lucky peach presents 101 easy asian recipes
TRANSCRIPT
PeterMeehan,editorialdirectorMary-FrancesHeck,recipedevelopmentGabrieleStabile,
photography
MarkIbold,foodstyling&malehandmodelingHannahClark,propstyling
JoannaSciarrino,managingeditorRicaAllannic,RachelKhong,BretteWarshaw,ChrisYing,
editorsWalterGreen&HelenTseng,designandlayoutJasonPolan,illustrations
KateSlate,copyeditor
EnaBrdjanovic&SaiSumar,internsSpecialthanksto:DannyBowien,DaveChang,Joanne
Chang,AngelaDimayuga,FuschsiaDunlop,TonyKim,MikiTakana,ReginaKwanPeterson,
AndyRicker,LaurieWoolever,BaryYuenCopyright©2015byLuckyPeach,LLC
Photographscopyright©2015byGabrieleStabileIllustrationscopyright©2015byJason
PolanAllrightsreserved.
PublishedintheUnitedStatesbyClarksonPotter/Publishers,animprintoftheCrown
PublishingGroup,adivisionofPenguinRandomHouse,LLC,NewYork.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSONPOTTERisatrademarkandPOTTERwithcolophonisaregisteredtrademarkof
PenguinRandomHouse,LLC.
HotandSourSoupadaptedfromJoanneChang’sFlour,Too:IndispensableRecipesfortheCaf�’s
Most-LovedSweets&Savories(ChronicleBooks,2013).
LibraryofCongressCataloging-in-PublicationDataMeehan,Peter,1977–author.
LuckyPeach101easyAsianrecipes/PeterMeehanandtheeditorsofLuckyPeach;
PhotographsbyGabrieleStabile.—FirstEdition.
pagescm
Includesindex.
1.Cooking,Asian.I.Luckypeach.II.Title.
TX724.5.A1M442015
641.595—dc232015015729
ISBN 9780804187794
eBookISBN 9780804187909
eBookdesignadaptedfromprintbookdesignbyWalterGreen
CoverdesignbyWalterGreenv3.1
a+prh
ForBigH,LittleH,andJoni-Bird
Contents
Introduction
Equipment
PantryNoodlesRiceLevel1:BasicLevel2:IntermediateLevel3:Champion
ColdDishes,Apps,andPicklyBitsSoy’n’SugarCucumberPicklesChineasyCucumberSaladSilkenTofuSnackOshitashiSeaweedSaladSoySauceKimchiSummerRollsGadoGadoDip
ScallionSaladSoySauceEggsSpicyColdCeleryDashimakiTamagoGreenPapayaSaladDollarDumplingsShrimpandChiveDumplingsVegetableDumplings
BreakfastComTamBreakfastSt.PaulSandwichMisoSoupNasiLemak
PancakesApamBalikOkonomiyakiScallionPancakesBeefRollKoreanPumpkinPancakeKimchiPancakeMooShuPancakesMooShuVegetables
SoupsandStewsBeefNoodleSoupRotisserieChickenRamenChickenNoodleSoupMisoClamChowderDoenjangJigae
SlowCookerPhoHotandSourSoupMassamanCurrySoy-BraisedShortRibsTofuinKombuDashiHotPot
NoodlesEconomyNoodlesColdSobawithMushroomsandLeekJapChaePadSeeEwPestoRamenHiyashiSomenSichuanPorkRaguSpicyMushroomRaguSichuaneseChoppedCelerywithBeef
RicesChineseSausageFriedRiceThaiHerbFriedRiceUmeRiceKabochaRiceJumukBapOnigiriKimbapStickyRiceWrappedinLotusLeavesOmurice
WarmVegetablesGreenswithWholeGarlicDry-FriedGreenBeans
BokChoywithOysterSauceMiso-GlazedEggplantRoastedSquashwithRedGlazeStir-FriedAsparagusWarmEggplantwithGreenPeppersCornCheeseRoastedSweetPotatoes
ChickenFive-SpiceChickenLacqueredRoastChickenSpicyRoastChickenOyakodonChickenAdoboHainanChickenRiceMallChickenKoreanGrilledChickenLemongrassChickenBraisedChickenWingsMisoClaypotChicken(NoClaypot)ChineseChickenSalad
MeatsBeefSatayCuminLambLamburgersThai-StyleLettuceCupsLion’sHeadMeatballsRedRoastPorkFishSauceSpareribsMacanesePorkChopBun
Pan-RoastedRibEyewithMs.Kwok’sBlackPepperSauce
SeafoodTodMunFishCakesMs.VoThiHuong’sGarlicShrimpMiso-RoastedFishCoco-CurriedMusselsClamswithLemongrassinaVietnameseStyleKungPaoShrimpSquidandGrapefruitSaladSteamedWholeFish,TwoSauces
SuperSaucesDannyBowien’sGinger-ScallionSauceDaveChang’sGinger-ScallionSauceCarrot-GingerDressingOctoVinaigretteNuocChamSambalTofuDressingOddFlavorSauce
DessertOrangesEggCustardTarts
Acknowledgments
Index
Introduction
Theseedsofthisbookwereplantedyearsago,beforeLuckyPeachwasevenatwinkleinourcollectiveeyes.DaveChangandIwereinSanFranciscotogetherdoingapromoeventforourbook,Momofuku.Toourgreatsurprise,we’dheardthatMomofukuhadclimbedontothelowerrungsofaNewYorkTimesbestsellerlist,soweboughtapapertocheckoutthestandings.InsidewesawAdHocatHomebyThomasKellerjustcrushingus,smashingourskulltosplinterswithitshigh-polishclogs.
BecauseAdHocisagoodbook(andTheFrenchLaundryCookbookwasamajorinfluenceoneverythingthatcameafterit),thebestcriticismwecouldmountwas,That’snotreally“at-home”cooking!Wejokedinanotentirelyunseriouswayaboutdoingabookcalled101EasyAsianDisheswhereinnoneoftherecipeswouldactuallybeeasy—we’dpromiseonethingandsellanother.ChrisYing,whowasthenthepublisherofMcSweeney’s,wasinthecarwithusatthetimeofthesefirstconversations.I’dworkedwithChrisonastoryderivedfromthebookfortheverybonkersthirty-thirdissueofMcSweeney’s,soIknewhe’dbesympathetic.DaveandIhadhalfwayinvitedhim,halfwaykidnappedhimintohangingoutwithustwenty-fourhoursadayduringoursix-daypromotionalstayinthecitybytheBay.Hewasafirmsupporterofthecause.
BackinNewYorkIgottoworkonit.Iremembersettingpineapplejuicewithagaragarinsidejalapeños,thenslicingtheresultssoaringoffierygreenwouldencircleadiskofcoolsweetyellowfruitjelly.TheseweregoingtogoonaHawaiianpizza(HawaiibeingmoreorlesspartofAsiatheway
wewerecountingit).ButthenwestartedthisTVshowprojectthatbecameTheMindofaChef
andbegatourmagazine,LuckyPeach,andthenthatbecamethebeastthatswallowedmylife.Yingwasnolongeraninnocentandenthusiasticbystander,butacollaboratorandeventuallymypartnerincrimeinrunningtheoperation.
Whentherollercoasteroflaunchingthemagazinehitaflatpatch—or,really,whenweacclimatizedtoitsspeed,becauseithasn’tsloweddownatall—itwastimetothink:What’sthefirstLuckyPeachbookgoingtobe?Ipushedforittobethatprimordialversionof101attheoutset,butitquicklyfeltwrong.Foronething,wenowhadamagazineinwhichwecouldairourcraziestdirty-idealaundry,andwe’dregularlydonethat—publishinginsanelycomplicatedrecipeswaspartofour9-to-5gig.PlusI’dhadtwokidsintheinterimandreconnectedwiththebeautyand,moreessentially,thenecessityofgoodandeasywaystogetdinneronthetable.
Andso101,whichhadalwaysbeenajoke,morphedintoanearnestthing,aprojectwherewecouldpublishsimpleandflavorfulrecipeswiththehomecookinmind.Mostfoodmagazinesstartoutwiththatgoal;forus,itwasanewchallenge.Andtheresultsoftakingonthatchallengearewhatyouholdinyourhands.
Attheoutset,Isetforthtworulestohemusin:
1.NoFryingFryingisn’thardintheleast,butitmakesamess,andifyoucookatallathome,youknowthatcleaningupishalfthebattle.I’msurewe’lldoabookofallfriedfoodsatsomepointtomakeupfortherestraintexercisedhere.
2.NoSubrecipesThisturnedouttobearulethathadtobebroken,becausenomatterhoweasyyoumakethings,sometimescookingrequiresadditionalcooking.Butwekeptittoaminimumandtriedtobehonestaboutit.Weavoidedanythinglike,“Makethismealintenminutesaslongasyouspendawholedaytheweekbeforecookingajarofgoopthatyou’llneveractuallyuseforanythingelse!”(Thereisasmallchapterofflavorfulgoopstowardthebackofthebookthatyouwillusefrequently.They’reourgo-toSuperSaucesthatcanbedumpedovernearlyanyfoodlingeringinyourfridgetoturnitintodeliciousdinners.)
Asfaraswhatwemeanby“easy,”it’sallaboutpracticalconsiderations.Somerecipesmightsitonyourstoveorinaslow-cookerforacouplehours,butthatdoesn’tmakethemdifficult.Somerecipes,likethedumplings,mightrequireanhourofactivekitchenwork,butwedon’texpectthosetobeweeknightmeals,andwefigurethereturnmorethanjustifiestheinvestmentoftime.
Ofcourse,manyoftherecipesinthisbookcallforingredientsthatyoucan’tbuyatthelocalgasstation.Butintheageofonlinegrocerysuppliers,evenhermitscanarrangeforadeliveryofafullpantry’sworthofgoodstotheirlocaltrailheadandhave98percentofthedishescontainedhereinontheirtablethenextnight.Ipersonallyfindthethrillofphysicallyseekingouttheseproductsinactualmarketstobeaboutasmuchfunandrewardingasmostguysmyagefindfantasysports,golf,orstripclubs,whichistosayalot.Buttoeachhisown.Justdon’tcryintoyourpillowabouthowyoucan’tfindthem,becauseyoucan.
Thelastthingtoaddressbeforewegetontotherealshowhereisthe“Asian”thing.WeareacutelyawarethatAsia’ssizeandcomplexityaresovastthatitisaridiculousideatoreduceitscuisines—eachitsownprivateinfinityonceyoubegintoparseregionsandsubregionsandthevariationsandinnovationsthatindividualcooksemployintheirkitchenseveryday—downto101recipesthatarerepresentativeofanything.There’snothingfromIndiainhere,orTajikistanforthatmatter;Cambodiagetsshortshrifttoo.Ifonethinghasremainedfromtheoriginalideafor101itisourcavalierandlabradoodle-enthusiasticapproachtowhatwemeanwhenwetalkaboutAsia.Completenessisanimpossibility,andnotourgoal.
Weappreciatehyperspecific,traditionalrecipesthatcallfortrulyhardlaborandcriminallyobscureingredientsasmuchasthenextnerd;weandmanyofourfriendsoftencookandwriterecipesinthatvein.Butweallworklonghoursandcomehomehungrytocoldkitchens,orhavekidstofeed,orwanttocookbecause,whendaysarechaotic,thereisarestorativebeautytotheorderandpurposeofcuttingthingsupandturningthemintosustenance.Forwhateverelseyoucan’tcontrol,youcanputdinneronthetable.Therecipesinthisbookaremeanttobefuelforthosemoments,solutionstothosesituations.
Sowechosefavoritedishesandrecipesthatwerenaturallysimple.Westrippeddownsomethingsintoreasonablefacsimilesoftheirsourcematerial.Otherrecipesappearherebecausethey’reafunnypartofthecomicallybroadideaofwhat“Asian”cuisineencompassesforus,even
comicallybroadideaofwhat“Asian”cuisineencompassesforus,eventhoughtheirgenesisanddiasporaaredistinctlylate-twentieth-centuryAmerican.
Aboveall,wetriedtohavefun,andtoputtogetherafolioofkitchenideasthatyoucanturntoforeasyeatingonareal-lifescheduleandbudget.Digit,anddigin.
—PeterMeehanandtheeditorsofLuckyPeach
Inmakingthisbookwereallytriedtowhittledowntherequiredequipment.Theitemsyouseeherearethingsthatmadeourexperienceofcookingthisfoodbetterandeasier.Thetwothingsyouhavetoget:awok(1)andaricecooker(2).
I’dadvisespringingforaricecookerwithatimer,soyoucanhaveitmakefreshhotriceforyouwhenyougetupinthemorningorgethomefromworkatnight.Youcertainlydonotneedaricecookertomakerice—apot,afaucet,andanyprimitiveheatsourcewillgetthejobdone—butalmosteverybodyIknowfromarice-eatingpartoftheworldusesone,andsincebeingconverted,Idotoo.It’saworthwhileconvenience:It’snotmoreofamessthanapot,andonceyouaddthericeandthewater(andanyflavorings,shouldyougodownthatroad),it’sdone,andyoucanfocusontherestofthemeal.
DonotbuyanonstickwokorIwillcometoyourhouseandbeatyouovertheheadwithit.GotoaChinatownifthere’sonenearyou,anddonotspendmorethan$20.Itshouldbethinbutsturdy,madeofsteel,andflat-bottomedsoitworksonyourstove.Mostwokswillcomewithinstructionsforhowtheyshouldbeseasoned;theshortversionisthis:Washwell,heatoverhighheat,addalotoffat,andstir-fryabunchofchoppedchivesuntilthey’recompletelyhammered,about10minutesorso.Cool,rinseclean,andit’sreadytouse.
Asfarastherest,awokspatula(3)isapleasurabletoolforpushingfoodaroundawok,whichissomethingthisbookwillaskyoutodooften.Ihonestlydidn’townone—I’dalwaysusedflatwoodenspoons—untilwestartedpullingthiscollectiontogether,andIwon’tdowithoutonegoingforward.(Also,westartedreferringtoitasawokshovel,whichjustmakesmelikeitmore.)
Thespider(4)istheslottedspoonoftheAsiankitchen.Itisworthmorethanthe$3itwillcostyou.Themortarandpestle(5)isapaintohaulhomefromthestore,butitreallydoesmakecertainthings,particularlyThaithings,tasteright.Youcanabsolutelydowithoutone,butifyougetintomakingcurrypastes,you’lllikeowningone.Buyafairlysizablemodelifyouspringforone,onethatholdsatleast2cupsofstuff,soyoucanuseitfordisheslikethepapayasalad.
OnecouldwriteatelephonebookortwoaboutAsiannoodlesandprobablyleavealotout,sowe’llavoidstrayingintothatterritoryhere.Anycity/town/unincorporatedmunicipalitywithagoodAsiansupermarketortwowillhavemostofthese,andtheInternethastherest.Freshramenandfreshricenoodlesarethetwohardesttocomebyonaccountoftheirfreshness.ButIrecentlycameacrossvacuum-sealedpackagesoffreshricenoodles(marketedasPadSeeEwNoodles,whichis,infact,howweusethem)atthelocalWholeFoods,andfreshramenisslowlystretchingitsalkalinetendrilsacrossAmerica,thankslargelyto(theexcellent)SunNoodlecompany.
Unlessyou’rebuyingyournoodleslikeloosiesoutofthebackofatrucktokeepcostsdown,everythingwillbesoldwithcookinginstructionsandtimesontheirpackaging.Followthem.
1.Ramen
Freshramennoodlesareaworldapartfromthestuffinyourcupofnoodles,andareworthseekingout.Theyaretoothsomeinamannerdifferentfrom,butrecalling,freshpasta,withadistinctiveflavorthat’sthetiniestbitsulfurousinaverygoodway.Ifyoucan’tfindthemandaresomekindoftypeAoverachievingpersonwho’sslummingithereinaneasycookbook,checkourwebsite—ortheInternetingeneralifLuckyPeachhasgonethewayofthedodo—forasimplerecipetomakethemyourself.
2.SobaSobanoodlesaremadewithbuckwheat,whichlaysclaimtotheirdistinctiveflavor.Freshsobaistoodelicatetobesoldcommerciallyinanyscalableamounts,soyou’llbecookingwithdried.Aboutthis,behappy.
3.UdonUdon,athickwheatnoodlefromJapan,iskindoftheworkingman’snoodle.Udonmakersactuallyjumpupanddownonbagsofthenoodledoughtomaximizethegluten,andtheresultisaheartynoodlethatcanstanduptohotbrothorbigflavors.They’renotspecificallycalledforinanyrecipesherein,butthey’dgowellwithanyoftheragusandthetwoginger-
scallionsauces,orasanalternativetosomenorsoba.
4.LomeinLomeinarethesizeandshapeofthickspaghettiandyellowfromegg(notfoodcoloring).Werecommendcookingthemforaminuteortwotoloosenthemup,butlettingthemfinishcookinginwhateverstir-fryorbrothsituationyouhavegoing.
5.RicenoodlesThetwomaincategoriesofricenoodlesarefreshanddried.Freshricenoodlescanbedelicateandfineorsturdyandstir-fryable.Wecallforthemonlyonce,inPadSeeEw,whichismadewiththefreshwidericenoodlescalledsenyai.Freshricenoodlesclumpeasily,andsometimesnoviceusers(likeme,onceortwice)willtrytoboilthemtogetthenoodlesseparated.Wordtothewise:Thatcooksthemintoalump.Instead,peelthemapartinacolanderundercoldrunningwater—therewillbewinnersandlosersintheprocess,noteverybodycomesoutwhole—andthenuseasdirected,withahotwok.
DriedricenoodlesareastapleofSoutheastAsiancooking.Themostwidelyavailablekindareflat-ishnoodles,oftenlabeled“sticks”insteadofnoodles,thataregreatinsoups(liketheTaiwanese-ishsoup)andstir-friedwithdeeplyflavoredsauces.Theydon’trequiremuchcooking.
Ricepaperwrappersareanothermemberofthedriedricenoodlefamily.Sometimescalledspringorsummerrollskins,they’reusedtowrapupdeliciousthingsinSoutheastAsiancooking.Theyfeellikeplasticoutofthepackage,butafteraquicksoakinhotwater,they’rereadytouse.
6.Wonton/dumplingwrappersSure,youcouldmakeyourowndumplingskins.Youcouldalsousesimplehouseholdtoolstotakecareofyourdentalhealthneeds.ButlifeisnotabigHeyLookWhatICanMakecompetition,socelebratethelittleshortcuts,likecheapandplentifulwontonwrappers.Thesquarewrapperslendthemselvesbettertoboiling(likeinwontonsoup)andtheroundwrapperstopan-frying(thinkpotstickersorgyoza),buttheruleshereareneitherhardnorfast.
7.Somen
7.Somen
SomenarethinwheatnoodlesfromJapanused,mostfamously,forHiyashiSomen,thehot-weathernoodledish.
8.Sweetpotatonoodles(notpictured)Likeglassyspaghettiwithagoodchew,theseKoreannoodlesareenjoyingamomentbecausetheyarerecommendedonthePaleodiet.(CavemenlovedKoreanfood.)Thismeansyoumightbeabletofindthematyourlocalhealthfoodstore.
Almostallofthedishesinthisbookthatdon’tfeatureastarch(i.e.,noodlesor,occasionally,bread)aremeanttobeeatenwithrice.Steamed/boiled/“plain”whitericeisthestandardaccompaniment,butnotallwhitericeisthesame.Here’saquickguide:
Chinese,Vietnamese,andmostThaidishesgowithjasminerice.JapaneseandKoreandishesgowithmedium-grainorshort-grain(“sushi”)rice.StickyriceisforThaicurriesandspicythings—ittakesmoretimethantheothers,butisn’thardtomake.Wehaveeschewedexoticricevarietiesinthisbook,thoughthere’snoreasonyoucan’tusethem.
1.JasmineJasminericeisalong-grainricegrown(predominantly)inThailand.Ithasanextremelysubtlefloralfragrance,whichiswherethenamecomesfrom.
2.Medium-grainYoucanbuyareallybigbagofmedium-grainriceforwhatyoumightpayforaregularbagofniceshort-grainrice.Youmightbetemptedtoseeitastheworkaday/workhorseJapaneseandKoreanrice.Andmaybeitis.Itsoaksupthestews,sauces,andbrothslikenoother.
3.Sticky(orglutinous)Stickyriceistheonlyoneyoudon’tcookinaricecooker.Tomakeit:Bundleup1½cupsofriceincheeseclothandsubmergeitinabowlofcoldwaterfor3hours.Thenputasteameroverapotofwaterthat’sboiling
hardandsteamthatbundlefor30minutes.Eathotorwarm.Keepthericewarmandstickybywrappingthebundleinplasticwrap.
4.BrokenBrokenriceisjasminericegrainsthathavebeen,youguessedit,brokenduringprocessing.Onsomelevel,thisisa“lower-quality”rice,butthequalitiesithas—itstickstogetherabitmoreandstrikesmeas(unscientifically)morefragrant—areworthaspineverynowandagain.IncludedspecificallyforusewiththeVietnamesesausagebreakfast.
5.Short-grain/sushiThestubbylittlericethatgoeswith/inallyourJapaneseandKoreancooking.There’sarealrangeofthiskindofricethat’savailable,fromcheaper,American-grownstufftofancyJapanesevarietals.OurbluntbuthopefullyhelpfulGoldilocksadviceonthat:Don’tscrapethebottomofthebarrel,butdon’treachforthecloudseither.Themiddleisjustright.
PictorialPantry
Look,weknowtheInternetisoutthere.Andonityoucanfindalmostanything,frompicturesofdogsonsurfboardstomultilayeredanalysesofwhetherornotThomasPynchonpredictedparalleluniversesdecadesbeforetheHadronSupercollidergavescientistsreasontothinktheymightexist.ButthepullofGravity’sRainbowaside,whatwewantedtodoherewasgiveyouasimplevisualandfactualorientationtowhatwecookedwithaswemadethisbook,soyouknowwhatyou’relookingforasyoupawthroughtheaislesofaforeignsupermarketand/orthemurkydepthsofthird-partysellerpagesonAmazon.com.
Wedividedourpantryintobasic,intermediate,andchampionlevelsbecause(a)itwouldhavebeenreallyhardtogeteverythinginoneshotand(b)theselevelsreflectthenecessityoftheingredients.
1.Soysauce
OurpreferredsoysaucesareJapanese-madeandarelabeledusukuchi,whichissometimescalled“light”soysauce.(Thatlightnessisincolor;donotconfuseitwithlow-sodiumsoysauce.)Wetestedtherecipesherewitha
rangeofdifferentstorebrands,andtheyshouldworkwitheventheKikkomanbottleyouswipedoffthelocaltake-outplace’sto-gocounter.
2.SesameoilDon’tbeafraidtopayalittlemoreforsomethingnicerthanbasic,butbuyasmallbottle—alittlebitgoesalongway,andsesameoildoesn’timprovewithage.
3.Peanuts
Planter’scocktailpeanutsinarguablygetthejobdoneandaresowidelyavailableyoucanprobablybuythematthegasstation.
4.Tahini
Tahiniispuréedsesameseeds.GetsomethingfromaMiddleEasterngroceryifpossible.
5.Mirin
Mirinisasweet,sake-likefermentedricewineproductthat’sabuildingblockofJapanesecuisine.RealmirinissweetandalcoholicandhardtofindoutsideofadedicatedJapanesegrocery;honmiriniswhatyou’llfindinmostplaces.It’ssomesortofdebasedindustrialversionoftherealdeal,sweetenedwithcornsyrup,andit’sa100percentacceptablesubstitutethatmakesperfectlydeliciousfood.
6.Sesameseeds
AtLuckyPeach,wehaveoneinternwhoseonlyjobistoharvestsesameseedsoffofthetopofafewdozenBigMacbunseveryweekforthetestkitchen.Ifyoudon’thavethemeanstohireasesameintern,buyyoursinsmallquantities,asnobody,notevenRonaldMcDonald,likesrancidoldseed.
7.OystersauceAfunkysaucemadefromfermentedoysters.Keepsforever.
8.RicevinegarEssential.Sometimescalledricewinevinegar.Makesureyou’renotbuyingthe“seasoned”stuff,whichseemstofilltheshelves.Ricevinegarislessacidicthanwhite,sherry,andevenwinevinegars(ataround4%acidity)sokeepthatinmindifyou’resubstitutingsomethingelseforit.
9.Fishsauce
Peopleofteninvoketheslurpingofthefirstrawoysterwhentheytalkabouthowcrazyitisthatwehumanseatsuchawiderangeoffloraandfauna.Forme,Ithinkofthefirstcrazybastardwhostoodoverabarrelofanchoviescoveredinrainwaterthathadbeensittingoutinthesummersunforweeksandthoughttohimself,“Ohyeah,I’mgonnasprinklethatjuiceallovermydinnertonight!”
ButhewasageniusandIdoffmycaptohim.Fancyfishsauce—likeRedBoatandMegachef—isworthitifyou’reflush,butifthat$6differenceinthepriceofabottlebothersyou,Squidbrandhasservedmereliablyforyears.
10.StaraniseTheprettiestofalltheherbsandspices.Whenyou’reshoppingforit,looktoseethatthestar-shapedpodsareintact.
11.SambaloelekAspicy,garlickychilicondimentthatisgoodoneverythingfrompizzatoeggs.
12.MisopasteFunkysaltyfermentedsoybeans.Buyatubofthered(aka)misoandatubofthewhite(shiro)miso.Theykeepformonthsintherefrigeratorandcanbeusedinterchangeablyinapinch.
13.ShaoxingwineMostofyourmustyoldAsian-ishcookbooks,theforefathersofthisbook,willnotethatyoucansubstitutesherryforShaoxingwine.Thisistrue—theyshareasimilaroxidizedflavor.Butoneday,inthemakingofthisbook,wereachedbeyondthe“cooking”Shaoxingwineandponiedup$15forabeautifulceramicbottle(picturedwiththepicklesinSoy’n’SugarCucumberPickles)thatcameinawoodenbox(lookforitbehindthecitrusinDesserts)andwewereblownawaybyhowdeliciousitwas.AlittlepokingaroundtaughtusthattheShaoxingwinethatwe’dbeenbuyingfromthecondimentaisleisdenaturedwithsalt(sothatpeoplewon’tdrinkit,Thunderbird-style,onthecorner)andthatthereal-dealstuffisnotonlybetter,butgoodenoughtosiponattheendoftheday.Sowe’dliketosaythis:Ifyou’remakingaSpanishmealandfindyourselfshortonthefinosherry,feelfreetosubstitutepremiumShaoxingwineforit.Fancywinejibber-jabberaside,a$4bottleofsaltyShaoxingwillgetthejobdone.
14.HondashiHondashiisinstantdashipowder,andlooksandsmellsalotlikefishsauce.Whileitisnothardatalltomakedashi,therearesometimeswhenhondashisavestheday,andsomerecipeswhereusingitcutsoutanextracouplestepsandsomemesswithoutcompromisingquality.It’scheapandkeepsforever.
15.DriedshiitakesAredriedshiitakes.Theyarecalledforsparinglyinthisbook,butanytimeyou’remakingabrothorstock,youcanaddoneanditwilllenditdepthandumami.Theykeepforever,sothere’snoreasonnottohavethemonhand.
16.Lapcheong(akaChinesesausage)WhenwecallforChinesesausagewearecallingforthebasicporkvariety,thoughyoucansubstituteothersasyoulike.Thekindmade“withwine,”assomeofthepackagessay,hasanice,buzzy,old-man-with-baijiu-breathflavorthatIlike,andthevarietiesmadewithaproportionofliveraresometimestoofunkyforme.ThemainthingtoknowaboutChinesesausageisthat,likeMartin’sPotatoRollsorgoodjam,itshouldbeinyourhouseatall
times.
1.WhitepepperWhitepepperisthesamething—plant,berry,etc.—asblackpepper,justprocessedinadifferentmanner.Theflavorisdifferent—lesspungent,spicy,aromatic—andmoredustyandmysterious.
2.SichuanpeppercornsSichuanpeppercornsarenotspicy;theyarenumbing.Essential.
3.KombuKombuisdriedkelp,whichgrowsingreatforestsoffofallthemostbeautifulandruggedcoastlinesintheworld.Anykombuworksinthekitchen;thebestisfromHokkaidoinnorthernJapan.Simmerorsteep(butdon’tboil)itinabrothtoaddinstantumami.
4.Katsuobushi(bonitoflakes)Soyoutakeabonitofish,youfilletit,youcookthefilletsinacrazyumami-richliquid,yousmokethem,thenyouletthemhanganddryuntilthey’reashardaswood.Shavetheresults,andyou’vegotbonitoflakes,anessentialJapanesepantryitemandkombu’spartnerinmakingdashi,thefundamentalJapanesestock.
5.Chinkiangvinegar
Chinkiangvinegarissharpanddeepandalittlesweet;it’sthestuffthatshowsupinthesauceralongsidesoupdumplings(xiaolongbao).It’salsocalledblackvinegar,butreadthelabeltomakesureitsaysChinkiangtoknowyou’regettingtherightthing(andnottheWorcestershiresauce–likeproductalsosoldasblackvinegar).Itshouldbemadewithglutinousrice,wheat,salt,sugar,andthenwhatevermagicalchemicalstheparticularmanufactureruses.
6.ChilioilChilioilhasthemalaflavorsofSichuancuisine—spicychiliheatandnumbingpeppercornpower—infusedintoadangerouslyinnocuous-lookingoil.Tasteasyougowiththisstuff,aspotencyvariesfrombrandtobrand.
7.Spicychilicrisp
Doyouneedthis?Notquite.Doyouwantthis?Mostdefinitely.Crispfriedchiliesembeddedinoiladdapunishingwallopofheattoanything,andthedour-lookingladyonthejarisasignifiertootherfoodnerdsthatyou’vecrossedthesrirachariverintothelandoffreaky-deakyhotsaucesthatwillneverbetrendy.
8.NoriDriedseaweed,usuallysoldinsheets.FortheOnigiriandmostJapanesedishes,youwantunseasonednori.ForKoreandishesandfeedingtoyourkidsasasnack,youwantKoreanseasonednori.Unseasonednoribenefitsfrombeingwavedoveranopenflametowakeitupalittlebitbeforeitiseaten.
9.GochujangandgochugaruSothegochuisKoreanforchilies,garuisflakes,andjangispaste.TheflavorsofKoreandriedchiliesaredistinctive,andgochujanghaskindofaspicy,seasonedmisopaste–typethinggoingon.IfyoulikeKoreanfoodorplantomakeanyofit,theseareessentials.
10.Five-spicepowder
Cinnamonandstaranisearetheflavorsthatrideoutfrontofmostfive-spiceblends,clovesandfennelseedtrailingbehind,andpeppercorns(sometimesSichuan)intherear,neverreallydetectable.
11.ShrimpchipsGet’em,love’em,neverleave’em.YouwillseehandsomeboxesofshrimpchipsinAsiansupermarkets,andbetemptedtobuythembecauseoftheirhandsomepackaging.Donotdothis.Buythealreadyfriedchips,twobagsatatime,soyoucaneatonewhilewalkinghomefromthestore.(Okay,okay,it’snothardatalltofryuptheboxedchips;allyouneedishotoil.Butbaggedchipsareinarguablyeasierandjustasgood.)
12.Currypaste
Currypowderisaby-productofBritishcolonialismthathasnorealbasisinIndiancuisine.CannedorjarredSoutheastAsiancurrypastesareentirelydifferent;theyarefoodtechnologydoingagoodthing,byputtingdeliciousnesswithinshelf-stablereach.It’sworthhavingajarorcanofredandgreenvarietiesofthisstuffinthecupboardatalltimesbecauseit’spackedwithflavorandeasytouse.
1.DriedbabyshrimpDriedshrimpcanbeboughtinlittlepackagesfromAsiansupermarketsorloose,byweight,inthekindsofChinatownstoresthatselldriedthingsandginseng.Wecallforthemtwiceinthisbook,asaflavoringforthedippingsauceinHiyashiSomenandpoundedintothedressingoftheGreenPapayaSalad.
2.Takuan
Agiantyellowdaikonradishpicklethat’sapopularkimbapingredient,andacommoncompaniontoallmannerofJapaneseandKoreanmeals.It’ssweet,slightlysour,andstrangelyaddictive.WeusetakuaninSpicyMushroomRagu,thoughyoucouldswapincannedSichuanpickledradishforitthereifyoucanfindtheChineseone.
3.Driedlotusleaves
Likecornhusks,theseareinedibleandlendadistinctiveandinimitablearomatofoodswrappedandsteamedinthem.They’realsogigantic,hardtostore,andhardtofind,soweunderstandifyoumakethelapmeifan
(StickyRiceWrappedinLotusLeaves)withoutthem.
4.Driedredchilies
YoucanusewhatIcall“pizzaflakes”for100percentofthedriedspicyneedsinthisbookandeverythingwillcomeoutdelicious.Butthin-skinnedChinesedriedchiliesdohavetheirowncharmsandareworthkeepingaquartofaround,forspicingupyourKungPaoShrimporyourBraisedChickenWings.
5.Driedwoodearmushrooms
Meaty,umami-richdriedmushroomsthat,ifthepicturesontheboxIboughttheminareright,growonthesidesoftreesinsomeunspoiledmistymountaincornerofChina.Theyareoflimiteduse,sure,butit’salowcostandbigreturnoninvestment.UsethemandyourHotandSourSoupachievesgreatness.
6.MaltoseMaltoseisakindofsugar.Youneedtowarmituptoworkwithit,andit’sstickylikesupergluethewholetime.Butitaddsafunky,toastysweetnessthathasafamiliarChinatownflavortoit,andithastheabilitytobrownfoodstoacomicbookcolor,liketheLacqueredRoastChicken.Notessentialandsomewhatofapainintheasstohandle,butrecommendedfortheintrepid.Honeyisareasonablesubstitution.
7.FurikakeFurikakeisaJapanesecondimentthatisablendofdriedseaweedanddifferentseasonings—sesameseeds,dehydratedfish,puffedrice,theskyseemstobethelimit.Werecommendkeepingajarinthehouseatalltimesbecauserice+arunnyegg+furikake=deliciousdinner.Theequationworksevenwithoutanegg.
8.Shichimitogarashi
AJapanesehotpepper–blackpeppermix.Moreforseasoningfinished
dishesthanusingincooking;delicious.
9.Umeboshi
IntenselyflavoredpickledtinyplumsfromJapan.Alittlebitgoesalongway.
10.Preservedblackbeans
Realtalk:Preservedblackbeansstinklikeadeadanimalleftoutonhotasphalt.Anothertruth:Theyaddanincrediblydeliciousumaminotewhenaddedineventinyamountstoadish.Keeptheminatightlysealedcontainerinacabinetyoudon’topenthatoften,butkeepthem.AndexploretheirsavorywonderfulnessinrecipesliketheBlackBeanSauceforasteamedwholefish.Rinsebeforeusing.
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Soy’n’SugarCucumberPicklesMakes1pint
12oz PersianorJapanesecucumber,cutinto¼″rounds⅓C soysauce3T brownsugar3T ricevinegar¼t fennelseeds
Combinetheingredientsinasmallsaucepan.Bringtoaboilovermedium-highheatandcookfor1minute,stirringacoupleoftimesto
makesurethecucumbersarecoated.
Transferthecucumbersandpicklingliquidtoapintjar.Thecucumbersshouldbecompletelysubmerged.Letcool,thencoverandchillforat
least12hours.Pickleswillkeep,coveredandrefrigerated,forupto2weeks.
WepickedthesesweetandsavorypicklesoutofChrisYing’smom’smeatloafrecipe.They’retheChineseanswertobread’n’butterpickles,andgreatasasidedish,withdrinks,oranyplaceyou’dstickalittlebrownpickle,likeLamburgers.
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ChineasyCucumberSaladMakesabout2servings,easilymultiplied
1T Chinkiangvinegar1t Sichuanchilioil1t sesameoil1t turbinadosugar¼t koshersalt3 PersianorKirbycucumbersor1Englishcucumber1t toastedsesameseeds2T crushedroastedunsaltedpeanuts2T cilantroleaves
Whisktogetherthevinegar,chilioil,sesameoil,sugar,andsaltinamediumbowluntilthesugardissolves.Setthedressingaside.
Halvethecucumberslengthwise.(IfusingEnglishcucumbers,removetheseedswithasmallspoonanddiscard.)Setthemcut-sidedownona
cuttingboardandlightlysmashthem:Givethemacoupleangrythwapswiththesideofacleaver(oralargechef’sknife)untilthecucumberscrackinafewplaces.(Forlessdrama,justpressdownonthemwiththesideoftheknife.)Cuttheabusedcucumberscrosswiseinto¾-inch-thickhalf-moons.
Tossthecucumbersinthedressing,portionthemoutontoplates,andtopeachservingwithsesameseeds,peanuts,andcilantro.
Cucumbersarebestinthesummer,buthothousespecimensareinthesupermarketandinmostofourrefrigeratorsyear-round.Thisisatreatmentthatwillperkupeventhemostchemicallyenhancedwintertimecuke.
ThissaladtakescuesfromXi’ancooking(specificallythekindchanneledatrestaurantslikeXi’anFamousFoodsandMissionChineseFood),pinningdownthecoolingflavorofcucumberunderasavory-sourblastofblackvinegarandastingofchiliheat.Donotskipthepeanuts;liketheruginTheBigLebowski,theyreallytietheroomtogether.Andfeelfreetoampupthecilantroifyou’resoinclined.
SilkenTofuSnackMakes1or2servings
8oz blocksilkentofu½ avocado2T soysauce1t limejuice½t oliveoil1T furikake
Cutthetofuinto½-inch-thickslicesandarrangethemonaplate.Scooptheavocadooutoftheskinandthinlyslice.Shingletheavocadoacrossthetopofthetofu.Drizzlewiththesoysauce,limejuice,andoliveoil,thensprinklewiththefurikake.Eatimmediately.
Theimagewehavecreatedhere,ofchampagneandgoldenchopsticks,standsindirectcontrasttothegenesisofthisdish:ChrisYing,illustriouseditorinchiefofLuckyPeach,arriveshomefromalate-nightsoccerscrimmage.Heissweatyandstarving,andwhilehistruestselfwantstoassembleaself-hateburritofromtheleftoversinthecornersofhisfridge,thehigh-achieverinsidetellshim,Buildonthehealthythingyoujustdid.Hemixestofuwithavocado,heseasonsitwitheverythinginsight,heeatsitleaningoverthesink.Heissated,atleastforthemoment.
Ifyouwannagiveyourselfthechampagne-roomtreatment,seekoutshiroshoyu,afancyandhard-to-find“white”soysaucefromJapanthatisYing’spreferredcondimenthere.
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OshitashiMakes4servings
8oz greens(suchasspinach,Swisschard,kale,ormustardgreens),stemmedandcutinto2″pieces
+ koshersalt½t hondashidissolvedin½Chotwater(or½CDashi)½t mirin1½t soysauce2t toastedsesameseeds,forgarnish
Blanchthegreensinalargepotofboiling,lightlysaltedwateruntilwilted,about1minute.Drainandsetasideinastrainerorcolander.
Whencoolenoughtohandle,squeezethegreensdry.
Meanwhile,whisktogetherthehondashi,mirin,andsoysauceinalargebowl.
Foldinthegreens.Coverandchillforatleast1hourandupto24hours.
Reservingthemarinade,usecleanhandstosqueezethemarinadeoutofthegreens—theydon’tneedtobedry,buttheyshouldn’tbedrippy-
weteither.Pilethegreensinlittlebowls,drizzlewithasmallspoonfulofthereservedmarinade,andsprinklewiththesesameseeds.Servechilled.
Leafygreens(traditionallyspinachbutfeelfreetocutloosewithwhatevergreensyoulike)aregivenasubtlysmoky,umamiunderpinningfromasoakindashiandsoy.Oshitashiisservedcoldandrefreshinginlittlepiles,suitableforsharedgrazingorindividualhoarding.
Itisagreatmake-aheadwaytoaddgreenstoamealwithoutabunchofàlaminutework.
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SeaweedSaladMakes4servings
1oz driedwakame2T ricevinegar1T sesameoil1T sugar1T soysauce1t gratedfreshginger2T toastedsesameseeds2T mincedscallion1 smalldriedredchili,crumbled,or½tchiliflakes(optional)
Rehydratethewakamebysoakingitinabowlfulofcoldwaterfor5minutes,oruntiltender.Draintheseaweedandpatdrywithpaper
towels.Sliceanylargepiecesinto¼-inchstrips.
Whisktogetherthevinegar,sesameoil,sugar,soysauce,andgingerinamediumbowl.Addtheseaweed,sesameseeds,scallion,andchili(if
using),andtosstocoat.Refrigerateuntilreadytoserve.
Perhapsyouareamongtheenlightenedsophisticateswhoalreadycountkelpasadietarystaple.Ifso,youknowthisdish.Ifyou’renotalreadyaseaweeder,atsomepointinthenotterriblydistantfuture,whenwe’veburntholesintheskyandthere’snosnowleftonthemountaintops,thoseofuswhodidn’tgetrichinthefast-casualrestaurantbusinessbeforethecollapsewillbegettingourproteinfrombugsorseaweed.I’dratherbeinthelattercamp,andthisisonewaytomakeseaweedtastegood.
Apocalypticramblingsaside,thisisasolidsidedishtoallmannerofJapanese,Korean,and/ormisguidedlyhealthyhome-cookedmealsyoumightmake.SeeyouinBartertown.
make.SeeyouinBartertown.
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SoySauceKimchiMakes1quart
1lb napacabbage,cutinto1"pieces½ Asianpearor1mediumapple(about6oz),grated½C choppedscallions1½T juliennedfreshginger1 garlicclove,grated1½t gochugaruorotherchiliflakes1T sugar+ pinchofkoshersalt½C soysauce½C water
Tosstogetherthecabbage,Asianpear,scallions,ginger,garlic,andchiliflakesinalargebowl.Sprinklethesugarandsaltoverthemixtureand
massageit.Youwantthecabbagetowiltunderyourlovingtouchuntilitoccupiesabouthalfthevolumeitdidwhenyoustarted.Addthesoysauceandwater.
Transferthekimchiandallofitsliquidtoagallonzip-topbag,pressingtoremoveallair.Chillforatleast1hourfortheflavorstomeldand
develop.Kimchicanbeprepared3daysinadvanceandrefrigerateduntilreadytoserve.
Youknowhowit’sreally,like,cooltofermentthingsthesedays?Andhowyouwanttobecooltoo,butyoudon’tactuallyeverdoenoughplanninginadvancetofermentthingsforwhenyouneedthem,orifyoudogetittogetheryouendupleavingmostofthejarof[inserthipfermentedproduct]inthebackofthefridgeuntiltheverysightofitfillsyouwith
shameandyoubegintodreaditlikeanenvelopeofwhitepowderinthePentagonmailroom?
Wellthen,soysaucekimchiisthesolutionforyou!It’sbasicallyamake-aheadsaladwithkimchiflavors,notthedeeplyfermentedfunkthatscarsKorean-Americanchildren’smemoriesofopeningtheirlunchboxesingradeschool.Akimchilikethisistraditionallyservedasasaladorsidedish,thoughyoucouldalsogiveitthenouveauKoreantreatmentandstickitinaquesadillaorontopofahotdog.
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SummerRollsMakes12rolls
3oz beanthread/cellophane/ricevermicellinoodles1C shreddednapacabbage½C shreddedcarrot½C peeled,seeded,andshredded(orjulienned)cucumber¼C pickedmintleaves¼C pickedandtornbasilleaves¼C pickedcilantrosprigs¼C choppedscallions+ koshersalt1–2t ricevinegar12 ricepaperwrappers(8½")18 cookedmediumshrimp,peeledandhalvedlengthwise+ hoisinsauceandNuocCham,forserving
Soakthenoodlesinhotwatertocoverinaheatproofbowluntilthey’resoftened,about15minutes.Drainandtransfertoamediumbowl.
Addthecabbage,carrot,cucumber,mint,basil,cilantro,andscallionstothenoodlesandtosstogether.Seasonlightlywithsaltandthe
vinegar.Setthenoodlesaladaside.
Fillalargebowlorpieplatewithwarmwater.Slidearicepaperwrapperintothewaterandpresswithyourfingertipstosubmergeit.
Liftthewrapperoutwithbothhands,flipit,andplaceitbackintothewater.Continueflippingandsoakinguntilthewrapperissoftandpliable,about30seconds,thenlayitflatonakitchentowelorseverallayersofpapertowels.
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5
Workingwithoneatatime,layaricepaperwrapperonyourworksurface.Arrange3shrimphalvesinarownearoneedgeofthe
wrapper.Topwithabout⅓cup(athree-fingerpinch)ofthenoodlesalad,thenrollthenearestedgeofthewrapperoverthefilling.Foldinthesidesofthewrapperandcontinuetorolluptoseal.Transfer,shrimp-sideup,toaplatter.Repeatwiththeremainingwrappers,shrimp,andnoodlesaladuntilyouhave12rolls.Chill,drapedwithadamppapertowel,forupto1hour.
Halvetherollscrosswiseatanangle;servewithnuocchamandhoisinsaucesfordipping.
Ninetypercentoftheworkrequiredtomakethesesummerrollsisintheshopping;theremainderisinfeigningexhaustionathavingproducedsuchspectacularsnacksforyourfriends.Inbetween,allyouneedtodoistossvegetables,herbs,andnoodlesinalightseasoning,thenrollthatsaladupwithsomeslicedshrimpintocutelittlerice-paperburritos!
GadoGadoDipMakesabout1cup(enoughfor4servings)
1 freshredchili,suchasHollandorFresno,or¼–½tchiliflakes1 garlicclove½C peanutbutter3T limejuice3T brownsugar2T fishsauce1T soysauce¼C hotwater+ koshersalt
Combinethechili,garlic,peanutbutter,limejuice,sugar,fishsauce,andsoysauceinablenderandprocessuntilsmooth.Withtheblenderrunning,drizzleinthehotwaterandprocessuntilcreamy.Itshouldhaveahoney-likeconsistency.Ifitdoesn’t,addmorewaterbythetablespoon.Seasontotastewithsalt.Thedipwillkeep,coveredandrefrigerated,for3days.
Whatisauthenticity?Whoknows!Butadipiseasytorecognize.Thisoneisacompulsivelyeatablewaytomakeadinneroutofvegetablesandacompellingargumentforthecompatibilityofpeanutbutterandbroccoli.
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ScallionSaladMakes4side-dishorgarnishservings
1 bunchscallions(about½lb)1T ricevinegar1T sugar2t sesameoil1t gochugaruorotherchiliflakes
Setupabowloficeandwater.Cutthescallionscrosswiseinto3-inchpieces,thenslicelengthwiseintothinmatchsticks.Placeinthebowlof
icewaterandsoakforatleast20minutes—thescallionswillcurl,crisp,andmellow.(Ifnotservingimmediately,refrigerateuntilreadytouse,upto12hours.)
Whenreadytoserve,whisktogetherthevinegar,sugar,sesameoil,andchiliflakesuntilthesugardissolves.
Drainthescallionsandpatdrywithpapertowels.Tosswiththedressingandserve.
Scallionsaladisoneofthethousandthingsyoumightseeservedasbanchan,thatprocessionoflittledishesthataccompaniesKoreanmeals.It’sgreatwithallgrilledmeatsandfishes,andwouldbeagoodride-alongtoanyoftheKoreandishesinthisbook.Butyoucouldjustaseasilydecideyouwanttoputitonhotdogsorhamburgers—who’sstoppingyou,right?
Onehelpfulnoteifyoudon’twanttogetcarpaltunnelsyndromewhilefinelyjulienningallthosescallions:KoreanandJapanesemarketssellsomethingcalledascallion-cutter,asharplittlerazorrakethatmakesslicingupthescallionswaaaaaylessofachore.AndbiggerKoreangrocerystoreswillsellbagsofalready-slicedscallionsthatyoucanbringhome,freshenupinsomeicewater,anddresstotaste.
insomeicewater,anddresstotaste.
SoySauceEggsMakes6eggs
3T soysauce2T ricevinegar1T brownsugar1T water¼t chiliflakes(optional)1 pointstaranise(optional)¼t blackpeppercorns(optional)6 largehard-boiledeggs,peeled
Combinethesoysauce,vinegar,sugar,water,andspices(ifusing)inasmallsaucepan.Bringthesaucetoasimmerovermediumheat.Addasmanyoftheeggsaswillfitwithsomeroomtorollaround.Gentlyswirlthepan,rollingtheeggsinthesauce.Continuerollingarounduntiltheeggsaretanandinfusedwiththesoy,about5minutes.Usingaslottedspoon,removetheeggsandtransfertoaplatetocool.Repeatwithanyremainingeggs.Lettheeggscool,thenrefrigerateforupto2days(afterwhichthey’llbesafebutgettingtoosalty).
Makedeviledeggswiththem!Topyourramenwiththem!Eatthemstraightoutofthefridgeorinthedriver’sseatofyourbigrigonanovernightlonghaul!Honk!
SpicyColdCeleryMakes4servings
1T soysauce1T sesameoil1T ricevinegar1t sugar1t spicychilicrisporchilioil(or1tsambaloelekplusafewcrushed
Sichuanpeppercorns)4 largecelerystalks,slicedthinlyonanangle(about2½C)
Stirtogetherthesoysauce,sesameoil,vinegar,sugar,andchilicrispinamediumbowluntilthesugardissolves.Addtheceleryandfoldtocoatitinthedressing.Letstand5minutesandtheneat.Thecelerywillkeepinthefridge,gettingspicierallthewhile,forabout3days.
Ilovethisrecipe,firstlybecauseitgivesmesomethingtodowithcelery,whichisalwaysavailableandalmostalwayslanguishinginthecrisperofmyrefrigerator.Secondly,becauseit’sagreatplacetouseajarredsaucecalled“spicychilicrisp,”whichyou,likeme,maybetemptedtobuywhenyou’rewanderingthehotsauceaisleofyourChinesesupermarket.Thesauceisirresistibleonaccountofitsdragon’s-breathheat,thepleasingwaythetextureofthecrispfriedchiliesmakesallfoodsmoreexcitingtoeat,andbecauseofthereproachfullookofthewomanonthelabel.(Don’tworryaboutthatsourpussgettinganunfairshakeinlife:HernameisTaoHuabiandshecreatedthesauceandthecompany,LaoGanMa,thatsellsit.Hernetworthisinthehundredsofmillions!)Seekitoutifyoulikehotoptionsinthefridge,oruseoneoftherecommendedsubstitutesabove.
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DashimakiTamagoMakes1omelet(1or2servings)
3 largeeggs½t sugar½t hondashidissolvedin½Chotwater(oruseDashi)+ vegetableoilspray+ grateddaikon,forserving+ soysauce,forserving
Whisktogethertheeggs,sugar,and6tablespoonsofthehondashiliquidinameasuringcupwithaspout.Therewillbeabout1cup.
Heatan8-to10-inchnonstickskilletovermedium-lowheatandspraywithoil.Pourinjustenougheggmixturetocoatthebottomofthepan,
about¼cup.Whentheeggisstartingtoset,useasiliconespatulaorapairofchopstickstofolditoveronitself,startingatthesideawayfromthehandlewithafoldofabout½inch.Continuefolding/rollingtheomeletuntilyoureachthehandle.Pushtheomeletbacktothefarsideoftheskillet,awayfromthehandle.
Pourmoreeggmixturein,againjustenoughtocoverthebottom.Liftthealreadyrolledomelettoallowsomeoftheuncookedeggmixtureto
rununderneath.Repeattherollingprocedure,beginningwiththefarend,soyou’rerollingthesecondomeletaroundthefirst.Keeptheheatlowenoughsothattheeggisnotbecomingdryandbrown,butratherstayingtenderandlightlygolden.Repeatthisstepuntilyou’veusedupalloftheeggmixture.
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Youcanservetheomeletrightawayatthispoint,butacommon(andeasy)refinement/waytoshapetheomeletistosettheomeletona
clean,drykitchentowel(orasushimatifyoulivethatlifestyle)androllitintoarectangulartube,pressinggentlytoshapetheomelet.Letstandseveralminutesbeforeunwrappingandslicingcrosswiseinto1-inchpieces.Servewithgrateddaikonandsoysaucefordrizzling.
DashiisafundamentalingredientinJapanesecooking.Hereitmakeseggslighterandbetter.Ialwaysthoughtmakingthiskindofomeletwassomenext-levelninjathinguntilwestartedworkonthisbook.NowIknowitcanbemadein10minutesflat,andtheworstthingthatwillhappenisthatitwon’tbeasprettyastheoneinthepicture.Withasaladorvegetableandabowlofrice,it’sdinner!
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GreenPapayaSaladMakes2to4servings
1T driedbabyshrimp1 garlicclove,minced¼C palmorbrownsugar2t sambaloelek1C pieces(2")greenbeans¼C limejuice¼C fishsauce1C cherrytomatoes,halved4C shreddedgreenpapaya(from½mediumgreenpapayaweighing
about2½lb)¼C roastedunsaltedpeanuts
Combinetheshrimp,garlic,sugar,andsambalinalargemortarandpoundintoapastewiththepestle.Addthebeansandpoundgentlyto
bruisethem.Addthelimejuice,fishsauce,andtomatoesandstirwithaspoon,lightlycrushingthetomatoestoreleasetheirjuices.
Scoopthevegetablemixtureintoalargebowl.Addthepapayaandpeanutsandtosstocombine.
Wetriedtoskimpashardaswecouldonthespecialtyequipmentneededtomaketherecipesinthisbook,butclassicPepsi-vs.-Coke-styleblindtastetestsprovedthatthemortarmakesthemagicwhenitcomestothisclassicThaisalad.Youcoulduseafoodprocessor,butthere’sjustsomethingaboutthenot-quite-uniformityofpoundingwithapestle(ratherthanhackingwithblades)thatimprovestheseasoningpaste.Plusyoucan’treallybruisegreenbeanswithafoodprocessor.
Ifyou’reshoppinginaThaimarket,you’llprobablyseepapayashredders
Ifyou’reshoppinginaThaimarket,you’llprobablyseepapayashreddersforsaleandthinkthey’regoodforthis.Afternumeroustests,ourconclusionisthis:Theyareokay.ThecheapandcheerfulJapaneseandChinesemandolineyoumayalreadyhaveinyourkitchengadgetdrawerislessauthenticandmoreeffective.Usethattoshredthefruit.
TryMaking
Dumplings
WhenthestaffofLuckyPeachconvenedfortheideationsessionthatbirthedthisbook,therewasmuchtosortout:First,howtothankRichardBransonforgivingusfreereignoverhisfullystaffedandprivatelyownedislandforthebetterpartofamonth,and,later,whetherornotdumplingsareeasy.Thephysicalactofmakingthemis,inarguably,easy.Thereisnogreatchallengeinfoldingthemclosed,andevenifyourfirstdumplingisfugly,thefortiethwillberespectablelooking,andbyyourhundredthyou’llbemutteringunderyourbreathinChinese,wonderingwhenthemah-jongggameisgonnagetstarted.Ultimatelywedecided—andthiswasaftertiringoutscoresofMr.Branson’smasseusesanddrinkingmostofhispre-Botrytischampagne—thattheywereworthyofinclusionbecausethereturnontheinvestmentofeffortwashigh.Dumplingsaregoodtoeat,funtoeat,andyou’llusuallymakemorethanyoucaneatinonegoofit—soyou’relayingdownsuppliesforthefuture,foradaywhenyoudon’thavethetimetostuffthem.Oncethemotionwasratified,wewentskinny-dippinginthelagoon,butthat’sastoryforadifferenttime.
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DollarDumplingsMakes8servings
1lb groundpork¼C mincedscallions1T mincedfreshginger1T soysauce1T Shaoxingwine1t cornstarch1t sugar½t sesameoil+ whitepepper40 rounddumplingwrappers+ neutraloil+ DumplingDippingSauce,forserving
Mixtogetherthepork,scallions,ginger,soysauce,wine,cornstarch,sugar,sesameoil,andafewturnsofwhitepepperinabowl.(Ahand,
glovedorotherwise,probablydoesthebestjobofkneadingitalltogether.)
Filleachdumplingwrapperwithascanttablespoonoffilling.Moistentheedgesofthewrapperwithwaterandpleatthemshut,followingthe
drawingsbelow.Youcancookthedumplingsrightawayorarrangetheminasinglelayeronabakingsheet(keepingeverythingdustedwithextracornstarchtopreventsticking),wrapwellinplastic,andrefrigerateforadayortwo.Ordothethingwiththebakingsheet/cornstarch/plasticwrapandFREEZEthedumplings,thentransferthem,oncefrozen,tozip-topbagsforeasierstorageandaccess.
Cookthedumplingsinoneoftwoways:
Pan-fried:A12-inchcastironskilletistheidealvesselforthis;anysimilarlybrawnylargeskilletwilldo.Addenoughneutraloiltogenerouslycoatthebottomofthepan,thenalittlebitmore.Placethepanovermediumheatandaddthedumplingstothepan,arrangingthempleats-upinaneatlynestledlayerthatcoverstheentiretyofthepan.(Youwillneedtocooktwoorthreebatchesofdumplingsfromarecipethissize.)
Oncetheoilisgoodandsizzling,count30secondsoff,thenpour¼cup-ishofwaterintotheskilletandcoverwithalid.Thatwaterwillturnintosteam,whichiswhatisreallycookingyourdumplings.After3minutes,removethelidandpokeadumpling:Thefillingshouldbefirmlikeameatballandthewrappertenderlikeproperlycookedpasta.Ifthepansdriesoutbeforethedumplingsarecooked,addanotherlittlesplashofwaterandcoveragain.Whentheyarecooked,uncoverandletthewaterboiloffandthedumplingsthoroughlycrispandbrownonthebottoms.Theywillreleasefromthepanwhentheyaredone.TransfertoaservingtrayorStyrofoamclamshellsforto-goorders.Repeatfortheremainingdumplings.
Boiled:Putalargepotofwaterontoboil.Boilthedumplingsinbatchesthatdon’tcrowdthepot—10to12maximumatatime.Theyshouldbereadyin3to4minutes,whenthefillingisfirmtothetouch.Removewithaslottedspoonorspidertoaservingplatter.
DollarDumplingsII:Replaceallthearomaticsinthisrecipe(thescallionsthroughthewhitepepper)with3tablespoonsofeitheroftheginger-scallionsauces.
DollarDumplingsIII:Cabbage-ifyyourdumplingsforextrajuiciness:Add1cup(8ounces)saltedandsqueezedcabbage(seestep1ofVegetableDumplings)totheporkfilling.
DumplingDippingSauce
Makes⅓cup
3T soysauce1T ricevinegar1t sugar2T water+ coupledropsofsesameoil
Stirtogethertheingredientsinasmallbowl.Servewithdumplings.
Saucelessdumplingsarelikethecrying-on-the-insidekindofclowns:Theylookthepartbutsomethingimportantismissing.
Oneofthemostimportantthingstokeepinmindwhenyou’restuffingdumplingsisthatmoreisnotalwaysmore:Tryingtostufftoomuchinthewrappersleadstounruly,overlyplump,portlydumplingsthatcomportthemselvespoorly,spittingoutfillingononesideortheotherasyoutrytocrimpthemshut,orburstinginanunseemlyfashioninthepan.Ateaspoonoffillingisample.
Thenthere’sthefoldingofthem:Whatwehaveillustratedabove(andalsoshownintheopeningphotoforDollarDumplings)isapleatedstyle,likeyoufindindollardumplingshopsinChinatownand/orinthefreezercaseatTraderJoe’s.Afterplacingaprimteaspoonoffillinginthecenterofthewrapper,youmoistenfirstyourfingerandthenthewrapper’srimwithwater,thenlightlypinchitshut.Then,workingfromonesidetotheother,youmaketinypleats,likeyouaretheIsseyMiyakeofhotappetizers.SuperchefMartinYanoncenarratedthisactiontous,rhythmicallychanting:PUSH,PLEAT,PUSH,PLEAT.Andwhileitsoundsmorelikeadance-flooranthemthenacookinginstruction,withadumplinginyourhandsitwillmakesense.
Also,lookatthephotoforVegetableDumplings,where,lurkinginbrothinthebackoftheshot,wehaveourshrimpdumplingsfoldinginavery#basicwonton-soupstyle.Toeffectthatlook,placeateaspoonofdumplinginthemiddleofthewrapper,moistenit,folditshut(intoahalf-moon),andthenfoldtheedgesintothemiddle,affixingthemwithwater.Thisisago-tofoldingstylefordumplingsthataregoingtobeservedinsouporbroth,andforwhensquarewrappersareallyoucanfind.
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ShrimpandChiveDumplingsMakes8servings
1lb shelledshrimp,minced1C veryfinelychoppedchives(ifyoucanfindgarlicchives,somuchthe
better)1T mincedfreshginger1 egg,lightlybeaten1T soysauce1T Shaoxingwine½t sesameoil½t whitepepper½t koshersalt40 squarewontonskins+ cornstarch+ DumplingDippingSauce,forserving
Stirtogethertheshrimp,chives,ginger,egg,soysauce,wine,sesameoil,whitepepper,andsaltinalargebowl.
StuffandstorethedumplingsasdirectedinDollarDumplings.
Putalargepotofwaterontoboil.Boilthedumplingsinbatchesthatdon’tcrowdthepot—10to12maximumatatime.Theyshouldbeready
in3to4minutes,whenthefillingisfirmtothetouch.Removewithaslottedspoonorspidertoaservingplatter.Alternatively,welikethesedumplingsinabathofsimplechickenbrothor,ifyou’regettingreallyfancy,asanadditiontotheChickenNoodleSoup.
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VegetableDumplingsMakes8servings
1lb napacabbage(1smallheador½large)1t koshersalt+ neutraloil8oz freshshiitakemushroomcaps,thinlysliced1T mincedfreshginger1T mincedgarlic1T soysauce2t cornstarch40 rounddumplingwrappers+ DumplingDippingSauce,forserving
Cutthecabbagelengthwiseinto3or4longpieces,thenthinlyslicecrosswisetocreatematchstick-sizepieces.Putthecabbageinabowl
andsprinklewith½teaspoonofthesalt.Massagethesaltintothecabbageandletstanduntilitiswiltedandweepingsomejuice,about10minutes.Squeezethecabbagefirmlytoreleaseasmuchliquidaspossible.Thesqueezedcabbageshouldweighabout8ounces,andtherewillbeabout1heapingcupofit.
Heatabout1tablespoonoilinalargeskilletovermedium-lowheat.Addthemushroomsandsprinklewiththeremaining½teaspoonsalt.Cook,
stirringfrequently,untilthemushrooms’liquidisdrawnoutandthenevaporates,about8minutes.
Oncethemushroomsaretenderandthepanisdry,foldinthecabbage.Cookuntilthemixtureisagaindry,butnotcookedtodeath,acouple
ofminutes.Scrapethemixtureintoabowlandletcoolslightly.
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Addtheginger,garlic,soysauce,andcornstarchtothemushroom-cabbagemixtureandstirtocombine.Tasteforseasoning.
Stuff,store,andcookthedumplingsasdirectedinDollarDumplings.
ComTamBreakfastMakes4servings
Sausage1lb groundpork½C mincedshallot3T mincedgarlic3T mincedlemongrass1T sugar1T fishsauce½t freshlygroundblackpepper+ koshersalt+ oil
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Assembly+ steamedbrokenriceorjasminerice+ friedeggs+ NuocCham,fordousing
+ cilantro,mint,andbasil
Makethesausage:Usingyourhands,kneadtogetherthepork,shallot,garlic,lemongrass,sugar,fishsauce,andpepperinalargebowl.Pick
upandslapthemixturebackintothebowlseveraltimesuntilthemeatfeelsslightlytacky,liketheshaggystageofbreaddough.(Thesausagecanalsobebeatenfor30secondsonlowspeedinastandmixeroutfittedwiththepaddleattachment.)Cookatablespoonofthemeatinasmallskilletandtasteforseasoning;addasprinkleofsalttothesausagemixifneeded.Coverandchillforatleast30minutesandupto24hours.
Formthesausageinto2-inchpattieswithoiledhands.Heataslickofoilinaheavyskilletovermediumheatandfrythepatties,flipping
once,untiltheyareswolleninthemiddleandbrowned.Letrestforacoupleofminutesbeforeserving.
Servewithrice,eggs,nuoccham,andherbs.
Comtamisbrokenrice,aningredient,butalsothenameofafamilyofdishesthatcouldgenerallybedescribedas“brokenricewithstuffontopofthem.”Inaparticularlythriftycase,thatstuffmightbejustsomepickledorlightlysaucedvegetables.Oftenthere’spork,andeggsarecommon.Ourcomtamisamash-upofalemongrass-yporksausagethatchefTienHoservedatMomofukuSsämBar+aversionofadishthatDannyBowienservesforVietnamesebreakfastathisMexicanrestaurant,MissionCantina.
Acouplenotes:Don’tletnothavinganyoneelementkeepyoufrommakingthisdish—eventhetitularcomtamcouldbeswappedoutforjasminerice.Infactyoucouldscrapthewholesetupandjustusethissausagelikeit’ssomekindaVietnameseJimmyDeanactioninasausageandegg
it’ssomekindaVietnameseJimmyDeanactioninasausageandeggsandwichandprobablystillbehappy.
St.PaulSandwichMakes2sandwiches
EggFooYung3T neutraloil1C beansprouts½C thinlyslicedscallions2T mincedserranoorgreenbellpepper1t soysauce+ koshersalt+ whitepepper¼C dicedcookedham,chicken,orbeef(optional)2 largeeggs1T cornstarch
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Assembly4 sliceswhitesandwichbread,lightlytoasted2T mayonnaise5–6 iceberglettuceleaves1 tomato,sliced8 dillpicklechips
Maketheeggfooyung:Heat1tablespoonoilinalargeheavyskilletovermediumheat.Addthebeansprouts,scallions,andserranoand
cook,stirring,untilthevegetablesaresizzlingandslightlywilted,about3minutes.Transfertoabowlandletcoolslightly.Seasonthemixturewiththesoysauceandafewpinchesofsaltandwhitepepper.Stirinthemeat(ifusing).
Cracktheeggsintoabowl,thenaddthecornstarchandbeatwithaforktocombine.Pouroverthevegetablemixtureandstiruntil
everythingiscoatedwithegg.
Reheattheskilletovermedium-lowheatandslickwith1tablespoonoil.Scoophalfoftheeggbatterintothepananduseaspatulatocoaxit
intoatight4-inch-widefritter/pancake/patty.Cookuntiltheedgesarebrownandset,thenflip,andcontinuecookinguntilthepattyisslightlypuffedandcookedthrough,about6minutestotal.Transfertoaplatelinedwithpapertowelstodrain.Repeattomake2pancakes.Keepwarm.
Assemblethesandwiches:Spreadthetoastedbreadwithmayonnaiseandtopwithlettuce,tomato,pickles,andaneggfooyungpancake.
Thestoryofthissandwichgoessomethinglikethis:Chineseimmigrantsbuildrailroadsacrossthecontinent.Eggfooyung—whichisnotquiteaChinesedishbuthasbecomethisiconicallyChinesedishtoAmericans—travelswiththemastheysettle.SomebodyinSt.Louis,
Missouri,liberatesaneggfooyungpancakefromthebrownsaucehellitwasdoomedto(EFYtraditionallybeingtheselittleeggpancakesensconcedincornstarchybrownsaucelikesaber-toothedtigersinatarpit)andsticksitinthesortofsandwichsetupmoreoftenreservedforfriedchickencutletsorslicedham.Theresultsareinarguablygood,andsomehowgetattributedtosomeonefromSt.Paul,Minnesota,wherethesandwichisentirelyforeign.
Weirdstory,goodsandwich!
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MisoSoupMakes4servings
¼C redmiso1T hondashidissolvedin4Csimmeringwater(oruseDashi)2 shiitakemushroomcaps,thinlysliced3oz silkentofu,cubed2T choppedscallions
Whiskthemisowith2tablespoonsofthehondashiliquiduntilitdissolves.Pourtheremaininghondashiliquidintoamediumsaucepan
andwarmtoabaresimmerovermediumheat.Stirthedissolvedmisointothedashi.
Addthemushrooms,tofu,andscallionstothebrothandgentlysimmeruntileverythingiswarm,about3minutes.
DashiMakes4cups4C water1or2 sheetskombu1 largehandfulbonitoflakes
Bringthewatertoasimmerinasmallpan,addthekombu,andturntheheatoff.Letsteepfor5to10minutes.(Longerwon’thurt,either.)Removethekombuanddiscard,thenbringbacktoasimmer.Addthebonitoflakes,turntheheatoff,andsteepfor2to3minutes.Strainanduseasneeded.
Aneglectedgymmembership,unpaidtaxes,theparchedhouseplantsonthewindowsills:Life’sobvioussmallfailuressurroundus.Butwhataboutthefailureswemightfailtonotice?TheRumsfeldianunknownunknownsoflivinglifetoitsfullestpotential?Iwouldarguethatnotmakingmisosoupisoneofthosedailymisstepsthatcanbefalleventhemostpresent-mindedandsuccessfulamongus.
Fortunatelythisisaneasyerrortocorrect,easierthanwashboardingyourabsorgreeningyourthumbs.InJapan,misosoupisabeveragealmostasmuchasitisafoodstuff.Itisabreakfastthing,servedwithriceandpickles(and,ifyoustayatareallyfancyhotel,abouttwentyotherdeliciousdishes,fromsimmeredtofutogrilledfish!).It’safunthingtoworkintoyourmorningrotation,especiallyifyou’vegotaricecookerthatcanbeprogrammedtohavefreshricecookedandreadywhenyouwakeup.
NasiLemakMakes4servings
CoconutRice2C jasminerice,rinsedanddrained1½C water1 smallcan(about5oz)coconutmilkor½Cplus2T1 bayleaf+ koshersalt
SambalIkanBilis1T neutraloil½C driedanchovies½C slicedshallotorredonion¼C sambaloelek1T turbinadosugar1–2T limejuice+ koshersalt
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Assembly3 hard-boiledeggs,peeledandquartered2 cucumbers,slicedonanangle+ cocktailpeanuts
Makethecoconutrice:Combinetherice,water,coconutmilk,bayleaf,andapinchofsaltinaricecooker(orheavypot).Cookaccordingto
ricecookerdirections(orsetthepotovermediumheatfor5minutes,thenturntolowandsimmerfor20minutes).Letstand10minutes,thenfluffthericeandkeepwarm.
Meanwhile,makethesambalikanbilis:Heattheoilinamediumskilletovermediumheat.Addtheanchoviesandletthemsizzleintheoil,
foldingthemoveronthemselvesuntiltheyarealittlegoldenandcrisp,about3minutes,reducingtheheatasnecessarysothefishandoildon’tburn.Removethefishwithaslottedspoon.Addtheshallottothepan,returntheheattomedium,andcooktheshallotinthefishoiluntilwiltedandlightlycaramelized,about10minutes.
Returntheanchoviestothepan,holdyourbreath,andstirinthesambal.Theinitialwaftofhotsambalairwillcatchyouoffguardifnot
prepared.Stirinthesugarandlimejuice.Removethemixturefromtheheatandstiruntilthesugarisdissolvedandyouhaveachunky,red,sweet,spicy,andfishysauce.Giveitatasteandaddapinchofsaltifitneedsit.
Assemblethedish:Packasmallbowlwithcoconutriceandinvertontoaplate.Surroundwithquarteredeggs,ascoopofsambalikanbilis,
somecucumberslices,andalittlepileofpeanuts.
ThisMalaysianbreakfaststapleisthepolaroppositeofwhatmostofusbreakourfastwithintheWest.Butwhystartyourdayshovelinginpablum,whenyoucouldbeplayingwiththeRubik’sCubeofflavor
combinationsthatisnasilemak?Sambalburnsalittle;richcoconutricemollifies.Thedishistexturecity—crispcucumbersplayoffbonylittleanchovies,softenedbutstillsharp,asweet-spicysambalthatzapsthezonesofthetonguewiththefinalityoftheFivePointPalmExplodingHeartTechnique.Honestly,it’sgoodfordinnertoo(mostofthetimewhenImakeit,itstartsasdinner,thenoncethere’ssambalikanbilisaround,it’sashortpathtomakingitforbreakfast).
ApamBalikMakes8servings
Pancakes1⅓C all-purposeflour1⅓C riceflour3T cornstarch2t bakingpowder½t bakingsoda¾C superfinesugar½t koshersalt2 largeeggs1t vanillaextract1C water+ meltedbutter
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Filling+ choppedroastedsaltedpeanuts+ brownsugar+ meltedbutter+ creamedcorn(optional)
Makethepancakes:Mixtogethertheflours,cornstarch,bakingpowder,bakingsoda,superfinesugar,andsaltinamediumbowl.Whisk
togethertheeggs,vanilla,andwaterinaseparatebowl.Pourthewetingredientsintothedryingredientsandwhiskuntilsmooth.Coverthebatterandchillforatleast1hourorupto24hours.
Heata6-to8-inchnonstickpanovermedium-lowheat.Brushwithalittlemeltedbutterandpourin¼cupofthebatter,swirlingthepanto
createathincoatingovertheentirebottomand½inchupthesidesofthepan.Asthebattersets,addasprinkleofpeanutsandbrownsugar,adrizzleofmeltedbutter,andafewtablespoonsofcreamedcorn(ifusing).Foldinhalfandserve.Repeatwiththeremainingbatter.
ThissweetstreetpancakecomestousfromMalaysiaviaeditorRachelKhong.Apambalikisarice-flourpancakewithcreamedcorn(!)inside.Shesaysthis:“There’savendoratTanJettyinPenangwhospoonscornstraightfromthecanintothebatterasitiscookingandthendeftlyextricatesthewholethingfromthegriddleandfoldsitoverlikealoosetaco,ashapethatmakesitpossibletogetbothcrispyedgeandstickyinteriorinasinglebite.”Withalittletimeandeffort,loosetacosofsweetvegetablescanbeyourstoo!
Muchoftheappealofapambalikdependsonyourfeelingsaboutcreamedcorn:Youlikeit,youwilllikethis.Youdon’t?Youwon’t!
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OkonomiyakiMakes2largepancakes(4to6servings)
2C all-purposeflour2t sugar1t koshersalt1t bakingpowder1C water4 largeeggs1lb choppedgreencabbage(8–10C)¼C slicedscallions+ neutraloil4oz cleanedsmallsquid,slicedintotentaclesandrings+ okonomiyakisauceorbarbecuesauce+ mayonnaise(preferablyKewpie)+ nori,thinlyslicedintoconfetti+ katsuobushi(bonitoflakes)
Whisktogethertheflour,sugar,salt,andbakingpowderinabowl.Addthewaterandwhisktoformathickpancakebatter,thenwhiskinthe
eggsuntilnearlycombinedbutstillalittlestreaky.Addthecabbageandscallionsanduseyourhandstomix—don’toverworkthebatter,justmixenoughtoincorporatecompletely.
Heat1tablespoonoilina10-inchcastironornonstickskilletovermedium-lowheatforacoupleofminutestoensureevenheat.Scoop
halfofthebatterintothepan,coaxingitwithaspatulaintoa1-inch-deeproundthatdoesnotquitetouchtheedgesofthepan.Scatterhalfofthesquidoverthebatterandpressgentlytoembeditinthebatter.
Nowcomesthetrickypart.Afterabout3minutes,whenthebottomof
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thepancakeissetandlightgoldenbrown,usealargespatulatocarefullyflipit.Ifyourconfidenceinflippingdoesnotmatchyourlustforsquid-and-cabbagepancakes,slidethehalf-cookedpancakeontoaplate,theninvertthepanovertheplate,andflipthewholethingover,ploppingthepancakesquid-sidedownintothepan.
Cookthesquidsideforabout5minutes,addingalittleoilaroundthesidesofthecakeifthepanseemsdry.Oncethesquidiscookedand
thepancakeisnicelybrowned,flipitagainsothesquidisfacingup.Cookituntilthebottomisbrownedandthepancakeisalittlepuffyandcookedthrough,2to3minuteslonger.
Slidethepancakeontoaplateandtopwithokonomiyakisauce,mayo,nori,andkatsuobushi.Cutintobitesandservehot.Starteatingthis
withfriendsaroundthestovewhileyoumakethesecondpancake.Okonomiyakiwaitsfornoone.
Okonomiyakiiswhateveryouwantittobe.It’sablankcanvasofapancakethatonecondimentizesthebejesusoutof;anexaggeratedzigzagoftwosquirt-bottlesauces—Kewpiemayonnaise(whichisaneggy-richMSG-bombbrandofJapanesemayonnaisethatcomesinasquishybottle,andwhichyoushouldcertainlyseekoutifyou’veneverhadit),andokonomiyakisauce,atangyconcoctionthat’sarelationofAmerican-stylesteaksauceslikeA1andHeinz57.Bonitoflakesscatteredatopallofthiswillwrigglewithcreepylifelikemotion.(Theheatofthepancakemakesthemflutterabout;it’sagoodparlortrickthatalwayssurprisestheokonomiyakinewbie.)
Squidisacommoningredientinthiswildlyvariabledish—it’scheapandmoreorlessneutralinflavor.Swapoutvegetablesorothermeatsforitatwill.Thecabbageisn’trequisite,butIcan’timagineokonomiyakiwithoutit.
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ScallionPancakesMakes6pancakes(10to12servings)
4C all-purposeflour¼C vegetableshortening+ warmwater+ koshersalt+ sesameoil(about½C)6T mincedscallions+ neutraloil
Combine2cupsoftheflourwiththeshorteninginastandmixerfittedwithadoughhook.Mixonlowspeeduntilthefatisdispersedintoa
dozenorsonickel-sizechunks.Pour1½cupswarmwaterintothebowlandmixuntilastiffdoughforms,about3minutes.Stopthemixerandaddtheremaining2cupsflour,2teaspoonssalt,and⅓cupwater.Kneadonmediumspeedfor3minutes.Thedoughwillbesmoothandsuppleandholdafingerprintindefinitely.Wrapthedoughinplasticandletrest10minutesorrefrigerateforupto2days.
Unwrapthedoughandcutitinto6equalpieces.Rollthepiecesintoballsanddrapewithplasticwrapsotheydon’tdryoutasyouwork.
Lightlyflouryourworksurfaceandusearollingpintorolloneoftheballsoutintoan8-or9-inchround.Brushtheentiresurfaceofthedoughgenerouslywithsesameoilandsprinklewith1tablespoonscallions.Sprinklelightlywithsalt.Nowrollthedoughintoajellyroll–likelogofscallionpancakedough.Formthelogintoatightspiral,creatingaCinnabonofscallionpancakedough.Tentwithplasticwrapandrepeatwiththeremainingdough,sesameoil,scallions,andsaltuntilyouhavemade6Cinnabons.Letthemrestatleast10minutes.(Theycanalsobeindividuallywrappedinplasticandrefrigeratedforupto1dayatthispoint.)
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NowitistimetoflattentheCinnabons,becauseyouarenotmakingCinnabons,youaremakingscallionpancakes.Lightlyflouryourwork
surface.Maketwoorthreepasseswiththerollingpin,gentlyflatteningthediskasyougo,thenturnit90degreesandrepeat.Keepgoinguntilit’sabout8inchesindiameter.
Heat⅛inchneutraloilinalargeskilletovermediumheat.Frythepancakes,flippingonce,untilverycrispandbrowned,5to6minutes
total.Cutintowedgesandservehot.
Scallionpancakesareservedhotindimsumrestaurants,andwillbeapopularappetizerinyourhome,dorm,orcommunekitchen.It’snicetoputoutalittleShanghai-ishdippingsauceforthepancakesifyou’resoinclined—a1:1mixtureofsoysauceandChinkiangvinegar,possiblywithsomethreadsoffreshgingerthrownin—thoughIusuallyjustenduppilingitupwithsambaloelek(youcouldusethisSuperSauce,orthestuffthatcomeswiththegoldenlabelfromHuyFongfoods).Thisdough,workedinaslightlydifferentfashion,canalsoprofitablybeusedtoensconceotherfoods,asdemonstratedinthebeefroll.
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BeefRollMakes6rolls
+ ScallionPancakedough+ neutraloil½C hoisinsauce1lb leftoverbraisedbeef,thinlysliced,warmed(seedisclaimerbelow)½C roughlychoppedcilantro½C slicedscallions,whichweleftoutofthephotobutyoucanaddinat
home
Makethescallionpancakedough,butusemeltedlardorbutterinplaceofthesesameoilinstep2.Then,instep3,rollthepancakesout
thinnerandwider:Theyshouldbe10-inchroundsabout⅛inchthick.
Tocookthesethinnerpancakes,rubamedium-hotskilletwithanoilypapertowelandlayin1rolled-outpancake.Cookituntilcrispandlight
goldenonbothsides,4to5minutes.Youwantthepancaketobecookedthrough,butnotasdarkandshatteringlycrispasastandardscallionpancake;itneedstostillbeflexibleenoughtorollupwithoutbreaking.
Smeareachpancakewithsomehoisinandtopwithalayerofbeefandasprinkleofcilantroandscallions.Rollupandslicecrosswiseinto1-
inchbites.
Youwilloftenseethiscalleda“ShandongBeefRoll”onmenus,anappellationthatIdon’tknowtobeexactlyaccurate.ThisparticularrenditioncametousthroughMary-FrancesHeck,whoworkedonalltherecipesforthisbook,fromherfriendBrianTsao,whoisacookinNewYorkandwhowasbornintoaTaiwaneserestaurantfamily(thathasone
restaurantinthestates,MamaChina,inLasVegas).Aboutthispancake,Briansays,“Ishouldalsomentiontheylearnedalot
oftheirrecipesintheTaiwaneseMilitaryVillagesthathousedhundredsofthousandsafterthecommunisttakeoveroftheMainland.TheseMilitaryVillageshousedpeoplefromallregionsoftheMainlandwhowerestillloyaltoChiangKai-shek.”Whichmakesusallsuspectthisdishisoneofthoseserendipitiesoffusionthatresultfromthechaosofreallifeinsteadofonewithaneat,pastoralhistoryandclearlinebacktoaparticularpartoftheworld.
Thewrapisathinlyrolledandlightlybrownedscallionpancake.TheTsaosuselardinplaceofthesesameoilthatisinourscallionpancakerecipe.
MAKESURETOREADTHISBEFOREYOUPLANONHAVINGTHISFORDINNERTONIGHT:InourfantasyworldyouwouldhaveleftovermeatfromtheBeefNoodleSoup.Inlieuofthat,I’dgooutthereandsayit’sworthittobraisethatbeef(it’s2hoursofpassivesimmering),chillit,andeatitthiswaythenextday.Inthespiritofthisbook’smessageofpeaceandeasiness:Wewilladmitthatwegotsomegoodroastbeeffromalocaldelicounterandlikedthattoo.Notthatwe’dtellGrandmaTsaoaboutthat.
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KoreanPumpkinPancakeMakes4to6servings
1lb pumpkin(oranyhardsquash,traditionallykabocha),seededandpeeled
1t koshersalt2T sugar½C flour+ neutraloil
Youneedshreddedpumpkin.Afoodprocessorcanmakeinstantworkofthegourd;aboxgratertoo,withjustalittlemoreelbowgrease.If
you’rearealequipmentminimalist,grabalarge,sharpknifeandcutthepumpkinintomanageablehunks,thensliceeachhunkintothin(⅛-inch)planks.Stack5or6planksandcutintomatchsticks.
Tossthepumpkinshredswiththesaltandsugarandletstanduntilthesquashhasweptseveraltablespoonsofliquid,15to20minutes.Add
theflour,toss,andletstandanother5minutesforeverythingtogel.
Heat1tablespoonoilinalargeskilletovermediumheat.Workinginbatches,scoop2tablespoonspumpkinmix(ormoreifyouwantlarger
pancakes)intothepanandspreadintoa¼-inch-deeplayer.Addasmanypancakesaswillfitcomfortablyinthepan.Fry,flippingeachpancakeonce,untilthepumpkinistenderandtheoutsideisbrownedandcrispy.Repeatwiththeremainingbatter.
CallitaKoreanlatke.Kabochasquashisstandardhere,butitcanbemadewithalmostanyrootvegetable.Thisdishissomewherebetweenanappetizerandavegdishtoroundoutameal.It’snotusuallyservedwitha
dippingsauce,butifyouputoutalittlesaucerwitha1:1:1ofsoy–ricevinegar–waterwithafewscallionsslicedupinit,I’dprobablyendupspooningitallovermypancakesbecauseI’mthattypeofperson.
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KimchiPancakeMakes1largepancake,feeds2people
1C kimchi¼C all-purposeflour¼C riceflour½t koshersalt¼C choppedscallions+ neutraloil
Squeezethekimchioverabowltoreleaseasmuchjuiceaspossible.Topupthisliquidwithjuicefromthejartomeasureabout½cup.If
youdon’thaveenoughjuice,addcoldwater.Roughlychopthekimchi.
Whisktogetherthekimchijuice,flours,andsalt.Letstandacoupleminutesuntilslightlythickened.Foldinthekimchiandscallionsand
letstandafewmoreminutesuntilthebatteriscohesive.
Heat1tablespoonoilina10-inchskilletovermedium-highheat.Dumpthebatterintothepananduseaspatulatoquicklyflattenitoutinto
aneven,thinround.Cookuntilthebottomisbrownedandcrispy,3to4minutes.Flipandcook2to3minuteslongerforthebattertoset.Cutintowedgesandservewithdippingsauce(seebelow).
Threethingshere:
1.Makeafewsaucersofdippingsauce:Eachgets1tablespooneachofsoysauce,ricevinegar,andwater,and⅛teaspoon(adotortwo)ofsesameoil.Stirtogether.Scatteringsomesesameseedsorthetiniestbitofmincedchilioverthesaucewon’thurt.
2.Youneedriceflourforthispancake.(SpecificallyAsianriceflourmade
2.Youneedriceflourforthispancake.(SpecificallyAsianriceflourmadefromglutinousrice;don’tgoforthegluten-freehealthfoodstorestuff.)Themixoffloursmakesitlightandcrispandhardtoresist.
3.Onaccountoftheirresistibleness,youmaywanttoplantomakeanextraone,becauseitwillgofast.
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MooShuPancakesMakes12pancakes
2C all-purposeflour¾C boilingwater1T sesameoil+ filling,suchasMooShuVegetables+ hoisinsauce,forserving
Placetheflourinalargebowlandcreateawellinthecenter.Pourtheboilingwaterintothewellandbeginworkingtheflourintothewater
withafork.Onceashaggydoughforms,kneadthedoughwithyourhands(rememberingthatthewaterwasjustboiling,soyoumighthavetowaitacoupleofsecondsuntilthedoughistouchable),incorporatinganyflourthatremainsattheperiphery.Continuekneadingthedoughinthebowlfor1minute,thenturnontoaworksurfaceandkneadforanotherminuteuntilit’ssmoothandtender.
Rollthedoughintoaropeaboutafootlong.Cutinto12equalpiecesandrolleachintoasmoothball.Itisimportantfortheballstobethe
samesize,sotakeyourtimegettingthemevenandperfectlyround.
Workingwith2doughballsatatime,brushonesideofeachwithsesameoil.Pickuponepieceandflipitontotheother,sotheoiled
sidesarepressedtogether.Pressthedoughintoa3-inchpatty,applyingevenpressuretomakesurethetwohalvesexpandatthesamerateandtheiredgesstayeven.Usingarollingpin,coaxthematchedpairintoa6-to7-inchround,aboutthewidthandthicknessofasmalltortilla.Repeatwiththeremainingdoughballsuntilyouhave6pancakes.
Heataseasonedcastironornonstickskilletovermedium-lowheatfor
4acoupleofminutes.Lay1pancakeinthepanandcookuntilthebottomisbrownedandthetopisbeginningtoshowmanysmalloracoupleoflargebubbles,2to3minutes.Flipthepancakeandcookforabout1minute,untilbrowned.Removefromthepanandtearapartthetwohalvestoyield2pancakes.Stackonaplateandcoverwithakitchentowelwhilecookingtheremainingpancakes.Servewithafillingandhoisin.
Pickingupthetechniqueofsmushingtogethertwodoughballs,rollingthemout,fryingthem,thenpullingthemapartforamooshumealisaloneworththepriceofadmission.Ifyou’rethesortofsnob(likeme!)whofeelslikethey’vegraduatedfrommooshumealstomoreobscureand“authentic”dishes,thedeliciousnessofthiswillmakeyoureconsider.Iadvocateforhoisinasthesaucetomarryfillingtopancakehere,whilefullyrecognizingthatplumsauceiswhatwasservedatthemallrestaurantsofmysuburbanteenageyears.
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MooShuVegetablesMakes4servings
2T soysauce1T Shaoxingwine½t sugar½t cornstarch+ neutraloil1T choppedfreshginger1T choppedgarlic1C thinlyslicedgreencabbage½C thinlyslicedredcabbage½C thinlyslicedredbellpepper½C thinlyslicedonion¼C woodearmushrooms,soaked,drained,andthinlysliced¼C driedlilybuds,soakedanddrained(optional)+ MooShuPancakes+ hoisinsauce,forserving
Stirtogetherthesoysauce,wine,sugar,andcornstarchinasmallbowluntilthesugarandcornstarcharedissolved.Keepnearathand.
Heataslickofoilinawokorlargeheavyskilletoverhighheat.Addthegingerandgarlicandstir-fryfor15seconds,untilaromatic.Add
thecabbages,pepper,onion,woodears,andlilies(ifusing)andstir-fryuntileverythingiscrisp-tender,3to4minutes.
Pourthesauceoverthevegetablesandfoldtocoat.Whenthesaucebubblesandthickens,removeitfromtheheat.Servethevegetables
withpancakesandhoisin.
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BeefNoodleSoupMakes4servings
2T neutraloil2lbs bonelessbeefshankmeat,rinsedandcutinto1"pieces4t koshersalt1½T mincedfreshginger1½T mincedgarlic1T doubanjiangorgochujang(spicychili-beanpaste)2T soysauce2 wholestaranise1 cinnamonstick(3")2T Shaoxingwineordrysherry1T brownsugar1T ricevinegar10C water1T hondashi4 babybokchoy,cutinhalflengthwise(oruseleftovergreens)8oz ricenoodles(mediumsize)⅛t sesameoil
HeataDutchovenovermedium-highheat,thencoatwiththeneutraloil.Seasonthebeefwith3teaspoonsofsalt.Addthegingerandgarlic
andstir.After30seconds,addthebeefandtheflavorparty—chili-beanpaste,soysauce,staranise,cinnamon,wine,sugar,andvinegar.Stireverythingforaminuteorsotoamalgamatethemessinthepan,thenaddthewaterandhondashiandstirtohelpitdissolve.
Bringthepotuptoasimmer,thendroptheheattomaintainagentlebubblingsimmer.Skimanyfroththatrisestothesurfaceofthebroth
inthefirst10minutes,addingaladlefulofwaterinplaceofeachladleof
3
fatandscumyouremoveanddiscard.Partiallycoverthepotwithalidandsimmergentlyuntilthemeatistender,about2hours.Atthispointthesoupcanbecooled,covered,andrefrigeratedforupto3days.
Whenyou’rereadytoeat,bringapotofwatertoaboil.Blanchthebokchoyuntiljusttender—aminuteorless—thendrainwellwithaspider
anddivideamong4servingbowls.Boilthenoodlesinthesamepotofwateraccordingtopackagedirections.Drainandputtheminthebowls.Seasonthebrothwiththeremaining1teaspoonsaltandthesesameoil,andportionitoutoverthenoodlesandgreens.Eathot.
Afterafewroundsofsimplifyingthissoup,strippingouthoursofcookinganddifferenttechniquesandsteps,Iwasverysurprisedatjusthowgooditturnedout—2hoursofnearlynoworkcanmakeforabowlofsomethingthatiscomplexanddeep.Taiwanesebeefnoodlesoupwasthelodestarforthedish,butwedrewinacoupleofotherinfluences(liketheJapaneseinstantdashi)tomakeitdeliciousandeasy.Notethatthisisalargeamountofbeefforthisamountofsoupandwillyieldsomeleftovers—makingthesoupwithlessmeatmakesthebrothtastemeager.TheseleftoversarewhatMarthaStewartwouldcallagoodthing:Thebeefisgoodcoldandslicedinasandwich,oreatenoverplainricewithaSuperSauce,anditmakesthebeefpancakestratosphericallygood.
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RotisserieChickenRamenMakes4servings
1 rotisseriechicken,wholeorleftover4 scallions1 piece(1")freshginger,thinlysliced1 smallcarrot(optional)1 driedshiitakemushroom3 slicesbacon(about2oz)12C water4 portionsramennoodles(preferablyfresh)8t soysauce2 cookedeggs(optionalbutverynice;seeSoySauceEggs),halved
Ifyou’restartingwithaleftoverrotisseriechickencarcass,scavengeitforgoodmeatybits,andsetthemaside.Ifyouhavepurchaseda
cookedchickenexpresslyforthisrecipe,thencarefullycutawaythebreastmeat,reservethedrumsticks,anduseyourfingerstoshredoffthelegmeat—butjustthebig,fit-for-a-kingpiecesthatcomeawayeasily.Youcanleaveplentyofchickenonthecarcass;thatclingymeatwillmakeforaflavorfulsoup.Pullorslicethemeatintobite-sizepiecesandreserveinthefridgewhileyoumakethebroth.
Breakthechickencarcassintoafewpiecesandputtheminastockpot.Trimtherootsanddarkgreenpartsofthescallionsandaddthemto
thepot;thinlyslicethewhiteandtendergreenpartsandreservethemtogarnishthesoup.Addtheginger,carrot(ifusing),shiitake,andbacon.Addthewaterandbringtoaboil.Reducetheheatfromarollingboiltoarollickingsimmer,andskimanyfroththatcollectsonthesurfaceduringthefirst10minutesofsimmering.
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Cookuntiltheliquidisreducedbyone-third(to8cups),about2hours.Strainthebroth.(Thatshiitakeisprobablyprettydeliciousandtender
atthispointsoyoucansaveandsliceitanduseitasagarnishonthefinisheddish,butscraptherest.)Thebrothcanbeusedimmediatelyorrefrigeratedforupto2days.
Toserve:Bringthebrothtoastrongsimmerandcooktheramennoodlesaccordingtopackagedirections.Drainthenoodlesverywell,
andportionthemoutamong4deepsoupbowls.Topwithbroth.Seasoneachbowlwith2teaspoonssoysauce,aportionofthereservedchickenmeat,scallions,halfanegg,andwhateverelseyou’vegot.(Seeideasonthefollowingpages!)Eatimmediately.
DoIreallyhavetocookthisforTWOHOURS??Wedon’twanttomakeyoudoanythingyou’renotcomfortablewith.But
wefoundthat2hoursisthesweetspotforflavorextractionandreduction.Also,youdon’treallydoanythingduringthattimeexceptformaybecookaneggortwo—plentyoftimetowatchanoldEddieMurphymovieorstareendlesslyintotheantisocialabyssthatisyoursmartphone!
BUTBUTBUTwhydoIhavetoskimit?Skimmingthebrothduringthefirst10minuteswillforceyoutopay
attentiontothehardnessofthesimmer,observethewaterlevelinthepot,andgettoknowthebroth.
Also,wefoundthatwithrotisseriechicken(unlikeplainoldrawchicken),thereissomerenderedgreasethatcanemulsifyinamuddyway.Ourearlystabsatthisbrothwentunskimmed;theycameoutmurkyandtastedsortofflat.Thisapproachyieldsacleaner-tastingandclearersoup—andabetterbowloframen.
Youdon’tneedmorethanscallions,anegg,and(inthebestcase)somemeatplunderedfromthecarcasstomakeasolidservingofsoup.
Butmaybeyou’vealreadymadethissamedishathousandtimesandyou’relookingtospicethingsup,ormaybeyou’vegotafridgethickwithoddsandends.Herearesomeotherthingswe’dhappilythrowinthebowl:
Beansprouts:raw,ahandfulforeachbowl
Sesameseeds:1tablespoonperbowl
Vegetables:Theskyismoreorlessthelimitonveggieadditions.Yourtastewilldictatewhatyouwannaplopinyoursoup.Ifyou’readdingsomethingrawattheendasatopping—let’ssaynapacabbagebecauseit’seasytohaveextra—makesuretocutitthinenoughthattheheatofthesoupcancookit,andinashapethatwillmakeitnicetoeatalongwiththenoodles(i.e.,achiffonade).Donotaddleftovervegetablescoldfromthefridge—that’slikeaddinganicecubetoahotcupofcoffee.Heat’emupfirst!
Othermeats:Tryshreddedporkshoulderoranynubbinsoftastyroastedorgrilledmeat.
Menma:Menmaarecuredbambooshootsoftenservedinramen.SomeJapanesemarketscarrythese,andifyoufindashelf-stableversionintendedtobeeatenwithoutanyadditionalpreparation,they’reworthkeepinginthepantry.
Nori:1torn-upsheetperbowl
Togarashi:classicJapanesehotpepperpowdertospikeabowl
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ChickenNoodleSoupMakes4servings
1 wholechicken(3–4lbs)8C water,ormoreasneeded½C slicedcarrot1C slicedonion2 scallions2 slices(¼"thick)freshginger1t koshersalt4 garliccloves1 pointstaranise¼t corianderseeds¼t blackpeppercorns1t Sichuanpeppercorns1 bayleaf2t soysauce¼t freshlygroundblackpepper8oz PennsylvaniaDutcheggnoodles+ garnishes:thinlyslicedscallions,cilantro,chilioil,etc.
Placethechicken,breast-sidedown,inastockpotandcoverwiththewaterby1inch.Setthepotovermedium-highheatandbringtoaboil,
thenreducetoasimmer,skimmingthefroththatcollectsonthesurfaceofthebrothduringthefirst10minutes.Addtheremainingingredientsthroughthebayleaf,andcoverthepot.Simmerfor5minuteslongerandremovefromtheheat.Letthebrothsteep,coveredandunbothered,for45minutes.
Carefullyremovethechickenfromthepottoacarvingboard(acuttingboardwithamoat!)oraplate.Strainthebroth(discardingtherestof
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thesolids).Wipethepotclean,addbackthestrainedbroth,andbringtoasimmer.Bringaseparatepotofsaltedwatertoaboilforthenoodles.
Whenthechickeniscoolenoughtohandle,pullthemeatfromthecarcassandshreditintobite-sizepieces(discardtheskinandbones).
Transferthechickentoasmallbowlandseasonthemeatwithsoysauceandpepper.
Cookthenoodlesaccordingtopackagedirections.Drainwellandportionoutamong4servingbowls.Topeachwithhotbroth,thenwith
seasonedchickenanddesiredgarnishes.Servehot.
SteepingmeatliketeaisafavoritetechniqueforflavorextractionatLuckyPeachHQ.Hereweuseittomakeapotofflavorfulchickenbrothwithoutdryingoutthemeatofthebird,whichwethenpickandseasonandserveontopofthesoup.We’veoutlinedthemostbasicbowlpossible—weevenusedDutcheggnoodles,whichyoucanfindineventhemostpoorlyprovisioneddoomsdaybunker,thoughyouarewelcometoswapliterallyanyothernoodleintheirplace.SeeourideasfollowingRotisserieChickenRamen)forotherwaystotrickoutthissoup.
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MisoClamChowderMakes4servings
2T unsaltedbutter4 scallions,thinlysliced,whitesandgreensseparated2 garliccloves,minced1 bayleaf1T thymeleaves2C clamjuiceorwater8oz redpotatoes,cutinto½"pieces16 littleneckclams,scrubbed2T redmiso½C heavycream+ seasaltandfreshlygroundblackpepper+ optionalgarnishes:cilantro,afewdropsoffishsauce,lime,white
pepper,crispbaconlardons
Meltthebutterinamediumsaucepanovermediumheat.Addthescallionwhitesandgarlicandsautéuntilsoftened,about4minutes.
Addthebayleaf,thyme,clamjuice,andpotatoes.Bringtoasimmer,cover,andcookuntilthepotatoesaretender,about20minutes.
Addtheclams,cover,andsimmergentlyuntiltheclamsopen,about5minutes.Removefromtheheat.
Measurethemisointoasmallbowlandaddaladlefulofthehotclambroth.Kneadthemisowiththebackofaspoonuntilitdissolvesinto
thebroth,thenpourtheliquidbackintothepanalongwiththecream.Seasonwithsalttotasteandagenerousamountofblackpepperandstirinthescalliongreens.Divideamong4servingbowlsandgarnishasyouseefit.
Themore“Asian”pointofviewwouldbetosaythataddingclamstodashimakesagreatsoup(itdoes)orthataddingclamstomisosoupmakesagreatsoupbetter(alsotrue).Butsincecross-culturalco-optionisatwo-waystreet,howaboutthis:MisomakesaclassicBostonclamchowderevenbetter.
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DoenjangJigaeMakes4servings
4C water2T hondashi3T doenjangormiso1C pieces(½")bacon(optionalbutrecommended)1C pieces(¾")potato(about1largewaxypotato)1 largeonion,cutinto1″pieces(about1½C)1 mediumzucchini,cutinto½″rounds1 container(14oz)firmtofu,cutinto1pieces5 garliccloves,slicedthin2C buttonmushrooms,quartered1 jalapeño,slicedintorings2 scallions,thinlysliced(about½C)+ cookedshort-ormedium-grainrice,forserving
Combinethewater,hondashi,doenjang,bacon(ifusing),potato,andonioninaheavy2-quartsaucepan.Bringtoasimmerovermedium
heat,thenreducetheheatandcookgentlyuntiltheflavorofbaconisinfusedintothesoupandthepotatoesarehalfwaycooked,about10minutes.
Stirinthezucchini,tofu,garlic,mushrooms,andjalapeño.Simmeruntilthepotatoesandzucchiniarecompletelytender,about15
minutes.Stirinthescallionsandservewithrice.
DoenjangjigaeiselementalKoreancomfortfood,aone-potstewofpurehomecomfort.TonyKimoftheMomofukurestaurantsdescribeditaskindoflikestonesoup—withalittledoenjangormisoandsomekindof
meatorprotein(wecallforbaconhere,butitcouldbeanypork,orevenclams).You’vegotthebase,thenyouaddthevegetablesyoucanscroungetofortifyandrounditout.EveryversionofitI’veeverseenhashadzucchiniinit,regardlessofthesettingitwasservedin,homeorrestaurant,ortheseasonitwascookedin.Thewhybehindthatescapesme.
SlowCookerPhoMakes4servings
1 largeyellowonion,slicedinto½″rounds1 piece(2″)freshginger,halvedlengthwise1t neutraloil2lbs chuckshortribs+ koshersalt2 wholestaranise1 cinnamonstick(3)4 wholecloves8C beefbroth1–2T fishsauce10oz flatricenoodles,fettuccine-size
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Garnishes1C beansprouts½C Thaibasilleaves½C mintleaves½C cilantro,stemsandleaves2 jalapeños,slicedinto¼"rounds+ limewedges+ hoisinsauce,sriracha,orsambal
Heatthebroiler.Lineabakingsheetwithfoil.
Arrangetheonionslicesandgingeronthebakingsheetpanandbrushwiththeoil.Broiluntilcharredinspots,about10minutes.
Seasontheshortribswithsalt.Arrangetheonionsandginger,shortribs,staranise,cinnamon,cloves,andbeefbrothinalargeslow
cooker.Coverandcookonhighfor4hours,oruntilthemeatisjusttender.Turnofftheslowcookerandletthebrothandmeatrestfor30minutes.Removethemeatfromthebrothandslideoffthebones.Strainthebroth(discardthesolids).Skimanyfatthatrisestothesurfaceofthebroth.(Atthispoint,thebrothandmeatcanberefrigeratedforupto3days.Rewarmbeforeproceeding.)
Returnthebrothtoasimmerandseasonwiththefishsauceandsalt.
Meanwhile,preparethericenoodlesaccordingtopackagedirections.Drainwell.
Slicethemeatintobite-sizepieces.Portionoutthenoodlesandmeatamong4largesoupbowls.Ladlethehotbrothintothebowls,warming
thenoodlesandmeat.Servewiththegarnishes.
Iamagainsttheuseofpackagedbroth.Ithinkit’sgross,andIthinkit’seasyenoughtomakeyourownathome—whatIdoisroastoffsomecheapcutfromthebutchershop,throwitinapotwithwater,simmer(orsimmer/steeplikeintheChickenNoodleSoup),strain,andfreezeit.Forthemostpart,wehaveavoidedcallingforpackagedbrothinthisbook.Buttensionbetweenbeliefanddesirearosewhenwewereworkingonthisphorecipe,whichIwantedbecauseNewYorkisaphodesert.(Yes,thereareokaybowlshereandthere,butnothingtocomparewithwhatcanbegotinOklahomaCityorNewOrleans,tosaynothingofthegreaterLosAngelesarea.OrToronto.ButIdigress.)Homemadebeefbrothreallybringsthisbowloverthetop,butitalsoprobablydisqualifiesitfrombeingeasy.Dowhatyouthinkisright.
Ofcourse,co-editorDaveChangprotestedthisrecipeondifferentgrounds:“Whymakepho?Whygothroughthetrouble?Whynotjustdumpashotofamarointhebeefnoodlesoup?”
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HotandSourSoupMakes4servings
½C woodearmushrooms2T neutraloil1T choppedgarlic1T choppedfreshginger½C choppedscallions8oz porkshoulder,cutintofatmatchsticks(1"long,¼"wide)4C chickenbroth8oz softtofu,cutinto½"cubes1t sugar½C ricevinegar3T soysauce1t freshlygroundblackpepper1t sesameoil1T sriracha,ormoretotaste2 largeeggs(optional)
Coverthemushroomswithwarmwaterandsoakuntilplumpandpliable,about30minutes.Drainandsetaside.
Heattheneutraloilinalargeheavysaucepanovermediumheat.Addthegarlic,ginger,scallions,andporkandcook,stirring,untilthe
aromaticssoftenandtheporkwhitens,about4minutes.Pourinthebrothandbringtoasimmer.
Stirinthetofu,sugar,vinegar,soysauce,pepper,sesameoil,andsriracha.Returntoasimmerandadjusttheseasoning.(Someofuslike
asmuchasanadditional⅓cupvinegartoreallyupthesour.)
4 Ifusingtheeggs,beattheminasmallbowlanddrizzleoverthesoupwhilegentlystirring.Whentheeggssetintostrands,dividethesoup
among4bowlsandserve.
Mostofmylife’sadmittedlylimitedexperienceswithhot’n’soursoupwerebeyonddiscouraging:aviscousliquid,stingilysour,unexcitinglyspiced.Assuch,Iwasdeadsetagainstitgoinginthisbook,crotchetyanddisagreeable.
ButinanactofhoundingworthyofSam-I-Am,Iwasargueddown,andprovedwrongwiththisrendition,cribbedfromthepagesofFlour,Too,acookbookbytheeminentBostonianchefJoanneChang.Iateithot,twopintsstraightoutofthepot.Iateitcold,laterthatnight,straightfromthefridge.Ihavenothadtheopportunitytotakeitwithagoat,inaboat,orwhateverelsetheguyinthebookdoes,butlikehim,Iamnowfullydowntoclown.
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MassamanCurryMakes4to6servings
1 stalklemongrass2T neutralorcoconutoil1 smallonion,chopped2T mincedgarlic2T mincedfreshginger¼C redcurrypaste1t groundcoriander½t turmeric3 wholestaranise2 kaffirlimeleaves(optional,butveryniceifyoucanfindthem!)1 cinnamonstick(3")1 can(14oz)coconutmilk2C water1½lbs chickenthighs2t koshersalt1lb YukonGoldpotatoes½C roastedunsaltedpeanuts1T fishsauce1–2T limejuice+ palmorbrownsugar+ cookedrice,forserving
Smashthelemongrasswiththebackofaknifeat½-inchintervals,thenbendthestalkandtieitintoaknot.Thiswillhelpreleasetheflavorin
thelemongrass.
HeattheoilinalargeDutchovenovermediumheat.Addtheonion,garlic,andgingerandsweatuntilaromaticandsoftened,about5
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minutes.Addthecurrypaste,coriander,andturmericandstirtocoatthevegetablesinthepaste.Onceincorporated,tossinthestaranise,limeleaves(ifusing),cinnamon,andlemongrass.Stirinthecoconutmilkandwaterandbringtoasimmer.Addthechickenandsimmer,uncovered,for20minutes.Addthepotatoesandpeanutsandcookuntiltender,about25minuteslonger.
Removethestaranise,cinnamon,limeleaves,andlemongrassanddiscard.Atthispointthecurrymaybecooledandrefrigeratedforup
to2days.(Reheatovermedium-lowheat,stirringfrequentlytoavoidscorching.)
Stirthefishsauceandlimejuiceintothecurry,thenadjusttheseasoningwithsugarandsalt.Servewithrice.
Currypasteishardtoarguewith:Thestuffisdelicious,andit’salwayssmarttohaveajaroracaninthepantry.Whileitcancarrythedayonitsown,whynotmakeitpartofacoalitionofthewillingtomakedinnerevenmoreflavorful?Hencethisspiced-upbase—bolsteredbystaranise,cinnamon,coriander,andturmeric,alongwithlemongrassandkaffirlimeleaves(ifyoucanfindthem)—whichgetsyouintobonafideMassamanterritory,andprettyeasilytoo.StringupaMissionAccomplishedbanneroverthefinisheddish.
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Soy-BraisedShortRibsMakes6servings
1C choppedAsianpearor1Capplejuice1C mirin½C sugar1C soysauce1 headgarlic,clovessmashedandpeeled1 bunchscallions6lbs bone-inshortribs1lb carrots,cutintochunks1lb babypotatoes1t sesameoil+ freshlygroundblackpepper+ cookedshort-grainrice,forserving
Combinethepear,mirin,sugar,soysauce,garlic,andscallionsinalargeDutchoven.Arrangetheshortribsmeat-sidedownintheliquid
andaddwatertocover.Setthepotovermedium-highheatandbringtoasimmer.Reducetheheatasneededtomaintainaverygentlesimmerandcook,partiallycovered,flippingandrotatingtheribsoccasionally,untilbouncy-tender,about2hours.Atthispoint,youcancoolthecontentsofthepotandrefrigerateforupto3days.
Removetheribsfromtheirbraisingliquidandskimanyfatfromthesurface.Iftheliquidhasgelled,you’llneedtowarmitbriefly,sothat
youcanstrainoutthenow-spentaromatics.Returntheribsandliquidtothepot,addthecarrotsandpotatoes,andcookuncovereduntiltender,20to25minutes.Stirinthesesameoilandseasonwithpepper.Servewithshort-grainrice.
LuckyPeacheditorDaveChangisknownforhisloveofcheapbeer,hisporkbuns,andhisrage.Butifyouwannaseechildlikedelightovertakehim,allyouneedtodoistalktohimabouthismom’sbraisedshortribs,whicharetheinspirationforthisdish.
HotPotPartyTown
IthinkmywifeandIfirstacquiredourhotplate—a$9.99electricburner—duringagasoutagethatneuteredourstoveandourabilitytomakedinnerforourselves.IrememberwaitingforapotofwatertoboilonitbeingapproximatelyasinterminableasabadacidtripattheDMV,andaccordinglyplannedallfutureuseofittobeformeekheatingneeds.Still,westuckitinacloset,figuringatsomepointtherobustnetworkofcentury-oldpipesthatpowerthemetropoliswouldgiveoutagain,andwe’dcomecallingforit.
Andofcoursethatdidhappen,butintheinterveningyearswetriedtofindawaytomakethisotherwiseunderwhelmingpieceofkitchenequipmentpartofourlives.Theanswer:hotpot.Therearebladdersofjust-add-waterSichuanhotpotstuffatmostbigChinesemarkets,andIlikethem,buttheytasteweirdandhaveingredientliststhatareconfusingandmorallytroubling.Wedoshabu-shabuandothermeat-basedhotpot–typethingsbecausethere’saJapanesebutchershopafewhundredyardsfrommyfrontdoorthatspecializesinthesuper-thinslicedmeatthatyouneedforswishingaroundinhotpots.Ifyoudon’thaveaccesstoit—andmostpeopleinmostplacesdon’t—meat-basedhotpotsaregonnabetoosinewytobefun.
Butthisherehotpot,it’sadifferentstory!Nocreepybaggedbroth.Nofancymeatneeded.Surethereareafewelementstopulltogether,andarandompieceofkitchenequipmentcalledfor.Butwithanextensioncordandabunchoflittledishestodoleoutsaucesin,it’saneasypathtoPartyTown,whichisafineplacetofindoneself.Itiseasytoscaleupordown—usemoreorlessofwhateveryoulike.Cuteverythingupnicely—thetofuinto1-inchblocks,thegreensintoattractivebites.Pileitontoaplatter.Makesurethatthehotpotis
withineverybody’sreach,andyourworkisdone.
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TofuinKombuDashiHotPotMakes4servings
2 pieces(6")kombu+ sauces:soysauce,SesameDippingSauce,andPonzu;
Carrot-GingerDressingorOddFlavorSaucewouldalsobewelcome
+ KabochaRice3 scallions,thinlysliced1 piece(2")freshginger,grated1 sheetnori,sliveredorcrumbled24oz best-qualityfirmtofu(about1½blocks),cutinto1"cubes2 largebunches(3–4lbs)greens(suchasbroccolirabe,broccolini,
mustardgreens,mizuna,orbabybokchoy),cutintobite-sizepieces
Fillashallow,widepotone-thirdofthewayfullwithcoldwaterandaddthekombu.Bringtoagentlesimmeronahotplateinthecenterof
thedinnertable.
Pourthesaucesintolittledippingbowlsforeachdiner.Everyoneshouldgetasaucerofsoy.Dividethekabochariceamongbowlsfor
yourgueststoeatover.Putoutthescallions,gratedginger,andnori—guestscanaddthemtotheirmealastheygo.
Gatheraroundthehotpot.Addthetofuandgreensandletthemcooktotaste—wiltedorjustwarmedthrough,it’suptoyou.Employsauces
andseasoningsatwill.
SesameDippingSauceMakes½cup
¼C tahini1T soysauce1T mirin1t ricevinegar½t sesameoil2T water
Mixalltheingredientsinabowl.Ifneeded,thinwithadditionalwatertoahoney-likeconsistency.
PonzuMakes1cup
½C soysauce2T freshlemonjuice6T freshtangerinejuice
Combinethesoysauce,lemonjuice,andtangerinejuiceinanonreactivecontainerandstirtocombine.Coverandrefrigerateforupto1month.
ThisbootlegponzuisstolenfromNancySingletonHachisu’sJapaneseFarmFood,awonderfulreferenceforhomey,seasonalJapanesecookingideas.Ponzuis:
1.Traditionallymadewithyuzuand/orsudachi(twokindsofJapanesecitrus),butyoucansubintangerineandlemontosimilareffect.
citrus),butyoucansubintangerineandlemontosimilareffect.2.Purchasable.Bottledponzucanbeokaytogreat.3.Alsolovelywithsimplygrilledorbroiledfish.
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EconomyNoodlesMakes2servings
4oz ricevermicelli1T canolaoil2 garliccloves,minced3T soysauce2t fishsauce1½t sugar1C beansprouts+ whitepepper
Preparethenoodlesaccordingtopackagedirections,whichlikelymeans“soakinhotwater.”Drainandsetaside.
Heattheoilinawokor12-inchcastironskilletsetoverhighheatuntilshimmering.Addthegarlicandcookforaminuteuntilfragrant.
Removefromtheheatandstirinthesoysauce,fishsauce,andsugaruntilthesugardissolves.
Returnthepantotheheat,addthebeansprouts,andstir-fryfor1minute.Addthenoodlesandcook,tossingthemuntiltheyabsorbthe
sauceandareheatedthrough.Finishwithacouplegrindsofwhitepepper.
The“economy”ofthesenoodlesiseasytounderstand:There’salmostnothinginthemandittakesalmostnothingtoputtingthemtogether,butthey’redeliciousenoughtobeastreetsidestapleinMalaysia.Therealfunstartswhenyoubuildonthisrecipe.Addafriedegg!Addleftoversteak!OrChinesesausageorwhateverproteinorvegetableseemslikeit’dbegoodwithabowlofnoodles.
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ColdSobawithMushroomsandLeekMakes4servings
1 package(300g/10.5oz)sobanoodles1 mediumleek,darkgreentopstrimmedoff1T neutraloil(orhalfneutraloilandhalfchilioil,ifyouwantitspicy)4oz freshshiitakemushrooms,stemsdiscarded,capssliced¼C Kaeshi,ormoretotaste
1T hondashidissolvedin4Chotwater(oruseDashi)
Setupalargebowloficeandwater.Bringalargepotofwatertoaboil.Cookthesobanoodlesuntiljustsoftenedbutnotyetslack,2to3
minutes.Drainandshockintheicewater,agitatingthenoodleswithyourhandtohelpthenoodlescoolasquicklyaspossible.Drainwellandportionamong4servingdishes.
Halvethetrimmedleeklengthwiseandrinseincoldwater.Cuttheleekcrosswiseinto3-inchsections,thenslicelengthwiseintomatchsticks.
Heatawokorcastironskilletovermedium-highheat,coatwiththeoil,andstir-frytheleekuntilit’sbrowned,5to7minutes.Addthe
mushroomsandcookuntilsoft.Thenaddenoughkaeshitomoistenthevegetables,about¼cup.Whenthemixturestartstobubble,turnofftheheatandaddthehondashi.Divideamong4sidebowls.Serveatonce,dippingthecoldsobaintothehotbroth.Slurpheartily.
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KaeshiMakes3+cups½C mirin1¼C sugar2C soysauce
Bringthemirintoasimmerinasmallsaucepanoverhighheat.Cook,stirringconstantly,untilyounolongersmellalcohol,3to5minutes.
Stirinthesugarandcontinuecookingandstirringuntilthesugarhasdissolved.Addthesoysauceandwatchasthekaeshiheatsupand
comesalmosttoaboil.Youwillseetinybubblesformontheperimeter—removethepanfromtheheatassoonastheentiresurfaceofthekaeshibecomescreamytanfromminutebubbles.Cool,decantintoajarwithatight-fittinglid,andstoreforupto1yearinthefridge.
SobacultureinJapanisaborderlinemysticalpractice.Chefsspendtheirwholelivesmakingnoodlesandbrothdayinanddayout,practicingkaizen—thebeliefthatfocusandrepetitionleadstoimprovement,maybeevenmicro-improvements,inthequalityofthefinishedproduct.
Thisrecipeisnotaboutthat.It’saboutnightswhenyouneeddinneronthetable,adishthat’slightenoughtofeelsupermodelybutalsosatisfyingenoughthatyouwon’traccoon-raidtheicecreamsupplyrightafter.Thisisoneofthefewrecipesinthisbookthatcallsforasecondaryrecipe,butthekaeshiisanease-makerforanybodywhowantstoeatsobaontheregular.The10minutesittakestomakewilltranslateintoayear’sworthofpracticallyinstantsobameals.Also,theeagle-eyedamongyouwillnoteafreshwasabirootloiteringinthebackoftheabovephoto.Freshwasabiisexpensiveandhastobemail-orderedfromthePacificNorthwest(atleastinAmerica,andassumingyoudon’tlivenextdoortoawasabifarm),butalittlegratedintoyourdippingsauceisaluxuriousbump-uptothedish.
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JapChaeMakes8servings
10oz cellophaneorsweetpotatonoodles2T grapeseedoil3C thinlyslicedredonions(1largeor2small)3C thinlyslicedredbellpeppers(2peppers)+ koshersaltandfreshlygroundblackpepper1C juliennedcarrot(1large)4C thinlyslicedshiitakemushroomcaps(about8oz)1 bunchscallions,cutinto1"pieces(about4oz)2T mincedgarlic½C mirin½C soysauce2t sugar1½t sesameoil3T toastedsesameseeds
Setupalargebowloficeandwater.Bringalargepotofwatertoaboil.Cookthenoodlesaccordingtopackagedirections.Drainthe
noodles,shockintheicewater,anddrainagain.Usingkitchenscissors,cutthenoodlesacoupleoftimestobreakupthelongstrands,thentransfertoalargebowl.
Heatthegrapeseedoilinalargeskilletovermediumheat.Addtheonionandbellpeppersandcookuntilthevegetableshavesoftenedbut
stillretaintheircrunch.Seasonwithsaltandpepper.Addthecarrots,shiitakes,scallions,andgarlicandcookuntilthevegetablesareasoft,lightlycaramelizedmass,about10minuteslonger.
Deglazethepanwiththemirin,usingaspatulatoscrapeupanystuck-
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4onbitsfromthebottomofthepan.
Addthevegetablestothebowlofnoodles.Stirinthesoysauce,sugar,sesameoil,andsesameseedsandtosstocombine.Seasontotastewith
saltandpepper.Serveatroomtemperatureonalargeplatter.
Sturdynoodles,heavilyseasoned,atroomtemperature,withenoughstufftossedintheretobealmostpastasalad-y—Ican’tsaythepromiseofjapchaecomesthroughonpaper.Butthetruthisintheeating.Ilikejapchaebestasasidedish,withabigKoreanspread;failingthat,serveitwithkimchiontheside.
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PadSeeEwMakes2servings
8oz boneless,skinlesschickenthighs,thinlyslicedcrosswise¼C oystersauce2T soysauce2T ricevinegar1T sugar2T neutraloil2 garliccloves,thinlysliced5 stalksChinesebroccoliorbroccolirabe,chopped2 largeeggs,beaten8oz freshwidericenoodles+ koshersaltandwhitepepper+ limewedges,forserving
Mixthechickenwiththeoystersauceinasmallbowlandsetaside.Stirtogetherthesoysauce,vinegar,andsugarinanothersmallbowl
andsetaside.
Setawokorlargeskilletoverhighheatandcoatwiththeoil.Afteraminute,addthegarlicandbroccoliandstir-fryuntilthebroccoliis
brightgreenandcrisp-tender,1to2minutes.Transfertoaplate.
Addthechickenandoystersaucetothewokandstir-fryuntilthechickenisjustcookedthrough,about3minutes.Transfertotheplate
withthebroccoli.
Addtheeggtothewokandcookwithoutstirringfor5seconds,stir,chopintolargecurds,andcookuntiljustset,about30secondslonger.
Tossinthenoodlesandstir-fryuntilheatedthrough.Returnthebroccoliandchickentothepanandaddthesauce.Cook,stirring,untileverythingissizzlingandsteamingandheatedthrough.Seasontotastewithsaltandwhitepepper.Servewithlimewedges.
TheInternet,asyouwellknow,isproppedupbytwothings:pornographyandeasyrenditionsofpadThai.Neithersimulacrumisassatisfyingastherealthing.
Padseeew,ontheotherhand,isnaturallyeasy,acrowd-pleasingknockoutthatsurvivestranslationintoalazy-quickpreparationlikethisone.
Youcanscalethisdishup,butcookitinbatchesthatfityourwokandserveportionsastheyareready.Ifyourfriendsorfamilycomplainthattheyallwanttoeatatthesametime,yellatthemloudlyinThaiandtellthemthatyouhaven’tdedicatedyourlifetosellingthisdishonthesideofthestreetjusttopileabunchofnoodlesupinawokandletthemgetgummyandunderflavored.Thenchargethemextra.Touristsnevercalculatetheexchangerateofthebahtfastenough.
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PestoRamenMakes4servings
4C basilleaves1T pinenuts1 garlicclove½C oliveoil+ koshersalt1T gratedparmesan1T gratedpecorinoRomano,plusmoreforgarnish4 portionsfreshramennoodles
Washthebasil,leavingsomewaterclingingtotheleaves.Roughlychopthepinenuts,garlic,andoliveoilinablenderorfoodprocessor.With
themotorrunning,addthebasilandapinchofsaltandprocessuntilsmooth.Addtheparmesanandpecorinoandpulsetomix.
Bringalargepotofsaltedwatertoaboil.Cookthenoodlesuntiltheyarerelaxedbutfirmerthanaldente,about2minutes—theywill
continuetosoftenaftercomingoutofthewater.Drain,rinsequicklyincoldwater,andtossinabowlwiththepesto.Topwithasprinkleofpecorinoandserve.
BeforeDannyBowienwasfamousforcooking“AmericanizedOrientalCuisine”atMissionChineseFood,heworkedforaLigurianchefinSanFrancisco.Throughsomeimpossible-soundingfableofastory,heendedupcompetinginaninternationalpesto-makingcompetitionandwinning,thisKoreankidfromOklahomabeatingtheItaliansattheirowngame.Asanaccreditedpestomaster,heissometimesdisposedtomakethegreensauceduringthemonthswhenbasilisinhighstride.Thisled,fora
brieffewnightsatthecrampedlittlespacethatwasthefirstiterationofMissionChineseFoodNewYork,topestoramen.Itsoundsinsane,ofcourse,butitismegadelicious,possiblybetterthanpestoonpasta,andeasytoboot.Freshramennoodlesareamustforthisdish.WelikeSunNoodle,whichprobablysellsfreshramensomewherenearyourZIPcode.
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HiyashiSomenMakes4servings
2t hondashidissolvedin2Chotwater(oruseDashi)½C soysauce2T mirin2T sugar1T driedbabyshrimp(optional)+ koshersalt1 package(300g/10.5oz)somen2 scallions,finelysliced+ wasabipaste(optional)
Combinethehondashi,soysauce,mirin,sugar,anddriedshrimp(ifusing)inasmallsaucepan.Cook,stirring,overmediumheat,justuntil
thesugarisdissolved.Strainthedippingsauceintoanothercontainertocool(youwantittobebetweenice-coldandroomtemperature).Discardtheshrimp.
Bringalargepotofsaltedwatertoaboil.Dropinthesomenandcookuntiltender,2to4minutes.Drainandrinsethenoodlesinacolander
undercoldrunningwater.
Serveeachguestasmallbowlofnoodlestwistedintoalittlenestontopofacoupleicecubesalongsideasmallbowlwith½cupofthe
dippingsaucescatteredwiththeslicedscallions.Passaroundalittledishofwasabi,ifdesired,tostirintothedippingsauce.
Whenitishot,dog-dayshot,andsittingnearanopenwindowfeelslikestickingyourheadinanoven,thisiswhatyouwanttoeat.Youcan
tophiyashisomenwithnothing,oryoucantopitwithwhat’sinyourfridge.Forexample,welikeasoupçonofnorichiffonade,ajulienneofrawcucumbers,and/oreggribbons(beateneggscookedintoaflatlittlecrepe,andthencutintothinribbons).
“Asian”“Ragus”:SpicyMushroomRagu
TOP:SichuanPorkRagu;BOTTOM:SichuaneseChoppedCelerywithBeef
InthehouseIwasraisedin,therewasonekindofnoodle—Italianpasta—andonekindofsaucethatwentonit:aground-beef-and-tomatoraguthat
simmeredforhoursandhours.Istillloveit.Everybody,kindofliterallyeverybody,fromShanghaitoSt.Louis,lovesthatkindofItalian/Italian-Americancooking.
ButwhatabouttheragusofAsia?SurelyChineseandKoreannonnasliketosimmertheirsaucesonSundaytoo,thusmakingdinnerlaterintheweekaseasyasboilingupsomenoodles.
Wewhittledourwaydowntothesethreefavorites.
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SichuanPorkRaguMakesabout1quart(4servingswithnoodlesorrice)
2T neutraloil2 largeyellowonions,halvedandthinlysliced(about5C)1lb groundpork1T choppedgarlic2T doubanjiangorgochujang(spicychili-beanpaste)1T Sichuanpeppercorns1t chiliflakes(preferablygochugaru)1T soysauce1T sugar¼C water+ koshersalt2C coarselychoppedbokchoy+ cookedfreshwheatnoodles(lomeinorramen),ricenoodles,
spaghetti,orriceifthat’swhatyoufeellikehaving+ thinlyslicedscallions,forgarnish
Heat1tablespoonoilina3-quartsaucepan(orawidedeepskillet)overmediumheat.Addtheonionsandcook,stirringandfolding,untilthe
onionsarelightgoldenbutstillretaintheirshape,about15minutes.Scooptheonionsontoaplateandwipeouttheskilletwithatowel.
Heattheremaining1tablespoonoilinthepan,thenaddthegroundporkandcook,breakingthemeatintosmallpieceswithaspoon,until
justcookedthrough,about8minutes.
Pushthemeattoonesideofthepanandaddthegarlictotheporkdrippings.Sweatuntilfragrant,1to2minutes,thenremovefromthe
heat.Stirinthechili-beanpaste,peppercorns,chiliflakes,soysauce,sugar,
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water,andreservedonions.Seasontotastewithsalt.Atthispoint,thesaucemayberefrigeratedorfrozen.Reheatbeforeproceeding.
Bringthesaucetoasimmerovermediumheatandstirinthechoppedgreens.Cook,stirringoccasionally,untilthestemsarejusttender,3to
5minutes.Servethesauceovernoodlesorrice,sprinkledwithscallions.
ThisbastardlovechildofBologneseandmapotofuisade-escalatedandsimplifiedversionofadishfromMomofukuSsämBar.YouwillWinFriendsandInfluencePeoplebyservingitinyourhome.
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SpicyMushroomRaguMakesabout1quart(6to8servingswithnoodlesorrice)
8oz freshshiitakeorbuttonmushrooms,stemsdiscarded2 smallcarrots,roughlychopped1 smallonion,roughlychopped4oz takuan(pickleddaikon)orcannedSichuanpickledradish,chopped10 garliccloves,roughlychopped½C canolaoil1t koshersalt½t chiliflakes⅓C gochujangordoubanjiang(spicychili-beanpaste)2T fermentedblackbeans¼C soysauce+ cookedfreshwheatnoodles(lomeinorramen),ricenoodles,
spaghetti,orriceifthat’swhatyoufeellikehaving
Combinethemushrooms,carrots,onion,takuan,andgarlicinafoodprocessorandpulsetofinelychop.
HeattheoilinalargeDutchovenovermediumheat.Addthechoppedvegetablesandsalt.Cookuntilsoftened,about20minutes.
Stirinthechiliflakes,gochujang,blackbeans,andsoysauce.Simmer,uncovered,overlowheat,stirringfrequentlytopreventscorching,until
alltheliquidhasevaporated,about30minutes.Atthispoint,thesaucemayberefrigeratedorfrozen.Reheatbeforeproceeding.Serveovernoodlesorrice.
DaveChanglikestocookwithinstantramen.(Asevidence,youcan
seethefirstissueofLuckyPeachorthevideosofhimdoingsoonourwebsite.)Oneofhisfinestcreationswasaninstant-ramenlasagnathattookalloftheskillsandpowersofoneofhismosttalentedlieutenants,TonyKim,toconjure.(Theinstantramenwaspowderizedintoflour,re-formedintodoughsheets,cut,andbaked.)Wehaveextractedandunengineeredthesaucethatwentinsideitforyoureasyhomeenjoymenthere.
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SichuaneseChoppedCelerywithBeefMakes2main-courseservingswithnoodlesor4servingsaspartofamultidishmealwithrice
+ koshersalt2C diced(½")celery1T neutraloil4oz groundbeef1½T doubanjiangorgochujang(spicychili-beanpaste)1½T finelychoppedfreshginger1t soysauce1t Chinkiangvinegar+ cookedfreshwheatnoodles(lomeinorramen),ricenoodles,
spaghetti,orriceifthat’swhatyoufeellikehaving
Bringafewcupsofsaltedwatertoaboilinasaucepan.Blanchtheceleryfor30seconds,thendrainandrinseinacolanderundercold
water.
Heatawokorcastironskilletoverhighheatandcoatwiththeoil.Whentheoilisshimmering,addthegroundbeefandstir-fryuntil
cookedthrough,usingaspoontobreakthemeatintosmallpieces.Addthechili-beanpasteandcontinuetostiruntilthefatinthepanhastakenonthecolorofthechilipaste.Addthegingerandstir-fryuntilfragrant,justafewsecondsmore,thenaddthecelery.
Continuetostir-fryuntiltheceleryishotandcoatedwithsauce.Finishwiththesoysauceandvinegar.Atthispointthesaucemaybe
refrigeratedorfrozen.Reheatbeforeproceeding.Serveovernoodlesorrice.
Whenweweremakingthe“AllYouCanEat”issueofLuckyPeach,wegottothinkingaboutceleryalot,because,youknow,afteryoupickastalkortwooutofaceleryheartfortunasaladorstock,whatdoyoudowiththerest?Howdoesoneeatthroughthecelerywithoutresortingtosomecheaptricklikeantsonalog?OnesolutioncamefromGabrielleHamiltonofNewYorkCity’sPrune:Shebraisedcelerystalksinmeatsauce,thenservedthetendervegetablestoppedwiththesamerichragu.
Now,howtomakeit“Asian”?FuchsiaDunlopprovidedtheanswer.FuchsiaistheforemostEnglish-languageauthorityonChinesecooking,someonewhohaseducatedscoresofWesterners(LuckyPeachincluded!)ontheflavorstrategiesofSichuancooking.HerbookEveryGrainofRicewasarealdepartureforher—itwasaboutmakingChinesefoodaccessibletoreaderswhomightbeanxiousaboutcookingitathome.Thisrecipefromthebook,whichcameoutduringmyextendedphaseofcelerymeditation,hasstuckwithme—I’mhappytoadaptithere.It’snotreallyaragu,moreofastir-fry,butsinceitsbackstorycomesfromragu,andsincequotationmarksgiveyoulicensetodowhateveryouwant,we’reincludingithereinthe“ragu”section.I’llalsonotethatwhilewe’vesuggestedtheserecipesassaucesfornoodles,boththisandtheSichuanPorkRaguareexcellentoverrice.
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FriedRice,TwoWaysMakes2main-courseor4side-dishservings
3C cookedandcooledlong-grainrice(preferablyadayold)+ STUFF(Seethispageandthispage.)+ SAUCE(Seethispageandthispage.)2T neutraloil2 largeeggs,beaten1T choppedgarlic1T choppedfreshginger2 scallions,thinlysliced,whitesandgreensseparated+ FLOURISHES(optional)
Putthericeinalargebowlandbreakupanyclumpswithyourhands.Settherice,theSTUFF,andtheSAUCEin3separatebowlsnearthe
stove.
Heat1tablespoonoftheoilinawokorheavyskilletoverhighheat.Pourtheeggsintotheskilletandcook,foldingthecookedeggupand
overitselfuntilsetbutstillglossyandtender,about30seconds.Removetoaplateandreturnthepantotheheat.
Addtheremaining1tablespoonoiltothepan,then,amomentlater,thegarlic,ginger,andscallionwhites.Stir-fryforjustafewseconds,
thenaddtheSTUFF.Continuestir-fryinguntilhotandcookedthrough,1to3minutes.
Dumpthericeintothepanandtosstomix.Useaspatulatospreadthericeoutandmaximizecontactwiththehotpan.Stirandfoldoncea
minutefor3minutes,untilallofthericeishotandalittlecharredinspots.
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PourtheSAUCEoverthericeandtosstocoateverything.Thisisagoodmomenttoconsiderinvestinginawokspatulafornexttime.
Honestly,I’msurprisedyou’vemadeitthisfarwithoutone.You’reworthit!
Keepcooking,tossing,spreading,andtossingagain,untilthericeisevenlycoloredandlookspleasantlydry.Returnthescrambledeggsto
thepan,choppingacoupleoftimestobreakthemup,andtossinthescalliongreensandanylast-minuteFLOURISHES.Eat.
ThisrecipetakesonetechniqueforfryingriceandshowstwopathsitcantravelbasedsimplyontheSTUFFandtheSAUCEthatyoupourin.Thevariationsareendless.Also,ifyouhappentobeorderingtakeout,throwanextrariceonyourorder,andyou’reteedupperfectlytomakefriedricethefollowingday.
ChineseSausageFriedRice
Stuff½C thincoinsofChinesesausage(preferable)ordicedbaconorpancetta
(ifyoucan’tbewiththeoneyoulove,lovetheoneyou’rewith)½C frozenpeas
Sauce(whiskedtogether)1T Shaoxingwineordrysherry1T fishsauceorsoysauce1t sugar½t sesameoil
FriedRiceMadeNice
Weadviseportioningoutallyouringredientsinadvancelikeyou’reahostonCookingChannel.Sauceinonebowl,stuffinanother,mincedprepinanotherstill.Thisishowit’sdoneinprokitchensandstreetsidestalls,andthereasonisthatitworks!
Takingtheeggoutofthepanandaddingitbackinensuresthatitwillstayfluffyandyellowandtender.Wecouldbeaccusedofbeingfussyhere.ItwouldbeeasiertolettheeggsgetallHammer-timed—overcookedtosqueaky,sulfuryshreds.It’suptoyouwhetherornottotreatyoureggslikeparachutepantsinthenineties,butwethinkthismethodiseasyandnice.
Herbsisgood,man.Ifyouhavecilantrohangingoutandnoplansforit,putitontopofyourfriedrice.Sameforanyfreshherbthatmakessensewiththeflavorsyou’reusing—putdowntherosemary.Ahighpileofherbsonabowloffriedricemakesitseemfancyforsomereason,anditeatswell.
ThaiHerbFriedRice
Stuff½ largeshallot,minced4oz groundpork
Sauce(whiskedtogether)1T fishsauce,ormoretotaste1t sugar10 grindswhitepepper(scant⅛t)
Flourishes½C herbs(pickedmintleaves,tornbasilleaves,cilantrostemsandleaves)+ limewedges(forserving,nottossingintherice)
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UmeRiceMakes2side-dishservings
1–2 umeboshi2 shisoleaves2C freshlycookedshort-grainrice
Pitandmincetheplumstoyield1tablespoon.Thinlyslicetheshisoleaves,discardingtheirstems.Gentlyfoldthemincedplumandshisointotherice.
KabochaRiceMakes4to6side-dishservings
1½C rice(preferablyshort-grain)1C diced(¼")kabochasquash1T sake½t koshersalt1½C water
Rinsethericeinafewchangesofcoldwateruntilthewaterrunsclear.Drainwell.
Combinetherice,kabochasquash,sake,salt,andwaterinaricecookerorheavy-liddedpot.Cookaccordingtoricecookerdirectionsuntilthe
riceistenderandthesquashiscooked(orsetthepotovermediumheatfor5minutes,thenturntolowandsimmeruntilthericeistenderandtheliquidisabsorbed,about20minutes).
Varietyisthespiceofrice.Don’tgetstuckinarut.Jazzitup.Takearisk.Getcreative.Thinkofthepossibilities:Youcouldusemintinsteadofshiso,sweetpotatoinsteadofkabocha.It’syourrice,afterall.
JumukBapMakes2servings
Beef3oz leangroundbeef1T soysauce1T gratedfreshpearorpearjuice,applecider,orpineapplejuice1t sugar¼t mincedgarlic¼t sesameoil+ freshlygroundblackpepper
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Bap1½C cookedshort-grainrice(donotrinseorwashthericebeforecooking
it)2t sesameoil1 sheetnori,tornintosmallbits
Preparethebeef:Mixtogetherthebeef,soysauce,pear,sugar,garlic,sesameoil,andapinchofpepper.Coverwithplasticwrapand
marinateatroomtemperaturefor15minutesorinthefridgeforupto1hour.
Heatasmallskilletovermediumheatandaddthebeefandmarinade.Cook,stirringtobreakupthemeat,untilthemeatisbrownedand
cookedthroughandthepanlooksdry,3to5minutes.Removefromtheheatandsetaside.
Makethebap:Putthericeintoalargebowlanddrizzlewiththesesameoil.Brieflymixtogetherwithyourhands(youmaywantto
weardisposableplasticgloves).Addthecookedgroundbeefandnoriandmixagain.Rollthemixtureinto1-inchballs(about2tablespoonseach),compactinggentlysothericestickstogether.Servewarmorrefrigerateforlatersnacking.
Theideabehindjumukbapisalmostlaughablysimple:Mixsomemeatwithsomericeandsquishitintoaball.That’sit.IthoughtitmightbeagoodwaytorepurposeleftoversfromaKoreanfeastathome,butthedishgraduallytookonalifeofitsownaroundthehouse.Thejumukbaparefuntoeatforlittlechildrenandoldmenalike,andoncechilled,they’resturdyenoughtopackupinyourkids’lunchboxes!
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OnigiriMakes6onigiri
4C freshlycookedshort-grainrice(stillhot)+ seasalt+ filling(chooseone):umeboshi,mayonnaiseytunasalad,chopped
parsley(seebelowforamounts)+ oneofthefollowing(optional):sesameseeds,8"x2"stripstoasted
nori
Setupyouronigiri-buildingstation:Arrangearicecookerorpotwithcookedrice,bowlswithsaltandfilling,andadishofwaterwithin
arm’sreach.Havereadyaplateorbakingsheetonwhichyouwillplaceyourformedonigiri.Ifusingsesameseeds,scatteronaplate.
Fluffthericewithafork.(Forparsleyonigiri,add2tablespoonschoppedparsleyandalittlesalt.)Wetyourhandsinthedishofwater
andsprinklethemwithsalt.Scoopabout⅓cupriceintoyourhandandmakea1-inchhollowinthecenterofthericewithyourfinger.Then:
Forumeboshi:Place1plumintothehollow,thensealthericeoverthefilling.Rollthericeintoaball,thengentlyshapeandcompactitwithyoursaltedhands,graduallyforminga1-inch-thicktriangularshape.
Fortuna:Place1tablespoontunasaladintothehollow,thensealthericeoverthefilling.Rollthericeintoaball,thengentlyshapeandcompactitwithyoursaltedhands,graduallyforminga1-inch-thicktriangularshape.
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Forparsley:Gentlyshapeandcompacttheparsley-fleckedricewithyoursaltedhands,graduallyforminga1-inch-thicktriangularshape.
Ifdesired,wrapeachonigiriwithastripoftoastednoriorrollinsesameseedstocoat.
Variation:Turntheseintoyakionigiri.Heatacastironskilletovermediumheat.Addtheonigiritothepanandcookuntilalightcrustforms,about2minutes.Flipandbrushlightlywithsoysauce.Cookuntilacrustformsontheotherside.Flipandbrushwithsoysauce.Cookuntilgoldenbrownandcrisp,flippingasnecessary,untilcrispallover,about5minutes.
Ananytimesnack,idealforpicnics,popularwithchildren.Thesalted-handtechniqueoutlinedherecomesfrommyfriendMikiTanaka,andisthesecrettokilleronigiri.
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KimbapMakes4servings
4C freshlycookedshort-ormedium-grainrice1t sesameoil,plusmoreasneeded½t ricevinegar+ koshersalt4 sheetsnori
+3or4ofthefollowing,cutintomatchsticks~½C carrots~½C cucumber~½C pickleddaikon½–1C ham,imitationcrab,oranyappealingleftovermeat1 eggcrepe/omelet(cook2beatenlargeeggsinalargeskilletwithout
stirringuntilsetinathinsheet)
Mixtherice,sesameoil,vinegar,andasprinkleofsaltinamediumbowl.Lightlytoastasheetofnoribywavingitsevenoreighttimesa
fewinchesaboveagasburner.Laythenorionasushimatandspread1cupoftheseasonedriceacrosstheendclosesttoyou(thericeshouldcoverone-thirdofthenoriwiththeemptyspacefarthestfromyou).
Arrangeone-quarterofthefillings½inchinfromtheedgeofthericeclosesttoyouinanevenpilethatrunsthewidthofyournori.Pickup
theedgeofthematclosesttoyouandrollawayfromyourbody,pressingdownevenlyacrossthelogasyougo,encasingthefillinginasnugsleepingbagofriceandnori.Repeatfortheremainingnori,rice,andfillings.Moistenapapertowelwithabitofsesameoilanduseittowipethebladeofasharpknifebeforeslicing.
KimbapareanunfussyandmorerobustcousinofJapanesesushirolls.DaveChangbroughtthemonatrainridewetooktoWashington,D.C.,andsincethenthey’vealwaysbeen“trainfood”tome,thoughtheyareequallygoodonroadtrips,planetrips,andpicnics.
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StickyRiceWrappedinLotusLeavesMakes4servings
4 driedshiitakemushrooms2 largedriedlotusleaves1½C sticky(sometimescalledglutinous)rice1½C coldwater1T neutraloil2 Chinesesausages,slicedintothincoins+ koshersaltandwhitepepper½C mincedshallots3 garliccloves,minced4 scallions,chopped1T Shaoxingwine1T lightbrownsugar2T soysauce1T oystersauce1T choppedfreshginger
Soaktheshiitakesinhotwaterfor30minutes.Drainandroughlychop.
Cutthelotusleavesinhalf,puttheminalargebowlorapluggedsink,andcovertheminhotwater.Letthemsoakwhileyoucookthericeand
filling.
Combinethericeandcoldwaterinamediumsaucepan.Bringtoaboiloverhighheat.Reducetheheattoasimmer,cover,andsetatimerfor
15minutes.Scoopthericeintoawidebowlandletitcoolforafewminutes.
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7
Meanwhile,heattheoilinawokovermedium-highheatuntilshimmering.Addthesausagesandbrownfor1minute.Tossinthe
shiitakes,seasonwithsaltandwhitepepper,andstir-fryuntiltheyhavedriedoutslightlyandareturningbrownaroundtheedges,about3minutes.Addtheshallots,garlic,andhalfofthescallions.Cookfor30seconds,keepingeverythingmovingsoyoudon’tburnthegarlic.Reducetheheatslightlyandstirin2tablespoonswater,thewine,sugar,soysauce,andoystersauce.Cookfor1to2minutes,thenremovethewokfromtheheat,foldinthegingerandremainingscallions,andsetaside.
Oncethericeiscooled,scoopthesausagemixtureoverthericeandgentlyfoldtocombine.
Removethelotusleavesfromtheirsoakingbowl,patthemdry,andtrimoffthetoughcenterstem.Layhalfaleafonyourworksurface
withthecutsideclosesttoyou.Placeone-quarterofthericefillinginthecenteroftheleafandcoaxitintoarectangularmass.Foldthecutside(bottomedge)oftheleafupandoverthepileofrice.Thenfoldintheleftsideoftheleaffollowedbytherightside.Tightlyrollandtuckuntilyou’releftwithaneatlittlepacketthesizeofanindexcard.Repeatwiththeremainingleavesandfilling.Tiethefinishedpacketssnuglywithkitchentwine.
Setupasteameroverhighheat.Whenitreachesfullsteam,nestlethepacketsintothesteamerandcookfor15minutes.Servehot,orcoolto
roomtemperatureandrefrigerate.Thewrappedricepacketswillkeepforupto2daysinthefridge.Reheatinasteamerorthemicrowave.
You’vehadlapmeifan—thesteamedlotus-wrappedpackagesofsoy-saucystickyricestuddedwithChinesesausageandothermeats—atdimsum.Nowyoucanhavethemathome!(Orma.)Youcouldsubstituteallmanneroffoliageforthedifficult-to-sourcelotusleaves,whichareinedibleandineleganttoworkwithonaccountoftheirbrittlenessandsize,butthere’ssomethingaboutthespecificflavortheyimpartthatmakesthem
essentialtothisdish.
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OmuriceMakes1serving
1T butter1 skinless,bonelesschickenthigh(about4oz),cutinto1"pieces¼C mincedonion1C cookedrice(preferablyadayold)+ koshersaltandfreshlygroundblackpepper2T ketchup,plusmoreforserving2T frozengreenpeas1 largeegg,beaten+ neutraloil
Meltthebutterinalargeskilletovermediumheat.Addthechickenandcookuntilopaquebutnotquitecookedthrough,about2minutes.
Addtheonionandcook,stirringfrequently,untilthechickeniscookedthroughandtheonionistranslucent,4to5minuteslonger.
Addthericeandcook,tossingandfoldingtocombineandheatthrough,about2minutes.Seasonwithsaltandpepper.
Pushthericetotheedgesofthepan,clearinga3-inchlandingzoneinthebottomofthepan.Addtheketchuptothebarespotinthepanand
stirwithasiliconespatulafor30secondsuntillightlycaramelized.Mixthericeandketchupuntilcombined,about1minute.Addthefrozenpeasandtosstoheatthrough.Transferthericemixturetoabowlandkeepwarm.
Seasontheeggwithapinchofsalt.Heatacoupleofdropsofoilinan8-inchnonstickskillet.Pourtheeggmixtureintothepan,swirlingto
coatthepaninathin,evenlayer.Lettheeggcrepecookuntilthetopisset,thenspoonthefriedriceontoonehalfofthecrepe.Foldtheeggover
thericeandslidetheomeletontoaplate.Servewithketchup.
MostcooksandchefssaythatthesimplicityorthecleanlinessortheprecisionofJapanesecuisineisthebeaconthatdrewthemtoit.FormeitwaslearningthattheJapanesebelieveitis100percentokaytoabsolutelyhouseyoureggsinketchup.Omurice(akarice-filledomelets)areafixtureofcollegestudents’dietsandoflonelysalarymenwhohangoutinkissaten,theWesternizedcoffeeshopsthatarearelicofJapan’spost-WWIIreconstructionera.Thisain’tfancykaisekifood,butifyou’reaketchup-and-eggsperson,it’smightyfineeating.
EatYourGreens:Servethesecommunallywithanythingandeverythinginthisbook.Greenswith
WholeGarlic
TOP:BokChoywithOysterSauce;BOTTOM:Dry-FriedGreenBeans
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GreenswithWholeGarlicMakes4servings
2T neutraloil6 garliccloves,peeledbutwhole1lb peagreensorlargespinach(i.e.,notbaby)orbokchoy(babieshalved
lengthwiseorbigguyssliced)¼C chickenbroth
Pourtheoilintoawokandaddthegarliccloves.Setthewokovermediumheatandwarmtheoilsothegarlicsizzles.Turnthecloves,
caramelizingthemevenly,for2to3minutes.(Notethatifyou’renotcookinginawok,maybeyouwannacockthepanupsidewayssotheoilpoolsaroundthegarlicclovesduringthisstage,toimitatewok-ishproportions.There’sasubtledifferencetocookingsomethinginevenaminordepthofoil—astherewouldbeinthewok—inthattheoilisgoingtogetlesshammeredduringthebrowningprocessandpickupmoreandbettergarlicflavor.)
Addthegreensandtosstocoatintheoil.Addthebrothandcovertheskillet,cookingthegreensuntilwiltedandjusttender,about2minutes.
Servethegreenswiththegarliccloves.
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Dry-FriedGreenBeansMakes4servings
2T neutraloil1lb greenbeans,whole,orChineselongbeans,cutinto4"lengths1T choppedgarlic1T choppedfreshginger¼C choppedscallions½t sambaloelekorSambal1T soysauce½t sugar+ koshersalt
Heat1tablespoonoftheoilinawokovermediumheat.Afteraminute(orassoonastheoilisgettingtotheohshitthisoilmeansbusiness
levelofheat),addthegreenbeansandstir-fryuntiltheystarttoshrivelandturnbrown,8minutes.Transfertoaplate.
Turntheheatuptohighandaddtheremaining1tablespoonoil.Addthegarlic,ginger,andscallions.Stir-fryforafewsecondsuntil
fragrant,thenaddthesambal.Addthegreenbeans,soysauce,andsugar.Tossuntilthebeansarecoatedinsauceandheatedthrough.Seasontotastewithsaltandserveimmediately.
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BokChoywithOysterSauceMakes4servings
+ koshersalt+ neutraloil2T choppedgarlic1lb babybokchoy2T oystersauce,ormoretotaste
Bringalargepotofsaltedwatertoaboil.
Meanwhile,heat½inchoilinasmallpotovermediumheat.Addthegarlicandgentlycookuntilthegarlicisgoldenbrown.Removewitha
slottedspoonanddrainonaplatelinedwithpapertowels.Setthepanwiththegarlicoilaside.
Addthebokchoytotheboilingwaterandblanchuntilcrisp-tender,about2minutes.Theleaveswillgolimp;theheartofthebokchoy
shouldofferonlyalittleresistancetothetipofaknife.Drainwellandblotwithpapertowelstoremoveexcesswater.
Arrangethebokchoyonaplatteranddrizzlewiththeoystersauce.Drizzlewithalittleofthereservedgarlicoilandsprinklewiththefried
garlic.
IMPORTANT:Tasteyouroystersauce!Somearesaltierormoreconcentratedthanothers,andmayneedtobethinnedoutwithafewspoonfulsofwaterorbroth.
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Miso-GlazedEggplantMakes4to6servings
4 Japaneseeggplants,halvedlengthwise1T neutraloil¼C redmiso2T mirin+ sesameseeds
Heattheovento450°F.(Lazypowermove:Lineabakingsheetwithparchmentpapertomakecleanupsupereasy.)
Slicktheeggplantsalloverwithoilandarrangethemcut-sideuponthebakingsheet.Roastfor10minutes—theyshouldbebarelywilted,a
verylightroast.
Meanwhile,whisktogetherthemisoandmirininasmallbowl.
Smearthecutsideoftheeggplantswiththemisomixtureandroastuntiltheeggplantsaretenderandthemisoisbrownedandbubbling,
10minuteslonger.Sprinklewithsesameseedsandserve.
Thisisoneofthosecenter-of-the-platetypesofvegetablepreparationsthatcaneasilysupplantmeat.(Serveitwithshort-grainriceandanyofthepicklesinthisbook,orwithstore-boughtkimchi.)Theeggplantstakeonasuper-richcaramellyumamiflavor.It’sastandardJapaneseresponsetothepartofthesummerwhenthere’smoreeggplantaroundthananyoneknowswhattodowith,anditworksverywellonagrill—justputtheeggplantsoveralow-to-mediumfire,sothemisodoesn’tburntoofastandthefleshoftheeggplanthastimetocookallthewaythrough.
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1
RoastedSquashwithRedGlazeMakes6to8servings
2lbs mixedhardsquash(suchasdelicata,kabocha,andacorn),seededandcutinto1"wedges
2T neutraloil+ koshersaltandfreshlygroundblackpepper1T mincedfreshginger1T mincedgarlic¼C mincedscallions,plusmoreforgarnish2T water¼C soysauce2T mirin1T ricevinegar1T sugar
Heattheovento400°F.Lineabakingsheetwithparchmentpaper.
Tossthesquashwith1tablespoonoftheoil,seasonwithsaltandpepper,andarrangeonthebakingsheet.Roastuntiltender,about35
minutes.
Meanwhile,heattheremaining1tablespoonoilinamediumsaucepanovermediumheat.Addtheginger,garlic,andscallionsandsweatuntil
softandfragrant,about2minutes.Stirinthewater,soysauce,mirin,vinegar,andsugar.Bringtoasimmerandcookuntiltheglazeissyrupy,about8minutes.
Drizzletheroastedsquashwiththeglazeandsprinklewithmorescallions.(Thesquashinthephotohavenothadtheirseconddoseof
scallionsyet.)Serve.
Thiskindofredglazeistraditionallyputoverallkindsofmeat:Wefiguredwhynottryitonacenter-of-the-platevegetablelikesquash?Theresultisasavory-sweetandcompulsivelyeatablevegetableyoucanbuildamealaround.
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Stir-FriedAsparagusMakes4servings
+ koshersalt1 largebunchasparagus(canalsosubgreenbeansorbroccolirabe),cut
into2"pieces2T neutraloil2T choppedgarlic1t sambaloelekoracouplesmallfreshchilies,finelychopped2T fishsauce¼C oystersauce1T sugar+ whitepepper½C chickenstock
Bringalargepotofwatertoaboilandsaltitwell.Blanchtheasparagusforaminuteortwo.
Meanwhile,heattheoilinawokovermediumheat.Addthegarlicandcookuntilfragrantbutnotbrowned.
Draintheasparagusinacolander,shakethemdryforafewseconds(alittlewaterisnotaproblem),andtossintothewok.Cranktheheatall
thewayup.Stir-fryforaminute.Addthesambalandfishsauceandstir-fryforafewseconds.Addtheoystersauce,sugar,andafewgrindsofwhitepepper.Stir-fryforafewmoreseconds,thenaddthestockandcookuntilthesauceisthickerthanwaterbutnowherenearaglaze,justacoupleminutes.
Serveonalargeplatterorinashallowbowl.Eathot.
ThisisarecipecoppedfromAndyRickerofthePokPokrestaurantempire,whohaswrittenabookonThaicookingthatisessentialEnglish-languagereadingforanybodywhowantstogodowntherabbitholeofeffortandauthenticitytoproducetrulygreatThaicookingathome.
Otherwise,thispreparation,whichAndysharedwithmeasawayofcookingfiddleheadferns,hasbecomeanoft-usedapproachtoThai-stylevegcookeryinmyhouse,particularlyinthespring,whenfiddleheadsandasparagusareinseason.
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5
WarmEggplantwithGreenPeppersMakes6to8servings
1½lbs smalleggplants(preferablyJapanese)¼C neutraloil6 garliccloves3 longgreenchilipeppersorItalianfryingpeppers,cutinto1"pieces+ koshersalt
Bringalargepotofwatertoaboil.Addtheeggplantsandcookuntilcompletelytenderbutnotfallingapart,about20minutes.Removewith
tongstoaplateorbakingsheetlinedwithpapertowels.Setasidetocool.
Meanwhile,heattheoilinalargeskilletoverlowheat.Addthegarlicandcook,turningwithtongs,untilallsidesarelightlygoldenandthe
garlicistender,about6minutes.Withaslottedspoon,transferthegarlictoabowlorlargemortar.
Increasetheheatundertheskillettomedium,addthepeppers,andcook,turning,soallsidesblisterandbrown.Donotlettheoilsmokeor
turndark.
Removethestemsfromtheeggplantsandcutlengthwiseintoquarters.(Iftheyareverylong,cutcrosswisetoyield3×1-inchhunksof
eggplant.)Addtothebowlwiththegarlic.
Withaslottedspoon,scoopthepeppersintothebowlwiththeeggplantandgarlic.Seasonwithsaltandpourinalittledrizzleofthegarlic-
pepperoil.Beginmashingwithaspoonorpestle.Addmoreoilandkeep
mashingtoyieldarichbutnottoooilymixture.Theamountofoilyouusewilldependontheinnatetextureofthefleshofyoureggplant.Re-seasonwithsalttotasteandservewarm.
Duringtheconceptualizationphaseofthisbook,we’deatluncharoundtownindifferentrestaurants,meetingaboutthisorthatissue,hammeringoutaschedule.ThiswasadishweorderedonawhimfromaplacecalledtheBao,which,atthemomentIamtypingthis,servesthebestxiaolongbaoinNewYork.Ican’tbelievethatistrue,sinceit’sonatouristystretchofSt.Mark’sPlace,insteadofhiddeninamallinFlushing,butthetruthisthetruth.Anyway,ourItalianphotographerimmediatelysaidthisdishcouldbeItalian,anditcould.Itcouldbefromanywhereeggplantsandpeppersgrowandgotogether,andit’sservedinaweirdlittlewoodenmortarandpestle,formushingthetenderandoilyfruitstogether.(They’dprobablybealittlemorewiltedandcookedthantheyareinthepicture,honestly!)ServeitasasidewithaChineseorItalianmeal.Nobody’sgonnamind.
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1
CornCheeseMakes6to8servings
4oz bacon,chopped(about¾C)2T butter1lb frozencornkernels(about3C)orthekernelscutfrom3–4ears
freshcorn4oz creamcheese1T whitemiso2T mayonnaise1C shreddedmozzarellacheese
Heattheovento450°F.
Placethebaconinalarge,coldskilletandsetovermediumheat.Cook,stirringoften,untilthebaconiscrispyanditsfatrendered,about10
minutes.
Pouroffmostofthefatfromthepanandtossinthebutter.Whenthebuttermeltsandsizzles,addthecornandtosstocoat.Cookfor2to3
minutestoheatthecornthrough.Addthecreamcheeseandmisoandusethebackofaspoontosmushuntiltheymeltandcoatthecorn.Stirinthemayoandtossuntilthemixtureiscreamyandsmooth.
Spoonthecornintoabakingdish(orafajitapan!)bigenoughtofitthecornmixtureina½-to1-inchlayer.Sprinklewiththemozzarella
andbakeuntilbrownedandbubbling,5to7minutes.
CorncheeseisaKoreandrinkingsnack,onethatIhavenevereatenaversionofthatIwoulddescribeas“good.”Still,Iorderit,weallorderit,
withourgrapefruitmakkoliandourhugebottlesofHiteandallthatinadvisablesoju.Andsureastheclearliquiddrainsfromtheglass,thecorndisappearsfromthetable.There’ssomethingaboutcorncheesethat’shardtosaynoto.
SinceIthinka“traditional”corncheesewouldbedisappointingandgrosstoanyonenotaccustomedtoit/notalreadydrunk,we’veturbochargedours.Nowthere’sbacon,whichmakesallfoodbetter,andcreamcheeseinplaceofmostofthemayonnaisethat’ssometimesusedtosauceupthecorn,becausecreamcheeseisasdeliciousanemulsifierasexists.NotethatthemozzarellacalledforhereshouldnothavebeenlovinglywrungfromaSouthernItalianbuffalo,butinsteadwhateveryoursupermarketstocks,possiblypre-shredded.
RoastedSweetPotatoesMakesasmanyservingsasyou’dlike
+ sweetpotatoes
Heattheovento400°F.Lineabakingsheetwithparchmentpaper.Arrangethesweetpotatoesonthebakingsheetandroastuntiltheyareverytenderandtheiraromafillstheroom,about45minutesto1hour.Afewspotswillleakbubblingcaramel.Thetimingwilldependonthesize,density,age,andvarietyofthepotato,butdon’tundercookthem.Theyaresomewhatforgivingifyouforgetthem,butdon’tletthemgosolongthattheydryoutorburn.Wrapinfoil(soyoucanholdthem)andeathot.
Iknowthatit’snotexactlyamind-blowingrecipetosay“Hey,gobakeapotato,”butthebakedsweetpotatoisanunheraldedsnackfood.Whenwedecidedwewantedtoputoneinthebook,theteamsentoutfeelerstofindtheAsianloadedbakedpotato—somethingwithatrashyLuckyPeachzingtoit.
Butitdoesn’texist,ornotwidely.Thenonenight,afterdaysofcookingandphotographingandeatingsoy-saucythisandchili-spikedthat,wefinishedthedaywiththesepotatoes.Andweallendedupgettingbehindthesentiment:Sometimesabakedsweetpotatoisallyouneed.
Ifirstheardaboutthem,aboutthiswayofeatingsweetpotatoes,frommyfriendMikiTanaka,whotoldmestoriesofsnow-blanketedwinterinherseasideJapanesetown,where,downquietstreets,shewouldcomeuponabeaconofwarmthandlight:avendorsellinghot,foil-wrappedpotatoescookedoverawoodfire.Theyweretheseasonalfoodthatsignaledthearrivalofshortdaysandlong,starrynights.
WriterNaomiDuguidpraisedbakedpotatoesinChinainourStreetFoodissue,andeditorJoannaSciarrinocorroboratesheraccount.“There’snoshortageofinterestinganddeliciousstreetfoodinthebackalleysof
Shanghai—steamybaozibuns,slipperyliangpinoodles,overstuffedjianbingcrepes,”shetoldme,recallingherdaysasstudentthere.“Nothingwasabettersnackthanthenearlysaccharinecoal-roastedsweetpotatoes[kaodigua]soldoutofenormousirondrumsforacoupleofyuan[about50cents].Ilikedthemmostlybecausetheytastedgood,butalsobecauseIlikedtheideaofeatingapotatoonthego.”
Weofferthesuggestionofsnackingonbakedsweetpotatoesnottocheatyououtofamorecomplicatedrecipe,butbecausesometimesyoudon’tneedone.
ChineseRoastChicken
WedonottradelightlyinimperativesatLuckyPeach,butthisoneiseasy:Youshouldberoastingchickensathome.
Asidefromtheirfundamentaldeliciousnessandincomparableversatility,theyarealsoTheGiftThatKeepsonGiving.
Atmyhousewetakethecarcassandpicked-overbonesfromachickendinnerandthrowtheminasouppotandcoverthemwithwater.Bythetimethekidsareasleep,thereareacouplequartsofanicelightchickenbroththatcrusheswhateverthey’returningoutoverattheoldCollegeInn.Thatbrothcouldbeasoupthenextday,abraisingmedium,somethingtocookricein—andrequiresnospecialefforttomake.
BecauseIloveandrespectyou,Iimagineyoualreadyknowthesethings.Perhapsyoualreadyhavearegularroastroutine.WhichiswhywepresentyouwiththesethreeChinese-influencedoptions.They’rejustbarelymoreworkthanthebasic,unadorned,vaguelyEuropeanbirdsmostofthestaffofLuckyPeachroastsupontheregular,sowehopetheseaddmuchneededvarietyandspicetoyourlives,astheyhavedoneforours.
Weareadvocatesofahot-and-lazyapproach:onehightemperature,onepan,oneposition,onegreatresult.Furthermore:
CHILLITOUT
Seasonthebirdaheadoftimeandletitsituncoveredinthefridgeovernight.(Kosherchickensaresaltedbeforeyoubuythem,sodon’tsaltthose,justlet’emmellowinthefridgeovernight.)That’snottextbook-easy,notlike“Thirtyminutesafteryouleavethesupermarketyou’llhavedinneronthetable!”easy,butit’snothardeither.IstarteddoingthisafterIfellunderthespellofJudyRodgers’sZuniCafeCookbook.Iviewprocessingthechickenassuchaspartofmygroceryshopping:Themilkneedstogointhedoorofthefridge,theCheeriosgoupinthesnackcabinet,thechickengetsseasonedandputonasheetpansothatitcanbecookedsometimeinthenextonetothreedays.(Someofourfavoritefancyrestaurantsagebirds
likethisforfiveandmoredays,allowingsurfacemoisturetoevaporatetoensureacrispskin.)Tobetrèsunscientificaboutit,thesaltingofthebirdhelpscureit,soyoudon’thavetoworrythatit’sgoingbad,waitingtobecooked.
Canyourushthebirdsfromstoretoseasoningtooventotable?Ofcourse.Andtheywillbegood.Butalittlebitofplanningupsthefinesseofthefinishedproductalot.
TRUSSY=TOOFUSSYWe’reonthewrongsideofhistoryonthisone.Myargumentisthis:Roastingyourbirdwithlegsallakimbomeansmoreskinisexposedtomoredirectheat,whichmeansmoredeliciouslyburnishedflesh.Ilikethat.Plusthere’snoneedtoworryaboutwhenit’salldone:Whenthelegsareready,youknowthebreastmeatistoo.Withtrussedbirds,wefeelliketheinner-thighzonegetsunderattended.We’renotthatkindoflover.
RESTREQUIREDYoumustbudgetintimeforyourbirdtorestafteritcomesoutoftheoven.Itmakesthemeatbetterforlotsofreasonsyoudon’tneedtofullygrasp.Justknowthatthisisn’tawives’tale;thisisthetruth.Thatfifteenminutesmakesforbetter,juicierchicken.
BETTERBIRDSAREWORTHIT
Youdon’tneedtobuysomeanimalwithaPortlandiabackstory,butspendingafewextrabuckstogetabirdthatwasn’trearedinthedeathcampsofacompanylikePerduepaysdividendsatthetable.There’salotofconfusingandunregulatedagriculturalnomenclaturetosortthrough,butthetermthatreallygetsourheartsbeatingfasteris“air-chilled”—poultrythathasbeenprocessedwithaveryminimalamountofextrawater,essentially.Welikethisbecausewelikecrispskin,yes,butalsobecausechickenprocessingwaterisdefinitelytheliquidthatflowsthroughtheriversinournightmares,andwewantaslittletodowithitaspossible.
HOWDOIKNOWWHENIT’SDONE?Youcan/shouldcheckthetemperaturewherethebreastandthighmeetaswellasthethickestpartofthebreast:165°Fisthemagicnumber.Ifyou
wellasthethickestpartofthebreast:165°Fisthemagicnumber.Ifyoudon’thaveathermometer,theskinshouldbemahoganyandthelegsshouldwigglefreelyattheirjoints,likeyoucouldalmosttearthemoff.Youcansniptheskinbetweenthethighandbreastandiftheliquidinsideisclear,youshouldbegoodtogo.Theseindicatorsworkwithnormallyproportionedchickens,notthosethathavebeenunnaturallyre-proportionedbythewillofman.
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Five-SpiceChicken1 wholechicken(3–4lb)2t five-spicepowder1T koshersalt1T neutraloil
Placethechickenonaracksetinsidearimmedbakingsheet.Mixthefive-spicepowderandsalttogetherinasmallbowl.Rubtheseasoning
alloverthechickenandrefrigerate,uncovered,foratleast12hoursandupto2days.
Heattheovento400°F.
Brushthebirdwiththeoil,takingcarenottoruboffanyseasoningontheskin.Roastfor50minutes.Letrestfor15minutesbeforecarving.
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LacqueredRoastChicken1 wholechicken(3–4lb)2T honeyormaltose2T soysauce2t koshersalt
Placethechickenonaracksetinsidearimmedbakingsheet.Stirtogetherthehoneyandsoysauceuntilthehoneydissolves.Usinga
pastrybrush,coatthechickeninathin,evenlayerofthemixture.Letstandatroomtemperaturefor15minutestolettheskindryslightly,thenbrushagainwithalloftheremaininglacquer.Sprinklewiththesaltandrefrigerate,uncovered,foratleast12hoursandupto2days.
Heattheovento400°F.
Roastthechickenfor50minutes.Iftheskindarkenstooquickly,tentwithfoilandcontinueroasting.Letrestfor15minutesbeforecarving.
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SpicyRoastChicken1½t Sichuanpeppercorns1½t blackpeppercorns8 garliccloves,peeled2T koshersalt2T neutraloil1 wholechicken(3–4lbs)
Ifyouhaveamortarandpestle,smashthepeppercornstogetheruntilfinelyground.Addthewholegarlicandsaltandpoundintoasmooth
paste.Stirintheoil.Otherwise,buzzthepeppercornsinaspicegrinder.Finelychopthegarlic,sprinklewithsalt,andcrushintoapastewiththewide,flatsideofyourchef’sknifeorcleaver.Combinethepeppercornsandgarlicpasteinasmallbowlandstirintheoil.
Placethechickenonaracksetinsidearimmedbakingsheet.Smearthespicepastealloverthebird.Refrigerate,uncovered,foratleast12
hoursandupto1day.
Heattheovento400°F.
Roastthechickenfor50minutes.Letrestfor15minutesbeforecarving.
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OyakodonMakes1serving
¼C water¼t hondashi2t sugar2t mirin2t sake1½T soysauce½C thinlyslicedonions1 chickenthigh,cutinto¾"pieces2 largeeggs,lightlybeaten1 scallion,cutinto1"lengths+ cookedrice,forserving
Combinethewater,hondashi,sugar,mirin,sake,soysauce,onion,andchickeninan8-inchnonstickskillet.Setovermediumheatandbringto
aboil.Reducetheheatandsimmeruntilthechickeniscookedthrough,about5minutes.
Pourtheeggsoverthebubblingmixtureandsprinklethescallionsontop.Coverandcookgentlyuntilthemixtureissetbutstillcustardy,a
minuteortwo.Removefromtheheatandletsitaminute.Slideontopofabigbowlofrice.
Oyakodonisoneofthegreatalliancesoftheeggandtheplaceitcamefrom,afundamentalJapanesecomfortfooddish.Itcanbemadewithverylittle—adashofthis,asliverofmeat,acoupleeggs—buttheendresultisgreaterthanthesumofitsparts.
AdoboAngelaDimayugaChefofMissionChineseFoodNewYork
AdoboisacommonpreparationinthePhilippines.It’smeatcookedinvinegarandsoyplusbayleaf,blackpeppercorns,salt,andalotofgarlic.
Alotofthetime,yousearthemeat—adoboisusuallymadewitheitherporkorchicken—thenyoubraiseitout.(Ipreferchickenbecausethechickenskingetssupermeltyinthatsecondstep.)You’rejusthammeringitdown.Whenthemeatisfalling-off-the-bonetender,Iremoveit,reducedowntheliquidinthepan,andthenspoonitoverthechickenandsomericeasasauce.
FilipinosoysauceislessintensethanChinesedarksoyorJapanesetamari.Itfunctionsasacoloringagent,makesthebraisedarker.There’saFilipinobrand—SilverSwan—thatcomesinafoggyweird
bottlethatlookslikeitshouldn’thavefoodinit.That’smygo-to.Ofcoursewithsomethingasfundamentalasadobo,therearealotof
variations.WhatIdescribedisthebasiconeyou’llfindaroundManilaandinPampanga,whichiswheremyfamilyisfrom.ButIrememberonemyolderbrotherfoundinanoldFilipinocookbookthatcalledforyoutoseartheporkorchicken,thenaddcoconutmilkandchiliflakes.Thatone’sgreatbecausethosearejustthingsthatyouhaveatyourhouseandyou’relike,Oh!Ihavethesefrozenchickenlegs.Youdeglazewithcannedcoconutmilk—scrapingthefond(thetastystuffleftinthepanafterbrowningmeat)andthenaddallyourliquidsandbraiseit.Thenifyoulikeheatinityoucanaddchiliestoit.It’sricherandagoodvariationtohaveinthemix.
Thenthere’sacrazy,crazyonethat’slikeasquidadobo.Youtakewholesquid,takethegoopout,cuttheheadintoringsandthenreservetheinksac.Thisisaquickonebecausesquidcooksreallyquickly.Yougetahotpan,searthesquid,andthenaddyoursoysauce,bayleaf,andblackpeppercorn—basicallyeverythingelsebutthevinegar—andyoubreaktheinksacsinthereandletitsimmerfor3minutesonhigh,thenyouaddyourvinegar.It’sthisreallydarksquidinksauce.Oftentimestherewillbesomefreshchiliescutupandaddedattheend.
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ChickenAdoboMakes4servings
1 smallcan(about5oz)coconutmilkor½Cwater1C soysauce(lookforaFilipinobrandcalledSilverSwan)½C distilledwhiteorcanevinegar1t blackpeppercorns3 bayleaves(preferablyfresh)4 garliccloves,smashed1–2 smalldriedredchilies(optional)4 bone-in,skin-onchickenlegs,drumstickandthighseparated+ cookedwhiterice,forserving
Pourthecoconutmilk,soysauce,andvinegarintoalarge,liddedskilletandtossinthepeppercorns,bayleaves,garlic,andchilies(ifusing).
Bringtoasimmerovermedium-highheat.Addthechickenpieces,snugglingthemintoasinglelayer;thesauceshouldcomeaboutthree-quartersofthewayupthepieces.(Ifitdoesn’t,addmorewater.)
Returnthesaucetoasimmer,thencoverthepanandreducetheheattomaintainagentlesimmer.Cookthechickenuntilthemeatisvery
tender,rightbeforethestagewhereitfallsoffthebone(youstillwanttobeabletopickthemupwithoutfallingapart,butbarely)andtheskinismelty,45minutesto1hour.
Removethechickenpiecesandcontinuesimmeringthesauce,overmedium-highheat,untilitreducesbyhalfandthesaucethickensa
little/turnssyrupy/coatsaspoon,about5minutes.Theflavorshouldbeconcentratedbutnotoverpoweringlysalty/sour.
Atthispoint,youcaneatthechickenadobo.Oryoucanplacethelegs
4onafoil-linedbakingsheetandbroilthemonhighfor5orsominutes,untilthesauceglazestheskinandbecomesalittlecrusty.Or,youcanstorethesauceandchickenseparatelyforupto3days.Reheatthechickenina400°Fovenorunderthebroiler.Howeveryouservetheadobo,haveplentyofwarmwhitericeonhandtosoakupthesauce.
HainanChickenRiceMakes4to6servings
Chicken1 wholechicken(4lb)12C water+ saltandwhitepepper4 scallions,chopped1 piece(1")freshginger,halvedandsmashed2 garliccloves,smashed
Rice2 shallots4 garliccloves1 piece(1")freshginger1 piece(2")lemongrass2C jasminerice2 bayleaves(usepandanleavesifyoucanfindthem!)
Soup2 garliccloves,crushed1 piece(1")freshginger,sliced2t sugar,ormoretotaste+ koshersaltandwhitepepper
Assembly2T soysauce1T sesameoil+ choppedscallions+ choppedcilantro+ cucumberslices
sambaloelek
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+sambaloelek
+ Ginger-ScallionSauce
Preparethechicken:Trimoffanyvisiblefataroundthecavitiesofthechickenandsetaside.
Fillalargepotwiththewater,saltitlightly,andbringtoaboil.
Meanwhile,rubthechickeninsideandoutwithabout1tablespoonsaltandwhitepeppertotaste.Stuffthescallions,ginger,andgarlicintothe
cavityofthechicken.Useatoothpicktoclosetheskinflapsandsealeverythinginside.
Oncethepotofwaterisboilingaggressively,putthechickeninthepot,breast-sideup.Thechickenshouldbesubmerged.Cookfor10minutes,
thenturntheheatoff.Coverandletthechickensitinthepotwiththeheatofffor45minutes.
Setupalargebowloficeandwater.Removethechicken(savethepoachingliquid)andplungeitimmediatelyintotheicewater.Letthe
birdsitintherefor10minutes,thenremoveanddrycompletely.Itshouldfeellikearubberchicken.Don’tskipthisstep.
Maketherice:Poundtheshallots,garlic,andgingertogetherwithamortarandpestle.Givethelemongrassafewhardsmackswiththe
broadsideofaknife.
Heatthereservedchickenfatinalargepotovermediumheatforacoupleminutestorenderthefat.Addthearomaticpasteand
lemongrasstothepotandcook,stirring,untileverythingisfragrantandbrownedontheedges.Addthericeandstiritaroundthepottocoatitinthechickenfatandaromatics,about2minutes.Add2½cupsofthereservedpoachingliquid(reservetheremaining)andthebayleavestothe
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potandbringtoaboil(ortransfertoaricecookerandcookaccordingtothericecooker’sinstructions).Cover,reducetheheattolow,andsimmerthericeundisturbedfor20minutes.Thenturnofftheheatandletthepotsitfor10minutes.
Makethesoup:Addthegarlic,ginger,andsugartotheremainingpoachingliquidandboilfor5minutes.Seasonwithsalt,whitepepper,
andadditionalsugartotaste.Dilutewithwaterifit’stoosalty.Strain.That’syoursoup.
Breakdownthecookedchickenintowhiteanddarkmeat,slicingthebreastandthighs.
Toassemble:Ricegoesontheplatefirst,thenpiecesofchicken.Drizzlethesoysauceandsesameoiloverthechicken,soeverypiecegetsahitofsoyandsesame,andsprinklescallionsandcilantroall
over.Servewithcucumberslices,sambal,andginger-scallionsauce.
Ladlethesoupintoindividualservingbowlsandstirinsomescallionsandcilantrobeforeserving.
HainanChickenRiceisadishyou’llfindinanySoutheastAsiancountrywherethereareChineseimmigrants.Thebasicmethodisuniversal:Poachachicken,thenusetheliquidtomakerice.InVietnam,it’scalledcomgahainam;inThailand,it’skhaomankai;inCambodia,it’sbaimon.InVietnam,youmightaddfishsauceandlimeleaves;inThailand,wintergourd;inCambodia,friedgarlicchips.TheMalaysianmethodistocookthericewithpandanleavesandlemongrass;it’sservedwithachilisaucethat’ssweet,sour,andfragrantwithcalamansilimejuice.(Herewecallforjarredsambaloelek.)
We’vecalledforbayleavesinthericeinthenameofeasehere,butifyoucanfindthem,pandanleavesaretherealflavor.Pandanisatropicalplantwithleavesthatresemblegiantgrassblades,tastevaguelylikevanilla,andareusedtoflavorkaya(coconutjam),Malaysia’smostbelovedbreakfast
spread.Pandanenhancesthefragranceandsweetnessofjasminerice.(There’sevensciencetobackthisup:Pandanleavesandjasminericecontainanidenticalflavorcompound,2-acetyl-1-pyrroline,thatgivesbothofthemtheircharacteristicsweetaromas.)Andthelemongrassbringsbrightnesstowhatmightotherwisebeamealtoooppressivelyrichwithchickenfat.
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MallChickenMakes4to6servings
⅓C honey¼C ketchup3T soysauce2T applecidervinegarordistilledwhitevinegar2T brownsugar1T mincedgarlic2lbs boneless,skinlesschickenthighsorbreasts,oramix,cutinto1"
pieces+ koshersalt¼C cornstarch1T oil2T sesameseeds,fortopping+ cookedwhiterice,forserving(optional)
Heattheovento375°F.
Whiskthehoney,ketchup,soysauce,vinegar,sugar,andgarlicinabowluntilsmooth.
Placethechickeninanotherbowl,seasonwithalittlesalt,anddustwiththecornstarch,tossingtocoatandshakingofftheexcess.
Heattheoilinalargeskilletoverhighheat.Workinginbatches,searthechicken,formingalightcrust.Transferthechickentoabaking
dish.
Pourthesauceoverthechickenandtosstocoat.Bakeuntilthechicken
5iscookedthroughandthesauceisbubblingandthick,about20minutes.Scatterwithsesameseeds.
Sticky-sweetchicken:Thisiswhat“Asian”foodistosomuchofAmerica,maybewithacouplebroccolifloretsandsomerice(preferablyfried)togowithit.I’mnotmuchforthiskindofdish,buttopretendthat90percentofwhatpeopleorderatChinese-Asianestablishmentsisn’tsomevariationonthiswouldbetodenythetruth.Soinaninclusiveactofrecognition,here’sourgoopytakeonthismotherlessdish—amash-upofallyourfood-courtchickens,betheysweet’n’sour,sesame,orattributedtoGeneralTso—withthedeepfryersubtractedfromtheequationtoincreasetheeaseanddialbackthegrease.
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KoreanGrilledChickenMakes4servings
2T gochujangorsriracha2T honey1T whitemiso¼C water2T applecidervinegar2T grapeseedoil,plusmoreasneeded½t koshersalt4 bone-in,skin-onchickenlegs2 scallions,chopped,forgarnish+ cookedrice,kimchi,ScallionSalad,andlettuceleaves,forserving
Whisktogetherthegochujang,honey,miso,water,vinegar,oil,andsaltinasmallbowluntilsmooth.
Placethechickeninazip-topbagandpourthemarinadeover.Sealthebagandmassagethemarinadeintothelegstomakesuretheyare
coated.Marinateintherefrigeratorforatleast1hourandupto48hours.
Whenreadytocook,heattheovento400°Forsetupagrillforindirectcooking(inacharcoalgrill,heapthecoalsononesideofthe
kettlesothere’sahotzoneandacoolerzone).
Removethechickenfromthemarinade,scrapingoffexcesstoavoidburning.Pourthemarinadeintoabowlandsetaside.
Forroasting:Placethelegsskin-sideuponaracksetinsidearoastingpan.Roastfor45minutes,bastingtwicewithsomeofthereserved
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marinadeduringthelast15minutesofcooking.
Forgrilling:Oilthegratewithapapertowelsoakedinoilandsetthelegsskin-sidedownoverthewarmestpartofthefirefor2to3minutes,thenflipandsearthereverseside.Movetoaslightlycoolerspotonthegrill,cookingindirectlyoverthecoalstoavoidflare-ups,forabout30minutes.Brushwithsomereservedmarinadeandcook,flippingoftenoverthehotcoals,untilacrustformsandthechickeniscookedthrough,about10minuteslonger.Letthechickenrestforafewminutesbeforeserving.
Sprinklewithscallions.Servethechickenwithrice,kimchi,scallionsalad,andlettuceleaves.
ThisrecipeandtheLemongrassChickentakeaclassicsetofcoreflavors(Koreanhere,Vietthere)andusetimeandaplasticbagtoinfusethemintochickenlegs,akawhatshouldbeeverybody’sfavoritepartofthebird.Theresultsareirresistible.
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LemongrassChickenMakes4servings
3 garliccloves,chopped1 shallot,roughlychopped1 smallgreenchili,suchasserranoorjalapeño,chopped¼C choppedlemongrass,fromthemeatypartsof2stalks2T fishsauce2T neutraloil,plusmoreasneeded2t sugar½t koshersalt½t turmeric4 bone-in,skin-onchickenlegs+ limewedges+ cookedrice,herbs,andNuocChamifyouhaveit!
Blendthegarlic,shallot,chili,lemongrass,fishsauce,oil,sugar,salt,andturmericuntilsmooth.
Placethechickeninazip-topbagandpourthemarinadeover.Sealthebagandmassagethemarinadeintothelegstomakesuretheyare
coated.Marinateinthefridgeforatleast1hourandupto48hours.
Whenreadytocook,heattheovento400°Forsetupagrillforindirectcooking(inacharcoalgrill,heapthecoalsononesideofthe
kettlesothere’sahotzoneandacoolerzone).
Removethechickenfromthemarinade,scrapingoffexcesstoavoidburning.Pourthemarinadeintoabowlandsetaside.
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Forroasting:Placethelegsskin-sideuponaracksetinsidearoastingpan.Roastfor45minutes,bastingtwicewithsomeofthereservedmarinadeduringthelast15minutesofcooking.
Forgrilling:Wipethegratewithanoiledpapertowelandsetthelegsskin-sidedownoverthehottestpartofthefirefor2to3minutestobrowntheskin.Flipandsearthereverseside.Movetoaslightlycoolerspotonthegrill,cookingindirectlyoverthecoalstoavoidflare-ups,forabout30minutes.Brushwithsomereservedmarinadeandcook,flippingoftenoverthehotcoals,untilacrustformsandthechickeniscookedthrough,about10minuteslonger.Letthechickenrestforafewminutesbeforeserving.
Servethechickenwithlimewedges,rice,herbs,andnuoccham.
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BraisedChickenWingsMakes2to4servings
1lb chickenwings,separatedintodrumandwingettes1t koshersalt1½t Shaoxingwineorsherry1 piece(2")freshginger,thinlysliced1½t vegetableoil2 garliccloves,sliced2 wholestaranise1 cinnamonstick(3")½t Sichuanpeppercorns1 driedredchili(optional)½C water1½T soysauce1t sugar
Placethechickenwingsinalargebowlandsprinklewiththesalt,wine,andhalfthegingerslices.Letstandfor10minuteswhilegatheringthe
remainingingredients.
Heattheoilinamediumskilletorwokovermedium-highheat.Afteraminute,addthewingsandsearuntilgoldenonallsides,about5
minutes.Withtongs,returnthewingstothebowl.
Addtheremaininggingerandgarlicslicestothepan.Cookforafewsecondsuntilaromatic.Addthestaranise,cinnamon,peppercorns,and
chili(ifusing)andtoastuntilfragrant,about20seconds.Deglazethepanwiththewaterandsoysauce,usingaspatulatoscrapeupanystuck-onbitsfromthebottomofthepan.Returnthewingsandanyaccumulatedjuicestothepanandaddjustenoughwatersothewingsarethree-quarters
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submergedinliquid.
Simmerthewingsovermediumheat,flippingacoupleoftimessotheycookevenly,untiltheyaretender,about25minutes.Stirthesugarinto
thesauce,increasetheheattohigh,andsimmeruntilthesauceisreducedandsyrupy.Thewingscanbebraised1dayahead.Coverandrefrigerate.Rewarmwithasplashofwaterinaskillet.
Pilethewingsonaplatter,drizzlewiththeirsauce,andserve.
Thesearelooselyinspiredby(andphotoanhomageto)myfriendLucasPeterson’smom’schickenwings.Ionlyatethemonce,fromahulkingaluminumroastingpanthatwassoonaftersealedupandbroughttoapotluckforLucas’slittlebrother’shighschoolswimteam.IthinkReginaKwanPeterson’swingswerealittlelessaggressivelyred-flavoredthanthese,butshe’dbeokaywiththem.
Secretadmissionherebetweenfriends:Whenyouhaveeatenallthewings,whichIfindalmosttooeasyallbymyself,therewillbecongealingopaquegoopatthebottomofthevesselyouservethemin.Thisgoopcanbeprofitablysavedanddepositedinapotofriceifyougoinforthatsortofflavorful-repurposing-of-food-garbagetypeofbusiness.
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MisoClaypotChicken(NoClaypot)Makes4servings
2T soysauce1T oystersauce1T Shaoxingwine1T whiteorredmiso½t koshersalt½t sugar½t sesameoil+ whitepepper4 boneless,skin-onchickenthighs,cutinto1"pieces8 freshshiitakemushroomcaps,thinlysliced,or4driedshiitakes,
soaked,stemmed,andthinlysliced1C jasminerice,rinsedanddrained1C chickenstockorwater1 slice(¼"thick)freshginger2 scallions,cutinto1"pieces
Inalargebowl,whisktogetherthesoysauce,oystersauce,wine,miso,salt,sugar,sesameoil,andafewgrindsofwhitepepper.Addthe
chickenandmushroomsandfoldtocoat.
Combinetherice,stock,andgingerinaricecookerorasmallDutchoven.
Foraricecooker:Scrapethechickenmixtureandallofthemarinadeontopoftherice.Scatterwithscallions.Cover,startthericecooker,andcookuntilthecycleisdone.Openthelidandcheckthechickenfordoneness.
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Dependingonyourmodel,thechickenmayneedacouplemoreminutestocookthrough.Ifitdoes,setthericecookerforanothercycle,pressstart,andcheckagainin5minutes.
ForaDutchoven:Placeovermediumheatandcookfor5minutes,untiljustsimmering.Reducetheheattolowandcookuntilalltheliquidisabsorbedandthechickeniscookedthrough,about25minutes.Flufftherice,scrapingupthecrustfromthebottomofthepot.
Scoopoutandservebythebowlful,oreatitstraightoutofthericecooker.
Aone-potmealfortheages.ThericeinthebottomofthericecookerwillgoalldarkanddeliciouslikeanAsiansocarratonyou.Ifyou’vegotatimeronyourricecooker,youcouldconceivablydumpitallinthereinthemorningandcomehometohotdinnerrightwhenyouwalkthroughthedoor!
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ChineseChickenSaladMakes4servings
GingerDressing¼C choppedfreshginger¼C ricevinegar2T honey2T sugar1T sesameoil1T soysauce¼t Chinesefive-spicepowder+ whitepepper
Salad8C thinlyslicednapacabbage2C thinlyslicedredcabbage2C peashoots1C choppedscallions1C thinlyslicedsnowpeas2C shreddedcookedchicken½C cilantroleaves1C drainedcannedmandarinoranges½C crispchowmeinnoodles¼C toastedsliveredalmonds2T toastedsesameseeds
Makethedressing:Combinetheginger,vinegar,honey,sugar,sesameoil,soysauce,five-spice,andafewgrindsofwhitepepperinablender
andprocessuntilsmooth.
2Makethesalad:Tossthecabbages,shoots,scallions,snowpeas,chicken,cilantro,anddressingtogetherinalargebowl.Divideamong
platesandtopwiththeoranges,noodles,almonds,andsesameseeds.
MuchliketheMallChicken,thisisaboutasAsianasDavidCarradine.Butifyouwereyounginthe1990sandevervisitedWendy’sortheCheesecakeFactory—orSpagoforthatmatter—orwatchedMartinYanonPBS,youencounteredthisbizarresweet-sourhodgepodgeofnoparticulartraditionatall.Formuchofourstaff,it’sasentimentalfavorite.Wepresentourbesttakeonithere;servewithmarathonrewatchingsofClarissaExplainsItAll,MySo-CalledLife,orwhateverotherculturaleffluviaaccompaniedtheriseofthissalad.
RedRoastPork(charsiu)
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BeefSatayMakes4main-courseor8appetizerservings
1lb flanksteak(oruseporkshoulder!)1T corianderseeds1t cuminseeds¼t whiteorblackpeppercorns1 stalklemongrass1 piece(1")freshginger,sliced1 garlicclove,roughlychopped1t turmeric2t palm,raw,orlightbrownsugar1t koshersalt½C coconutcream(scoopedfromthetopofa15ozcanofcoconut
milk)+ neutraloil+ PeanutSauce,forserving
Slicethebeefagainstthegrainwithasharpknifesetataslightangletothecuttingboardintopiecesthatareaslongasthemeatiswide
(about6inches)andnomorethan¼inchthick,and1½to2incheswide.Placethemeatinanonreactivecontaineroralargezip-topbag.
Toastthecoriander,cumin,andpeppercornsinadryskilletovermediumheatuntilyoucansmellthecumin,about1minute.Transfer
theseedstoalargemortarandletcoolforacoupleofminutes.
Meanwhile,trimanddiscardtherootendofthelemongrass,thenchopthefattest3inchesofthelemongrassstalkintothincoins.
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Grindthetoastedspiceswithapestle.Addthelemongrass,ginger,andgarlicandpoundeverythingtoapaste.Addtheturmeric,sugar,and
saltandpoundsomemore.Stirinthecoconutcream.Spoonthemarinadeoverthebeefandmixtocoat.Coverorsealandrefrigerateovernight.
Soaklongwoodenskewersincoldwaterfor30minutes.Removethemeatfromthemarinade,wipeoffanyexcess,thenthreaditontothe
skewers.
Buildafireinagrillorheatagrillpanovermediumheat—youwantjustenoughheattobrownthemeateffectively,butnotsohotthatthe
marinadewillscorch.Oilthegratewell.Cookthesatay,turningoccasionally,untilbrownedandcrusty,about5minutes.Servewithpeanutsauce.
PeanutSauceMakesascant½cupThesatayhasnose-fillingaromatics;thissimplepeanutsauceanchorsthespiceswithdeepandsaltypeanutiness.
¼C creamypeanutbutter2T hotwater*(plusmoreifneeded)1T soysauce½t mincedgarlic
Stireverythingtogetheruntilfullyincorporated.Addmorewaterbytheteaspoonfultothinthesauce,ifneeded.Asqueezeoflimemightbenice!Tasteandseethegoodnessofthesauce.
*Oryoucouldreplacethewaterwithcoconutmilkfromthecanyoustolethecreamfromforthesatay!
Haveyoueverhadmeatonastick?Didyounoticehowmuchyouenjoyeditandhowmucheveryonearoundyouenjoyeditandwasenjoyingthemselves?That’sbecausemeatonastickisoneofthehigh-watermarksofhumaninvention,uptherewiththewheelandOuijaboards.
Notesonincreasingtheeasinessofthisdish:Youcanalwaysprocessthemarinadeingredientsinafoodprocessororblenderifyourforearmsareweakandyou’reafraidofthemortarandpestle.Noonewilljudgeyouforusingelectricityandlivingonthegridwhenasimpleprimitivetoolwoulddoabetterjobandnotdrainournaturalresources.
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CuminLambMakes2to4servings
2T cuminseeds1T Sichuanpeppercorns1t koshersalt½–1t chiliflakes1lb bonelesslambleg,thinlysliced2T neutraloil2C thinlyslicedwhiteoryellowonions1C slicedscallion,whitesandgreens1T slicedgarlic2T soysauce2T Shaoxingwineordrysherry1C roughlychoppedcilantro
Toastthecuminseedsandpeppercornsinadryskilletovermediumheatuntilfragrant,about1minute.Pulseinaspicegrinderuntil
brokenintopieces,butnotfinelyground.Mixthespiceswiththesaltandchiliflakes.
Tossthemeatinthespicemixture,makingsureeverypiecegetsagood,evendustingofthespices.
Heataverylargeskilletorwokoverhighheat.Addtheoil,andwhenitemitswispsofsmoke,addtheonionsandcook,tossing,until
translucentaroundtheedges,1to2minutes.Scooptheonionsoutofthewokandtransfertoabowl.
Addthelambandanyresidualspicestothepan.Cook,tossing,until
4themeatbeginstobrown,about2minutes.Addthescallions,garlic,soysauce,andwine,andbringtoabrisksimmer.Keeptossingtocoatthelambinthesauce.After2to3minutes,whenthelambisjustcookedthroughandcoatedinsauce,returntheonionstothepanandtosseverythingtogether.Removefromtheheatandfoldinthecilantro.Servehot.
Cuminandlambarecozybedfellowsinanumberofcuisines,butiftheywereputtingtogetherascrapbookoftheirtimesandtravelstogether,Ithinkthey’dchoosethisChinese-stylepreparationasthegoldenestoftheirgoldenyears.Itbringstogethersomanyoldfriends—garlic,onions,Sichuanpeppercorns,driedredchili—but,likeagreatreunionepisodeofasitcom,nobodylingerstoolongortriestostealthespotlight.
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LamburgersMakes4burgers
1lb groundlamb1T groundcumin1t Sichuanpeppercorns,toastedandcrushed½t chiliflakes1½t koshersalt1T neutraloil1 smallredonion,halvedandthinlysliced1 jalapeñoorserranochili,thinlysliced4 potatohamburgerbuns½C cilantroleaves
Combinethelamb,cumin,peppercorns,chiliflakes,andsaltinabowlandmixwithyourhands.Forminto4equalballs.
Heattheoilina12-inchcastironskilletovermedium-highheat.Addtheonionandfreshchiliandsearthevegetablesuntillightlybrowned
aroundtheedgesbutstillcrunchy,about3minutes.
Separatethevegetablesinto4equallysizedandwell-spacedmoundsinthepanandtopeachwithaballofmeat.Usingthebackofalarge
spatula,smashthemeatintothevegetables,forminga½-inch-thickpatty.Searthepattyuntilthemeatisopaqueonthebottom¼inch,about3minutes.Flipandseartodesireddoneness,about3minutesformedium.
Transferthepattiestobunsandtopwithcilantro.
ThereareenoughactualChineseanalogstothissandwichtojustifyit,Ithink.(Thesandwichescalledbingcometomind,asdothelambsandwichesthatseemlikethey’rejammedintotheChineseequivalentofpita.)ButbeingAmericanmeansneverapologizingforburgerizingsomething,andthat’swhatwe’vedonehere.Acouplenotestothecook:Youcouldmixthelambwithbeefifyou’reintocommingledmeats.Evena10percentadditionoflambtoaburgermixaddsintrigue.Andifyoumaketheseburgersonagrill,presstheonionsandpeppersintothepattiesandgrillthatsidefirst.
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Thai-StyleLettuceCupsMakes4servings
1lb groundpork,chicken,orturkey2T mincedlemongrass1 garlicclove,grated½t koshersalt1T gratedlimezest3T fishsauce1t sambaloelek6T limejuice(about3limes)2T turbinadosugar1T neutraloil½C thinlyslicedredonion½C roughlychoppedcilantro(leavesandstems)½C roughlychoppedmintleaves1 headbutterorromainelettuceor½headwhitecabbage,leaves
separatedandwashed
Combinethemeat,lemongrass,garlic,salt,limezest,1tablespoonofthefishsauce,and½teaspoonofthesambalinamediumbowl.Mix
withyourhandsoraspatulauntilthoroughlycombined.Coverandchilluntilreadytouse.
Whisktogetherthelimejuice,sugar,andremaining2tablespoonsfishsauceand½teaspoonsambaluntilthesugardissolves.Setthesauce
aside.
Heattheoilinalargeskilletovermedium-highheat.Addthemeatmixtureandcook,stirringandchoppingitintofinepieceswithametal
spatulaorwoodenspoon,untilthemeatisjustcookedthrough,5to6
minutes.Removethepanfromtheheatandfoldintheonion,cilantro,andmint.Scoopontoaplateorbowlanddrizzlewiththesauce.Servewithlettuceorcabbageleaves.
Iwantedtoputalarbinthisbook—larbbeingthespicy,acidic,flavor-bombofanIsansaladthatisalltheragethesedaysintheever-expandingAmericanawarenessofThaicookery.Buttherewereafewthingsthatwecouldn’taskyoutodointhetruespiritofease;wecouldn’tcalltheresultslarbandstilllookatourselvesinthemirrorinthemorning.(It’sweirdtothinkaboutawholegroupofpeoplegettingupandlookingatthemselvesinthemirror,butthat’showitisatLuckyPeach—wealllivetogetherandworkinaloftthat’skindofliketheoneinthefirstseasonofTheRealWorld.)
Sothisdish,whichisnotlarb,islarb-like,andpleasinglyso.Wetriedmakingitwithturkeytoseeifeventhemostpointlessofgroundmeatscouldbeelevatedbythistreatment,andwefoundittowork.Butgiventhechoice,porkisthechamp.
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Lion’sHeadMeatballsMakes4servings
1lb groundpork(preferablyveryfatty;haveyourbutchergrindporkbelly,forexample)
1C choppedscallions2T soysauce1T sugar1T Shaoxingwine1T mincedgarlic1T mincedfreshginger1t koshersalt½t sesameoil1 largeegg2T cornstarch+ neutraloil1lb napacabbageorbokchoy,leavesseparated,choppedifdesired2C chickenbroth+ whitepepper+ cookedricenoodlesorrice,forserving
Puttheporkinalargebowlandbreakitupwithyourhands.Addthescallions,soysauce,sugar,wine,garlic,ginger,salt,andsesameoiland
workthemixturetocombine.Addtheeggandcornstarchandvigorouslymix,pickingupandslappingthemixturebackintothebowlafewtimestocreateatackytexture.Rollthemeatintoeight2-inchballs.
Heat1tablespoonofoilinaDutchovenandaddenoughmeatballstofitcomfortablyinasinglelayer.Searthemuntilbrownedallover,
about2minutesperside.Repeatwithanyremainingmeatballs.Removethepanfromtheheatandwipeoutthepan.
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Linethepanwiththecabbageorbokchoy,arrangethemeatballsinasnugsinglelayerontop,andaddbrothtocomewithin¼inchofthe
topsofthemeatballs.Coverthepotandsetovermediumheat.Gentlysimmeruntilthegreensaretenderandthemeatballsarecookedthrough,20to30minutes.Seasontotastewithwhitepepperandserveoverricenoodlesorwithsteamedrice.
Thedishissortofastewbutlighter:Themeatballs,greens,andalittlebrothareallspoonedoverricenoodles.It’scommonlyknownaslion’sheadmeatballs,becausethewavygreensornoodlesringingthemeatballslooklike…alion’smane?Maybeifyousquint.
InChinese,they’recalledshihtzutou,whichthenon-Chinesespeakersamonguscan’thelpbutseeasshihtzutou,somaybethey’rereallysupposedtolooklikelittlelapdogheads.Eveniftheyaretaxonomicallyambiguous,theyareinarguablygoodeating.
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RedRoastPorkMakes4to8servings
¼C hoisinsauce¼C soysauce¼C honey¼C Shaoxingwineordrysherry1t Chinesefive-spicepowder3lbs bonelessporkshoulder
Whiskthehoisin,soysauce,honey,wine,andfive-spicetogetherinasmallbowl.Transferthemarinadetoazip-topbag.
Forquick-cooking,crusty,slightlychewycharsiu:Slicetheshoulderinto½-inch-thickslabs,thenslicetheslabsinto2-inch-longstrips.Addtothemarinadeandmarinateintherefrigeratorforatleast12hoursandupto48hours.
Heattheovento400°F.Linearimmedbakingsheetwithfoil.
Removetheporkfromthemarinade,scrapingoffanyexcess.Laytheporkonacoolingrackorroastingracksetonthelinedbakingsheet.Roastfor15minutes,thenflipandroastuntilthefatissizzlingand
theporkiscookedthrough,10to15minuteslonger.Letrestacoupleminutesbeforeslicingandserving.
Forshreddy,meltyglazedporkshoulder:Leavethemeatinonepiece,placeitinthebagwiththemarinade,andmarinateintherefrigeratorforatleast24hoursandupto48hours.Removefromtherefrigerator1hourbeforeroasting.
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Heattheovento300°F.
Settheporkinaroastingpan,reservingthemarinadeforbasting.Roasttheporkuntilthemeatiscompletelytender,4to5hours,thenbastewithsomeofthereservedmarinade.Continueroastingand
bastingevery10minutesorsountiltheporkiscoatedinathick,shinyglaze,about1hourlonger.Removefromtheovenandletrest20minutesbeforedevouring.
Alongwithroastduckandcracklyskinnedpork,charsiu—sweet,sticky,brick-redroastpork—isafundamentalpartofCantonesefood,whetherit’sstuffedintopillowysteamedbunsorslicedthinontopofnoodles.Theresultsofthischarsiurecipeareworthyofhangingfromametalhookinaneon-litwindowinChinatown.Cuttheporkshoulderintostripsforquickcookingandtomaximizeroasty,crusty,glazybits,orleaveitwholetomakeaglazedroastyoucanpullapartatthedinnertable.WithriceandoneofthewarmvegetablesfromEatYourGreens,it’safeast.
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FishSauceSpareribsMakes4to6servings
2 racksspareribs(about5lbs;“St.Louisstyle”ifavailable)¾C fishsauce1C sugar1T koshersalt½C water2T limejuice2T mincedfreshginger2T mincedgarlic2t sambaloelek1t freshlygroundblackpepper
Heattheovento350°F.Layalargesheetoffoilandthenalargesheetofparchmentpaperoneachof2rimmedbakingsheets.(You’regoing
tobewrappingeachrackwiththemtocreateapacket,somakesurethesheetsarelongenough.)
Stripthepaperymembranefromthebonesideoftheribs,ifyourbutcherhasn’tdonethisalready.Layeachrackofribsonitsown
bakingsheet.
Whisktogether¼cupofthefishsauceand¼cupofthesugar.Rubthemixtureallovertheribsandarrangebone-sidedownonthe
parchment.Wrapwiththeparchmentandfoil,crimpingthefoilatthetop.
Baketheribsuntiltenderbutnotfallingapart,about90minutes.Removefromtheovenandletrestinthefoilfor30minutes.Unwrap
theribsandpouranypanjuicesintoasmallbowl.Atthispoint,theribscanberewrappedinfoilandrefrigeratedupto4days.Storethepanjuices
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inanairtightcontainer.
Iftheribshavebeenchilled,setthemonabakingsheet(stillinthefoil)andreheatina350°Fovenfor20minutes.
Meanwhile,combinethesalt,theremaining¾cupsugar,andthewaterinamediumsaucepansetovermedium-highheat.Addacoupledrops
ofthelimejuiceandcook,swirlingthepanoccasionallyuntilthesyrupishomogeneouslylightamber,about12minutes.Removethepanfromtheheatandaddthegingerandgarlic,swirlingthepan(asopposedtostirringwithaspoon,whichwillgettrappedinthecaramel)togentlycombinethearomatics.Addtheremaininglimejuiceand½cupfishsauce,sambal,andpepperand,oncethebubblingsubsides,stirtocombine.Thefishsaucecaramelcanbecoveredandchilledupto2weeks.
Heattheovento500°F.Lineabakingsheetwithfoil.
Stirthereservedpanjuicesintothefishsaucecaramel.Arrangetheribsmeat-sideuponthebakingsheetandbrushsomeofthecaramel
ontotheribs.Roastfor5minutes,thenbastewithmorecaramel.Continueroastingandbastinguntilmostofthecaramelisusedupandtheribshaveasticky,shinyglaze,about15minutes.Removefromtheovenandcontinuetobasteforafewminutes,untilthecrustontheribscoolsandthickensslightly.Servewithplentyofnapkins.
Thesestickyribsareflypaperforrib-lovers,likeaspecialatSizzleroranyotherchainrestaurantthatkeepstherib-loverinmind.Rib-lovers:Youareinourminds.Andsoontheseribscanbeinsideyou.Makethemforyourdad,makethemforyourbrother-in-law.Maketheminthesummerandyou’llbethehitoftheblockparty.
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MacanesePorkChopBunMakes2sandwiches
2 bone-inporkchops(½"thick,about6ozeach)1t mincedgarlic+ koshersaltandfreshlygroundblackpepper+ neutraloil+ butter,softened2 Portugueserolls,split
Whacktheporkchopsacoupleoftimeswithamallet,acleaver,orthebottomofaheavysaucepantotenderizeandflattenslightly.Rubwith
thegarlicandseasonliberallywithsaltandpepper.Coverandmarinateinthefridgeforatleast1hourandpreferablyovernight.
Heat¼inchofoilinalargeheavyskilletovermedium-highheatuntilitripples.Laytheporkchopsinthepanandpresstheboneintothe
hotoil,lettingitsizzleforafewseconds.Frythechopsuntiltheyarecookedthroughandbothsidesaregolden,about3minutesperside.Testthedonenessbypokingthecenterofthechop:Themeatshouldbouncebackandsomejuiceswillpoolonthesurface.Removetheporkfromthepanandletthechopsrest,stackedontopofeachother,foracoupleofminutes.
Pourtheoiloutoftheskilletandwipeclean.Returntomedium-lowheat.Spreadalittlesoftbutteronthecutsidesoftherolls.Toastthe
butteredbreadintheskilletuntilevenlybrowned.Sandwichtheporkchopsinthetoastedrollsandserveimmediately.Chomp,thennibbleuntilyouareleftwithjustabone.
Idon’thateporkchops.Howcouldsomeonehatepartofthepig?Evenitsearsaredelicious.Butporkchopsgetdrysoeasily—anddryporkissadnessinedibleform.Butnotinthesesandwiches,anemblematicMacanesestreetfood:Themeatstaysmoistandbenefitsfromalubricatinglayerofsoftenedbutter,andanyjuicesthatrunoutareabsorbedintothebread.Bytheway,Portugueserolls,whicharesoftbutnottrashy,areworthtrackingdownforthesandwich.
Pan-RoastedRibEyewithMs.Kwok’sBlackPepperSauceMakes2to4servings
Ms.Kwok’sblackpeppersauce1T neutraloil2t freshlycrackedblackpepper⅓C water¼C soysauce2t sugar+ koshersalt2t cornstarchblendedwith1Twater
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Ribeye1 ribeye(1½"thick,about2lbs)2t koshersalt1T neutraloil
Maketheblackpeppersauce:Heattheoilinasmallsaucepanovermediumheat.Addthepepperandtoastintheoil,swirlingconstantly,
untilthewhiteinsidesofthepeppercornpiecesaregoldenbrown.(Thisisacriticalstageinflavordevelopment.Don’tbeadingus.Donotskipthisstep!)
Stirinthewater,soysauce,andsugar.Bringtoaboilandtasteit.Like,actuallytasteit.Addapinchofsaltifneeded,ordilutethesauce
withasplashofwaterifitstrikesyouassalty.Maybeitneedsanotherpinchofsugar?Thesauceshouldbespicyandatouchsweet.Oncetheseasoningiscorrect,whiskinthecornstarchmixtureandreturnittoaboil.Boilfor1minute,thenremovefromtheheat.Thesaucewillkeepfor1weekinthefridge.Rewarmbeforeserving.
Cooktheribeye:Heattheovento400°F.
Seasonthesteakwiththesalt.Heattheoilinalargecastironskilletoverhighheat.Whenawispofsmokerisesfromthepan,laythesteak
in,andsearuntilabrowncrustforms,about2minutes.Flipandsear2minuteslonger.Pickupthesteakwithyourtongsandcarefullyrolltheedgeofthesteakinthepan,renderingthefatcap.Yoursteakshouldbebrownedandcrustyallover.Laythesteakbackdownonabroadsideandcarefullytransferthepantotheoven.
Roast,flippinghalfwaythrough,untiltheinternaltemperaturereaches120°F,about8minutestotal.Letitrestforatleast10minutesbefore
carvingintothinslices.ServewithMs.Kwok’sblackpeppersauce.
Ifthisrecipewereasong,itwouldbeoneofthoseJay-Zversesthatjustbragsendlesslyabouthowawesomeandrichitis.Andthosefacts,whetherabouthimorthismeat,checkout.
Mary-FrancesHeck,whohelpedcreatetherecipesinthisbookfromideasscribbledonnapkinsandfamilyrecipesstoredinourmustybrainbuckets,scoredthissaucerecipefromherfriendBary’smom,Ms.CathyKwok,whobroughtitwithherfromHongKongtoMassachusetts.
Whetherornotyoudressthesteaklikewedohere,thisisalsoagreattechniqueforcookingsteakathomeandgettingitrighteverytime.Also,theAsianwedgesaladisadeadsimpleandperfectcompaniontoafatpieceofmeatlikethis.
Note:Cookingasteakofthissizetomedium-raretakes15minutesofactivecookingtime.Don’tskimponthesearbecauseyouthinkyouneedtoroastitforacertainlengthoftime.Setatimerfor15minutes.Startitwhenthesteakhitsthepan.Searitproperly,thenroastitfortheremainderofthe15minutes,flippingabouthalfwaythrough.Ifyourpanishotandovenpreheated,thetimingwillwork.
TodMunFishCakesMakes2main-courseor4appetizerservings
Fishcakes12oz freshcodorothermildwhitefish,cutinto1"pieces¼C redcurrypaste1 largeegg1T fishsauce1T sugar½t koshersalt
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Sauce½C Thaisweetchilisauce1C choppedseededcucumber2T choppedroastedunsaltedpeanuts2T mincedcilantro1t sambaloelek(optional)+ limejuiceorsalt+ neutraloil+ limewedges,forserving
Makethefishcakes:Pulsethefish,currypaste,egg,fishsauce,sugar,andsaltinafoodprocessoruntilnearlysmoothandafewpea-size
piecesoffishremain.Coverandrefrigerateuntilreadytocook,upto24hours.
Meanwhile,makethesauce:Mixtogetherthechilisauce,cucumber,peanuts,cilantro,andsambal(ifusing).Letstand15minutesforthe
cucumberstoweepsomeoftheirjuices.Stirandadjusttheseasoningwithasqueezeoflimeorpinchofsalt.
Whenyou’rereadytofrythefishcakes,heat⅓inchoilinalargeheavyskillet.Roll2tablespoonsofthefishmixtureintoaballandpat
itintoa⅓-inch-thickcake.Workinginbatches,frythecakes,flippingonce,untilgoldenandalittlepuffed,about4minutesperside.Blotonpapertowelsandservehot,withthesauceandlimewedges.
Thisisoneofthosekick-off-the-mealdishesIalwaysorderatThaiplaces(it’sastapleoffirst-waveandcentralThairestaurantsoftheUnitedStates,lesscommonatyourIsanandnorthernThaispots).Whenthatmixofkaffirlimefromthecurrypasteinthefishcakeandcrispcucumberinthesweet-and-spicygoogettomingling,Ithinkwarmself-congratulatorythoughts.Whatagooddish.Whatagoodorder.Aren’twegladwecame
here?Lifeisgood.ThenthepadThaiisvacantandblandandittakesforevertogethomeonthetrainandlifegoesbacktobeingtheparadeofminorinsultsitusuallyis.
Sowhynotsubtracttheguessworkandmakeitathome?It’sshamefullyeasy.Wehaveomittedkaffirlimefromtheingredientlistheresinceit’shardtofind(lookinthefreezercaseataSoutheastAsiangrocerystoreifyouhaveaccesstoone)andsinceit’susuallyintheredcurrypasteanyway.Ifyou’vegotit,addaleaftothepurée.
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Ms.VoThiHuong’sGarlicShrimpMakes4servings
3T neutraloil6 garliccloves,roughlychopped1 largeshallot,roughlychopped2 bunches(12–14)scallions,cutinto2"lengths1lb largeshrimp,shelledanddeveined1T srirachasauce(ormoretotaste)2T Kewpiemayonnaise2T soysauce+ cookedjasminerice,forserving
Heattheoilinawokovermedium-highheat.Afteraminute,addthegarlic,shallot,andscallionsandstir-fryfor1minute.
Addtheshrimptothepanandstir-fryuntiltheshrimparenolongertranslucentandbeginningtobrowninspots,2to3minutes.
Brisklystirinthesriracha,mayonnaise,andsoysauce.Tosstobringthesauceelementstogetherandcoattheshrimpandvegetables.
Removefromtheheatandservehotwithrice.
WriterLaurieWooleverbroughtthisrecipebacktousfromthewhite-sandbeachesofHue,Vietnam,wherealadynamedMs.VoThiHuongstir-friesfreshshrimplikethese.Shrimpinhotmayonnaisemaysoundbadwhenyoucallitthat,butthetruthisintheeating.Servewithwhitericeandcoldbeer.
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Miso-RoastedFishMakes4servings
¼C mirin¼C sake½C whitemiso¼C sugar2lbs fishfillets(preferablyskinon),pinbonesremoved+ neutraloil
Pourthemirinandsakeintoasmallsaucepanandbringtoaboil.Boilfor1minute,thenremovefromtheheatandwhiskinthemiso.This
willtakesomeeffortanddetermination,butmakesurethemixtureiscompletelysmoothbeforestirringinthesugar.Returntotheheatandstiruntilthesugarisdissolvedandthemixtureishomogenous.Letthemarinadecool.Itwillkeepinthefridgeforacoupleofweeks.
Combinethecooledmarinadewiththefishfilletsinazip-topbag.Anyamountofmarinationfrom1to72hoursisokay(it’sstillsafeafter
that,it’sjustthatthemarinadecompletelytakesover).We’vefound48hoursinthefridgetobethesweetspot.
Heattheovento400°F.
Removethefishfromthemarinade;wipeoffanddiscardanyexcess.Heatafewdropsofoilinanovenproofskillet.Workinginbatchesif
necessarytonotcrowdthepan,searthefishfilletsflesh-sidedownuntilbrownedandthemisocrustisset,1to2minutes.Flipthemseared-sideupandslideintotheoven.
Roastuntilthefishisopaqueandflaky,6to10minutesdependingon
5 thethicknessofthefillets.Aparingknifeorskewershouldmeetnoresistancewhenthefleshispierced.Letthefishrestforaminute(orlonger,it’sperfectlygoodatroomtemperature)andserve.
Thishasbeenmygo-tomoveforwhenIseefishIwanttoeatbutIalreadyhaveotherdinnerplansordinnersplanned.Igrabthefishfromthefarmers’market,throwtheminabagwiththismarinade,andwhenTuesdaynightrollsaroundandIthink,What’sfordinner?,thefishspeaksupandsays,“Me.”ExceptforthefishisnottalkingbecauseIdon’tliveinPee-wee’sPlayhouseanditdoesn’thaveamouthbecauseit’safilletsohowwouldittalkanyway?
Iusuallydothiswithwhite-fleshedfishlikecodorblackbass,becausethey’reavailablewhereIlive,andbecausethemostfamousrenditionofthisfairlyclassicJapanesepreparationisdonewithfirm,white-fleshedfishbyNobuMatsuhisa.Butinalow-riskscientifictrial,wefoundthatit’sanexceedinglygoodwaytocookallkindsoffish:oily,bony,big,orotherwise.
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Coco-CurriedMusselsMakes2to4servings
1T neutraloil3T Thaigreencurrypaste1 can(14oz)coconutmilk1T palm,raw,orlightbrownsugar2lbs mussels,rinsed+ koshersalt1T fishsauce½C roughlychoppedcilantro1 smallgreenchili,suchasserranoorjalapeño,thinlysliced+ limewedges,forsqueezing+ crustybaguette,forserving
HeattheoilinaliddedDutchovenor4-quartsaucepanovermediumheat.Addthecurrypasteandfryuntilveryfragrant,about1minute.
Stirinthecoconutmilkandsugarandbringtoasimmer.
Addthemusselsandapinchofsalt,foldingonceortwicetocoatandcovertightlywithalid.Simmeruntilthemusselshaveopened,6to8
minutes.Discardanymusselsthatdonotopen.
Stirinthefishsauceandsprinklewithcilantroandchili.Servewithlimewedgesforsqueezingandbreadforsoppingup.
Mantrasfor(These)MusselsMusselsarecheapandeasy.Musselsarecheapandeasy.Sometimescannedfoodisyourfriend.Sometimescannedfoodisyourfriend.
Sometimescannedfoodisyourfriend.Apileofherbs,chilies,andcitrusaddsvigor.Apileofherbs,chilies,andcitrusaddsvigor.Don’tforgetthebaguette!Don’tforgetthebaguette!
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ClamswithLemongrassinaVietnameseStyleMakes2servings
24 littleneckclams½C koshersalt1T oil2 stalkslemongrass,whackedwiththebroadsideofaknife½C slicedshallots½C pieces(2")celery2 garliccloves,sliced4 slices(¼"thick)freshginger6 smalldriedredchilies2C water1 lemon,quarteredandthinlysliced1 plumtomato,chopped(about½C)¼C pieces(1")cilantrostems1T fishsauce,plusmoreasneeded1t sambaloelek1t palm,raw,orlightbrownsugar,plusmoreasneeded+ crustybaguette,forserving
Topurgetheclams,rinsethem,thensubmergeinalargebowlofwater.Addthesalt.Refrigerateforatleast1hour.Removetheclams
fromthebrineandrinse.Setaside.
HeattheoilinalargesaucepanormediumDutchovenovermediumheat.Addthelemongrass,shallots,celery,garlic,ginger,andchiliesand
sweatuntilslightlysoftened,2to3minutes.
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Increasetheheattohigh,foldintheclams,andaddthewater.Coverandsimmeruntiltheclamsopen,6to8minutes.Discardanyclams
thatdonotopen.
Stirinthelemon,tomato,cilantrostems,fishsauce,sambal,andsugar.Tasteandadjusttheseasoningwithadditionalfishsauceorsugar.
Servehot,withbaguette.
Threethingsarerightaboutthisdish:theinterplayofbrinyclamsandtheethereal-fairyflavoroflemongrass;thegentlebutassuredacidityimpartedbythetomatoesandlime;thefactthatit’sanexcusetoeatawholebaguettesoakedinthatdeliciousbroth.
KungPaoShrimpMakes2to4servings
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Sauce2T water1T soysauce1T Shaoxingwine1T Chinkiangvinegar1T sugar1t sesameoil1t cornstarch+ pinchofwhitepepper
Stir-fry3T neutraloil10 smalldriedredchilies1t Sichuanpeppercorns2t mincedgarlic2t mincedfreshginger½ redbellpepper,cutinto½"pieces½ greenbellpepper,cutinto½"pieces2 celerystalks,cutinto½"pieces1lb largeshrimp,shelledanddeveined+ koshersalt2 scallions,cutinto1"pieces½C roastedunsaltedpeanuts+ cookedrice,forserving
Makethesauce:Whisktogetherthesauceingredientsinasmallbowluntilthecornstarchisdissolved.Setaside.
Makethestir-fry:Heat2tablespoonsoftheoilinawokoverhighheat.Addthechiliesandpeppercornsandstir-fryuntiltheypuffandbrown
slightly,about5seconds.Addthegarlic,ginger,andbellpeppersandstir-fryuntilthepeppersarebrownedinspotsandcrisp-tender,about1minute.Usingaslottedspoon,transferthemixturetoaplate.Addthecelerytothe
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panandstir-fryuntilheatedthroughandcharredinspots,about2minutes.Transfertotheplatewiththepeppers.
Addtheremaining1tablespoonoiltothewok.Seasontheshrimpwithsaltandaddtothewok.Stir-fryuntilalmostcookedthrough,about3
minutes.Returnthepeppers,celery,andspicestothewok.Addthescallionsandpeanutsandtosstocombineeverything.Addthesauceandcook,stirring,untilitbubblesandthickens.Whenthesauceisthickandtheshrimparecookedthrough,removefromtheheat.Servewithrice.
KungPao(orgungbao)dishesareacelebrationoftexture,acascadeofcrunchy,slippery,andcrispthatkeepseverybiteinteresting.We’vemadetwotweakstotheclassic:Wedialedtheheatallthewaydownandswappedoutthemorecommonchickenforshrimp.Theshrimpsubstitutionwestandby;thechiliheatisyourcallandveryeasytorampup.
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SquidandGrapefruitSaladMakes2main-coursesalads
2T fishsauce1T sugar,plusmoretotaste1t sambaloelek1 garlicclove,minced2 freshredchilies,sliced1 lime,halved1 largepinkgrapefruit8oz cleanedsquid,bodiesscored,tentaclesquarteredlengthwise¼C looselypackedmintleaves+ cookedrice(preferablystickyrice),forserving
Bringamediumpotofwatertoaboil.
Meanwhile,stirtogetherthefishsauce,sugar,sambal,chilies,andgarlicinamediumbowluntilthesugardissolves.Squeezeinthejuice
ofalimehalf.Cuttheotherlimehalfintowedgesforserving.
Cutoffthepeelandpithofthegrapefruit.Workingoverabowl,slicebetweenthegrapefruit’smembranes,releasingthesegmentsintothe
bowl.Onceallofthesegmentsarefree,squeezethemembranestoreleasejuicesintothebowl.
Blanchthesquidintheboilingwateruntilitcurlsandturnsopaque,about30seconds.Removewithaspiderandtransfertothebowlwith
thefishsaucevinaigrette.Tosstocoatandletcoolslightly.
Oncethesquidcools,drainthegrapefruitsegmentsfromthejuiceand
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addtothesquid,breakingupanylargepiecesintosmallerbites.Tosseverythinginthevinaigrette,addingmoregrapefruitjuiceorsugarasneededtobalancethesweet-sourness.
Tearthemintintothebowlwiththesquidandtoss.Servewithriceandaddthelimewedges.
LaurieWooleverbroughtbackthisdishfromthesametriptoVietnamthatgaveusthesaucy,guilty-pleasuregarlicshrimp.Thissaladisthatdish’sdiametricopposite:sharp,clean,andacidic.Originallymadewiththegiantgrapefruit-likepomelofruit,thisseafood-citruscomboisoftenfoundinSoutheastAsia:yumsomo,thanhtra,goibuoitomthit.
Ifyou’vegotagrill,grillthewholesquidoveranungodlyhotfireuntilit’scharredandjustcooked,thenchopitupandtossitinthevinaigretteinstep4.
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SteamedWholeFish,TwoSaucesMakes2servings
1 wholewhite-fleshedfish(about1¼lbs),scaled,gutted,andrinsed+ SAUCE(recipesfollow)+ cookedrice,forserving
Patthefishdry.HaveyourSAUCEingredientsattheready.
Bring2inchesofwatertoaboilinawokorpotfittedwithasteamer.Laythefishonyourchoiceofsteamercontraptionandcoverthewok
orpanwithatight-fittinglid.Steamfor8minutes.Transferthefishtoaservingplatter.
Dumpoutthewaterandwipeyourwokclean.PrepareyourchosenSAUCErecipe.Servewithplentyofrice.
ThisrecipefollowswhatIthinkofastheCantonese-seafood-restaurantprinciple:Youpickthefreshestfish,cookitsimply,andsauceitsimply.
PICKITMakethisdishwhenyouhavegreatwholefishavailableroutinelyorbecausesomethingatthefishcounterwaslookingveryfreshlykilled.
COOKITIrecommendsteaminghere,butyoucouldabsolutelybakethefishonacoolingracksetonabakingsheetat400°Ffor15-ishminutes,orgrillit.
SAUCEITHerearetwosaucesIparticularlylikeoverwholefish,butthesky’sthelimit.
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TripleS:Soy-SauceSauce2T neutraloil2T juliennedfreshginger¼C soysauce2T Shaoxingwine2T brownsugar¼t sesameoil⅛t whitepepper2T water¼C slicedscallions
Arrangethegingeronthecookedfish.Heattheneutraloilinthewokoverhighheatuntilitsmokes.Pourthehotoiloverthefish.
Everythingshouldsizzleandthefish’sskinwilltightenandglisten.
Returnthewoktotheflameandpourinthesoysauceandwine.Stirinthesugar,sesameoil,pepper,andwater.Whenitbubbles,pourthe
sauceoverthefishandsprinklewiththescallions.
BlackBeanSauce2T neutraloil2T mincedgarlic2T mincedfreshginger2T fermentedblackbeans,rinsed¼C soysauce2T Shaoxingwine2T water2T sugar
Heattheneutraloilinthewokoverhighheatuntilitsmokes.Pourthe
1
2hotoiloverthefish.Thefish’sskinwilltightenandglisten.
Returnthewoktotheflameandaddthegarlic,ginger,andblackbeansandstir-fryfor15seconds.Addthesoysauce,wine,water,andsugar
andbringtoaboil.Pouroverthefish.
Servethesesauceswithalotofjasminericeandoneofthewarmvegetables.
1
2
DannyBowien’sGinger-ScallionSauceMakesabout½cup
1T grapeseedorotherneutraloil1C thinlyslicedscallions1C finelymincedfreshginger1½t koshersalt1½T fishsauce1t turbinadosugar¼t whitepepper
Heattheoilinalargeskilletoverhighheatuntiltheoilemitswispsofsmoke.Addthescallionsandgingertothepanandimmediatelyremove
fromtheheat,stirringuntilnolongersizzling.
Transferthewiltedscallionsandgingertoasmallbowlandseasonwiththesalt,fishsauce,sugar,andwhitepepper.Ginger-scallionsauce
keeps,coveredandrefrigerated,forupto2days.
DaveChang’sGinger-ScallionSauceMakesabout1cup
1¼C thinlyslicedscallions¼C finelymincedfreshginger2T grapeseedorotherneutraloil
soysauce
1t soysauce
½t sherryvinegar½t koshersalt
Mixtogetherthescallions,ginger,oil,soysauce,vinegar,andsaltinabowl.Tasteandcheckforsalt,addingmoreifneeded.Thoughit’sbestafter15or20minutesofsitting,theginger-scallionsauceisgoodfromtheminuteit’sstirredtogetheruptoadayortwointhefridge.Useasdirected,orapplyasneeded.
Theusesforginger-scallionsaucearelimitedonlybyimaginationortheouterlimitsofdesire:Ifyouboilnoodlesandtosstheminit,youhavedinner.Itmakesleftovervegetablesandabowlofricesparklelikesomethingconcoctedwithintention.Roastchickenpinesforit;bakedfishcan’tgetenough.
Inmakingit,therearenearlyasmanymethodsastherearecooks.I’vesingledouttwohere,becausetheyrepresentdifferentendsofthespectrum.Chang’sissimpleandraw,forlackofabetterterm.Manyversionsofthesaucecallforheatingtheoilbeforeaddingittothearomatics(notabadidea)orbrieflycookingthearomaticsfirst(ifyou’reinclined,tryBowien’s).Theresultisabold,direct,two-fistedsaucethatstandsoutinfinisheddishes.IcoppedDannyBowien’sginger-scallionsaucerecipewhenheshowedmehowtomakethelambdumplingsthatMissionChineseFoodperiodicallyputsonitsmenu—theginger-scallionsaucegoesinthedumplingsasoneofthemanycomponentsofthedish.Hisisslightlymorecomplicatedtomake(byameasureofafewminutes)andmorecomplexasafinishedsauce:salty,umami,asweetfinish.Ononehand,makingginger-scallionsaucejusttoshoveitinsomedumplingsfeltlikealotofwork—tworecipes,oneproduct.Butthen,likethekidleaningagainstthebookcasethatturnsouttobetheentrancetothesecretundergroundmaze,itmademethink:Notonlycanyouputginger-scallionsauceonthings,youcanputitinthings.LikeifyouhadsomeleftoverGSsaucearound,maybethatwoulddoallthedumpling-seasoningwork—and,sureenough,itdid!YoucanmaketheDollarDumplingswithnothingmorethan3leftovertablespoonsofsauce.Oryoucanstiracouplespoonfulsintomayonnaiseandpracticallyopen
yourownartisanalsandwichshopwithwhatevercreationyouputiton.
Carrot-GingerDressingMakes1cup
1 piece(2")freshginger,sliced1 smallcarrot,roughlychopped(about¼C)¼C roughlychoppedonion2T ricevinegar1T soysauce½t sugar1t sesameoil¼C vegetableoil+ koshersalt
Withthemotorrunning,tossthegingerandcarrotintoablender.Addtheonion,vinegar,soysauce,andsugar,andprocessuntilsmooth.Slowlydrizzleinthesesameoilandvegetableoilandblenduntilemulsified.Seasonlightlywithsalt.Thedressingwillkeep,coveredandrefrigerated,for1week.
YoumightknowthisdressingfromsuchplacesasBenihanaorthevaguelyAsian,mainlyvegetarianrestauranteverybodystartedgoingtofreshmanyearofcollege.Itrules.Makingachoppedsaladwithabunchofsupermarketvegetablesthatlookliketheyweresprungfromthesoilat
Chernobyl?Thisdressing’sgotyoucovered.Itworksasadip,too,forblanchedorrawvegetables.Jokinglywesaidthatyoucouldturnanyvegetableintosaladsimplybyanointingitwithahitoftheorangestuff,andwhenwepouredsomeontothewedgeofnapacabbageinthephotoofPan-RoastedRibEye,itturnedouttobetrue:napacabbage+thissaladdressing=verydelicious.Thepossibilitiesareendless.
OctoVinaigretteMakes1cup
2T finelychoppedgarlic2T choppedfreshginger¼t chiliflakes,ormoretotaste¼C ricevinegar¼C soysauce2T neutraloil¼t sesameoil1½T sugar+ freshlygroundblackpepper
Combinethegarlic,ginger,chiliflakes,vinegar,soysauce,grapeseedoil,sesameoil,sugar,andafewturnsofblackpepperinaliddedcontainer,andshakewelltomix.Thiswillkeepinthefridgefor4to5days,andisgoodoneverythingexceptostricheggs.
Thisisanoldfavoriteofmine,arecipedevisedbyKevinPemoulie,nowthechef-ownerofThirtyAcresinJerseyCity,NewJersey,butthenthechefdecuisineofMomofukuNoodleBar.ChangandIfirstpublisheditintheMomofukucookbook.Asitsnameimplies,itwasoriginallydevisedforoctopus,butitwaslaterusedoverNoodleBar’sfirstfriedchicken.(They’vesincegoneawayfromthat,butIMLTHO,friedchickenistopstoppedwiththis.And,subparenthetically,itisalsoverygoodwiththeseasoningpacket
frominstantramenshakenalloverit.ButIdigress.)ANYHOW,thisisoneofthoseover-any-proteinsaucesthatinternationalcondimentconglomerateswouldmurdereachothertopatent,buthereitisfreeandeasyforyoutoenjoy.This+anythinggrilled/mostthingsfried=winningateating.
NuocChamMakesalittlemorethan1cup
½C fishsauce¼C water¼C limejuice2T palm,raw,orlightbrownsugar1 garlicclove,minced½t sambaloelek
Combinethefishsauce,water,limejuice,sugar,garlic,andsambal.Adjusttheconsistencywithalittlemorewater,ifverythick,ormoresambalifyoulikeitspicy.Nuocchamkeeps,refrigerated,forupto1week.
IfVietnamesecuisinewasacar,thiswouldbethejuiceitranon.Itisthefundamentalcondiment.Onpoorlyplannedorjustlow-moneynights,proudmenhavebeenknowntoeatitoverriceandcallthatdinner.ThereisnoVietnamesemealatwhichthiswouldn’tbewelcomeatthetableand/orspoonedintoorontosomethingeventually.
1
2
SambalMakes½cup
8oz freshredchilies(suchasHolland,Fresno,orfinger)2t koshersalt2T distilledwhitevinegar
Chopthechiliesandplaceinamortarwiththesaltandgrindtoapaste.(Ifyoudon’thaveamortarandpestle,gratethechiliesona
Microplaneoronthefinesideofaboxgraterintoabowl.Stirthesaltintothepulpandletstanduntildissolved,about10minutes.)
Coverwithacheeseclothandletstandatroomtemperatureuntillittlebubblesform,24to48hours.Stirinthevinegar.Transfertoan
airtightcontainer.Refrigerated,thiskeepsfor2weeks.
Thereisnoquestionaboutwhetherstore-boughtsambaloelekisgreat.(MuchlikeHall&Oates’sGreatestHits,there’sjustnoarguingaboutthat.)Butitdoesn’tmeanyoucan’tmakesomeyourself.
I’msuresomebody’sgonnamakeitwithThaibirdpeppersorsomecompetition/showpepperandmakeithotenoughtosingeyoureyebrowsoff,butI’dadviseshoppingonthemilderendofthehotchilidepartment.Ilikehotsaucewithmoreorlesseverything,butIdon’twannalookliketheguyinTheWallaftereatingit.
Useitinplaceofcommerciallymadesambaloelekcalledforanywhereinthisbookortospiceupwhateveryou’reeating.Anddon’tbeshyaboutdressingituptogowiththefoodyou’reservingitwith—stirinasqueezeoflime,gratedgarlic,orsugar(½teaspoonisagoodplacetostart),ormixitwithequalpartswhitevinegartoturnitintoadashablehotsauce.
TofuDressingMakesascant2cups
½C silkentofu¼C soysauce1T sugar1T sambaloelek1T sherryvinegar1½t sesameoil½C canolaoil
Combinethetofu,soysauce,sugar,sambal,vinegar,andsesameoilinablender.Blenduntilsmooth.Withthemotorrunning,drizzleinthecanolaoil;thedressingwillbecometheconsistencyofloosepudding.Tofudressingkeeps,coveredandrefrigerated,forupto1week.
IntheearlydaysofMáPêche,theMomofukurestaurantinmidtownManhattan,thisdressingappearedonalate-summersaladofbarelycookedbeans—IthinkitwasamixofallthebeautifulvarietiesthatfillthemarketjustbeforetheweatherturnscoldandweheadbacktorutabagaseasonhereinNewYork.
Iimmediatelyremoveditfromthatcontextandstartedusingitwilly-nillyathome.Itwasgoodoneverything:Theflavorsofthesambalandsesameoilandvinegarandsugaralltaketheirturnsatcenterstage,stretchingoutthepleasureofeatingit.Itworkspouredovervegetablesorasadip.IthasanICan’tBelieveIt’sNotButterqualitytoit,inthat“tofusauce”isnotsomethingthatsoundsevenremotelygoodsaidoutloud—butthetofuandoilmakeforsomethingbothcrazy—creamyandpleasinglylight.
1
2
OddFlavorSauceMakesabout½cup
3T soysauce2T tahinioralmondorpeanutbutter1T Chinkiangvinegar(preferable!)orred-winevinegar1T sesameoil2t sugar¼t koshersalt3T neutraloil1 smallscallion,finelychopped(about1T)1T mincedfreshginger1 largegarlicclove,finelychopped(about1t)½t chiliflakes,ormoretotaste½t crushedSichuanpeppercorns
Combinethesoysauce,tahini,vinegar,sesameoil,sugar,andsaltinasmallheatproofbowlandmixuntilthesugarisdissolvedandthetahini
iswellincorporated.(Itmightnotbeperfectlydissolved.That’sokay.)
Heatasmallskilletovermediumheat,addtheneutraloil,swirl,andheatuntilshimmering.Tossinthescallion,ginger,garlic,chiliflakes,
andcrushedpeppercorns.Removefromtheheatandstirfor10seconds,untilthescallionisbrightgreenandthemixtureisveryaromatic.Pourthecontentsofthepanintotheliquidseasonings,whiskinguntilwellblended.Oncecool,thissaucewillkeepinthefridgeforadayortwo.
IacquiredmyfirstcopyofIreneKuo’sTheKeytoChineseCookingfromausedbookstoreandsoonenoughhomedinonherrecipeforOdd-FlavoredSauce,whichappealedtomebecauseithadeverythinginit:
chiliheat,peppercornpunch,thestingofblackvinegar,thewarmcharmofsesameoil.What’snottolike?
We’vedialedinherrecipealittlemoretoourtaste.Itisgoodwithanywarmwhiteproteins—yourchicken,fish,pork,andtofu—andcangenerallybringlifetoanyblandfoodstraightoutofthefridge.Salt-and-pepperoneofthoseproteinsandheatthroughuntilit’scooked(inapan,inthetoasteroven,whatever),sliceitup,douseitintheOddFlavor,and(withalittlerice)dinnerisdone.
OrangesOneorangeperperson?Unlessthey’rereallygood.Thenyou’llwantmore.
+ oranges
Cutthemupordon’t.
Thereissomeminordegreeoffacetiousnessinrunningarecipefororanges.ButIdon’twantyoutofeellikeeven0.9900990099percentofthiscompilationisheretodoanythingotherthantomakeforeasiercookingandahardertimefittingintonon-elasticpants.
ThedealwithdessertintheschemeofeasyAsiancookingisthatyouareNOTMAKINGIT,notinthe“easy”Frenchwayofthrowingtogetheralast-minuteclafoutis.Youareservingfruit.Cut-upfruitifyou’vegotthetime.
Koreanmomsaremelon-slingers:cantaloupeandwatermelon.Seasonsbedamned,there’sgonnabemelon.FruitslikemangoesaresogoodinthetropicalenvironmentstheygrowinthathowcouldyounotwantsometofinishoffyourThaidinner?
JoanneChang,pastrychef/co-ownerofFlourBakeryandMyers+ChanginBoston,toldus,“Myparentswouldinvitefriendsover,andmybrotherandIwouldhelpasmuchaswecouldandbeexcitedbecausewe’dgetfoodsthatwedidn’tusuallyget,”whichmeantmainlythat“atdesserttimetherewouldbethishugeplatteroforanges.Soforme,thatwasdessert,thatwashowyouendedameal:withfruit.
“Youknow,sometimestheywouldsexupthefruitalittlebitandusepineappleormelonorwhateverhappenedtobeinseason.IcanonlyspeakforTaiwaneseculture—I’mTaiwanese—butwedon’thavesweettooths.”
Thisistrueandnottrue.SweetsareahugepartoftheAsianculinarycanon,buttheyareveryoftenmadeandpurchasedoutsideofthehome:bakeriesarecommunityhubs;bakedgoodsareoftenpartofdaytimemealsthatgowithtea.
Andhere’sthething:Nobodynowhereargueswithsweetsattheendofthemeal.Fruitisthehealthiestandeasiestchoice.Butthere’snoshameinthegameofgettingbakerycakes,frozenmochiattheJapanesemarket,andservingitinaminorlyelegantway—whetherit’sorangewedgesorgreenteaKitKats—it’sthegesturethatcountsthemost.
23
4
5
1
EggCustardTartsMakes12servings
⅓C sugar⅓C water2 largeeggs½C milk¼t vanillaextract+ koshersalt1 package(about1lb)frozenpuffpastry,thawed+ all-purposeflour
Heattheovento350°F.Haveamuffintinattheready.
Dissolvethesugarinthewaterinasmallbowl.Whiskintheeggs,milk,vanilla,andapinchofsalt.
Unfoldthepuffpastryonalightlyflouredworksurface.Rolltoa⅓-inchthickness,thenpunchout3-inch(bigenoughtolineyourmolds)
circleswithabiscuitcutterordrinkingglass.Pressthedoughintothemolds,trimmingoffexcess.Dockthepastry(prickitwithafork)morethanyouthinkyoushould.
Bakethepastryfor10minutes,soitisslightlypuffedandhardtothetouchbutnotatallbrowned.Removefromtheovenandgentlypress
backanydoughthathasbubbledout.Leavetheovenon,butreducethetemperatureto325°F.
Dividethecustardamongthetartshells.Returntotheovenandbakeuntilthecustardsareset,25to30minutes.Removeandletcool
completelybeforeeating.
EvenifI’mgoingwithEATFRUITasLuckyPeach’seasyAsiandessertmantra,Ican’tpretendliketherearen’tpeoplewithanunnaturalfixationonbakingoutthere(likemywife)orafixationoneggtarts(likemyoldestdaughter,whowilleattwoordersofthematdimsumwithoutevenpretendinglikeshe’sgoingtoshareany).
Afewnotes:We’reusingmilkinsteadofcondensedmilkhere,becauseitmakesalightercustard.Also,cheappuffpastryiseasiertoworkwithandproducesmoreeven,reliableresultsthanhyperbutteryartisanalorhomemadedough.We’renotspecifyingamoldshapesincethisrecipewillworkinamuffintin.Justbesuretodockthepastrywell.
Acknowledgments
Tryingtocomposetheappropriatethanksforacollectivelyassembledbooklikethisoneisimpossible.Wheretostop?IconsultedJonathanGoldonanearlyrenditionofGadoGadowhenweweregettingrecipestogether,andhisconsternationatwhatIproposedhelpedmepushourrecipesofarfromitsrootsastoturnasaladintoadip.ShouldIthankShuenKeeChong,whotaughttwenty-year-oldmehowtoshopinChinatownandintroducedmetomuchofthiscooking?OrMikiTanaka,astalwartfriendofthelastcoupleofdecades,whomakesitseemlikeIknowstuffaboutJapanesefoodwhen,infact,Ijusthavethephonenumberofsomeonewhodoes?Yes,yes,andyes.Thankstothem,andtoallthepeople,chefsandauthors,eatersandreaders,who’vehelpedshape,shift,orshovetheideasinthisbooktotheplacestheyneededtobe.
Butonthereal-specific-making-of-this-booktip:Mary-FrancesHeck’sunflusterablemannerandresolutecommitmenttotheactual,functionaldoabilityofrecipeswassuper-duperessentialtowhateverisgoodaboutwhat’sbetweenthesecovers.
GabrieleStabile,MarkIbold,andHannahClarkdidrealdreamweaver’sworkwiththepropping,styling,andshootingofallthephotosinthisbook.Theykilledsomedumbideasandtookotheronestonewandexcitinglevelsofstupidity.Theirtalentbringsthebooktolife.
WalterGreenandHelenTsengcreatedandexecutedthehandsomedesignhereanddealtwithendlesslast-minuterequests.Infact,norequeststheydealtwithwereeverconveyedwithanylessthanwild-eyedlate-nighturgency,andthefactthattheyturnedeverysourmangoofanartproblemintoagemlikeriperambutanofqualitybookdesignwithoutstabbing
anybodyintheeyeisextraordinaryandcommendable.JasonPolan’sdrawingsbroughteleventh-hourlevityandjoytothebookmakingprocessandaddedahumanizingdimensiontothepages.He’sthebest;youshouldseekouthisotherwork.
IhavesubmittedarequisitionformtosupplyRicaAllannicandherteamatClarksonPotterwithavarietyofdeluxefootspas,massagingchairinserts,andAyurvedichealingbalms:MarysarahQuinn,ChristineTanigawa,andDerekGullino.Theydeservethem.
Andthenthere’stheeditteamatLuckyPeach,whohelpedshapethemanuscript,whohelpedselecttherecipes,whocontributedsomeandeditedall.JoannaSciarrinoborethebruntofbringingallthepiecestogether,whichIimaginewaslikeworkingintheERontheIslandofMisfitToys:Everythingwasalreadybroken,butshefoundwaystofixthemupregardless.ChrisYing,RachelKhong,andBretteWarshawbroughtcarefuleyestothemanuscript.Theyareallawesomeandbetterpeoplethanthepeopleatyourmagazine,sotakethat.
Lastly,personally:ThankstoKimWitherspoon,whoismeanorniceatexactlytherighttimes.And,mostimportant,thankstoHannahandHazelandJoni,myfamily,formakingandlettingthisbookhappen.Wedidn’tgettheLuckyPeachtestkitchenbuiltintimetodothisbook,sophotoshootsandrecipedevelopmentallhappenedinmyapartment,whichatnightoftensmelledliketheinsideofawok.TheywereendlesslypatientandencouragingandIlovethemevenmorethanIloveCuminLamb,whichissayingalotbecauseIatethatentiremultipersonportioninthephotoonlyminutesafterthepicturewastaken.
—PFM,2015
Index
A
Adobo,about
Anchovies,dried
NasiLemak
ApamBalik
Asparagus,Stir-Fried
Avocados
SilkenTofuSnack
B
Bacon
CornCheese
DoenjangJjigae
RotisserieChickenRamen
Basil
ComTamBreakfast
PestoRamen
SlowCookerPho
SummerRolls
ThaiHerbFriedRice
Beansprouts
addingtoRotisserieChickenRamen
EconomyNoodles
SlowCookerPho
St.PaulSandwich
Beef
JumukBap
NoodleSoup
Pan-RoastedRibEyewithMs.Kwok’sBlackPepperSauce
Roll
Satay
SichuaneseChoppedCelerywith
SlowCookerPho
Soy-BraisedShortRibs
BokChoy
BeefNoodleSoup
Lion’sHeadMeatballs
withOysterSauce
SichuanPorkRagu
TofuinKombuDashiHotPot
Bonitoflakes
about
Dashi
Broccoli
forGadoGadoDip
PadSeeEw
Brokenrice
Broth.SeeDashi
C
Cabbage
ChineseChickenSalad
DollarDumplingsIII
forGadoGadoDip
Lion’sHeadMeatballs
MooShuVegetables
Okonomiyaki
SoySauceKimchi
SummerRolls
VegetableDumplings
Carrot(s)
forGadoGadoDip
-GingerDressing
JapChae
Kimbap
Soy-BraisedShortRibs
SummerRolls
Celery
SichuaneseChopped,withBeef
SpicyCold
Cheese,Corn
Chicken
Adobo
ChineseRoast
Five-Spice
KoreanGrilled
LacqueredRoast
Lemongrass
Mall
MassamanCurry
MisoClaypot(NoClaypot)
NoodleSoup
Omurice
Oyakodon
PadSeeEw
Rice,Hainan
Rotisserie,Ramen
Salad,Chinese
SpicyRoast
Wings,Braised
Chilies,dried.SeeDriedredchilies
Chilioil,about
ChineseRoastChicken
ChineseSausage(s)
about
FriedRice
StickyRiceWrappedinLotusLeaves
Chinkiangvinegar,about
ChiveandShrimpDumplings
Cilantro
BeefRoll
ComTamBreakfast
Lamburgers
SlowCookerPho
SummerRolls
ThaiHerbFriedRice
Thai-StyleLettuceCups
Clam(s)
Chowder,Miso
withLemongrassinaVietnameseStyle
Coconut
ChickenAdobo
Coco-CurriedMussels
MassamanCurry
Rice
ComTamBreakfast
Corn
ApamBalik
Cheese
Cucumber(s)
Kimbap
NasiLemak
Pickles,Soy’n’…Sugar
Salad,Chineasy
SummerRolls
TodMunFishCakes
CuminLamb
Currypaste
about
Coco-CurriedMussels
MassamanCurry
TodMunFishCakes
D
D
Daikon
Kimbap
Dashi
DashimakiTamago
Dashipowder(hondashi),about
Dips
DumplingDippingSauce
GadoGado
PeanutSauce
SesameDippingSauce
DoenjangJjigae
DollarDumplings
Dressings
Carrot-Ginger
Ginger
OctoVinaigrette
Tofu
Driedbabyshrimp
about
GreenPapayaSalad
HiyashiSomen
Driedredchilies
about
BraisedChickenWings
KungPaoShrimp
DumplingDippingSauce
Dumplings
Dollar
ShrimpandChive
Vegetable
E
EconomyNoodles
Eggplant
Eggplant
Miso-Glazed
Warm,withGreenPeppers
Egg(s)
ComTamBreakfast
CustardTarts
DashimakiTamago
FooYung
FriedRiceTwoWays
forGadoGadoDip
HotandSourSoup
Kimbap
NasiLemak
Okonomiyaki
Omurice
Oyakodon
PadSeeEw
RotisserieChickenRamen
SoySauce
St.PaulSandwich
Equipment
F
Fish
Cakes,TodMun
Miso-Roasted
NasiLemak
Okonomiyaki
SteamedWhole,TwoSauces
TunaOnigiri
FishSauce
about
NuocCham
Spareribs
Five-spicepowder
about
Five-SpiceChicken
Furikake,about
G
GadoGadoDip
Garlic
Shrimp,Ms.VoThiHuong’s
Whole,Greenswith
Ginger
-CarrotDressing
Dressing
-ScallionSauce,DannyBowien’s
-ScallionSauce,DaveChang’s
Gochugaru,about
Gochujang,about
GrapefruitandSquidSalad
GreenBeans
Dry-Fried
forGadoGadoDip
GreenPapayaSalad
GreenPapayaSalad
Greens.SeealsoBokChoy;Cabbage
BeefNoodleSoup
Oshitashi
Thai-StyleLettuceCups
TofuinKombuDashiHotPot
withWholeGarlic
H
HainanChickenRice
Herb(s).SeealsoBasil;Cilantro;Mint
ComTamBreakfast
FriedRice,Thai
ParsleyOnigiri
SlowCookerPho
SummerRolls
Thai-StyleLettuceCups
HiyashiSomen
Hondashi,about
HotandSourSoup
HotPot,KombuDashi,Tofuin
HotPots,about
J
JapChae
Jasminerice,about
JumukBap
K
KabochaRice
Kaeshi
Katsuobushi.SeeBonitoflakes
Kimbap
Kimchi
Pancake
SoySauce
Kombu
about
Dashi
DashiHotPot,Tofuin
KoreanGrilledChicken
KoreanPumpkinPancake
KungPaoShrimp
L
Lamb
Lamb
Cumin
Lamburgers
Lapcheong.SeeChineseSausage(s)
LeekandMushrooms,ColdSobawith
Lemongrass
Chicken
Clamswith,inaVietnameseStyle
LettuceCups,Thai-Style
Lion’sHeadMeatballs
Lomeinnoodles,about
LotusLeaves
dried,about
StickyRiceWrappedin
M
MacanesePorkChopBun
MallChicken
Maltose,about
MassamanCurry
Meat.SeeBeef;Lamb;Pork
Meatballs,Lion’sHead
Medium-grainrice,about
Menma,addingtoRotisserieChickenRamen
Mint
ComTamBreakfast
SlowCookerPho
SquidandGrapefruitSalad
SummerRolls
ThaiHerbFriedRice
Thai-StyleLettuceCups
Mirin
about
Kaeshi
Miso
ClamChowder
ClaypotChicken(NoClaypot)
-GlazedEggplant
paste,about
RoastedFish
MooShuPancakes
MooShuVegetables
Mortarandpestle
Ms.Kwok’sBlackPepperSauce
Ms.VoThiHuong’sGarlicShrimp
Mushroom(s)
DoenjangJjigae
driedshiitakes,about
driedwoodear,about
HotandSourSoup
JapChae
andLeek,ColdSobawith
MisoClaypotChicken(NoClaypot)
MisoSoup
MooShuVegetables
Ragu,Spicy
VegetableDumplings
Mussels,Coco-Curried
N
NasiLemak
Noodle(s)
AsianRagusfor
ChineseChickenSalad
ColdSobawithMushroomsandLeek
Economy
HiyashiSomen
JapChae
lomein,about
PadSeeEw
PestoRamen
ramen,about
rice,about
RotisserieChickenRamen
SlowCookerPho
soba,about
somen,about
Soup,Beef
Soup,Chicken
SummerRolls
sweetpotato,about
udon,about
Nori
about
addingtoRotisserieChickenRamen
Kimbap
Onigiri
TofuinKombuDashiHotPot
NuocCham
O
OctoVinaigrette
OddFlavorSauce
Oils
chili,about
sesame,about
Okonomiyaki
Omurice
Onigiri
Yaki
Onions
JapChae
SichuanPorkRagu
Oranges
ChineseChickenSalad
fordessert
Oshitashi
Oyakodon
Oystersauce,about
P
PadSeeEw
Pancakes
ApamBalik
BeefRoll
Kimchi
MooShu
Okonomiyaki
Pumpkin,Korean
Scallion
Pantryingredients
level1
level2
level3
ParsleyOnigiri
Peanutbutter
GadoGadoDip
PeanutSauce
Peanuts
ApamBalik
ChineasyCucumberSalad
GreenPapayaSalad
KungPaoShrimp
MassamanCurry
NasiLemak
forrecipes
TodMunFishCakes
Peas
ChineseChickenSalad
ChineseSausageFriedRice
Omurice
Peppercorns
Ms.Kwok’sBlackPepperSauce
Sichuan,about
SpicyRoastChicken
white,about
Peppers.SeealsoDriedredchilies
GadoGado
Green,WarmEggplantwith
JapChae
KungPaoShrimp
MooShuVegetables
Sambal
PestoRamen
Pho,SlowCooker
Plums,pickled.SeeUmeboshi
Pork.SeealsoBacon;ChineseSausage(s)
addingtoRotisserieChickenRamen
ChopBun,Macanese
ComTamBreakfast
DollarDumplings
FishSauceSpareribs
HotandSourSoup
Lion’sHeadMeatballs
Ragu,Sichuan
RedRoast
ThaiHerbFriedRice
Thai-StyleLettuceCups
Potatoes
MassamanCurry
MisoClamChowder
Soy-BraisedShortRibs
Sweet,Roasted
Preservedblackbeans
about
BlackBeanSauce
PumpkinPancake,Korean
R
Ragus
SichuaneseChoppedCelerywithBeef
SichuanPork
SpicyMushroom
Ramennoodles,about
Rice
broken,about
Coconut
ComTamBreakfast
Fried,ChineseSausage
Fried,ThaiHerb
fried,thoughtsabout
Fried,TwoWays
HainanChicken
jasmine,about,fm.1,fm.2
JumukBap
Kabocha
Kimbap
medium-grain,about,fm.1,fm.2
MisoClaypotChicken(NoClaypot)
Omurice
Onigiri
short-grain(sushi),about,fm.1,fm.2
sticky,about,fm.1,fm.2
Sticky,WrappedinLotusLeaves
Ume
Ricecookers
Ricenoodles,about
Ricepaperrolls
SummerRolls
Ricevinegar,about
S
S
Salads
ChineseChicken
Cucumber,Chineasy
GreenPapaya
Scallion
Seaweed
SquidandGrapefruit
Sambal
Sambaloelek,about
Sandwiches
Lamburgers
MacanesePorkChopBun
St.Paul
Satay,Beef
Sauces
BlackBean
BlackPepper,Ms.Kwok’s
Ginger-Scallion,DannyBowien’s
Ginger-Scallion,DaveChang’s
Kaeshi
NuocCham
OddFlavor
Peanut
Ponzu
Sambal
SichuaneseChoppedCelerywithBeef
SichuanPorkRagu
SpicyMushroomRagu
TripleS:Soy-Sauce
Scallion(s)
BeefRoll
-GingerSauce,DannyBowien’s
-GingerSauce,DaveChang’s
JapChae
Ms.VoThiHuong’sGarlicShrimp
Pancakes
Salad
St.PaulSandwich
SummerRolls
Seafood.SeeFish;Shellfish
Seaweed
addingtoRotisserieChickenRamen
Dashi
Kimbap
kombu,about
nori,about
Onigiri
Salad
TofuinKombuDashiHotPot
Sesameoil,about
Sesameseeds
about
addingtoRotisserieChickenRamen
JapChae
MallChicken
Miso-GlazedEggplant
Oshitashi
SeaweedSalad
Shaoxingwine,about
Shellfish.SeealsoShrimp
ClamswithLemongrassinaVietnameseStyle
Coco-CurriedMussels
MisoClamChowder
SquidandGrapefruitSalad
Shichimitogarashi
about
addingtoRotisserieChickenRamen
Shrimp.SeealsoDriedbabyshrimp
chips,about
chips,forGadoGadoDip
andChiveDumplings
Garlic,Ms.VoThiHuong’s
KungPao
SummerRolls
SichuaneseChoppedCelerywithBeef
SichuanPorkRagu
Sobanoodles,about
Somennoodles,about
Soups
BeefNoodle
ChickenNoodle
DoenjangJjigae
HotandSour
MassamanCurry
Miso
MisoClamChowder
RotisserieChickenRamen
SlowCookerPho
Soy(Sauce)
about
BlackBeanSauce
-BraisedShortRibs
ChickenAdobo
DumplingDippingSauce
Eggs
Kimchi
’n’SugarCucumberPickles
OctoVinaigrette
OddFlavorSauce
Ponzu
SesameDippingSauce
TofuDressing
TripleS
Spicychilicrisp,about
Spider(slottedspoon)
Squash
DoenjangJjigae
KabochaRice
KoreanPumpkinPancake
Roasted,withRedGlaze
Squid
andGrapefruitSalad
Okonomiyaki
St.PaulSandwich
Staranise,about
StickyRice
(glutinous),about
WrappedinLotusLeaves
SummerRolls
Sushi/short-grainrice,about
SweetPotatoes,Roasted
Sweetpotatonoodles,about
T
Tahini
about
OddFlavorSauce
SesameDippingSauce
Takuan
about
SpicyMushroomRagu
Tarts,EggCustard
ThaiHerbFriedRice
Thai-StyleLettuceCups
TodMunFishCakes
Tofu
DoenjangJjigae
Dressing
forGadoGadoDip
HotandSourSoup
inKombuDashiHotPot
MisoSoup
Silken,Snack
Tomatoes
GreenPapayaSalad
St.PaulSandwich
TunaOnigiri
U
Udonnoodles,about
Umeboshi
about
Onigiri
UmeRice
V
Vegetable(s).Seealsospecificvegetables
addingtoRotisserieChickenRamen
Dumplings
GadoGadoDip
MooShu
Vinaigrette,Octo
Vinegars
Chinkiang,about
rice,about
W
Wine,Shaoxing,about
Woksandwokspatulas
Wonton/dumplingwrappers
about
DollarDumplings
ShrimpandChiveDumplings
VegetableDumplings
Z
Zucchini
DoenjangJjigae
ConversionChart
EquivalentImperialandMetricMeasurements
Americancooksusestandardcontainers,the8-ouncecupandatablespoonthattakesexactly16levelfillingstofillthatcuplevel.Measuringbycupmakesitverydifficulttogiveweightequivalents,asacupofdenselypackedbutterwillweighconsiderablymorethanacupofflour.Theeasiestwaythereforetodealwithcupmeasurementsinrecipesistotaketheamountbyvolumeratherthanbyweight.Thustheequationreads:
1cup=240ml=8fl.oz.½cup=120ml=4fl.oz.
ItispossibletobuyasetofAmericancupmeasuresinmajorstoresaroundtheworld.
IntheStates,butterisoftenmeasuredinsticks.Onestickistheequivalentof8tablespoons.Onetablespoonofbutteristhereforetheequivalentto½ounce/15grams.
LiquidMeasuresFluidOunces U.S. Imperial Milliliters 1teaspoon 1teaspoon 5¼ 2teaspoons 1dessertspoon 10½ 1tablespoon 1tablespoon 141 2tablespoons 2tablespoons 282 ¼cup 4tablespoons 564 ½cup 1205 ¼pintor1gill 1406 ¾cup 1708 1cup 2409 250,¼liter10 1¼cups ½pint 28012 1½cups 34015 ¾pint 42016 2cups 45018 2¼cups 500,½liter20 2½cups 1pint 56024 3cups 67525 1¼pints 70027 3½cups 75030 3¾cups 1½pints 84032 4cupsor 900 1quart 35 1¾pints 98036 4½cups 1000,1liter40 5cups 2pintsor1quart 1120
SolidMeasuresU.S.andImperialMeasures MetricMeasuresOunces Pounds Grams Kilos1 28 2 56 3½ 100 4 ¼ 112 5 140 6 168 8 ½ 225 9 250 ¼12 ¾ 340 16 1 450 18 500 ½20 1¼ 560 24 1½ 675 27 750 ¾28 1¾ 780 32 2 900 36 2¼ 1000 140 2½ 1100 48 3 1350 54 1500 1½
OvenTemperatureEquivalentsFahrenheit Celsius GasMark Description225 110 ¼ Cool250 130 ½ 275 140 1 VerySlow300 150 2 325 170 3 Slow350 180 4 Moderate375 190 5 400 200 6 ModeratelyHot425 220 7 FairlyHot450 230 8 Hot475 240 9 VeryHot500 250 10 ExtremelyHot
Anybroilingrecipescanbeusedwiththegrilloftheoven,butbewareofhigh-temperaturegrills.