New Asian Cuisine » Asian Snacks

Filipino Biko Sweet Sticky Rice Recipe

admin — Wed, 02 Nov 2011 13:56:22 +0000

Recipe and photos courtesy of Erika of Ivory Hut

Biko is my all-time favorite Filipino dessert or merienda (snack) item. It uses only 4 ingredients—which, in a pinch, can even be cut down to 3—and is so simple to make and requires no special tools or pans, which makes it an easy endeavor for someone who doesn’t yet have a properly-equipped kitchen.

Biko is like a soft, warm, sticky rice cake. It uses sweet rice or sticky rice. It is sometimes called glutinous rice because it gets gluey when cooked but it contains no gluten. It’s a different kind of grain and often, attempts to substitute other kinds of rice for sweet or sticky rice just don’t yield the same results.

Biko Recipe (Filipino Sweet Sticky Rice)

Makes one 9×13 pan

You need to use sweet rice or sticky rice (sometimes called glutinous rice) for this recipe. Coconut cream is found in most Asian and ethnic stores but if you can’t find it, just use the the thick cream from the top layer of a good quality can of coconut milk. Don’t worry if you end up with less coconut milk to use with the rice—simply add enough water to reach the desired amount of cooking liquid.

This recipe can easily be halved. If you like crunchy rice edges, cook the biko in muffin pans or brownie bar pans. Be careful when you pull it out of the oven; the caramelized brown sugar is very hot and can burn you if you try to taste it immediately.

Ingredients:

3 cans (14 oz. can) coconut milk
4 cups sweet rice
2 cups brown sugar, lightly packed
1 cup coconut cream

Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350F.

When rice is sticky and almost dry (it will look like risotto), about 10-15 minutes, add 1 cup brown sugar. Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.

Bake for about 1 hour or until topping is dark brown and has thickened. Cool slightly before serving.

Tropical Tiramisu

grace — Fri, 08 Jul 2011 18:01:34 +0000

Tropical tiramisu

By Periplus Editors, Quick & Easy Asian Tapas and Noodles

Quick & Easy Asian Tapas and Noodles: Recipes that are Easy, Delicious and Fun (Learn to Cook Series)

Reprinted with the express permission of Tuttle Publishing.

Sago, derived from a variety of palm trees, often forms the basis for many desserts in Asia. Here it contributes to a playful departure from the traditional tiramisu—where tropical fruits, instead of the expected chocolate and espresso, give oomph to a creamy mascarpone base.

Preparation time: 45 minutes
Cooking time: 30 minutes
Makes 8 portions.

2 passion fruits (see note), cracked open, flesh scooped into a bowl
3 tablespoons pomelo or grapefruit pulp
31/2 tablespoons dried sago pearls
4 halved Lady’s Finger biscuits or 8 thin slices of sponge cake Tiramisu
1 cup (125 g) mascarpone cheese
1/2 cup (125 g) cream
3 tablespoons sugar
1 egg

Make the Tiramisu by whisking all the ingredients with a mixer at high speed for about 15 minutes until stiff. Set aside.

Combine the passion fruit and pomelo pulp in a bowl and mix well. Set aside.

Cover the sago pearls with water in a saucepan and boil for about 30 minutes until the pearls are translucent. Remove and rinse under running water. Drain and set aside.

To assemble, reserve 1 tablespoon of the fruit mixture and divide the rest into 8 portions. Place each portion and a piece of Lady’s Finger biscuit or a slice of sponge cake in a small serving bowl, and top with the Tiramisu in the center, then the sago on the side, all around the Tiramisu. Finally place a small amount of the reserved fruit mixture on top of the Tiramisu. Repeat with all the other passion fruit pomelo portions in this manner and serve chilled.

Note: If passion fruit is not available, try using ripe fresh mango or papaya, peeled and diced. Dried sago pearls are sold in boxes and plastic packets in Asian food stores. They are tiny, white pearls that become translucent when boiled.

Crêpes with Sweet Coconut Cardamom Filling(Patishapta)

grace — Thu, 24 Mar 2011 04:03:25 +0000

Crêpes with Sweet Coconut Cardamom Filling (Patishapta)

By Soma Rathore, ecurry.com

Makes 6-8 crepes

Ingredients
1/2 cup all purpose flour
3 tablespoon semolina/sooji (cream of wheat)
5-6 tablespoon rice flour
1.5 tablespoon sugar
1.5 cup milk(+ more if the batter is too dense
ghee/melted butter – as much required to make the crepes

Note on rice flour: I usually soak rice for a few hours and grind it into a paste.

For Filling:
3 small green cardamom, the black seeds crushed
2.5 cups grated coconut (freshly grated or frozen)
2 tablespoons raisins or any dry fruits (optional)
1/2 cup milk or half and half
1/3 cup sugar / brown sugar (or to taste)
lightly toasted almonds, flakes or slivers, for garnish

Making the Filling:
Combine milk and sugar and simmer it for a few minutes till the sugar dissolves. Add the coconut, dry fruits (if you are using) and crushed cardamom seeds to the milk and cook at low to medium heat till the entire mix starts to thicken, almost like a lump. Do not over dry the filling. This should take no more than 8-10 minutes. It will further dry as it cools, so the consistency and the texture should be moist mass. Take care not to burn the coconut. Take it out of the pan immediately and let it cool.

If you are using a combination of coconut and khoya or thickened milk, follow the same procedure as above – add the coconut and the khoya together to the pan. Cook till it is a thick mass.

Or if you using only khoya(use the chikna khoya – the one which is soft and smooth with high moisture content), cook the khoya with sugar and cardamom and milk till it is a pasty mass.

Making the Crêpes
Combine and whisk together all ingredients for the crepes, other than the ghee.It should be lump free, smooth free flowing mix – the consistency should be like the crêpe batter: not too runny but thin enough to move around when swirled in the pan

Cover and let it rest for 20 minutes. Heat an 8-inch non-stick skillet and lightly coat/grease it with ghee. Add about 3-4 tablespoons of the crêpe batter, swirling the pan in a circular motion so that the batter spreads out in a circular shape. Cook the crêpe over low heat until the bottom is pale golden, and the sides are slightly crisp and start to curl, about a couple of minutes. Carefully slide a spatula under the crêpe and gently flip it over and cook for 1/2 a minute longer. Do not panic if the first couple do not look as good; as the pan heats and settles, the ones after are going to be alright.

Add about 1.5 tablespoon of filling on the middle of the crêpe and fold towards the middle from each side to cover the filling and so that one side overlaps the other. Set aside. Make rest of the crêpe with remaining batter and filling. Make sure to continue to grease the pan between crêpes. (I use paper towel greased with melted ghee and quickly “wipe” the pan with it).

Serve warm or cold. Sprinkle some nuts if you want or have it with a drizzle of cream or condensed milk. Enjoy them for breakfast/brunch, a sweet indulgent snack as its traditionally done or for dessert.

Sweet Coconut Tarts

grace — Thu, 27 Jan 2011 18:03:18 +0000

Sweet coconut tarts

By Periplus Editors, Quick & Easy Asian Tapas and Noodles

Quick & Easy Asian Tapas and Noodles: Recipes that are Easy, Delicious and Fun (Learn to Cook Series)

Reprinted with the express permission of Tuttle Publishing.

The ambrosial flavor of coconut is the very essence of tropical cuisines—as the juice, milk and flesh of the coconut are all utilized. The unmistakable, sweet savor of desiccated coconut is baked into these dainty little tarts, making them the perfect thing to serve with a relaxing cup of tea or coffee.

Makes 50 miniature tarts
Preparation time: 20 minutes
Cooking time: 20 minutes

2 sheets (11/2 lbs/700 g) frozen puff pastry
4 teaspoons honey (optional)

Coconut Filling
11/3 cups (265 g) sugar
3/4 cup (180 ml) water
2 cups (150 g) sweetened desiccated coconut
2 eggs
1/2 cup (50 g) custard powder
1/8 cup (1/4 stick/30 g) unsalted butter
1/4 teaspoon baking powder

Make the Coconut Filling by heating the sugar and water in a saucepan over medium heat, stirring continuously until the sugar dissolves. Remove and set aside to cool. When the sugar syrup has cooled, add all the other ingredients, stir well and set aside.

Preheat the oven to 350˚F (180˚C).

On a well-floured surface, roll the puff pastry into thin sheets, about 1/8 in (3 mm) thick. Cut out fifty 2-in (5-cm) circles from the pastry sheets with a round, fluted cutter. Line the miniature tart molds with the pastry circles.

Fill each tart mold with 11/2 teaspoons of the Coconut Filling. Bake in the oven for 20 minutes, until the Coconut Filling rises, browns and cracks at the top. Remove and set aside to cool. Remove the tarts from the tart molds and set aside to cool for 2 more minutes before brushing the tops with honey (if using).

Sesame Fried Chicken (Tori Kara-age)

grace — Wed, 06 Oct 2010 02:37:28 +0000

Sesame Fried Chicken (Tori Kara-age)

By Sarah Marx Feldner, A Cook’s Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens

Tori Kara-age, Japanese fried chicken, is one of the most popular “snack” foods in Japan. You are guaranteed to find it at any street festival, as an addition to most o-bento (lunch boxes), and in the “grab ’n go” prepared foods section of larger grocery stores. But it is Atsuko’s masterful version—perfectly tender chicken on the inside and a crispy, not-too-oily exterior with just the right amount of sesame flavor—that I look forward to on each visit.

The chicken is best if left to marinate two hours to overnight, so plan accordingly. Atsuko’s recipe doesn’t call for ginger juice in the marinade, although many Kara-age recipes do. I’ve included it as an optional ingredient. (I love all things ginger, but Atsuko’s recipe is plenty flavorful without.) If you’re especially fond of ginger, though, you might want to give it a try.

Serves 4 as a main meal; 6 as a side dish

1 lb (500 g) boneless, skin-on chicken thighs, cut into 1-in (2.5-cm) pieces
1 cup (160 g) potato starch
½ cup (64 g) sesame seeds
Oil, for deep-frying
Lemon wedges, for garnish

Marinade
3 tablespoons soy sauce
2 cloves garlic, grated
1½ tablespoons sugar
1 tablespoon saké
1 tablespoon rice wine vinegar
1 tablespoon ginger juice

To make the Marinade, shake together the ingredients in a large, resealable plastic bag until the sugar has dissolved. Add the chicken and toss until evenly coated.

Let marinate in the refrigerator (tossing occasionally) 2 hours to overnight. Remove the chicken from the marinade and discard the liquid.

Combine the potato starch and sesame seeds in a large shallow bowl or resealable plastic bag. Lightly coat the chicken in the potato starch mixture and let rest on a wire rack until dry, about 20 minutes.

Meanwhile, in a deep-fryer, stockpot or large wok, heat 2 inches (5 cm) of oil to 360°F (180°C).

Fry the chicken, a few pieces at a time, until they float to the top and turn deep golden brown, 3 to 5 minutes. Using a slotted spoon or chopsticks, carefully remove the chicken and let drain on a clean wire rack. Repeat with the remaining chicken pieces.

The chicken is ready to eat now. Or, if you wish to create an extra-crispy (and delicious!) coating, increase the oil temperature to 375°F (190°C) and fry the chicken pieces a second time. Return the fried chicken pieces to the hotter oil and fry, in batches, an additional 2 to 3 minutes. Using a slotted spoon or chopsticks, carefully remove the chicken and let drain on a clean wire rack. Repeat with the remaining chicken pieces.

Garnish with lemon wedges, encouraging guests to squeeze some of the juice over the chicken before eating, if desired.

Cooking Tips: Any cut of chicken will work for this recipe, but for the best flavor, use boneless chicken thighs with the skin still on.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Sambal & Cucumber Finger Sandwiches

admin — Sat, 19 Jun 2010 12:04:34 +0000

Sambal & Cucumber Finger Sandwiches

by Linda Tay Esposito Flavor Explosions, San Francisco

Makes 12 mini sandwiches

3 fresh red chilies
2 small cloves of garlic
3 small shallots, sliced
2 teaspoons roasted belacan
½ inch piece of tumeric/ ½ teaspoon tumeric powder
½ inch of galangal
1 lemongrass, sliced, white part only
2/3 cup of dried shrimp, soaked
1 teaspoon tamarind paste mixed with ½ cup water
3 tablespoon sugar, to taste
Salt, to taste
1/2 cup canola oil
6 slices of white bread, crust removed
½ stick butter, at room temperature
¼ English cucumber

Preparing the spice paste:
1. Grind all spice paste in a food processor, set aside.
2. Drain the dried shrimps. Separately, place in food processor and grind till fine.
3. In a wok or a saucepan, heat ¼ cup canola oil on medium high. Fry paste till fragrant, red and oil has separated, about 7-10 minutes. Add more oil if necessary to prevent sticking.
4. Add the dried shrimp and sugar. Fry until aromatic, about 5 minutes. Add tamarind liquid. Continue cooking, adding more oil if necessary for another 10 minutes until the sambal is a dry and deep red in color.
5. Slice cucumber into thin rounds
6. Remove bread crust, and place two slices of bread on a cutting board. Generously smear butter on one side of each slice of bread.
7. Spread on a thin layer of the sambal, top with cucumber and sandwich with buttered bread.
8. Cut bread into 4 diagonally, making 4 tiny triangles.

Sesame Beef Lettuce Wraps

admin — Tue, 04 May 2010 21:23:53 +0000

Sesame Beef Lettuce Wraps

Recipe by Aimee Wimbush-Bourque, Under the High Chair
Serves 2-3

1 head Boston lettuce
3 cups cooked rice
2 carrots, thinly sliced
bunch of green onions, thinly sliced length wise
1 pound minute steak or flank steak, thinly sliced

Dipping Sauce (of choice or recipe below)

Marinade:
2 small garlic cloves, minced
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger, grated
1 teaspoon rice vinegar
1 tablespoon sesame seeds
fresh ground pepper

Peel and chop the garlic cloves. Sprinkle with sugar and using the side of your knife blade, crush the garlic to make a paste with the sugar. Place in a bowl and add the remaining marinade ingredients. Coat steaks with marinade and refrigerate for 1-3 hours.

Peel and finely chiffonade or grate carrots. Thinly slice the green onions, green part only. Toss the green onions and carrots together then set aside until ready to serve.

Pull apart leaves of Boston lettuce and place in a bowl.

Preheat the grill pan or frying pan over high heat. Remove the meat from the marinade and pat dry with a paper towel. Lightly oil the pan with cooking oil. Grill quickly to desired doneness. Time will vary depending on the cut of steak. Remove from grill and allow to rest a few minutes.

To Serve:
Place rice, lettuce, and carrot on the table. Slice beef into thin strips and serve with dipping sauce of your choice or the recipe below.
Each person assembles their own wrap.

Korean Barbecue Dipping Sauce

2 cloves garlic, chopped
1/2 teaspoon sugar
3 Tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon Sriracha chile sauce
1 teaspoon sesame oil
1 Tablespoon green onion, minced
1 Tablespoon sesame seeds
1 Tablespoon water

On a cutting board, use the side of the blade of your knife to crush the garlic and the sugar together, forming a paste. Transfer paste to a small bowl and add all remaining ingredients. Mix together well an reserve until ready to use.

Chinese Tea Eggs

admin — Mon, 04 Jan 2010 19:36:59 +0000

This is a great dish for Chinese New Year! The eggs symbolize golden nuggets (wealth) at a Chinese New Year feast.

To get the intricate marbled effect, make sure you tap the egg hard enough to create the cracks so that the soy/tea can get through. The longer you steep the tea eggs, the darker the design.

Chinese Tea Eggs Recipe

recipe by Jaden Hair Steamy Kitchen

6 eggs
3/4 cup soy sauce
2 whole star anise
2 tablespoons black tea (or you can use 2 tea bags)
1 stick cinnamon
1 teaspoon granulated sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)

1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water.

2. Use the back of the teaspoon to gently tap the eggshell to crack the shell all over. Make sure your cracks are deep enough to allow for liquid to penetrate, but gentle enough to keep the shell intact. The more you tap, the more intricate the design.

3. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photo above, the egg steeped for 5 hours, though my mom prefers overnight.

Serves 4-6

Chinese New Year Candy

grace — Mon, 28 Dec 2009 20:22:09 +0000

Chinese New Year Candy

You’ll know it’s Chinese New Year when you visit Chinatown and see windows filled with tiny gold printed red envelopes and bright orange tangerines. If you are invited to a Chinese home during this holiday period, you’ll be offered an assortment of traditional Chinese New Year candies. Decorative lacquer trays are filled with a selection of candied treats including sweet lotus seeds, lotus roots, peanuts, kumquats, water chestnuts, and strips of coconut and winter melon. Buy a few bags of each because after the New Year, they won’t be as easy to find. A selection of candies is available during the Chinese New Year in Asian markets. Fortunately, New Year candies and other sweet treats can be found year round in Asian candy stores. Transfer the contents of an opened bag to a jar with a tight fitting lid. Store the candies in a cool, dry place for up to several months.

Singapore Style Fried Carrot Cake

grace — Wed, 23 Dec 2009 22:19:06 +0000

Singapore Style Fried Carrot Cake

By K.F. Seetoh

Makes approximately 4 portions of carrot cake

Carrot Cake
300 grams glutinous rice flour preferably “Windmill” rice flour
1500 ml of water
100 grams daikon radish, julienned
100 grams carrots, julienned

For Frying
4 tablespoons vegetable oil
2 tablespoons of garlic, minced
1 tablespoon preserved radish, chopped
2 eggs, beaten
2 tablespoons fish sauce
1 scallion, chopped

1. Assemble all ingredients for carrot cake into a saucepot, constantly stirring over low heat. Remove from heat and transfer onto a baking tray when mixture becomes thick and pasty

2. Steam carrot cake mixture over high heat for about 45mins. (*note – the carrot cake is ready when you insert a toothpick into centre of cake and remove with no residue sticking on it)Remove radish cake from tray, allow it to cool and set in fridge to chill overnight(or a minimum of five hours)

3. Cut carrot cake into about 4cm x 1cm x 1cm pieces or smaller. Heat oil in a flat nonstick pan and stir fry garlic till fragrant. Add in radish cake cubes and preserved radish; continue to fry till cubes are soft and lightly charred.

4. Pour beaten eggs evenly over carrot cake mixture and let it sit for about 1 minute over low heat. Flip over and drizzle fish sauce over carrot cake evenly. Mix well. Serve with chopped spring onions and white pepper.