Asian Feast



• 6 ounces dried rice noodles
• 1 pound peeled and deveined medium shrimp
• 2 teaspoons olive oil
• 1/3 cup chopped green onions
• 1 tablespoon chopped fresh garlic
• 1 tablespoon chopped fresh ginger
• 2 tablespoons Thai green curry paste (such as Thai Kitchen)
• 1 1/4 cups matchstick-cut carrots
• 1/2 cup unsalted chicken stock
• 1 (13.5-ounce) can light coconut milk
• 6 cups packed chopped Lacinato kale (about 1/2 bunch)
• 1/4 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 1 teaspoon grated lime rind
• 1 1/2 teaspoons fresh lime juice

• Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.
• Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.
• Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp;cook 3 minutes or until shrimp are done. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles.


• 6 chicken wings
• 1/3 cup rice wine vinegar
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons brown sugar (or coconut sugar)
• 2 tablespoons pure sesame oil
• 4 cloves garlic, crushed
• 1 teaspoon crushed ginger (fresh)
• 2 bunches of baby bok choy (quartered horizontally)
• sliced green onions/shallots

• Preheat oven to 220°C | 425°F
• Wash chicken wings and pat dry with a paper towel.
• Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly. Place chicken wings into an oven proof pan/skillet or baking dish. Pour 2/3 of the sauce mixture over the chicken, rotating each wing until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes. Turn the wings and continue to bake until beginning to brown on the skin (about another 15 minutes). At this point, start steaming your bok choy (or any
other vegetable), to your desired texture (crunchy, soft, etc).
• Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in colour (about 5 minutes).
• Allow chicken to rest for 10 minutes. Serve with the steamed bok choy, shallots/green onion slices and remaining sauce.

Shrimp Summer Rolls


For the Sauce:
1/3 cup unsalted peanuts
1 1/2 teaspoons vegetable oil
2 teaspoons red curry paste
2 teaspoons fish sauce
1 tablespoon sugar
1/2 cup unsweetened coconut milk
1/2 cup low-sodium chicken broth
1 tablespoon hoisin sauce

For the Rolls:
Kosher salt
1 tablespoon rice vinegar
2 teaspoons sugar
6 black peppercorns
12 medium shrimp (unpeeled)
1 ounce rice vermicelli
1 cucumber
3 scallions
8 8-inch-round rice paper wrappers
1/2 bunch mint
1/2 bunch basil
1/2 bunch cilantro
4 Boston lettuce leaves, torn

• Make the sauce: Grind the peanuts in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook 1 minute. Add the fish sauce and cook 1 more minute. Add the ground peanuts and cook, stirring, about 4 minutes. Sprinkle in the sugar and cook 1 to 2 more minutes. Stir in the coconut milk, chicken broth and hoisin sauce. Reduce the heat to low and simmer until thick, about 20 minutes. Let cool.
• Make the rolls: Fill a saucepan with water and season with salt. Add the vinegar, sugar and peppercorns and bring to a boil over high heat. Add the shrimp and simmer until pink, 2 minutes. Drain and run under cold water. Peel the shrimp, then halve lengthwise and devein. Cover and chill.
• Cook the rice noodles as the label directs, then drain. Cut the cucumber and scallions into matchsticks and toss with 1 teaspoon salt in a bowl. One at a time, soak a rice paper wrapper in warm water until pliable, 30 seconds, then lay on a cutting board and pat dry. Arrange 3 shrimp halves across the middle of the wrapper; top with some noodles, herbs, cucumber, scallions and lettuce. Fold the bottom of the wrapper over the filling, then fold in the sides and roll up into a tight bundle. Cut in half; serve with the peanut sauce.

Grilled Vietnamese Chicken Sandwiches


• 1 cup rice vinegar
• 1/2 cup sugar
• Kosher salt
• 1 2-inch piece peeled fresh ginger, sliced
• 2 carrots, cut into matchsticks (about 1 cup)
• 1/2 small daikon radish, cut into matchsticks (about 1 cup)
• 4 stalks lemongrass, finely chopped
• 1 shallot, thinly sliced
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce
• 4 large skinless, boneless chicken
• Vegetable oil, for the grill
• 1 cup fresh cilantro
• 1 loaf soft French bread, split and cut into four 6-inch pieces
• 1/4 cup mayonnaise, preferably Japanese (such as Kewpie)
• 2 Persian or other small cucumbers, thinly sliced
• 1 jalapeno pepper, thinly sliced
• Sriracha, for serving

• Combine the vinegar, sugar, 1/2 cup water, 1 teaspoon salt and the ginger in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool.
• Transfer half of the vinegar mixture to a large bowl and add the carrots and daikon; cover and refrigerate until ready to serve.
• Transfer the remaining vinegar mixture to a shallow baking dish; stir in the lemongrass, shallot, soy sauce and fish sauce. Add the chicken and toss to coat. Cover and refrigerate 2 hours,flipping the chicken halfway through.
• Preheat a grill to medium high and brush the grates with vegetable oil. Remove the chicken from the marinade, scraping off the lemongrass and shallot; season with salt. Grill the chicken until well marked and cooked through, about 5 minutes per side. Remove to a cutting board.
• Drain the carrots and daikon; stir in the cilantro. Cut the chicken in half (if needed). Toast the bread on the grill and spread the mayonnaise on both sides; sandwich with the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha.

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