Cook's Guide to Asian Vegetables. Wendy Hutton

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      1 To make the Batter, mix all the dry ingredients, then add egg, lemon juice, chili and enough warm water to make a thick paste.

      2 Heat the oil in a wok and when moderately hot, dip the vegetables, one by one, into the Batter to coat. Transfer with tongs to the hot oil and deep-fry, a few pieces at a time for 3-4 minutes until the vegetable pieces are cooked and the Batter turns golden brown. Drain on a paper towel and serve hot or warm.

      Indonesian Vegetable Tamarind Soup

      ¼ cup (40 g) raw peanuts, boiled for 10 minutes

      ½ teaspoon dried shrimp paste, toasted until dry and crumbly

      6 shallots, thinly sliced

      1 clove garlic, thinly sliced

      1 large red chili, deseeded and sliced

      4 thin slices galangal root

      2 fresh or dried salam leaves

      3 cups (750 ml) chicken or beef stock

      1 cup (250 ml) water

      3 cups (200 g) sliced cabbage

      1 chayote, peeled, diced

      4 oz (100 g) green beans, coarsely chopped

      1 teaspoon salt

      1 heaped tablespoon tamarind pulp soaked in ¼ cup (60 ml) water for 5 minutes, squeezed and strained to obtain juice

      1 teaspoon palm sugar or soft brown sugar

      1 Put the peanuts, shrimp paste, shallots, garlic, chili, galangal, salam leaves, stock and water in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 5 minutes. Add the vegetables and salt. Bring back to a boil, cover, and simmer for 10-15 minutes, until the vegetables are cooked.

      2 Add the tamarind juice and sugar, stirring to dissolve. Taste and add more sugar if desired. Transfer to four soup bowls and serve with steamed rice.

      Indian Chickpeas in Spicy Tomato Sauce

      1 cup (200 g) chickpeas

      4 cups (1 liter) water

      1 Indian or Ceylon teabag (optional)

      ¼ cup ghee or butter

      1 onion, minced

      1 tablespoon minced garlic

      1 tablespoon minced ginger

      2 teaspoons ground coriander

      1 teaspoon ground cumin

      ¼-½ teaspoon ground red pepper

      ¼ teaspoon ground turmeric

      2 medium tomatoes, diced

      ³/₄ teaspoon salt

      1 tablespoon minced coriander leaves (cilantro), to garnish

      1 Put the chickpeas in a saucepan and cover with three times their volume of water. Bring to a boil, then turn off the heat, cover the pan, and leave overnight. Drain the chickpeas and discard the water. Transfer the drained pulses back to the pan with 4 cups of water and the teabag. Bring to a boil, lower the heat, and simmer until the chickpeas are soft—this will take about 1 hour depending on the size and age of the pulses. Drain the chickpeas, reserving the liquid.

      2 Melt the ghee in a medium-sized saucepan and add the onion. Stir-fry over low heat for about 2 minutes, or until the onion has softened. Add the garlic and ginger. Stir-fry for 1 minute. Add the ground coriander, cumin, pepper and turmeric. Stir-fry for another minute. Add tomatoes and salt to the saucepan. Cook the sauce for 4-5 minutes over moderate heat, stirring from time to time, until the tomatoes soften.

      3 Pour in ²/₃ cup of the reserved cooking liquid to the saucepan and the drained chickpeas. Cook for 10 minutes, stirring from time to time, until the liquid has been absorbed. Transfer the chickpeas to a serving dish and garnish with the chopped coriander leaves.

      Sweet Chinese Azuki Bean Pancakes

      1 cup (125 g) flour

      1 egg, lightly beaten

      1 cup (250 ml) water

      Pinch of salt

      ¼ cup (60 ml) oil

      Filling

      ½ cup (100 g) azuki beans

      ¼ cup (65 g) sugar

      2 teaspoons oil

      ¼ cup (30 g) chopped walnuts (optional)

      1 To make the Filling, put the beans in a medium-sized saucepan with water to cover. Bring to a boil, cover, turn off the heat and stand for 1 hour.

      2 Drain the beans and return to the pan with fresh water to cover. Cover with the lid and simmer until soft, or for about 30-60 minutes.

      3 Drain the beans, then put them in a food processor with sugar and oil. Process to a smooth paste. Transfer to a bowl and mix in the walnuts. Set aside to cool.

      4 Make pancakes by putting flour in a medium-sized bowl. Make a well in the center. Add the egg, salt and ¼ cup of the water, stirring to blend.

      5 Slowly add the remaining water to make a smooth batter. Heat a small, non-stick pan with 1 teaspoon oil. Spread batter out, using the back of a ladle in a circular motion to cover the pan. Cook over high heat for 1 -2 minutes, or until golden brown. Flip and cook for another minute. Repeat until the batter is used up.

      6 Put 1 tablespoon of the Filling in the center of each pancake. Fold the end closest to you, then press lightly to flatten the Filling. Tuck in sides, then roll over to enclose the Filling. Fry the pancakes 1 minute on each side in 1 tablespoon oil. Serve hot.

      Pea Shoots with Black Mushrooms

      8 dried black mushrooms, soaked in hot water to soften, halved

      2 cups (500 ml) water

      1 tablespoon soy sauce

      1 teaspoon sugar

      1 teaspoon cornstarch, mixed with 1 tablespoon water

      1 teaspoon sesame oil

      2 tablespoons oil 10 oz (300 g) pea shoots

      ¼ cup (60 ml) chicken stock

      1 tablespoon rice wine or sake

      1 Put soaked mushrooms, water, soy sauce and sugar in a saucepan. Bring to a boil, cover and simmer gently until the mushrooms become soft and tender.

      2 Combine the cornstarch with water and add to the mushrooms, stirring constantly over low heat until the mixture thickens and clears. Sprinkle with СКАЧАТЬ