Tag Archives: asian

Sushi Rice (Food and Wine)

  1. 2 cups short-grain Japanese rice
  2. Seasoned rice wine vinegar
  1. Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
  2. Cook the rice in a rice cooker according to the manufacturer’s instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
  3. Warm the seasoned vinegar.
  4. Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.

Thai Chicken Soup

6-8 as an appetizer, 4 as a main course

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don’t be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.


  • 1teaspoon vegetable oil
  • 3stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
  • 3 large shallots , chopped
  • 8sprigs fresh cilantro leaves , chopped coarse
  • 3tablespoons fish sauce
  • 4cups low-sodium chicken broth
  • 2 (14-ounce) cans coconut milk , well-shaken
  • 1tablespoon sugar
  • 1/2pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
  • 1pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
  • 3tablespoons fresh lime juice from 2 to 3 limes
  • 2teaspoons red curry paste (Thai)
  • Garnish
  • 1/2cup fresh cilantro leaves
  • 2 serrano chiles , sliced thin
  • 2 scallions , sliced thin on bias
  • 1 lime , cut into wedges


  1. 1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
  2. 2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
  3. 3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.

Easy Baked Tofu (Moosewood)

1 cake firm tofu (16 oz)

Basic Marinade

1 T vegetable oil

1 T dark sesame oil

3 T soy sauce

2 tsp grated peeled ginger root (optional)

1 garlic clove, pressed (optional)


Preheat oven to 400 degrees. Cut the tofu into slices, cubes, triangles, or sticks (I did sticks). Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or a variation on ingredients) and drizzle over the tofu. Gently turn or toss to coat thoroughly. Bake uncovered, stirring once or twice, until the oil is sizzling and the tofu is firm and chewy, 30-40 minutes. Serve hot, at room temp or chilled.


From Pacific Flavors

1 12-oz bunch spinach
2 green onions
2/3 lb. ground pork
2 tsp minced ginger
1/2 tsp grated orange peel
1 egg
1 TBS soy sauce
1/4 tsp chinese chili sauce
1/2 tsp salt

24 won ton skins
cornstarch for dusting
2 TBS oil

1/2 cup stock
2 TBS sherry
2 tsp oyster sauce
1 tsp hoisin sauce
1/2 tsp chinese chili sauce
1/4 tsp sugar
2 tsp grated orange peel

Phad Thai (Bittman)

4 ounces fettuccine-width rice stick noodles

1/4 cup peanut oil

1/4 cup tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)

1 cup mung bean sprouts

1/2 pound peeled shrimp, pressed tofu or a combination

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro

2 limes, quartered.

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Yield: 4 servings.

Thai curry fried rice

Makes about 8 cups, serving 4 to 6.


1 tablespoon dark brown sugar
3 tablespoons fish sauce
1 tablespoon soy sauce
2 boneless, skinless chicken breasts (about 8 ounces), cut into 1-inch chunks
1/2 teaspoon table salt
3 1/2 tablespoons peanut oil or vegetable oil
2 large eggs , beaten lightly
1 teaspoon curry powder
1 large onion , sliced thin
1 tablespoon curry powder
2 medium cloves garlic , minced (about 2 teaspoons)
5 Thai green chiles or 3 jalapeño chiles, seeded and minced (about 2 tablespoons)
6 cups cooked white rice (cold), large clumps broken up with fingers
5 medium scallions , sliced thin (about 1/2 cup)
2 tablespoons minced fresh cilantro leaves
Lime wedges for serving


  1. Dissolve sugar in fish and soy sauces in small bowl; set aside. Season chicken with 1/2 teaspoon salt; set aside.
  2. Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.
  3. Return skillet to burner, increase heat to high and heat skillet until hot, about 1 minute; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add 1 teaspoon curry and cook until fragrant, about 30 seconds; add chicken and cook, stirring constantly, until cooked through, about 2 minutes. Transfer to bowl with eggs and set aside.
  4. Return skillet to high heat and heat until hot, about 1 minute; add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add onion and 1 tablespoon curry and cook, stirring constantly, until onion is softened, about 3 minutes. Stir in garlic and chiles; cook until fragrant, about 30 seconds. Add rice and fish sauce mixture; cook, stirring constantly and breaking up rice clumps until mixture is heated through, about 3 minutes. Add eggs and chicken, scallions, and cilantro; cook, stirring constantly until heated through, about 1 minute. Serve immediately with lime wedges.

Kalbi Korean short ribs

If pressed for time, a 1-hour marinade will provide sufficient flavor, but it will not tenderize the meat as well as a longer marinade. Make sure to buy English-style ribs that have at least 1 inch of meat on top of the bone, avoiding ones that have little meat and large bones. Two pounds of boneless short ribs at least 4 inches long and 1 inch thick can be used instead of bone-in ribs. Alternatively, 2 1/2 pounds of thinly sliced Korean-style ribs can be used (no butchering is required; see modified instructions in step 5). For a spicier marinade, add 1/2 teaspoon or more hot red pepper flakes. Serve with steamed rice, kimchi (spicy pickled vegetables), and, if available, a spicy bean paste called gochujang. Traditionally, all these ingredients are wrapped in a lettuce leaf and eaten like a taco.


1 medium pear (ripe), peeled, halved, cored, and roughly chopped
6 medium cloves  garlic , peeled
4 teaspoons  minced fresh ginger 
1/2 cup  soy sauce 
2 tablespoons  toasted sesame oil 
6 tablespoons  sugar 
1 tablespoon  rice vinegar 
3 scallions , green and white parts sliced thin
5 pounds  bone-in English-style short ribs , meat removed from bone, trimmed of excess fat, sliced widthwise at angle into 1/2- to 3/4-inch-thick pieces and pounded 1/4 inch thick (see illustrations below)
  Vegetable oil for grill rack 

See Illustrations Below: Getting English-Style Ribs Ready to Grill

1. Process pear, garlic, ginger, soy sauce, oil, sugar, and vinegar in food processor until smooth, 20 to 30 seconds, scraping down sides of bowl as needed. Transfer to medium bowl and stir in scallions. 2. Spread one-third of marinade in 13 by 9-inch pan or other suitable container that will hold ribs in 2 layers. Place half of meat in single layer over marinade. Pour half of remaining marinade over meat, followed by remaining meat and marinade. Cover tightly with plastic wrap and place in refrigerator. Marinate ribs for at least 4 hours and up to 12 hours, turning meat once or twice to ensure that it marinates evenly.3. Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, 15 to 20 minutes. Build modified two-level fire by arranging coals to cover half of grill. Position grill grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe grill grate.4. Grill half of meat directly over coals, turning 3 or 4 times, until well browned on both sides, 7 to 12 minutes. If flare-ups occur, move meat to cooler side of grill until flames die down. Move first batch of meat to cooler side of grill and repeat browning with second batch. Transfer second batch of meat to platter. Return first batch of meat to hot side of grill and warm for 30 seconds; transfer to platter and serve immediately. 5. For Korean-Style Ribs:
Korean-style ribs are fattier than English-style ribs, so watch for flare-ups at the grill. Follow recipe above, substituting 2 1/2 pounds Korean-style beef short ribs that are trimmed of excess fat and cut no more than 1/4 inch thick. Reduce amount of charcoal to 3 quarts.

STEP BY STEP: Getting English-Style Ribs Ready to Grill

If using boneless ribs, skip to step 2.

1. Remove meat from bone, positioning chef’s knife as close as possible to bone.

2. Trim excess hard fat and silver skin from both sides of meat.

3. Slice meat at angle into 4 to 5 pieces ranging from 1/2 to 3/4 inch thick.

4. Place plastic wrap over meat and pound into even 1/4-inch-thick pieces.

STEP BY STEP: Types of Short Ribs

Depending on butchering technique, short ribs can vary markedly in appearance. Our recipe uses widely available English-style ribs; Korean-style and boneless ribs can also be used.

English-Style: This common choice contains a single bone, about 4 to 5 inches long. Look for ribs that have at least 1 inch of meat above the bone.

Flanken and Korean-Style: The authentic choice is the thinly-sliced flanken rib (sold only in Asian markets) which requires no butchering. The same as flanken-style ribs but cut much thinner, usually about 1/4-inch thick.

Boneless: A good option that is available at some markets. Make sure they are at least 4 inches long and 1 inch thick.