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Recipes: Southeast Asia

Adobo (Philipines)

2 pounds chicken or pork country ribs
2 medium garlic cloves, peeled and mashed
2 tsp paprika
1/2 cup soy sauce
1/4 cup vinegar
6 whole allspice
3 bay leaves
salt and pepper, to taste

(I always use boneless and skinless chicken breasts and thighs)
Place meat in large sauce pan or crock pot. Add all spices and enough water to barely cover meat. Cover and simmer over medium heat until all liquid has evaporated except one cup. I usually start on medium heat and then on low for the whole day. Serve over rice.

Roasted Chicken with Coconut-Lime Glaze (Thai)

2 tablespoons onion, minced
1 tablespoon fresh ginger, minced
1 tablespoon fresh lemongrass, finely chopped, or 1 tsp. dried
3 1/2 pounds roasting chicken
1 cup light coconut milk
2 tablespoons fresh lime juice
1 tablespoon chicken broth
1 tablespoon light brown sugar
1 teaspoon soy sauce
1/2 teaspoon Thai fish sauce (nam pla)
1/2 teaspoon dark sesame oil
2 tablespoons fresh basil, chopped

Preheat the oven to 400 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan.

Combine the onion, ginger, and lemongrass in a small bowl.

Gently loosen the skin from the breast and leg portions of the chicken; stuff the onion mixture evenly under the skin.

Pat the chicken dry with paper towels. Tuck the wings back and tie the legs together with kitchen twine. Place the chicken, breast-side up, in the roasting pan. Roast until an instant-read thermometer inserted in the inner thigh registers 180 degrees, about 1 hour and 15 minutes. Remove and discard the skin.

To make the glaze, combine the coconut milk, lime juice, broth, sugar, soy sauce, fish sauce, and sesame oil in a small saucepan; bring to a boil. Cook, stirring, over medium-high heat until the mixture reduces by half, about 10 minutes. Remove from the heat and stir in the basil.

Carve the chicken; spoon the warm glaze over the top. Serve at once. Serving size 1/8 of chicken with 1 generous tablespoon of glaze.

NOTES : To prepare fresh lemongrass, strip off and discard hte outer fibrous leaves of the stalk, then finely chop (the tender part has the best flavor). You'll need about a 3" piece of lemongrass for this recipe.

Lumpia (Philipines)

1 pound ground beef or pork
dash garlic
1 12 ounce package mixed vegetables
1 8 ounce package petite peas
1 carrot, shredded
3 potatoes, diced
1/2 cup shrimp (optional)
fish sauce -- to taste
soy sauce -- to taste
salt and pepper
egg roll skins
SAUCE
1/2 cup vinegar
1 clove garlic, crushed
salt and pepper

Cook meat and add garlic. Drain. Add vegetables, peas, carrots, potatoes. Cook til slightly done. Add shrimp if using. Add fish sauce, soy sauce, salt and pepper. Cool. Moisten all sides of egg roll wrapper with water and place 1 TBS. of mixture in middle. Cover mixture with wrapper, roll and fold in sides and continue to roll. Close by pressing end tightly. Cook in deep vegetable oil with a little sesame oil til golden brown. Drain on absorbent paper.
Sauce:
Mix all ingredients well and pour 1 tsp. sauce into middle of lumpia which has been pierced with a fork.

Pad Thai

6 ounces uncooked rice noodles ( to make 3 cups), * see note
5 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon brown sugar
3 tablespoons oil
3 eggs, beaten
6 scallions, cut in 1" lengths
1 pound fresh mung bean sprouts
3 cloves garlic, minced
1 teaspoon crushed red pepper, to taste
1 pound firm tofu, cut in small cubes
1/3 cup cider vinegar
1 1/2 cups chopped toasted peanuts
wedges of lime

* You can substitute plain vermicelli if you can't find the rice noodles.
Cook the noodles 3-4 minutes in boiling water. Drain, rinse in cold running water, and drain thoroughly again. Set aside.
Combine soy sauce, peanut butter, and sugar in a small bowl. Stir or mash until it becomes a uniform paste. Set aside.
Heat a wok or a large skillet. Add a tablespoon of oil, wait a minute, then add the beaten eggs. Cook, stirring, until the egg is dry. Remove the egg and set aside.
Heat the wok again, allowing it to get quite hot. Add 2 tablespoons oil, scallions, bean sprouts, garlic, and red pepper. Stir-fry for a minute or so. Add tofu and stir-fry a few more minutes.
Add the cooked, drained noodles to the wok or skillet. Stir-fry, attempting to combine everything as uniformly as possible, about 5 more minutes. Add the peanut butter paste along with the vinegar. Stir and cook several more minutes. Stir in the cooked egg. Serve immediately, topped with peanuts and accompanied by generous wedges of lime.
Serves 4-6.

Description: Rice Noodles with Tofu and Eggs in Spicy Peanut Sauce.

Coconut Rice Pudding

3 cups light coconut milk
3/4 cup milk, fatfree
1/2 cup long-grain white rice
1/4 cup light brown sugar -- packed
1 teaspoon vanilla
1/2 teaspoon cinnamon

Combine the coconut milk, milk, rice, and sugar in a medium-saucepan. Bring to a simmer, cover, and cook over low heat until the rice is tender and the mixture is creamy, about 1 hour. Remove from the heat; stir in the vanilla and the cinnamon. Serve the pudding warm or chilled.

Description: This Thai-inspired version of rice pudding is mildly spiced and very creamy. It's excellent served warm and even better the next day chilled with slices of ripe mango.
Source: "WWs "Take-Out Tonight!""

Southeast Asia Page 2