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16
MY
ROUSES
EVERYDAY
JANUARY | FEBRUARY 2016
ASIAN COOKING ESSENTIALS
Soy Sauce • Fish Sauce • Oyster Sauce • Black Bean Sauce • Hoisin Sauce • Sriracha
or Chili Sauce • Rice Vinegar • Toasted Sesame Oil • Coconut Milk or Cream • Curry
Paste • Miso Paste
(fermented soybean paste) used in Japanese cooking
• Ginger •
Limes • Cilantro • Lemongrass • Star Anise • Tamarind • Chinese 5-Spice Blend •
Rice • Noodles • Sake
(Rice Wine)
Star Anise
is a small star-shaped fruit with an aniseed flavor. Look for it on our spice aisle,
along with dried tamarind and Chinese 5-Spice, a blend of anise, cinnamon, star anise, cloves and
ginger. Lemongrass is a tropical
grass with a mild citrus flavor.
You’ll find it in our fresh produce
department.
Coconut milk
is made by
simmering coconut meat in
coconut water, the liquid inside
a fresh coconut, and straining
out the pulp. The coconut cream
rises to the top of the milk as
it simmers. Coconut milk is
thicker and more flavorful than
coconut water. Coconut cream
is even creamier. Coconut water
is stocked on our drink aisles.
Coconut milk, coconut cream
and Asian sauces like soy sauce,
black bean sauce, fish sauce and
oyster sauce, are located on our
international aisles. Use fish sauce
(fermented anchovies and salt)
as a flavoring or condiment. Use
oyster sauce more sparingly. This
thick, salty, brown sauce is made
with real oysters and packs a
major flavor punch.
Gai Phad Met Mamuang
Him Mapaan
Fried Chicken
with Cashew Nuts
Courtesy Thai Farm Cooking School
WHAT YOU WILL NEED
2½ ounces sliced chicken
¼ cup roasted cashews
¼ cup sliced carrots
¼ cup sliced onions
2
roasted dried chili, sliced and seeds
removed
¼ cup mushrooms
2
tablespoons soybean oil
Pinch of Rouses salt
1
teaspoon fish sauce
½ cup sugar
1
tablespoon oyster sauce
2
tablespoons water
HOW TO PREP
Heat the oil in a wok. Add chicken and fry
until golden brown. Add carrots, onions,
mushrooms and water and stir-fry until
just cooked. Add oyster sauce, fish sauce,
sugar, salt and onions. Stir-fry until sauces
are mixed and chicken and vegetables are
coated. Turn off heat (or remove wok from
heat) and add cashew nuts and roasted chili.
Serve with rice.
Thai Iced Tea
Serves 4
WHAT YOU WILL NEED
5
cups water
6
bags black tea or red tea,
or 1½ tablespoons loose tea
2
star anise
3
whole cloves
2
tablespoons sugar
Ice
¼ cup sweetened condensed milk
HOW TO PREP
Bring water to a boil in a medium saucepan.
Remove the pan from the heat. Add tea
bags, star anise, and cloves (make sure bags
are completely submerged). Steep for 10
minutes.
Strain the tea or use a slotted spoon to
remove tea bags, star anise and cloves. Add
sugar and stir until completely dissolved.
Allow tea to cool to room temperature.
Fill 4 tall glasses with ice cubes. Add tea.
Top off with one tablespoon of sweetened
condensed milk per glass. Stir to combine.
the
Around the World
issue