Part 22 (2/2)

Serves 46 I like to use this chicken as a base for chicken salad. The subtle spices impart a terrific flavor that turns a standby into a standup! Serve the chicken salad on a whole-grain roll with lettuce and apple slices.

Tea-Smoked Chicken 68 boneless, skinless chicken b.r.e.a.s.t.s teaspoon salt 2 teaspoons rice wine cup green tea leaves cup brown sugar cup cooked rice 1 teaspoon sesame oil 1. Quickly rinse the chicken b.r.e.a.s.t.s under cold water and pat dry. Sprinkle with the salt and rice wine. Set aside in the refrigerator for 30 minutes.

2. Meanwhile, prepare the wok: Line the bottom with a sheet of aluminum foil. Place the tea leaves, brown sugar, and rice in the bottom of the wok and toss to combine. Put a wire grill rack on the wok.

3. Heat the wok over medium-high heat. Put the chicken on the rack and cover with a tight-fitting lid. Turn off the heat after smoke begins to emit from the wok, but leave it on the burner for 10 minutes or until the chicken is cooked through.

4. Brush the chicken with the sesame oil. Serve at once.

[image]Thai Asian Fusion Blending Chinese ingredients with local spices creates a type of fusion cooking that is unique to Singapore, called Nonya. These dishes are a specialty of ”Hawker Centers,” open-air centers with fast-food street stalls selling everything from satay to stir-fried noodles to spicy crab. Don't miss them if you travel to Singapore.

Serves 68 Make sure your stove's ventilation hood works before you start this recipe. The smoke stays mostly in the wok while the chicken is cooking, but it comes out in a big poof when you remove the lid.

Pork Medallions in a Clay Pot 2 tablespoons oyster sauce 2 tablespoons light soy sauce 2 tablespoons sweet (dark) soy sauce 1 tablespoon Black Bean Paste (see recipe on page 10) 1 teaspoon sesame oil 1 teaspoon rice wine teaspoon ground black pepper 1 clove garlic, minced 1 tablespoon cornstarch 2 pork tenderloins, trimmed and cut into -inch slices 2 tablespoons vegetable oil 1 tablespoon Tamarind Concentrate (see recipe on page 18) 1 cup water 1. Prepare the marinade by combining the oyster sauce, light and dark soy sauces, Black Bean Paste, sesame oil, rice wine, black pepper, garlic, and cornstarch in a medium bowl.

2. Add the pork slices to the bowl of marinade and toss to coat thoroughly. Cover the pork and let marinate at room temperature for 30 minutes.

3. Heat the vegetable oil in a wok over medium-high heat. Add the marinated pork and stir-fry for 3 to 4 minutes.

4. Transfer the pork to a clay pot or other ovenproof braising vessel.

5. Stir together the tamarind and water; pour over the pork.

6. Bake the pork in a 350-degree oven for 1 hours, until very tender.

Serves 4 Soy sauce, black bean paste, sesame oil, and rice wine are all traditional Chinese ingredients. The Chinese use clay pots over an open heat source as a type of oven, an appliance still not used much in Asia.

Singapore Shrimp 2 tablespoons vegetable oil 1 cup sliced domestic mushrooms cup green onion slices 1 clove garlic, minced 1 teaspoon minced ginger 2 teaspoons hoisin sauce 2 teaspoons oyster sauce 2 teaspoons Red Curry Paste (see recipes in Chapter 1) teaspoon Chinese 5-spice powder 1 can coconut milk Salt and pepper to taste 1 pounds cooked shrimp 1. In a wok or large saute pan, heat the vegetable oil on medium-high.

2. Add the mushrooms, green onions, garlic, and ginger; stir-fry for 2 to 3 minutes.

3. Stir together the hoisin sauce, oyster sauce, and curry paste, and 5-spice powder until well combined. Add the mixture to the wok.

4. Stir in the coconut milk and adjust seasoning to taste with the salt and pepper. Add the shrimp and bring to a simmer. Cook for 1 to 2 minutes until the shrimp are heated through.

Serves 4 This recipe is a mishmash of cultures - Chinese, Thai, and Indian - a bit like Singapore herself. Somehow these flavors work well together, creating a beautiful and exotic meal.

5-Spiced Vegetables cup orange juice 1 tablespoon cornstarch - teaspoon Chinese 5-spice powder teaspoon crushed red pepper flakes 2 tablespoons soy sauce 2 teaspoons honey 1 tablespoon vegetable oil 1 pound mushrooms, sliced 1 cup carrot slices 1 small onion, halved and thinly sliced 12 cloves garlic, minced 3 cups broccoli florets 1. In a small bowl, combine the orange juice, cornstarch, 5-spice powder, red pepper flakes, soy sauce, and honey; set aside.

2. Heat the vegetable oil in a wok or skillet over medium-high heat. Add the mushrooms, carrots, onion, and garlic. Stir-fry for approximately 4 minutes.

3. Add the broccoli and continue cooking another 2 to 4 minutes.

4. Stir in the sauce. Cook until the vegetables are done to your liking and the sauce is thick, approximately 2 minutes.

5. Serve over rice noodles, pasta, or rice.

Serves 4 Here the 5 flavors of Asia - salty, hot, sweet, sour, and bitter - are found in the sauce. Add a little more honey if you prefer a sweeter sauce and fewer red pepper flakes if you don't want as much heat.

Peninsula Sweet Potatoes 1 pound sweet potatoes or yams of varying varieties, peeled and cut into bite-sized pieces 1 bay leaf 1 teaspoon sugar teaspoon salt 1 (14-ounce) can coconut milk 1. Place the sweet potato pieces in a large saucepan. Add just enough water to cover them, and bring to a boil. Add the bay leaf and cook until the potatoes are soft. Remove the bay leaf and discard.

2. Stir in the sugar and salt. After the sugar has dissolved, remove the pan from the heat and stir in the coconut milk. Adjust the seasonings by adding salt and/or sugar if necessary. Adjust the consistency by adding more water and/or coconut milk.

Serves 4 To really give your Thanksgiving guests something to talk about, try serving this version of sweet potatoes.

Beef Cambogee 5 cups Red Curry Cambogee (recipe on page 250) 1 pound sirloin, trimmed, and cut into bite-sized pieces 23 medium-sized russet potatoes, peeled and cut into bite-sized pieces cup chopped peanuts 2 cups bean sprouts 1. In a large saucepan, bring the curry sauce to a simmer.

2. Add the meat and potatoes and simmer until done to your liking, about 20 to 30 minutes.

3. Garnish with the peanuts and bean sprouts.

Serves 46 Meat and potatoes, Cambodian style. As the meat and potatoes simmer in the curry, they become tender and deeply flavored. The peanuts and bean sprouts add snap.

Hot Noodles with Tofu pound Chinese wheat noodles Vegetable oil for frying pound firm tofu, cut into 1-inch cubes pound dried tofu, soaked in hot water for 15 minutes and cut into 1-inch cubes 3 tablespoons sesame oil 3 tablespoons minced ginger teaspoon yellow asafetida powder 1 bunch choy sum, chopped into 1-inch pieces 3 tablespoons soy sauce 3 tablespoons sambal oelek 3 tablespoons lemon juice 2 cups mung bean shoots or bean sprouts 1. Cook the noodles al dente according to package directions. Rinse under cold water and drain; set aside.

2. Heat about 2 inches of vegetable oil in a wok or large skillet over medium high heat. Add the firm tofu cubes and deep-fry until golden. Using a slotted spoon, remove the tofu cubes to paper towels to drain; set aside.

3. Add the dried tofu pieces and deep-fry them until they blister. Remove and drain on paper towels; set aside.

4. In another wok or skillet heat the sesame oil over high heat. Add the ginger and stir-fry 1 minute.

5. Add the asafetida and choy sum, and stir-fry until soft.

6. Stir in the soy sauce, sambal oelek, and lemon juice. Add the noodles and tofu pieces. Stir-fry until hot, about 2 minutes more.

Serves 4 To serve this dish, mound the noodles on the center of four plates. Generously top with fresh shoots or sprouts.

Singapore Noodles 2 tablespoons vegetable oil 4 cloves garlic, minced 2 tablespoons minced ginger 2 cups cooked meat or shrimp in bite-sized pieces 2 green onions, trimmed and thinly sliced 12 teaspoons red pepper flakes cup oyster sauce 3 tablespoons curry powder 2 teaspoons soy sauce 1 package rice sticks, soaked in hot water until soft and drained 1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and the ginger. Stir-fry until soft.

2. Add the cooked meat or shrimp, green onion, and red pepper flakes to the wok; stir-fry until hot.

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