A Celebration of the Unique Tastes and Distinctive Recipes of Asia www.stopandshop.com

A Celebration of the Unique Tastes
and Distinctive Recipes of Asia
and the Pacific Islands
May 2008
May is Asian Pacific
American Heritage Month,
and we are proud to
celebrate the unique contributions
of Asian and Pacific Islanders in
the United States and its
associated territories.
To honor those who have added
so much to our country’s culture, we are
proud to highlight some of the unique
tastes and distinctive recipes of
Asia and the Pacific Islands.
A strong emphasis on fresh vegetables, fruits and herbs is found in
Vietnamese cuisine. Typical meals consist of several components, including
broth-based soup, rice, vegetables and a small amount of meat, accompanied by fish sauce for dipping. Noodles are also a basic staple in many
recipes. Locally grown fruits are used in many beverages and desserts.
Vietnamese Vegetable and Noodle Roll-Ups
6 cups water
3-1/2-ounce package thin rice noodles
1/2 cup thinly sliced scallion
1/2 cup thinly sliced carrot
1 4 or 5-inch piece fresh lemongrass, sliced
1 tablespoon peanut oil
2 large cloves garlic, minced
1/2 cup thinly sliced turnip
1 cup small cauliflower florets
4 ounces tofu, cut into strips
1 teaspoon grated peeled fresh ginger
1 teaspoon hot chile oil
2 to 3 tablespoons natural soy sauce
1/2 cup chopped fresh cilantro
1 to 2 tablespoons lime juice
4 large chapatis or flour tortillas, warmed
Bring the water to a boil in a large saucepan. Add the lemongrass, cover, and simmer for
10 to 15 minutes, until its flavor permeates the water. Remove from the heat and discard
the lemongrass. Add the noodles to the hot water and soak for about 10 minutes,
until tender but not mushy, then drain well. Cut into shorter lengths if desired.
Set a wok over high heat. Pour the oil around the rim and swirl to coat the pan.
Add the scallion and garlic and stir-fry for about 1 minute. Continue stir-frying,
gradually adding the carrot, turnip, cauliflower, ginger, and tofu.
When the vegetables are tender, add the chile oil, noodles, 2 tablespoons soy sauce, and 1
tablespoon lime juice; toss well. Taste and add more soy sauce and lime juice if needed.
Mix in the cilantro. Divide among the tortillas, roll up, and serve.
Serves 4
Vegetable and Noodle Roll-Ups, Vietnam..............3
Cambodian Salad, Cambodia ..............................4
Delicate Snow Pea Soup, China ..........................5
Lumpia (Philippine Egg Rolls), Philippines ............6
Poke, Hawaii......................................................7
Bul-Kogi (Korean Grilled Beef), Korea ..................8
Tandoori Chicken, India ......................................9
Persimmon Pudding, Japan ..............................10
Asian Beverages ..............................................11
Some of the most common ingredients found in Cambodian, or Khmer,
cuisine are fish sauce, coconut and rice. In addition, fresh vegetables,
fruits, meat and rice noodles are combined with native herbs and spices
to achieve the separate sweet, salty, sour and bitter dishes that
are often presented at a meal.
Bean Sprouts
There are many different styles of traditional Chinese cooking, with most of
them differing from what is usually thought of as “Chinese food” in the U.S.
While meat is eaten, vegetarian dishes featuring bok choy, mushrooms, and
other fresh vegetables along with soy protein are common. Hot beverages,
mainly soup, tea or water, often accompany meals.
Cambodian Salad
Delicate Snow Pea Soup
1/2 cup canola oil
4 cloves garlic, peeled and thinly sliced
2 cups bean sprouts
3 cups thinly shredded napa (Chinese cabbage)
or savoy cabbage
4 cups Chicken Stock
1 cup finely chopped bok choy (Chinese cabbage)
3 carrots, shredded or coarsely grated
2 red bell peppers, cored, seeded,
and sliced paper-thin into rings
3/4 teaspoon grated gingerroot
1 teaspoon low-sodium soy sauce
1 small onion, sliced paper-thin
1 to 4 serrano or jalapeño chilies,
sliced paper-thin into rings
1/2 cup basil leaves (preferably Asian basil,
if available), cut into 1/2-inch strips
1/2 cup fresh mint leaves, cut into 1/4-inch strips
1/2 cup fresh cilantro leaves
3 tablespoons finely chopped dry-roasted peanuts
4 to 5 tablespoons fresh lime juice (or to taste)
2 tablespoons soy sauce
2 tablespoons water
4 teaspoons sugar
1 clove garlic, minced
freshly ground black pepper
1/4 cup thinly sliced mushrooms
2 ounces tofu, cut in small cubes
1 garlic clove, minced
1 cup fresh snow peas
1/4 cup diced green onions with tops
1 egg white, lightly beaten (optional)
Heat the oil to 350° F. in a small skillet. Fry the garlic slices until a light golden brown,
about 20 seconds. Transfer the garlic with a wire skimmer to paper towels and blot dry.
Discard the oil (or save it for use in other recipes).
Blanch the bean sprouts in boiling water for 30 seconds.
Refresh under cold water and drain.
Combine the cabbage, carrots, bell peppers, onion, chilies, basil, mint, cilantro and
fried garlic in a salad bowl, reserving a few red pepper rings, chili slices and
fried garlic chips for garnish.
For the dressing, combine the lime juice, soy sauce, water, sugar, minced garlic, salt
and pepper in a bowl and whisk until the sugar is dissolved. Toss the vegetables with the
dressing. Garnish the salad with pepper and chili rings, the remaining fried garlic, and the
chopped peanuts. Serve at once.
Serves 4 very generously, 6 as a side dish salad
Bring all ingredients to a boil except snow peas, green onions and egg white.
Simmer 20 minutes.
Add snow peas and green onions. Cook 5 minutes; slowly stir in egg white,
if desired, to make ribbon effect.
Makes 6 servings.
Food from the Philippines, much like that from many other Asian
countries, uses a wide variety of fresh local fruits and vegetables with
the addition of spices and vinegars to create bold flavors. Rice, seafood,
coconut, bananas and root crops are basic staples of the diet in the
Philippines. Sweet snacks and desserts, many of them fruit- or
rice-based, are also popular.
In Hawaii, fresh local ingredients are prized and used in many dishes
and desserts, although most were originally introduced by settlers. Many
meals are made with ingredients such as pineapple, coconut, sweet
potato, taro and fresh seafood, mainly tuna. Most are familiar with the
traditional luau, a Hawaiian feast that features dishes such as roasted
pig, poi and poke along with music and dancing.
Lumpia (Philippine Egg Rolls)
1/2 pound ground pork
1/2 pound raw shrimp, chopped very fine
4 medium carrots, chopped fine
1 large onion, chopped fine
4 - 6 large scallions, chopped fine
(as much of the green part as possible)
1 small can water chestnuts, chopped fine
4 large eggs
1/4 cup soy sauce, or more to taste
2 teaspoons freshly ground pepper
2 teaspoons Accent (optional)
1 pound egg roll wrappers
Corn oil for deep-frying
Dipping Sauces of your choice
In a large bowl, mix together everything with a spoon except the egg roll
wrappers and oil. Stir gently, trying to keep ingredients as unmashed as possible.
Cook a small amount of the filling in a small skillet or microwave so that you can check
the seasonings. Add more pepper, soy sauce and Accent if needed.
Chill the filling for 1 hour, or until firm.
Slice each egg roll wrapper in half lengthwise. In a deep-fryer or deep, heavy pot, pour in
the corn oil to a 3-inch depth. Heat the oil until a dropped-in bread cube sizzles instantly.
(If you're using a frying thermometer, the oil should be about 360 degrees F.)
Fill a small bowl with water and keep it near your work surface.
To make the egg rolls, spread 1 tablespoon of filling evenly along the long top edge
of each halved wrapper, leaving a half-inch border.
Fold the border over the line of filling. With your forefinger, paint a line of water along the
folded-over border. Roll up the wrapper as tightly as you can, sealing it with another line of
water applied with your finger. Using water as a sealant will keep the rolls from unwrapping.
With a sharp knife, cut each egg roll into thirds. Using a slotted spoon, slip the egg rolls a
few at a time into the hot oil and fry, turning often, until brown and crispy.
Drain and serve them immediately with dipping sauces.
1 lb. fresh ahi or other tuna
1 medium tomato, chopped
1-1/2 cups fresh seaweed, chopped
1/2 cup finely chopped maui or other sweet onion
1 tsp. sesame oil
1/2 tsp. crushed red pepper
2 tbsp. soy sauce
Chop fresh ahi into 1/2" cubes. Place in a large bowl and gently toss with tomato,
1 cup seaweed, onions, sesame oil, and red pepper. Add soy sauce and serve
garnished with remaining seaweed.
Serves 4
Makes 120 tiny egg rolls
In India, most cuisine is highly spiced, with flavors ranging from hot to
sweet. Vegetarian dishes are common and often feature lentils, chickpeas, beans and dairy ingredients such as ghee (clarified butter) and
paneer (cheese). Coconut, mango, raisins and nuts are popular additions
to many recipes. Meat dishes, including curries, skewers and soups,
often feature lamb, chicken and fish, while the use of beef and pork is
limited due to varying religious beliefs.
Tandoori Chicken
1-1/2 pounds boneless, skinless chicken breasts
1 medium onion, peeled
1 green bell pepper, seeded and cored
lemon wedges for serving
1-inch piece of fresh ginger, peeled and thinly sliced
Common elements of Korean cuisine include rice, noodles, vegetables,
tofu and meats. Korean food varies with the seasons, but usually features Kimchi, a fermented vegetable dish, along with many other side
dishes. Soy sauce, garlic and ginger are among the most popular seasonings used. Koreans use both spoons and chopsticks, and hold traditional table etiquette in high regard.
Bulgogi (Korean Grilled Beef)
4 lb beef rump roast
1 cup onion, sliced
1 cup scallions, minced
2 tablespoons garlic, minced
1/4 cup gingerroot, minced
2 tablespoons brown sugar
1/4 cup soy sauce
1/4 cup peanut oil
2 tablespoons sesame oil
1/2 cup burgundy wine
1/4 cup sesame seeds, toasted
Slice beef into long, thin 1/2-inch slices. Place slices in plastic storage container. Combine
onion, scallions, garlic, gingerroot, brown sugar, soy sauce, peanut oil, sesame oil and
wine in large bowl. Mix well. Pour over beef slices. Rub slices well. Cover. Chill several
hours. Remove beef from marinade. Grill or broil over/under medium-high heat, turning only
once. Cook for about 3 to 5 minutes on each side. With food scissors, cut slices of beef
into smaller pieces. Serve with rice. Sprinkle sesame seeds as desired.
Makes 12 portions
1 shallot or 1/2 small onion, peeled and thinly sliced
4 cloves garlic, peeled
1 to 3 bird peppers or other hot chilies, thinly sliced
2 cups plain non-fat yogurt
1/4 cup fresh lemon juice
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
salt to taste
Ground Turmeric
Wash and dry the chicken breasts and trim off any fat. Cut the breasts into 1-inch squares.
Cut the onion lengthwise in quarters, then cut each quarter widthwise in half. Cut the
pepper into 1-inch squares.
Prepare the marinade. Finely chop the ginger, shallot, garlic, and chilies in a food processor
or by hand. Work in the yogurt, lemon juice, and tomato paste. Puree to a smooth paste.
Add the spices and salt to taste.
The mixture should be highly
seasoned. Transfer the marinade
to a nonreactive bowl and stir in
the chicken. Marinate the chicken
in this mixture for at least 3 hours
or as long as overnight.
Thread the chicken pieces onto
metal or bamboo skewers,
alternating with the onion and
bell pepper. Preheat the grill to
high. Grill the kebabs until the
chicken is cooked, 2 to 3 minutes
per side. Transfer the tandoori to
a platter and serve with lemon
wedges and rice.
Serves 4
Ground Cumin with Seeds
The artful presentation of seasonal ingredients is an important element
in Japanese cooking. Traditional Japanese meals often consist of rice,
noodles, vegetables, miso, and, most often, seafood. As in most of Asia
and the Pacific Islands, desserts are often fruit-based.
Many drinks found throughout Asia and the Pacific Islands differ
greatly from those found in the U.S. Many are served warm or at room
temperature rather than chilled as it is believed that cold drinks slow
digestion. Common flavors for drinks include lime, lychee, mango,
coconut, cucumber and avocado.
Because of their health benefits and use as digestive aids, yogurt,
buttermilk, ginger and other spices are common additions to many
drinks. Lhassi, a yogurt drink, is one of the most popular Indian
beverages. Lhassis can be made either salty or sweet with ingredients
such as chili pepper, cumin, cardamom, honey, mango or pineapple.
Nuts, spices, milk and sugar are combined to make a drink called
thandai, also native to India. Milk and yogurt-based drinks are
known to help cool the heat of some curries and spicier dishes.
Persimmon Pudding
4 soft, ripe persimmons
1-1/2 cups firmly packed light brown sugar
3 eggs, beaten
2 cups milk
1 teaspoon baking soda
1/2 cup butter, melted
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 teaspoon salt
1 cup golden raisins (optional)
1 cup chipped pecans (optional)
Preheat an oven to 350 degrees F. Butter a 2-1/2 to 3-quart baking dish or soufflé dish.
Using your hands, break up the persimmons then pass them through a food mill, skins and
all. If you don't have a food mill, squeeze the pulp out of the skins, remove the seeds, and
then purée the pulp in a blender. There should be 2 cups.
In a bowl, mix the pulp with the brown sugar, eggs, milk, baking soda, melted butter, and
vanilla. In a second bowl, whisk together the flour, baking powder, spices, and salt.
Gradually stir the flour mixture into the persimmon mixture to make a smooth batter, then
add the raisins and nuts, if using.
Pour the batter into the prepared baking dish and bake until well browned and set, about
1 hour. The pudding should be firm to the touch but still a bit wobbly in the center.
Transfer to a rack to cool slightly (the pudding will fall as it cools). Serve warm.
Serves 10
Tea Plantation
Chai is the Asian word for tea. What
we call Chai tea in the U.S. is known
as Masala Chai in Asia and the Pacific
Islands. Black, green, white or red, tea
is a staple that is revered for its flavor,
medicinal properties and links to
many traditions.
Coffee is a favorite all over the world,
and can be found prepared in an endless
variety of ways, both hot and cold.
Ground Ginger with Root
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