Bangkok Buck #2

April 9th, 2012 § 0 comments § permalink

©Justin Briggs, Barbes, Park Slope Brooklyn

Ingredients

5-8 fresh Thai basil leaves
.25 ounces demerara-ginger syrup*
2 ounces Martinique Rum Agricole or Smith & Cross
.5 ounces Madeira Meio Doce (medium sweet)
1 ounce lime juice
Ginger beer
Candied Ginger

Directions

Muddle together in a mixing tin Thai basil leaves and demerara-ginger syrup. Add the rum, Madeira and lime juice and shake with vigor. Strain over ice into a collins or highball glass. Top with ginger beer and garnish with a piece of candied ginger and Thai basil leaf.

*Demerara-Ginger Syrup – Combine 8 ounces fresh ginger juice, 16 ounces demerara sugar, 8 ounces water, 1 star of anise and 1 teaspoon vanilla extract. Bring to a boil and simmer for about 10 minutes. Strain, cool and chill.

*Regular basil leaves can be substituted for Thai basil in a pinch!

Miso Ramen with Tofu & Eggs

December 16th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package firm tofu
3 tablespoons miso paste
2 tablespoons mirin
1 teaspoon sugar
2 teaspoons sesame oil
1 teaspoon chili paste or sauce
3 cups vegetable stock
1 teaspoon fresh ginger, chopped superfine
1 garlic clove, chopped superfine
5 green onions, sliced thinly
8 ounces ramen noodles 3 hard boiled eggs, halved
½ cup seaweed
Black sesame seeds

Directions

Sear the tofu and cut it into small cubes. Whisk together in a small bowl the miso, mirin, sugar, sesame oil and chili paste. Combine the whisked mixture in a large soup pan with the vegetable stock, ginger, garlic and green onions and bring to a boil. Reduce the heat and allow to simmer for about 5 minutes. Add the ramen and the seaweed and allow the ramen to cook until aldente for about 8-10 minutes. Serve in bowls garnished with hard boiled eggs and sesame seeds.

Plum Pot Stickers with Ginger Butter

December 9th, 2011 § 0 comments § permalink

Ingredients

4 plums, deseeded and chopped fine
3 tablespoons unsalted butter
2 tablespoons sugar
1 teaspoon nutmeg, freshly grated
1/2 cup Japanese plum wine
1/2 teaspoon almond extract
1 tablespoon all-purpose flour
12 dumpling wrappers, round
2 tablespoons butter
2 teaspoons ginger, chopped fine
1 tablespoon honey
2 tablespoons coarsely chopped walnuts
1 teaspoon cinnamon, freshly grated

Directions

In a small saute pan heat the plums butter and sugar on high heat and cook until the plums begin to caramelize. Add the freshly grated nutmeg, the almond extract and the flour and mix well until very thick. Take off heat and cool. Place 1 round dumpling wrapper on the palm of one hand, place 1 tablespoon of the filling on the center, and fold the round into a half-moon. Using the thumb and forefinger of the other hand pleat the seam closed, making from 5 to 7 pleats. Repeat to form more dumplings until all of the rounds are used. Cover the dumplings with plastic wrap to prevent them from drying out, then repeat with the remaining mixture. Place in boiling vat of water and cook for about 3-4 minutes. In the meantime, heat the remaining butter, honey, walnuts and cinnamon and mix until smooth and warmed through. Once the pot stickers are cooked, take out of the water and drizzle with the ginger honey butter.

Ginger, Chicken & Shitake Sticky Buns

December 9th, 2011 § 0 comments § permalink

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Dough-Chinese Steamed Buns

Ingredients

1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
11/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder

Directions

1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

2. Mix ini 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 21/2 to 3 hours.

3. Punch down dough, and spread out on a floured board. Sprinlke baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Ginger Shitake Chicken

Ingredients

1/2 pound cooked chicken thighs (boneless, skinless) shredded and chopped
1 cup Shitake mushrooms, chopped
2 teaspoons ginger, chopped fine
2 teaspoons garlic, chopped fine
1/4 cup scallions, sliced thin
1 tablespoon dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup water
1 tablespoon corn starch
1 recipe Chinese Steamed Buns

Directions

1. In a medium sauce pan heat all mix chicken ingredients and bring to a boil until thick.

2. Prepare dough for Chinese Steamed Buns.

3. Shape dough into balls. Roll each out into a circle (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.

4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. .Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.

5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of  buns until all are cooked.

Chili Dipping Sauce

December 9th, 2011 § 0 comments § permalink

Makes 1/2 cup

Ingredients

1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon mirin
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon fresh cilantro, chopped fine
1-2 red hot chili peppers, sliced

Directions

Whisk together all the ingredients and let stand about 10 minutes before serving.

Steamed Pork & Shrimp (Open) Dumplings

December 9th, 2011 § 0 comments § permalink

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Serves 6

Ingredients

2 pounds ground pork
1/4 cup shrimp, peeled, deveined and chopped fine
1 tablespoon garlic, chopped fine
1/2 tablespoon fresh ginger, chopped fine
1/4 cup scallions, sliced thin
2 tablespoons Chinese chives
1 tablespoon Chinese mustard
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sugar
12 dumpling skins (round)
Beaten egg

Directions

In a medium bowl, mix pork, shrimp, scallions, garlic, ginger, chives, mustard, rice wine, sugar and soy sauce. On a flat, clean surface, lay out wrappers. Top each with 1 tablespoon pork-shrimp mixture. Brush edges of wrapper with beaten egg and form dumplings. Pull th edough up the sides of the pork mixture making sure to pleat it all around and leaving the tops open. Put dumplings in lined steamers. Steam dumplings until cooked through, about 10 minutes. Serve immediately.

Pan Fried Chinese Mustard Dumplings with Miso Ginger Glaze

December 9th, 2011 § 0 comments § permalink

Makes about 20 dumplings

Ingredients

1/2 tablespoon fresh ginger, chopped fine
1/2 tablespoon garlic, chopped fine
1/4 cup scallions, sliced thin
1 cup shredded baby bok choy or Chinese greens (blanched)
2 teaspoons hot Chinese mustard
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon black sesame seeds
1 tablespoon sesame oil
1 tablespoon canola oil
1 package of Dumpling Skins (round not square)

Directions

Place all ingredients in a largebowl (except oils & wrappers) and mix well. Refrigerate about 30 minutes before using. Place 1 round dumpking wrapper on the palm of one hand, place 1 tablespoon of the filling on the center, and fold the round into a half-moon. Using the thumb and forefinger of the other hand pleat the seam closed, making from 5 to 7 pleats. Repeat to form more dumplings until all of the rounds are used. Cover the dumplings with plastic wrap to prevent them from drying out, then repeat with the remaining mixture. In a cast-iron frying pan, heat the oil over high heat. When a wisp of white smoke appears, turn off the heat to medium and allow the dumplings to cook for 3 minutes. Pour 1/2 cup of the water into the pan and allow the dumplings to cook for 7 to 10 minutes, or until the water evaporates. Reduce the heat to low and allow the dumplings to cook for about 2 minutes, or until they are golden brown on the bottom and the skins are translucent on top. To ensure the dumplings cook evenly, move the pan back and forth on the burner to distribute the heat evenly and prevent sticking.

Miso Ginger Glaze

Ingredients

1/2 tablespoon fresh ginger, chopped fine
1/4 cup miso paste
1 tablespoon mirin
1 teaspoon brown sugar

Directions

In a small bowl whisk together all ingredients until a smooth paste is formed. Serve with HOT dumplings.

Dry Seared Sea Scallops with Spiced Browned Plum Butter

September 11th, 2011 § 0 comments § permalink

Serves 6

Sea scallops are labeled two ways, wet and dry. Dry sea scallops have not been treated with the solution STP (sodium tripolyphosphate) which is added to make the scallops retain a high moisture content and ultimately helps commercial seafood counters get a longer shelf life than should be recommended. It also makes the scallops weigh more and whrn paying a hefty price by the pound this can be significant in the price you pay. The dry scallops brown sear much better than the wet, their sweet and delicate flavor is more predominanat and they tend not to have the rubberty texture of the treated wet ones. So keep you eyes peeled and ask if the sign isn’t clear!

Ingredients

12 dry sea scallops
2 teaspoons Chinese five spice
1 teaspoon pink flake salt
2 teaspoons turbinado sugar
2 tablespoons Spiced Plum Butter (recipe follows)
¼ cup sweet saki

Directions

Rinse and clean the scallops and pat dry with a paper towel. In a small bowl mix together the five spice, salt and sugar until well combined. Sprinkle a little bit of the mixture on both sides of the scallop. In a large sauté pan place a few tablespoons of the spiced plum butter and bring to a medium high heat. When the pan is hot and the butter beginning to brown or turn an amber color and bubble add the scallops faced down on one side and let sear for about 3 minutes, basting with the butter and without moving or turning. Reducing heat as needed to avoid burning the butter. Flip over and sear the other side and again allow to cook for about 2-3 minutes until seared and cooked through tender. Add the sake and move the pan making sure to deglaze the pan and that the scallops are not stuck to the pan. Serve with a small spoon full of sauce on the scallops.

Thai Clambake

September 11th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Canola oil
3 tablespoons garlic, chopped superfine
2 tablespoons ginger, chopped superfine
2 Kaffir lime leaves, chopped superfine
2 thai chilies, deseeded and chopped superfine (add more for more heat)
2 tablespoons lemongrass bulb, outer layers removed, inner core blanched, shocked and minced
½ cup smoked sausage
1 cup clam broth or seafood stock
2 cup sake
2 cups coconut milk, unsweetened
2 tablespoons hoison sauce or fish sauce
½ cup fresh cilantro leaves
½ cup fresh thai basil, chifonade
½ cup fresh mint leaves, chopped
¼ cup scallions, thinly sliced
1 pound littleneck clams, cleaned and trimmed
1 pound mussels, cleaned and trimmed

Directions

In a large heavy bottom soup pan heat the oil to medium and add the garlic, ginger, lime leaves, chilies and lemon grass and let it sweat for a few minutes. Add the smoked sausage and cook a few more minutes and drain off any excess fat. Add the clam broth, sake, hoisin and coconut milk, bring to a boil and them allow to simmer. Add the clams and mussels and cook until they open about 5 minutes total. Discard and shells that did not open. Toss on the scallions, cilantro, thai basil and mint and stir. Serve over rice.

*Recipe property of Laura Kimberly Merrick

Coconut Sticky Rice Mangoes (Mock Sushi)

August 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup of sweet/ glutinous or “sticky” rice
2 cups of coconut milk
¾ cup of white sugar
1 tablespoons lime zest
2 teaspoons rice flour
1 ripe mango, sliced into thin “sashimi” like pieces
1 teaspoon salt

Directions

Wash rice three times in cold water, draining after each wash. Then completely soak washed rice in water overnight or for 10 hours. Place drained rice into a pan with the coconut milk, white sugar, zest and rice flour. Steam until rice is cooked through and sticky, about 30-40 minutes. Form sushi oval with the sticky rice and place a mango slice on top. Enjoy the mock sushi pieces!

Cold Garden Pad Thai Salad

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12-16 ounces flat rice noodles (pad thai noodles) (pre-soaked and cooked until soft)
2 tablespoons tamarind paste
1 tablespoon yuzo rice vinegar
½ cup tamari
Juice of 1 lime
1 tablespoon sriracha sauce
¼ cup turbinado sugar
½ cup water
2 cloves garlic, chopped fine
1 shallot, chopped fine
1 bunch green onions, sliced fine
1 cup bean sprouts
½ cup zucchini, matchsticked in two inch long pieces
½ cup carrots, matchsticked in two inch long pieces
½ cup roasted peanuts, chopped
½ cup cilantro leaves
Lime wedges

Directions

Make sure the noodles are not over soft they should be soft but not overly soft. In a mixing bowl whisk together the tamarind paste, vinegar, tamari, lime juice, sriracha, brown sugar and water. In another large mixing bowl toss together all salad ingredients (garlic, shallots, green onions, bean sprouts, zucchini, and carrots) until well mixed, set aside. Combine the noodles and the vegetables and toss together with the dressing. Let stand about 4-5 minutes and toss with cilantro leaves. Garnish with lime wedges.

Herbal Garden Summer Rolls

August 24th, 2011 § 1 comment § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Thai Basil Chicken Fried Brown Rice

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons canola or peanut oil
1 small green chili, chopped fine
3 scallions, sliced thin
2 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
1 cup mixed vegetables (carrots, broccoli florets, peppers), chopped small
1 cup chicken pieces, cooked
¼ cup frozen peas, defrosted
¼ cup water
2 cups cooked short grain brown rice
2 eggs, beaten
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon mirin or rice wine
1/3 cup fresh thai basil, chopped

Directions

In a large deep skillet or wok, over medium-high heat, add oil. Cook the chilies, scallions, garlic and ginger about 5 minutes. Add the vegetables and continue to cook another 3-5 minutes.

Add the chicken and peas and water and cover to steam vegetables until tender, but still have a bite. Add the cooked rice and mix. Create a space in the center of pan and add eggs. Cook, breaking up the eggs with a spoon until they are lightly browned. Increase heat slightly and cook until the rice is crispy, about 5 minutes. Sprinkle the soy sauce, sesame oil and mirin with 2 tablespoons of water all over the mixture and mix well. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. Mix in the thai basil before serving. Season with the salt and pepper and serve, with extra soy sauce on the side.

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