What are we eating ? | Recipes with Asian notes

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Snacks: crunchy Asian salad

The components of this irresistible crisp and fresh salad can be exchanged almost endlessly. From a bed of hearts of romaine lettuce, we decline the salad and its vinaigrette according to the theme of our choice, without forgetting to combine several textures and flavors. We offer you an Asian variation.

Ingredients

• 1 cup sliced ​​romaine lettuce
• 1/3 cup thinly sliced ​​red cabbage
• A few cubes of marinated and grilled tofu
• 1/4 cup cooked brown rice
• A handful (to taste): chopped carrots and red peppers, broccoli in small florets
• A handful of cooked edamame
• 1 or 2 green shallots, finely chopped
• Finely chopped cilantro, to taste

Ingredients for the Asian vinaigrette

• 1/4 cup rice vinegar
• 1/2 lime (the juice)
• 1 C. honey
• 1 C. grated ginger
• Salt and pepper
• 1/3 cup olive oil
• 1 C. tablespoon toasted sesame oil (to taste)

Published on La Presse+ on August 27, 2018.

Quickly done well: Asian buckwheat salad

This recipe from Rose Therrien, nutritionist at NutriSimple, adds variety to lunch boxes. One serving provides 16g of protein, 9g of fiber and 430 calories.

Yield: 4 servings

Preparation time: 45 minutes

Cooking time: about 8 to 10 minutes

Ingredients for the salad

• 180 g (1 cup) raw white buckwheat seeds
• 250 ml (1 cup) of water
• 325 g (2 cups) edamame (soya beans)
• 230 g (2 cups) grated carrots
• 30 g (1/2 cup) chopped fresh parsley
• 60 ml (1/4 cup) chopped green onions or chopped chives
• 8 dried figs, cut into strips

Ingredients for the vinaigrette

• 30 ml (2 tbsp.) extra-virgin olive oil
• 15 ml (1 tbsp.) toasted sesame oil
• 15 ml (1 tbsp.) rice vinegar
• 15 ml (1 tbsp.) grated ginger
• The juice of an orange
• Sesame seeds (optional)

Preperation

• 1. Cooking the buckwheat grains: using a sieve, rinse and drain the grains. Pour them into a saucepan with the water and bring to a boil. When you see heavy boiling, reduce the heat to medium-low, cover and continue cooking for 5 minutes. Remove from heat and let stand covered for 20 minutes. Let the buckwheat cool before mixing it with the other ingredients. (Good tip: bake it the night before.)
• 2. Meanwhile, blanch the edamame and prepare the other ingredients (carrots, parsley, green onions or chives and figs).
• 3. In a small mason jar, combine dressing ingredients and shake well.
• 4. In a salad bowl, combine all the salad ingredients.
• 5. Drizzle with vinaigrette and toss.

Published on lapresse.ca on June 21, 2018.

Call me boss! : red curry catfish (pad phet pla-dook tord grob)

For 2 to 4 people, depending on what’s on the table

This recipe from Jesse Mulder, at Pumpui, falls into the category of fried curries.

Ingredients

• 4 catfish steaks (about 500 g) 2.5 cm thick (look for frozen “basa” at the Asian grocery store or, even better, use Quebec bullhead, in season)
• 3 tbsp. tablespoons red curry paste (you can add more, or less, depending on your tolerance for spicy food.)
• Sufficient amount of vegetable oil, for frying
• 2 tbsp. tablespoons vegetable oil, pork or chicken fat
• 1 1/2 tsp. white sugar
• 1 C. fish sauce
• 1 C. oyster sauce
• 200ml sodium-free chicken stock or water
• 1 cayenne pepper, sliced ​​on the bias into 6 or 7 slices
• 2 to 3 stalks of green pepper, fresh or pickled
• 1 C. tablespoon krachai (wild ginger) julienned, fresh or pickled
• 4 to 5 kaffir lime leaves (makrut)
• 20 to 25 Thai basil leaves

Preperation

• 1. Set aside five basil leaves and a kaffir lime leaf.
• 2. Pat the fish steaks dry with paper towel. Dehydrate them a little in a very low temperature oven (100 to 120°F — 40 to 50°C) or in a dehydrator, for 2 to 3 hours, to remove as much water as possible.
• 3. In a fryer or small pot, heat the oil to 350°F (180°C). Fry the steaks for 12 to 15 minutes, turning them a few times. Remove the fish from the oil and place it on a plate or plate with paper towel. The steaks will be very cooked and it is desired, to prevent them from falling apart in the sauce.
• 4. While the oil is still hot, add the 5 Thai basil leaves and fry for about ten minutes.
• 5. Heat 2 tbsp. tablespoon oil (or fat) in a large skillet or wok over medium heat. Add curry paste, green peppercorns and chilies and stir briefly.
• 6. Add stock (or water), fish sauce, oyster sauce and sugar and bring to a boil. Add the steaks and swirl gently to coat the fish with the sauce. Simmer rather than boil. The sauce will thicken as it reduces and the fish absorbs it. Add a little broth or water if it’s too dry.
• 7. Add krachai and lime leaves. Brush the fish a little more. The liquid should have reduced by half and the fish will be well coated in the red sauce.
• 8. Remove from heat. Add the fresh basil leaves and pour into a deep plate. Make a chiffonade with the last lime leaf. Garnish the fish with the fried basil leaves and the chiffonnade. Serve with a large bowl of jasmine rice.

Published on lapresse.ca on February 9, 2018.

Guilty pleasure: bananas and tapioca pearls (che chuoi)

For 5 servings

Ingredients

• 750ml water
• 85 ml tapioca pearls (sold in sachets at Asian grocery stores)
• 250ml unsweetened coconut milk
• 85ml sugar
• 1 pinch of salt
• 3 ripe but still firm bananas, peeled
• 1 C. sesame seeds

Preperation

• 1. In a medium saucepan over high heat, bring the water to a boil. Add the tapioca pearls and mix well to separate each pearl.
• 2. Reduce the heat to low and cook gently for at least 20 minutes, stirring constantly. The beads should turn transparent and the overall texture should be a bit sticky. If not, add a few tablespoons of water.
• 3. Then add the coconut milk, sugar and salt, then mix well. Cook for 2 minutes.
• 4. Cut each banana in half lengthwise, then each half in thirds. Add the bananas to the pan. Leave to cook for another 5 minutes.
• 5. Ladle into small bowls and garnish with sesame seeds.

advice

Serve this dessert hot in a small bowl.

Source: This recipe is taken from the book Chopsticks and fork by Lilly Nguyen.

Published on lapresse.ca on March 19, 2009.

Health: green tea & mango lemonade

Ingredients

• 4 cups of green tea
• 2 cups cold filtered water
• ½ cup maple, honey or agave syrup
• a cup of mango (frozen mangoes are perfect)
• 2 tablespoons lemon juice
• a splash of coconut milk (optional)

Instructions

• 1. In the mixing bowl, place all the ingredients together except the coconut milk.
• 2. Blend everything until smooth. Taste and adjust the taste.
• 3. Serve in glasses with a drizzle of fresh coconut milk if desired.

Source: recipe taken from the Émilie murmure website

Posted in The Press+ on August 4, 2016.