Vietnamese-style White Rose Dumplings

Ingredients

20 pieces rice paper skins
16 oz raw shrimp, peeled
2 tsp minced garlic
2 tsp minced shallot
1 tsp salt
1 tsp pepper
1 tsp sesame oil

Sweet Dipping Sauce

1 cup fish sauce
1-1/2 cups sugar
3 cups water

Method

  1. Put shrimp, garlic, shallots, salt and pepper and sesame oil in a food processor, mix well.
  2. Put damp rice paper wrapper in palm of hand, place one teaspoon of mixture in center and fold in corners to form the shape of a flower.
  3. Steam for five minutes.
  4. Serve hot with sweet dipping sauce.

Makes 20 dumplings.

Source: The Cookbook of Streets International

Salmon Ramen

Ingredients

4 cups fish or vegetable stock
1 large garlic clove
1/2 tsp light soy sauce
4 salmon fillets, 5 oz each, skinned
peanut or corn oil, for broiling
5 oz dried ramen
generous 2 cups baby spinach leaves
4 scallions, chopped
2/3 cup bean sprouts
1 fresh green chili, seeded and sliced
fresh cilantro leaves

Teruyaki Glaze

2-1/2 tbsp sake
2-1/2 tbsp dark soy sauce
2 tbsp mirin or sweet sherry
1/2 tbsp brown sugar
1/2 garlic clove, very finely chopped
1/4-inch piece fresh gingerroot, peeled and very finely chopped

Method

  1. Heat the broiler to high, bring the stock to a boil with the garlic clove and soy sauce in one pan, and bring another pan of water to a boil for cooking the noodles.
  2. Mix the ingredients for the glaze together and brush one surface of each salmon fillet with the glaze.
  3. Lightly brush the broiler rack with oil and broil the salmon fillets for 4 minutes on one side only. The flesh should flake easily and the center should remain a bright pink. Remove from the broiler and set aside.
  4. Boil the noodles for 3 minutes, until soft. Alternatively, cook according to the package instructions. Drain and rinse.
  5. Remove the garlic from the stock, then bring the stock back to a boil. Drop in the spinach leaves and scallions and let them boil until the leaves are just wilted. Use a slotted spoon to remove the spinach and scallions and divide them between 4 large bowls.
  6. Divide the noodles between the bowls, then add a salmon fillet to each. Carefully pour the boiling stock into each bowl. Sprinkle with bean sprouts, chili slices, and cilantro leaves before serving.

Makes 4 servings.

Source: Noodles

Stir-fried Ginger Beef

Ingredients

1 clove garlic, crushed
1 tsp grated fresh ginger
1/4 cup kecap manis
1/4 cup Chinese rice wine
1 tsp sugar
pinch of five-spice powder
1 lb lean beef fillet, thinly sliced across the grain
1/2 tsp cornflour
1/4 cup peanut oil
1 red onion, sliced into thin wedges
1-1/2 tbsp julienned fresh ginger
13 oz gai lan, cut into 2-1/2 inch lengths

Method

  1. Combine the garlic, grated ginger, kecap manis, rice wine, sugar and five-spice powder in a large non-metallic bowl. Add the beef, toss together. then cover and marinate in the fridge for at least 15 minutes.
  2. Mix together the cornflour with 1 tablespoon in=- to forma paste.
  3. Heat a wok over high heat, add 1 tablespoon of the oil and swirl to coat the side of the wok. Remove half the meat from the marinade with tongs or a slotted spoon, add to the wok and stir-fry for 2-3 minutes, or until browned and just cooked. Remove from the wok. Repeat with more oil and the rest of the beef, reserving the marinade.
  4. Add the remaining oil to the wok and stir-fry the onion for 2-3 minutes, or until it starts to soften, then add the julienned ginger and stir-fry for another minute.
  5. Stir in the gai lan and cook for 2-3 minutes, or until wilted and tender.
  6. Return the beef to the wok, along with the reserved marinade and any meat juices. Add the cornflour paste and stir until thoroughly combined. Continue to cook for 1-2 minutes, or until the sauce has thickened slightly and the meat is heated through.
  7. Serve with cooked rice or noodles.

Makes 4 servings.

Source: The Essential Wok Cookbook

Black Cod with Miso

Ingredients

3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
6 (6 to 7 ounce) skinless black cod fillets (about 1-1/2 inches thick)
vegetable oil, for grilling
sauteed baby bok choy and pickled ginger, for serving

Method

  1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved.
  2. Transfer the marinade to a large baking dish and let cool.
  3. Add the fish and turn to coat. Cover and refrigerate overnight.
  4. Preheat the oven to 400°F.
  5. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes.
  6. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger and sauteed baby bok choy.

Makes 6 servings.

Source: Chef Nobu Matsuhisa

Hokkaido Chicken Soup Curry

Ingredients

2 carrots, peeled and quartered
1 ear of corn, husk and silk removed, cut into thick rings
1 eggplant, cut into thick wedges lengthways
1 green bell pepper, seeded and cut into 5 cm strips
2 king oyster (eringi) mushrooms, halved lengthways (or quartered if very thick)
4 tbsp vegetable or olive oil
1 tsp salt flakes
4 chicken legs, skin removed
1 brown onion, peeled and grated
2 cloves garlic, peeled and finely chopped
1 tbsp grated ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tsp garam masala
1 cinnamon stick
1/2 cup tomato passata
1 bay leaf
6 cups water or chicken stock
1 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1/2 cup loosely packed basil leaves, roughly torn
2 hard-boiled eggs, halved
steamed rice or thickly sliced, buttered bread, to serve

Method

  1. Heat the oven to 200°C.
  2. Toss the vegetables in 2 tbsp of the oil and arrange on a baking tray lined with baking paper. Scatter with salt and bake the vegetables, uncovered, for 25-30 minutes, or until they are roasted and tender.
  3. Season the chicken with salt. Brown, two at a time, in a little oil in a large pot over high heat. Remove and set aside.
  4. Add the onion, garlic and ginger to the pot and fry over medium heat for about 2 minutes, or until softened (add a little more oil if you need to).
  5. Add the spices, tomato passata and bay leaf and fry for a further minute until fragrant. Add the water or stock, soy sauce, sake and mirin and bring to a simmer.

  6. Return the chicken to the pot and simmer for 30 minutes, or until the chicken is tender.
  7. Mix in the basil leaves.

  8. Place each chicken leg in a bowl and add the roasted vegetables and half egg.
  9. Pour over the curry soup and serve with steamed rice or thick sliced, buttered bread.

Makes 4 servings.

Source: Adam’s Big Pot