Category Archives: Asian Recipes

For the Year of the Rabbit, Roast a Chicken with Soy and Whiskey

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A refined version of a Chinatown classic.

Are you pleasant, affectionate, gentle, artistic, sophisticated and cautious, and think you have just so much in common with Francis Ford Coppola, Jet Li and Brad Pitt that it’s uncanny?

Then, you my friend, were born under the Year of the Rabbit, as were those celebs, according to Bay Area writer Rosemary Gong’s educational “Good Luck Life, The Essential Guide to Chinese American Celebrations and Culture” (Harper Paperbacks).

Those of us not lucky enough to be born under that fortuitious sign can still celebrate the start of the Lunar New Year on Feb. 3 in a glam way with this “Roast Chicken with Ginger and Soy-Whiskey Glaze.”

The recipe is from revered Chef Jean-Georges Vongerichten’s “Simple to Spectacular” (Clarkson Potter).

A whole chicken is always a dramatic centerpiece, but even more so on Chinese New Year, because whole poultry is a symbol of health and unity of family.

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No Dill-y-Dallying to This Dish

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Turmeric adds color, while dill or curry leaves add the pow.

Dill is like cilantro’s twin brother — either people hate the poor guy or adore him. There’s no in-between.

The feathery-leafed herb with the assertive flavor is all too often forgotten, too. Unless we’re making gravlax or pickling veggies, it’s not often an herb we have on hand.

That’s a shame because dill’s distinctiveness can lend a dish real punch.

See for yourself by making “Malaysian-Style Stir-Fried Turmeric Shrimp.”

The recipe is from “Stir-Frying to the Sky’s Edge” (Simon & Schuster) by Chinese cooking authority, Grace Young.

The dish was created by Mei Chau, a former restaurateur in New York, who was born in Malaysia and is of Hakka descent.

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A Daring Pairing with Clam Udon

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What would you pair with this warming bowl of clam udon?

San Francisco’s Evan Goldstein knows his wine.

After all, he was only the eighth American — and the youngest ever at the time — to pass the rigorous Master Sommelier certification back in 1987.

Now, he wants you to know your wine, too — particularly the more daring varietals.

After all, we probably are way too accustomed to reaching for Chardonnay and Cabarnet Sauvignon. But when’s the last time you had the nerve to uncork an Albariño, Tempranillo, Carmenere or Touriga Nacional?

In his newest book, “Daring Pairings” (University of California Press), Goldstein spotlights 36 edgy varietals to get to know. Then, he assigned one of them to each of 36 chef friends to come up with a homecook-friendly dish.

With the chilly, drizzly weather of late, I decided to try making “Steamed Manila Clams with Udon” from Larry Tse of The House in San Francisco. The dish is paired with Albariño, a medium-bodied, crisp, dry white with plenty of citrusy acid.

An easy dashi stock is made with dried kelp, instant dashi granules, soy sauce, leek and dried bonito flakes. Udon noodles are cooked in boiling water till toothsome. And fresh clams — one of the most sustainable seafood around — are cooked until their shells open.

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Ming Tsai’s One-Pot Cranberry Chicken for the Holidays

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Cranberries and hoisin sauce give this chicken dish a twist.

After whipping up cranberry relish for Thanksgiving and cranberry bread in-between, what to do with that leftover bag of fresh cranberries?

Why, make this effortless, satisfying, one-pot dish that has the bold flavors of Chinese hoisin sauce, red wine and fresh cranberries.

It’s from Ming Tsai’s new cookbook, “Simply Ming One-Pot Meals” (Kyle Books) by the James Beard Award-winning chef of Blue Ginger in Massachusetts, who made it to the final four of this past season’s  “Next Iron Chef” on the Food Network.

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A Cookbook About Speedy Cooking from A Man Who Knows Speedy Writing

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Tonight's dinner of "Lemon Grass and White Bean Turkey Chili'' can be on the table in about half an hour.

When the food editor of the Associated Press writes a cookbook, you know it’s got to be all about getting food on the table fast.

After all, J.M. Hirsch’s job at the wire service is all about disseminating information timely and quickly.

His new book, “High Flavor, Low Labor” (Ballentine Books) features nearly 150 recipes designed for busy, working families who want to put creative dishes on the table, but don’t want to be slaving over a hot stove for hours to do it.

His “Lemon Grass and White Bean Turkey Chili” is an example of that. It’s sort of a cross between the classic Thai soup, tom kha gai, and American white chili. Made with ground turkey, coconut milk and jalapenos, it takes only about half an hour to make.

Since lemon grass isn’t always available at every corner store, I’ve taken to keeping a few stalks growing at all times in my back yard. That way, I always have a supply when I need it.

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