Quick & easy Asian tapas and noodles

131 Pages·2012·9.534 MB·English

by  Editors, Periplus

Measurement Conversions
All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring
cups and spoons are used throughout, and all cup and spoon measurements are level.
We have used medium-sized (60 g, grade 3) eggs in all recipes.
International Measures
Volume Lengths Weights
1 teaspoon = 5 ml 6 mm =1/4in 28 g = 1 oz
1 UK/UStablespoon = 15 ml = 3 teaspoons 12 mm =1/2in 250 g= 8 oz
1 Australian tablespoon = 20 ml = 4 teaspoons 21/2cm=1 in 500 g= 1 lb
We have used international 15 ml tablespoon measures. If you are using an Australian
20 ml tablespoon, the difference will not be noticeable for most recipes. However, for
flour, cornstarch or baking powder, subtract one teaspoon for each tablespoon specified.
Cup Equivalents
1/ cup= 60 ml = 2 fl oz 1 cup coriander leaves (cilantro) = 40 g
4
1/ cup= 125 ml = 4 fl oz 1 cup grated coconut = 100 g
2
1 cup = 250 ml = 8 fl oz 1 cup uncooked rice = 200 g
2 cups = 500 ml = 16 fl oz = 1 pint 1 cup cooked rice = 100 g
4 cups = 1 litre = 32 fl oz = 1 quart 1 cup flour = 150 g
Oven Temperature Guide
When using convection ovens, the outside ºC ºF
of the food cooks more quickly than the Low 150 300
inside. As a general rule, set the oven Moderate 180 350
temperature 15-20 °C lower than the Med. Hot 200 400
temperature indicated in the recipe, Hot 220 425
or refer to your oven manual. Very Hot 230 450
Published by Periplus Editions (HK) Ltd. with Distributors
editorial offices at North America, Latin America and Europe
Tuttle Publishing, 364 Innovation Drive,
North Clarendon, VT 05759-9436, USA.
Copyright © 2003 Periplus Editions (HK) Ltd.
Tel: [phone]; Fax: [phone]
All rights reserved. No part of this publication
[email protected]
may be reproduced, stored in a retrieval system
www.tuttlepublishing.com
or transmitted in any form or by any means, elec-
tronic, mechanical, photocopying, recording or Asia Pacific
otherwise without the prior written permission of Berkeley Books Pte Ltd,
the publisher.
Tel: [phone]; Fax: [phone]
Recipes byNongkran Daks, Alexandra Greeley,
[email protected]
Rohani Jelani, Daniel Reid, Devagi Sanmugam,
www.periplus.com
Chef Tummanoon Punchun, Hayatinufus A.L.
Tobing and Willam W. Wongso. Photography by
Edmond Ho, Luca Invernizzi Tettoni, Suan I. Lim,
Jörg Sunderman, Jim McFarlance and Andy Printed in Malaysia
Wong. Food styling bySusie Donald, Myrna
10 09 08 07
Sim, Suan I. Lim, Rohani Jelani, Christina Ong
5 4 3 2 1
and Christopher Tan.
Q&E Asian Tapas & Noodles v.3 3/27/07 6:00 PM Page 1
quick easy
&
asian tapas
noodles
and
recipes that are easy, delicious and fun
Innovative ideas for entertaining with an Asian flair!
Preparing delicious Asian tapas and noodle dishes is now easier
than ever, thanks to the simple, step-by-step instructions included
in this invaluable book. A quick trip to your local supermarket
for a few basic ingredients is all you need to get started.
Q&E Asian Tapas & Noodles v.3 3/27/07 6:00 PM Page 2
Contents
Introduction 3
Ingredients Glossary 4
Condiments, Sauces and Dips 9
Wraps and Rolls 16
Fritters and Patties 44
Breads and Crackers 58
Skewers and Grilled Meats 64
Noodle Soups 86
Noodles with Sauce 98
Stir-fried Noodles 114
Complete Recipe List 128
MAIL ORDER SOURCES
Finding the ingredients for Asian home cooking has become very simple.Most super-
marketscarry staples such as soy sauce,fresh ginger,and fresh lemongrass.Almost
every large metropolitan area has Asian markets serving the local population—just
check your local business directory.With the Internet,exotic Asian ingredients and
cooking utensils can be easily found online.The following list is a good starting
point ofonline merchants offering a wide variety ofgoods and services.
http://www.asiafoods.com
http://www.geocities.com/MadisonAvenue/8074/VarorE.html
http://dmoz.org/Shopping/Food/Ethnic_and_Regional/Asian/
http://templeofthai.com/
http://www.orientalpantry.com/
http://www.zestyfoods.com/
http://www.thaigrocer.com/Merchant/index.htm
http://asianwok.com/
http://pilipinomart.com/
http://www.indiangrocerynet.com/
http://www.orientalfoodexpress.com/
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Q&E Asian Tapas & Noodles v.3 3/28/07 4:02 PM Page 3
Noodle and snack dishes have long been a part ofAsia’s culinary
landscape.Stroll down any street in Asia and you’ll almost certainly
find food stands,restaurants and food courts packed with cus-
tomers feasting not just on main courses but also on an almost infinite variety
ofother mouthwatering noodle and snack dishes.
Noodles and snacks are an important part ofAsian homestyle cooking also,
because these dishes are easy to prepare and fast to cook,and are perfect for a
quick meal or for entertaining guests.They give the host a chance to offer hos-
pitality with a range ofdelicious treats that,while not intended as a full meal,
are substantial dishes in their own right,as the collection ofnoodle and snack
recipes in this book will show.
Noodles play a pivotal role as a food in almost every Asian cuisine and
each one has its own takes on the noodle theme.Although rice is the mainstay
at the Asian table,rice flour,egg or mung bean noodles are just as widespread.
Asian cooks have created numerous delectable dishes—from fast stir-fries and
healthful salads to invigorating soups and delicate spring rolls or satays.
The noodle recipes in this book are filling,yet easy to prepare,and the sheer
variety ofdishes on offer mean that you’ll be spoilt for choice.Choose from
recipes which use a variety ofnoodles—rice sticks,bean thread and wheat—
and are prepared in different ways.Soups,sauces and stir-fries—with an array
ofmain ingredients that include beef,chicken and shrimp to name just a few,
offer a delightful array oftastes ranging from sweet to tangy to spicy.
Asian snacks however,are not limited to just noodles,as anyone familiar
with Asian food will tell you.The snack recipes in this volume can be served to
complement noodle dishes or other main courses.Choose from delicious
wraps and rolls,delectable fritters,scrumptious breads and grilled meats with
their accompanying dipping sauces.
Whether you’re entertaining friends,simply want a quick meal at home or
even looking to pack a picnic basket,you can’t go wrong with this delicious
selection ofnoodle and snack recipes!
Introduction 3
Q&E Asian Tapas & Noodles v.3 3/27/07 6:00 PM Page 4
Ingredients Glossary
Asafoetidais a strong- mushrooms,are used widely
Dried finger-
smelling brown tree resin. in Asian cooking.The dried
length chilies
Known in India as hing,it ones must be soaked in hot
adds an oniony flavor to water to soften before use,
cooked foods and is believed from 15 minutes to an
to aid digestion.Often used hour depending on the Bird’s-eye chilies
in lentil dishes,it is sold in thickness.The stems are Fresh finger-
length chilies
a box or can as a solid lump, removed and discarded;
or in the form ofpowder. only the caps are used.
Use very small amounts—a Fresh shiitake mushroom
pinch is enough.Keep well stems can be eaten ifthe
sealed when not in use.If bottoms are trimmed. Dried bird’s-
eye chilies
you cannot get it,omit
from the recipe. Bok choyis a crunchy, Chili pepperscome in
leafy green vegetable that many shapes,sizes and col-
is widely used in Chinese ors.Fresh Asian finger-
cooking.A large vegetable length chiliesare moder-
with plump white stalks ately hot.Tiny red,green or
and dark green leaves,fresh orange bird’s-eye chilies
bok choy is available all (chili padi) are very hot.
year round in fresh mar- Dried chiliesare usually
kets and supermarkets. deseeded,cut into lengths
Black Chinese mushrooms, Substitute choy sum or and soaked in warm water
also known as shiitake other leafy greens. to soften before use.
Ground red pepper,also
known as cayennepepper is
made from ground dried
chilies.Chili oilis made
from dried chilies or chili
powder infused in oil,and
is used to enliven many
Thai basil Lemon basil Sichuan dishes.Chili paste
(horapa) (manglak) consistsofground fresh or
Basilis used as a seasoning and garnish in many dried chilies,sometimes
Asian cuisines.Two varieties are used in this book. mixed with vinegar and
Thai basil(horapa) tastes rather like Italian sweet garlic and sold in jars.
basil but with an added hint ofanise,and is used in Sichuan chili pasteis
red and green curries as well as salads and stir-fries.It made from dried chilies,
is available year round.Ifyou cannot find it,use Ital- soaked and ground with a
ian basil.Lemon basil (manglak) has a lemony flavor touch ofoil.Chili sauceis
that goes well with soups and salads. Basil doesn’t made by mixing ground
store well,so buy it just before you intend to use it. chilies with water and sea-
soningthe mixture with
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Q&E Asian Tapas & Noodles v.3 3/27/07 6:00 PM Page 5
salt,sugar and vinegar or freshly grated coconuts.To coriander leaves(also
lime juice.It is available obtain thick coconut milk, known as cilantro or Chi-
bottled and in jars. add 1 cup (250 ml) of nese parsley) are used as a
water to the grated flesh of herb and a garnish.
Chinese celeryhas much one coconut,then squeeze
smaller and thinner stems and strain.Although
than the normal Western freshly squeezed milk has
variety,and has a very more flavor,it is far more
intense,parsley-like flavor. convenient to use the
The leaves and sometimes canned or packet variety.
the stems are added to Grated fresh coconutcan
soups,rice dishes and stir- be purchased from Asian
fried vegetables.This type markets or you can grate it Cumin seeds(jeera) are
ofcelery is obtainable in yourself.Purchase coconuts pale brown in color and
Asian specialty stores—use that are heavy and have a usually partnered with
celery leaves or Italian lot ofjuice in them.Crack coriander seeds in basic
parsley as a substitute. the coconut open and spice mixes.They impart
drain the juice.Break the an intense,earthy flavor to
shell into smaller pieces by foods and are often dry-
turning it on a firm surface roasted or flash-cooked in
and knocking it with a mal- oil to intensify their flavor.
let.Use a knife to release
the meat from the shell.
Remove the flesh from the
shell and peel the brown
Choy sumor chye sim, outer skin using a vegetable
also known as Chinese peeler.Grate the flesh in a
flowering cabbage,is a blender or food processor,
leafy green vegetable with adding a bit ofwater to
crisp crunchystems.Avail- help the blades turn. Curry leaves come in sprigs
able in supermarkets in of8–15,dark green leaves
Asia,it is now increasingly and are used to flavor Indian
available in Western coun- curries.Fresh curry leaves
tries too.Substitute bok should be used within a few
choy or any other leafy days ofpurchase.Dried
green vegetable. curry leaves keep well if
stored in a dry place but do
not have as much flavor.
There is no good substi-
Corianderis an indispen- tute.Curry leaves are avail-
sable herb and spice in able in Indian food stores
Asian cooking.Coriander and internet grocers.
seedsare roasted and then
ground in spice pastes.
Coconut milkis obtain by Coriander rootsare used
squeezing the flesh of in the same way,while
Ingredients Glossary 5
Q&E Asian Tapas & Noodles v.3 3/28/07 4:16 PM Page 6
store specializing in spices.
Store in an airtight jar
away from heat or sunlight.
Channa Dal Urad dal or
blackgram dal
Dalrefers to a wide variety ofsplit peas and beans.
Channa dalor Bengal gram resembles a yellow split
pea but is smaller.Channa flouris made by milling Gheeis the rich,delicious
channa dal.It is very fine in texture and pale yellow clarified butter oil used as
in color.Finely ground chickpea flour may be used as the main oil in Indian
a substitute.Urad dalor blackgram dalis sold either cooking.It is made by
with its black skin on or husked,when it is creamy removing the milk solids
white in color. from butter,and is there-
fore known as “clarified
butter oil.”It keeps well at
room temperature.Substi-
tute vegetable oil or butter.
Glutinous riceis a variety
ofrice that becomes very
sticky when cooked.Mainly
used in snacks,sweets and
Dried shrimpare sold in Galangalis similar in desserts,it is available in
plastic packets or in bins in appearance to ginger and a packets in any Asian food
Asian markets.Choose member ofthe same fam- store.
dried shrimp that are pink ily.This aromatic root has
in color and soak them in a distinctive flavor that is Ground red pepperis a
water to soften before use. used in dishes throughout pungent red powder made
Asia.Dried galangal lacks from ground dried chili
the fragrance offresh peppers,also known as
galangal,so try to buy it cayenne pepper.Substitute
fresh.It can be sliced and dried red chili flakes.
kept sealed in the freezer
for several months. Hoisin sauceconsists of
fermented soybeans,garlic,
Fish sauceis made from Garam masalais an Indian chilies,and vinegar.The
salted,fermented fish or blend ofground spices, sauce is thick and dark and
shrimp.Good quality fish usually including cinna- has a sweet,salty flavor.
sauce is golden-brown in mon,cardamon,cloves, Commercially bottled or
color and has a salty tang. fennel and black pepper. canned hoisin sauce is avail-
It is available in bottles in Pre-blended garam masala ablein most grocery stores.
most supermarkets. can be bought from any
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Q&E Asian Tapas & Noodles v.3 3/28/07 4:02 PM Page 7
with a lacy membrane Oyster sauce should be
called mace.Buy whole refrigerated after opening.
nutmegs and grate them Vegetarians should look for
as needed since ground the version sold as “mush-
nutmeg quickly looses room oyster sauce”.
its flavor.Use nutmeg
powder ifyou cannot get
Kaffir limeis also known whole nutmegs.
as fragrant lime.This citrus
fruit has an intensely fra-
grant skin but virtually no
juice.The grated skin or
rind is used as a seasoning.
Kaffir lime leavesare the Palm sugaris made from
fragrant leaves ofthe kaffir the sap ofvarious palm
lime plant,which are used fruits.Palm sugar varies
whole in soups and curries, in color from gold to dark
or shredded finely and Oyster sauceis a thick brown.It is less sweet than
added to salads. sauce made from ground cane sugar and has a
oysters,water,salt,corn- distinct,rich flavor.Dark
starch and caramel color- brown sugar,maple syrup
ing.It is often used in or a mixture ofsugar and
Chinese cooking to inten- molasses are good substi-
sify the flavor ofthe food. tutes.
It is often splashed onto
stir-fried vegetables and Plum sauceis a sweet
Nutmegsare the seeds of meat dishes,and some- Chinese sauce made from
the nutmeg tree,covered times added to marinades. plums,vinegar and sugar.
Fresh yellow wheat noodles Dried rice vermicelli Rice stick noodles
Noodlesare a universal favorite in Asia.Both fresh and dried noodles are made
from either wheat,rice or mung bean flour.Fresh yellow wheat noodles are thick,
spaghetti-like noodles made from wheat flour and egg.Substitute fresh spaghetti
or fettucini ifyou cannot find them.Dried rice vermicelliare very fine rice threads
that must be plunged into hot water to soften before use.Rice stick noodles(also
known as “river noodles”,kway teowor hofun) are wide,flat rice noodles sold fresh
in Asian markets.Ifnot available,use dried rice stick noodles instead.
Ingredients Glossary 7
Q&E Asian Tapas & Noodles v.3 3/27/07 6:00 PM Page 8
Sold in jars in Asian gro-
cery stores and well
stocked supermarkets,
plum sauce should be
refrigerated after opening.
Dark soy sauce Light soy sauce Sweet black sauce
Soy sauceis a fermented sauce brewed from soybeans,
water,wheat and salt.Regularor light soy sauceis very
salty and used as a table dip and cooking seasoning.
Sesame seedsare small Dark soy sauceis denser and less salty and adds a
and pear-shaped and come smoky flavor to dishes.Sweet black soysauceis a
in several colors—white, thick,fragrant sauce used in marinades and sauces.
yellow,brown or black—
though all are white on the
inside when hulled. seeds which is used in toasted over a gas flame on
some snacks and desserts. the tip ofa metal skewer or
Sesame oil is extracted from back ofa spoon.Wet shrimp
sesame seeds that have pasteis also known as hae
been toasted,producing a koor petis.This thick black
dark,dense and highly aro- paste has a strong fishy fla-
matic oil that is used for vor.It is sold in jars and
marinades,sauces and may be added to recipes
soups,or as a table condi- straight from the jar.
ment.Its nutty,smokey fla-
vor has become a hallmark Shallotsare small,round
ofChinese cuisine. onions with thin red skins
that add a sweet oniony
Sesame pasteis made from flavor to countless dishes.
ground,roasted sesame They are added to spice
seeds and comes in glass pastes or sliced,deep-fried
jars covered with oil.It is and used as garnish.
quite hard and needs to be
mixed with a little sesame Shrimp paste,comes in Sichuan peppercorns,also
oil or water to make it into two forms,dried and wet. known as Chinese pepper
a smooth paste.Ifyou can’t Dried shrimp paste,also or flower pepper (hua
find it,use Middle Eastern known as belachan,is a jiao),have a sharp pun-
tahini mixed with some dense mixture offer- gency that tingles and
sesame oil to give it more mented ground shrimp slightly numbs the lips and
flavor.Not to be confused that must be toasted before tongue—an effect known
with sweet sesame paste use—either wrapped in in Chinese as ma la“numb
made from black sesame foil and dry-roasted or hot”.
8