Mini Sensational Starters & Finger Foods. Wendy Hutton
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Published by Periplus Editions (HK) Ltd. with editorial offices at 61 Tai Seng Avenue, #02-12, Singapore 534167.
Copyright © 2004 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.
ISBN: 978-1-4629-1119-6 (ebook)
Printed in Singapore
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Distributors
Asia Pacific:
Berkeley Books Pte Ltd,
61 Tai Seng Avenue, #02-12
Singapore 534167
Tel: (65) 6280-1330; Fax: (65) 6280-6290.
Indonesia:
PT Java Books Indonesia,
Kawasan Industri Pulogadung
Jl. Rawa Gelam IV No. 9
Jakarta 13930, Indonesia
Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206.
Photography: [email protected]
Design: Periplus Design Team
All recipes were tested in the Periplus Test Kitchen
Sensational
Starters
and Finger Foods
by Wendy Hutton
Delicious snacks, dips and starters with an
Asian twist—30 easy-to-prepare recipes perfect
for your next dinner or cocktail party.
Basic Ingredients
Bean sprouts are sprouted green mung peas eaten blanched in some salads and soups, or quickly stir-fried as a vegetable. Always wash and trim bean sprouts before using, and pinch off the straggly tails just before use if desired.
Belachan is the Malay name for dried shrimp paste. It is a dense mixture of fermented ground shrimps that must be toasted before use—either wrapped in foil and dry-roasted or toasted over a gas flame on the back of a spoon.
Black Chinese mushrooms have large caps with creamy gills. They are normally sold dried, but are also available fresh in many places (same as shiitake). The stems of the dried mushrooms are discarded because they are too tough to eat. Fresh shiitake stems are quite edible. Dried black mushrooms are often preferred because their flavor is stronger than fresh ones. They must be reconstituted by soaking in hot water for 20 minutes or longer (up to an hour if you've purchased the thicker, more expensive grade). Squeeze them gently to remove excess moisture, trim and discard the stems, but save the stems and the soaking water to add to your soup stock.
Bonito flakes are the shavings of dried, smoked and cured bonito fish, and is sold in fine or coarse flakes in small plastic packs. Fine flakes are used as a garnish, and coarse flakes, to make dashi fish stock. Store unused portions in an airtight container or plastic bag.
Chilies come in many varieties. Fresh green and red finger-length chilies are moderately hot. Tiny red, green or orange chili padi (bird's eye chilies) are very hot. Dried chilies are usually deseeded, cut into lengths and soaked in warm water to soften before use. Chili powder is made from ground dried chilies.
Chinese rice wine is added to marinades and stir-fried dishes. The best Chinese rice wine is from Shao Xing. Dry sherry or sake could be used as a substitute.
Coconut cream or milk is widely used in Asian cooking. While freshly pressed coconut milk has more flavor, coconut cream and milk are now available in cans and carton packets that are quick and convenient to use. Consistencies vary from brand to brand, so use your judgment and dilute with water as needed. Thick coconut milk is obtained from coconut cream by diluting by half with water; and thin coconut milk is half again as diluted as thick milk. If preferred, you can make your own from fresh coconuts. For fresh coconut cream, add ½ cup water to the grated flesh of 1 coconut, knead it a few times, then strain it with your fist or using a muslin cloth or cheesecloth. This yields about ½ cup of coconut cream. Thick coconut milk is obtained by adding 1 cup of water to the grated coconut flesh, which will yield about 1 cup of thick coconut milk. Thin coconut milk is obtained by adding another cup of water to the already pressed coconut flesh and squeezing it a second time; this will yield 1 cup of thin coconut milk.
Coriander leaves or cilantro are the leaves of the coriander plant and are often referred to as Chinese parsley. They have a strong flavor and aroma and are typically used as a garnish.
Curry powder is a readily available blend of Indian spices, and typically contains turmeric, coriander, chilies, cumin, mustard, ginger, fenugreek, garlic, cloves, salt, and any number of other spices.
Dried prawns are a popular seasoning in many Cantonese dishes. Choose dried prawns that are pink in color and soak them in water to soften before use.
Fermented bean paste (dou jiang or tau cheo) or salted soy bean paste is sold in jars and used as a salty seasoning. It is made from salted and fermented soy beans that are usually brownish in color. Some brands yield golden brown beans and are labelled "yellow bean paste". "Sweet" and "hot" salted soy beans have added sugar and chili.
Fish sauce is indispensable in Thai cooking. Made from salted, fermented fish or prawns, good quality fish sauce is golden-brown in color and has a salty tang. It is used in the same way as the Chinese use soy sauce.
Five spice powder is a highly aromatic blend of Sichuan pepper, cinnamon bark, clove, fennel and star anise, ground to a fine powder and used to season stir-fried foods, in marinades and sauces.
Garam masala is an Indian blend of powdered spices, usually including cinnamon, cardamon, cloves, fennel and black pepper. Pre-blended garam masala can be bought from any store specializing in spices. Store in an airtight jar away from heat or sunlight.
Ghee is a rich clarified butter oil with the milk solids removed and is the main oil used in Indian cooking. Substitute with vegetable oil or butter.
Glass noodles, also known as cellophane noodles, tang hoon or bean threads, are thin transparent noodles made from mung bean flour. They are sold in dried form and must be soaked in warm water to soften before use. Use rice vermicelli as a substitute.