The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens
Patricia Tanumihardja
Language: English
Pages: 369
ISBN: 157061752X
Format: PDF / Kindle (mobi) / ePub
Asian grandmothers, whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent; are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.
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until the dough comes together. You want the dough to be pliable but not sticking to your fingers. Sprinkle with a little more flour if the dough becomes too wet. The dough will not feel smooth at this point. Set the dough back in the bowl, cover with a damp towel, and let rest for 1 hour. T To make the filling, use a pastry cutter or a large fork to run through the reserved gelatinized stock, breaking it up into small shards. Place the gelatinized stock, ground pork, soy sauce, rice wine,
and return to the soup. Add the coconut, curry leaves, and salt and return to a boil. Turn off the heat. T Spoon 1 tablespoon rice each into 8 bowls. Ladle 1 cup of soup over the rice and squeeze about 1 teaspoon lemon juice into each bowl. Garnish with cilantro and serve hot. Pat’s Notes: Instead of cutting up a whole chicken, use bone-in chicken pieces instead. 86 t h e as i a n g r a n d m ot h e r s co okbo o k hearty Beef and Vegetable Soup Beef and vegetable soup spells comfort food in
If the paste absorbs all the oil and begins to stick to the wok, add more oil, 1 tablespoon at a time, until the paste starts moving easily around the wok again. If the paste starts to burn, pull the wok off the heat for a few seconds before continuing. Keep adjusting the heat as necessary. The paste is ready when its original pungent smell has mellowed to a pleasantly sweet fragrance with no trace of raw shallots or garlic. Visual clues to look out for: the cooked paste should be several shades
rectangular pieces) 1½ pounds (about 4 medium) tomatoes, cut into 8 wedges each ¼ cup fish sauce 2 tablespoons sugar 2 green onions, green parts only, chopped T Coat the bottom of a large nonstick skillet with the oil. Arrange the tofu pieces side-by-side in a single layer. Wedge the tomatoes in wherever you can around the tofu. If you have to pile the tomatoes on top of the tofu to form a second layer, that’s okay. T In a small bowl, mix the fish sauce and sugar together. Pour over the tofu
medium-high heat until it becomes runny and starts to shimmer. Add the garlic and cook until fragrant, about 30 seconds. Toss in the carrot and onion and stir-fry for about a minute. Add the pepper and stir-fry until tender-crisp, about 2 minutes. (If you prefer softer carrots, cook ahead by microwaving or steaming.) Add the pineapple, give everything a quick stir and turn off the heat, leaving the vegetables in the wok. T To make the sauce, in a small saucepan, combine the water, ketchup,
