Asian table is a communal table. All dishes, with the exception of dessert, are usually presented at once and served with rice. Diners help themselves to whatever they want and to as much as they desire. There will usually be a soup, followed by or accompanied with one or two meat dishes and a vegetable dish. Dessert, especially in a domestic situation, is almost always sliced fresh seasonal fruit.
Of course you may like to serve a series of Asian dishes for a Western-style dinner, where the dishes come out sequentially (as opposed to all at once). The recipes in this book have been structured with this in mind, into categories such as appetizers, soups, salads, main courses, and desserts for ease of use. You may need to increase the quantities of the main dishes slightly if you are not planning to serve rice or bread with the meal. A number of suggested menus-for family meals, dinner parties etc-are included in each chapter to help you plan your meals.
Most diners in Asian countries drink tea throughout a meal. Spirits are also popular, especially at formal dinners and banquets. But there's no reason why you can't drink your favorite red or white wine if you are eating Asian food-with some judicious tasting you will soon find out which goes best with what.
We hope The Food of Asia will inspire you, with its pictures, words and delicious recipes, to prepare these luscious dishes at home. It will also let you gain a better understanding of the wonderful cuisines of the region and give you many years of happy eating. And don't forget to have fun in the kitchen!
Ingredients
Most of the ingredients called for in this book are readily found at Chinese or Asian grocery stores or some supermarkets.
AGAR-AGAR A setting agent derived from seaweed which hardens without refrigeration, used for cakes and desserts. It comes in long strands or in powder form; 1 teaspoon of powder sets 1-1½ cups liquid. To use, sprinkle powdered agar-agar over liquid and bring it gently to a boil, stirring until dissolved.
ANCHOVIES, DRIED Most are usually less than 1 in (2½ cm) long, and used to season many Malaysian and Indonesian dishes. Discard the heads and any black intestinal tract before using. Sometimes sold as "silver fish".
ANNATTO SEEDS The dark reddish-brown seed of the "lipstick plant." commonly used as a coloring agent. The seeds are fried in oil to extract an orange color and discarded. The oil is used for cooking.
ASAFOETIDA A strong-smelling gum derived from a Persian plant believed to aid digestion. Use sparingly.
ASAM GELUGUR, DRIED Slices of a sour fruit (Garcinia atnoviridis) used in place of tamarind pulp in some Malay and Nonya dishes; the latter can be used as a substitute.
EGGPLANT Known also as aubergine or brinjal, this vegetable is much smaller and thinner throughout Asia than its Western counterpart. Japanese eggplants are often no more than about 4-8 in (10-20 cm) long. The Thais also use a rather bitter pea-sized eggplant and the apple variety. Use slender Asian or Japanese eggplants for all recipes in this book-they are less bitter and have a better texture. They do not need salting before use.
BAMBOO SHOOTS Used fresh, vinegared or dried in Asian cookery. Fresh shoots are sweet and crunchy. Peel, slice and boil for about 30 minutes before adding to dishes. Soak and boil dried shoots before use. If using canned bamboo shoots, drain and boil in fresh water for 5 minutes to remove the metallic taste.
BANANA BLOSSOM The flower bud of the banana plant. Slice finely and use as garnish for noodle soups or in salads.
BANANA LEAVES Used primarily for wrapping sweetmeats, sausages, and pates before cooking. The leaves preserve moisture, and impart a mild fragrance to the food.
BASIL Three varieties are used in Thailand. The most common variety. horapa. is fairly similar to European and American sweet basil, and used liberally as a seasoning. "Lemon basil" or manglak is added to soups and salads. Kaprow. sometimes known as "holy basil", is stronger in flavor and has purplish markings. Basil is known as daun selasih or kemangi in Indonesia.
BEAN CURD Widely used in Thai. Chinese. Malaysian, and Japanese cuisines. The most common variety is called "cotton" or momen tofu. Use this unless otherwise specified. "Cotton" bean curd is generally sold packed in water in containers and is firmer and easier to handle than fine-textured "silken" bean curd, which is often available in plastic trays or rolls (cut with a sharp knife while still in the plastic so it keeps its shape).
Deep-fried bean curd or aburage is available in plastic bags and should be rinsed in boiling water to remove excess oil before using. A grilled beancurd (yakidofu). which has a speckled brown surface, is also sold in plastic bags. Small cubes of dried deep-fried bean curd are added to slow-cooked dishes and some soups. Fermented bean curd (nam yee), sold in jars and either red or white in color, is used in small amounts as a seasoning in Chinese dishes.
BEAN CURD SKIN The skin that forms on top of soybean milk when it is brought to a simmer, skimmed off and dried. Reconstitute the sheets in warm water before using as a wrapper or in braises. The stuffed skins can be deep-fried, simmered or sauteed.
BEANSPROUTS Sprouted green mung peas are eaten blanched in some salads and soups, or quickly stir-fried as a vegetable. Pinch off the straggly tails just before use if desired.
BELIMBING See CARAMBOLA
BENITADE Decorative maroon-colored sprouts with a slight peppery taste. A popular Japanese garnish. Substitute with alfalfa sprouts or very finely shredded red cabbage.
BESAN Flour made from Bengal gram or channa dal, sometimes referred to as gram flour. Used to make a batter for vegetables or fish, or to thicken and add flavor to Indian dishes.
BITTER GOURD A firm gourd that looks like a fat, knobbly, green cucumber. It has a crisp texture and a strong, bitter flavor. Remove the seeds and inner membrane before cooking. Slice thinly if using in salads, or cut into thick chunks for stuffing.
BLACK BEANS, SALTED Fermented salted black soy beans, a common seasoning for fish and beef. Sold in packets or tins, they can be kept for several months if stored in a covered jar in the fridge. Rinse before use to remove excess salt.
BLACK MOSS FUNGUS A fine, hair-like fungus valued in Chinese cooking. Soak in warm water until pliable before using.
BLACK SAUCE, SWEET A thick, treacle-like sauce used in fresh spring rolls (popiah).
BONITO, DRIED With dried kelp, an essential component of Japanese stock or dashi. Shaved bonito flakes (katsuo-bushi) are now available in plastic packs.
BOXTHORN BERRIES Oval red berries sometimes known as wolf berries, prized by the Chinese for their medicinal properties. Used in soups.
BURDOCK The root of the burdock plant, popular in Japanese cuisine. Scrape off the skin and place into water to stop it discoloring until ready to slice or shred. Fresh and tinned burdock are available from Japanese stores.
