Chicken and Thai Basil Dumplings
Chicken and Thai Basil Dumplings
Makes about 3 1/2 dozen
1 pound ground chicken breasts
2 ounces bean thread noodles, blanched and chopped
1 cup grated carrot, squeezed dry
1/4 cup loosely packed fresh Thai basil, chopped
1/4 cup scallion greens, cut on the diagonal
1 clove garlic, finely chopped
1 tablespoon green curry paste, (preferably Maeploy brand)
3 tablespoons fish sauce
2 1/2 tablespoons sugar
Coarse salt and freshly ground pepper
3 tablespoons coconut milk
1 package round white dumpling wrappers
1/2 cup smooth peanut butter
1/4 cup Sriracha chile sauce
1 can (14-ounce) coconut milk
2 tablespoons fish sauce
1/4 cup dark-brown sugar
Coarse salt and freshly ground pepper
Prepare the filling; combine all of the ingredients, except the dumpling wrappers, in a medium bowl. Bring a small saucepan of water to a boil. Add 1 teaspoon filling, and cook until no longer pink. Taste, and adjust the seasoning, if necessary.
Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 1/2 tablespoons filling in the center. Fold dumpling skin over to enclose. Pinch the edges together to form a half moon. Pleat the rounded edge. Set aside. Repeat with remaining filling and wrappers.
Prepare dipping sauce; combine all the ingredients in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool. Just before serving, bring a large pot, fitted with a steamer insert lined with lightly oiled parchment paper with a few holes poked in it, to a simmer. Add dumplings and simmer until cooked through, 5 to 7 minutes.
Whole Snapper with Balinese Spices
Whole Snapper with Balinese Spices
Serves 2
1/2 cup plus 2 tablespoons canola oil
2 tablespoons finely chopped shallots
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons finely chopped garlic
5 tablespoons finely chopped lemon grass
3 kaffir lime leaves, finely chopped
1 Thai chile, finely chopped (or 1 teaspoon sambal chili paste)
5 curry leaves
1 cup finely shredded fresh or frozen coconut
1 whole red snapper, (about 1 3/4 pounds), dressed and scored on both sides
1 cup coconut milk
1 lime
Julienned scallion greens, for serving
Cilantro, for garnish
Preheat oven to 375 degrees;. Heat 2 tablespoons oil in a large skillet over high heat. Add shallot, and, stirring constantly, add ginger, garlic, lemon grass, lime leaves, Thai chile, curry leaves, and coconut. Continue stirring until the mixture is fragrant and coconut is beginning to dry out, 3 to 5 minutes. Remove from heat, and let stand until cool.
Fill the belly of the fish with three-quarters of the stuffing. Use a long wooden skewer to hold the belly of the fish closed. Heat remaining 1/2 cup oil in a large skillet over high heat. Add snapper to pan, and cook until the skin is crisp and brown, about 3 minutes per side. Very carefully pour off oil from pan. Transfer fish to oven until cooked through, about 10 minutes.
Meanwhile, heat remaining stuffing in a small saucepan over medium heat. Stir in coconut milk, and heat through. Transfer cooked fish to a serving platter. Strain sauce through a fine sieve directly over the fish. Season with lime juice, and garnish with scallion greens and cilantro.
Stir-Fried Tofu
Stir-Fried Tofu
Serves 4
1 (14 ounces) regular tofu, firm or extra-firm, drained
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon sugar
1 teaspoon Thai red curry paste
1/2 cup coconut milk
2 tablespoons peanut or canola oil
1 Chinese broccoli, stems trimmed
1 small red bell pepper, seeds and ribs removed, thinly sliced lengthwise
Coarse salt
1/4 cup whole basil, cilantro, and mint leaves
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates six rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.
Coconut Shrimp Soup
Coconut Shrimp Soup
Serves 4
1 tablespoon vegetable oil
1 grated fresh ginger
2 cloves of garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
1 (13.5 ounces) coconut milk
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
Coconut Crepes with Fresh Mangoes
Coconut Crepes with Fresh Mangoes
Serves 6
1 3/4 cups unsweetened coconut milk
3 large eggs
3 tablespoons superfine sugar
3/4 teaspoon ground cardamom
1/8 teaspoon salt
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons, freshly grated or desiccated coconut
1/4 cup whole milk
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 fresh mangoes, peeled, pitted, and sliced into thin wedges, for serving
Confectioners' sugar, for dusting
Preheat oven to 200 degrees;. Line a baking sheet with several layers of paper towels; set aside. In a large bowl, whisk together coconut milk, eggs, superfine sugar, cardamom, and salt. Whisk in flour, coconut, and whole milk.
Heat a 10-inch nonstick skillet or crêpe pan over medium heat. Using a paper towel, rub inside of skillet with a thin coating of butter. Pour about 1/4 cup batter into center of pan, tilting and swirling to evenly coat bottom with a thin layer; pour any excess batter back into bowl.
Cook until crêpe is golden on bottom and top is almost dry, 1 to 2 minutes. Using a spatula, flip crêpe, and cook until golden, about 30 seconds. Invert crêpe onto prepared baking sheet, and keep warm in oven. Repeat with remaining batter, rubbing pan with more butter before making each crêpe.
Brush butter over tops of warm crêpes. Place a few slices of mango on each. Fold, or roll crêpes to enclose. Place on a serving platter. Dust with confectioners’ sugar. Serve with any remaining mango slices on the side.
Curry Shrimp
Curry Shrimp
Recipe courtesy of James Palmer
Serves 2 as first course
2 tablespoons olive oil
8 extra-large or jumbo shrimp, peeled and deveined with the tail section left on
Salt and freshly ground pepper
1 tablespoon very thinly sliced basil
1/4 Scotch bonnet chile pepper, seeded and julienned
2 garlic cloves, finely chopped
1/2 small onion, chopped
1/4 cup dry white wine
2 tablespoons Curry Sauce (recipe follows)
1/2 Cup unsweetened coconut milk
1 1/2 cups cooked white rice
1 coconut, halved
Fried plantain chips, for garnish (optional)
Fried ginger pieces, for garnish (optional)
Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes. Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.
Curry Sauce
Makes 3/4 cup
1/2 cup vegetable oil
2 tablespoons curry powder
1 large onion, chopped
1 garlic, finely chopped
1 green bell pepper, seeded and finely chopped
1 scallion, trimmed and finely chopped
1 fresh thyme
6 ounces unsweetened coconut milk
Heat oil in a small heavy-bottomed saucepan over low heat. Add curry powder, and cook, stirring constantly, for 3 minutes. Add onion, garlic, bell pepper, scallion, and thyme. Cook until vegetables are soft, 3 to 5 minutes. Add 3 cups water, and simmer over low heat for 1 hour. Add coconut milk, and stir until well combined. Strain into a small saucepan, and continue cooking until reduced and the sauce thickly coats the back of a spoon, 8 to 10 minutes more. Sauce may be stored, covered, in refrigerator for up to 1 week.
Coconut Pecan Cake with Chocolate Ganache and Coconut Filling
Coconut Pecan Cake with Chocolate Ganache and Coconut Filling
Makes 1 nine-inch layer cake
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
1 cup firmly packed sweetened shredded coconut
3/4 cup pecan halves (3 ounces), toasted
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup creamed coconut or unsalted butter
4 large eggs
1 tablespoon pure coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
Coconut Cake Filling (recipe follows)
Milk Chocolate Ganache (recipe follows)
2 cups toasted shaved coconut, for garnish (optional)
1. Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms with parchment. Butter parchment, and dust with flour; tap out excess, and set aside.
2. In a food processor, finely grind coconut; transfer to a bowl. Finely grind pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together flour, baking powder, and salt; stir in ground coconut and pecans. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs and extract. Beat in flour mixture in three batches, alternating with the coconut milk, and starting and ending with flour.
4. Divide batter between prepared pans; smooth tops. Bake until golden and a cake tester inserted in centers comes out clean, about 35 minutes. If tops begin to get too dark, cover loosely with foil. Let cool in pans 30 minutes. Run a knife around edges of cakes; invert onto a wire rack. Reinvert; let cool completely.
5. Line two rimmed baking sheets with plastic wrap; fit one with a cooling rack. Use a serrated knife to trim tops of cake layers, if desired. Transfer one layer to baking sheet with rack; spread with filling. Place remaining cake layer on top.
6. Using an offset spatula, spread 1 cup chilled ganache on sides of cake; smooth with a bench scraper. Pour remaining ganache over cake, coating completely. Transfer cake and rack to other baking sheet; chill until set, about 5 minutes. Scrape excess ganache back into bowl, passing through a sieve.
7. Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on sides of the cake, if desired. Keep at room temperature until ready to serve.
Coconut Cake Filling
Makes enough for 1 nine-inch cake
1 cup sweetened shredded coconut
3/4 cup sweetened condensed milk
4 tablespoons unsalted butter, room temperature
1 tablespoon creamed coconut or unsalted butter, room temperature
2 large egg yolks, lightly beaten
1 tablespoon pure coconut extract
1. In a food processor, coarsely grind coconut; set aside. Combine milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into egg yolks. Return mix-ture to saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 minutes.
2. Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.
Milk Chocolate Ganache
Makes enough for 1 nine-inch cake
1 1/2 pounds best-quality milk chocolate, finely chopped
2 cups plus 2 tablespoons heavy cream
1 teaspoon light corn syrup
1. Prepare an ice bath; set aside. Place chocolate in a medium heatproof bowl; set aside. Bring cream to a boil in a small saucepan; pour over chocolate, swirling to cover completely. Let stand until chocolate has melted, about 5 minutes. Add corn syrup; whisk until smooth.
2. Pour 1 cup ganache into a bowl set in ice bath; stir until thick and spreadable. Keep remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat back of spoon, 12 to 15 minutes. Use immediately.
Coriander Chicken in Carrot-Coconut Broth
Coriander Chicken in Carrot-Coconut Broth
Serves 4
For the Spice Rub:
1 tablespoon whole coriander seeds
2 1/4 teaspoons cumin seeds
1 3/4 teaspoons yellow mustard seeds
1 teaspoon freshly ground nutmeg
Pinch of cayenne pepper
1/2 cup finely chopped cilantro
6 whole scallions, finely chopped
2 1/2 teaspoons sea salt or coarse salt
2 teaspoons finely grated fresh ginger
For the Chicken:
6 thin carrots, peeled and halved lengthwise
1 large red onion, root ends intact, cut lengthwise into 1/2-inch wedges
1 cup light coconut milk
1 cup carrot juice
1/2 teaspoon finely grated fresh ginger
4 chicken cutlets (about 6 ounces each)
2 mandarin oranges, halved, or 1 navel orange, cut into rounds, for serving
Cilantro sprigs, for garnish
1. Preheat oven to 325°. Toast coriander seeds, cumin seeds, and mustard seeds in a small dry skillet over medium heat, tossing occasionally, until fragrant, 4 to 5 minutes. Transfer to a plate to cool. Grind to a fine powder in a spice grinder or with a mortar and pestle. Transfer to a bowl; stir in nutmeg and cayenne with a fork. Add chopped cilantro, scallions, salt, and ginger; stir to combine.
2. Place carrots and onion in a 13-by-9-inch baking dish. Stir together coconut milk, carrot juice, and ginger in a glass measuring cup. Pour 1 cup mixture over vegetables, and transfer to oven; cook 12 minutes. Remove from oven.
3. Dredge chicken in spice mixture to coat. Set on top of vegetables; drizzle with remaining coconut-milk mixture. Cook until chicken is cooked through, 25 to 30 minutes. Transfer chicken and vegetables to a plate, and tent with foil.
4. Ladle about 1 1/2 cups pan juices into a small saucepan. Bring to a simmer; cook until reduced by half, 6 to 7 minutes.
5. Divide chicken and vegetables among 4 plates; drizzle with sauce. Serve with oranges; garnish with cilantro sprigs.
Mini Asian Crab Cakes
Mini Asian Crab Cakes
Makes about 32
1 tablespoon diced seeded red jalapeño
1 tablespoon diced seeded green jalapeño
2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
1 tablespoon finely grated fresh ginger
2 tablespoons coarsely chopped cilantro
1 large egg, lightly beaten
1/4 teaspoon coarse salt
1/3 cup coconut milk
1 1/2 cups lump crabmeat (about 9 ounces), picked over
1/2 cup panko (Asian breadcrumbs), plus more for dredging
3 to 4 tablespoons vegetable oil
2 limes, halved lengthwise and cut into quarters for serving
1. Stir together jalapeños, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
2. Heat 3 tablespoons oil in a large nonstick sauté pan over medium-high heat. Dredge cakes in panko to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.
Chicken Curry with Sweet Potatoes and Lime-Pepper-Salt Dipping Sauce
Chicken curry with sweet potatoes and lime-pepper-salt dipping sauce
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 5 servings
2 tablespoons vegetable oil
2 cloves garlic, coarsely chopped
4 medium shallots, thinly sliced
2 stalks fresh lemon grass, trimmed, cut into 2-inch lengths
1 piece (1 1/2 inches long) fresh ginger
3 tablespoons curry powder
1 1/2 pounds whole bone-in chicken thighs or legs, or 1 pound boneless chicken breasts or thighs, cut into big bite-sized chunks
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon red chili flakes or chili-garlic sauce
1/2 teaspoon salt
2 3/4 cups low-sodium chicken broth or water
2 medium sweet potatoes or 4 medium carrots, cut into medium chunks
1 1/2 cups unsweetened coconut milk
Lime-pepper-salt dipping sauce, see recipe
1. Heat the oil in a Dutch oven over medium-high heat. Stir in the garlic, shallots, lemon grass and ginger. Stir in the curry powder; cook, stirring until fragrant and the shallots are translucent, about 2 minutes.
2. Add the chicken in one layer if possible; cook 1 minute. Stir ingredients well; cook, stirring occasionally, until the chicken begins to brown, about 5 minutes. Stir in the fish sauce, sugar, chili flakes and salt; add the broth. Heat to a boil; reduce the heat to maintain a lively simmer. Cook, stirring occasionally, 10 minutes.
3. Add the sweet potatoes and coconut milk; cook until the sweet potatoes are tender and the chicken is cooked, about 15 minutes. Remove the lemon grass; transfer the chicken and sauce to a serving bowl. Serve with dipping sauce on the side.
Lemon-pepper-salt dipping sauce: Combine 2 tablespoons each salt and freshly ground pepper with the juice of 3 limes; stir until salt is dissolved.
Nutrition information per serving (without sauce):
338 calories, 48% of calories from fat, 18 g fat, 4 g saturated fat, 67 mg cholesterol, 21 g carbohydrates, 23 g protein, 903 mg sodium, 3 g fiber
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