Asian Cuisine

Singapore Chicken Stew

1 pound boned, skinned chicken breasts
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13.5 oz.) coconut milk
1 can (14.5 oz.) fat-skimmed chicken broth
2 cups lightly packed washed baby spinach leaves (about 4 oz.)
1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
1/4 cup sliced canned water chestnuts
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves

Rinse chicken, pat dry, and cut into 1-inch chunks. In a bowl, mix flour, salt, chili flakes, and five spice. Add chicken pieces and mix to coat.

Pour oil into a 4- to 5-quart pan over medium-high heat. Add chicken mixture, garlic, and ginger. Stir frequently until chicken is cooked on the outside but still pink in the center (cut to test), about 3 minutes. Add coconut milk and broth and bring to a simmer. Adjust heat to maintain a simmer, cover, and cook to blend flavors, about 5 minutes.

Stir in spinach, corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until spinach is wilted, about 3 minutes. Sprinkle with cilantro before serving from pan. Makes 4 servings

Chicken Potstickers

1 pound boneless skinless chicken thighs, cut into chunks
1-1/2 cups sliced fresh mushrooms
1 small onion, cut into wedges
2 tablespoons hoisin sauce
2 tablespoons prepared mustard
2 tablespoons sriracha Asian hot chili sauce or 1 tablespoon hot pepper sauce
1 package (14 ounces) potsticker dumpling wrappers
1 egg, lightly beaten

Sauce:
1 cup soy sauce
1 green onion, chopped
1 teaspoon ground ginger

In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended.

Place 1 tablespoon of chicken mixture in the center of each wrapper. (Until ready to use, keep wrappers covered with a damp towel to prevent them from drying out.) Moisten edges with egg. Bring opposite sides together to form a semicircle; pinch to seal.

Place potstickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until filling juices run clear. Meanwhile, in a small bowl, combine sauce ingredients. Serve with potstickers. Refrigerate leftovers. Makes 4 dozen.

Beef Fried Rice

3/4 pound sirloin steak, cut into 1/2-inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red-pepper flakes
1 1/2 cups long-grain rice
1 bunch watercress (about 5 ounces), tough stems removed
1 egg, beaten to mix
3 tablespoons cooking oil
2 scallions including green tops, chopped

In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes.

Drain the rice and return it to the pot. Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.

Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.

Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes.

Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top. Makes 4 servings

Om Rice

Pork:
1 teaspoon sambal oelek or Thai chile paste
1 teaspoon low-sodium soy sauce
1/2 teaspoon dark sesame oil
8 ounces boneless center-cut loin pork chops, trimmed and cut into 1/2-inch cubes
Cooking spray

Rice:
3 tablespoons low-sodium soy sauce
2 teaspoons to 1 tablespoon sambal oelek or Thai chile paste
2 teaspoons dark sesame oil
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1/4 cup finely chopped carrot
1 cup sliced shiitake mushroom caps
1 cup chopped zucchini
3/4 cup chopped green onions
1/2 cup chopped red bell pepper
3 cups cold cooked short-grain rice

Crepes:
1 teaspoon dark sesame oil
1/2 teaspoon kosher salt
3 large eggs, lightly beaten
4 large egg whites, lightly beaten

To prepare pork, combine first 4 ingredients in a small zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add pork mixture; stir-fry 2 minutes or until pork loses its pink color. Remove pork from pan. Cover and keep warm.

To prepare rice, combine 3 tablespoons soy sauce, 2 teaspoons sambal oelek, and 2 teaspoons sesame oil, stirring with a whisk; set aside.

Heat vegetable oil in pan over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add carrot; stir-fry 1 minute. Add mushrooms, zucchini, onions, and bell pepper; stir-fry 3 minutes. Add rice; stir-fry 2 minutes or until thoroughly heated. Drizzle soy sauce mixture over rice mixture; stir well to combine. Cover and keep warm.

To prepare crepes, combine 1 teaspoon sesame oil, salt, eggs, and egg whites, stirring mixture with a whisk. Heat an 8-inch nonstick skillet coated with cooking spray over medium-high heat. Pour about 1/4 cup egg mixture into pan; quickly tilt pan in all directions so the egg mixture covers pan with a thin film.

Cook about 1 minute. Carefully lift the edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 30 seconds on the other side. Place crepe on a towel. Repeat procedure until all of the egg mixture is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

Spoon about 1 cup rice mixture down center of each of 5 plates. Top each serving with a crepe; tuck edges of crepe under rice mixture. (The dish will look like a burrito.) Makes 5 servings

Crescent Samosas

1 can (14-1/2 ounces) diced new potatoes, drained
1 tablespoon light olive oil
1/4 cup chopped green chilies
1 garlic clove, minced
1 cup frozen peas, thawed
1-1/2 teaspoons lemon juice
1 teaspoon curry powder
Dash pepper
2 tubes (8 ounces each) refrigerated crescent rolls

Sauce:
3/4 cup reduced-fat plain yogurt
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon ground cumin
Dash pepper

In a large nonstick skillet, saute potatoes in oil until lightly browned. Add chilies and garlic; saute 2 minutes longer. Stir in the peas, lemon juice, curry powder and pepper. Transfer to a large bowl and coarsely mash.

Separate crescent dough into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place point side down 2 in. apart on ungreased baking sheets; curve ends to form crescent shapes.

Bake at 375° for 10-12 minutes or until golden brown. Meanwhile, in a small bowl, combine sauce ingredients. Serve with warm samosas. Makes 16 crescents (3/4 cup sauce).

Cashew Chicken

2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 small green pepper, julienned
4 green onions, sliced
1-1/2 teaspoons grated fresh gingerroot
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup salted cashews
Hot cooked rice

In a small bowl, combine the cornstarch, brown sugar, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.

In the same skillet, stir-fry the mushrooms, green pepper, onions and ginger in remaining oil until green pepper is crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through.

Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Makes 4-6 servings.

Mee Swa Soup with Ground Pork and Fish Balls

For the Stock:
3 lbs. meaty pork bones
3 yellow onions, peeled and halved
1 head garlic, halved
1 thick piece ginger, about 2" long
1 tbsp. fish sauce
1 white turnip, peeled and halved

For the Soup:
6 medium dried cloud-ear fungi
1/2 lb. ground pork
18 fish balls (optional)
1/4 lb. Asian greens (such as choy sum or bok choy), washed, trimmed, and roughly chopped
1/4 lb. thin, round wheat-flour noodles
2 scallions, finely chopped
2 tbsp. finely chopped fresh cilantro leaves

For the stock: Place bones, onions, garlic, ginger, fish sauce, and turnip in a large pot. Add 5 quarts water and slowly bring to a boil over medium heat, skimming any foam. Lower heat; simmer for 2 1/2 hours.

For the soup: Place cloud-ear fungi in a medium bowl, add boiling water to cover, and soak until softened, about 10 minutes. Drain, wash, and roughly chop.

Strain stock, and skim any fat from top. Heat 8 cups stock in a wok or large saucepan over medium heat. Add cloud-ear fungi and simmer 3 minutes. Add pork, fish balls (if using), and greens, keeping stock at a low simmer for 5 minutes. Bring a medium pot of water to a boil and cook noodles for 3 minutes, gently separating with chopsticks or a fork. Drain and add to soup.

Serve in individual bowls, garnished with scallions and cilantro. Serve with Chile Fish Sauce on the side, to be added to taste at the table. Serves 6

Kway Teow Soup with Shrimp and Pork

6 cups chicken stock
1/2 lb. pork tenderloin
1 tbsp. vegetable oil
1 fish cake, about 1/2 lb., thinly sliced
1/2 lb. large shrimp, peeled, deveined, and split lengthwise
1/4 lb. fresh kway teow rice noodles, precut or in sheets
1/4 lb. fresh or dried flat Chinese egg noodles, 1/8" wide
2 scallions, trimmed and finely chopped
2 tbsp. finely chopped fresh cilantro leaves
Salt

Bring stock to a simmer in a large saucepan over medium-low heat. Add pork and simmer 20 minutes. Remove pork and set aside. Keep stock hot.

Heat oil in a wok or medium skillet over medium heat and fry fish cake slices until lightly browned and crisp. Drain on paper towels; set aside.

Add shrimp to stock; cook over very low heat for 1 minute. Transfer shrimp to serving bowl. Slice pork thinly and add to serving bowl. If using kway teow in sheets, cut into 1/4" strips. (If using dried vermicelli, soften in boiling water for 1 minute, then drain.)

Bring 6 cups water to a boil in a wok or medium saucepan over high heat. Add egg noodles and cook until tender (about 2 minutes if fresh, 3 minutes if dried) using chopsticks or a fork to gently pull them apart.

Drain; add to serving bowl. Add rice noodles, scallions, and cilantro, pour in stock, and stir gently. Season to taste with salt and serve garnished with fish cake slices.

If you cant find fresh kway teow rice noodles you can use 1/4 lb. dried Chinese rice vermicelli

Hainanese Chicken Rice

For the Chicken and Stock:
1 3-lb. chicken
Salt
1 small piece ginger, peeled and crushed
2 cloves garlic, crushed and peeled
1 scallion, tied in a knot

For the Rice:
1 1/2 cups jasmine or other long-grain rice
2 tbsp. vegetable oil
3 shallots, peeled and finely chopped
5 cloves garlic, peeled and finely chopped
Salt

Garnish:
1 cucumber, sliced
1 tomato, sliced
1 carrot, sliced
Coriander leaves

For the chicken and stock: Wash chicken and pat dry. Sprinkle with salt inside and out. Tuck ginger, garlic, and scallion into cavity of chicken, then tie legs together with kitchen string.

Bring 5 quarts of water to a boil in a large pot over high heat. Completely submerge chicken, breast-side-down. Bring to a boil again, cover pot, and turn heat down to very low.

Simmer 30 minutes, turning chicken once and skimming any foam from stock. Remove chicken and set aside to cool; reserve stock, keeping it warm. Remove chicken skin; pull meat from bones and cut into thick slices.

For the rice: Wash rice in a large bowl of cold water and drain. Repeat process until water is almost clear. Drain in colander and shake to remove as much remaining water as you can.

Heat oil in a wok or medium skillet over high heat. Add shallots and garlic, and stir-fry 30 seconds. Add rice and stir-fry 1–2 minutes more. Pour in 3 cups chicken stock; season to taste with salt. Bring to a boil over high heat; cover and reduce heat to very low.

Cook 20 minutes. Stir, cover, and let rest 5 minutes. Serve each person separate bowls of rice, chicken, and stock. Garnish with cucumbers, tomatoes, carrots, and coriander leaves. Serve with Sweet Soy Sauce, Ginger Sauce, and Chile–Ginger Sambal. Serves 4

Sweet Soy Sauce
1/4 cup sesame oil
1/4 cup sweet Indonesian dark soy sauce

Whisk sesame oil into soy sauce in a small bowl. Makes 1/2 cup

Ginger Sauce
4 tbsp. peeled, finely chopped ginger
2 tsp. salt
3 tbsp. vegetable oil

Blend ginger, salt, and oil to a paste with a mortar and pestle or in a coffee grinder. Makes 1/4 cup

Chile–Ginger Sambal
12 red serrano chiles, trimmed
1 shallot, peeled and chopped
2 tbsp. peeled, chopped ginger
5 garlic cloves, peeled and chopped
1 tbsp. plus 1 tsp. fresh lime juice
1 tsp. rice vinegar
2 tsp. sugar
1 tsp. salt

Blanch chiles in boiling water in a medium pan for 1 minute. Purée chiles with shallots, ginger, and garlic with a mortar and pestle or in a food processor.

Stir in 2 tbsp. water, lime juice, rice vinegar, sugar, and salt. Set aside for 1 hour before serving. Sauce will keep in refrigerator for 2 weeks. Makes 1/2 cup

Shrimp and Lamb Satays

1 lb. leg of lamb
1 tbsp. tamarind paste
1 tbsp. fresh ginger, peeled and chopped
1 tbsp. ground coriander
1/2 tsp. fennel seeds
1/2 tsp. cumin
1 tsp. turmeric
2 tsp. sugar
1/2 tsp. salt
2 stalks lemongrass, chopped
1 lb. large whole shrimp
30 wooden skewers
Vegetable oil
Cucumber and onion slices
Satay Sauce

Cut lamb into 3" × 1 1/2" strips and place in a bowl. Mix tamarind paste with 1/2 cup water in a small bowl; strain into the bowl of a food processor. Add ginger, coriander, fennel seeds, cumin, turmeric, sugar, and salt, and purée. Add lemongrass and rub marinade into lamb. Cover and refrigerate overnight.

Preheat grill to medium and soak 30 wood skewers in water for a few minutes. Remove meat, scrape off marinade, and secure each piece on a skewer.

Slice through shells of shrimp along backs with a serrated knife, leaving heads and shells on. Devein under running water; skewer lengthwise.

Brush shrimp and lamb with vegetable oil. Grill until shrimp turn bright red and lamb is crisp. Garnish with cucumber and onion slices; serve with sauce. Serves 4

Satay Sauce
2 tsp. thai hot red curry paste
1 1/2 cups thai coconut milk
1/2 cup finely ground peanuts
1 tsp. tamarind paste
1/4 cup finely chopped fresh cilantro leaves

Heat curry paste and coconut milk in a wok or heavy saucepan over medium-low heat; stirring for 1 minute. Add peanuts and tamarind paste. Lower heat; simmer 10 minutes, stirring constantly. Remove from heat and add cilantro. Makes 1 cup

Rumaki

3 tbsp. soy sauce
1 tbsp. brown sugar
1 1" piece fresh ginger, peeled and finely chopped
4 chicken livers, cut into thirds
3 water chestnuts, quartered
4 strips bacon, cut into thirds

Whisk together soy sauce, brown sugar, and ginger in a small bowl. Add chicken livers and water chestnuts and toss to coat; place in refrigerator to let marinate for 1 hour.

Heat oven to 425°. Strain liver and chestnuts, reserving the marinade. Pour marinade into a 1-quart saucepan and bring to a boil over high heat; set aside.

Place 1 slice of bacon on a cutting board, then top with 1 piece of liver and 1 water chestnut. Wrap bacon around liver and chestnut; skewer bacon in place with a toothpick.

Repeat process with remaining livers, water chestnuts, and bacon. Transfer rumaki to a foil-lined sheet tray and bake, basting occasionally with the marinade, until bacon is golden brown, about 25 minutes. Makes 12 rumaki

Coconut Squash Custard

1 1 1/2–2-lb. kabocha squash
1/2 cup canned coconut cream
1/2 cup semimoist Thai palm sugar
1/2 tsp. fine salt
6 egg yolks

Using a long, sharp knife, cut off the top of the squash, about 1" from the stem end. Discard top. Using a spoon, scoop out and discard the seeds and the fibers to make a hollow cavity. Set aside.

In a 1-qt. saucepan, whisk together the coconut cream and 1/4 cup of the palm sugar. Bring to a simmer over medium heat, while whisking occasionally; remove from heat and let sit for 10 minutes to cool slightly. In a medium bowl, whisk together the remaining palm sugar with the salt and egg yolks until yolks are smooth and pale yellow.

While whisking the yolks, slowly drizzle in the hot coconut cream mixture. Transfer mixture to top of a double boiler set over simmering water and cook, stirring constantly with a wooden spoon, until mixture thickens and coats the back of the spoon, about 4 minutes.

Heat oven to 325°. Pour custard into the reserved squash and set on rack in the bottom of an 8" x 8" baking dish. Pour 1 cup boiling water into dish. Bake until a knife inserted into center of custard comes out clean, about 2 hours. Let cool; slice into 6 wedges. Serve at room temperature or chilled. Serves 6 – 8

Lao Tomato Dip

3/4 lb. cherry tomatoes
8 garlic cloves, halved
6 Thai chiles, stemmed
2 shallots, halved
1/2 red bell pepper, stemmed and seeded
1/4 cup chopped cilantro
2 tbsp. fish sauce
1/4 tsp. kosher salt
Steamed long beans, cut in segments
Steamed cabbage, cut in wedges
Raw Thai eggplants, quartered

Heat broiler; place a rack 4" from heat source. (Alternately, prepare a medium-hot charcoal fire; place a vegetable grate over the grill top.) Put tomatoes, garlic, chiles, shallots, and bell pepper on a foil-lined baking sheet (or on grill top if grilling). Broil or grill vegetables, turning once, until charred, about 8 minutes. Let cool.

Transfer garlic, chiles, shallots, and bell pepper to a food processor; pulse until chopped. Add tomatoes; pulse until just chunky. Transfer dip to a bowl; stir in cilantro, fish sauce, and salt. Serve with long beans, cabbage, and eggplant. Serves 4

Minced Pork Salad

1 lb. pork tenderloin, cut into 1/4" cubes
1/4 tsp. kosher salt
1 tbsp. long-grain rice
1/4 cup thinly sliced scallions
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint leaves
3 tbsp. fresh lime juice
2 tbsp. fish sauce
1 tbsp. plus 2 tsp. peeled finely chopped fresh galangal
1 tbsp. finely chopped shallots
1 tbsp. finely chopped kaffir lime leaves
3 red Thai chiles, stemmed and thinly sliced crosswise
1 stalk lemongrass, tough outer layers discarded, tender interior halved lengthwise and thinly sliced
2 round Thai eggplants, quartered (optional)
1 cucumber, peeled and sliced on the diagonal into 1/4" slices (optional)
1 bitter melon, peeled, seeded, and sliced on the diagonal into 1/4" slices (optional)
1/4 head green cabbage, cut into wedges (optional)

Place the pork in a food processor and pulse until coarsely chopped, about 10 times. Transfer pork to a 12" nonstick skillet set over medium heat. Sprinkle with salt and cook, stirring constantly and breaking up pork with a wooden spoon, until just cooked through, about 3 minutes. Set aside to let cool briefly.

Meanwhile, put rice into a 6" cast-iron or nonstick skillet over medium heat. Cook, swirling skillet constantly to prevent burning, until rice is the color of caramel and smoking, 3–5 minutes. Transfer to a spice grinder and pulse to a fine powder.

In a bowl, mix together the pork and rice powder along with the scallions, cilantro, mint, lime juice, fish sauce, galangal, shallots, lime leaves, chiles, and lemongrass. Stir until well combined. Transfer salad to a platter and serve with the eggplants, cucumber, bitter melon, and cabbage, if you like. Serves 4

Rice Porridge

1/2 cup long-grain white rice
1 tsp. kosher salt
Chinese chile oil
1 tbsp. salted dry-roasted peanuts

In a sieve, rinse rice under cold water and let drain. Put rice, 6 cups water, and salt into a 4-quart saucepan. Bring to a boil over high heat, reduce heat to medium-low, and simmer, stirring occasionally, partially covered, until the rice takes on the consistency of porridge, about 1 1/2 hours. Divide porridge between 4 bowls and garnish each with a drizzle of Chinese chile oil peanuts. Serves 4

Smashed Cucumbers with Ginger

4 kirby cucumbers
Kosher salt
1 1" piece fresh ginger, peeled
1 tbsp. sugar
1 1/2 tbsp. rice wine vinegar
1 tsp. sesame oil
2 garlic cloves, roughly chopped

Cut cucumbers into irregular chunks about 2" long and 1/4" thick. Transfer cucumber slices to a medium bowl, sprinkle with 2 tsp. of kosher salt, mix, and set aside at room temperature to extract excess liquid and let them soften, about 1 hour. Meanwhile, julienne ginger; transfer to a medium bowl and set aside. Drain and gently squeeze cucumbers to extract more liquid, then pat dry with a towel.

Add cucumbers to the bowl of ginger along with sugar, vinegar, sesame oil, and garlic. Toss to combine and season with kosher salt, to taste. Let rest at room temperature for at least 15 minutes before serving to allow the flavors to come together. Serves 4

Vietnamese Lettuce Rolls with Spicy Grilled Tofu

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

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. Makes 4 servings

Sesame-Crusted Tuna with Wasabi-Ponzu Sauce

1 tablespoon chopped green onions
2 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
2 teaspoons honey
1 1/4 teaspoons prepared wasabi paste
1 teaspoon grated peeled fresh ginger
2 teaspoons vegetable oil
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons black sesame seeds
Sliced green onions (optional)

Combine first 10 ingredients, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish.

Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce. Makes 4 servings

Asian Peanut Dip

1/2 cup natural-style peanut butter
1/3 cup firm silken tofu
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed

Place all ingredients in a blender, and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days. Makes 1 cup

Chinese Barbecued Spareribs

1/3 cup hoisin sauce
1/4 cup soy sauce
3 tbsp. dry sherry
2 cloves garlic, finely chopped
2 tbsp. sugar
3/4 tsp. red food coloring
1/4 tsp. Chinese five spice powder
1 2-lb. slab spareribs, preferably St. Louis style, cut into individual ribs

Whisk together hoisin, soy, sherry, garlic, sugar, food coloring, and spice powder in a large bowl. Add ribs; toss to coat with marinade. Set aside, covered with plastic wrap, to let marinate at room temperature for 1 hour.

Heat oven to 350°. Arrange a baking rack on top of a rimmed, foil-lined sheet pan. Remove ribs from marinade (reserve marinade); arrange on the rack, meat (not bone) side up. Place pan on middle rack of oven; pour in enough water that it reaches halfway up the sides of the pan, making sure the water does not touch the ribs.

Bake ribs for 35 minutes. Baste ribs with reserved marinade; flip and baste again. Bake for 35 minutes more. (Add more water to pan if it dries up.) Raise heat to 450°. Flip ribs again; baste with remaining marinade. Continue baking until ribs are glazed, browned, and tender, about 20 minutes more. Serve with Chinese mustard or duck sauce, if you like. Serves 4

Chicken Stock

1 3-lb. chicken
2 carrots, peeled and roughly chopped
2 stalks celery
1 medium yellow onion, peeled
6 black peppercorns

Place chicken, carrots, celery, onion, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil over medium-high heat.

Reduce heat to low and simmer, uncovered, 2–3 hours, skimming foam occasionally. (After 1 hour of cooking, you may remove chicken, pick meat from the bones to reserve for another use, and return carcass to the pot.) Remove from heat and strain. Makes 2 quarts

Stir-Fried Chinese Cabbage with Ham

1 1/2 lbs. Chinese cabbage
1/4 cup Chicken Stock
2 tbsp. Chinese rice wine
2 tsp. honey
2 tsp. cornstarch
1/4 lb. Smithfield ham, thinly sliced

Trim cabbage, removing outer leaves. Cut in half lengthwise, then cut each half lengthwise into 4 pieces. Trim away excess core at the bottom of each slice, but leave enough to hold the piece together. You will have 8 pieces. (See Using Chinese Cabbage in Stir Fry for our expert technique.)

Combine stock, wine, and honey in a wok and cook over high heat until simmering. Add cabbage, arranging pieces so stem ends are in the center or hottest part of the wok. Cover and cook until cabbage is tender, about 10 minutes. Transfer cabbage to a serving bowl, leaving any liquid in the wok. Press excess liquid from cabbage into a bowl, stir in cornstarch, then pour into the wok. Cook over high heat until slightly reduced and thickened, about 5 minutes. Return cabbage to the wok, folding the sauce into cabbage. Transfer to a serving plate.

Quickly fry ham in the wok, until lightly browned, then arrange slices on top of cabbage. Spoon a little of the sauce over the ham. Serve immediately. Serves 4 to 6

Chicken Stock

1 3-lb. chicken
2 carrots, peeled and roughly chopped
2 stalks celery
1 medium yellow onion, peeled
6 black peppercorns

Place chicken, carrots, celery, onion, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil over medium-high heat.

Reduce heat to low and simmer, uncovered, 2–3 hours, skimming foam occasionally. (After 1 hour of cooking, you may remove chicken, pick meat from the bones to reserve for another use, and return carcass to the pot.) Remove from heat and strain. Makes 2 quarts

Stir-Fried Scallops

1 lb. fresh sea scallops
1 tsp. Chinese rice wine
1 tsp. corn starch
4 tbsp. fermented black beans, coarsely chopped
2 tsp. light soy sauce
1 tsp. sugar
2 tbsp. vegetable oil
1 clove garlic, minced
1 coin-size slice of fresh ginger
2 scallions, finely chopped

Rinse and drain scallops. Remove the crescent-shaped muscle at the side of each scallop. Place in a bowl with wine and cornstarch. In another bowl, combine beans, soy sauce, sugar, and 2 tbsp. water. Set aside.

Heat vegetable oil in a wok over high heat. Add garlic and ginger; cook for 1 minute. Add the scallops and scallions, and stir-fry until the scallops just begin to turn opaque, about 1 minute. Add the black bean mixture and cook while stirring for 1 minute. Discard ginger and serve scallops with rice. Serves 4

Kway Teow Soup with Shrimp and Pork

6 cups chicken stock
1/2 lb. pork tenderloin
1 tbsp. vegetable oil
1 fish cake, about 1/2 lb., thinly sliced
1/2 lb. large shrimp, peeled, deveined, and split lengthwise
1/4 lb. fresh kway teow rice noodles, precut or in sheets (or 1/4 lb. dried Chinese rice vermicelli)
1/4 lb. fresh or dried flat Chinese egg noodles, 1/8" wide
2 scallions, trimmed and finely chopped
2 tbsp. finely chopped fresh cilantro leaves
Salt

Bring stock to a simmer in a large saucepan over medium-low heat. Add pork and simmer 20 minutes. Remove pork and set aside. Keep stock hot.

Heat oil in a wok or medium skillet over medium heat and fry fish cake slices until lightly browned and crisp. Drain on paper towels; set aside.

Add shrimp to stock; cook over very low heat for 1 minute. Transfer shrimp to serving bowl. Slice pork thinly and add to serving bowl. If using kway teow in sheets, cut into 1/4" strips. (If using dried vermicelli, soften in boiling water for 1 minute, then drain.)

Bring 6 cups water to a boil in a wok or medium saucepan over high heat. Add egg noodles and cook until tender (about 2 minutes if fresh, 3 minutes if dried) using chopsticks or a fork to gently pull them apart. Drain; add to serving bowl. Add rice noodles, scallions, and cilantro, pour in stock, and stir gently. Season to taste with salt and serve garnished with fish cake slices. Serves 6

Mee Swa Soup with Ground Pork and Fish Balls

For the Stock:
3 lbs. meaty pork bones
3 yellow onions, peeled and halved
1 head garlic, halved
1 thick piece ginger, about 2" long
1 tbsp. fish sauce
1 white turnip, peeled and halved

For the Soup:
6 medium dried cloud-ear fungi
1/2 lb. ground pork
18 fish balls (optional)
1/4 lb. Asian greens (such as choy sum or bok choy), washed, trimmed, and roughly chopped
1/4 lb. thin, round wheat-flour noodles
2 scallions, finely chopped
2 tbsp. finely chopped fresh cilantro leaves

For the stock: Place bones, onions, garlic, ginger, fish sauce, and turnip in a large pot. Add 5 quarts water and slowly bring to a boil over medium heat, skimming any foam. Lower heat; simmer for 2 1/2 hours.

For the soup: Place cloud-ear fungi in a medium bowl, add boiling water to cover, and soak until softened, about 10 minutes. Drain, wash, and roughly chop.

Strain stock, and skim any fat from top. Heat 8 cups stock in a wok or large saucepan over medium heat. Add cloud-ear fungi and simmer 3 minutes. Add pork, fish balls (if using), and greens, keeping stock at a low simmer for 5 minutes. Bring a medium pot of water to a boil and cook noodles for 3 minutes, gently separating with chopsticks or a fork. Drain and add to soup.

Serve in individual bowls, garnished with scallions and cilantro. Serve with Chile Fish Sauce on the side, to be added to taste at the table. Serves 6