Sushi rice balls

Sushi rice balls

This side dish is based on one of the earliest elements of Southeast

Asian cuisine: simple, hand shaped sushi rice balls, which are eaten

with the fingers, with or without first being dipped in soy sauce. 

To spice up the taste of the rice, you can sprinkle them with green shiso

leaves, furikake, toasted sesame seeds,or finely chopped umeboshi plums. 

Another possibility is to wrap a salted green shiso leaf around the rice ball. As sushi rice balls can be eaten either warm or cold, they are super in a bag lunch. They can also be turned into onigiri by wrapping them

in a piece of nori. Because it absorbs moisture, the seaweed should

be wrapped around the rice ball only just before it is to be eaten.

Rice balls (temari) wrapped in salted green shiso leaves.

Rice balls wrapped in shiso
leaves.Soak salted, green shiso leaves (ao-jiso) in water, dry them, and lay them out on individual
pieces of plastic wrap. Place a rice ball of suitable size on each leaf and then wrap the shiso tightly around the rice ball by bringing the corners of the plastic wrap together and giving them a twist. Remove the wrap carefully and serve the rice balls with the leaf side up.

Rice balls with thinly sliced green shiso

Rice balls with green shiso.

Hand shape balls about 3-4 cm (1½

inches) in diameter from sushi rice.

Cut green shiso leaves into very thin strips and sprinkle them on top. The rice balls can be served

either warm or cold arranged in a rowon a narrow platter. If the rice balls are very warm, the shiso leaves should be sprinkled on just as they are to be eaten,otherwise the fresh shiso will turn brown

and look unattractive.

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Lobster with Ginger and Scallions

Lobster with Ginger and Scallions

Ingredients:
2 lobsters, each about 11⁄2 pounds
(675 grams)
peanut or corn oil for deep-frying
3 tablespoons peanut or corn oil
3 ounces (85 grams) fresh ginger root,
peeled and cut into thin slices
10 to 12 large scallions, cut diagonally,
white and green parts separated
11⁄2 tablespoons Shaohsing wine or brandy
1⁄2 cup prime stock (see page 242)


For the sauce:
1 teaspoon potato flour
4 tablespoons water
1⁄2 tablespoon thin soy sauce
11⁄2 tablespoons oyster sauce
Serves 6 as a first course

Preparation:

The species of lobster found along the Chinese coast is the spiny lobster or
crayfish and, significantly, the Chinese name for it is dragon prawn. The meat,
compared to that of the true lobster, is slightly coarser, but cooking methods and
recipes are the same for both. Only fresh lobsters are fit for consumption; they
can be kept alive up to 3 days in the vegetable compartment of the refrigerator.
Prepare the sauce: Mix together the flour, water, soy sauce and oyster
sauce. Set aside.
Kill and chop up the lobsters. Before starting, make sure that strong rubber
bands are around the pincers. Lay the lobsters flat, one at a time, on a chopping
board, and steady them with one hand. Pierce the center of the head, where
there is a cross, with the pointed end of a strong knife, pressing firmly all the
way down in order to paralyze the nerve and hence kill the lobster instantly.
Split it in half along the back, all the way to the tail, cutting through both the
shell and the flesh. Remove and discard the pouch of grit from the head, as well
as the dark gut running along the body. Remove the tiny eggs, if any, and the
greenish creamy substance (tomalley), which can be cooked separately if you
like it. Twist the joints to dislodge the 2 claws from the body. Lay each half of
the body flat and, using a kitchen cleaver, chop each into 3 pieces. Remove the
gill from the head, close to the shell. Lay the claws on the board and bang them,
one by one, with either the broad side of the cleaver or a hammer until the shell
is cracked at various points so that it will not be necessary to use crackers when
eating them. Cut each claw in two at its obvious joint.
Put all the head and claw pieces into one large bowl and the body pieces
into another. Pat dry with paper towels.
Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F (180°C),
or until a cube of stale bread browns in 60 seconds. Carefully lower all the head
and claw pieces into the oil and let them “go through the oil” for 20 to 30
seconds, so that their juices are sealed in. Remove immediately with a large hand
strainer and put on a large platter.
Reheat the oil and let the body pieces “go through the oil” for about 10 seconds.
Empty the oil into a container and save it for other purposes. Wash and dry the wok.

Deep-fried Fish with Sweet and Sour Sauce

Lobster with Ginger and Scallions

Ingredients:
1 red snapper or gray mullet, about 21⁄4 to
21⁄2 pounds (1 to 1.15 kilograms), cleaned
with head left on peanut or corn oil for deep-frying
1 egg yolk
about 3 tablespoons cornstarch
For the marinade:
1 inch (2.5 centimeters) fresh ginger
root, peeled and chopped fine
1 teaspoon Shaohsing wine or
medium-dry sherry
1 teaspoon salt
For the sweet and sour sauce:
3 dried Chinese mushrooms, reconstituted
(see page 33)
2 ounces (55 grams) small peas
2 teaspoons potato flour, dissolved in
2 tablespoons water
4 tablespoons rice or wine vinegar
4 tablespoons sugar
4 tablespoons tomato ketchup
1 teaspoon salt
11⁄2 teaspoons thick soy sauce
2 teaspoons Shaohsing wine or medium-dry sherry
1 cup water
4 tablespoons peanut or corn oil
1 clove garlic, peeled and chopped fine
1 small onion or 3 shallots, skinned and diced
2 ounces (55 grams) canned bamboo
shoots, diced
Serves 6 with 3 other dishes
Preparation:
A sweet and sour sauce goes especially well with deep-fried food, not just
because it whets one’s appetite but, more important, because it counteracts
any trace of grease. Such is, indeed, the case with fish. There are regional
variations and personal preferences, but mainly a sweet and sour sauce is
a mixture of vinegar and sugar, balanced by salt, and made more interesting
by the addition of other condiments. Try this one, and then concoct your own.
If the wok in which the fish will be deep-fried is large enough (14 inches [35
centimeters] or more) leave the fish whole; otherwise, cut it in half. Make 2 or 3
diagonal slashes across the thickest part of both sides of the fish, taking care not
to go right to the edges.
Prepare the marinade: Squeeze the ginger in a garlic press with 2 drops
of water and mix the juice with the wine or sherry and salt. Rub both sides of
the fish, including the crevices and the cavity, with the mixture. Let marinate
for about 15 to 30 minutes. Discard any excess liquid.
Prepare the sweet and sour sauce: Drain and squeeze out excess
water from the mushrooms but leave damp. Cut into small cubes. Cook the
peas in boiling water for 2 minutes, drain. Mix together the dissolved potato
flour, vinegar, sugar, ketchup, salt, soy sauce, wine or sherry and water. Heat
a wok (if you have a second small one), or a saucepan, over high heat until
smoke rises. Add 3 tablespoons of the oil and swirl it around. Add the garlic,
then the onion or shallots and fry for about 1 minute, stirring. Add the
mushrooms, peas and bamboo shoots. Stir the sauce mixture once more to
blend, then pour into the wok or saucepan. Bring to a boil, stirring continuously
as it thickens. Set aside.
Half fill a wok or deep fryer with oil. Heat to a temperature of 375°F (190°C),
or until a cube of stale bread browns in 50 seconds.
While the oil is heating, brush the egg yolk over both sides of the fish, then
sift the cornstarch over it, smoothing it for evenness.
Lower the fish into the oil and deep-fry for about 7 or 8 minutes, or until
the skin is crisp. Turn over carefully and deep-fry the other side for about the
same time.

Hummus with cinnamon lamb

Hummus with cinnamon lamb
Serves 6
2 garlic cloves
¼ tsp crushed dried red chilies
1 (15oz) can chickpeas (garbanzo beans),
drained and rinsed
2 tbsp extra virgin olive oil
½ tsp cayenne pepper
small handful of flat-leaf parsley, plus extra,
coarsely chopped, for garnish
3 tbsp lemon juice
1 tbsp Greek-style yogurt
2 tbsp sunflower oil
¼lb (115g) ground or minced lamb
1 tsp ground cinnamon
salt and freshly ground black pepper
chopped toasted almonds or walnuts,
to garnish (optional)
To make the hummus, crush the garlic with the dried chili flakes and a little
salt until you have a smooth paste. In the bowl of a food processor, combine
the rinsed chickpeas with the garlic paste and olive oil and process until almost
smooth. Using a spatula, push all the mixture down from the sides of the bowl
before adding the cayenne pepper, parsley, and lemon juice. Season with salt
and pepper, and add the yogurt. With the motor running, gradually add the
sunflower oil in a thin, steady stream until you have a smooth light paste.
(If you want a slightly thinner consistency, simply add a little water.)
Heat a frying pan over medium-high heat, add a little oil, and cook the lamb
until brown and crispy. Sprinkle over the cinnamon and season well with salt
and pepper. Stir through well.
Spoon the lamb into a well in the center of the chickpea purée, and
sprinkle with the extra chopped parsley. This is a delicious sauce that
complements grilled meat, fish, or vegetables. If desired, garnish with chopped
toasted almonds or walnuts.

Zucchini stuffed with lamb and pine nuts

Zucchini stuffed with lamb and pine nuts
Serves 6
2lb (900g) small zucchini
½ cup olive oil
2 garlic cloves, finely chopped
½ tsp ground cumin
½ tsp ground cloves
½ tsp ground cinnamon
1 onion, finely chopped
1¼lb (550g) ground lamb
¾ cup pine nuts
3 ripe tomatoes
30 flat-leaf parsley leaves, coarsely chopped
juice of 1 lemon
1 cup good-quality chicken stock
salt and freshly ground black pepper
Cut the tops off the zucchini and, using a small spoon or melon baller, hollow out the inside of each.
Heat 1 tbsp of the olive oil in a heavy frying pan over medium-high heat.
Cook the garlic, cumin, cloves, and cinnamon for a couple of minutes until
fragrant. Add the onion and cook until soft and pale golden, then add the lamb.
Continue cooking until all the liquid has evaporated, breaking up and stirring the
lamb around the pan to brown evenly. Season well with salt and pepper. Mix in
the pine nuts. Taste and adjust the seasoning.
Cut a cross in the bottom of the tomatoes and, using the tip of a small
sharp knife, remove the core from each one. Blanch in boiling water for
10 seconds, then refresh in cold water. Peel off the skin and discard. Cut the
tomatoes in half, remove the seeds, and cut the flesh into a small dice. Set aside.
Using a small spoon, stuff the zucchini with the lamb mixture, pushing the
filling down into each zucchini so it is plump with stuffing. Heat the
remaining oil, and cook the zucchini, turning, until soft. Cook in batches while
continuing to stuff the remainder of the zucchini.
Mix the diced tomato with the parsley, and season with salt and pepper.
Add the lemon juice and chicken stock. Place the cooked zucchini in a
flameproof dish. Pour the tomato mixture over the top, and cook over medium
heat until the sauce is hot. Serve with rice or bread. This dish works particularly
well with a selection of other mezze dishes, with lots of hot bread to soak up
all the good cooking juices.

Lamb kebabs with white bean and tomato salad

Lamb kebabs with 
white bean and tomato salad
Serves 4–6
2 garlic cloves, halved
a little olive oil
1 onion, finely chopped
2 tsp ground cumin
2 tsp paprika
1 tsp cayenne pepper
1lb (450g) ground lamb
handful of flat-leaf parsley leaves,
coarsely chopped
handful of fresh cilantro leaves,
coarsely chopped
½ cup unsalted pistachio nuts,
coarsely chopped
sea salt and freshly ground black pepper




For the salad
1 cup dried cannellini beans
2 garlic cloves, peeled but left whole
½ bunch of flat-leaf parsley, leaves picked
and chopped (stalks reserved)
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp ground cumin
2 ripe tomatoes, cut into ½in (1cm) dice
To make the salad, soak the beans overnight in a large bowl of cold water.
Drain and rinse under cold running water. Put into a large heavy pot, and
cover with fresh cold water. Add the garlic, reserved parsley stalks, and a splash
of olive oil. Do not add salt. Bring to a boil, reduce the heat, and simmer for
1 hour 20 minutes to 1 hour 40 minutes, or until the beans are tender but still
slightly firm to the bite. Drain off the liquid. Stir in the vinegar, extra virgin olive oil,
and cumin to the beans. Season well with salt and pepper. Let sit for about 20
minutes to blend the flavors. Stir in the tomatoes and parsley just before serving.
To make the kebabs, soak the bamboo skewers in cold water for at least
30 minutes so they do not burn. Crush the garlic with a little salt to make a
paste. Heat a little oil in a heavy frying pan over medium-high heat. Cook the onion
for 4 minutes or until soft. Add the garlic, cumin, paprika, and cayenne, and cook
for a couple of minutes longer, or until fragrant. Remove from the heat, transfer to
a bowl, and let cool for 5 minutes. Add the lamb, parsley, cilantro, and pistachios.
Season well. Mold the lamb mixture onto one end of the skewer, making a cylindeof meat around roughly half its length. Heat a little oil in a large heavy frying pan
over medium-high heat. Cook the kofte kebabs in batches until golden brown all
over. Drain on paper towels. Serve with the salad and lots of fresh crusty bread.

Harissa mini fish cakes with preserved lemon

Harissa mini fish cakes with preserved lemon

1 tbsp olive oil
1 garlic clove, finely chopped
1 tbsp coriander seeds, crushed
1 tsp paprika
1lb (450g) firm white fish fillets (such as
hake, snapper, sea bream (porgy), or
cod), skin and bones removed
rind of ½ preserved lemon, any white pith
removed and rind finely diced (see below)
4 scallions (green onions), thinly sliced
½ bunch of fresh cilantro, coarsely chopped
2 tsp harissa sauce (available in cans or jars
in Middle Eastern markets)
1 egg
juice of ½ lemon
vegetable oil for frying
salt and freshly ground black pepper

In a small pan, heat the olive oil and cook the garlic and coriander seeds until
golden brown and fragrant. Stir in the paprika and remove from the heat.
Put the fish in a food processor with the aromatic cooked spice mixture, the
preserved lemon rind, scallions, and cilantro. Add in the harissa and egg, and
season with salt and pepper. Add half of the lemon juice and process until smooth.
eat the vegetable oil in large frying pan over medium-high heat. Cook a
small piece of the mixture and taste to check the seasoning. Adjust with
salt and pepper, and an extra squeeze of fresh lemon juice if needed. Roll the
fish cakes into 16 equal portions. Cook in small batches until golden brown on
all sides. Drain on paper towels. Serve with a cucumber salad dressed with ground cinnamon and a little
orange juice, or as a canapé with drinks before a meal.
Preserved lemons Place 2 lemons in a small saucepan with a tight-fitting lid.
Cover with cold water. Add 3 heaping tablespoons sea salt (the salt removes the
bitterness from the skin). Bring the water to a boil, and simmer for 10–12 minutes
or until the lemons are soft when pierced with the tip of a knife. Remove with a
slotted spoon and refresh under cold running water. When cool, cut in half. Using
a sharp knife, remove all the flesh and white pith. Trim down the lemon skin from
the inside, so only the lemon zest remains. Cover the lemon zest with olive oil and
you have preserved lemon; it keeps covered in the refrigerator for up to 6 weeks.

Grilled sardines

Grilled sardines

6 bay leaves, coarsely chopped
2 tbsp salt
4 green cardamom pods
2 garlic cloves
2 small dried red chilies
1 tsp ground allspice
2 tbsp olive oil
12 fresh sardines, cleaned inside and out
(you can ask your fishmonger to do this)
1 lemon, cut into quarters lengthwise, then
cut crosswise into triangular slices
½ bunch flat-leaf parsley, finely chopped
freshly ground black pepper





Preheat a charcoal grill, barbecue, or grill pan until white-hot. Using a pestle
and mortar, grind the bay leaves with the salt until you are left with a bright
green powder. (This bay leaf salt is delicious on its own and can be used to
season roast potatoes or grilled meats or fish.) Add the cardamom pods and
continue to grind until fine. Sift the mixture through a sieve into a bowl, and
discard any husks or pieces of stalk.
Crush the garlic, dried chilies, and allspice, again using a pestle and mortar,
and mix with the other spices in a bowl. Add the olive oil.
Pat the inside of the sardines dry with paper towels, then rub some of
the spice marinade over the inside and outside of each fish. Mix the lemon
slices with the remaining spice marinade. Season with lots of pepper. Mix in
the parsley. Stuff the sardines with the lemon and parsley mixture.
Grill the sardines for 3–4 minutes on each side or until golden brown
and crispy on both sides. With small fish such as this, it is important not
to overcook the fish—otherwise it will dry out. As the sardines are small and
the grill or pan is hot, remember that the sardines will continue cooking when
removed from the heat.
Serve these fantastic little fish hot with wedges of lemon, a selection of
salads, and lots of fresh bread. The salt, sourness, and heat of the spice
marinade and the lemon slices cut the richness of the fish.

Tuscan bean soup

Tuscan bean soup
This soup, ribollita, is thick, filling, nutritious, and delicious. It is even wonderful
at room temperature.

1⁄4 cup extra virgin olive oil, plus more for serving
1 onion, chopped
2 carrots, sliced
1 leek, white and pale green parts only, sliced
2 garlic cloves, chopped
1 quart (1 liter) chicken stock
one 14.5oz (411g) can chopped tomatoes
1 tbsp tomato paste
one 15oz (420g) can white kidney (cannellini) beans, drained and rinsed
9oz (250g) spinach, sliced
salt and freshly ground black pepper
8 slices Italian bread
2 tbsp grated Parmesan (optional), for serving
Heat the oil in a soup pot over medium-low heat. Add the onion, carrots, and leek and cook
until softened but not colored. Add the garlic and cook for 1 minute. Add the stock, tomatoes and their juices, and tomato paste. In a bowl, mash half the beans with a fork and stir into the pot. Bring to a boil over high heat.
Return the heat to medium-low and simmer for 30 minutes. Add the remaining beans and spinach and simmer for 30 minutes more.Place a slice of bread in each soup bowl. Ladle in the soup, and, if you like, top with a sprinklingof Parmesan.  Good with a dollop of pesto placed on top and olive oil passed on the side.
Prepare ahead this soup is best made ahead and reheated.

Ground split pea flatbread

 Ground split pea flatbread

There are two types of roti “skins” or “flaps” in Trinidad. One is plain and the other
is stuffed with split peas. The latter is known as Dhalpurie roti, or just Dhalpurie.
Roti may be folded around a curry and eaten with the hands like a sandwich, or
served to accompany a curry, with the torn pieces of roti being used as a utensil to
scoop up the curry. Once made, roti can be frozen, then reheated in the microwave.
ingredients
2 heaped tbsp sugar
2 eggs
1/3 cups whole milk
6 cups all-purpose flour
1 tbsp salt
1/2 tsp baking powder
1/4 cup vegetable oil
1/4 cup vegetable oil or melted margarine,
or a mixture, for cooking
split pea filling
8 oz (225 g) split peas
1/2 tsp ground turmeric
2 tsp salt
3 garlic cloves, chopped
1 tbsp vegetable oil
1 tbsp ground cumin

To make the filling, put the split peas into a pan with the turmeric, half the salt, and the garlic.
cover with water, bring to a boil, and boil for 15–20 minutes or until cooked but still firm. Drain
well and allow to cool. Grind the split peas to a powdery paste in a food processor or coffee grinder. Heat the oil in a frying pan and fry the split pea paste over medium heat for 1 minute, stirring constantly to prevent
it from sticking to the pan or burning. add the cumin and remaining salt to taste. Set aside while
you make the dough. Mix the sugar and eggs with the milk in a small mixing bowl, stirring until the sugar has dissolved. Sift the flour into a large mixing bowl and stir in the salt and baking powder. Gradually add the
egg and milk mixture and knead lightly to make a soft dough. be careful not to work the dough too
much or it will become stretchy. cover with a damp cloth and leave to rest for 15 minutes. add the oil and mix lightly. Divide the dough into 12 pieces and shape each into a ball. Open each one and place 2–3 tbsp of the split pea mixture inside. Pull the sides over to enclose the filling and re-form into balls. Dredge lightly in flour, then carefully roll out the filled balls very thinly, using enough flour on the work surface to prevent sticking. Heat an oiled griddle or tawa over high heat and place a rolled-out roti on top. cook for 1 minute, then turn over and brush with oil or melted margarine. cook for 1/2 minute, then turn over again and brush with oil or margarine. remove and set aside while you cook the remaining roti in this way. Serve hot.

Pickled vegetables

rau chay chua 
Pickled vegetables
Pickled vegetables are an integral part of the Southeast Asian diet, considered
essential accompaniments to meals. Believed to aid digestion of rich, fatty or oilbased
dishes, pickled vegetables are appropriately served with curries, “cutting” the fat
while “lifting”and cleansing the palate to allow a deeper enjoyment of the food.
ingredients
1 lb (450 g) ridge cucumbers, peeled (optional)
and deseeded
1 lb (450 g) daikon radish, peeled
1 lb (450 g) carrots, peeled

Cut the cucumbers and mooli into sticks
1/4 in (5 mm) thick and 1
1/2 in (4 cm) long. Cut the carrots
into sticks of the same length but
1/8 in (3 mm) thick.
Put the vegetables in 3 separate colanders set over mixing bowls. Sprinkle each vegetable with
1 tbsp salt and toss, then leave to drain for 1 hour.
Gently squeeze any remaining juice out of the vegetables, then transfer them to a large, resealable
plastic bag. in a bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved. Add  this pickling liquid to the vegetables. Close the bag, squeezing out any air. Leave to marinate for 3 hours before serving. You can keep the pickles in the refrigerator for a week or two; the longer they are kept, the softer they will be and the more pronounced the pickle flavor.
salted lemonade
3 tbsp sea salt
1/2 cup sugar
1/2 cups white rice vinegar
Believed to aid digestion, this unsweetened lemonade (called da chanh muoi) made with salt-preserved
lemons (sometimes limes) is enjoyed at the end of a meal, either served at room temperature or chilled with
ice cubes. It is also drunk during the day as a thirst quencher and restorative, particularly in warm weather.
The ratio of lemon to water given here can be adjusted to taste. For 1 serving, rinse
1/3 preserved salt-brined
lemon and put in a bowl. Crush the lemon with a fork. Place 1–1
1/2 tbsp of the crushed lemon in a large glass.
Add ice cubes to taste, if using, and top off with 1 cup still or sparkling mineral water. Stir a few times, then
drink. While best made fresh, large quantities (full pitchers) can be prepared a few hours ahead of time and
kept in a cool place or chilled.

Noodles with pork in red curry broth

Noodles with pork in red curry broth
This curry noodle soup is a specialty of the laotian northern region of luang
Namtha and is similar to a dish of the same name from northern Thailand. It is
widely believed, however, that Kao Soi originated in Myanmar. This version
combines coconut milk with a light pork stock, creating a delicious, subtle broth.
The steaming liquid is poured over raw vegetables, and it is completed with tender
rice noodles and bits of sweet pork. If preparing the dish with laotian Kore, omit
the optional Indian curry powder in that recipe, as it is added here.
ingredients
1 lb (450 g) boned pork shoulder
2 oz (60 g) fresh ginger root
6 green onions, 4 of them crushed and
2 thinly sliced diagonally
2 tbsp fish sauce, or to taste
2 tbsp vegetable oil
5 tbsp laotian Kore (p274) or
store-bought Thai red curry paste
1 tbsp Indian curry powder
1 tsp shrimp paste
1 tbsp palm sugar
8 oz (225 g) coarsely ground pork

1 quart (liter) thick coconut milk
8 kaffir lime leaves, bruised
1 lb (450 g) fresh, thin, round rice noodles, or
8 oz (225 g) dried rice sticks, soaked in
water until pliable
5–6 oz (150–175 g) Chinese leaf, cut into
1/8-in (3-mm) julienne
1 bunch of watercress, large stalks discarded
4 oz (100 g) beansprouts
2 tbsp torn mint leaves
2 tbsp torn cilantro leaves
1 lime, quartered


Bring 3/2 quarts (1.5 liters) water to a boil and add the pork shoulder, ginger, crushed green
onions, and 2 tbsp fish sauce. Reduce the heat and simmer, partly covered, for about 1
1/2 hours or until the liquid has reduced by half. Transfer the pork to a cutting board to cool, then slice thinly
and cover with plastic wrap. Set the broth aside.
In another pan, heat the oil over moderately high heat and stir-fry the curry paste for 2 minutes or
until just golden and fragrant. Add the curry powder, shrimp paste (breaking it up), and palm
sugar, and stir-fry for about 1 minute or until fragrant. Add the ground pork and cook, stirring to
break it up, for about 7 minutes or until just golden. Reduce the heat and add the coconut milk, pork
broth, and kaffir lime leaves. Adjust seasoning with fish sauce. Cover and simmer for 30 minutes.
Bring a pot of water to a boil. If the fresh rice noodles are cold, heat in the boiling water for
5 seconds; if they are at room temperature, skip this step. If using rehydrated rice sticks, cook
them for 3 minutes. Drain. Divide the noodles among 4 large Asian-style soup bowls and top with Chinese leaf, watercress, beansprouts, and sliced pork shoulder. Bring the spicy coconut broth to a boil, then ladle into the bowls. Garnish with mint and cilantro, squeeze a lime wedge over each serving, and serve hot.

Amok chouk, Steamed snails in curry custard

Amok chouk ,Steamed snails in curry custard 
Amok is a curried coconut custard that is generally steamed in a small container
hand-formed from a section of banana leaf. a specialty of malaysia, hybrid
versions appear in both Thai and cambodian cooking. While freshwater fish such
as catfish is used in many amok recipes, this delicious and dramatic version uses
snails, and the snails and custard are cooked in the shells. Serve this as an appetizer
or light lunch or as part of a dinner with vegetables and rice on the side. be sure to
buy canned burgundian snails, which are usually sold in a package with clean shells.
The exact snail-to-custard ratio will depend on the relative size of the snail and
shell; the custard should not overflow the shell.
ingredients
1/4 cup red Kroeung (p264)
2 cups thick coconut milk (p213)
1 tbsp shrimp paste
1 tbsp fish sauce
2 tsp palm sugar or superfine sugar (optional)
1 large egg, beaten
grated zest of 1/2 lime
salt
1 stalk lemongrass, leaves separated and cut
into 24 pieces, each 4 in (10 cm) long
24–36 snail shells, well cleaned
24–36 cooked burgundian snails (about 2 cans), rinsed and drained
6 kaffir lime leaves, very finely julienned
4 red Thai chilies, seeded and very thinly  sliced into rounds
in a mixing bowl, stir and mash together the
kroeung, half of the coconut milk, the shrimp paste, fish sauce, and sugar to a smooth consistency. add the remaining coconut milk, the egg, and kaffir lime zest and mix well. Season with salt, if necessary.
Fold a piece of lemongrass leaf and set it inside a snail shell so both ends of the leaf stick out.
Half-fill the shell with the coconut mixture. Place a snail in the center and fill with more coconut
mixture. Set the snail, open end up, on a bamboo steaming rack. Repeat with the remaining lemongrass pieces, shells, coconut mixture, and snails. as you fill the steaming rack, the snails will butt up against each other and find enough support to stand. (if using a 6- or 12-portion stainless steel or ceramic snail plate, simply set the snails directly on the plate, and the plate on the bamboo steaming rack.) Half-fill a wok with water and set the covered bamboo steamer on top (the base of the steamer should not touch the water). bring to a boil over high heat, then reduce to medium-low and steam the snails for about 15 minutes or until the custard is set but still moist. Serve the snails hot, garnished with the kaffir lime leaves and chilies. To eat, simply pull out the lemongrass strands, dislodging the snail in the process.

Imqaret , Date pastries

Imqaret , Date pastries
Makes about 30
For the pastry
4 cups all-purpose flour
pinch of salt
1⁄3 cup sugar
4 tbsp (½ stick) unsalted butter,
cut into pieces
5 tbsp dry red wine
¼ cup orange juice
For the filling
1lb (450g) pitted dates
juice and grated zest of 1 orange
juice and grated zest of 1 lemon
1⁄3 cup dry red wine
pinch of ground cloves
1 bay leaf
4 star anise
vegetable oil for frying
To make the pastry, sift the flour and salt into a large bowl. Add the sugar
and butter, and rub into the flour between your fingertips to form the texture
of breadcrumbs. Using a spoon, mix in the wine and orange juice to make a
smooth dough, adding a little extra flour if necessary. Turn the dough out onto
a floured work surface, and knead as you would bread dough, until it is soft but
not sticky. Let rest in the refrigerator for at least 30 minutes until needed.
Combine all the ingredients for the filling in a heavy saucepan. Simmer
gently over medium heat for 20 minutes until the dates are soft and the wine
has reduced. Discard the star anise and the bay leaf. Transfer the filling to a food
processor or blender, and process until smooth. Let cool completely.
Cut the pastry into 4 equal pieces. Working one piece at a time on a floured
work surface, roll it out as thinly as possible, into a strip about 4in (10cm)
wide. Using a pastry brush, moisten the edges with a little water, and spoon
some of the filling down the center of the pastry. Fold the pastry in half
lengthwise, covering the filling. Flatten slightly, and press the edges together to
seal. You will end up with a long roll. Cut diagonally across the pastry with a
sharp knife, making diamond-shaped pieces that are about 2in (5cm) long.
Repeat with the remaining pastry and date filling.
In a heavy pan over medium-high heat, heat about ¾in (2cm) of oil until hot.
Break off a small piece of pastry and add to the oil—it should sizzle slightly,
but not brown too fast. When ready, shallow-fry the pastries in small batches for
4–5 minutes or until golden brown all over. Serve at once.

Triglie de scoglio 
Pan-fried red mullet with preserved lemon, olives, and parsley
Serves 4
2 lemons
3 tbsp rock salt
1 garlic clove, halved and any green inner
shoot discarded
30 black olives, pitted and coarsely
chopped
½–1 fresh red jalapeño or serrano chili,
seeded and finely chopped
20 fresh basil leaves, coarsely chopped
20 flat-leaf parsley leaves, coarsely chopped
juice of 1 lemon
2 tbsp extra virgin olive oil
a little light olive oil
4 fresh red mullet or other small firm, lean
fish, 9–14oz (250–400g) each, gutted, scaled, and cleaned
sea salt and freshly ground black pepper To make the preserved lemon, put the lemons into a small, tight-fitting pan. Cover with water and add the rock salt. Place a small lid or saucer on top
of the lemons to keep them submerged. Bring to a boil, and simmer until tender
when pierced with the tip of a sharp knife, 8–10 minutes. Refresh under cold
running water. When the lemons are cool, cut in half, remove all the flesh and pith,
and discard. Using a thin sharp knife, trim the inside of the skin, removing any
remaining traces of the bitter white pith. Finely chop the lemon skin and set aside.
Preheat the oven to 350°F (180°C). Using the back of a knife, crush the
garlic with a little sea salt, until a smooth paste forms. Mix together the
garlic, olives, chili, basil, parsley, and preserved lemon. Add the lemon juice
and olive oil, and season with salt and pepper.
Take one of the red mullet and pat dry with paper towels. Stuff the cavity
with some of the olive and lemon mixture. Repeat the process with the
remaining mullet. Season the fish inside and out with salt and pepper. Heat a little
oil in an frying pan over medium-high heat. Pan-fry the mullet for 3 minutes. Turn
gently and cook the other side for 2 minutes. Transfer the mullet to a baking dish,
and bake in the oven for 5 minutes or until cooked through. (Alternatively, either
grill the fish or bake entirely in the oven.) Serve at once with some mixed greens
or braised spinach. The smoky roasted mullet and the stuffing combine brilliantly.

Cipolle d’inverno e pancetta alla griglia

Cipolle d’inverno e pancetta  alla griglia 
Grilled scallions  wrapped in pancetta
Serves 8
24 scallions (green onions), trimmed
and peeled
good-quality olive oil
16 thin pancetta slices
2 lemons, cut into wedges
crushed dried red chilies
a few fresh basil or arugula leaves (optional)
fresh Italian bread such as ciabatta or
focaccia, or other crusty bread rolls
salt and freshly ground black pepper
Place the scallions in a bowl, and drizzle with a little olive oil. Season well
with salt and pepper; toss to coat.
On a clean work surface, lay out two strips of pancetta side by side, with the long sides together. Repeat with all the pancetta, so that you have a bit of a production line. Place 3 scallions at one end of each of the pancetta strips,
and roll the pancetta tightly around the scallions to cover. Grill on a preheated hot barbecue or grill pan, or under a hot broiler, for a couple of minutes on each side until golden and crispy. Transfer to a cutting board, and cut into small ¾in (2cm) chunks. (Cutting up the scallions makes them much easier to eat.)
Split open a crusty bread roll and put the scallion pieces inside. Drizzle
with a little olive oil. Season with salt and pepper. Squeeze a little lemon
juice over the top, and sprinkle with a few crushed chilies. Add a few basil or
arugula leaves. Sandwich the filled roll together, and place on the barbecue or
under the broiler for a couple of minutes each side so that it is toasted.
Eat at once, with your sleeves rolled up and lots of paper napkins on hand.
This dish is ideal as part of a summer picnic or barbecue, or as a starter
before the main meat or fish is grilled. Alternatively, chop the grilled scallion into
pieces, pile on top of crostini, drizzle with a little olive oil, and sprinkle with
chopped basil or arugula. Season with the lemon and crushed chilies, and eat
with your fingers.

Crispeddi Semolina flour fritters

Crispeddi Semolina flour fritters
Serves 6–8
2 small cakes (0.6oz each) fresh yeast
1 cup hot water (about 110°F/43°C)
4–5½ cups semolina flour
¾ cup fresh ricotta
4 salt-packed anchovies, chopped
1 tbsp salt-packed capers, rinsed, drained,
squeezed dry, and chopped
1 tsp chopped fennel fronds or
½ tsp crushed fennel seeds
pinch of sea salt
pinch of sugar
light olive oil for deep frying
freshly ground black pepper
Mix the yeast with a little of the hot water to make a paste. Put the semolina flour in a large bowl. Make a well in the center, add the yeast paste and the  remaining hot water, and whisk to make a batter. Let rise in a warm, draft-free spot for 2 hours, as you would with bread dough.
Mix the ricotta with the anchovy and capers. Add lots of black pepper and
the fennel, salt, and sugar. Roll the ricotta mixture into balls about 1⁄4in (2cm)
in diameter. Use a little oil on your hands so that they do not stick. Heat the oil in
a heavy pan over medium-high heat. Dip the balls into the batter and, using a
spoon, drop very gently into the pan to avoid splattering. Cook for 4–5 minutes
or until golden brown on all sides. Drain on paper towels and serve at once.
Panelle (chickpea fritters) This much-loved snack is often served sandwiched
in a ciabatta roll. It is best eaten piping hot and fresh from the oven. Mix 3¾ cups
chickpea flour with a pinch of salt, 2 tbsp olive oil, and 5½ cups water in a heavy
saucepan. Cook over medium heat, stirring continuously with a wooden spoon,
to prevent the mixture from sticking. Continue cooking for 20 minutes, or until the
mixture starts to pull away from the edges. Season with salt and black pepper.
Line a bread pan with plastic wrap. Pour the batter into the pan, and cover the
surface with another layer of plastic wrap. Let sit until firm, at least 2 hours.
Heat a baking sheet in the oven at 400°F (200°C). Turn out the loaf onto a work
surface and cut into thin slices. Remove the baking sheet from the oven, and
add a splash of olive oil. Place the slices on the tray, and return to the oven.
Check after 4 minutes and, when the slices are golden brown, turn over to brown
on the other side. Serve at once with freshly grated Parmesan, coarsely chopped
flat-leaf parsley, some lemon wedges, and a few grindings of black pepper.

Mushroom Soup (Hubova Polievka)

Mushroom Soup (Hubova Polievka)

• 1 large can sauerkraut
• 1/2 lb. dry mushrooms
• 1/2 gallon of water (or more)
• 4 or 5 cloves of garlic
• 3/4 cup of flour
• 1 whole onion (chopped)
• 1 stick butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large bay leaf

Soak dry mushrooms in small bowl for 1/2 hour in warm water, making sure all are covered. Drain and save water. Chop mushrooms on board (not too small in size). Put sauerkraut in large pot with 1/2 gallon water and add all ingredients (EXCEPT flour, butter and onion - these are to make what is called "za praska" to be added later) and boil for one hour (keep pot covered).

Fry stick of butter in pan until just brown. Add 3/4 cup flour and brown again (don't burn and don't leave it whitish). When almost brown, add onion and brown again. When onions are almost brown, add water saved from the soaking of the mushrooms (only 1/2 cup of this water and not the residue). Mix out lumps and add to pot only after pot has boiled for one hour. Cook for 1/2 to 1 hours more while stirring occasionally and make sure all garlic cloves are crushed. 

Fish in coconut stew

Fish in coconut stew , aprés ski.
This is a popular  stew, rich with creamy coconut milk. An authentic ingredient is palm oil (dendê), which lends a distinctive flavor and color, but you can use more olive oil instead.
Heart warming after a frisky ski Sue .
4 tbsp olive oil
1 onion, thinly sliced
3 ripe tomatoes, skinned, seeded, and chopped
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 cup canned coconut milk
1 tbsp tomato paste
salt and freshly ground black pepper
1⁄4lb (800g) firm white fish, such as cod
or snapper, cut into large chunks or strips
3 tbsp palm oil (optional)
1 tbsp chopped cilantro


For the salsa
1 ripe tomato, skinned, seeded,
and chopped
1 small red onion, finely chopped
1 garlic clove, finely chopped
1 tbsp red wine vinegar
1 tbsp fresh lime juice
1 tbsp vegetable oil
1 tbsp chopped parsley
1 tsp hot pepper sauce
Heat the olive oil in a deep frying pan over medium heat. Add the onion and cook, stirring
frequently, for 5 minutes, until tender but not browned. Add the tomatoes and the peppers.
Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the
vegetables have softened and released their juices. Stir in the coconut milk and tomato paste
and return to a boil. Season with salt and pepper.
Meanwhile, make the salsa. Mix all the ingredients together and spoon into a serving bowl.
Set aside to allow the flavors to blend.
Add the fish to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until
the fish is opaque throughout. Do not overcook. Stir in the palm oil, if using.
Transfer the stew to a heated serving dish and sprinkle with the cilantro. Serve hot, with the
salsa passed on the side. Good wIth Boiled white rice.
Prepare, cool, and refrigerate the stew up through step 1 up to 1 day
ahead. When ready to serve, heat and add the fish. The salsa can be made up to 1 day ahead,
but stir in the chopped parsley at the last minute.