Asian Food Night

Green chicken curry (Thai)

The last few entries have been focused on traditional American comfort food.  I love my stews, potato salad, and big American-style breakfasts.  But I also love Indian, Thai, and Chinese food.  These cuisines are HUGE on flavor!  Countless spices, such as coriander, cumin, and cardamom, tantalize your taste buds.  Fresh garlic, ginger, lemongrass, cilantro, and Kaffir lime leaves add layers of complexity to the food.  And the pungency of fish sauce, bean paste, and oyster sauce give Asian cuisines the umami component missing in many Western dishes.

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I first fell in love with Thai food in Minneapolis, tasting my first coconut-based curries and Pad Thai at a local restaurant called Sawatdee (a common Thai salutation, meaning hello, goodbye, good day, etc.).  I was a little hesitant to try these very different foods (I was only 19, and eating an onion was a bold move).  My then girlfriend had brought home leftovers, specifically green curry chicken.  Finding it in the fridge the next day, I heated it in the microwave, and started eating it.  Wow!  In addition to the delicious flavor, the spiciness of the chilies was intense. 

Papaya salad

In addition to exploring Asian cuisine in restaurants, I began cooking Asian dishes a few years ago.  Most of my cooking focused on Thai and Vietnamese, which were my favorite cuisines at that time.  After a year or two of indulging in homemade curry pastes, papaya salads, and delicious stir-fries, I was craving something new.  

It was then that I had my first really good Indian feast.  Rachel’s friend from work invited us over for a dinner party.  Her friend had grown up in India, as did her husband.  For dinner, they made these delicious dishes, such as grilled paneer (an Indian cheese) with vinegared red onions, dals, and lamb.  I can’t recall all the exact foods they prepared.  I just remember leaving that night, stuffed, and very excited about Indian food!

Always prep your ingredients for Asian recipes (they move fast)

Indian food is one of the most challenging cuisines to cook at home.  First, you need dozens of spices.  Second, the prep time can require hours, especially if you’re making a few entrees and the common dipping sauces for naan (Indian flatbread).  Since I started cooking Indian in 2008, I have only had the time (or patience) to cook full Indian dinner parties a few times.  It’s just too exhausting!  It makes me really appreciate Indian food, whether at a restaurant or a friend’s house.

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Thai Basil Chicken, Szechuan Broccolini, and Stir-Fried Cabbage

Back to the present.  Rachel & I had a couple friends coming over for dinner, and we knew they liked to eat more vegetables than meat.  Asian food is great for this preference, and I wanted to find a couple new recipes to complement my Chicken Basil stir-fry dish (something I make every few weeks).  I found a delicious, spicy recipe for broccolini (not baby broccoli but actually a cross between broccoli and kai-lan).  And another recipe that turned out very well was a spicy stir-fried cabbage.  As with most Asian recipes, make sure to prep everything in advance, since most of the recipes move quickly.  My favorite tool in the kitchen is a well-crafted knife.  One of my good friends gave me a Global chef's knife a few years back, and I love it!  


Link: Global 8" Chef's Knife

For wine pairings, I recommend Gewurztraminer or Riesling.  The residual sugar in these wines handles the spice and intense flavor of the food.  I also love beer with spicy Asian food.

Enjoy!

Stir-fried Chicken with Basil

Ingredients:

5 cloves garlic, minced

2 Serrano chiles, minced

3 T. peanut oil

1 lb. chicken breast, cut into bite-sized pieces

½ medium red pepper, cut into bite-sized pieces

½ medium green pepper, cut into bite-sized pieces

20 leaves of Thai or regular basil

4 oz. button mushrooms or large white mushrooms, roughly chopped (optional)

4 oz. roasted, unsalted cashews (optional)

1 tsp cornstarch mixed with 1 T. water

Sauce: 4 T. fish sauce, 4 tsp soy sauce, 4 tsp sugar, 2/3 cup water

Directions:

1. Mix up the sauce

2. Heat wok or large frying pan to high heat, then add the oil

3. Add the garlic and chiles; stir & sauté for 30 seconds

4. Add chicken and lightly salt it; then stir & sauté for 2 minutes, or until it begins to turn white

5. Add onions, peppers, and mushrooms (if using), and light salt it; then stir & sauté for 3-4 minutes

6. Add sauce, mix well, and sauté for 30 seconds

7. Add cornstarch mixture, stir, and sauté for 30 seconds

8. Mix in basil and cashews

9. Taste for salt and spice level, and adjust accordingly

10. Serve over rice

Szechuan Broccolini

Ingredients:

1 T soy sauce

1 T rice wine vinegar

½ tsp sugar

1 T sesame seeds

2 tsp vegetable oil

½ tsp red pepper flakes

½ tsp grated ginger

1 garlic clove, crushed

1 T peanut oil

3 cups broccolini (baby broccoli)

Directions:

1. Mix soy sauce, vinegar, and sugar in bowl and set aside

2. Heat a wok or large skillet to high heat

3. Add oil

4. Add red pepper flakes, ginger, and garlic

5. Stir for 30 seconds

6. Add broccoli and stir for 1 minute

7. Add soy mixture and stir

8. Sprinkle with sesame seeds

9. Serve over rice

Stir-fried Cabbage with Chiles & Ginger

Ingredients:

½ lb. Green or Red Cabbage, cut into strips

2 slices bacon cut into ½” pieces

1 clove garlic, minced

1 Serrano chile, minced (or to taste)

3-4 slices of fresh ginger, cut into ¼” slices

1 star anise

1/4 tsp salt

2 tsp soy sauce

1 T. peanut oil

Directions:

1. Heat wok or large frying pan to medium heat, then add oil

2. Add bacon to the oil before it gets too hot (you want the bacon fat to melt into the oil a little)

3. Sauté bacon for 1 minute, then add the garlic

4. Sauté for another 2 minutes, or until the garlic begins to brown slightly

5. Add the ginger, chiles, and anise; stir

6. Add the cabbage, stirring to coat the cabbage thoroughly

7. Sprinkle with the salt, and let sauté for 5-6 minutes, or until the cabbage has begun to wilt

8. Add the soy sauce, stir

9. Taste for salt and spice level, and adjust accordingly

10. Serve over rice

Choucroute a l'Alsacienne (Alsatian Sauerkraut)

Rodern, Haut-Rhin, Alsace, France

Alsace is the smallest region of mainland France, slightly larger than the US state of Delaware.  Yet it has nearly two million people living there.  This is the same density as Maryland (5^th most dense state in the US).  Strasbourg and Mulhouse are the two primary cities in the region.

While the French control Alsace today, it has had a tumultuous history.  Situated along the Rhine river, the region is nestled in between Germany and France, as well as Switzerland.  Due to its geographic location, Alsace has traded hands many times.  In ancient times, the Celts, Gauls, and Romans all fought to control it.  By the Middle Ages, it was the Franks, the Holy Roman Empire, and the Kingdom of France.  And most recently, the French and Germans fought over Alsace in both World War I and World War II.

Today, this history is apparent in many aspects of the culture.  Perhaps it’s most palpable in the food of Alsace.  A blend of German and French influences come together to create many of the region’s most traditional dishes.  One of these I came across is called choucroute a l'Alsacienne, meaning Alsatian sauerkraut.

Choucroute a l'Alsacienne, served with boiled red potatoes & pumpernickel-rye bread

Similar to a hearty American stew or a rich Italian pasta dish, choucroute a l'Alsacienne is a great dish for colder weather.  The lovely combination of smoked pork (ham, sausage, bacon, etc.), diced onions & apples, and of course, the sauerkraut/choucroute, will surely fill you up nicely on a cold autumn or winter night.  After reading a slew of opinions on the subject, it’s recommended to serve the dish with slices of rye bread and boiled potatoes.

Like many French dishes, the roots of choucroute a l'Alsacienne are its economic value.  “Peasant food” offers a lot of great recipes, and this one is no exception.  Cabbage and cheaper cuts of pork (ham hocks, pork shoulder, etc.), and maybe an onion or apple, would be a great way to give your family a sound meal a couple hundred years ago.

In 2010, I recommend using whatever suits your tastes.  I used a 1 ½ lb. smoked, uncured ham, fully cooked, along with a bratwurst and an herb & pork sausage.  I also added a few slices of smoked bacon, cut into small pieces.  The key is buying high quality, authentic sauerkraut.  I prefer the stuff found in glass bottles or plastic bags (found in the refrigerated section of the supermarket).  If all you can find is canned sauerkraut, just make sure there’s not any vinegar added.  Vinegared cabbage is cole slaw, not sauerkraut.

The other critical ingredient is the right wine.  Find a dry Riesling or Gewürztraminer, preferably from Alsace.  Another great option is the Mosel wine region in Germany, which isn’t too far from Alsace.  Both of these regions offer some of the best Rieslings and Gewürztraminers in the world.  If buying German, look for the label, “Qualitätswein mit Prädikat” (quality wine with attributes).  And of course the best part is you can enjoy this wine with dinner!

Guten appetit!

Ingredients:

3 to 4 slices bacon, cut into small pieces

1 large onion, diced

2 stalks celery, diced

1 large apple (Braeburn or similar sweet apple), diced

32 oz. jar sauerkraut, partially drained

1 ½ to 2 lbs. smoked pork (ham, ham hocks, pork shoulder, etc.), cut into 2 or 3 large pieces

2 to 3 sausages of your choice (bratwurst, knockwurst, etc.), cut into bite-sized pieces

½ tsp juniper berries, crushed

2 tsp caraway seeds

1 bay leaf

1 cup low-sodium chicken or vegetable stock

½ cup dry white wine (preferably dry Riesling/Gewürztraminer)

2 T. Olive oil

Salt & Pepper

*Sides – boiled potatoes and rye bread

Instructions:

1. Heat a large pot to medium, add oil.

2. Once hot, add onion, season with salt & pepper.

3. Let sauté for 5 minutes, then add bacon, stir.

4. Add celery, stir.

5. Sauté for another 5-10 minutes, until the onions soften and the bacon is cooked through.

6. Add apple, along with a little more salt & pepper, stir.  Sauté for 3-5 minutes, allowing the apple to cook slightly.

7. The mixture should be sticking slightly to the bottom of the pot (unless you’re using a non-stick pan, which is okay).

8. Add the wine, stir well, using a wooden spoon to scrape up the browned bits on the bottom (this is called deglazing the pan).  Let simmer for 2 minutes.

9. Add the sauerkraut, stock, caraway seeds, juniper berries, bay leaf, and ground pepper, stir.

10. Place the pieces of smoked pork into the mixture, and scoop some it onto the meat.

11. Turn down the heat to low, and put the lid on the pot.  Let simmer (very gently) for about 3 hours.

12. After 3 hours, break up the pork chunks with a fork, and stir into the sauerkraut mixture.

13. At this point, you can let the dish sit on your stove until you’re ready to eat.  When that time comes, heat the pot to medium-low, add in the sausages. 

14. Boil your potatoes and prep your rye bread.

15. Serve & enjoy!