The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens
Format: PDF / Kindle (mobi) / ePub
Asian grandmothers, whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent; are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.
Fragrant Grilled Beef Bundles (Bo Nuong La Lot) Lumpia (Filipino Eggrolls) Shanghai Soup Dumplings (Xiao Long Bao) Shiu Mai (Pork and Shrimp Cups) Thai Stuffed Omelet (Kai Yad Sai) ≥ Tidbits ≤ Marbled Tea eggs Tea eggs, served warm or cold, are a common Chinese snack. The eggs are twicecooked: After the first boiling, the shells are gently cracked and then the eggs are simmered in an aromatic “tea.” The eggs absorb the delicate flavors of soy sauce and star anise and reveal an attractive
cuisine. During the main meal of the day, soup is almost always one of the items on the table. Instead of being served in individual bowls as a first course, a big bowl of soup is usually placed in the center of the table alongside the other dishes and shared by everyone. During an informal meal, everyone dips a soup spoon into the communal bowl. When guests are present or on special occasions, soup is ladled into smaller bowls for diners to enjoy throughout the meal. Asian soups come in two
becomes runny and starts to shimmer. Add the onion and stir and cook until soft and translucent, 3 to 4 minutes. Add the ginger and continue cooking until the onion turns golden brown, another 4 to 5 minutes. Add the sesame seeds, cumin, coriander, chili, and remaining salt and cook until the spices turn several shades darker and release their fragrance, 4 to 5 minutes. Remove the skillet from the heat. T Pat the eggplant slices dry with paper towels and arrange in one layer in the skillet with
minutes, then proceed as above. Instead of ½ cup dashi, use ¼ cup. Sprinkle with 1 teaspoon toasted sesame seeds just before serving. Pat’s Notes: Buy fried tofu at the Asian market and skip a step. Stir-Fried Mung Bean Sprouts with Tofu and Chives (Pad Tao Kua Tao Ngae) Together with pork and chives, the combination of soft and fried tofu plays a fun game of textures in the mouth. Don’t worry about cutting the tofu to the exact measurements, they are only a guide. Just as long as the pieces are
seasoning pastes you will be rewarded with a smooth paste that’s gently massaged and not pulverized. Start with hard spices such as coriander and lemongrass. When these have been reduced to a smooth powder or paste without any gritty or sinewy bits, add softer ingredients—chilies, ginger, garlic, and shallots. Some mortars and pestles are carved from granite to pound hard, dry spices; others are fashioned from wood or clay for pounding softer ingredients like green papaya, fresh chilies, garlic,