Introduction to Southeast Asian Cuisine Francesca Ferreyros
Recipe
Som Tam Ingredients (1 pax): ● 200 gr Green papaya ● 100 ml Fish sauce ● 50 gr Blanched green beans ● 20 gr Sugar ● 100 gr cherry tomato ● 20 gr Dried Chinese shrimp ● 60 gr Carrot ● 35 gr Lemon ● 20 gr Cilantro ● 50 gr Tamarind paste ● 30 gr Peppermint ● 30 gr Ground peanuts ● 25 gr Garlic ● Ground peanuts for serving ● 10 gr Charapita chili
Preparation ● With the help of the edge of a knife, make a few strokes to the papaya; then make a cut over the indentations. Another option is to cut into julienne strips. Reserve the cut papaya in ice water. ● In a mortar, place the garlic and the chili bell pepper. Crush to integrate all their flavors. Then add the sugar and crush until dissolved. ● Add the previously processed Chinese shrimp along with the tamarind paste and lime juice. ● Add the diced beans, julienned carrots and tomatoes. Mix in the mortar and pestle, pressing lightly. Do not mash. ● Stir in the peanuts, cilantro and mint. Mix one last time before adding the papaya. ● Add the fish sauce at the end. ● Mix everything together and serve in a deep dish. ● Finish with more peanuts.
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2 Francesca Ferreyros
Recipe
Pad Thai Ingredients (1 pax): ● 120 gr Thin rice noodle Pad Thai Sauce ● 10 gr Chinese shrimp ● 30 gr Palm sugar ● 10 gr chopped garlic ● 30 ml Water ● 20 gr chopped shallot ● 50 gr Tamarind paste ● 80 gr firm Tofu in cubes ● 25 ml Fish sauce ● 20 gr Takuwan ● 30 gr Bean sprouts To serve: ● 5 gr Chilli flakes ● 10 gr Ground peanuts ● 3 pcs Eggs (to make an omelet) ● 10 gr Bean sprouts ● 3 pcs. prawns / river shrimps ● 10 gr Chinese Garlic (cau choy) ● 30 gr Ground peanuts ● 1 pc Lemon wedges ● Chilli flakes to taste
Preparation ● Soak the noodles in boiled water for 30-40 minutes. Strain and set aside. ● Put all the sauce ingredients in a saucepan and let the sugar dissolve. Once it comes to a boil, set aside. ● Sauté the prawns. Once browned, set aside. ● In the same pan, add the shallots, takuwan, garlic and firm tofu cubes. ● Stir in the Chinese shrimp and noodles. ● Add the sauce, chilli flakes, peanuts and bean sprouts. Stir-fry. ● Serve with an egg omelet. Serve with shrimp and garnishes on the side.
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3 Francesca Ferreyros
Recipe
Chicken curry with
pineapple rice Green curry paste Ingredients (6 pax): ● 5 gr Coriander seeds ● 30 gr Lemon basil ● 5 gr Cumin seeds ● 15 gr chopped lemon verbena ● 5 gr White pepper ● 1 kaffir lime leaf ● 100 gr cleaned Jalapeños ● 40 gr Echalotes ● 15 g chopped ginger ● 30 gr Garlic ● 8 gr Coriander leaves ● 15 g Fermented shrimp paste ● 5 gr Mint leaves ● 30 g coriander stems or root
Preparation ● Toast the coriander seeds, cumin and pepper. ● Put all the ingredients into a thermomix/processor. ● Grind to a paste.
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4 Francesca Ferreyros
Recipe
Chicken curry with
pineapple rice Sautéed rice Ingredients (3 pax): ● 200 gr Cooked rice ● 50 gr Peas ● 2 pcs Eggs ● 50 gr Carrot ● 1 pc Pineapple ● 100 gr Pepper ● 20 ml Vegetable oil ● 30 gr Chives (white part) ● 20 gr chopped garlic ● 30 gr Chives (green part) ● 10 g chopped ginger ● 80 gr Cashews crushed ● 5 gr Lime chili ● 10 gr Toasted sesame ● Salt
Preparation ● Empty the pineapple into a hollow bowl. Chop the pulp into cubes and set aside. ● Sauté the garlic, ginger and scallion stalk. ● Add the carrot, bell bell pepper and pineapple cubes. Cook for a few minutes. ● Add the rice and sauté. Rectify the salt. ● Add the peas, cashews, remaining scallion and sesame seeds. ● Add the beaten eggs and cook, stirring constantly.
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5 Francesca Ferreyros
Recipe
Chicken curry with
pineapple rice Ingredients (3 pax): ● 400 ml Coconut milk ● 500 gr boneless chicken thigh ● 70 gr Curry paste ● 30 gr Thai basil ● 20 gr Palm sugar ● 100 gr Red bell pepper strips ● 10 ml Lemon juice ● 200 ml chicken broth ● 10 ml Fish sauce ● 100 gr Mushrooms ● 100 gr Bamboo root ● 5 kaffir or lemon leaves ● Vegetable oil
Preparation ● In a hot frying pan brown the chicken. Add the curry paste and sauté. ● Add the bell pepper, mushrooms and palm sugar. Cook over high heat. ● Add the coconut milk, broth and lime leaves. ● Finish with the fish sauce. Boil for a couple of minutes until reduced to a creamy texture. ● Finally, add the bamboo root in strips and the lemon juice. Mix well and plate. ● Serve with pineapple rice.
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6 Francesca Ferreyros
Recipe
Pho Bo Beef broth Ingredients (6 pax): ● 1 kg Veal bones ● 400 gr White onion ● 400 gr Carrot ● 200 gr Celery ● 20 gr Coriander seeds ● 4 l Water ● 20 gr Black pepper
Preparation ● Roast the bones in the oven at 200°C until golden brown. ● Place in a saucepan and cover with water. Add coriander seeds, pepper, celery, onion and carrot in mirepoix. ● Boil for 3 hours. ● Strain and reduce until obtaining 2 liters of broth.
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7 Francesca Ferreyros
Recipe
Pho Bo Ingredients (3 pax): ● 1 l beef broth Garnishes:
● 2 und Star anise ● 200 gr Frozen thin loin
● 1 stick Cinnamon ● 40 gr Chives
● 2 und Cloves ● 20 gr Mint
● 50 gr White onion ● 30 gr Cilantro
● 100 gr Ginger ● 50 gr Lime chili
● 20 ml Fish sauce ● 20 gr Thai basil
● 10 gr Black pepper ● 30 gr Peppermint
● 5 gr Salt ● 50 gr Bean sprouts
● 8 pcs Lemons ● 200 gr Vermicelli
● 25 gr Palm sugar ● 50g Hoisin Sauce
● 50g Sriracha Sauce
Preparation ● Cut the loin into thin slices. ● Hydrate the vermicelli in hot water. Once soft, strain and reserve in cold water. ● Toast the spices over medium heat. ● Meanwhile, toast the onion and ginger over direct heat. ● Once they are toasted, remove the most burnt parts with a piece of paper. ● In a saucepan, place the broth, toasted spices, sugar and fish sauce. ● Add the onion and ginger. Boil for 20 minutes. ● Serve the broth hot. Serve the garnishes separately so that each person can serve themselves to taste.
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8 Francesca Ferreyros
Recipe
Goi Cuon Ingredients (4 pax): ● 14 und Rice paper Peanut sauce ● 7 pcs Cooked prawns ● 150 gr Peanut butter
● 60 gr Vermicelli ● 50 gr Hoisin Sauce
● 50 gr Mint ● 15 gr Sriracha Sauce
● 30 gr Ground roasted peanuts ● 50 gr Cilantro ● 10 gr Garlic ● 14 leaves Silk lettuce ● 20-60 ml Water ● 100 gr Bean sprouts ● 30 ml Rice vinegar ● 100 gr pickled carrot ● 100 gr Cooked bacon
Preparation ● Hydrate the vermicelli in hot water. Once soft, strain and reserve in cold water. ● For the sauce, combine all the ingredients, except the water, until a homogeneous and creamy texture is obtained. Dilute with the water, add it little by little and to taste. ● Soak rice paper in cold water for 2 minutes before use. ● On the moistened paper, place a bed of lettuce, vermicelli, julienned carrots, diced bacon and whole herb leaves. The filling should not exceed ¼ of the size of the paper. ● Roll up by first turning once and folding the ends inwards. Add the bean sprouts and the prawns cut in halves. Finish rolling.
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9 Francesca Ferreyros
Recipe
Bun Cha Marinated meat Ingredients (3 pax): ● 250 gr Minced pork Marinade: ● 250 gr Pancetta ● 50 ml Fish sauce ● 100 ml Oil ● 40 gr Echalotes ● 40 gr Garlic ● 20 gr Palm sugar ● 30 ml dark soy sauce ● 10 gr Black pepper
Preparation ● Mix all the marinade ingredients, dissolve the palm sugar. ● Dip the bacon pieces in the marinade and set aside. ● Add the remaining marinade to the minced meat and mix well. ● Form slightly flattened meatballs. ● In a hot pan with a little oil, brown the meatballs on both sides. Set aside. ● In the same pan, brown the bacon on both sides.
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10 Francesca Ferreyros
Recipe
Bun Cha Ingredients (3 pax): ● 250 gr Vermicelli Nuoc Cham style vinaigrette: ● 40 gr Mint ● 150 ml Fish sauce ● 40 gr Peppermint ● 20 ml Rice vinegar ● 40 gr Basil ● 50g Palm sugar ● 40 gr Cilantro ● 80 ml Water ● 100 gr Carrot pickles ● 4 pcs Lemons ● 100 gr Kiuri ● 100 gr lime chili
Preparation ● Heat the vinaigrette ingredients, leaving the lemon separate. ● Once it comes to a boil, turn off the heat. Allow to cool. ● Once cold, add the lemon juice. ● Hydrate the vermicelli in hot water. Once soft, strain and reserve in cold water. ● Serve all the garnishes on a plate. ● Place the bacon and meatballs in the center. ● Coat them with plenty of vinaigrette.
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11 Francesca Ferreyros
Recipe
Babi Guling Ingredients: ● 2 kg Rectangular bacon Babi Guling Paste: ● 1 l Water ● 60 gr Fresh turmeric, chopped ● 100 gr Salt ● 40 gr Lime chili ● 200 gr Echalotes ● 40 gr Garlic ● 50 g chopped lemon verbena stalks ● 30 gr Ginger ● 10 gr Coriander seeds ● 40 ml Oil ● 20 ml Liquefying oil ● 10 gr Black pepper ● 10 gr White pepper ● 2 kaffir lime leaves without center
Preparation ● Dissolve the salt in the water to make the brine. Soak the bacon for 6 hours. ● Heat a frying pan with oil and sauté the ingredients for the pasta. ● Once the sofrito is slightly caramelized, blend with the help of a turmix. ● Spread the dough on the meat side of the bacon. Roll up so that the skin is on the outside. Tie. ● Roast in a preheated oven at 200°C until the crust is crispy. ● Then lower the temperature to 175°C for 1 hour to finish cooking. ● Let stand for 15 minutes and cut with a serrated knife.
12 Francesca Ferreyros
Recipe
Nasi Goreng Kecap manis Ingredients (6 pax): ● 300 ml soy sauce ● 100 gr chopped ginger ● 200 gr Palm sugar ● 20 gr Star anise ● 200 gr Chancaca ● 5 gr Cloves ● 70 gr chopped garlic
Preparation ● Put all the ingredients in a saucepan and boil over medium heat until it reduces to a liquid honey texture.
13 Francesca Ferreyros
Recipe
Nasi Goreng Ingredients (2 pax): ● 200 gr Chicken ● 500 gr Cooked white rice ● 50 gr Kecap manis ● 50 gr Garlic (marinated) ● 20 gr Lime chili ● 50 gr Kecap manis (sautéed) ● 80 gr Red onion or shallots ● 10 ml Oil ● 30 ml Oil ● 2 pcs Eggs ● 10 gr Fermented shrimp paste ● 30 gr Chives ● 50 gr fried onion ● 30 gr Tomato ● 30 gr Kiuri ● 2 pcs lemons
Preparation ● Marinate the chicken pieces in the kecap manis. ● Sauté the garlic, ginger, shallots, chili and shrimp paste. ● Add the chicken and sauté. ● Once the chicken is cooked, add the rice and kecap manis. Sauté. ● Add the scallion and more chili if desired. Sauté one last time so that everything is mixed together. ● Serve the rice with fried onions and scallions on top. On the side, serve with tomato wedges, kiuri, lemon wedges and a fried egg.
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14 Francesca Ferreyros
Recipe
Sambal Bajak Ingredients: ● 250 gr cleaned lime chili ● 80 gr Ginger ● 80 gr Echalotes ● 20 gr Fermented shrimp paste ● 50 gr Garlic ● 50 gr Tamarind paste ● 80 gr Tomato ● 140 gr Palm sugar ● 200 ml Water ● 20 gr Salt ● 40 gr Stems of lemon verbena ● 6 kaffir lime leaves
Preparation ● Sauté all the ingredients. ● Cook for 10-15 minutes until a chutney texture is obtained, taking care not to burn the edges of the pan. ● Mash while hot. ● Cool and serve as an accompaniment to Nasi Goreng or Babi Guling.
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15 Francesca Ferreyros
Glossary Yellow chili: It can be found fresh in the markets or processed as yellow chili paste, the only thing that can vary is the spiciness.
Ají charapita: Variety of ají, small, yellow and spherical in shape. It is widely used in Peruvian jungle cooking.
Aji limo: It is a very aromatic chili bell pepper with a pronounced and pleasant heat. It can be replaced with a chili bell pepper that has the same characteristics.
Aji panca: It is one of the most used chili peppers in Peruvian cuisine. Native to Peru and also called aji colorado, aji especial or Peruvian red chili. It is commonly sold dried or in paste and is used for its flavor and color.
Chinese shrimp: Small, sun-dried shrimp. It has a unique "Umami" flavor that is used to season many dishes of Asian gastronomy, completely different from fresh shrimp.
Cashews: Cashew nuts.
Chinese onion: spring onion, scallion or green onion.
Chancaca: Molasses or slightly refined sugar in solid state. Panela,
muscovado sugar or piloncillo can also be used. Francesca Ferreyros
Glossary Hoisin: Sauce similar to sweet and sour sauce. It is made with fermented soybeans, but garlic, vinegar and chili are added. Widely used in Chinese and Vietnamese cuisine.
Kion: Ginger.
Rocoto: It is the hottest Peruvian chili bell pepper, similar in shape to the bell bell pepper. It can be replaced by the manzano chili from Mexico.
Sal de Maras: Pink salt extracted from Maras, Urubamba, Cuzco.
Fish sauce: Liquid condiment derived from fermented fish.
