New Asian Cuisine » Vicki Liley

Clams with Black Bean Sauce

grace — Sun, 13 Feb 2011 04:14:19 +0000

Clams with Black Bean Sauce

By Vicki Liley, Dim Sum (Essential Kitchen)

Serves 6–8

1 lb (500 g) fresh clams in shells, shells cleaned

Black bean sauce
2 teaspoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
2 teaspoons fermented black beans, rinsed and chopped
2 tablespoons soy sauce
1/3 cup (3 fl oz/90 ml) water
2 tablespoons oyster sauce

Place clams in a bamboo steamer and cover with lid. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Place steamer over boiling water and steam until clam shells open, 3–4 minutes (discard any clams that do not open). Lift steamer off wok and carefully remove clams.

To make black bean sauce, heat oil in a small saucepan over medium heat. Fry garlic and ginger until aromatic, about 1 minute. Add black beans, soy sauce, water and oyster sauce. Bring to a boil, reduce heat and simmer for 1 minute. Serve drizzled over clams.

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

Chinese Style Barbecue Pork

grace — Fri, 11 Feb 2011 04:35:57 +0000

Chinese Style Barbecue Pork

By Vicki Liley, Dim Sum (Essential Kitchen)

Makes 8 small servings

2 pork fillets, 12 oz (375 g) each
3 tablespoons hoisin sauce
3 tablespoons ground bean sauce
2 cloves garlic, crushed
1/4 teaspoon Chinese five-spice powder
3 tablespoons soy sauce
pinch of Chinese red food coloring powder (optional)
1 tablespoon brown sugar

This recipe can be used in dishes where Chinese barbecue pork is required such as Steamed Pork Buns.

Place pork fillets in a shallow dish. Combine hoisin sauce, ground bean sauce, garlic, five-spice powder, soy sauce, red food coloring and brown sugar, and mix well. Pour over pork and toss until well coated in marinade. Cover and refrigerate overnight.

Drain pork and reserve marinade. Place pork on a wire rack over a baking dish. Bake at 350°F (180°C/Gas 4) for 30 minutes, basting with marinade and turning pork during cooking. Remove from oven and allow to stand for 10 minutes before slicing. Serve hot or cold.

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

Steamed Pork Buns

grace — Wed, 09 Feb 2011 03:55:49 +0000

Steamed Pork Buns

By Vicki Liley, Dim Sum (Essential Kitchen)

Dim Sum (Essential Kitchen Series)

Makes 16

Dough
11/2 teaspoons active dry yeast
1/2 cup (4 fl oz/125 ml) warm water
1/4 cup (13/4 oz/50 g) superfine (caster) sugar
1 cup (4 oz/125 g) all-purpose (plain) flour
1/2 cup (2 oz/60 g) self-rising flour
3 teaspoons butter, melted

Filling
2 tablespoons vegetable oil
3 teaspoons peeled and grated fresh ginger
2 cloves garlic, chopped
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
3 teaspoons cornstarch (cornflour) mixed with 1 tablespoon water
8 oz (250 g) Chinese barbecue pork,finely chopped
6 scallions (shallots/spring onions),finely chopped

To make dough, in a small bowl combine yeast with 2 tablespoons warm water, 1 teaspoon sugar and 1 teaspoon all-purpose flour. Mix until well combined. Cover with a kitchen towel and let stand in a warm place until frothy, about 15 minutes.

Sift remaining all-purpose and self-rising flour into a large bowl. Add remaining sugar, yeast mixture, remaining warm water and melted butter. Using a wooden spoon, mix to form a soft dough. Turn out onto a floured work surface and knead until smooth and elastic, 3–5 minutes. Place dough in a large oiled bowl, cover and let stand in a warm place until doubled in bulk, about 1 hour.

To make filling, heat oil in a wok or frying pan over medium heat and fry ginger and garlic until aromatic, about 1 minute. Add hoisin sauce, oyster sauce, soy sauce and sesame oil. Cook, stirring, for 2 minutes. Add the cornstarch and water mixture, bring to a boil and stir until sauce thickens, about 2 minutes. Remove from heat and stir in pork and scallions. Transfer to a bowl and allow to cool completely.

Punch down dough. Turn out onto a floured work surface and knead until smooth, about 5 minutes. Divide dough into 16 pieces and roll or press out each piece to form a 21⁄4-inch (6-cm) circle. Cover dough with a damp kitchen towel.

Working with one round of dough at a time, spoon 2 teaspoons of filling into the center. Gather edges together, twist to seal and cover with a kitchen towel. Repeat with remaining dough.

Cut out 16 squares of parchment (baking paper) and place buns, sealed side down, on paper. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Working in batches, arrange buns in steamer, cover and place steamer over boiling water. Steam for 15 minutes, adding more boiling water to wok when necessary. Lift steamer off wok and carefully remove buns. Using scissors, snip the top of each bun twice, to resemble a star. Serve warm with soy sauce and hoisin sauce.

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

Crisp-fried Gow Gee

grace — Tue, 25 Jan 2011 16:04:11 +0000

Crisp-fried Gow Gee

By Vicki Liley, Dim Sum (Essential Kitchen)

Recipe is reprinted with the express permission of Tuttle Publishing.

Dim Sum translates as “to touch the heart.” These crispy bites filled with mushrooms, shrimp and pork are sure to charm, if not inspire devotion.

6 Chinese dried mushrooms
4 oz (125 g) jumbo shrimp (green king prawns), peeled, deveined and finely chopped
8 oz (250 g) ground (minced) pork
1/2 cup (4 oz/125 g) finely chopped, drained canned bamboo shoots
6 scallions (shallots/spring onions),finely chopped
1 clove garlic, finely chopped
2 teaspoons Asian sesame oil
3 teaspoons soy sauce
2 teaspoons rice wine
20 round wonton wrappers
4 cups (32 fl oz/1 L) vegetable oil for deep-frying

Place mushrooms in a small bowl, add boiling water to cover and let stand until softened, 10–15 minutes. Drain and squeeze excess liquid from mushrooms. Finely chop, discarding thick stems. In a bowl, combine mushrooms, shrimp, ground pork, bamboo shoots, scallions, garlic, sesame oil, soy sauce and rice wine. Using wet hands, mix until well combined.

Place wonton wrappers on work surface and cover with a damp kitchen towel. Working with one wrapper at a time, place in a gow gee press and put 2 teaspoons of filling in the center. Brush edges of wrapper with water. Close gow gee press firmly to seal edges together. Alternatively, place wrapper on work surface, spoon in filling, brush with water and fold in half to form a semicircle. Pinch edges together to make a frill. Cover with a damp kitchen towel and repeat with remaining wrappers.

Heat oil in a large wok until it reaches 375°F (190°C) on a deep-frying thermometer, or until a small bread cube dropped in oil sizzles and turns golden. Working in batches, add gow gee and fry until golden on both sides, 1–2 minutes. Using a slotted spoon, remove from oil and drain on paper towels. Serve hot with soy sauce or Chili Sauce (page 100).

Makes 20

Satay Peanut Sauce

grace — Wed, 17 Mar 2010 15:23:59 +0000

Satay Peanut Sauce

By Vicki Liley, Author, Asian Appetizers

Asian Appetizers: Starters and Finger Foods for Every Occasion (Healthy Cooking Series)

Serve as a dipping sauce with chicken, shrimp, pork or beef.

Makes 3⁄4 cup (180 ml)

3 tablespoons smooth peanut butter
4 cloves garlic, chopped
1 teaspoon chili oil
2 tablespoons soy sauce
Pinch of salt
2 teaspoons sugar
3 tablespoons hot water
1 tablespoon hot bean paste

Combine all the ingredients and process in a food processor until smooth. Store in an airtight container in the refrigerator for up to 7 days.

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

Crunchy Tofu Nuggets

grace — Mon, 22 Feb 2010 13:00:11 +0000

Crunchy Tofu Nuggets

By Vicky Liley, Author, Asian Appetizers

Tofu is the tabula rasa of Asian cooking, and this recipe demonstrates just how delicious it can be when it’s seasoned with enticing flavors such as soy sauce, fresh ginger and mirin. Ever-versatile tofu also makes a guest appearance in a silky smooth sweet and spicy dipping sauce.

Serves 4

1 cake (10 oz/300 g) firm tofu,
1 cup (250 ml) water
1/4 cup (60 ml) soy sauce
1 teaspoon grated fresh ginger
2 tablespoons mirin or sweet white wine
1/4 cup (45 g) all-purpose (plain) flour
2 eggs, lightly beaten with 2 tablespoons water
3/4 cup (60 g) crushed shredded wheat breakfast cereal
Oil, for deep-frying

Creamy Sweet Chili Sauce
31/2 oz (100 g) silken tofu, drained
1/4 cup (60 ml) sweet chili sauce
1 teaspoon soy sauce
1 teaspoon chopped coriander leaves (cilantro)

1. In a medium saucepan, combine the tofu, water, soy sauce, ginger and mirin. Gradually bring to a boil, reduce the heat and simmer for 15 minutes, turning the tofu occasionally. Remove from the heat and let cool for 5 minutes.

2. Cut the tofu into 1-inch (2.5 cm) blocks and lightly dust them with the flour. Dip the tofu blocks into the egg mixture, draining off any excess, then dredge them in the crushed wheat flakes.

3. Make the Creamy Sweet Chili Sauce by processing the soft tofu in a blender until smooth. Add the chili sauce, soy sauce and coriander leaves and mix until well combined.

4. Fill a deep saucepan or wok one-third full with oil and heat to 365°F (185°C). Deep-fry the tofu in batches until golden, 2–3 minutes. Drain on paper towels and serve immediately, with the Creamy Sweet Chili Sauce.

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

Lime Soy Dip

grace — Sun, 10 Jan 2010 03:59:52 +0000

Lime Soy Dip

By Vicki Liley, Author, Asian Appetizers

Serve as a dipping sauce with seafood, chicken or fish.

Makes 1⁄3 cup (80 ml)

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 green onion (scallion), thinly sliced

Stir all the ingredients together in a small bowl. Store in an airtight container in the refrigerator for up to
7 days.

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

Ginger Lime Dip

grace — Sun, 10 Jan 2010 03:59:29 +0000

Ginger Lime Dip

By Vicki Liley, Author, Asian Appetizers

Asian Appetizers: Starters and Finger Foods for Every Occasion (Healthy Cooking Series)

Serve as a dipping sauce with chicken or seafood.

Makes 1⁄2 cup (125 ml)

1 tablespoon grated fresh ginger
1/3 cup (80 ml) fresh lime juice
2 tablespoons mirin or sweet sherry

Combine all the ingredients in a screwtop jar and shake until well combined. Store in an airtight container in the refrigerator for up to 7 days.

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

Chili Jam (Sambal)

grace — Sun, 10 Jan 2010 03:58:59 +0000

Chili Jam (Sambal)

By Vicki Liley, Author, Asian Appetizers

Use or serve as a spicy ingredient with chicken, pork, beef or seafood stir-fries.

Makes 1⁄2 cup (125 ml)

10 finger-length dried red chili peppers
1/3 cup (80 ml) oil
1 red bell pepper, deseeded, deribbed, and chopped
Cloves from 1 head garlic, coarsely chopped
15 shallots, peeled and chopped
1/2 cup (90 g) shaved palm sugar or dark brown sugar
2 tablespoons tamarind pulp

1. Put the dried chili peppers in a bowl and add enough boiling water to cover. Let stand for 15 minutes or until softened. Drain, deseed and chop the chilies. In a food processor, combine the chilies, oil, bell pepper, garlic and shallots. Blend until smooth, about 30 seconds.

2. In a wok or skillet over medium heat, cook the chili mixture, stirring constantly, for 15 minutes. Add the palm sugar and tamarind pulp. Reduce the heat to low and simmer for 10 minutes or until the mixture darkens and thickens to a jam-like consistency. Store in a sterilized jar in the refrigerator for up to 3 months.

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

Vietnamese Chili Dip

grace — Sun, 10 Jan 2010 03:57:01 +0000

Vietnamese Chili Dip

By Vicki Liley, Author, Asian Appetizers

Asian Appetizers: Starters and Finger Foods for Every Occasion (Healthy Cooking Series)

Serve as a dipping sauce for most Asian dishes.

Makes 1⁄2 cup (125 ml)

6 tablespoons fish sauce
2 teaspoons granulated sugar
1 tablespoon rice vinegar
2 finger-length red chili peppers,
deseeded and finely chopped
1 finger-length green chili pepper, deseeded and finely chopped

Combine all the ingredients together in a small bowl and stir until the sugar is dissolved. Cover and let stand for 1 hour. Store in an airtight container in the refrigerator for up to 7 days.

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