Tropical Asian Cooking - Wendy Hutton

Скачать книгу

alt=""/>

      Tempura tofu with sweet and sour sesame garlic sauce

      1 lb (500 g) silken Japanese tofu, cut in 1 1/4-in (3-cm) cubes (see Note)

      12 asparagus spears, thick stalks trimmed

      3/4 cup (100 g) tempura flour (see Note)

      1/3 cup (90 ml) iced water

      Vegetable oil for deep-frying

      2 cups (125 g) young spinach leaves, washed and drained

      4 sprigs fresh basil, leaves torn

      1 tablespoon crisp-fried garlic slices

      2-3 dried salt fish, or anchovies

      Sauce

      1/2 cup (125 ml) bottled Thai sweet chili sauce

      1/4 cup (60 ml) fish sauce

      1/4 cup (60 ml) rice vinegar

      2 teaspoons sesame oil

      2 cloves garlic, finely minced

      1 scallion (spring onion), finely chopped

      1 Lay the tofu pieces on kitchen towel and leave to drain thoroughly.

      2 Prepare the sauce by combining all the ingredients in a small bowl and mixing well.

      3 Broil, grill, or steam the asparagus spears until just cooked, about 5 minutes.

      4 Put tempura flour in a bowl and stir in the iced water, mixing with a pair of chopsticks. Do not over-mix; several small lumps are normal in tempura batter.

      5 Put oil in a wok and heat until very hot. Dip several piece of tofu in the batter, using two wooden spoons to turn and coat well. Transfer tofu, one piece at a time, to the oil. Cook, turning to brown on all sides. Drain on paper towel and repeat with remaining tofu and batter.

      6 Divide the spinach, basil, and asparagus between 4 serving plates, and add tofu to each. Spoon over the sauce and garnish each dish with crisp-fried garlic.

      Note: If using rolls of silken tofu, cut across in 1 1/4-in (3-cm) slices. If tempura flour (which gives the batter a very crisp light texture) is not available, replace it with 3/4 cup (100 g) sifted all-purpose (plain) flour and 1 egg yolk.

      Hokkien noodles

      3 tablespoons vegetable oil

      4 eggs, lightly beaten

      4 cloves garlic, finely chopped

      1 lb 3 oz (600 g) fresh yellow (Hokkien) noodles

      6 1/2 oz (200 g) fresh rice-flour (laksa) noodles

      1 1/2 cups (150 g) bean sprouts

      5 oz (150 g) fish cake, sliced (optional)

      16-20 cooked small shrimps, peeled and deveined

      5 oz (150 g) cooked squid, sliced

      5 oz (150 g) cooked pork, sliced

      1/2 cup (60 g) chopped garlic chives (kuchye), in 1 1/4-in (3-cm) lengths

      Salt and white pepper to taste

      2 medium red chilies, sliced, to garnish

      4 round green small limes (kalamansi or limau kesturi), or 1 large lime, quartered, to garnish

      Pork stock

      2 lb (1 kg) chicken carcass for stock, blanched in boiling water 3 minutes

      2 lb (1 kg) pork bones, blanched in boiling water 3 minutes

      6 cups (1 1/2 liters) water

      3 in (8 cm) fresh ginger, bruised

      3 whole cloves garlic, bruised

      1 1/2 teaspoons salt

      Sambal belacan

      8-10 large red chilies, chopped

      10 shallots, chopped

      1 tablespoon dried shrimp paste, toasted

      2 tablespoons lime juice

      1 teaspoon sugar

      1 teaspoon salt

      4 round green small limes (kalamansi or limau kesturi), top sliced off, or 1 large lime, quartered

      Hokkien mee (noodles), as this dish is known in Singapore, originated in southern China, in Fujian province. A mixture of yellow noodles and rice-flour noodles is stir-fried with eggs, bean sprouts, chives, seafood, and pork, then simmered in pork stock. A distinctly local touch comes in the accompanying sambal belacan, a pungent paste of chilies, shallots, dried shrimp paste, and lime. This hearty noodle dish can be enjoyed any time of the day or night.

      1 To prepare the pork stock, put the blanched carcasses and bones in a pan with the water, ginger, and garlic. Bring to a boil, cover, reduce heat and simmer 2 hours. Strain, discarding bones, then boil the stock with the pan uncovered if necessary to reduce the stock to 2 cups (500 ml). Set aside.

      Конец ознакомительного фрагмента.

      Текст предоставлен ООО «ЛитРес».

      Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.

      Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

/9j/4R8sRXhpZgAATU0AKgAAAAgABwESAAMAAAABAAEAAAEaAAUAAAABAAAAYgEbAAUAAAABAAAA agEoAAMAAAABAAIAAAExAAIAAAAgAAAAcgEyAAIAAAAUAAAAkodpAAQAAAABAAAAqAAAANQANWfg AAAnEAA1Z+AAACcQQWRvYmUgUGhvdG9zaG9wIENTNS4xIE1hY2ludG9zaAAyMDE1OjAzOjE5IDEw OjQ5OjMxAAAAAAOgAQADAAAAAQABAACgAgAEAAAAAQAABXigAwAEAAAAAQAABv0AAAAAAAAABgED

Скачать книгу