Part 22 (1/2)

Yields 3 pounds An Asian sauerkraut-no more, no less.

Crazy Coconut Pie stick of b.u.t.ter, melted 4 eggs 2 cups milk cup flour cup sugar 1 teaspoons vanilla 1 cup sweetened shredded coconut 1. Preheat oven to 350 degrees. Grease and flour a 10-inch pie plate.

2. 2. Place all of the ingredients in a blender and blend for 1 minute. Pour the batter into the prepared pan.

3. 3. Bake for 45 minutes or until golden on top.

Yields 1 (10-inch) pie I've had this recipe since I was a kid, yet it remains a favorite. Somehow the batter separates to form a crust, a custard filling, and a golden coconut top. (Yes, I can still eat the whole thing by myself.) Lime b.u.t.ter Cake 3 cups cake flour 3 teaspoons baking powder teaspoon salt 2 sticks unsalted b.u.t.ter 1 cups sugar 4 eggs, lightly beaten 1 cup milk Grated peel of 1 lime 3 tablespoons lime juice Powdered sugar (optional) 1. Preheat oven to 325 degrees.

2. Sift together the cake flour, baking powder, and salt 3 times; set aside.

3. In the bowl of an electric mixer, beat the b.u.t.ter until creamy.

4. Gradually add in the sugar, then beat at medium speed for 5 minutes, sc.r.a.ping down the sides of the bowl every so often.

5. Add the beaten eggs slowly and continue to beat for 5 more minutes. (The mixture will be thick and double in volume.) 6. Using a rubber spatula, gradually fold in of the flour mixture into the batter. Then fold in[image] of the milk. Repeat this process until all of the flour and the milk have been incorporated. (You will add flour last.) of the milk. Repeat this process until all of the flour and the milk have been incorporated. (You will add flour last.) 7. Fold in the lime peel and lime juice.

8. Pour the batter into a greased molded cake pan, smoothing the surface and slightly building up the sides.

9. Bake the cake for 45 to 55 minutes or until the top is golden and the sides are beginning to pull away from the pan.

10. Remove from the oven and let cool for 1 to 2 minutes. Carefully unmold.

11. Let cool to room temperature. Dust with powdered sugar or serve with Ginger Anglaise Sauce (see recipe on page 188).

Yields 1 (12-inch) cake This cake is so moist and flavorful, I simply dust it with powdered sugar. If you want to frost it, go with something light and not too sweet. A cre7:05 PM 8/1/2008me anglaise or vanilla ice cream goes nicely with it, too.

Meringues with Tropical Fruit b.u.t.ter at room temperature to prepare baking dishes 6 egg whites 2 cups superfine sugar 2 cups heavy cream, whipped 2 cups mixed fresh tropical fruit, cut into bite-sized pieces 1. Preheat oven to 200 degrees. b.u.t.ter pieces of parchment paper cut to line 2 baking sheets.

2. Place the egg whites in a cold bowl. Beat until soft peaks form Add the sugar and continue to beat until stiff.

3. 3. Using a pastry bag, pipe 3- to 4 -inch circles of meringue onto the prepared baking sheets.

4. Bake for 90 to 120 minutes or until they are dry, taking care not to let the meringues turn color. If the meringues aren't dry after 2 hours of baking, turn the oven off and let the meringues sit in the oven overnight.

5. Allow the meringues to cool completely. Fill a pastry bag with the whipped heavy cream. Pipe cream into the center of the meringues. Top with tropical fruit and serve.

Yields approx. 24 My friend, Leslie Kowitz, hosted an afternoon tea a while back, which included a plethora of teas and sweets. My favorite was a meringue sh.e.l.l filled with berries. Here it is with a tropical twist.

[image]Regional Cuisines

Singapore Sh.e.l.lfish Soup Roasted Duck, Melon, and Mango Salad Spice-Poached Chicken Tea-Smoked Chicken Pork Medallions in a Clay Pot Singapore Shrimp 5-Spiced Vegetables Peninsula Sweet Potatoes Beef Cambogee Hot Noodles with Tofu Singapore Noodles Oyster Mushroom Soup Sweet Cambodian Broth with Pork and Eggs Cambodian-Style Pan-Fried Chicken and Mushrooms Cambodian Beef with Lime Sauce Red Curry Cambogee Lemongra.s.s Curry Sauce Sweet-and-Sour Vegetables Minted Vegetables Shrimp ”Pate”

Vietnamese Pork Sticks Happy Pancakes Honeyed Chicken Vietnamese Oxtail Soup Fruit in Sherried Syrup Banana Brown Rice Pudding Vietnamese Bananas Basic Vietnamese Chili Sauce Chilied Coconut Dipping Sauce Tropical Fruits with Cinnamon and Lime Potato Samosas Chapati Mulligatawny Soup Tandoori Chicken Punjab Fish Indian-Scented Cauliflower Cardamom Cookies Almond”Tea”

Cuc.u.mber Raita Tamarind Dipping Sauce Garam Masala Mango Chutney Singapore Sh.e.l.lfish Soup 2 tablespoons vegetable oil, divided 1 pound large raw shrimp, peeled, sh.e.l.ls reserved 1 pound mussels, cleaned and debearded 3 stalks lemongra.s.s, outer layers removed, inner core thinly sliced 3 serrano chilies, seeded and chopped 2 cloves garlic, minced 1 (1-inch) piece ginger, peeled and chopped 4 small shallots, peeled and sliced 1 tablespoon anchovy paste 1 teaspoon turmeric 1 tablespoon ground coriander 1 (14-ounce) can coconut milk 12 tablespoons fish sauce 1 7-ounce package of rice noodles, soaked in hot water until soft 1 tablespoon lime zest 6 large scallops, sliced horizontally into 23 pieces, depending on their size 1 cup bean sprouts cup chopped cilantro Lime wedges

Serves 68 Singapore sits at the southern end of the Malay Peninsula, surrounded by the Strait of Malacca, the South China Sea, and the Java Sea. No wonder seafood is a Singaporean mainstay.

1. In a medium-sized saucepan heat 1 tablespoon of the oil over medium-high heat and fry the shrimp sh.e.l.ls until pink.

2. Add 3 cups of water to the pan and bring to a boil; reduce the heat and simmer for 30 minutes. Strain the sh.e.l.ls from the broth, then boil the broth until it is reduced to 2 cups.

3. In a large skillet, bring cup of water to a boil. Add the mussels, cover, and let steam until opened, about 5 minutes. Discard any mussels that have not opened. Strain the cooking liquid and reserve. Sh.e.l.l all but about[image] of the mussels; set the mussels aside. of the mussels; set the mussels aside.

4. Place the lemongra.s.s, chilies, garlic, ginger, shallots, anchovy paste, and 2 tablespoons of water in a food processor. Process to form a thick paste, adding more water if needed.

5. Heat the remaining vegetable oil in a large soup pot over medium heat. Add the lemongra.s.s paste and fry, stirring continuously, until lightly browned, about 10 minutes. Stir in the turmeric and ground coriander and cook for 1 minute more.

6. Add the shrimp broth and mussel cooking liquid to the pot, stirring to dissolve the paste. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.

7. Add the coconut milk and fish sauce; return to a boil. Add the noodles and lime zest; simmer for 2 minutes. Add the shrimp and simmer for 2 minutes more. Add the scallop slices. After 30 seconds or so, add the sh.e.l.led mussels and bean sprouts. Gently stir to combine.

8. To serve, ladle the soup into deep soup bowls. Garnish with the mussels in their sh.e.l.ls, sprinkle with chopped cilantro and the juice from a lime wedge over the top of each bowl.

Roasted Duck, Melon, and Mango Salad 1 teaspoon soy sauce 2 teaspoons fine sugar 1 teaspoon oyster sauce 1 tablespoon plus 2 teaspoons vegetable oil roast duck, meat removed and shredded 3 tablespoons water teaspoon granulated salt 1 teaspoon sugar teaspoon sesame oil 1 teaspoon ketchup 1 teaspoon bottled chili sauce 1 teaspoons cornstarch 1 teaspoons apricot jam 1 cup cubed honeydew melon 1 cup cubed cantaloupe large cuc.u.mber, seeded and sliced 1 cup cubed jicama 1 mango, cut into bite-sized pieces 1 pear, cut into bite-sized pieces 3 tablespoons ground peanuts 2 tablespoons toasted sesame seeds 1. In a medium-sized mixing bowl, combine the soy sauce, fine sugar, oyster sauce, and 1 tablespoon of the vegetable oil. Add the shredded duck to the bowl and toss to coat; set aside.

2. In a small bowl, whisk together the 3 tablespoons of water, salt, 1 teaspoon of sugar, sesame oil, ketchup, chili sauce, and cornstarch; set aside.

3. In a small saucepan, heat the remaining vegetable oil over medium heat. Add the sauce mixture to the pan and cook until it thickens. Stir in the apricot jam and remove the pan from the heat. Cool the sauce in the refrigerator. Stir before using.

4. Mound the duck in the center of a large serving platter. Arrange the fruits and vegetables around the duck. Spoon the sauce over the duck, fruits, and vegetables. Sprinkle the salad with chopped peanuts and sesame seeds. Serve at once.

[image]Duck Confit Duck confit is a lusciously moist and intensely flavored treat. The duck is cured in spices and then slowly braised in its own fat. It is delicious and surprisingly not greasy!

Serves 46 You can roast the duck yourself, or order either roast duck or duck confit from a gourmet shop. You can also subst.i.tute chicken if you prefer. Feel free to try other fruits in this salad, too.

Spice-Poached Chicken 1 whole star anise teaspoon whole black peppercorns teaspoon whole cloves 1 (2-inch) cinnamon stick 1 cardamom pod teaspoon dried tangerine peel (dried orange peel can be subst.i.tuted) 5 cups water cup light soy sauce 2 tablespoons sugar 46 boneless, skinless chicken b.r.e.a.s.t.s 1. Place the star anise, peppercorns, cloves, cinnamon stick, cardamom pod, tangerine peel, and water in a stew pot. Bring the mixture to a boil over high heat. Let boil until the poaching liquid is reduced to 4 cups.

2. Stir in the soy sauce and the sugar. Return the liquid to a boil.

3. Add the chicken b.r.e.a.s.t.s and reduce to a simmer. Poach the b.r.e.a.s.t.s until done, about 20 minutes.

[image]Tangerines and Mandarin Oranges Tangerines and mardarin oranges are the same thing! The name just tells you where they were grown. If they are from the United States, they are tangerines. If not, they're called mandarins.