2019 CelebrAsian Recipes
Oyakodon (Chicken and Egg Over Rice Bowl) – Japan
Chef: John C. Hurst
• 1 cup water
• 2 tsp dashi powder
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Brown Sugar
• 2 tbsp Soy Sauce
• 1 Chicken thigh
• ¼ Medium Onion
• 2 large eggs
Toppings as desired:
• Bunch of Mitsuba or Green Onion
• Shimichi togarashi
• Chop onion into small slices and chicken into small cubes.
• In a small sauté pan bring water to a simmer over medium heat.
• Add dashi powder and stir to disolve.
• Add sake, mirin, brown sugar and soy sauce. Stir to combine and dissolve brown sugar completely.
• Add onion and cook for 1-2 minutes.
• Add chicken on top, flipping as needed until mostly but not completely cooked, another 2-3 minutes.
• Lightly scramble eggs in a bowl.
• Pour eggs into pan just to cover mixture, you may not need all the eggs.
• Place lid on pan and cook until eggs are just set, 1-2 minutes.
Fill a bowl 1/3-1/2 with serving rice. Slide completed chicken and egg mixture over rice. Mixture should stay upright, pouring any remaining liquid on top.
Top with mixtuba or green onion if desired.
Serve with shimichi togarashi on the side.
Tteokbokki 떡볶이 Korean Spicy Rice Cakes
Chef: Kim Hanken
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
• 1 lb Tteokbokki tteok (about 24 3-inch long rice cake pieces)
• 1 sheet Eomuk (fish cakes – aka Oden)
• 3 Cups of Water (or Anchovy broth)
• 1 tbsp garlic
• 1-3 tsp Gochugaru (Korean red chili pepper flakes, finely ground)
• 3 tbsp Gochujang (Korean red chili pepper paste)
• 1 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp corn syrup (or 1 more tbsp of sugar)
• Soak rice cakes for 20 minutes in water if frozen or refrigerated. Prepare the Eomuk by cutting it into 2-inch pieces.
• Add water to large pan. Stir in the Sauce Ingredients. Bring it to a boil over medium high heat, stirring to dissolve the gochujang.
• Add the tteok. Boil until they become very soft and the sauce thickens, approximately 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan.
• Add the Eomuk. Continue to boil for an additional 4 – 6 minutes, stirring constantly. You may need to boil longer depending on the desired level of softness. Add more water if needed.
• Serve immediately.
Pork Belly Stew – Laos
Chef: Vithoun Saysopha
• 2 pounds pork belly, trimmed
• 2 tablespoons white sugar
• 5 shallots, sliced
• 3 cloves garlic, chopped
• 3 tablespoons fish sauce
• ground black pepper to taste
• 13 fluid oz water
• 6 hard-boiled eggs, peeled
• Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
• Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
• Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.
• Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.
Clam Bake – Asian Style – Taidam
Chef: Jennifer Baccam
• 2 tablespoons coconut oil or olive oil
• 2 medium purple onions minced
• 2 cups of celery mined
• 2 garlic florets minced
• 3 tablespoons of fresh ginger sliced
• 2 stalks of lemon grass
• 20 to 28 oz of coconut milk
• 8 cups of vegetable or chicken broth
• 2 cups of sake
• 2-6 serrano peppers (optional)
• 10 kaffir lime leaves
• 1 tablespoon of fish sauce
• 1 tablespoon of palm sugar
• 6 ears corn, shucked and halved
• 1 ½ lbs. of potatoes (white or red)
• 1 lb. Chinese sausage
• 3 lbs. of clams
• 4 limes, quartered
• 1 cup of Thai basil
• salt to taste
• white pepper to taste
• serve with grilled baguette bread and lime wedges
• Heat oil in a heavy bottomed soup pot over medium-high heat. Add onions, celery and garlic until softened. Add the broth and bring to a simmer.
• Add lemongrass, ginger, lime leaves, fish sauce, sugar and peppers. Simmer for 10 minutes. Add coconut milk, then taste broth for salt or fish sauce to adjust.
• Cook corn and potatoes in separate pots, so they cook evenly, and set aside.
• Bring mixture to a boil over high heat and add sausage to pot. (Grilling or searing sausage before adding it to the pot is optional.) Add the cooked corn, potatoes and clams. Cover and cook for 6 to 10 minutes, stirring once or twice, until clams have opened.
• Sprinkle in the Thai basil and give it another stir. Add limes into the pot or squeeze lime over each bowl and serve with grilled bread and lime wedges.
Taidam BBQ Spare Ribs
Chef: Vithoun Saysopha
• 1 cup sliced shallots
• 10 scallions, coarsely chopped
• One 3-inch piece fresh ginger, sliced
• 8 large cloves garlic, peeled
• 1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
• 6 tablespoons soy sauce 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 1 teaspoon kosher salt
• 1 teaspoon fresh coarsely ground black pepper
• 2 tablespoons sugar
• 4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets
Thai Chile-Herb Dipping Sauce PREPARATION
• Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
• Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this.
• Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve.
Grilled Steak with Homemade Thai Chili Pepper Cilantro Hot Sauce – Cambodia
Chef: Suen Harrison
• Bone -In Chuck Steak or a Flank Steak (2 lbs)
• Peeled Garlic (1/2 clove)
• A mixture of red, green and orange/yellow Thai Chili Peppers (8)
• Cilantro (1/3 bundle)
• Green Leaf Lettuce (1) Optional
• Mint Leaves (1/2 Bundle) Optional
• Salt (4 tbsp.)
• Sugar (4 tbsp.)
• MSG (4 tbsp.)
• Garlic Powder (2 tbsp.)
• Fish Sauce (2 tbsp.)
• Water (3/4 cup)
• Lime (1)
• Mortar and pestle
• Give a quick rinse to the steak in warm water.
• Rub in 1 tablespoon of salt, sugar, MSG and garlic powder on each side of the steak. Let sit for 5-10 minutes.
• Start the grill. I recommend charcoal, but a gas grill is fine as well.
• While you wait for the grill, let's start on the hot sauce.
• Rinse the Thai chili peppers in warm water. Dry with a paper towel.
• Cut the stems off then cut Thai chili peppers in thirds then place in mortar along with the remaining salt, sugar, MSG and garlic. Pound in mortar until the peppers and garlic look mashed.
If the grill is ready, go ahead and place steak onto grill. Continue with the hot sauce below.
• Take the chili paste out of mortar and place it in a small bowl.
• Add 3/4 cup of VERY HOT water into bowl and fish sauce. Mix well.
• Rinse cilantro very well then chop up and add to mixture.
• Cut the lime in and squeeze into bowl. Mix well.
Let the steak sit on the grill for about 5-10 minutes on each side. Depending on how well cooked you want your steak to be. I like my steak a little pink and juicy. A rule of thumb on how to test if the steak is done is by touching the ball part of your palm. If the steak feels about the same firmness of the ball of your palm then the steak can be removed from the grill. Let steak sit for about 5 minutes.
Cut the steak in thin pieces at an angle.
You can enjoy the steak as a lettuce wrap with the mint and dip it in hot sauce accompanied with rice or as an appetizer.
Yomari – Nepal
Chef: Neelam Birbal
• Rice Flour
• Hot Water
• Chaaku (Molasses) / Khuwaa (Ricotta cheese)
• Sesame seed (fried), dried coconut (shredded)
• Mix rice flour with hot water and make a dough. Should not be too soft as making a chapati/roti. Cover it with a warm and damp cloth.
• Heat up Chaaku (Molasses) to be like a liquid chocolate. If using Khuwaa (ricotta cheese) mix it with water and make it little thicker than the liquid chocolate.
• Add up Chaaku with fried sesame seeds and dried coconuts.
• In a bowl, mix water and some oil. Take a small portion of dough and make it a round shape, little bigger than the golf ball or a ping pong ball.
• Dip a finger in water and oil mixture and press the dough to make a cone-shaped crust with long tip at one end and hollow on the other side.
• Fill in half a spoon of mixture of chaaku or khuwaa.
• Carefully close the hollow end of the the dough not spilling the mixtures. Feel free to make different shapes up top while closing the dough for different mixtures.
• Steam it for 10-12 minutes on a steamer or till the dough starts to sweat.
Remember even after cooling it off for a bit, inside mixture of Yomari can be very-very hot. Eat and enjoy with caution.
Palitaw – Filipino
Chef: Mary Jean Osbourn
• 2 cups Glutinous Rice Flour
• 1 cup water
• 1–1/2 cups grated Coconut
• 1/2 cup sugar
• 2 Tbsp. Toasted Sesame Seeds
• Knead Rice Flour and Water in a bowl to make a smooth dough that holds together and separates cleanly from the bowl.
• With floured hands, pinch off about 1-1/2 tablespoons of the dough, roll into a ball and flatten into a patty, about 2 to 3 inches in diameter and about 1/4 inch thick.
• Set aside on a dry plate. Repeat with the rest of the dough. • Put grated coconut in a bowl. Mix sugar and toasted sesame seeds in a separate bowl.
• Bring 2 quarts of water to a boil in a pot. Drop the dumplings into the pot and boil until they rise and float to the top, about 1 to 3 minutes. Scoop them out with a wire mesh skimmer and drain. • Roll the dumplings in coconut and then sprinkle generously with sugar and toasted sesame seeds.
• Serve warm or at room temperature.
Napa cabbage kimchi – Korean
Chef: Michelle Wilkie
Makes about 8 pounds of Kimchi
For salting cabbage:
• 6 pounds (about 2.7 kg) napa cabbage
• ½ cup Kosher salt (2.5 ounces: 72 grams)
For making porridge:
• 2 cups water
• 2 tablespoons sweet rice flour (glutinous rice flour)
• 2 tablespoons turbinado sugar (brown or white sugar)
• 2 cups radish matchsticks
• 1 cup carrot matchsticks
• 7 to 8 green onions, chopped
• 1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)
Seasonings and spices:
• ½ cup garlic cloves (24 garlic cloves), minced
• 2 teaspoon ginger, minced
• 1 medium onion, minced
• ½ cup Korean anchovy fish sauce (this is a different flavor from regular fish sauce. You may purchase Korean anchovy fish sauce at an Asian market or online like Amazon)
• ¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped (optional, may be a difficult ingredient to find. May add more anchovy sauce to substitute according to personal taste) • 2 cups hot pepper flakes (gochugaru)
Prepare and salt the cabbage:
• If the cabbage cores stick out too much, trim them off.
• To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.
• Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.
• Dunk the halves in a large basin of water to get them wet. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.
• Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to.
• After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarter along the slits you cut into earlier. Cut off the cores and put them in a strainer over a basin so they can drain well.
• While the cabbage is salting for 2 hours, and in between the times you’re turning it over, you can
Make the porridge:
• Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble.
• Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.
• Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.
• Add the radish, carrot, and green onion, plus the Asian chives (or more green onions) and the water dropwort if you’re using them. Mix well.
• Spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi.
• Let it sit for a few days to ferment.
• The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour and pressing on the top of the kimchi with a spoon will release bubbles from beneath.
• Once it has fermented for a day or two, store in the refrigerator to use as needed. This slows down the fermentation process, which will make the kimchi sourer as time goes on. Kimchi making class instructed by: Michelle Wilkie, a Hawaiian born, Korean-American, who grew up eating the very best kimchi made by her grandmother from South Korea.
VADA: South Indian Breakfast - Indian
Chef: Anupama Akella
• 2 cups urad daal
• ½ bunch clinantro
• 2 green chili
• 1 teaspoon shredded ginger
• 1/2 teaspoon black pepper
• Salt to taste
• Oil for deep frying
• Soak the urad dal for overnight. 2 cups
• Grind the soaked dal to a smooth batter with little cold water if required.
• Add to batter Chopped Cilantro half bunch, 2 Crushed green chili, 1 teaspoon shredded ginger, 1/2 teaspoon black pepper and salt to taste.
• Heat 400 degrees vegetable oil in deep pan.
• Take a bowl of water, set on side
• Take batter in hand make a golf ball size, Poke in center with thumb and slowly drop in oil
• Fry it on both side by flipping slowly
• Follow this process by dipping hand into bowl of water and taking batter in hand to make another vada.
• This will go well with Almond/Peanut/Coconut Dip....Chutney...or we can have it plain
• Serve it hot.
Chicken green curry – Thai
Chef: Sao Lee
• 2 chicken breasts slice bit size
• 1 small can green curry paste
• 2 Table spoon canola oil or vegetable oil
• 2 can of coconut milk 16oz
• 3 lime leaf
• 1 cup sweet pea
• 1 Thai basil
• 1 green bell pepper
• 6 small thai green eggplant
• 2 Table spoon of fish sauce
• 2 Table spoon of sugar
• Can put more fish sauce and sugar if need.
• Mix coconut milk, basil, fish sauce, green curry paste, lime leaf, and sugar in medium saucepan. Bring to boil on medium-high heat.
• Reduce heat to low; simmer 15 minutes.
• Stir in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
• Serve over cooked Jasmine Rice.