Coconut Beef Curry

Ingredients

1 tbsp ground coriander
1 tbsp ground cumin
3 tbsp Mussaman Curry Paste
2/3 cup water
2-3/4 oz creamed coconut
1 lb beef fillet, cut into strips
1-3/4 cups canned coconut milk
1/3 cup unsalted peanuts, finely chopped
2 tbsp Thai fish sauce
1 tsp palm sugar or brown sugar
4 kaffir lime leaves
fresh cilantro sprigs, to garnish

Method

1. Combine the coriander, cumin and Mussaman Curry Paste in a bowl.
2. Pour the water into a pan, add the creamed coconut, and heat until it has dissolved.
3. Add the curry paste mixture and simmer for 1 minute.
4. Add the beef and simmer for 6-8 minutes.
5. Add the coconut milk, peanuts, fish sauce, and sugar. Simmer gently for 15-20 minutes, or until the meat is tender.
6. Add the lime leaves and simmer for 1 to 2 minutes.
7. Transfer to bowls and garnish with cilantro sprigs. Serve hot.

Makes 4 to 6 servings.

Source: Curries

Vietnamese-style Duck Breasts in Spicy Sauce

Ingredients

2 pairs of duck breasts, boned but not skinned
salt and freshly ground black pepper
1 teaspoon chopped garlic
2 shallots or 1 small onion, finely chopped
1 tablespoon chopped lemon grass
1 tablespoon chopped fresh root ginger
2-3 tablespoons vegetable oil
1 teaspoon sugar
2 tablespoons fish sauce
1 teaspoon chili sauce
1/2 cup chicken stock or water
2 teaspoons cornstarch
1/2 teaspoon sesame oil
1-2 small red chilies, seeded and shredded
coriander sprigs, to garnish

Method

1. Make a few shallow Criss-cross cuts on the skin side of the duck breasts. Rub the salt and pepper all over and leave for 15-20 minutes.
2. Using a pestle and mortar, pound garlic, shallots or onion, lemon grass and ginger to a paste.
3. Heat oil in a wok or pan and fry duck pieces, skin-side down, for 2-3 minutes, then turn pieces over and cook for a further 2 minutes.
4. Add garlic mixture and stir to coat well, then add sugar, fish and chili sauces. Cook, stirring, for 1 minute.
5. Add stock or water, bring to the boil and braise for 5-6 minutes, stirring.
6. Mix cornstarch with 1 tablespoon water and stir into the sauce. Blend in sesame oil.
7. Slice duck, garnish with chilies and coriander and serve with rice vermicelli.

Makes 4 to 6 servings.

Source: Vietnamese Cooking

Ramen Soup with Greens

Ingredients

7 cups dashi (Japanese stock)
2 tablespoons Japanese soy sauce, or dark soy sauce
1-1/2 tablespoons mirin (sweet rice wine)
2 fresh shiitake mushrooms, finely sliced
6 oz dried ramen noodles
8 quail eggs or 4 eggs
8 oz pickled Japanese wild vegetables (sansai) or 7 oz. baby spinach mixed with 1 oz chopped bamboo shoot
2 scallions, finely sliced diagonally

Method

1. To make the broth, put the dashi, soy sauce, and mirin into a saucepan, bring to a boil and simmer for 5-6 minutes.
2. Add the mushrooms and cook for 2-3 minutes. Set aside.
3. Bring a large saucepan of unsalted water to a boil, then add the noodles and cook for about 4-5 minutes until tender. Drain and tip into a bowl of cold water set under cold running water. Using your hands, carefully rinse the noodles of excess surface starch. Drain again.
4. Bring a large skillet of water to a boil. Carefully prick the quail eggs with the point of a sharp knife, piercing the tough inner membrane. Crack the eggs into the simmering water, cover, and immediately remove from the heat. Let stand for 1 minute until just set, then transfer to a bowl of cold water to arrest cooking. If using eggs, cook for 4 minutes, then transfer to cold water.
5. Return the broth to a boil, add the noodles and pickled vegetables or spinach and bamboo shoot, and reheat for 1 minute. Divide between 4 heated soup bowls, top with the poached eggs and scallions, then serve.

Makes 4 servings.

Source: Noodles and Pasta

Vietnamese-style Shaking Beef

Ingredients

1 pound filet mignon, cut into 1-inch pieces
3-1/2 tablespoons sugar
1/3 cup plus 1 tablespoon canola oil
Kosher salt and freshlyground pepper
3 tablespoons light soy sauce
3 tablespoons Asian fish sauce
2 tablespoons white vinegar
1 teaspoon rice wine (optional)
6 scallions, cut into 1-inch pieces
1 small red onion, thinly sliced
3 garlic cloves, minced
1 tablespoon unsalted butter
1 bunch of watercress, stemmed
Lime wedges, for serving

Method

1. In a large bowl, toss the meat with 1/2 tablespoon of the sugar, 1 tablespoon of the oil and 1 teaspoon each of salt and pepper. Let stand at room temperature for 1 hour.
2. In a small bowl, whisk the remaining 3 tablespoons of sugar with the soy sauce, fish sauce, vinegar and rice wine, if using.
3. Heat a large skillet until very hot. Add the remaining 1/3 cup of oil and heat until smoking.
4. Add the meat and cook undisturbed over high heat for 1 minute, until browned.
5. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of the oil.
6. Scatter the scallions, onion and garlic over the meat and cook for 30 seconds. Stir the soy mixture and add it to the skillet, shaking to coat the meat. Bring to a boil.
7. Add the butter and shake the skillet until melted.
   4 Line a platter with watercress and pour the shaking beef and vegetables on top. Serve with lime wedges.

Makes 4 servings.

Source: Chef Charles Phan

Fish Curry with Rice Noodles

Ingredients

2 tbsp vegetable or peanut oil
1 large onion, chopped
2 garlic cloves, chopped
3 oz white mushrooms
8 oz angler fish, cut into 1-inch cubes
8 oz salmon fillets, cut into 1-inch cubes
8 oz cod, cut into 1-inch cubes
2 tbsp Thai Red Curry Paste
1-3/4 cups canned coconut milk
handful of fresh cilantro, chopped
1 tsp palm sugar or brown sugar
1 tsp Thai fish sauce
4 oz rice noodles
3 scallions, chopped
1 cup bean sprouts
few fresh Thai basil leaves, to garnish

Method

1. Heat the oil in a large skillet or wok. Add the onion, garlic, and mushrooms and gently cook until softened but not browned.
2. Add the fish, Thai Red Curry Paste, and coconut milk and bring gently to a boil. Simmer for 2-3 minutes before adding half the cilantro, the sugar, and fish sauce. Keep warm.
3. Soak the rice noodles for 3-4 minutes (check the package directions), or until tender, and drain well using a colander.
4. Put the colander and noodles over a pan of simmering water. Add the scallions, bean sprouts, and most of the basil leaves and steam on top of the noodles for 1-2 minutes, or until just wilted.
5. Pile the noodles onto warmed serving plates and top with the fish curry. Scatter the remaining cilantro over the top, garnish with basil, and serve immediately.

Makes 4 servings.

Source: Curries