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Boiled Cashews

Food & Recipes

If fresh cashews are not available (even in the countries where they grow, they are mostly earmarked for export), the effect can be successfully duplicated with raw cashews.

Ingredients
185 g/6 oz/1 cup raw cashews
1/4 teaspoon ground turmeric
1/2 teaspoon salt

Baklava

Food & Recipes

Makes 1 full sheet
Preparation time: 35 minutes
Cooking time: 35 minutes

Ingredients

Syrup
2 1/2 cups sugar
1 1/2 cups water
1/2 cup rose water

Dough
1/4 cup milk
1/2 cup unsalted butter, melted
1 tablespoon syrup (prepared)
1/4 cup rose water
1 egg
2 1/2 cups sifted all-purpose flour

Filling
2 pounds of blanched almonds, ground
2 cups sugar

Ray Lee’s Chicken and Choy Sum

Ray Lee’s Chicken and Choy Sum
Food & Recipes

Serves 4 as part of a multicourse meal.

Ingredients

12 ounces boneless chicken breast with skin
2 teaspoons Shao Hsing rice wine or dry sherry
23⁄4 teaspoons cornstarch
2 teaspoons plus 2 tablespoons vegetable oil
1 teaspoon soy sauce
11⁄2 teaspoons black soy sauce
2 tablespoons egg white, beaten
6 ounces choy sum
1 cup chicken broth
7 slices ginger
4 small garlic cloves, smashed
1 tablespoon oyster sauce
1⁄4 teaspoon salt

Thin Noodles with Kimchi

Food & Recipes

Ingredients

300 g (2/3 lb) thin noodles
300 g (2/3 lb) sliced cabbage kimchi

Broth
100 g (¼ lb.) radish
5 cm kelp seaweed, dried
2 small Korean green peppers
10 cups water
a pinch of salt

Directions

1. Boil the noodles briefly, then rinse in cold water. Roll the noodles into a curl on a wicker tray to drain.
2. Cut the kimchi into 1-inch slices.
3. Cut the radish into 2-inch-long chunks. Cut the green peppers into

Deep-Fried Bean Curd (Dubu) in Soy Sauce

Food & Recipes

Ingredients

400 g (¾~1 lb.) bean curd (the firm type, not soft)
½ cup flour
3 cups oil for deep-frying

Seasoning
10 g (½ oz.) ginger root, cut into tiny strips
4 tbs. soy sauce
1 Tbs. light corn syrup
2 tsp. red pepper paste (optional)
1/3 cup water

Directions

1. Wrap the bean curd in clean cheesecloth and weigh it down with a cutting board or dish for 2 minutes. This will squeeze out the excess

Mung Bean Pancakes (Nokdu Bindae Ddeok)

Food & Recipes Ingredients

3 cups mung beans
1 carrot
150g (1/3 Ib.) bracken, soaked
150g (1/3 Ib.) mung bean sprouts
1 tsp. salt
5 tbs. sesame seeds
2/3 cup water

Directions

1. Soak mung beans in water until soft, drain and peel off the skins. Grind the mung beans with 2/3 cups of water in a blender.
2. Peel and finely chop the carrot and bracken. Season with salt.

Fried Zucchini (Hobak Gui)

Food & Recipes

Korean red bean paste, gochujang, is a dark red spicy paste made from fermented soy beans and red pepper. It is used to season stews and soups. Once opened it keeps well in the fridge for at least a year.

Ingredients

1 zucchini
2 tbs. vegetable oil

Hot Sauce
1 tsp. red bean paste
1 tbs. vinegar
1 tbs. light corn syrup
1/4 tsp. sesame oil
1/2 tsp. sesame seeds

Directions

1. Mix hot sauce ingredients together.

Fresh Herb Khoresh (Khoresh-e qormeh sabzi)

Food & Recipes Makes 6 servings.
Preparation time: 25 minutes
Cooking time: 3 hours

Ingredients


2 large onions, peeled and thinly sliced
2 pounds lamb shank or 1 1/2 pounds deboned leg of lamb cut in 2-inch pieces, or 2 pounds chicken legs, cut up
1/2 cup oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground
black pepper
1/2 teaspoon turmeric
1/3 cup dried kidney beans
4 whole dried Persian limes (limu-omani), pierced
4 cups finely chopped fresh parsley or 1 cup dried

Korean Pumpkin Soup (Joseon Hobak Guk)

Food & Recipes Ingredients

1 cup sliced pumpkins
3 cups water
½ tsp. salt

Directions

1. Remove the pumpkin skin and seeds, and cut into small, thin slices.
2. Place the sliced pumpkins in a pot, add water and bring to a boil.
3. Reduce the heat, cover the pot and simmer on low heat for 1 hour. Stir occasionally.
4. Season with salt and serve.


Recipe excerpted from Korean Temples and Food by Jung Lee.

Orange Khoresh (Khoresh-e porteqal)

Food & Recipes

Makes 6 servings
Preparation time: 30 minutes
Cooking time: 2 hours

Ingredients


2 large onions, peeled and thinly sliced
2 pounds chicken legs, cut up
1/3 cup oil
1 tablespoon flour
2 tablespoons slivered orange or tangerine peel with bitterness removed, page 378
1 teaspoon advieh (Persian spice mix, page 376)
1 teaspoon salt
1/4 teaspoon freshly ground
black pepper
1 1/2 cups freshly squeezed
orange juice
2 large carrots
4 oranges