4 teaspoons cornstarch to form a paste
2 cups (500 ml) oil for shallow-frying
DIPPING SAUCE
1/4 cup (60 ml) mayonnaise
2 tablespoons bottled sweet chili sauce
1 tablespoon chopped mint
2 tablespoons capers, drained and chopped
Asparagus spears in crispy wonton skins
The wonton “apron” wrapped around the asparagus is stuffed with cheese and exotic basil that releases a heady aniseed aroma contrasting with crunchy vegetable. For maximum effect, flash cook and serve at once.
Prepare the Sambal Oelek Chili Paste by following the recipe on page 240.
Cut off the bottom one-third of each asparagus spear and discard. If using large asparagus, bring 2 cups (500 ml) of water to a boil in a saucepan and blanch the asparagus for 1–2 minutes. Remove from the heat and drain well.
Place a wonton wrapper on a flat work surface. Dab a half of a cheese slice with Sambal Oelek and place it on the wrapper with a basil leaf along the side nearest you. Place an asparagus spear on top of the cheese, parallel to the edge of the wrapper. Fold the edge of the wrapper over the asparagus and roll up firmly around the asparagus, sealing the inside of the far edge with a dab of the cornstarch paste. Continue to wrap the remaining ingredients in the same manner.
Heat the oil in a skillet until hot and pan-fry the wrapped asparagus spears over medium heat until golden and crispy on all sides, about 1 minute each. Remove from the heat and drain on paper towels.
Combine the Dipping Sauce ingredients in a serving bowl and mix well. Arrange the fried asparagus on a serving platter and serve hot with the bowl of the Dipping Sauce on the side.
MAKES: 24 asparagus rolls
PREPARATION TIME: 30 mins
COOKING TIME: 5–10 mins
1 tablespoon olive oil
1 leek, trimmed and coarsely chopped to make 1 cup
1/2 onion or 3 Asian shallots, chopped
2 cloves garlic, minced
2 medium potatoes (preferably Pontiac), peeled and thinly sliced
1 bay leaf
1 stalk lemongrass, thick part only, outer layers discarded, inner part bruised
2 cups (500 ml) Chicken Stock (page 245), or water
1 teaspoon salt, or to taste
1/2 teaspoon ground white pepper
1/4 cup (60 ml) sour cream
1/4 cup (60 ml) yogurt, plus extra to serve
Dried chili flakes (optional)
Chopped chives, to garnish
Leek and potato vichyssoise with lemongrass
This summer soup, served by my good friend Martin Morrison, whose years in Malaysia have influenced the flavors, has a romantically light aroma. The potato and leek become infused with the fresh, citrusy aroma of lemongrass—producing a lemony perfume that makes this interesting soup unusual and addictive. A must-have for summer entertaining!
Prepare the Chicken Stock by following the recipe on page 245.
Heat the olive oil in a wok and stir-fry the leek and onion over medium heat until the onion becomes transparent, 2–3 minutes. Add the garlic and stir-fry for 30 seconds. Stir in the potato slices, bay leaf and lemongrass and pour in the Chicken Stock, then bring to a boil. Simmer uncovered for about 30 minutes until the potato and leek are very tender. Season with the salt and pepper, then remove from the heat and cool.
Remove and discard the bay leaf and lemongrass, then process the soup to a purée in a food processor, adding the sour cream and yogurt gradually. Chill the soup before serving. Ladle into 4 individual serving bowls, sprinkle with chili flakes (if using), garnish with chopped chives and serve with a bowl of extra yogurt on the side.
Note: This is a very flexible recipe. Celery or other vegetables can be added in place of or in addition to the potato, then cook and process as instructed. You can vary the proportions of the various ingredients to suit your taste.
SERVES: 4
PREPARATION TIME: 30 mins
COOKING TIME: 40 mins
1 banana flower or 1 1/2 cups (200 g) sliced cabbage
Salted lime juice water (prepared by combining 1 tablespoon salt, 1/2 cup [125 ml] fresh lime juice and 8 cups [2 liters] water)
1/4 cup (25 g) freshly grated coconut or dried unsweetened (dessicated) coconut
1/2 ginger flower (about 4 oz/100 g) or
2 stalks lemongrass, finely chopped
1/2 tablespoon freshly grated galangal root
7 oz (200 g) roast or barbecued pork, cut into strips, or 5 thick slices of prosciutto fried until brown and then sliced into strips
1/2 finger-length chili pepper, deseeded and cut into thin strips
Crushed pork cracklings or crisp bacon bits, to garnish
Mint leaves, to garnish
DRESSING
1 tablespoon Sambal Oelek Chili Paste (page 240) or other sweet chili paste
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon sugar
1 teaspoon salt, or to taste
2 tablespoons crème de menthe (optional)
Tropical salad with barbecued pork
A palette of perfumes you can really eat. A bowl of this Balinese babi guling salad is brimming with the floral scents of banana flower, coconut and lime. Added to this are the refreshing rose-like fragrance of ginger flower and shavings of galangal with a spike of mint on top.
Prepare the Sambal Oelek Chili Paste by following the recipe on page 240.
Prepare the banana flower by pulling off the outer petals and the long narrow yellow blossoms until the pinkish white inner heart is revealed. Halve the heart lengthwise with an oiled knife to avoid the sticky sap clinging to it and soak the halves in a pot of salted lime juice water for 1 hour. Remove and drain. Squeeze the soaking liquid from the heart and slice finely into thin shreds.
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