Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.
Preparation Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.
Nutritional Information Calories:183 (20% from fat) Fat:4.1g (sat 2.2g,mono 1.3g,poly 0.3g) Protein:6.4g Carbohydrate:31.6g Fiber:0.8g Cholesterol:11mg Iron:0.7mg Sodium:80mg Calcium:191mg
Yield Makes 6 servings (serving size: 1 cup broth plus garnishes)
Ingredients 2 teaspoons canola oil 1 (2-inch) piece peeled fresh ginger, sliced into quarter-size pieces 1 onion, halved and sliced 7 cups reduced-sodium beef broth 3 whole star anise 2 whole cloves 1 (3-inch) cinnamon stick 2 tablespoons fish sauce 2 teaspoons sugar Freshly ground black pepper 8 ounces flank steak, trimmed 8 ounces dried flat rice noodles (banh pho) 2 scallions, sliced on bias 1/2 bunch fresh mint, roughly chopped 1 cup fresh mung bean sprouts 1/4 small dried Thai chile, thinly sliced
Preparation 1. Bring large pot of water to boil (for step 3). Heat oil in heavy saucepan over medium-high heat. Add ginger and onion; sauté 3 minutes or until lightly charred. Add broth, anise, cloves, and cinnamon; bring to boil, then reduce to simmer. Cook 15 minutes. Strain broth into a bowl; discard solids. Return broth to pan, stir in fish sauce and sugar; season with black pepper.
2. Put steak in freezer for 15 minutes to firm for slicing. Soak noodles in hot water in large bowl for 20 minutes or until soft.
3. Add noodles to boiling water; cook 30 seconds. Drain, and divide noodles among 6 deep soup bowls. Return broth to boil. Remove steak from freezer, halve lengthwise, and slice thinly across the grain; arrange raw slices over noodles. Ladle broth into bowls (boiling broth will cook steak).
4. Arrange scallions, mint, bean sprouts, and chilies on large platter. Serve soup with platter on side.
Frying the crab first is optional, but it adds superb flavor and makes the crabmeat more tender. The results will be even more transcendent if you start with raw crab (get it from a fishmonger, and fry it a minute or two longer than cooked crab). Prep and Cook Time: 1 hour, 30 minutes. Notes: For a simpler version of this dish, skip steps 1 and 2 (frying the crab). Put 1 cup of the oil in a small saucepan over high heat and start recipe with step 3.
Yield Makes 4 to 6 servings
Ingredients 1 cup flour 1 1/2 teaspoons plus 1 tbsp. salt 1 1/2 teaspoons freshly ground black pepper 1/2 teaspoon cayenne 2 Dungeness crabs, cooked, cleaned, quartered, and cracked Vegetable oil for frying, plus 3 tbsp. 10 cloves garlic, chopped 1/2 pound spaghettini (thin spaghetti) 3 tablespoons butter, at room temperature 6 small dried red chiles 2 tablespoons grated fresh ginger 4 green onions, chopped 4 serrano chiles, stemmed, seeded, and chopped 1/3 cup sake or other rice wine 1 cup basil leaves, chopped 1/2 cup mint leaves, chopped 1/2 cup cilantro leaves
Preparation 1. Combine flour, 1 tsp. salt, 1 tsp. pepper, and the cayenne in a large bowl. Pat crab pieces dry with paper towels and toss (in batches) with flour mixture. Remove crab and shake off excess flour. Set aside.
2. In a wok or large pot, heat 3 in. oil to 375°. Lay out paper towels for draining crab and garlic. Fry crab in batches (do not crowd wok) until golden, about 5 minutes per batch. Drain on paper towels.
3. Using the same hot oil, fry garlic until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Set garlic aside; cool and discard oil.
4. Bring a large pot of water to a boil. Add 1 tbsp. of the salt and the spaghettini. Cook until tender to the bite, 5 to 10 minutes. Drain, transfer to a serving bowl, and toss with butter and half of the fried garlic. Cover and put in a warm place.
5. Heat a wok or pot large enough to hold all the crab over high heat. Add remaining 3 tbsp. oil, dried chiles, and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Add green onions, serrano chiles, and remaining 1/2 tsp. salt. Cook, stirring, until onions wilt, about 1 minute. Add sake and cook, stirring, until sake is reduced by about half. Stir in crab and cover. Cook until crab is heated through, about 3 minutes.
6. Remove lid and cook, stirring, until any liquid evaporates. Stir in basil, mint, cilantro, and remaining 1/2 tsp. pepper. Cook, stirring, until herbs have wilted. Stir in remaining fried garlic. Transfer crab to a warm platter and serve hot, with garlic noodles.
Note: Nutritional analysis is per serving.
Nutritional Information Calories:610 (43% from fat) Protein:27g Fat:29g (sat 7.1) Carbohydrate:56g Fiber:4.2g Sodium:1292mg Cholesterol:105mg
Yield 4 servings (serving size: 2 1/4 cups noodle mixture, 1/2 cup pork, and 1 1/2 teaspoons green onions)
Ingredients 3 tablespoons chopped green onions, divided 2 tablespoons dark sesame oil, divided 4 teaspoons fish sauce, divided 1 tablespoon reduced-sodium tamari 2 teaspoons brown sugar 1/4 teaspoon freshly ground black pepper 1/2 pound boneless pork cutlets, trimmed and cut into 1/2-inch-thick strips 8 ounces uncooked organic soba noodles 2 tablespoons rice wine vinegar 1 teaspoon chile paste with garlic (such as sambal oelek) 3 cups chopped napa (Chinese) cabbage 1/2 cup finely chopped red bell pepper Cooking spray
Preparation 1. Combine 1 tablespoon onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.
2. Cook noodles according to package directions, omitting salt and fat. Drain.
3. Combine remaining 1 tablespoon oil, remaining 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add noodles, cabbage, and bell pepper; toss to coat.
4. Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over noodle mixture. Sprinkle with remaining 2 tablespoons onions.
Nutritional Information Calories:384 (31% from fat) Fat:13.4g (sat 2.8g,mono 4.9g,poly 3.3g) Protein:18.7g Carbohydrate:45.8g Fiber:3.4g Cholesterol:30mg Iron:3.1mg Sodium:765mg Calcium:82mg
These colorful wraps mimic Vietnamese spring rolls. Prep and Cook Time: about 1 hour. Notes: Cellophane noodles--also called bean thread or glass noodles--are available at Asian grocery stores and most large supermarkets, as are the other Asian ingredients used here; rice sticks or vermicelli may be substituted (follow package directions to prepare). If possible, use hydroponically grown Boston or butter lettuce sold in sturdy plastic containers that protect the leaves.
Yield Makes 8 to 10 appetizer servings
Ingredients 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined 1/4 teaspoon salt 1/4 teaspoon pepper 1 package (3 3/4 oz.) cellophane noodles (see notes) 2 tablespoons rice vinegar 1/2 to 1 teaspoon hot chile flakes 2 tablespoons fresh lime juice (about 3 small limes) 2 cloves garlic, minced 1 tablespoon sugar 4 tablespoons Asian fish sauce (nuoc mam or nam pla) 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons 1/4 cup basil leaves 1/4 cup cilantro leaves 1/4 cup mint leaves 1/4 cup dry-roasted peanuts, finely chopped
Preparation 1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
3. In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.
4. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.
Note: Nutritional analysis is per serving.
Nutritional Information Calories:121 (23% from fat) Protein:8.2g Fat:3.1g (sat 0.5) Carbohydrate:15g Fiber:1.4g Sodium:374mg Cholesterol:42mg
This dish contrasts warm and cold sensations, along with firm, soft, and crunchy textures. The tofu is pressed before grilling so that it becomes firmer. Because they're more flexible, the top halves of lettuce leaves make better wrappers than the bottom halves.
Yield 4 servings (serving size: 3 lettuce rolls and about 1/4 cup sauce)
Ingredients 1 (16-ounce) package water-packed firm tofu, drained 1/2 cup fresh lime juice 1/2 cup honey 1/4 cup thinly sliced peeled fresh lemongrass 2 tablespoons low-sodium soy sauce 3/4 teaspoon chile paste with garlic 1/4 teaspoon freshly ground black pepper 3 garlic cloves, minced Cooking spray 1 head romaine lettuce 1/2 cup cilantro leaves 3 tablespoons chopped dry-roasted peanuts 36 small mint leaves 36 (2-inch) strips julienne-cut carrot 12 basil leaves
Preparation Cut tofu crosswise into 12 (1/2-inch) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu; place a cast-iron skillet on top of cutting board. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking dish.
Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu. Cover and let stand at room temperature 1 hour.
Prepare grill.
Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned.
Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use. Remove bottom half of each lettuce leaf; reserve for another use. Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil leaf. Wrap leaf around toppings. Serve with reserved marinade.
Nutritional Information Calories:294 (29% from fat) Fat:9.5g (sat 1.5g,mono 2.5g,poly 4.9g) Protein:14.8g Carbohydrate:44.9g Fiber:2.8g Cholesterol:0.0mg Iron:3.5mg Sodium:334mg Calcium:157mg
Vietnamese cooking often calls for adding herbs and sauces to a dish at the end. More than just a garnish, these ingredients allow you to tailor the final product to your taste. Additional chili oil and fish sauce will, though, increase the fat and sodium.
Yield 4 servings
Ingredients 4 cups water 1/2 cup sliced shallots 1/4 cup minced peeled fresh ginger 5 teaspoons minced garlic (about 2 large cloves) 1 tablespoon Thai fish sauce 1/2 teaspoon salt 1/2 teaspoon black pepper 2 (15.75-ounce) cans fat-free, less-sodium chicken broth 1 1/2 pounds skinless, boneless chicken thighs 1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli 1 cup fresh bean sprouts 2 tablespoons thinly sliced green onions 2 tablespoons chopped fresh cilantro 2 tablespoons thinly sliced fresh basil 2 tablespoons thinly sliced fresh mint 4 lime wedges Chopped hot red or Thai chile (optional) Fish sauce (optional) Chili oil (optional)
Preparation Combine the first 9 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces.
Cook rice sticks in boiling water 5 minutes; drain.
Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil, if desired.
Nutritional Information Calories:346 (18% from fat) Fat:7.1g (sat 1.7g,mono 2.1g,poly 1.7g) Protein:40.4g Carbohydrate:29.1g Fiber:1.1g Cholesterol:141mg Iron:2.6mg Sodium:1279mg Calcium:61mg
NOTES: Chicken is an accent rather than a main ingredient, making this salad perfect as an appetizer or a light lunch.
Yield MAKES: 12 cups; 4 to 6 servings
Ingredients 1 piece (2 in.) fresh ginger, peeled and sliced 1/4 teaspoon salt 10 ounce boned, skinned chicken breast 1/4 cup lemon juice 1 1/2 tablespoons honey 2 tablespoons Asian fish sauce (nuoc nam or nam pla) 1 tablespoon soy sauce 2 teaspoons minced garlic 1 1/2 teaspoons balsamic vinegar 1 teaspoon Asian red chili paste or dried hot chile flakes 6 cups very finely shredded cabbage 2 cups shredded carrots 2 cups shredded jicama 1 cup shredded English cucumber 1/2 onion, peeled and slivered 1/4 cup thinly sliced celery 1/4 cup chopped fresh cilantro 3 tablespoons chopped fresh mint leaves 1 tablespoon toasted sesame seeds
Preparation 1. In a 4- to 5-quart pan over high heat, bring 2 quarts water, ginger, and salt to a simmer. Add chicken, adjust heat to maintain simmer, and cook until chicken is slightly pink in the center (cut to test) about 10 minutes. Remove from heat and let stand for 10 minutes, then lift chicken from water. When cool enough to handle, shred or slice into bite-size pieces.
2. In a large bowl, mix lemon juice, honey, fish sauce, soy sauce, garlic, vinegar, and chili paste. Add cabbage, carrots, jicama, cucumber, onion, celery, cilantro, mint, and chicken; mix well. Sprinkle with sesame seeds.
Nutritional Information Calories:153 (14% from fat) Protein:14g Fat:2.3g (sat 0.4) Carbohydrate:20g Fiber:5.5g Sodium:488mg Cholesterol:27mg
This chowder takes its cue from New England with its use of potatoes, celery, and onion - but the similarities end there. Flavored with lemongrass, ginger, and fish sauce, this brothy version with coconut milk has an authentically assertive flavor.
Yield 4 servings (serving size: about 1 1/3 cups)
Ingredients 1 fresh lemongrass stalk, peeled 1 teaspoon butter 2 cups peeled baking potato, cut into 1/2-inch pieces 1 cup chopped onion 1/2 cup chopped celery 1 tablespoon grated peeled fresh ginger 2 garlic cloves, minced 1 tablespoon sugar 1 1/2 tablespoons fish sauce 2 (8-ounce) bottles clam juice 3/4 cup chopped zucchini 2 (6 1/2-ounce) cans chopped clams, drained 2 serrano chiles, thinly sliced 2/3 cup light coconut milk 1/4 cup fresh lime juice 2 tablespoons chopped fresh cilantro
Preparation Cut lemongrass stalk in half crosswise; coarsely crush using a meat mallet or rolling pin.
Melt butter in a large saucepan over medium heat. Add potato, onion, celery, ginger, and garlic; cook 5 minutes or until celery and onion are tender, stirring occasionally. Stir in lemongrass, sugar, fish sauce, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until potato is tender.
Stir in zucchini, clams, and chiles. Bring to a boil; cook 2 minutes. Stir in coconut milk, lime juice, and cilantro; remove from heat. Remove lemongrass; discard.
Nutritional Information Calories:201 (17% from fat) Fat:3.9g (sat 2.1g,mono 0.5g,poly 0.3g) Protein:12.5g Carbohydrate:27g Fiber:2.6g Cholesterol:30mg Iron:11.3mg Sodium:817mg Calcium:75mg
If you're a dark-meat fan, try boneless chicken thighs here in place of the breasts. They're just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.
Yield 4
Ingredients 1 pound boneless, skinless chicken breasts (about 3) 3 teaspoons salt 2 tablespoons Asian sesame oil 1/2 jalapeño pepper, seeds and ribs removed, sliced 1 1- inch piece fresh ginger 2 cups water 1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts) 2 tablespoons cider vinegar 2 tablespoons Asian fish sauce (nam pla or nuoc mam) 1 1/2 tablespoons lime juice 3 carrots, grated 3 radishes, grated 4 scallions including green tops, chopped 2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination 1 tart apple, such as Granny Smith, cored and grated
Preparation 1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.
2. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.
3. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
Wine Recommendation: German rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian cuisine. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this Asian salad, go with a kabinett from Germany's Mosel-Saar-Ruwer region for best effect.
Notes: Asian fish sauce is available at Asian markets and most supermarkets.
