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

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 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

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.

recipe from Asian Restaurant News

1 cup coconut cream
4 ripe mangoes
4 tablespoons sugar
3 cups sticky coconut rice
1 teaspoon salt
Coconut Rice (Khao Man):
2 cups rice
2 cups water
1 cup coconut cream
Salt

Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer for a few minutes, stirring occasionally. Peel the mangoes and slice them, removing the stones. Arrange the mangoes on individual plates with rice beside them. Spoon the sauce over the rice. Rinse and drain the rice and put into a pan with the water, coconut cream and salt. Mix well. Bring to the boil over medium heat. Reduce the heat and cover. Simmer for 10 minutes. When all the liquid has been absorbed, cook for a few more minutes over low heat. The resulting slight burning of the rice at the bottom of the pan gives extra flavor to this dish.