Thai Meatballs with Green Curry Sauce
For this recipe we created dramatic
contrasts of flavor, color, and texture
‘that intensify appetites for subse
quent courses. The meatball ingredi-
ents include pork, which is used
because of its rich flavor and fat
content; cilantro, grated orange
zest, and chile sauce, which con-
tribute high floral notes; and oyster
‘sauce, which rounds out, accents,
and intensifies the flavors of all the
other ingredients, The tender meat
bolls are dusted with cornstarch and,
panfried until golden, then placed
ina brilliantly colored, spicy Thai
green curry sauce.
+ Easy
+ Serves 6 to 10 as an appetizer.
Ye pound ground beet
Ya pound ground pork
2 whole green onions, finely minced
‘Ye cup chopped fresh dlantro, plus
ilantro sprigs for garnish
4 cloves gat, finely minced
‘Ya teaspoon grated or finely minced
‘orange zest (colored part of skin)
2 tablespoons oyster sauce
‘tablespoon Asian chile sauce
"% teaspoon freshly grated nutmeg
199
Ya cup cooking oll
‘Ye cup Thai Green Curry Paste (page 100)
Ya cup coconut mile
Ya cup cornstarch
Ina large bowl, combine the beet,
pork, green onions, cilantro, garlic,
orange zest, oyster sauce,
sauce, nutmeg, and egg. Mix thor-
‘oughly to combine evenly. Rub a
little cooking oil on your hands,
then, using your hands, form the
‘mixture into 20 small meatballs,
Place on a lightly olled plate and
refrigerate.
Prepare the Thai Green Curry Paste:
Combine Ya cup curry paste with the
coconut milk and set aside. The
recipe to this point can be com-
pleted up to 8 hours in advance of
serving.
+ lasteminute cooking
Spread the cornstarch in an even
layer on a baking sheet. Add the
‘meatballs and jiggle the baking
sheet so that the meatballs turn
lover and become evenly coated with
the cornstarch; then gently shake
off all excess cornstarch from each
‘meatball. Place 9 12-inch sauté pan
‘over medium-high heat. When the
pan becomes hot, add the cooking
oil. When the oil just begins to give
off a wisp of smoke, add the meat-
balls. Panfry the meatballs, turning
them over in the oil, until they
become golden on the outside and
are no longer pink in the center,
about 4 minutes,
‘Meanwhile, place the curry paste-
‘coconut milk mixture in a small
saucepan and bring to a low simmer.
Taste and adjust the seasonings,
‘especially for salt. Pour the sauce into
2 flat serving dish, Place the meat-
balls on top of the sauce. Garni
with cilantro sprigs. Serve at once,
For the Fun of It: Appetizers 10
+ many ideas
{As part of a holiday appetizer party:
‘Thai Meatballs with Green Curry
Sauce, Spicy Graviax with Mango
Salsa, Magical Chicken Wings, and
Five-Cheese Pizza with Grilled
Peppers.
note: For variation, in place of this
recipe's meatball mixture, try one of
the dumpling fillings from Chapter
2, such as the scallop-ground
chicken filing on page 38. Or, for @
more radical departure, mix 1 cup
bread crumbs into a quadrupled
Portion of the meat fling, place in
2 loaf pan, brush on a gbrerous
amount of Secret Asian Barbecue
Sauce, and bake in 2 400°F oven for
‘approximately 30 minutes. Finish by
broling the mest loaf for 2 minutes
in order to caramelize the sauce.
What was once a spicy meatball
appetizer metamorphoses into a
memorable fusion meat loaf
fease the PalateP
shop down thf feed tube, o few a: x
time, the garlic, shallots, and chiles
Remove processor top, add the
basiFand salt, then mince very fine
‘Ada all of the optional ingredients
ing the shrimp paste, and
‘mince again. With the machine ru
ning, slowly pour Y2 cup cooking 0
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{Sfesbeons coriander seeds tape cup areeryeuipaste for this recipe
1 Ssesp00n caraway seed options) Pack the in a glass jar,
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fn. alteratively store indef-
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diagonal into. tinch pieces. Shel,
‘deveip, and split each shrimp fr halt
arate pieces
i.
ine thi#oconut milk, sherry,
fish sauce, and cornstarch,
into a powder using a
pestle or an electric spige grinder
Set aside the shrimp paste. Place the
chopping blade in the food
Processor. With the mdthine on,
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We cope Preein loce\\ \eaue>PORK AND GINGER—
FUJI APPLE CHUTNEY POT STICKERS
ve probably eaten more Chinese dumplings than anything else in my life, The
fason's not hard to grasp for anyone whos enjoyed their taste and texture, Here's
a true East-West pot sticker: The technique fs traditional, but the sweet-tart fill
Ing is definitely and deliciously Western. with Ginger-Fuji Apple Chutney and
store-bought wrappers on hand, all you have to do is fill and Form the dumplings.
‘The recipe is detailed, but once you make it, its lke riding a bike—it becomes
second nature,
Just keep in mind that the seal (s the most important aspect of dumpling
‘making; it realy doesn't matter how many folds you use to exclose the filling, or
hhow gorgeous the result. AS a kid, it was my job to form the dumplings, so you
know it can't be too hard to master.
Makes 16 to 20 pot stickers
1 pound ground pork
| FILLING
| 2ablespoone soy sauce
‘/cupscalions white and geen pats, siced Ya inch thick
| rep Ginger-Fut Ape Chutney age’)
| Kosher stand feshly ground black pepper to taste
| ees
‘package (50 count) round dumpling wrappers
2 tablespoons grapeseed or canola oll
| Dim Sum Dipper (recipe follows)
1, To make the filling fil a large bow with ice. Set'a medium bowl into the ice-
filled bowl, n the smaller bowl combine the pork and soy sauce and mix, Fold in
the scallions and chutney and season with salt and pepper
2. To form the pot stickers, in a small bow! mix the egg with 2 tablespoons of
water Lay 5 wrappers on a work surface. Place 1s tablespoon of the filling in the
Center of each wrapper. Avoid getting any filling on the edges of the wrapper,
which would prevent them from sealing properly. With a finger or pastry brush
Paint the ccumference ofthe wrappers with the egg mixture. Fold each wrapper
in half to form a half-moon shape. Seal by pressing between the fingers and, start
ing atthe center, make 3 pleats, working toward the bottom-right comer. Repeat.
working toward the bottom-left comer, Press the folded edges of the dumplings
gently on the work surface to flatten the bottoms and help them stand.
BEVERAGE TI
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3. Heat large, nonstick lidded sauté pan over high heat: Add the oil and swirl to
‘coat the pan. When the oil is hot, add the pot stickers, flattened bottoms down,
in barches of two or three rows of five, and cook without disturbing until brown,
3 tod minutes. Add about /2 cup of water and immediately cover the pan to avoid
splattering Lift the cover and make sure about 1s inch of water remains in the
pan: adda little more if not, Steam until the pot stickers are puffy yet firm and the
water has evaporated, 8 to 10 minutes. if the water evaporates before the pot
stickers are done, add more in a-cup increments. If the pot stickers seem done,
but water remains in the pan, dain it and return the pan to the stovetop to evap
‘orate any remaining liquid,
4. Continue to cook over high heat to allow the pot stickers :o recrisp on the
bottom, 2 to 3 minutes. Be careful not to burn them. Transfer the pot stickers to
a platter and serve with the dipping sauce in individual small ramekins,
DIM SUM DIPPER
This is a great dipping sauce for all dim sum—pot stickers, shu mal, spring rolls,
scallion pancakes, to name a few—but it’ also excellent with any fried goodie, lke
chicken fingers. You can and should adjust the heat to suit your palate. Though the
dip lasts about a week in the fridge, it’s so easily prepared that | recommend you
make just as much as you need when you need it. In any case, always give diners
their own servings in little bowls for individual dipping. That keeps everything
sanitary and cuts down on the possibilty of spoilage.
Makes about 1 cup
{ tablespoons Traditional Spicy Sambal (page 56) or store-bought sambal
Ya cup rice wine vinegar
Ya cup soy sauce
1 teaspoon sesame oil
Ina small bow! combine the sambal, vinegar, soy sauce, and sesame oil, Mix and
use orstoreas
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GINGER-FUJI APPLE CHUTNEY
Gee Csr a ree eee ra
This tart-sweet chutney, spiked with ginger, takes advantage of the far c
the taste ante by csing fragrant Fuji apples. This wonderful apple provides subtly
Daa ea ree a eee Pr ar an
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‘reat, versatile condiments to have on hand, and this is one of the best
cea i a ean ee
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Lasts 1 week, refrigerated
4 cups Fuji or other non-mealy red apples (8 to 10 apples), peeted. cored, and
res
ee alco)
| tablespoon grapeseed or canola oil
ae eee es
2 tablespoons peeled and minced fresh ginger
Kosher salt and freshly ground black pepper to taste
ere
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St ene eh ey ae ae eer
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Quarters, about 30 minutes, Correct the seasoning and cool before lading into 2
tightly sealed jar
eR cee e ect ae eT ene |Wrapped Shrimp with
Asian ‘Barbecue Sauce
T He riveapece and coconut add a definite Southeast Astan flavor to this recipe. The coconut also adds a wonderful
crunch and makes the skewers look even more enticing.
1 Ib fresh trimmed pineapple
430 medium shrimp, peeled and deveined
vesp sale
% tsp ground black pepper
1s bacon slices, partially cooked and cut in half
1 Tsp olive off,
1 cup diced onion:
Yecup diced celery
‘garlic clove, chopped,
cup plum sauce
2 Tbsp rice vinegar
2 Thsp soy sauce
tsp Worcestershire sauce
‘cup thinly sliced green onions
% cup toasted coconut
+. Soak thirty 6-in bamboo skewers in water to prevent
burning. Cut thirty %-in chunks of pineapple and {inely
chop whatever remains.
[AT LE#T: Weapped Shrimp with Asian Borbeque Sauce
2 Season the shrimp with salt and pepper. Placea chunk of
pincapplt On eaci shrimp and wrap with # piece of bacon.
3. Places
serve, (Do not hold for too long or the pncyple will dena-
ture the shrimp.)
- Heat the oil in a lage skillet over medium heat and
sweat the c:jions, celery, and garlic until softened but not
brown, 3 {0-4 minutes
5: Add the reserved chopped pineapple, ketchup, chili
sauce, plum sauce, vineysr, soy sauce, and Worcestershire
sauce to the onion mixture. Bring to a simmer and cook
‘until the sauce is glossy and thickened, 15 minutes. Adjust
«skewer through each shvimp unit and re-
the consistency with water, if necessary, and season with
salt and pepper. Keep the sauce warm,
6 To cook the shrimp, spoon o: brush a small amount of
sauce (about tsp each) over each skewer and place ina pre-
heated 4o0°F oven until the meat just turns white, about 10
roinutes.
7. Remove the skewers from oven and neatly arrange on
serving platters. Sprinkle with the green onions and coco
nut, Serve immediately with the remaining sauce on the
side for dipping.Recipe Story
The making of the pickled tea is abit complicated. In Myanmar, the
steamed leaves are heaped together in a pulp mass and thrown into
basket and left until the next day. The baskets are then put into
pits in the ground and covered with heavy weights placed on top of
each. Inspection is often made to see how fermentation is
progressing and sometimes there is re-steaming . There are pickled
tea leaves brands such as Pin Pyo Ywat Nu, Yuzana, A Yee Taung,
etc. There are also different sorts of la-phet. There's one type of
laphet called "shuu-shel” which is a descriptive word of the
condition of your mouth when you eat that extra-spicy la-phet.
Another type is chin-set, which means spicy and sour. In this recipe,
you gotta have some fermented (or pickled) tea leaves. | don't know
how to make one myself, and | just buy ready-made fermented tea
leaves.
Ingredients
5 teaspoons laphet (fermented tea leaves)
2 teaspoons crispy fried garlic
2 teaspoons crispy fried yellow beans
2 teaspoons roasted peanuts
1 teaspoon toasted sesame seedsExtra Ingredients (add to your liking)
- Chopped Tomato
- Chopped Cabbage
- Dried Prawns
- Peeled Garlic
- Green chili
Dressing:
1/2 teaspoon limejuice
3 teaspoons peanut oil
How to make La Phet Thote (Fermented Tea
Salad)
First, put laphet (fermented tea leaves) into a bowl. If you want
your laphet to be spicy, pound la-phet and green chili together in a
mortar. It'll became a paste. Pour 3 teaspoons of peanut oil. Leave
it for awhile so that laphet can soak up the oil.
Put in crispy fried garlic, crispy fried yellow beans, roasted peanuts
and sesame seeds in the bowl. Mix them together. You can also addchopped tomato, chopped cabbage, dried prawns, peeled garlic and
green chili as you like.
Put 1/2 teaspoon of limejuice, and some soysauce to your liking.
(Another way)
Some people don't like mixed laphet thote. So what you can do is
put crispy fried garlic, fried yellow beans, roasted peanuts and
salad separately in a flat dish. Mix laphet and oil together (adding
lime juice and salt as seasoning) and put them in the plate. The
eater can take a little bit of each with his spoon and leave out the
parts that he doesn't like.
Brands of tea leafs:
Pin Pyo Ywat Nu, Yuzana, A Yee TaungChicken Noodle Satay
‘THE CREAMY PEANUT-COCONUT MILK SAUCE traditionally served with satay is a
superb dressing for fresh vegetables and seared meats. It takes only minutes
to prepare in the food processor. I keep a vat in my refrigerator (it will last
for two weeks) for instant use. The delicate rice stick vermicelli noodles
‘Satay Marinade
a cup Gh sauce
2 tablespoons minced fresh lemongraes
| tablespoon minced garlic
1'h pounds boneless, skinless chicken breasts, cut
Into e-inch-thick slices
1s pound thin ree stick noodles (vermiceli),
softened in hot water, cooked until ust tender,
insed under cold water, and drained
5 carrots, peeled and finely shredded or grated
21h cups ehinly sliced Boston lettuce leaves
1'h cups bean sprouts, rinsed and drained
‘About | tablespoon saMlower or corn oil
3 tablespoons minced fresh cllantro
‘Saeay Sauce (page 117)
give the dish substance yet keep it
appealingly light.
um bowl, combine the satay mari
nts. Add the chicken and toss
ligktly to coat. Cover with plastic wrap and let
‘marinate for at least 2 hours or overnight in the
2. Arrange the noodles on a serving platter and
top with the carrots, lettuce, and bean sprouts,
arranging them randomly or in separate concen-
es and reserving room in the center for
the chicken
3. Heat a heavy skillet over high heat. Add 1 tea
spoon oil and heat until almost smoking hot.
Ade the chicken in batches and sear for about
1/2 minutes, until firm to the touch and golden
brown on both sides, adding more oil to the
panas needed. Arrange the chicken over the
noodles and sprinkle the cilantro on top. Pass
the satay sauce separately.
6 senvincs|Satay Sauce
SATAY IS A THEME THAT RECURS ALL OVER ASIA and it varies depending on the
country. My version most closely resembles the Thai rendition; it’s creamy
and highly spiced. Serve it with grilled chicken, beef, or seafood,
Ina food processor fitted with the metal blade
or in a blender, combine all the ingredients and
Process until smooth, Refrigerated, in a covered
container, the sauce will keep for atleast § days.
Maxes ABOUT 242 cups
1 cup coconut mil, stirred to blend
1 cap smooth peanut butter
3 tablespoon sh euce
| tablespoon soy sauce
2 tableapoana minced fresh ginger
2 eblespetins ight brown sugar
| teaspoon crushed red peppern
pear asplum up
{would be remiss to exclude this traditional caramel
dessert from a book onthe subject. Normally layered with
pineapple, the gooey. caramelized brown sugar bottom
becomes the top ofthe cake when it's lipped upside-down
anto a plate. Instead of the traditional butter cake, a moist
‘arzipan-flavored cake supports the fui inthis recipe
Slices of peor and a scattering of cranberries serve as the
seasonal fruit topping in winter. For summer baking, sub-
stitute plums. Cool slightly before serving to allow time for
the caramel topping and fruit juices to seep down into the
le-down cake
Marzipan Cake
One 7-ounce tut id paste (not mar
Ya cup (1 stick) unsalted butter, sof
Preheat the oven to 3g0'F.
‘To make the t
ing: In a small saucepan, melt the
butter over low heat. Using a wooden spatula, stir in
the brown sugar and the ginger, if using. Boil for 1
‘minute, stirring. Pour the caramel into an ungreased
g-inch eake pan. Tilt and shake the pan to coat the
bottom with the earamel. (Ifthe sugar exystallizes,
don't worry. Pour the mass into the pan and spread it
as best you can, When it cools, erumble it evenly over
the pan bottom—the sugar will melt in the oven.)
Overlap the pear slices, pointy ends toward the center,
around the cake pan. Seatter the cranberries, if using,
{in the center and in the gaps between the pears. If
using plums, overlap the slices in 2 concertrie circles.
Set aside.To make the cake: In the how! of an electric mixer,
cream the almond paste, butter, and sugar on medium:
high epecd until light and fluffy, 4 t0 § minutes, Using
‘a nibber spatula, scrape down the sides of the bowl ae
needed. Don't skimp on the time—a well-ereamed
mixture makes a lighter cake. Add the eggs. one at
time, beating a minute or so after each is added. Add
the almond and vanilla extracts. Serape down the sides
of the bow. Sift the flour, baking powder, salt, and
Singer onto a piece of waxed paper. On low speed, add
the dry ingredients, alternating with the milk, just
wwatil incorporated. Don't overmix at this stage: use the
‘spatula to stir in the last bit by hand. Spread the batter
evenly over the fruit.
Bake for about 50 minutes, oF until the top springs
back when lightly touched. Let cool on a wire rack for
exactly § minutes. Run a small knife around the edge of
the cake to release it, Place a round, flat serving plate
or eake stand over the cake pan and invert. Slowly lift
off the cake pan. Let cool for 10 minutes. Serve imme~
diately, with whipped eream,double-dense
The double here refers tothe proportion of sugar to heavy
cream. There is twice as much os in Classic Garamel Dessert
Sauce (page 21). resulting in a thicker liguid, It's especially
‘good over ice ream because it doesn’t run down the sides of
the scoop so quickly—it drips luzuriously.
Like all caramel, this sauce thickens considerably as it
cools, Itcan be made ahead and refrigerated. For a warm
sauce to serve over ice eream, reheat it fora few seconds in
the microwave or on the stove over low heat.
Cook the caramel a shade lighter than you ultimately want
Once the cream is stirred in, it will darken in color.
caramel sauce
“Maker | cup
Leup
Ye cup water
on fresh lemon juice
To make the caramel: In 2 small, heavy saucepan,
atir the sugar, water, and lemon juice together. Using
‘a wet pastry brush, wash down the sides of the pan.
Bring to a boil over medium-high heat and cook
undisturbed until the sugar starts to color around the
edges. Cently swirl the pot to even out the color and
‘continue to cook until the mixture turns a light amber.
Immediately remove the pan from the heat.
At arm’s length, gradually stir in the heavy eream;
it will bubble up. Stir until the caramel is smooth,
When the bubbles su
ide, stir in the vanilla extract
Te do ahead: Caramel sauce can be covered and
refrigerated for at least 4 days or until the sell-by date
stamped on the cream carton, Gently reheat it in the
microwave or over low heat on the stove, stirring occa
sionally. The sauce vill be quite stiff when cold and
will thin as it warms,Chinese Five-Spice Ice Cream
Makes 1 quart, oF 16 To 18 SERVINGS
Chinese five-spce powder isa combination of ground aniseed, fennel
seed, clove, cinnamon, and Szechuan pepper that is frequently used
in Asian cooking. You can find it inthe spice or bulk sections of moat
natural food stores or Asian specialty stores. When sweetened, the
spices make a unique and surprisingly delicous ice cream that
‘matches especially well with fruit tarts, cakes, and compots,
112 cups milk:
2 cups heavy cream
1 tablespoon Chinese five-spice powder (or 12 teaspoon each
of ground aniseed, ground fennel seed, ground clove,
‘ground cinnamon, and finely ground Szechuan pepper)
2 cup sugar
6 ogg yolks
‘Combine the milk, ream, and five-spice powder in a sause-
‘pan and place over medium heat. Bring to a simmer, about
12 to 14 minutes, then remove from the heat. While the milk
smixture is heating, whisk the sugar into the yolks in a bow!
until lightened. Pour one-third of the simmered milk mixture
into the yolks while stirring with the whisk. Return this mix-
ture to the saucepan, stirring to combine, and stir the custard
constantly over medium heat until it thickens to the point
‘where it coats the back of a spoon. Do not allow the custard
to boil. Remove from heat, pss the mixture through a fine
strainer, and place in the reftigerator to cool for 30 minus,
‘When it has cooled, spin in an ice cream machine according
to manufacturer’ instructions. Store covered in the freezer.