Seafood Laksa

Ingredients

5 oz dried rice vermicelli
3 cups coconut cream–do not shake the can
3 cups fish stock
1-1/2 lb shrimp, peeled and deveined
6-1/2 oz Japanese kamboko
8 oz scallops
3-1/2 oz deep-fried tofu, halved
2 tablespoons fish sauce
1 tablespoon grated palm sugar or brown sugar
1 cup bean sprouts
1/2 cup vietnamese or regular mint
1/4 cup fried red asian shallots

Paste

2 teaspoons shrimp paste
6 large, dried red chilies
2 lemongrass stalks, white part only, sliced
1 tablespoon chopped fresh galangal or ginger
8 red asian shallots, sliced
1/2 teaspoon ground turmeric
4 candlenuts or macadamia nuts, roughly chopped

Method

1. Preheat the oven to 350ºF.
2. Wrap the shrimp paste in foil and roast for 5 minutes.
3. Soak the chilies in boiling water for 15 minutes. Roughly chop the chilies and place into a mortar and pestle with the remaining paste ingredients. Pound to form a smooth paste.
4. Soak the rice vermicelli in boiling water for 5 minutes or until tender. Drain well and set aside.
5. Spoon the thick coconut cream from the top of the can and fry with the paste in a wok until the oil from the coconut starts to separate from the paste and the mixture is fragrant.
6. Add the fish stock and the remaining coconut cream. Bring to a boil, reduce the heat and stir in the seafood and tofu, cooking for 5 minutes or until tender.
7. Season with the fish sauce and palm sugar.
8. Divide the noodles between 4 serving bowls, ladle on some of the soup and serve topped with the bean sprouts, mint and fried shallots.

Makes 4 servings.

Source: Food Style – Noodles

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Korean-inspired Pizza with Bulgogi Beef and Kimchi

Ingredients

Bulgogi Beef

1/4 lb beef, thinly slice
1/2 tsp salt
2 tsp sugar
1/2 tsp black pepper
2 Tbsp sesame oil
1 tsp garlic powder
2 Tbsp fresh ginger, chopped
1/2 cup pear puree
2 tsp chilli powder
3 Tbsp soy sauce
3 Tbsp olive oil

Spicy Mayonnaise

1/2 cup sriracha
1 cup mayonnaise

Pizza

13-inch pizza dough
1/2 cup spicy mayonnaise
1/2 cup mozzarella cheese
1/4 cup bulgogi beef
1/2 cup red onions, chopped
1/2 cup green peppers, sliced
2 Tbsp spicy mayonnaise
1/4 cup kimchi
1/8 cup green onions
1 Tbsp white sesame seeds, toasted

Method

1. To make the bulgogi beef, combine all ingredients in a bowl until marinade is well mixed. Add beef slices to marinade, cover and refrigerate, 2 hours to 1 day.
2. In a large skillet, heat 1 Tbsp sesame oil over medium high heat.
3. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Set aside.
4. to make the spicy mayonnaise, combine the mayonnaise and sriracha sauce, and mix until evenly blended. Set aside.
5. Sheet out pizza dough onto 13-inch pan.
6. Spread spicy mayonnaise evenly onto dough, then sprinkle on mozzarella cheese, and top with bulgogi beef, green peppers and red onions.
7. Bake at 425°F oven for 15 minutes. Remove from oven, and let rest for 5 minutes. Add kimchi, green onions and finish with white sesame seeds before serving.

Makes 1 (13-inch) pizza.

Source: ciao!

Japanese Noodles with Chinese Barbecued Pork

Ingredients

5 cups chicken stock
1 clove garlic, halved
2 tablespoons Japanese soy sauce
1 lb Chinese barbecued pork (char sui), sliced
12 oz fresh ramen noodles
3 cups young spinach leaves
2 hard-boiled eggs, peeled and halved

Method

1. Place the chicken stock, garlic, soy sauce and 3-1/2 oz of the barbecued pork in a large saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Strain and discard the garlic and pork.
2. Cook the noodles in a large pot of rapidly boiling water for 5 minutes or until al dente. Rinse and drain.
3. Divide the noodles between 4 soup bowls. Arrange the extra pork on top of the noodles, along with the spinach and egg. Carefully pour over the boiling stock. Allow the spinach to wilt slightly before serving.

Makes 4 servings.

Source: Food Style – Noodles

Tibetan-style Dumplings with Tofu and Mushrooms

Ingredients

2-inch knob fresh ginger, peeled and coarsely chopped
3 garlic cloves, crushed
1 (14-g) pkg dried shiitake mushrooms, soaked in 1 cup boiling water until soft
2 cups loosely packed spinach
2 green onions, cut into 1-inch pieces
1/4 cup packed cilantro
1/2 (454-g) pkg firm tofu, patted dry
1/4 cup coarsely grated carrots
2 tbsp soy sauce
30 store-bought dumpling wrappers

Method

1. Add ginger and garlic to a food processor and whirl until pureed.
2. Drain mushrooms and squeeze dry. Add to ginger mixture and pulse 2 to 3 times.
3. Add spinach, onions and cilantro. Whirl until finely chopped. Transfer mixture to a medium bowl and crumble in tofu. Stir in carrots and drizzle with soy. Use your hands to mix until combined. Set aside.
4. Fill a large pot with a rim slightly smaller than that of a 10-inch steamer basket with about 5 cups of water (water should not touch bottom of steamer basket). Bring to a boil over medium-high.
5. Line base of steamer basket with parchment. Spray parchment with vegetable oil.
6. Lay a wrapper in the palm of your hand. Scoop a heaping tbsp of tofu mixture onto the centre. Use thumb and index finger of other hand to bring edges of wrapper up around filling, pleating the wrapper at intervals while gathering edges together at the top and pinching them closed. Repeat with remaining wrappers and filling.
7. Transfer half of the dumplings to the prepared steamer basket, keeping dumplings 1/2 inch apart. (They will expand during steaming.)
8. Place the basket over the boiling water. Steam, covered with a tight-fitting lid (or foil), until dumplings are cooked through, 10 to 12 mines.
9. Transfer to a plate and cover with foil to keep warm. Repeat with remaining dumplings.

Makes 30 dumplings.

Source: Chatelaine magazine

Broiled Marinated Black Cod

Ingredients

1-1/2 to 2 pounds black cod fillet, cut into 4 pieces
Cooked rice, thinly-sliced radishes, and micro-greens for serving

Marinade

1/2 cup sake kasu (酒粕)
1/4 cup mirin
1/4 cup water
2 tablespoons brown sugar
2 tablespoons white miso
1 tablespoon soy sauce

Method

1. Mix marinade in a bowl.
2. Put fish into a large ziploc bag. Add marinade. Carefully squeeze the air out, and seal it. Shake the bag until the fillets are coated with the marinade. Put on a tray or large plate and marinate in the refrigerator for at least 1 hour and up to 2 days.
3. Put the rack of your oven as close to the top as it will go and preheat the broiler for 10 minutes.
4. Meanwhile, drain the marinade, remove the fillets from the bag, and wipe dry with a paper towel.
5. Put the fillets skin side down on a sturdy rimmed baking sheet lined with aluminum foil. Broil until the surface is nicely browned and the fish begins to flake when prodded with a fork, about 5 to 6 minutes for 1-inch-thick fillets.
6. Remove from the oven. The broiling causes any pin bones to protrude from the fillets. Remove them (pliers or fish tweezers are good for this) and serve with rice, radish and micro-green.

Makes 4 servings.

Source: The Joy of Cooking