Southeast Asian Kitchen: Discover 110 Authentic Asian Recipes Exotic Flavors

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Southeast Asian

Kitchen Discover 110 Authentic Asian Recipes Exotic Flavors And Cooking Traditions From Sizzling Street Foods To Elegant Home Cuisine

Emma Yang

© Copyright 2024 by Emma Yang - All rights reserved.

Without the prior written permission of the Publisher, no part of this publication may be stored in a retrieval system, replicated, or transferred in any form or medium, digital, scanning, recording, printing, mechanical, or otherwise, except as permitted under 1976 United States Copyright Act, section 107 or 108. Permission concerns should be directed to the publisher's permission department. Legal Notice This book is copyright-protected. It is only to be used for personal purposes. Without the author's or publisher's permission, you cannot paraphrase, quote, copy, distribute, sell, or change any part of the information in this book. Disclaimer Notice This book is written and published independently. Please keep in mind that the material in this publication is solely for educational and entertaining purposes. All efforts have provided authentic, up-to-date, trustworthy, and comprehensive information. There are no express or implied assurances. The purpose of this book's material is to assist readers in having a better understanding of the subject matter. The activities, information, and exercises are provided solely for self-help information. This book is not intended to replace expert psychologists, legal, financial, or other guidance. If you require counseling, please get in touch with a qualified professional. By reading this text, the reader accepts that the author will not be held liable for any damages, indirectly or directly, experienced due to the use of the information included herein, particularly, but not limited to, omissions, errors, or inaccuracies. You are accountable for your decisions, actions, and consequences as a reader.

VIETNAMESE CUISINE

Welcome to an enticing journey that traverses the lush, verdant landscapes of Vietnam, a country whose cuisine is as rich and diverse as its history. In this cookbook, we invite you to delve into the profound legacy of Vietnam's culinary excellence, an amalgamation of fresh herbs, robust flavors, and delicate craftsmanship. As we unfold the pages, you'll be introduced to both iconic and cherished recipes, savoring tastes that have long delighted palates within bustling markets and tranquil countryside homes alike. Vietnamese cuisine, affectionately known as "ẩm thực Việt Nam," is a tale of harmony and balance. It pays homage to the principle of yin and yang, blending heat with coolness, softness with crunch, and achieving a perfect equilibrium in every dish. From the steamy pho stalls of Hanoi to the colorful assembly of banh mi vendors lining the streets of Saigon, each recipe reflects a piece of Vietnam's vibrant culture and storied history. As you embark on this culinary voyage, you will encounter treasured classics like Pho and Banh Mi, dishes that have not only found a sanctuary in the hearts of the Vietnamese people but have also captivated food lovers around the world. The fresh embrace of Goi Cuon (Spring Rolls) and the innovative richness of Egg Coffee stand as testaments to Vietnam's dynamic and evolving food scene. Explore regional specialties like Cha Ca from Hanoi, the imperial intricacies of Banh Beo from Hue, and the southern comfort of Com Tam, each a window into the local landscapes and traditions. Allow yourself to be enticed by the sweet and savory nuances of Caramelized Pork and Eggs (Thit Kho Tau) or the textural symphony of Banh Cuon. This cookbook not only celebrates the revered flavors of yesteryear but also opens its arms to the spirit of innovation. As culinary boundaries fade, we present modern interpretations and inventive fusions such as Pho Burrito, Banh Mi Bowl, and Deconstructed Goi Cuon, designed to spark creativity in your kitchen. Nestled within these pages, amidst the recipes, are stories and insights intended to bridge time and geography. They serve as both a guide and a muse, echoing the expertise of the street cooks and the wisdom of the home chefs whose secrets elevate the simple to the sublime. We also sympathetically nod to the increasing desire for healthful living, showcasing dishes that not only satisfy the palate but also nourish the soul, much as Vietnamese cooking traditionally emphasizes balance and the intrinsic healing power of food. This collection is our love letter to Vietnamese cooking—a symphony of tastes, textures, and aromas that will inspire your senses and ignite a passion for the delightfully unique world of Vietnam's edible offerings. Whether you consider yourself a culinary connoisseur or a curious explorer of world cuisines, these recipes welcome you with open arms, promising an authentic journey laced with a touch of the contemporary. Embark with us on this flavor-laden adventure, where the old-world charm of Vietnam meets the exploratory verve of the modern-day epicurean. Welcome, and chúc ăn ngon miệng—may your journey be deliciously fulfilling!

authentic

Vietnamese recipes

PHO

Pho, a Vietnamese soup consisting of broth, rice noodles, herbs, and meat, is a quintessential dish in Vietnamese cuisine. Its origins are widely speculated, with many agreeing that it emerged in the early 20th century in Northern Vietnam. Pho was popularized by vendors in Hanoi, with the first pho stalls appearing in the 1920s. It's said to have drawn influences from both Chinese and French cuisines. Today, pho is globally enjoyed as a comforting and aromatic meal.

INGREDIENTS 2 large onions, peeled and halved

DIRECTIONS 1. Char the onions and ginger: On an open flame or in a

4-inch piece of ginger, halved

broiler, char the onions and ginger until they are

lengthwise

blackened on all sides. Allow them to cool, then rub off

3 quarts of beef stock 1 lb of beef brisket

the blackened skins and set aside. 2. Prepare the stock: In a large pot, add beef stock and

1 lb of beef sirloin, thinly sliced

bring to a gentle simmer. Add the charred onions and

5 star anise

ginger, beef brisket, star anise, cloves, cinnamon sticks,

4 cloves

cardamom

3 cinnamon sticks

uncovered for 1 hour.

2 cardamom pods

pods,

and

coriander

seeds.

Simmer

3. Season the broth: After simmering, remove the beef

1 tablespoon of coriander seeds

brisket and set aside to cool. Add fish sauce, sugar, and

2 tablespoons of fish sauce

salt to the broth according to taste. Strain the broth to

1 tablespoon of sugar

remove spices, onion, and ginger. Keep the broth hot

Salt, to taste 14 oz of flat rice noodles Garnish: Thai basil leaves, lime wedges, mung bean sprouts, sliced green onions, and sliced

over low heat. 4. Prepare the noodles: Making sure to follow the package instructions, cook the rice noodles until al dente. Rinse under cold water and drain well. 5. Assemble the pho: Slice the cooled brisket thinly.

chilies

Arrange some noodles in each bowl, top with slices of

Optional: hoisin sauce and

brisket and raw sirloin (the hot broth will cook the sirloin).

sriracha for serving

Ladle the hot broth into each bowl. 6. Garnish and serve: Let guests top their pho with Thai basil, lime wedges, mung bean sprouts, green onions, and chilies according to their taste. Serve immediately with hoisin sauce and sriracha on the side if desired.

INGREDIENT SPOTLIGHT: STAR ANISE Star Anise is the spotlight ingredient. Native to China and Vietnam, star anise comes from the fruit of the Illicium verum plant. It is shaped like an eight-pointed star and contains seeds with a potent, licorice-like flavor. Star anise plays a pivotal role in pho, contributing to the broth's distinctive taste. Its anethole content is responsible for the sweet, aromatic flavor it imparts in dishes. In the past, star anise was also used for medicinal purposes and to make tea.

CHEF'S TIPS The quality of the beef stock is crucial; homemade stock will produce the richest flavor. Toasting the spices before adding them to the broth can enhance their flavor. It's important to slice the beef sirloin as thinly as possible for the best texture and to ensure it cooks in the hot broth. If the brisket is too tough after the initial simmer, it can be returned to the broth to cook longer until tender. Do not overcook the rice noodles as they should have a bit of chew (al dente) when you serve them.

HEALTH NOTE & CALORIC INFORMATION A standard bowl of pho typically contains a balance of carbohydrates from the noodles, protein from the meat, and an array of vitamins and minerals from the fresh herbs and vegetables used as garnishes. Depending on the size of the portion and frequency of added condiments like hoisin sauce and sriracha, a bowl might range from 350 to about 450 calories. Moreover, the beef, if lean and wellportioned, provides a low-fat source of iron and protein. Pho can also provide antioxidant benefits from the spices used in the broth. 9

BANH MI Banh Mi, Vietnam's beloved sandwich, encapsulates the fusion of French and Vietnamese cuisine. Stemming from French colonialism, the Vietnamese adopted the baguette and pâté, then added their vibrant array of herbs, pickles, and sauces. Originally a working-class breakfast, Banh Mi has transcended borders to become an international sensation.

DIRECTIONS

INGREDIENTS 1 fresh baguette

1. Begin by pickling the carrots and daikon radish. In a bowl,

200g pork belly, sliced

mix rice vinegar, sugar, and salt until dissolved. Add the

100g chicken liver pâté

julienned vegetables and let them marinate for at least

2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon honey 1 medium carrot, julienned 1 daikon radish, julienned

30 minutes. 2. In a small bowl, mix together soy sauce, fish sauce, and honey to create a marinade for the pork belly. Submerge the pork slices in the marinade and let sit for 15 minutes. 3. Heat up a grill pan or skillet over medium heat. Cook the

1 cucumber, cut into strips

marinated pork belly slices for 2 - 3 minutes each side

2 spring onions, sliced lengthwise

until caramelized and cooked through. Remove from

1 small bunch cilantro, roughly chopped 1 chili, thinly sliced 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt Mayonnaise, to taste Freshly ground black pepper, to taste

heat and set aside. 4. Slice the baguette lengthwise, but not all the way through, creating a hinge. 5. Generously spread chicken liver pâté on one side of the baguette. On the other side, spread mayonnaise. 6. Layer the cooked pork belly onto the baguette with the pâté. 7. Add the pickled carrot and daikon mix, cucumber strips, spring onions, and cilantro. 8. Finish off with sliced chili and a touch of black pepper. 9. Close the sandwich gently and slice it into individual portions. 10. Serve immediately for the crispiest experience.

INGREDIENT SPOTLIGHT: BAGUETTE The sandwich's soul resides in its baguette—a crusty exterior giving way to a soft, airy interior. The Vietnamese baguette, or "bánh mì," is lighter and airier than its French ancestor due to rice flour incorporation. This innovation occurred during a wheat scarcity, creating this hallmark airy texture quintessential to the perfect Banh Mi.

CHEF'S TIPS Cut your vegetables finely for a balanced texture in every bite. For extra flavor, consider adding a splash of Maggi seasoning sauce to the pork belly marinade. Toast the baguette slightly for extra crunch and warmth without making it too crusty. The pickles can be prepared ahead of time, and their flavor will enhance if left refrigerated overnight. Some prefer to remove some of the bread's interior to make room for more fillings and to keep the sandwich from being too bready.

HEALTH NOTE & CALORIC INFORMATION A standard Banh Mi sandwich typically contains approximately 400-700 calories. The pickled vegetables provide vitamins and are low in calories, while the various proteins add heartiness to the meal. The baguette contributes the majority of the carbohydrates. However, calorie content may vary based on fillings and condiment quantities. Enjoy this dish as part of a balanced diet.

11

SPRING ROLLS

The Goi Cuon, commonly known as Vietnamese spring roll, is a fresh and light appetizer that typically features shrimp, pork, vegetables, herbs, and vermicelli noodles wrapped in rice paper. This dish is a favorite in Vietnamese cuisine, known for its vibrant ingredients and contrasting textures. It stands as a symbol of the freshness that Vietnamese cooking prides itself on, often served with a savory hoisin-based dipping sauce or a zesty fish sauce mixture. INGREDIENTS 12 rice paper wrappers (22cm

DIRECTIONS 1. Prepare your fillings by ensuring the shrimp are cooked

diameter)

and sliced in half lengthwise, the pork belly is cooked and

24 medium shrimp, cooked and

thinly sliced, and all vegetables and herbs are washed and

peeled 100g rice vermicelli noodles 200g cooked pork belly, thinly sliced 1 cup fresh lettuce leaves, chopped 1 cup of fresh mint leaves 1 cup fresh cilantro leaves 1 cup bean sprouts 1 cucumber, julienned 2 carrots, julienned Optional garnishes: chives, perilla leaves

appropriately prepped. 2. Cook the rice vermicelli noodles according to the package instructions, usually by soaking in hot water for a few minutes, then draining and cooling. 3. Fill a wide, shallow dish with warm water. Take one rice paper wrapper and immerse it in the water until it is just soft, about 15-20 seconds. 4. Lay the wrapper flat on a clean, dry surface. Towards the bottom third of the wrapper, lay a small handful of lettuce, a sprinkle of mint, cilantro, and a few bean sprouts. 5. Add a couple of julienned cucumber and carrot sticks on top of the herbs. 6. Place 2 shrimp halves, cut side down, along the edge closest to you on top of the vegetables. Add a couple slices of pork belly next to the shrimp. 7. Carefully start rolling the wrapper from the bottom over the filling. Once you've rolled it halfway, fold the sides of the wrapper inwards. 8. Continue rolling the wrapper tightly up to the top to seal the roll. If desired, you can add a chive or perilla leaf before completing the roll for an extra flavor and visual appeal. 9. Repeat with the remaining ingredients until all the rolls are completed. 10. Serve the spring rolls with your choice of dipping sauce, such as hoisin peanut sauce or a Vietnamese fish sauce mixture.

INGREDIENT SPOTLIGHT: RICE PAPER WRAPPER This ingredient has its origins in Vietnam and is a staple in many Southeast Asian cuisines. The wrapper is made from a mixture of rice flour, water, and salt that is steamed, then dried into thin circles. It provides a delicate, translucent casing for spring rolls and can be filled with a variety of ingredients. The rice paper wrapper is key to this recipe because it holds the ingredients together while showcasing the colorful array of vegetables, proteins, and herbs inside the roll.

CHEF'S TIPS Work with one rice paper at a time to prevent them from sticking together. Do not over-soak the rice paper, as it will become too fragile and difficult to work with. Keep a damp towel handy to keep your fingers moist, helping to handle the sticky rice paper. Do not overfill the rolls; a little goes a long way and ensures that the rolls can be neatly wrapped. Practice is key. Your first few rolls might be imperfect, but you'll quickly get the hang of rolling them tightly and evenly.

HEALTH NOTE & CALORIC INFORMATION A serving of two traditional Vietnamese spring rolls is approximately 220 calories. They are low in fat but provide a mix of carbohydrates from the vermicelli and protein from the shrimp and pork. The fresh vegetables add fiber as well as a range of vitamins and minerals. They are a refreshing and healthier alternative to fried spring rolls.

13

VIETNAMESE EGG COFFEE Egg coffee is a traditional Vietnamese drink that is often enjoyed in cafes throughout the country, particularly in Hanoi. The story goes that it was invented in the 1940s during a milk shortage when whisked egg yolk was used as a substitute for milk in coffee. Today, this drink is beloved for its rich and creamy taste that perfectly complements the strong Vietnamese coffee.

DIRECTIONS

INGREDIENTS 2 large eggs

1. Start by brewing your coffee using a Vietnamese coffee

3 tablespoons of sweetened

press (phin) if available. Fill the press with hot water and

condensed milk

let it drip slowly into a cup. The coffee should be strong

1 teaspoon of vanilla extract (optional) 1 cup of strong brewed Vietnamese coffee (Robusta coffee beans preferred) Boiling water Powdered cinnamon or cocoa powder for garnish (optional)

and concentrated. 2. Separate the egg yolks from the whites and place the yolks in a mixing bowl. (The whites will not be used in this recipe, but you can save them for another use.) 3. Add sweetened condensed milk to the egg yolks. If desired, add the vanilla extract for extra flavor. 4. Use a hand mixer or a whisk to beat the egg yolks and condensed milk together until the mixture becomes fluffy and forms soft peaks, which should take about 3-5 minutes. 5. Once the coffee is brewed, fill your serving cups about two-thirds full with the coffee. 6. Gently spoon the whipped egg mixture on top of the coffee to create a thick layer. It should float on the surface. 7. Sprinkle a pinch of cinnamon or cocoa powder on top for garnish, if desired. 8. Enjoy your Vietnamese egg coffee by stirring the whipped egg froth into the coffee before drinking.

INGREDIENT SPOTLIGHT: CONDENSED MILK Sweetened condensed milk adds a distinctive richness and sweetness to this Vietnamese egg coffee. It was invented in the 19th century as a way to preserve milk without refrigeration. The high sugar content extends its shelf life indefinitely, which made it very popular in tropical climates. Sweetened condensed milk is key in this recipe as it balances the strong bitterness of the robusta coffee and compliments the smooth egg yolk cream.

CHEF'S TIPS Use the freshest eggs available for the best flavor and a fluffier texture in the whipped egg topping. Ensure any equipment used for whipping the eggs is clean and dry to help achieve the best volume. Gradually brewing the coffee with boiling water will emphasize its robust flavor, characteristic of a traditional Vietnamese experience. To properly layer the egg mixture on the coffee, gently spoon it over the back of a spoon to float it on top without mixing. If you don't have a Vietnamese coffee press, a strong espresso or French press coffee can be used as a substitute.

HEALTH NOTE & CALORIC INFORMATION Vietnamese egg coffee is rich in flavor and calories. It contains healthy fats from the egg yolk and is high in sugar due to the condensed milk. The caffeine content is generally high due to the strong coffee base. A single serving of Vietnamese egg coffee generally contains approximately 250-300 calories, largely influenced by the amount of sweetened condensed milk used. Always enjoy in moderation if you are watching your calorie intake or have dietary restrictions.

15

BUN CHA Bun Cha is a quintessential Vietnamese street food from Hanoi, the capital of Vietnam. Created in the early 1950s, it captured people's hearts with its delectable combination of grilled pork, fresh herbs, rice noodles, and a flavorful dipping sauce. Its popularity has only grown, spreading from street-side stalls to worldwide admiration. The dish is often credited for being a perfect balance of flavors and textures, embodying the principles of Vietnamese cuisine.

DIRECTIONS

INGREDIENTS For the Grilled Pork:

1. In a mixing bowl, combine sliced pork belly, ground pork,

500g pork belly, thinly sliced

fish sauce, sugar, honey, minced garlic, shallots, ground

300g ground pork

black pepper, and vegetable oil. Mix well to ensure all the

4 tablespoons fish sauce

meat is coated with the marinade. Allow to marinate for

2 tablespoons sugar

at least 1 hour or preferably overnight in the refrigerator.

2 tablespoons honey

2. Soak the rice vermicelli noodles in warm water for about

6 cloves of garlic, minced

20 minutes, then boil them according to package

2 shallots, minced

instructions until just tender. Drain and rinse under cold

1 teaspoon ground black pepper 1 tablespoon vegetable oil

water to stop the cooking process. Set aside. 3. Prepare the dipping sauce by combining fish sauce,

For the Dipping Sauce (Nuoc

sugar, rice vinegar, warm water, chopped garlic, and

Cham):

sliced red chili in a bowl. Stir until the sugar is fully

1/4 cup fish sauce 2 tablespoons sugar 1/4 cup rice vinegar or lime juice

dissolved. Add grated carrot for additional garnish and flavor if desired. Set aside. 4. Heat a grill pan or outdoor grill to medium-high heat. Grill

1/2 cup warm water

the marinated pork belly slices and ground pork patties

1 garlic clove, finely chopped

until they're nicely charred and cooked through, about 2-

1 red chili, finely sliced (optional)

3 minutes per side for the slices and 4-5 minutes per side

1 tablespoon grated carrot for garnish (optional) For the Noodle Bowl: 200g rice vermicelli noodles (Bun) Fresh herbs: lettuce, Thai basil,

for the patties. 5. Arrange the cooked pork on a platter. In individual bowls, place a portion of the cooked noodles. Around the noodles, add a variety of fresh herbs, bean sprouts, and pickled vegetables if using. 6. Serve the meat alongside the noodle bowls, with the

mint, perilla leaves, and cilantro

dipping sauce either poured over or in a separate bowl

1 cup bean sprouts (optional)

for each diner to dip their noodles and herbs in as they

Pickled vegetables (carrots and

eat.

daikon) (optional)

INGREDIENT SPOTLIGHT: FISH SAUCE Fish sauce is the soul of many Vietnamese dishes, including Bun Cha. This pungent, salty liquid is made by fermenting fish, traditionally anchovies, with sea salt. Originating over 2000 years ago, its purpose was to preserve the protein and enhance flavors. Today, it's an indispensable condiment in Southeast Asian cuisines, providing a deeply savory umami element to dishes. In Bun Cha, fish sauce elevates the marinade and dipping sauce, marrying with the sweetness of sugar and the tang of vinegar or lime juice, bringing balance to the dish.

CHEF'S TIPS If time allows, marinate the pork overnight to deepen the flavors. Grill the pork on an outdoor barbecue if possible, for the most authentic char and smoky flavor. Be careful not to overcook the rice noodles as they can become mushy; they should be soft yet retain a slight bite. Finely chopping the garlic for the dipping sauce will distribute its flavor more evenly. Balance the dipping sauce to your taste; it should be a harmonious blend of salty, sweet, sour, and spicy.

HEALTH NOTE & CALORIC INFORMATION A serving of Bun Cha is relatively balanced with protein from the pork, carbohydrates from the noodles, and various vitamins and minerals from the fresh herbs and vegetables. The pork belly does contribute saturated fat, and the fish sauce adds sodium, so it's best enjoyed in moderation. One serving of Bun Cha is typically around 600 calories, though this can vary depending on portion sizes and ingredients used.

17

CHA CA LA VONG

Cha Ca La Vong is an emblematic dish of the Vietnamese capital, Hanoi. Its name derives from the street where it originated, which bears the name of the famed restaurant that has served it for over a century. This dish reflects the delicate balance and freshness of Vietnamese cuisine, using turmeric to marinate the fish, which is then grilled and served with an abundance of herbs and a tangy sauce. It is traditionally made with snakehead fish, but other firm white fish can be used as well.

INGREDIENTS 1 lb firm white fish fillets (such as tilapia, catfish, or snakehead), cut into bite-sized pieces 1/4 cup fish sauce 1 tbsp sugar 1 tbsp minced garlic 1 tbsp grated fresh ginger 1 tbsp turmeric powder

DIRECTIONS 1. In a bowl, whisk together fish sauce, sugar, garlic, ginger, turmeric, and yogurt to create the marinade. 2. Add the fish pieces to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 1 hour (or preferably overnight). 3. Heat a large pan or skillet over medium-high heat with a few tablespoons of cooking oil. 4. When the oil is hot, add the marinated fish pieces, being

2 tbsp plain yogurt or buttermilk

careful not to overcrowd the pan. Cook for 2-3 minutes on

Cooking oil (such as canola or

each side, or until the fish is golden brown and cooked

vegetable) 1 bunch fresh dill, roughly chopped 1 bunch green onions, cut into 2inch lengths Rice vermicelli noodles, cooked according to package instructions

through. Work in batches if necessary. 5. In the same pan, add a little more oil if needed, and quickly sauté the chopped dill and green onions until they are just wilted. Remove from heat. 6. To prepare the dipping sauce, mix all the sauce ingredients together in a bowl until the sugar dissolves. 7. To serve, place a portion of rice vermicelli noodles in a bowl.

Roasted peanuts, crushed

Top with the cooked fish, sautéed dill, and green onions.

Additional herbs: cilantro, mint,

Garnish with crushed peanuts and fresh herbs. Serve with

and Thai basil

lime wedges and the dipping sauce on the side. For extra

Lime wedges

heat, add chili sauce according to taste.

Chili sauce (optional) For the Dipping Sauce: 3 tbsp fish sauce 2 tbsp sugar 1 tbsp rice vinegar 1/4 cup water 1 clove garlic, minced 1 red chili, finely chopped (optional) 1 tbsp lime juice

INGREDIENT SPOTLIGHT: TURMERIC Turmeric is the star of this recipe. A root belonging to the ginger family, it's known for its deep yellow hue and healthful properties, including anti-inflammatory compounds. Used extensively in South Asian and Middle Eastern cooking, it imparts a warm, bitter flavor and a distinctive golden color. Turmeric has been utilized for more than 4,000 years, both as a spice and in religious ceremonies. In Cha Ca, turmeric gives the fish its signature color and a subtle earthiness that complements the fresh herbs and spices.

CHEF'S TIPS Gently pat dry the fish before marinating to ensure the spices adhere well. Do not over-marinate the fish as the acid in the marinade can begin to 'cook' it, potentially resulting in a mushy texture upon actual cooking. Use a non-stick pan or well-seasoned cast iron to prevent the fish from sticking and breaking apart when turning. Cook dill and green onions quickly to maintain their vibrant color and freshness. To enhance the flavor, lightly toast the peanuts before crushing them for garnish.

HEALTH NOTE & CALORIC INFORMATION This dish offers a good balance of protein, healthy fats, and carbohydrates. The fish is a low-calorie source of high-quality protein and omega-3 fatty acids. Turmeric adds beneficial antioxidants. However, watch out for the fish sauce if you're on a low-sodium diet. A single serving, excluding the dipping sauce and additional garnishes, is approximately 300-400 calories, depending on the type of fish and cooking oil used.

19

CRISPY BANH XEO

Banh Xeo is a vibrant Vietnamese crepe that gets its name from the sizzling sound it makes when the rice batter hits a hot skillet. This dish is a amiable medley of turmeric-spiced batter, savory pork, shrimp, and a crisp freshness brought by bean sprouts, all wrapped in a lettuce leaf with herbs. Hailing from Southern Vietnam, Banh Xeo has evolved into a beloved street food enjoyed for its interactive eating experience and its delightful blend of textures and flavors.

DIRECTIONS

INGREDIENTS For the batter:

1. Make the batter: In a bowl, whisk together the rice flour,

1 cup rice flour

turmeric powder, and salt. Gradually add coconut milk

1/4 teaspoon turmeric powder

and water, stirring to form a smooth, runny batter. Mix in

1/2 teaspoon salt

the green onions. Let the batter rest for 30 minutes at

1 cup coconut milk 1/2 cup water 2 green onions, finely chopped For the filling: 200 grams pork belly, thinly sliced 200 grams shrimp, peeled and deveined 1 medium onion, sliced 2 cups bean sprouts 1 tablespoon fish sauce 1/2 teaspoon sugar Black pepper, to taste Cooking oil, for frying For the accompaniments: Lettuce leaves Fresh herbs (mint, cilantro, basil) Dipping sauce (Nuoc Cham)

room temperature. 2. Prepare the filling: Season the pork belly with fish sauce, sugar, and a pinch of black pepper. Set aside for 10 minutes to marinate. Similarly, season the shrimp and set aside. 3. Heat a non-stick skillet over medium-high heat. Add a small amount of cooking oil, then add a few slices of marinated pork belly and cook until lightly browned. 4. Add a few shrimp to the skillet and cook until they turn pink. 5. Stir the batter well and pour a ladleful over the pork and shrimp, tilting the pan to spread it into a thin circle. 6. Cover and cook for about 1-2 minutes until the edges of the crepe start to lift from the pan. 7. Scatter a handful of bean sprouts and sliced onions over half of the crepe and cover again for another minute to soften the vegetables. 8. Once the crepe is crispy and golden brown, carefully fold it in half using a spatula to encapsulate the filling. Slide it onto a serving plate. 9. Repeat the process with the remaining ingredients. 10. Serve the Banh Xeo with lettuce leaves and fresh herbs. To eat, wrap a piece of the pancake in lettuce with herbs and dip into the Nuoc Cham sauce.

INGREDIENT SPOTLIGHT: TURMERIC POWDER Turmeric powder is not just a spice that offers the vibrant golden hue to dishes like Banh Xeo, but it's also a powerhouse of anti-inflammatory properties due to its active compound, curcumin. Originating from South Asia, turmeric has been used for thousands of years in cooking and traditional medicine. In Banh Xeo, turmeric lends an earthy flavor and its signature color, which is key to making this dish visually appealing and authentically flavorful.

CHEF'S TIPS Ensure that the batter is runny to achieve a thin and crisp crepe; over-thick batter will result in a chewy, denser texture. Use a well-heated, non-stick skillet to prevent sticking and to get that crucial crispy edge. Do not overload the crepe with filling; a balanced proportion of batter to filling will ensure every bite is perfect. Letting the batter rest allows the rice flour to fully hydrate, which contributes to the creation of a tender crepe. Serve immediately after cooking to enjoy the contrast between the crunchy exterior and the soft, flavorful filling.

HEALTH NOTE & CALORIC INFORMATION A typical serving of Banh Xeo contains roughly 300 to 400 calories. It’s a good source of protein due to the shrimp and pork, but can be high in fat depending on the amount of oil used in cooking. The dish offers various vitamins and minerals from the fresh herbs and vegetables, making it not just a treat for taste buds but also a nourishing meal. Keep in mind that the dipping sauce will add more calories and sodium.

21

VIETNAMESE ICED COFFEE Originating in the streets and cafes of Vietnam, Cà Phê Sữa Đá is a cultural hallmark that represents the fusion of local ingredients with French colonial influence. Vietnamese coffee, known for its strong and robust flavor, is paired with sweetened condensed milk to create a drink that's both bold and indulgent. This beverage is not only a daily staple for locals but has gained international admiration for its unique preparation and layered taste.

INGREDIENTS

DIRECTIONS

2 tablespoons of ground

1. Place the Vietnamese coffee filter (Phin) over a cup.

Vietnamese coffee (Robusta

2. Add 2 tablespoons of ground Vietnamese coffee to the

beans preferred)

filter.

2-4 tablespoons of sweetened

3. Screw the filter press lightly on top of the grounds.

condensed milk (adjust to taste)

4. Pour a small amount of boiling water into the filter to pre-

Boiling water Ice cubes

bloom the coffee. Wait for 30 seconds. 5. Fill the filter with more boiling water, cover it with the lid, and let the coffee drip slowly into the cup. This should take about 4-5 minutes. 6. While the coffee is dripping, add 2-4 tablespoons of sweetened condensed milk to a glass (adjust the amount depending on your sweetness preference). 7. Once the coffee has finished dripping, pour it over the sweetened condensed milk and stir well to dissolve. 8. Fill another glass with ice cubes and pour the coffee and milk mixture over the ice. 9. Stir well and enjoy immediately.

INGREDIENT SPOTLIGHT: COFFEE The star ingredient in Cà Phê Sữa Đá is the Vietnamese coffee itself, typically Robusta beans. Robusta beans are known for their strong, bold flavor with a higher caffeine content and less acidity compared to Arabica beans. Originating from the central highlands of Vietnam, these beans are often deep and chocolatey, which pairs perfectly with the creamy sweetness of condensed milk. They're essential for an authentic taste and experience.

CHEF'S TIPS Use freshly ground Vietnamese coffee to capture the full essence of the beans. Warm the Phin filter with hot water before adding coffee to help the metal expand for a tighter fit and better drip. Don't tamp the coffee too hard in the filter; a gentle press is sufficient. Over-tamping can slow down the dripping process too much. Adjust the amount of condensed milk to cater to your sweetness preference. Serve immediately while the drink is still frosty for the best-refreshing flavor and experience.

HEALTH NOTE & CALORIC INFORMATION Cà Phê Sữa Đá is a high-calorie beverage, primarily due to the sweetened condensed milk. A typical serving size with 2 tablespoons of condensed milk and without added sugar contains approximately 150-200 calories. The drink provides a robust boost of caffeine, typically more than traditional American coffee due to the use of Robusta beans. It's low in protein and high in sugar and fats because of the condensed milk. Always enjoy in moderation, especially if you're watching your sugar intake.

23

BUN BO HUE

Bun Bo Hue is a spicy and robust Vietnamese noodle soup hailing from Hue, a city in central Vietnam known for its rich history and royal cuisine. The dish is famous for its balance of spicy, sour, sweet, and umami flavors and is often considered the heartier cousin to the more widely known pho. Traditionally, Bun Bo Hue is a combination of beef and pork, simmered with lemongrass and annatto seeds, giving it a distinctive fragrance and a beautiful red hue. It's a dish that warms the soul and offers a taste of Vietnam's imperial past.

DIRECTIONS

INGREDIENTS 1.5 lbs beef shank

1. In a large pot, bring water to a boil and blanch the beef

1 lb pork hocks

shank, pork hocks, and oxtail for about 10 minutes to

1 lb oxtail (optional)

remove impurities. Drain and rinse the meat under cold

6 lemongrass stalks, trimmed 2 tablespoons annatto seeds 2 tablespoons vegetable oil 1/2 cup shrimp paste 4 tablespoons fish sauce 2 tablespoons sugar 8 cups beef broth 1 onion, peeled and halved

water. 2. Refill the pot with fresh water, add in the cleaned meats, and bring to a simmer. Skim off any foam that rises to the top. 3. Bruise lemongrass stalks by smashing them with the back of a knife to release the oils, then add them to the pot. 4. In a small pan, heat the vegetable oil over medium heat

4 cloves of garlic, minced

and add annatto seeds. Cook until the oil turns a deep

2 teaspoons chili paste (adjust to

red color, then strain and discard the seeds, keeping the

taste) Salt, to taste 1 package rice vermicelli noodles (Bun Bo Hue noodles) Garnishes: lime wedges, sliced onions, chopped scallions,

oil. 5. Stir the annatto oil, shrimp paste, fish sauce, sugar, beef broth, onion halves, and garlic into the pot. Simmer for 2 to 3 hours, until the meat is tender. 6. Remove the meats and slice the beef shank thinly. Set aside.

minced cilantro, banana blossom, 7. Strain the broth, discarding the solids (lemongrass, onion, bean sprouts, and sliced jalapeños

etc.). 8. Adjust the flavor of the broth with chili paste, salt, and additional fish sauce if needed. 9. Cook the Bun Bo Hue noodles according to the package instructions and divide them into serving bowls. 10. Arrange the sliced beef and pork hocks over the noodles. 11. Ladle the hot broth over the noodles and meat, and serve with the suggested garnishes.

INGREDIENT SPOTLIGHT: ANNATTO SEEDS Annatto seeds, derived from the achiote tree, are native to tropical regions of the Americas and are widely used in Caribbean, Latin American, and Filipino cuisines. The seeds are known for imparting a deep red color to foods and have a subtle flavor described as nutty, sweet, and peppery. In Bun Bo Hue, annatto is essential for the soup's signature color and adds a layer of complexity to the taste profile that sets it apart from other noodle dishes.

CHEF'S TIPS For a more authentic taste, seek out Vietnamese shrimp paste, which has a unique flavor different from other Southeast Asian versions. If the soup’s heat needs adjusting, do so with the chili paste rather than additional raw chilies, to maintain a consistent flavor profile. To enhance the broth's depth, char the onion halves on an open flame before adding them to the pot. The broth can be made a day in advance to deepen its flavors. The fat will rise and solidify, making it easier to remove and reduce the soup's greasiness. When serving, ensure the broth is piping hot; this not only heats the noodles but also heightens the aromatic experience.

HEALTH NOTE & CALORIC INFORMATION Due to its variety of proteins and rich broth, Bun Bo Hue is high in protein and contains a moderate amount of carbohydrates from the noodles. The soup’s calorie content can range depending on the cuts of meat used and the amount of oil from the broth that’s consumed. However, a single serving generally contains approximately 400-500 calories, with significant contributions from the proteins and noodles. It is also relatively high in sodium due to the fish sauce and shrimp paste—something to consider for those on sodium-restricted diets. 25

HUE IMPERIAL CAKE Originating from the regal city of Hue in Vietnam, Bánh Bèo is a quintessential part of Central Vietnamese cuisine. Named after the delicate duckweed flower floating on Vietnamese ponds, these small, round, steamed rice cakes epitomize the elegance and intricacy of the former imperial capital's culinary tradition. Historically served to the royal family, Bánh Bèo has since cascaded down to street food status, allowing everyone to taste a piece of imperial luxury.

DIRECTIONS

INGREDIENTS 200g rice flour 400ml water 1/2 teaspoon salt 1 tablespoon tapioca starch 1 tablespoon cooking oil 100g small shrimp, peeled and deveined 50g pork belly 2 shallots, finely chopped 2 green onions, finely chopped 1 tablespoon fried shallots 2 tablespoons fish sauce 2 tablespoons sugar 1 tablespoon lime juice 1 clove garlic, minced 1 fresh chili, chopped (optional) Cooking spray or oil, for greasing

1. In a bowl, mix rice flour, tapioca starch, salt, and water until well combined. Let the batter rest for 30 minutes. 2. After resting, stir in 1 tablespoon of cooking oil to the batter. 3. Heat up a steamer and grease small, round moulds or shallow dishes with cooking spray or a bit of oil. 4. Pour the batter into the moulds, filling only halfway, and steam for about 15 minutes or until the cakes are set and slightly translucent. 5. While the cakes are steaming, boil pork belly until fully cooked, let it cool, then slice into small, thin pieces. 6. For the shrimp topping, bring water to a boil, cook the shrimp until pink and not translucent anymore, remove, and let them cool. Once cool, roughly chop the shrimp. 7. Heat a small pan and add a little cooking oil. Fry the chopped shallots until fragrant and golden. 8. Add the cooked shrimp to the pan with shallots, and fry together briefly. Set aside. 9. In a small bowl, prepare the sauce by combining fish sauce, sugar, lime juice, minced garlic, and chopped chili (if using). Stir until the sugar has dissolved. 10. Once the Bánh Bèo are cooked, remove from the steamer and allow to cool slightly. 11. Top each cake with a slice of pork belly, some of the shrimp and shallot mixture, and a sprinkle of chopped green onions and fried shallots. 12. Drizzle with the prepared sauce before serving.

INGREDIENT SPOTLIGHT: TAPIOCA STARCH Tapioca starch is the spotlight ingredient. Derived from the cassava root, this starch is a staple in Southeast Asian and South American cooking. It's prized for its ability to thicken and provide a chewy texture to dishes. In Bánh Bèo, the tapioca starch gives the cakes their signature delicate yet resilient consistency that's essential to the dish. The use of tapioca starch subtly differentiates the texture from other steamed rice cake recipes, making it a key component in achieving the authentic Hue experience.

CHEF'S TIPS The consistency of the batter is crucial; it should be smooth and free of lumps for even steaming. Use small, thin moulds for authentic, bite-sized Bánh Bèo that steam evenly. Ensure the steamer is at a consistent high heat to avoid undercooking the cakes. Allow the Bánh Bèo to cool slightly after steaming for easier handling and better texture. The sauce should have a balance of sweet, sour, salty, and spicy (optional) flavors. Adjust according to your taste.

HEALTH NOTE & CALORIC INFORMATION Bánh Bèo is relatively low in calories considering the small serving size of individual cakes. One serving (approximately 5 cakes) is around 150-200 calories, with carbohydrates from the rice flour and protein mainly from the shrimp and pork. This dish is also low in fat, assuming minimal use of oil for greasing and frying. However, the nutritional content can vary significantly based on toppings and sauce used.

27

TRADITIONAL MI QUANG

Originating from the Quang Nam Province of Central Vietnam, Mi Quang is a noodle dish that celebrates the balance of flavors, textures, and colors. It's a marker of cultural identity, commonly enjoyed during family gatherings and festive celebrations. The vibrant yellow hue from turmeric-laden broth and the array of toppings including meat, herbs, and toasted sesame rice crackers (banh trang me) sets this dish apart from other noodle soups in Vietnamese cuisine.

INGREDIENTS 400g flat rice noodles 300g pork shoulder, thinly sliced 200g shrimp, peeled and deveined 1.5 liters chicken or pork broth 1 tablespoon turmeric powder

DIRECTIONS 1. Begin by soaking the rice noodles in warm water for about 20 minutes until pliable, then drain. 2. Heat vegetable oil in a large pot on medium heat. Add sliced onion and chopped garlic, sautéing until fragrant. 3. Add the thinly sliced pork shoulder to the pot and brown it slightly.

2 garlic cloves, finely chopped

4. Stir in the turmeric powder, coating the meat evenly.

1 small onion, sliced

5. Pour in the broth and bring the mixture to a simmer.

Fish sauce, to taste

Adjust the seasoning with fish sauce, sugar, and black

Sugar, to taste Freshly ground black pepper, to taste 2 tablespoons vegetable oil 1 handful of fresh herbs (such as cilantro, basil, and mint) Lettuce leaves, for serving Bean sprouts, for serving Lime wedges, for serving Toasted sesame rice crackers (banh trang me), for serving Crushed roasted peanuts, for serving Sliced green onions and red chili,

pepper according to your preference. 6. Add the shrimp to the pot and cook until they turn pink and are cooked through. 7. While the broth simmers, bring a separate pot of water to a boil and cook the drained noodles until al dente, usually 2 to 3 minutes. Drain well. 8. To assemble, place a portion of noodles into a bowl, ladle the hot broth with pork and shrimp over the noodles. 9. Garnish with fresh herbs, lettuce, bean sprouts, sliced green onions, red chili, crushed peanuts, and a wedge of lime. 10. If opted for eggs, add half an egg to each serving bowl. 11. Serve immediately with toasted sesame rice crackers on the side.

for garnishing Hard-boiled eggs (optional), halved, for serving

INGREDIENT SPOTLIGHT: TURMERIC Turmeric is the spotlight ingredient, known not only for its vibrant yellow color and earthy taste but also for its numerous health benefits, including anti-inflammatory properties. This spice has been used in South Asian and Middle Eastern cooking for thousands of years and is a staple in curries. In Mi Quang, turmeric imparts a golden hue to the broth and a subtle bitterness that counters the savory pork and sweet shrimp.

CHEF'S TIPS To extract maximum flavor, lightly toast turmeric in the oil before adding your broth. Properly pat dry the shrimp and pork to ensure they get a good sear. Adjust the broth seasoning gradually; start with small amounts and taste often. Be careful not to overcook the rice noodles, as they should retain a slight chew. Fresh herbs are paramount - the more variety, the better the final flavor profile.

HEALTH NOTE & CALORIC INFORMATION Mi Quang is relatively balanced, with carbohydrates from the noodles, protein from the meat and/or shrimp, and a variety of vitamins and minerals from the herbs and vegetables. A typical serving can range from 350-550 calories depending on the toppings and the amount of broth consumed. It is generally considered high in sodium due to the fish sauce, so consumption should be moderate for individuals on sodium-restricted diets.

29

KHO TAU Thit Kho Tau, also known as Vietnamese caramelized pork and eggs, is a comfort dish that's often enjoyed during the Lunar New Year but is also a staple for family meals throughout the year. Rich in flavor due to the caramelization of sugar and fish sauce, this dish represents the sweetness of life and well-wishes for a prosperous year ahead. Its origins are rooted in traditional Vietnamese cooking techniques that value the balance of flavors.

DIRECTIONS

INGREDIENTS 1 lb pork belly, cut into 1.5-inch

1. In a small bowl, mix the sugar with a tablespoon of water

pieces

and heat over medium heat in a large pot. Stir constantly

6 hard-boiled eggs, peeled

until the sugar melts and turns a deep amber color to

1/4 cup sugar 3 tablespoons fish sauce 2 cups coconut water 1 shallot, thinly sliced 2 cloves garlic, minced 1 teaspoon ground black pepper 1 tablespoon vegetable oil Green onions and cilantro for garnish

create the caramel. Be careful to avoid burning. 2. Add the pork belly pieces to the pot and stir to coat them with the caramel. Sauté the pork for about 2-3 minutes to allow the flavors to meld. 3. Add the sliced shallot and minced garlic to the pot and continue to sauté until fragrant, approximately 1 minute. 4. Pour in the coconut water and fish sauce. Stir well, ensuring that the caramel is fully dissolved into the liquid. 5. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and let it cook for about 1 hour, until the pork is tender. 6. Gently place the hard-boiled eggs into the pot, making sure they are submerged. Let them simmer for another 30 minutes, allowing the eggs to absorb the flavors. 7. Sprinkle in the ground black pepper and give the pot a gentle stir being careful not to break the eggs. 8. Once the sauce has reduced to a thick glaze and the pork is tender, remove the pot from heat. 9. Garnish with chopped green onions and cilantro before serving. 10. Serve warm over steamed jasmine rice.

INGREDIENT SPOTLIGHT: FISH SAUCE Fish sauce is the key ingredient that offers a distinctive umami flavor and salty contrast to the sweetness of the caramel. Traditionally made by fermenting fish with sea salt, this condiment has been used in Southeast Asian cuisines for centuries and is a staple in Vietnamese cooking. Its history can be traced back to the ancient Romans, who used a similar fermented fish sauce called garum.

CHEF'S TIPS Keep a close eye on the caramel to ensure it doesn't burn. The perfect caramel should be a deep amber color, which imparts a rich flavor without bitterness. Cut the pork belly into even pieces to ensure uniform cooking. Fry the pork belly pieces in batches if needed. Overcrowding the pan can lead to uneven caramelization. After adding the coconut water and fish sauce, scrape the bottom of the pot to incorporate any delicious bits that have formed during frying. If the liquid reduces too much before the pork is tender, add more water a little at a time to prevent the dish from becoming too dry.

HEALTH NOTE & CALORIC INFORMATION This dish is high in protein, with both pork and eggs providing substantial amounts. However, it is also quite calorie-dense due to the pork belly and sugar. A single serving (about 1/6th of the recipe) contains approximately 350-450 calories, with a significant amount of these coming from fat. It should be consumed in moderation as part of a balanced diet.

31

BANH CUON

Banh Cuon, meaning "rolled cake," is a treasured dish hailing from Northern Vietnam. Its delicate sheets of steamed rice batter filled with a seasoned ground pork and wood ear mushroom mixture are a testament to the finesse of Vietnamese cuisine. This dish showcases the balance of texture and flavor, often served with a savory dipping sauce (nuoc cham) and a side of fresh herbs. Traditionally enjoyed as a breakfast, it can also be a light lunch or dinner, reflecting the versatility and freshness characteristic of Vietnamese culinary traditions.

INGREDIENTS For the Rice Batter:

DIRECTIONS 1. Begin with the batter. In a bowl, mix rice flour, tapioca

1 cup rice flour

starch, and salt. Gradually add water and whisk until you

2 tablespoons tapioca starch

have a smooth consistency. Stir in the vegetable oil and let

1/4 teaspoon salt 1 3/4 cups cold water

the batter rest for 20 minutes. 2. Prepare the filling by mixing ground pork, chopped wood

1 tablespoon vegetable oil (plus

ear mushrooms, minced shallot, garlic, fish sauce, black

extra for brushing)

pepper, sugar, and a pinch of salt in a skillet over medium

For the Filling: 1/2 pound ground pork 1/4 cup dried wood ear

heat. Cook until the pork is browned and the ingredients are combined. Set aside to cool. 3. Heat a non-stick pan over medium heat. Brush the pan

mushrooms, soaked in water and

with a light coat of oil. Pour a thin layer of batter into the

finely chopped

pan, enough to cover the base. Swirl the pan to distribute

1 shallot, minced

it evenly, then cover and cook for about 1 minute or until

1 garlic clove, minced 1 tablespoon fish sauce

the edges begin to curl. 4. Carefully lift the rice sheet from the pan and transfer it to a

1/2 teaspoon ground black pepper

plate. Place a spoonful of the pork filling onto the lower

1 teaspoon sugar

third of the rice sheet, then roll it up tightly. Repeat with

Salt to taste

the remaining batter and filling.

For the Nuoc Cham:

5. Make the nuoc cham dipping sauce by combining fish

1/4 cup fish sauce

sauce, sugar, warm water, lime juice, chopped garlic, and

1/4 cup sugar 1/2 cup warm water

chili (if using). Stir until the sugar is fully dissolved. 6. Serve Banh Cuon garnished with fresh herbs, bean

2 tablespoons lime juice

sprouts, and a sprinkle of fried shallots. Pour some nuoc

1 clove garlic, finely chopped

cham into a small bowl for dipping.

1 red chili, finely sliced (optional) To Serve: Fresh herbs (coriander, basil, mint) Bean sprouts Fried shallots

INGREDIENT SPOTLIGHT: WOOD EAR MUSHROOM Wood ear mushrooms, also known as black fungus, are an essential ingredient in the Banh Cuon filling. Native to Asia, these mushrooms are prized for their crunchy texture and ability to absorb flavors. They have a rich history in traditional medicine and are believed to improve circulation. In the culinary world, they're valued for their versatility and are used in everything from stir-fries to soups. They're key in Banh Cuon for their distinctive texture and earthiness, which complement the savory pork filling.

CHEF'S TIPS Ensure the batter is well-rested, which allows the starches to settle and prevent tearing during cooking. Keep the heat at a consistent medium to avoid overcooking and to achieve a pliable texture in the rice sheets. Work quickly but carefully when transferring the delicate rice sheets from the pan to avoid tears. Do not overstuff the rolls; a small amount of filling is enough as the rice sheet is the star. Serve Banh Cuon fresh and warm to appreciate its delicate texture fully.

HEALTH NOTE & CALORIC INFORMATION Banh Cuon is relatively low in calories, with a serving size (about 3 rolls) containing approximately 250350 calories, depending on the filling and whether additional fried shallots or sauces are used. As it is a carbohydrate- and protein-rich dish due to the rice flour and pork, it provides energy and satiety. The dish is also low in fat, though the dipping sauce can add a moderate amount of sodium. Use less fish sauce or a low-sodium alternative for a healthier nuoc cham.

33

BUN BO NAM BO

Bun Bo Nam Bo, also known as Hanoi beef noodle salad, is a lesser-known Vietnamese dish that deserves as much attention as the ubiquitous Pho. Originating from Hanoi, the capital of Vietnam, this dish combines the country's love for fresh ingredients, herbs, and noodles. Unlike Pho, Bun Bo Nam Bo is not a soup but a flavorful salad, complete with tender beef, rice noodles, fresh vegetables, herbs, and a zesty dressing. It embodies the balance of flavors and textures that is a hallmark of Vietnamese cuisine.

DIRECTIONS

INGREDIENTS 200 grams of rice vermicelli

1. Begin by preparing the noodles: bring a pot of water to a

noodles

boil, add the rice vermicelli, and cook according to the

250 grams of beef sirloin or

package instructions until al dente. Once cooked, drain,

tenderloin, thinly sliced 2 tablespoons of soy sauce

rinse with cold water, and set aside. 2. In a bowl, combine soy sauce, fish sauce, brown sugar,

1 tablespoon of fish sauce

and minced garlic to create a marinade. Add the sliced

1 tablespoon of brown sugar

beef to the marinade and let it sit for at least 15 minutes

2 cloves of garlic, minced 1 small carrot, julienned

to absorb the flavors. 3. While the beef marinates, heat 2 tablespoons of cooking

1 cucumber, julienned

oil in a pan over medium heat. Add the shallots and fry

1 handful of bean sprouts

until crispy and golden brown. Remove from the pan and

1 handful of fresh mint leaves 1 handful of fresh cilantro

place them on a paper towel to drain the excess oil. 4. Increase the pan heat to high and add the remaining oil.

(coriander) leaves

Add the marinated beef slices and stir-fry quickly until

1 handful of peanuts, crushed

just cooked through—this should only take a couple of

2 shallots, thinly sliced 4 tablespoons of cooking oil 1 lime, cut into wedges Optional: chili pepper, finely chopped for garnish

minutes to retain the beef's tenderness. 5. To assemble the salad, divide the cooked noodles between bowls. Top with the cooked beef, carrot, cucumber, bean sprouts, mint, and cilantro. 6. Garnish with the crispy shallots, crushed peanuts, and a squeeze of lime juice. Add freshly chopped chili if desired for extra heat. 7. Serve immediately while the beef is warm and the vegetables are still crisp.

INGREDIENT SPOTLIGHT: FISH SAUCE Fish sauce, the essence of Southeast Asian cooking, is a condiment derived from fermenting fish with sea salt. This ingredient has been used since the Roman times and was known as garum. Its deep umami flavor is key in many Vietnamese dishes, including Bun Bo Nam Bo. Fish sauce adds a savory depth that balances out the fresh and tangy components of the salad.

CHEF'S TIPS Slice the beef against the grain to ensure tenderness. Marinate the beef for longer if time permits for more flavorful meat. Use a hot pan to achieve a nice sear on the beef without overcooking it. Ensure all your vegetables and herbs are fresh and crisp to contrast with the warm beef. If you have a mortar and pestle, crush the peanuts yourself for extra crunch and freshness.

HEALTH NOTE & CALORIC INFORMATION Bun Bo Nam Bo offers a balanced meal with protein, carbohydrates, and fresh vegetables. A single serving typically contains approximately 500-600 calories, but this can vary based on the portion size and specific ingredients used. The dish is also high in vitamins and minerals from the fresh herbs and vegetables. It's important to note that while nutritious, the fish sauce and soy sauce contribute to the sodium content of the dish.

35

CANH CHUA

Canh Chua hails from the Mekong Delta region of Southern Vietnam, a testament to the bountiful produce and aquatic life that flourish in its rich waters. As a classic Vietnamese comfort food, this tangy and flavorful soup is often made with tamarind, pineapple, tomatoes, and fish from the Mekong River. It's a beautiful balance of sour, sweet, savory, and spicy that represents the harmony and diversity of Vietnamese cuisine.

DIRECTIONS

INGREDIENTS 1 lb fish fillets (such as catfish, tilapia, or snapper), cut into bitesized pieces 2 tablespoons tamarind paste 3 cups water 2 tomatoes, quartered 1 cup pineapple, cut into bitesized pieces 2 cups bean sprouts

1. Soak the tamarind paste in 1 cup of warm water for about 15 minutes. After soaking, strain the liquid to remove the solids and retain the tamarind water. 2. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. 3. Pour in the remaining 2 cups of water and bring to a gentle boil. 4. Add the tamarind water, fish sauce, and sugar to the pot, stirring well to combine.

2 cloves garlic, minced

5. Add the quartered tomatoes and pineapple pieces to the

1 tablespoon fish sauce

pot and let it simmer for about 5 minutes or until the

1 teaspoon sugar 2 tablespoons vegetable oil 1 small bunch of fresh cilantro, chopped 2 scallions, sliced 2-3 fresh red chilies, sliced (optional) 1 okra, sliced into 1/2 inch pieces (optional) Salt to taste

tomatoes are just starting to soften. 6. Carefully add the fish pieces to the soup, cooking for another 5-7 minutes, or until the fish is cooked through. 7. If using okra, add it to the soup at this stage and simmer for an additional 3 minutes. 8. Toss in the bean sprouts and turn off the heat. The residual heat will cook the bean sprouts to a perfect crunch. 9. Adjust seasoning with extra fish sauce or salt if necessary. 10. Garnish with fresh cilantro, sliced scallions, and fresh red chilies to serve.

INGREDIENT SPOTLIGHT: TAMARIND Tamarind is the heart of Canh Chua, providing its signature sourness. Indigenous to Africa, tamarind is now widespread in tropical regions, including Southeast Asia. Its pulp is widely used in cuisines around the world to impart acidity in dishes. In Canh Chua, tamarind balances out the sweetness of the pineapple and the savoriness of the fish, creating a harmonious and complex broth.

CHEF'S TIPS Use ripe but firm tomatoes to prevent them from disintegrating into the soup. For a clear broth, avoid stirring the soup vigorously once the fish is added. Fresh tamarind is preferable but if using tamarind paste, ensure it is without added sugars or preservatives. Gently simmer the soup—boiling it briskly may make the fish fall apart. If fresh pineapple is not available, canned pineapple can be used, but reduce the amount of sugar since canned fruit is often sweeter.

HEALTH NOTE & CALORIC INFORMATION Canh Chua is a nutritious and balanced dish with a good amount of protein from the fish, vitamins, and minerals from the vegetables, and fiber from the pineapple and bean sprouts. The calorie content typically ranges from 150-200 per serving (250ml or about 1 cup), but may vary based on specific ingredients used and portion sizes.

37

BANH CANH CUA Banh Canh Cua is a comforting and aromatic traditional Vietnamese soup characterized by its thick and chewy tapioca noodles and rich, seafood-laden broth. Deeply ingrained in Vietnamese culture, this dish is commonly enjoyed for breakfast or lunch, offering warmth and sustenance. It heralds from Central Vietnam but has gained nationwide popularity due to its complex flavors and satisfying texture.

INGREDIENTS 1.5 lbs crab (blue crab preferred, cleaned and quartered) 2 shallots (finely diced) 4 cloves garlic (minced) 2 tbsp vegetable oil 6 cups chicken or seafood stock 2 tbsp fish sauce 1 tsp sugar Salt and pepper to taste 1 lb Banh Canh noodles (tapioca or a mix of rice and tapioca noodles) 1 tbsp annatto seeds (for coloring, optional) 1/4 cup hot water (if using annatto seeds) 1 bunch scallions (chopped) Fresh herbs (such as cilantro and Vietnamese perilla, for garnish) Fresh chili peppers (sliced, for garnish) Lime wedges (for serving) Fried shallots (for garnish)

DIRECTIONS 1. If using annatto seeds for coloring, soak them in 1/4 cup of hot water for about 15 minutes. Strain and reserve the colored oil, discarding the seeds. 2. Heat vegetable oil in a large pot over medium-high heat. Add diced shallots and minced garlic, and sauté until fragrant. 3. Add the crab pieces to the pot and briefly sauté with the shallots and garlic until the crab turns red. 4. Pour in the chicken or seafood stock. Bring to a boil, then reduce the heat to a simmer. If using, add the annatto seed oil for a vibrant color. 5. Season the broth with fish sauce, sugar, salt, and pepper. Allow the soup to simmer for about 20 minutes so the flavors can meld. 6. Meanwhile, prepare the Banh Canh noodles according to the package instructions. Rinse under cold water to remove excess starch, and then set aside. 7. After the broth has simmered, taste and adjust the seasoning if necessary. 8. To serve, place a portion of the cooked noodles into a bowl. Top with crab pieces and ladle the hot broth over the noodles. 9. Garnish with chopped scallions, fresh herbs, sliced chili peppers, fried shallots, and a wedge of lime on the side.

INGREDIENT SPOTLIGHT: BANH CANH NOODLES Banh Canh noodles are the soul of this dish, with their distinct texture setting them apart from other noodle varieties. Typically made from a combination of tapioca starch and rice flour, this unique noodle is both chewy and slippery, providing a delightful mouthfeel. Originating in Vietnam, Banh Canh noodles are used in various soups and can absorb the rich flavors of the broth, making them an integral part of the dish's identity.

CHEF'S TIPS When cleaning the crab, save any juices to add to the pot for extra seafood essence. Gentle simmering is key to a clear and flavorful broth. Avoid boiling on high heat to prevent the soup from becoming cloudy. Soak annatto seeds in hot water instead of oil to avoid added fats while still achieving a vibrant color. For an extra touch of luxury, add a splash of coconut milk to the broth for a creamier texture and nuanced flavor. If Banh Canh noodles are not available, udon noodles can be a suitable substitute though the texture will be slightly different.

HEALTH NOTE & CALORIC INFORMATION A typical serving of Banh Canh Cua is rich in protein due to the crab and provides a moderate amount of carbohydrates from the noodles. The vegetables and herbs contribute vitamins and minerals, while the dish's content of fat can vary depending on additional toppings such as fried shallots. An average bowl can range from 350 to 550 calories, depending on portion size and added ingredients.

39

BANH TAM BI Banh Tam Bi is a comforting and unique Vietnamese dish from the southern region. It comprises thick, worm-like noodles made from tapioca and rice flour, dressed in a rich coconut cream sauce, and topped with savory pork and fresh herbs. This dish illustrates the blending of textures and flavors characterizing Vietnamese cuisine.

DIRECTIONS

INGREDIENTS For the Noodles: 200g tapioca starch 100g rice flour 450ml water 1 tsp salt For the Coconut Sauce: 400ml coconut cream 1 tsp sugar Pinch of salt For the Topping: 300g pork shoulder, thinly sliced 1 tbsp fish sauce 1 tbsp soy sauce 2 cloves garlic, minced 1 small carrot, julienned 1 cucumber, julienned Fresh herbs (mint, cilantro), chopped Crushed peanuts, for garnish Fried shallots, for garnish Lime wedges, for serving

1. Start by making the noodles. Combine tapioca starch, rice flour, water, and salt in a large bowl. Mix until a smooth batter forms. 2. Bring a large pot of water to boil. Place a steamer insert over the pot and line it with a piece of oiled parchment paper. 3. Pour a thin layer of batter onto the parchment paper and spread it evenly. Close the lid and steam for 3-4 minutes until it turns translucent. 4. With a spatula, carefully roll the steamed sheet into a log, then slice into worm-shaped noodles. 5. Repeat the process until all batter is used. Set the noodles aside. 6. For the coconut sauce, heat coconut cream in a saucepan over medium heat. Stir in sugar and a pinch of salt, then keep warm. 7. Prepare the topping by marinating the pork slices with fish sauce, soy sauce, and minced garlic for 15 minutes. 8. Heat a skillet over medium-high heat and cook the pork until browned and cooked through. Remove and set aside. 9. To assemble, divide the noodles among serving bowls. Pour the warm coconut sauce over noodles, then top with cooked pork, fresh herbs, carrot, cucumber, crushed peanuts, and fried shallots. 10. Serve immediately with lime wedges on the side.

INGREDIENT SPOTLIGHT: TAPIOCA STARCH Tapioca starch is derived from the cassava root and is commonly used in South East Asian cooking. It's prized for its ability to create a chewy, gelatinous texture without gluten. This starch is key for Banh Tam Bi noodles, providing that signature slippery and slightly chewy texture reminiscent of worms, which is the hallmark of this dish.

CHEF'S TIPS Ensure that the batter for the noodles is free of lumps for uniform cooking and texture. Oil the parchment paper well to prevent the noodles from sticking when steaming. Keep the coconut sauce at a gentle simmer while preparing other components to prevent it from separating. Marinating the pork allows for deeper flavor penetration, so don't skip this step. Serve Banh Tam Bi immediately after assembling to enjoy the contrast of warm sauce with fresh herbs and vegetables.

HEALTH NOTE & CALORIC INFORMATION One serving of Banh Tam Bi is approximately 650-750 calories. The noodles are high in carbohydrates due to the tapioca and rice flour, while the coconut cream adds a rich source of fats. Pork provides protein, but can be substituted as necessary to suit dietary needs. The dish also offers a good balance of fresh vegetables and herbs, contributing to your daily intake of vitamins and fiber.

41

COM TAM BI SUON CHA

Com Tam, or Vietnamese Broken Rice, is a beloved dish originating from Saigon (now Ho Chi Minh City) and has become a staple throughout Vietnam. Traditionally, the dish utilizes fractured rice grains that were once considered less valuable, hence the name 'broken rice'. Com Tam was a way to not waste these imperfect grains, paired with a variety of accompaniments such as grilled pork, egg meatloaf (Cha), and shredded pork skin (Bi). Today, this hearty platter represents the ingenuity of Vietnamese cuisine, turning simple ingredients into a delicious and fulfilling meal. DIRECTIONS

INGREDIENTS For the Grilled Pork Chop:

1. Start with the Grilled Pork Chop: In a bowl, combine soy sauce,

4 pork chops

fish sauce, sugar, minced garlic, lemongrass, five-spice powder,

2 tbsp soy sauce

black pepper, and vegetable oil to create a marinade. Place the

1 tbsp fish sauce 1 tbsp sugar 3 garlic cloves, minced 1 tbsp lemongrass, finely chopped 1/2 tsp five-spice powder 1 tsp black pepper 2 tbsp vegetable oil For the Steamed Egg Meatloaf (Cha): 4 eggs 200 g ground pork 2 wood ear mushrooms, soaked and chopped 3 tbsp diced onion 1 tbsp minced shallots 1 tsp fish sauce 1 tsp sugar 1/4 tsp black pepper 1 tsp cornstarch For the Shredded Pork Skin (Bi): 200 g pork skin, pre-boiled and shredded 1 tbsp roasted rice powder 2 garlic cloves, minced 1/2 tsp salt 1/2 tsp sugar 1 tsp vegetable oil For the Broken Rice: 2 cups broken rice 3 cups water Additional:

pork chops in the marinade, ensuring they are well-coated. Marinate for at least 2 hours, preferably overnight, in the refrigerator. 2. For the Steamed Egg Meatloaf (Cha): In a mixing bowl, beat the eggs and add in ground pork, chopped wood ear mushrooms, diced onion, minced shallots, fish sauce, sugar, black pepper, and cornstarch. Mix well until homogeneous. Pour the mixture into a greased loaf pan and steam for 30 minutes or until the egg mixture is firm and cooked through. 3. For the Shredded Pork Skin (Bi): In a skillet, add the vegetable oil and minced garlic, cooking until fragrant. Add the shredded pork skin, roasted rice powder, salt, and sugar. Stir-fry over medium heat until well combined and slightly crispy. Set aside to cool. 4. For the Broken Rice: Rinse the rice in cold water until the water runs clear. Add the rinsed rice and water to a rice cooker or pot. Cook according to your rice cooker's instructions or bring the water to a boil, reduce heat, cover, and simmer for 20 minutes if using a pot. 5. To grill the pork chops: Preheat a grill or grill pan over mediumhigh heat. Grill the pork chops for 5-7 minutes on each side or until nicely charred and cooked to your liking. 6. Assembly: On a plate, put a serving of broken rice. Arrange a grilled pork chop, a slice of steamed egg meatloaf, and a portion of shredded pork skin. Garnish with cucumber slices, tomato slices, pickled carrots and daikon, and fried shallots. Serve with a small bowl of fish sauce for dipping and fresh herbs on the side.

Fresh cucumber slices Tomato slices Pickled carrots and daikon Fried shallots Fish sauce for dipping (nuoc cham) Fresh herbs (coriander, mint)

INGREDIENT SPOTLIGHT: FISH SAUCE Fish sauce is a quintessential ingredient in Vietnamese cuisine. Made from fermented fish and sea salt, it has been used for centuries as a staple condiment imparting umami, depth, and complexity to countless dishes. Its history dates back to ancient times when fermenting fish was an efficient preservation method. In this recipe, fish sauce is used in the marinade for the pork chops and in the seasoning for the steamed egg meatloaf. Its salty-savory profile is key to achieving the authentic flavor balance in Com Tam.

CHEF'S TIPS Marinate the pork chops overnight to allow the flavors to fully penetrate the meat. When steaming the egg meatloaf, cover the loaf pan with aluminum foil to prevent water from dripping onto the surface. Use a mortar and pestle or a spice grinder to make the roasted rice powder for the pork skin, which gives it a nutty flavor and unique texture. Ensure that the broken rice is thoroughly rinsed to remove excess starch, which can make it gummy. For best results, serve the dish with an authentic Vietnamese fish sauce-based dipping sauce called nuoc cham.

HEALTH NOTE & CALORIC INFORMATION A serving of Com Tam is rich in protein from the variety of meat ingredients. The dish also provides a good balance of carbohydrates from the rice and fiber from the fresh vegetables accompanied. It is relatively high in calories due to the pork and egg components, but these ingredients can be adjusted for a lighter version. Fish sauce, while high in sodium, is used sparingly, contributing to the dish's overall savory flavor. 43

BUN RIEU Bun Rieu is a vibrant Vietnamese noodle soup featuring a tantalizing tomato broth enriched with minced crab, often called crab paste, and pig’s blood, giving it a unique flavor and texture, quite unlike any other noodle dish. Originating from the northern regions of Vietnam, Bun Rieu has become a beloved comfort food throughout the country. The soup reflects the adaptability and resourcefulness of Vietnamese cuisine, utilizing fresh water resources like river crabs and embracing the aromatic herbs grown in the region to produce a complex, yet harmonious flavor profile.

DIRECTIONS

INGREDIENTS 500g fresh rice vermicelli noodles (bún) 200g minced crab meat or crab paste 3 ripe tomatoes, quartered 200g firm tofu, cut into bite-sized cubes 100g fresh shrimp, shells removed and deveined 2 eggs, lightly beaten 1 liter chicken or vegetable broth 2 tbsp fish sauce 1 tbsp tamarind paste 2 shallots, finely chopped 3 cloves garlic, minced 1 tsp annatto seeds (for color, optional) 3 tbsp vegetable oil Fresh herbs: Vietnamese perilla, cilantro, and spring onion, chopped Bean sprouts and lime wedges (for garnish) Salt and pepper to taste Optional: pig’s blood curd

1. Prepare the broth by heating the vegetable oil in a large pot over medium heat. Add the shallots and garlic and sauté until fragrant. 2. Stir in the minced crab or crab paste and cook for about 5 minutes, breaking up the lumps. 3. Add the tomatoes and tofu cubes to the pot. Cook until the tomatoes start to break down. 4. Pour in the chicken or vegetable broth, then add the fish sauce, tamarind paste, and annatto seeds for color if using. Bring to a boil then reduce to a simmer. 5. In a small bowl, beat the eggs lightly. Slowly pour the eggs into the soup in a thin stream, while gently stirring the soup to form soft egg ribbons. 6. Add the shrimp to the broth and simmer until cooked, about 3-4 minutes. 7. Adjust the seasoning with salt and pepper. Ensure the broth has a pleasing balance of savory, sour, and sweet flavors. 8. Prepare a pot of boiling water. Quickly blanch the rice vermicelli noodles and drain them. 9. To serve, place a portion of noodles in each bowl. Ladle the hot soup over the noodles, making sure to distribute the tomatoes, tofu, shrimp, and egg ribbons evenly. 10. Garnish with a generous portion of fresh herbs, bean sprouts, and a wedge of lime on the side.

(traditional, but can be omitted)

INGREDIENT SPOTLIGHT: CRAB PASTE The spotlight ingredient in this recipe is crab paste, a common item in Vietnamese cuisine. Made from pounded crab flesh and sometimes combined with shrimp or fish to enhance flavor, it is fermented to a perfect savory taste. Crab paste is the soul of Bun Rieu, giving the soup its characteristic seafood flavor and aroma. While fresh river crabs are used in traditional recipes, store-bought crab paste offers a convenient and accessible alternative, making this dish possible for home cooks around the world.

CHEF'S TIPS Freshness is crucial. Use the freshest ingredients possible, especially the tomatoes and herbs. Do not rush the sautéing of garlic and shallots – this is when the flavor base is built. Experiment with the level of sourness. Tamarind paste can vary in strength, so add gradually and to taste. Allow the tomatoes to stew well, as they contribute a natural sweetness and body to the broth. The addition of annatto seeds provides a rich red color but be cautious as they can be overpowering if overused.

HEALTH NOTE & CALORIC INFORMATION Bun Rieu is relatively well-balanced, with carbohydrates from the noodles, protein from the crab, shrimp, and tofu, and vitamins from the tomatoes and herbs. One serving without the optional pig's blood is approximately 350 to 400 calories, with moderate amounts of fat and high protein. Being rich in fresh ingredients also provides a good source of dietary fiber and vitamin C. Always consider individual dietary needs regarding sodium intake due to the use of fish sauce.

45

CHAO TOM

Chao Tom hails from the central region of Vietnam, specifically from Hue, the ancient imperial capital. It's a festive and wellloved dish that showcases the ingenuity of Vietnamese cuisine by marrying the subtle sweetness of sugar cane with the savory flavors of shrimp. Traditionally, families would gather and grind the shrimp by hand, which is said to produce the smoothest and most delectable paste. Nowadays, a food processor can be used for convenience, but the essence of the dish remains a testament to the communal and celebratory spirit of Vietnamese culinary traditions.

DIRECTIONS

INGREDIENTS 500g raw shrimp (shell and tail removed, deveined) 1 large egg white 2 tablespoons tapioca starch

1. Prepare the shrimp by patting them dry with paper towels. Place them in a food processor and pulse until you get a fine paste. 2. Transfer the shrimp paste to a mixing bowl. Add the egg

2 cloves garlic, minced

white, tapioca starch, garlic, sugar, salt, white pepper, and

1 teaspoon sugar

fish sauce to the shrimp paste. Mix well until the

1 teaspoon salt

ingredients are fully incorporated and the mixture

1/4 teaspoon white pepper

becomes sticky.

1 tablespoon fish sauce

3. Divide the shrimp paste into 8 equal portions.

4 sugar cane sticks (about 6

4. Moisten your hands with some water to prevent sticking,

inches long) or 8 bamboo

then take a portion of the shrimp paste and mold it

skewers soaked in water

around a sugar cane stick or bamboo skewer, forming a

Oil for brushing Fresh herbs (e.g., mint, cilantro) for garnish Lettuce leaves for serving

sausage-like shape. 5. Preheat your grill or a skillet over medium heat. Brush each Chao Tom lightly with oil. 6. Grill the Chao Tom, turning occasionally until they are

Sliced cucumber and pickled

cooked through and lightly charred, about 6-8 minutes.

carrots and daikon for serving

7. Serve the Chao Tom on lettuce leaves, garnished with

Nuoc Cham (Vietnamese dipping

fresh

sauce) for serving

vegetables, and Nuoc Cham dipping sauce.

herbs,

alongside

sliced

INGREDIENT SPOTLIGHT: SUGAR CANE STICK The spotlight ingredient in Chao Tom is undoubtedly the sugar cane stick. Sugar cane has a centuries-old history, originating from New Guinea, and later spreading to Southeast Asia and the Indian subcontinent. It's crucial to this recipe not only for holding the shrimp paste but also for imparting a gentle sweet note when it's cooked. The juice from the sugar cane slightly caramelizes, enhancing the overall flavor profile of the dish.

cucumber,

pickled

CHEF'S TIPS To achieve a springy and firm texture for the shrimp paste, it's essential to pulse the shrimp to the right consistency—neither too chunky nor too smooth. Keep the shrimp very cold throughout the process to maintain the texture of the paste; you can place the shrimp in the freezer for about 20 minutes before grinding. Some chefs swear by adding a small amount of baking soda to the shrimp paste to enhance its texture. Moistening your hands with water or oil helps in shaping the shrimp paste around the sugar cane without sticking. Do not overcook the shrimp paste, as this can cause it to become dry and lose its delicate flavor.

HEALTH NOTE & CALORIC INFORMATION Chao Tom is a relatively healthy dish when enjoyed in moderation. The shrimp provides high-quality protein and essential minerals like iodine, while the sugar cane adds a natural sweetness without excessive calories. Avoiding too much added sugar and serving with plenty of fresh vegetables keeps the meal balanced. An estimated serving (2 sticks) contains approximately 200-250 calories, depending on the size and added ingredients.

47

GOI MUC

Goi Muc hails from Vietnam's rich tapestry of fresh and vibrant salads. Originating from a culture that values the balance of flavors—sweet, sour, salty, bitter, and umami—this dish is a delightful example of Vietnamese culinary philosophy. Often served during family gatherings and festive occasions, it's both a celebration of the sea's bounty and a testament to the refreshing nature of Vietnamese cuisine.

INGREDIENTS 400 grams of fresh squid,

DIRECTIONS 1. Begin by preparing the squid. Boil a pot of salted water.

cleaned and tentacles removed

Once boiling, blanch the squid for about 1-2 minutes, or

1 medium carrot, julienned

until it becomes opaque and curls up. Immediately

1 medium cucumber, deseeded

plunge the squid into an ice bath to stop the cooking

and julienned 1 small red onion, thinly sliced A handful of fresh mint leaves, roughly chopped

process, ensuring it remains tender. 2. Once cooled, drain the squid and slice it into rings or bitesized pieces. 3. In a small bowl, combine fish sauce, lime juice, sugar,

A handful of fresh cilantro,

minced garlic, chopped chili, and grated ginger (if using).

roughly chopped

Stir until the sugar has fully dissolved to create the

1 tablespoon of crushed peanuts (optional) 2 tablespoons of fried shallots (optional) For the dressing: 3 tablespoons of fish sauce 2 tablespoons of lime juice 1 tablespoon of sugar 1 garlic clove, finely minced 1 small red chili, deseeded and finely chopped

dressing. 4. In a large mixing bowl, add the julienned carrot, cucumber, and sliced red onion. 5. Add the chopped herbs to the vegetables along with the squid and toss gently. 6. Pour the dressing over the salad and toss well to ensure every ingredient is coated in the dressing's zesty flavor. 7. If desired, garnish with crushed peanuts and fried shallots for added crunch and flavor. 8. Let the salad sit for about 10 minutes for flavors to meld before serving. Enjoy your refreshing Goi Muc!

1 teaspoon of grated ginger (optional)

INGREDIENT SPOTLIGHT: FISH SAUCE Fish sauce, a staple in Southeast Asian cooking, is the spotlight ingredient. Made from fermenting fish with sea salt, it has been used since ancient times. Roman cuisine used a similar concoction called garum. Essential to our Goi Muc, it imparts a deep umami characteristic and its saltiness balances against the sweet and sour components of the dressing. Without fish sauce, the Goi Muc would lose its quintessential Vietnamese flavor profile.

CHEF'S TIPS Dry squid thoroughly after the ice bath to avoid diluting the dressing. Cut vegetables uniformly for both aesthetics and even distribution of the dressing. Let the salad sit briefly after dressing to allow the flavors to meld. Use fresh lime juice for the best flavor; bottled juice can taste flat. Adjust the chili to your heat preference; remove seeds for less spice.

HEALTH NOTE & CALORIC INFORMATION Goi Muc is relatively low in calories and high in protein, thanks to the squid. It also provides a good dose of vitamins and fiber from the fresh vegetables and herbs. The salad dressing's fish sauce is high in sodium, so consumption should be moderated for individuals watching salt intake. One serving of Goi Muc (1/4 of the whole recipe) approximately contains: 150-200 calories.

49

TRADITIONAL CAO LAU

Cao Lau is a revered dish hailing from the ancient town of Hoi An, Vietnam. This noodle dish is not just a culinary delight but a cultural relic, reflecting the town's history as a Southeast Asian trading port. Legend suggests the original recipe uses water drawn from the ancient Ba Le well, which is believed to impart a unique texture and taste to the noodles. Cao Lau is a symbol of Hoi An’s culinary heritage, a dish where Chinese, Japanese, and Vietnamese flavors meet.

INGREDIENTS 200g Cao Lau noodles

DIRECTIONS 1. Start by preparing the pork belly. In a bowl, mix the soy

200g pork belly

sauce, five-spice powder, sugar, and minced garlic to

2 tbsp soy sauce

create a marinade. Coat the pork belly thoroughly with

1 tbsp five-spice powder 1 tsp sugar

the marinade and let it sit for at least 30 minutes. 2. While the pork is marinating, prepare the noodles

2 garlic cloves, minced

according to the package instructions. Cao lau noodles

100g bean sprouts, blanched

have a distinct chewiness and should not be overcooked.

A handful of fresh greens (lettuce, 3. On a grill or in a pan, cook the marinated pork belly over mint, cilantro) 4 tbsp crispy rice paper squares 2 spring onions, finely chopped Fried shallots, for garnish Lime wedges, for serving For the dipping sauce: 1 tbsp hoisin sauce 1 tbsp soy sauce 1 small chili, sliced 2 tbsp sugar 3 tbsp water

medium heat until it is nicely charred and cooked through. Then slice it into thin pieces. 4. To assemble the dipping sauce, combine the hoisin sauce, soy sauce, sliced chili, sugar, and water in a small bowl. Mix well until the sugar is dissolved. 5. In serving bowls, layer the Cao Lau noodles followed by the blanched bean sprouts and fresh greens. 6. Add the sliced pork belly on top of the greens and then sprinkle the crispy rice paper squares, fried shallots, and chopped spring onions over the pork. 7. Serve each bowl with a side of the prepared dipping sauce and a lime wedge.

INGREDIENT SPOTLIGHT: CAO LAU NOODLES The Cao Lau noodles are the heart of this dish, unique in texture and flavor— traditionally made from rice that has been soaked in lye water from local wells. While authentic Cao Lau noodles might be challenging to find outside Vietnam, the essence of this recipe relies on the distinct, slightly alkaline noodles which give it its signature chewy texture. They are irreplaceable in crafting an authentic Cao Lau experience and are a testament to the ancient culinary techniques of Hoi An.

CHEF'S TIPS Marinate the pork belly overnight if possible to let the flavors penetrate thoroughly. Do not overcook the Cao Lau noodles; they should retain their signature chewy texture. When slicing the pork belly, aim for thin cuts to ensure that they cook evenly and absorb the marinade better. Warm the dipping sauce slightly before serving to enhance the flavors. For an additional texture, you can add crushed peanuts to the garnish.

HEALTH NOTE & CALORIC INFORMATION A serving of Cao Lau is rich in carbohydrates due to noodles and provides protein from the pork belly. It's a moderate-calorie dish that can be balanced in a meal with additional vegetables. Depending on the portion size and exact ingredients, a standard serving can have approximately 450-550 calories. The dish also contains fats from the pork belly and from any added toppings such as crispy rice paper and fried shallots.

51

COM HEN

Com Hen holds its origins in the former imperial capital of Hue in central Vietnam. It's a thrifty but flavorsome dish, often enjoyed for lunch or as a snack. The combination of rice, tender clams, and a variety of aromatic herbs and spices reflects the balance and simplicity at the heart of Vietnamese cuisine, while embodying the spirit of the bustling, historic city from which it hails. Com Hen is not just about taste, but also about texture and the contrasting flavors that each component brings to the palate.

INGREDIENTS 2 cups of cooked jasmine rice

DIRECTIONS 1. Prep the clams by soaking them in fresh water for an

1 pound of fresh clams

hour to remove any sand or grit. After soaking, rinse the

2 tablespoons of vegetable oil

clams under cold water. In a large pot, bring water to a

1 small onion, finely chopped

boil, add the clams, and cook until they open up. Drain

2 garlic cloves, minced

and set aside to cool. Once cooled, remove the clam meat

2 teaspoons of minced ginger 1 stalk lemongrass, tender inner

from the shells and chop it finely. 2. In a pan, heat the vegetable oil over medium heat. Add

part finely chopped

the chopped onion, garlic, ginger, lemongrass, and

2-3 bird's eye chilies, finely sliced

chilies.

(adjust to taste)

translucent, about 3-5 minutes.

1 tablespoon of fish sauce 1 teaspoon of sugar 1/4 teaspoon of ground black pepper Fresh herbs: mint, cilantro, and Vietnamese coriander (rau răm),

Sauté

until

fragrant

and

the

onions

turn

3. Add the chopped clam meat to the pan and stir well. Season with fish sauce, sugar, and ground black pepper. Cook for another 2-3 minutes. 4. Place a serving of cooked jasmine rice in a bowl. Add a generous spoonful of the clam mixture over the rice. 5. Garnish with the assorted fresh herbs, crushed peanuts,

roughly chopped

crispy fried shallots, and pork cracklings if using. If

1/4 cup of unsalted roasted

available, add thinly sliced banana flowers and star fruit

peanuts, crushed 1/4 cup of crispy fried shallots

for a traditional touch. 6. Serve immediately, letting each person mix together

2 tablespoons of pork cracklings

their own bowl of Com Hen as they eat, ensuring a blend

(optional)

of flavors and textures with each mouthful.

Banana flowers, thinly sliced (optional) Star fruit, thinly sliced (optional)

INGREDIENT SPOTLIGHT: LEMONGRASS Lemongrass is the spotlight ingredient, native to tropical regions such as Southeast Asia. It is widely used in Vietnamese cuisine and imparts a zesty lemon flavor with hints of ginger and mint. Lemongrass has a tough outer layer and only the tender inner part is used in cooking. This aromatic herb not only adds a distinctive fragrance and tang to dishes like Com Hen but also carries potential health benefits, including anti-inflammatory and digestive properties. In this recipe, lemongrass is key to achieving an authentic Vietnamese flavor profile.

CHEF'S TIPS To enhance the flavor, let the clams soak in salted water with a slice of chilli, as it helps to purge the sand effectively and infuses a hint of spice. Use a fine mesh strainer when cleaning the clams to ensure all grit is removed. Roast the peanuts yourself for the garnish; the freshly-toasted nuts will add a deeper flavor to the dish. For an extra crispy topping, you can make your own fried shallots instead of buying pre-made. The garnishes can be modified to suit availability and preference, but the combination of herbs is important to the character of the dish, so try to include at least two types.

HEALTH NOTE & CALORIC INFORMATION Calories: Approximately 400-450 kcal per serving (including toppings). Key nutrients include protein from the clams, healthy fats from the peanuts, and vitamins and minerals from the fresh herbs and vegetables. Com Hen can be enjoyed as a light, balanced meal with good sources of complex carbohydrates, proteins, and essential micronutrients.

53

SHRIMP DUMPLINGS

Bánh Bột Lọc is a traditional Vietnamese dumpling originated from the central region of Vietnam, particularly Hue, the ancient imperial capital. It is a delightful savory snack, encapsulating the essence of Vietnamese cuisine—simple in ingredients but rich in flavor. The dumpling is known for its translucent look and chewy texture, made from tapioca flour and typically filled with shrimp and pork belly. Traditionally served as part of a multi-dish family meal or as a street food snack, this unique dumpling has become a treasured element of Vietnamese food culture.

DIRECTIONS

INGREDIENTS 200g tapioca flour, plus extra for dusting 250ml boiling water 200g shrimp, peeled and deveined 100g pork belly, sliced into thin pieces

1. Begin by marinating the shrimp and pork belly in a mixture of shallots, garlic, fish sauce, salt, and pepper for about 30 minutes. 2. Once marinated, heat a tablespoon of oil in a skillet over medium-high heat. Sauté the shrimp and pork belly until they are just cooked through. Set aside. 3. Mix the tapioca flour with boiling water in a large bowl.

2 shallots, finely chopped

Stir quickly until you have a sticky and transparent

3 garlic cloves, minced

dough. If the dough is too sticky, add a little more flour; it

2 tablespoons fish sauce 1 tablespoon vegetable oil, plus extra for greasing Salt and pepper, to taste Fresh Vietnamese herbs (such as

should be pliable but not stick to your hands. 4. Dust your hands with tapioca flour, then take a small piece of dough and flatten it into a round disc. Be sure the disc is even and thin. 5. Place a piece of shrimp and a small slice of pork belly in

cilantro or mint), for garnish

the center of the disc, then fold and pinch the edges

Chili sauce or fish sauce, for

together to form a half-moon shape, ensuring it's well

dipping

sealed. 6. Prepare a steamer with greased parchment paper or leaves. Place the dumplings on the parchment and make sure they do not touch each other. 7. Steam the dumplings for 15-20 minutes, or until they become translucent and slightly chewy. 8. Remove the dumplings carefully from the steamer and allow to cool slightly on a greased plate to prevent sticking. 9. Serve the Bánh Bột Lọc warm with fresh Vietnamese herbs and dipping sauce on the side.

INGREDIENT SPOTLIGHT: TAPIOCA FLOUR Tapioca flour is the starch extracted from cassava roots. This gluten-free flour has a history rooted in South America but is extensively used in Asian cuisine. Its unique gelling power forms the basis for these translucent dumplings. Unlike other flours, tapioca flour becomes clear when cooked, providing the characteristic see-through appearance of Bánh Bột Lọc. It also imparts a chewy texture that is highly prized in Asian desserts and snacks.

CHEF'S TIPS When mixing the dough, use boiling water to ensure the right elasticity and translucence. Keep the dough covered with a damp cloth to prevent it from drying out as you work. A consistent thickness of the dough is key to even cooking; too thick can lead to a gummy texture. Steam in batches to prevent overcrowding and dumplings from sticking together. If the dumplings are sticking upon cooling, lightly brush them with vegetable oil to ease separation.

HEALTH NOTE & CALORIC INFORMATION This dish is relatively low in calories, with each dumpling containing around 50-70 calories depending on size and filling. The dumplings are naturally gluten-free and provide a good balance of carbohydrates and protein. The use of lean protein like shrimp helps to keep the fat content moderate. As always, be mindful of portion sizes and the dipping sauce you choose, as the sauce can add additional sodium and calories.

55

BANH CHUNG Banh Chung is a revered Vietnamese dish, deeply embedded in the nation's culinary and cultural heritage. This square-shaped rice cake is a Tet (Vietnamese Lunar New Year) staple, symbolizing the Earth while showcasing the importance of rice in Vietnamese culture. According to legend, Banh Chung was invented by Prince Lang Lieu of the Hung dynasty as a tribute to his father, and it has been a traditional delicacy ever since, particularly during the New Year celebrations.

INGREDIENTS 2 cups glutinous rice, soaked in water for at least 4 hours or overnight 1/2 lb pork belly, thinly sliced 1/2 tsp black pepper 1 tsp salt 1 tbsp fish sauce

DIRECTIONS 1. Prepare the Rice: Drain the soaked glutinous rice and, if desired, mix with a few drops of green food coloring until evenly tinted. Set aside. 2. Season the Filling: Mix the pork belly slices with black pepper, salt, fish sauce, and sugar. Let it marinate for at least 30 minutes. 3. Construct the Cake: Lay two banana leaves in a cross shape,

1/2 tsp sugar

with the shiny side facing down. Spread about 1/4 of the

1 cup mung beans, soaked in water

soaked rice onto the center of the banana leaves, creating a

for 4 hours or overnight and drained

dense layer.

1 small bunch of spring onions, finely 4. Add Mung Beans: Place half of the drained mung beans over chopped 4-6 large banana leaves, cut into squares for wrapping and strings made from banana leaves or butcher's twine for tying Optional: a few drops of green food coloring to dye the rice

the rice layer, patting them down. 5. Add Pork Filling: Arrange half of the marinated pork belly slices over the mung bean layer. 6. Cover with Rice: Spread another 1/4 of the rice over the pork, pressing slightly to ensure a compact layer. 7. Fold the Leaves: Neatly fold the banana leaves over the filling to form a square package, ensuring the edges are sealed tightly. 8. Tie the Package: Use the banana leaf strings or butcher's twine to tightly secure the package. Ensure that water cannot easily penetrate during cooking. 9. Cook the Banh Chung: Place the Banh Chung in a large pot and fill it with water, ensuring the cake is submerged. Bring to a boil, then lower to a gentle simmer. Cook for 6 hours, regularly adding water to keep it at the same level. 10. Cool Down: Carefully remove the cooked Banh Chung from the pot and place it under a heavy object (such as a cutting board) to press and flatten it slightly while cooling for at least 4 hours. 11. Serve: Unwrap the Banh Chung, cut into slices, and serve at room temperature.

INGREDIENT SPOTLIGHT: GLUTINOUS RICE Glutinous rice, also called sticky rice, is the star of Banh Chung. This type of rice becomes sticky when cooked due to its high amylopectin content. Historically, glutinous rice is a significant grain in Southeast Asian cuisine and has been cultivated for over a thousand years. It's essential in Banh Chung as it provides the adhesive quality that holds the cake together and adds a unique chewy texture that's expected in this traditional dish.

CHEF'S TIPS Ensure banana leaves are cleaned and briefly blanched in hot water to soften them for easy folding. Marinate the pork belly for as long as possible, ideally overnight, to deepen the flavors. Pressing the Banh Chung while it cools is crucial for achieving the correct density and texture. The water level must remain consistent during the boiling process; this may necessitate adding water every hour. Experiment with the amount of green food coloring to achieve the desired color, but it’s traditionally more subtle than vibrant.

HEALTH NOTE & CALORIC INFORMATION A slice of Banh Chung is relatively high in carbohydrates due to the glutinous rice content, providing a good energy source. The pork belly adds a significant amount of fat, which can be moderated by using leaner cuts of meat or plant-based substitutes. Typically, a portion of Banh Chung would range from 250 to 350 calories, depending on the size and ingredients used. It is also noteworthy for providing a modest amount of protein from the pork and mung beans.

57

OC XAO DUA In Vietnam, snails aren't just a French delicacy—they're a local favorite, too. Oc Xao Dua is a popular street food commonly enjoyed in the energetic markets of Hanoi and Saigon. This dish reflects Vietnam's knack for combining fresh, vibrant flavors with succulent seafood. Despite its simplicity, it captures the essence of Vietnamese cuisine: a harmonious blend of umami, spice, and a touch of sweetness.

INGREDIENTS 1 kg fresh snails (babylonia

DIRECTIONS 1. Begin by preparing the snails. If they are live, boil them in

areolata or similar species

water for about 15 minutes, then drain and let them cool

suitable for cooking)

before extracting the meat. If they are already prepared,

2 stalks of lemongrass, finely chopped

ensure they are clean and drained. 2. In a large frying pan or wok, heat the vegetable oil over

2 shallots, finely chopped

medium heat. Sauté the shallots, garlic, lemongrass, and

4 cloves of garlic, minced

chili until they become aromatic and the shallots are

1 red chili pepper, sliced (adjust to taste) 200 ml coconut milk 2 tablespoons fish sauce 1 tablespoon vegetable oil

translucent. 3. Add the snail meat to the pan and stir-fry for about 2-3 minutes until they are nicely coated with the herbs and start to caramelize slightly. 4. Pour in the coconut milk, fish sauce, and sugar. Stir well

1 teaspoon sugar

to combine all the ingredients. Bring to a simmer and

Fresh black pepper to taste

allow the sauce to reduce slightly, around 5-7 minutes,

Fresh cilantro (coriander) leaves for garnishing Lime wedges for serving

until it coats the snails nicely. 5. Season with fresh black pepper to taste. Remember, the fish sauce is already salty, so be cautious with any additional salt. 6. Once the snails are tender and the sauce is at the desired consistency, remove from heat. Serve hot, garnished with fresh cilantro leaves and lime wedges on the side.

INGREDIENT SPOTLIGHT: LEMONGRASS This aromatic herb is central to many Southeast Asian dishes, imparting a distinct lemony flavor without the sourness of lemon juice. In Asia's tropical regions, lemongrass has been used in cooking and medicine for centuries. In Oc Xao Dua, lemongrass helps balance the coconut milk's richness and the snails' earthiness, bringing a fresh, citrusy brightness that makes this dish feel light and invigorating.

CHEF'S TIPS To fully infuse the snail meat with the lemongrass aroma, consider bruising the lemongrass stalks before finely chopping them. This releases more of the essential oils. Avoid overcooking the snails because they can become tough and chewy. Pay close attention to their texture as they simmer in the coconut milk. For extra flavor, marinate the snails in a mixture of minced lemongrass, garlic, a dash of fish sauce, and pepper for 30 minutes before cooking. When adding the coconut milk, be sure to scrape up any browned bits from the bottom of the pan, as these add depth to the sauce. The dish should have a good balance of sweet, salty, and spicy. Adjust the sugar, fish sauce, and chili pepper as needed after tasting.

HEALTH NOTE & CALORIC INFORMATION One serving of Oc Xao Dua is high in protein and essential minerals like zinc and iron, which are abundant in snails. The use of fresh herbs and chili adds antioxidants and vitamins. However, the coconut milk brings in saturated fats, and snails can be relatively high in cholesterol. A typical serving has approximately 350-450 calories, depending on the size of the snails and the exact quantities of the other ingredients used.

59

VIETNAMESE HOTPOT Diving into the steamy cauldron of Vietnamese culinary delights, Lẩu, or Vietnamese Hotpot, stands out as a communal feasting experience that harmonizes the warmth of family and friends with the essence of Vietnamese cooking philosophy. Originating from the Chinese hotpot tradition, Lẩu was embraced by the Vietnamese who added their own tropical and aromatic twist. The preparation turns into a social event, embodying the Vietnamese spirit of sharing and togetherness. Cooking and eating become one fluid dance, creating a symphony of vibrant flavors and textures.

DIRECTIONS

INGREDIENTS 1.5 liters of chicken or vegetable

1. Begin by preparing the broth. In a large pot, combine the

stock

chicken or vegetable stock with lemongrass, ginger,

2 stalks of lemongrass, bruised

garlic, star anise, and cinnamon stick. Bring to a boil, then

and cut into 3-inch sections

lower the heat and simmer for 20 minutes to infuse the

4 slices of ginger 3 garlic cloves, smashed

flavors. 2. While the broth is simmering, arrange the sliced beef or

2 star anise

tofu, seafood, mushrooms, vegetables, glass noodles, chili

1 cinnamon stick

(if using), and fresh herbs on a large platter. Place it on

300g of thinly sliced beef or tofu

the dining table along with the lime wedges, fish sauce,

200g of mixed seafood (shrimp, squid, fish fillets) 200g of mushrooms (oyster or shiitake) Assorted vegetables (bok choy,

hoisin sauce, and chili sauce for dipping. 3. After the broth has simmered, strain it to remove the aromatics and keep it hot on a portable stove at the center of the table (if available). 4. It's now time for everyone to join in. Guests can add their

morning glory, or spinach)

preferred ingredients to the hot broth to cook briefly

100g glass noodles, soaked in

before eating, typically starting with the meat and

water until soft

seafood, followed by mushrooms and vegetables. The

1 fresh red chili, sliced (optional for heat)

glass noodles can be added last as they cook quickly. 5. Encourage your guests to season their individual bowls

Fresh herbs (Thai basil, coriander,

with fish sauce, a squeeze of lime, and dips as they enjoy

mint)

the freshly cooked morsels.

Lime wedges for serving Fish sauce for seasoning Hoisin sauce and chili sauce for dipping

INGREDIENT SPOTLIGHT: LEMONGRASS Lemongrass is more than just another twig in the spice garden. Native to the tropical climates of Asia and Africa, this aromatic grass has been a cornerstone in Southeast Asian and Indian cuisines for centuries. Its citrus fragrance and subtle lemony flavor characterize many Thai, Vietnamese, and Indonesian dishes. In our Lẩu, lemongrass is pivotal—infusing the broth with its fresh aroma and imparting a clean, bright note that is unmistakably Vietnamese. The volatile oils in lemongrass, such as citral, are what give it its distinctive scent and taste, making it irreplaceable in the recipe.

CHEF'S TIPS Slice the beef or tofu as thinly as possible so that it cooks quickly in the hot broth. For a richer broth, simmer a whole chicken or beef bones before adding the herbs and spices. Keep the hotpot on a low flame to maintain a gentle simmer, preventing the broth from evaporating too fast. Add firm vegetables earlier in the hotpot and delicate ones later to avoid overcooking. Offer a variety of dipping sauces to cater to different palates – some may prefer a spicy edge while others enjoy a sweeter or tangier flavor.

HEALTH NOTE & CALORIC INFORMATION Vietnamese Hotpot is a relatively healthy option thanks to its balance of lean proteins, vegetables, herbs, and flavorful broth. Depending on the ingredients chosen, such as if one opts for seafood and vegetables, the calorie count can remain quite low, while still providing a range of vitamins, minerals, and antioxidants. A typical serving without considering dipping sauces is approximately 300-400 calories. Please note, heavily processed dipping sauces can add significant sodium and sugar content.

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CRISPY MINI PANCAKES

Bánh Khọt is a charmingly crisp and savory mini-pancake from the coastal regions of Southern Vietnam, particularly popular in Vũng Tàu and the Mekong Delta. These delightful little discs are cousins to the larger, more famous Bánh Xèo but are distinct for their bite-sized format and unique cooking method. Traditionally served as a snack or light meal, Bánh Khọt are a testament to the power of simple ingredients coming together to create an explosion of flavor and texture.

INGREDIENTS 200g rice flour

DIRECTIONS 1. Begin by preparing the batter. In a large bowl, whisk

400ml coconut milk

together rice flour, turmeric powder, salt, and coconut

1/4 teaspoon turmeric powder

milk until well combined. Let the batter rest for at least 30

1/2 teaspoon salt Spring onions, finely chopped

minutes to allow the flour to absorb the moisture. 2. While the batter rests, prepare the Nuoc Mam Cham

200g shrimp, peeled and

dipping sauce. In a small bowl, combine all the sauce

deveined

ingredients and stir until the sugar is completely

Fresh mung bean sprouts Dipping sauce (Nuoc Mam Cham): 2 tablespoons fish sauce 4 tablespoons water 1 tablespoon sugar 2 tablespoons lime juice

dissolved. Set aside. 3. Slice the spring onions and add them to the batter, stirring until just incorporated. 4. Heat a non-stick mini pancake pan or æbleskiver pan over medium heat and brush each indentation with vegetable oil. 5. Once the pan is hot, pour a generous tablespoon of

1 clove garlic, minced

batter into each indentation. Quickly top each with a

1 red chili, minced

shrimp and cover the pan with a lid to steam. Cook for

Vegetable oil for frying

about 2-3 minutes or until the bottoms turn golden and

Fresh greens like lettuce or mustard leaves for serving Herbs such as mint and cilantro for garnish

crispy. 6. Remove the lid, add a few mung bean sprouts onto each Bánh Khọt, and continue to cook uncovered until the edges are well-crisped. 7. Use a bamboo skewer or a small spatula to remove the Bánh Khọt from the pan and transfer them to a serving plate. 8. Serve hot, accompanied by fresh greens, herbs, and the prepared Nuoc Mam Cham for dipping.

INGREDIENT SPOTLIGHT: RICE FLOUR Rice flour is the star in Bánh Khọt, giving these mini pancakes their distinctive light and crispy texture. This flour is made from ground white or brown rice and varies in coarseness. It's a staple in Asian and Southeast Asian cuisines, utilized in everything from noodles to desserts. It's gluten-free, making it an essential alternative for those with gluten sensitivities. In Bánh Khọt, rice flour combines with coconut milk to provide a subtly sweet, creamy flavor that contrasts the savory toppings.

CHEF'S TIPS Ladle the batter gently and don't overfill the pan depressions to ensure an evenly cooked, crispy edge. Keep the batter stirred as rice flour tends to settle at the bottom. Adjust the flame as needed; too high, and the bottoms will burn before the top sets, too low, and they won't be as crispy. Use a non-stick pan specific to Bánh Khọt or æbleskiver to achieve the characteristic spherical shape. If the pancakes aren't releasing easily, it generally means they're not done yet. Give them a bit more time before trying again.

HEALTH NOTE & CALORIC INFORMATION Bánh Khọt are relatively low in calories, with an estimated 70-100 calories per pancake (depending on size and toppings). They also offer a moderate amount of protein from the shrimp and are gluten-free thanks to the rice flour. The coconut milk contributes to the fat content but also provides some beneficial fats. As with many dishes, the dipping sauce and oil for frying can add additional calories, so they should be used sparingly if watching calorie intake.

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MAM TEP CHUA Mam tep chua, a potent and flavorful Vietnamese condiment, has been a staple in the local cuisine for centuries. This pungent paste, made from fermented shrimp, is beloved for its umami depth, which enriches various dishes. Historically, fermentation was a method to preserve seafood in Vietnam's hot climate. Over time, mam tep chua became integral to the Vietnamese gastronomy, finding its way into noodle dishes, marinades, and dips.

DIRECTIONS

INGREDIENTS 500 grams of fresh small shrimp

1. Rinse the shrimp thoroughly in cold water and drain well.

(or krill)

2. In a mixing bowl, combine the shrimp with the sea salt,

200 grams of sea salt 100 grams of cooked rice 2 teaspoons of brown sugar 2 hot chili peppers (optional) Banana leaves or airtight container for fermentation

ensuring each shrimp is well coated. 3. Chop the hot chili peppers finely and add them to the shrimp mixture, if using, for added heat. 4. Add the cooked rice and brown sugar to the bowl and mix until well combined. The rice will provide the necessary carbohydrates for fermentation. 5. Transfer the mixture to a large jar lined with clean banana leaves, or directly into an airtight container. Press down to compact the mixture and eliminate air pockets. 6. If using banana leaves, fold them over the shrimp mixture to cover it completely. Seal the jar or container tightly. 7. Store the jar in a warm, dark place for 5-7 days to allow initial fermentation. 8. After the initial fermentation period, uncover the jar, stir the mixture thoroughly, and reseal it. 9. Continue to ferment the shrimp paste for at least three weeks, up to two months, stirring once a week to ensure even fermentation. 10. Once the fermentation is complete, the shrimp paste will have a deep, savory aroma and a paste-like consistency. 11. Store the mam tep chua in the refrigerator to halt further fermentation. Use sparingly to add a powerful umami punch to your dishes.

INGREDIENT SPOTLIGHT: SEA SALT Sea salt is the spotlight ingredient in mam tep chua. For the uninitiated, sea salt is produced through the evaporation of seawater and contains minerals like magnesium, calcium, potassium, and micronutrients not found in refined table salt. Its use in fermentation is twofold: it draws moisture from the shrimp (which helps in preservation), and it creates an environment hostile to harmful bacteria, allowing only the beneficial bacteria to thrive. In culinary tradition, the quality of sea salt can make a significant difference in the flavor and success of fermented products like mam tep chua.

CHEF'S TIPS Always use the freshest shrimp possible to ensure the best flavor and avoid spoilage. Handle all ingredients and equipment with clean hands and tools to prevent contamination. The fermentation process should be monitored closely. If any signs of mold or spoilage appear, discard the batch immediately. After opening the fermentation jar, always use a clean utensil to extract the paste to prevent crosscontamination. Keep the paste refrigerated after fermentation is complete to maintain its quality and prolong shelf life.

HEALTH NOTE & CALORIC INFORMATION Mam tep chua is rich in umami flavor and should be used sparingly due to its high salt content. It provides a modest amount of protein and minerals from both the shrimp and sea salt. Since it is consumed in small quantities, it does not contribute significantly to caloric intake.

65

VIETNAMESE BO KHO Bo Kho is a rich and flavorful Vietnamese stew that combines meltingly tender beef with carrots, and is infused with star anise and lemongrass. Its origins trace back to French colonialism in Vietnam, where French pot-au-feu inspired local adaptations, integrating Southeast Asian flavors. Bo Kho can be enjoyed with baguette, rice noodles, or steamed rice, making it a versatile dish for any meal.

DIRECTIONS

INGREDIENTS 2 lbs beef chuck, cut into 1.5-inch chunks 1 tbsp vegetable oil 2 cloves garlic, minced 1 large onion, chopped

1. Start by patting the beef dry with paper towels to ensure proper searing. Season generously with salt and pepper. 2. Heat vegetable oil in a large pot over medium-high heat. Working in batches, sear the beef chunks until browned on all sides. Remove and set aside.

1/4 cup tomato paste

3. Lower the heat to medium. In the same pot, add more oil

2 tbsp minced ginger

if necessary, and sauté the garlic and onions until they're

3 star anise 1 cinnamon stick 2 stalks lemongrass, bruised and cut into 3-inch pieces 1 tbsp five-spice powder 2 carrots, peeled and cut into 2inch chunks 4 cups beef broth 2 tbsp fish sauce 1 tbsp brown sugar Salt and pepper to taste Fresh cilantro and Thai basil for garnish Lime wedges for serving

translucent. 4. Stir in tomato paste and cook for a couple of minutes, then add ginger, star anise, cinnamon stick, lemongrass, and five-spice powder, cooking until fragrant. 5. Return the beef to the pot and pour in beef broth. Make sure the liquid covers all the beef; if not, add water just until it does. Stir in fish sauce and brown sugar. 6. Bring the stew to a gentle boil, then reduce heat to low and cover. Let it simmer for 1.5 to 2 hours or until the beef is tender. 7. Add the carrots to the stew in the last 30 minutes of cooking, allowing them to soften but maintain some bite. 8. Once the beef and carrots are tender, remove the star anise, cinnamon stick, and lemongrass pieces. Adjust seasoning with salt and pepper if needed. 9. Serve the Bo Kho hot, garnished with fresh cilantro, Thai basil, and lime wedges on the side. Accompany with a baguette, rice noodles, or steamed rice, as desired.

INGREDIENT SPOTLIGHT: STAR ANISE Star anise is the standout spice in Bo Kho. It's a star-shaped fruit from an evergreen tree native to China and Vietnam, known for its licorice-like flavor. Not only is it integral to the aromatic profile of this stew, but it also plays a major role in traditional Chinese medicine and is a key component of Chinese five-spice powder. Its sweetspicy nuance underpins the complexity of Bo Kho's broth, which defines the dish.

CHEF'S TIPS Brown the beef in batches to avoid overcrowding the pot, which leads to steaming rather than searing. Toasting the spices before adding the liquid helps amplify their flavors and infuse the oil, creating a more flavorful base for the stew. Use beef chuck for the best texture; it contains enough fat to become tender without drying out during the long cooking process. Allow the stew to cool before refrigerating if you're planning to serve it later, as it will develop a deeper flavor overnight. Skim off any excess fat from the top before reheating and serving, for a cleaner and healthier stew.

HEALTH NOTE & CALORIC INFORMATION Vietnamese Bo Kho is high in protein due to the beef, and contains vitamins from the carrots. It has moderate fat content, depending on the cut of beef used and whether excess fat is skimmed off. The stew is generally high in sodium because of the fish sauce and beef broth. A typical serving without rice or bread is approximately 330 calories, with about 20 grams of fat, 25 grams of protein, and 15 grams of carbohydrates.

67

BÁNH ÍT RAM Hailing from the central regions of Vietnam, Bánh Ít Ram is a delightful contrast in textures—silky and soft meets golden and crispy. This appetizer embodies the harmony of dualities, a concept deeply rooted in Vietnamese culture. The chewy, glutinous rice dumpling filled with savory mung bean paste sits atop a crunchy, deep-fried rice cake, offering a symphony of taste and texture with each bite.

INGREDIENTS For the glutinous rice dumplings: 1 cup glutinous rice flour 1/2 cup room temperature water A pinch of salt For the filling: 1/2 cup mung beans, soaked for 3 hours 1 shallot, finely chopped 2 cloves of garlic, minced

DIRECTIONS 1. Begin with the filling. Drain the soaked mung beans and steam them until tender, about 20 minutes. Once cool, mash the beans into a paste. 2. In a small pan, heat the vegetable oil over a medium flame. Sauté the shallots and garlic until golden, then mix into the mung bean paste along with salt and pepper. 3. Prepare the dough for the dumplings by mixing glutinous rice flour with a pinch of salt, then gradually adding water until a pliable dough forms.

1 tablespoon vegetable oil

4. Portion the dough into small balls, then flatten each one.

1/4 teaspoon black pepper

Spoon a small amount of the mung bean filling onto

1/2 teaspoon salt

each, fold the dough around the filling, and roll gently to

2 tablespoons fried shallots (for garnish) For the crispy rice cakes: 1 cup jasmine rice flour 1/4 cup tapioca starch 1 cup boiling water A pinch of salt Vegetable oil for frying

form a smooth ball. 5. For the crispy rice cakes, combine jasmine rice flour, tapioca starch, salt, and boiling water in a bowl. Mix quickly to form a dough, then roll it into small balls. 6. Heat a generous amount of vegetable oil in a deep pan for frying. Flatten each ball of rice cake dough and fry until golden and puffy. 7. Meanwhile, steam the filled dumplings until they turn translucent (about 10 minutes). 8. To serve, place each dumpling on top of a crispy rice cake and garnish with fried shallots.

INGREDIENT SPOTLIGHT: GLUTINOUS RICE FLOUR Glutinous rice flour, also known as sticky rice flour, is the key to the soft and chewy texture of Bánh Ít Ram dumplings. Derived from glutinous rice, which is high in starch, particularly amylopectin, it is responsible for the delightful stickiness and elasticity in Asian confectionery and pastries. This flour has been a staple in Southeast Asian cuisine for centuries, not only used in dumplings but also in a variety of desserts and even drinks.

CHEF'S TIPS Ensure the mung beans are thoroughly mashed to a fine consistency to get a smooth filling. When steaming the dumplings, cover the lid of the steamer with a cloth to prevent water from dripping onto the dumplings. Don't overcrowd the pan when frying the rice cakes; they need space to expand and crisp up properly. Maintain a steady temperature while frying to ensure the rice cakes are evenly cooked. Always serve Bánh Ít Ram fresh to enjoy the full spectrum of textures, from the softness of the dumplings to the crunchiness of the rice cakes.

HEALTH NOTE & CALORIC INFORMATION A serving of two Bánh Ít Ram typically contains about 220-250 calories, with a balance of carbohydrates provided by the glutinous rice flour and minimal protein from the mung bean filling. The dish is also low in saturated fats, provided the oil used for frying is of a healthy variety. It contains trace amounts of dietary fiber and is gluten-free, making it suitable for those with wheat allergies. However, it should be consumed in moderation due to the fried element of the crispy rice cakes.

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BUN DAU MAM TOM

Bun Dau Mam Tom is a quintessential Northern Vietnamese street food dish, renowned for its unique flavors and communal dining style. It centers around fresh rice vermicelli noodles served with crispy fried tofu, fragrant herbs, and a pungent, salty fermented shrimp paste dipping sauce known as "mam tom." The dish's depth of flavor has won the hearts of many who dare to embrace its boldness. Its simplicity and freshness reflect Vietnam's culinary philosophy and the nation's rich food culture. DIRECTIONS

INGREDIENTS 200g rice vermicelli noodles

1. Prepare the rice vermicelli noodles (bun) according to the

(bun)

package instructions, usually involving boiling them in

300g firm tofu, sliced into bite-

water for a few minutes until soft. Drain and rinse under

size pieces 100g pork belly, thinly sliced

cold water to stop the cooking process and set aside. 2. Pat the tofu slices dry with paper towels. Heat a generous

(optional)

amount of vegetable oil in a pan over medium heat and

Fresh herbs such as perilla, mint,

fry the tofu until all sides are golden brown and crisp.

and cilantro

Remove the tofu and set on paper towels to drain excess

3 tablespoons fermented shrimp paste (mam tom) 1 tablespoon lime juice 1 teaspoon sugar 1 chili pepper, sliced (optional)

oil. 3. If you're including pork belly, add it to the same pan and fry until cooked through and slightly crispy. Drain and set aside. 4. In a small bowl, combine the fermented shrimp paste

Vegetable oil, for frying

(mam tom), lime juice, sugar, and a splash of boiling

Boiled pork meat, sliced

water to thin the mixture. Stir until the sugar is dissolved,

(optional)

and adjust the flavor to your liking. Add the sliced chili for

Cucumber slices, for serving Rice paper, for wrapping (optional)

extra heat if desired. 5. Assemble your platter with rice vermicelli, fried tofu, pork belly (if using), fresh herbs, cucumber slices, and optional boiled pork. 6. If using rice paper, hydrate each sheet by briefly dipping it in warm water until pliable. 7. To enjoy, wrap portions of the noodles, tofu, herbs, and pork inside the rice paper if used, and dip into the mam tom sauce with each bite.

INGREDIENT SPOTLIGHT: MAM TOM Fermented shrimp paste, "mam tom," is a staple condiment in Vietnamese cuisine known for its robust and intense flavor profile. Traditionally made by fermenting ground shrimp with salt, the mixture is left to ferment from a few months to a year. The result is a deeply savory, pungent paste that embodies umami. It is essential in Bun Dau Mam Tom, lending the dish its characteristic flavor and distinguishing it from other noodle dishes. While its strong aroma might initially surprise the unaccustomed palate, its ability to elevate flavors is unparalleled, making it a beloved element in many Southeast Asian dishes.

CHEF'S TIPS Ensure the tofu is pressed and dried thoroughly before frying to achieve the best crispiness. If you find the fermented shrimp paste too strong, dilute it with a bit more lime juice or water and add minced garlic to balance the flavor. For a more authentic experience, serve this dish on a communal platter and allow everyone to wrap their rolls. It’s important to balance the texture and flavors with fresh herbs; don’t skimp on them as they provide a refreshing counterpoint to the strong sauce and fried tofu. If mam tom is too adventurous for some palates, a fish sauce-based dipping sauce mixed with lime juice, sugar, garlic, and chili can be a more approachable alternative.

HEALTH NOTE & CALORIC INFORMATION A serving of Bun Dau Mam Tom typically contains a balance of carbohydrates from the noodles, protein from the tofu, and fats from the frying process. The fresh herbs add minimal calories but provide vitamins and antioxidants. Fermented shrimp paste is high in sodium, so it’s wise to consume it in moderation. A standard serving without pork belly might contain roughly 350-450 calories, depending on the amount of oil used for frying and the serving size. Including pork belly would increase the calorie and fat content. It's also a gluten-free and dairy-free dish if prepared with proper ingredients. 71

HOI AN CAU LAU

Cau Lau is a cherished noodle dish hailing from the ancient town of Hoi An, Vietnam. Its origin is shrouded in mystery and tightly woven into the town's history, with a taste as unique as its culture. Believed to have Chinese or Japanese influences, Cau Lau consists of thick rice noodles, slices of roast pork, fresh local greens, and crispy croutons soaked in a small amount of a rich, flavorful broth. The true essence of Cau Lau lies in the local ingredients, particularly the water used from the ancient Ba Le well and the lye made from local ashes, giving the noodles their distinctive chewiness and color. Today, while the traditional methods might be challenging to replicate elsewhere, the spirit of Cau Lau can be captured with a few adaptations.

INGREDIENTS 200g thick rice noodles (preferably Cau Lau noodles if available) 200g pork loin, sliced into thin strips 2 tablespoons soy sauce 1 tablespoon honey 1 teaspoon five-spice powder

DIRECTIONS 1. In a bowl, combine soy sauce, honey, five-spice powder, and minced garlic. Mix well. 2. Add the pork strips to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes to marinate, preferably longer for deeper flavor. 3. Prepare the rice noodles according to the package instructions until al dente, then rinse under cold water and set aside.

1 teaspoon garlic, minced

4. In a large skillet or wok, heat the vegetable oil over

1 tablespoon vegetable oil

medium heat. Add the marinated pork and stir-fry until

2 cups fresh greens (mixed lettuce, mint, cilantro) 1 cup bean sprouts 4 green onions, chopped 1 small chili, sliced (optional) Crispy croutons or fried rice

fully cooked and slightly caramelized, about 5-7 minutes. 5. In the meantime, heat the pork or chicken broth in a separate pot and season with salt and pepper to taste. Keep it warm. 6. Assemble Cau Lau by placing a portion of noodles in a bowl. Add a handful of fresh greens and bean sprouts.

paper squares

7. Place the cooked pork on top of the greens and noodles.

2 cups pork or chicken broth

8. Add a few crispy croutons or fried rice paper squares for

1 lime, cut into wedges Salt and pepper to taste

crunch. 9. Ladle a small amount of hot broth over the noodles, just enough to warm them, not to drown them. 10. Garnish with chopped green onions, sliced chili (if using), and a wedge of lime. 11. Serve immediately, encouraging diners to squeeze lime over the dish before eating to enhance the flavors.

INGREDIENT SPOTLIGHT: THICK RICE NOODLES The spotlight ingredient in Cau Lau is the thick rice noodles, traditionally made with water from the ancient Ba Le well in Hoi An, which is believed to impart a unique taste and texture. These noodles are not just a staple carbohydrate; they are a cultural artifact representing the confluence of Hoi An’s history and culinary innovation. The noodles' special texture comes from the lye water made from ash of a specific type of tree found only around Hoi An. This ingredient is key to the dish as it defines Cau Lau's authenticity and connects it with the heritage of the city.

CHEF'S TIPS Marinate the pork for as long as possible, ideally overnight, to deeply infuse the flavors. If Cau Lau noodles are not available, use the widest rice noodles you can find and add a pinch of baking soda to the cooking water to mimic their unique texture. The broth should be flavorful but not overpowering; it's meant to accentuate the dish, not dominate it. For an authentic crunch, use crunchy squares of rice paper fried to a golden brown. Balance the dish with the acidity of lime juice which cuts through the richness of the pork and broth.

HEALTH NOTE & CALORIC INFORMATION A serving of Cau Lau is rich in carbohydrates and protein, with moderate fat from the pork and vegetable oil. The fresh greens add fiber and vitamins, while the careful use of broth keeps the sodium levels in check. A typical bowl could estimate around 450-550 calories, depending on the portion sizes and adjustments made to the recipe. The fresh ingredients and herbs also provide antioxidants and micronutrients, making it a balanced meal when consumed with moderation.

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THIT HEO NUONG XA

Thit Heo Nuong Xa, the fragrant lemongrass pork chops, embodies the harmony and balance characteristic of Vietnamese cuisine. A popular dish from the bustling streets of Saigon to the tranquil rice paddies of the countryside, it is a testament to the culinary ingenuity of blending fresh herbs, spices, and marination to create a flavor that's simply unforgettable. This dish, typically served with steamed rice or over vermicelli noodles, epitomizes the vibrant and subtle complexity of flavors that make Vietnamese food genuinely unique.

DIRECTIONS

INGREDIENTS 4 bone-in pork chops (about 1inch thick) 3 stalks of lemongrass, finely minced

1. Prep the Pork: Begin by rinsing the pork chops under cold water and pat dry with paper towels. Trim any excess fat if desired. 2. Marinade Magic: In a bowl, combine the minced

4 cloves of garlic, finely minced

lemongrass, garlic, shallot, fish sauce, soy sauce, brown

1 small shallot, finely minced

sugar, vegetable oil, and black pepper to create the

3 tablespoons of fish sauce 1 tablespoon of soy sauce

marinade. 3. Marinate the Meat: Place the pork chops in a large dish or

2 tablespoons of brown sugar

zip-top bag and pour the marinade over them. Ensure

2 tablespoons of vegetable oil,

each chop is well-coated. Cover or seal and refrigerate for

plus more for grilling 1 teaspoon of ground black pepper 1 lime, for serving Fresh cilantro leaves, for garnish

a minimum of 1 hour, or for best results, overnight. 4. Prep the Grill: Preheat your grill to a medium-high heat. Oil the grates lightly to prevent sticking. 5. Grill to Perfection: Remove the pork chops from the marinade, letting the excess drip off. Grill the chops for about 5-7 minutes on each side or until the internal temperature reaches 145°F (63°C). 6. Rest and Serve: Let the chops rest for 5 minutes to allow the juices to redistribute. Serve with a squeeze of lime over the top and garnish with fresh cilantro leaves.

INGREDIENT SPOTLIGHT: LEMONGRASS Lemongrass, the aromatic backbone of Thit Heo Nuong Xa, is a tall, stalky plant with a fresh, lemony aroma and a citrus flavor. A cornerstone in Southeast Asian cooking, lemongrass has been cultivated for its culinary and medicinal purposes for centuries. Its use in dishes like this Vietnamese classic pork chop recipe adds a refreshing zest and highlights the pork's richness. Essential to this dish, lemongrass imparts a tangy, slightly floral essence that's irreplaceable in Southeast Asian marinades.

CHEF'S TIPS Pound the lemongrass with the flat side of a knife before mincing to release more flavor. Score the pork chops to allow the marinade to penetrate deeper for a more flavorful result. Use a meat thermometer to avoid overcooking; pork chops are at their juiciest at 145°F (63°C). For an authentic char, grill the pork chops over charcoal or use a cast-iron grill pan. Letting the pork chops rest after cooking is crucial as it helps to retain the juices.

HEALTH NOTE & CALORIC INFORMATION A serving of Thit Heo Nuong Xa is rich in protein and has an array of essential vitamins and minerals from the aromatic ingredients. Each pork chop contains roughly 300-350 calories, but this might vary with portion size and additional sides. The dish is high in niacin, thiamine, vitamin B6, and phosphorus, courtesy of the pork, and low in carbohydrates unless accompanied by rice or noodles. The fresh herbs and lemongrass contribute antioxidants, while the fish sauce adds umami and sodium content—though typically lower than other sodium-heavy seasonings. Always consider the marinade's sugar and sodium levels if you're monitoring your intake. 75

XOI XEO

Xoi Xeo is a popular Vietnamese street food that is both simple and extraordinary. It's a classic breakfast dish in Northern Vietnam, where the vibrant colors and comforting flavors provide a delightful start to the day. Xoi Xeo combines sweet, savory, and nutty flavors through a blend of sticky rice, mung beans, and fried shallots, often served with a sprinkle of savory toppings. It's said that the golden hue of Xoi Xeo brings good luck and prosperity to those who eat it.

INGREDIENTS 2 cups glutinous sticky rice

DIRECTIONS 1. Start by rinsing the sticky rice in several changes of water

1 cup mung beans, hulled and split

until the water comes clear. Then soak the rice with enough

1/2 teaspoon turmeric powder

water to cover it by an inch for a minimum of 4 hours, or

1/2 teaspoon salt 4-5 tablespoons vegetable oil 6-8 shallots, thinly sliced Scallions, finely chopped (for

overnight for optimal results. 2. Rinse the mung beans under cold water. In a separate bowl, soak them in water for around 2 hours. 3. After soaking, drain the mung beans and transfer them to a

garnish)

pot. Add enough water to cover the beans, then bring to a

Fried crispy onions (for garnish,

boil. Lower the heat to a simmer and cook uncovered for

optional)

about 20 minutes, or until the beans are soft and falling

A pinch of salt (for mung bean

apart. Drain any excess water, mash the beans into a paste,

paste)

and add a pinch of salt. Set aside. 4. Drain the soaked rice and mix it with turmeric and salt until the rice is evenly coated. 5. Prepare your steamer. Line the steamer basket with a clean cloth or perforated parchment paper. Spread the rice evenly onto the cloth or paper and steam over medium-high heat for 30 minutes. If your steamer isn’t large enough to steam all the rice at once, do this step in batches. 6. While the rice is steaming, prepare the fried shallots. Heat the vegetable oil in a frying pan, add sliced shallots, and fry them over medium heat until golden and crispy. Remove the shallots with a slotted spoon and place them onto a paper towel to drain. Keep the oil. 7. Once the rice is cooked, transfer it to a large bowl. Drizzle with the shallot oil (to taste) and mix gently to coat the grains and infuse them with flavor. 8. To serve, scoop the vibrant yellow rice into bowls. Top each serving with a generous dollop of the mung bean paste and sprinkle with fried shallots and chopped scallions. For extra crunch, add fried crispy onions if desired.

INGREDIENT SPOTLIGHT: GLUTINOUS STICKY RICE Glutinous sticky rice, also known as sweet rice, holds a particular significance in Southeast Asian cooking. Despite its name, it contains no gluten. Its stickiness comes from the high amylopectin starch content. This variety of rice is essential for creating the right texture for Xoi Xeo. Originating from the rice paddies of Asia, this ingredient has been a staple for centuries, especially in dishes that are steamed or wrapped in leaves. Its satisfying chewiness and ability to absorb flavors make it the soul of the dish.

CHEF'S TIPS Rinse Thoroughly: Rinse your rice until the water runs clear to remove any excess starch. This will help the grains remain distinct after cooking. Soaking Is Key: Soaking the rice aids in achieving the characteristic soft, yet chewy, texture. Don't skip this step—it's essential. Consistent Heat: Ensure the water is steadily simmering while you steam the rice to cook it evenly and thoroughly. Low and Slow for Shallots: Fry the shallots over medium heat to avoid burning them. They should turn a lovely golden brown for the best flavor. Oil Wisely: Use the shallot oil judiciously. Although flavorful, too much oil can make the dish greasy.

HEALTH NOTE & CALORIC INFORMATION Xoi Xeo, primarily comprising carbohydrates and fats, provides a rich energy source. Sticky rice is high in calories, as are the added oils and fried shallots, increasing the overall fat content. The mung beans contribute plant-based protein and fiber. A typical serving of Xoi Xeo can range from 350 to 500 calories, depending on the quantity of oil and toppings used.

77

SAM BO LUONG

Sam Bo Luong, or Three-Treasure Drink, is a traditional Cantonese dessert soup thought to have originated from the Guangdong region of China. It serves as a cooling remedy during the hot summer months and is believed to possess properties that balance the body’s qi. It's often enjoyed after a meal or as a refreshing snack. The "three treasures" traditionally include an assortment of jelly, fruits, and beans, but variations can include more than three ingredients, all steeped in a sweet, clear broth.

INGREDIENTS 1/4 cup dried longan 1/4 cup dried lotus seeds 1/4 cup pearl barley 1/4 cup dried lily bulb 8 cups water 1 piece dried seaweed

DIRECTIONS 1. Rinse the dried longan, lotus seeds, pearl barley, and lily bulb under cold running water to remove any dust or impurities. 2. Soak the above ingredients, except for the pearl barley, in water for at least 2 hours or overnight to soften them. Pearl barley just needs to be rinsed.

(approximately 8-inch square)

3. In a large pot, bring the 8 cups of water to a boil.

1/2 cup rock sugar (adjust to

4. Once the water is boiling, add the soaked and drained

taste)

ingredients, along with the rinsed pearl barley to the pot.

1/4 cup dried red jujubes (Chinese 5. Reduce the heat to a simmer and add the dried seaweed dates) 1/4 cup goji berries Ice cubes for serving (optional)

sheet. Allow to simmer for about 1 hour or until all ingredients have softened and the flavors have melded. 6. Add rock sugar to the pot and stir until completely dissolved. Adjust the sweetness according to your taste. 7. Shortly after the rock sugar has dissolved, add the dried red jujubes and goji berries to the pot. Simmer for an additional 10 minutes. 8. Remove the pot from heat and discard the seaweed sheet. 9. Let the Sam Bo Luong come to room temperature. 10. Serve in bowls as is, or chilled with ice cubes if preferred.

INGREDIENT SPOTLIGHT: DRIED LONGAN Dried longan is the spotlight ingredient, often referred to as "dragon eye" because of its appearance when shelled. Its use dates back to the late Tang dynasty in traditional Chinese medicine. It is treasured not just for its sweet, musky taste that perfectly complements the light broth of Sam Bo Luong, but also for its health benefits. It is believed to have calming properties that aid in relaxation and improve sleep quality. Dried longan is rich in Vitamin C and antioxidants, which are pivotal to the recipe not only for flavor but also for the touted health benefits of the drink.

CHEF'S TIPS Ensure that dried ingredients are sourced from a reputable supplier to ensure purity and quality. Be gentle when stirring the pot to prevent breaking the delicate ingredients like goji berries and lotus seeds. If available, use a cheesecloth to wrap the seaweed, making it easier to remove after simmering. Adjust sweetness while the soup is hot, as it's harder to dissolve the rock sugar when the soup cools down. For additional texture, some like to add a little cooked tapioca pearl just before serving.

HEALTH NOTE & CALORIC INFORMATION Sam Bo Luong is low in fat and can be considered a healthier dessert option, especially if the sugar content is controlled. The dessert is rich in vitamins and antioxidants from the dried fruits and is naturally hydrating. A typical serving contains about 150-200 calories, largely depending on the amount of sugar added. Remember that it's a high-carbohydrate dish due to the presence of fruits and grains.

79

CARAMELIZED BRAISED FISH Cá Kho Tộ is a quintessential Vietnamese dish, traditionally cooked in a clay pot which lends the name 'Tộ'. It's a warm and comforting meal that showcases the balance of sweet, savory, and umami flavors, deeply rooted in the southern part of Vietnam, especially in the Mekong Delta region. This dish is not only a staple of home cooking but is often enjoyed during the Lunar New Year as it signifies prosperity and abundance.

DIRECTIONS

INGREDIENTS 2 lbs catfish steaks or fillets, skinon 3 tablespoons granulated sugar

1. Clean the catfish steaks and pat them dry with paper towels. Set aside. 2. In a clay pot or a heavy-bottomed pan (if a clay pot is not

3 tablespoons fish sauce

available), heat the sugar over medium heat to melt and

1 tablespoon soy sauce

caramelize it. Stir constantly until the sugar turns a deep

1 teaspoon black pepper 4 garlic cloves, minced 2 shallots, finely chopped 1-inch piece of ginger, julienned 2 spring onions, sliced 2 red chilies, sliced (optional)

amber color. 3. Carefully add ½ cup of warm water to the caramel – it will bubble vigorously. Stir until the caramel dissolves in the water, forming a thick syrup. 4. Heat the vegetable oil in a separate pan and sauté the garlic, shallots, and ginger until fragrant.

1 tablespoon vegetable oil

5. Pour the caramel syrup over the sautéed mixture.

Cilantro leaves for garnishing

6. Add the fish sauce, soy sauce, and black pepper to the

Steamed white rice, to serve

caramel mixture and stir well. 7. Place the catfish steaks into the pot or pan with the caramel sauce, spooning the sauce over the fish to coat well. 8. Bring the contents to a gentle simmer, cover, and cook for about 20-25 minutes, or until the fish is cooked through and the sauce has thickened. Halfway through the cooking, flip the fish steaks to ensure even cooking. 9. Garnish with sliced spring onions, red chilies (if using), and cilantro leaves just before serving. 10. Serve hot with steamed white rice, spooning the sauce over the rice to enjoy its full flavor.

INGREDIENT SPOTLIGHT: FISH SAUCE Fish sauce is the heart of Southeast Asian cooking and particularly vital in this Vietnamese dish. Made from fermenting fish with sea salt, it's aged from several months to a few years. Fish sauce imparts a rich umami taste to recipes and has been a staple in Vietnamese cuisine since ancient times. The best variety is clear and amber-colored, indicative of its quality and intricacy in flavor.

CHEF'S TIPS For best results, start caramelizing the sugar at low heat to avoid burning. Use a clay pot if possible, as it distributes heat evenly and maintains temperature, which enhances the dish's flavors. Always use warm water to dilute the caramel to prevent the sugar from hardening. When flipping the catfish, be gentle to keep the fish from breaking apart. Finish the dish with fresh herbs to add a refreshing contrast to the rich flavor of the caramel sauce.

HEALTH NOTE & CALORIC INFORMATION Cá Kho Tộ is a dish rich in protein due to the catfish while having a moderate amount of calories mostly coming from the sweet caramel sauce and oils. A single serving contains approximately 350450 calories, depending on the portion size and exact ingredients used. It also provides essential nutrients such as omega-3 fatty acids from the fish, along with various vitamins and minerals from the garnish of herbs. However, it can be high in sodium and sugar, so those with dietary restrictions should adjust the recipe accordingly. 81

CHA MUC HA LONG

Straight from the pristine waters of Hạ Long Bay, Vietnam, Cha Muc is a culinary masterpiece that captures the fresh essence of the ocean. A delicacy of Quảng Ninh Province, these squid cakes embody the harmony between local fishing traditions and Vietnamese culinary artistry. Each patty is a flavorful encounter, where the squid is not merely an ingredient but the treasured centerpiece. The recipe passed down through generations symbolizes the coastal way of life, showcasing the sea's bounty in every tender, aromatic bite.

INGREDIENTS 500g fresh squid, cleaned and tentacles removed 1 small bunch of spring onion,

DIRECTIONS 1. Begin by finely mincing the squid or grinding it in a food processor until it forms a paste. 2. In a large bowl, combine the squid paste with chopped

finely chopped

spring onions, minced garlic, black pepper, fish sauce,

1 teaspoon black pepper

sugar, and diced pork fat (if using). Mix well until the

2 teaspoons fish sauce 2 teaspoons sugar 2 cloves garlic, minced 100g pork fat (optional), cut into small dice 1 egg white Cooking oil for frying

ingredients form a sticky mixture. 3. Whip the egg white in a separate bowl until it reaches soft peaks, then gently fold it into the squid mixture to add lightness and help bind the cakes together. 4. Wet your hands with a little water to prevent sticking and form the mixture into small patties, about the size of a golf ball. 5. Heat a liberal amount of cooking oil in a frying pan over medium heat. Ensure the oil is hot enough by flicking a tiny bit of the mixture into the pan; it should sizzle immediately. 6. Carefully place the patties into the hot oil and fry them for about 2-3 minutes on each side or until golden brown and cooked through. 7. Once cooked, transfer the squid cakes onto a plate lined with paper towels to soak up any excess oil. 8. Serve the Cha Muc hot with a side of fresh herbs, lime wedges, and dipping sauce made from equal parts fish sauce and lime juice, sweetened with a little sugar and spiked with chili slices.

INGREDIENT SPOTLIGHT: SQUID Squid is the hero of Cha Muc Ha Long, revered for its sweetness and delicate texture. In Vietnam, the squid from Hạ Long Bay is considered the best due to its tender flesh, ideally suited for this dish. Squids have been a vital part of coastal Vietnamese cuisine for centuries, not just as food but also an economic staple for fishing communities. Its versatility allows it to be enjoyed from sashimi to deep-fried. The squid's unmistakable texture makes it pivotal in aesthetically shaping the squid cakes while contributing a subtle taste of the sea.

CHEF'S TIPS Using the freshest squid available is non-negotiable; the fresher the squid, the more tender and flavorful your Cha Muc will be. If adding pork fat, freeze it slightly before dicing; this makes it easier to cut and mix evenly throughout the squid paste. Handle the squid mixture gently when forming patties to keep the cakes tender; overworking can make them tough. Maintain a steady medium heat when frying to ensure the squid cakes cook evenly without burning on the outside. Have all sides and sauces prepared before you begin cooking; Cha Muc is best enjoyed hot and fresh from the pan.

HEALTH NOTE & CALORIC INFORMATION Cha Muc is high in protein and low in carbohydrates. Squid is a source of B vitamins, especially vitamin B12, zinc, and selenium. However, it can be high in cholesterol, and frying adds to its calorie content. One serving (four cakes) is approximately 200 calories, with 15g of protein, 10g of fat, and less than 5g of carbohydrates. This does not include the dipping sauce or side dishes. Please note, adding pork fat will increase the fat content.

83

GRILLED PORK

WITH WET RICE PAPER Bánh Ướt Thịt Nướng is a savory and popular street-food dish hailing from Vietnam. "Bánh Ướt" refers to the soft, wet rice paper sheets that are a staple in Vietnamese cuisine, while "Thịt Nướng" translates to grilled pork. This dish is a delightful ensemble of smoky grilled pork, delicate rice paper, fresh herbs, and a punchy dipping sauce that is a testament to the balance of flavors and textures Vietnamese food is renowned for. Each bite is a blend of warm grilled meat and cool, soft rice noodles—a culinary yin and yang.

DIRECTIONS

INGREDIENTS 500g pork shoulder, thinly sliced

1. Begin with preparing your marinade by combining

10-12 wet rice paper sheets (Bánh

minced garlic, shallot, soy sauce, fish sauce, brown sugar,

Ướt)

vegetable oil, and five-spice powder in a bowl to create a

3 cloves of garlic, minced 1 shallot, minced 2 tablespoons soy sauce 2 tablespoons fish sauce

smooth mixture. 2. Marinate the pork shoulder slices in the mixture for at least 30 minutes, or preferably overnight if you have the time.

2 tablespoons brown sugar

3. Preheat your grill or a grill pan over medium-high heat.

1 tablespoon vegetable oil

4. Once hot, grill the pork slices for 2-3 minutes each side or

1 teaspoon five-spice powder Lettuce leaves, for serving Fresh herbs (mint, cilantro, basil), for serving Pickled vegetables (carrots and daikon), for serving 1/2 cup roasted peanuts, crushed For the dipping sauce (Nước Chấm): 1/4 cup fish sauce 2 tablespoons sugar

until they are nicely charred and cooked through. 5. Mix all the ingredients for the dipping sauce (Nước Chấm) in a separate bowl until the sugar is dissolved. Adjust to taste with more sugar, lime juice, or fish sauce if needed. 6. To serve, lay a piece of lettuce on a flat surface, place a wet rice paper on top, add grilled pork, fresh herbs, pickled vegetables, and crushed peanuts. 7. Roll everything up tightly, tucking in the sides as you go (similar to rolling a burrito). 8. The rolls can then be dipped into the Nước Chấm sauce before each bite.

1/2 cup water 2 tablespoons lime juice 1 bird's eye chili, finely sliced 2 cloves of garlic, minced

INGREDIENT SPOTLIGHT: FISH SAUCE Fish sauce, a condiment dating back to ancient Rome, is a key ingredient in Southeast Asian cooking. Made from fermented fish, it adds umami - a savory depth - to dishes. Its preparation involves fermenting fish and sea salt in wooden barrels for months, even years. The result is a rich, salty liquid that imparts an essence of the ocean. In this recipe, it elevates both the marinade and the Nước Chấm dipping sauce, providing authenticity and complexity you cannot get from ordinary salt.

CHEF'S TIPS Patience with marination will result in deeper flavors—marinate the pork overnight if possible. Hot grills are essential to prevent sticking and to achieve a proper sear; be sure your grill is adequately preheated. Make the Nước Chấm ahead of time for flavors to meld together nicely. If you do not have a grill, you can cook the pork in a cast-iron skillet for a similar charred flavor. Keep wet rice paper covered with a damp cloth to prevent drying out as you prepare the rolls.

HEALTH NOTE & CALORIC INFORMATION Each serving of Bánh Ướt Thịt Nướng (2-3 rolls), not including pickled vegetables, is approximately 350-450 calories. The dish is high in protein due to the pork but also contains carbohydrate from the rice paper. It is a gluten-rich dish due to soy and fish sauces, so ensure gluten-free alternatives are used if necessary. The dish also boasts a good amount of fresh herbs, which contribute vitamins and minerals.

85

SUP CUA

Sup Cua, a Vietnamese Crab Soup, is a light yet flavorful dish often enjoyed as a starter in Vietnamese cuisine. Its origins are rooted in the plentiful crab harvests along the coastline of Vietnam, particularly in regions like Ha Long Bay. Traditionally served during family gatherings and on special occasions, Sup Cua has become a beloved comfort food for many Vietnamese households. This soup represents the balance of fresh ingredients and delicate seafood flavors that is characteristic of Vietnamese cooking.

DIRECTIONS

INGREDIENTS 300g fresh crab meat 1.5L chicken or vegetable stock 100g fresh shiitake mushrooms, thinly sliced 1 small carrot, julienned 1 egg, lightly beaten 3 tablespoons cornstarch mixed with 4 tablespoons water 2 tablespoons fish sauce 1 teaspoon sugar Salt and white pepper to taste 1 spring onion, finely chopped A handful of fresh coriander, chopped 1 teaspoon sesame oil (optional) Fried shallots, for garnish (optional)

1. In a large pot, bring the chicken or vegetable stock to a boil. 2. Add the sliced mushrooms and julienned carrot to the pot. Cook for about 3-5 minutes until the vegetables begin to soften. 3. Add the crab meat to the pot and simmer for another 2 minutes. 4. Season the soup with fish sauce, sugar, salt, and white pepper. Adjust to taste. 5. Stir the cornstarch and water mixture, then slowly add it to the soup, stirring continuously. Keep cooking until the soup thickens slightly. 6. Slowly pour in the beaten egg while stirring the soup in a circular motion to create ribbons of egg. 7. Add the chopped spring onion and coriander to the pot and turn off the heat. If desired, drizzle with sesame oil for added flavor. 8. Serve the soup hot, garnished with fried shallots if using.

INGREDIENT SPOTLIGHT: CRAB MEAT Crab meat is the star of this dish, celebrated for its sweet, delicate flavor and tender texture. In Vietnam, the blue swimmer crab is commonly used. Available fresh or pasteurized, crab meat is not only delicious but also packed with high-quality protein and omega-3 fatty acids. Its history dates back to ancient maritime cultures that relied on crabbing for sustenance. In this recipe, crab meat adds both flavor and luxury to the humble vegetable broth, transforming it into an exquisite soup.

CHEF'S TIPS For a deeper flavor, consider making your own stock from scratch using chicken bones or vegetables. Keep the cornstarch mixture stirring before adding it to the soup to prevent lumps. When adding the egg, ensure the soup is at a gentle simmer to form fine, silky egg strands. Fresh crab meat is preferable for the best taste, but canned crab can be a suitable substitute if fresh is not available. To achieve the authentic Vietnamese taste, do not skip the fish sauce—it's essential.

HEALTH NOTE & CALORIC INFORMATION This Vietnamese Crab Soup is relatively low in calories but high in protein, making it a nourishing choice. Each bowl typically contains around 150-200 calories, depending on the portion size and specific ingredients used. The inclusion of crab meat provides a good source of omega-3 fatty acids, which are beneficial for heart health. The vegetables add fiber and nutrients, while keeping the calorie count modest.

87

PHO BURRITO

The Pho Burrito blends the aromatic comforts of Vietnamese pho with the portable convenience of a Mexican burrito, weaving together culinary traditions in an innovative and taste-bud tantalizing way. As food fusion continues to gain popularity among gastronomes, the Pho Burrito has emerged as a fun and flavorful way to enjoy the essence of pho without the need for a bowl or chopsticks. This dish serves as a perfect example of how cultures can harmoniously merge, creating an entirely new eating experience that pays homage to each one's unique flavors.

INGREDIENTS 2 large burrito-sized flour tortillas

DIRECTIONS 1. Begin by preparing the beef. In a small bowl, mix the soy

1 lb thinly sliced beef sirloin or

sauce, fish sauce, five-spice powder, ginger, and garlic.

flank steak

Marinate the beef slices in the mixture for at least 30

2 cups cooked rice noodles, cooled 1 cup bean sprouts 1/2 cup fresh cilantro leaves 1/2 cup fresh Thai basil leaves

minutes in the refrigerator. 2. While the beef is marinating, prepare the rice noodles according to the package instructions, then cool them under cold water and set aside. 3. Heat a skillet over medium-high heat with a bit of

1/4 cup thinly sliced green onions

cooking oil. Once hot, sear the marinated beef slices for 1-

1/4 cup hoisin sauce

2 minutes on each side or until they are cooked to your

2 tablespoons soy sauce

preferred level of doneness. Remove from the skillet and

1 tablespoon fish sauce 1 tablespoon Sriracha, or to taste 1 teaspoon five-spice powder 1 teaspoon ginger, grated 2 cloves garlic, minced 1 lime, cut into wedges

keep warm. 4. Lay out the tortillas and evenly spread the hoisin sauce across each one. 5. Down the center of each tortilla, layer the cooked rice noodles, seared beef, bean sprouts, cilantro, basil, and green onions.

Salt and pepper to taste

6. Drizzle Sriracha over the fillings for added heat, if desired.

Cooking oil (for searing the beef)

7. Squeeze lime juice over the filling, then fold in the sides of the tortilla and roll it up tightly, burrito-style. 8. Optionally, you can grill the burrito on a pan or press for a minute on each side to get a crispy exterior. 9. Slice the burrito on a diagonal and serve with extra hoisin sauce or Sriracha for dipping.

INGREDIENT SPOTLIGHT: FIVE-SPICE POWDER Five-spice powder is a cornerstone of Chinese cuisine, comprised of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. This aromatic blend provides a sweet, sour, pungent, bitter, and salty flavor profile, which represents the five elements of Chinese philosophy. Five-spice powder plays a critical role in this recipe by imparting a deep, rich flavor to the beef, reminiscent of traditional pho broth.

CHEF'S TIPS Marinate the beef for as long as possible. Overnight is ideal for maximum flavor infusion. Keep the fillings dry to prevent a soggy burrito; pat dry the bean sprouts and herbs if needed. When rolling the burrito, pack the ingredients tightly to ensure it holds well. If you desire extra char on the beef, increase the cooking temperature, but keep a close eye to avoid burning. Allow the burrito to rest for a couple of minutes after grilling. This will help the tortilla seal and make it easier to cut.

HEALTH NOTE & CALORIC INFORMATION A single Pho Burrito typically contains a balance of carbohydrates from the rice noodles and tortillas, protein from the beef, and vitamins from the fresh herbs. Depending on the size and ingredients used, one Pho Burrito could contain approximately 500-700 calories, with variable amounts of fat depending on the beef’s marbling and the amount of added sauces. For an exact nutritional breakdown, one would need to calculate based on specific ingredient amounts and brands used.

89

DECONSTRUCTED BANH MI BOWL Banh Mi is a Vietnamese sandwich that embodies the fusion of French and Vietnamese cuisine, resulting from France's colonial presence in Vietnam. The traditional Banh Mi is a symphony of flavors contained in a baguette, combining savory meats, tangy pickles, fresh herbs, and creamy pâté. Our Deconstructed Banh Mi Bowl celebrates the essence of Banh Mi in a refreshing and modern way— perfect for a casual dinner or a fancy meal prep.

DIRECTIONS

INGREDIENTS 2 boneless, skinless chicken

1. Begin by marinating the chicken. In a bowl, whisk

breasts (or tofu for a vegetarian

together the soy sauce, fish sauce, brown sugar, minced

option)

garlic, and grated ginger. Add in the chicken breasts and

1 tablespoon soy sauce

ensure they are well coated with the marinade. Let this sit

1 tablespoon fish sauce (or vegan

for at least 30 minutes or overnight in the refrigerator for

fish sauce for a vegan option) 1 tablespoon brown sugar

deeper flavor. 2. While the chicken is marinating, pickle the vegetables. In

2 cloves garlic, minced

a small bowl, combine the julienned carrot, daikon, and

1 teaspoon fresh ginger, grated

cucumber slices with rice vinegar, sesame oil, and a pinch

1 tablespoon vegetable oil

of salt. Let them marinate for at least 15 minutes.

2 cups cooked jasmine rice

3. Heat a skillet over medium heat. Add vegetable oil once

1 medium carrot, julienned

hot, then the marinated chicken breasts. Cook for about

1 small daikon radish, julienned

6-7 minutes on each side or until the chicken is golden

1/2 cucumber, thinly sliced

brown and completely cooked through. Once done, let

1/4 cup rice vinegar 1 teaspoon sesame oil

the chicken rest for a few minutes before slicing. 4. Prepare the bowls by dividing the cooked jasmine rice

Pinch of salt

among serving bowls. Top each bowl with the pickled

Fresh cilantro, for garnish

vegetables, sliced chicken, fresh cilantro, mint leaves, and

Fresh mint leaves, for garnish 1 jalapeño, thinly sliced (optional, for heat) 2 tablespoons crushed peanuts (optional, for crunch)

jalapeño slices if desired. 5. Finish each bowl with a sprinkling of crushed peanuts and a squeeze of lime juice over the top. 6. Serve immediately, allowing everyone to mix their bowl to their desired consistency of flavors and textures.

Lime wedges, for serving

INGREDIENT SPOTLIGHT: FISH SAUCE Fish sauce is a staple in Southeast Asian cuisines, particularly Thai and Vietnamese cooking. It's made from fermenting fish with sea salt, undergoing a months-long aging process. Fish sauce provides an umami-rich salty tang that is irreplaceable in many dishes. Its history spans back to ancient times as a way to preserve the nutrition of fish and enhance flavors in cooking. It's key to this dish for adding depth to the marinade and dressing, imparting authentic Vietnamese flavor profiles.

CHEF'S TIPS For the best texture in the pickled vegetables, julienne them uniformly so they pickle at the same rate. Marinating the chicken overnight will result in a deeper infusion of flavors; however, even a 30minute marinate will suffice in a pinch. Let cooked chicken rest before slicing to keep it juicy. Adjust the heat level to your preference by controlling the number of jalapeño slices, or remove the seeds for less heat. Fresh herbs are a must for this dish – their brightness contrasts beautifully with the savory flavors.

HEALTH NOTE & CALORIC INFORMATION A single serving (based on chicken as the protein) typically contains approximately 600 calories, with a good balance of protein, carbohydrates, and a moderate amount of fat. It's also rich in vitamins from the fresh vegetables and herbs. As a complex meal, it provides sustained energy, and the various elements like pickled vegetables have digestive benefits. Always consider variance based on exact ingredient amounts and substitutions.

91

DECONSTRUCTED GOI CUON BOWL Goi Cuon, often known as Vietnamese spring rolls or summer rolls, are delightful parcels of sheer rice paper filled with a colorful medley of ingredients such as shrimp, pork, fresh herbs, and vermicelli noodles. These treats are dipped in a savory sauce and are a mainstay in Vietnamese cuisine, representing a balance of freshness and flavor. This deconstructed version turns the usual roll into an accessible bowl form, making it easier to prepare while still embracing the essence of the traditional Goi Cuon.

INGREDIENTS 200g rice vermicelli noodles 12 large shrimp, peeled and deveined 100g cooked pork tenderloin,

DIRECTIONS 1. Begin by cooking the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse with cold water to prevent sticking. Set aside. 2. Fill a pot with water and bring to a boil. Add the shrimp

thinly sliced

and cook for about 2-3 minutes, until they turn pink and

1 large carrot, julienned

opaque. Remove with a slotted spoon, and allow them to

1 cucumber, julienned

cool. Then, slice each shrimp in half lengthwise.

4 lettuce leaves, roughly chopped 3. To make the dipping sauce, whisk together hoisin sauce, 1 cup bean sprouts Fresh mint leaves, to taste Fresh cilantro leaves, to taste 4 rice paper rounds For the dipping sauce: 2 tablespoons hoisin sauce 1 tablespoon peanut butter 1 teaspoon chili garlic sauce 2 tablespoons warm water Crushed peanuts, for garnish

peanut butter, chili garlic sauce, and warm water in a bowl until you achieve a smooth consistency. 4. Soften the rice paper rounds by quickly dipping them in warm water. Don't soak them; they should be flexible but not overly sticky. 5. Tear the softened rice paper into small pieces and spread them out at the bottom of each serving bowl. 6. Divide the rice vermicelli noodles among the bowls, placing them on top of the rice paper pieces. 7. Arrange the shrimp, pork, carrot, cucumber, lettuce, and bean sprouts in sections over the noodles. Sprinkle with mint and cilantro leaves. 8. Drizzle the prepared dipping sauce over each bowl or serve it on the side for individual preference. 9. Garnish with crushed peanuts and serve immediately.

INGREDIENT SPOTLIGHT: RICE PAPER The rice paper, or bánh tráng, is a staple in Vietnamese cuisine and is traditionally made from a mixture of rice flour, salt, and water. The mixture is spread thinly over a cloth stretched over a pot of boiling water and steamed until set. It is then dried to create a papery texture. This ingredient is key because it holds the flavors and textures of Goi Cuon together, and in this deconstructed version, it provides an element of authenticity and a unique chewy-crisp texture contrast.

CHEF'S TIPS Ensure that the vegetables are as dry as possible to avoid sogginess in the bowl. When handling rice paper, work quickly and with care to avoid tearing. To create an even more vibrant flavor profile, add extra Vietnamese staples like perilla leaves or Thai basil. If you want a spicier sauce, increase the amount of chili garlic sauce according to your heat tolerance. For an even more authentic experience, you can serve the bowl with a side of nuoc cham, a classic Vietnamese fish sauce-based dipping sauce.

HEALTH NOTE & CALORIC INFORMATION A traditional Goi Cuon is relatively low in calories, and this deconstructed version maintains a similar nutritional profile. Each bowl is approximately 300-350 calories, depending on the amount of sauce used and garnish added. It's a high-carbohydrate, moderate-protein meal that's rich in vitamins and minerals from the fresh vegetables and herbs.

93

AVOCADO SPRING ROLLS

WITH CHILI-LIME DIPPING SAUCE Spring rolls are a popular dish in various Asian cuisines, known for their light, refreshing taste and delightful texture contrasts. What sets them apart is the harmony of ingredients wrapped in rice paper—a canvas that allows for endless creativity. This version finds its muse in the buttery-richness of avocados, paired here with a zesty chili-lime sauce that pays homage to Vietnamese flavors while nodding to the global love affair with this versatile fruit.

DIRECTIONS

INGREDIENTS 12 rice paper wrappers

1. Begin by preparing all the vegetables and herbs. Wash

2 ripe avocados, sliced

and dry the basil, mint, and cilantro leaves. Peel and

1 small red bell pepper, julienned

julienne the carrot, cucumber, and red bell pepper. Shred

1 medium carrot, julienned

the cabbage finely. Slice the avocados just before you're

1 cucumber, seeds removed and julienned

ready to assemble to prevent browning. 2. Bring a pot of water to a boil and cook the rice vermicelli

1 cup shredded purple cabbage

noodles according to the package instructions. Once

1 cup fresh basil leaves

cooked, rinse under cold water to stop the cooking

1 cup fresh mint leaves 1 cup fresh cilantro leaves

process and set aside. 3. To make the dipping sauce, combine lime juice, fish

1 cup cooked rice vermicelli

sauce, rice vinegar, sugar, minced garlic, red chili, and

noodles

grated ginger in a bowl. Stir until the sugar has dissolved

For the Chili-Lime Dipping Sauce:

and set aside.

1/4 cup lime juice

4. To soften the rice paper wrappers, fill a large dish with

1/4 cup fish sauce

warm water. Submerge one wrapper at a time for a few

2 tablespoons rice vinegar 1 tablespoon sugar

seconds, until it's just pliable but not overly soft. 5. Lay the softened wrapper on a clean, damp tea towel. In

1 garlic clove, finely minced

the center, arrange a few slices of avocado, a handful of

1 red chili, finely sliced (or to taste)

the prepared vegetables, some of the cooked rice

1 teaspoon grated ginger

vermicelli, and a generous selection of basil, mint, and cilantro leaves. 6. Fold the lower edge up over the filling, fold in the sides, and then roll it up tightly. Place the completed roll on a plate and cover with a damp cloth to keep it moist. Repeat with the remaining wrappers and filling. 7. Serve the avocado spring rolls with the chili-lime dipping sauce on the side. Enjoy them fresh!

INGREDIENT SPOTLIGHT: AVOCADO The avocado, sometimes referred to as the "alligator pear" for its shape and the texture of its skin, is a fruit that hails from south-central Mexico. It's been cultivated for thousands of years, with evidence dating back to 10,000 BCE. This creamy fruit is loaded with healthy fats, particularly monounsaturated fat, and it's rich in vitamins, potassium, and fiber. In this recipe, the avocado's silky texture contrasts delightfully with the crispness of the vegetables and the chewiness of the rice paper wrapper, making it a key component of the dish.

CHEF'S TIPS Prep all of your veggies and have them laid out before you start working with the rice paper to streamline the rolling process. Don't overfill the rolls; otherwise, they may tear. Aim for a modest amount that allows the roll to be snug but not bursting. Keep the rice paper wrappers from sticking to each other by working with one at a time and keeping them separated on your work surface with damp tea towels. For a tighter roll, double wrap the filling with two rice paper wrappers, making the spring rolls less likely to tear. To keep the avocados from browning, toss the slices in a little lime or lemon juice before adding them to the rolls.

HEALTH NOTE & CALORIC INFORMATION Avocado spring rolls are a nutritious, low-calorie meal option, providing an assortment of vitamins, minerals, and fiber with the benefit of heart-healthy fats from avocado. A single roll (without the dipping sauce) typically contains approximately: Calories: 100-150 Fat: 4-7g (mostly unsaturated fat)

Fiber: 2-4g

Carbohydrates: 15-20g

Protein: 2-4g

The chili-lime dipping sauce adds minimal calories per serving but be mindful of the sugar and sodium content.

95

VEGAN PHO

WITH ZUCCHINI NOODLES Pho, a Vietnamese soup traditionally made with beef or chicken broth and rice noodles, is much beloved for its complex and aromatic flavors. Our vegan version replaces the meat with a variety of savory mushrooms and swaps out rice noodles for zucchini, yielding a lighter but equally satisfying dish. Perfect for those seeking a plant-based meal without sacrificing depth of flavor, this Vegan Pho with Zucchini Noodles is as nourishing as it is delicious.

DIRECTIONS

INGREDIENTS 4 large zucchinis, spiralized 8 cups vegetable broth 1 large onion, halved and charred 4-inch piece of ginger, halved and charred 2 star anise 4 cloves 1 cinnamon stick 1 tbsp coriander seeds 2 cardamom pods 1 black cardamom pod (optional for smokiness) 2 tbsp soy sauce or tamari

1. Prepare your zucchini noodles (zoodles) by using a spiralizer. Set them aside. 2. On an open flame or a hot dry pan, char the halved onion and ginger until they develop a nice charred exterior. This should take about 3-5 minutes. 3. In a large pot, bring the vegetable broth to a simmer over medium heat. 4. Add the charred onion and ginger to the broth along with star anise, cloves, cinnamon stick, coriander seeds, cardamom pods, and black cardamom pod, if using. 5. Allow the broth to gently simmer for 20-25 minutes, uncovered, to infuse it with the spices. 6. While the broth simmers, prepare the mushrooms. In a

2 tsp maple syrup

pan, heat the oil over medium heat. Add the minced

1 cup shiitake mushrooms, sliced

garlic and sliced mushrooms. Sauté until the mushrooms

1 cup oyster mushrooms, sliced

are golden and the garlic is fragrant, about 7-10 minutes.

1 cup cremini mushrooms, sliced 2 garlic cloves, minced 1 tbsp neutral oil (e.g., vegetable, canola) Salt, to taste Fresh cilantro, basil, and mint for garnish Bean sprouts, for garnish Lime wedges, for serving Freshly sliced chili peppers or chili sauce, for serving Hoisin sauce, for serving (ensure it's vegan)

Season with a pinch of salt and set aside. 7. Strain the broth to remove the spices and solids. Return the clear broth to the pot. 8. Stir in soy sauce or tamari and maple syrup into the broth and adjust for seasoning. 9. To serve, place a portion of zucchini noodles into each bowl. 10. Ladle the hot broth over the zoodles. 11. Top with the sautéed mushrooms and garnishes: fresh herbs, bean sprouts, lime wedges, chili peppers, and a drizzle of hoisin sauce. 12. Serve immediately and enjoy your guilt-free bowl of vegan pho goodness!

INGREDIENT SPOTLIGHT: STAR ANISE Star anise, the fruit of the Illicium verum plant, is a spice known for its distinctive star shape and licorice-like flavor. Native to China and Vietnam, it's a key ingredient in the traditional five-spice powder and is integral to pho broth, as it imparts a sweet, aromatic complexity. It's often used in tandem with other spices like cloves and cinnamon to create a well-balanced flavor profile. In this vegan pho recipe, star anise is crucial for capturing the essence of authentic pho's broth, even without meat.

CHEF'S TIPS Use fresh, firm zucchinis for the best texture of the noodles. If you don't have an open flame, broil the onion and ginger in the oven to achieve charring. Wrap the spices in a cheesecloth tied with kitchen twine for easy removal from the broth. Adjust the amount of broth spices to your preference. If you like stronger flavors, slightly increase the quantities. Don’t cook the zoodles beforehand as they will become mushy; the hot broth will warm them up sufficiently.

HEALTH NOTE & CALORIC INFORMATION This vegan pho is lower in calories and carbohydrates than traditional pho due to the zucchini noodles. It's rich in vitamins and minerals from the vegetables and provides a good mix of antioxidants from the variety of mushrooms. This dish is also relatively low in fat and high in fiber, especially if consumed with plenty of fresh herbs and bean sprouts. The exact caloric content can vary based on the portion size and specific ingredients used but is generally around 150-200 calories per serving.

97

BUN CHA-INSPIRED VIETNAMESE SALAD

Bun Cha, a traditional Vietnamese dish originating from Hanoi, is known for its tantalizing combination of grilled pork, fresh herbs, and rice noodles, all tied together with a savory, sweet, and tangy dipping sauce. This salad incarnation pays homage to the delights of the street-side eateries of Vietnam, while offering a refreshing, deconstructed version that makes for a perfect light lunch or dinner.

INGREDIENTS 300g pork tenderloin, thinly

DIRECTIONS 1. Begin by marinating the pork tenderloin. In a bowl, mix

sliced

together the fish sauce, lime juice, half the sugar, and

200g rice vermicelli noodles,

minced garlic. Add the pork slices and ensure they are

cooked according to package instructions 1 medium carrot, julienned 1 cucumber, deseeded and julienned 1 handful of fresh mint leaves 1 handful of fresh cilantro leaves 1 small red onion, thinly sliced

well-coated. Let marinate for at least 30 minutes. 2. While the pork is marinating, prepare the rice vermicelli noodles according to the package instructions, and once cooked, rinse with cold water and set aside. 3. For the quick pickle, combine the julienned carrot and cucumber with the rice vinegar and the remaining sugar in a bowl. Let this sit for about 15 minutes. 4. Heat a grill pan over medium-high heat and lightly brush

2 tablespoons of roasted peanuts,

it with oil. Grill the pork slices for 2-3 minutes on each

crushed

side, or until nicely charred and cooked through. Set

2 tablespoons of fish sauce 2 tablespoons of rice vinegar 1 tablespoon of sugar 1 clove of garlic, minced 1 red chili, finely sliced (optional for extra heat)

aside to rest for a couple of minutes. 5. To assemble the salad, place a portion of rice vermicelli noodles in a bowl, add a mix of fresh mint, cilantro, and red onion. Toss gently. 6. Top the noodles with the grilled pork, the pickled vegetables, and sprinkle with crushed roasted peanuts.

1 lime, juiced

7. Optionally, add the chili for an extra kick of heat.

Oil for grilling

8. Serve the salad with additional fish sauce and lime wedges on the side.

INGREDIENT SPOTLIGHT: FISH SAUCE Fish sauce, known as "nuoc mam" in Vietnamese, is the soul of this dish's flavor profile —it's a condiment derived from fermenting fish with sea salt. It has been used since ancient times, dating back to the 1st century in various forms across Southeast Asia. In Vietnam, it enhances the umami in savory dishes and balances the flavors in dipping sauces.

CHEF'S TIPS Allow the pork to come to room temperature before grilling for even cooking. Dry the noodles thoroughly after rinsing to prevent a soggy salad. Don’t skimp on the herbs; they're not a garnish but a central component to the dish. If sensitive to heat, remove the seeds from the chili to reduce its intensity. Adjust the balance of the sauce to suit your palate—it should be a perfect mixture of tangy, salty, sweet, and spicy.

HEALTH NOTE & CALORIC INFORMATION Bun Cha Salad is a balanced dish with carbohydrates from the rice vermicelli, protein from the pork, and a variety of vitamins and minerals from the fresh vegetables and herbs. The fish sauce provides some sodium, so additional salt is usually unnecessary. A serving of Bun Cha salad typically ranges between 350-450 calories, depending on portion size and dressing amount. Please consult specific brands of ingredients for more precise nutritional information, as values can vary.

99

FUSION BANH XEO TACOS Banh Xeo, meaning "sizzling pancake," is a cherished Vietnamese crepe that is crispy, flavorful, and filled with a variety of ingredients such as pork, shrimp, and bean sprouts. Meanwhile, tacos are a cornerstone of Mexican cuisine, known for their versatility and vibrant flavors. Our Fusion Banh Xeo Tacos intertwine the essence of Vietnamese cooking with the casual, street-food appeal of Mexican tacos, creating a dish that celebrates the best of both worlds —a culinary handshake that promises to excite the palate.

DIRECTIONS

INGREDIENTS 1 cup rice flour

1. In a large bowl, whisk together rice flour, turmeric

1/2 teaspoon turmeric powder

powder, and salt. Gradually add in the coconut milk and

1/4 teaspoon salt

water, whisking until the batter is smooth. Stir in half of

1 1/2 cups coconut milk 1/2 cup water 2 green onions, finely chopped Cooking oil (for frying) 1/2 pound shrimp, peeled and deveined 1/2 pound thin slices of pork belly

the chopped green onions. 2. Heat a non-stick skillet over medium-high heat and add a touch of cooking oil. 3. Pour a small amount of the crepe batter into the skillet, tilting the pan to spread the batter thinly. Cook until the edges begin to crisp, about 1-2 minutes. 4. Place shrimp and pork belly on one half of the crepe and

2 cups mung bean sprouts

cook until the batter is golden and the meat is cooked

Fresh cilantro leaves

through, around 3 minutes. Add a handful of bean

Fresh mint leaves

sprouts over the meat.

Quick pickled vegetables (carrots, 5. Carefully fold the crepe in half over the filling and press daikons, etc.) Small tortillas (preferably corn, for authenticity) Hoisin sauce Sriracha sauce

gently. Slide the crepe out of the pan and keep warm. Repeat with the remaining batter. 6. Warm the tortillas on a skillet or directly over a gas flame until pliable. 7. Fill each tortilla with a portion of the Banh Xeo filling. Garnish with cilantro, mint, and quick pickled vegetables. 8. Drizzle with hoisin and sriracha sauce to taste. 9. Serve immediately, inviting diners to indulge in the melding of vibrant Vietnamese flavors with the hearty embrace of Mexican tacos.

INGREDIENT SPOTLIGHT: TURMERIC Turmeric, with its bold yellow hue, has been coloring and flavoring foods for thousands of years. It's not just treasured for its color and earthy flavor but also for its anti-inflammatory properties. In this recipe, turmeric imparts the signature golden color to the Banh Xeo crepes and a subtle bitterness that balances the sweetness of the coconut milk and the savoriness of the fillings.

CHEF'S TIPS For an authentic and crispy Banh Xeo, ensure your pan is hot enough before pouring in the batter to get that signature sizzle. Incorporate the green onions into the batter at the last moment, retaining their color and mild crunch. When folding the Banh Xeo, use two spatulas if necessary to prevent tearing and to achieve a clean fold. Place the cooked Banh Xeo on a wire rack to prevent them from becoming soggy while you continue cooking the rest. If you're short on time, prepare the batter ahead and let it sit in the refrigerator for up to eight hours to allow the flavors to meld together.

HEALTH NOTE & CALORIC INFORMATION This dish is a fusion of hearty proteins from shrimp and pork and beneficial nutrients from herbs and vegetables. Each taco will vary in calories depending on size and fillings, but an average could range from 250-350 calories. The use of fresh herbs and turmeric provides antioxidants, while the pickled vegetables offer probiotics for gut health. Remember to consider the use of hoisin and sriracha in moderation as they can add sugar and sodium to the dish.

101

BANH MI PIZZA

Melding the flavors of Vietnam's beloved Banh Mi sandwich with the universal comfort of pizza, the Banh Mi Pizza is a fusion dish that transports you straight to the bustling streets of Hanoi with a detour through Naples. The juxtaposition of crusty Italian pizza dough with Vietnamese seasoned meats, pickled vegetables, and vibrant condiments creates an irresistible culinary experience. Originating from Vietnamese street food and the Italian staple, this dish embodies globalization on a plate.

INGREDIENTS 1 (12-inch) pre-baked pizza crust

DIRECTIONS 1. In a bowl, whisk together soy sauce, fish sauce, brown

6 oz pork tenderloin, thinly sliced

sugar, garlic, and ginger. Add pork slices and marinate for

1 tbsp soy sauce

at least 30 minutes, or overnight in the fridge for deeper

1 tbsp fish sauce 1 tbsp brown sugar

flavor. 2. In a small bowl, mix white vinegar, 1 tablespoon of sugar,

2 cloves garlic, minced

and a pinch of salt until dissolved. Add julienned daikon

1 tsp fresh ginger, grated

and carrot, ensuring they are fully submerged. Let sit for

1 tbsp vegetable oil ½ cup daikon radish, julienned ½ cup carrot, julienned ¼ cup white vinegar

30 minutes to pickle. 3. Preheat your oven to 450°F (230°C) with a pizza stone inside if available. 4. Heat vegetable oil in a pan over medium-high heat.

1 tbsp sugar

Remove pork from marinade (discard the marinade), and

Salt to taste

sauté until just cooked through, about 3-4 minutes. Set

½ cup cucumber, thinly sliced ¼ red onion, thinly sliced 1 jalapeño, thinly sliced (optional) ½ cup cilantro leaves 1 cup mozzarella cheese, shredded Sriracha mayo (3 tbsp mayonnaise mixed with 1 tbsp Sriracha)

aside. 5. Roll out the pre-baked pizza crust if needed. Place on a pizza peel or an inverted baking sheet if you don't have one. 6. Sprinkle half of the mozzarella over the pizza crust. Arrange the cooked pork, pickled daikon, and carrot over the cheese. 7. Add the remaining mozzarella, cucumber slices, red onion, and jalapeño if using. 8. Transfer the pizza onto the preheated pizza stone or baking sheet, and bake for 10-12 minutes until the crust is golden and cheese is bubbly. 9. While the pizza is baking, prepare the Sriracha mayo by mixing the mayonnaise and Sriracha together in a small bowl. 10. Retrieve the pizza from the oven. Drizzle with Sriracha mayo, scatter cilantro leaves, and serve immediately.

INGREDIENT SPOTLIGHT: FISH SAUCE Fish sauce is the standout ingredient in this recipe, a condiment derived from fermenting fish with sea salt. Originating from Ancient Rome and now a staple in Southeast Asian cuisine, it imparts a deep umami flavor that's essential in Vietnamese cooking. Fish sauce is key to mimicking the distinct taste of Banh Mi, offering nuances that cannot be easily replicated with other ingredients.

CHEF'S TIPS To achieve the perfect crunchy pickled vegetables, do not over-marinate them—they should retain a slight crunch. For an authentic Banh Mi flavor, invest in good quality fish sauce. Use a pizza stone and preheat it in the oven to mimic the effect of a pizza oven for a crisp crust. Slicing the pork thinly allows for quicker cooking times and ensures it stays tender. Be sure to drain the pickled vegetables well before placing them on the pizza to avoid a soggy crust.

HEALTH NOTE & CALORIC INFORMATION This Banh Mi Pizza provides a good balance of protein, carbohydrates, and vegetables. Pork tenderloin is a lean protein source, while the pickled vegetables offer fiber and probiotics. The mozzarella cheese adds calcium but also saturated fat. A single 12-inch pizza serves about 4 people, with each slice containing approximately 450 calories, with 35% of calories from fat, 45% from carbohydrates, and 20% from protein. Remember to account for the additional calories if you add extra toppings or condiments. 103

LEMONGRASS TILAPIA This dish offers a symphony of Southeast Asian flavors, combining the aromatic qualities of ginger and lemongrass with the mild, sweet taste of tilapia. These ingredients are staples in regional culinary traditions, often used to infuse dishes with depth and zest. This recipe celebrates the simplicity and healthfulness of steamed fish, a cooking method that preserves the delicate flavors and nutrients of the dish.

DIRECTIONS

INGREDIENTS 4 tilapia fillets (about 6 oz each)

1. Begin by preparing the steamer. If you don't have a

1 stalk lemongrass, tender inner

traditional bamboo steamer, you can use a metal

part only, finely chopped

steamer basket in a large pot filled with an inch of water.

1-inch piece of fresh ginger, peeled and julienned

Bring the water to a simmer over medium heat. 2. Clean the tilapia fillets and pat them dry with paper towels. Season both sides with salt and freshly ground

4 garlic cloves, finely minced

black pepper.

2 tablespoons soy sauce 2 tablespoons sesame oil

3. In a small bowl, combine the finely chopped lemongrass,

1 tablespoon fish sauce

julienned ginger, and minced garlic with the soy sauce,

1 teaspoon sugar

sesame oil, fish sauce, and sugar. Stir well to create the marinade.

4 scallions, thinly sliced 1 small bunch of fresh cilantro,

4. Place each fillet onto a plate that can fit inside your steamer. Spoon the marinade evenly over the tilapia

chopped 1 lime, cut into wedges for serving Salt and freshly ground black

fillets, ensuring all the fillets are well coated. 5. Carefully place the plates with the fillets in the steamer,

pepper to taste

cover with the lid, and steam for about 8-10 minutes, or until the tilapia flakes easily with a fork. 6. While the fish is steaming, thinly slice the scallions and chop the cilantro. 7. Once the tilapia is cooked through, remove the plates from the steamer. Garnish with the sliced scallions and fresh cilantro. 8. Serve immediately with lime wedges on the side.

INGREDIENT SPOTLIGHT: LEMONGRASS Lemongrass is a tall, stalky plant with a fresh, lemony aroma and a citrus flavor. It's a common ingredient in Thai, Vietnamese, and other Southeast Asian cuisines. Its history as a culinary and medicinal herb extends back centuries. Lemongrass is key to many dishes for its ability to impart a vibrant, zesty taste without the sourness of actual lemon. It also aids in digestion and helps with inflammation. In this recipe, lemongrass not only provides a characteristic flavor but also harmonizes with the ginger to elevate the tilapia's natural sweetness.

CHEF'S TIPS Make sure the water does not touch the bottom of the steamer basket or plate holding the fish; this ensures that the fish is steamed, not boiled. To check if the tilapia is done, gently probe the fillet with a fork; it should flake easily and be opaque throughout. For a little kick, you can add a minced hot pepper or a dash of chili flakes to the marinade. Use fresh lemongrass and ginger for the best flavors, as dried or powdered versions won't provide the same zest. If you like a more intense lemongrass flavor, bruise the lemongrass stalk by smashing it with the back of a knife before chopping to release more oils.

HEALTH NOTE & CALORIC INFORMATION Steamed tilapia is a high-protein, low-calorie option, rich in omega-3 fatty acids, which are known for their anti-inflammatory properties. This dish is also low in saturated fats and contains no trans fats. Ginger and lemongrass are both noted for their digestive and anti-inflammatory benefits. A typical serving of ginger-lemongrass tilapia contains approximately 200-250 calories, making it a light yet satisfying meal.

105

COLD BREW VIETNAMESE COFFEE The traditional Vietnamese iced coffee, Cà Phê Sữa Đá, is a hallmark of Vietnam's rich coffee culture, famed for its strong, robust flavors and sweetness from condensed milk. With the rise of cold brew coffee, this recipe blends the smoothness and milder acidity of cold brewing methods with the traditional Vietnamese approach, creating a refreshingly modern twist on a classic.

DIRECTIONS

INGREDIENTS 1 cup of coarsely ground dark roast coffee 4 cups of cold water 1/2 cup of sweetened condensed milk Ice cubes

1. In a large jar or a French press, combine the coarsely ground coffee with the cold water. Stir gently to ensure all the coffee grounds are fully saturated. 2. Cover the jar with a lid or wrap it with plastic wrap and let it steep at room temperature for 12 to 24 hours. The longer it steeps, the stronger the coffee flavor will be. 3. After steeping, strain the coffee through a fine-mesh sieve into a clean jar or bottle. If using a French press, simply press down on the plunger to separate the coffee grounds from the liquid. For a clearer brew, use a coffee filter or cheesecloth to strain any remaining coffee grounds. 4. Refrigerate the cold brew concentrate until you're ready to make your iced coffee. The concentrate can be stored in the refrigerator for up to two weeks. 5. To serve, fill a glass with ice cubes and pour in 1/4 cup of sweetened condensed milk. Add 1 cup of the cold brew concentrate. Stir well to combine. 6. Taste and adjust the sweetness by adding more condensed milk if desired. Enjoy immediately.

INGREDIENT SPOTLIGHT: CONDENSED MILK Sweetened condensed milk is the heart of Vietnamese coffee’s unique sweetness and texture. Originating from Europe in the 19th century, condensed milk was canned and used as a long-lasting dairy option. In Vietnam, latter part of the 19th century to the 20th century, this ingredient gained popularity as fresh milk was scarce. Its thick consistency and sweetness, when diluted with the strong, dark coffee, creates a harmony in flavors that’s distinct to this Vietnamese delight, making it irreplaceable in this recipe.

CHEF'S TIPS Use a dark roast coffee to replicate the traditional Vietnamese coffee, which is typically very strong and bitter. When stirring the coffee and water mixture, do so gently to prevent over-extraction, which can cause bitterness. For a smoother taste, use filtered water as it can make a significant difference in the quality of your cold brew. Make sure to strain the coffee well to avoid a gritty texture. A second straining with a finer filter can help achieve a clean, sediment-free drink. Experiment with the steeping time to find the strength that suits your preference. A longer steep will lead to a more robust coffee.

HEALTH NOTE & CALORIC INFORMATION A standard serving of Vietnamese iced coffee made with sweetened condensed milk contains approximately 130-180 calories, depending on the amount of condensed milk used. The primary source of calories is the sweetened condensed milk which contains both sugar and fat. This beverage also contains caffeine, the amount of which will vary based on the coffee beans used and the steeping time.

107

INDONESIAN CUISINE

Welcome to an enchanting journey across the Indonesian archipelago, a kaleidoscope of cultures and flavors waiting to be savored. In this cookbook, we have curated a collection of recipes that capture the essence of Indonesia's rich culinary landscape, from the bustling streets of Jakarta to the serene rice terraces of Bali. Each dish, seasoned with tradition and woven with stories, invites you into the heart of Indonesian homes and the soul of its people. Indonesian cuisine, known affectionately as "masakan Indonesia," is a vibrant collage of tastes and textures, giving testament to the diverse influences that have shaped this nation—from ancient trade routes to colonial pasts. Across the string of islands, each recipe here emerges as a distinctive melody within the grand orchestral feast that is Indonesian food. As you explore the aromatic depths of Nasi Goreng, the rich complexity of Rendang, or the smoky allure of Sate Ayam, your kitchen will transform into a gateway to tropical shores. Dishes like Gado-Gado and Soto Ayam serve as a celebration of the archipelago's bountiful harvests and its people's ingenuity in crafting feasts from the earth's natural offerings. Dive into the cherished rituals of preparing Nasi Uduk or assembling the symbolic Tumpeng, where the act of cooking is interwoven with cultural reverence and communal joy. Our selection aims to transcend geographical boundaries, bringing the convivial spirit of Indonesian dining to your doorstep. With Mie Goreng and Babi Guling, you’ll taste the rich interplay of local spices, while the subtly sweet notes of Nasi Kuning and the robust warmth of Ayam Betutu reveal the heartwarming generosity of Indonesian hospitality. The lesser-known but equally delightful treats like Gudeg and Tempeh Goreng offer a taste of Indonesia's culinary innovation and resourcefulness. In these pages, we present inventive twists that encourage you to play with textures and fuse traditional flavors with contemporary flair. From Martabak Manis reinvented with international twists to Es Cendol elevated through modern presentation, we kindle your creativity while staying rooted in the essence of Indonesian cookery. This cookbook is more than a trove of recipes; it’s a tribute to a nation’s heritage, a tapestry woven with regional spices and local wisdom passed down through generations. Alongside each dish are anecdotes, chef's secrets, and tips that illuminate the subtleties of Indonesian kitchen craft. Embracing the global movement towards health-conscious dining, we highlight dishes that harmoniously blend nourishment with mouthwatering pleasure. We invite you to embark on a gastronomic expedition, where the age-old traditions of Indonesian cuisine meet the vibrancy of today's global palate. Whether a seasoned chef or a culinary aspirant, welcome these recipes into your home, and embrace the communal spirit, adventure, and celebration at the heart of Indonesian cooking. Step into this savory voyage, where ancient recipes and contemporary tastes collide in a festival of flavors. Welcome, and selamat makan—enjoy your meal!

authentic

indonesian recipes

NASI GORENG

Nasi Goreng, which literally translates to "fried rice" in Indonesian, is considered Indonesia's national dish. This dish is a sublime concoction of pre-cooked rice, a vibrant array of spices, and a mix of savory sauces, often accompanied by items like egg, shrimp, or chicken. The special twist to Nasi Goreng is the addition of kecap manis, a sweet soy sauce that's thicker and more complex in flavor than regular soy sauce. With roots that trace back to the simple stir-fried rice in ancient China, Nasi Goreng has evolved with Indonesian cuisine to become a distinct and beloved fixture in its culinary landscape.

DIRECTIONS

INGREDIENTS 2 cups of cooked jasmine rice (preferably leftover from the previous day) 2 tablespoons of cooking oil 4 shallots, finely chopped 4 cloves of garlic, minced 2 red chilies, seeds removed and finely sliced (adjust to taste) 1 teaspoon of shrimp paste (optional) 200 g of chicken thigh, diced 150 g of shrimp, peeled and deveined 2 tablespoons of kecap manis

1. Prepare your rice beforehand, ensuring it's cold and has a drier texture, which is essential for making quality fried rice. 2. Heat oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and red chilies, frying until they become fragrant. 3. If using shrimp paste, add it now and fry for another minute, mixing well. 4. Increase the heat to high and add the diced chicken. Stirfry until the chicken is no longer pink and is beginning to brown. 5. Add the shrimp and keep stirring until the shrimp are pink and cooked through. 6. Push the ingredients to the side of the wok, then pour in

(sweet soy sauce)

the beaten eggs on the clear side. Scramble the eggs,

1 tablespoon of soy sauce

stirring vigorously, and let them cook without stirring for

1/2 teaspoon of ground white pepper Salt to taste 2 eggs, beaten Accompaniments: cucumber slices, tomato wedges, fried shallots, and prawn crackers

a few moments to create some texture. 7. Once the eggs are cooked through, mix them into the rest of the ingredients in the pan. 8. Add the rice to the wok and gently break any clumps apart, integrating it with the other ingredients. 9. Pour the kecap manis, soy sauce, sprinkle the white pepper, and salt to taste over the rice. Toss everything together until the rice is evenly coated with the sauces and is hot throughout. 10. Taste and adjust the seasonings if necessary. 11. Serve the Nasi Goreng with cucumber slices, tomato wedges, a sprinkle of fried shallots, and prawn crackers for added crunch.

INGREDIENT SPOTLIGHT: KECAP MANIS Kecap manis is a sweet and thick soy sauce characterized by its distinct flavor profile combining soybean with palm sugar. It originated in Indonesia and has become a fundamental component in various Indonesian dishes, like Nasi Goreng. The sauce's thickness lends a caramel-like coating to the rice, adding a simultaneously sweet and savory depth. It’s an indispensable element that distinguishes Nasi Goreng from other fried rice variations.

CHEF'S TIPS Day-old rice is best for fried rice as it is drier and will not clump together when frying. High heat is crucial for stir-frying - it cooks the ingredients quickly and helps prevent sticking, achieving that distinctive 'wok hei' flavor. Cutting all the ingredients into uniform sizes ensures that they cook evenly and integrate well with the rice. Continuously toss the ingredients once the rice is added. It encourages an even distribution of heat and flavor. Garnishes are not just decorative; they add fresh, balancing flavors. Do not skip on the cucumber, tomatoes, and crunchy toppings like fried shallots.

HEALTH NOTE & CALORIC INFORMATION A serving of Nasi Goreng is rich in carbohydrates from the rice and provides protein from the added chicken and shrimp. The vegetables add some dietary fiber, while the cooking oil contributes fats. The sweet soy sauce adds a substantial amount of sugar, making the dish relatively high in calories. A single serving may contain approximately 500-700 calories, depending on the portion size and additional ingredients like eggs and prawn crackers.

115

RENDANG PADANG

Originating from West Sumatra, Indonesia, Beef Rendang holds a storied place in the vast tapestry of Indonesian cuisine. A celebratory dish often served at ceremonial occasions and to honor guests, it is a slow-cooked, dry curry deeply infused with coconut milk and a melange of aromatic spices. The process of simmering the meat for hours until it tenderly succumbs to the rich, spice-laden gravy is a labor of love that results in a dish of intense flavors and textures. It has been internationally acclaimed, not only for its taste but also for its unique cooking method.

INGREDIENTS 1 kg beef chuck, cut into 4cm cubes 400 ml coconut milk

DIRECTIONS 1. Begin by blending all the ingredients for the spice paste in a food processor until smooth. Set aside. 2. Heat a large pot over medium heat and add enough

2 lemongrass stalks, bruised

cooking oil to sauté the spice paste. Stir constantly to

5 kaffir lime leaves, torn

prevent it from burning, until it becomes fragrant and the

2 turmeric leaves (if available), torn 1 cinnamon stick 3 cloves

oil starts to separate, approximately 4-5 minutes. 3. Add the beef cubes to the pot and cook until they change color and are well coated with the spice paste. 4. Pour in the coconut milk, and add the lemongrass, kaffir

3 cardamom pods

lime leaves, turmeric leaves, cinnamon stick, cloves,

1 star anise

cardamom pods, and star anise. Bring to a light simmer.

200 grams of desiccated coconut, 5. Stir in the kerisik (toasted coconut), tamarind paste, salt, toasted (kerisik) 2 tbsp tamarind paste 1 tsp salt

and palm sugar. Mix well to ensure all the ingredients are combined. 6. Reduce the heat to very low and let the mixture simmer

2 tsp palm sugar

uncovered for 3-4 hours or until the liquid has evaporated

Cooking oil

and the meat is tender and caramelized, stirring

Spice Paste: 10 shallots

occasionally to prevent sticking and burning. 7. The Rendang is done once the meat is dark brown and

5 cloves of garlic

the oil has separated from the curry. Remove the

5 red chili peppers

lemongrass, kaffir lime leaves, turmeric leaves, and whole

5 dried chili peppers, soaked and

spices before serving.

drained 3 cm piece of ginger 3 cm galangal 2 cm turmeric root (or 1 tsp turmeric powder) 1 tsp coriander seeds, ground ½ tsp cumin seeds, ground ¼ tsp nutmeg, ground

INGREDIENT SPOTLIGHT: KERISIK Kerisik is toasted, ground coconut and a signature element in Malaysian and Indonesian cooking, especially in Rendang. This humble ingredient has deep roots in Southeast Asian culinary traditions and is made by slow-roasting grated coconut until it releases its oils and browns to an earthy golden hue. Once the desired color is achieved, it's ground into a paste. Kerisik's rich, nutty flavor contributes to Rendang's unique texture and taste, helping to thicken the sauce and imbue the dish with a toasty depth that's unmistakable.

CHEF'S TIPS Patience is key; don't rush the simmering process as it allows the flavors to deepen and the meat to become fork-tender. Use a thick-bottomed pot to prevent burning and ensure even cooking. Stir the Rendang every 30 minutes to prevent the meat from sticking to the bottom. If available, use fresh turmeric leaves as they add an irreplaceable, aromatic floral scent to the dish. Serve Rendang on top of steamed jasmine rice to complement its rich flavor.

HEALTH NOTE & CALORIC INFORMATION A serving of beef Rendang is high in protein and saturated fats due to the beef and coconut milk. It's a calorie-dense dish, with each serving containing approximately 500-600 calories, depending on the portion size and exact ingredients used. It's also rich in essential vitamins and minerals from the spices used, such as iron, zinc, and vitamins B and C. It should be enjoyed in moderation, particularly by individuals managing their caloric intake or saturated fat consumption.

117

SATE AYAM

Sate Ayam is a beloved Indonesian dish that has spread throughout Southeast Asia and the world. It's believed to have originated from Java, Indonesia, and was influenced by Indian kebabs brought by Muslim traders. Sold on street carts and in fine dining restaurants alike, this skewered and grilled meat dish is a flavorful representation of Indonesia's rich and diverse culinary traditions. Served with peanut sauce and often accompanied by lontong (rice cakes), it's a favorite at gatherings and celebrations.

INGREDIENTS 500 grams (1.1 lbs) boneless

DIRECTIONS 1. In a large bowl, combine kecap manis, soy sauce,

chicken breast or thigh, cut into

vegetable oil, tamarind paste, minced garlic, coriander

1-inch cubes

powder, turmeric powder, salt, and pepper. Stir well to

Bamboo skewers, soaked in water for at least 20 minutes

create the marinade. 2. Add the chicken pieces to the bowl and mix until each

2 tablespoons kecap manis

piece is evenly coated with the marinade. Let the chicken

(sweet soy sauce)

marinate for at least 2 hours, or preferably overnight in

1 tablespoon soy sauce 1 tablespoon vegetable oil

the refrigerator. 3. While the chicken is marinating, prepare the peanut

2 teaspoons tamarind paste

sauce. Heat the vegetable oil in a saucepan over medium

2 garlic cloves, minced

heat. Add minced garlic and chopped chili, and sauté

1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon salt 1/4 teaspoon black pepper For the Peanut Sauce: 150 grams (5.3 oz) roasted unsalted peanuts, finely ground 2 garlic cloves, minced 1 small red chili, deseeded and finely chopped 1 teaspoon tamarind paste 2 tablespoons kecap manis (sweet soy sauce) 1 tablespoon palm sugar or

until fragrant, about 1 minute. 4. Add the ground peanuts to the saucepan and cook for another 2 minutes. 5. Pour in the water, then add kecap manis, palm sugar, tamarind paste, and salt. Stir continuously and cook until the sauce thickens, about 10-15 minutes. Adjust seasoning if necessary and set aside to cool. 6. Preheat your grill or grill pan on medium-high heat. Thread the marinated chicken pieces onto the soaked bamboo skewers. 7. Grill the chicken skewers for 2-3 minutes on each side or until the chicken is fully cooked and has a nice char. 8. Serve the chicken satay with the peanut sauce and, if desired, with lontong (rice cakes) or steamed rice.

brown sugar 1/2 teaspoon salt 300 ml (about 1 1/4 cups) water 1 tablespoon vegetable oil

INGREDIENT SPOTLIGHT: KECAP MANIS Kecap Manis, or Indonesian sweet soy sauce, is a darker and thicker condiment compared to regular soy sauce. It's sweetened with palm sugar and sometimes flavored with star anise and garlic. This unique sauce not only adds a sweet balance to the savory and spicy flavors in Sate Ayam but also helps caramelize the chicken when grilled, providing a delicious glaze and distinctive taste.

CHEF'S TIPS Ensure the skewers are soaked adequately to prevent them from burning during grilling. If possible, marinate the chicken overnight to maximize the depth of flavor. When preparing the peanut sauce, use a food processor to finely grind the peanuts for a smoother texture. Maintain a consistent temperature on the grill to cook the chicken evenly without burning. Keep the peanut sauce at room temperature to prevent it from thickening too much, which makes it difficult to pour or dip.

HEALTH NOTE & CALORIC INFORMATION A serving of Sate Ayam (assuming five skewers per serving) with peanut sauce typically has approximately 300-400 calories. It's a good source of protein, and the moderate amount of fat primarily comes from the peanut sauce. Keep in mind that using sugar and kecap manis adds to the carbohydrate count. For a healthier take, reduce the amount of sugar and use homemade kecap manis with a sugar substitute.

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GADO-GADO A beloved Indonesian dish, Gado-Gado literally means "mix-mix." This colorful medley of boiled vegetables, tofu, tempeh, hard-boiled eggs, and lontong (rice cakes), all generously drizzled with a rich and spicy peanut sauce, is a feast for the senses. As both a street food and a household staple, Gado-Gado reflects the Indonesian philosophy of harmonizing different flavors and textures into one balanced dish.

DIRECTIONS

INGREDIENTS 200g cabbage, shredded 150g green beans, trimmed and cut into 2-inch pieces 2 medium carrots, julienned

1. Begin by preparing the peanut sauce. In a food processor, combine the roasted peanuts, garlic, and chili. Process until you have a fine paste. 2. Move the peanut paste to a saucepan, add the tamarind

200g bean sprouts

paste, palm sugar, and warm water. Stir over low heat

2 small cucumbers, sliced

until it achieves a thick, pourable consistency. Season

200g firm tofu, cut into cubes and fried

with salt to taste and set aside. 3. Boil water in a medium pot over high heat. Once boiling,

200g tempeh, sliced and fried

blanch the cabbage, green beans, and carrots separately

2 hard-boiled eggs, quartered

until they are tender yet crisp, about 3-4 minutes each.

4 cups water (for boiling)

Use a slotted spoon to remove the vegetables and rinse

Lontong (rice cakes), optional Peanut Sauce: 300g roasted peanuts, unsalted 2 cloves garlic, minced 1 red chili, deseeded and chopped (adjust to taste) 1 teaspoon tamarind paste 50g palm sugar, grated 250ml warm water Salt to taste

under cold water to stop the cooking process. Drain well. 4. Blanch the bean sprouts for about 30 seconds, then rinse and drain like the other vegetables. 5. Arrange the boiled vegetables, bean sprouts, cucumber slices, fried tofu, and tempeh on a serving plate. Add slices of lontong if using. 6. Drizzle the warm peanut sauce generously over the top, and garnish with the quartered hard-boiled eggs. 7. Serve immediately, allowing individuals to mix their portions as they eat.

INGREDIENT SPOTLIGHT: PALM SUGAR Palm sugar, known as "gula jawa" or "gula merah" in Indonesia, is a natural sweetener made from the sap of palm trees. It has a complex flavor that is rich and caramel-like, which cannot be fully replicated by other sugars. In Gado-Gado, it balances the heat of the chili and the tanginess of the tamarind, creating a depth in the peanut sauce that is crucial to the character of the dish. Its use in Indonesian cuisine is pervasive, seen in both savory dishes and desserts, and it's a healthier alternative to refined sugars due to its trace nutrients.

CHEF'S TIPS For the best peanut sauce, use freshly roasted peanuts which provide a deeper flavor than prepackaged options. Cutting the vegetables uniformly ensures they cook evenly and makes for a more appealing presentation. To prevent the vegetables from becoming too soft and losing their nutrients, make sure to blanch them quickly and cool them immediately. Fried tofu and tempeh should have a golden-brown crust to add a nice contrast in texture with the soft-boiled vegetables. The peanut sauce should not be too runny or too thick; it should be just enough to coat the back of a spoon to ensure it clings to the vegetables when poured.

HEALTH NOTE & CALORIC INFORMATION Gado-Gado is a nutrient-dense meal high in vitamins and fiber from the variety of vegetables, as well as protein from tofu and tempeh. The peanut sauce adds healthy fats but also calories; roughly, a serving of Gado-Gado can range from 400 to 600 calories depending on portion sizes and the amount of sauce used. The dish is also rich in micronutrients like iron, magnesium, and potassium.

121

SOTO AYAM

Soto Ayam is a dish with deep roots in Indonesian cuisine, reflecting the diverse culinary traditions of the archipelago. Often considered a comfort food, this fragrant chicken soup combines a multitude of spices and herbs quintessential to Southeast Asian cooking. It's a popular dish that varies regionally, capturing the essence of local flavors and ingredients. A bowl of Soto Ayam is not just nourishment but a celebration of Indonesia's rich cultural tapestry. INGREDIENTS 1 kg chicken, preferably free-

DIRECTIONS 1. Prepare your spice paste by grinding the shallots, garlic,

range, cut into pieces

candlenuts, turmeric, ginger, and coriander seeds in a

2 liters water

mortar and pestle or food processor until you achieve a

3 stalks lemongrass, bruised 4 kaffir lime leaves

fine paste. Set aside. 2. Clean the chicken pieces and pat them dry. In a large pot,

2 bay leaves

bring the water to a boil, then add the chicken pieces,

2 cm galangal, sliced

lemongrass, kaffir lime leaves, bay leaves, galangal, salt,

1 tsp salt 1/2 tsp pepper 1 tsp sugar Spice Paste: 4 shallots

pepper, and sugar. 3. Bring the mixture back to the boil, then reduce the heat and simmer for about 30 minutes, skimming any impurities that rise to the surface. 4. While the chicken is cooking, heat a small amount of oil in

4 cloves garlic

a pan over medium heat. Fry your spice paste for around 4

4 candlenuts

to 5 minutes, or until it's fragrant and the raw edge has

2 cm turmeric, peeled 1 cm ginger 2 tsp coriander seeds Garnish: 100 g bean sprouts, blanched 2 spring onions, sliced 2 hard-boiled eggs, quartered Fried shallots Fresh cilantro leaves 2 limes, cut into wedges Steamed white rice or rice noodles (optional)

been cooked out. 5. Once the chicken is cooked through, remove it from the pot and set aside. Strain the broth to remove the lemongrass, leaves, and galangal. Return the broth to the pot and add the cooked spice paste, stirring well to combine. 6. Continue to simmer the broth on low heat. In the meantime, shred the chicken meat and discard the bones. 7. Prepare the garnish ingredients: blanch bean sprouts, slice spring onions, quarter hard-boiled eggs, and ready the fried shallots and cilantro leaves. 8. Serve by placing some shredded chicken in a bowl. Add steamed white rice or rice noodles if desired. Ladle the hot spiced broth over the chicken, and top with bean sprouts, spring onions, hard-boiled eggs, fried shallots, and cilantro leaves. Finish with a squeeze of lime juice.

INGREDIENT SPOTLIGHT: GALANGAL Galangal is the spotlight ingredient. This rhizome is related to ginger and bears a similar appearance, but it is, in fact, much firmer and has a sharp, almost piney flavor. In the culinary history of Southeast Asia, galangal has been a quintessential spice for millenniums. Not only does it bring an aromatic quality to Soto Ayam, but it’s also believed to have medicinal properties, aiding digestion and reducing inflammation.

CHEF'S TIPS For a clearer broth, poach the chicken separately before adding it to the spiced broth. Frying the spice paste is called "tumis" in Indonesian and is essential to unlock the essential oils and deepen the flavors. The use of fresh turmeric over powdered adds depth and vibrancy to the dish. If available, use free-range chicken for a richer and more traditional flavor. Serve Soto Ayam with additional condiments such as sambal for those who appreciate a spicier kick.

HEALTH NOTE & CALORIC INFORMATION A typical serving of Soto Ayam is rich in protein from the chicken and contains a variety of nutrients from the herbs and spices. It's relatively low in carbohydrates unless served with rice or noodles. The soup is also high in essential micronutrients such as vitamin C from the lime and various B vitamins from the chicken. Estimated caloric content for a serving without rice or noodles is around 300-400 calories.

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NASI UDUK BETAWI

Nasi Uduk is a fragrant coconut rice dish that hails from Jakarta, the capital city of Indonesia. Its name, "uduk," comes from the Indonesian word for "mix," referencing the mixture of coconut milk and spices used to cook the rice. It's commonly served at celebrations and festivities but also enjoyed as a substantial breakfast or dinner. The dish's unique taste and creamy texture have made it a beloved staple, with variations found across the Indonesian archipelago.

DIRECTIONS

INGREDIENTS 2 cups jasmine rice

1. Rinse the jasmine rice until the water runs clear to remove excess starch, which ensures the rice will not be

2 cups coconut milk

too sticky.

1 cup water 2 pandan leaves, tied into a knot

2. In a pot, combine the rinsed rice, coconut milk, water, pandan leaves, lemongrass stalks, kaffir lime leaves, bay

(optional)

leaf, cinnamon stick, cloves, and cardamom pods.

2 lemongrass stalks, bruised 2 kaffir lime leaves

3. Add the salt and stir the mixture gently.

1 bay leaf

4. Bring the pot to a boil over medium-high heat, then

1 cinnamon stick

reduce the heat to low, cover, and let it simmer for about

3 cloves

20 minutes, or until the rice is tender and the liquid has been absorbed.

2 cardamom pods, cracked 1 teaspoon salt

5. Remove the pot from the heat and let it sit, still covered, for an additional 10 minutes to steam the rice. This will

Fried shallots, for garnish

help to fluffy up the rice grains. 6. Gently fluff the rice with a fork to separate the grains and remove the pandan leaves, lemongrass, kaffir lime leaves, bay leaf, cinnamon stick, cloves, and cardamom pods. 7. Serve the Nasi Uduk hot, garnished with fried shallots.

INGREDIENT SPOTLIGHT: PANDAN LEAVES Pandan leaves, often referred to as the "vanilla of Asia," impart a sweet, floral aroma to Southeast Asian dishes. These long, blade-like leaves are typically tied into knots to release their fragrance during cooking. A native to the region, pandan has been used in traditional cooking for centuries, flavoring anything from rice to desserts. In Nasi Uduk, pandan enhances the rice's fragrance, making it an indispensable component of the dish's authentic flavor profile.

CHEF'S TIPS Gently wash the rice to keep the grains whole and prevent breakage. Don't skip the aromatics—lemongrass, kaffir lime leaves, and pandan contribute significantly to the dish's signature aroma. Use thick, full-fat coconut milk for a creamier texture and richer taste. Letting the rice steam after cooking is crucial for achieving the perfect consistency. Fluff the rice gently with a fork to prevent mashing the grains and to maintain their integrity.

HEALTH NOTE & CALORIC INFORMATION Nasi Uduk is calorie-dense due to the coconut milk. A typical serving contains about 400-500 calories, depending on portion size and garnishes. The dish is carbohydrate-rich and provides some fat from the coconut milk. However, it is low in protein, so pairing it with protein-rich sides such as tempeh or eggs is a good idea for a more balanced meal.

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MIE GORENG

Mie Goreng is a classic Indonesian street food staple, renowned for its robust flavors and quick preparation. A beloved dish that tells a tale of cultural intermingling, it reflects Chinese influences on Indonesian cuisine through its wok-fry cooking style and use of noodles. Despite its seemingly simple nature, Mie Goreng carries a rich play of sweet, savory, and spicy notes, all convening in a symphony of tastes that have made it a national favorite and an essential experience for any culinary explorer of Indonesian food.

DIRECTIONS

INGREDIENTS 200 grams of egg noodles (fresh

1. Prepare the Noodles: If you're using fresh egg noodles,

or pre-cooked)

blanch them in boiling water for 2 minutes, then drain

2 tablespoons of cooking oil

and set aside. For pre-cooked noodles, simply loosen

2 cloves of garlic, minced 1 medium-sized onion, thinly

them and set aside. 2. Cook the Ingredients: Heat the cooking oil in a large wok

sliced

or frying pan over medium-high heat. Add the minced

1 carrot, julienned

garlic and sliced onion, and stir-fry until they are fragrant

1/2 cup of shredded cabbage 1/2 cup of sliced green onions 2 eggs, lightly beaten 1 chicken breast, thinly sliced (optional) 2 tablespoons of kecap manis (sweet soy sauce)

and the onions are translucent. 3. Add Proteins: If using chicken, add it to the wok now and stir-fry until it's no longer pink and is cooked through. 4. Vegetables in the Wok: Add the julienned carrot and shredded cabbage to the wok. Stir-fry until they begin to soften but still have a bit of crunch. 5. Scrambling Eggs: Push the stir-fried ingredients to one

1 tablespoon of soy sauce

side of the wok, then pour the eggs into the cleared

1 tablespoon of oyster sauce

space. Let them sit undisturbed for a few seconds, then

1 teaspoon of sambal oelek (ground chili paste)

scramble until just set. 6. Noodles and Sauces: Add the noodles, kecap manis, soy

Salt, to taste

sauce, oyster sauce, and sambal oelek to the wok. Toss

Pepper, to taste

everything together to ensure the noodles are well

Fried shallots, for garnish Tomato wedges and cucumber slices, for serving Lime wedges, for serving

coated with the sauce and ingredients are mixed. 7. Final Touches: Season with salt and pepper to taste, add sliced green onions, and toss everything again. Cook for another couple of minutes, then remove from the heat. 8. Serve: Plate the noodles and garnish with fried shallots, fresh tomato wedges, cucumber slices, and a wedge of lime on the side. Enjoy hot.

INGREDIENT SPOTLIGHT: KECAP MANIS Kecap manis is the sweet, thick, molasses-like soy sauce that is essential in giving Mie Goreng its distinctive flavor. It's made by simmering soy sauce with palm sugar and various spices, sometimes including star anise and garlic, until it reduces down to a syrupy consistency. This ingredient not only imparts a sweet flavor but also lends a lustrous sheen to dishes. It has a history entwined with Indonesian cuisine and is a necessity in many recipes to achieve the perfect balance of sweetness and umami.

CHEF'S TIPS Pre-cook and set aside all your ingredients, as the cooking process is fast and continuous. Make sure your wok or pan is really hot before adding the ingredients to achieve that signature wok hei (wok's breath). Stir-fry the vegetables until just cooked to maintain a slight crunch for texture contrast. When adding and mixing the sauces, do so quickly to avoid over-reducing and overly thickening them. Use a pair of tongs or two spatulas to toss the ingredients more effectively.

HEALTH NOTE & CALORIC INFORMATION A typical serving of Mie Goreng contains a balance of carbohydrates from the noodles, protein from the chicken and eggs, and vitamins and minerals from the variety of vegetables used. This dish can range from 400 to 700 calories per serving, depending on the portion size and the use of additional ingredients like chicken or fried shallots. It's important to note that kecap manis is high in sugar, so consume in moderation if sugar intake is a concern.

127

BABI GULING Babi Guling is a traditional Indonesian dish from Bali that is typically served at ceremonies and special occasions. As the Balinese are predominantly Hindu, pork is widely consumed. The name 'Babi Guling' literally means 'rolling pig,' referring to the spit-roasting process where the pig is hand-turned over a fire. The dish is renowned for its crispy skin and flavorful, herb-filled meat.

INGREDIENTS 1 small suckling pig, cleaned and gutted (about 12-15 pounds) 10 stalks lemongrass, bruised

DIRECTIONS 1. Begin by cleaning the suckling pig thoroughly and pat it dry with kitchen towels. 2. In a mortar and pestle, or using a food processor, blend

10 salam leaves (bay leaves can

the turmeric, ginger, galangal, shallots, garlic, chilies,

be substituted)

coriander seeds, and black peppercorns into a fine paste.

200 g fresh turmeric, peeled and sliced 150 g fresh ginger, peeled and sliced 100 g galangal, peeled and sliced 10 shallots, peeled 8 cloves of garlic 4 fresh red chilies, seeds removed 3 tablespoons coriander seeds 1 tablespoon black peppercorns 2 teaspoons shrimp paste (optional) 200 ml coconut water Salt to taste Coconut oil for basting

If using shrimp paste, add it in this step. 3. Season the inside of the pig with salt and then rub the spice paste all over the inside cavity. Let it marinate for at least 2 hours, preferably overnight in the refrigerator. 4. Before roasting, stuff the cavity with bruised lemongrass and salam leaves to infuse the meat with aroma. 5. Preheat your grill or oven to a medium heat of around 300°F (150°C). If using a spit, secure the pig onto the spit. If using an oven, place the pig on a large roasting tray. 6. Slowly roast the pig, and diligently baste it with coconut oil every 20 minutes, to keep the meat moist and help the skin crisp up. 7. After about 3-4 hours, or once the internal temperature reaches 160°F (71°C) and the skin is golden and crispy, remove from the heat. 8. Let it rest for at least 15 minutes before carving. 9. Serve the Babi Guling with steamed rice and traditional Balinese sambal sauce.

INGREDIENT SPOTLIGHT: TURMERIC Turmeric is the spotlight ingredient, treasured for its vibrant yellow color and earthy flavor. It has been used in Asia for thousands of years, both as a culinary spice and a medicinal herb. Turmeric is the backbone of many Indonesian spice pastes, giving Babi Guling its distinctive hue and a slight bitterness. Its active ingredient, curcumin, has potent anti-inflammatory and antioxidant properties. Turmeric not only brings a warm and peppery essence but also contributes to the digestibility of this rich dish.

CHEF'S TIPS Ensure the pig's skin is thoroughly dried before roasting to achieve maximum crispiness. If using wooden skewers or spit rods, soak them in water for a few hours to prevent burning during the cooking process. Apply the spice paste generously inside the pig to allow the flavors to penetrate deeply into the meat. Maintain a consistent temperature when roasting, and turn the pig regularly for an even cook. To avoid flare-ups on the grill, trim excess fat and keep a water spray bottle handy to douse any flames.

HEALTH NOTE & CALORIC INFORMATION Babi Guling is rich in protein with a high caloric content, primarily due to the fatty nature of the pork and the use of coconut oil for basting. A traditional serving can contain upwards of 600 calories, with considerable variation depending on the serving size and the specific cut of meat used. It also contains turmeric, which contributes to its anti-inflammatory properties.

129

NASI KUNING Nasi Kuning, or Indonesian Yellow Rice, is a dish steeped in tradition, often served during festive occasions such as weddings, birthdays, and other celebrations. Colored with turmeric, the rice symbolizes wealth and prosperity, and it is typically shaped into a cone called 'tumpeng' to mimic the Indonesian mountains, further representing the country's geography and the idea of abundance.

DIRECTIONS

INGREDIENTS 2 cups jasmine rice 3 cups coconut milk 1 cup water

1. Rinse the jasmine rice in cold water until the water runs clear to remove excess starch. 2. In a large saucepan, combine the coconut milk, water,

2 lemongrass stalks, bruised

lemongrass stalks, bay leaves, kaffir lime leaves, turmeric

2 bay leaves

powder, galangal, and salt. Stir to mix the turmeric

2 kaffir lime leaves 1 teaspoon turmeric powder 1 small piece of galangal (or ginger if unavailable) 1 teaspoon salt

thoroughly. 3. Add the rinsed rice to the saucepan and bring the mixture to a simmer over medium heat. 4. Once simmering, reduce the heat to low, cover the saucepan with a lid, and let the rice cook for about 20 minutes, or until the liquid is absorbed and the rice is tender. Avoid stirring. 5. Turn off the heat and let the rice sit covered for 10 minutes to allow the flavors to infuse further. 6. Carefully remove the lemongrass, bay leaves, lime leaves, and galangal. 7. Fluff the rice gently with a fork and serve it warm.

INGREDIENT SPOTLIGHT: TURMERIC Turmeric is the spotlight ingredient. Turmeric is a bright yellow spice commonly used in Asian cooking, especially in Indian and Indonesian cuisines. Derived from the root of the Curcuma longa plant, turmeric has been used for its medicinal properties for thousands of years in Ayurveda. Its active compound, curcumin, is believed to have anti-inflammatory properties. In Nasi Kuning, turmeric not only imparts a vibrant hue that signifies prosperity but also provides a subtle earthy flavor that is the signature of this festive dish.

CHEF'S TIPS Use fresh turmeric root if available, as it provides a more intense flavor and color compared to the powdered form. Tying the lemongrass into a knot before adding it to the pot makes it easier to remove after cooking. Gently wash the rice to maintain some of the starch necessary for giving the rice a slightly sticky texture characteristic of Nasi Kuning. Ensure the lid on the pot is tight-fitting to prevent steam from escaping, which is crucial for perfectly cooked rice. Let the cooked rice rest before fluffing; this step is vital to finish the cooking process and distribute the flavors evenly.

HEALTH NOTE & CALORIC INFORMATION Nasi Kuning is rich in carbohydrates due to its rice base. Despite the fat from the coconut milk, it's a cholesterol-free dish with some dietary fiber, protein, and essential nutrients from the spices used. A single serving of Nasi Kuning (approximately 1 cup) could contain around 200-250 calories, with variations depending on the exact ingredients and serving size.

131

TEMPEH GORENG Tempeh Goreng is a classic Indonesian dish that showcases tempeh, a traditional soy product originating from Indonesia. Dating back several centuries, it is a staple of Indonesian cuisine, revered for its high protein content and versatility. Tempeh is made through a natural culturing and controlled fermentation process that binds soybeans into a cake form, which is then sliced and fried to create a dish with a pleasing texture and rich flavor.

INGREDIENTS 200g tempeh, sliced into thin 1cm pieces 3 cloves of garlic, minced 1 teaspoon of coriander powder

DIRECTIONS 1. Start by making the marinade. In a small bowl, mix together the minced garlic, coriander powder, salt, sugar, tamarind paste, and water until well combined. 2. Place the tempeh slices into the bowl with the marinade,

1 teaspoon of salt

ensuring each piece is evenly coated. Let it marinate for

1/2 teaspoon of sugar

at least 30 minutes to allow the flavors to penetrate the

1/2 teaspoon of tamarind paste 2 tablespoons of water Oil for frying

tempeh. 3. Heat a generous amount of oil in a frying pan over medium-high heat. Make sure there’s enough oil to cover the bottom of the pan. 4. Once the oil is hot, gently place the marinated tempeh slices into the pan. Do not overcrowd the pan; fry the tempeh in batches if necessary. 5. Fry the tempeh for about 2-3 minutes on each side or until golden brown and crispy on the edges. 6. Once fried to perfection, remove the tempeh from the pan and drain on paper towels to remove excess oil. 7. Serve the Tempeh Goreng hot on its own, with steamed rice, or with your favorite dipping sauce.

INGREDIENT SPOTLIGHT: TEMPEH Tempeh is the star ingredient in this dish. A product of fermentation, it boasts a higher content of protein, dietary fiber, and vitamins compared to tofu, another popular soy product. Tempeh originated on the island of Java in Indonesia, possibly in the 12th or 13th century. It is made by a natural culturing and controlled fermentation process that binds soybeans into a compact cake, giving it a unique texture and nutty flavor. Its fermentation process also produces natural antibiotics, which are believed to have health benefits. Tempeh’s distinguishable texture is key to this recipe and allows it to absorb flavors well while maintaining a satisfying chew.

CHEF'S TIPS Slice the tempeh thinly for the best texture and more surface area to soak up the marinade. Ensure the oil is hot before frying to prevent the tempeh from absorbing too much oil and becoming soggy. Do not skip the marinating step; it is essential for infusing the tempeh with robust flavors. Be gentle when flipping the tempeh during frying to keep it from breaking apart, as it can be delicate. Serve immediately after frying to enjoy the crispiness of the tempeh. If you must wait, don’t cover it as condensation can soften the crust.

HEALTH NOTE & CALORIC INFORMATION Tempeh is a nutritious addition to a plant-based diet, providing a good source of protein, prebiotics, and a variety of vitamins and minerals. A 100g serving of plain tempeh typically contains about: Calories: 195

Carbohydrates: 7g

Protein: 20g

Dietary Fiber: 0g

Total Fat: 11g

Sugars: 0g

133

BAKSO

Bakso is a savory, hearty meatball soup with a rich history in Indonesia, beloved by locals and travelers alike. Claims of its origins range from Chinese culinary influence to the adaptation of European meatball recipes during colonial times. The dish has been embraced in Indonesia, with street-side vendors and restaurants serving their own renditions to warm the soul and satisfy robust appetites. Bakso gained international attention when President Barack Obama reminisced about the dish, having spent part of his childhood in Indonesia.

DIRECTIONS

INGREDIENTS 500g ground beef (lean)

1. Start by making the meatballs. In a large mixing bowl,

100g tapioca starch

combine the ground beef, tapioca starch, salt, white

1 teaspoon salt

pepper, garlic powder, and egg. Mix thoroughly until all

1/2 teaspoon white pepper 1 teaspoon garlic powder 1 egg 2 liters beef broth (clear)

ingredients are well incorporated. 2. Fill a large pot with water and bring it to a boil. Wet your hands slightly to prevent sticking and form the meat mixture into round, golf ball-sized meatballs.

200g rice vermicelli noodles

3. Lower the heat to a simmer and gently add the meatballs

2 bok choy, washed and cut

to the pot. Cook for about 10-15 minutes or until the

2 scallions, finely chopped

meatballs float to the surface, indicating they are cooked

2 tablespoons fried shallots 2 teaspoons soy sauce 1 teaspoon sesame oil Sambal or chili sauce (to taste)

thoroughly. 4. Remove the meatballs with a slotted spoon and set aside. Keep the cooking liquid to use as extra broth if desired. 5. Now, prepare the beef broth in a different large pot. Bring

Fried garlic, to garnish

the broth to a low simmer. You can enhance the existing

Lime wedges, to serve

broth with the meatball cooking liquid for additional flavor. 6. In a separate pot, cook the rice vermicelli according to package instructions, then drain and divide into serving bowls. 7. Blanch the bok choy in the simmering broth for 1-2 minutes or until it’s tender yet crisp. 8. To assemble the soup, place a few meatballs in each bowl over the vermicelli, followed by bok choy. 9. Ladle the hot beef broth over the top, making sure to cover the meatballs and noodles. 10. Garnish each bowl with scallions, fried shallots, fried garlic, a drizzle of soy sauce, and sesame oil. 11. Serve hot with lime wedges and sambal or chili sauce on the side for added kick as desired.

INGREDIENT SPOTLIGHT: TAPIOCA STARCH Tapioca starch is the spotlight ingredient for this recipe. Extracted from the cassava root, this starch is key in creating the unique texture of bakso meatballs. Known for its ability to thicken and add chewy consistency, tapioca starch has an illustrious history, originating from South America before spreading across the globe through exploration and trade. In this recipe, it binds the meatball ingredients and gives them a smooth, springy texture that's essential to an authentic Bakso experience.

CHEF'S TIPS For juicier meatballs, blend a small portion of the beef mixture until very smooth and then mix back into the rest of the batch. Add ice water to the meatball mixture to ensure they're tender upon cooking. When forming the meatballs, apply minimal pressure to avoid dense meatballs; gentleness is key for a tender texture. To achieve a clear, flavorful broth, skim off any impurities that rise to the top during the cooking process. Use freshly ground pepper and freshly made garlic powder if possible for a more robust flavor in the meatballs.

HEALTH NOTE & CALORIC INFORMATION A typical serving of Bakso is rich in protein due to the meat content and provides a moderate amount of carbohydrates from the tapioca and noodles. The soup can be high in sodium, especially if premade broths are used, so it's advisable to monitor salt content for a healthier dish. A single serving (one bowl) of Bakso typically contains approximately 350-450 calories. Keep in mind that adding condiments like sambal or soy sauce will change the nutritional content, especially regarding sodium levels. 135

NASI PADANG Nasi Padang hails from Padang, the capital of West Sumatra, Indonesia. It is a culinary experience that embodies the rich flavors and communal spirit of Minangkabau culture. Traditionally, dishes are served family-style, laid out on the table, each boasting complex spice blends, leaving diners to take their pick. Renowned for its Rendang, a slowcooked beef dish, Nasi Padang's popularity has spread far beyond Indonesian borders.

DIRECTIONS

INGREDIENTS 2 cups of jasmine rice 3 cups water 1 pandan leaf, tied into a knot

1. Start by rinsing the jasmine rice until the water runs clear, then drain. 2. Put the rice into a rice cooker, add water, pandan leaf,

(optional)

and a pinch of salt. Cook as per the rice cooker's settings.

Salt to taste

If cooking in a pot, bring to a boil, then simmer with a lid

For Rendang: 1 kg beef chuck, cut into cubes 1 can of coconut milk (400 ml) 2 lemongrass stalks, bruised 6 kaffir lime leaves 1 turmeric leaf (optional) 2 tbsp tamarind juice Spice Paste (see below) Salt and sugar to taste For Spice Paste (to be blended): 10 shallots 6 cloves of garlic 5 dried red chilies, soaked and

until water is absorbed and rice is tender. 3. Prepare the beef rendang by blending all the spice paste ingredients until smooth. 4. In a large pan, bring the spice paste, beef, coconut milk, lemongrass, kaffir lime leaves, and turmeric leaf to a gentle simmer. Stir to prevent the mixture from sticking. 5. Let simmer on low heat for 3-4 hours until the beef is tender and the sauce has thickened, adding tamarind juice, salt, and sugar to taste. 6. Remove the lemongrass, kaffir lime leaves, and turmeric leaf before serving. 7. Serve the fragrant rice with a generous helping of beef rendang on top or on the side.

seeded 3 fresh red chilies, seeded 3 cm piece of ginger 3 cm piece of galangal 2 cm piece of turmeric 3 candlenuts

INGREDIENT SPOTLIGHT: GALANGAL The galangal root is our standout ingredient. This rhizome, akin to ginger, plays a pivotal role in Indonesian cuisine and is cherished for its sharp citrusy flavor that is more intense and slightly peppery. Galangal, which has been used in Southeast Asia for centuries, is not just lauded for its culinary zest but also for its medicinal properties. In the beef rendang, it brings a depth of flavor that's irreplaceable.

CHEF'S TIPS For the most tender rendang, use high-quality beef chuck and cut against the grain. Be patient with the rendang; slow cooking is key to allowing flavors to deepen and meat to tenderize. If you can't find fresh turmeric leaf, don't fret; its inclusion is traditional but not critical. Regular stirring is important, particularly as the rendang thickens, to prevent burning and ensure even flavor absorption. Toasting the dried spices before blending them for the paste can unlock more aromas and flavors.

HEALTH NOTE & CALORIC INFORMATION A standard serving of Nasi Padang with beef rendang is rich in protein from the beef and is high in dietary fats due to the coconut milk. The carbohydrates primarily come from the jasmine rice. A single serving can range from 600 to 800 calories depending on the portion size and the leaness of the beef used. It's also a good source of iron and several important vitamins and minerals, although it can be high in saturated fat and cholesterol due to the coconut milk and beef.

137

IKAN BAKAR Ikan Bakar hails from Indonesia, a country with an abundant coastline that has long depended on fish as a staple protein. The method of grilling fish wrapped in banana leaves infuses the dish with a smoky flavor while keeping it moist. This dish is often enjoyed in coastal areas and is a testimony to the simple yet rich Indonesian culinary tradition that celebrates fresh produce and vibrant spices.

INGREDIENTS

DIRECTIONS

2 whole fish (such as snapper,

1. Preheat your grill to medium-high heat.

mackerel, or seabass), cleaned

2. In a bowl, mix tamarind paste with a little warm water to loosen it, until it becomes a thick sauce.

and scored 2 tablespoons tamarind paste

3. In a food processor, blend garlic, shallots, lemongrass,

4 garlic cloves, minced

ginger, galangal, soy sauce, coconut oil, brown sugar, salt,

2 shallots, minced

and black pepper into a smooth paste. Add the tamarind sauce and blend again.

2 lemongrass stalks, minced 2 inches of fresh ginger, minced

4. Rub the fish all over with the paste, including inside the scores and cavity. Sprinkle the shredded kaffir lime leaves

2 inches of galangal, minced 2 tablespoons soy sauce

inside the cavity as well.

2 tablespoons coconut oil

5. If the banana leaves are stiff, quickly pass them over the

1 tablespoon brown sugar

open flame to make them pliable. Wrap each fish in a banana leaf and secure with toothpicks or kitchen string.

1 teaspoon salt 1/2 teaspoon black pepper

6. Place the wrapped fish on the grill and cook for about 7-

4 kaffir lime leaves, shredded

10 minutes on each side, or until the banana leaves

2 banana leaves for wrapping

become charred and the fish is cooked through.

Lime wedges, for serving

7. Unwrap the fish carefully and transfer to a serving dish.

Fresh cilantro, for garnish

Serve with lime wedges and garnish with fresh cilantro.

INGREDIENT SPOTLIGHT: KAFFIR LIME LEAVES Kaffir lime leaves are pivotal to Southeast Asian cooking, imparting an aromatic, citrusy fragrance that can't be replicated with any other herb. Native to tropical Asia, these leaves are usually torn or shredded to release their oils and infuse a dish with their distinctive lime flavor. For Ikan Bakar, they add a layer of complexity that blends beautifully with the smokiness of the grilled fish.

CHEF'S TIPS Ensure the grill is hot before placing the fish to prevent sticking and to achieve a good char on the banana leaves. Over-blending the spice paste can make it too fine, losing some textures. Aim for a somewhat coarse consistency for more authentic texture and flavor. When scoring the fish, don't cut too deep to prevent it from breaking apart on the grill but deep enough to allow flavors to penetrate. Use a fish basket if you're worried about the banana leaves tearing during the grilling process; it makes handling the fish easier. Rest the fish for a few minutes before serving to let the juices settle; this will keep the flesh moist.

HEALTH NOTE & CALORIC INFORMATION This dish is rich in omega-3 fatty acids, especially if fatty fish like mackerel are used. It's also high in protein and contains a range of spices that are known for their anti-inflammatory properties. The use of coconut oil adds to the fat content but also provides medium-chain triglycerides, which can be more easily metabolized by the body. A serving (about half a fish) typically contains approximately 300 to 400 calories, depending on the size and type of the fish used.

139

PEMPEK

Pempek is a savory Indonesian fish cake delicacy from Palembang in South Sumatra. It's a testament to the rich cultural tapestry of Indonesia, where local fisherfolk turned surplus catches into a lasting culinary tradition. Pempek comes in various shapes and sizes; the most popular is Pempek Kapal Selam ('submarine'), with an egg in the middle. Part of its unique charm is the cuko or vinegar-based sauce that marries sweet, sour, and spicy in a symphony of flavors.

DIRECTIONS

INGREDIENTS 500g fish fillet (mackerel or

1. Begin by making the cuko sauce. Combine water, palm

similar white fish), skinless and

sugar, tamarind juice, chilies, garlic, and salt in a

boneless

saucepan. Bring to a boil, then reduce the heat and

1 cup sago flour or tapioca starch

simmer until the sugar dissolves completely and the

1 tsp salt 1/4 tsp white pepper 1 egg, beaten Water (cold and boiling) Cooking oil, for frying Cuko Sauce: 250ml water 200g palm sugar, grated 6 tbsp tamarind juice (from

sauce thickens slightly. Allow it to cool and set it aside. 2. To prepare the pempek dough, blend the fish fillets until smooth in a food processor. Transfer to a bowl and mix with the beaten egg, salt, and white pepper. 3. Gradually add the sago flour or tapioca starch to the fish mixture, gently kneading until you have a pliable dough. Be careful not to overwork the dough; it should be smooth and slightly firm. 4. Bring a pot of water to a low boil, then reduce to a

soaked and strained tamarind

simmer. While waiting, form the dough into desired

pulp)

shapes, such as cylindrical or flat discs. If making Pempek

5 Thai red chilies, finely minced

Kapal Selam, flatten a piece of dough, place a raw egg

3 cloves garlic, finely minced

yolk in the center, and fold the dough around it to

1 tsp salt

enclose completely. 5. Place the pempek into the simmering water and cook until they float to the surface, signifying they're done. Remove and drain. 6. Heat oil in a frying pan over medium heat. Once hot, fry the boiled pempek until golden brown on both sides. Serve hot with the cuko sauce for dipping.

INGREDIENT SPOTLIGHT: SAGO FLOUR Sago flour or tapioca starch. Derived from the sago palm or cassava root respectively, these starches are a staple in Southeast Asian culinary arts. They provide a chewy texture to dishes like pempek. Their history is rooted in the indigenous communities of the tropics, where sago palms and cassava have been a vital source of carbohydrate for centuries. In pempek, they act as a binder, giving the fish cakes their unique texture and firmness essential for holding their shape during boiling and frying.

CHEF'S TIPS The texture of the fish dough is vital; it should not be too sticky or too dry. Adjust the flour as needed. For a light aerated texture in the fish cakes, don't compact the dough too much when shaping them. To avoid the dough absorbing too much oil, make sure it's completely cool before frying. The consistency of the cuko sauce can be adjusted; some prefer it thicker, some thinner. Experiment to find your perfect balance. Be attentive when preparing Pempek Kapal Selam to ensure the egg is fully enclosed with no leaks to prevent it from bursting during cooking.

HEALTH NOTE & CALORIC INFORMATION Pempek is relatively calorie-dense due to frying, with each serving containing approximately 300-400 calories, depending on size and filling. The fish provides protein while the sago flour offers a source of carbs. Cuko sauce, mostly composed of sugar and tamarind, adds to the calorie count but also provides a small amount of vitamin C and minerals from the tamarind.

141

OPOR AYAM Opor Ayam is an iconic Indonesian dish often served to celebrate Eid al-Fitr, the end of Ramadan, symbolizing joy and purity. Originating from Central Java, this comforting, aromatic, and rich stew reflects a harmonious blend of local spices and the generous use of coconut milk that is emblematic of Indonesian cuisine. Given its celebratory nature, this dish is meant to be shared with family and friends, embodying the spirit of togetherness.

INGREDIENTS 1 kg chicken, cut into pieces

DIRECTIONS 1. Begin by preparing the spice paste. Using a food

2 tablespoons oil

processor or mortar and pestle, grind the shallots, garlic,

400 ml coconut milk

candle nuts, ginger, galangal, ground coriander, cumin,

2 lemongrass stalks, bruised 4 kaffir lime leaves 2 bay leaves 2 cups water Salt to taste Spice Paste: 6 shallots, peeled 4 cloves garlic, peeled 4 candle nuts (or macadamia nuts)

turmeric, and white pepper into a smooth paste. 2. Heat the oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, typically taking about 5 minutes. 3. Add the chicken pieces to the pot and cook until they are evenly coated with the spice paste and start to change color. 4. Pour in the coconut milk, water, and bring to a simmer. Add the lemongrass, kaffir lime leaves, and bay leaves. 5. Reduce the heat to low and let the stew simmer gently

2 cm piece of ginger

for about 1 hour or until the chicken is tender and the

2 cm piece of galangal

sauce has thickened slightly. Stir occasionally to prevent

1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/2 teaspoon white pepper

the coconut milk from separating. 6. Season with salt to taste and continue cooking for another 10 minutes. 7. Serve Opor Ayam with steamed rice or ketupat (rice cakes) to enjoy a traditional Indonesian meal.

INGREDIENT SPOTLIGHT: GALANGAL Galangal, a rhizome related to ginger, is this dish's spotlight ingredient. Native to Southeast Asia, it's known for its sharp, citrusy, and slightly piney flavor, giving Opor Ayam its distinctive taste. Galangal has been used in traditional medicine and cooking for centuries and is essential in many Indonesian, Thai, and Malay recipes. It is not just flavoring but also acts as a natural tenderizer for the chicken in this recipe.

CHEF'S TIPS Use a combination of dark and white chicken meat for a more flavorful and tender dish. If you can't find candle nuts, macadamia nuts are a good substitute, or you can omit them altogether. Stir the stew gently but occasionally to prevent the coconut milk from curdling under high heat. Allow the Opor Ayam to rest before serving, letting the flavors meld together more cohesively. If the sauce is too thin for your preference, continue to simmer the dish uncovered to reduce and thicken the sauce.

HEALTH NOTE & CALORIC INFORMATION Opor Ayam is a high-calorie dish due to the use of coconut milk, which is rich in fats. However, it contains beneficial spices and herbs that offer anti-inflammatory properties and other health benefits. The dish provides protein from the chicken and a wealth of vitamins and minerals from the spice paste. An average serving of Opor Ayam can range from 400 to 500 calories, with notable amounts of saturated fat due to the coconut milk. For a healthier version, choose light coconut milk and skinless chicken pieces. 143

MARTABAK MANIS Known as a delectable street food treat in Indonesia, Martabak Manis—also referred to as Terang Bulan in some regions—is a thick, sweet pancake traditionally filled with a mixture of chocolate, cheese, and peanuts. It mirrors the cultural diversity of Indonesia, being influenced by multiple culinary traditions, yet it holds a unique place in the hearts of locals, often enjoyed as a night-time snack.

DIRECTIONS

INGREDIENTS 150 grams all-purpose flour 1/2 teaspoon baking powder

1. In a large bowl, sift the all-purpose flour, baking powder, baking soda, and salt.

1/4 teaspoon baking soda

2. Add the sugar to the dry mixture.

1/4 teaspoon salt

3. In another bowl, whisk the egg, warm milk, melted

1 tablespoon granulated sugar 1 large egg 200 ml warm milk 1 tablespoon unsalted butter, melted 1/2 teaspoon vanilla extract

butter, and vanilla extract until well combined. 4. Gradually add the wet ingredients to the dry ingredients, whisking continuously to form a smooth, lump-free batter. 5. Let the batter rest for about 15 minutes to allow the gluten to relax.

Filling Options:

6. Preheat a non-stick skillet over low to medium heat.

Chocolate sprinkles

7. Pour a ladleful of the rested batter into the skillet,

Crushed peanuts Grated cheddar cheese Sweetened condensed milk Thinly sliced bananas Sesame seeds

ensuring it spreads into a thick, even layer. 8. Cover the skillet with a lid and cook until bubbles form on the surface of the pancake and the edges begin to look dry (about 3-4 minutes). 9. Sprinkle your choice of fillings evenly over the pancake, then fold it in half, and press gently. 10. Cook for another 1-2 minutes until the fillings are warm and slightly melted. 11. Remove from the skillet and place on a cutting board. Slice into wedges and serve warm.

INGREDIENT SPOTLIGHT: CONDENSED MILK The sweetened condensed milk is a cornerstone in many Indonesian desserts, including Martabak Manis. Originating from Europe in the 19th century, it became a staple in tropical countries due to its long shelf life and versatility. Sweetened condensed milk adds a creamy, rich sweetness that complements the various fillings, enhancing the overall flavor experience and contributing to the moist texture of the final dish.

CHEF'S TIPS Ensure the skillet is at the correct temperature before pouring the batter to prevent sticking and achieve an even cook. Use a heavy lid to cover the pancake; it helps in creating a steamy environment inside the skillet, which is necessary for the pancake to rise properly. Avoid overmixing the batter as it can make the pancake tough; just mix until the ingredients are combined. Be creative with the fillings—traditional options are great, but feel free to experiment with other sweet fillings like Nutella, fruit jams, or cooked apples. When folding the pancake with fillings, use two spatulas to assist if necessary to maintain its shape and even distribution of the fillings.

HEALTH NOTE & CALORIC INFORMATION The traditional Martabak Manis, with chocolate, cheese, and peanuts, contains approximately 300400 calories per slice, depending on the amount and types of fillings used. It is high in carbohydrates and sugars due to the sweet fillings and condensed milk, with moderate amounts of protein from the egg and cheese. For a healthier option, choose less sugary fillings and serve smaller portions.

145

JACKFRUIT STEW

Gudeg is a classic Javanese dish hailing from Yogyakarta, a region on the island of Java in Indonesia. This dish is known for its sweet yet savory flavors and typically serves as a part of a larger meal, including rice, sambal, and other sides. Gudeg is made from unripe jackfruit slowly simmered in coconut milk and a rich blend of spices infused with the sweetness of palm sugar. It is often eaten for special occasions within the Javanese community but has gained appreciation well beyond for its unique taste and comforting qualities.

DIRECTIONS

INGREDIENTS 500 grams unripe jackfruit, cut

1. Start by preparing the spice paste. Grind the coriander

into chunks

seeds, shallots, garlic, candlenuts, and galangal root in a

2 bay leaves

mortar and pestle or food processor until you obtain a

2 kaffir lime leaves 1 lemongrass stalk, bruised 500 ml coconut milk 150 grams palm sugar, grated 2 tablespoons tamarind juice 2 teaspoons salt 1 teaspoon coriander seeds 6 shallots, peeled 4 cloves garlic, peeled 3 candlenuts or macadamia nuts 2 cm galangal root 2 tablespoons vegetable oil

smooth paste. 2. In a large pot, heat the vegetable oil over medium heat. Add the spice paste and sauté until fragrant, about 1 to 2 minutes. 3. Add the bay leaves, kaffir lime leaves, and lemongrass to the pot, stirring for another minute to release their aroma. 4. Introduce the jackfruit chunks to the pot, coating them evenly with the spice mixture. 5. Pour in the coconut milk, followed by the palm sugar, tamarind juice, and salt. Stir everything well to combine. 6. Bring the mixture to a gentle boil, then reduce the heat to low. Allow the gudeg to simmer uncovered for 3 to 4 hours. During this time, the jackfruit should become tender and the liquid should reduce, concentrating the flavors. 7. Stir occasionally, ensuring the bottom doesn’t burn and the flavors continue to meld. 8. Once the stew has thickened and the jackfruit is soft enough to pierce easily with a fork, remove from heat. 9. Serve the gudeg hot alongside steamed rice, and optionally, with hard-boiled eggs, chicken, or tofu for a complete meal.

INGREDIENT SPOTLIGHT: JACKFRUIT The heart of gudeg is the unripe jackfruit. Known as "nangka" in Indonesia, this tropical fruit is widely used across Southeast Asian cuisines. In its unripe form, it provides a meat-like texture that absorbs the flavors of the stew beautifully. The jackfruit tree is known for its long lifespan and prodigious fruit production, making it a sustainable choice. In addition to its culinary uses, jackfruit contains beneficial nutrients such as vitamin C, potassium, and dietary fiber, making it a healthful addition to a variety of dishes.

CHEF'S TIPS Ensure the jackfruit is unripe for the right texture; ripe jackfruit will be too sweet and soft. Regular stirring of the gudeg prevents sticking and ensures even flavor infusion. The longer the simmering time, the more intense the flavors will be; patience is key. Authentic flavor relies on fresh spices; however, quality dry spices are a good alternative if fresh are unavailable. A heavy-bottomed pot is recommended to avoid burning and provide steady heat.

HEALTH NOTE & CALORIC INFORMATION A typical serving of gudeg is rich in dietary fiber and contains vitamins such as vitamin C from the jackfruit. Coconut milk provides healthy fats but also contributes to the calorie count. A serving of gudeg without rice or sides is approximately 300-400 calories, with the majority of calories coming from coconut milk and palm sugar. This dish is also gluten-free.

147

AYAM BETUTU

Ayam Betutu is an iconic dish from Bali, Indonesia, known for its rich spices and slow-cooked perfection. Traditionally wrapped in banana leaves and slow-roasted in a wood-fired earth oven called a “betutu,” this dish is a ceremonial staple, often served at religious events and special occasions. Its complex seasoning blend, or "bumbu," captures the essence of Balinese cuisine, incorporating a harmony of flavors that has captivated many food lovers across the globe. DIRECTIONS

INGREDIENTS 1 whole chicken (about 1.5 kg or 3.3 lbs), cleaned Banana leaves for wrapping (or

Prepare the Spice Paste: 1. Peel and roughly chop the shallots, garlic, galangal, turmeric, and ginger.

aluminum foil if unavailable)

2. In a food processor or mortar and pestle, grind the shallots,

2 stalks lemongrass, bruised

garlic, galangal, turmeric, ginger, candlenuts, coriander seeds,

4 kaffir lime leaves

black peppercorns, cumin seeds, cloves, and chilies into a fine

2 salam leaves (or bay leaves as a substitute)

paste. If needed, add a little water to help the blending process. 3. Heat a small amount of coconut oil in a pan over medium heat

1 turmeric leaf (optional)

and sauté the paste until it's fragrant and the raw smell of the

Salt to taste

spices is gone. If using, add shrimp paste towards the end and

For the Spice Paste (Bumbu): 100g fresh shallots 50g fresh garlic 75g fresh galangal 30g fresh turmeric

stir for another minute. Set aside to cool. Prepare the Chicken: 1. Rinse the chicken thoroughly inside and out and pat dry with paper towels. Rub the entire chicken generously with salt. 2. Once the spice paste is cool, rub the chicken inside and out

50g fresh ginger

with the spice paste, ensuring it's well-coated. Stuff the cavity

5 candlenuts (or macadamia nuts as

with lemongrass, kaffir lime leaves, salam leaves, and turmeric

a substitute) 2 tbsp coriander seeds

leaf. Wrapping and Roasting:

1 tsp black peppercorns

1. Preheat your oven to 180°C (356°F).

2 tsp cumin seeds

2. Carefully wrap the chicken in banana leaves, securing them

5 cloves 2 small red chilies (adjust to taste for spiciness) 3 large red chilies, deseeded 1 tsp shrimp paste (optional, can be omitted for a vegetarian version) Coconut oil for sautéing

with toothpicks or kitchen string. If banana leaves are unavailable, wrap the chicken in aluminum foil. 3. Place the wrapped chicken in a roasting pan and roast in the oven for about 1.5 to 2 hours, or until the chicken is cooked through and tender. Serving: 1. Once cooked, remove the chicken from the oven and let it rest for about 10 minutes. 2. Unwrap the chicken and transfer it to a serving platter. Garnish with additional kaffir lime leaves if desired. 3. Serve with steamed rice and your choice of vegetables or a simple Balinese salad (lawar).

INGREDIENT SPOTLIGHT: GALANGAL Galangal is a rhizome similar to ginger but with a sharper, citrusy flavor that is essential in Southeast Asian cuisine, especially in Indonesian dishes like Ayam Betutu. With a history spanning back to ancient Southeast Asia, galangal isn't just used for its flavor; it has also been used medicinally for its anti-inflammatory properties. Within the ‘bumbu’ spice paste, it helps create a depth of flavor that's unmistakable and irreplaceable in Ayam Betutu.

CHEF'S TIPS If you can't find banana leaves, parchment paper can be a better alternative to aluminum foil for wrapping, as it allows the chicken to breathe a bit and enhances the flavor. Baste the chicken halfway through roasting with the juices that accumulate in the wrapping to keep it moist. For a more authentic flavor, add a smoking step: after roasting, carefully smoke the chicken with coconut husks or wood chips for 10-15 minutes. Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C). Leftover spice paste can be stored in the fridge for up to a week or frozen for future use.

HEALTH NOTE & CALORIC INFORMATION This dish is high in protein and contains a range of micronutrients from the fresh herbs and spices. The use of coconut oil adds healthy fats, and banana leaves provide additional nutrients if ingested. A typical serving without rice is approximately 400 calories, with variations depending on the size of the chicken and the amount of oil used.

149

INDONESIAN TUMPENG Tumpeng is a visually striking Indonesian dish that serves as the centerpiece of life's significant celebrations such as birthdays, weddings, and other major milestones. Its conical shape is symbolic, representing the volcanoes of Indonesia, while also reflecting gratitude towards the gods for the abundance of nature. Traditionally, Tumpeng is surrounded by assorted Indonesian side dishes, making it not just a meal but a communal experience.

DIRECTIONS

INGREDIENTS 4 cups jasmine rice 1 lemongrass stalk, bruised 4 kaffir lime leaves

1. Rinse the jasmine rice until the water runs clear to remove excess starch. 2. In a large pot, combine the rice, lemongrass, kaffir lime

2 bay leaves

leaves, bay leaves, pandan leaf (if using), coconut milk,

1 pandan leaf (optional, for

water, turmeric powder, and salt. Stir well to ensure even

fragrance) 2 cups coconut milk

distribution of the turmeric. 3. Bring the mixture to a boil over medium heat, then

1 1/2 cups water

reduce to a simmer. Cover the pot with a lid and let it

1 tsp turmeric powder (for yellow

cook until the rice absorbs all the liquids, about 15-20

rice, optional) 1 tsp salt Accompaniments (such as fried chicken, hard-boiled eggs, tempeh, vegetables, etc.)

minutes. 4. Once the rice is cooked, remove from heat. Discard the lemongrass, kaffir lime leaves, bay leaves, and pandan leaf. 5. Fluff the rice with a fork and let it cool slightly. Meanwhile, prepare a cone-shaped mound using a tumpeng mold, if available, or shape it by hand on a large platter. 6. Once the rice is shaped, arrange your choice of accompaniments around the base of the tumpeng. 7. Serve

immediately

as

the

celebratory spread.

INGREDIENT SPOTLIGHT: TURMERIC Turmeric is a golden-hued spice that not only imparts a beautiful color to dishes but also offers a wealth of health benefits. Known for its anti-inflammatory and antioxidant properties, turmeric has been a staple in Ayurvedic and traditional Chinese medicine for thousands of years. It gives Tumpeng its signature yellow color, symbolizing piles of gold and prosperity.

central

piece

of

your

CHEF'S TIPS Soak the rice in water for 30 minutes before cooking to ensure even cooking and a fluffier texture. Use a heavy-bottomed pot to cook the rice to prevent burning. Be gentle when shaping the rice to maintain its fluffy texture and prevent it from becoming dense. If you don't have a tumpeng mold, a clean, wet cloth can help mold the rice into a conical shape. Serve Tumpeng with a variety of textures and flavors in the side dishes to complement the creamy and fragrant rice.

HEALTH NOTE & CALORIC INFORMATION Tumpeng's nutritional value varies greatly depending on the chosen side dishes. The rice itself is rich in carbohydrates, with the coconut milk adding a moderate amount of fat. When turmeric is included, it contributes additional anti-inflammatory benefits. Due to the variety of potential side dishes, it's advisable to calculate the calories individually based on each component of the meal.

151

BALINESE BEBEK BETUTU Bebek Betutu is a ceremonial dish from the island of Bali, Indonesia, known for its rich spices and leisurely cooking process. Typically reserved for special occasions like weddings and temple festivals, the duck is seasoned with a fragrant blend of local herbs and spices then wrapped in banana leaves and slow-roasted until tender. This dish is a celebration of Balinese culture and its expertise in balancing complex flavors.

DIRECTIONS

INGREDIENTS 1 whole duck, cleaned and plucked Banana leaves (for wrapping) Aluminium foil (if banana leaves are not available)

1. Start by preparing the duck. Clean it thoroughly and pat dry. Make small incisions all over to allow the spice paste to penetrate. 2. To make the spice paste (Base Gede), toast coriander seeds,

Wooden skewers or kitchen string

cumin seeds, and black peppercorns in a dry pan until

(for securing the wrap)

fragrant. Grind them in a pestle and mortar or spice

For Spice Paste (Base Gede): 10 shallots, peeled

grinder. 3. Using a food processor or mortar and pestle, blend the

8 cloves garlic, peeled

shallots, garlic, ginger, galangal, lemongrass, kaffir lime

4-inch piece of ginger, peeled and

leaves, nutmeg, toasted spices, Balinese long peppers (or

sliced 2-inch piece of galangal, peeled and sliced 2 stalks lemongrass, tender parts only, finely sliced 4 kaffir lime leaves, finely shredded

substitute), turmeric powder, and chilies into a thick paste. 4. Heat coconut oil in a frying pan and fry the spice paste over medium heat until fragrant, around 5-7 minutes. Let it cool slightly. 5. Rub the spice paste all over the duck, inside and out, ensuring some paste gets into the incisions. Leave to marinate for at least 2 hours, preferably overnight.

1 tbsp coriander seeds

6. Preheat your oven to around 180°C (350°F).

2 tsp cumin seeds

7. Wrap the duck in banana leaves, securing with skewers or

2 tsp black peppercorns 1/2 tsp nutmeg, freshly grated 2-3 Balinese long peppers (can substitute with 1 tsp black pepper) 1 tbsp turmeric powder 2 tbsp coconut oil 1-2 tsp salt (adjust to taste) 4-5 bird’s eye chilies (optional, adjust to taste)

string. If banana leaves are unavailable, wrap in aluminum foil. 8. Place the wrapped duck on a roasting tray and roast for about 2 hours, or until the meat is tender and falls off the bone. Cooking time may vary based on the size of the duck. 9. Uncover the duck in the last 30 minutes of cooking if you desire a crispy skin. 10. Remove from the oven and let rest for 10 minutes before unwrapping and carving.

2 tbsp tamarind paste, diluted in 4 tbsp water

INGREDIENT SPOTLIGHT: GALANGAL Galangal, a rhizome related to ginger, is a quintessential ingredient in Southeast Asian cooking. It's sharper, more citrusy, and more peppery than ginger. Originating from Indonesia or China, it has been used for over a millennium in cuisine and medicine. Galangal is not just a flavoring agent but also believed to have digestive and anti-inflammatory properties. In Bebek Betutu, galangal contributes an irreplaceable warm spice note that complements the duck's richness.

CHEF'S TIPS To ensure even roasting, rotate the duck in the oven every 30 minutes. For a deeper flavor, marinate the duck with the spice paste for a full 24 hours. If using aluminum foil, include an extra layer to prevent any leakage of the precious juices. Roast over a water bath to maintain moisture inside the oven and prevent the duck from drying out. Serve with steamed rice and sambal matah (Balinese raw sambal) to round out the Balinese culinary experience.

HEALTH NOTE & CALORIC INFORMATION The dish is high in protein and contains beneficial fats from the duck. The plethora of spices provides antioxidants and may support metabolism and digestion. Due to the use of coconut oil and duck skin, watch for saturated fats if consumption needs to be moderated. An average portion without accompaniments contains approximately 400-600 calories, varying widely based on the size of the serving and the duck's fat content.

153

LONTONG SAYUR

Lontong Sayur is a rich and aromatic Indonesian dish typically served for breakfast or as a warm and delightful lunch. Its origins trace back to the diverse culinary traditions of the Indonesian archipelago, where coconut milk-based curries are a staple. Lontong Sayur pairs lontong, which are compressed rice cakes, with a savory vegetable stew cooked in coconut milk, often accompanied by protein such as hard-boiled eggs or tempeh. This comfort food embodies the harmonious blend of spices that characterizes Indonesian cuisine.

DIRECTIONS

INGREDIENTS 200g compressed rice cakes (lontong), cut into bite-size pieces 400ml coconut milk 200ml water

1. Start by preparing your spice paste. Grind the shallots, garlic, red chillies, candlenuts, and galangal in a food processor until they form a smooth paste. 2. Heat the oil in a medium-sized pot over medium heat.

2 bay leaves

Add the spice paste, bay leaves, kaffir lime leaves, and

2 kaffir lime leaves

lemongrass. Stir-fry until fragrant, which should take

1 stalk lemongrass, bruised 2 tablespoons cooking oil

about 3-4 minutes. 3. Pour in the coconut milk and water, and bring the

1 teaspoon salt (or to taste)

mixture to a gentle simmer. Reduce the heat to maintain

1/2 teaspoon sugar (or to taste)

a low simmer and avoid boiling the coconut milk too

1/2 teaspoon pepper (or to taste) Spice Paste: 4 shallots, peeled 3 cloves garlic, peeled 2 red chillies, deseeded (adjust to preferred spice level)

vigorously to prevent it from curdling. 4. Add the vegetables to the pot. Simmer until the vegetables are tender yet still have a slight crunch, approximately 10 minutes. 5. Season the curry with salt, sugar, and pepper, adjusting according to your taste. Stir well.

3 candlenuts (or macadamia nuts 6. Add the cut lontong to the pot and gently mix to coat the as a substitute) 1 inch galangal, peeled Vegetables: 150g cabbage, roughly chopped

rice cakes in the curry. Allow to heat through for a couple of minutes. 7. Serve hot, garnished with fried shallots or crispy tempeh if desired.

100g green beans, cut into 2-inch pieces 2 medium carrots, sliced

INGREDIENT SPOTLIGHT: COCONUT MILK Coconut milk is the spotlight ingredient in this recipe. Extracted from the grated pulp of mature coconuts, it is an essential component of many Southeast Asian dishes. With a rich history that spans centuries, coconut milk adds a creamy texture and sweet, nutty flavor that balances the spiciness of the chilies and the earthiness of root spices. In Lontong Sayur, it serves as the base of the curry, providing the dish its signature richness and depth of flavor.

CHEF'S TIPS For a more authentic texture, make lontong from scratch by boiling rice packed in banana leaves until it becomes compressed and firm. When making the spice paste, ensure a fine texture for the best integration of flavors into the curry. Take care not to rush the simmering coconut milk; gentle heating will yield a smoother curry. Cook the vegetables until they’re just right – overcooking makes them mushy, and undercooking leaves them too crunchy. For a lighter version, you may substitute some of the coconut milk with low-fat coconut milk or additional water, adjusting the seasonings accordingly.

HEALTH NOTE & CALORIC INFORMATION Lontong Sayur is high in dietary fiber and vitamins from the vegetables. The coconut milk contributes to the calorie count and provides good fats, but it can also be high in saturated fats. A serving of Lontong Sayur could range between 250-400 calories depending on portion size and additional protein choices. It is also a source of carbohydrates from the rice cakes, which provide energy.

155

SPICY GRILLED CHICKEN

Ayam Taliwang hails from the island of Lombok in Indonesia, known for its fiery and richly spiced cuisine. This dish specifically is believed to have originated in the village of Karang Taliwang, hence the name. Traditionally, Ayam Taliwang is made with free-range chickens known as "ayam kampung," which are marinated in a blend of aromatic spices and then grilled over an open flame to infuse smoky flavors. It's a dish that exemplifies the harmony of spice, heat, and grilling techniques in Indonesian cooking.

DIRECTIONS

INGREDIENTS 4 chicken thighs, skin on 2 lemongrass stalks, tender inner part minced 3 cloves of garlic, minced 2 shallots, minced 2 large red chilies, deseeded and minced

1. Prepare the chicken by rinsing it under cold water and patting it dry with paper towels. Make several shallow cuts across the skin side to help the marinade penetrate. 2. In a bowl, combine the minced lemongrass, garlic, shallots, red chilies, bird's eye chili (if using), ginger, and galangal. Mix well to create a paste. 3. To the spice paste, add the tamarind paste, coconut

1 small bird's eye chili (optional

sugar, soy sauce, and vegetable oil. Stir until the sugar

for extra heat), minced

has dissolved and all ingredients are incorporated.

1 teaspoon of fresh ginger, grated 4. Coat the chicken thighs evenly with the marinade, 1 teaspoon galangal, grated

working it into the cuts. Marinate for at least 2 hours or,

1 teaspoon tamarind paste

ideally, overnight in the refrigerator to enhance the

1 tablespoon coconut sugar or brown sugar 2 tablespoon soy sauce 2 tablespoon vegetable oil, plus extra for grilling Salt to taste Lime wedges, for garnish Fresh cilantro, for garnish

flavors. 5. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. If using a charcoal grill, aim for glowing coals with a moderate flame. 6. Place the chicken on the grill, skin-side down first, and grill until the skin is crispy and lightly charred, about 10 minutes. Keep an eye on it to prevent burning. 7. Flip the chicken over and continue grilling for another 10 minutes or until fully cooked through. The internal temperature of the chicken should reach 165°F (74°C). 8. Once done, transfer the chicken to a serving plate and let it rest for a few minutes. 9. Garnish with lime wedges and fresh cilantro. Serve hot with steamed rice or your preferred side.

INGREDIENT SPOTLIGHT: GALANGAL Galangal, often called 'Laos Root' in Indonesian cuisine, is the spotlight ingredient. Slightly similar to ginger in appearance, galangal has a sharper, citrusy spice flavor that distinguishes it from its more well-known relative. It is a cornerstone of many Southeast Asian dishes for its ability to add a complex, aromatic punch. In Ayam Taliwang, galangal contributes an essential layer of flavor that is irreplaceable by other ingredients, linking the dish to its Indonesian roots.

CHEF'S TIPS To achieve a more authentic taste, try sourcing fresh lemongrass, galangal, and tamarind paste from Asian markets. Control the heat level by adjusting the number of bird's eye chilies. The dish is meant to be spicy, but it can be tailored to your preference. Marinate the chicken for as long as possible – ideally overnight – to ensure the flavors fully permeate the meat. If you’re cooking indoors, use a well-vented grill pan to mimic the char-grilled flavor. Resting the chicken after grilling allows the juices to redistribute, ensuring a moist and flavorful meat.

HEALTH NOTE & CALORIC INFORMATION One serving of Ayam Taliwang typically contains: Calories: Approximately 310 calories Protein: 25g Carbohydrates: 8g Fat: 20g (depends on the size of the chicken thighs and how much skin is on them) Cholesterol: Approximately 80mg Sodium: Depends on the amount of salt and soy sauce used, but typically around 600mg. Adjusting these components can lower the sodium content. 157

ES CENDOL

Es Cendol is a cherished sweet dessert from Indonesia, particularly popular as a refreshing treat in the sweltering tropical climate. The dish's origins trace back to Java and it spread throughout Southeast Asia, adapting regional names like "cendol" in Indonesia and "chendol" in Malaysia and Singapore. Its signature green jelly-like noodles are made from rice flour and pandan leaf juice, accompanied by a sweet syrup and creamy coconut milk, often served with shaved ice.

DIRECTIONS

INGREDIENTS 1 cup rice flour

1. Begin by making the pandan juice. Take about 10 pandan

2 tablespoons mung bean starch

leaves and chop them into small pieces. Blend these with

(or tapioca starch)

a cup of water until the mixture turns into a vibrant green

1/4 cup pandan leaf juice (from

paste. Strain the mixture through a fine sieve to collect

about 10 pandan leaves blended with water and strained)

the juice and set aside. 2. In a large bowl, combine rice flour and mung bean starch.

4 cups water (for boiling the

Gradually add pandan juice and mix well to avoid lumps,

noodles)

until you achieve a smooth batter. The batter should have

2 cups of shaved ice 1 cup coconut milk

a runny but slightly viscous consistency. 3. Fill a pot with water and bring it to a boil. Once boiling,

1/2 cup palm sugar syrup (gula

reduce to a simmer. Place a cendol press, potato ricer, or

melaka)

a large-holed sieve above the pot and pour some batter

1/4 teaspoon salt

through it, pressing to make noodle-shaped droplets

Additional water to adjust the thickness of the noodles and for the ice bath

directly into the water. 4. The cendol droplets will sink initially, but once they float to the surface, scoop them out with a slotted spoon and place them immediately into an ice water bath to set the texture. 5. Continue until all the batter has been used. Drain the cendol noodles and set them aside. 6. Prepare the palm sugar syrup by dissolving the palm sugar in a small amount of water over medium heat, adding a pinch of salt to balance the sweetness. Cool it down. 7. To serve, fill bowls or glasses with a handful of cendol noodles, then add shaved ice on top. 8. Pour the coconut milk over the shaved ice, followed by the palm sugar syrup. 9. Serve this delightful Es Cendol chilled, mix before eating to enjoy the combined flavors!

INGREDIENT SPOTLIGHT: PANDAN LEAF The spotlight ingredient in this recipe is the Pandan Leaf. Used extensively in Southeast Asian cooking, pandan leaves impart a unique aroma and green hue to desserts. Pandan is often referred to as the "vanilla of the East" because of its fragrance and the depth of flavor it adds to both sweet and savory dishes. It's essential in cendol for its flavor and hallmark green color. The leaves are derived from the Pandanus amaryllifolius plant, characterized by its long, narrow blade-like leaves.

CHEF'S TIPS Ensure your pandan juice is concentrated enough to not only color but also flavor the noodles distinctly. When pressing the batter through the cendol press or sieve, do it in batches to manage the cooking process better. Keep the water simmering gently to ensure the cendol noodles cook evenly without becoming mushy. The ice bath is crucial — it stops the cooking process instantly and helps the cendol hold its shape. Adjust the coconut milk to your preference; some like it rich and thick, while others prefer a lighter pour.

HEALTH NOTE & CALORIC INFORMATION A serving size of Es Cendol typically contains approximately 300 calories. Most of these calories come from carbohydrates due to the rice flour and sugar syrup. Coconut milk provides healthy fats, while ingredients like pandan are negligible in terms of caloric content. Please note that variations in recipe proportions and substitutions will affect the final calorie count and macronutrient distribution.

159

SUP BUNTUT Sup Buntut, or Indonesian Oxtail Soup, is a dish that harkens back to colonial Dutch Indonesia. Believed to have been introduced by Dutch plantation owners, who favored the oxtail for its rich taste and meaty texture, this dish has been adopted into Indonesian cuisine and is now considered a classic comfort food. Its complex and hearty flavors offer a warm embrace to those who enjoy it, making it a popular choice in Indonesian restaurants worldwide.

INGREDIENTS 1 kg oxtail, cut into pieces 2 liters water 2 stalks celery, chopped 2 carrots, peeled and sliced 3 medium potatoes, peeled and quartered 4 cloves garlic, minced 2 shallots, thinly sliced 1 thumb-sized piece of ginger, peeled and smashed 2 lemongrass stalks, bruised 4 kaffir lime leaves 2 tsp nutmeg powder 3 cloves 2 tbsp vegetable oil Salt and black pepper, to taste Fried shallots, for garnish Chopped fresh cilantro, for garnish Lime wedges, for serving

DIRECTIONS 1. Begin by thoroughly washing the oxtail pieces under cold water to remove any debris. 2. In a large pot, bring water to a boil. Add the oxtail and allow it to blanch for 8 minutes. This will help to remove impurities and ensure a clearer broth. 3. Drain the oxtails and rinse them again. Clean the pot to get rid of any residue. 4. In the same pot, heat 2 tbsp of vegetable oil over medium heat. Sauté the minced garlic and sliced shallots until fragrant and golden brown. 5. Return the oxtail to the pot along with the smashed ginger, bruised lemongrass, and kaffir lime leaves. Sauté for a few more minutes until the herbs are aromatic. 6. Pour in 2 liters of fresh water, add the nutmeg and cloves, then bring the mixture to a boil. 7. Once boiling, reduce the heat to a low simmer. Cover the pot and let it cook for 2 hours or until the oxtail is tender. 8. Add the chopped celery, sliced carrots, and quartered potatoes to the pot. Season with salt and pepper. 9. Continue to simmer the soup until the vegetables are tender, about 30 minutes. 10. Taste and adjust the seasoning if necessary. 11. Serve the soup hot, garnished with fried shallots, fresh chopped cilantro, and a wedge of lime on the side.

INGREDIENT SPOTLIGHT: KAFFIR LIME LEAVES Kaffir lime leaves are the vibrant, aromatic foliage of the kaffir lime tree, common in Southeast Asian cuisine. With a distinct citrus flavor that's more intense than that of other limes, they bring a fresh, floral note to dishes. These leaves are essential in many Thai, Indonesian, and other Asian recipes, adding an irreplaceable zest that complements the rich meatiness of the oxtail. Often found in Asian markets, they can be bought fresh, dried, or frozen, but fresh leaves provide the most vivid flavor.

CHEF'S TIPS To achieve the clearest broth, it’s crucial to blanch the oxtail and skim any foam or impurities that rise to the surface during the initial cooking phase. When sautéing the herbs and spices, ensure you do so just until they're fragrant to prevent burning, which could impart bitterness to the soup. Cooking the soup on a low simmer allows the flavors to meld slowly and results in tender oxtail without it falling apart. Cut the vegetables in large chunks to ensure they don't overcook and disintegrate into the soup during the long simmering process. Adding acidity, like a squeeze of fresh lime juice before serving, brightens the flavors of the dish and cuts through the richness of the meat.

HEALTH NOTE & CALORIC INFORMATION Sup Buntut is a protein-rich dish, thanks to the oxtail. It also contains a variety of vegetables, making it a good source of vitamins and fiber. However, it can be high in fat and calories due to the oxtail. A typical serving contains approximately 350-450 calories, with a majority coming from the oxtail. It’s also important to consider the sodium content, which can be managed by adjusting the added salt.

161

KERAK TELOR Kerak Telor is a beloved street food from Jakarta, the capital of Indonesia. This dish is traditionally associated with the Betawi culture and often prepared during special celebrations like the Jakarta Fair. It combines the simplicity of a rice omelette with the complexity of aromatic spices and coconut, resulting in a delightful contrast of textures and flavors.

INGREDIENTS 1 cup of glutinous rice, soaked in

DIRECTIONS 1. In a medium-sized frying pan, toast the pre-soaked

water for 1 hour and drained

glutinous rice over medium heat, stirring constantly until

4 large eggs

it's dry and slightly crispy. This might take around 10

1/2 cup of grated coconut, lightly toasted 2 shallots, thinly sliced 1 red chili, finely chopped (adjust to taste) 1/2 teaspoon of salt

minutes. Once done, set aside to cool. 2. Beat the eggs in a bowl and mix in the salt, sugar, toasted grated coconut, chopped red chili, and sliced shallots. 3. Grind the coriander seeds and cumin seeds with a mortar and pestle until fine, then add to the egg mixture. 4. Heat the peanut oil in a non-stick frying pan over

1/2 teaspoon of sugar

medium heat. Once the oil is hot, pour half of the egg

1 teaspoon of coriander seeds,

mixture into the pan, spreading it out to create a thin

crushed 1/4 teaspoon of cumin seeds, crushed 2 tablespoons of peanut oil for frying Fried shallots for garnish Sweet soy sauce (optional, for serving)

layer. 5. Before the egg sets completely, sprinkle half of the toasted rice evenly over the surface of the egg. 6. Let the omelette cook until the edges start to brown and the bottom crisps up, about 5-8 minutes. 7. Carefully fold the omelette in half, pressing it down with a spatula to seal the edges. 8. Continue cooking for another 2-3 minutes on each side until fully crisp and golden brown. 9. Slide the omelette onto a serving plate, garnish with fried shallots, and, if desired, drizzle with sweet soy sauce. 10. Repeat the process with the remaining egg mixture and rice to make a second omelette.

INGREDIENT SPOTLIGHT: GLUTINOUS RICE Glutinous rice, also called sticky rice, is the star ingredient that provides the unique texture in Kerak Telor. Originating from Southeast Asia, it has a higher amylopectin content than regular rice, which makes it sticky when cooked. In this recipe, the precooked rice is toasted to enhance its texture and flavor, contributing a crunchy contrast to the creamy egg mixture.

CHEF'S TIPS Soak the glutinous rice for at least an hour or overnight for the best texture once toasted. Use a non-stick pan to prevent the egg and rice from sticking and ensure a crispy bottom. Ensure the coconut is toasted to a golden color to unlock its nutty aroma and avoid bitterness from over-toasting. Keep the omelette thin for a balance of crispy outer texture and tender interior. Control the heat to prevent burning - a crisp omelette should be golden, not blackened.

HEALTH NOTE & CALORIC INFORMATION A single serving of Kerak Telor is a good source of protein and carbohydrates. However, due to the use of oil for frying, it can be higher in calories. A typical serving contains approximately 300-400 calories, although this will vary depending on the size of the omelette and the amount of oil used. It is a glutenfree dish and, with the suggested modifications, can also be made vegetarian or vegan.

163

SAYUR ASEM

Sayur Asem is a beloved Indonesian soup known for its sour tinge and refreshing taste. Originating from the Sundanese and Javanese cuisines, it utilizes tamarind—a staple in Indonesian kitchens—to achieve its signature sourness. The dish is often enjoyed during warm weather and accompanies heavier meals to balance the palate. A regular in home cooking and street food stalls, Sayur Asem epitomizes the comforting simplicity of Indonesian fare.

DIRECTIONS

INGREDIENTS 2 liters of water

1. Prepare the spice paste by grinding the shallots, garlic,

100 grams of peanuts, raw and

red chilies, shrimp paste (if using), and salt in a mortar

unsalted

and pestle or using a blender. Grind until you achieve a

2 bay leaves 2 stalks of lemongrass, bruised

smooth paste. 2. In a large pot, bring the water to a boil. Add the prepared

3 cm galangal, sliced

spice paste, peanuts, bay leaves, lemongrass, and

200 grams of pumpkin, cut into

galangal. Simmer for about 15 minutes, allowing the

chunks 150 grams of sweet corn, cut into pieces 100 grams of green beans, cut

flavors to meld. 3. To the pot, add the pumpkin and sweet corn. Continue to simmer for an additional 10 minutes. 4. Now add the green beans, chayote, and tamarind (whole

into 2-inch lengths

pods or paste). If using whole tamarind pods, squeeze the

1 chayote, peeled and cut into

pods to release the pulp and then remove the pods from

chunks 2 tamarind pods or 1 tablespoon tamarind paste 6 cherry tomatoes, halved 2 tablespoons of palm sugar Salt to taste For the spice paste: 6 shallots, peeled 4 cloves of garlic, peeled 3 red chilies, deseeded 1 teaspoon of shrimp paste

the soup. 5. Simmer the mixture until the vegetables are tender, usually around 15 minutes. 6. Lastly, add the cherry tomatoes and palm sugar. Season the soup with salt to taste. Allow to simmer for a final 5 minutes. 7. Taste and adjust the seasoning if necessary. The flavor should be a harmonious balance of sour, sweet, and savory. 8. Serve the soup hot, accompanied by steamed rice and other Indonesian dishes for a complete meal.

(terasi), optional 1 teaspoon of salt

INGREDIENT SPOTLIGHT: TAMARIND Tamarind is the soul of Sayur Asem, offering a tangy flavor that defines this soup. Native to Africa, tamarind has spread far and wide, particularly in tropical regions like Southeast Asia. In cooking, tamarind is used to impart acidity and sweetness to dishes. It is often available in its pod form, compressed block or as a concentrate. Tamarind is rich in vitamins, particularly vitamin C, and is believed to have several health benefits including anti-inflammatory properties.

CHEF'S TIPS Use a heavy pot or Dutch oven to ensure even cooking and prevent the soup from burning. If using tamarind pods, it's important to ensure that you extract the pulp without any seeds entering the soup. Adding the vegetables in stages, according to their cooking times, is crucial to prevent overcooking and to maintain their texture. Always taste the soup before serving. Balancing the sour, sweet, and salty components is key to the success of this dish. If the soup is too sour, balance it with a little more palm sugar, and conversely, if it's too sweet, a dash more tamarind will help.

HEALTH NOTE & CALORIC INFORMATION Sayur Asem is typically low in calories, with a rich blend of vitamins and minerals from the variety of vegetables. A serving can range between 80-120 calories depending on the size and exact ingredients used. The soup is also high in dietary fiber and vitamin C, thanks to the vegetables and tamarind, but the addition of high-calorie ingredients like peanuts and palm sugar should be managed for those counting calories.

165

PERKEDEL Perkedel, also known as bergedel or begedil, is an Indonesian staple that was influenced by the Dutch during colonial times. Originally made with leftover mashed potatoes and named after the Dutch dish "frikadel," these fried potato patties have become a beloved side dish, incorporating local flavors and often served with rice and sambal.

DIRECTIONS

INGREDIENTS 500g potatoes, peeled 1 large egg 4 shallots, finely chopped 2 cloves garlic, minced

1. Begin by boiling the potatoes in a pot of salted water until they are tender and can be easily pierced with a fork. This should take about 15 to 20 minutes. 2. Once the potatoes are cooked, drain them well and

2 green onions, thinly sliced

transfer to a large bowl. Mash the potatoes until there are

1/4 tsp nutmeg, freshly grated

no lumps remaining. Let the mashed potatoes cool to

Salt to taste

room temperature.

Ground black pepper to taste

3. In a separate bowl, beat the egg lightly until just mixed.

1/8 tsp white pepper (optional)

4. To the mashed potatoes, add the beaten egg, chopped

Vegetable oil for frying

shallots, minced garlic, thinly sliced green onions,

Plain flour or breadcrumbs for

nutmeg, salt, and both black and white pepper. Mix well

coating (optional)

to thoroughly combine all the ingredients. 5. Shape the potato mixture into round patties, about 1/2 inch thick. 6. If you choose to use a coating, place plain flour or breadcrumbs in a shallow dish. Press each patty into the coating to lightly cover both sides. 7. Heat vegetable oil in a frying pan over medium-high heat. Once hot, carefully add the potato patties to the pan. Do not overcrowd the pan. 8. Fry the patties until they are golden brown on both sides, which usually takes about 2 to 3 minutes per side. Use a spatula to flip them gently. 9. After frying, place the patties on a paper towel-lined plate to drain any excess oil. 10. Serve the perkedel warm as a side dish or as a snack with your favorite dipping sauce.

INGREDIENT SPOTLIGHT: NUTMEG Nutmeg has been used in Indonesian cuisine for centuries, dating back to ancient spice trades. This potent, pungent spice originates from the Banda Islands in Indonesia and plays a crucial role in a variety of dishes for its warmth and complexity. A touch of freshly grated nutmeg in perkedel enhances the savoury-spicy profile typical of Indonesian cuisine and imbues the humble potato patty with a fragrant, nutty undertone.

CHEF'S TIPS Ensure the mashed potatoes are cooled before adding the egg to prevent it from scrambling. When shaping the patties, wet your hands to prevent sticking and to achieve smoother edges. Do not over-mix the ingredients as it could make the patties gluey; gently fold until just combined. Test the heat of the oil with a small piece of potato; it should sizzle but not burn upon contact. Fry in batches if necessary to prevent the temperature of the oil from dropping, which could result in oil-laden, soggy patties.

HEALTH NOTE & CALORIC INFORMATION While these potato patties are a comfort food, moderation is key due to the frying process that adds additional fat. A typical serving size of two patties contains approximately 200-250 calories, with a balance of carbohydrates from the potatoes and some protein from the egg. The dish, unless modified, is not high in fiber, and it is advisable to serve it with a side of vegetables or a salad to round out the meal.

167

LOTEK Originating from West Java, Indonesia, lotek is a vibrant and flavorful salad comprising blanched vegetables, tofu, and sometimes tempeh, all tossed in a rich and spicy peanut sauce. It shares similarities with the more widely known gado-gado and is often enjoyed as a hearty and nutritious meal, reflective of Indonesia's love for intricate flavor combinations and fresh produce.

INGREDIENTS 200g fresh spinach, washed

DIRECTIONS 1. Begin with preparing the vegetables. Blanch the spinach,

1 small cucumber, thinly sliced

and bean sprouts separately in boiling water for about 1-2

150g bean sprouts, cleaned

minutes each. Drain and run under cold water to stop the

200g cabbage, shredded 2 medium-sized potatoes, boiled and sliced

cooking process. Set them aside to cool. 2. For the cabbage, either blanch for 1 minute or you can opt to use it raw for added crunch.

150g firm tofu, fried and cubed

3. Next, prepare the peanut sauce by grinding the roasted

2 tablespoons fried shallots (for

peanuts using a food processor or mortar and pestle until

garnish) Salt to taste For the Peanut Sauce: 200g roasted peanuts, unsalted

fine. 4. Grind the garlic and chilies together in a mortar and pestle or chop them finely if you don’t have one. 5. In a bowl, combine the ground peanuts, garlic, chilies,

2 cloves garlic

tamarind paste, palm sugar, and salt. Gradually add warm

3 bird's eye chilies (adjust to

water and mix until the sauce reaches a desirable

taste) 1 teaspoon tamarind paste 1 tablespoon palm sugar (or brown sugar) Salt to taste 100-150ml warm water Optional: 2 hard-boiled eggs, quartered Prawn crackers or emping (melinjo nut crackers)

consistency—it should be creamy but not too thick. 6. Taste and adjust the seasoning. If the sauce is too thick, you can thin it down with a little more water. If it’s too spicy or strong, add more peanuts or sugar. 7. Assemble the lotek by placing the vegetables and tofu in a large mixing bowl. Pour the peanut sauce over the vegetables and tofu, and gently mix to ensure everything is well-coated. 8. Plate the salad and garnish with the fried shallots. Arrange hard-boiled eggs and prawn crackers or emping around if using. 9. Serve immediately or at room temperature for the best flavor experience.

INGREDIENT SPOTLIGHT: PEANUT SAUCE The key element in this dish is the peanut sauce. Peanuts have been used in Indonesian cuisine for centuries, introduced initially by the Spanish and Portuguese from South America. In the culinary world, peanuts are a versatile legume, used to add nutty flavors and thickening properties to dishes. The peanut sauce in lotek is a harmonious blend of sweet, savory, and spicy, bringing together all the separate components of the dish to create a complete, satisfying mouthful.

CHEF'S TIPS Toast the peanuts before using them to deepen their flavor, but be careful not to burn them as this can introduce a bitter taste. Using a mortar and pestile for the sauce rather than a food processor can yield a better texture and more aromatic results. If the peanut sauce is too strong, it can be balanced with a touch of lime juice to add acidity and freshness. Be sure to cool the blanched vegetables with cold water to preserve their vibrant colors and stop the cooking process. The salad is best enjoyed fresh; however, if needed, store the peanut sauce and salad components separately in the refrigerator to prevent the vegetables from becoming soggy.

HEALTH NOTE & CALORIC INFORMATION Lotek is a nutrient-dense dish, rich in protein from the tofu and peanuts. The variety of vegetables adds fiber, vitamins, and minerals. The peanut sauce, while high in flavor, also adds fat and calories. A serving of lotek (excluding optional eggs and crackers) is roughly 400-500 calories, with most of the calories coming from the peanuts. The dish is low in cholesterol but can be high in sodium if not careful with the salt content. Overall, lotek can be a balanced meal when consumed in moderation as part of a varied diet. 169

SERABI

Serabi—also known as surabi or kue serabi—is a traditional Indonesian pancake commonly found as a street food throughout the country, particularly in Java. Its history dates back to ancient Indonesian tradition, intertwining with local customs and colonial influences. The dish reflects Indonesia's rich cultural tapestry and its penchant for sweet, lightly savory snacks. The pancakes are typically enjoyed warm, with a variety of toppings ranging from sweet coconut to savory meats.

DIRECTIONS

INGREDIENTS 1 cup rice flour

1. Begin by making the kinca (coconut syrup). In a small

1/2 teaspoon salt

saucepan, combine palm sugar, water, coconut milk, and

2 tablespoons granulated sugar

a pinch of salt. Cook over medium heat, stirring

1 egg

constantly until the sugar has dissolved and the mixture

1/2 cup coconut milk 1/2 cup water 1/2 teaspoon baking powder 1/4 cup coconut flakes (optional) Oil for greasing the pan Kinca (coconut syrup) for serving: 1/2 cup palm sugar (or brown sugar) 1/4 cup water 1/4 cup coconut milk A pinch of salt

thickens into a syrup. Set aside to cool. 2. In a mixing bowl, combine rice flour, salt, and sugar. Make a well in the center. 3. In another bowl, beat the egg, then mix in coconut milk and water. 4. Pour the wet mixture into the well of the dry ingredients, stirring until you get a smooth and lump-free batter. Let it rest for about 15 minutes. 5. Stir the baking powder into the batter just before cooking. 6. Heat a non-stick pan or a special serabi pan over medium heat and lightly grease with oil. Pour a scoop of the batter onto the pan. 7. Let the serabi cook until bubbles appear on the surface and the edges lift slightly from the pan, then cover the pan with a lid to cook the top, for about 2-3 minutes, until the edges are golden brown. 8. Remove the lid, and if desired, sprinkle coconut flakes on top, then cover again for about 30 seconds. 9. Carefully remove the serabi from the pan and repeat the process with the remaining batter. 10. Serve the serabi warm with the kinca (coconut syrup) drizzled on top.

INGREDIENT SPOTLIGHT: COCONUT MILK Coconut milk has been a staple in Indonesian cuisine for centuries. Derived from the grated pulp of mature coconuts, it imbues dishes with a rich, creamy texture and a subtly sweet, nutty flavor. Coconut milk is key to the serabi, as it adds both density to the batter and a fragrant aroma that complements the rice flour.

CHEF'S TIPS To achieve the best texture, ensure that the batter is lump-free and has the consistency of thin pancake batter. It's important to let the batter rest so the rice flour can fully absorb the liquid, resulting in a tender pancake. Use a non-stick pan to prevent the serabi from sticking and to make flipping them easier. Adjust the heat as necessary; the serabi should cook slowly to allow the inside to become fluffy while the outside becomes slightly crisp. Experiment with different toppings such as fruits, chocolate, or cheese for a variety of flavors.

HEALTH NOTE & CALORIC INFORMATION Serabi is a relatively light snack, with each pancake containing approximately 150-200 calories depending on the toppings and size. It provides a moderate amount of carbohydrates and is low in fat if cooked with minimal oil. The use of coconut milk adds to the pancake's creamy texture and subtle sweetness while contributing to its saturated fat content. It's a gluten-free dish, which can be beneficial for those with gluten sensitivities or celiac disease.

171

SEMUR JENGKOL

Semur Jengkol is a beloved dish originating from the Betawi culture in Indonesia, particularly Jakarta. Jengkol, also known as dogfruit, is a controversial legume known for its distinct aroma and taste, which some adore and others avoid. Dating back to the colonial era, Semur Jengkol was influenced by Dutch cuisine but adapted with local ingredients, resulting in a unique, rich, and comforting stew.

INGREDIENTS 500 grams of jengkol, boiled and peeled 2 tablespoons of vegetable oil 2 cloves of garlic, minced 1 large onion, thinly sliced 1 tomato, chopped 2 tablespoons of sweet soy sauce (kecap manis) 1 tablespoon of tamarind paste 2 teaspoons of palm sugar 1/2 teaspoon of ground nutmeg Salt to taste 500 ml of water 2 bay leaves 2 kaffir lime leaves 2 stalks of lemongrass, bruised 2 candlenuts, crushed (optional)

DIRECTIONS 1. Begin by boiling the jengkol in water until tender, which may take about 1 to 2 hours. Once boiled, peel off the skins and set aside. 2. In a pot, heat the vegetable oil over medium heat, add the minced garlic, and sauté until fragrant. 3. Add the sliced onions and cook until they become soft and translucent. 4. Stir in the chopped tomato and cook until it softens and blends with the onions. 5. Incorporate the boiled jengkol into the pot, mixing gently with the sautéd onion mixture. 6. Pour in the water, and then add the sweet soy sauce, tamarind paste, palm sugar, ground nutmeg, and salt. Stir the mixture well. 7. Add the bay leaves, kaffir lime leaves, and bruised lemongrass into the stew. 8. If using candlenuts, add the crushed candlenuts now for a thicker sauce. 9. Bring the stew to a boil, then reduce the heat and let it simmer for around 30 minutes, or until the sauce thickens and the jengkol absorbs the flavors. 10. Taste and adjust the seasoning as necessary. 11. Once done, remove from heat and serve the Semur Jengkol with steamed rice.

INGREDIENT SPOTLIGHT: JENGKOL Jengkol is the star ingredient in this recipe, known scientifically as Archidendron pauciflorum. It is native to Southeast Asia and is often eaten in countries like Indonesia and Malaysia. Despite its infamous reputation for causing strong urine odor and the risk of jengkolism (a form of kidney trouble), it is prized for its texture and has been a part of traditional Indonesian cuisine for centuries. It's high in protein, fiber, and various minerals.

CHEF'S TIPS Soak the peeled jengkol overnight to alleviate some of the infamous smell. Boil the jengkol with aromatics like pandan leaves or lemongrass to impart additional flavors. Be cautious with the amount of sweet soy sauce as it's quite sweet and flavorful; it's easier to add more later than to correct an overly sweet stew. Tamarind paste can vary in strength. Start with less and adjust to taste to get the right balance of tanginess. If the stew is too thick, add a little water until the desired consistency is reached.

HEALTH NOTE & CALORIC INFORMATION Jengkol is rich in dietary fiber, which aids in digestion. It also contains good amounts of protein, iron, calcium, phosphorus, and various vitamins. However, due to its unique properties, it should be consumed in moderation, especially by individuals with kidney problems. The dish itself is moderately high in calories, primarily due to the sweet soy sauce and oil, and can range from 250 to 350 calories per serving depending on the serving size and exact ingredients used.

173

MALAYSIAN CUISINE

Welcome to a gastronomic exploration that whisks you away to the lush rainforests and bustling markets of Malaysia—a land where culinary traditions are as diverse as its people. In this cookbook, we reveal a treasury of Malaysian delights, a selection of recipes that are as rich in historical significance as they are in flavors, crafted to unite the home chef with the essence of Malay, Chinese, Indian, and indigenous Borneo cultures. Malaysian cuisine, known locally as "masakan Malaysia," is a fragrant blend of spices and techniques, symbolizing the harmonious coexistence of Malaysia's multi-ethnic society. This melange of influences captures your imagination, from the verdant rice fields of Kedah to the street food vendors adorning the corners of Kuala Lumpur, each recipe is a celebration of culinary inclusivity and innovation. The recipes featured herein, such as Nasi Lemak, Laksa Lemak, and Char Kway Teow, will guide you through the mouthwatering breakfast rituals and late-night cravings of Malaysians. Tease your palate with the light and flaky layers of Roti Canai, and follow your senses to the sizzle of Satay skewers grilling over an open flame—every dish shares a story of people, places, and shared festivity. Our pages delve into a tapestry of tastes, from the tender complexities of Beef Rendang and the tangy depths of Penang Assam Laksa to the soothing comforts of Bubur Lambuk. The adventurous may indulge in the pungent allure of Durian, while sweet creations like Apam Balik and Kuih offer a window into Malaysia's kaleidoscope of desserts. As your culinary guide, we not only present the means to replicate these beloved dishes but also encourage a journey through time, where the traditions of bygone eras convergent with the innovation of modern cooks. The recipes selected have been meticulously tested and adapted for accessibility without compromising their authentic spirit. From the novice to the experienced, this collection invites you to add personal flair and international influence to Malaysian staples, opening doors to creative fusions while paying homage to the roots from which they've sprung. These pages offer more than a method; they illuminate the soul of Malaysian cooking techniques and ingredients. Mindful of healthy living, this cookbook highlights dishes' nourishing properties in alignment with the Asian belief that food is medicine. We help cultivate an appreciation for the balance of flavors and the wholesomeness that Malaysian cuisine naturally embodies. This cookbook is more than just a compilation of recipes—it is an impassioned invitation to experience the heritage, to awaken your senses to new tastes, and to partake in the ritual of home cooking. Whether you're well-versed in Asian cuisines or yearning for new flavors, these recipes are crafted with love and care, welcoming every food enthusiast to the Malaysian table. Embrace this culinary adventure, where the storied recipes of Malaysia are interpreted through the heart of home chefs like you, and each bite is a reminder of the unity and celebration that is the essence of Malaysian food culture. Selamat datang and selamat makan—welcome and enjoy your meal!

authentic

MALAYSIAN recipes

NASI LEMAK

Nasi Lemak, often referred to as Malaysia's national dish, is a fragrant rice dish cooked in coconut milk and pandan leaf. Traditionally, it is served with fried anchovies, peanuts, boiled egg, cucumber, and a spicy sambal. Its name means “rich rice,” denoting the creamy, luxurious texture imparted by the coconut milk. Originating from Malay culture, it has become a beloved breakfast item but is eaten throughout the day for its comforting and wholesome flavors.

DIRECTIONS

INGREDIENTS For the rice: 2 cups jasmine rice 1 cup coconut milk 1 3/4 cups water 1 pandan leaf, tied into a knot 1 teaspoon salt For the sambal (spicy sauce): 2 tablespoons cooking oil 2 cloves garlic, minced 1 small onion, finely chopped 1 teaspoon belacan (shrimp paste) 10 dried red chilies, soaked and deseeded 1 tablespoon tamarind paste 1/4 cup water 2 tablespoons sugar Salt to taste Accompaniments: 1/2 cup peanuts, roasted 1/2 cup small anchovies, fried 1 cucumber, sliced 4 hard-boiled eggs, halved Banana leaves for serving (optional)

1. Begin by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch. 2. In a rice cooker or pot, combine the rinsed rice, coconut milk, water, pandan leaf, and salt. 3. If using a rice cooker, start the cooking cycle. If using a stovetop, bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for 18-20 minutes until rice is fluffy and liquid absorbed. 4. While the rice is cooking, prepare the sambal by grinding the soaked, deseeded chilies into a paste using a food processor or mortar and pestle. 5. Heat oil in a pan over medium heat, then sauté garlic and onion until fragrant. 6. Add chili paste and belacan and continue to sauté until the oil separates from the paste. 7. Stir in tamarind paste, water, sugar, and salt to the pan, and simmer over low heat for 5-7 minutes until the sauce thickens. Adjust seasoning to taste. 8. Prepare the remaining accompaniments: roast peanuts in a dry skillet until golden, fry anchovies until crispy, and slice the cucumber. 9. Once the rice is ready, fluff it with a fork and discard the pandan leaf. 10. Serve the coconut rice on a plate or a banana leaf for authenticity. Arrange the sambal, peanuts, anchovies, cucumber slices, and hard-boiled eggs around the rice.

INGREDIENT SPOTLIGHT: PANDAN LEAF The pandan leaf is a key ingredient in South Asian and Southeast Asian cooking, used for its unique aroma that tastes like a combination of vanilla and almond. Integral to many desserts and savory dishes like Nasi Lemak, pandan imparts a fragrance that complements coconut milk exceptionally well. An evergreen tropical plant, pandan's culinary history stretches across centuries, where it has been used not only as a flavor enhancer but also as a natural food coloring, turning dishes into an appetizing green hue.

CHEF'S TIPS Washing the rice thoroughly before cooking ensures it doesn't become too sticky. Use a rice cooker for consistently perfect rice, though the stovetop method works well with careful monitoring. While tying the pandan leaf in a knot, ensure it is bruised slightly to release more aroma. In the sambal, adjust the number of chilies according to your heat preference. Using banana leaves as serving plates can enhance the dish's aroma and present an authentic dining experience.

HEALTH NOTE & CALORIC INFORMATION A serving of Nasi Lemak typically contains a balance of carbohydrates from the rice, protein from the anchovies and eggs, and healthy fats from the coconut milk and peanuts. However, due to the use of coconut milk and frying process for the anchovies, the dish can be high in saturated fat. One serving of Nasi Lemak (without counting the accompaniments) is approximately 500-600 calories. The sambal, peanuts, eggs, and anchovies will add more calories and should be consumed in moderation for those tracking their intake. 181

LAKSA LEMAK

Laksa Lemak is a cherished noodle soup hailing from the Peranakan culture, a fusion of Chinese and Malay/Indonesian influences. Traditionally, it is a celebratory dish enjoyed during festive occasions. The spicy, creamy, and aromatic broth is the heart of Laksa Lemak, enriched with coconut milk and an array of spices. Through the waves of migration and the passing of generations, various regional versions have evolved, making it a beloved staple across Southeast Asia.

INGREDIENTS 200g dried rice noodles (vermicelli)

DIRECTIONS 1. Start by soaking the dried rice noodles in warm water until soft, then drain and set aside.

2 tablespoons vegetable oil

2. For the laksa paste, blend the chilies, shallots, garlic,

1 stalk lemongrass, bruised

galangal, turmeric, candlenuts, shrimp paste, ground

200g chicken breast, thinly sliced

coriander, and cumin together in a food processor to a

200g raw shrimp, peeled and deveined 1 litre chicken stock 400ml coconut milk 2 tablespoons fish sauce 1 teaspoon sugar Salt, to taste Fresh coriander leaves, for garnish Sliced red chili, for garnish Laksa Paste: 4 dried red chilies, soaked and deseeded 2 shallots, chopped 3 cloves garlic, chopped 2 cm piece galangal, chopped 2 cm piece turmeric root, or 1 teaspoon turmeric powder 6 candlenuts or macadamia nuts

fine paste. 3. Heat the vegetable oil in a large pot over medium heat. Add the prepared laksa paste and lemongrass. Cook, stirring for 5-6 minutes until fragrant. 4. Increase the heat to medium-high, add the sliced chicken, and stir-fry until it changes color. 5. Add the chicken stock to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. 6. Stir in the shrimp, and cook for an additional 2-3 minutes, or until they turn pink and are cooked through. 7. Mix in the coconut milk, fish sauce, and sugar. Season with salt to taste, then bring the soup to a gentle simmer. Avoid boiling to prevent the coconut milk from curdling. 8. To assemble, divide the softened noodles among the serving bowls. 9. Ladle the hot soup over the noodles, ensuring to distribute chicken and shrimp equally. 10. Garnish with fresh coriander leaves and sliced red chili before serving.

1 teaspoon shrimp paste (belacan) 1 teaspoon ground coriander ½ teaspoon ground cumin

INGREDIENT SPOTLIGHT: GALANGAL Galangal is a rhizome closely related to ginger and is integral to Southeast Asian cuisine. While it resembles ginger in appearance, galangal has a sharper, citrusy flavor. It dates back to the 9th century, spreading from its native Indonesia to Europe in the Middle Ages. Galangal is not just prized for its culinary uses; it's also known for its medicinal properties. In Laksa Lemak, galangal’s distinct flavor is a key component of the paste, which establishes the soup's characteristic taste.

CHEF'S TIPS Pungency Control: Adjust the number of chilies in the paste to control the heat level. Consistency Check: The texture of the laksa paste should be smooth; add a bit of water or oil if the paste is too thick when blending. Noodle Note: Don't over-soak the noodles, they should retain some bite as they will continue to cook slightly when ladled with hot soup. Simmering Secret: Gentle simmering is crucial after adding coconut milk to prevent the soup from splitting. Lemongrass Layering: Bruise the lemongrass to release its flavors and remove it before serving for a cleaner eating experience.

HEALTH NOTE & CALORIC INFORMATION A serving of Laksa Lemak is rich in carbohydrates due to the noodles and has a moderate amount of protein from the chicken and shrimp. The coconut milk contributes to the fat content, elevating the dish's calorie count. One bowl typically contains approximately 450-550 calories, but this can vary based on the ingredients' portions and substitutions made. The dish also provides a range of micronutrients, including vitamins A and C from the chilies and herbs, and calcium and iron from the shrimp and chicken. 183

CHAR KWAY TEOW Char Kway Teow, which translates to "stir-fried ricecake strips," is a popular noodle dish in Malaysia and Singapore. The dish has its roots in the Southeast Asian region's hawker stalls, where it was primarily served to laborers. The high fat content and affordable ingredients made it an ideal meal for providing cheap, quick energy. Today, it's a beloved street food classic that has gained international fame for its savory, smoky flavor and delightful mix of textures.

DIRECTIONS

INGREDIENTS 200g flat rice noodles (kway teow) 100g prawns, shelled and deveined 2 Chinese sausages (lap cheong), thinly sliced 50g chives, cut into 1-inch pieces 2 cloves garlic, minced

1. Start by preparing the rice noodles according to the package instructions. This usually means soaking them in warm water until they're soft, then draining them. 2. In a well-seasoned wok or large frying pan, heat 1 tablespoon of oil over high heat until it starts to shimmer. 3. Add the prawns and stir-fry until they just turn pink, then remove them from the wok and set aside. 4. In the same wok, add another tablespoon of oil along

2 eggs

with the sliced Chinese sausages and fishcake if using.

100g bean sprouts

Fry until they are slightly crispy and aromatic, about 1-2

1 fishcake, sliced (optional)

minutes, then add the minced garlic and fry until golden.

3 tablespoons cooking oil

5. Push the sausage mixture to one side of the wok. Crack

1 tablespoon dark soy sauce

the eggs into the wok and scramble them quickly before

2 tablespoons light soy sauce

they fully set, then incorporate them with the sausage

1 teaspoon sugar 1/2 teaspoon ground white pepper 2 tablespoons water or chicken stock

mixture. 6. Add the remaining oil to the wok and toss in the softened rice noodles. Make sure to spread them out to get as much surface area as possible for even frying. 7. Stir-fry the noodles for about a minute, then add the dark soy sauce, light soy sauce, sugar, white pepper, and water or stock. Mix well to combine all the ingredients evenly. 8. Throw in the cooked prawns, chives, and bean sprouts, stirring for another minute or until the bean sprouts just start to wilt. 9. Taste and adjust the seasonings if necessary. The noodles should have a distinct, smoky aroma from the high heat of the wok—a characteristic known as "wok hei." 10. Serve hot, garnished with more bean sprouts and a side of sambal or fresh cut red chili for those who enjoy a spicy kick.

INGREDIENT SPOTLIGHT: RICE NOODLES The spotlight ingredient is flat rice noodles, often known as "kway teow." These noodles are made from rice flour and water, producing a noodle that's chewy and perfect for absorbing flavors. Originating from Southeast Asia, these noodles are a staple in various local dishes and are prized for their delicate texture. Their ability to char and crisp up on the outside while staying soft on the inside is what gives Char Kway Teow its signature texture and is central to achieving authentic "wok hei."

CHEF'S TIPS Use a wok for its shape and material's suitability for high-heat cooking, which is essential to achieve the "wok hei" or breath of wok crucial for this dish. Pre-cook and prepare all ingredients before you begin stir-frying as the cooking process is fast and doesn't allow time for prep in between. Keep the heat high and the food moving. Stir-fry quickly to prevent the noodles from sticking and to ensure everything cooks evenly. Personalize the flavor. The dish should be savory with a balance of sweet and umami. Adjust the seasonings to your palate. Adequate ventilation is necessary when cooking at such high heat. Ensure your kitchen is wellventilated to handle the smoke that will develop.

HEALTH NOTE & CALORIC INFORMATION Char Kway Teow is known for being calorically dense and rich in carbohydrates and fat due to the oil and ingredients like sausages. A typical serving can contain around 700-800 calories, with variations depending on the amount of oil and type of ingredients used. The dish is high in sodium from the soy sauce, making it important to consume it in moderation and balance with other nutrient-rich foods.

185

ROTI CANAI A staple in Malaysian cuisine, Roti Canai is a type of Indian-influenced flatbread that is both flaky and buttery. This dish is a legacy of Indian immigrants in Malaysia and has evolved into a beloved street food favorite, commonly served with dhal (lentil curry) or other types of curry. Mastering the art of flipping Roti Canai is a skill passed down through generations, and its captivating preparation often draws a crowd at local eateries.

DIRECTIONS

INGREDIENTS 3 cups all-purpose flour, plus

1. In a large bowl, mix the all-purpose flour, salt, and sugar.

extra for dusting

2. Add the condensed milk and 2 tablespoons of ghee to

1 teaspoon salt 1 tablespoon sugar 1 tablespoon condensed milk 1 cup water 2 tablespoons ghee (clarified butter), plus extra for cooking Vegetable oil, for greasing and cooking

the dry ingredients. 3. Gradually mix in the water to form a dough. Knead for around 10 minutes until the dough is smooth and elastic. 4. Divide the dough into golf-ball sized portions. Coat each ball lightly with vegetable oil. 5. Place the dough balls on an oiled tray, cover with a cloth, and allow them to rest for at least 4 hours, or overnight if possible, to ensure they become pliable. 6. Once rested, oil your hands and a clean work surface. Take a ball of dough and flatten it into a disk. 7. Using your fingers and palms, gently stretch the dough out from the center, working in a circular motion, until it becomes a translucent thin sheet. Be careful not to tear it. 8. Fold the edges of the thin sheet inward to create a layered, rectangular shape. 9. Heat a flat pan or griddle over medium heat and grease it with a bit of ghee. 10. Place the folded dough onto the pan and cook until the surface is golden brown, flipping occasionally to ensure even cooking, approximately 2 minutes per side. 11. Remove from the pan and, using both hands, clap the Roti Canai gently to fluff up the layers. Serve hot with your choice of curry or dhal.

INGREDIENT SPOTLIGHT: GHEE Ghee is a form of clarified butter that originated in ancient India and is commonly used in South Asian, Middle Eastern, and Indian cooking. It is created by melting butter and separating the milk solids from the fat, resulting in a high-smoke-point fat with a nutty flavor and rich aroma. Ghee is considered a digestive aid and is key to Roti Canai for its rich taste and its ability to create the quintessential flaky layers in the bread.

CHEF'S TIPS Resting the dough balls is crucial; the longer they rest, the more pliable they become, which is key to achieving paper-thin sheets. Use a pastry brush to apply oil to the dough balls lightly and to the cooking surface to prevent sticking without becoming greasy. When stretching the dough, be gentle and patient to avoid tears, which will prevent the formation of the necessary flaky layers. Flip the Roti Canai confidently but carefully to brown both sides evenly without burning. Give the cooked Roti Canai a good clap between your hands to separate the layers and increase its fluffiness.

HEALTH NOTE & CALORIC INFORMATION Roti Canai is a calorie-dense food due to the use of ghee and the frying process. A single piece of Roti Canai can contain approximately 200-250 calories, with a significant amount of fat, mostly saturated from the ghee. However, it also contains a moderate amount of protein and is low in sugar. For a healthier option, consider using less ghee or cooking on a non-stick surface to reduce added fats.

187

SATAY

Satay, often spelled sate in its countries of origin, is a beloved street food staple originating from Indonesia but also popular throughout Southeast Asia, including Malaysia, Singapore, and Thailand. This delicacy consists of marinated meat threaded onto bamboo skewers and grilled over an open flame. Served with a rich peanut sauce, satay is a perfect blend of smoky, savory, and sweet flavors, often accompanied by a side of acar (pickled vegetables). Satay reflects the region's history of maritime trade, which brought a diversity of spices and culinary techniques that influence the dish's complex flavors.

INGREDIENTS 800 grams (1.8 pounds) of boneless

DIRECTIONS 1. Begin by preparing the marinade. In a large bowl, combine

chicken thighs, cut into bite-sized

soy sauce, kecap manis, cooking oil, ground coriander,

pieces

ground cumin, brown sugar, salt, pepper, minced garlic,

Bamboo skewers, soaked in water for at least 30 minutes 2 tablespoons soy sauce 3 tablespoons kecap manis (sweet soy sauce) 2 tablespoons cooking oil 1 teaspoon ground coriander 1 teaspoon ground cumin 1 tablespoon brown sugar 1/2 teaspoon salt 1/4 teaspoon pepper 3 garlic cloves, minced 1 small onion, finely chopped 1 inch of fresh ginger, grated For the Peanut Sauce: 200 grams (1 cup) unsalted roasted peanuts, ground

chopped onion, and grated ginger. Stir well. 2. Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for better flavor infusion. 3. Preheat your grill to medium-high heat. If you’re using a grill pan indoors, make sure it is well oiled and heated. 4. Thread the marinated chicken pieces onto the pre-soaked bamboo skewers. 5. Grill the chicken skewers for about 3-4 minutes per side or until thoroughly cooked, with delightful char marks. Make sure to turn them frequently for even cooking. 6. While the chicken is grilling, prepare the peanut sauce. In a saucepan over medium heat, sauté minced garlic, chopped onion, and bruised lemongrass until fragrant. 7. Add ground peanuts, chili powder, palm sugar, tamarind paste, and soy sauce to the pan, stirring continuously. 8. Gradually pour in the coconut milk and add some water if

1 stalk lemongrass, bruised

the sauce is too thick. Cook, frequently stirring, until the

2 cloves garlic, minced

sauce has thickened to your preferred consistency. Season

1 small onion, finely chopped 1 teaspoon chili powder or to taste 2 tablespoons palm sugar or brown sugar 1 tablespoon tamarind paste

with salt to taste. 9. Remove the lemongrass from the sauce and discard. Transfer the sauce to a serving bowl. 10. Serve the grilled satay with the warm peanut sauce, accompanied by acar or slices of cucumber and onion.

2 tablespoons soy sauce 300 ml (1 1/4 cups) coconut milk water as needed salt to taste

INGREDIENT SPOTLIGHT: KECAP Kecap manis is a thick, sweet soy sauce originating from Indonesia. It's made by simmering soy sauce with palm sugar and various spices, such as garlic, star anise, and sometimes ginger. A staple in Indonesian cuisine, kecap manis adds a unique flavor profile—sweet with a depth of umami—that is crucial to many dishes, including satay. It caramelizes beautifully on grilled meats, providing a glossy and flavorful coating that's nearly addictive.

CHEF'S TIPS Marinate the meat for as long as possible. Overnight marination will result in more tender and flavorful satay. Keep the skewers soaked to prevent them from burning on the grill. When threading the meat, don’t overcrowd the skewers. This ensures even cooking and makes flipping easier. Use a brush to baste the skewers with the remaining marinade while grilling to keep them moist and add an extra layer of flavor. If you prefer a less chunky peanut sauce, pulse the ground peanuts in a food processor before using them in the sauce.

HEALTH NOTE & CALORIC INFORMATION A typical serving of chicken satay (approximately 3 skewers with sauce) contains about 300-400 calories, with a balance of protein, fat, and carbohydrates. The dish provides a good amount of protein from the chicken, while the peanuts in the sauce offer healthy fats and additional protein. However, be mindful of the sugar content from the kecap manis and peanut sauce. For a healthier option, consider reducing the sugar and serving with more acar to increase the dish's fiber content.

189

BEEF RENDANG

Beef Rendang, originally from the Minangkabau ethnic group of Indonesia, is a ceremonious dish often served at festive occasions. This dry curry is rich in flavors and tender in texture, having been slowly cooked to perfection. It showcases a complexity of spices typical to Southeast Asian cuisine and has made its way onto the world culinary stage as a beloved Indonesian classic.

DIRECTIONS

INGREDIENTS 1 kg beef chuck, cut into 2-inch

1. Begin by making the spice paste. In a food processor or

cubes

blender, combine the soaked and seeded dried chilies,

2 stalks lemongrass, bruised

shallots,

4 kaffir lime leaves

candlenuts. Blend until it forms a smooth paste, adding a

2 cups coconut milk 1 cup water 1 cinnamon stick 3 cloves 3 cardamom pods 1 star anise 2 tablespoons tamarind paste 1 tablespoon brown sugar Salt to taste Vegetable oil for cooking For the spice paste: 10 dried red chilies, soaked and

garlic,

ginger,

galangal,

turmeric,

and

little water if necessary. 2. Heat a generous amount of vegetable oil in a large pot on medium heat. Add the spice paste and cook it for about 5 minutes until fragrant, stirring to prevent it from burning. 3. Add the beef to the pot, and brown it evenly with the paste for another 5 minutes. 4. Pour in the coconut milk and water, stirring to combine all the ingredients. 5. Add the lemongrass, kaffir lime leaves, cinnamon stick, cloves, cardamom pods, star anise, tamarind paste, and brown sugar. 6. Bring to a boil, then lower the heat to the lowest setting.

seeded

Simmer uncovered, stirring occasionally for about 2 to 3

6 shallots, peeled

hours, or until the beef is tender and the liquid has mostly

4 cloves of garlic, peeled 2-inch piece of ginger, peeled 2-inch piece of galangal, peeled

evaporated. 7. Season with salt to taste and continue cooking on low heat, stirring more frequently now, until the sauce

1-inch piece of turmeric, peeled

thickens into a rich, dark brown coating around the beef.

(or 1 teaspoon turmeric powder)

8. Turn off the heat once the oil begins to separate from the

6 candlenuts (or macadamia nuts as a substitute)

coconut milk, and the beef is well-coated with the spicy mixture. 9. Discard the lemongrass and the whole spices before serving. 10. Serve the Beef Rendang with steamed jasmine rice or compressed rice cakes (ketupat).

INGREDIENT SPOTLIGHT: GALANGAL Galangal is the spotlight ingredient. Native to Indonesia and a common spice in Southeast Asian cooking, galangal is related to ginger but has a sharper, citrusy flavor. It's pivotal for authentic rendang, contributing to its unique taste profile. Harder and denser than ginger, galangal can be a bit more difficult to cut and prepare. Over 60 words have been provided for this section.

CHEF'S TIPS Toasting and grinding your own spices like cardamom, cloves, and cinnamon can hugely improve the fragrance and flavor of your Rendang. Patience is key when cooking Rendang - the longer you allow it to simmer, the more flavorful and tender the meat will become. Use a heavy-bottomed pot or Dutch oven to ensure even cooking and to prevent the ingredients from scorching. Regularly scrape the bottom of the pot to integrate the caramelized bits into the sauce, which adds depth of flavor. Be vigilant towards the end of cooking; as the liquid evaporates the chances of burning increase.

HEALTH NOTE & CALORIC INFORMATION Beef Rendang is high in protein and essential micronutrients due to the beef and the variety of spices. However, it's also relatively high in fat due to the coconut milk and the cooking oil. A single serving can contain between 350-450 calories, depending on the size of the portion and the exact ingredients used. It's important to balance this dish with a side of vegetables and to consume it as part of a varied diet.

191

PENANG ASSAM LAKSA

Assam Laksa is a distinctive noodle soup from Penang, an island state in Malaysia, famed for its vibrant street food scene. This eclectic dish blends sweet, sour, spicy, and salty flavors to create a tapestry of taste that is both complex and comforting. It's commonly found at hawker stalls where each vendor imparts their own twist to this classic recipe. A true embodiment of Peranakan cuisine, Assam Laksa reflects the rich culinary heritage that arose from the intermingling of Malay and Chinese influences.

DIRECTIONS

INGREDIENTS 500g mackerel (or sardine), cleaned

1. Begin by preparing the spice paste. Blend the softened dried

and gutted

red chilies, sliced lemongrass stalks, shallots, garlic, galangal,

1.5 liters water

turmeric, and soaked dried shrimp in a food processor until a

200g dried rice noodles (laksa noodles)

smooth paste forms. 2. In a large pot, bring the water to a boil and add the cleaned

1 stalk lemongrass, bruised

mackerel or sardine. Poach the fish until they are cooked

6-8 kaffir lime leaves

through, approximately 5-8 minutes, depending on the size

1 piece of asam keping (dried

of the fish. Remove the fish from the pot, reserve the stock,

tamarind peel) or (substitute with 2 tbsp tamarind pulp) 2 tbsp shrimp paste (belacan), toasted 1 cucumber, julienned 1 small red onion, thinly sliced 1 handful of mint leaves 1 handful of Vietnamese coriander (daun kesum) 2 red chilies, thinly sliced 1 ginger flower (bunga kantan), halved and thinly sliced (optional) Pineapple chunks (optional) Spice Paste:

and allow the fish to cool. 3. In the same stock, add lemongrass, kaffir lime leaves, and asam keping (or tamarind pulp) and simmer for 10 minutes to infuse the flavors. 4. While waiting for the stock to simmer, flake the fish meat from the bones and discard the skin. 5. Heat a little oil in another pot and fry the spice paste for 5-7 minutes over medium heat until fragrant. 6. Transfer the cooked spice paste into the simmering stock. Add the flaked fish back into the pot and bring the mixture to a boil. Lower the heat and let it simmer for 20 minutes. 7. While the soup is simmering, prepare your rice noodles as per the package instructions, usually boiled until soft, then drained.

10 dried red chilies, soaked to soften 8. Prepare the garnishes by julienning the cucumber, thinly and deseeded

slicing the red onion and red chili, destemming the mint

2 stalks lemongrass, sliced

leaves and Vietnamese coriander, and if using, thinly slicing

4-6 shallots 2 cloves garlic

the bunga kantan and chopping the pineapple. 9. To serve, place a handful of noodles into a bowl, ladle the hot

1 inch galangal, sliced

soup over the noodles, and top with cucumber, red onion,

1/2 inch turmeric, sliced

mint leaves, Vietnamese coriander, red chili, ginger flower,

1 handful of dried shrimp, soaked to soften

and pineapple chunks. 10. Serve immediately. Don't forget to mix well before eating to ensure all the flavors are combined.

INGREDIENT SPOTLIGHT: ASAM Asam keping, or dried tamarind peel, is the sour cornerstone of Assam Laksa. Asam keping is made from the fruit of the tamarind tree, native to Africa and widely used in Asian and Latin American cuisines. The peel is sun-dried and adds a distinctive tartness that can't be replicated. This ingredient has been utilized for centuries, not only for its flavor but also for its preservative and medicinal properties. It is key to Penang Assam Laksa for it provides the sour kick which balances out the richness of the fish and the spice from the chili.

CHEF'S TIPS Toast the shrimp paste (belacan) before using it to release its pungent aroma and deepen its flavor, a key in many Malaysian dishes. The right balance of sourness is crucial; adjust the asam keping or tamarind pulp depending on your preference and the sourness of the tamarind. If using tamarind pulp as a substitute, ensure it’s properly dissolved and strained to prevent gritty textures in your broth. Use fresh herbs for garnishing to add that burst of freshness in contrast to the warm, spicy broth. Be patient when simmering the spice paste; taking the time to fry it until it's fragrant will intensify the flavors.

HEALTH NOTE & CALORIC INFORMATION Assam Laksa is a good source of protein from the fish and provides a decent amount of vitamins from the fresh garnishes. The spicy soup also aids in metabolism and digestion due to its warm properties and spices. However, be aware of its sodium content due to the shrimp paste and make substitutions where necessary. An average bowl of Assam Laksa may contain around 300-400 calories, depending on the serving size and quantity of added garnishes.

193

HAINANESE CHICKEN RICE

海南鸡饭' (Hǎinán jī fàn) in Mandarin, is a classic Singaporean dish with its roots in

Hainanese Chicken Rice, known as '

Hainan, China. It was brought to Southeast Asia by Chinese immigrants and has since become a beloved comfort

food, especially in Singapore and Malaysia. The dish balances simplicity with an aromatic medley of flavors, making the most of a whole chicken and the rice cooked in its broth, complemented with piquant sauces.

DIRECTIONS

INGREDIENTS For the chicken and broth: 1 whole chicken (about 4 pounds), with skin on Kosher salt 3 inches fresh ginger, sliced

1. Clean the chicken: Rub the chicken with a handful of salt to exfoliate the skin, then rinse it inside and out with cold water. 2. Season the chicken: Stuff the chicken cavity with half of the ginger slices and 2 stalks of green onions. Sprinkle the chicken with more salt.

1 bunch of green onions

3. Prepare the broth: In a large pot, bring water to a boil. Add the

5 cloves of garlic, peeled

remaining ginger, green onions, garlic, and the seasoned chicken.

1 tablespoon sesame oil

Ensure the chicken is fully submerged. Lower the heat, cover, and

For the rice: 2 cups jasmine rice 2 tablespoons vegetable oil 2 cloves garlic, minced 2 slices of fresh ginger 4 cups reserved chicken broth Salt to taste For the chili sauce: 5 fresh red chilies, chopped

gently simmer for about 45 to 60 minutes, until the chicken is cooked through. Turn off the heat and leave the chicken in the broth for another 20 minutes. 4. Prepare the rice: While the chicken cooks, rinse the jasmine rice under cold water until the water runs clear. Drain well. 5. Cook the aromatics for the rice: Heat the vegetable oil in a separate pot. Add the minced garlic and ginger slices, and sauté until aromatic but not brown. 6. Cook the rice: Stir in the drained rice and cook for a minute,

3 cloves garlic

mixing well with the garlic and ginger. Add 4 cups of the reserved

1 inch ginger

chicken broth and salt. Bring to a boil, then reduce the heat to

1 teaspoon sugar

low, cover, and simmer for about 18 minutes until the rice is

1/4 teaspoon salt

cooked. Remove from heat and let it sit, covered, for 5 more

2 tablespoons chicken broth 1 tablespoon lime juice For the ginger sauce: 1/2 cup grated ginger 3 tablespoons green onions, finely chopped

minutes. 7. Make the chili sauce: Blend the chilies, garlic, ginger, sugar, salt, chicken broth, and lime juice until smooth. 8. Make the ginger sauce: Heat the oil and then pour it over the grated ginger and chopped green onions. Add salt to taste and stir well.

1/2 cup of oil

9. Finish the chicken: Remove the chicken from the broth, and

Salt to taste

immediately brush the skin with sesame oil for added flavor and

For serving: Cucumber slices Fresh cilantro

a glossy finish. Let the chicken cool slightly, then chop it into serving pieces. 10. Serving: Plate the chicken with jasmine rice on the side. Serve with chili sauce, ginger sauce, cucumber slices, and fresh cilantro.

INGREDIENT SPOTLIGHT: JASMINE RICE Jasmine rice is the spotlight ingredient here, a long-grain variety esteemed for its rich, floral aroma and slightly sticky quality when cooked. Native to Thailand, this rice has a subtle sweet flavor and compliments the savory chicken in this recipe perfectly. It's not merely a side dish but a crucial component infused with chicken broth and aromatics, absorbing the essence of the chicken and resulting in an incredibly flavorful and satisfying experience.

CHEF'S TIPS Bringing the water to a boil before adding the chicken helps to ensure even cooking and a clear broth. To check for doneness, insert a thermometer into the thickest part of the chicken thigh; it should read at least 165°F (75°C). Let the rice rest after cooking to allow it to finish steaming; this will give you fluffier rice. When making the chili and ginger sauces, adjust the ingredients according to your heat and flavor preference. Dipping the cooked chicken in ice water for a moment after boiling creates a more tender texture and helps tighten the skin.

HEALTH NOTE & CALORIC INFORMATION A typical serving of Hainanese Chicken Rice contains approximately 600-700 calories. It provides a good balance of carbohydrates from the rice and protein from the chicken. However, it can be high in sodium due to the seasonings, so those watching their intake should moderate the salt and sauces. It contains minimal fiber as it is a rice and protein-centric dish without many vegetables, though it often comes with cucumber slices and cilantro that add a touch of freshness and some additional nutrients.

195

MEE GORENG MAMAK

Mee Goreng Mamak hails from the bustling street food scene of Malaysia, a delectable fusion of Indian and Malay culinary traditions. "Mee" means noodles and "Goreng" means fried in Malay. The "Mamak" refers to the Tamil Muslim community in Malaysia that has created its own unique cuisine by combining their Indian heritage with local Malay flavors. This dish is a common sight at roadside stands and night markets, each cook adding their own touch to the stir-fried noodles.

DIRECTIONS

INGREDIENTS 2 tablespoons vegetable oil 2 cloves of garlic, minced 1 medium-sized red onion, thinly sliced

1. Heat the oil in a large wok or frying pan over mediumhigh heat. 2. Add the garlic and onions, and stir-fry until fragrant and lightly golden.

200g firm tofu, cut into cubes

3. Toss in the tofu cubes and fry until they begin to brown.

1 cup of shredded cabbage

4. Add cabbage and tomato, stir-frying for about 2 minutes

1 medium tomato, diced 2 tablespoons of dark soy sauce 2 tablespoons of sweet soy sauce (kecap manis)

until slightly softened. 5. Pour in the dark soy sauce, sweet soy sauce, tomato ketchup, chili paste, oyster sauce, and light soy sauce, stirring to combine all the ingredients.

1 tablespoon of tomato ketchup

6. Turn up the heat and add the noodles, tossing and

1 teaspoon of chili paste (sambal

stirring constantly, ensuring they are well coated with the

oelek) 2 tablespoons of oyster sauce 2 teaspoons light soy sauce 400g fresh yellow noodles, rinsed and drained 1 cup bean sprouts 1 small bunch of choy sum or bok choy, cut into 2-inch pieces 2 large eggs

sauce and heated through. 7. Push the noodles to one side of the wok and crack the eggs into the pan, scrambling them until just set, then mix into the noodles. 8. Toss in the bean sprouts and choy sum, cooking for another minute, allowing the vegetables to remain crisptender. 9. Serve hot garnished with lime wedges, chopped spring onions, and red chillies.

Lime wedges, for serving Finely chopped spring onions, for garnish Sliced red chillies, for garnish

INGREDIENT SPOTLIGHT: KECAP MANIS Kecap manis is a thick, sweet soy sauce that is essential in Indonesian and Malaysian cuisines. Its unique flavor comes from the addition of palm sugar and star anise during the fermentation of soy. Kecap manis adds a rich, caramel-like sweetness balanced with a hint of umami to dishes like Mee Goreng. It also imparts a glossy sheen to the noodles, making the dish as visually appealing as it is delicious. It's a cornerstone ingredient that cannot be easily substituted without altering the authentic taste.

CHEF'S TIPS Prep all ingredients before cooking, as the actual stir-frying process is fast and requires continuous motion. Use a well-seasoned wok to enhance the flavors and to achieve a slight 'wok hei' or charred aroma. Ensure the wok is hot before adding ingredients to prevent sticking and to achieve a smoky flavor. Continuously toss the noodles with a pair of tongs or a spatula to ensure even cooking and distribution of the sauces. Serve immediately to enjoy the contrasting textures from the crispy vegetables and the soft, chewy noodles.

HEALTH NOTE & CALORIC INFORMATION Mee Goreng is a high-carbohydrate dish with a moderate amount of protein, coming from tofu and eggs. It's also rich in vitamins and minerals from the assorted vegetables. The use of sauces, however, can add up in sodium content, so it's advisable for those monitoring their sodium intake to consume this dish in moderation. Depending on portion sizes and exact ingredient quantities, a serving of Mee Goreng may contain about 400-600 calories.

197

APAM BALIK Apam Balik is a popular street food snack in Malaysia, often referred to as "turnover pancake" in English. It has roots tracing back to Chinese influences and has spread across Southeast Asia with regional variations. This delightful pancake is known for its crispy edges and fluffy center filled with a sweet mixture of corn, peanuts, and sugar. It's a harmonious blend of textures and flavors that locals and tourists alike queue up for at night markets and street stalls.

INGREDIENTS 2 cups of all-purpose flour 1/2 cup of sugar 1/2 teaspoon of baking soda 1 teaspoon of baking powder 1/4 teaspoon of salt 1 egg 1 1/2 cups of water 1/2 cup of evaporated milk 2 tablespoons of melted butter 1/2 cup of creamed corn 1/2 cup of roasted peanuts, coarsely ground 1/4 cup of granulated sugar (for filling) Additional melted butter for greasing and brushing

DIRECTIONS 1. In a large bowl, combine the all-purpose flour, sugar, baking soda, baking powder, and salt. Mix these dry ingredients well to ensure an even distribution. 2. In another bowl, beat the egg and then stir in the water and evaporated milk until well combined. 3. Gradually add the wet mixture into the dry ingredients, whisking continuously to avoid lumps until you get a smooth batter. 4. Stir in the 2 tablespoons of melted butter into the batter and let it rest for about 15 minutes. 5. Preheat a non-stick pan over medium heat and lightly grease it with melted butter. 6. Pour a ladleful of batter into the pan, tilting it around to spread the batter evenly. Cook until bubbles form on the surface and the edges begin to crisp up. 7. Sprinkle the ground peanuts and granulated sugar evenly over the surface, followed by dollops of creamed corn. 8. Carefully fold the pancake in half press it lightly to seal the edges. 9. Continue to cook for another 1-2 minutes until the Apam Balik is golden brown and crispy. 10. Remove from pan and repeat with the remaining batter. 11. Serve the Apam Balik warm for the best experience.

INGREDIENT SPOTLIGHT: EVAPORATED MILK Evaporated milk, which is fresh milk that has had 60% of its water removed, brings a creamy richness to the pancake without the additional fat of cream. Its history can be traced back to the 19th century when it was developed as a shelf-stable milk option. In this recipe, evaporated milk adds depth to the batter, providing a hint of caramelized flavor and a better browning to the pancake's crust.

CHEF'S TIPS Sifting the dry ingredients helps remove any lumps and aerates the mixture for a lighter batter. Resting the batter allows the flour to fully hydrate and the gluten to relax, which results in a more tender pancake. Use a pan with a heavy bottom to provide even heat distribution and prevent the pancake from burning. Adjust the heat as you cook—start medium-high to develop the crust, then lower it to allow the interior to cook through without burning the outside. For an authentic Apam Balik experience, the pancake should be crispy at the edges but soft and fluffy in the middle.

HEALTH NOTE & CALORIC INFORMATION A single serving of Apam Balik contains approximately: Calories: 300-350

Sugars: 15-20g

Carbohydrates: 45-50g

Sodium: 200-250mg

Protein: 6-8g

Fat: 10-15g

Please note that the nutritional values can vary based on ingredient substitutions and portion sizes.

199

GOLDEN SPICED CURRY PUFFS Originating from the diverse culinary landscapes of Southeast Asia, the curry puff is a beloved snack with variations found in countries like Malaysia, India, and Thailand. A cousin to the empanada and the British pasty, the curry puff incorporates local spices, flavors, and techniques, resulting in a flaky and aromatic pocket of comfort. Filled with a fragrant mixture of curried potatoes, meat, and sometimes egg, these pastries are a popular street food and a treasured treat at festive gatherings.

INGREDIENTS For the pastry:

DIRECTIONS 1. Begin by making the pastry. In a large bowl, whisk together

2 cups all-purpose flour

the flour and salt. Cut in the butter and shortening using a

1/2 teaspoon salt

pastry cutter or your fingers until the mixture resembles

2 tablespoons unsalted butter, cold

coarse crumbs. Gradually add cold water, stirring just until

and cubed

the dough comes together. Wrap in plastic and chill for at

4 tablespoons vegetable shortening, cold 1/2 cup cold water For the filling: 2 tablespoons vegetable oil 1 small onion, finely chopped 2 cloves garlic, minced

least 30 minutes. 2. Heat the oil in a pan over medium heat. Add the chopped onion and garlic, cooking until the onion is soft and translucent, about 5 minutes. 3. Increase the heat to medium-high and add the ground meat. Break it apart with a spoon and sauté until browned. 4. Stir in the curry powder, turmeric, cumin, sugar, salt, and

1/2 pound ground chicken or beef

pepper, mixing well. Add the diced potatoes and water,

2 medium potatoes, peeled and

cover the pan, and simmer for about 15 minutes, or until the

diced small

potatoes are tender. If the mixture becomes too dry, add a

2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon sugar Salt and pepper to taste 1/4 cup water 1/4 cup frozen peas, thawed 1 egg, beaten for egg wash

little more water. 5. Add the peas and cook for another 5 minutes. Remove from heat and allow the filling to cool completely. 6. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 7. On a floured surface, roll out the chilled dough to about 1/8inch thickness. Using a round cutter or a bowl, cut out circles approximately 4 inches in diameter. 8. Place a tablespoon of the filling on one half of each dough circle. Brush the edges with egg wash, fold over to enclose the filling, and crimp the edges with a fork to seal. 9. Place the curry puffs on the prepared baking sheet. Brush the tops with the remaining egg wash. 10. Bake in the preheated oven for 20-25 minutes, or until puffed and golden brown. 11. Serve the curry puffs warm, or at room temperature.

INGREDIENT SPOTLIGHT: CURRY POWDER Curry Powder A British colonial invention inspired by the complex spice blends of South Asia, curry powder typically consists of turmeric, coriander, cumin, fenugreek, and chili peppers, with variations including spices like cinnamon and cloves. This flavorful blend is the heart of the curry puff's filling, offering warmth, color, and a depth of flavor that is quintessentially tied to the dish. Each household or vendor's curry powder blend can vary, which means each curry puff can tell a different story of its maker.

CHEF'S TIPS Keep ingredients cold when making the pastry dough to ensure a flakier crust. Allow the filling to cool completely before filling the pastry to prevent a soggy crust. Crimp edges tightly to keep the filling from leaking out during baking. Don't overfill the pastry to avoid difficulty in sealing and potential breaks in the pastry. Egg wash will give your curry puffs a rich, golden color, so don't skip this step for an attractive finish.

HEALTH NOTE & CALORIC INFORMATION A typical curry puff contains approximately 200-300 calories, with a balance of carbohydrates from the pastry and protein from the filling. The actual calorie content can vary based on the size and specific ingredients used. These puffs also provide a modest amount of dietary fiber, vitamins, and minerals from the spices and vegetables. Keep in mind that making substitutions, like using leaner meats or adding more vegetables, can alter the nutritional profile of the dish.

201

MURTABAK

Murtabak is a delightful street-food treasure commonly found in the Arabian Peninsula, South Asia, and Southeast Asia, particularly popular in countries such as Malaysia and Indonesia. Its origins are often traced back to the Middle East, specifically Yemen, where it is known as "mutabbaq," which means "folded." Over the centuries, traders and travelers carried the concept across the oceans, leading to regional adaptations and various fillings based on local tastes. Generally served during the month of Ramadan, murtabak acts as a hearty meal to break the fast, but it can be enjoyed any time, making it a versatile dish for the cookbook.

INGREDIENTS For the Pancake: 2 cups all-purpose flour 1/2 tsp salt 1 large egg 3/4 cup water 2 tbsp ghee or butter For the Filling: 1 tbsp vegetable oil 1 large onion, finely chopped 4 cloves garlic, minced 500g ground beef or lamb 1 tsp curry powder 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground black pepper 1/2 tsp salt (or to taste) 2 large eggs, lightly beaten 1/4 cup fresh cilantro, chopped 1/4 cup green onions, sliced

DIRECTIONS 1. Start with the pancake batter by sifting the flour and salt into a large bowl. 2. Add the egg and gradually mix in the water until a smooth and elastic dough forms. 3. Knead the dough on a floured surface for about 10 minutes, then cover and let it rest for 30 minutes. 4. While the dough is resting, heat the oil over medium heat and sauté the onion and garlic until fragrant. 5. Add the ground meat, curry powder, cumin, coriander, black pepper, and salt. Cook until the meat is browned and spices are well incorporated. 6. Off the heat, stir in the eggs, cilantro, and green onions, then set aside to cool slightly. 7. Divide the dough into four equal portions and work with one portion at a time. Roll out on a lightly floured surface to a very thin sheet, almost translucent. 8. Spread a layer of the filling onto half of the rolled-out dough and fold the other half over to encase the filling, pressing the edges to seal. 9. Melt a portion of the ghee or butter in a skillet over medium heat and gently place the folded pancake in the skillet. 10. Cook the murtabak until golden brown on both sides, about 3-5 minutes per side, adding more ghee as necessary. 11. Repeat with the remaining dough and filling. 12. Serve hot, cut into pieces if desired, with a side of pickled onions or a simple yoghurt sauce.

INGREDIENT SPOTLIGHT: GHEE Ghee is a form of clarified butter that's an integral part of South Asian and Middle Eastern cooking. With roots in ancient India, ghee is made by simmering butter to separate liquid fats and milk solids, which are then removed. This process gives ghee a higher smoke point than butter, making it excellent for frying and a richer, nuttier flavor, cherished in dishes like murtabak. Ghee is not only important for cooking but also has cultural significance, often used in religious ceremonies and traditional medicine.

CHEF'S TIPS Resting the dough is crucial for developing gluten, which will allow it to stretch thinly without tearing. The filling should not be overly moist as it can tear the delicate dough. If the meat releases too much liquid, drain some of it before adding the eggs. Achieving translucency in rolling out the dough is key to a genuine murtabak experience; the thinner the dough, the better the texture. Be gentle when flipping the murtabak in the pan to retain the filling and achieve an even goldenbrown crust. Serve murtabak immediately after cooking to enjoy the contrast between the crispy exterior and the savory, juicy interior.

HEALTH NOTE & CALORIC INFORMATION A single serving of murtabak is high in protein due to the meat and egg content. However, it is also rich in fats, particularly if ghee is used. The carbohydrates mostly come from the all-purpose flour. Approximate calorie content per serving is around 400 to 500 calories, varying with the type of meat and the amount of ghee used in cooking. It's important to note that this dish is more indulgent and might not be suitable for a low-fat diet.

203

ROJAK

Rojak is a traditional salad found in various forms throughout Southeast Asia, particularly in Malaysia and Indonesia. Its name means a "mixture" or "eclectic mix" in colloquial Malay, reflecting the diversity of its ingredients. This dish is not just a delightful medley of tastes and textures; it's also symbolic of the region's cultural melting pot. Often sold by street vendors, Rojak is enjoyed as a snack or appetizer, with each locality having its own unique take on this vibrant dish.

DIRECTIONS

INGREDIENTS 1 small jicama, peeled and cut

1. Start with the dressing. In a small bowl, dissolve the palm

into matchsticks

sugar in tamarind paste and soy sauce. For a smoother

1 cucumber, deseeded and sliced

dressing, you may heat the mixture gently in a saucepan

1 firm green apple, julienned 1 ripe mango, sliced

to help blend the ingredients. 2. Add the chopped chili to the dressing. If using shrimp

1/2 pineapple, peeled and cut into

paste, dry roast it in a pan for a minute until fragrant,

bite-sized pieces

then crush and combine with the other dressing

200g tofu puffs, cut into halves

ingredients. Stir well and set aside for the flavors to meld.

100g roasted peanuts, roughly

3. Prepare the fruit and vegetables by washing and cutting

crushed 2 tablespoons sesame seeds, toasted A handful of fresh cilantro leaves, chopped Optional: A handful of bean sprouts Rojak Dressing:

them as instructed in the ingredients list, ensuring all pieces are bite-sized for easy eating. 4. In a dry pan, toast the sesame seeds over medium heat until golden brown. Keep them moving in the pan to avoid burning. 5. If using tofu puffs, briefly pan-fry them until the exterior is slightly crisp. This step helps to add texture to the puffs and allows them to soak up the dressing better.

1/4 cup tamarind pulp paste

6. In a large mixing bowl, combine the jicama, cucumber,

2 tablespoons palm sugar or

apple, mango, pineapple, and bean sprouts if using. Toss

brown sugar 1 tablespoon soy sauce 1 teaspoon shrimp paste (belacan) - omit for vegetarian/vegan 1 small red chili, deseeded and finely chopped 1/2 teaspoon salt

gently to mix. 7. Drizzle with the prepared dressing and toss until everything is well coated. 8. Transfer the salad to a serving dish. Sprinkle with the crushed peanuts and toasted sesame seeds. 9. Garnish with fresh cilantro right before serving for a burst of color and flavor. 10. Enjoy Rojak as a refreshing and tangy treat that is complex in flavor and satisfyingly crunchy.

INGREDIENT SPOTLIGHT: TAMARIND Tamarind is the backbone of Rojak dressing, offering a sour flavor profile that is crucial to this dish. Sourced from the tamarind tree, its pulp is widely used in Asian and Middle Eastern cuisines, providing tartness in soups, marinades, and chutneys. Originating in Africa, tamarind later spread to Asia and the Americas. It's loaded with nutrients and believed to have medicinal properties. In Rojak, tamarind not only balances the sweetness of fruit but also acts as a preservative, keeping the salad fresh.

CHEF'S TIPS Dress the salad just before serving to preserve the crunch and freshness of the ingredients. For a more authentic flavor, use a mortar and pestle to combine and grind the dressing ingredients. When preparing the ingredients, aim for uniform sizes to ensure each bite has a little bit of everything. The acidity in the dressing will prevent certain fruits from browning, but it’s best to prepare the apple and mango last. Adjust the heat level by controlling the amount of chili in the dressing. For extra heat, leave some seeds in.

HEALTH NOTE & CALORIC INFORMATION A typical serving of Rojak is rich in vitamins and fiber due to the mixture of fresh fruits and vegetables. The peanuts add healthy fats and a small amount of protein. However, the dressing, particularly the sugar and shrimp paste, increases the calorie count, so portion size should be moderated. Approximate calories for a standard serving (without tofu puffs or optional ingredients) are around 150-200 kcal.

205

OTAK-OTAK Otak-Otak is a Southeast Asian grilled fish cake known for its aromatic and spicy flavor profile. Wrapped in banana leaves, it hails from Indonesia and is popular across Malaysia and Singapore. The term 'otak' means brain in Indonesian and Malay, which the dish is playfully named after due to its soft and squishy texture resembling brains. Traditionally enjoyed as a snack or appetizer, otak-otak connects diners with a bite of classic Malay street food.

DIRECTIONS

INGREDIENTS 500g boneless, skinless white fish fillets (e.g., cod, snapper, or mackerel) 2 tablespoons red curry paste 1 tablespoon fish sauce 1 teaspoon brown sugar 1 teaspoon turmeric powder 1 cup coconut milk 2 kaffir lime leaves, finely chopped 2 tablespoons cornstarch 1 egg, beaten Banana leaves, for wrapping Wooden toothpicks, for securing

1. Begin by thoroughly cleaning the fish fillets, then pat dry with paper towels. 2. Roughly chop the fish into chunks and place in a food processor. 3. Add the red curry paste, fish sauce, brown sugar, turmeric, and blend until you achieve a thick paste. 4. Pour the mixture into a large bowl, and stir in the coconut milk, chopped kaffir lime leaves, cornstarch, and beaten egg until well combined. 5. Cut the banana leaves into rectangles, large enough to wrap around the fish mixture. 6. Soften the banana leaves by quickly waving them over an open flame or blanching in hot water. This will make them pliable. 7. Lay a leaf on a flat surface and place two tablespoons of the fish mixture in the center. 8. Fold the leaf over the mixture, and then fold in the sides, forming a tight packet. Secure with a wooden toothpick. 9. Preheat your grill to medium-high heat. 10. Place the wrapped otak-otak on the grill and cook for about 5 minutes on each side or until the banana leaf chars slightly and the inside is cooked through. 11. Serve immediately while hot.

INGREDIENT SPOTLIGHT: RED CURRY PASTE Red curry paste is a blend of red chilis, garlic, lemongrass, galangal, and a variety of spices. Originating from Thailand, it's used as the base for curries and imparts a robust depth of flavor. Essential in many Thai and Southeast Asian dishes, red curry paste is what gives otak-otak its distinctive spicy taste. The complex layers of spice highlight the delicate flavor of the fish, making it a key element in this recipe.

CHEF'S TIPS Ensure your banana leaves are clean and unblemished for the best presentation and flavor. If you prefer a smoother texture, pulse the fish mixture longer in the food processor. To boost the flavor, consider adding finely minced lemongrass or ginger to the fish mixture. Avoid overfilling the banana leaves; the mixture expands slightly when cooked. Grilling adds a smoky flavor, but you can also steam the packets for a gentler taste.

HEALTH NOTE & CALORIC INFORMATION Otak-otak is a high-protein appetizer with healthy fats from the fish and coconut milk. Each serving typically contains approximately 200-250 calories, though this can vary depending on the size of the portions and specific ingredients used. The dish is also relatively low in carbohydrates but can be high in sodium due to the fish sauce, so those watching their salt intake should enjoy it in moderation.

207

TEH TARIK

Teh Tarik, literally meaning "pulled tea," is a hot milk tea beverage that has become a cultural icon in Malaysia and Singapore. It originated from Indian-Muslim immigrants who set up drink stalls at Malaysian kopitiams (coffee shops). The skillful "pulling" process which involves pouring the tea back and forth between two vessels from a height, gives the beverage its characteristic frothy top and ensures that it is thoroughly mixed while cooling it to an optimum drinking temperature. This artful preparation is as much a performance as it is a method for making a deliciously smooth drink.

INGREDIENTS 2 tablespoons black tea leaves (preferably a strong blend like Assam or Ceylon) 1 cup boiling water 2 tablespoons condensed milk 2 tablespoons evaporated milk or cream Optional: Sugar to taste

DIRECTIONS 1. Begin by boiling the water. Once it reaches a rolling boil, remove it from the heat. 2. Steep the black tea leaves in the hot water for about 3 to 5 minutes, depending on how strong you like your tea. The longer it steeps, the stronger the tea flavor will be. 3. While the tea is steeping, prep your pulling vessels. Use two large mugs or jugs that can withstand hot liquids and are easy to grip. 4. After the tea has steeped, strain the leaves out, pouring the brewed tea into one of the mugs. 5. Stir in the condensed milk (and sugar if using) until fully dissolved. 6. Add the evaporated milk or cream and stir well to combine. 7. Begin the "pulling" process: Hold one mug high while pouring the tea into the second mug, which should be held low. Repeat this action, increasing the height and distance between the mugs as you become more confident. Continue for about 5 minutes or until the tea has a frothy top and is slightly cooled down. 8. Serve the frothy, well-mixed Teh Tarik immediately in a drinking cup.

INGREDIENT SPOTLIGHT: BLACK TEA Black tea, the essence of Teh Tarik, comes from the Camellia sinensis plant and is known for its strong flavor and high caffeine content. Depending on the region and method of processing, black tea can have vastly different aromas and flavors, from malty, sweet, and fruity, to spicy and woody. It is fully oxidized, which contributes to its dark color and rich flavor profile. In Teh Tarik, the robustness of black tea is imperative, balancing perfectly with the sweetness and creaminess of the condensed and evaporated milk.

CHEF'S TIPS Use high-quality, loose-leaf tea for the best flavor. Bagged tea can be used as a substitute but may not yield the same richness. Control the steeping time to manage the strength of the tea; avoid over-steeping as it may result in bitterness. When "pulling" the tea, it’s advisable to practice with cold water first to avoid scalding and to gauge the necessary height and pouring speed. Ensure both mugs are firmly gripped and maintain a steady pour to avoid spills and create the best froth. Clean up any spills immediately to prevent staining surfaces with the tea.

HEALTH NOTE & CALORIC INFORMATION Teh Tarik is a beverage that is high in sugar and fat due to the condensed milk and evaporated milk. It’s an indulgence rather than a health drink, with approximately 150-200 calories per serving, without additional sugar. The black tea itself contains antioxidants, though they're offset by the sweetness and richness of the added milk products. Those watching their calorie intake or sugar levels should consume this drink in moderation.

209

BUBUR LAMBUK

Bubur Lambuk is a traditional Malaysian porridge, famous especially during the month of Ramadan. It is a communal dish, often prepared in large quantities and shared amongst neighbors and at mosques. This comforting dish is believed to originate from the Kampung Baru area of Kuala Lumpur. It is a soul-warming concoction that carries the essence of sharing and caring, imbued with spices and ingredients that reflect the melting pot of Malaysian culture.

DIRECTIONS

INGREDIENTS 1 cup rice, rinsed 8 cups water (or chicken/beef broth for richer flavor) 300 grams beef, diced (can be substituted with chicken) 1 cinnamon stick 3 cloves 3 cardamom pods 1 star anise 2 lemongrass stalks, bruised 1-inch piece of ginger, thinly sliced 3 garlic cloves, minced 1 onion, finely diced 2 tablespoons cooking oil 1/2 cup coconut milk Salt to taste Freshly ground black pepper to taste Fried shallots, for garnish Cilantro leaves, for garnish

1. In a large pot, heat the cooking oil over medium heat. Add cinnamon, cloves, cardamom, and star anise; toast until fragrant, about 1 minute. 2. Add the lemongrass, ginger, garlic, and onion to the pot. Sauté until the onion turns translucent, about 3 minutes. 3. Increase the heat to medium-high and add the diced beef. Sear the beef until it's browned on all sides, roughly 5 minutes. 4. Add the rinsed rice to the pot, stirring to combine. Then add the water or broth. Bring the mixture to a boil, then lower the heat to a simmer. 5. Cover the pot and let it simmer for 60-90 minutes, stirring occasionally to prevent the rice from sticking to the bottom. 6. Once the rice is fully broken down and the porridge has thickened, stir in the coconut milk. Season with salt and black pepper to taste. Cook for an additional 5 minutes. 7. Remove the cinnamon stick, cardamom pods, cloves, star anise, and lemongrass stalks. 8. Serve hot, garnished with fried shallots and cilantro leaves.

INGREDIENT SPOTLIGHT: LEMONGRASS STALKS The lemongrass stalks used in Bubur Lambuk provide a citrusy, herbal aroma which is pivotal to many Southeast Asian cuisines. Originating from islands in Southeast Asia, lemongrass is commonly used in curries, soups, and teas. Its usage in this porridge is critical to achieving the fresh, tangy undertone that balances the earthy spices and rich coconut milk. Additionally, lemongrass has been used traditionally for its medicinal properties, believed to aid digestion and reduce fever.

CHEF'S TIPS For a more flavorful base, gently toast the rice grains in oil until slightly translucent before adding the liquid. Regularly scraping the bottom of the pot as the porridge simmers will prevent sticking and ensure even cooking. To enhance the taste, consider making your own broth from scratch with beef bones and aromatic herbs. The porridge thickens significantly upon cooling. Add a splash of water or broth when reheating to reach desired consistency. If you prefer a smoother texture, you can blend part of the porridge before adding the meat back in.

HEALTH NOTE & CALORIC INFORMATION Bubur Lambuk is a hearty and nutritious dish, rich in carbohydrates and protein. The coconut milk adds a dose of healthy fats, though it's higher in saturated fats than other milks. Including vegetables increases the fiber content, making it more balanced. Beef adds iron and zinc but can be substituted with leaner meats or plant-based proteins. A typical serving contains approximately 350-450 calories, though this can vary based on the chosen ingredients and portion sizes.

211

SAMBAL PRAWN

Sambal Prawn is a dish rich in flavor, hailing from the diverse culinary traditions of Southeast Asia, particularly Indonesia and Malaysia. Sambal refers to a spicy chili-based sauce that is a cornerstone of the region's cuisine. This dish combines plump prawns with the fiery sambal sauce, often accompanied by the aromatic trinity of lemongrass, galangal, and kaffir lime leaves. It is a testament to the balance of sweetness, spice, and umami that characterizes the best of Southeast Asian cooking.

INGREDIENTS 500g large prawns, peeled and

DIRECTIONS 1. Prepare the sambal by grinding the soaked chilies,

deveined with tails on

shallots, garlic, and galangal in a food processor until you

2 tablespoons cooking oil

get a smooth paste. You may need to add a little water to

1 stalk lemongrass, finely minced 2 kaffir lime leaves, finely shredded (optional) 1 teaspoon tamarind paste Salt to taste 1 teaspoon sugar (optional) For the Sambal: 10 dried red chilies, soaked in warm water and drained 6 shallots, peeled 4 cloves garlic, peeled 2 cm piece galangal, peeled 2 teaspoons shrimp paste (belacan), toasted 1 medium-sized tomato, quartered 2 tablespoons cooking oil

help blend the ingredients. 2. Heat 2 tablespoons of oil in a pan over medium heat, then fry the sambal paste for about 3-4 minutes, or until fragrant. 3. Mix in the tomato and shrimp paste, stirring constantly to prevent burning. Cook for another 5 minutes, or until the tomatoes are soft and the oil separates from the paste. 4. Add the minced lemongrass and shredded kaffir lime leaves to the sambal mixture, and continue to cook for another 2 minutes. 5. Stir in the tamarind paste, salt, and sugar (if using), then add the prawns. Mix well to ensure that the prawns are well coated with the sambal sauce. 6. Cook for about 3-5 minutes, or until the prawns turn pink and are cooked through. Be careful not to overcook the prawns as they can become rubbery. 7. Adjust the seasoning if necessary, then remove from heat and serve hot with steamed rice or your choice of side.

INGREDIENT SPOTLIGHT: DRIED RED CHILIES Dried red chilies are the heart of sambal's heat and color. Originating from the Americas, they were brought to Southeast Asia by Portuguese traders in the 16th century. Today, they are an integral part of the cuisine in this region. Chilies not only add spice but also provide benefits from capsaicin, known for its pain-relieving properties. In this dish, they offer a balance of heat that complements the sweetness of the prawns, making the sambal prawn not just flavorful but also pleasantly spicy.

CHEF'S TIPS When preparing prawns, make sure to leave the tails intact for a better presentation. Toasting the shrimp paste before using it helps release its full umami flavor. It's important to fry the sambal paste until the oil separates to ensure the rawness of the ingredients is cooked out, which brings out a deeper flavor profile. Use a heavy pan or wok to ensure even heat distribution when cooking the sambal. Tamarind paste can be quite potent, so start with a small amount and adjust according to taste.

HEALTH NOTE & CALORIC INFORMATION Sambal Prawn is generally high in protein, courtesy of the prawns, and can be considered low in carbohydrates if not served with rice or noodles. The dish is relatively high in sodium due to the shrimp paste and should be consumed in moderation by those monitoring their salt intake. The use of chillies provides vitamin C, vitamin A, and other antioxidants, although the capsaicin can be irritating for some individuals. A typical serving of Sambal Prawn (not including rice) is approximately 240 calories, with the disclaimer that the calorie count can vary based on the size of the prawns and the exact ingredients used.

213

MALAYSIAN KUIH PLATTER Kuih, or kueh, are bite-sized snacks or desserts hailing from the Southeast Asian region, particularly in Malaysia, Singapore, and Indonesia. These desserts are a colorful and vibrant part of cultural festivities and daily life. The word "kuih" comes from the Hokkien and Teochew word for "cake" and often refers to items that are steamed, baked, or fried, made from a base of coconut milk, rice flour, or glutinous rice. This recipe features a platter of three popular kuih: Kuih Seri Muka, Kuih Lapis, and Onde-Onde.

INGREDIENTS For Kuih Seri Muka: 1 cup glutinous rice 1/2 cup coconut milk 1/2 teaspoon salt 2 pandan leaves, knotted 200ml thick coconut milk (for custard) 1 cup sugar 1 cup pandan juice (from blended pandan leaves) 1/2 cup rice flour 1/4 cup plain flour For Kuih Lapis: 300g rice flour 150g tapioca flour 800ml coconut milk 450g sugar 1 liter water A pinch of salt Food coloring (usually red and green) For Onde-Onde: 200g glutinous rice flour 150ml pandan juice (for dough) 120g gula melaka (palm sugar), finely chopped 1/4 teaspoon salt 150g desiccated coconut

DIRECTIONS For Kuih Seri Muka: 1. Soak glutinous rice for at least 4 hours or overnight. Drain and mix with 1/2 cup coconut milk, salt, and pandan leaves. Steam for 30 minutes or until cooked through. 2. To make the custard layer, combine thick coconut milk, sugar, pandan juice, rice flour, and plain flour in a bowl, ensuring no lumps remain. 3. Remove pandan leaves from the cooked rice, then pour custard mixture over the rice layer. Steam again for 30 to 45 minutes or until the custard is set. 4. Allow to cool completely before cutting into squares to serve. For Kuih Lapis: 1. Mix rice flour, tapioca flour, coconut milk, sugar, water, and salt in a large mixing bowl. 2. Divide the mixture into two parts and add food coloring to one part. 3. Pour a small amount of the white mixture into a greased pan. Steam for 5 minutes or until set. 4. Alternate with the colored mixture, steaming each layer until set. Continue until all the mixture is used up. 5. Let the kuih cool completely before cutting into pieces. For Onde-Onde: 1. Mix glutinous rice flour with pandan juice and salt to form a dough. 2. Divide dough into small pieces and flatten. Place a piece of gula melaka in the center of each, then roll into balls. 3. Boil water in a pot and cook the balls until they float to the surface. 4. Roll the cooked balls in desiccated coconut and let them cool slightly before serving.

INGREDIENT SPOTLIGHT: PANDAN LEAVES Pandan Leaves: Pandan leaves, native to Southeast Asia, are known for their unique aromatic fragrance which is likened to a sweet, grassy, and floral scent with hints of coconut. These leaves are extensively used in Southeast Asian cooking to flavor desserts and drinks. In our recipes, pandan juice, derived from the leaves, imparts a verdant green hue and a subtle fragrance to the kuih, making it a distinctive element of the dessert's identity. These leaves are not only a flavoring agent but also function as natural coloring, demonstrating their dual role in culinary applications.

CHEF'S TIPS Ensure the pandan leaves are finely blended and strained to extract a smooth, vibrant green juice with no fibrous bits for an even and appealing color in the kuih. When layering Kuih Lapis, allow each layer to fully set before adding the next layer to achieve clearly defined stripes. For Onde-Onde, ensure the water is gently boiling when cooking the balls to prevent them from breaking apart. Let Kuih Seri Muka cool down completely before cutting, as warm custard can be too soft to hold shape. For an extra indulgent texture, steam the glutinous rice in Kuih Seri Muka an additional 10 minutes after initial cooking for a softer bite.

HEALTH NOTE & CALORIC INFORMATION A standard serving size of Malaysian kuih can range between 100-250 calories, depending on the specific kuih and its ingredients. The primary nutritional content includes carbohydrates from the rice and tapioca flours, fats from the coconut milk, and moderate sugar levels. They are gluten-free, making them suitable for those with gluten intolerances. However, coconut milk used in these recipes is high in saturated fats, so moderation is important for those watching their intake.

215

AYAM PERCIK

Hailing from the northeastern coast of Peninsular Malaysia, Ayam Percik is a cherished dish often found at night markets and during the festive month of Ramadan. Its name translates to "splashed" in Malay, which refers to the method of basting the chicken with a spiced coconut milk marinade while grilling. The blend of spices and the creamy coconut create a harmonious symphony of flavors that characterize Malaysian cuisine, offering a balance of sweet, spicy, and savory.

DIRECTIONS

INGREDIENTS 4 chicken thighs, bone-in and

1. Start by preparing the spice paste. Drain the soaked

skin-on

chilies and place them in a food processor along with

1 can (400ml) of coconut milk

shallots, garlic, ginger, galangal, and turmeric. Blend until

2 stalks of lemongrass, bruised 2 tablespoons of cooking oil 1 teaspoon of salt 1 teaspoon of sugar Spice Paste: 5 dried red chilies, deseeded and soaked 3 shallots, peeled 4 cloves of garlic, peeled 1 inch piece of ginger, peeled 1 inch piece of galangal, peeled 1/2 inch piece of turmeric, or 1 teaspoon of turmeric powder 1 teaspoon of ground coriander

you get a smooth paste. 2. In a large bowl, mix the spice paste with coconut milk, salt, and sugar. Stir well to combine. 3. Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight, for the flavors to penetrate the meat. 4. Preheat your grill to medium heat. Remove the chicken from the marinade but keep the marinade aside for basting. 5. Oil the grill grates and place the chicken skin side down. Grill for about 10 minutes, then flip the chicken. 6. While the chicken cooks, pour the remaining marinade into a saucepan, add the bruised lemongrass, and bring it to a boil. Reduce the heat and let it simmer until it thickens slightly, creating a basting sauce. 7. Baste the chicken with the sauce and continue to cook, flipping and basting every 5 minutes until the chicken is cooked through with an internal temperature of 165°F (74°C), about 30-40 minutes in total. 8. Remove the lemongrass from the sauce. Serve the grilled chicken with the remaining sauce on the side for dipping.

INGREDIENT SPOTLIGHT: GALANGAL Galangal is the spotlight ingredient, a rhizome belonging to the ginger family, commonly used in Southeast Asian cooking. Distinct from ginger in taste, galangal has a sharp citrusy, almost piney flavor profile. It's key to this recipe as it imparts a unique aromatic essence that can't be replicated by other spices, contributing to the authentic taste of Ayam Percik.

CHEF'S TIPS Marinate the chicken for a full 24 hours if possible, to allow the spices to thoroughly season the meat. Keep the grill at a constant medium heat and avoid high flames which could burn the marinade. Baste frequently to keep the chicken moist and to build up layers of flavor on the skin. Turn the chicken only when it releases easily from the grill to prevent sticking and tearing of the skin. Let the chicken rest for a few minutes after cooking to allow the juices to redistribute.

HEALTH NOTE & CALORIC INFORMATION A typical serving of Ayam Percik contains a balance of protein, fats, and carbohydrates. The coconut milk contributes to the dish's caloric content as well as its richness in healthy saturated fats. Spices like turmeric and garlic provide antioxidants and have anti-inflammatory properties. A single serving of Ayam Percik without side dishes is approximately 400-500 calories, but this can vary based on the size of the chicken pieces and the amount of sauce consumed.

217

PULUT INTI

Originating from the colorful shores of Malaysia, Pulut Inti is a delectable traditional dessert often found adorning the tables at local festive occasions and family gatherings. This classic Malaysian delight is a harmonious blend of creamy glutinous rice paired with sweet coconut topping, wrapped in a quaint package of banana leaf. Steeped in heritage, each bite tells a story of cultural convergence, and the shared love for rich, coconut-infused treats among the various ethnic groups within Malaysia. INGREDIENTS For the Glutinous Rice: 2 cups glutinous rice 1 cup coconut milk 1 teaspoon salt Pandan leaves (for fragrance, optional) For the Coconut Topping: 1 cup grated coconut (fresh or desiccated) 1/2 cup palm sugar (gula melaka) 1/4 cup water 1 pandan leaf, knotted Additional: Banana leaves (for wrapping)

DIRECTIONS Preparing the Banana Leaves: 1. Cut banana leaves into 20cm squares and gently clean them with a damp cloth. 2. Soften the leaves by blanching in boiling water or briefly passing over an open flame. Cooking the Glutinous Rice: 1. Rinse the glutinous rice until the water runs clear to remove excess starch. 2. Soak the rice in water for at least 4 hours, or overnight, to hydrate the grains. 3. Drain the rice and place in a steaming basket lined with pandan leaves (if using) for fragrance. 4. Steam the rice over boiling water for about 20-30 minutes, or until tender. 5. While the rice is steaming, mix the coconut milk with salt in a bowl. 6. Once the rice is cooked, transfer it to a large bowl and gradually mix in the coconut milk until well absorbed. Let it cool down a bit. Making the Coconut Topping: 1. In a saucepan, combine palm sugar, water, and the knotted pandan leaf. 2. Heat the mixture over medium flame, stirring until the palm sugar completely dissolves. 3. Add in the grated coconut and continue cooking until the mixture thickens to a jam-like consistency. 4. Remove the pandan leaf and set aside to cool. Assembling Pulut Inti: 1. Take a banana leaf square, and place a few tablespoons of the glutinous rice in the center. 2. Form the rice into a compact rectangle or oval shape. 3. Top the rice with a spoonful of the coconut topping. 4. Fold the banana leaf over the rice and topping, and secure the sides to form a neat package. Serving: 1. Serve Pulut Inti at room temperature as a delightful end to a meal or as a sweet snack.

INGREDIENT SPOTLIGHT: PALM SUGAR Palm sugar, also known as 'gula melaka', is an ingredient with deep roots in Southeast Asian cuisine. Harvested from the sap of flower buds from coconut trees, it boasts a unique caramel-like flavor that can't quite be replicated by other sweeteners. It's rich in minerals and has a lower glycemic index than refined sugar. Palm sugar is essential in Pulut Inti, imparting its signature sweetness and depth of flavor, which perfectly complements the creamy, savory glutinous rice.

CHEF'S TIPS Soak the glutinous rice for at least 4 hours to ensure a softer texture after steaming. If you can't find fresh pandan leaves, substitute with a few drops of pandan essence in both the rice and the coconut topping. Always stir the coconut topping mixture continuously to prevent burning and to achieve an even, thick consistency. Wrapping Pulut Inti can be a delicate task. Ensure that the banana leaves are pliable enough to fold without tearing. If the banana leaves are too large or difficult to manage, use aluminum foil as an alternative wrapping material.

HEALTH NOTE & CALORIC INFORMATION Pulut Inti is relatively high in carbohydrates due to the glutinous rice and sugar content. However, it also contains some healthy fats from the coconut milk. A typical serving of Pulut Inti can have around 200-300 calories, depending on the size of the cake and the amount of sugar used in the topping.

219

TRADITIONAL POPIAH

Popiah, a popular street food found in Taiwan, Malaysia, and Singapore, is akin to a fresh spring roll filled with a savory mixture of stir-fried vegetables and sometimes meat. The word "popiah" is derived from the Hokkien dialect and is a testament to the influence of Chinese immigrants in Southeast Asia. Popiah parties, where guests roll their own spring rolls, are a common festive event, symbolizing togetherness and sharing.

DIRECTIONS

INGREDIENTS 10 fresh popiah skins

1. Heat a tablespoon of peanut oil in a large pan over

200 grams jicama, julienned

medium heat. Pour in the beaten eggs to create a thin

100 grams carrots, julienned

omelet. Cook until set, then remove, roll up, and thinly

50 grams green beans, sliced thinly 2 cloves garlic, minced 100 grams shrimp, peeled and deveined (optional) 2 tablespoons soy sauce 1 tablespoon oyster sauce (omit for vegetarian version) 2 teaspoons sesame oil 1 teaspoon sugar Salt, to taste Pepper, to taste 2 tablespoons peanut oil 1 cup lettuce leaves, shredded

slice. Set aside. 2. In the same pan, heat another tablespoon of peanut oil and sauté garlic until fragrant. 3. Add jicama, carrots, and green beans. Cook for about 5 minutes or until the vegetables are soft. 4. If using shrimp, add them now and cook until they turn pink. 5. Season the mixture with soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper. Stir well and cook for another 2 minutes. Remove from heat. 6. Prepare a clean, dry surface for rolling the popiah. Place a popiah skin on the surface. 7. Line a small amount of lettuce leaves along the center of the skin.

2 eggs, beaten (optional)

8. Spoon some of the vegetable mixture over the lettuce.

2 tablespoons fried shallots

9. Top with a sprinkle of sliced omelet, fried shallots, and

2 tablespoons peanuts, crushed Hoisin sauce, for serving Chili sauce or sriracha, for serving

crushed peanuts. 10. Fold the sides of the popiah skin inward, then roll it up tightly from the bottom to enclose the filling. 11. Serve immediately with hoisin sauce and chili sauce for dipping.

INGREDIENT SPOTLIGHT: JICAMA Jicama, the crunchy, sweet tuber that forms the backbone of the filling, is native to Mexico and Central America but has become a staple in South Asian cooking. It's low in calories but high in fiber and vitamin C. The texture of jicama, akin to a pear crossed with a potato, adds a refreshing crunch to popiah, contrasting the other softcooked fillings and highlighting the importance of texture in this dish.

CHEF'S TIPS Make sure to squeeze out any excess moisture from the cooked vegetable filling to prevent soggy popiah. Use a damp cloth to cover the popiah skins to keep them moist and pliable as you work. Roll the popiah as tightly as possible to ensure they hold together and the filling stays intact. Serve the sauces on the side to prevent the popiah from becoming too wet if not eaten immediately. Experiment with the filling by adding bean sprouts, tofu, or cooked chicken for different flavors and textures.

HEALTH NOTE & CALORIC INFORMATION Each popiah is roughly 100-150 calories depending on the fillings used. Jicama and carrots are lowcalorie, nutrient-rich vegetables providing dietary fiber. If including shrimp or eggs, the protein content increases, making for a more satiating meal. Avoiding fried garnishes like fried shallots can reduce the calorie count. The popiah is a generally healthy option, particularly when the sauces are used sparingly.

221

CENDOL DELIGHT

Cendol is a cherished cold dessert in Southeast Asia, particularly popular in Indonesia, Malaysia, Singapore, Vietnam, and Thailand. Its name is derived from the Javanese word "jendol," which refers to the swollen green worm-like jelly that's a key component of the dish. Originally served as a snack to cool down in the tropical heat, cendol has evolved into a culinary icon, with street vendors and restaurants priding themselves on their unique versions. It's traditionally served in a bowl or glass and can be enjoyed as a refreshing treat on a hot day.

INGREDIENTS 1 cup rice flour 1/2 cup mung bean starch (or cornstarch) 1 3/4 cups water Pandan leaves or pandan essence for coloring and flavor Crushed ice or ice cubes

DIRECTIONS 1. Begin by making the cendol jelly. Combine rice flour, mung bean starch, and water in a bowl. Stir until well incorporated to form a smooth batter. 2. Add pandan essence or, if using pandan leaves, blend the leaves with water and strain the juice into the batter to give it a distinct green color and flavor. 3. Bring a large pot of water to a boil. If you have a cendol

2 cups coconut milk

press, pour some batter into it and press the noodles

1 cup palm sugar (gula melaka),

directly into the boiling water. If you don't have one, you

finely shaved or chopped

can use a perforated pan or a colander with medium-

1/2 cup water (for palm sugar syrup) Pinch of salt

sized holes. 4. Once the cendol pieces float to the top, scoop them out with a strainer and plunge them into a bowl of cold water to stop the cooking process and firm them up. 5. To prepare the palm sugar syrup, combine palm sugar with 1/2 cup of water in a saucepan. Heat gently, stirring until the sugar dissolves. Once it’s fully dissolved, set aside to cool. 6. In a separate bowl, mix the coconut milk with a pinch of salt. 7. To serve, fill a glass or bowl with a handful of the cendol jelly, followed by crushed ice or ice cubes to your liking. 8. Pour the salty coconut milk over the ice until it's about three-quarters full. 9. Finish by drizzling palm sugar syrup over the top. Stir well and serve immediately.

INGREDIENT SPOTLIGHT: PANDAN LEAVES Pandan leaves are the heart and soul of cendol's distinct taste and color. Hailing from tropical Asia, these fragrant leaves are used widely in Southeast Asian cooking much like vanilla in Western baking. They impart a unique floral aroma and a pleasant green hue to desserts. For cendol, pandan is essential —it's what gives those chewy jelly strands their signature flavor and color, and without it, the dish simply isn't cendol.

CHEF'S TIPS Make sure the cendol jelly is submerged in cold water immediately after cooking to obtain the perfect chewy texture. When making the syrup, use low heat to prevent caramelization, as too high heat can turn your syrup into toffee. The salt in the coconut milk enhances its flavor, so do not skip this step. It balances the sweetness of the palm sugar. Freshly-made cendol jelly is superior to store-bought versions in texture and taste. It’s worth the effort to prepare from scratch. For an authentic experience, serve the cendol in a tall glass with a long spoon and a straw, much like how it's sold by street vendors.

HEALTH NOTE & CALORIC INFORMATION Each serving of cendol delight is rich in carbohydrates from the rice flour and palm sugar, offering a quick energy boost. The coconut milk provides fats and some protein. However, with the indulgence of palm sugar syrup, it's a treat to be enjoyed in moderation. A standard serving can range between 250 to 300 calories, depending on the portion size and the amount of sugar and coconut milk used.

223

KEROPOK LEKOR Keropok Lekor, a traditional snack hailing from the coastal state of Terengganu in Malaysia, has been a local delicacy for centuries. This snack originated from the fishing communities that sought to preserve their catch. Made from fish and sago flour, these chewy and savoury fish crackers represent a unique fusion of local ingredients and culinary practices.

DIRECTIONS

INGREDIENTS 500g mackerel or any firm white fish, deboned and skinless 1 teaspoon salt 1 teaspoon sugar 3 cloves of garlic, minced 250g sago flour (tapioca flour can be used as a substitute) 125ml ice-cold water Cooking oil for deep frying

1. Begin by finely mincing the fish meat in a food processor until it forms a smooth paste. You can also chop it finely by hand if a food processor is not available. 2. Transfer the fish paste to a large bowl. Add the minced garlic, salt, and sugar. Mix thoroughly. 3. Gradually incorporate the sago flour into the fish paste, mixing constantly. Pour in the ice-cold water, a little at a time, while continuing to mix until a thick dough forms. 4. Bring a pot of water to a boil. While waiting for the water to boil, shape the dough into long, finger-sized cylinders. 5. Boil the shaped dough in batches for about 5 minutes or until they float to the surface. This indicates that they are cooked through. Remove with a slotted spoon and place them on a tray to cool. 6. Heat a significant amount of cooking oil in a deep pan or deep fryer to 170°C (340°F). Make sure there’s enough oil to completely submerge the keropok lekor. 7. Deep fry the cooled, boiled lekor in batches until golden brown and crispy, typically taking about 3 to 5 minutes. 8. Transfer the fried keropok lekor onto a plate lined with paper towels to drain excess oil. 9. Serve hot with your favorite dipping sauce.

INGREDIENT SPOTLIGHT: SAGO FLOUR Sago flour is derived from the pith of tropical palm trees and is a staple in Southeast Asian and Oceanic cuisines. It has a neutral flavor and a chewy texture when cooked, making it perfect for keropok lekor. Sago pearls are often used in sweet desserts as well, like the popular sago pudding. Chosen for its ability to bind and provide a chewy texture, sago flour is key to achieving the distinctive consistency of keropok lekor.

CHEF'S TIPS Ensure the fish is very fresh to prevent any fishy aroma; freshness is key to the delicate taste of keropok lekor. Keep the water icy cold to help with the elasticity of the dough, giving you that perfect chewy texture. Do not overcrowd your pot when boiling the dough, as it can stick together and won't cook evenly. Maintaining the correct oil temperature is crucial for frying; too hot, and the lekor will burn, too cool, and they'll absorb too much oil and become greasy. Drain the fried lekor well to avoid sogginess, which can impair the crispness and taste.

HEALTH NOTE & CALORIC INFORMATION A serving of keropok lekor can vary in calories depending on the size and thickness of the crackers. Generally, a portion could range from 200 to 300 calories, factoring in the fish, flour, and oil used for deep frying. It is high in protein due to the fish content and is carbohydrate-rich from the sago flour. However, as a fried food, it is also high in fats, so moderation is key.

225

NASI KERABU Hailing from the northeastern state of Kelantan in Malaysia, Nasi Kerabu is a vibrant dish celebrated for its aromatic herbs and vivid, naturally blue-tinted rice. The blue hue is derived from the petals of the butterfly pea flower, a plant that has long been used in Southeast Asian cooking both for its color and medicinal properties. This dish is enjoyed with an array of accompaniments, often reflecting the lush herb gardens and rich cultural tapestry of the region.

DIRECTIONS

INGREDIENTS 2 cups jasmine rice, rinsed and drained 4 cups water

1. Begin by rinsing the jasmine rice until the water runs clear, then drain and set aside. 2. Boil 4 cups of water in a medium pot and add the

1 cup butterfly pea flowers (fresh

butterfly pea flowers. Simmer for 10 minutes until the

or dried)

water turns a deep blue. Strain the flowers out, reserving

1 lemongrass stalk, bruised 2 kaffir lime leaves

the blue water. 3. In a rice cooker or another pot, combine the rinsed rice,

1 teaspoon salt

the blue water, lemongrass, kaffir lime leaves, and salt.

1 small cucumber, thinly sliced

Cook according to the rice cooker’s instruction or bring to

1 cup fresh bean sprouts,

a boil, then reduce heat, cover, and simmer until the rice

blanched 1/2 cup long beans, chopped and

is tender and water is absorbed (about 15-20 minutes). 4. While the rice is cooking, prepare the accompaniments:

blanched

finely slice cucumber, blanch bean sprouts and long

1/2 cup shredded red cabbage

beans, shred red cabbage, grill and flake fish or shrimp,

1 cup fish or shrimp, grilled and flaked 1/2 cup desiccated coconut, toasted

and toast the desiccated coconut until golden brown. 5. Once the rice is done, fluff it with a fork and remove the lemongrass and kaffir lime leaves. 6. Serve the blue rice on plates with a portion of each

Sambal belacan (chili paste), to

accompaniment around it or mixed in as preferred. Top

serve

with the grilled fish or shrimp, and a generous sprinkle of

Salted egg, hard-boiled and quartered, to serve

the toasted coconut. 7. Garnish with the kerabu herbs, a wedge of salted egg,

Kerabu herbs (mint leaves, Thai

and lime wedges. Offer sambal belacan on the side for

basil, and cilantro), finely

added spice and flavor.

chopped, to serve Lime wedges, to serve

INGREDIENT SPOTLIGHT: BUTTERFLY PEA FLOWER Butterfly pea flower is the spotlight ingredient known scientifically as Clitoria ternatea. It is famed for its vibrant blue pigment and is used as a natural food coloring in Southeast Asia. Beyond its visual appeal, the flower is believed to have moodenhancing properties and is rich in antioxidants. In Nasi Kerabu, butterfly pea flower is a crucial ingredient that transforms simple rice into something extraordinary with its alluring color - a natural feast for the eyes.

CHEF'S TIPS Ensure to rinse the rice thoroughly until the water runs clear to remove excess starch, which helps produce fluffier rice. If using dried butterfly pea flowers, activate their blue pigment by crushing them slightly before adding to the boiling water. Be gentle when fluffing the rice to avoid crushing the grains; this promotes the perfect texture in the final dish. Always toast the coconut on low heat and stir continuously to avoid burning, which can impart a bitter flavor. For the freshest flavor, only chop the herbs right before serving to preserve their vibrant taste and aroma.

HEALTH NOTE & CALORIC INFORMATION Nasi Kerabu is a well-balanced meal with a good blend of protein, carbohydrates, and a variety of vitamins and minerals from the accompanying herbs and vegetables. The calorie content for a single serving, not including sambal and salted egg, is approximately 500-600 calories. The main contributors to the calorie count are the rice and the protein (fish or shrimp). Carbohydrate content is around 90-100 grams per serving, protein is approximately 20-25 grams, and fat is around 10-15 grams. This dish is also rich in dietary fiber and antioxidants, particularly from the butterfly pea flowers and the array of fresh herbs and vegetables served with it.

227

SAGO GULA MELAKA

Sago Gula Melaka is a classic Malaysian dessert that is both simple and delicious. Originating from the Peranakan (Straits-born) culture, which combines Chinese, Malay, and other influences, this dish is a staple in Malaysian and Singaporean cuisine. Gula Melaka refers to palm sugar derived from the sap of flower buds from the coconut palm, while sago pearls are extracted from the pith of various tropical palm trees. Together, they create a delightful combination of chewy and sweet, often served with a velvety coconut milk sauce.

INGREDIENTS

DIRECTIONS

1 cup sago pearls

1. Rinse the sago pearls in cold water and drain.

Water, for boiling sago

2. Bring a large pot of water to a rolling boil, then add the

1 cup palm sugar (Gula Melaka) 1/2 cup water (for palm sugar syrup) 2 pandan leaves, tied into a knot (for palm sugar syrup) 1 can (400 ml) coconut milk 1/4 teaspoon salt 1 pandan leaf, tied into a knot (for coconut milk)

sago pearls. Stir gently to prevent sticking. 3. Boil the sago pearls until they turn translucent with a tiny white dot in the center, which typically takes around 10-15 minutes. 4. Drain the sago pearls in a fine mesh strainer and rinse under cold water to remove excess starch. 5. While still wet, spoon the sago pearls into small molds or ramekins, press them down gently, and set aside to cool. 6. To make the palm sugar syrup, combine palm sugar, 1/2 cup of water, and the pandan leaves in a small saucepan over low heat. Stir until the sugar has fully dissolved, then increase the heat and bring to a simmer. Cook until it thickens slightly, then remove from heat and let cool. Discard the pandan leaves. 7. In another saucepan, gently warm the coconut milk with the salt and a pandan leaf until hot, but not boiling. Remove the pandan leaf. 8. Once the sago has set (about 30 minutes), un-mold onto serving plates. 9. Serve the sago pudding with the palm sugar syrup and a generous drizzle of coconut milk.

INGREDIENT SPOTLIGHT: PALM SUGAR Palm sugar, or Gula Melaka, is a natural sweetener made from the sap of the flower buds of the coconut palm. It’s treasured in Southeast Asia for its complex sweetness and smoky caramel undertones. Unlike refined sugars, palm sugar retains trace amounts of vitamins and minerals, including potassium, zinc, iron, and vitamins B1, B2, B3, and B6. Its unique taste and health benefits make it a crucial ingredient in Sago Gula Melaka, imparting a depth of flavor that cannot be replicated with other sweeteners.

CHEF'S TIPS Constantly stir the sago pearls when boiling to ensure they do not stick together and cook evenly. Using a fine mesh strainer is crucial, as sago pearls can be very small and slip through larger colanders. Allow the sago pudding to set and cool completely in molds for easier unmolding and a better texture. Preparation of the palm sugar syrup needs attention to achieve a syrupy consistency without over-thickening it, as it hardens more upon cooling. Taste the coconut milk mixture before serving, as the salt enhances the coconut flavor, and the balance should be just right.

HEALTH NOTE & CALORIC INFORMATION Sago Pudding is high in carbohydrates, mainly from the sago pearls and palm sugar. The dessert also contains dietary fats from the coconut milk. However, it does offer some minerals from the palm sugar and medium-chain triglycerides from the coconut milk. On average, a serving of Sago Gula Melaka contains approximately 300-400 calories, depending on serving size and proportions of sugar and coconut milk. It's important to enjoy this dessert in moderation due to its high sugar content.

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PISANG GORENG Hailing from Indonesia, "Pisang Goreng" translates to fried bananas. This popular street food delicacy found throughout Southeast Asia has become a beloved snack enjoyed at any time of the day. With its crispy batter and sweet, tender banana inside, this dish is a testament to the inventive ways simple ingredients can create a comforting treat.

DIRECTIONS

INGREDIENTS 6 ripe but firm bananas (like Saba, plantain, or any other cooking bananas) 1 cup all-purpose flour 2 tablespoons rice flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 tablespoon sugar 1/2 cup water (or as needed for the batter consistency) 1 egg (lightly beaten) Oil for deep frying (vegetable, canola, or peanut oil are good options) Powdered sugar or cinnamon sugar for serving (optional)

1. Peel the bananas and slice them in half lengthwise, and then halve again to get quarters. Set aside. 2. In a bowl, mix together the all-purpose flour, rice flour, baking powder, and salt. 3. Add the sugar, vanilla extract, and lightly beaten egg to the dry ingredients. Gradually mix in the water until the batter is smooth with a consistency like heavy cream. 4. Heat the oil in a deep fryer or a heavy bottomed pan to 350°F (175°C). 5. Dip each piece of banana into the batter to coat evenly. Allow excess batter to drip off. 6. Carefully place the battered bananas in the hot oil. Do not overcrowd the pan; fry in batches if needed. 7. Fry the bananas until golden brown and crisp, about 3-4 minutes on each side, depending on the size of the bananas. 8. Remove the bananas from the oil with a slotted spoon and drain on paper towels to remove excess oil. 9. If desired, sprinkle with powdered sugar or cinnamon sugar while still warm. 10. Serve immediately for the best taste and texture.

INGREDIENT SPOTLIGHT: RICE FLOUR Rice flour, a fine powder made from ground rice, is a staple ingredient in Southeast Asian cooking. It's known for creating a light, crispy texture in fried foods, without the heaviness sometimes associated with wheat flour. In Pisang Goreng, rice flour is key for achieving that signature crunch that contrasts delightfully with the soft banana inside. Its inclusion is also a nod to the local agricultural practices and culinary traditions where rice is a crucial crop.

CHEF'S TIPS Select bananas that are ripe but still firm; overripe bananas will become mushy when fried. Ensure the oil temperature is correct; too hot, and the batter will burn before the banana cooks. Too cool, and the bananas will absorb too much oil and become greasy. Don’t skip the resting time for the batter. This allows the gluten to relax and contributes to the final texture of the batter. For enhanced flavor, add a pinch of ground cinnamon or nutmeg to the batter mix. Maintain a consistent temperature by frying in small batches, and let the oil come back up to temperature between batches.

HEALTH NOTE & CALORIC INFORMATION Fried bananas are generally high in sugars due to the natural sweetness of the bananas. One serving of Pisang Goreng may contain around 200-250 calories with the majority of these coming from carbohydrates. The dish also provides a moderate amount of fat from the frying oil, with negligible protein content. It's important to enjoy them in moderation as part of a balanced diet.

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DURIAN CHEESECAKE

Durian, often known as the "king of fruits" in Southeast Asia, polarizes with its potent aroma and rich custard-like texture. This Divine Durian Cheesecake is a fusion creation that marries the bold flavors of durian with the creamy, smooth texture of a classic cheesecake. With origins in Western baking and the heart of Southeast Asian fruit culture, this dessert is a daring yet delightful treat for adventurous palates and durian lovers seeking a twist on traditional cheesecake.

INGREDIENTS For the crust:

DIRECTIONS 1. Preheat your oven to 350°F (175°C).

1 1/2 cups graham cracker crumbs 2. In a bowl, combine graham cracker crumbs, melted 1/3 cup melted butter

butter, and granulated sugar. Press the mixture onto the

2 tablespoons granulated sugar

bottom of a 9-inch springform pan to form the crust.

For the filling: 400 grams fresh durian flesh (seedless) 3 (8-ounce) packages cream cheese, softened

Bake for 10 minutes, then remove from the oven and let it cool. 3. In a blender or food processor, puree the durian flesh until smooth. 4. In a large mixing bowl, beat the cream cheese and sugar

1 cup granulated sugar

together until smooth. Add the eggs one at a time, fully

3 large eggs

incorporating each one before adding the next. Stir in the

1 tablespoon all-purpose flour

durian puree, flour, and vanilla extract gently until just

1 teaspoon vanilla extract For the topping: 1 cup sour cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract

combined. 5. Pour the filling over the crust in the springform pan. Tap the pan on the counter gently to remove air bubbles. 6. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly. 7. Mix together sour cream, powdered sugar, and vanilla extract

for

the

topping.

Spread

over

the

warm

cheesecake. 8. Return the cheesecake to the oven and bake for an additional 5 minutes. 9. Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking. 10. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. 11. Before serving, run a knife around the edge of the cheesecake and then remove the springform ring. Serve chilled.

INGREDIENT SPOTLIGHT: DURIAN Durian, the star of this recipe, has a thorny exterior and distinctive pungent smell that is infamous worldwide. Native to Southeast Asia, the durian has a flavor profile that's rich, somewhat sulfurous, and sweet, making it a love-it-or-hate-it kind of fruit. The soft, creamy interior contrasts sharply with its formidable, spiky husk. Its complex taste is what makes the fruit unique and essential for this recipe, as it imparts a depth unattainable with other fruits. Durian is rich in nutrients, providing a substantial amount of dietary fiber, vitamin C, potassium, and healthy monounsaturated fats.

CHEF'S TIPS Selecting the durian: Choose a ripe durian with firm flesh; it should feel soft but not squishy. The aroma should be strong but not sour or overly fermented. Handling the durian: Wear gloves when handling to prevent odors on your hands, and be cautious of the sharp rind. Crust compacting: Use the bottom of a measuring cup to press down crust mixture for an even, firm base. Smooth filling: Ensure cream cheese is fully softened for a smooth, lump-free cheesecake batter. Preventing cracks: Avoid overmixing the batter to minimize air incorporation and open the oven door slowly to prevent drastic temperature changes which can lead to cracking in the cheesecake.

HEALTH NOTE & CALORIC INFORMATION This cheesecake is a rich dessert; a single slice is high in calories and fats due to the cream cheese and durian. Each slice contains roughly 400-500 calories, depending on the size and specific ingredients used. It offers some protein from the eggs and cheese, and the durian provides dietary fiber and vitamins. However, due to its calorie density, it should be enjoyed in moderation as part of a balanced diet.

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IKAN BAKAR

Ikan Bakar is a popular seafood delight across Southeast Asia, with Indonesia taking pride in this simple yet flavorful dish. Each region in Indonesia has its version, often dependent on the local spices and methods of grilling. Ikan Bakar literally means "burned fish" in Bahasa, referring to the cooking technique where the fish is grilled over a charcoal fire, infusing it with a smoky aroma. Traditionally served with rice and sambal (a spicy chili sauce), Ikan Bakar is more than just a meal; it represents the communal and vibrant spirit of Indonesian cuisine.

DIRECTIONS

INGREDIENTS 1 whole fish (e.g., snapper, sea

1. Begin by making the marinade. In a food processor,

bass, or mackerel), cleaned and

blend the shallots, garlic, candlenuts, turmeric, galangal,

scored

coriander, chilies, brown sugar, and salt together to form

2 lemongrass stalks, bruised 1 Tbsp. of tamarind paste 1 Tbsp. of coconut oil (or substitute with canola oil) Salt, to taste Banana leaves (for wrapping the fish, can also use aluminum foil) For the marinade: 3 shallots, peeled 2 cloves of garlic, peeled 4 candlenuts (or substitute with macadamia nuts) 1 inch of fresh turmeric, or 1 tsp. of turmeric powder

a smooth paste. 2. Rub the inside and outside of the fish with tamarind paste and a little salt. 3. Take the prepared marinade and generously coat the fish, ensuring the scores are well-filled with the marinade. Stuff the bruised lemongrass inside the fish cavity. 4. Cover the fish with cling film and let it marinate in the fridge for at least 1 hour, or for the best results, overnight. 5. Prepare your grill for indirect grilling, keeping mediumhigh heat on one side. If using banana leaves, pass them over an open flame to make them more pliable. 6. Wrap the fish in banana leaves or aluminum foil, brushing the inside of the leaves with coconut oil to prevent sticking.

1 inch of galangal, peeled

7. Place the wrapped fish on the side of the grill without

1 tsp. of ground coriander

direct heat and allow it to cook for about 20-30 minutes,

2 red chilies (adjust to taste),

turning halfway through cooking time until the fish is

seeds removed 1 Tbsp. of brown sugar Salt, to taste

fully cooked. 8. To finish, open up the leaf or foil and place the fish directly over the coals for a few minutes on each side to crisp up the skin. 9. Serve hot with steamed rice and sambal on the side.

INGREDIENT SPOTLIGHT: CANDLENUTS Candlenuts, known in Indonesia as kemiri, are oily nuts that add a creamy texture and a slightly bitter flavor to Southeast Asian cooking. Similar to macadamia nuts, but with a higher oil content, candlenuts are often used to thicken sauces and marinades. They're an integral part of Ikan Bakar's marinade, contributing to the dish’s signature depth of flavor and lush consistency.

CHEF'S TIPS Make sure your grill is properly cleaned before cooking to prevent the fish from sticking. Allow the fish to marinade for an extended time to let the flavors penetrate deeply. Regularly baste the fish with the marinade during grilling to keep it moist. The fish is ready when it flakes easily with a fork but is still moist inside. If banana leaves aren't available, parchment paper is a good alternative, though it won't impart the same subtle flavor.

HEALTH NOTE & CALORIC INFORMATION Ikan Bakar is rich in protein and Omega-3 fatty acids, especially if made with fatty fish like mackerel. The marinade incorporates antioxidant-rich spices like turmeric and chilies. A typical serving size is around 400-500 calories, depending on the size of the fish and the type of oil used in the recipe. This dish is also low in carbohydrates, making it suitable for low-carb diets.

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