Jo's South East Asian Cooking Class

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1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces 3 tablespoons Asian fish sauce 3 small shallots, finely chopped 3 garlic cloves, minced 1 stalk of fresh lemongrass, tender white inner bulb only, minced 3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving 1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving 1 1/2 teaspoons cornstarch 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/2 cup granulated sugar 1 head Boston or red leaf lettuce, leaves separated 1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise 1 small red onion, halved and sliced Asian chili sauce, for serving Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands. Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through. Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce. VIETNAMESE CABBAGE-AND-CHICKEN SALAD Serves 4 If you're a dark-meat fan, try boneless chicken thighs here in place of the breasts. They're just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five. 1 pound boneless, skinless chicken breasts (about 3) 3 teaspoons salt 2 tablespoons Asian sesame oil 1/2 jalapeño pepper, seeds and ribs removed, sliced 1 1-inch piece fresh ginger 2 cups water 1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts) 2 tablespoons cider vinegar 2 tablespoons Asian fish sauce (nam pla or nuoc mam) 1 1/2 tablespoons lime juice 3 carrots, grated 3 radishes, grated 4 scallions including green tops, chopped 2 cups coarsely-chopped mint, basil, cilantro, or dill, or a combination 1 tart apple, such as Granny Smith, cored and grated 17
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs. SALMON GREEN CURRY 2 tablespoons extra-virgin coconut oil or vegetable oil 1 small onion, diced 2 cloves garlic, minced 1 piece fresh ginger (1 inch), peeled and thinly sliced Coarse salt 2 tablespoons Thai green curry paste 1 can (14 ounces) unsweetened coconut milk 1 yellow bell pepper, seeded and cut into 1-inch pieces 2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices 2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed Lime wedges, for serving Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more. Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges. ASIAN STIR FRY MEDLEY 3 baby bok choy, root end removed and separated into individual leaves 1 carrot, julienne 1 cup snow peas, trimmed 8 mushrooms, thinly sliced 1/2 cup each red and green bell peppers, coarsely chopped 3 tablespoons nam pla (Asian fish sauce) 2 tablespoons sesame oil 18
Page 1 and 2: JO’S SOUTH EAST ASIAN COOKING CLA
Page 3 and 4: TASTY TRAVEL: A GUIDE TO SOUTHEAST
Page 5 and 6: PHILIPPINES Filipino food tends to
Page 7 and 8: RECIPES VIETNAMESE FRESH SPRING ROL
Page 9 and 10: 1/4 cup plus 1 tablespoon sugar 2 g
Page 11 and 12: Grill the satay on an outdoor grill
Page 13 and 14: ight green and the stock is almost
Page 15 and 16: 1 cup full-fat coconut milk 3 tbsp
Page 17: 1 pound wide rice noodles (banh pho
Page 21 and 22: GREATER NEW HAVEN AREA ASIAN SUPERM
Page 23: 22

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