Asian Cooking for Health: Nutritious and Delicious by Periplus Editors

By Periplus Editors

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5 Cover, reduce the heat, and simmer for 5 minutes. Serve garnished with fennel slices and leaves if desired. Toast the sesame seeds in a frying pan over medium heat until golden brown. Keep moving the pan so the seeds do not burn. Fennel bulbs are stumpy plants with thick stems. They have round bases that resemble large onions and have an aniseed taste. They are sold fresh in supermarkets. If fennel bulbs are not available, substitute parsley. Serves 4 Preparation time: 20 mins Marinating time: 2 hours Cooking time: 10 mins Soups 37 Tofu and Bean Sprout Soup 4 cups (1 liter) chicken or vegetable stock 1 cake (10 oz/300 g) soft tofu, cubed 1 cup (50 g) soybean sprouts (see note) 1 tablespoon preserved Chinese cabbage (tang chye—see note) 1 tablespoon fish sauce 1/ teaspoon salt 2 1/ teaspoon ground 2 pepper 1 green onion (scallion), thinly sliced 1 sprig fresh coriander leaves (cilantro), coarsely chopped Serves 4 Preparation time: 10 mins Cooking time: 10 mins 38 1 Bring the stock to a boil in a saucepan over medium heat.

Remove from the heat and set aside. 3 Bring the chicken stock and tamarind juice to a boil over high heat in a pot. Add the pineapple and all the vegetables, mix well and return to a boil. Reduce the heat to low, stir in the fish sauce, sugar and salt, and simmer covered for about 5 minutes. Finally add the shrimp to the soup, stir well and remove from the heat. 4 Spoon the soup to individual serving bowls. Garnish with the Crispy Fried Shallots, coriander leaves and serve hot. To make Tamarind Juice, mix 2 tablespoons tamarind pulp with 4 tablespoons of warm water, then mash well and strain to obtain the juice, discarding the seeds and fibers.

Serves 4–6 Preparation time: 20 mins Cooking time: 10 mins Noodles and Rice 49 Tossed Spinach and Bean Threads This is a classic Chinese leng pan (cold dish), in which briefly poached ingredients are tossed in a strongly seasoned sauce. A dish like this usually appears on the table first, to serve as a kai wei (taste opener), or appetizer or as a jiu cai (wine dish), or hors d’oeuvres. There are many variations of this dish, but the one given here is a tried-and-true favorite. 8 oz (250 g) fresh spinach, washed and drained 1 small bundle (31/2 oz/ 100g) dried bean thread noodles (tang hoon), soaked in cool water to soften, then drained and squeezed dry by hand 2 tablespoons minced garlic Sauce 1 tablespoon soy sauce 1 teaspoon sesame oil 1/ teaspoon vinegar 2 1 teaspoon sugar 1/ teaspoon salt 2 1/ teaspoon ground 2 black pepper 1 tablespoon wasabi paste Serves 4 Preparation time: 10 mins Cooking time: 5 mins 50 Noodles and Rice 1 Bring a large pot of water to a boil at high heat, add the spinach and allow the water to return to a boil, about 2 minutes.

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