Vietnamese Chicken Wings

From Dennis Sim

These grilled wings are so versatile – they can be cooked in an oven, grilled or barbecued. The lemon grass, shallots, ginger and spring onions add a distinctly Vietnamese twist to the flavor. A yummy dish to eat with white rice, these Vietnamese chicken wings are also a great snack to munch on in front of the TV. They are a delicious finger food that are quick and easy to prepare.

(This recipe serves 4 people)

Ingredients:

• 3 lbs chicken wings, break the wings into 3 parts, and discard the wing tips.
• ½ cup chopped lemongrass (use only the bottom 3 inches of the stalk)
• ¼ cup chopped shallots, or small red onions
• ¼ cup chopped fresh ginger
• 2 stalks chopped spring onions (use only the white bottom part)
• 2 Tbsp light brown sugar
• 1/3 cup fish sauce
• 3 Tbsp lime juice, or lemon juice
• 3 Tbsp oil
• 2 tsp salt
• ¼ cup chopped dry roasted peanuts
• ¼ cup chopped cilantro

Preparation:

1. Marinate the chicken wings by sprinkling salt all over them.
2. Blend the lemongrass, shallots, ginger, spring onions, sugar, fish sauce, lime juice and oil into a smooth paste.
3. Rub the marinade into the chicken wings and leave them in the fridge for at least 3 hours.
4. Preheat the grill.
5. Place the wings on a baking tray, and using the grill function of the oven, cook the wings for 25 minutes or until the they turn golden brown. After an initial 10 minutes of cooking, turn the wings over every 5 minutes or so and baste them with the sauce from the bottom of the baking tray.
6. Before serving the chicken wings, garnish with the chopped peanuts and cilantro.

Cooking tip : In order to ensure that the wings are properly cooked, use a sharp knife and stab it into the fleshiest part of the wings, closest to the joints. If blood oozes out, keep cooking them until they are done. If they are perfectly cooked, the skin will be crispy while the flesh will be tender and moist.

Source

http://southeastasianfood.about.com/od/meatrecipes/r/VietChickWings.htm

Fried Vegetarian Sambal Water Spinach - Sambal Kangkung

From Dennis Sim

This very popular vegetable dish is a top choice at meal-times in Malaysia. It is commonly prepared with prawn paste or belachan and dried prawns, both of which have been omitted in this vegetarian version. Typically served together with a couple of meat dishes, a soup and rice.

(This recipe serves 2 people)

Ingredients:

• 1 lb water convolvulus or water spinach (also called kangkung)
• 12 sliced shallots or small onions
• 5 sliced large fresh red chilies
• 3 dried red chilies
• 3 sliced bird’s eye chilies or hot chili peppers
• 2 cloves garlic, chopped
• 3 Tbsp roughly chopped candlenuts or macadamias or cashews
• 2-3 Tbsp oil
• Salt to taste

Preparation:

Soak the dried chilies in water until they become soft. Drain the water. Slice the chilies in half down its length and remove all the seeds. Cut the chilies into strips.

Cut the water spinach into 3 inch lengths, separating the stem from the leafy part of the vegetable.

Cooking

1. On low heat, fry the shallots or onions in 2 Tbsp of oil until golden brown.
2. Add the garlic and carry on frying on low heat for about 1 minute.
3. Add the dried chilies together with the nuts and fry for another 30 seconds. Make sure that there is sufficient oil in the wok – all the ingredients should be covered in oil. If not, add another tablespoon of oil.
4. Turn the heat up to high, and add the stems of the spinach. Fry for about half a minute.
5. Add the spinach leaves, the bird’s eye chili and the fresh red chilies. Fry for about one minute on high heat. Add 2 tablespoons of water and salt to taste.
6. Serve with plain boiled rice or noodles.

Source
http://southeastasianfood.about.com/od/vegetariandishe1/r/VegSambaSpinach.htm

Grilled King Prawns with Lemongrass

From Dennis Sim

Half a cup of tuk trey, a popular Khmer sauce, and some lemongrass is all it takes to turn some king prawns into a hearty Cambodian treat. These prawns are a great match for plain white rice, and you can also eat them with a salad.

(This recipe serves 2)

Ingredients:

• 14 King Pawns with shells intact
• 3 finely chopped lemongrass stalks (use only the bottom 3 inches of the stalk, with the hard bottom bit discarded)
• ½ cup tuk trey dipping sauce
• 1 Tbsp oil
• 1 Tbsp sugar
• 2 tsp salt

Preparation:

1. Using a pair of sharp scissors, trim off the sharp end of the prawn heads. This will prevent your fingers and hands getting pricked by the sharp prawn head during your meal. Cut off as much of the prawn legs as possible without damaging the body.
2. Marinate the prawns with the salt for at least 30 minutes.
3. Put the lemongrass, oil and sugar into the bowl of tuk trey sauce. Mix this well and pour over the prawns. Leave the prawns in the fridge for at least 2 hours, tossing the prawns after an hour, so that they get marinated well.
4. Cook the prawns on a barbeque or under a grill in an oven for 6 minutes, turning over after 3 minutes. The prawns are ready when they turn pinkish red.
5. Serve with plain boiled rice and a side salad or fried vegetables.

Source
http://southeastasianfood.about.com/od/entreesmaincours2/r/LemongrassPrawn.htm

Malaysian Sambal Sauce

From Dennis Sim

The Malaysian Sambal Sauce is an extremely versatile accompaniment and can be used as a dressing for all kinds of meats, seafood and even hard boiled eggs. Fragrant and tasty, it can add excitement to any dish. The sambal is popular as a condiment in countries like Malaysia, Indonesia and Singapore. Make a whole tub and freeze extra portions for later use. Divide the sambal into 5 Tbsp portions before freezing – it keeps fresh frozen, for about 2 - 3 months.

Ingredients:

• 10 chopped shallots, or 8 small chopped red onions
• 2 ounces or 8 fresh chilies, remove seeds and slice
• 5 cloves sliced garlic
• 1 stalk lemongrass thinly sliced (use only the bottom 3 inches of the stalk)
• ½ ounce tamarind (soak in a cup of water and pour the tamarind juice through a strainer before use)
• ½ ounce or 10 dried chilies (soak in hot water for 5 minutes), or 3 tsp chilly powder
• 2 tsp turmeric powder
• 3 Tbsp sugar
• 1 tsp salt, or to taste

Preparation:

1. Blend the first six ingredients into a paste. If they do not blend easily, add about 3 tsp of oil to the mixture.
2. Heat 5 Tbsp oil in a wok / pan. When the oil is moderately hot, sauté the paste until it is fragrant. This should take about 15 minutes. Use only low heat and stir the paste constantly so that it does not stick to the wok/pan.
3. Add the tamarind juice and the sugar.
4. Let the paste cook while stirring occasionally. It is ready when oil from the paste floats to the top.
5. Ladle as much of the finished sambal as you want onto your main dish. Let the rest of the sambal cool before storing it in meal-sized portions for freezing.

Source
http://southeastasianfood.about.com/od/marinadesdipsandsauce1/r/SambalSauce.htm

Beef Satay

By Rhonda Parkinson

While satay is a Southeast Asian dish, it is becoming popular at Chinese dim sum. The hoisin sauce gives this recipe a different flavor than Indonesian or Thai satays.

If you like, feel free to serve the satay with peanut sauce for dipping.
Serves 6 to 8

Ingredients:

• 1 1/2 pounds beef, sliced thinly, then cut in 1" wide strips
• 1/3 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 1 1/2 tablespoons hoisin sauce
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic

Preparation:

Arrange meat in a shallow glass pan. Combine remaining ingredients and pour over meat. Marinate, covered and refrigerated, overnight. Drain.

Thread each strip of meat lengthwise on a soaked* bamboo skewer, weaving it in and out. Broil or grill briefly, until browned on both sides.

*The author recommends soaking the bamboo skewers in water for 30 minutes before using, to prevent them from burning.

Reprinted with permission from GourMAsia


Source
http://chinesefood.about.com/od/beef/r/beefsatay.htm

Thai Pandan Chicken

By Darlene Schmidt

Pandan (screwpine pandanus) is a type of tree that grows in Southeast Asia. Pandan leaves have a sweet, unique flavor, and the green dye from their leaves makes for colorful dishes and desserts. Pandan chicken is made by marinating the chicken in a pandan sauce, then actually wrapping the chicken pieces in pandan leaf (this step is optional) for a colorful, flavorful dish that's beautiful to serve as an appetizer or main dish at a potluck or party. ENJOY!

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

• 1 package of a dozen chicken wings, "drumlets", or small chicken drumsticks (SERVES 4 as an Appetizer)
• optional: 1 package pandan leaves (usually found in the freezer section of your local Asian food store)
• 1 cup or more oil for deep-frying (canola works well), OR you can barbeque the chicken
• PANDAN MARINADE/SAUCE:
• 1/2 can good quality (thick) coconut milk
• 2 tsp. ground coriander seeds (grind them yourself in a coffee grinder for the best flavor)
• 2 tsp. dark soy sauce
• 2 Tbsp. fish sauce
• 2 Tbsp. oyster sauce
• 2-3 cloves garlic
• 1 thumb-size piece galangal (or ginger), peeled and sliced
• juice from half a lime
• 1/2 tsp. pandan paste (available in a tiny bottle at Asian grocers and food stores)
• Optional: 1 green or red chili, minced

Preparation:

1. Place all marinade/sauce ingredients in a food processor, OR simply mince and stir everything together by hand. Note that you should be left with a sauce that is quite green in color.
2. Taste-test the sauce for salt and spice. If not salty enough, add a little more fish sauce. If too salty, add a little more lime juice. If too spicy, add more coconut milk. And if it's not spicy enough, add more chili.
3. Pour 1/3 of the sauce over chicken and mix to combine. Allow to marinate in the refrigerator for at least an hour before cooking, or preferably overnight. Note that the longer the chicken marinates, the more "green" it will appear. This is a good sign, as it means the chicken has been infused with the flavor and color of the pandan.
4. Pour the rest of the sauce into a bowl or container. This will be used later as a dip (if you plan to let the chicken marinate overnight, cover sauce and store in the refrigerator).
5. If Using Pandan Leaves: After the chicken is done marinating, take a long pandan leaf in your hand and use it to "wrap" the drumstick or chicken piece. Start wrapping several inches down the leaf to allow enough extra for tying ends together when you're done. The leaf needn't cover the chicken completely. Start and end the wrapping at the end of the drumstick (on the bone). If frying the chicken, discard any remaining marinade. If grilling, save the marinade to baste the chicken.
6. If Frying the Chicken: Pour 1 cup or more canola oil into a small to medium-size frying pan over medium-high heat (oil should be at least 1 inch deep). When oil starts to "snake" across the bottom of the pan, try dipping a corner of one of the wings into the pan. If the oil starts to sizzle, it is hot enough. If nothing happens, the oil needs more time to heat up.
7. Once oil is hot enough, reduce heat to medium. Use tongs to place the chicken in the oil. If the oil splatters or "pops", try reducing the heat or adding a little sea salt to the oil.
8. Turn the chicken pieces after 5 minutes to cook the other side. Chicken will take between 10 and 18 minutes to cook, depending on the size of the pieces and the heat of your oil. Chicken is done when it turns golden brown and pandan leaves have turned brown and crispy-looking.
9. If Grilling on the Barbecue: Place chicken pieces over a hot grill and cook until the juices run clear and pandan leaves have turned brown and crispy-looking.
10. Serve chicken together with the pandan sauce you made earlier. This sauce can be served at room temperature or gently heated up (1 minute over medium heat). Tip: don't overheat or boil the sauce, as you will lose most of the flavor and nutrients .
11. If serving as an appetizer, place the sauce in a bowl in the center of your serving platter for dipping. If an entree, serve with plenty of Thai jasmine rice, the sauce served on the side.
12. To eat, unwind the pandan leaf from the chicken piece (if using) and discard. Dip the chicken into the pandan sauce and eat. This makes a terrific party finger food! Or pour some of the sauce over the chicken and rice. ENJOY!

Source
http://thaifood.about.com/od/thairecipes/r/pandanchicken.htm

Fried Bananas

By Darlene Schmidt

Serve this tropical Thai dessert to guests, and you'll have friends for life! Everyday bananas are transformed into a heavenly delight - crispy on the outside, warm and melting on the inside. Best of all, this scrumptious dessert is easy and fun to make, whether you're cooking alone or with some friends. Enjoy these fried bananas hot from the pan, or add some ice cream or whipped cream and chocolate sauce for an extra special (and yummy) treat!

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients:

• bunch of bananas
• 1 package small spring roll wrappers (or large package if small is unavailable)
• optional: maple syrup or chocolate sauce
• optional: ice cream or whipped cream
• oil for deep frying (peanut, sunflower, almond, or other low-smoking oil is best)

Preparation:

For an easy step-by-step version of this recipe (with pictures and cooking tips), see my: Thai Fried Banana Dessert Recipe.

1. Wrap bananas in spring roll wrappers (if using large wrappers, cut them to fit the size of the bananas) and place near stove.
2. Place enough oil in a wok or deep frying pan to cover wrapped bananas (1-2 inches).
3. Heat oil on medium-high heat. Oil is ready when you can see bubbles rising through the oil from the base of the pan.
4. Using tongs, gently place wrapped bananas in hot oil and deep fry until golden brown.
5. Remove and place on a paper towel (to absorb excess oil).
6. Place a banana on a serving plate and drizzle maple syrup over.
7. Add a dollop of whipped cream on top, or a scoop of vanilla ice cream on the side (or both, if you're not watching your waistline).
8. Enjoy with a cup of coffee or green tea.

Source
http://thaifood.about.com/od/thaidesserts/r/Friedbananas.htm

Vietnamese Grilled Fish - Ca Nuong

From Dennis Sim

This delicious Vietnamese Grilled Fish is easy to make and goes well with the Tamarind Dipping Sauce and the Vietnamese Side Salad.

Ingredients:

• 5lb whole fish
• 9 oz shredded fresh ginger root
• 12 finely chopped shallots
• 4 tsp light soy sauce
• 4 tsp fresh lime juice
• 4 Tbsp oil
• 4 green onions, cut into bite size
• 8 oz roasted peanuts, coarsely chopped
• pepper to taste
• Banana leaf or aluminium foil

Preparation:

1. Oil the banana leaf or aluminium foil. Place the fish on it.
2. Make three slashes across the fish on both sides.
3. Stuff the fish with the shredded ginger and chopped shallots. Season well with the soy sauce, pepper and lime juice.
4. Wrap the fish up securely in the banana leaf. The fish can be cooked in an oven, over a barbecue or in a grill pan. Allow it to cook until the banana leaves turn brown. I sometimes prefer to leave the fish exposed on the banana leaf while cooking. Drizzle some oil over the fish so that it becomes crunchy and retains its moisture.
5. In a wok or saucepan, fry the chopped onions in 2 Tbsp of oil until they are soft. Covering the sauce pan or wok will cause the onions to soften more quickly.
6. When the fish is cooked, pour the fried onions and chopped peanuts over the fish. Serve with the Nuoc Cham Me, Sour Fruit Platter and Herb Salad Platter.

Source
http://southeastasianfood.about.com/od/entreesmaincou4/r/CaNuong.htm

Grilled Five-Spice Chicken

Makes 4 servings

1 (2 1/2 pound) whole chicken, preferably free range, rinsed
3 Tbsp. canola (or other vegetable) oil
2 Tbsp. soy sauce
3 Tbsp. minced ginger
2 Tbsp. minced garlic
2 Tbsp. sugar
2 tsp. ground turmeric
1 tsp. Chinese five-spice powder
1/2 Tbsp. sea salt
4 whole star anise, lightly toasted in a dry pan for 3 mins.,
pounded or ground into a fine powder
1/2 c. Soy-Lime Dipping Sauce (recipe follows)

Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.

In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them in an even way. Marinate in the refrigerator for at least 4 hours.

Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty mins. before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated in an even way.

Place the chicken, skin side up, on the grill. Cook 10 mins., then turn over and grill until the chicken is cooked and the juices run clear, another 10 mins., depending on the thickness. While grilling, move the chicken pieces around so that they cook in an even way. Transfer the chicken to a serving platter and serve with the dipping sauce.

Soy-Lime Dipping Sauce

Makes about 1/2 c.

1/2 clove garlic
1 fresh Thai bird chile
1 1/4 Tbsp. sugar
1/6 c. soy sauce, preferably Chinese style
1 1/4 Tbsp. fresh lime juice with pulp
1/8 c. water, or to taste

Place the garlic, chile and sugar in a mortar and pound into a paste. (You can also chop the garlic and chile by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.

Source

http://www.numkitchen.com/southeast-asian/grilled-five-spice-cake.html

Mongolian Beef

1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 Tbsp. peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 Tbsp. oyster sauce
1 tsp. sesame oil or to taste
1 tsp. white wine
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. hoisin sauce
1/2 tsp. hot red pepper sauce
1/2 c. warm water
2 1/2 Tbsp. cornstarch
Cellophane noodles or steamed rice

IIf cellophane noodles are used, prepare them first, following directions on the pkg.. Deep fry, according to pkg.. Slice beef thinly into 1 1/2 x 1/2-in. pieces. Slice carrots, onions and green pepper into thin strips. Cut the whole green onions into halves or thirds and slice lengthwise into strips.

In a small pan, combine oyster sauce, sesame oil, white wine, salt, pepper, Hoisin sauce and hot red pepper sauce. Heat to simmer and set aside.

In a wok or heavy frying pan, add peanut oil and heat until very, very hot. Stir-fry beef and garlic for 1 minute. Add carrots, onions, green peppers and cook for 2 mins. Add the sauce mixture and stir.

Combine 1/2 c. warm water and cornstarch and add to the mixture, stirring until thickened. Place on deep fried cellophane noodles or white rice.

Variations: Can use fresh small cubes of chicken, thinly sliced barbecued pork.

Source

http://www.numkitchen.com/southeast-asian/mongolian-beef.html