Jo's South East Asian Cooking Class

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THE SOUTHEAST ASIAN PANTRY <strong>Cooking</strong> in this region involves lots of fresh herbs, vegetables, rice and the pungent fish sauce. It is a fresh and complementary alternative to Chinese and Japanese food. Basil Bean sprouts Cardamom Cinnamon Cilantro Coriander Chili Sauce like Sriracha Coconut milk Cucumbers Cumin Dried chiles Galangal Garlic Ginger Fish sauce Fresh chiles Jasmine rice Kaffir lime leaves Lemongrass Limes Mangos Mint Palm Sugar Papayas Peanuts Tamarind Rice noodles Sesame Oil Shallots Shrimp Soy Sauce Sweet Soy Turmeric 5
RECIPES VIETNAMESE FRESH SPRING ROLLS Rice paper rolls (banh trang) Green or red leaf lettuce, sliced or shredded. Hard ribs removed. Fresh Mint or cilantro sprigs Shredded or julienned carrots Rice vermicelli noodles Cooked shrimp, halved lengthwise Put noodles in a large, heat-proof bowl. Boil water. Pour boiling over the noodles and leave to soak. Shred or slice lettuce. Shred or julienne carrots. When the noodles are soft, drain and set aside. Fill a shallow pan large enough to hold a rice paper sheet with very warm water. Slide a rice paper sheet into the water. Let it soak until almost soft. I like to have parts of the sheet still feel very slightly stiff. These parts will soften even after they've been removed from the water. Otherwise, if the rice sheet is completely soft before I remove it from the water, I can be fairly certain I'll tear the sheets. Lay the sheet out on a clean work surface. Put some noodles (1/4 cup or so) across the bottom third of the sheet. Layer it with lettuce, carrots, mint or cilantro, and three or four shrimp halves. Roll the bottom edge over the fillings. Tuck one or both sides up — whichever you like. Then tightly, but don't pull too tightly, roll it up. You'll figure out how much filling to use and how much tension to put on the rice sheet with practice.Other ingredients to try in fresh spring rolls: basil, shredded cucumber, scallions, garlic chives. NUOC NAM DIPPING SAUCE Makes about 1 cup 1/2 cup grated carrot 3 tablespoons sugar 2 cloves garlic, crushed 1/2 cup water 6
Page 1 and 2: JO’S SOUTH EAST ASIAN COOKING CLA
Page 3 and 4: TASTY TRAVEL: A GUIDE TO SOUTHEAST
Page 5: PHILIPPINES Filipino food tends to
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 and 18: 1 pound wide rice noodles (banh pho
Page 19 and 20: Rub the chicken breasts with 1 teas
Page 21 and 22: GREATER NEW HAVEN AREA ASIAN SUPERM
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Jo's South East Asian Cooking Class