Fie s ta As ian C uis ine Recipe Book
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Ce l e br at i n g Asia n Ne w Y e a r Food is an important part of celebrating the new year in Asian countries. On the Eve of Chinese New Year, supper consists of a feast shared with your family with many kinds of foods. The Songkran festival is celebrated in Thailand as the traditional New Year’s Day from April 13 – 15. It coincides with the new year of many calendars of South and Southeast Asia like Sri Lanka and Nepal. The most obvious celebration of Songkran is the throwing of water. Thais roam the streets with containers of water or water guns, or post themselves at the side of roads with a garden hose and drench each other and passersby. Besides the throwing of water, people celebrating Songkran may also go to a wat (Buddhist monastery) to pray and give food to monks.
Songkran is also celebrated in Laos (called Pee Mai Lao), Cambodia (called Chaul Chnam Thmey), Myanmar (called Thingyan) and by the Dai people in Yunnan, China (called Water-Splashing Festival). The same day is celebrated in South Asian calendars as well: the Assamese (called Rongali Bihu),
celeb r a tion
Bengali (called Pohela Boishakh) and Oriya (called Maha Visuba Sankranthi). Malayali, Punjabi, Sinhalese and Tamil new years fall on the same dates. Songkran as such is similar to another Indian festival called Holi, celebrated by Hindus, with a lot of splashing of water with paints, colored dusts and fragances. Occasionally, Songkran coincides with Easter weekend celebrated by Christians. Fiesta Asian Recipe Book 2011 | 3
Helpful Note Thai basil has dark green leaves with purple stems and has a licorice flavor. If unavailable, substitute with Italian basil.
Thai Red Curry Shrimp and Vegetables Ingredients
Directions
can (14 oz.) Thai Kitchen® 1 Coconut Milk u 2 Tbsp. Thai Kitchen® Red Curry Paste u 1 Tbsp. brown sugar u 1 lb. large shrimp, peeled and deveined u 1 cup assorted vegetables such as snap peas, bamboo shoots and sliced red bell pepper u ¼ cup fresh Thai basil u 2 Tbsp. Thai Kitchen® Premium Fish Sauce u 4 cups cooked Thai Kitchen® Jasmine Rice u Fresh red chiles, thinly sliced
Bring coconut milk to a simmer in large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to a boil. Reduce heat to low; simmer 5 minutes. Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce. Serve with jasmine rice. Garnish with additional basil and red chile slices, if desired. Makes 4 servings.
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1 chicken (2½ – 3 lbs.) 1 cup Kikkoman® Ponzu or Lime Ponzu ¼ cup freshly squeezed lime juice 1 Tbsp. lemongrass paste 2 tsp. garlic powder 1 tsp. ginger powder 1 tsp. salt
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Helpful Note
Helpful Note
Lemongrass is native to India. It is widely used as an herb in Asian cuisine. It has a citrus flavor and can be dried and powdered, or used fresh.
All varieties of soy sauces are salty, earthy, brownish liquids intended to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami, literally “delicious taste” in Japanese.
Ponzu Glazed Chicken
Crispy Wok Fried Shrimp
Directions
Ingredients
Cut chicken into halves and place in plastic food storage bag. Combine remaining ingredients, mixing well, and pour over chicken. Press the air out of bag and close top securely. Turn the bag over several times to coat chicken thoroughly. Refrigerate at least 2 hours or overnight, turning occasionally. Set the grill to medium-hot and grill the chicken, skin side down, until brown. Turn once and cook until meat thermometer registers 165°F or chicken is no longer pink in center. Makes 4 servings.
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3 large eggs 3 tsp. Kikkoman® Soy Sauce ¹⁄³ cup flour ½ tsp. black pepper 1 lb. uncooked jumbo shrimp, peeled, deveined, tails on 1½ cups Kikkoman® Panko Bread Crumbs Vegetable oil (for deep frying)
Directions
Beat eggs and soy sauce in a medium bowl until frothy. Mix flour and pepper in another medium bowl. Dredge shrimp in flour and shake off excess. Dip shrimp into egg mixture, then press into panko, turning to coat both sides. In the meantime, pour 2 inches of oil into a wok or deep pot and heat to 350°F. Working in batches, add shrimp to hot oil and deep-fry until cooked through, about 1 minute. Using tongs, transfer shrimp to a paper towel to drain. Arrange on a platter. Makes 4 servings.
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Helpful Note There are several varieties of tofu, including fresh and processed. Tofu has very little flavor or smell of its own, so it can be used either in savory or sweet dishes and it is often seasoned or marinated to suit the dish.
Korean Style Lettuce Wraps Ingredients u u u u
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8 oz. firm tofu 2 cups hot, cooked Nishiki Rice 遜 lb. lean ground beef 6 green onions including tops, chopped 1 carrot, coarsely grated 2 Tbsp. Dynasty速 Oyster-Flavored Sauce 1 Tbsp. Dynasty速 Hoisin Sauce 2 tsp. Dynasty速 Sesame Chili Oil 1 head butter leaf lettuce, leaves separated, washed and drained
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Directions
Drain the tofu on a paper towel for at least 20 minutes, changing towels as needed. In the meantime, cook rice according to package directions. Heat a wok or large frying pan over high heat. Add beef and stir-fry 2 to 3 minutes or until browned. Crumble tofu over meat. Mix in green onions, carrots, oyster and hoisin sauces. Cook and stir 2 minutes or until all is heated through. Remove from heat. Mix in the sesame chili oil until the mixture is coated. To serve, spoon the meat-tofu mixture and rice onto a lettuce leaf; wrap to enclose. Makes 4 servings.
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2 lbs. fresh prawns, peeled, deveined, tails on ½ cup San-J® Gluten Free Szechuan Sauce 1 Tbsp. extra virgin olive oil 3 cloves garlic, minced ¼ cup dry white wine 2 Tbsp. butter or margarine 1 Tbsp. fresh italian parsley, chopped 8 cups steamed white rice
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Helpful Note
Helpful Note
Szechuan sauce is prepared with red pepper which adds spice to the sauce. It has a very distinctive, mildly hot flavor and aroma and can be used to marinade meats and fish.
Green curries, regardless of heat, have a definite desired sweetness that is not usually associated with red curries.
Szechuan Prawns
Green Curry Prawns with Angel Hair Pasta
Directions
Ingredients
In a large glass or other non-reactive bowl, place the prawns and szechuan sauce. Mix well and cover tightly. Marinate in the refrigerator for 30 minutes. In a large skillet, heat the olive oil on medium heat. Add the garlic and cook for 1 minute. Add the marinated prawns, the marinade and white wine. Bring to a boil, then reduce heat to low and simmer for 4 minutes. Add the butter and blend until melted. Remove the prawns from the heat and stir in the parsley. Serve immediately, spooning the prawns and sauce over the steamed rice. Makes 6 servings.
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1 Tbsp. cooking oil 1 large onion, thinly sliced 1 jar WorldFoods® Thai Green Curry Sauce 1 large tomato, diced 2 Tbsp. fish sauce (optional) 1 lb. fresh prawns, peeled, deveined, tails on 5 oz. angel hair pasta Cilantro and lime wedges for garnish
Directions
Heat oil in a wok or saucepan and stir-fry onions until soft. Add green curry sauce and bring to a boil. Stir in tomatoes and fish sauce, and simmer for 2 to 3 minutes. Add prawns and cook until they turn opaque, stirring occasionally. Meanwhile, cook pasta in a pot of salted boiling water until al dente. Drain. Divide pasta into 2 bowls and top with prawns and curry sauce. Garnish with cilantro and serve with lime wedges on the side. Makes 2 servings.
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Helpful Note Long grain rice produces a light and fluffy consistency because the grains do not stick together. It is extremely versatile and often used in side dishes. The taste of white long grain rice is quite subtle.
Curried Rice Salad with Cashews and Mango Chutney Ingredients
Directions
Salad
Cook rice according to package directions. Combine all salad ingredients in a large bowl and mix well. In a 2-cup glass measuring cup or bowl, combine all dressing ingredients. Using a wire whisk or fork, mix until slightly thickened. Pour dressing over salad and mix well. Let stand for 1 hour before serving. Makes 8 servings.
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4 cups cooked Adolphus® Long Grain White Rice 2 cups fresh pineapple, cut 1 cup cashew nuts 1 cup sweetened dried cranberries 1 cup celery, sliced 1 cup red or green grapes, sliced ¼ cup green onions, sliced
Dressing
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¹⁄³ cup chopped mango chutney ¹⁄³ cup vegetable oil ¼ cup white wine vinegar 1 tsp. curry powder 1 tsp. ground mustard ¾ tsp. sugar ½ tsp. salt
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1 tsp. sesame oil 1 (16 oz.) pkg. House Foods® Extra Firm Tofu, drained and cut into ½" strips 2 Tbsp. minced raw garlic 4 Tbsp. soy sauce 1 (14 oz.) pkg. frozen stir-fry vegetables 1 Tbsp. cornstarch 3 cups cooked rice
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Helpful Note
Helpful Note
Sesame oil is an edible vegetable oil derived from sesame seeds. There are two basic forms: light and dark. The light form is lighter in color and flavor and has a hint of nuttiness. The dark form is much stronger.
Unlike most other beans, lentils don’t need to be soaked before cooking. There are many different varieties and colors of lentils, including brown, yellow, black, orange, red and green.
Stir-Fry Tofu
Madras Tacos
Directions
Ingredients
Coat frying pan with non-stick cooking spray. Add sesame oil and lightly brown tofu and garlic in oil; add soy sauce and vegetables. Cover and cook 7 to 10 minutes until vegetables are tender. Add cornstarch, stirring 1 to 2 minutes until sauce thickens. Serve over steamed rice. Note: For added zest, sprinkle with chopped green onions and crushed red pepper. Makes 4 servings.
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8 taco shells 2 packs Tasty Bite® Madras Lentils 1½ cups lettuce, shredded 1½ cups cheddar or monterey jack cheese, shredded 1 cup sour cream 2 tomatoes, diced ½ onion, diced
Directions
Heat oven to 350°F. Place taco shells upright on baking sheet and bake approximately 5 minutes. In a small skillet, warm lentils over medium heat, stirring occasionally, about 2 minutes. Remove lentils from heat and pour directly into strainer. Allow excess liquid to strain. Add lettuce to taco shells then lentils and top with cheese, sour cream, tomatoes and onions. Makes 8 tacos.
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Yo u r I n t e r n at i o n a l S t o r e ‌ These are some of the fine products showcased in the 2011 Fiesta Asian Cuisine Recipe Book. Come see us today for the best in fresh produce, fine seafood and delectable bakery goods. For these recipes and more, trust Fiesta – your International Store.
This recipe book also available online at www.fiestamart.com