Kheer (rice pudding)

by Vikas Khanna, Author, Modern Indian Cooking

1 liter of milk
200 grams of rice (soaked for 30 minutes before cooking)
sugar to taste
a few cashew nuts (finely chopped)
4 to 5 pieces of cardamom (peeled off seeds only)
A few raisins (soaked few minutes before adding)

1. Put the milk on a pan and let it boil for a few minutes, keeping the flame at low. Stir continuously when the milk becomes a little thick.

2.Put sugar into the milk and stir constantly until the sugar melts. When the entire content is ready, put the rice in it and, stirring at intervals, let it boil for a while.

3. When the rice is cooked, garnish it with the chopped cashew nuts, cardamoms and the raisins into it and serve it hot.

Chicken Wings with Momofuku Octo Vinaigrette

Courtesy of Jaden Hair, SteamyKitchen.com

From David Chang’s cookbook Momofuku

The recipe for the Octo Vinaigrette (all of the ingredients minus the wings) is straight from book. Really take the time to chop the garlic and ginger finely and evenly. Don’t buy the jarred, paste or puree ginger and garlic, just go for the real stuff. Also make sure you use a good quality light soy sauce. I like using low-sodium version. If all you can find is regular soy sauce, I’d recommend cutting the soy sauce to 3 tablespoons and adding 1 tablespoon of water. If you love fresh cilantro, you can add 1 tablespoon of minced fresh cilantro to the vinaigrette as well. You can use any type of chili pepper you want (or omit) and I’ve used small, skinny bird’s eye chili with the seeds discarded. Feel free to use jalapeno, serrano or even the big banana chili peppers for less heat.

Instead of frying the wings, I like baking them instead as it’s easier and less messy. I dare not mention “baking is healthier too!” as wings are fattening no matter how you cook ‘em. I buy the chicken wings whole, cut them apart and freeze the tips for stock.

serves 4 as appetizer or snack

3 pounds chicken wings, tips saved for another use
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper

1. Preheat oven to 425F. Line a baking pan with parchment paper (or spray the pan with cooking spray). Place the chicken wings on the parchment paper in single layer. Bake for 20-25 minutes, turning the chicken wings over halfway during cooking process.

2. While chicken is baking, make the vinaigrette. Combine together the remaining ingredients in a large bowl (large enough to fit all of the wings)

3. Toss the chicken wings in the vinaigrette to coat.

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Noodle Stir Fry with Shrimp Recipe

recipe from Jaden Hair of Steamy Kitchen

6 ounces dried noodles (I used thin spaghetti noodles)
7 ounces raw shrimp, peeled and deveined
1 1/2 teaspoon kosher or sea salt, divided (or 3/4 tsp table salt)
1/2 teaspoon cornstarch
1 tablespoon cooking oil
1 teaspoon finely minced garlic
1/4 cup snow peas, thinly sliced on diagonal
1/4 cup matchstick cut carrots
1 1/2 teaspoons soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/4 teaspoon sesame oil
1 tablespoon sesame seeds

1. Bring a stockpot of water to boil. Add 1 tsp of salt to water and cook the noodles, according to package directions. Drain. While pasta is cooking, place shrimp in a small bowl and add the remaining 1/2 teaspoon of salt and the cornstarch. Mix well and let sit for 8 minutes. Rinse the shrimp well, washing off the salt and cornstarch. Pat very dry with paper towels. This step helps clean and make the shrimp more succulent.

2. In a wok or large saute pan, heat cooking oil on high until a bead of water sizzles and evaporates upon contact. Add the shrimp and fry until halfway cooked through, about 1 minute each side (you’ll add the shrimp back in at later step) Dish out the shrimp to a plate, keeping as much oil in wok as possible (you should have about 1 teaspoon of oil left and you may add an just a bit of oil into the pan if needed.)

3. In the same pan, turn heat down to medium and add the garlic. Fry until fragrant, about 15 seconds then add the snow peas and carrots. Fry for 1 minute, until the carrots and snow peas are just slightly cooked but still retain a nice crunch. Add the soy sauce and rice wine. Turn heat to high and when bubbling, add the drained  noodles and the partially cooked shrimp. Toss well to combine. Let cook for 2 minutes, until shrimp is cooked all the way through.

4. Toss with sesame oil and sesame seeds.

Yields 2 auspicious servings

Tangerine Pie

By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

Makes 5 1/2 dozen, about 12 servings

Pastry Dough:
2 cups (300 grams, 10 3/4 ounces) all-purpose flour, plus more for dusting
1/3 cup plus 2 tablespoons (50 grams, 1 3/4 ounces) custard powder
1 tablespoon dried milk powder
3/4 cup plus 1/2 tablespoon (180 grams, 6 3/8 ounces) unsalted butter
2/3 cup (70 grams, 2 1/2 ounces) confectioners’ sugar
1 teaspoon salt
1 egg
3 egg yolks, beaten
66 whole cloves, optional

Pineapple Filling:
2 small pineapples, trimmed, peeled, cored, and finely diced
1 cup plus 2 tablespoons (180 grams, 2/3 ounce) palm sugar
1 cinnamon stick
1/8 teaspoon salt

1. To make the pineapple filling: Put all of the ingredients into a medium saucepan and set over low heat. Cook, stirring occasionally, until the sugar has melted and the liquid evaporated, 45 minutes. When the mixture is completely dry, transfer to a bowl, cover, and refrigerate for at least 2 hours and as long as overnight.

2. To make the dough: Sift the flour, custard powder, and milk together and set aside. Put butter, confectioners’ sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until the sugar has dissolved, 4 minutes. Scrape down the sides and bottom of the bowl, add the flour mixture, and mix until incorporated. Add the egg and mix just until the dough comes together. Form the mixture into a ball, press it into a 1-inch thick disc, cover tightly with plastic wrap, and chill until firm, at least 2 hours or as long as overnight.

3. Preheat the oven to 350˚F and line a baking sheet with parchment paper. Unwrap the chilled dough and form it into 1-inch balls. Using your fingertips, press a ball into a 3-inch round disc, 1/8-inch thick. Alternatively, roll the whole disc of dough on a lightly floured surface to 1/8-inch thickness and cut out 3-inch circles with a biscuit cutter. In either case, put 1 tablespoon of the pineapple filling in the center of the dough circle, fold it in half, and pinch the edges together to seal. Press and gently roll the half moon shape into a ball. Repeat with the remaining dough and filling. Put the filled balls on a baking sheet, 1-inch apart, and chill until firm, 15 minutes. Brush the balls with the egg yolks and stick a clove in the center of each. Bake until golden, 12 minutes, cool completely, and serve.

Chef’s Tip:  Don’t eat the clove. It is only a decorative touch and tasting it will definitely ruin this dessert for you.

Chinese Pork Ribs with Daikon and Dried Oysters Recipe (白萝卜蚝干焖排骨)

recipe from Rasa Malaysia

1/2 pound pork ribs
1 daikon/turnip (medium-sized)
6-8 dried oysters (rinsed and soaked in water for 15 minutes)
1 tablespoon wolfberries/goji berries
1 1/2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1/2 cup water
Salt to taste
Sugar to taste
1/2 tablespoon oil
6 cloves shallots (peeled)

Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add in the dried oysters and daikon. Do a few quick stirs, follow by the pork ribs, rice wine, soy sauce, and water. Lower the heat to between medium and low, and then cover it up with a lid. Braise for about 20-30 minutes or until the water reduces and thickens. Add salt and sugar to taste and serve hot immediately.

Cook’s Notes:

1. If you don’t like pork ribs, you can use chicken drumsticks. Just cut the chicken drumsticks into pieces, with bones in.
2. You can use Japanese sake if you don’t have Chinese rice wine.