Indonesian Fried Rice

 

                    Flavoured with garlic, ginger and chili, this tempting dish with thin and tender strips of lean beef and juicy shrimp is a variation  on the classic "Nasi goreng". It's perfect for a relaxed lunch because much of the dish can be prepared ahead.

4 servings (470 calories per serving)

• 2 teaspoons sesame oil
• 2 teaspoons sherry vinegar
• 2 tablespoons soy sauce
• 250 gr tenderloin or round steak, cut accross the grain into thin strips
• 1 and two-third cups long-grain white rice
• 2 eggs
• 3 scallions, sliced on the diagonal
• 2 tablespoons chopped cilantro
• 2½ tablespoons canola oil
• 150 gr peeled raw shrimp
• 2 garlic cloves, crushed
• 1 green chili pepper, deseeded and thinly sliced 
• 15 gr fresh ginger, peeled and finely chopped
• 2 carrots, peeled and coarsely grated
• ¾ cup frozen peas, thawed
• Splash of chili sauce, optional

1. Whisk together the sesame oil, vinegar and 1 tablespoon of the soy sauce in a bowl, add the beef and toss to coat in the marinade ; cover and chill for at least 30 minutes or overnight if you have time.
2. Meanwhile, cook the rice in lightly salted boiling water for 12 minutes, or according to the package instructions, until almost tender, then drain and rinse with boiling water ; spread out on a tray and leave to cool. (You will get the best results if you cool the rice overnight.)
3. Lightly beat the eggs in a small bowl, then stir in the scallions and cilantro and season with ground black pepper ; heat 2 teaspoons of the oil in a non-stick omelette pan or frying pan and pour in the beaten egg mixture.
4. Cook the eggs for a few seconds, then use a fork to stir gently for about a minute until the base begins to set ; stop stirring and cook for a further 2 minutes until lightly set, rool up the omelette, slide it onto a plate and cover with foil to keep warm.
5. Heat 1 tablespoon of the remaining oil in a wok or large, deep frying pan until hot ; add the beef with the marinade and stir-fry on a high heat for about 1 minute until well browned, remove with a slotted spoon leaving all juices behind and set aside.
6. Add the remaining oil to the pan ; add the shrimp, garlic, chili pepper and ginger and stir-fry for 2 minutes until the shrimp have just turned pink, then add the carrots, peas and rice and toss on the heat for a further minute.
7. Finally, add the cooked beef, sprinkle with the remaining soy sauce and stir-fry for a final 1-2 minutes until everything is heated through.
8. Spoon the rice mixture into a warmed serving bowl ; cut the omelette into thin strips and scatter over the rice.
9. For those who like an extra spicy kick, serve with chili sauce.

BON APPÉÉÉÉTIT

Chicken Satay Stir-Fry

 

                    This Indonesian-style stir-fry combines colourful crunchy vegetables and tender chicken strips. Served with toasted white or whole wheat pita bread.

4 servings (342 calories per serving)

• ¼ cup smooth peanut butter
• One-third cup reduced-fat coconut milk
• 2 tablespoons chicken stock
• 1 lemon, zest finely grated
• 1 tablespoon canola oil
• 2 garlic cloves, crushed
• 1 red chili pepper, deseeded and finely chopped
• 350 gr skinless boneless chicken breasts, cut into thin strips
• 1 tablespoon ive-spice powder
• 1 red pepper, deseeded and sliced
• 2 carrots, peeled and cut into julienne strips
• 175 gr button mushrooms, sliced
• 2 tablespoons chopped cilantro

1. In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside.
2. Heat the oil in a wok or large frying pan over a high heat ; add the garlic and chili pepper and stir-fry for 30 seconds to release the flavours.
3. Add the chicken and five-spice powder and stir-fry 3-4 minutes until the chicken has coloured all over ; add the red pepper, carrots and mushrooms and stir-fry for 2-3 minutes until slightly softened.
4. Pour the peanut butter mixture into the wok and stir-fry for a further 2-3 minutes until the chicken is cooked through and tender.
5. Remove from the heat, stir in the chopped cilantro and serve immediately.

BON APPÉÉÉÉÉÉTIT

Pork Noodle Bowls "Ultimate BBQ"

 

                    This fresh and tasty Asian dish is a great way to utilize pulled pork. Make it a party and serve the toppings in small bowls for everyone to garnish as the like.

4 servings

• 1 tablespoon kosher salt
• 1 (8.8 oz.) package thin rice noodles
• ½ (8-oz.) package sliced fresh mushrooms
• 2 teaspoon olive oil
• 2 cups Smoked Pork Butt, without sauce, click here for recipe
• ½ (16-oz.) package angel hair coleslaw mix
• 4 green onions (white and light green parts only), sliced
• ¼ cup loosely packed fresh cilantro leaves
• 6 cups chicken broth
• 1 tablespoon grated fresh ginger
• Lime wedges
• Toppings : soy sauce, dried crushed red pepper, chopped dry-roasted peanuts

1. Microwave 8 cups water and kosher salt at HIGH in a large microwave-safe glass bowl 2 minutes.
2. Submerge noodles, let stand 20 minutes or until tender, drain and divide noodles among 4 bowls.
3. Sauté mushrooms in hot oil in a medium skillet over medium-high heat 5 minutes or until tender and spoon over noodles.
4. Add pork to skillet, and cook, stirring occasionally, 5 minutes or until hot and spoon over mushrooms.
5. Divide coleslaw mix and next 2 ingredients among bowls.
6. Bring broth and ginger to a boil in a 3-qt saucepan over medium heat.
7. Remove from heat, and divide among bowls.
8. Serve with lime wedges and desired toppings.

BON APPÉÉÉÉTIT

Beef Teriyaki Burgers with Sizzling Vegetables

 

                A blend of soy sauce, wine, vinegar, various spices, and a hint of sweetness, teriyaki sauce is used as a marinade to tenderize the beef and infuse it with some Asian flavors.

Serves 4

• 1 lb/450 gr best ground steak
• 8 scallions
• 2-4 garlic cloves
• 1-inch/2.5 cm fresh gingerroot, grated
• ½ teaspoon wasabi to taste
• 4 teaspoons teriyaki sauce or marinade
• 2 teaspoons peanut oil
• 4 oz/115 gr carrot, grated
• 4 oz/115 gr bok choy, shredded
• 2 oz/55 gr cucumber, shredded

1. Place the ground steak, scallions, garlic, ginger, wasabi, and 3 teaspoons of the teriyaki sauce in a food processor and, using the pulse button, blend together.
2. Shape into 4 equal-size burgers, then cover and let chill for 30 minutes.
3. Heat a heavy-bottom skillet and add 1 teaspoon of the oil.
4. When hot, add the burgers and cook over medium heat for 3-5 minutes on each side, or according to personal preference, keep warm.
5. Heat a wok and when really hot add the remaining oil, add the carrots and stir-fry for 1 minute, then add the bok choy, cucumber, and the remaining teriyaki sauce and stir-fry for an additional 1-2 minutes, or until cooked but still crunchy.
6. Place the stir-fried vegetables on top of 4 lightly toasted sesame seed baps, top with the cooked burgers, and add some crispy sautéed seaweed and serve.

BON APPÉÉÉÉÉÉÉTIT

Grilled Shrimp with Spicy Ginger Noodles

 

                    Also known as soba, buckwheat noodles (made rom buckwheat flour) became popular in Japan during the late 1800's. Fat and cholesterol free, the are a good source of magnesium, lean protein, and thiamine.

Serve 4

• 8 ounces soba noodles
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1/3 cup grapeseed oil plus 2 teaspoons
• 2 teaspoons sriracha sauce
• 2 ounces snow peas, julienned
• 4 scallions (green and white), thinly sliced
• ½ orange bell pepper, seeded and julienned
• 2 tablespoons toasted sesame seeds
• 16 medium shrimp, shells removed and deveined
• Salt and black pepper

1. Bring a large pot of salted water to a boil, cook the noodles until al dente, 2 to 3 minutes ; drain and rinse with cold water.
2. In a large bowl, combine the ginger, garlic, vinegar, soy sauce, 1/3 cup grapeseed oil, sriracha, snow peas, scallions,bell pepper and sesame seeds ; add the noodles, mix well with your hands, and adjust the seasonings.
3. Prepare a cast-iron skillet by putting it over medium-high heat until it is very hot.
4. Toss the shrimp with 2 teaspoons grapeseed oil and salt and pepper to taste, and sear on both sides until cooked through, about 1 minute per side.
5. Divide the noodles among 4 bowls or plates, and top with the shrimp.

BON APPÉTIT

Lamb and Eggplant Curry

 

                    A spicy, high-fibre and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks. Serve with whole wheat chapattis or nan.

Serves 4

• 5 ml cumin seeds
• 5 ml coriander seeds
• 5 ml fennel seeds
• 2 ml black mustard seeds
• 4 green cardamom pods, crushed and pods discarded
• 5 ml chili flakes
• 375 gr lean leg of lamb, cut into 2.5 cm cubes
• 15 ml vegetable oil
• 1 onion, sliced
• 2 red peppers, deseeded and cut into 2 cm chunks
• 1 eggplant, cut into 2 cm chunks
• 125 ml split red lentils
• 400 ml beef stock
• 1 cinnamon stick
• 60 ml flaked almond, toasted

1. Place the cumin, coriander, fennel, mustard and cardamom in a mortar and crush with a pestle ; add the chili flakes.
2. Place the lamb in a bowl, add the spices and toss to coat evenly ; cover and chill for about 2 hours, or overnight.
3. Heat the oil in a large, deep saucepan or flameproof casserole dish and fry the onion, peppers and eggplant for about 10 minutes, stirring occasionally, to soften.
4. Add the spiced lamb and lentils, then stir in the stock and cinnamon ; bring to a boil, then stir, reduce the heat and cover.
5. Simmer gently for about 30 minutes until the meat is tender.
6. Serve scattered with toasted flakes almonds.

Note : This dish would also freeze well.

BON APPÉTIT

                   

Lemon and Coconut Dhal

 

                    A warm and spicy dish with tangy lemon and coconut flavours, this can be served as a dip with warmed pita bread or as an accompaniment to cold meat.

Serves 8

• 5 cm piece fresh root ginger, peeled and finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 small red chillies, seeded and finely chopped
• 30 ml sunflower oil
• 5 ml cumin seeds, plus extra to garnish
• 150 gr red lentils
• 250 ml water
• 15 ml hot curry paste
• 200 ml coconut cream
• Juice of 1 lemon
• 25 gr sliced almonds
• Salt and ground black pepper

1. Heat the sunflower oil in a large, shallow pan ; add the ginger, onion, garlic, chillies and cumin.
2. Cook for about 5 minutes, until the onion is softened but not colored.
3. Stir in the lentils, water and curry paste into the pan ; bring to the boil, cover and cook gently over low heat for about 15-20 minutes, stirring occasionally, until the lentils are just tender and not yet broken up.
4. Stir in all but 30 ml of the coconut cream ; bring to the boil and cook, uncovered, for a further 15-20 minutes, until the mixture is thick and pulpy.
5. Off the heat, stir in the lemon juice ; season to taste.
6. Heat a large frying pan and cook the sliced almonds for one or two minutes on each side until golden brown ; stir about three-quarters of toasted almonds into the dhal.
7. Transfer the dhal to a serving bowl ; swirl in the remaining coconut cream and scatter the reserved almonds on top with the cumin seeds.
8. Serve warm.

BON APPÉTIT

Spring Rolls (Asian Delights)

 

                Stuffed spring rolls, served cold, make excellent appetizers.

4 servings

• 1 large cooked pork chop, boneless and cut into thin strips
• 100 gr cooked chicken, cut into thin strips
• 5 ml soy sauce
• 5 ml sugar
• 30 ml sesame oil
• 50 ml bamboo shoots, blanched
• 250 gr sprouted beans
• 1 Chinese mushroom (soak in warm water for 15 minutes, then drain and slice)
• 5 ml cornstarch, dissolved in a little cold water
• 18 rice pancakes (soak in water for 10 minutes)

Sauce

• 30ml water
• Juice of ½ lemon
• 5 ml sugar
• 1 clove of garlic, chopped
• 30 ml carrot, cut into thin strips
• 30 ml zucchini, cut into thin strips
• 30 ml fish sauce

1. In a bowl, mix the meat with the soy sauce, sugar and 15 ml sesame oil; leave to marinate.
2. Heat the remaining sesame oil in a wok and stir-fry the bamboo shoots, bean sprouts and mushroom for 2 to 3 minutes, until the vegetables are tender.
3. Add meat mixture and marinade to wok; mix well and reheat.
4. Add the diluted starch and cook until the sauce has thickened; remove the wok from the heat and let cool completely.
5. Drain the rice pancakes.
6. Place a small amount of stuffing on each; fold the bottom, then the sides of each crepe toward the center.
7. Fold each crepe again, starting at the bottom where the stuffing can be seen; moisten edges with water to seal.
8. Let the rolls dry and refrigerate.
9. Meanwhile, prepare the sauce by mixing all the ingredients in a small bowl.
10. Serve the rolls with the sauce on the side.

BON APPÉTIT

Crab Rolls (Asian Delights)

 

                Chinese pancakes are first stuffed with a delicious crab mixture, then rolled up and stir-fried until crispy and golden.

4 servings

Pancake batter

• 125 ml all-purpose flour, sifted
• Salt
• 4 eggs, beaten
• 15ml water

1. In a large bowl, combine flour, salt, eggs and water.
2. Stir well and let sit for 10 minutes.

Crab stuffing

• 500 gr cooked crab meat
• 2 eggs, beaten
• 15 ml green onion, chopped
• 15 ml fresh chives, chopped
• 5 ml soy sauce
• Salt and freshly ground black pepper, to taste
• 50 ml oil

1. To prepare the stuffing, in a bowl, mix the crab meat, a beaten egg, green onion, chives, soy sauce and salt and pepper.
2. Heat 15 ml of oil in a wok and sauté the stuffing for 20 seconds; remove from wok and let cool.
3. Make pancakes with the dough; cook them in a pan, one at a time, using only the amount of oil needed, until lightly browned on each side.
4. Cover the cooked pancakes and keep them warm.
5. Place a small amount of the cooked stuffing in the center of each pancake; fold the bottom, then the sides of each crepe towards the center and roll up, starting at the bottom where you can see the stuffing.
6. Moisten the edges with the other beaten egg to seal them; let the rolls rest for a few minutes.
7. Heat the rest of the oil in a frying pan and fry the rolls over low heat on each side until they are crispy and golden brown.
8. Remove from pan, drain on paper towels and serve immediately.
9. To prepare a delicious accompanying sauce for these rolls, combine 15 ml fish sauce, 125 ml fish stock, 10 ml sugar and 5 ml fresh ginger, chopped.

Note: Replace the crab meat with cooked, peeled, finely chopped shrimp.

BON APPÉTIT

Pork Imperial Rolls (Asian Delights)

 

                These fried rice paper rolls are stuffed with a mixture of bean sprouts, black mushrooms and pork, then served with a spicy fish sauce.

4 servings

Sauce

• 2 ml vinegar
• 15ml water
• 15 ml fish sauce
• 5 ml sugar
• 2 ml finely chopped fresh ginger
• A few drops of chili sauce

1. In a small bowl, combine the vinegar, water, fish sauce, sugar and ginger and let sit for 30 minutes.
2. Add the chili sauce just before serving.

Stuffing

• 4 dried Chinese black mushrooms (soak in warm water for 15 minutes, then drain)
• 300 gr boneless pork shoulder, finely chopped
• 2 ml cornstarch
• 2 ml oil
• 100 gr sprouted beans, blanched and drained
• 15 ml soy sauce
• Salt and freshly ground black pepper
• 16 rice paper rolls (soak in lukewarm water for 10 minutes)
• 1 beaten egg
• 125 ml oil

1. Finely chop the mushrooms; coat pork with cornstarch.
2. Heat 2 ml of oil in a wok and stir-fry the pork, mushrooms, bean sprouts and soy sauce for 2 minutes; let cool.
3. The mixture should be quite dry; add salt, pepper and chili sauce to taste.
4. Drain the rice paper rolls and spread them on a clean surface.
5. Place a small amount of the cooled stuffing in the center of each rice paper roll, roll up, then seal the edges with a little beaten egg.
6. Heat 125 ml of oil in a wok and fry the rolls over low heat, starting with the sealed side, until golden; drain on paper towels.
7. Serve the rolls hot, accompanied by the sauce.

BON APPÉTIT

Spicy Shrimp Rolls (Asian Delights)

 

            It is also possible to use raw giant shrimp to prepare this dish which is perfect for a special occasion.

For 4 servings

• 12 raw jumbo shrimp
• 1 clove of garlic, crushed
• 1 stalk of lemongrass, minced
• 1 red pepper, seeded and chopped
• 5 ml grated fresh ginger
• Juice of 1 lime
• 12 small spring rolls
• Oil for frying

1. Shell the shrimp, taking care to remove the head, but leaving the tail.
2. Remove the dark vein along the back of each shrimp; butterfly the shrimp by making an incision on the dorsal part without crossing the body of the shrimp; open gently.
3. In a large shallow bowl, combine the garlic, lemongrass, chili pepper, ginger and lime juice, then add the shrimp.
4. Coat the shrimp well and marinate in the refrigerator for 2 hours, stirring occasionally.
5. Just before serving, remove the shrimp from the marinade and wrap each in a roll of pastry, leaving the tails out.
6. Heat oil to 350F (180C) in a wok and fry shrimp, a few at a time, for 3 to 4 minutes, or until golden brown; drain on paper towels and serve with spicy sauce.

Nuoc Cham Sauce

• 15 ml lime juice
• 60 ml fish sauce
• 45 ml water
• 5 ml palm sugar
• 1 red pepper, seeded and chopped
• 15 ml grated carrot
• 15 ml chopped roasted peanuts

1. In a small bowl, combine all the ingredients and stir until the sugar is dissolved.

Note: It is best to serve this sauce freshly made.

BON APPÉTIT

Curried chicken skewers (Asian Delights)

 

                This is a spicy but flavorful dish, served with a refreshing cucumber yogurt sauce.

4 servings

• 3 skinless chicken breasts, boneless and cut into 1-inch cubes. (2.5 cm) side
• Lime slices to decorate

Marinade

• 30 ml vegetable oil
• 1 clove of garlic, crushed
• 10 ml curry powder
• Pinch of cayenne
• 15 ml fresh coriander, chopped
• Juice and grated zest of 1 lime
• Salt and freshly ground black pepper

Sauce

• ½ cucumber, grated
• 300 ml natural yogurt
• 15 ml fresh mint, chopped
• 5 ml mango chutney
• Salt and freshly ground black pepper

1. In a bowl, mix the marinade ingredients, add the chicken and coat well; leave to marinate for 1 hour.
2. While the chicken marinates, prepare the sauce; lightly salt the cucumber and let sit for 10 minutes.
3. Rinse the cucumber well and dry using paper towels; mix remaining sauce ingredients.
4. Thread the chicken cubes onto 4 skewers and place on a grill tray; grill at medium temperature, turning often and basting with marinade, for 10 to 15 minutes, until chicken is cooked and tender.
5. Serve the skewers hot, on a bed of saffron rice, accompanied by the sauce and decorate with the lime slices.

BON APPÉTIT