Worldwide Locations

Worldwide Locations

Asia Blog

Chapati

Photo by <a hef=babe_ki/flickr" src="http://asiasociety.org/files/imagecache/small/chapati_babeki.jpg">
Food & Recipes

Ingredients

375 g/12 oz/3 cups atta flour or roti flour
1 1/2 teaspoons salt
1 tablespoon ghee or oil
250 ml/8 fl oz/1 cup lukewarm water

Directions

Chick Pea Flour Bread (Besan Roti)

(Photo by darktek13/Flickr)
Food & Recipes

Known as besan roti, these are nutritious because of the protein content of chick peas.

Ingredients

140 g/4 1/2 oz/1 cup besan
250 g/8 oz/2 cups atta or roti flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed ajowan seeds
1 tablespoon ghee or oil
250 ml/8 fl oz/1 cup water
ghee or oil for shallow frying

Directions

Cardamom-Scented Semolina Shortbreads (Naan Khatai)

Naan Khatai (Photo by <a href=Rashmi Gupta/flickr)" src="http://asiasociety.org/files/imagecache/small/food_naan_khatai.jpg">
Food & Recipes

This cookie, rich with ghee, is a glorified version of shortbread. It does not have quite the same quality when made with butter or margarine.

Makes 2 dozen.

Ingredients

125 g/4 oz ghee
125 g/4 oz/1/2 cup caster sugar
200 g/7 oz/1 cup fine semolina
3 tablespoons plain (all-purpose) flour
1 1/2 teaspoons ground cardamom

Directions

Spring Onion (Scallion) Pancakes

Scallion Panckes (Photo by <a href=littlekim/flickr)" src="http://asiasociety.org/files/imagecache/small/scallionpancake.jpg">
Food & Recipes

These are crisp and brown on the outside, flavored with salt and spring onions. Serve as a savory hors d'oeuvre, or to accompany rice porridge. Traditionally they might be made with melted lard, but you may prefer to use a light vegetable oil mixed with oriental sesame oil with its wonderful toasted sesame flavor.

Ingredients

Singapore-Style Filled Pancakes (Popiah)

Popiah (Photo by <a href=food_in_mouth/flickr)" src="http://asiasociety.org/files/imagecache/small/popiah.jpg">
Food & Recipes

This is a version of a fresh spring roll, sold at every open-air eating center in Singapore.

Makes about 25 rolls.

Ingredients

Shanghai Sticky Rice Siu Mai

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Food & Recipes

You don't have to travel to Shanghai to discover how different their siu mai is from the classic Cantonese version. It is not surprising that the regional cuisines of China have similar items that are made from different ingredients. This is one such item. Shanghai siu mai is made with sticky rice, or glutinous rice, while the Catonese version is made with ground meat. This version is from the Shanghai Cuisine Bar and Restaurant in New York City's Chinatown. You can freeze the dumplings before steaming for up to one month.

Makes about 60 dumplings.

South Pacific Crabs with Mayonnaise

(Photo by gorgeoux/Flickr)
Food & Recipes

Directions

Serve the boiled crabs at room temperature or chilled, accompanied by a good mayonnaise and with claw crackers and slender pointed crab forks to enable diners to extract every bit of meat from the shells. This is then dipped in the mayonnaise or after a small pile of crab meat has been extracted, it is mixed with the dressing.

Simplicity itself, and the sweet flavor of the crabs is given pride of place, especially if they happen to be coconut crabs.

Red Amaranth (Hin Choy) with Garlic and Oyster Sauce

Photo by <a href=FotoosVanRobin/flickr" src="http://asiasociety.org/files/imagecache/small/redamaranth2.jpg">
Food & Recipes

Serves 4-6

Ingredients

1 bunch red amaranth
2 tablespoons oil
1 teaspoon crushed garlic
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornflour (cornstarch)

Directions

Pot Stickers

Photo by <a href=jslander/flickr" src="http://asiasociety.org/files/imagecache/small/potstickers_jslander.jpg">
Food & Recipes

Ingredients

1 quantity dumpling filling
250 g/8 oz/2 cups plain (all-purpose) flour
250 ml/8 fl oz/1 cup boiling water
4 tablespoons peanut oil

Directions

Puttu

Puttu (Photo by <a href=Premshree Pillai/flickr)" src="http://asiasociety.org/files/imagecache/small/puttu_premshree.jpg">
Food & Recipes Puttu (or Pittu) is steamed in narrow cylindrical molds with a loose, perforated base. These are sold in shops specialising in Indian and Sri Lankan ingredients. Improvise by using a narrow tin about 12 cm (5 in) long and 6 cm (2 1/4 in) wide, with a press-on lid. A Dutch cocoa can is the perfect size and shape. Cut away base of can and invert so the lid is now the base. Drill small holes in the lid so steam can penetrate. After steaming, remove lid and push the steamed rice cake through the wider opening.


Ingredients