Rice. Noodles. Yum.: Everyone's Favorite Southeast Asian Dishes
Rice. Noodles. Yum.: Everyone's Favorite Southeast Asian Dishes

Rice. Noodles. Yum.: Everyone's Favorite Southeast Asian Dishes

by Abigail Sotto Raines

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Overview

Bring the Exciting and Comforting Flavors of Asia to Your Kitchen

Born and raised in the Philippines, Abigail Raines traveled extensively in Southeast Asia to bring its flavors right to your plate. Her travels taught her that noodles and rice are the perfect canvas for the sweet, salty and spicy flavors of Asian cuisine—inspiring her to create this delicious collection of recipes.

Expand your palate with Curry Noodle Soup with Chicken (Khao Soy Gai) and Filipino-Style Paella (Beringhe) or make restaurant favorites like Pad Thai and Pho Bo. Learn how to make staples of authentic Asian cuisine like compressed rice (Ketupat), dumplings and spring rolls, and taste a variety of national dishes from Vietnamese Grilled Pork with Rice Noodles (Bun Thit Nuong) to Indonesian coconut pancakes (Serabi).

With Rice. Noodles. Yum. you’ll be able to replicate the rich flavors of home-style Asian cooking, street food fare and everything in between.

Product Details

ISBN-13: 9781624147760
Publisher: Page Street Publishing
Publication date: 06/11/2019
Format: NOOK Book
Pages: 192
Sales rank: 507,875
File size: 227 MB
Note: This product may take a few minutes to download.

About the Author

Abigail Raines is the creator of the food blog Manila Spoon. Her recipes have been featured in Taste of Home magazine, The Huffington Post, Buzzfeed and Delish. She lives in Hamden, Connecticut.

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CHAPTER 1

PERFECT RICE

Cooking rice shouldn't be a mystery. Whether you want to cook rice on the stovetop or in a rice cooker, this simple recipe and technique guarantees perfectly cooked rice every time. It's the foolproof way of making rice that will produce a perfectly fluffy and not mushy dish. I would recommend jasmine or basmati rice as these grains always hold their shape nicely when cooked, and they're quite fragrant, too.

SERVES 6 TO 8

2 cups (400 g) long-grain white rice like jasmine or basmati
3 cups (750 ml) water

Place the rice in a saucepan. Using your hands, rinse the rice with water twice, draining each time. After the second rinse, drain the rice in a fine strainer, shaking off any remaining water. Place the rice back into the saucepan and add the water. Bring to a boil over medium heat. When the water begins to boil, cover and adjust the heat to the lowest setting. Cook for 15 to 18 minutes, or until the water has been fully absorbed. Turn off the heat and let the rice sit undisturbed for another 10 minutes. Uncover, fluff the rice and serve immediately.

If you wish to cook more than 2 cups (400 g) of rice, or don't wish to measure at all, there's an easy and very reliable way to cook rice. The "finger technique," using your finger as a guide, is what's often used in Southeast Asia, where no measurement is done when cooking rice. With this guideline, you can cook as little or as much rice as you want.

Simply fill the saucepan with as much rice as you wish to cook. Rice expands to nearly three times its raw size so consider this when you add the rice to the pan. You don't want it to overflow. Rinse the rice twice as directed above and drain well. Return the rice to the pan and pat it down so it is level in the pan. Using one of your fingers measure the depth of the rice. Note where the top of the rice reaches your finger, using your thumb as marker. Place the same finger on top of the rice. Add enough water to reach the point that you marked with your thumb previously. Proceed to cook as above.

If you wish to make fried rice, use the finger technique, as the rice grains stay firm and hold their shape very well thus making it perfect for stir-frying. This is my tried and tested method for any fried rice dish I make and it works every time!

If you are using a rice cooker, either of the above measuring guides work. The only difference is that with the rice cooker you don't need to wait until the rice boils nor wait until it finishes cooking because the rice cooker does it all for you and automatically shuts off and shifts to the warm mode when the rice is cooked. Just leave the rice undisturbed for another 10 minutes when it's done then it's ready to be served.

NOTE: If using the measurement technique above, use the same cup for measuring the rice to measure the water. This ratio is always 1:1½ — 1 cup (200 g) rice and 1½ cups (375 ml) water. This works best up to 2 cups (400 g) and perfectly with jasmine or basmati rice so use either for the best results.

CHAPTER 2

SINANGAG (Basic Garlic Fried Rice)

To say I love fried rice is an understatement. I love it so much that I cook a lot of rice just so I can have leftovers and make this fried rice. This garlicky-flavored rice is your basic foundation for any fried rice. Dress it up by adding your favorite meats and veggies to transform it into a full meal.

SERVES 4

2 tbsp (30 ml) cooking oil of choice
8 cloves garlic, minced
4 cups (645 g) cooked long-grain white rice like jasmine or basmati, cold or chilled
1 tsp salt, or to taste
3 stalks or about 2 tbsp (12 g) green onions, thinly sliced

Heat the cooking oil gently on a low setting in a wok or large frying pan. Add the minced garlic and cook until it's golden brown and crisp. Scoop out about 1 tablespoon (15 g) of the cooked garlic, drain on a paper towel and set aside.

Add the chilled rice to the pan and increase the heat to high. Press or pat down the rice using a spatula to separate the grains, then fold the rice over. Repeat these two steps a few times until the rice grains have fully separated. Season with the salt and cook for 3 to 5 minutes, or until the rice is fully heated through and fragrant. Transfer to a serving plate. Garnish with the reserved cooked garlic and green onions. Serve immediately.

NOTES: Another quick way to separate the rice grains before cooking is by using your fingers moistened with a little water. You can also simply sprinkle the rice with a little water. Work on the rice with your fingers until the grains are separated and no longer clumpy.

The key to making perfectly crisp garlic without burning it is to keep the heat on the lowest setting and simply allow the garlic to turn golden. It is worth the wait and by slowly cooking the garlic it imparts more flavor to the oil and certainly the rice, too.

CHAPTER 3

KHAO PAD SAPPAROT (Pineapple Fried Rice)

If you wish to impress your family and friends, this is the rice to make! This fancy fried rice combines the flavors of pineapples, raisins and nuts plus a hint of curry that work together to produce an exquisite array of tastes in your mouth. This dish can be made vegetarian, but it's common to add shrimp or chicken to the dish. Often served in a hollowed-out pineapple, it is sure to please the crowd every time!

SERVES 4

2 tbsp (30 ml) cooking oil of choice
12 oz (340 g) prawns or shrimps, peeled and deveined but with tails intact
4 cloves garlic, minced
1 onion, finely chopped
1 tbsp (15 g) curry powder, or more to taste
4 cups (645 g) cooked long-grain white rice like jasmine or basmati rice, cold or chilled
1 cup (150 g) raisins
1 cup (200 g) pineapple chunks (see Note)
½ cup (75 g) cashews
2 tomatoes, sliced and deseeded
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) oyster sauce
½ tbsp (8 g) sugar Salt, to taste
3 stalks or about 2 tbsp (12 g) green onions, thinly sliced Whole pineapple, for serving (optional)

In a wok or large skillet, heat the oil over medium-high. When the oil is hot, add the prawns and fry for 3 or 4 minutes or until fully cooked. Prawns are done when their flesh is fully opaque and bright pink. Scoop out the prawns, transfer to a plate and set aside.

Adjust the heat to medium-low. Add the garlic and onion to the pan and cook for 1 minute or until aromatic. Add the curry powder and cook briefly, stirring constantly, until fragrant.

Add the cooked rice to the pan and increase the heat to medium-high. Pat the rice grains down with a spatula, then fold the rice over. Do these two steps a few times until the rice grains have separated and the rice is fully coated with the curry powder. Add the raisins, pineapple, cashews and tomatoes and mix everything well. Return half of the cooked prawns to the wok. Season the mixture with the fish sauce, oyster sauce and sugar. Stir to mix well. Taste and adjust the seasoning with salt, if needed.

Transfer to a serving plate and garnish with the remaining prawns and green onions. You can also serve this inside a hollowed-out fresh pineapple, if you like.

NOTE: To serve this dish inside a pineapple, cut a pineapple in half lengthwise. Run a knife around the edges leaving at least ½ inch (13 mm) from the edge. Then, cut the pineapple flesh three to four times across and once down the center. Scoop out the pineapple chunks using a spoon and drain the remaining juice. Smooth out the bottom surface of the bowl. Cut the pineapple you sliced into chunks and use in making the fried rice. Place the fried rice inside the cutup pineapple just before serving.

CHAPTER 4

NASI LEMAK (Rice Cooked in Coconut Milk)

This popular rice dish hails from Malaysia and is, in fact, its national dish. The rice is simmered in coconut milk and spices so it comes out flavorful. The accompaniments are what make this rice dish extra special — it's usually eaten with sambal, deep-fried anchovies, sliced cucumbers, fried peanuts and hard-boiled eggs, which makes it one deliciously satisfying meal!

SERVES 6

2 cups (400 g) long-grain white rice like jasmine or basmati
2 pandan leaves, cut or tied in a knot
1-inch (2.5-cm) piece ginger, peeled and sliced
1¾ cups (420 ml) water
1 cup (240 ml) coconut milk
1 tsp salt Sambal or chili sauce, for serving Hard-boiled eggs, for serving Cucumber, sliced, for serving Dried anchovies, deep-fried until light golden color, for serving Fried peanuts, for serving

Rinse the rice twice. Drain well in a fine strainer. Place the rice, pandan leaves and sliced ginger in a pot. Add the water and bring to a boil. Adjust the heat to the lowest setting and cook covered for 15 to 18 minutes or until most of the water has been absorbed.

Mix the coconut milk with the salt. Pour this into the rice. Gently stir and then allow to simmer until the rice has dried up. Turn off the heat and let the rice sit undisturbed for another 10 minutes.

Alternatively, you can cook the rice in a rice cooker. Press the "Cook" button on the rice cooker to start cooking. Follow the rest of the instructions above. The rice cooker will automatically shut off and switch to warm mode when done.

Serve with sambal, hard-boiled eggs, cucumbers, anchovies and peanuts.

NOTE: Dried anchovies and bottled sambal or chili sauce may be purchased at any Asian store.

CHAPTER 5

JAVA RICE (Yellow Fried Rice)

Despite the "Java" in the name of this dish, this delicious rice is actually from the Philippines but perhaps had some Indonesian influence. With a bright deep-yellow color derived from turmeric, this tasty side dish lends a pop of color to any meal. It perfectly complements any barbecued or grilled meat, chicken or seafood. Chilled leftover rice is the best thing to use for this dish.

SERVES 4

2 tbsp (15 ml) cooking oil of choice
8 cloves garlic, minced
2 tbsp (30 g) butter
1 tsp ground turmeric
4 cups (645 g) cooked and chilled rice
1 tbsp (15 ml) soy sauce
½ tsp salt, or to taste

In a wok or large skillet, heat the oil and the garlic over low heat and cook until the garlic is nicely browned. Scoop out about 1 tablespoon (15 g) of the cooked garlic and set aside. Add the butter and ground turmeric to the pan and cook until the butter melts.

Add the rice to the pan and increase the heat to medium-high. Press or pat down the rice using a spatula to separate the grains, then fold the rice over. Do these two steps a few times until the rice grains have fully separated. Continue to cook until the rice is fully heated through and has turned yellowish in color. Make sure that the color is evenly distributed. Season the rice with the soy sauce and salt, stirring once more until the rice has fully absorbed the soy sauce. Taste and adjust the seasoning if needed. Serve immediately adding the remaining browned garlic as garnish.

CHAPTER 6

KETUPAT (Compressed Rice)

Ketupat are cubed rice cakes made from compressed rice. While traditionally this rice is cooked in a coconut leaf packet, nowadays it is cooked in a pot and then compressed. Ketupat is used as a side dish to both sweet and savory dishes. It is usually served with kuah kacang (peanut sauce), onions and cucumbers on the side.

SERVES 8

For the rice cakes

2 cups (400 g) uncooked broken rice or regular white rice such as jasmine
½ tsp salt
4 cups (1 L) water

For the kuah kacang (peanut sauce)

1 fresh or dried finger-length red chili
2 long red chilis or Fresno red peppers
3 cloves garlic, peeled and chopped
4 small shallots, chopped
3 stalks lemongrass, tough outer skin removed and using only the 3–4 inch (7.5–10 cm) white part at the bottom, chopped
1-inch (2.5-cm) piece galangal, peeled and chopped
2 tbsp (30 ml) cooking oil of choice
2 cups (250 g) roasted unsalted peanuts, coarsely ground
1 cup (240 ml) water
1 cup (240 ml) coconut milk
3 tbsp (30 ml) tamarind paste, or to taste
4 tbsp (30 g) sugar, or to taste
1 tsp salt, or to taste Cucumbers, sliced, for serving (optional)
Onions, chopped, for serving (optional)

Rinse the rice well then drain. Place the rice and salt in a pot or rice cooker. Add the water and bring to a boil. Cover and adjust the heat to the lowest setting and cook the rice for 15 to 18 minutes or until the water has been fully absorbed. If using a rice cooker, simply press the "Cook" button and it will automatically cook the rice. Leave the rice undisturbed for another 10 minutes after the cooking cycle stops.

While the rice is cooking, prepare a square baking dish and line it with plastic wrap that comes up over the edges of the pan. Spoon the cooked rice into the dish and spread it evenly. Press down on the rice firmly, using a spatula. Cover with either wax paper or plastic wrap. Place a heavy weight on top of the rice. Leave it overnight or for at least several hours. When done, lift the rice out using the overhang from the plastic wrap. Cut the rice into cubes.

If using a dried red chili instead of fresh, soak in very hot water for about 15 minutes to rehydrate. Drain, then deseed all the chilis and chop. To make the peanut sauce, in a food processor or using a mortar and pestle, grind the chilis, garlic, shallots, lemongrass and galangal to a smooth paste.

Heat the oil over medium heat in a large pan. Add the chili paste and cook until aromatic. Add the peanuts. Pour in the water and coconut milk and allow the mixture to boil. Add the tamarind paste, sugar and salt. Bring down the heat to a simmer and cook until the sauce is thickened to your liking. Adjust the seasoning to your taste — it should be spicy, sweet and salty with a hint of subtle tartness.

Serve the ketupat with the peanut sauce and cucumbers and onions, if using. The peanut sauce is also great for satay and to serve atop cooked rice noodles!

NOTE: Galangal may be found fresh, dried or frozen in Asian stores. If you cannot find it, ginger may be used as substitute. The taste would be slightly different as the two ingredients have different flavor profiles.

CHAPTER 7

NASI GORENG AYAM (Fried Rice with Chicken)

This is the typical fried rice in Indonesia, with added flavors coming from fried shallots, chilis and sweet soy sauce. I love that with the addition of chicken or any meat you have at hand, this simple and tasty rice dish is transformed into a meal on its own.

SERVES 4

2 tbsp (30 ml) cooking oil of choice
4 medium shallots, sliced
3 stalks or about 2 tbsp (12 g) green onions, sliced diagonally
1 long red chili or red Fresno pepper, sliced diagonally
1½ cups (190 g) cooked chicken, chopped
1 tsp soy sauce, or to taste
4 cups (645 g) cooked cold or chilled white rice like jasmine or basmati
3 tbsp (45 ml) kecap manis or sweet soy sauce, or to taste Salt and pepper, to taste Fried egg, for garnish Cucumber, sliced, for serving Tomatoes, quartered, for serving

Heat the oil in a wok or large skillet over medium heat. Fry the shallots for about a minute. Add the green onions and sliced chili and mix well. Add the cooked chicken and season with the soy sauce. Add the rice, pressing down on the grains repeatedly until they separate. Fold the rice over a few times and cook until fully heated through. Add the kecap manis and stir to mix evenly. Taste and adjust seasoning with salt and pepper if desired. To serve, garnish with a fried egg on top along with sliced cucumbers and tomato wedges.

CHAPTER 8

COM CHIEN TOM (Fried Rice with Prawn or Shrimp)

It's amazing how many varieties of fried rice you can find in Southeast Asia. While there are similarities in each version, their flavors are unique and each have their own twist. Com Chien Tom is flavored with fish sauce and loaded with vegetables and prawns; this is a stand-out dish and you'll wish you always had extra rice on hand just so you can make this!

SERVES 3 to 4

2 cups (320 g) leftover cooked cold white rice like jasmine or basmati
2 tbsp (30 ml) fish sauce
½ tsp ground turmeric (optional)
2 tbsp (30 ml) cooking oil of choice
6 cloves garlic, minced
10–12 large prawns or shrimps, peeled and deveined
2 eggs, lightly beaten
½ cup (75 g) French green beans, sliced into ¾-inch (2-cm) pieces
½ cup (55 g) carrots, julienned to roughly the same length as the green beans
1 oz (28 g) chopped fresh cilantro or coriander leaves, for garnish
1 red chili, sliced (optional)

Prepare the rice by sprinkling a little water on it to moisten and then separate the grains by rubbing them between your fingers. Set aside. Mix the fish sauce with the turmeric, if using, in a small bowl.

Heat the oil over medium heat in a wok or large skillet. Fry the garlic and prawns and cook until the prawns have turned opaque and bright pink. Push the prawns to one side of the wok. Pour the beaten eggs on the other side and allow them to set for a few seconds, then stir well. Mix the prawns and garlic with the eggs and cook briefly. Add the green beans and carrots and stir-fry for another minute. Add the prepared rice, increase the heat to high and cook for another 3 to 4 minutes or until the rice is fully heated through. Add the fish sauce mixture and then mix everything well until the rice is fully coated with the sauce. Garnish with fresh chopped cilantro and some fresh sliced chili, if desired.

Serve immediately.

NOTES: This dish cooks fast, so make sure all your ingredients are ready to go before cooking.

When choosing which fish sauce to buy, get the best and purest quality by choosing the one with the highest fish content and with little or no additives. It will make a huge difference in taste.

(Continues…)


Excerpted from "Rice. Noodles. Yum"
by .
Copyright © 2019 Abigail Sotto Raines.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Title Page,
Copyright Notice,
Dedication,
Introduction,
Rice 'N' Easy,
Perfect Rice,
Sinangag (Basic Garlic Fried Rice),
Khao Pad Sapparot (Pineapple Fried Rice),
Nasi Lemak (Rice Cooked in Coconut Milk),
Java Rice (Yellow Fried Rice),
Ketupat (Compressed Rice),
Nasi Goreng Ayam (Fried Rice with Chicken),
Com Chien Tom (Fried Rice with Prawn or Shrimp),
Balisungsong na Kanin (Rice Cooked in Banana Leaves),
Nasi Kuning (Festive Yellow Rice),
Perfect Steamed Sticky or Glutinous Rice,
Delicious Noodle Dishes,
Hokkien Mee (Thick Yellow Noodles Cooked in Black Sauce),
Pancit Bihon Guisado (Filipino Noodle Stir-Fry with Meat and Vegetables),
Mee Grob (Crispy Noodles in Sweet and Sour Sauce),
Guay Tiew Neua Sap (Rice Noodles with Curried Beef Gravy),
Pancit Palabok (Rice Noodles in Shrimp Sauce),
Bun Tom Xao (Stir-Fried Lemongrass Prawn with Rice Noodles),
Mee Goreng Mamak (Yellow Noodles in Sweet and Spicy Sauce),
Pad Thai (Stir-Fried Rice Noodles),
Char Kway Teow (Malaysian Stir-Fried Flat Rice Noodles),
Mee Kati (Rice Vermicelli in Coconut Milk),
Pad See Ew (Flat Noodles Stir-Fried in Soy Sauce),
Mouthwatering Meals,
Sa Po Gai Fan (Claypot Chicken Rice),
Nasi Ayam Berempah (Rice with Spiced Fried Chicken),
Arroz a la Cubana (Rice with Ground Meat, Fried Egg and Plantains),
Bun Thit Nuong (Rice Noodles with Grilled Pork),
Bun Cha Gio (Spring Rolls with Rice Vermicelli),
Khao Pad Gang Keow Wan (Green Curry Fried Rice),
Beringhe (Filipino-Style Paella),
Arroz Caldo (Rice Soup with Chicken),
Satisfying Soups,
Pares Mami (Filipino Beef Noodle Soup),
Tom Yum (Hot and Sour Soup),
Khao Soy Gai (Curry Noodle Soup with Chicken),
Pho Bo (Noodle Soup with Beef),
Chao Hai San (Rice Soup with Seafood),
Lontong Sayur Lodeh (Compressed Rice with Vegetables in Coconut Broth),
Misua Sopas (Thin Wheat Noodle Soup with Meatballs),
Soto Ayam (Chicken Noodle Soup with Turmeric and Ginger),
Laksa (Coconut Curry Noodle Soup),
Sotanghon Sopas (Glass Noodle Soup with Chicken),
Street Food Favorites,
Bibingka (Coconut Rice Cakes),
Easy Mie Goreng (Indonesian Stir-Fried Noodles),
Carioca (Fried Sticky Rice Balls with Coconut Caramel Sauce),
Pinaltok (Glutinous Rice Balls in Sweet Coconut Sauce),
Serabi (Indonesian Coconut Pancakes),
Pancit Habhab (Stir-Fried Egg Noodles with Pork and Vegetables),
Palitaw or Dila-Dila (Flat Rice Cakes),
Tutong (Roasted Mung Beans and Sticky Rice Porridge),
Ampaw (Filipino-Style Puffed Rice),
Xoi Nhan Thit Chien (Fried Sticky Rice Fritters Stuffed with Pork),
Best Ways to Begin The Day,
Suman con Chocolate (Steamed Glutinous Rice Cakes with Chocolate Sauce),
Puto (Steamed Mini Rice Cakes),
Jok Moo (Rice Porridge with Pork Meatballs),
Champorado (Chocolate Rice Porridge),
Nasi Goreng Jawa (Javanese-Style Spicy Fried Rice),
Khao Neow Dam Sang Kaya (Steamed Sticky Rice with Coconut Custard),
Chee Cheong Fun (Rice Noodle Rolls),
Bubur Sumsum (Coconut Rice Pudding),
Binutong (Steamed Sticky Rice Parcels),
Tease My Taste Buds (Salads & Nibbles),
Moo Sarong (Fried Pork Balls Wrapped in Noodles),
Yum Woon Sen (Spicy Mung Bean Noodle Salad),
Cha Gio (Fried Spring Rolls),
Nasi Ulam (Rice Herb Salad),
Banh Goi (Crispy Fried Dumplings),
Yum Sen Goong Sapparot (Pineapple Noodle Salad with Prawns),
Goi Cuon (Fresh Spring Rolls),
Satisfy Your Sweet Cravings,
Khao Niaow Ma Muang (Sticky Rice with Mango),
Bibingkang Kanin (Sticky Rice with Caramel Topping),
Bubur Ketan Hitam (Black Glutinous Rice Porridge),
Khao Tom Madt (Thai Bananas in Steamed Sticky Rice),
Wajik (Glutinous Rice Cakes Cooked in Coconut Milk),
Ginataang Mais (Rice Pudding with Corn),
Ondeh Ondeh (Sweet Potato and Rice Balls),
Che Sua Chua Nep Cam (Yogurt with Black Glutinous Rice),
Che Dau Trang (Rice Pudding with Black-Eyed Peas),
Quick Guide to Ingredients and Helpful Tools for Asian Cooking,
Acknowledgments,
About the Author,
Index,
Copyright,

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