Professional Documents
Culture Documents
RESEARCH
AND
ANALYSIS
(RECIPE FOCUS/
FOOD FOCUS)
Submitted by:
Jhemarie B. Lascano
Course/year:
HRM4
Submitted to:
Mr. Charlie Laban
Subject:
Asian Cuisine
THAILAND
APPETIZER
Thai Banana Salsa with King Prawns
Ingredients
2 bananas, peeled and thinly sliced
2 cucumbers - peeled, seeded, and diced
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1 teaspoon finely chopped fresh ginger root
1 fresh red Chile pepper, thinly sliced
1/4 cup lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
1 1/2 pounds tiger prawns, peeled and deveined
SOUP
Thai Chicken Soup with Coconut Milk (Tom Ka Gai- tom ka kay)
Ingredients
6 cups good-quality chicken stock
1-2 chicken breasts, sliced
1 lemongrass stalk
Directions
Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for
the soup pot.
Place chicken broth in a large soup pot over medium-high heat. If you have leftover
chicken or turkey bones, add those too. Bring to a boil.
Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the
prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh
chili. Boil 5-8 minutes, or until chicken is cooked.
Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish
sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
Turn heat down to minimum. Add lime juice and stir.
Does a taste test. Look for a balance between spicy, sour, salty, and sweet
flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp.
SALAD
Thai Salad with Cashews
Ingredients
1 cucumber
1 carrot, grated
1 cup whole roasted unsalted cashews
Directions
First make the dressing by mixing all salad dressing ingredients together in the bowl.
Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste or
more chili if it's not spicy enough. Set aside.
Slice the cucumber, and then cut the slices in half. Place in a salad bowl.
Add the grated carrot, cashews, red pepper, and spring onions.
Pour the dressing over and toss well.
Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately.
Ingredients
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons chili pepper sauce
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
Directions
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2
teaspoons of the chili sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot,
stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring
constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook
and stir the eggs until firm.
Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the
noodles are tender. Add a bit more water if needed to finish cooking the noodles.
Stir in 3 cups of bean sprouts and green onions.
Remove from the heat and garnish with chopped peanuts. Taste for seasoning,
adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on
the side.
Ingredients
2 medium to large ripe mangoes
1 packet gelatin (3 tsp.)
1/2 cup hot water
1/3 cup white sugar
1 cup coconut milk
Directions
Make sure your mangoes are ripe - the fruit should be bright orange or yellow and
fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food
processor or blender and blitz to create a smooth mango puree. Leave the mango in the
processor/blender.
KOREA
APPETIZER
Black sesame seeds porridge
Ingredients
2tbs toasted black sesame seeds
3tbs sweet rice flour
1 cup water
tbs salt
FOR GARNISH:
dried jujube (pusak) with the pit taken removed
few pumpkin seeds
Ingredients
2 cups of chopped kimchi
pound of pork shoulder (or pork belly), cut into bite sized pieces
2 Tablespoons of hot pepper paste
1 teaspoon of sugar
5 cups of water
2 stalks of green onions, chopped
1 package of tofu (14 ounces:396 grams), cut into bite sized cubes
Directions
Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy
bottomed pot.
Add water and bring to a boil over high heat and cook for 30 minutes.
Add tofu and lower the heat to medium low. Cook for another 10 minutes.
SALAD
Salad with gochujang sauce and mayonnaise (Korean red chili peppers)
Ingredients
2 soft boiled egg (or soft-poached) egg
2-3 red leaf lettuce
4 Sangchu Korean lettuce
GOCHUJANG SAUCE:
1tbsp. Japanese leek (finely chopped.
1/2 tbsp. garlic (grated)
Directions
First, let's make the gochujang sauce. In a small container
Put the lettuce and sangchu in cold water to crisp up. Drain, and chop into bite-sizes.
Place the lettuce from Step 2 on the serving plate and pour a reasonable amount of
the gochujang sauce from Step 1. Top with half of a soft-boiled (or soft-poached) egg.
Then pour a small amount of the gochujang sauce, and sprinkle the mayonnaise in thin
lines.
Unfamiliar Ingredients:
Gochujang- is a savory and pungent fermented Korean condiment made from red chili,
glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally
fermented over years in large earthen pots outdoors, more often on an elevated stone
platform.
Ingredients
2 lbs beef short ribs
1/2 cup light soy sauce
1/2 cup brown sugar
3 tablespoons sesame oil
3 tablespoons garlic (finely chopped)
3 tablespoons rice wine (or Soju)
1/2 teaspoon ground black pepper
2 green onions (finely chopped)
1 cup Coca-Cola
Directions
Place the ribs in a dish for marinating.
Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will
foam up a bit when added to the other ingredients.
DESSERT
Walnuts wrapped in persimmons
Directions
Slices open the persimmons by slitting the sides. Make sure not to cut them all the
way through.
Open them up and remove the seeds. Flatten them out and trim the edges to make
rectangular strips.
Put them side by side with sticky part up.
Add 3 halved walnuts lengthwise, with the wrinkly part down.
Add 3 more halved walnuts to fit on the first like lids.
Unfamiliar Ingredients:
Persimmons are the edible fruit. Like the tomato, persimmons are not popularly
considered to be berries, but in terms of botanical morphology the fruit is in fact a
berry.