tornado.burnsforce.com/officine-manual-volvo-penta.php In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors.
But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet , at last this great culinary region is celebrated with all the passion, color, and life that it deserves. Jeffrey Alford is a writer and photographer based primarily in northeast Thailand and Cambodia.
He plants and harvests rice each year; helps raise frogs and several varieties of fish; and happily struggles along in three languages: Central Thai, Lao Isaan, and Northern Khmer. Jeffrey is currently developing a series of intensive culinary tours through northeastern Thailand and western Cambodia the Angkor Wat area under the name of Heritage Food Thailand. Quick and Tasty Yunnanese Potatoes Jiaxiang Tudou--Yunnan This is slightly chile-hot and very, very good, either hot from the wok or at room temperature.
Serve as part of a rice meal with grilled or stir-fried meat, some lightly flavored Chinese greens, and a soup. It also makes great leftovers, cold or reheated. We like the leftovers topped by lightly stir-fried greens and a fried egg. No extra seasoning needed. Boil the potatoes in a large pot of salted water until just cooked.
Drain and put back in the hot pot to dry.
When cool enough to handle, slide off the skins if you wish. Coarsely chop the potatoes or break them into large bite-sized pieces. Heat a wok over high heat. Add the oil and swirl to coat the pan, then toss in the chiles. Stir-fry briefly until they puff, about 30 seconds, then add the potatoes and stir-fry for about 3 minutes, pressing the potatoes against the hot sides of the wok to sear them. Add the chopped scallions or greens and salt and stir-fry for another 2 minutes. Turn out onto a plate and serve hot or at room temperature.
Serves 4 to 6 as part of a rice meal Note: You can use leftover boiled potatoes for this dish.
The proportions above are for about 6 cups cut-up potatoes. If you begin with less, reduce the amount of greens and chiles proportionately. And your potatoes may already be salted, so be cautious as you add salt to taste. Wrapping keeps in moisture and flavor, so it lends itself perfectly to fish prepared with a marinade or with aromatics. You don't have to have banana leaves for this dish, just aluminum foil, but if you do come across banana leaves fresh or in the freezer section at a Southeast Asian grocery store, buy a package and keep it in your freezer.
Banana leaves give a pleasant scent to the food as it cooks and they're easy and fun to work with. Wash the fish inside and out and wipe dry. Make three shallow diagonal slashes on each side of each fish. Put some flavor paste in each slit and then smear the rest over the outside and a little on the inside of the fish. Put the chopped lemongrass inside the fish.
Place two inch square pieces of heavy-duty aluminum foil side by side on your work surface. If you have fresh or frozen banana leaves, use them: Lay one or more overlapping pieces of banana leaf strip out the central rib of the leaf first on top of each. Lay one fish on each set of wrappings, diagonally or whichever way allows a complete wrap.
Wrap each fish firmly in the banana leaf, if using, and then in foil, tucking in the ends as you roll it up to seal it well. The project took Duguid to Brazil in April, and Alford has just returned from Nepal, where he had been sent by Gourmet magazine. In a couple of weeks, they will take the boys out of school to spend two months travelling in France and Sweden. The pair are happy about last week's award.
But nothing, not the seductive May sunshine pouring across their worn chesterfield, or the aroma of mint drifting in from the herb garden, not even the disapproval of Tashi's Grade 5 teacher, is going to keep these guys at home for long. They're more than happy to put that tuxedo in mothballs until the next award, so they can hit the cookbook trail again soon.
Street vendors prepare this dish on small charcoal grills all over northeast Thailand. Place peppercorns, garlic, coriander roots and salt in a small food processor and grind to a smooth paste. Stir in fish sauce and smear mixture on chicken pieces. Let stand for 1 hour at room temperature or 3 hours in the refrigerator.
Place chicken on a hot grill bone side down for 6 to 8 minutes. Turn and cook until golden brown on the other side. Serve with dipping sauce and sticky rice. Bring vinegar to a boil in small saucepan. Add sugar and stir until dissolved. Simmer for 5 minutes.
Meanwhile mash garlic and salt into a smooth paste and stir in pepper flakes. Remove vinegar from heat and stir in garlic mixture. This is a space where subscribers can engage with each other and Globe staff.
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Log in. Log out. Article text size A. To view your reading history, you must be logged in. Log in Register. Cecily Ross. Published May 12, Updated April 11, Comments Please log in to bookmark this story. Does it have faults? Of course. The writing is serviceable but hardly exciting, and the food photographs that were shot in a studio by another photographer detract from the excitement and urgency of the couple's own on-the-spot journalistic photography.
I was especially struck by a photo of the backs of four monks identically dressed in orange carrying four umbrellas in varying shades of yellow. And although I would have preferred more than the recipes here, that is hardly a fair criticism. On its own terms, the book is a marked success. It has a fine glossary that newcomers to Southeast Asian cooking will find helpful, and the book itself has heft and substance; many buyers will find it irresistible.
As for the recipes themselves, I was pleased overall. More exciting were aromatic lemon grass patties, essentially pork burgers spiked with shallots and scented with thyme I love the ingredient line that includes the phrase ''reasonably lean pork'' and grilled chicken with hot and sweet dipping sauce. The inclusion of recipes like miang kham -- a leaf-wrapped snack of coconut, dried shrimp, shallots, ginger, peanuts and other ingredients -- is invaluable; these are the kinds of offerings that have not been seen in print before. Some of the recipes are too heavily cross-referenced, but few if any contain ingredients that cannot be found without too much trouble in any American city with Asian markets.
And the authors are considerate enough to routinely provide substitutions for the more esoteric ingredients, an unfortunately necessary safeguard until these cuisines become as common as their European cousins. Soak chilies in warm water for about 15 minutes, until softened.
Drain, reserving water.