Jo's South East Asian Cooking Class

More documents

Recommendations

Info

1/4 cup Asian fish sauce 1/4 cup lime juice 1 tablespoon rice vinegar 1 to 2 serrano or Thai chiles, seeded and thinly sliced 1/4 teaspoon black pepper Place all ingredients in medium bowl, stir to dissolve sugar. Pour sauce into individual bowls for dipping. PEANUT SAUCE (THAI STYLE) ¼ - ½ cup peanut butter 1 cup coconut milk (canned is fine) 1/2 teaspoon garlic cloves, minced 1/2 teaspoon minced fresh red chili (one fresh Thai chili, usually) 1 tablespoon fish sauce, "nuoc mam" 1 teaspoon or to taste of red curry paste 1 tablespoon lime juice 1 teaspoon or to taste brown sugar depending on the peanut butter if sweetened or not 2 spring onions, sliced Stir ingredients together and heat to allow flavors to marry. Do not boil. Serve with dumplings or noodles, or as a dressing for cold chicken and noodle salad, and of course as a dipping sauce for satay. Lumpia: Filipino Egg Rolls 1 lb ground pork ½ cup yellow onion (chopped) 2 cloves garlic (minced) 1 cup cabbage (chopped) ½ cup carrots (chopped) 1 teaspoon soy sauce Salt and pepper to taste 1 package lumpia wrappers 1 egg Vegetable oil for deep frying Sauté onions and garlic and add pork when onions are translucent. Add cabbage and carrots and simmer until cooked through. Add soy sauce, salt and pepper. After the mixture has cooled, spoon approximately 2 tablespoons of the cooked meat and vegetables into the center of a lumpia wrapper. Fold the bottom, then sides of the lumpia wrapper and roll to resemble an egg roll. Beat the egg and use a small amount to seal the remaining end. Deep fry the lumpia until golden brown. GREEN MANGO SALAD Serves : 6 1 cup rice vinegar 7
1/4 cup plus 1 tablespoon sugar 2 garlic cloves, minced 2 Thai red chiles, minced 3 carrots, finely julienned 1/4 cup fresh lime juice 1/4 cup fresh tangerine juice 1 shallot, minced 2 tablespoons Asian fish sauce 1/2 teaspoon sambal oelek or other Asian hot sauce (optional) 1/3 cup water 2 large green mangos (about 1 pound each), peeled and finely julienned 2 seedless cucumbers—peeled, seeded and finely julienned Two 6-ounce bunches watercress, thick stems discarded 1/2 cup shredded basil leaves 1/3 cup coarsely chopped mint 1/4 cup coarsely chopped cilantro 1 pound jumbo lump crab 3 scallions, green parts only, thinly sliced THAI TOM YUM VEGETABLE SOUP 3 cups clear vegetable broth 1 tablespoon coconut oil 3 tablespoons seasoned rice wine/mirin 2 garlic cloves, minced 2 shallots, sliced 5 kaffir lime leaves 3 thin slices fresh galangal root 2 stalks lemongrass, lower white portion, cut into 4-inch lengths, pounded and bruised 5 green Thai chili peppers, optional, to your liking in spice level 2 tomatoes, cut into small wedges 2 zucchini, quartered and cut into wedges 6 baby bok choy, whole 2 small orange sweet peppers, chopped 2 small sweet red peppers, chopped 1 cup of baby broccoli crowns 2 tablespoons grated fresh ginger 1 bunch fresh cilantro, leaves only 2 limes, cut into wedges 1 cup coconut milk 1/2 cup sautéed tofu (optional) Add the garlic, shallots and tablespoon of coconut oil into the pot and sauté on medium heat for about 3-5 minutes. Splash in a dash of rice wine (or mirin) and allow it to cook off a little, about 2 minutes. Pour in the vegetable broth, continuing to keep the heat set on medium flame. Add in the lemongrass, galangal root, chili peppers, kaffir lime leaves and heat for about 6 minutes. Add the coconut milk into the soup. 8
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: RECIPES VIETNAMESE FRESH SPRING ROL
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
Page 23: 22

Jo&#039;s South East Asian Cooking Class

Create successful ePaper yourself

Delete template?

Save as template?

Jo's South East Asian Cooking Class