Thai Tempeh Cakes with Sweet Chili Dipping Sauce

Made from soy beans, tempeh is similar to tofu but has a nuttier taste. Here, it is combined with a fragrant blend of lemon grass, coriander and ginger. Note that mirin is a sweet rice wine from Japan. It has quite a delicate flavor and is used for cooking. Rice wine for drinking, called sake, is rather more expensive. Both are available from Asian food stores. If you cannot locate mirin, dry sherry can be used instead, although the results will not be quite the same.

Recipe: (Makes eight)

1 lemon grass stalk, outer leaves removed and inside finely chopped
2 garlic cloves, chopped
2 scallions (spring onions), finely chopped
2 shallots, finely chopped
2 fresh red chilies, seeded and finely chopped
2.5 cm/1 inch piece fresh root ginger, finely chopped
60 ml/4 tablespoons chopped fresh coriander (cilantro), plus extra for garnish
250 g/9 oz tempeh, thawed if frozen, sliced
15 ml/1 tablespoon fresh lime juice
5 ml/1 teaspoon granulated sugar
45 ml/3 tablespoons plain (all-purpose) flour
1 large egg, lightly beaten
Salt and freshly ground black pepper
Vegetable oil, for frying

For the dipping sauce:

45 ml/3 tablespoons mirin
45 ml/3 tablespoons white wine vinegar
2 scallions (spring onions), thinly sliced
15 ml/1 tablespoon granulated sugar
2 fresh red chilies, seeded and finely chopped
30 ml/2 tablespoons chopped fresh coriander (cilantro)
Large pinch of salt

Method:

Make the dipping sauce. Mix together the mirin, vinegar, scallions, sugar, chilies, coriander and salt in a small bowl. Cover with clear film (plastic wrap) and set aside until ready to serve.

Place the lemon grass, garlic, scallions, shallots, chilies, ginger and coriander in a food processor or blender, then process to a coarse paste. Add the tempeh, lime juice and sugar and process until combined. Add the flour and egg, with salt and pepper to taste. Process again until the mixture forms a coarse, sticky paste.

Scrape the paste into a bowl. Take one-eighth of the mixture at a time and form it into rounds with your hands. Heat a little oil in a large frying pan. Fry the tempeh cakes for 5-6 minutes, turning once, until golden. Drain on kitchen paper. Transfer to a platter, garnish and serve with the sauce.

Spicy Tomato Salad Recipe

Tomato salad makes a colorful accompaniment to many dishes. This recipe has a delicious spicy flavor and makes an excellent salad for a picnic or buffet. It is also suitable for vegans and will suit anyone on a meat-free or diary-free diet.

Recipe: (Serves 4)

4 large ripe tomatoes
1 small fresh red chili
1 garlic clove
1 oz/25g fresh basil
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
Salt and pepper

Fresh crusty bread, to serve

To garnish:

Fresh basil sprigs
Lemon wedges

Method:

Bring a tea kettle of water to a boil. Place the tomatoes in a heatproof bowl, then pour over enough boiling water to cover them. Let them soak for 2-4 minutes, then lift out of the water and cool slightly. When the tomatoes are cool enough to handle, gently pierce the skins with the tip of a knife. The skins should now be easy to remove. Discard the skins, then chop the tomatoes and place them in a large salad bowl.

Seed and finely chop the chili, then chop the garlic. Rinse and finely chop the basil, then add it to the tomatoes in the bowl with the chili and the garlic. Mix the oil, lemon juice, and balsamic vinegar together in a separate bowl, then season to taste with salt and pepper. Pour the mixture over the salad and toss together well. Garnish with basil sprigs and lemon wedges, and serve immediately with fresh crusty bread.

Tempura Whitebait Recipe

Tempura is a classic Japanese batter made with egg, flour, and water. The batter is very cold and lumpy, which gives the finished dish its characteristic appearance. Ideally, it should be eaten straight away while still hot.

Recipe: (Serves 4)

450 g/1 lb whitebait, thawed if frozen
3/4 cup all-purpose flour
1 3/4 cups cornstarch (cornflour)
1/2 teaspoon salt
Scant 1 cup cold water
1 egg
A few ice cubes
Vegetable oil, for deep-frying
Lemon wedges, to serve

Chili and lime mayonnaise:

1 egg yolk
1 tablespoon lime juice
1 fresh red chili, seeded and finely chopped
2 tablespoons chopped fresh cilantro
Scant 1 cup light olive oil
Salt and pepper

Method:

To make the mayonnaise, place the egg yolk, lime juice, chili, cilantro, and seasoning in a food processor and process until foaming. With the machine still running, gradually add the olive oil, drop by drop, until the mixture begins to thicken. Continue adding the oil in a steady stream until all the oil has been incorporated. Taste and adjust the seasoning and add a little hot water if the mixture is too thick. Set aside.

Rinse the whitebait and pat dry. Set aside on paper towels. Sift together the all-purpose flour, cornstarch, and salt into a large bowl. Whisk together the water, egg, and ice then pour onto the flour mix. Whisk briefly until the mixture is runny, but still lumpy with dry bits of flour still apparent.

Meanwhile, fill a deep pan about a third full with vegetable oil and heat to 375°F/190°C, or until a cube of bread browns in 30 seconds. Dip the whitebait, a few at a time, into the batter and carefully drop into the hot oil. Deep-fry for 1 minute until the batter is crisp but not browned. Drain on paper towels and keep warm while you cook the remaining fish. Serve hot with the mayonnaise and lemon wedges.

Crisp Noodle and Vegetable Stir-Fry

The Chinese carefully select vegetables to achieve a harmonious balance of contrasting colors and textures. Once you have chopped the vegetables, this dish is quick and easy to put together, and makes an attractive and nutritious meal.

Recipe: (Serves 4)

Peanut or sunflower-seed oil, for deep frying
4 oz/115 g rice vermicelli, broken into 3-inch/7.5 cm lengths
4 oz/115 g green beans, cut into short lengths
2 carrots, cut into thin sticks
2 zucchini, cut into thin sticks
4 oz/115 g shiitake mushrooms, sliced
1-inch/2.5 cm piece fresh gingerroot, shredded
1/2 small head Napa cabbage, shredded
4 scallions, shredded
1/2 cup bean sprouts
2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine
Large pinch of sugar
2 tablespoons coarsely chopped fresh cilantro

Method:

Half fill a wok or deep, heavy-bottom skillet with oil. Heat to 350-375°F/180-190°C, or until a cube of bread browns in 30 seconds. Add the noodles, in batches, and cook for 1.5 to 2 minutes, or until crisp and puffed up. Remove and drain on paper towels. Pour off all but 2 tablespoons of oil from the wok.

Heat the remaining oil over high heat. Add the green beans and stir-fry for 2 minutes. Add the carrot and zucchini sticks, sliced mushrooms, and ginger and stir-fry for an additional 2 minutes. Add the shredded Napa cabbage, scallions, and bean sprouts and stir-fry for an additional 1 minute.

Add the soy sauce, rice wine, and sugar, and cook, stirring constantly, for 1 minute. Add the noodle and chopped cilantro and toss well. Serve immediately.

Shrimp and Pineapple Curry Recipe

This delicious curry exudes exciting Thai aromas and flavors. It looks very impressive, yet it takes only a few minutes to prepare and cook. It has the perfect partner in jasmine rice, but you could also serve it with coconut rice.

Recipe: (Serves 4)

2 cups coconut cream
1/2 fresh pineapple peeled and chopped
2 tablespoons Thai red curry paste
2 tablespoons Thai fish sauce
2 teaspoons sugar
12 oz/350 g raw jumbo shrimp
2 tablespoons chopped fresh cilantro
Edible flower, to garnish
Steamed jasmine rice, to serve

Method:

Place the coconut cream, pineapple, curry paste, fish sauce, and sugar in a large skillet. Heat gently over medium heat until almost boiling. Shell and devein the shrimp. Add the shrimp and chopped cilantro and let simmer gently for 3 minutes, or until the shrimp are cooked. Garnish with a fresh edible flower and serve with steamed jasmine rice.

Shrimp Tempura Recipe

"Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables."

Recipe :

* 1/2 cup rice wine
* 1/4 teaspoon salt
* 1/2 pound fresh shrimp, peeled and deveined
* 2 quarts oil for deep frying
* 1/4 cup all-purpose flour
* 1/3 cup ice water
* 1/4 cup cornstarch
* 1 egg yolk
* 1/4 teaspoon salt
* 1/4 teaspoon white sugar
* 1 teaspoon shortening
* 1/2 teaspoon baking powder

Method

1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.

2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).

3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

Chicken Biryani Recipe

Recipe: (Serves 8)

1.5 tsp finely chopped fresh ginger root
1.5 teaspoon crushed fresh garlic
1 tablespoon garam masala
1 teaspoon chili powder
1/2 teaspoon ground turmeric
2 teaspoons salt
5 green/white cardamom pods, crushed
1.25 cups plain yogurt
3 lb 5 oz/1.5 kg chicken, skinned and cut into 8 pieces
2/3 cup milk
1 teaspoon saffron strands
6 tablespoon ghee
2 onions, sliced
1 lb/450 g basmati rice
2 cinnamon sticks
4 black peppercorns
1 teaspoon black cumin seeds
4 fresh green chilies
4 tablespoons lemon juice
2-3 tablespoons finely chopped fresh cilantro leaves

Method:

Blend the ginger, garlic, garam masala, chili powder, turmeric, half the salt, and the cardamoms together in a bowl. Add the yogurt and chicken pieces and mix well. Cover and let marinate in the refrigerator for 3 hours.

Boil the milk in a small pan, pour over the saffron, and set aside. Heat the ghee in a pan. Add the onions and cook until golden. Transfer half of the onions and ghee to a bowl and set aside. Place the rice, cinnamon sticks, peppercorns, and black cumin seeds in a pan of water. Bring the rice to a boil and remove from the heat when half-cooked. Drain and place in a bowl. Mix with the remaining salt.

Chop the chilies and set aside. Add the chicken mixture to the pan containing the onions. Add half each of the chopped green chilies, lemon juice, cilantro, and saffron milk. Add the rice, then the rest of the ingredients, including the reserved onions and ghee. Cover tightly. Cook over low heat for 1 hour. Check that the meat is cooked through; if it is not cooked, return to the heat, and cook for an additional 15 minutes. Mix well before serving.

Chinese Steamed Lobster

Steamed lobster produces a purer taste than frying, and if ginger and scallion (spring onions) are used, the flavor is even more delicate than with other methods of cooking. This is truly a delicious Chinese cuisine.

Recipe: (Serves 2-4)

1 lobster weighing about 700-900 g / 1.5-2 lb

Sauce:
2 scallions (spring onions), finely chopped
2 slices fresh root ginger, finely chopped
1 teaspoon salt
1 teaspoon sugar
1/2 tablespoon cornstarch (cornflour)
1 teaspoon sesame seed oil
4 tablespoons stock
Freshly ground Szechwan pepper
1 tablespoon oil

Method:

Steam the lobster for 20 minutes. Leave to cool, then split in two lengthways, and cut each half into four pieces. Crack the shell of the claws so that the flesh can be taken out easily.

Make the sauce by heating up the oil in a wok or saucepan; toss in the finely chopped onions and root ginger; add salt, sugar, stock and ground pepper. Thicken with the cornstarch (cornflour) mixed with a little water. Finally add the sesame seed oil; pour it all over the lobster and serve.

Alaskan BBQ Salmon

Recipe:

* 1 cup brown sugar
* 1/2 cup honey
* 1 dash liquid smoke flavoring
* 1/2 cup apple cider vinegar
* 1 (4 pound) whole salmon fillet

Method

1. Preheat grill for high heat.

2. In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.

3. Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

Spicy Sweet Potato Salad Recipe

"It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste."

Recipe :

* 2 sweet potatoes
* 1 pound red potatoes
* 1 pound Yukon Gold potatoes
* 1 large red onion
* 2 teaspoons salt
* 1 clove garlic, minced
* 1 jalapeno pepper, seeded and minced
* 1/4 cup fresh lemon juice
* 1 cup mayonnaise
* 1 tablespoon curry powder
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon freshly ground black pepper

Method

1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.

2. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.

3. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.

Bombay Chicken and Rice Recipe

Recipe :

* 1 cup uncooked long-grain white rice
* 6 ounces diced dried mixed fruit
* 1/2 cup chopped onion
* 1 1/2 teaspoons sugar
* 1 teaspoon salt
* 2 cups water
* 1 (3 pound) chicken, cut into pieces
* 2 tablespoons butter, melted
* 4 teaspoons curry powder, divided
* 1/2 teaspoon paprika

Method

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.

3. Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Vietnamese Stuffed Fish Recipe

Recipe:

700 g (1.5 lb) whole grouper or bream
3 red chilies, seeded if a less spicy flavor is preferred
2 stalks lemon grass
1 clove garlic
2 shallots
Salt and pepper to taste
100 g (3.5 oz) minced pork (can also replace with chicken)
1 tablespoon fish sauce (nuoc mam)1 teaspoon sugar
1 teaspoon sherry
1/2 teaspoon groundnut oil

Garnish:

2 hardboiled eggs
2 limes
1 carrot
Coriander sprigs

Preparation:

Clean and gut the fish. Cut a slit from head to tail and carefully remove main bone without cutting off head or tail. Remove eyes. Make cuts on both sides of the fish. Blend or pound chilies, lemon grass, garlic and shallots, adding salt and pepper to taste. Mix with minced pork, fish sauce and sugar. Rub a little salt and pepper into cut slits of fish. Cover tail with foil (do not allow foil to touch sides of oven). Stuff fish with pounded mixture and pork. Sprinkle fish with sherry to moisten it.

Microwave Cooking Method:

Grease a baking dish with 1/2 teaspoon groundnut oil. Place fish carefully on the dish and steam, covered with plastic wrap for 8 minutes on High. Turn fish carefully and cook for another 4 minutes on High.

Serving:

Serve garnished with hardboiled eggs, lime slices and a carrot. Peel carrot and slice a piece to cover eye socket. Cut thin strips from the rest. Halve eggs and limes. Use carrot strips as a basket handles for the egg baskets, and fill them with coriander sprigs.