Mini Tropical Asian Favorites. Rajah
Читать онлайн книгу.
Published by Periplus Editions (HK) Ltd.
Text and recipes © 2010 Carol Selva Rajah Photos © 2010 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: 9781462912018 (ebook)
Printed in Singapore 1201CP
15 14 13 12 10 9 8 7 6 5 4 3
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: Masano Kawana
Food Styling: Christina Ong & Magdalene Ong
Design: Periplus Design Team
Carol Selva Rajah
Selected from the best dishes of Tropical Asia. Cook all your favourite dishes—like Grilled Tender Beef Parcels with Thai Herbs, Classic Vietnamese Beef Noodle Soup with Fragrant Herbs (Pho), Grilled Quail with Lemongrass and Ginger, and Lemongrass and Coconut Créme Caramel—using these easy-to-follow homestyle recipes.
PERIPLUS EDITIONS
Singapore • Hong Kong • Indonesia
Basic Tropical Asian Ingredients
Asian shallots are small, round and pinkish-purple. They add a sweet, oniony flavour and a hint of garlic to dishes. They are sliced, deepfried and used as a garnish. Asian shallots are smaller and milder than those found in Western countries, with less juice so that they fry more easily. French shallots may be substituted, but use only half to a third as many as the recipe calls for as they are much larger.
Chillies are an essential culinary item in Tropical Asia. The flavour of fresh and dried chillies is different, so be sure to use the type specified in the recipes. Finger-length green and red chillies are usually moderately hot. Red chillies are often dried and ground to make chilli flake s and chilli powder. Tiny but fiery-hot bird’s-eye chillies may be red, green or yellowy-orange. Cut or break dried chillies into pieces and soak them in hot water for about 10 minutes to soften them before grinding or blending. If you want to reduce the heat without losing the flavour, discard some or all of the seeds.
Chinese black vinegar is very similar in colour and aroma to the Italian balsamic vinegars, except there is a slight overriding aroma of soy and five spice powder, where the western vinegars have more wine aromas. If unavailable, substitute balsamic vinegar, although the flavours and aromas will be slightly different.
Coconut cream and coconut milk are common ingredients notably used as a base for curries. Now adays packet coconut milk or cream are readily available in the Asian food sections of most supermarkets. These vary widely in consistency and flavour, depending on the brand, and you will need to try them out and adjust the consistency by adding water as needed. Coconut cream is the creamy liquid extracted from the first pressing of the grated coconut flesh. It is mainly used to make desserts and rich curries. Coconut milk is obtained from the second and third pressings. If coconut milk is not available, use powdered coconut milk or fresh milk or cream. Packets of dried or freshly grated coconut, sweetened or unsweetened, are also available in the baking sections of supermarkets. The hollow center of the coconut fruit is full of a highly nutritious, clear sweet liquid, known as coconut water or juice, which makes a delicious thirst quencher. Canned coconut water or juice is also available in supermarkets.
Coriander leaves have the most complex of herb flavours: they are spicy, citrusy with hints of lime, and almost pungent and currylike, all at the same time. All parts of the coriander plant are used. Fresh leaves are often chopped and added to salads and fillings, the seeds are used in curry pastes, and the pungent roots are mainly ground into Thai curries. Dried coriander leaves do not have the wonderful flavour and aroma of fresh ones, although they can be used.
Coriander seeds are the small round beige seeds of the coriander plant. They have a distinct lemony aroma with back notes of musk. These seeds, when dryroasted and ground, are the main flavouring ingredient in curries as the mild flavour adds balance to other more strongly-scented spices like cardamom and nutmeg. Coriander seeds are available whole or ground in Asian food stores.
Cumin is light er and slightly larger than caraway but smaller and narrower than fennel. Dried cumin seeds are elongated, almost like the hull of a boat, hairy and brownish in colour with a striped pattern containing nine ridges and a tiny stalk attached to the end. Whole and ground cumin are widely available in supermarkets or Asian food stores. Substitute fennel or aniseed.
Curry leaves have a distinctive lemon-pepper fragrance with tinges of lime and ginger. These fresh almond-shaped leaves are generally sold on the stem, and are sometimes picked and packed in plastic bags. Look for green and firm, fresh-looking leaves. Dried curry leaves, though not as fragrant, can be used, or substitute fresh coriander leaves instead.
Dried prawn paste is reminiscent of barbecued fish and prawns. It is known as belachan in Malaysia. Dried prawn paste is usually sold as a dark brown compressed block wrapped with paper or plastic and should always be dry-roasted before using. You can dry-roast a solid chunk by holding it with a pair of tongs or wrapping it in foil and roasting it over a flame to dissipate the fishy aromas. Or you can dry-roast it in a micro wave oven for 1 minute on high. Substitute fish sauce with some oyster sauce added if necessary.
Dried prawns are tiny, orange-coloured saltwater prawns that have been dried in the sun. They come in different sizes. The really small ones have their heads and tails still attached. Look for dried prawns that are pink and plump, avoiding any with a