Part 24 (1/2)

Vietnamese Bananas 3 tablespoons shredded coconut (unsweetened) 3 tablespoons b.u.t.ter 3 tablespoons brown sugar 1 tablespoon grated ginger Grated zest of 1 orange 6 bananas, peeled and sliced in half lengthwise 4 tablespoons lime juice 6 tablespoons orange liqueur 3 teaspoons toasted sesame seeds 1. Heat a small nonstick pan over high heat. Add the coconut and cook, stirring constantly, until golden brown. Remove the coconut from the pan and set aside.

2. In a large saute pan, melt the b.u.t.ter over medium-high heat. Stir in the brown sugar, the ginger, and orange zest. Place the bananas in the pan, cut-side down, and cook for 1 to 2 minutes or until the sauce starts to become sticky. Turn the bananas over to coat in the sauce. Place the bananas on a heated serving platter and cover with aluminum foil.

3. Return the pan to the heat and thoroughly stir in the lime juice and the orange liqueur. Using a long-handled match, ignite the sauce. Allow the flames to die down and then pour the sauce over the bananas.

4. Sprinkle the bananas with the toasted coconut and the sesame seeds. Serve immediately.

Serves 6 This dessert is a take-off on Bananas Foster, the simple yet spectacular tableside dessert made famous in the 1960s and the 1970s along with cherries jubilee!

Basic Vietnamese Chili Sauce 2 dried red chilies, stemmed, seeded, and soaked in hot water until soft 2 cloves garlic, minced teaspoon brown sugar 2 tablespoons fish sauce 1 tablespoon rice wine vinegar 1 tablespoon lemon juice Using a mortar and pestle, grind together the dried chilies and the garlic to form a rough paste. Stir in the sugar until well incorporated. Stir in the remaining ingredients.

Yields approx. cup This Vietnamese chili sauce differs from most Thai hot sauces with its use of dried chilies instead of fresh, yielding a smokier, somewhat softer flavor. Brown sugar also has a mellowing effect.

Chilied Coconut Dipping Sauce cup fresh coconut juice 1 teaspoon rice wine vinegar 1 teaspoon sugar 1 serrano chili, seeded and minced 2 cloves garlic, minced 1 tablespoon lime juice 2 tablespoons fish sauce 1. Bring the coconut juice, rice wine vinegar, and sugar to a boil in a small saucepan. Remove from heat and allow the mixture to cool to room temperature.

2. Stir in the remaining ingredients.

Yields approx.[image] cup cup This Vietnamese dipping sauce goes especially well with shrimp and fish.

Tropical Fruits with Cinnamon and Lime Zest and juice of 6 limes 3 tablespoons honey teaspoon sesame oil 1 teaspoon cinnamon Pinch of salt 6 cups of tropical fruits, such as mango, papaya, bananas, melons, star fruit, kiwi, etc., (anything really) cut into bite-sized pieces 1. Combine the lime zest and all but about[image] of the lime juice in a small bowl. Slowly drizzle in the honey, whisking to form a smooth mixture. Whisk in the sesame oil, cinnamon, and salt. Adjust flavor to your liking with more lime juice if necessary. of the lime juice in a small bowl. Slowly drizzle in the honey, whisking to form a smooth mixture. Whisk in the sesame oil, cinnamon, and salt. Adjust flavor to your liking with more lime juice if necessary.

2. Place the fruit in a large serving bowl. Pour the cinnamon-lime dressing over the fruit, toss to combine, and let rest in the refrigerator for 15 minutes before serving.

Serves 612 Typical in many Asian fruit concoctions, salt is added to this cinnamon-lime sauce to balance sweetness. If you can't adjust your Western palate to this juxtaposition of flavors, just leave out the salt.

Potato Samosas For the crust: 1 cups all-purpose flour teaspoon salt 4 tablespoons b.u.t.ter, at room temperature Ice water Vegetable oil for deep frying For the filling: 1 pounds russet potatoes, peeled 1 tablespoon ghee (see note) or oil 2 teaspoons mustard seeds teaspoon turmeric teaspoon chili powder pound sweet peas, thawed if frozen 1 teaspoon salt 2 jalapenos, seeded and thinly sliced 3 tablespoons chopped mint Lemon juice to taste 1. To make the pastry crust: In a large bowl, sift together the flour and the salt. Using a pastry cutter, cut the b.u.t.ter into the flour mixture.

2. Add the ice water, 1 tablespoon at a time, until a firm dough is achieved. You will probably use 5 to 6 tablespoons of water total. Knead the dough for approximately 5 minutes or until it is smooth and elastic. Place the dough in an oiled bowl, cover with plastic wrap, and set it aside while making the potato filling.

3. To make the filling: Bring a large pan of water to a boil. Add the potatoes and cook until quite tender. Drain the potatoes and allow them to cool until they are easy to handle. Cut them into a small dice; set aside.

4. In a large skillet, heat the ghee over medium-high heat. Add the mustard seeds and saute until the seeds begin to pop. Stir in the turmeric and the chili powder; cook for 15 seconds. Stir in the potatoes, peas, salt, and jalapeno slices. (It is okay if the potatoes and the peas get a little smashed.) Remove from heat, stir in the mint and lemon juice to taste, and set aside.

5. Roll the pastry until it is quite thin ([image]-inch thick). Cut approximately ten 6-inch circles from the dough. Cut each circle in half. Place a heaping tablespoon of filling in the center of each half circle. Dampen the edges of the dough with cold water, fold the dough over on itself to form a triangle, and seal firmly.

6. To fry, add approximately 3 inches of vegetable oil to a large saucepan. Heat the oil over high heat until very hot, but not smoking. Add the samosas to the hot oil a few at a time and deep-fry until golden brown. Using a slotted spoon, remove the samosas to a stack of paper towels to drain.

7. Serve the samosas with Tamarind Dipping Sauce (see recipe on page 274).

Yields 20 samosas Samosas are a good introduction to Indian cuisine, because although they are filled with unusual spices, their main ingredient is potato-a very comforting food no matter how it's prepared.

[image]Ghee Ghee is another name for clarified b.u.t.ter. It is simple to make. Simply melt a quant.i.ty of unsalted b.u.t.ter in a heavy saucepan. Bring it to a boil and let it simmer for 15 to 20 minutes or until the solid milk particles rise to the top and begin to brown. Remove the b.u.t.ter from the heat and strain it through cheesecloth. Ghee may be stored at room temperature for up to 1 week in an airtight container.

Chapati 3 cups whole-wheat flour 1 teaspoons salt 1 tablespoon ghee or oil 1 cup lukewarm water 1. In a large mixing bowl, stir together 2 cups of flour and the salt. Add the ghee and, using your fingers, rub it into the flour and salt mixture.

2. Add the lukewarm water and mix to form a dough. Knead the dough until it is smooth and elastic, about 10 minutes. (Don't skimp on the kneading; it is what makes the bread tender.) 3. Form the dough into a ball and place it in a small, oiled bowl. Cover tightly with plastic wrap and let it rest at room temperature for at least 1 hour.

4. Divide the dough into golf b.a.l.l.sized pieces. Using a flour-covered rolling pin, roll each ball out on a flour-covered surface to approximately 6 to 8 inches in diameter and[image] -inch thick. -inch thick.

5. Heat a large skillet or griddle over medium heat. Place a piece of dough on the hot surface. Using a towel or the edge of a spoon, carefully press down around the edges of the bread. (This will allow air pockets to form in the bread.) Cook for 1 minute. Carefully turn the chapati over and continue cooking for 1 more minute. Chapatis should be lightly browned and pliable, not crisp. Remove the bread to a basket and cover with a towel. Repeat until all of the rounds are cooked.

[image]Asian Bread Unlike in Thailand and most other Southeast Asian countries, bread is an integral part of the Indian diet. Most are not leavened and are made in individual servings, not in loaves.

Serves 68 Chapati is a simple griddle bread with a Muslim heritage.

Mulligatawny Soup 3 pounds chicken wings 4 whole cloves 2 medium onions, peeled 3 cloves garlic, peeled 1 jalapeno, seeded and sliced 1 (1-inch) cinnamon stick 2 teaspoons whole peppercorns 5 cardamom pods, bruised 2 tablespoons ground coriander 1 tablespoon ground c.u.min 2 teaspoons salt 1 tablespoon vegetable oil 812 fresh curry leaves 6 cups chicken broth 1 (14-ounce) can coconut milk Lemon juice to taste 45 cups cooked rice 1. Place the chicken wings in a large soup pot. Cover the chicken with cold water.

2. Stick the cloves into 1 of the onions and place the onion in the pot with the chicken.

3. Add the garlic, jalapeno, cinnamon stick, peppercorns, cardamom, coriander, c.u.min, and salt; bring the mixture to a boil, reduce to a simmer, and cook for 2 to 3 hours.

4. Let the stock come to room temperature. Remove the chicken pieces from the broth and cut the meat from the bones. Set aside the meat.

5. Strain the broth.

6. Thinly slice the remaining onion.

7. In a large saute pan, heat the oil over medium-high heat. Add the onion slices and saute until translucent. Add the curry leaves and the broth. Bring to a simmer and let cook for 5 minutes.

8. Add enough water to the coconut milk to make 3 cups of liquid. Add this and the reserved meat to the broth. Heat the soup, but do not let it boil. Season to taste with additional salt and a squeeze of lemon juice.

9. To serve, place approximately cup of cooked rice in the bottom of each bowl. Ladle the soup over the rice.

Serves 810 I don't think you can find an Indian restaurant in the United States that doesn't serve this famous soup. It was first developed about 200 years ago in Madras and comes in vegetarian and meat versions.

Tandoori Chicken 4 skinless chicken b.r.e.a.s.t.s 4 skinless chicken legs teaspoon saffron threads cup plain yogurt 1 tablespoon grated ginger 2 small garlic cloves, minced 2 teaspoons salt [image]teaspoon chili powder 2 teaspoons paprika 1 teaspoons Garam Masala (see recipe on page 273) 2 tablespoons ghee, melted 1. Using a small, sharp knife, make 3 to 4 (-inch-deep) slits in each piece of chicken. Set aside in a bowl large enough to hold all of the pieces.

2. Place the saffron in a small saute pan over medium heat and toast for approximately 30 seconds. Place the saffron on a small plate and allow it to cool and crumble.

3. Stir the saffron into the yogurt.

4. Grind together the ginger, garlic, garlic, salt, chili pepper, paprika, and garam masala. Stir the spice mixture into the yogurt.

5. Pour the yogurt over the chicken, making sure that all of the pieces are coated. Cover and marinate overnight, turning the pieces in the marinade every so often.

6. Preheat the oven to 450 degrees.