Southeast-Asian Recipes

Chicken Skewers with Spicy Peanut Dipping Sauce—By Allison Fishman
Makes 20 skewers; 3/4-cup sauce

INGREDIENTS

2 boneless, skinless chicken breasts (3/4 pound)
4 tablespoons vegetable oil, divided
1 tablespoon chili garlic paste
1/3 cup creamy peanut butter
1/4 cup Hoisin sauce
1 tablespoon rice wine vinegar
4 tablespoons low sodium soy sauce, divided
1/2 cup water
20 bamboo or metal skewers

DIRECTIONS

1. Cut chicken into 3/4-inch strips across the grain. Place in a bowl with 2 tablespoons oil and 2 tablespoons soy sauce. Let sit at room temperature while making the peanut sauce, about 20 minutes.
2. Heat remaining 2 tablespoons oil in a small saucepan over a medium heat. Add the chili garlic paste—it should sizzle when it is added—and cook for 30 seconds.
3. Whisk in the peanut butter and Hoisin sauce, allowing to heat through.
4. Remove the sauce from the heat and whisk in the rice wine vinegar, remaining 2 tablespoons soy sauce and water until smooth, reserve.
5. Preheat a flat griddle on medium heat. Remove chicken from marinade, pat dry. Thread chicken onto skewers. If using bamboo skewers soak in water for 20 minutes to prevent charring.
6. Place on hot griddle, about 2 to 3 minutes per side. Serve with peanut dipping sauce.

Tip: Store extra peanut sauce sealed in an airtight container in the refrigerator for up to one week. Heat slightly or let come to room temperature before serving.

Sesame Peanut Noodles—By Allison Fishman
Makes 6 servings

INGREDIENTS

1 pound linguine
3/4 cup Peanut Dipping Sauce (see recipe above)
1 1/2 tablespoons toasted sesame oil (should be brown in color)
1 1/2 cup snow peas, thinly sliced at a slant (on a bias)
1 cup cilantro leaves
1/2 cup scallion greens, thinly sliced at a slant (on a bias)
2 tablespoons sesame seeds, toasted
1 lime, cut into wedges for serving

DIRECTIONS

1. Cook pasta according to package directions; drain and place in a large bowl.
2. Combine Peanut Dipping Sauce with sesame oil and stir well. Add sauce to warm pasta; toss to combine. Let noodles cool slightly.
3. Add snow peas, cilantro, scallion greens, and sesame seeds to pasta. Toss to incorporate. Serve room temperature or chilled with a lime wedge.

Tip: To save money, try purchasing nuts and dried fruits in the bulk food section of your grocery store.

Tip: If you don’t have access to fresh Chinese-style noodles at your local grocery store just use a good-quality linguine. Rice noodles are too fine to handle the intense sauce, so stick with a wheat flour noodle or try a buckwheat noodle.

Stovetop Grilled Lemongrass Pork Skewers—By Kendra Bailey

Makes 6-8 Servings

INGREDIENTS

3 tablespoons fish sauce (soy sauce can be substituted)
1 tablespoon soy sauce
1 tablespoon lime juice
3 tablespoons sugar
1/2 tablespoon vegetable oil
2 teaspoons sesame oil
2 stalks lemongrass, outer leaves and tops removed, root ends trimmed and stalks finely minced
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
1 pound pork tenderloin, thinly sliced
Bamboo skewers, soaked in water for 20 minutes and drained
Fresh mint and cilantro, for garnish
Chopped peanuts, for garnish (optional)

DIRECTIONS

1. In a large bowl, stir together fish sauce, soy sauce, lime juice, sugar and oils until sugar has dissolved. Add lemongrass, shallot, garlic and pork. Mix to coat meat well. Marinate in the refrigerator for 30 minutes.
2. Thread pork loin onto skewers and wrap ends of skewers with tin foil to prevent scorching.
3. Heat a large, well-oiled non-stick skillet or grill pan to medium-high heat. Working in batches, cook skewers until lightly browned and cooked all the way through. Remove skewers to a serving platter and garnish with fresh cilantro, mint and chopped peanuts.

Asian Cabbage Slaw with Oriental Vinaigrette—By Deborah Fewell

INGREDIENTS

Slaw
1/4 head green cabbage
1/4 head red cabbage
5 scallions, chopped
1 1/2 cups shredded carrots
Sliced almonds

Dressing
1/2 cup rice wine vinegar
1/4 cup soy sauce
1 1/2 teaspoons sesame seed oil
3 tablespoons honey
Black pepper, to taste

INSTRUCTIONS

1. In a large bowl, mix together the ingredients for the slaw, saving the almonds until just before serving.
2. In a small bowl, whisk together the ingredients for the dressing.
3. Pour the dressing over the slaw and let sit for 2 hours.
4. Stir in almonds and serve.