2011 Fiesta Asian Cook Book

Fiesta asian Cuisine ReCipe Book

2011

CeleBRating asian new YeaR

Food is an important part of celebrating the new year in asian countries. on the eve of Chinese new

Year, supper consists of a feast shared with your family with many kinds of foods. the songkran festival

is celebrated in thailand as the traditional new Year’s Day from april 13 – 15. it coincides with the

new year of many calendars of south and southeast asia like sri lanka and nepal. the most obvious

celebration of songkran is the throwing of water. thais roam the streets with containers of water or

water guns, or post themselves at the side of roads with a garden hose and drench each other and

passersby. Besides the throwing of water, people celebrating songkran may also go to a wat

(Buddhist monastery) to pray and give food to monks.

songkran is also celebrated in laos (called pee Mai lao), Cambodia (called Chaul Chnam thmey),

Myanmar (called thingyan) and by the Dai people in Yunnan, China (called water-splashing Festival).

the same day is celebrated in south asian calendars as well: the assamese (called Rongali Bihu),

Bengali (called pohela Boishakh) and oriya (called Maha Visuba sankranthi). Malayali, punjabi,

sinhalese and tamil new years fall on the same dates. songkran as such is similar to another indian

festival called Holi, celebrated by Hindus, with a lot of splashing of water with paints, colored dusts and

fragances. occasionally, songkran coincides with easter weekend celebrated by Christians.

ce lebrat ion

Fiesta Asian Recipe Book 2011 | 3

Helpful Note

Thai basil has dark green leaves with purple stems and has a licorice flavor. If unavailable, substitute with Italian basil.

Thai Red Curry Shrimp and Vegetables

ingReDients

u 1 can (14 oz.) thai kitchen®

Coconut Milk u 2 Tbsp. thai kitchen®

Red Curry paste u 1 Tbsp. brown sugaru 1 lb. large shrimp, peeled

and deveinedu 1 cup assorted vegetables such

as snap peas, bamboo shoots

and sliced red bell pepper u ¼ cup fresh Thai basilu 2 Tbsp. thai kitchen®

premium Fish sauceu 4 cups cooked thai kitchen®

Jasmine Riceu Fresh red chiles, thinly sliced

DiReCtions

Bring coconut milk to a simmer in large skillet over medium heat. Stir in

curry paste and sugar until well blended; bring to a boil. Reduce heat to

low; simmer 5 minutes. Stir in shrimp and vegetables. Cook 3 to 5 min-

utes or just until shrimp turn pink and vegetables are tender-crisp. Stir

in basil and fish sauce. Serve with jasmine rice. Garnish with additional

basil and red chile slices, if desired. Makes 4 servings.

Fiesta Asian Recipe Book 2011 | 4 Fiesta Asian Recipe Book 2011 | 5

Helpful Note

Lemongrass is native to India. It is widely used as an herb in Asian cuisine. It has a citrus flavor and can be dried and powdered, or used fresh.

Ponzu Glazed Chicken

ingReDients

u 1 chicken (2½ – 3 lbs.)u 1 cup kikkoman® ponzu

or lime ponzuu ¼ cup freshly squeezed

lime juiceu 1 Tbsp. lemongrass pasteu 2 tsp. garlic powderu 1 tsp. ginger powderu 1 tsp. salt

DiReCtions

Cut chicken into halves and place in plastic food storage bag. Combine

remaining ingredients, mixing well, and pour over chicken. Press the

air out of bag and close top securely. Turn the bag over several times

to coat chicken thoroughly. Refrigerate at least 2 hours or overnight,

turning occasionally. Set the grill to medium-hot and grill the chicken,

skin side down, until brown. Turn once and cook until meat thermometer

registers 165°F or chicken is no longer pink in center. Makes 4 servings.

Helpful Note

All varieties of soy sauces are salty, earthy, brownish liquids intended to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami, literally “delicious taste” in Japanese.

Crispy Wok Fried Shrimp

ingReDients

u 3 large eggsu 3 tsp. kikkoman® soy sauceu ¹⁄³ cup flouru ½ tsp. black pepperu 1 lb. uncooked jumbo shrimp,

peeled, deveined, tails onu 1½ cups kikkoman® panko

Bread Crumbsu Vegetable oil (for deep frying)

DiReCtions

Beat eggs and soy sauce in a medium bowl until frothy. Mix flour and

pepper in another medium bowl. Dredge shrimp in flour and shake off

excess. Dip shrimp into egg mixture, then press into panko, turning to

coat both sides. In the meantime, pour 2 inches of oil into a wok or

deep pot and heat to 350°F. Working in batches, add shrimp to hot oil

and deep-fry until cooked through, about 1 minute. Using tongs, transfer

shrimp to a paper towel to drain. Arrange on a platter. Makes 4 servings.


Helpful Note

There are several varieties of tofu, including fresh and processed. Tofu has very little flavor or smell of its own, so it can be used either in savory or sweet dishes and it is often seasoned or marinated to suit the dish.

Korean Style Lettuce Wraps

ingReDients

u 8 oz. firm tofuu 2 cups hot, cooked Nishiki Riceu ½ lb. lean ground beefu 6 green onions including tops,

choppedu 1 carrot, coarsely gratedu 2 Tbsp. Dynasty®

oyster-Flavored sauceu 1 Tbsp. Dynasty®

Hoisin sauceu 2 tsp. Dynasty®

sesame Chili oilu 1 head butter leaf lettuce,

leaves separated, washed

and drained

DiReCtions

Drain the tofu on a paper towel for at least 20 minutes, changing towels

as needed. In the meantime, cook rice according to package directions.

Heat a wok or large frying pan over high heat. Add beef and stir-fry 2 to

3 minutes or until browned. Crumble tofu over meat. Mix in green onions,

carrots, oyster and hoisin sauces. Cook and stir 2 minutes or until all is

heated through. Remove from heat. Mix in the sesame chili oil until the

mixture is coated. To serve, spoon the meat-tofu mixture and rice onto

a lettuce leaf; wrap to enclose. Makes 4 servings.


Helpful Note

Green curries, regardless of heat, have a definite desired sweetness that is not usually associated with red curries.

Green Curry Prawns with Angel Hair Pasta

ingReDients

u 1 Tbsp. cooking oilu 1 large onion, thinly slicedu 1 jar worldFoods® thai green

Curry sauceu 1 large tomato, dicedu 2 Tbsp. fish sauce (optional)u 1 lb. fresh prawns, peeled,

deveined, tails onu 5 oz. angel hair pastau Cilantro and lime wedges

for garnish

DiReCtions

Heat oil in a wok or saucepan and stir-fry onions until soft. Add green

curry sauce and bring to a boil. Stir in tomatoes and fish sauce, and

simmer for 2 to 3 minutes. Add prawns and cook until they turn opaque,

stirring occasionally. Meanwhile, cook pasta in a pot of salted boiling

water until al dente. Drain. Divide pasta into 2 bowls and top with

prawns and curry sauce. Garnish with cilantro and serve with lime

wedges on the side. Makes 2 servings.

Helpful Note

Szechuan sauce is prepared with red pepper which adds spice to the sauce. It has a very distinc-tive, mildly hot flavor and aroma and can be used to marinade meats and fish.

Szechuan Prawns

ingReDients

u 2 lbs. fresh prawns, peeled,

deveined, tails on u ½ cup san-J® gluten Free

szechuan sauceu 1 Tbsp. extra virgin olive oilu 3 cloves garlic, mincedu ¼ cup dry white wineu 2 Tbsp. butter or margarineu 1 Tbsp. fresh italian parsley,

choppedu 8 cups steamed white rice

DiReCtions

In a large glass or other non-reactive bowl, place the prawns and

szechuan sauce. Mix well and cover tightly. Marinate in the refrigerator

for 30 minutes. In a large skillet, heat the olive oil on medium heat.

Add the garlic and cook for 1 minute. Add the marinated prawns,

the marinade and white wine. Bring to a boil, then reduce heat to low

and simmer for 4 minutes. Add the butter and blend until melted.

Remove the prawns from the heat and stir in the parsley. Serve

immediately, spooning the prawns and sauce over the steamed

rice. Makes 6 servings.


Helpful Note

Long grain rice produces a light and fluffy consistency because the grains do not stick together. It is extremely versatile and often used in side dishes. The taste of white long grain rice is quite subtle.

Curried Rice Salad with Cashews and Mango Chutney

ingReDients

salad

u 4 cups cooked adolphus® long

grain white Riceu 2 cups fresh pineapple, cutu 1 cup cashew nutsu 1 cup sweetened dried

cranberriesu 1 cup celery, slicedu 1 cup red or green grapes, slicedu ¼ cup green onions, sliced

Dressing

u ¹⁄³ cup chopped mango chutneyu ¹⁄³ cup vegetable oilu ¼ cup white wine vinegaru 1 tsp. curry powderu 1 tsp. ground mustardu ¾ tsp. sugaru ½ tsp. salt

DiReCtions

Cook rice according to package directions. Combine all salad

ingredients in a large bowl and mix well. In a 2-cup glass measuring

cup or bowl, combine all dressing ingredients. Using a wire whisk or

fork, mix until slightly thickened. Pour dressing over salad and mix

well. Let stand for 1 hour before serving. Makes 8 servings.


Helpful Note

Unlike most other beans, lentils don’t need to be soaked before cooking. There are many differ-ent varieties and colors of lentils, including brown, yellow, black, orange, red and green.

Madras Tacos

ingReDients

u 8 taco shellsu 2 packs tasty Bite®

Madras lentilsu 1½ cups lettuce, shreddedu 1½ cups cheddar or monterey

jack cheese, shreddedu 1 cup sour creamu 2 tomatoes, dicedu ½ onion, diced

DiReCtions

Heat oven to 350°F. Place taco shells upright on baking sheet and bake

approximately 5 minutes. In a small skillet, warm lentils over medium

heat, stirring occasionally, about 2 minutes. Remove lentils from heat

and pour directly into strainer. Allow excess liquid to strain. Add lettuce

to taco shells then lentils and top with cheese, sour cream, tomatoes

and onions. Makes 8 tacos.

Helpful Note

Sesame oil is an edible vegetable oil derived from sesame seeds. There are two basic forms: light and dark. The light form is lighter in color and flavor and has a hint of nuttiness. The dark form is much stronger.

Stir-Fry Tofu

ingReDients

u 1 tsp. sesame oil u 1 (16 oz.) pkg. House Foods®

extra Firm tofu, drained and

cut into ½" stripsu 2 Tbsp. minced raw garlicu 4 Tbsp. soy sauceu 1 (14 oz.) pkg. frozen stir-fry

vegetablesu 1 Tbsp. cornstarch u 3 cups cooked rice

DiReCtions

Coat frying pan with non-stick cooking spray. Add sesame oil and

lightly brown tofu and garlic in oil; add soy sauce and vegetables.

Cover and cook 7 to 10 minutes until vegetables are tender. Add

cornstarch, stirring 1 to 2 minutes until sauce thickens. Serve over

steamed rice. note: For added zest, sprinkle with chopped green

onions and crushed red pepper. Makes 4 servings.


This recipe book also available online at www.fiestamart.com

Y o u R i n t e R n at i o n a l s t o R e …

these are some of the fine products showcased in the 2011 Fiesta asian Cuisine Recipe Book. Come see us

today for the best in fresh produce, fine seafood and delectable bakery goods. For these recipes and more,

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2011 Fiesta Asian Cook Book

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