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Asian Fusion Menu

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45 views

Asian Fusion Menu

Uploaded by

maxinevectorlamps
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Asian Fusion Menu

Yum Som O

Ingredients:
Pomelo Salad
3 cups Fresh Pomelo pieces (shredded with your hands into small chunks)
3 Tbsp Unsweetened Shredded Coconut
¼ cup Peanuts, roasted and unsalted
¼ cup Dried Shrimp
¼ cup thinly sliced Shallots
2 Kaffir Lime Leaves, stems removed, very thinly sliced
1 stalk Lemongrass, bottom portion only, very thinly sliced
⅓ cup packed Mint Leaves
Dressing
1 Thai Bird's Eye Chili (use more or less depending on your spice preference; see note)
1 Tbsp Palm Sugar
1 ½ Tbsp Lime Juice
2 tsp Thai Fish Sauce

Instructions
Prep Ingredients
Pomelo - Peel pomelo and discard peel. Working with one section at a time, use your
hands to peel off pith, leaving just the pale green or pink fruit. Gently break apart the
fruit, leaving uneven bite-sized pieces.
Coconut - Heat a skillet or wok over medium heat. Add coconut and toast, stirring
constantly, until golden brown and fragrant, 5 to 6 minutes.
Peanuts - Place peanuts in a mortar and use a pestle to grind them until they are in
coarse, uneven pieces. (If you don’t have a mortar and pestle, just roughly chop them
with a knife.)
Dried Shrimp - Place dried shrimp in a coffee / spice grinder and pulse until shrimp is
light and fluffy.
Shallots, Lime Leaves, Lemongrass - Finely chop these ingredients. (Note: Kaffir lime
leaves and lemongrass can be a bit tough if left in large pieces, so be sure to slice these
very finely.)
Mint - If mint leaves are small, leave them whole. If they are large, use your hands or a
knife to roughly chop them.
Make Dressing
In a mortar and pestle, grind the chilis into a paste. Add palm sugar to the mortar and
grind the ingredients together until sugar is dissolved. Add fish sauce and lime juice and
swirl the pestle around to mix. Taste the dressing and adjust as you’d like, adding more
of any of the components. Set aside. (Note: See below if you don’t have a mortar and
pestle.
At this point, all of the ingredients can be stored separately for up to a day.
Assemble Salad
Just before serving, combine all salad ingredients in a large bowl. Add dressing and toss
to combine. Serve immediately.

Notes
Bird’s Eye Chili - These tiny Thai chilis come in red or green and are very spicy. One
chili will give this salad a decent amount of spice. You can also use ¼ tsp of Dried Red
Pepper Flakes instead of the chilis. If you prefer less heat, try using half a red or green
jalapeno or see the Guide to Thai Ingredients for other substitutes. Be very careful when
handling Bird’s Eye Chilis - if you use your bare hands to chop them, wash your hands
well immediately after holding them (and be very careful not to touch your face / eyes
after handling them).
Palm Sugar - This usually comes in large, dried rounds. Use a knife to slice off a large
piece that is roughly 1 Tbsp. (You can always add more or less after tasting the
dressing.) If you don’t have palm sugar, use light brown sugar, but start with about 2 tsp
as it is sweeter than palm sugar.
Mortar and Pestle - If you don’t have a mortar and pestle, use a knife to finely chop any
of the ingredients that should be ground in a mortar and pestle. For the dressing, just
finely chop the chili and combine it with the palm sugar, lime juice, and fish sauce. Let
the mixture sit for a few minutes so the palm sugar starts to dissolve and then whisk
everything to combine.
Nutrition
Calories: 213kcal | Carbohydrates: 22g | Protein: 15g | Fat: 9g | Saturated Fat: 4g |
Cholesterol: 169mg | Sodium: 831mg | Potassium: 448mg | Fiber: 3g | Sugar: 3g |
Vitamin A: 159IU | Vitamin C: 92mg | Calcium: 79mg | Iron: 2mg

Spring Rolls with Peanut Sauce


2 ounces rice vermicelli or maifun brown rice noodles*
1 teaspoon toasted sesame oil
¼ teaspoon fine sea salt
1 cup torn butter lettuce, ribs removed
1 cup very thinly sliced red cabbage
2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne
peeler
2 medium jalapeños, ribs and seeds removed, thinly sliced
¼ cup thinly sliced green onions
¼ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh mint
8 sheets rice paper (spring roll wrappers)
Peanut Sauce

⅓ cup creamy peanut butter


2 tablespoons rice vinegar
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons honey or maple syrup
1 tablespoons toasted sesame oil
2 cloves garlic, pressed or minced
2 to 3 tablespoons water, as needed

Crispy Binagoongan on Talong


2 lbs pork belly
Bay leaves
Pepper corn
Bagoong
Garlic
Chicken oil
Bagoong
Brown Sugar
Water
Mango Coconut Sorbet
3/4 bag of frozen mango chunks
1/2 cup full fat coconut milk
1/4 cup simple syrup*
Zest from one lime (more for garnish)
Fresh mint leaves for garnish
INSTRUCTIONS
Place the frozen mango chunks, coconut milk, simple syrup, and lime zest into a high-powered
blender and pulse until smooth and creamy.
Pour the sorbet mixture into a 8 1/2 x 4 1/2 loaf pan and smooth out the top with a rubber
spatula. Freeze for at least 2 hours or more.
Remove from the freezer when ready to serve, let sit out about 10 minutes before scooping.
Garnish with extra lime zest and some fresh mint.
To make simple syrup:

Pour equal parts water and sugar in a small saucepan. Heat the ingredients until dissolved.
Remove from heat and cool. Keep in the refrigerator until ready to use.
NOTES

Make it easy on yourself and get a bag of frozen mango chunks.


Use the full fat coconut milk for a creamier consistency.
Let the simple syrup cool to room temperature before using (or make ahead and store in the
fridge!)
Use a high-powered blender for the smoothest sorbet.
Freeze for at least 2 hours or more before serving!

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