Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home
176
Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home
176Hardcover
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Overview
Product Details
| ISBN-13: | 9781635861587 |
|---|---|
| Publisher: | Storey Publishing, LLC |
| Publication date: | 10/29/2019 |
| Pages: | 176 |
| Sales rank: | 667,429 |
| Product dimensions: | 8.25(w) x 8.25(h) x 0.62(d) |
About the Author
Read an Excerpt
CHAPTER 1
PART 1 DRESSINGS AND SALADS
These salads are just as good as those in our restaurant, but they are particularly favorable to the home cook thanks to sturdier ingredients like broccoli or noodles and dressings that you can make a day or two ahead of time.
KOREAN HOT PEPPER DRESSING
The flavors in this dressing — slightly sweet, somewhat spicy, and rounded out by the sesame oil — remind us of the little house salads you get at Korean or Japanese restaurants. It is strong enough to stand up to the grilled shrimp in our Grilled Shrimp, Asian Pear, and Watercress Salad (page 24).
1. STIR together in a large bowl, then let macerate for 30 minutes:
½ cup Seasoned Rice Wine Vinegar (page 157)
¼ cup lime juice
1½ tablespoons lemon juice
1 tablespoon minced shallots
1 clove garlic, minced
2 teaspoons gochugaru (page 164)
2 teaspoons mild honey
½ teaspoon toasted sesame seeds
2. WHISK in slowly:
¼ cup neutral cooking oil
½ teaspoon toasted sesame oil
½ teaspoon Togarashi Oil (page 156)
TOPPING FOR RICE
At the restaurant, we noticed a cook drizzle some of this dressing over a bowl of rice topped with toasted nuts and sliced avocados. We thought it made a fantastic pre-dinner snack!
YIELD: 1 CUP
STORAGE: This dressing will keep in the refrigerator for up to 7 days.
GRILLED SHRIMP, ASIAN PEAR, AND WATERCRESS SALAD
Impromptu salads are the best salads. In season, just about any salad can be modified depending on what is available. This salad is a perfect example of that. If you can't find Asian pears, use Bosc pears — or any ripe, sweet, and juicy pears for that matter. Persimmons would be beautiful too. We've even replaced the shrimp with roasted shiitake mushrooms to great success.
1. PREHEAT grill to high heat.
2. COMBINE in a large bowl:
1 pound shrimp, peeled and cleaned
2 tablespoons neutral cooking oil Salt
3. SEASON shrimp well with salt and toss to coat. Carefully place shrimp on grill grates and cook for 2 minutes. Flip and cook for 1 to 2 minutes longer. Remove shrimp to a plate and allow to cool.
4. FAN out on the serving plate:
¼ Asian pear, thinly sliced
5. COVER with:
1 cup watercress
6. TOP the watercress with the grilled shrimp.
7. DRIZZLE over the salad:
2 tablespoons Korean Hot Pepper Dressing (page 23)
8. FINISH the salad with:
1 scallion, sliced
½ teaspoon toasted sesame seeds Pinch of flaky sea salt
PLATING PROGRESSION PHOTOS
One of the most fun and important parts of cooking is presentation. You might have heard that people eat with their eyes as well as their mouths.
When a dish looks beautiful, we begin to salivate for it — preparing ourselves to eat it. How a food looks can be just as important as how it tastes. Where it makes sense, we have included progression plating photos to help you present the dish beautifully.
YIELD: 4 SERVINGS
HONEY MISO DRESSING
This dressing is remarkably stable and can certainly last a week in the refrigerator. We recommend making the dressing a day or two ahead, so the flavors have ample time to come together. Store it in a large squeeze bottle so that you can easily add it to the Honey Miso Noodle Salad (page 28) when you are ready. You can also drizzle it over grilled asparagus or salmon and top with some sesame seeds!
1. WHISK together in a large bowl:
½ cup white miso
½ cup Seasoned Rice Wine Vinegar (page 157)
¼ cup honey
2 tablespoons tamari
1 clove garlic, minced
1 teaspoon minced ginger
½ teaspoon toasted sesame oil
2. WHISK in slowly:
1 cup neutral cooking oil
DRESSING AS DIP
If you are as tired as we are of onion dip and ranch dressing with crudité, we recommend using this dressing as a dip. It is a breath of fresh air at parties and people always notice it.
YIELD: 2 CUPS
STORAGE: This dressing will keep in the refrigerator for up to 7 days.
HONEY MISO NOODLE SALAD
It is hard to overestimate how large a role this noodle salad has played in our lives. It has been a bestseller at two of our restaurants, and everybody complains when we take it off the menu for wintertime. It's quick and casual enough for lunch and substantial enough for dinner. Its beauty lies in its subtlety — it isn't an in-your-face dish — and kids love it (especially without the cilantro).
1. COMBINE in a large mixing bowl and toss until evenly dressed:
6 ounces lo mein egg noodles, cooked al dente
2 cups shaved green cabbage
2 cups chopped cooked chicken
2 medium carrots, peeled and julienned (1 cup)
1 cup arugula
¼ cup chopped cilantro
½ cup Honey Miso Dressing (page 26)
2. PORTION salad into four serving bowls. To finish, divide among the four bowls:
¼ cup thinly sliced scallions
1 tablespoon toasted sesame seeds Pinch of red pepper flakes
MAKE IT GLUTEN-FREE
For a gluten-free version, omit the egg noodles or replace them with a brown rice pasta. You could also serve it with cubes of extra-firm tofu in place of chicken.
YIELD: 4 SERVINGS
JALAPEÑO LIME DRESSING
We love salad dressings that check off a lot of flavor boxes. This one fits the bill for sure. It has the spicy-sweet-tart balance we are always looking for, and because it has been emulsified, it has a creamy texture that rounds out the sharp acidic edges. It works beautifully on the Orange, Mango, and Avocado Salad (page 32).
1. COMBINE in a blender:
1 teaspoon minced shallots
¼ jalapeño, seeded and diced
1 clove garlic, sliced Zest of ½ lime
3 tablespoons lime juice
3 tablespoons Seasoned Rice Wine Vinegar (page 157)
1 tablespoon mild honey
½ teaspoon ground coriander
¼ teaspoon kosher salt
½ cup neutral cooking oil
2. BLEND ingredients on high until well-combined.
TRY IT ON CORN
At the height of summer, we grill fresh-picked corn and brush this dressing on after it comes off the grill; it's a great alternative to butter!
YIELD: ¾ CUP
STORAGE: This dressing will keep in the refrigerator for up to 7 days.
ORANGE, MANGO, AND AVOCADO SALAD
The citrus and avocado salad, with nearly limitless room for seasonal variation, is a classic Northern California dish. This salad isn't tossed or arranged in layers. The key is to make it pretty without seeming to try too hard.
1. SLICE the tops and bottoms off: 2 oranges
2. REMOVE the rind and pith of the oranges with the knife in clean arcs, then slice into ¼-inch rounds. Divide the orange slices between four plates, arranging in an even layer.
3. PLACE on a cutting board, holding it lengthwise:
1 mango
4. SLICE the mango into three pieces lengthwise, so that you have two meaty side pieces and a center slice containing the pit. Using a large spoon, scoop the flesh from the side pieces and cut into 1½inch cubes. Using a paring knife, cut the skin away from the middle slice, cut around the pit, then cut the remaining flesh into 1½-inch cubes.
5. PLACE the mango pieces in a medium bowl and toss with:
1 tablespoon lime juice
6. SCATTER the mango pieces on top of the orange slices. Cut in half lengthwise, around the pit:
1 avocado
7. SCOOP out the pit, then remove the avocado flesh from the skin with a large spoon. Slice into half moons, and distribute evenly among the four plates.
8. TOP each plate with:
½ cup baby arugula
9. DRIZZLE each plate with:
2–3 tablespoons Jalapeño Lime Dressing (page 31)
10. FINISH with flaky sea salt.
MIX IT UP
No good citrus available? Use roasted and pickled beets, or even sweet, ripe tomatoes! Avocadoes no good? Don't use them! A shaved cheese like ricotta salata can provide that creaminess. Add some nice crab meat to make it a light meal.
YIELD: 4 SERVINGS
ORANGE GINGER VINAIGRETTE
This vinaigrette has all the brashness and strength of a typical dressing for Chinese Chicken Salad (page 36) but without the cloying, sugary sweetness and oppressive soy notes. After a lot of trial and error, we settled on orange juice concentrate. It's a great way to add a velvety texture and body, and it also replaces the ubiquitous syrupy canned mandarin oranges you normally find in Chinese chicken salad.
1. COMBINE in a blender:
¼ cup frozen orange juice (defrosted)
2 tablespoons lime juice
2 tablespoons soy sauce
3 tablespoons Seasoned Rice Wine Vinegar (page 157)
1 tablespoon chopped ginger
¼ cup neutral cooking oil
1 tablespoon chopped scallion
2 tablespoons chopped cilantro
1 teaspoon sesame oil
2. BLEND all ingredients until well combined.
YIELD: 1 CUP
STORAGE: This dressing will keep in the refrigerator for up to 3 days.
CHINESE CHICKEN SALAD
This recipe is our attempt to take back the Chinese chicken salad, which is commonly found in airport takeaway cases or convention center catering menus. It typically comes with peanuts, but we use Marcona almonds and Szechuan oil to give it a more sophisticated look and feel.
1. COMBINE in a large bowl:
2 chicken breasts, cooked and shredded (about 3 cups)
1 large carrot, peeled and cut into matchsticks
4 scallions, sliced on a bias
½ head napa cabbage, shaved
¼ cup Xander's Cucumber Pickles (page 146), cut into half moons
¼ cup chopped cilantro
2 tablespoons chopped Marcona almonds
1 tablespoon toasted sesame seeds
2. ADD to salad:
3–4 tablespoons Orange Ginger Vinaigrette (page 35)
3. TOSS salad well. Add more dressing as desired and adjust seasoning to taste with:
Flaky sea salt Szechuan Oil (page 158)
QUICK CHICKEN
Traditionally, Chinese chicken salad is made from chicken that has been poached, then cooled and shredded, but who has time for that? This is a fantastic way to use a rotisserie chicken from your local supermarket. Just let it cool before you shred it, and you have just saved yourself 30 minutes of cooking and cleaning!
YIELD: 4 SERVINGS
TOGARASHI DRESSING
Most of the time, you make a salad dressing to highlight a particular vinegar, or an ingredient in the salad. We love our togarashi oil so much that this was the first time we made a dressing to showcase the oil. We created our Broccoli Salad (page 40) specifically for this dressing.
COMBINE in a small bowl:
¼ cup Seasoned Rice Wine Vinegar (page 157)
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 scallion, thinly sliced
1 tablespoon Pickled Ginger (page 152), finely chopped
¼ cup Togarashi Oil (page 156)
SUSHI LOVE
Our daughter Coco loves to spoon some of this dressing over sushi rolls. This is the first, but certainly not the last, innovation in this book that came from a gradeschooler.
YIELD: ¾ CUP
STORAGE: This dressing will keep in the refrigerator for up to 7 days.
BROCCOLI SALAD
We took the template of the basic American broccoli salad and replaced elements until we had something with a much more Japanese angle. The toasted pine nuts take the place of walnuts, and the chopped pickled ginger in the dressing replaces the sweet and tart flavor of dried cranberries. We omit the mayonnaise for a bright, fresh new salad. Serve this as a side dish with our General Tso's Tofu (page 96).
1. CUT into small florets:
1 head broccoli (3 cups florets)
2. DISCARD the broccoli stems and prepare an ice bath.
3. BRING a medium pot of salted water to a boil. Blanch the broccoli until bright green and just cooked through, about 1 minute. Use a slotted spoon to transfer the broccoli to the ice bath to stop cooking. Once cool, remove from the ice bath and drain well.
4. PLACE the broccoli in a large bowl, and add:
¼ cup toasted pine nuts
3 tablespoons Togarashi Dressing (page 39)
5. TOSS well to combine.
DRYING TIP
Use a salad spinner to drain the broccoli after blanching and cooling. Our friend and colleague Aaron Thayer hit upon this as we were developing this recipe and it makes a world of difference in the finished salad.
YIELD: 4 SERVINGS
RED WINE VINAIGRETTE
This very basic, simple French vinaigrette is made from ingredients you likely already have on hand. It is a great first recipe for little cooks. It is perfect in our Zesty Jalapeño Cabbage Slaw (page 44) or as a dressing for a simple garden lettuce salad or a summer salad of tomatoes, cucumber, fresh basil, and olive oil croutons.
1. COMBINE in a small bowl or a jar with a lid:
1 teaspoon Dijon mustard
1 small clove garlic, cracked once with the side of a knife
¼ cup red wine vinegar
1/8 teaspoon kosher salt
2. LET ingredients steep for 20 minutes Remove and discard the cracked garlic clove. Stir into the bowl:
½ cup plus 2 tablespoons neutral oil
1 tablespoon extra-virgin olive oil
3. WHISK or shake vigorously to combine.
YIELD: ¾ C UP
STORAGE: This vinaigrette will keep in the refrigerator for at least 7 days.
ZESTY JALAPEÑO CABBAGE SLAW
We serve this slaw at our restaurant with all sorts of things — most notably our mac and cheese and our fried chicken. It has to be brash and bright in order to serve as a counterpoint to the creaminess of those dishes.
1. TOSS well to combine in a large bowl, then set aside for 20 minutes:
½ head green cabbage, finely shredded
½ teaspoon salt
2. COMBINE and macerate in a small bowl for 20 minutes:
¼ small red onion, thinly sliced
2 tablespoons red wine vinegar
3. ADD to the cabbage and toss very well to combine:
Macerated onions, drained
2 tablespoons chopped cilantro
½ jalapeño pepper, seeded and sliced thin
2 tablespoons Red Wine Vinaigrette (page 43)
DOUBLE IT
We suggest doubling the recipe because you are going to want seconds of this slaw for tacos, side dishes, and the like. Leftovers will keep in the refrigerator for up to 2 days.
YIELD: 4 SERVINGS
CHAPTER 2PART 2 SAUCES AND SALSAS MAIN DISHES
We firmly believe that the backbone of many great dinners is a great sauce. We suggest making the sauces a day ahead so your dinner prep will be much more manageable.
SPICY SZECHUAN PEANUT SAUCE
We first caught the Szechuan bug after a wonderful meal at Mission Chinese in San Francisco. Knowing that the unique, tingling spiciness could be a little intimidating, we set out to find a gentler approach. Most people who try this sauce find out they have a higher tolerance for spice than they thought. It is perfect in Dan Dan Noodles (page 50).
1. HEAT a large saucepan over medium-high heat. Add:
2 tablespoons neutral cooking oil
2. ADD when oil is shimmering:
1 pound ground pork
1 tablespoon soy sauce
1½ teaspoons sesame oil
3 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon salt
3. COOK until the pork is no longer pink, about 10 minutes, stirring frequently and breaking the pork up with a wooden spoon. Deglaze the pan with:
¼ cup white wine
4. SCRAPE the bottom of the pan to release all the browned bits, then add:
½ cup unsweetened peanut butter
½ teaspoon ground Szechuan peppercorns (page 164)
¼ teaspoon ground white pepper
1 teaspoon soy sauce
3 tablespoons sugar or ¼ cup coconut nectar (page 169)
2 tablespoons Spicy Miso Paste (page 128)
¼ cup douban chili paste (page 165)
5. COOK ingredients until aromatic, 1 to 2 minutes, stirring constantly. Stir in:
2 cups chicken stock
6. BRING sauce just to a simmer and remove from heat.
USE CHICKEN OR BEEF
Feel free to use ground dark meat chicken or lean ground beef in place of the pork in this recipe.
YIELD: 5 CUPS
STORAGE: This sauce will keep in the refrigerator for up to 3 days.
(Continues…)
Excerpted from "Curry & Kimchi"
by .
Copyright © 2019 Unmi Abkin & Roger Taylor.
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