The complete book of hot and spicy asian cooking

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The complete book of

VICKI LILEY

Contents

Chilies —— 12

Eish and seafood 129

Hecioe list

Appetizers and dips

Chil herb strimp

‘Chil noodle crab cakes

‘Com and shrimp cakes

CCartiod mango aio

Curtied maed nuts

(Curry putts

Fried prawn cakes with chi-lme sauce

Gilled beet wrapped in eaves

Hot-and-spicy money bags

‘Massaman curry bites

‘Samosas

‘Shrimp fries

Spicy dha

‘Spicy tahini tofu with sesame crackers

‘Spicy tomato salsa and avocado cream in toasted cups:

‘Steamed seafood dumpings

‘Thai cuny fch cakes

‘Vegetable spring rots

‘Coconut shrimp soup Combination soup CCurted parsnip soup with parsnip chips

ae

(Curry yogurt soup Hot and sour chicken soup Hot and sour shrimp soup Marinated beet laksa

‘Musas in spice coconut mik broth Octopus and squid laksa Penang laksa Potato soup with Thai spices

(Quick-and-easy chicken laksa

Raman and roast duck soup

‘Seatood laksa

Spicy crab and rice nooge soup

Spicy squash and bean soup

‘Sweet potata and roasted duck soup

‘Three lent spicy broth

“Tom yarn soup with simp

Chicken and noodos in criep lettuce cups

Chicken and nut curry

Chicken chettinad

(Chicken cuny

(Chicken with ginger

Chicken with lemongrass apd chil

Chicken vindaioo

Chit chicken

Duck and green chi curry

Duck on a bed of chil onions

Festive duck cury

{Groen curry with chickon

Grited coconut chicken

Lime chicken and pork patties

Penang duck curry

Poached chicken in graen coconut sauce

Spicy chicken skewers with mict yogurt

Spicy oven-roasted chicken

Star anise and roasted duck risotto

TTandoos chicken

Thai basi chicken

Thai chicken and pumpkin curry

Thai spy chicken wath basi

Beef, lamb and pork

Bolt beet

Beet and bamboo shoots

Beef and long bean curry

‘Mini chil tomato meatballs with udon noodles

‘Moroccan lamb tangine with apricots Pork curry ơn noođes

Pork with ginger and imo saves Fed hot beet

Spicy mb Thai pork and ginger cury Fish and seafood Chil, sat and pepper sou (Crab chettinad Crab in chil oystor sauce Crispy fish with hot sour chit sauce Fish and tomato curry Eleh bites with coconut sambal Fish in coconut sauce Fish steamed in banana leaves Fed fish with chil sauce Fried octopus with chil sauce and noocies Garic and chit scalops

Goan fsh Groen fsh and oven-roasted potato cury GGriled lobster tale with rougBil sauce Ingian cuttofsh casserole nạn svimp cưny Lime and chit sardines with green aioli Museo! cury

ed curry ship Fed curry with fish

‘Salmon with sweet pepper sauce Soatoed hot pot

‘Srvimp koema

‘zing teriyaki and ginge fishin banena eaves Spicy tomato and leek sivimp with Hokkien noodes Spicy tomate actepus

SiLankan seofood cu

‘Steamed lemon-pepper fish

‘Steamed whole ish with miso-lamacnd sauce,

‘Thai grid soafood curry

Vegetables and salads

‘Aslan cocoout and esp voostable salad

Asival oury,

‘Buddha's detignt

Burmese vegetable curry

(Chicken and udon nade salad

Chickpea salad with chil and time dressing

Chil squid salsa

‘Cra and ime salad on hele! oases

(Creamy lent and splt-pea dha}

‘Cumin favored potatos

‘Gatlc and cumin entis,

Green bears with lemon miso

‘Jerusalem artichokes with spicy vogotablos

Mushrooms and cown with clantia

Pumpkin and 2uccrini curry

ed cury noodles with green vagetebles

Roasted sweat potato ana chữ mash,

Roasted vegetables with Tha herbs

‘Senaked rainbow tout and chi salad

‘Soloed couscous

‘Spload dưa

‘Splcy tomato rice

‘Spicy vegetables on pistachio couscous

‘Stuffed aucchind

Thaibeet sald

Tolu with vegetaties, chil and sesame

“Tuna and red ovion sala

\ogetable and tof Thai green cury

Vegetables in snived yout

Desserts

Bananas i coconut rik

Black sticky toa pudding

(Carrot and cardamom mik puking

Cottage chaose cumoings in eyrup

Ginger and lychee granita

‘Mango ice cream

Pistachio and cardarnom ioe cream

Satron and pistachio ica cream

‘Swoot mung boan cako with sosame

‘Sweet sticky rice with mango Drinks

(Chai indi toa Chiles spice tea (Chiles yout drink Lass (Groen mango deine

‘Mango and cumin lass

‘Sauces, stocks and condiments

‘Aciat sauce Chủ am, Swegl chữ relsh Chicken stock | (Chil and coriander doping sauce chika

Gishsauce with chiles ish Stock Vegetable stock Goram chasola

Benang curry paste Hat chit sauce Garlic ipping sauce Mango, papaya and green chil ish Nuoc cham nam sauce Massaman curry paste Fed curry paste and green curry paste Thi chil dipping sauce

Introduction

‘The most common misconception about hot and spicy food

ig that there is a single ingredient that makes the dish

‘extremely hot Hot and spicy meals are so much more than

fone element, and they vary in favor 2s they do in color tis

the combination of the ingredients, the herbs and spices as

Well as the meat and vegetabies, that creates the taste

sensations

Nothing embodies the mysteries of cooking qute tke the

herbs and spices used They are as versatile as they are

‘special and they are as varied as the dialects of the word

‘When it comes to taste, spices provide an endless variety of

Possibly, Orginal, spices were used as @ preservative and

{or ther mecicinal properties Today, they are used many for

flavoring and to make food mor attractive by providing colox

“Turmeric, which makes food yelow, is used to color ice and

white vegetables such as cauliflower and potato Coriander

leaves and green chiles define Thaland's famous groon

‘artis, whio red spices give dishes a vid colour and al

sharp, pungent favor

Hot and spicy meals needn't be excrucatingyy hot ether

“The ches, herbs and spices used inthis book can be added,

subtracted or substituted to suit indi/ckzl tastes Whether

you are a lover of hot, flery favors or of more subtie, tangy

aromas, you wil ind a suitable recipe There is avast aay of

recioes including appetizers and dips, seafood, meat and

vegetable dishes, and daicious sauces

Cold watar is the mest authentic beverage to dink with a

hơi and spicy meal, because many fizzy or carbonated

rinks, ‘nctuding beer, tend to exaggerate the buming

sensation of a hot spice, Surprisingly, so does iced water,

Lovers of hot and spicy foods wil be impressed wath the

rks and desserts we've included to help cool the fre inthe

belly during and after a meal

‘An important aim of this book isto show just how easy # 's to prepare and cook treditional hot and spicy £000 For instance, spices were once ground on a fat, rectangular stone with a stone roling pn In places such as in, i's stil common to see spice-grinders standing on street corners pounding spices in giant mortars, throwing the heavy pestle wth ski and ease, making passersby sneeze as the fly powdered spices fly into the hot at, For that utimate

‘authentic touch, a more manageable kitchen-sized mortar

‘and peste set wil produce as genuine a result in your own home, or you can reach for a blender or an unemployed

‘coffee grinder to do the job, In the next few pages you't ind

‘even more hints on how to prepare chiles, herbs and spices,

‘We have researched far and wide to provide a selection of the many styles of hot and spicy recipes from Thatend, Sa Lanka, India, Burma and Indonesia, among many other countries When it comes to taste, hot and spicy foods contain an endless varaty of possibities We hope you enjoy the ingenious ways people throughout the world nave incorported local and imported ingredients to make some of the world’s tastiest and best-loved meals—hot and spicy

Induction tr

Chilies

Tho ches most commonyy used aro smal, red, hot chiles,

‘and the longer, mie red and green chiles Generally, the rule

Cf thumb isthe smal the chi, the more fer tastes, Cok,

however, § not a ralie incicaton ofa chi's pungeney, with

‘small green chifes sometimes more pungent than red ones,

‘Many peopl find chil an intidating food both to handle

and to consume, The voaila ols in afresh chili can turn the

skin on contact (see page 16 for step-by-step preparation)

Therefow it is wise to waar disposable plastic gloves won

ending chiios and always wash your hands wel with soap

afterward if you eat a childish that is too het, consuming

bread, rice, yogurt or mik wit help tame the heat Do not

irk beer oF sparking drinks

The recipes in this book call or chiles in amounts that

may seem daunting you ate unaccustorned to cooking wath

Chí, you may want to use fewer chiles than called for in a

recipe and gradually raise your tolerance level The

membrane and seeds are the hottest parts—for making

samba, the whole chil is used, seeds and al, and they axe

generaly ground or puced ina blender (sạch as the

Indonesian sarnbal oelek) The heat or bite of a chi can be

reduced by romeving its seeds and white membrane You can

alco achieve miki favor by adcing chiles to a ch dưing

‘cooking, then ling thom out and discarding them bofera

soning Remember, I's good etiquette to warn your guests

that a dish you're serving contains chiles Butt you wort the

authentic fery quaity of various Asian cuisines, prepare the

recipes as directed, using the ful amount of tresh cies

Dred chies are sate enough to hande unt they have

been soaked and ground, efter which you should remember

to wash your hands at once If frying dred chiles as an

‘accompaniment to a meal, use them whole, cropping them

straight into hot oil If they are boing soaked and ground for

1 sauce oF cury, first break o° snip off the stak end and

shake to loosen and discard the soods, Though dred chiles

contribute plenty of heet and favor to a dish, they do not

have as severe an effect on the skn as fesh chuies,

12 Chloe

When buying, fresh chiles should bo fem, glossy end

‘venty Colored Avoid chiles that are musty, soft or bruised

‘The best way t0 store fresh chi isto wrap them wel in paper towals then place them in a plastic bag, They can be stored

in the retigerator for upto a week Purchase cried ches in smal ernounts and keep them in a coo! dry place Use them

8 soon as posstle for optimum favor,

OF the nearly 200 varieties of fresh chiles found around the world, many are avaiable for use by the home cook Following is a guide to some of the most common varieties For the purposes ofthis book, we hove rated them on a scale

of three stars, from mild (one sta) to medium (two star) to hot (twee stars)

Bird’s eye

Used in Thal cooking, b's eye chiles re blazing ot, wih a

ear, lery tase, These smal green or red chiles, about Ye

inch (12 mm) kong, should be used in sail quantes, Heat

rating

Habanero

Consieraba heat packed int this era ei, one ofthe

hottest used in cocking, The habanero, measuring about 2

inches (5 em) long and about a wide, vars tom green to

range or red wen rip Heat rating: **

Jalapefio

Popular and widely available, this Mexican chili, about

2 inches (6 cm) long, as thick flesh and delvers moderate

heat Gren and pe ted chiles ar sold in most markets

Heat rating:

Serrano

This widely avalable, green or red hi has thick feh and a

strong, pronounced heat Sim and tapered, teaches

2 inches (6 cm) long, Heat rating: “*

Thai green

‘A mediun-hot ci, also known as Thal cragon,k rows un

to 1%” inches (4 cm) long The somewhat mider, green

‘Arahor cit, sity shaped and upto 6 inches (15 ơn)

long, may be substituted Heat ratings“

Thai red

The ripe counterpart to the Th green chi tis hi sao

mmedu-ot and up 01 inches (4cm) ong Th red

‘Anaheim chlo the rd Dutch chil may be usd nts place Hest rt *

Dried red chilies

Sold n Asian stores in bags or packets, hese canbe large or

‘male chiles which have been ches

Chili powder

“This is avaiable in botes or you can gind your own using smal, ied ed hes of ed hi fakes

Chili flakes

‘Avalable in bottles or you can make your own by coarsoly

‘crushing small, cred red chiles

Chili oil

‘Tis spicy ols procuced by steeping red cies in of, tis

_avalable bottled or you can prepare your own (see page 220,

for recipe

Sambal oelek

‘An indonesian paste thal consists of ground cil combined

vith sat nd occasional vnga Tis spicy condiment a

avaiable bottled, or you can prepare your own (se page 228,

for recipe)

Preparing fresh chilies

Tako spacial car not to touch your face or eyes when handling chiles, and always wash your hands thoroughly with soap and hot water afterward To protect your hands trom a chil's heat, you can wear disposable gloves

”- z \ ay

4 Using a sharp knife, trim the stom from tho chi 2.Cut the cil in halt lengthwis

` |

3 Scrape the seeds and the white pith (membrane) from the 4 Sice or chop the chil as required

‘kin, (Some recipes require the seeds to be used for a hotter

favor so skip this step i this isthe case)

Preparing dried chilies

It is best to wear disposable goves when handing any chi When soaking cried chili be caretul not to et the soaking liquid touch your hands as it coud burn your skin

eros and spices

Today's cook can make superb use of an extensive array of

fresh and cried herbs and spices, and other seasonings

From fresh cilantro (fresh coriander), galangal and ginger to

saffron, cardamom, and cumin seeds, these seasonings are

combined to give each dish a characteristic complnity and

appealing richness The secret to using herbs and spices is

‘not so much matching them to the vegetable or meat, but

learning how to combine them in order to achieve a range of

‘subtle, strong, tangy, and always interesting flavors

You may have a green thumb and grow and dry your own

herbs, A few hints for those wt don't, purchase fresh herbs

‘and spices for immediate use You can store them in a plastic

‘bag inthe retigerator, but ont fr a short tine When buying

ried spices, i's better to buy in small quantities and store in

12 cod, dark place and use as soon as possible for best

results Coroctly ckiod herbs always taste strongor than the

ftesh versions, as only the watery content has evaporated,

leaving a concentration of essential ois Whole dried leaves,

‘or chopped or crumbled dried leaves, are more powerful in

fragrance and taste than powdered herbs, which often

‘include ground staks as wel

Each culture's culinary style seems to favor spectic herbs

‘and spices Basl, garlc, and chil ae a popular combination

for Thai cooking The Vieinamese love garlic and coriander

The Chinese prefer a subtle blending of sweet and sour

hence the use of lemongrass, ginger, and star anise The

‘opportunites to croalo new favors using herbs and spices:

‘oro ences: there's a whole world of favors to explore Most

importanty, each combination can be adapted to sut your

‘personal taste, Hore are some of the more popular ones we

se in this book, but don't forget to look atthe glossary for

more choices

Bay leaves

Cried aves om a tre belonging to tho lar! mày The

Jeaves impart a lemon nutmeg flavor They are used in

cooking, bu ara net eco

Cilantro

Pngen, fragrant leaves from the coriander plant,

resembling parsley and also called Chinese parsiey and

esh corander, Thy havea sharp, tangy, tes favor and

aroma, The leaves, stems, ard cos are al esentit

seasonings in Asian cooking

Cinnamon sticks

Fobed pices ofthe inner bark ofthe branches ofa smal

‘evergreen tee native to Si Lanka and nd ha a

.đsinctie sweet favor and aroma, andi avalable ground

Cloves

“The died unopened fower buds o a topcalevergreen tre, thse have an exromety pungent sweet taste ard

aroma, Avalabie Whol or round

Coriander seeds

Ty yolow-tan seeds rom the lato esh covande)

plant Used, whole or ground, as a spice, its flavor is

reminiscent of mon, sage and caraway

Cumin seeds

‘red, smal, crescent-shaped seeds tom a plant rated

to parsley Avalable whole o round, and in tre colors:

amber, we and black They have a power eat,

‘nutty flavor and aroma Briefly dry-roasting them will

‘bring out their earthy, pungent and slightly bitter flavor

18 Herbs and spices

Curry leaves

Bright, shiny leaves used in Indian and Southeast Asian

Casines Added to sauces, cuties, and stirs, they

impart a subtle cury Raver to the food

Galangal

‘Artzome win a sharp aver, sometimes caled Thal

‘anger thas recsh skin, orange peopery sngeike favor Fresh galangal shoud be peed or white flesh and a

before use, hơn iood or arated is iso avalble cid

Ginger

‘Trek oot hgome of he gree plant al fowerng

tropical plant native to Cina Khas a sharp pungent

favor Once the an skins peeled fem Kesh girge, the

‘ony to greenish yellow flesh grated or sliced, Used

{resh in sweat and savory cooking and beverages

Green peppercorns

LUnrpened poppercorns with a soft texture and a rsh

sour favor, AvalableKeeze-ded or pd nine or

vinegar Retigerate after opening

Kaffir lime leaves

Fragrant, shiny dark green leaves tom the kar ime tree,

sed fresh or dad, whle or shredded, or hor entcng

citrus favor

Herbs and epee

Lemongrass

Pal staks of tropical rass that conrute an intense

lemon favor to Southeast Asian dhe Alter the gran

blades ae removod, the stalks ae buted or slced

bot woo

Mustard seeds

‘Seeds trom a plant belonging to the cabbage fay

Avalabl in yeton, brow or black

Saffron threads

‘Satrontheads are the cried stigmas rom a variety of

cus tower each of wich produces oly hoe stgmas

Harvesting safron e abocintnsve, making & the mest

costly spice in the world Saffron threads are generally

soaked ina warm quid 0 rlease ther terse gous

yelow color and pungent, erty aroma and aver

Sesame seeds

The seeds ofan herb that i grown in Inda and other parts

of Asa Whol or ground white sesame seeds are usod in

savory shes, beads and many sweets, Sometimes tha

seeds ar toasted to 2a utr far,

Star anise

Dark bron star-shaped spice wit a favors to

aniceod but wih mere decth and swectness, It ithe cied

frat tom a varity of everreen magna re Commonly eed in Chinese cooking, star ariee aso makes an

appearance in idan foods

Tamarind

Tamarind pods contain smal seeds and a

sour-sweet pulp that, when dried, becomes

extremely sou The past, sold in block for,

requees dluton in hot water and string

More conveiontis commercial avaiable

tamarind pulp, puree or water, sold in jar

Thai basil

‘Also known as holy basi, this variety of the

popular herb has a strong, distinctive favor

Turmeric

Like ganga and ginger, tes turmeric b a

rhizome tat grows underground favors

‘mote pronounced than turmerc powder

Vietnamese mint

Spicy hot, this variety of mint makes a

deicous addon to Asian salads

Toasting spices and seeds

Because spices and seeds toast at diferent times, toast them separately, The general rue 10 use your nose: once fragrant, remove from heat immediately Do not overcook or they may become bitter or acrid

1 Place spice or seeds in a dry wok or 2 Alternatively, preheat the oven to If spices need grinding, let coo! then frying pan over mecium heat, and toast, 00°F (200°C/Gas 6} Spread the nuts or grind in a mortar

sting constantly, unt ighty golden seeds on a rimmed baking pan and

and fragrant toast for B12 minutes, shaking the pan

cence to ensure even browning

Preparing steamed rice

the wator from the top of the tender; about 20 minutes Do

22 Toasting spices and toed and preparing steamnd rice

Cooking noodles

Noodles come in an endless array of shapes, sizes and varies Always check the package for

Cooking tenes and serving ideas Use the folowing cooking times as @ guide and always check

the noodles during cooking by tasting a strand Noodles for soups should be sightly

Lndercocked, so they don't fall apart Noodles for most other cfshes should be cooked through

‘There ave basicaly two ways to cook noodies:

+1 Place noodles in a heatproot bow and cover with boling water Soak noodles Unt soft, then

rain Ts method is suitable only for fe noodles such as celophane (bean thread) noodies,

rice verricelt and thn egg nodes

22 Beng a largo saucepan of water to the bol, add noodles and cock unt tender, then dain

This method is sutable for al ood

Cellophane noodles Fre white celophane noodes need only be softened in baling water

for 10 min.tes; they do not require boling O fo a crisp texture, deep-fy them in hot ol unt

‘golden and erisp, 1 minute or less

Egg noodles I tesh, cook in boiing wotor for about 3 minutos If cred, cook in boing wator

{or about § minutes Some precooked fresh egg noodles need ony be soaked in hot water for

8-10 minutes: check package for directions

Hokkien noodles Cook in boing water for 3-4 minutes or sti-y in hot ol for $4 minutes

‘Some varieties are precocked; check package for directions

‘Ramen noodles Cook in boling water for about § minutes,

Rice stick noodles Sten cried noodle in hot water for 15 minutes or cook in bong

water for 2-3 minutes tify fresh noodles for 2-3 minutes Some thin rice stick noodles only

require soaking in boing water before adding to soups or stiries.Fice vermicoli can be

deep-fried 10 create a crisp “brats nest for serving sti-fry dshes

‘Soba noodles

Fresh: Cookin boling water for about 1 minutes, Died: Cook in boling water for 5-6 minutes

‘Somen noodles Cook in boling water for about 3 minutes

‘Spring roll wrappers Stcar filed wrappers for § minutes or deep-ty in hot cil unt goiden

anderen,

Udon noodles I resh, cook in boling water for about 2/2 minutes If ied, cook in boling

water for 10-12 minutes

‘Wheat flour noodles I es, 000k in boling water for 9 minutes I red, cook in boiling

‘water for 4-6 minutes

‘Wonton wrappers White (whoat tour) wrappers chould be cocked in boting water or steam

fled wrappers for about 6 minutes; deop-ty unt! golden and crisp Yelow (egg dough) cnes

‘can be cookad in bong water for about 4 minutes; deep-try untl golden and crisp

aopetizers and Clos

Chili herb shrimp

Serves 10

*fscup (3 1102/90 mi) olive oil

2 tablespoons peeled and chopped fresh ginger

2 garlic cloves, crushed

2 small pieces lemongrass, crushed

1 small red chili, seeded and chopped

2 limes or lemons, juiced

‘YA cup ("2 02/10 g) chopped mixed fresh horbs of

choice

4 1b 2 ka) jumbo shrimp (green king prawns), peeled

‘and deveined

2 tablespoons olive oil, for cooking

20 short bamboo or metal skewers,

lime or lemon wedges, for garnish

In a largo bow, combina " cup ove ol, gnger, gaic, lemongrass, chil, ime juloe and herbs Moc well Add shrimp and toss unti wl coated in marinade, Cover with plastic wrap and retigarate for 1 hour

Ina trying pan over medium heat, warm 2 tablespoons

Cl, Drain shvimp Working in batches, ry shrimp unt they just change color, 2-3 minutes

“Thread shrimp onto skeviers and serve with ime or lemen wedges

Chili noodle crab cakes

Makes 8 cakes

4.02 (125 9) cellophane (bean thread) noodles

‘vogetable oil as needed

@ largo fresh basil leaves

6 0 (180 9) fresh or canned crabmeat

‘Ya cup (8 fl 02/80 mi) coconut milk

1 tablespoon red curry paste (soe page 27)

2 eggs, beaten

1 tablespoon fish sauce

2 tablespoons chopped fresh cilantro Iresh

coriander)

2 teaspoons lime juice

“Thai sweot chili sauce

1 small red chil, seeded if desired, and sliced

(optional)

Soak noodies in boting water for 10 minutes Drain and pat dry with paper towels

Preheat oven to 350'F (180°C/Gas 4)

Brush 8 cups of standard muffin pan with ol, Place basil leat in each mufin cup Line cups with noodles, divcing event

In a bow, combine crabmeat, caconut mik, cury paste, 299s, fish sauco, clortro and lime juice Mix wol Pour cover noodtas,

Bake cakes unti thm to touch, 15-20 minutes Remove from oven and allow to coot in pan

Remove from pan and serve warm with Tha sweet chi sauce, Gamish with chế sioes, ƒ desred

Aopeloes w dọc — 27

Corn and shrimp cakes

6 gartic cloves

5 sprigs fresh cilantro (resh coriander)

Ye teaspoon red chili flakes

Ye teaspoon sugar

2 tablespoons fish sauce

2.cups (8 02/250 g) fresh or frozen corn

5 oz (150 9) shrimp (prawns), shelled, deveined and

‘coarsely chopped

2 tablespoons cornflour

2 eggs, lightly beaten

Ye cup (4 fl 02/125 m) vegetable oil

sriracha sauce (see pork pattios, page 36)

In 2 f00d processor, process the garic, clantro, chi

flakes, sugar and fch sauce to a paste in @ food

‘processor Scrape into a mixing bow

Pace the coxn kernels in the processor and pulse once

to chop coarsely Add to bowl with seasoning paste

Add shrimp Sprinkle moture with corour and siz

through Add eggs to bow and mix well

Heat the oil in a wok Drop coxn mixture by rounded

tablespoontls into hot of and fry until row, turing

‘once, Drain on paper towel

‘Serve hot with srfacha sauce,

Curried mango dip

Serves 4-6

1 tablespoon vegetable oil

1 onion, finely chopped

1 teaspoon mild curry powder

10 02 (800 g) plain (natural) yogurt

2 tablespoons mango chutney

‘mixed fresh vegetables and baby pappadams, for

‘serving

In a small fying pan over meckum heat, heat ol Add

‘onion and cook until softened, about 1 minute Sử ín

‘curty powder and cook unti aromatic, about 1 minute Remove pan from heat and allow to cool Gently stirin yogurt and mango chutney

‘Spoon into serving bow, place in center ofa patter and

‘surround with vegetables such as Bolgian endve (chicory) leaves, sices of carrot, celery, red and green bel peppers (capsicums}, Engish (hothouse) cucumber, blanched Ccaulfower florets and blanched asparagus spears,

1 desied, ry pappadams in hot vegotabie olor

‘microwave on High according o directions on package

-_ es

Curried mixed nuts

Makes 3 cups (15 02/470 9)

3 tablespoons vegetable oil

1 cup (6 02/150 g) cashew nuts

1 cup (602/160 g) blanched whole almonds

1 cup (5 02/150 g) raw peanuts

1 tablespoon sea salt

1 teaspoon garam masala (see pago 223)

"A teaspoon chili powder

90 Ammssyddp

‘cashews and cook, sting constantly, unt ightly browned, 1=2 minutes, Using a slotted spoon, transter

to paper towels to drain Repeat to try almonds, then peanuts Combine nuts in a medium bow, Add remaining ingredionts and stir unt! well combined, Servo

‘at room temperature Tip Tha tasty tte morsels make great snack to sve vhowke

Curry Puffs

2 tablespoons vagetablo oil or ghoo

‘1 medium onion, chopped very finely

"Palo (250 9) ground (minced) beet or lamb

Yeinch (1.5-cm) piece fresh ginger, chopped very

finely

1 cup (6 02/180 9) diced cooked potato

'ƒ;cup (1 2 0x/45 g) cooked green peas

Ya cup (2.02/60 g) cooked diced carrots

1 tablespoon curry powder or 2 teaspoons garam

masala (see page 223)

1 tablespoon finely chopped fresh cilantro

(fresh coriander) or mint

‘Sauté onion unti ighty browned Add meat and ginger

‘and sauté unt meat changes color, but do not brown

‘Add vegetables and cuy powder and cook for

1 minute, string continual Add herbs, seasonings

‘and water and simmer, uncovered, untl quid hes

‘completely evaporated

reheat an oven to 360°F (180°O/Gas 4) Sprite four

lighty over a board, Roll pasty thinly and cut into

‘inch (8-cm) rounds Place a portion of fling in miccla

Cf each round Moistan edges with beaten ogg, fold

‘over and press edges together Pras points ofa fork

‘on edges to seal and decorate,

Brush top sutace of each curry put lightly with beaten

‘299 and spxinke with cayenne or paprika, Pace on a

‘baking sheet or cookie tray and bake unti golden

‘brown; about 18 minutes Allow to cool for 2 minutes

on tray, then serve,

Fried prawn cakes with chili-lime sauce

Sorves 4-6

1b (750 9) shrimp (prawns), peeled and deveined

1 handtul fresh cilantro (resh coriander) sprigs with

roots

6 garlic cloves, peeled

"Ye teaspoon black pepper

2 serrano chilies, stemmed

Ye teaspoon salt orto taste

9 tablespoons to %4 cup (6 fl 02/175 mi) vegetable oll

For chiv-ime sauce

6 rod chilies, stommed and finely sliced

4 garlic cloves, finely chopped

"Pe cup (6 f1 02/125 mi fresh lime juice

3 tablespoons fish sauce

Ih a food processor, combine al the ingredients except

Cl and chime sauce and process to a paste, Wet hhands and form mixture into waiut-sized bals, then fatten into patties

Ih a wok oF frying pan, heat ol and fry patties in batches {avoid overcroweing),turring once, untl brown, Drain on paper towels,

To make chil-ime sauce: Combine all ingredients in a lass or ceramic bow and mix wel

‘Sorve patties warm with sauce, Tip

Cchitime sauce isa wonder pping eauce for roasted cor barbecued meats and oh, doos nat hap, 8 maka itresh each time yeu t8

1 Ib (600 g) ground (minced) beet, e.9 sirloin (rump)

‘Ya cup (7 02/20 g) finely chopped brown or pink

shallots (French shallots)

3 large cloves garlic, finaly chopped

1 frosh small red chill, seeded and finaly chopped

2 tablespoons fish sauce

1 tablespoon sugar

1 teaspoon salt

1 teaspoon ground pepper

{ice of 1 lemon

‘about 60 piper leaves

‘nuoe cham nem sauce (see page 225)

In a bow, combine al ingreckents except piper leaves Use your hands to knead wel, for about 3 minutes Meanatilo, soak 60 wooden toothpicks in water fora {ow minutes to provent charring

Pace a piper leat, darkside down, on a work surface Place about 1 tablaspoon filng in mido o lat and rot into a tiny cylinder about 2 inches (6 em) long and

“ye'nch (2 cm) thick Make sure the meat is fully covered

by the leat, athough covering the two ends is optional

‘Skewor with a toothpick Continue with remaining meat and leaves

Prepare a charcoal gril (barbecue) or preheat an oven broler (or) with the gfiting rack set about 5 inches (12 cm) trom heat source Cook parcels, turning twice, Unt cooked through, about 8-10 minutes Watch

‘careful, as they tend to char quickly Serve with nuoc cham nem sauce

Tips

+f ground sions unevalabe, use reguar ground

(minced) stewing steak (chuck or hamburger), as it has

more favor than lean ground round topside The fat content in ground boo! produces a mee tender product,

as the meting fat bastes tha patties internal dung cooking

+ pipor eaves aro unavalabe, use cued grape leaves

‘Aterativey, use aluminum fo

Hot-and-spicy money bags

Makes 20

6 Chinese dried mushrooms

4 02 (125g) jumbo shrimp (green king prawns),

pooled, deveined and finely chopped

12% 0: (876 9) ground (minced) pork

10F 2 smal red chilies, seeded, if desired, and

finaly chopped

‘Ye cup (Ys 02/18 6) chopped fresh cilantro (rosh

coriander)

{6 scallions (shalots/spring onions), finely chopped

2 cloves garlic, finely chopped

‘3 teaspoons peeled and grated fresh ginger

2 teaspoons Asian sesame oil

‘8 teaspoons soy sauco

2 teaspoons rice wine

20 square wonton wrappers

4 cups (2 02/1 L) vegetable cl for deep-tying

‘soy sauce, for dipping

TH

Pace mustrooms in a small bol, add boling water to

‘cover and lt stand unt! softened, 10-15 minutes Drain

‘and squeeze excess liquid from mushrooms Finely chop, discarding thc stems In a bow, combine

‘mushrooms, shrimp, pork, cil, tanto, scallons, garlc, tinger, sesame ol, soy sauce and rice wine Using wet hands, moc until well combined,

Place wonton wrappers on a work surface and keep covered wth a damp kitchen towel prevent doing ‘Wexking with one wonton wrapper ata timo ayit on work surface and piace 1 teaspoon fling in mide Brush edges win water Gather edges and twist to sea Repeat with remaining wreppers and fing, Ina large wok, heat oi unt it reaches 375°F (180°O) on

4 doop frying thermometer or unt a smal bread cube cropped inci szzes and turns golden Working in batches, add wontons and fry unt golden, 1-2 mines Using a sotted spoon, remove rom het i and cain on per towels Sene hot with soy sauce for dipping

Massaman curry bites Makes 12

2 tablespoons Massaman Curry Paste (soe page 226)

“2 oz (T6 g) whit-leshed fish, ground (minced)

2202 (75 g) frm or extra-firm tofu, drained and shredded

‘Ys cup (/ 02/20 9) soybean sprouts, blanched and finely chopped

2 scalions (shallots/spring onions), finely chopped

11 tablespoon coconut milk

‘12 large deep-fried tofu puffs (about 5 oz/150 g)

“Ye cup (2 102/60 mi) ketjap manis mixed with

1 tablespoon light soy sauce Preheat oven to 400°F (200°C/Gas 6) Ina medium bow, combine curry past, fish, shraddod {olu, Soybean sprouts, scalions and coconut mik, Cut

‘each tofu pul in halt dagonally and make a pocket inside ith fingers Fil each putt with about 1% teaspoons fish mixture Brush outside of each pu, incuding fing, wth ketjao manis mixture, Place fle putts on a prepared baking sheet and bake untl ight browned and crisp, 8-10 minutes

Tips

+ Using homemade tofu pula, scoop inside out end ad tre tăng

* Adding soy sauce to ketiap manis lessens the sweetness

Cf kein marés and thins the mature for easier spreading, + Substtute red cury paste If Massaman curry paste is unavailable

2poelionlamddos 98

3 tablespoons melted butter

about % cup (6 f102/180 mi) warm water

1 Ib (600 g) desiree or pontiac potatos

3-4 medium), boiled whole and cooled

4 teaspoons vegetable oil

1h teaspoons cumin seeds

1 teaspoon finely chopped tresh gingor

Ye teaspoon chili powder

1 small frosh green chil, finely chopped

Ya bunch fresh cilantro fresh coriander), leaves and

=

To make pastry: Sit four and salt into a bowl Stic in

‘motted butter Add enough warm water, cutting into flour

‘mixture with a round-bladed knife, to form a frm dough Knead dough lightly in bowl unt smooth, Wrap in plastic wrap and set aside for 20 minutes,

To make fling: Pee! potatoes and mash coarsely in 4

‘bow na saucepan over medium heat, heat of and briefly toast cumin seeds unt fragrant St in gnger and then

‘add potatoes, chil poveder and chil Cook, string genty, for 3 minutes Add cilantro, chat masala, lemon juice and sat, and mix well Remove from heat and let cool

Divide pastry dough evenly into six portions Shape each Pprtion into an oval and rol out ona ight foured work surface until ovals 9 inchs (28 em) long and 8/2 rehos (14 em) wide Cut each oval in haf crosswise Place one haifoval on your hand wth straight edge in ine with your forefinger as shown, Wet a finger and run along straight {edge 10 moisten Place fingors of your other hand in

‘centre ofthe hat-oval, oi#ng in ses so edges overian

to form a cone, Press overlapped edges 10 seal Hold

‘cone with open end uppermost

‘Spoon ane-twelth of potato mixture into cone and use a wet finger to moisten edge of opening Pinch edges of

‘opening together to seal and enclose filing Pace

‘samosa on a lightly floured baking sheet Fopeat with remaining dough and potato filing Filla karhai or wok with vegetable ol to a depth of

6 inches (12.5 em), Heat cil over modium-high heat to 78°F (190°O) on a deep-tryng thermometer Carefuly place four samosas in hot oll and cook, turning often, Lunt crisp and dark golden brown, 3-4 minutes Use a slotted spoon to remove samosas to paper towels to rain, Serve immediately

Shrimp fries

8 07 (250 g) jumbo shrimp (green king prawns),

shelled, deveined and finely chopped

‘Yecnion, finely chopped

3 cloves garlic, finely chopped

2 teaspoons pesled and grated fresh ginger

2 tablespoons chopped fresh cilantro (fresh

coriander)

1 fresh red Thal or Anaheim chil, seeded and finely

chopped

"Pe teaspoon ground cumin

‘Ye teaspoon Garam Masala (see page 223)

2 tablespoons besan flour

2 tablespoons all-purpose (plain) flour

2 cups (16 f1 02/500 mi) vegetable oll, for deep-frying

1 lime, cut into 8 wedges, for serving

‘olden, Using a slotted spoon, transer to paper towels

to drain Serve immediately, with ime wedges, Tip

Sim ties are a reat hors coeume, snack or

‘ccompaniment to cury

“

Spicy dhal

1 cup (7021220 g) red tents

2 teaspoons pooled and grated fresh ginger

3 cloves garlic, finely chopped

‘fresh red bird's eye or Tha chil, seeded and chopped

1 stalk celery, chopped

2 tablespoons chopped tres cilantro (resh coriander)

1 tablespoon fresh lemon juice

5 cups (40M oz/1.25 L) water

2 teaspoons tamarind paste

4 scallions (shallots/spring onions), chopped

1 modium carrot, chopped

“teaspoon garam masala (seo page 225)

‘Yteaspoon ground turmeric

‘Ws teaspoon ground coriander + teaspoon cumin seeds

Finso and pick over lets n'a medium saucepan, combine lenis, ginger garic, chil, celery, canto, een juloe, water, tamarind paste, scalions, and carol Ste,

‘cover and bring to @ bol over high heat Reduce heat to low and sirener unt lentils are tender; S0-A0 minutes

In a blender or food processor, puree lentil miture in batches unt? smooth Return to saucepan

Ina smal skilet, combine remaining ingredients and stir

‘over medium hest unt fragrant; about 1-2 minutes Add spice mixture to lant mur and sti to blond Cock over low hea, string constantly unl thickened about

5 minutes Serve warm or at room temperature, with

‘cuties and/or tried pappadams

Spicy tahini tofu with

sesame crackers

Sorves 6-8

1 tablespoon superfine (caster) sugar

Ys cup (2 02/60 g) white sesame seeds

2 teaspoons cracked pepper

2 tablespoons tahini (sesame paste)

‘Ya cup (2 02/75 ) all-purpose (plain) flour

Ya cup (1 02/30 ) soy flour

2eg9 whites, lightly beaten

Ya cup (2 102/60 mi) Japanese soy sauce

1⁄5 cúp (S12 oz/165 g) canned soybeans, drained

6 ez (150 g) soft or siken tofu, drained

‘Ya cup (8 fl 02/90 mi) omen juice

‘Ya cup (2.02/60 g) tahini (sesame paste)

2 teaspoons white (shiro) miso

salt and cracked pepper to tasto

2 garlic cloves, finely chopped

2 tablespoons finely chopped fresh parsley

1 tablespoon chopped chives

‘Ys teaspoon cayenne pepper or finely chopped,

seeded chili

“To make sesame crackers: Preheat oven to 350°F

(180°C/Gas 4), Line a baking sheet, about 12 x 9 inches

(80 x23 em), with parchmont (baking) paper

In a large bow, combine sugar, sesame soeds, pepper,

tahini, four, soy four, egg whites and soy sauce and str

Wel Spread mixture thinly onto baking sheet and bake

nti crisp, 10-15 minutes, Cut into pieces while warn or

let cool on tray and break into pieces

|na food processor, pute soybeans untl fay smooth

‘Add tol, lemon juice, tah, miso, salt, pepper and garko

and process unti smooth, Stirin parsley, chives and

cayenne Serve with sesame crackers and vegetable sticks,

Tip

‘Servo tahini tofu as a sauce with giled fish or steak

Pepotzes ana sos

Spicy tomato salsa and

avocado cream in

toasted cups Makes 24

24 slices soy and linseed bread, crusts removed

‘vegetable oil cooking spray

2 ripe tomatoes, seeded and finely diced

Ya cup (12 02/50 9) finely diced groon bell pepper (capsicum)

1 small red (Spanish) onion, finely chopped

1 teaspoon olive oll

Prahoat oven to 400F (2007C), Patten each bread sie with a roling pin, Cut bread into 3-ineh (B-em) rounds using a cookie (pastry) cutter Lightly

‘spray both sides of bread slices with cooking spray and

‘ress them into muffin cups Bake unt Ightly browned and crisp, about 10 minutes Remove from oven and let cool Ina bow, combine tomatoes, bell pepper, onion, cl vinegar, chil, salt and pepper Fil each cup with

2 teaspoons avocado cream and 1 teaspoon salsa (Garnish with clantro and serve immediately as cuns wal

‘become sot if lft standing, Tip

‘Bread cases can be made a few days ahead and kept in

an aright contane.

Steamed seafood

dumplings

Makes 18,

8 02 (250 g) firm whito-floshed fish fillets

8 07 (250 g) jumbo shrimp (green king prawns),

peeled and deveined

3 teaspoons peeled and grated fresh ginger

"Ye small red chil, seeded and chopped

3 tablespoons chopped fresh cilantro (resh coriander)

4 scallions (shallots/spring onions), chopped

1 teaspoon Asian sesame oil

1 teaspoon rice wine

1 teaspoon soy sauce

‘Yeteaspoon salt

1 teaspoon sugar

66 canned water chestnuts, drained and finely chopped

18 round wonton wrappers

‘Ya cup (8 fi 02/90 mi) soy sauce, for dipping

Ina food processor, combine fish filets and shrimp and

‘process until a thick paste forms, about 30 seconds Adc ginger, chil, tanto, scalons, sesame oi, rice wine, soy

‘sayeo, sat and sugar, Process until wel combined, about

10 seconds Transfer to a bow and mixin water chestnuts,

race wonton wrappers on a work surface and keep covered with @ damp kitchen towel to prevent dying,

‘Working with one vrepper at a time, lay it on work surface

‘and place & teaspoons fing in middle, Gather edges

‘around fling to form a basket Gently squeeze center of dumpling so that filing is exposed at top Gently tap bottom of dumping on work surface to fatten Set aside,

‘covered with plastic wrap, and repeat with remaining

‘wrappers and fling

Line a medium-sized bamboo steamer with parchment (aking) paper

Hal ta medium-sized wok with water (steamer should

‘ot touch water) and bring to @ boll Acrange fled

‘wontons in steamer, Cover steamer, place over boling 'Weler and cook for 12 minutes, acing more water to wok when necessary Lit steamer from wok and carefully remove dumplings, Serve warn with soy sauce for ping,

Tip Bir’ eye ad stra ches ae recommended or this recipe

Pecetaarsand dps 4

Thai curry fish cakes

1 Ip (500 g) redtish or white sea bass filets, coarsoly

‘chopped

1 tablespoon red curry paste (see page 227)

2 teaspoons fish sauce

2 cloves garlic, coarsely chopped

1 egg yolk

2 teaspoons packed brown sugar

2 scallions (shallots/spring onions), sliced

1 stalk lemongrass, white part only finely sliced

2 tablespoons chopped fresh cilantro resh

coriander)

4 frosh katfir lime loaves, finoly shredded

2.02 (60 g) green beans, trimmed and very thinly

sliced

1 cup (8 f 02/250 mi) vegetable oil

Ye cup (4 f1 02/125 m) Thai sweet chili sauce

Ina food processor, combine fish, cury pasta, fh sauce, garic, egg and brown sugar, Process toa thick paslo Translor to a medium bow Add scalions, lemongrass, ciantro, ime leaves and green beans Mix Lnti well combined Snape into 16 patties Place on a plate, cover and refrigerate for 30 minutes

Ina large, Neavy sklet, heat oll untl surface shimmers and fry fish cakes in batches untl golden, about

1 minute on each side, Using a slotted spoon, transfer

to paper towels to drain Serve immediately, with Thal sweet chil sauce

Tip

As an aterative, make 82 smaller alls and serve wth toothpicks so hors dows

Vegetable spring rolls

Makes 12

1 tablespoon vegetable oi!

2 teaspoons Asian sesame oil

1 teaspoon cumin seeds

1 clove gatti, finely chopped

1 tablespoon peeled and grated fresh ginger

2 green Thai or Anaheim chilies, seeded and finely

chopped

1 teaspoon ground turmeric

11 teaspoon chili powder

1b (500 g) potatoos, pooled, boiled and cut into

Yeinch (6-mm) cubes

"Ye cup (22 02/75 g) fresh or frozen peas,

‘Ye teaspoon sea salt

1 tablespoon chopped fresh cilantro (resh coriander)

1 tablespoon chopped fresh mint

112 frozen spring roll wrappers, about 8 inches (20 em),

thawed

11 eg9 whit, lightly beaten

‘3 cups (24 f1 02/750 mi) vegetable oll, for deep-frying

Thai sweet chili sauce and/or soy sauce, for dipping

Ina wok or large skilet, heat cis over medium heat Add

cumin seods, garic, ginger, groon chiles, turmeric and

chil ponder Fry for 1 minute Stir in potatoes, peas, and

‘salt and fry for minute Remove from heat and lat coo!

‘completely Stirinciantro and mint

Pace 1 wrapper on a work surface Place 1 heaped

tablespoon fling in center of wrapper Fold over sides

‘and then roll up agonally Sea loose edge with egg

white, Repeat with remaining wrappers and filing

Ina wok oF doop fryer, heat oll 10 375°F (190°C) or unt

a srral bread cube dropped in the ol sizles and turns

‘golden in 1 minute Add spring ros in batches and try

Lunt golden, about 2 minutes Using a slotted spoon,

transfer to paper towels to drain Serve immediately

ith Thai sweet chill sauce and/or soy sauce