup Ph L1d15 Sl fr'S!Sh c:llant.m (.'m.M coriander) leavas

I'n a fOOd orccessor. (;Cm'birle onbrJ. g.ru1~, coriander. turmeric, chilies, lorTlOf'9llss and lemon j!.ko_ Precess mlxJure to a r:ioo oeste. 2-3. minutes...

In OJ vory ~ saoc~rQl, with a lld, heat oil over meck.m heal and add caste. Cock. £:;!it'flng. 'LM1.tU 6'agra:nt a-bOUl

.5 minutes. Acfd fish 5.tOCk, ccccun milk and fISh sauce, I!>:;r •• ,ehOal10 high and bOng Ilqoid 10 a boll. MtJ mllSsel'. 1Mn = .... ,,"""""'" ';ghlty .rod 0001<. shaki'>g' saocepan o::::casJori3Jty, LJnlii aU ,mussels hal.l'9 QPI3fIEld,

7--8 <rim.' es , Disca'~ any musselS 'N, dol "'" opa'I, Acld' ~ eod ,c)an1ro a)j SliP' '0 combine Itlo~hlY_

Serre inrr>e<Ielely n !erg" """"IS.

Octopus and squid laksa

1 tDb!espoon, As'iiltl.:9.I)aarr'li1l 011 a tobtespocns fish sauce

5 'I:..tlblespoCllL'S (3 0 ozl80 m'l) lima juice- 1 :teb!espoon nonay-

2 small red chilil, finely chapped

I/~ cup (Iloi11 ozf7 g) flnQl)l' chopped fresh cjtamrc

(freSh OQ,Iar>de<l

2 tablespoons ffl1ety etr op,ped fresh mint

e (IIi: (2:50 g) baby O(:_topl,.l$., himme€:l o! hoe-ad and baak 8 oz {25U g} small whole squid. cieeneo. frimrrec

a.nd Cui in.to nfLgs. 1h inch {1 2 mm} thlck 1 tab.le$poOn peanut oil

1 rncdlum yellow (brown) onion! chopped 2 table:spoQ,ris. gra_ted II"Bsh gir'l9'l'lt'

2 teaspcc na crushed g:ar1 rc

1 tabI£JS-poon chill poato or samba! cclck (sec _'l1m

1 teaspoon ground ooriander '/.4 teaspccn rurmeri:e

2 I:UpS [1611 oiUSOO ml) coconut mill!;

4 OYp$ [3:2 II (IU1 L) fiS.h Siock ($~ page 22:2) 8 cz (250 g) d .. ~fI;oo tciu

,.:I ,1S-:prlgS lres..h mfnt

4 s-prigs (resh bi:l;~jI

1 ,smaU red (Spanl:.sh) en Ion. very Ihlnly atlced 1 small cucumber. slic:e,j"and Julienned

1 'red chili ";ceo I~p~<>no~

1/.4 cup (2 o,i~lI5C g) cn:5-J:!Y rriedonl0ns. or ShaJIOI's (French shEt'llats) (see seafood :I'aksa, page 66)

In a glass Of cerenc bowl, combine SesEW11€ Oil,

:2 tebeeooooe fish ~O, :2 ~C\bI€l:!lPOOl1!; lili'lf.'l juk:-~. nooey. d"mi, cilantro an:j mint. Add octopus, and' squid, !.tten covet alilj rclri9~ate. Allow LO nl3finatl3 for ,3 hours.

In a large saucepan over l'T')(J(fum....fJg-. neat, I"I6at peanut oil, Add, cnocped onoo. ginger, garlic, -c:hIl pasuil. grol,llld cal'i<Ind9r and turmeric and cook, stirlillg. until colon is son and mb:.'I.lJfe Is fragrant, sooot 5 minutes. A.dd f'Em8inlng jme Juice, coccnut milk, fiSh s.oek aRl fDITl:ainlng teh sauce. Boog Ilqlid to ;3, bell. !lier, redtiOO Mallo medi~ and silllfl."lel!or 15--20 mlnu~es.

,Pret1aal brol!lr (!I'I~. nsrrovs squrdand ~ICPUS eom mar'''"''" and! ~0lCar<I "'"""_. Bro<l !llril) SQuid aOO C!C1CP;S until cooKed ttvollQh ad !erd3r. 3..-4 minutes [Of 5ln.id. $--;5 I'nir'lutes fOr oCtopus.

AOd "'lIid and OC'OIlUS to sMTI"_g ""'" end sUr to c~ ladle lrno irldiif.,diJB.I' bcwla 131'1(;1 Ple high wilh rEfTl:Bining ilgredient5.. fn5hing wilh d:ispy fried onere,

L1ksa!l:.llld~ 61

Urhebarrec.htIIC~1 1 sctultzt s r..ta'e-rl21

Penanglaksa

Serves 4

2 t.l>leSpoo(!s POal1UI. 011

1 medium yellow (brnwn} onroo, sliced 2 tal>l&$poo(!s Ial< ... paole (su I>olowl

B cups (64 n wl2 L) fish ateck (see page 222) 1/4 C;i.Jp (:2 n ozl60ml) li:me or lemon lui!::!!:

7 oz (22(1 g) dried rice noodles

1 Ib {600 g), firm whi10:-flo:shed' fish nucte, skin and

bon(1s mmovad, cut Into 8 ptoccs

a cz ~:2:5C1 g} I5oC~I]OpS or shrimp (pIawn!50) 4 d'99:p-frled tofu puffs, :halvod

5 cz P 50 91 bean eproute, l.rimmed

4 quail _'. hard-cocked (""lied). _100 and halved or2 haJ'<k;ooKed' IDolledl Oh le.e" egg s, pealed and quartered)

4 s;rnal.l spiig:s fresh mint

4 arnall :sprigs fre.slh ba.sil 1'/4 cup on:s,pv fried ontcns

In a larg!9 sa.csoan Q\I9r.rrtE<::&.lm bear, heat on. Add onion and ~ until n begins 10 sortm 3--4 minutes • .A.dd laksa paste and CCI'lIfi.IEI 10 cook, snning. until Oflion is soft afIollpaste Is fragranl. a:oout ,4 minlJleSi. AcJd rm SIiJd.:. and IiITlf!: jliCfl. lncrease heal to medk.rn-hlgh aOd b'ing liQuId 10 a SI...:Iy Simmer. Reooce '",olio mecfum-1[;tv.I and sirrrner jcr 10 rnlrunes.

'~"'. p"",,, ""oWe. ,,', a ~ bovd 8,,<1_ boi~1lQ water 10 CO'I/ef. AIIf:::r..N 10 s!aoo unt! noodles are $On, 3-5 mlnlJ'l.eS. ~ . .rinse floodl95 in very rot water and· eet esoe.

Me Fish to lak.:3a botf and errmer ufl1i1 cooked through. .-{i mioul""- Ad<! ","lop', oM tofu ""0 cook for

, minute.

Rinse oecces undeM" very hot water. using a fork to :keep them eeceate.

Spoon rocoes into jn.divJd~ bowls end ladlo soup over tq:J .. pll:hg Ish and scseops fn mWeo. Top wilh. rerYlalning I11gtedlents.. ~no wit·h cri::;PY fried ocoos. S6rvo ~"I.I,.

FOt IdM. pasre

'" cup (4 oZ/l ~5 9) driod .h,lmp 1:2 dried ·red chffiea

6-6 scaJlkms (:shalroW~prlng cn·lons.)t about fPh 1M {m g)' oo"""ly chopped

6 cloves gar1ic

4~jnch (1 a-em) otccc 'rosh ~ngtl" pMI£td' and coarso'y chopped

::i! teaspoons drioo shrimp paste

:;2. stalks Ii:!!mongrass., coltom 3 r:ni::hEt$ (7.5 em)· on!",..

chopped

11'2 cup (3 azl90 g) eandlenuta or blanched almo:nd$ 1 tebresocon ground' IUl'merfe

112 cup (4 n oVt 25 rfi~ light olive on

In a bowl, corrooe ahrimp and ctlir;es and ~I enoug'h boi~ng wat'lf 10 COVet_ Lel stund 'or 15 mlnutes. Draiil, then oece slYimp and cl1rili mixn.e in B rood processes with rel'J1alnirl9 ir.g)"E'l(i:enlS_ ProCMS rriKtlJf8 to a fine paste, 2~ minutes. T r.at'l!5fEJ" paste to a bov..1 or sterifized Ja.r; ,hen cover allC! re'rigerffia.

Urrdmrraoilill 11 g sr,hiH"t 5 ~\ r rial

Potato soup with Thai spices

2 tablespoons olive oil

1 yellow (brown} cnlen, choppod 2 cloves gan lc, chopped

20 M (113:2.5 g) potatoes, pea~t}d and QO<l1Sery

c:ho,ppoo

2 teblespccns chopped fr-esh cjameo (frosh corta.ndm) 2 tablespoons ChOPped 're$h 11:at-leaf (Itallal"!J patS.1,ay 4 fros'h kaff[r ume teavcs cr 1 teaspoon grate<;ll~me

zest [rind)

1 tablespoon. Pl*1edallid grated fres" gtFlger 1 ._1 red chili, seeded and chopped

6 C;'-!,PS {48 ft ·oti1 .5 W vegetables.1ock [see

page :222) or water salt and pil!lppM

1 ih cups {1:2 fI 'czJS7 511i1) coconut rnl Ik

4 fr&sh 'k.affir lime leaves or l' teaspoon grated flme 2:e$t [rind), (or 9Mn ish!

In a large secoepen over rrecnm f-ear, warm 01. Ack:I Clf'IiI:::n t1J'KIgntlic arl cook i,J11'Ii1 mon soncre. atoJL 2 mnLrlus_ Add pxetoea ca.ro. ~"l' 4 lin. eees. ~ and cllU""d ""'*' IOJ 1 ""...., Md' "oci< _ bthoglo • bol Red"", hoal <0 ,.,..."or; """"' and eeoc cnli P01etOO9 "'" tender. ~25 rrW'UI_@S, A:aoove nlTl9l~ and! dsaifd.

_ up 50"" 01 tI>i> potatoes with • pcterc "_, """P"ng _Urg aI «qI chLlnk\< Season v.ith "'" OM peppoc, A(j~ =nit rnik en:! """1. \lVO\I;l!1. """'"

:2' romnes. :5ef\.e warm, .garr'MShi~ eadl, ~ion wU'i ,a lmeloaf.

Tip

iBtdi'9 ~ frd ~ d1iies are rec;r;nynelided !O' !Hs recce.

~i1I"'CSOJD:5. IU3

Urhebarrec.htld! 1 scnutzt s r..ta ena

Sel'VQS 4

Ouick-and-easy chicken laksa

1'12 tablespoons peanut oU

7 ce (220 g) skinless" bcoeiess etdcke.n thigh meat, sHead Into stnps

2 tea.poono chili paste or .. ml>al oele. (see ""g" 2281 3 cloves garlic. minced. or 2 teaspoons prepared cruahed gar1ic

2~inch (5rcm) paeee fresh glnger. peeled and fine:1y

srated. or 2 l.tJII:IISpOO,ns. p rapar&d eruahed gr nget 1 teeepcen ground coriander

112 teaspoon tunnE!'J~c

1 teeepocn dark brewn wgar

gratod zest (rind] 01 1 lemon mbout 2 teaspconsl 'I. cup (2 fl oV6Q mlll.man julo.

1 tablespoon fish sauce

6 cups (4811 oz11.5 W chicken stock (soo page 218) 2 cups (16 n ozl500 mJ) COCOl1ut mllk

8 oz (2.50 g} imsh egg noodlos

a 0. (2&1 91 deep-fried tofu

5 oz (150 gJ be-an sprouts, trimmed

1 smail cucumber, sliced and quartered

3 seallion. (.n.troW.pring onlonol. sliced

lh_ cup tlh ozl15 g) fresh cjamro (fresh coriander) sprigs Ifmo wa.dgD.!, for ~l"Iffng (o'ptional)

In a ,larg.e saucepan Q'I.oIIlr madium-l"'igh hsat, heat oil. Add cticken &!tiPs and 0001<. ""ring Itoqu.otiy, ~l or'i)htly _ ..... about 4 "",",as, Add oh~ paste. g.~o. gingec, coiander, turmeric, bfQI.lJn sugar and lemon zest and cook, S1,ring, ",,11 spiceS are a"""oll:. ~ """'u,es. Add IO>'nOn juice. fISh saoce, cnceen stock and coan..n: mlk. Increase 1"""'0 tIgh and boing mix,,,,. '0 a Sl.,..;y sinYn<lr. Ro<;l..ce heat 10 medU'lHOW Md simrflei' for 15 lIIYuSS.

Me.mvmlc. oong a lasge .saucepan or 'Nater 10 a 001 and add noodles. COcI<. unlil noodles are tQlY.kll', 5-7 n'lf~les, then dla" ,fmd rinse 1'I:XIdIe:s. tn::Ier ~ hOt water.

PIoco~sill~ t)Qy.!sfJt'<JW. soup ~\Op. Top witll tofu. beea eprocne. cucueee- _I""" eod dr.i3ntro and serve immediately, Serve with lillle 'A'EldJEIS.

Ramen and roast duck soup

ScNCS 4

61'h oz ~200 g) ramon noodles

'2 cups -(1 'S f1 otl:S(I(I [Tl~ chlcken ateek [$Qtt

pay. 21al

3 cup. 124 ~ Q<I750 mil w.ter 5 thl n snccs 1ros'h ginger

'I sman red chilies. seedoo" If d.g,sirod:, and

hal_

2 teaspoons lime juice

3 I.mong rass s talks. bnJisecj

3 fres'h euantro (fresh conanden roots. bruised

1 Chlnc:!f: reaeted duck. meal removed and "hopped 4 scallions {shall Cl5/~lJrir'l:g onion.s); encppod

l'h cup (2 ozl611 g) fre.sh nean sprouts. ri need

1'/4 cup r'o! ,oz:/1 (I g) cttoppc:d {'rosh Cilantro (fresh cortancen

Coo~ noodles as dirllCted on .pMktlga Of' on page 23_ Drain and sol Qsido, In 1:1 SQJJCiIpilIl, COITl:bil'1lO stock", waler. gi"fger, 4 Chili hatves atId :li"F"Ie- jl,Jic;e_ Sting 10 .a boil. redt.t:e haal to IO'N, COVGr ,and simrnnr; stinillJ 'iKcasiol'lQl!y, ~1iJ rr.a~Ei era nlenosd, about Ei rre-cnss. Add lalllDl'"lgTass. and, camrc roots. Siml'Tl8r, stirling CoCcaSIiOi1:alry, tor 1:5 ma""iles.. S1Ja.;n LhfOIJQI~ nns-rreah sieve. Re'ur'i1 s.ock m~.

Add o\t:k meat, scallions and noodles LO stock and S1n-met' until l'lea.led ll"ltougil. e.UOlJt 5 min;leG_

Lac!l€! 11"'110 flOj·· ... '5dIJalOO\,,-,iS- Top Well s.el'\ling wltll bean lS(.Ii'OtJlS, rf~ c13_ntfO arllj ta'l"l.aining CI,itI ~.

Tip

Chinese II"OOSted duck is avaiable BIt Asten markets. Be swe 10 eak 100- lhe d"," whoIo. not chopped on \he. 0000.

L...8k98.sl3rdiiOLlll& G!

Urhob~",,,,l1l1id eScht"Jt7i 5 ~1~·Qri"

Seafood laksa

1'12 tabre-.epCQn$li9ht Ql:ivQoil

'''- cup (4 ozI125 g) taxea post. 1..,. PenOllg Iaksa,

1'<'9063)

2" tamoapoone nmo or lemon juioe

:3 CI,IP!;! (241i ~SO mJ) ccconut mllk

S cup. (24 fl ozI75() mJ) fish stock I.'" ~9. ~~I S o~ {1 SD g} dried rtce vermlce-m nooejes

1:2 02. (3t5 9) medl urn '6l'1tim;p {pta~sl, peel~ and devemed, tails len intac:t

1 IS 02:, (500 Q} ,sa,mol'!! fillet, cut Into 8 pIeces. 1 Inch

(5eml thick

1 rnedlum ~ {Spanish) onion, Ihl nly st1cQd 1 medlum cucumber. peeled and: ::iIliced

7 at ~220 g) bean :9:j:Irnut.=!i, trimmtJd

is oz. (150 g) mustard creee shoots or encw pea (rn:lflga~lOut) shoo!.!;

1 medium mange, 12 o;Z .(37S 9)~ pe-e.l,ad, pr'ttoo' and dtcod

2' tablaspoons smaJi: mlntlaavas

!/~ IOu P (2 OVSO g) crlsP'>,- fried :Gh.UIOlEi {French shallots) (seo bfrlow)

Keat 001 In a large "",ce_ 0,.,. mecIi"m-1'I~ heal. Slir In 101< sa _1<Ion<l cook, Sli'rfng, untilIIag'ilnt.

4-5 rrmutes. kid 'lime juk:a. CO(:Oi"I{.I! mi~ .;Jnd etcck ~nd Slit until, ttx:lmug~ -cCJlT't)iiled. Reduce heal: IQ mooU:T1 m:I almmer fore 10 minJ'toes..

pace noodles in B I·a:rge to .... vr and add toiling were to ~. Le.l st~nd !"inti noodles am soft, 34 mi"l..J:tes., Drain n~, tli'lSEI under warm w.a1er and set aside. .Md sfuirnp and ~ 10 Soup and S,fnmerr "Um~ ~rnin':Ci "'. ~ thfOOgh an<I sa 1m<:<l1s j,Ist ~ IffiJugh, .3-4 minu1es,

Rinse noodles. tmder very hot VI.!SteJ. I...ISIhg a tom 10 separale thein,

Spoon ncodres ikno irnjivick.JaJ bo\'.1s and ico wiU1 seep """ ,ealoo<l, To,p w.th "',TOi";"g ~nl" fO'li!Hng' wilh crispy rri:ed! ShaJJQ1.S. Seve irnmedia!~_

Far otIspy fri9d sllIll/or. (fronch sh:Jlk>ts) :2 t~P$ It 6 n oV500 mil !peafiul oil

5 or 6 medium 5hallo te (From: h shaIi"013). about :5 cz {1 50 g), poeoeled ~nojj 'v~ty ll11.l1ly :s~iced

In .D medlilm saucepan ovet nigl~ hen], lleat 0I11..:1I11:J1 i, reectes 375"F (100'C) On" dOOjl·iry;"9 rteo+orrete. Add s1l3.Jlots al at once and: fry unUJ golden;, about

11k mlnutss. ~ a stoned scoo-t transfEll' 1.01 a plate lilEd witrJ paper l.CrtNe:I$_

U rheber reo h III h g sc h utztes Maieri a

Spicy crab and rice noodle soup

Serves. 6

::l lb {1 Ai. kg) mw Or cooked L;rtib In its shGlI' or t 1h Ib ~24 ozI7iSO g) rump crabmeat, ,p1chtr over fer eten 6 oup$. (4B f1 o_Z/1 • .5 W wati:!'t ,ol"j.lf using precooked crab" frsh: stock (S.OL) pilgO .222)

'3 tcbtasaocns v9getabl£t 011

1 (:u,p (4 oZl12.5 '9) tl1inJy encec pin~, or brown

s"'aIIOI$ (Frat'lcn :!i.haUoU.}

I'~ cup (2 rI cZI6Q ml,I ,IIlsian Chili sauce {see "Page 230) t z-ee (375-1l1 pack.'oned ,I"" noodl ..

1 bunch spinach, {Eng!lsh aploecfu, stemmed' and rl need wei.

2 tablespoons fish sauce, plus more for

serving

1-2 I"""",,,on, ' .... "0 l.ot. rreshly ground pepper to taste , -2 lemcna, quartered

Ilu:,ing ~ il;filb-s. scrub rhein wilh ~ ~ br,.m under cold l1.IlIlnirag water, then pjLn1ge jhem into a oeep cot of ightly salted bo&lg \ ... ater -cabout 6 CLIpS

(48 ~ WI ,5 L). Cook I{>( 10--15 ,"IlinU1e$, ~g on $lZI;II, RelT)O'l.a'4;ll crabs WIth a. sonco spoon. f1:!ser ... in;;l' ca(lKiIlg lil::llJld~ Cleafl crabs by puniilg oliapt'on IIa,p !rom cncer sl'!tel]. Pry ofllOp sIleU and I'ilSIB away bmalhlng ducts cr i!J.hgS. 8rea."k (# CUt tody ., nail, or CT.Jl. laloe -crab'.;; eue smalhar pieces. liMa of!' da~'VS, ~11g plocers ra· ga~, .Rerfigerate until read',' 10 use.,

In a Small saucepan, """ 011 ove< modUn teal one -SaIJIa one-mane- or shak:.ls wi1h Ule chili sauce lIltll sllalb\s are SOli. 3-5 ,-'""ule,, sel "",do,

Prepar4;l c*1ad noocnss <JS dlroCled 011 pa:::kage. or OIl ,page ZJ

Bong 6 cups reservec cookin~ !i<tok:llrom "fOb {Of .Loe!< if "Using cecooeo Cr3Ol. 110 LI rapid bOl Add rainainiflg "l!~ CUJ."1 shallots, spinach. crab and :2 ~1lS fish 58U0e!, Stir to cornbne and taste. BOding &J'u i' f1i9ccssary_ RerrlCJl.r"e from heat to a\fOid O¥E.'fcCKl!t:ing crab.

Immediately pr1::x" 10 serving. rehear IlOI)IjIeg by plt.nJin.g 1..I""~.'fil a-no boong water for El n10n'"leflt. 1nen dtoin, Divide. aJTK::flQ~ \'K!Jlt""IOO large, deep soup 00'w1s. Ladle I"1Ci~ soup aver noodles, :sprinkle with ~ and. ;add a dollop of .res~ cook-ed d"tlli $aUC9 10 each {this dls.h is 'rMil"",ally seMl(! "'''' ,piCj). Serv,e plpino rot. willl iiI.OOi[ionaJ l'ish SoalJCe 10 taste ann 1emo1l Ql.:laflers on LIie.sida.

L~;;)i'dst.'LrflS; 67

Urhob~Ir(",l1l1id .SchLJt71 5 ~1~'Qri"

Spicy squash and' bean soup

2 IlL.blo:!poons olivo of!

3scaJl,ion:s. (shaJlotsJspnng oni ons~. finely sliced: 12 cz: ~375 g) carrots, peeled and sllced

5 oz P 50 9) JlJtab.aga (swede). peeled: anL1cubed 2 !::elgry stalks,; sncec

1 Ib (:500 0' pump'<in o~ bunam UlSQU3Sh, p981'ed and

cubed

1 :sma'll rod c:hillj aacded and sliced

~/4 cup (5 -cz:ll:50 g) drained, CiYLnM' i::annelllni beans e cups ~48 f1 oiU1.5 L) vegetable ~tock, (see 1JE!l9E1 mJ 1 b"ylMr

6 51pri9~ freeh c:Han!ro [(mlSh c;01iar'1der)~ joaves rom oseo anc stems tit:Jd with kit:ehnn $otting , cup (6 fI o~fiO ml) cmnm

:2 tablespoons L.:P!'iop'ped fresl"l Vl9ln.amrase mint. for garniS:h

2" tablespoons chopped 'resh c:;Uanlro (Irest. c:oi"l'and'M). 'or garnIsh

In la~ pan ~ medium heat, W(lITn oil. Add scEL1iOO;3.. carrots. rutabaqa, ciJk:ry, squash and ctHli and cock umll \~tabloo soften sltghUy, about a trr:nU:1es . Aoo blIar'l$, Stock, bay leaf tnj cternrc ee.es and Stems. Qing 10 a boil. Cover, rOOxe 'heat to low and cook untll Vegfl~ are Il;Nld:er, ab:;:uI 1 5 minutes.. Refl'loO'W3' cilantro st~ _~iSCaId,

\'Vcfklng in OOlche;s, puree soup in a fDOd processo1

or bleilcJ.er. Re-llWl'!I 10 .sauce,pan arid hea~ ltvoug'h,

about 3 minutes. l..atIe ilto bowls and swirl I~ cup

{2 n 0<100 rrl) ersem TnIO each .eruog_ Combino chopped min.t and diruilro. Garnish soup wT\h beebe al'lld serve <irrJrnediDtely.

Tip

Sim's 4J{e artd scnaao chilies are ffi'OOO'I~ foi: mrs rscoa.

Urrdmrraoilill 11 g sehiH"t 5 ~\ r rial

Sweet potato and roast duck soup

~ medium eweet ootetoee

1 tnbIcspoan right oJivo oi~ lpius 2 teaspoons 2 ta<w red (S-;,c,j colona, vO<f thinly sncoc :3 cosos garlic, minced

N'IO" I&.¢m) piece 1""'" !p"S..-. peeled """ g<alod a cups (04 ft = l) Chlckon stock (_ ;>ago 21S]

:2 small red chilies, thinly sscec

grntlld losl (rind] 011 lim.

1 ~ rcestec ~,meat rencvec t-eu bones t reesoooo fish S03lJCD

2 ~n$limej'U1ee frestJly groond lJj'ack pepper

~12 cup {'h az!15 g} fresh cU.mU'o [frnm ,~ leaYes plus 4 spligs for garnish

,,, cop rh ou'5 gl smaJl_ basil~. '12 cup rh oz/15 g) 5mB.!1 freSh mint leaves

_cr.en",4!)CIl'~'''l_F1 poI<II"",

On an ovenl"ildt; aid beIre UIl1j a Qkerwer oeeteo tIYoogh 1tidm! part moots with no resistorce, 3Q..40 n"Wll1tCs. 1l<:m::M>_=l""" irr)'n ~n""'; set_to cool. I'\teo cod """"11110 tDndle. remove 00--.. ...-.:! chop fIIlsh """ pecas

tl a ~13 ~ 0'i.iJ( meOrJm heat, h:kil 1 UJb~sjX:CIn OIl ""'" Mil 11» O~O",.,,"'" ""'1 ,hogar1lc_ h.oIf lice g".8f ..,d' rook. _rq, I",:HI mrutos, Md cl""",,", stool< ,,>:I t>mg fQ.o\1 "' a "oacIy shvner.fJm_I,,," 15 rrr.-, _ near to roodiJrn-bN,..-oj add choppod

..... 'Oe1 po,",o, O;:.ok b" 2--3 mOU ... ll,." ,""~ ,""'" "",,I and abil <0 coo ~i:fitI!< ptace _"". "'~ Ii balches, III a food ~ssor _I>JIOO ...,.1 ,.",.)1;" alJO!A

3 m01u1es. ReI"" p.reOO mi'tt.re 10 I'r()(j sa ~ ancl kewl1oler»..!}lIO-,""",

In a large ~ rm or 11'01<, heal rermi'Jjng 01, Ad! ia"flali'Wlg cri::Io. cn1e5. ran.rir~ing gattc an,j ~, lirne _ ,.,0 d.d< and rook, tossing _ ,tmlg_ lor 1 mrute,

R"""", frm> IYiet .r>;! odd flsh """"'.Imo juic<l. t:lock pepper. __ baalland mine S1i- trll ccrnbhcd.

La<to swp .,1;0 <m""",,1 .".."" !QP v.ilh U ... d.d< """"" arK! serve inTnedatd,<

~!njllOllpB as

Urhebarreohlld'l 50Ir(jt.1 sMa C""

Three lentil spicy broth

'h cup (3~/2 oz!1 05 ru bladl: lentils, rinsed and draif"1ed 'h oup (2 0>160 gl doo<! l'<I<:I.kidn.y bean s, rinsed and drained

'" cup (2 0>100 g) ,pm enie.<po •• (gar!lan.o ""ans).

rlnaed and dralne<J

e cup. (40 " oV' _~5 U wale< 21k-jnch (6~cm,~ cinnamon stick

3 'gm!:!ln cardamom peds, cracked 3 wh.ol:e cloves

11k bhl9S.poons finely grated fresh ginQer 1 'h.1abIe-~IJQcn:g c:n.!$hed 9ru'liL.:

2:-4 teaspoons chi Ii powder

14 Ot (440 g) c.anned crushed pooled romarces ~h cu P {5 o:zI1 SO 91 I,lflisall-e-d :buner, chopped sail' 10 ta~te

4 teaspoons. d'r'iled fenl,Jg.n;lli:lk reavae. cn..rshOO

Filace renWs, krdllFJY beans. chckpeas atJd wa.l~ In a large 1>:1M, 'Cover at'IO ill stand """,nig~1.

"T'he next day. :placo rentlll'T1ixture and liqUid il. B large, heavy seoceoan. Place clrirt3mon. cc;_l'tjamOm an'" ~s In 0 SoqIJ3Y6 of cheeseclolh (mu~). bJillg :U,P +e COI'T'OS to form ~ b.nd~, tia IfIIiIh kilchan· 1w.f1e and add to pan. Brirg 10 :[!J tIiJil'. Beduce h~.' to b:wl ard cook, uncoeersd, until Icntfls, bGlEJflS and ·ctiCI<ipe$$ ,ore, "end'er', :e~'

11k hours . .Add, exira wat~ If nacassasv to koop loolll rnknse covereo.

Remove bu"ldliEI ~ spcas and discard~ Add g:nget", garrk:. diIi powder, ,,,,,,aloes, W"e.- ard sa. 10 pan. Raise _I to madU'n. ,r;IfKI cock, stirrir'lg often" lor 10 nuunes. TIle ans:iStel1CY ShOY1d 00 Il<e Ihiek scup. If too ItJi:k.. ;adj a small arro.mt ~ w.ale"". 'raste an:j ~t seasoning. Slit In IOI1U9""'" 10"""",,

Tip

SlStJ/I-..ec! bas mati r£ce ,C)Ii' p;;1:talha brood uccomparees Ihis SOl!ppe.rfooll)<

Urrdmrraoilill 11 g sehiH"t 5 ~\ r rial

Tom yam soup with shrimp

12 oz. (375 g) jumbo shrimp {gl"'F;!'erl king prawns} 3 cups (24 fl ozI7S0 mil chicken stock (5.00 page 2'1 S) Ot water

2 s1alks Iamnnnmss. whito part OI1]Y, cut 1("1\0 1 ~lnC'll 12.5"011'\1 plec ••

G cjoves garlic. crushed

3 lable:$pOOn!iicoarse~~ chopped shallots (French

• h OIlot.), P<O( era bl~ :p1"~

1 -lrtch ~2.5~c:m} piece rre:sh O!ilangal, thi nl'y sliced 2: urm tcrnatcee, cut iri~O 8 WCldgo;s

1 cup (4 ozl125 gj canned Of 2 cups (S ..v250 9) rl'Co!;h ,$ttIlW mushrooms, rinsed! drained and halved 1 Q erren ~re.sh qreen chlllee, etema remcveo and

halved leng1hwluJ

:2-3 teblespcons Ush sauce to taste 5 kaffir lime leaves, coarsely tom

2 ~.ables,poon$ ~resl"l lime- JuIce

112 cup rho cl.l1 5 g) c:oarsety chOPped· he.5Il cnantro ~rosh cortaeden leaves and stems

9111)11 and d'cvein Shrimp, len v If19 ta~:!Ii intact .and rosoe ... HlQ shells end beede.

In 0 medlurn saucepan. ccmone stJiirJl) nescs. sh~ and sIOCk. o.r water, and ;britJg lo a bOIl. Ushgi.a ~lmmet", rEffiO"je and discard .he reads ·and shells. ertng back 10 a !>Oil. N:XJ I~', gao", .,,""olS """ galangallo !ha stock. then roretoes, mushrooms, chllles, fish

saoce 10 "taSle.an::l !\aMi, lime leaveS. $7TJn"'e" gentlY fCd'

2' mirlules men ocreese heal and' rStLWn. to a 'bOil •

Add stt'imp at'Id: briSlotly bOil ror no m,ye lhan 1 min-ute. Rel'J1ljl.,@ nom heal and, stir in lime juice.. jtaneter to bo~vrs for ~, garnish wilh tresh cilantro· and SCNe,

Tips

• Th9 fibmu-s ingrOOients in thE; disll- kaflir ~1'Jlt3 leal, ga'lollgal and leITtO.rlg:rO$Si -are no'! ,~!,~i"J. JusL push IhErn asidl3 ~ (lating jho SOtIp, for a lese spicy soup, leave ltJe d'ffiss 'l,l'jl)Oie..

• IFa' tom )"atn soup v Ii'., d'li(j.;,en. SUbStitute boneless. sklll'less dlickQf1 beast fOf SfllilT"lp. GU1 c::hiCken IrItO Ihil"l SUlPS lIfIlj COOk untilluS1 'OPaQlJe 111fO:ugllOlJl.

1~2 rnmnes. COtI1Inue as alJaJe,

~3.[)J""11j~:p:;; 71'

U rl eborrec hll id 'OS" h [, tz leo M a.erla

Tomato rasam

Sel'\i'G:'S s-rn

t cu:p [7 ozl:22O '9) split yellow ,lentils 3'h!:lt (3.5 L) we,l,ar

l teaspoon grn\J1'ld turmenc

V4 ~n; powdered asal'o<&'tida 1 tableepoen vegot_abls: 011

3 I.o""'to es, about 'I. 1<> {120>n75 gl tot.l. ufll>O<!led.

coarsely chopped

11b_ teaspoons tammi.nd ccncenrrete :2. UtMPCOM crushed 9'.M111C

11k tabtes poena rasam mneaja (see be[-ow)

1/3. cup (1'/. -czl.20 g) encppod' fmsti ejtantre Cfrosh

!Coriander} JulIoeof"h.I,amon

lEi fro.sll curry reeves, tern into srni3tl1J1FJCIE!IS salt to taste

Place rel'ltils jn a seee 3Jld' rinse oooe cold n!I'J1ing water. Drain well. In targe. heavy saucepan. combm I"",.,. 'val.c. lurmerl: • .,.,loetI<Ia ""d 011. 8.rt,J 10 a bon then reduce tear 10 medlun-I(lw and COOk, t.n:::'.CNered, I<'1H IenlilS "'" """"". at>out 30 ",nul.,.

Add tomatoes .. tamarind eno g,aric to cooec lenlils. Sili'llTler. ~ed. l,.Intillomaloos break doom. 20-25 minutes.

Stir in. raaam 1'Tl:1SBIa, cilllntro. !emoo fuca and 'c:urry jeeoee. Season with selt. Seve hot.

RJ/' rasam masa"la

11'/4 cups coriandor soods

1'101, Cup dr1ed rad L.;hlt,IEls broken lnto 'Small plsooa 11h, tab!-e.Gpoon$ cumin seeds

1 ieaepcon black mustard seeds 1 I.easpoon bl.e.c:I<' peppercorns

1,/4 CUP J!rtTI!y p.a,ek_e-d, r'te.sh c:~ny ~.~ 1/4 teaspoon powdered asaroeuda

In a small saucepan O\.I'er low heal. SQp.aralet:t ~-roi:1SI coriander. d'lUieSl·. cumin. iTII;.ISierd and ~O~ I.;Inbl tragJ.£K1l a-K1 Dnly lightlY colored. :Pk!oo roasted apices In a Ixtwl. p,;.·roa" c.J"Y I.ow. h"l can, lossng. ,,",Ii <:lisp. M~ 10 sprees wilt, asa!Oetlda. Mix 'Iffill 9100 leL 0001 . .Ji.JS't belOf~ I.LSIr!gI 'asa'Ill masala. 9lilloO to a pow<Jer' In a :s.pice gliooor.

Tip

R.'1$!lm m;lSij3J:a can be: ,ke,pl In an r,;\lrl~' jar ,~ stored " ""rVl""o< '0< uP 10 '6 """'1M.

Vegetabl.e and I.entil soup

Serves 4

3 tablespoons. peanut oil

2 t.bl .. .",,,,,,, p~l.d ""d 9,ato<l !""h 91ng« 1 small roo chili, eeecod and finely sHoed

'/~ teaspoon grou.n-d cumin

'/4 teaspoon. cuny :po'iNder

t small red' {SpaniSh) ol'lion" chopped 1 small parsnip. peeled and snood

:2 c-elery stalks, thirdv slicod

-4 large carrots, ptl919d and sliced 1 potato, peeled .na SlOoed·

2 fresh kaffir llme leaves or '1~ teaspoon gra1ed Urn€!

zest (rin<l)

1/2 cup (.J,'h czll0-5 gl red or brown teertns

S cup. (4a fl 0"'1.5 t) _.t;mlo st _ ( see pog. 222J 1 CI.1J;1 (8 n ozJ2S(J mil ccccoct milk

2' tebleapoons chopped fresh cilantro (trestr coriander). for g.amish

In a large seoceoen over' medium I~, 'Io'JiY[l'I ceerun 01. Add gif\i9'E1r', d'ii, QJI.'iIin c~ curl')' po,wder of'ld cook untll aronatc. abort 1 milule. Add orsco, parsrsp. oeiefy. carrots, POtato and rlllle leaveS. ~ ~ cook, Sllnfflg occaslonujv lor 10 rnirnnes. Add kmbls .jMKj s.lod-:: and boog: [0 a bc.,I. Cover end cock tJfltif \.'eg9tables and lan.'Ii1S are $011, :abCKJi, 20 minutes. A.e~ Irn.e jeeces OI'ddf=-U.

~ lrlb.ldlO,. p,.,." SOup in • IOOd p'",,,,.,,,,,,_ Return 10 saucepan, ceo coconut milK ilnd heat Il"Imugh. about 3 m'",t •• _ Garni'h with choPi>O<l erasure .n<i se.ve.

Tip

B<cI~,.,.. and "'-"'00 cl1l% ~ """,mm~ lor 1.1ts recipe.

ussoswo sccoe 1~

Urhebarrec.htIIC~1 1 scnutzt s r..ta'e-rl21

Vegetable laksa

4 tablespoons f'Jght 0[1'1,1'0 011

2 small redi L:nltl. f1n~11 cl"lopp~d 3 cloves garlic, finely chopped

2·!nc~ 15..:m) pJeoe 1_ glng.r. ,peeled and grated l' stalk terncnqraes, boncm .3 'Inches (7.5 em, on!)',

nnely ohopped

t teaspoon groulld ccnancer Ih; teaspoon unmeetc

1 teespccn da;r1!; brown $ug_ 't.. cup (2 n aliSO ml} Um4J' juice

3 cups f?A n oz/750 ml} eeeenut milk

3 cup. (24 fl oz/750 mil wgo1lWlo .1",," ( see

pElige 2:2:2) or chicken. stock (soe PilQO 21 B) 4 medium yellow tcmetces, Cl".lt Inl:O qu:atl:el"$ 8 O:l (25:0 g) frash thlck rice noodles

2 medlum Asian eggpl:a:n!$ (;aub$fglnIE!S). cut diagonally into 1 ~n(:1l (,2,!5..(:m) pieces

1 small green bell pepper ~caps!eum). seeded and L.;l,It Into Ihln s.ttf,p:s

'1 small yellow bell pepper {capsiti1Jm). seeded EIInd cut into lhJn. 5trf,pg

~ '" (150 g) bean sproulS

"~ i:;UP (2 n ml60 g} crispy (ried snanots {French • n.O"'''1 ( ••• So&food lak .... P'\g. 66]

It) ala:r9S"~~r I'T'IEIdIl,IITj· .. tllgh hoot, heal

2 tobl<Jspoon< 0;1. M:l ohlios. 901110. 9"9"'". lomoogr8SS. cOriander, lum1ehC .fIfld brown S!.l9a:r coo COCk, strrnf19 • LIIlNI mDLtum Is lragra ... n I 3-4 rreranes. .Add fmc ~CO, coccnn m5k and stade tncraasa hoot to high aoc Dflr.rg IlQulI:I to a Sleady S"lll'IIl'Ief. AffiJ\.Joo tear to medium and simmer fQ( 15 mones. Add rorratces ,M(j cook for

5 mlfiu!es ..

Sling a large saucepan or wate to 11 '001, Add noodles rJJ'Id eorj( I;.!nIU lender, .about 3 mlnlJl..e5. D"r'a~ noodles end set esce. rn a beew-bottomeo r~ :pan over rrocft.m..h;gh heet. heal """";0109 oil. AdO 099pJont slic:es in .a single layer tmd COOk ~tn goltlen eoo cocked through, 3-4 minutes on each ede.

Pirtsa noodles IJfldQ- V9('Ij hot wfllBr, using a ior1< 1.0 ~te them, McE platS in itI.jividUOI bJ'Nis, LadllB ~ over noodle, ano, L<:P ,,;In "Wplanl. Mil peppers. 00.... eorons and CriSpy Ili!ad :sll.11k:Ms.

Urrdmrraollill 1 g sr,hiH"t 5 ~l r rial

Vegetable pho

Servos 4

6 cup. (0 B n "'11.5 l) vogMoblo .. ock ( see ".g. 222) 6 croves

4 black pep~n:;orn:!ii

2 .... 1nch (is-em} pioco fmsh gingor, pecloo and' sli 1)00 1 elnnamM stlck

2. star anise'

'" cardamom POds.

1 tabJespoon liS;h sauce

e 01 {250 g) green beans, snced

a oz: {ZSI) g) tl'liOIt: asparagus speers, cut I'nto 2-inCh (xm) pieces

e o. (Z&O g) d,r.d rice oooctes

S oz. (1811 g) chopped Chinese gm!)r:i:$. such as bok:

eli of Of (hoy Sum, Or English spmech 4 sprigs fresh mtnt

4 :sprig:!! fro:s.n dl~lrQ (frEI:50n ICQr'ianderl chili sauce, for :sorving

fish sauce, for s9I'ving

limo wIIJdg(ls. fer :5:erving

In a large saucepEWl over I'J'I€diUI1l--l~ heat. coflnbine stock. epees and fish S!ll.IOO nnd tlr'NJ 10 0 sLeady sfmmor. SlIi'YtiI3r lJNtil :stadt: is infUsed 'With &!vor, abcu1. 2Q mn..ltes... Strain tnfOugh a line socc. Discard sores. return elOCk to MlJCepM ev-..-er 'medium heat ,lIJ1d' simmer gently"

BrlIlQ [] sl'J'l.'3l'l ~ ot water to a b::il. J!.dd boons and asparaqus and cook f& :2. mlnutes. Dr.aIn. 'It:iefl set aside.

Placs noodles In a baW.I and 00\"91" ~"IA1l boiling water; Ull stand uf'I!iI son, SbOut 5 minutes. Dn~in ~1eS and ~Io"" ln Iild~N;uoI bowls. Top nooees I'dth Cilirese 0""""" eoesee ee ...... "" owaragu" aoo m," _ cnamro sprigs_ Ladle SIeck Iinto bQMs.

Seffll imlYlOOimely, "",,,,,.,,,...ed tJy dli'i saoce, ish sal"K:e aOO lime wedges- for oocn dinet" '0 a:xI according lolaS\".

chicken and duck

Urheberrechtlich geschutzles Material

Butter chicken

2 Ib (1 k,g) chlckcn thigh nnets

,,~ IOU p. {2 II ozl6C1 m~ whlle vln,e-gar Of lemon J\.llce '/3 cup conenocr seeds

2·lnch (5-cm) cfnnamon. stl'e1<. broken Jnto smaller

pieces

5 brown or :black cardamom pods. 10 grean ~e~o'i'n pods

1 teaspoon wtrcre crovee

:3 le.&~poons ground turmeeto 2 teaspocne chill' powd~~'

.2 teoepocns ptJpriktJ

~ reescocn ground nutmeg 1 leas pocn grolln.oC:I mace

1,/", cup (2 o.zI6CI g' ptaln (n.ltural} whol{t~.milx j'ogurt 21h tablespoons crushed gar;llc

Z'I> tabl",poon. g"""" !"'.~ ginger 2V2. tablespoons vegetable -oil

san to taste

ForS8'l..l'Ce

1'12 cup (4 0 oztI' 25 ml) veqctebte 0[1' lI.ndmcllod unsalted butter' ccmblned

:2 'It. (1 kg) yoHQW (brown) cnlcne, about 6 mooium:, et-oppec

1. teaspoon, ,Sdlt, plus e';(t~!:I s,cilt to tasM 2'h tcblespocns grated fresh ginger :2'h tablespoon,I:; cti..ial'led ganh::

2 teaspoons chili powder

:3 teaspoons ground turm,eric;

:2 teaspoons chopped trestr qreen chilies

2 Ib ~1 kg} romatees, about 7 modi urn, chopped and

pu~ 'in b'lender or rooc PI'OCe'$$CII·

'13 cup 15 11 ozll50 mIl heavy I.doublel cream I/~ cup (2 ozifiO g) unsalted billter

4 teeecocns honey

2 tab!espoCin~ drl ed ~enugrC:j)k 1'.fr!H'e:s.

'h cup (1h ov' 5 g}chQPpeO' f.-e$h r;:ila.ntrc (fre.!S1l c;oriande'j

Cut d"i_cken fillets euo qunners. In a g'las--s or ccramc 'bc'NI, co~e ChIckEil \~tn 4 ~e-aspo(lrl\S W"ie.gtu" '01' ~J]lluictl e-o unn 10 coot Sal esrde.

In. a splca gtindBf, gt'ind ccdaaoar aeeos. clmarron, cardamom a,j'ld <:Pov€S to a powcIa. ~raC€ it! til bowl and combine with lurmenc, chl~ powder, pa:pJI~, '1lU1.ffia9, msce, remail'1;lng vh"$Jar or ~"'nofl luke, )'ogur1. garliC, gir'agef and oil-. and mlx 'MeU_ Season wllh, san and ada 10 d1lcl<en. MI, '".1. '"'"' '"'" place In re!f.gera,or 10 rna.nlla'le [or 30 mAnes,

F'retIeaL Q\,I'@f!I 10 475~F (240~CIGas '9)- Oil a s't1:alb .... roasting ~n and! place cJ1~kM ~ces in pan in a s.i~ layer, Bake, wiltJoo1 tlJlTling, for 1:2 mR._n.es. R€!Il'lO\'e from oeen Ilf)j set asjd!}_

To make sauc-e: In EJ. d~hi a largr: tryillg pan, t~rot Gi arid butter rrOOlIl'"fI over ImediiLJfflI-lOW' heat. Addonk:ti19 aad 1, ,_" san am COO><. unooveroo. BfI""9 occaslcnary rntl coons are d<lrk gotjen brown, about

1 5--,20 mruos. Add girlger and gafih: a'Id C"OCI<. $'1iifrIg. fot :2 m'lnt!ies, Add r::J"Iili po.~. wnneric arid' chilies, and c-CJClk 'or 1 minute. Add tomatoes and r;:o:j;;. li.I~red. :stlrrilg oft~, un!a IOl'l"latoos am soft, about 5----10 minutes..

Add creern and cutter 10 pan. and cook, SIi"ring. umil butter melts, 811" bl chiCKen, honey an-d '1;'II'Il.!gr-eef<. and tOOk. S.ir'ting often. until ohlcken G cooked through, atotJ\ 5 minutes. S~ir in cilBl'ltro, testo ero add saI1 il necessary, Serve ir'llmooL3t~,

Urrd'l][rGolllll 11 g sr,hiH"t 5 ~l r rial

Se~4

Chicken and noodles in crisp lettuce cups

:2 C"iMS~ driad mushroom:!;

~1,12 Q.l (10S gl celfophene [bean Ulr'Oad) ncodtee 1 tablespoon vcqotcbto oil

2 small red, Chi lieS, s.eed~" :if de-.6ite-d, and

chopped

:2' ctcves ganL¢. crushed

, '2 02: [375 !tI) ground (mlm::oo) chlckan

6 scallions rSl>allotslsp"n9 onlonsl. slloed

'14 cup (1 ozl30 g) finely chopped canned bamboo $I'Ioot$

'14 cup '[2 OZISO go) fin~)I' chopped canoed water

chestnuts juioe 01 1 lime

2" tablespoons fish seuee

2 teblespoons chopped rresh mi III

:3 tebteepoona c:ho,pped freah cnenuc {freSh ccrianderl 1 tabteapoon Asinn sesame oil

1 em.a1J hl3".nd butter 01" iC(lbE!l~gIEittuoa. !~Qvg<$ eupnruted and trtrnmoo

thai ;iSwMl ,onfli SBi.JIC:CI'1 for ~l'Vfn9

Place muS,I'ir"OO1iIS ln enen bowl. Mdi lboiling water to '::'LJi.'Cf' OM faL sLo.nd for 10-1. 5 tritw..r.t(l$. Dr.fJln and squeeze out t1X~SS liquid. Flflely caoo rrcstecoms, discarding tough etems,

Soak ~es ifl ,bQ~in9 WOltE!( for 10 minutes. [\ail and set aslde.

... a fr0ng PO" "'"'" 1'I'IOdh"n.-"lgh hoot warm '''9'''ab1. oil Md cti9s and garlic and cock umll arorn:!l.oc. a:bcut 1 mU.ile_ A.cId ground chicken ~ musnroorns aiiCI: cook, stirTir:tg occasI:anally. until chicken is: browned.

4-5 minllr:es. Remove rrem Ma.l ;'i!I~ sUr h I'lQ()l:lkils. seal""",, Ilem_ sroots warer <:,,""""", lme 1""'_ fish sauce. rreu. wnlro ard sesame oil. Mix v 1eJ.

to S6f\1e'. arral'QS' klltv:::e leaves c;:fi IndMdLJal' plates. Spoon d'IIcken ;mixturE!' 01 lea ... es, Drinte with chili saoce.

Chicken and nut curry

Serves 4

To make spice pasta; In t:l tood processor, combine aI ingredients and process until ~, about 30 S9COf"lCtS. TranS.Elf to a small bOI."".

In a wck cs lafga SkIllet, neal ot O'Jef medkJm heal 9fld try Spice peste umdlragranl. abou' 2 rninu1es. Add a.pncots and dlban. Cook fQ(' 1 mlflute, Stir in Slock, cover. and slrrsner D"Ef tow heat until clicken [s lendef. 10-'2 minIJ1.as. Spoon Into 5et\'lng bOwl's, Garnish 'Ni1Jl ca~s and canro eaces. ~ With srearred basrnatl rice.

FlY spice paste

1 enloo, coarsely chopped

'b cup (3 n ozt80 ml) tcrnetc paS1E1

'/3 C1JP (2 ozl60 gJ roasted cashew nuts

:2 teaspoons garam maseta {see page 22::3) :3 clO\1es garilc, ch-opped

1 tablespoon fresh lemon juice t reeepecn grated ternon zest 1/4 teaspoon grQund turm_(!nc:

1 teaspoon sea i!lSlt

1 tablespoon pl.oJn {Mlt.tr'ril) yogurt

2 tablespoons vogola:blo oil J 0< (90 g) dried apricot.

1 lb 1500 9' skinless., bonele-ss cbtcken thigt'ls, cut

Inlo strips "/-.lnch (I -crm wide

1'/. ""ps 110 fl o<I:roO mQ ChiCk"" Sloc,k (see page 2181 It.-CUp t"12 oz/45 g) roasted cashew nuts for garnish 'I. cup 1'1. oz/7 gllre.h cllanlro Ifresh conand.'l

leaves for garnish

Chicken chettinad

21b (1 kg) chicken thigh filllElts, cut into 1 -ineh (2.5~cm) p[e.oel!i

'h cup (4 ~. ozl125 "'0 bott.rmilk

213 cup ~5 tI ozl150 ml) \le.gQtable 011 and mfHtoo

uns.a1t~: buuer combined

l .... nch {2.s-.cm) cinnamon :Stick

;J green cardamom pod.s, cracKed' 3 whole cloves

1 teaspoon powdered asafoetida

:5 yetio'W (-brown') onlons, C;;I'IOP,ped 2'htabrespOQrts cn.lshed rres'h ginger 2lh tebtespocne crushed g.m1ic

3--A teeepcons cr"iirj i:lcwdet

2'h tebreepoone qround coetander 4 eeaspcona gr'Qund t~rmoliL.:

eatt tc taste

e tomatoes, ohoppod

1 cup (I 'f>. ,,</45 gJ chopped frosh cilantro (cortander] 2 tablespoon!; crushtH::I hlack pepporcoms

1: e fresh curry ·Ieaves

steamed baamatl r1~

In a {JIas:S Or ceramic bO\'4 combne cliickerJ and bunelTf1.iJt;. and m): wetl. FI!a.oe In rerrlgerator to' marnale while preparing sauce,

In a ~. """", saucecan (J( kathai, nea, rA ...-.:I butte rnbaure over rnedilJF1 heat Ad:j cooemon. cedarrern and _. """ 0<lOI< """I f'''9rani. abo"130 seeeoos, Irnrrt€diarely et .. in eaaroetce, then actJ onere. Cook crsons. I;JnCO\lefed', :sllrrhg oeen un iii dark golck:n brown, 10-15 "'''''leO. A<Id ginger oM .9"'0, and toOl<. ."ct ..... Joe 1 mirx.r1e, A::i:j chii powder, coreroe; ttITT!JeIi: arwj sen to taste, and .stI" I,..illl fragrant. a:boul 1 mfnLJte_ Ada tomatoes .srd ,COCik .. trnCOIJ&fOO, :$I_it.ring occ.asi".xta1ly" untll 10000000000as sotIffi and Si31..1C& tnckEns sJ~, 10-15 mirutgs,

Stir ,in chicken and tx!11errriilt; and cook, st.rlng often. ~tlll cnoan is; cooxod through. 5-1 Q minutes. ,Add ,clantro, peppercorns arid curry IoavQs and m1,:( '11011. Serve ...nth s.leal1~iE!d rice,

Orll'n.lilld1ii::1c. 81

Urhebarrec.htIIC~1 1 scnutzt s r..ta ena

Chicken curry

Serves 4

2 tDble3p!X1OS 'li'ogotabl"il' Qil :3 btly la'lirIM

4 wholE" cardamom pods, cruised

t teblcapoon certancer seeds, I:JtJs:hed :2 teesccens c'hill flakes

1 onion. Chopped

1 table~PQOn 'peel~ arid graled fresll gjn~ 4 cloves ,garllc. finely cncpped

1 lame fresh red Tha~ or Anatleirn chili, seeded :aJ\d. chopped

1 lame rt&$I'1. groon Thai er Analleim ch~lj. seeded enc 'Chopped

4 tornetcee, peeled and chopped

t Ib (,500 9) bol\'Q"llB:!iis.., !iklnloss e;hickon breast ha'lvos.

cut into bitFl~~i~ p~

t lh L.:Ups. ~t 2 fl ozl:37!S ml) coconut milk 1 tiilblespoOl'l gIBen peP,PEln::omS.

2 tablespoeoa chopped treah cneotrc (1re:st1 e-orlai"id:~1')

In a we;):; or skilet" heal OJ. ova meW.um neat and Iry !bay _, caroam<xn, cortanoe, oM nexea, OOi'<Jn, ginO'r, garlic, and CI'IUies u:'Ilili onion fs $01'1:. 2-.3 nmotes. s.... ln tomatoes .fnd I;X)Qk l.J'l.t!Ilom.aloes are' tplit. abOul

:3 minutes. Add chcken and' rry IJrrtii chickenbecornes cpDqtJe. 4-'6 rrinutes . .Addl coconut milk ~ lpe,pperCQffl$. Rcdoce hoot and simmer un.til c:tickcn is I:ertd:et". 5"..£ minutes. Remove from heat and stir n cilantro. Serve 'NittI st ea mOO basm.ti ",",

U rheber reo h III h g sc h utztes Maieri a

Chicken with ginger

1 cup (2 ozl60 g) cloud or nee ear mushrooms (bTaCIti

or while ri.li"!.gl;,Js'~

'/~ cup (2 f1 ozl60 ml) veqetebte oil S el!:l'lIt!s garfie11 cOat$~ly' chopped 1 small: OI'UCI n, lhinly s(ic:ed

12 oz- (J75 g) conerees, :5lkin'I~$ c:hjck~n broa:s:t3, thinly allued

t c4P (4ozf125 g) 'loo$II!IIy~'kad. ,jullcm.nttd rms.:n

gingor, prnfcrably young glngor i tcblusooon fish sauce

:3 tcblespccns oyster eauco 1. tablespoon 60)1' s.e.uce

'l tebreapccn soybean paste

2 1~ TOif\Q (ad e;hllle:!ii, c[Jlln1o large ptsces

'/2 cup (4 fi 0%11 25 m'Q cmcsen sl,ocK ',see page 218) or 'Water

8 scarlicna (Sh8110Islspring onions), ,,1>110 Part OI1ly, """PIled

If using dtiad rreshroorns, soak in water f'Of 1 a mR..J109S-~ drain. tjso scssors to trim hard core, t.hcfl cut :rrn.JSlTOorns i1S:o pjOC135.

In a WO~ or large, IleaYy Il)ing PM 0,", hig~ heat, heat o~ and try garlk::: ~ LR'lti! it starts to i::J11)'M1, Imm€ldiE1toty add onion en;.1 c~'ickeil and SEll-fry U11i11 me.al Is opaque on .all sides, about ;2 minutes.

Add ginger 3J1!j mesvccms, than ~s" :S3!.IC:a, 0If$'!.er sauco. say &1.UCi1 and soybean paste. Stir~jry r{]f"

1 minute. Add: c:hiUas aoo sttdl: or wntcr. bfill9 to a bOil and cook ro- ~ minute. Stir In ~.

Transrer 10 a serving ·diSil ii!I.r1d seve.

Tip

Ir Cloud Of uee ear mu$hrOQrns a.re u:na'Jailat:(e. subs.l1Me!! arI • .eClIJ~ll ctuantit)' cf :stl't!'Jlol musnrooms Cf slar:dEl:":drnustuo::J'ilS.

CUI"'" chick"" ponJt;ns in hoIl. tl)o"gh Ih. i;:<;<le_ Use • sharp skewer to priClti CI"IiCkM, [0 allow SM5O(Jings 10 penetra!e. P\a(:e In, a c:ish .and pour on r$h ~, sprinkle ttl seClStVtings and ileaV>e for 15 rnn .. nes,

In a Io<g. l"n9 PM or """'. hoo' ell one! brown chicl<on e:verlY. Stir ~11 tne 1etn«'9',M-'S. onion9" wate. ('..oyer and cool':: I..lltil tile cticken i3 aI'm:::i5t t~ndef. eoon

15 mirllJ'te.s, turning ~r'al1.ine5,

Add d'lfm; and SLIgar and cook a furtl1er 5-7 rrauass. The nquid should eveporele, looving ctDckcll froe or sa.ce, Sarve CNet rca.

Chicken with lemongrass and' chili

, 'I> 10 (750 g) chicken thighs 1 tabtespoon !'iSh salJOe

sail and whIte pepper

.2 ~monQt.a$$ stalks, trimmed .1nd tiMly ,=h,opped 2 scallions (sllsltOt.sls:priog '011[01"1.$'), trimmed and

finely oho,pped

:;]. taolespcona vega'tabl& oH 1 cup (S1I ozl:26O ml,~ wat~r

2 fre:50h red chilles, seeded and :Iii!leQd

1 teaepcen crumbled palm Of brawn sugar

Chicken vindaloo

For~

'b. eup (5 fI ozl160ml) malt vin~

1 ih teaspoons ccncncer seeds, CfU'_Slhw 1 teeepecn cumkn seeds, eruehed

1 teeepcon chi![ pOwder

II,. teaspccn ground turmeeto 3 cleves qarlic, finery chopped

t teaspoon pegted and gratad I'reSh ginger 1 teaspoon sea san

1 ih teaepcens swear :pa;prlka 1 ta~es.poc., tcmarc past,e pinch: gm~{)d fenug~:k

11/4 Oups non oV'JOO ml) water

1 I b (500 g] !$tt:inl e-.Ei:S, bone-Jess. cliic:ke:n br'e"ast ha'htl;!i$,

cut mto 1-inch (2.5~cm) cubes 1 tables-pocn 'I,Iegel;nbro oil

1 anion. etlced

-6 rrn:s.h c;utry r,o~ws

1 large potato. peo!W: a.nrj cut into 'l-inch (2.5~lCm) Lo:LJMS

2 qreen Thal or .AJlatw:lm cnltles, seeded and finely cnoPPl!lld

TO ma!ke matiflada': In a biakilg dish. contsoa all '",,",,1001," aod Sl~ 10 b"M. MO, chlc:l<.n .,.." loss '0 COi1t Cover and refrige{,':l1e fCf 30 mflul'e5.

In a wok Of 1a'9" ·,~lel. Ileal oil ."... moelum _, .,.." fry onion and curry jeeces uruil ooi003 ee SOU. abCu1:

, minule, RMuoo "",I. oed chlcl<e<L ...., marinade • .,.." fry [or 2 minutes. Add potato. cover and simmer IJntfi polalO al'1lO ehicken are lender. about 1 Q H'ln...tes. Remove fmrn heal and: stir 1n green r::;hilies_

Tip

This is e tradili:::lnaJ hct fndian curry. so serve v ,rtu, stearoec Ib~IISir'latJ rrca or naan.

~ni!lr.d~ es

Urheba"""hllich 1 sol,(jjll sMa C""

Chili chicken

Serves 4-6

3--inch (a-em) cinnamon stick

z teaspccns green cardamOm peers 2 teaspoons whole cloves

1 teaspoon black peppereoms

'/;]. cup f'''' ozl2t1 g) chopped fresh cnantrc (fresh

coriander)

36 fresh cuny leaves I""'" 01 t loman

4 teaspoons fillety choppad frnM 91'OOn chific:!o 4 teaspoons fillery grated fresh ginger

4 teaspoons crushed gar1ic

2 teaspoons tamarind concentrate 1 teaspoon ground lutnlOriCl

salt to taste

2 Ib (1 kg) chicken thigh fillets, quartered 2 tablespoons v-&getablo 011

Prehea, ""'" to 475"r 1;140'CIGas 9). In a ,pce 9"no.<, gli"d clrvlamon. catdamom. Wves and peppl3fCorrlS 10 a. powder. Trans1er spices to a iooc p'OCE!SSOt alld add dltJnlro, curry leaves, lemon julce. chilies, ginger. garlic. talT'lUf"ir'id. turrnerlc and wit Ptccess to term a paste.

AELce ctocken pieces in a glass Ct"" c:-era:rrWc: t;;ov.ol and add' soea mlxlO'O. Mix well 10 coal chicken. eod aet aside to marina.te ror 10-15 I'nlnu!oo_

Brush vegm.flbi& oil over a IELrge ba}.;ing sheet and :sprac!d coaled chicken on shoot In a singla layer. Bake. vmhcu1 tumlng, unlll chicken iis cooked through. about 20 n'inutes_ s.rv. immediately.

Tip

Serv~ 1 he chicken 1Ni1h a sabd made from 1 diced onion and 2 Cficed "",nlons ish"lOtsi$flfi'g onloosl·

Duck and green chili curry

f'o,-.pice PI"/e

2 fresh groOil lhni or AAanoim chilios, COil1'Soly

cl'loppi:!'d

1: onion. ccarsety chopped

2 teaspoons ground turmeric

" tabl •• poco 9<01Jnd coriander 't 'tablespoon raw C"a,!ihDW nuts

2 t ••• noons .,.el"", ar ,,' g"'ted" .. n glng.' 4 clavlIII!. gal1lc., CoaJ'SBfy' chopped

2 black. peppercorns

2 tablespoons water

3 tablespoons vegetable ail 2 boy Toa .... t::!.

1 stalk IemQIl,graa.~, white part only, btuis,ed:

V2' teaspoon dried snnmp peste

1 Ib (500 9) bonelM.$ duck 01'" c:hlcken, breas.tsl wit'"

sJdn! cut Into' -Inch (2.!5-cm) cubes 1 cup j'S, ti o:d250 mll wat,i;I'l

1 tutacspcon tamannd paste 1 ,5 I resh b~sil reeves

To m~1t:e $lJiCIJ :pa3le~ tn GIl rood ,;¥OCQ:s.6O", combine all i"gOOienl:S ~ process 10 a thick peste. Scmpc "'1-D a 'mall bO"",

In EI wok or .largo sklel, heal 2 tablespoons oj over me<li1sn ,,,,,II aM foy 5Pba pa'le ""f~ h"9<Jlfrt" oboul

1 minute. Md' bay 1a<i'JBS., larncngmss and shri'np paste. Stlr·ffy for , rnlnuta. a:ij' docK Of coroan aoo $.tif-fty until cpaql.JEt. £1-,5 rmuaes. Stir r, 1 cup B fl ozI250 ITlij 'Water, fS;lJl.iCe neal [0 a sin'wne1 allod cooK Ufl_1iI CluCft: tst~r, at:oJ'I, 1,·5 mnutes. Remove (rem f"teal 3fJd stir i.n

I~ paste. J1emo,.Ie<nO"9 rass,

In a SJ'1Il<;IU $1I;Ulat, ~.:~U remaining l tabl~poon 011 over med"lI.In) heat ait!d I'ry 'MSn reaves III 'balCf'les. USing, a soneo spoon, IrarJsf~ 10 paper tow. !Q dmk"'l. SPOQ(l: 0'.11"'''1' InlO :sefVi~ :bOwis ~ gaml:sh eacf1 serving WiU'I, fried 'basn feaves. :8efve with steamed basrnati nee,

ria

Serves 4

Duck on a bed of chili onions

4 l.blO$poon$ chili oil (_ page <:!O)

19 o.z (590 g) yellow (brown) onions, thinly sI~ 3 clOvO$ garlic, finely chopped

1 small red chili, seeded and sneer

4 duck or chicken breasts, 4-5 •• (I 25-15(l gloaeh 1 tablespoon ground ging.er

1 tablespoon grou nd coriander

1 lablespoon ,ground black pepper 1 I,eaepoon sea &all

2 tablespoons vege_table oill lor trying 4 0% (125 91 O"g.' .nap po ...

1/,. cup ('/4 olf7 g) loosoty paQ'Iwd, small, fn;i;5h Thal basil leaves

Thai sweet chili sauce, for serving (optional)

Preneer eveo to 225'F (110"C/Gas \<iJ. In. [tying pan """" medium-low heal. warm 2 tatEspoons chll oil. Add onions. ga~ic an:I ChII' and cOOk until Ollions are transpclefl1 and soli. aOO.Jt 10 minutes. Transfer to 8 I'<la!prool cj;,h and koop warm n p<ehealed ~_

USIl'lJ tip 01 a sharp kni~e. score skilside 01 eoa::::tJ dock 'braast In lEI s:ma~ bo\I.Il, cornbifl(~ gln91}[. coeanoe; pepper _ ea II. Brush breast' wi1h """;-'109 2 loi:JlOSpOOnS ohlll ciL FU:::I t:Jma:sls wi~h snce fTixtUIUI. In a. frying pan (Jr/{If medium best. warm vegeta'ble oil. AcId (h.d breast$ and cooc until goldQn ~ cooked thfou;;lil, .5-8 mlootlflS per sid •. Ftemove from pan, place 00 a neatpeoot cnsn and k,eep warm in oveo.

Bring. saucepan 01 water 10 a boll. P.ernove from heal. Mel .ugar .nap pees and 0001< ,'" 1 !"'ino1e. '''''''.'Mtely li'aln and I"insa l.W1der cold runrklg w.aler. Drait.

S<:<>:ln on""" 0010 piate a. CUI ""'" duel< bees ciag"".I~ inlO 4-6 sicos, ~ slices <M>' onion, and gartlish v.rith bas;!'. Serve 'Wi111 sugar s.1'i~p peas (:lid Thai sweet chilf sauce.

Festive duck curry

aevea 4

1 tablespoon :pecloo and gratod frost] Qll1Qef 4 CIo'lJ'.e$ garllc, finely chopped

:2 tablespoons rice vlnegar

1 ~b {500 g] 00n91'.ess d~ck breast f1]lol:s. with skIn.

cut rntc strips. ~/.oL"-IJi¢r. (6-mm) wid'e 2 tablespoons vegetable eil

1 onion, chopped

2 teaspoons ground CUm! 11 2leaspoOns. 'ground certander 1 teaspoon chili powder

2 tomotoce, pe-e-led and chopped

1 cup (8 fl .w~50 ml) cniok<>n steek (...., pogo 218) 1 tobtoepcen fish sauce

1 teaspoon ground :pepper

2 tectespcone 'Choppe<l fresh cllantro {fresn conandOJj

In a sma:ll bO~....i, combne. gilger, gatJlc and 'tinegar. Put duck :in a ,balo:lng d'Sh. Add ginger lTIOOurn and toss until «en coated" C01'et alld r'EI!~le fOl' 1, nOur,

In a wok or large skiltet. heal 011' O\I'er ITIlIdiI..im heal and fry ,on:ion Uhtil SOH., abOu:1 1 mq~e. ACId Qt'J'l:Il, cariar'H::1e'" and chm p::::.wtlBI. Fry tor t 111irM.!3 . .Add' dud!; and marhade, FI'\''''''U diJd< Is opaQl..Ia. 4-5 minutes. Add usnatoes and stir- r~ lor 3 mihute5. SfJ k:"J st~, r!$h sauce and pepper, Redo:::le hBIJ! to boI. cove- and slrrmer until duck is, lender, 10--12 l"fl'ntIes, Stir in cllantro'_ Spoot'I. ~o setVll'Ig bov'/ls_ SeIV{l wlth steamed Jaarnlne rica,

Q,Io::;IIs"I!:I"II;1rRJ;: !!lSi

Urhob~rr()Cl1l1id .scht"Jt7I 5 ~1~·Qri"

Green curry with chicken

:2' cups [15 :n 021500 ml} coconut ,mll.k 1-.2 tabtespccns vegetable oj:) (oplirJll.al)

'I. eup (1 n oz.ffiO m» ~.n cu"" paste 1 ..... pa90 227) 1:2 oz ~37!5 g) boneless. sklhless chitken breasts"

thinly "Iced

~h cup (2 O'.tISQ 9) r::no-ppe:d ,eggptant ('aubef'9irJe) Or

;J rolJnd Thai eggplante.

'I. oup II o~30 g) po.o oggpl""" (optio",") '2 tcclespcooe 'palm !iI.lJ9!iU {optionuij

2 fresh ,k.atfir limo !1l'.aVClS! stemmed

'12 cup (112 ozl15 g) joos:nly packed, trosh sweet Th.ai

babit leave:s

2 lablespoon:-s ti.sh saute

1 lrosh 10llQ grwn clllli, cut auo largo pieces 1 t!'esn II)I\Q red Cl'lirl. cUl,lmo latge ple(:$$

I:..et coconut m~l-I;$ta_ncr~ aJlCJ!,(I,Iing 0119 lhieK cocoout milk; to rise: to !he top. SPQQIl thk:k coconut I'IlIlk Into a small bOwl ,e.nd reserve 2 realespoons of ltli5 ror gafllish.

In a \'o'O'k or largl1, heavy f~, pari', hea1lhick coconut milk over mediu~m-high 1"1001, stirYittg ocnstarI1}y, lR'1til It serxseiee, 3-5 ninutes. I~ ~ does not eepaare, add opti:::n3J, tit Add groGfl curry :paSIO and try, :stiFling cca;;taJltly, I:,Jntll! :fr'ag:r8i1t, a.OOLJ1 2 minute:;!·,

.Add: chido:.en and co::::t L1lltl men Is opaque 001"'1 all sides, 2....s iTl!oo1.es . .Add reI7'Ialr*1g thlil COOCi"IUiI. milk aoo

tri'{I to a 0011. AdO IlOIn ,I", 0991""111' and _ ""Ii Sljgll'Uy soft .e.bOU1 4 nmutes. ~ cesaed. edd palm euqar :Lo tasts. Tear 'kaff" lime leaves and basi:i"rLo 'pieces.. SUr in fish eeece. .lime leaves and hem the :basl,

Rem""" I""" he(U. arod ,,,,,,.1,,. '0 a ~""'g, bowl. I:>iule ovtIr .eseveo 2' tflblesIJ00Il5 cccoout cream. Garnlsh '.'Mh gl'"6ll3l1 eno red cl1iljas and I'(!maifli"g basilleaves

and serve.

Tip

To make ween ccrrv with 5himp'. substittJl0 an 9Q.1Jai amount 01 _Iod ard dovelnod Jumbo sMmp ~ prawns), ..-Atn lails at'!.aCf",;d, Add raw Shrimp soon after 1M eggplant, aM OOCkbriskly lor 2 m"'''''. II """9' raw ~Imp. make sure the IICI,u1d is bolin'll wl\erl actirlLJl ,nem. I." !My"'" mvSl,y. Cool<Od sho"knp _ be ended only dLliIlg rr.I"'IBI minute 01 ooolrlng 10 herJl through.

U rheber reo h II) h g sc h utztes Maier; a

Grilled coconut chicken

1 i/,. cupe {' 0 fl O~OO mO thin ccccnct eream er

coconut milk

3 cloves. ~arll(:~ fin~l~ choopad

2 small, red chllia:Sj aeedad and fi nely chopped 1 teaspoon freshly G113tEld glngsl'"

'h cup (1 o~Q g) fresh: cll'an1ro ~1resh coOiilPidet)

leaves

g,~ted' zest ·(rlnd) and! Juice a f 1 lime :3 'tablespoons SO>,' $a.uc:a

i tablespoon ('ish sauce

t tablespoon ~r.a Led p<lHn :!iug,ar Of brc ....... sugar 4 ctucken tseaer nnete, with shln

t !.t!ble;spoo.n vt'get<lble oil

1 bunch n:3· oz/400g] 'bok ChQy" 'nn$lJd and cut in :half !o.ngthwiso

In a kJOCI P-OC:Elssoa' Of bllQndor. oombile coconut cream. g:nrl:::, chilies, gingor, cnantrn, rind. iuice', soy Sauce" fiSh eaoce aM <ugtl<. p""""" unli ""'001/"1. al».rt 30 socoros. to make marinade.

Place chicken r.ir.cts coro :a Wiling :bOa:«,;I and ~

3 silts in sldn side c4 eactJ 1ikl1 LJSir(g a snarp lUllta. Aace (;t1iCkel"l into a shano~'J nonmerallic dlSi'l Pwr mamaoa ,iflgre:cloolS DV~ chit:kBfl and cover dC5h 'WiLl'll plasoc: 'WJ"a1::l. Re1r¢3te 101' '2 hours" O,rain {:t~ken. fesevBIg ITIaflnade.

p_, a grl] PO" or brut>erue. 1M" 10<, .. 1' Q'. ighll, ",II, oil. Grill 01>101<01\ <.nil ,_. '-5 mctctes each sc e. Test dtcken try plerO;noJ the Ihio'k9SI pari ~·Mh ,£I $k&JJii!lt: ci'lltKen IS ((:d:ad Ii juces run clear, RI9Il"1D'VE: nom !iJf.iIl.

Mea.ti'N1ille. s-1earn Or blanch tid< c:tiO)' In a S3lJCePan 01 bOlnng 'Haler ~iI ~eI'Jjet' cnsp, ~l 2 nuanes, Pklco reserved rrao-aos ing~edie:n1.5 into. a :s1'r"lj;/1: ~. Sllr OI,'i3'f rrkfldium heat nnd brirg to iii tal. Boil lor

1 mim . ne, re-nnve Jrom IlBa't Elnd 1Se! n.slde. To :50rvEl. il('ffingo bok L.hoy 00 i3C'fVIfiQ pates and top each with a CI'aCk<in fillet. DI"i:U:!e wi1tl 'J,I,.a1m mannnda. Servu 'Ofl'Ij tOOCi3 m£lrifi:].do III a Si3p:1I'[j~'8 5'(!~ [JiBil

Lime chicken and pork patties

Serves 4

1 Ib 1500 gl Q",.nd [mfncedl c""',"" llli9" ",.01 B 0' {250 91 ground (mlneedl""'n pot!< meat

e seamoos tstmlJotsJ.sprtng onions), enoppad

.3 (:'o-Vt!$ garlic, finotv chopped

3 smull red chilios, 1 seeded and finely chopped, 2 sooded and sliced

I,,,, cup (In ozl1 0 g) finely chopped fresh cilantro

,frash coriander) leaves

2 teaspoons grated fresh k.affir lime ze$t (rind) 2 tablespoons tresh kaffir 'Ime juk:e

1'12 cups (3 ozl9O g) fresh while btBadcrumbs 1 egg, bealen

z tabteepocns vegetebte oil 12 Ircsh bDsllleaves.

1 baby Romane (oooll.lIuoo, 1 •• ves ee paraled ..,d washed. for serving

In a Iorga mixing bowl. oomOin. mcken. 1JQtI<. sesnors. garlic. CI"Iopped ChilieS, OIa.nlfO. zeSI, jUiCe. txeadcrun1bs a:Jld egg. Using wet naocs, I'ftlc urull well ccnbeeo. DM:lenLo 12 por1<Jns aOO shai>e each 1nlO a round pany. Plo.co in a Elir'lgle lay9t on a p1al~. cover YAi.;h plasnc wrap and refrigerate far 1 taJ .

Preheat" gnU pen or barboc.e, ''''''' I>'ush gtillli;Jh'lY with oil. G II patties until g:;<_ Md teooe, 2-3 rnioutes each side. Rcr11O\r'{t from grit. In a small saucepan, warm leftover vege1.abl'e of.and fry ba!j leaves and sacoo chiles UIl1IJ arc:xrooc., about 1 miluie.

To S.""'. place _ pa'''''' ""(0 ",.-vng plale. ,,;In le1tuce leaves Ili'ld tOP each With lriefj basil and cHI] slices,

Urheberrech II h geschLit IsM j'uie

Penang duck curry

Serves 2

1/-1 cup ~:2 fl' o:tlOO m I) coconut cream

1 'h tnbtcepoons Thai rod 'curry oeste (see p!Jgo 227) :3 fro:!i.h kaffl .. IImCi '11Q.avGS

Ih cup ~21h olf75 gJ fresh or trceeo grEl,ijll PQ~,!j :2 teaeccons fis.h sauce

:2 teaS:lJo.on:50 pa.e:k,eod' orcwo e;ug3t

, W c:uP$ ("2 fl oV375 ml) OOCOfliLJI milk

'h cnmese roast duc'It, :I:IJ~ !fl!.O servlnq pleces "il cup ~ I/~ ozf7 g) lros.'h basu taavos

If) F] large eacceoen or ~'VOK, reet COGOllu! GI'6EJJTl O~'et" rrteri::kJm heat IJn~ cI1 scoeares from cream. Stir tL curry pfi'Ste iVId c;oo'< I,Jnl~ fragnr;.1, CibOlJt 1 mU'lllte. Add t.'r'ie 1110:]"'85 and pens and oook fa" 1 minute. Stir In flstl sauce, bn::tMl :E.lJ9<lf. DOCIXli..U. mi1k and duck S .... OVEI" ~ ~I un'" ~"'" i. _led II~oo(Ih, 3-4 "'''lUI es, Spoon Into SE!1VflJ bowls. an.3 top 'WIth b.8sl1 1ea~'8<!;_ Se~ 'WiI1l Sl19.uned 1i:tS1'nl1le rICe-

rn.n ~ over lOW near, ocmbine coconut milk, curry paste, UI"OO IOil'I,({Js, ft:h sauC!la:nd chili. Stir until he.med ttti'Ough, about 5 Irrlntltes.,; do not tKIII. AdcI C~'1 ar)(j CCIOk, Slirring, unt~ 1et'1der, :ebOOl ZO minutes. Servo m[ with steened ,IasniftG rica_ Gam~ wt,h ciranVo~.

Poached chicken in green coconut sauce

2i/~ L.:UP$ (20 fl QVS2S ml} cccenut ml[k

2 tablespoons green curry paste (see page :2:21)

3 rrash kafflr Ume lea\IQs or 1 teaspoon. gratad ·Iima

,esl[nMI

1 tabtespoon fISh sauce 1 I"OB gre<>o eM!, halved

1 Ib (500 gJ :lkin[ess chicken th~gh !fIlets, cut into 1 -lnch {:2'_S-c;m) C-l..ib.e$

steamed jaamine rice, fOf aervinq

114, cup 'V~ ozf7 go) rro~h ejunuo (fresh ccnand ar) lenvaa, fer garnish

Spicy chicken. skewers with mint yogurt

1 Ib {"500g) c_hickell cceaet liUet!:; 3 teaspoons ground: cortandor

2 toaapccns grnulld tcrmertc

1 small red c:l'lm, seadad and f1n£tly chopped 4 cloves garlic. finely chopped

2 tablespoons superfine [castensuqar t teaspoon sea san

, 2 bamboo sJ<ewi!!!t'S

'2 tablespoons peanut oil

elk 01 (200· g) cho~ $um, 00" otl'ler As.ian greens, eoarsety chopped

Form.rn~gun

'h cup (4 II oZ/125 mJI pl.in In","r.l) )'O(lUri :2 cloves garii''C., fine!y cncppeod

:2 tablo{j;poons encppod fro:sh mint lccves

'/4 cUI:! (1112 oz/40 g" peeled I' ~ad and choppe.d cucumber

Cut d'kk:!;ln mers jnro 1 'h-il:::h (4 o{;.ffi) cubes. In a 5II'nSJ1 b::::MtI, COI'Tlt:Mnifl ErCllJ1ld~. IUr'I"fiJ2'rlc:, chili, gcwllc, sugar aFld' sail, In a. bo'M, I~ Ghcken peces 1l.5j:Jlce mi.X1U'e., Cover bCrvo'l wi!1'I ~tiC Wfap and refrigerate ror

:2 noes. ~ bemboo skewers ,~ wate.- 101' , 0 lijlnu1es. Ihen dr0!3ifL n1l'eild mk::ken pieces cuouarntco skewers.

pretear ,a "m pan or barbecue I lJ')en i)1lJ5I; Grill: \OM1i oil. GI'III eheken ~ until gdden and lefldef, 2-3 minutes eech ece.

S.Eiam Or b~ CllOy sum in. bDaing ''i'Jafi?:" un)j tender oreo. eboul 3 'liin.vtGS, then draln. Sei'V9 c.llk:koo warm with mint yogurt ff"KJ eteemed d1cty sum.

To ,i""'1ake fl"iU1 yogW1: In a srn:aJ1, bowl, conterc yogurt, gar_'lC. ~ 8tId Ct!Cu~, ,~ unrll ~veU cenet-eo. c.ove.. and chlll berore s.ari.rlg,

c:;r.i;:;~~l1!clo; !il5.

J r fPb rrechth I "~, n h ,,17IR' ~ \~'~ri"1

Spicy oven-roasted chicken

1 ch lckon, about 3 Ib (1.:5 kg} l'h teaspoon snftron threads

1 1,.a;blaspoon boUlr1l9' wale'

6 cloves garlic, crushed

2 tablespoons, peeled, and 9 rated fresh ginger I'k cup (3 11' ozJ9Q 111'10 fresh lemon juice

'tz teeepoon ground chJli

2 t ... poon. ground paprika 1 teaspoon san

3 teaspoons qumm mosuja {soc page 223) 0:11\1'& cllcooking spray

steamed [aemlne rice. 101" ~ervin9

~I OVO.i'l 10 3501= (1 EllY'ClG.1JG IJ.t. RinsQ en:I dry (:hiCk(!n. T ruaa crn;kt!n 'With kitt:h.en string.

In n srn.JJII](]'I,II. oornbine salfron OIfId: boiIng wmcr and soak for" IQ rnlrurtas.

In & 100d pocesso c:c tsende; corroao salflUl ITOOLIll't IJ'l~C, flOlg.r, """"" jCIco. ch'1. paprika. saI1 and """'"' rrasaa Pfoc-ess until smoom Aut! spk:e i'I1Xlt,l!'e oo;er chcken Gover or<;! rafftwral.1or Z-3 reos.or a, b"g as

""""'~

Spmy cbcken ighUy I~," e<>:;:I<irlg <>1 sproy. PI",," .. an CJibd roasting pan and COOk 'Until golden tI_fIC:I tet'ldar Md j;.Jios=; ru"I (ie1';Jl' ~vh~ d'io:;;ket1 is pieced with a snem krifs. aOO:J! 1'~ 'h::::us, Serve hot or cold W'ilh s.!carnod ias~riCi}.

U rhcberrec htl ich ges c h lilltes !vi a erla

Star anise and roasted duck risotto

I/:. Chinese roast duck.

6 cups (48 n ozl1.5 W chic:kcJn slock (sen pago 218) .J star aniae

2-Encn (6-cm) PlOC-O fro-sh ging,or 4 tSJ'bles:pOO!"l$ OlillGdil

6 scallions (s'hal-Iots/spring onions). White and pete green carte, frne~y Eil~;

5, 0' (150 QI fresh shiitaKe m u5l'l",0"",, $I"",,,

1 small ~ beu pe;pper~cap$lCjJml. see-ded and c:;hcp,ped

111$ cups. (9 ov2·80 g) arborfo rice

Remo~e mel:n anti Skin from ClIbk. and! discard bones.. OJI rne.&'I_. afId ,Skifl uno bite-~ peees. al:x:x1\ 1 ~ Irdles {4 em}. Cover aro rerriger.[Jle ~1iI.rea~ to use.

In a saoceoan, comt:Kr'le stock, star arsse aJKj 9ir1gef Bf'Id br,ilg to. a bolt Reduce neet to simmer, COver' and:

ccok ior 20 minutes. SUa!ln. stock into aootne

seocepan and disci::lfd star anise and ginger. :Bring

stoc:1t: to a simmer over b'w 'heal,

In f;! ~uc~ D,ver n":M:!dlum heal, warm 2 tablOOpOClI"IS cWo oiL Add sceaons, mushrooms ,anj ten pepper and cook until. ~.ooms lSolte:n, 2-3 mif'lutes. TrartSfor mL.:lShroom mixll1J1'll to a b::tt...t ~ eel :[;Isid'.a.

In a eaucepen over" medium !neal, wsrm r~nln!)

'2 tablespoons ullva 011. Add rce and OOOk, S'ir"rir:"lg """""'tN, un,lI fie. grains .re ""'"" coated ""h Oil, aIlOu, 2 'min" ies, A<Ia I <up (8 n oz!250 m~ hoi SIOCk 10 rice. reduce heat to !5irnrner and COdk, Slirring cons,""LiI'. unllll~id I, "t>so<o.d. AcId ",",oh'll>;! stock, I cup (6 I ozI2S0 rrII) at 8 time. oo""ou>'ill to stir ~a:ntly. U"illl fice is a'i dente and C'.feBrrt'(. noo dJJ:::kB.nd metuoon mcnae and sUr 'ge.nuy IJ1itil hea1~ throvgll_ Serve immediately.

Tandoori chicken

SeJVe.~ 4

4 ehi'(:l<en' legs.

4 chicken thighs

~/t cup (6 o:z:l1 eo gl pl.a.ln [n.atural} yogurt 1 teaspoon gamn; masala {see page 223)

2 eeaeccens ~Jed and grated l're:s.h glnge~ Eli cleves garliC, finery chopped,

V~ reaepeon ground turmertc

1 l,Ela,$poon ground c:oriandEII"

1 tab~pOon fresll lemon jutce

1:/4 t.easpo(ln Cnir'Jes.E!l powdeted red 'oDd coloring pinch of son salt

1lBhle:spoon 'II'l!!Igetlilbto 011

2 umes, quertnrod

lJr......ilg .[Ij sharp kJ1ife., 1'T\ID:;i} :2 sMs in ~in side a! each ctU::::koo peen. F1ace c:llk:kml pecas :n a bakifl9 [fsh, In ;Ii $IIIaU I;lO-m, COfI't:Iil1Q y.oglIrl. garam ma:.saia!, gi"9£!(' garlic, tUrmElOC, cortandar; lemon juice. reo CQIotTIg~ :s<:b."t aruJ 011. Mix "-...aI, F'Ol,,;lr OlIef CI'li.':;Kr;!n pieces and toss to coa, cIl~_an. ~ and rmrig-airJ[e tor 2' 'tl::::os.

nencve d'1~Ken ~rom rerr~aror' ::30 mru.es before 'roasthg_ Prehaal even to 425'f (220l'ClGas 7)_ Transfer <I1OJ""" 1.0 • ,o.,ling P1l". Roasl vr>Illju<:es ""' 0",", ~ the chicken is rseceo \wl'\ ;8 sharp knL1e. about 2,5 minutes. rremove from oven_ SeNe immediatey. 'with arne wedges.

Tip

TMdoori di<:keti is uedltlonajy cccxeo on {L spno a day tmldca 0V0fl. t:::tJt you can usc prepare 11 ,n fl 'teg\ltar oVellt,

Thai basil chi.cken

5 oz ~150 g) -cellophane (bean 1hreadJ (1.oodlos or nCB

verrtl'leelll

2 tabtsapcons fish sauce 1 ta.tlre.:;;poon rice w'lne

5 cI'O'IQS gar-He, crushed

2 tablespoons rine.y ehO,PPE!d s.c.allions

t$hallot$l~pnl'l,g onions)

1 I b (500 g) sklruess chlcken oreasl fillets, sliced 2 lables:poons lIegeta_bJe cl I

1 small red chili, seeded, it desired" and

chopped

1 ~ bell pepper ~Q:lp$icurn), &BO-dGd Md ~llcod 1 red [Spanish) oni en, eli-ce.fJ

2 teblespocna soy SQt,.ICEI

1 tcbtcspoen water

2 teas-peons nelrn sug'aJ' or brown r;ugar Ih. cup rn oz!15 gl frosh basu teavee

Soak rcoolas In I:x::ilrrg -..vat.ar jO( 10 minutes: ci"ain. In a tw;w.,Il, combine lish sauce. (ice w~. 2' ClC'ves garlic si1d 8CaliQflS-. Add c'hick8ll and! stir to coat ~'1Illl marin:aoo. Covet and a-'b~'1 to matirtiHe If! ~~r'.a.0( 10( 1 nOLJr. (]fan

I'rl lEI ~ QI' frying pafI over i'r~un--h1gt'l11ea', warm Cli. Md fe'Tlalnlllg :3 cloves garliC and d',;]i, COOk rntil aromalic, abOut 1 mH1ute. A.dd (J'liCkel1 ~ cook. ~il l_ertI:Ser. 4-5 minutes. Beduce heat to medilm .end Sur 'in bell pepper. on-Ion. noodles. S":)tf sauce ........ ,;Hi!J" and sugar. ~ :stirringoccasiclr1aly. t.m_. noodles are heated Ihr"Of.Jgn. Ilbat.JI :2 minutes. Fi:emD\!Jl jrom heat and stir in _1.

Clil::kou tmdl du:::k IiI9

Urhebarreohllich 1 501rUt.1 sMa C""

To mako spice pas:I'O; 1("1 a ~t sl;;~et, oombfne cHll ~, ~, cui'Tli"'l, turrnerc. oonamon, ClOVeS, STar ante iiIidI CiI}~iI pc.jS, SJir o~ter' l'J"Iadiulf I'Ieat '~U r~1.. al::Q;Jl 1 mil":A..ne, Uensfer 10 a 'rood' pocesso and ~ I"EfT'I:alning mgred"al!.s. Process 10 a STX:O[h pasle.

In a wcjr.; C( large ski~t. f-eat ciI Q'i'eI' menm f-eet. Add 9",le and SJ)ioo poSe .nd' 1'1' ~,i ito9' ...... , 1-2 minutes. Stir ill ro::::a"U\ mil< end srocs, reduce f-eat BOO .siTwTle" for 3 miroJ'.", M:lr.,h SO"". and PJ11pki<1_ Coieo: and siiiliWir fer 5 mi~.s$ . .Add~, coo sW'n1'T'lel" tfitil chicken and ptrnp'kin am terce, 5-6 mrues.. ADd oobl. p~, b"""l'l"cogo', ima leaves ond tamarind peste. SimI"J16il" ror t .rniflute. Spxn no SerV~ bov.t3 end !}illTistl ,<Jth ffi'"Ed.'jed ChilL SaNe i,ontJ steamed ja$m1"M9 tic.,

ServllS 4

Thai chicken and pumpkin curry

For$>'oe ......

'h teaepccn chili naKe~

t teaspoon ground eerfander !b, teaspoon ground cumin

'"," tecscocn ground turmeric 1'12 teeepocn ground c:inl"larno!'l If .. teaspoon gmund cloves

1/4 teaspoon gr'Ound sltlt atl:lso 2 ceroamorn pede, brui!Soe'd

1 s.c.nllion: (shnllotl:;;pnng anion), chooned

1 teaspoon finely chopped fre&h c[lantro (fr-Ei'.S" ccnandon mats

;2' (::I'~ garIJc:', !Tne~ e"opped

1 ~Jlcn 1'2_~ml :pIece rl'E!$!'J g:.a_langal'" pe~ed a.rld finDly chopped

:2 "r'e:$J'II kat-HI" lime leavS's, ,:!)il1redded sea, sail to taste

2 t.blespoons •• g.~bl. 011

2 cloves garilc, fine'ly chopped

1'k cupa (12 fi 0:1:175 mil coconut m[lk,

'h, cup ~4 fl ozl12:5 mr) ohieko.n stock (s:o-e P4.ge 21:8) 2 taiiJSpOOIl51 trsh eauce

1112 cups ta ozl2.50 ru cubed, peeled pumpkin or bunomut squash

1 I~ 1500 9) $l<lnl •••• bon.la,s ol\io~.n thlg~ •• "'" Into sltips ~f&..inc:h (17cm) wldlll onion, atlced I<>ngthw1,.

112 cup f3 o:tl9C1 1iil' unsalted roestec peanuts 1 tablespoon ,packed brown sugar

3 rre$.h kam .. lime h~8.'Ve:!o~ snredd~di

So 1al::1'e.~PtIQn:s tamarind paste

11.2 fre~h .r:c-.d Thai or .Anaheim chill. seeded und cut into '1: '/z.tnch, (4-em} shreds

Thai spicy chicken with basil

Sorves. 4

;2' tetnespcens vegetable oil

2" teaspcons Asian $e&:ame 011 J ctoves gartic, fi:ne~y chopped

l' t,a'blespoon ,peeled and graled fresJl glllQaf 4 smaUred cnmes, halvetfand seeded

1 red ,bell pepper (ca~cum)t seeded .and. :slIced , 'b (~[) g.}ekinle" chicken 1high flIlElts. cut into

1 -mch (2.5H;::rfI]- 'cubes 2 tablespoons soy sauce 2 tab leapccna water

2 teaspoons brnwn 5U:Qar

Ih cup rh oZ/1:5 91 fra:!iin baslllea'lles

6 scauena (shall:otsle.:prillg cntons), cut diag.orJaJl')I tntc 1~lne:h (2.S·e;m) ~s

steamed jasmine rioe'i 101' SSl'Ving

In a wok or fJy\rg pan 0'IE!f ITlo8d:i..rn heat. ~"fiII1T1 vegetablearJd sesarrw;I' 015_ AQd gat11c:, glngl;'f sno chllles arid COOk until arorn.atiC, .at:out 1 li'lCfiute. Rais.e twaat 10 t1i1l. a.~ bell DePW aa:j tl1[CKeF'l and $lif- fry unm chidt:er. is g;l!'den. abCu! 5 minutes:, Sti~ 11"1 50'1 9i51IJCe. water and braWfl SUQ,;3r. R:ed1".lC:€t heal to ~ afld COOk Ultil C'~ is o:x:fr.ed lhrOOgh, abOut !5 ~es, Slir &1. basi and scago-s, S{;oon Into bowls and serve \'iI:'1.h .steamed jaS'nirl€' rce.

Chdo:en aro dtdc , []1

Urhebarrec.htllch 1 sr;llIJtzt s r..ta ena

beef Jamb and pork

.Jrheberrechtllch qeschutztes ~Iatcri"