World Cuisine: Asia, Part Two

Journey through Asia continues with classic Pad Thai, complete with copious cilantro garnish and lime wedges.

Donburi is actually a type of serving bowl, but it also refers to dishes traditionally served in a Donburi bowl. Not at all certain that our bowl was donburi-esque, but the flavors came pretty darn close. Our version consisted of a ball of sticky rice in a broth flavored with kombu, bonito flakes, soy, sugar and sake. A tempura battered shrimp and pepper, scallions, egg strips and fine julienned kombu finished the bowl.

Steamed foldover buns with pork filling and veggie stuffed egg rolls need no explanation.

Tempura battered seasonal vegetables were actually a first for me. This particularly light, lacy, fried batter derives its texture from lower gluten flour, egg yolks, and carbonated water mixed to a thin pancake batter consistency.

An alternate version of green tea ice cream, this time served in a caramel cup, sweetly completed our tour. But keep passports in hand… Mexico is calling…

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16 thoughts on “World Cuisine: Asia, Part Two

  1. Are the foldover buns with pork akin to Chinese pork dumplings. I can tell by looking that the dough is different, but I’m curious about the stuffing. I could live (an admittedly shortened life) on Chinese pork dumplings and would love to know a different take on them. To tell the truth, I’d love to know how to make them even if they have no relation at all. They look amazing.

    • They are quite similar. I’m afraid the stuffing was a complete ‘wing it’ as these weren’t actually planned for that day in class. Believe it or not, the pork filling base was leftover sausage that one of my classmates tweaked to actually taste pretty darn Asian… with a little hint of smoky sage 😉 That probably was not nearly as helpful as you were hoping or as i’d like to be 😦

      • It’s helpful in the try-it-because-you-can’t-be-wrong sense. That’s my favorite sense, by the way. What was the dough? I ask a lot, I know. I’ll forward a check to your school for the free info.

        • That’s a good sense, indeed 🙂 Let me look up the dough tomorrow in class, and I’ll get it to you for sure. Haha… think Liebstering me has your fees covered 😉

  2. Tempura is made of winning. Your steamed dumplings look awesome. Any idea why the herb is called cilantro in that part of the world and coriander in this part??

    • The plant’s Latin name is Coriandrum sativum, which is where you guys get the Coriander part. And you call the entire plant- leaves and seeds- coriander. Makes good sense to me.
      The word ‘cilantro’ is actually the Spanish translation of the same. We still call the seeds coriander seeds, but the stems/leaves we call cilantro. Why we do that… haha! I have no idea 😀

      • It took me so long to work out that American recipes meant coriander when they said cilantro. Doesn’t matter to me either way you say it – I don’t like the herb =( I am not sure why I don’t like it – everyone else seems to love it. I always feel like I am missing out when I get / make stuff with it omitted.

  3. Wow, I just had dinner and I seriously think (that if) you offered me any of those tasty items from those platters I could devour them! Hands up for the spring rolls, pad Thai and stuffed rice balls again, yum! And then you make it so much better when you add Mexico to the mix!!! 🙂

    • I love it all and am learning so much. Definitely out of my comfort zone- mores than usual- with Asian cuisine. Do you ever do local home cook classes on nights or weekends- you and Juliet would probably love taking one together 🙂 I know Escoffier has a sushi class, and I’m sure other places have similar things. A pretty fun date night 🙂

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