Chow

Striped Bass with Tamarind Glaze Recipe

By Irene Khin Wong, Featured in Chow Magazine

During my culinary trip to Southeast Asia, scouting for new recipes, I was amazed to see how often and inventively tamarind was utilized. Whether by using its seeds or leaves, pods, or pulp, the citrus tart taste characteristic of the tamarind brings a special and distinctive note — a dash of sourness — to innumerable Asian dishes. Candies, chutneys, curries, sambals and sauces are often made with tamarind puree. A dollop of tamarind sauce will spike seafood dishes especially well.

  • 1¼ cup of vegetable oil for frying
  • 3 cloves of garlic, finely diced
  • 2 shallots, thinly sliced
  • 1½ tablespoons of sugar
  • 1½ tablespoon turmeric
  • 1½ cup of vegetable stock
  • 2 tablespoons of tamarind (diluted with 1 cup water)*
  • 1¼ cup of vegetable oil for frying
  • 3 cloves of garlic, finely diced
  • 2 shallots, thinly sliced

Instructions:

  1. Wash and pat dry the striped bass fillet (can be steamed, grilled or baked).
  2. Heat the oil in a wok or a pan fry the fillet until the fish turns lightly brown. Set aside.
  3. In a separate bowl, mix cornstarch and vegetable stock and set aside.
  4. Heat 2 tablespoons of oil and brown garlic, shallots and ginger. Add tamarind juice and fish sauce. Bring to a boil and add sugar, spicy paprika and cornstarch mixture to thicken.

*Note for Tamarind Water: Made by soaking dried tamarind rind in cold water for 15–20 minutes or overnight, break it apart thoroughly then straining the liquid through a fine sieve.

Difficulty: Medium | Total Time: 30 minutes | Serves: 6

Black Rice Pudding with Coconut Panna Cotta Recipe

By Irene Khin Wong, Recipe 26482

  • 1 cup black rice
  • 2 cups water
  • 3-inch ginger chunks, bruised
  • 1 can coconut milk
  • Tiny pinch salt
  • 1 pandan leaf (tie into knot if using the leaf, or 1 teaspoon if using extract)
  • 2 tablespoons palm sugar
  • 1 pack of Knox gelatin
  • Black and white sesame seeds (optional)

Instructions:

  1. Soak rice overnight, then rinse.
  2. Cover the rice with water and ginger and pinch of salt, simmer. Keep covered until done, about 30 minutes or until water is reduced.
  3. Reduce coconut milk with pandan leaf and palm sugar. When luke warm, stir in the Knox gelatin.
  4. Serve one layer of black rice and spoon the coconut milk on top. Sprinkle toasted white and black sesame seeds (optional).

Difficulty: Easy | Serves: 6

Tofu Salad with Besan Flour Recipe

By Irene Khin Wong, Recipe 26481

A nice and simple vegetarian dish:

  • 1 cup besan flour (sifted) with 1½ tablespoon turmeric
  • Salt and 2 tablespoons oil
  • 2 cups water

Instructions:

  1. Boil 2 cups water in a pot. Mix flour in water and stir well until thick. Pour into the 1½-inch shallow pan.
  2. Keep on low heat and let cool. Consistency should be almost like thick gelatin.
  3. Slice thin, add lime leaves, cabbage, tamarind juice, fish sauce, fry onion garlic and oil.

Difficulty: Easy

Panthay Noodle Recipe

By Irene Khin Wong, Recipe 11989

  • 6 tablespoons canola or other vegetable oil
  • Salt and freshly ground black pepper
  • 1 teaspoon paprika
  • 7 ounces fresh Asian noodles or dried egg noodles
  • 5 ounces skinless, boneless chicken thighs or extra-firm tofu, cut into slices 11½ inches long by 1 inch wide by 1½ inch thick
  • 1 medium onion, diced
  • 1½ teaspoons (about 2 cloves) minced garlic
  • 1½ teaspoons minced fresh ginger
  • 1 teaspoon curry powder
  • 1½ cup chopped cilantro leaves
  • 2 to 4 lemon wedges, for serving
  • 1¼ cup peeled, finely slivered carrots
  • 8 ounces baby bok choy, cut lengthwise into pieces 11½ to 2 inches wide

Instructions:

  1. Bring a large pot of water to a boil and add 1 tablespoon oil and a sprinkle of salt. Boil noodles until barely tender, 2 to 4 minutes. Drain, rinse thoroughly under cold water and drain again. Set aside.
  2. Season chicken pieces with 1¼ teaspoon salt and 1¼ teaspoon pepper; set aside. Place a medium skillet over medium heat and add 2 tablespoons oil. Add onion, garlic and ginger, and sauté until lightly browned, about 2 minutes. Add chicken, curry powder, paprika, fish sauce and 2 tablespoons water. Cover, reduce heat to low and simmer until chicken is cooked, about 5 minutes. Turn off heat and keep warm.
  3. Place a large skillet over medium heat and add remaining 3 tablespoons oil. Add bok choy and sauté until wilted, 3 to 5 minutes. Season with a pinch of salt and pepper. Add carrots and noodles and sauté until well heated, 2 to 3 minutes. Adjust salt and pepper to taste.
  4. To serve, divide noodle mixture between two warm plates. Top each portion with half the chicken mixture. Garnish with cilantro and lemon wedges.

Difficulty: Easy