www.stopandshop.comMay 2008

A Celebration of the Unique Tastes

and Distinctive Recipes of Asia

and the Pacific Islands

May is Asian Pacific

American Heritage Month,

and we are proud to

celebrate the unique contributions

of Asian and Pacific Islanders in

the United States and its

associated territories.

To honor those who have added

so much to our country’s culture, we are

proud to highlight some of the unique

tastes and distinctive recipes of

Asia and the Pacific Islands.

Vegetable and Noodle Roll-Ups, Vietnam..............3

Cambodian Salad, Cambodia ..............................4

Delicate Snow Pea Soup, China ..........................5

Lumpia (Philippine Egg Rolls), Philippines ............6

Poke, Hawaii......................................................7

Bul-Kogi (Korean Grilled Beef), Korea ..................8

Tandoori Chicken, India ......................................9

Persimmon Pudding, Japan ..............................10

Asian Beverages ..............................................11

Vietnamese Vegetable and Noodle Roll-Ups

6 cups water 1 4 or 5-inch piece fresh lemongrass, sliced

3-1/2-ounce package thin rice noodles 1 tablespoon peanut oil

1/2 cup thinly sliced scallion 2 large cloves garlic, minced

1/2 cup thinly sliced carrot 1/2 cup thinly sliced turnip

1 cup small cauliflower florets 1 teaspoon grated peeled fresh ginger

4 ounces tofu, cut into strips 1 teaspoon hot chile oil

2 to 3 tablespoons natural soy sauce 1 to 2 tablespoons lime juice

1/2 cup chopped fresh cilantro 4 large chapatis or flour tortillas, warmed

Preparation

Bring the water to a boil in a large saucepan. Add the lemongrass, cover, and simmer for

10 to 15 minutes, until its flavor permeates the water. Remove from the heat and discard

the lemongrass. Add the noodles to the hot water and soak for about 10 minutes,

until tender but not mushy, then drain well. Cut into shorter lengths if desired.

Set a wok over high heat. Pour the oil around the rim and swirl to coat the pan.

Add the scallion and garlic and stir-fry for about 1 minute. Continue stir-frying,

gradually adding the carrot, turnip, cauliflower, ginger, and tofu.

When the vegetables are tender, add the chile oil, noodles, 2 tablespoons soy sauce, and 1

tablespoon lime juice; toss well. Taste and add more soy sauce and lime juice if needed.

Mix in the cilantro. Divide among the tortillas, roll up, and serve.

Serves 4

VietnamA strong emphasis on fresh vegetables, fruits and herbs is found in

Vietnamese cuisine. Typical meals consist of several components, including

broth-based soup, rice, vegetables and a small amount of meat, accompa-

nied by fish sauce for dipping. Noodles are also a basic staple in many

recipes. Locally grown fruits are used in many beverages and desserts.

3

Cambodian Salad

1/2 cup canola oil

4 cloves garlic, peeled and thinly sliced

2 cups bean sprouts

3 cups thinly shredded napa (Chinese cabbage) or savoy cabbage

3 carrots, shredded or coarsely grated

2 red bell peppers, cored, seeded, and sliced paper-thin into rings

1 small onion, sliced paper-thin

1 to 4 serrano or jalapeño chilies, sliced paper-thin into rings

1/2 cup basil leaves (preferably Asian basil, if available), cut into 1/2-inch strips

1/2 cup fresh mint leaves, cut into 1/4-inch strips

1/2 cup fresh cilantro leaves

3 tablespoons finely chopped dry-roasted peanuts

4 to 5 tablespoons fresh lime juice (or to taste)

2 tablespoons soy sauce

2 tablespoons water

4 teaspoons sugar

1 clove garlic, minced

salt

freshly ground black pepper

Preparation

Heat the oil to 350° F. in a small skillet. Fry the garlic slices until a light golden brown,

about 20 seconds. Transfer the garlic with a wire skimmer to paper towels and blot dry.

Discard the oil (or save it for use in other recipes).

Blanch the bean sprouts in boiling water for 30 seconds.

Refresh under cold water and drain.

Combine the cabbage, carrots, bell peppers, onion, chilies, basil, mint, cilantro and

fried garlic in a salad bowl, reserving a few red pepper rings, chili slices and

fried garlic chips for garnish.

For the dressing, combine the lime juice, soy sauce, water, sugar, minced garlic, salt

and pepper in a bowl and whisk until the sugar is dissolved. Toss the vegetables with the

dressing. Garnish the salad with pepper and chili rings, the remaining fried garlic, and the

chopped peanuts. Serve at once.

Serves 4 very generously, 6 as a side dish salad

Cambodia

4

Some of the most common ingredients found in Cambodian, or Khmer,

cuisine are fish sauce, coconut and rice. In addition, fresh vegetables,

fruits, meat and rice noodles are combined with native herbs and spices

to achieve the separate sweet, salty, sour and bitter dishes that

are often presented at a meal.

Bean Sprouts

5

ChinaThere are many different styles of traditional Chinese cooking, with most of

them differing from what is usually thought of as “Chinese food” in the U.S.

While meat is eaten, vegetarian dishes featuring bok choy, mushrooms, and

other fresh vegetables along with soy protein are common. Hot beverages,

mainly soup, tea or water, often accompany meals.

Delicate Snow Pea Soup

4 cups Chicken Stock

1 cup finely chopped bok choy (Chinese cabbage)

1/4 cup thinly sliced mushrooms

2 ounces tofu, cut in small cubes

1 garlic clove, minced

3/4 teaspoon grated gingerroot

1 teaspoon low-sodium soy sauce

1 cup fresh snow peas

1/4 cup diced green onions with tops

1 egg white, lightly beaten (optional)

Preparation

Bring all ingredients to a boil except snow peas, green onions and egg white.

Simmer 20 minutes.

Add snow peas and green onions. Cook 5 minutes; slowly stir in egg white,

if desired, to make ribbon effect.

Makes 6 servings.

Poke

1 lb. fresh ahi or other tuna

1 medium tomato, chopped

1-1/2 cups fresh seaweed, chopped

1/2 cup finely chopped maui or other sweet onion

1 tsp. sesame oil

1/2 tsp. crushed red pepper

2 tbsp. soy sauce

Preparation

Chop fresh ahi into 1/2" cubes. Place in a large bowl and gently toss with tomato,

1 cup seaweed, onions, sesame oil, and red pepper. Add soy sauce and serve

garnished with remaining seaweed.

Serves 4

7

HawaiiIn Hawaii, fresh local ingredients are prized and used in many dishes

and desserts, although most were originally introduced by settlers. Many

meals are made with ingredients such as pineapple, coconut, sweet

potato, taro and fresh seafood, mainly tuna. Most are familiar with the

traditional luau, a Hawaiian feast that features dishes such as roasted

pig, poi and poke along with music and dancing.

Lumpia (Philippine Egg Rolls)

1/2 pound ground pork

1/2 pound raw shrimp, chopped very fine

4 medium carrots, chopped fine

1 large onion, chopped fine

4 - 6 large scallions, chopped fine (as much of the green part as possible)

1 small can water chestnuts, chopped fine

4 large eggs

1/4 cup soy sauce, or more to taste

2 teaspoons freshly ground pepper

2 teaspoons Accent (optional)

1 pound egg roll wrappers

Corn oil for deep-frying

Dipping Sauces of your choice

Preparation

In a large bowl, mix together everything with a spoon except the egg roll

wrappers and oil. Stir gently, trying to keep ingredients as unmashed as possible.

Cook a small amount of the filling in a small skillet or microwave so that you can check

the seasonings. Add more pepper, soy sauce and Accent if needed.

Chill the filling for 1 hour, or until firm.

Slice each egg roll wrapper in half lengthwise. In a deep-fryer or deep, heavy pot, pour in

the corn oil to a 3-inch depth. Heat the oil until a dropped-in bread cube sizzles instantly.

(If you're using a frying thermometer, the oil should be about 360 degrees F.)

Fill a small bowl with water and keep it near your work surface.

To make the egg rolls, spread 1 tablespoon of filling evenly along the long top edge

of each halved wrapper, leaving a half-inch border.

Fold the border over the line of filling. With your forefinger, paint a line of water along the

folded-over border. Roll up the wrapper as tightly as you can, sealing it with another line of

water applied with your finger. Using water as a sealant will keep the rolls from unwrapping.

With a sharp knife, cut each egg roll into thirds. Using a slotted spoon, slip the egg rolls a

few at a time into the hot oil and fry, turning often, until brown and crispy.

Drain and serve them immediately with dipping sauces.

Makes 120 tiny egg rolls

6

PhilippinesFood from the Philippines, much like that from many other Asian

countries, uses a wide variety of fresh local fruits and vegetables with

the addition of spices and vinegars to create bold flavors. Rice, seafood,

coconut, bananas and root crops are basic staples of the diet in the

Philippines. Sweet snacks and desserts, many of them fruit- or

rice-based, are also popular.

Scallions

Bulgogi (Korean Grilled Beef)

4 lb beef rump roast

1 cup onion, sliced

1 cup scallions, minced

2 tablespoons garlic, minced

1/4 cup gingerroot, minced

2 tablespoons brown sugar

1/4 cup soy sauce

1/4 cup peanut oil

2 tablespoons sesame oil

1/2 cup burgundy wine

1/4 cup sesame seeds, toasted

Preparation

Slice beef into long, thin 1/2-inch slices. Place slices in plastic storage container. Combine

onion, scallions, garlic, gingerroot, brown sugar, soy sauce, peanut oil, sesame oil and

wine in large bowl. Mix well. Pour over beef slices. Rub slices well. Cover. Chill several

hours. Remove beef from marinade. Grill or broil over/under medium-high heat, turning only

once. Cook for about 3 to 5 minutes on each side. With food scissors, cut slices of beef

into smaller pieces. Serve with rice. Sprinkle sesame seeds as desired.

Makes 12 portions 8

KoreaCommon elements of Korean cuisine include rice, noodles, vegetables,

tofu and meats. Korean food varies with the seasons, but usually fea-

tures Kimchi, a fermented vegetable dish, along with many other side

dishes. Soy sauce, garlic and ginger are among the most popular sea-

sonings used. Koreans use both spoons and chopsticks, and hold tradi-

tional table etiquette in high regard.

Tandoori Chicken

1-1/2 pounds boneless, skinless chicken breasts

1 medium onion, peeled

1 green bell pepper, seeded and cored

lemon wedges for serving

1-inch piece of fresh ginger, peeled and thinly sliced

1 shallot or 1/2 small onion, peeled and thinly sliced

4 cloves garlic, peeled

1 to 3 bird peppers or other hot chilies, thinly sliced

2 cups plain non-fat yogurt

1/4 cup fresh lemon juice

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cardamom

salt to taste

Preparation

Wash and dry the chicken breasts and trim off any fat. Cut the breasts into 1-inch squares.

Cut the onion lengthwise in quarters, then cut each quarter widthwise in half. Cut the

pepper into 1-inch squares.

Prepare the marinade. Finely chop the ginger, shallot, garlic, and chilies in a food processor

or by hand. Work in the yogurt, lemon juice, and tomato paste. Puree to a smooth paste.

Add the spices and salt to taste.

The mixture should be highly

seasoned. Transfer the marinade

to a nonreactive bowl and stir in

the chicken. Marinate the chicken

in this mixture for at least 3 hours

or as long as overnight.

Thread the chicken pieces onto

metal or bamboo skewers,

alternating with the onion and

bell pepper. Preheat the grill to

high. Grill the kebabs until the

chicken is cooked, 2 to 3 minutes

per side. Transfer the tandoori to

a platter and serve with lemon

wedges and rice.

Serves 4

IndiaIn India, most cuisine is highly spiced, with flavors ranging from hot to

sweet. Vegetarian dishes are common and often feature lentils, chick-

peas, beans and dairy ingredients such as ghee (clarified butter) and

paneer (cheese). Coconut, mango, raisins and nuts are popular additions

to many recipes. Meat dishes, including curries, skewers and soups,

often feature lamb, chicken and fish, while the use of beef and pork is

limited due to varying religious beliefs.

9

Ground Turmeric

Ground Cumin with Seeds

BeveragesMany drinks found throughout Asia and the Pacific Islands differ

greatly from those found in the U.S. Many are served warm or at room

temperature rather than chilled as it is believed that cold drinks slow

digestion. Common flavors for drinks include lime, lychee, mango,

coconut, cucumber and avocado.

Because of their health benefits and use as digestive aids, yogurt,

buttermilk, ginger and other spices are common additions to many

drinks. Lhassi, a yogurt drink, is one of the most popular Indian

beverages. Lhassis can be made either salty or sweet with ingredients

such as chili pepper, cumin, cardamom, honey, mango or pineapple.

Nuts, spices, milk and sugar are combined to make a drink called

thandai, also native to India. Milk and yogurt-based drinks are

known to help cool the heat of some curries and spicier dishes.

Tea

Chai is the Asian word for tea. What

we call Chai tea in the U.S. is known

as Masala Chai in Asia and the Pacific

Islands. Black, green, white or red, tea

is a staple that is revered for its flavor,

medicinal properties and links to

many traditions.

Coffee

Coffee is a favorite all over the world,

and can be found prepared in an endless

variety of ways, both hot and cold.

Tea Plantation

11

Persimmon Pudding

4 soft, ripe persimmons

1-1/2 cups firmly packed light brown sugar

3 eggs, beaten

2 cups milk

1 teaspoon baking soda

1/2 cup butter, melted

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground clove

1/4 teaspoon salt

1 cup golden raisins (optional)

1 cup chipped pecans (optional)

Preparation

Preheat an oven to 350 degrees F. Butter a 2-1/2 to 3-quart baking dish or soufflé dish.

Using your hands, break up the persimmons then pass them through a food mill, skins and

all. If you don't have a food mill, squeeze the pulp out of the skins, remove the seeds, and

then purée the pulp in a blender. There should be 2 cups.

In a bowl, mix the pulp with the brown sugar, eggs, milk, baking soda, melted butter, and

vanilla. In a second bowl, whisk together the flour, baking powder, spices, and salt.

Gradually stir the flour mixture into the persimmon mixture to make a smooth batter, then

add the raisins and nuts, if using.

Pour the batter into the prepared baking dish and bake until well browned and set, about

1 hour. The pudding should be firm to the touch but still a bit wobbly in the center.

Transfer to a rack to cool slightly (the pudding will fall as it cools). Serve warm.

Serves 10

10

JapanThe artful presentation of seasonal ingredients is an important element

in Japanese cooking. Traditional Japanese meals often consist of rice,

noodles, vegetables, miso, and, most often, seafood. As in most of Asia

and the Pacific Islands, desserts are often fruit-based.

Persimmon

Ground Ginger with Root

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visit www.stopandshop.com

For additional Asian Recipes and nutrition facts, visit the

Recipe Center at www.stopandshop.com

We believe in sustaining an all-inclusive and ethical approach when

conducting business. Our goal is to be an organization reflective

of the market areas in which we serve.