Jan-Feb-2016_Final-1-4-16-attempt2

the Around the World issue

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 removed ¼ cup mushrooms 2 Pinch of Rouses salt 1 teaspoon fish sauce tablespoons soybean oil

roasted dried chili, sliced and seeds

½ cup sugar 1

tablespoon oyster sauce

2

tablespoons water

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

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

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.

2 3 2

star anise

whole cloves

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.

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MY ROUSES EVERYDAY JANUARY | FEBRUARY 2016