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Worldwide Locations

Asia Blog

Chinese Barbecued Pork (Char Siu)

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Food & Recipes

Special barrel-shaped ovens are used to cook this popular item in those shops which specialise in Chinese roasts. This recipe suggests two ways to get almost the same effect at home.

Ingredients

750 g/1 1/2 lb lean, boneless pork
1 teaspoon finely chopped garlic
1 teaspoon salt
1 teaspoon finely grated fresh ginger
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon Chinese wine or dry sherry
1/2 teaspoon five-spice powder
1 tablespoon hoi sin sauce

Quince Sambal

(Photo by catchesthelight/Flickr)
Food & Recipes

Ingredients

1 large quince
salt and chilli powder to taste
1 tablespoon finely chopped shallot (optional)

Directions

Plantains with Coconut and Chilli

(Photo by Sam Felder/Flickr)
Food & Recipes

Ingredients

2 green plantains
90 g/3 oz/1 cup freshly grated coconut
3 tablespoons finely sliced purple shallots
1 or 2 fresh green chillies, seeded and sliced
1 tablespoon thick coconut cream
salt to taste
squeeze of lime juice

Directions

Peel the plantains and boil them in lightly salted water until soft. Drain and mash, adding the coconut, shallots, chillies and coconut cream. Add salt to taste and a good squeeze of lime juice to sharpen the flavor.

Mangoes (Moghul-Style)

(Photo by Amit Gupta/Flickr)
Food & Recipes

Serves 4-6.

Ingredients

2-3 firm ripe mangoes
125 g/4 oz/1/2 cup white sugar
125 g/4 oz/1/2 cup water
3 green cardamom pods, bruised
or few drops cardamom extract
1 tablespoon pistachio kernels


Directions

Jackfruit Mallung

Food & Recipes

Mallung or mallum is a Sinhalese word which means 'mix-up' and is usually applied to the leafy green preparations with everything chopped finely and mixed over heat. This dish is an accompaniment to rice, and is always without a sauce, the liquid that comes out of the leaves or other ingredients is evaporated. This version is made with very tender jackfruit shredded finely and cooked with chillies and other spices.

Ingredients

Kare-Kare (Filipino Beef or Oxtail Stew)

Food & Recipes

Every good cook in the Philippines has his or her own version of this stew. One thing remains constant, and that is the fact that this is a big, heavy meal usually served for lunch on Sundays or holidays, so that it may be followed by a siesta.

Serves 8.

Ingredients

Beef Rendang

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Food & Recipes

This Indonesian/Malaysian dish with its complex seasoning is easy to make. Everything goes in the pot at once and simmers until rich and thick.

Serves 8.

Ingredients

Fried Bananas

(Photo by roboppy/Flickr)
Food & Recipes

Ingredients

4 firm ripe bananas (not sugar bananas, Cavendish-style bananas are best).
2 tablespoons butter or oil

Directions

Peel the bananas and fry in the butter or oil, turning them gently until the natural sugars caramelise and they are golden brown all over. They may be cut across in half to make shorter pieces which are easier to handle.

Serve warm.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Green Plantain Skin Temperado

(Photo by Arbitrary.Marks/Flickr)
Food & Recipes

Serves 2.

Ingredients

3 or 4 plantains or 2 if very large
250 ml/8 fl oz/1 cup water
1/4 teaspoon ground turmeric
1 scant teaspoon salt
2 tablespoons dried prawns
1/2-1 teaspoon chilli powder

For finishing
1 tablespoon oil
1 small onion, finely chopped
2 sprigs fresh curry leaves


Directions

Bananas in Yogurt (Kela Raita)

Banana slices (Photo by <a href=m_a_r_c/flickr)" src="http://asiasociety.org/files/imagecache/small/bananaslices.jpg">
Food & Recipes

Serves 4.

Ingredients

1 teaspoon ghee or oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon chili powder
1/4 teaspoon salt
2 teaspoons sugar
250 ml/8 fl oz/1 cup natural yogurt
3 tablespoons fresh grated coconut or desiccated coconut
2 or 3 firm ripe bananas
2 tablespoons lime or lemon juice

Directions