Asian Cuisine

Asian

CUISINE

JAPANESE FRIED RICE

Ingredients

1 tablespoon vegetable oil 2 cloves of garlic (minced) 1 small leek or onion (finely chopped) 1 small carrot (finely chopped) 300 grams cooked Japanese rice 1 cup lettuce (shredded) 2 large eggs (whisked) 1 tablespoon soy sauce salt and ground pepper to (taste)

Directions

In a wok or large pan over medium high heat, add oil and garlic and cook for 1 minute.

Add onions and carrot and cook for 3-4 minutes, or until vegetables are soft but still yielding a crunch.

Add cooked rice and lettuce and stir until the ingredients are mixed in with the rice.

Push rice to one side and add eggs. Continuously stir and break the eggs with your spatula until they’re almost fully cooked.

Mix the eggs with the fried rice and add soy sauce.

Season with salt and pepper and stir until the sauce and seasonings are evenly spread through the fried rice.

Turn the heat off and serve!

ASIAN GARLIC NOODLES

Directions

Mince 2 cloves of garlic, and mince 15g of ginger.

Cook 100g of pasta in salted boiling water for the amount of time the packaging informs, which depends on the shape of the pasta.

Making the sauce, add olive oil to a skillet (enough to cover the bottom), then add the garlic, the ginger, and the red chilli flakes, then add 2 tablespoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sesame oil, and half a lime. After the mixture is incorporated let it sit until the noodles are ready.

Assembling, after the noodles are ready place the noodles directly in the sauce and mix both together until incorporated, serve with chopped scallions on top.

Ingredients

Asian noodles Olive oil Soy sauce Garlic Red chilli flakes Ginger Oyster sauce Sesame oil Lemon Scallions

PAD THAI

Ingredients

125 grams of rice noodles 2 tbsp vegetable or canola oil ½ onion , sliced (brown, yellow) 1 garlic clove , finely chopped 2 eggs , lightly whisked 1 ½ cups of beansprouts ¼ cup finely chopped peanuts 1 cup prawns The juice of half a lemon

For the sauce: 1 ½ tbsp tamarind puree 3 tbsp (packed) brown sugar 2 tbsp fish sauce The juice of half a lemon

Directions

Boil water in a large pot and place the noodles for 5 minutes. Drain in a colander and quickly rinse under cold water.

Meanwhile, in a bowl, mix the tamarind puree, packed brown sugar, fish sauce, and the juice of half a lemon.

Heat the oil in a large pan over high heat and add the garlic and onion, cook for 30 seconds. Add the prawns and cook for 1 1/2 minutes or until mostly cooked through.

Push to one side of the pan, pour the eggs in on the other side and scramble using a wooden spoon and then combine everything together.

Add the bean sprouts, the noodles, the sauce and then toss gently for about 1 1/2 minutes until the sauce is absorbed by the noodles. Add half the peanuts and the other half of the juice of the lemon. Toss through quickly and then remove from the heat.

Serve immediately, sprinkled with remaining peanuts and lime wedges on the side.

SUSHI

Ingredients

Chives Shrimp sushi rice Sugar Salt Vinegar Mayonnaise Avocado Flour Beer salt black pepper Nori

Directions

Cook the sushi rice, 3 cups rice= 6 cups water, while it cooks I made the rice mixture with sugar (½ cup), salt (¼ cup), vinegar (1cup), and water (2 cups). After the rice was fully cooked I mixed that mixture into the rice until it was homogeneous, and the rice had absorbed the mixture.

Make the tempura shrimp, make the batter with one can of beer, 1 cup of flour, and salt and pepper to taste. After the batter is ready, heat 700ml of vegetable oil, when the oil hits 350 degrees fahrenheit you dip the shrimp fully into the batter and fry it until golden brown. After all the shrimp have been fried around 400g, put them aside on a wire rack.

Assemble, place the sheet of nori on the suchi making tool, then add a thin layer of rice on top of the nori. Then place a layer of shrimp across the rice, then, roll the sushi roll. When the sushi roll is formed cut the roll into 8 pieces and drizzle mayonnaise on top of the roll and place chopped chives.

KNEFE (CHEESE DESSERT)

Directions

For the syrup: Dilute the sugar in the water, add the lemon juice and boil for 15 minutes. Remove from the heat and when it has cooled, add the orange blossom water.

For the knefe: Preheat your oven to 350 ºF

In a pot, mix together the milk, sugar, butter, and cream of wheat and cook on low heat, stirring constantly, until a thick cream is left.

Butter an oven safe, deep pan and sprinkle with the bread crumbs.

Spread, with a wet spatula, half of the cream and cover with the slices of cheese. Pour the rest of the cream on top. Top with the breadcrumbs and place slices of butter on top.

Bake for 15-20 minutes or until golden brown.

Serve it hot and accompany it with the syrup.

Ingredients

For the knefe: 4 cups of milk ¼ pound of butter 1 tbsp of granulated sugar 1 pound of mozzarella cheese cut into rectangles ¾ cup of cream of wheat Toasted bread crumbs

For the syrup: 4 ½ cups of sugar 2 cups of water 2 tbsp of lemon juice 1 tbsp of orange blossom water

24 - A Taste of World