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.

Roasted Carrots with Sesame Ponzu Vinaigrette

Ingredients:

Directions:

 

Asian Nagaimo Slaw Recipe

Makes 4-6 servings

1/2 cabbage, shredded (about 5 cups shredded)
6 ounces nagaimo, julienned
1 stalk scallion (green onion), trimmed and very thinly sliced
2 carrots, julienned (or 1 cup matchstick cut carrots)

For the dressing:
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
2 tablespoons seasoned rice vinegar (or 2 tablespoon unseasoned rice vinegar + 1/2 teaspoon sugar)
1/2 teaspoon toasted sesame oil
1 teaspoon sesame seeds

1. Toss the cabbage, nagaimo, scallions, and carrot together in a large bowl until thoroughly mixed. Keep the slaw in the refrigerator until ready to serve.

2. When ready to serve, whisk together all of the dressing ingredients in a small bowl, then pour over the slaw and toss together.  The slaw is best served within one hour of adding the dressing, as the cabbage will start to wilt after sitting in the dressing for more than an hour.

Clear Vegetarian Tofu Soup

Udon Noodle Soup with Vegetables and Tofu Recipe

Reprinted with permission from Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions by Elizabeth Andoh, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.

Kansha: Celebrating Japan’s Vegan and Vegetarian Tradition

by Elizabeth Andoh

For Gluten Free version, substitute GF noodles and wheat free tamari.

serves 4

3 or 4 large dried shiitaké mushrooms
3 cups water
11/2 ounces daikon tops, kale, or other leafy greens, loosely tied in a bundle with kitchen twine
3 sheets thin fried tōfu (page 282)
4 ounces fresh mushrooms, preferably maitaké (page 272), trimmed and hand shredded into 1/2-inch lengths
1 teaspoon sugar
1 tablespoon saké
1 slender carrot, about 2 ounces, scraped and cut into matchsticks
2 ounces daikon, scraped and cut into matchsticks
1 tablespoon mirin
1 tablespoon light-colored soy sauce
2 sheets hoshi yuba, softened (page 261) and coarsely shredded, or 1/4 cup finely broken hoshi yuba (1/4-inch bits)
11/2 teaspoons soy sauce
1 tablespoon cornstarch
2 tablespoons cold water
Cooked udon noodles, for serving hot (page 55)
1 tablespoon grated fresh ginger

Extract a stock from the dried shiitaké mushrooms: Break off the stems and set them aside for making stock on another occasion. Here you are using only the dried shii¬také caps to make a stock (and to cook later with the other vegetables). Soak the caps in the water in a bowl for at least 30 minutes and preferably for 1 hour or more. Remove the caps from the water and rinse them to remove any gritty material, then squeeze gently. Pour the soaking water through a fine-mesh strainer (or disposable coffee filter) into a clean bowl to remove unwanted bits that may have settled at the bottom of the bowl. Set the stock aside. Slice the dried shiitake caps into very narrow strips.

Bring a small saucepan filled with water to a boil. Blanch the bundle of leafy greens for 30 seconds, or until they wilt and turn a vivid green. With long chopsticks or tongs pull them from the pot and set aside. Blanch the tōfu slices in the same pot for 1 minute, or until oil swirls on the water’s surface. Drain, cut each slice lengthwise in half, and then cut each half crosswise into short, narrow strips. Blot away excess oil from the strips. When the greens are cool enough to handle, squeeze out excess moisture, chop coarsely, and set aside.

Heat a wok or a large, heavy skillet over high heat. Toss in the tōfu and allow the pieces to sear for a moment until lightly browned at the edges. Add the fresh mushrooms, then the slivers of softened dried shiitaké and stir-fry for about 1 minute, or until any excess liquid has evaporated and the mushrooms are aromatic. Sprinkle with the sugar and continue to stir-fry for 30 seconds longer. Add the saké and stir-fry until the pan is dry.

Add the stock (it will sizzle and sputter a bit, so be careful) and lower the heat to maintain a steady but not-too-vigorous simmer. Skim away the first large cloud of froth that appears with a fine-mesh skimmer. More froth will appear (this is normal when using shiitaké mushroom stock) as you continue to simmer. Cook for 5 or 6 minutes, then skim away the froth again.

Add the carrot and daikon, season the soup with the mirin and light-colored soy sauce, and continue to sim¬mer for 2 or 3 minutes, or until the vegetables are firm but tender and the flavors are melded.

Add the yuba and stir to distribute, and then add the soy sauce. In a small bowl, stir together the cornstarch and cold water. Add the mixture to the pan, raise the heat to high, and stir until thickened and glossy. The final soup will have the consistency of a thin sauce.

Divide the noodles among 4 warmed bowls, then divide the soup evenly among the bowls. Top each serving with some of the chopped greens and a small mound of ginger. Serve immediately.

Asian Mushroom Puff Pastries Recipe

By Jaden Hair, Steamy Kitchen

(Serves 6 as an appetizer)

1 box (10 ounces) Pepperidge Farms Puff Pastry Shells (6 shells)
8 ounces Gruyere cheese, shredded
2 packages Hokto Maitake mushrooms
2 onions, thinly sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Gorgonzola Cream Sauce (see below)
1/2 tablespoon parsley, finely minced

1. Prepare the shells according to package instructions.

2. While the pastry shells are baking, heat a frying pan over medium-high heat. Add the olive oil, onions and saute for 2 minutes, then add in the mushrooms and continue to saute for another 2 minutes. Season with salt and pepper.

3. Prepare the Gorgonzola Cream Sauce (recipe below)

4. When the pastry shells are cool enough to handle (but still warm), remove the top of the pastry shell (it should be easy to remove with your fingers) and fill each shell with equal amounts of the shredded Gruyere cheese, then the mushroom mixture and top each off with a spoonful of the Gorgonzola Cream Sauce. Sprinkle with parsley to finish. Serve immediately.

Gorgonzola Cream Sauce
Serves 4

1/2 cup heavy cream
1 tablespoon minced fresh parsley or chives
4 ounces crumbled Gorgonzola
2 ounces grated Parmesan
1/8 teaspoon ground nutmeg

In a small sauce pan over medium heat, stir in heavy cream, parsley or chives, Gorgonzola and Parmesan cheese. Season with nutmeg. Whisk and let simmer for 30 seconds or until the much of the cheese has melted.