2007 WORLDS OF FLAVOR INTERNATIONAL … SIRIYARN ... Winter bamboo shoots 50 g . Yellow bell pepper 15 g . Salt 2 g . ... Flavor International Conference & Festival. . ,

FEATURED RECIPES

FROM THE

2007 WORLDS OF FLAVOR

INTERNATIONAL CONFERENCE & FESTIVAL

THE RISE OF ASIA

WORLDS OF FLAVOR 2007 2 THE CULINARY INSTITUTE OF AMERICA MASTER RECIPE DOCUMENT AT GREYSTONE. ALL RIGHTS RESERVED.

TABLE OF CONTENTS CHINA........................................................................................................................................................... 5

CHUN SHUAN CAI AND XIAN HOU SUN...................................................................................................... 6 SHIRLEY CHENG....................................................................................................................................... 16 YUE LIANG FU, WEN YING “GOLDEN” JIN, AND MING HOU SHAN ......................................................... 18 CHAN CHUN HUNG................................................................................................................................... 28 QIANG JIN AND XU LIU ............................................................................................................................ 35 CHOR KEUNG LAU ................................................................................................................................... 41 SHU TIM LI............................................................................................................................................... 44 YING NIE AND LIN WANG ........................................................................................................................ 49 WEI GUO QIU ........................................................................................................................................... 58 MARTIN YAN............................................................................................................................................ 66

INDIA .......................................................................................................................................................... 71

FLOYD CARDOZ........................................................................................................................................ 72 NILOUFER ICHAPORIA KING ..................................................................................................................... 76 GOPAL KOCHAK....................................................................................................................................... 87 NIMMY PAUL............................................................................................................................................ 93 VIBHUTI PATEL ...................................................................................................................................... 105 AMMINI RAMACHANDRAN ..................................................................................................................... 109 ABHIJIT SAHA......................................................................................................................................... 125 SURBHI SAHNI ........................................................................................................................................ 133 SUVIR SARAN ......................................................................................................................................... 138 ROHIT SINGH.......................................................................................................................................... 160 RAJENDRA TOSAWAR ............................................................................................................................. 166

JAPAN....................................................................................................................................................... 168

NORI KUSAKABE .................................................................................................................................... 169 KIYOMI MIKUNI ..................................................................................................................................... 172 MASAHARU MORIMOTO ......................................................................................................................... 175 HIROKO SHIMBO..................................................................................................................................... 177 YOSHIHIRO TAKAHASHI ......................................................................................................................... 182 KUNIO TOKUOKA ................................................................................................................................... 185

KOREA ..................................................................................................................................................... 189

DAVID CHANG........................................................................................................................................ 190 HEE SOOK CHO ...................................................................................................................................... 192 MYUNG SOOK LEE ................................................................................................................................. 199

MALAYSIA .............................................................................................................................................. 205

ALEXANDER ONG................................................................................................................................... 206

PAKISTAN ............................................................................................................................................... 210

MARINA FAREED.................................................................................................................................... 211

PAN ASIA ................................................................................................................................................. 215

JEFFREY ALFORD AND NAOMI DUGUID.................................................................................................. 216

SINGAPORE ............................................................................................................................................ 222

ZULKIFLI BIN PACKEER BAWA............................................................................................................... 223 BRIAN CLEERE ....................................................................................................................................... 225 JAKE KLEIN ............................................................................................................................................ 228 SAM LEONG............................................................................................................................................ 231 VIOLET OON........................................................................................................................................... 238 CHRISTIBELLE SAVAGE .......................................................................................................................... 239 CHRISTOPHER TAN ................................................................................................................................. 241 LOUIS TAY ............................................................................................................................................. 243 NG KWOK YIN........................................................................................................................................ 245

THAILAND .............................................................................................................................................. 247

IAN CHALERMKITTICHAI ........................................................................................................................ 248 KOBKAEW AND NING NAIPINIJ ............................................................................................................... 254 BANSANI NAWISAMPHAN....................................................................................................................... 265 CHAI SIRIYARN....................................................................................................................................... 267 KANNIKA SIRIYARN ............................................................................................................................... 279

VIETNAM................................................................................................................................................. 282

MAI PHAM.............................................................................................................................................. 283 CHARLES PHAN ...................................................................................................................................... 306

SPONSORS............................................................................................................................................... 317

ALASKA SEAFOOD MARKETING INSTITUTE............................................................................................ 318 ALMOND BOARD OF CALIFORNIA: ABHIJIT SAHA .................................................................................. 320


CALIFORNIA RAISIN MARKETING BOARD: ALEXANDER ONG ................................................................ 329 CALIFORNIA RICE COMMISSION: KOJI MURAKAMI ................................................................................ 337 THE CATFISH INSTITUTE......................................................................................................................... 343 CONTESSA PREMIUM FOODS .................................................................................................................. 345 ED MINIAT ............................................................................................................................................. 347 GIVAUDAN ............................................................................................................................................. 352 INTERNATIONAL ENTERPRISE SINGAPORE/ SINGAPORE TOURISM BOARD: ZULKIFLI BIN PACKEER BAWA,

BRIAN CLEERE, JAKE KLEIN, SAM LEONG, KOK HUA “ANDI” NG, VIOLET OON, CHRISTIBELLE “AUNTIE

BELLE” SAVAGE, LOUIS TAY, NG KWOK YIN ....................................................................................... 356 KERRYGOLD........................................................................................................................................... 387 KIKKOMAN: MASAHARU MORIMOTO .................................................................................................... 389 KOREA FOOD RESEARCH INSTITUTE: HEE SOOK CHO, MYUNG SOOK LEE............................................ 400 MARUKOME: KEIJI MATSUOKA.............................................................................................................. 412 NATIONAL PEANUT BOARD: MAI PHAM................................................................................................ 419 NATIONAL PORK BOARD/VANDE ROSE FARMS: MAI PHAM................................................................... 437 SNAKE RIVER FARMS/CANOLAINFO/CHEFWEAR................................................................................... 453 SODEXHO: SUVIR SARAN........................................................................................................................ 460 STOCKPOT.............................................................................................................................................. 476 SUNKIST GROWERS: ROBERT DANHI...................................................................................................... 481 SUNTORY: KIYOMI MIKUNI .................................................................................................................... 499 TORANI................................................................................................................................................... 503 UNILEVER FOODSOLUTIONS ................................................................................................................... 507 VIKING RANGE CORPORATION ............................................................................................................... 514 YEO’S..................................................................................................................................................... 517 ZESPRI KIWIFRUIT................................................................................................................................ 522

RECIPE INDEX ....................................................................................................................................... 530


CHINA


CHUN SHUAN CAI AND XIAN HOU SUN CHUN SHUAN CAI is an executive chef of Da Dong Roast Duck Restaurant in Beijing, China. He is one of the most famous chefs in China. In the China Culinary Contest in 2006 he won the Golden Prize, which is the top honor. Chef Cai specializes in Chinese and European food. (Beijing, China)

XIAN HOU SUN is an executive chef of Da Dong Roast Duck Restaurant, one of the most popular restaurants in Beijing. Chef Hou is recognized as one of the most famous chefs in China. He participated in the China International Cooking Contest in 2005 and won the Golden Prize. Chef Hou has cooked for the leaders of numerous countries while working at Da Dong Roast Duck. (Beijing, China)


SAUTÉED THREE DUCK WHITES IN RICE WINE Yield: 5 portions

Ingredients Amounts Duck meat 75 g Duck liver 75 g Duck feet 75 g Dried black Chinese fungus 50 g Chinese rice wine 200 g Salt 2 g Sugar 10 g Cornstarch 10 g

Method 1. Slice duck meat and duck liver, remove bones from duck web, and marinate. 2. Pick the edible parts of the dried black Chinese fungus and wash clean. 3. Use the rice wine to adjust the taste, add the main ingredients, and complete the

dish by dipping starch and sautéing.

Recipe credit: Chun Shuan Cai and Xian Hou Sun, as presented at the Worlds of Flavor Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop 1 on Saturday, Nov. 3, 2007.


FRIED DUCK BREAST WITH SWEET AND SOUR SAUCE Yield: 5 portions

Ingredients Amounts Duck meat 200 g Onion 20 g Pineapple, sliced 20 g Taro, large 2 g Salt 2 g White vinegar 30 g White sugar 5 g Scallion 1 g Ginger 1 g Garlic, chopped 1 g Cornstarch 2 g

Method 1. Slice the duck meat, shape the slices into balls, and deep fry. 2. Dice the onion, slice the pineapple, and shred the taro. 3. Heat some oil and fry the scallion, ginger, and garlic until fragrant, then add tomato

sauce and white vinegar. Finally add the cornstarch and serve.



BOLETE & DUCK BALLS Yield: 1 portion

Ingredients Amounts Duck meat 50 g Bolete 20 g Water chestnuts, diced 20 g Egg whites 2 ea. Salt 2 g Monosodium glutamate(MSG) 2 g Cornstarch 5 g

Method 1. Remove the bones from the duck and cube the meat. Wash and dice the bolete. 2. Add the egg white and cornstarch to duck meat, and season with the salt and MSG.

Add the bolete and water chestnuts. Shape into balls and cook in boiling water for 8 minutes.

Recipe credit: Chun Shuan Cai and Xian Hou Sun, as presented at the Worlds of Flavor

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar IIIB on Friday, Nov. 2, 2007.


DUCK LIVER WITH BLACK PEPPER Yield: 5 portions

Ingredients Amounts Duck liver 200 g Onion 20 g Green bell pepper 10 g Red bell pepper 10 g Yellow bell pepper 10 g Garlic 5 g Ginger 5 g Salt 2 g Monosodium glutamate (MSG) 2 g Sugar 1 g Chinese Shaoxing wine 5 g Chicken broth 10 g Soy sauce 5 g Black pepper sauce 3 g Cornstarch 2 g Oyster sauce 2 g

Method 1. Wash and slice duck liver, then dip in cornstarch. 2. Shred the onion and finely mince the green, red, yellow peppers. Mince the garlic

and ginger. 3. Heat oil and deep-fry the duck liver. Stir-fry the garlic and the black pepper sauce,

and add the seasonings after a while.




MATSUTAKE & DUCK TONGUE WITH SPRING WATER Yield: 5 portions

Ingredients Amounts Fresh matsutake mushrooms 50 g Duck tongues 10 g Salt 2 g Monosodium glutamate (MSG) 5 g Mineral water 150 g

Method 1. Wash and slice the matsutake mushrooms. 2. Boil the duck tongue and remove its bones. 3. Use mineral water to adjust the taste, add the matsutake and duck tongue, and

steam for 20 minutes.


Presented at General Session II on Friday, Nov. 2, 2007.


SAUTÉED DUCK HEART Yield: 5 portions

Ingredients Amounts Duck heart 200 g Scallion 20 g Coriander leaves 20 g Salt 5 g Chinese alcohol (maotai) 50 g Monosodium glutamate (MSG) 1 g White sugar 3 g Soy sauce 2 g Pepper 2 g

Method 1. Wash the duck heart and cut its surface with jagger. 2. Combine seasonings and mix evenly. Dredge the duck heart in the spices. 3. Fry the duck heart in oil.


Presented at the World Marketplace on Thursday, Nov. 1, 2007.


STIR-FRIED FOUR DUCK TREASURES Yield: 5 portions

Ingredients Amounts Duck breast 50 g Chicken leg 50 g Duck gizzard 50 g Winter bamboo shoots 50 g Yellow bell pepper 15 g Salt 2 g Sugar 20 g Chinese shaoxing wine 20 g Blah

Method 1. Boil the duck breast, chicken leg, and duck gizzard in brine until half-done. Shape

and marinate the winter bamboo shoots. 2. Heat the oil until it is half percent done. Add the prepared ingredients and fry until

the mixture becomes golden. 3. Add the seasonings to the fried ingredients and stir several times.




DUCK TREASURE IN NEST Yield: 1 portion

Ingredients Amounts Roasted duck meat 50 g Pine nuts 2 g Green pea (fresh or frozen) 2 g Dried medlar 2 g Fresh water chestnuts, cubed 5 g Potato, shredded 5 g Sweet flour paste 10 g

Method 1. Finely mince the duck meat and fry until crispy. 2. Fry the pine nuts. 3. Boil the green peas and cubed water chestnuts until they are done. 4. Fry the shredded potato in a nest shape. 5. Stir fry with the sweet flour paste.




DUCK FILLETS WITH MANGO Yield: 5 portions

Ingredients Amounts Duck meat (breast) 200 g Fresh mango 20 g Salt 2 g Sugar 5 g Soy sauce 5 g Black bean sauce 20 g Sesame oil 2 g Vinegar 10 g Garlic, diced 3 g Scallion 2 g Ginger 2 g

Method 1. Remove the bones from the duck. Slice the breast and coat in starch. 2. Wash and shred dried black Chinese fungus. Peel and slice the mango. 3. Heat the oil. Put the starched duck fillets into the oil and remove when they are

done. Add diced scallion, ginger and garlic to the pan, sauté until it becomes fragrant. Add the duck fillets, sliced mango, and black Chinese fungus. Stir several times and add prepared juice to starch to form a sauce.

Recipe credit: Chun Shuan Cai and Xian Hou Sun, as presented at the Worlds of Flavor

Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


SHIRLEY CHENG SHIRLEY CHENG, MA, a native of China, is a professor of culinary arts at The Culinary Institute of America in Hyde Park, NY. She graduated from the Culinary Institute of Sichuan, China, in 1979, and taught for eight years as a chef instructor in the same school. She completed a master’s degree at Johnson & Wales University in Rhode Island in 1990, and become a chef-instructor at the CIA. Professor Cheng has more than 24 years’ experience in teaching Asian cuisines, with a specialization in regional cuisine of China. In 1996 she was named “Faculty of the Year,” and has judged several master chef exams at the CIA. She was awarded the Marc Sarrazini Cup (CIA team), Salon of Culinary Arts, NYC, in 1996 and 1997. (Hyde Park, NY)


CHENGDU NOODLES Yield: 50 portions

Ingredients Amounts Soba noodle (JFC International) 5 pkg. Canola oil ¼ cup Mung bean sprouts 2 lb Iceberg lettuce 1/5 ea. Scallion, chopped 1 bu. Garlic, peeled ¼ lb Ginger, peeled and sliced ¼ lb Peanut butter ½ cup Sesame seeds, toasted ½ cup Chili oil 1 cup Sichuan peppercorns ¼ cup Soy sauce, light, Kikkoman 1 cup Rice vinegar, dark, Chinkiang 2 cups Brown sugar 1¼ cups Chili powder, Korean 1 cup Sesame oil ¼ cup

Method 1. Put a 3 quart stockpot on stove over high heat. Add 2 quartsof water and bring to a

boil. Cook the noodles in the boiling water for 3 minutes, then shock in cold water and drain. Sprinkle vegetable oil over the noodles and mix well.

2. Blanch the bean sprouts and shock in ice water. 3. Cut lettuce into very thin chiffonade. 4. Put all seasonings separately in individual bowls and serve.

Recipe credit: Shirley Cheng, as presented at the Worlds of Flavor Conference. Published with permission of the author. All rights reserved.



YUE LIANG FU, WEN YING “GOLDEN” JIN, AND MING HOU SHAN

YUE LIANG FU is the executive sous chef at the Hyatt Regency Hangzhou. A graduate of the Lin’an Cooking Technical School, Chef Fu joined the Hyatt Regency Hangzhou in 2004. Before assuming this present role, Chef Fu was the pre-opening chef de cuisine of Hyatt Regency Hangzhou’s signature restaurant, 28 Hu Bin Road. (Hangzhou, China) WEN YING “GOLDEN” JIN is the chef de partie of the Grand Café at the Grand Hyatt Shanghai. Since October 2000, Chef Jin has been in charge of the Chinese section. He is a junior culinary technician of Chinese cuisine with more than 14 years’ experience in cooking, specializing in New Shanghainese cuisines. In 1995, while working for Gui Lin Restaurant as chef de cuisine, he was part of a dim sum team that took second place in a world culinary competition. (Shanghai, China) MING HOU SHAN is the sous chef at Club Jin Mao Kitchen at the Grand Hyatt Shanghai. Chef Shan has more than 17 years’ experience, and is known for his knife skills and exquisite displays, especially of cold appetizers. Prior to joining the Grand Hyatt Shanghai, he worked for North Pole Hotel of Nan Jing Government, and for the Hyatt Regency Hangzhou as the sous chef of Hu Bin 28, which has been recognized as one of the best Chinese restaurants in China. (Shanghai, China)


SMOKED RIVER EEL WITH GINGER SAUCE

Ingredients Amounts

River eel, fresh, whole 750 g Ginger powder 5 g Camphor powder 2 g Millet 50 g Sugar 30 g Black tea 5 g Ginger fresh 500 g Ginger powder 5 g Salt 10 g

Method 1. Skin and fillet the eel. Season the eel with salt, and then roll up the fillet. Smoke the

eel roll with ginger and camphor powder. 2. Wrap the eel roll in plastic wrap. Steam at 80ºC for 10 minutes. Cool the eel with ice. 3. Mash the fresh ginger in a blender. Squeeze out the ginger juice with a muslin cloth

Add the ginger powder and salt. 4. Remove the plastic wrap from the eel roll. Cut the roll into small pieces. Spread the

ginger mixture onto the roll.

Recipe credit: Yue LIang Fu, Wen Ying Jin, and Ming Hou Shan, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop 5B on Friday, Nov. 2, 2007.


CRISPY MANDARIN FISH WITH SWEET AND SOUR SAUCE

Ingredients Amounts Mandarin fish, whole (1.5 kg) 1.5k g Corn flour Shrimp, fresh water (150-300) 10 g Corn kernels 10 g Pine nuts 5 g Green peas 10 g Onion, brown 10 g Coriander root, fresh 20 g Chile, dry 2 g Celery 10 g Carrot 10 g Sugar 1500 g Tomato ketchup 500 g Worcestershire sauce 165 g Vinegar, white 4 btl. Tomato paste 250 g Egg 1 ea. Starch White pepper powder 2 g Spring onion 10 g Ginger, fresh 5 g

Method 1. Clean the fish. Cut into small pieces. 2. Marinate the fish with salt, egg yolk, ginger and spring onion for 2 minutes. 3. Heavily dust the fish with corn flour. 4. Deep fry the fish at 200º for 2 minutes. And then put into the 180º oil for 5 minutes. 5. Sweet and sour sauce: Fry the onion, celery and carrot. Add the tomato ketchup and

sugar. After the sugar is melted, add the Worcestershire sauce, salt and vinegar and bring to a boil.

6. Mix the sweet and sour sauce with the hot oil. Pour the sauce over the fish. 7. Wok fry the shrimp, corn, peas and pine nuts. Sprinkle the mixture on the fish.

Recipe credit: Yue Liang Fu, Wen Ying Jin, and Ming Hou Shan, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session VIII on Saturday, Nov. 3, 2007.


DRIED PICKLE, PORK AND CODFISH PANCAKE Ingredients Amounts

Pickle, dried 100 g Pork belly 50 g Codfish 50 g Spring onion 20 g Ginger 20 g Chile, chopped 10 g Garlic, mashed 20 g Oil 50 g Salt 10 g Chicken powder 10 g Lao Gan Ma black bean sauce 10 g Sugar 1,000 g Bread flour 250 g Cake flour 250 g Water, hot 400 g Pork lard 200 g

Method 1. Mix the bread flour, cake flour, hot water and pork lard together in the blender for

10 minutes. 2. Fry the pickle. Steam the pickle, pork, codfish and sugar for 5 hours. Chop the pork

and pickle. Mix the pork and pickle with the spring onion, ginger, chile, garlic and condiments.

3. Roll the dough thinly. Insert the stuffing. 4. Baked the cake with 250º for 5 minutes.


Presented at the World Marketplace on Saturday, Nov. 3, 2007.


GRILLED PORK RIBS WITH HONEY SAUCE Ingredients Amounts Pork ribs 1½ kg Li Jin Ji pork rib sauce 1 btl. Li Jin Ji seafood sauce 1 btl. Sugar 100 g Tao Da soy sauce, dark 10 g Star anise 2 g Bay leaves 2 g Amomum cardamom 2 g Spring onion 20 g Ginger fresh 10 g Chinese yellow wine 1 btl. Zhenjiang vinegar 20 g Dry chile 2 g Li Jin Ji soy sauce light 20 g Dry osmanthus flowers 2 g

Method 1. Cut the pork ribs into 4 centimeter long pieces. Deep-fry the ribs at 180º for 3 to 4

minutes. 2. In a wok, stir fry the spring onion, ginger, star anise, bay leaves, chile, and

cardamom. Then add the pork ribs, yellow wine, water, soy sauce, vinegar, pork rib sauce, seafood sauce, and sugar into the mixture. Braise the ribs on low heat.

3. Once the pork ribs are fully cooked and all liquid is reduced, remove from heat, cool down the ribs, and transfer to a plate.

4. Sprinkle with osmanthus flowers.




POACHED FREE RANGE CHICKEN WITH CHINESE YELLOW WINE

Ingredients Amounts Water as needed Spring onion to taste Ginger to taste Chicken, whole, free range 1 kg Distillers’ grains (fermented rice 1½ kg wine grains) Fragrance distillers’ grains 200 g Shaoxing yellow wine 2 btl. Salt 500 g Chicken soup

Method 1. Put the water, spring onion, and ginger into 30-5 centimeter deep pot and boil. Add

the chicken the water and boil for 18 minutes. Remove the chicken and cool. 2. Add the distillers’ grains, yellow wine, and fragrance distillers’ grains into the

chicken soup and mix together. Return the chicken to the mixture and marinate for 12 hours.

Recipe credit: Yue Liang Fu, Wen Ying Jin, and Ming Hou Shan, as presented at the Worlds of Flavor

International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 5B on Friday, Nov. 2, 2007.


THE FAMOUS “BEGGAR’S CHICKEN” FILLED WITH BAMBOO SHOOTS AND PORK, WRAPPED IN A LOTUS

LEAF AND BAKED IN CLAY Ingredients Amounts Chicken, whole, free range 900 g Shallot 200 g Radish, pickled 50 g Flower mushroom, dry 20 g Grass mushroom, dry 20 g Chicken leg mushroom or shiitaki, dry 20 g Pork belly 50 g Pork crepinette 20 g Ginger, fresh 20 g Spring onion 30 g Star anise 10 g Cinnamon 10 g Lotus leaf, fresh 200 g or dry Huadiao yellow wine 1 btl. Rose wine 1 btl. Salt 10 g Thirteen-spice powder 15 g Li Jing Ji soy sauce, light 100 g Tao Da Ji soy sauce, dark 100 g Cellophane sheets 3 ea. Un-printed newspaper 1 ea. Pottery mud 1,000 g Butcher’s string 1 roll

Method 1. Remove the bones from chicken wing middle and leg. Marinate the chicken with

yellow wine, rose wine, soya sauce, ginger, shallot, sugar, salt, pepper, and 5-spice powder for 48 hours.

2. Remove the chicken from the marinade and fill with fried onions, spring onion, and pork.

3. Wrap the chicken with pork crepinette and sauce with lotus leaves and cellophane. Tie up with butcher’s string and wrap with another lotus leaf.

4. Put thick mud outside the leaves, and bake the chicken 130ºC for 3 hours.




CRISPY BEAN CURD WITH CRABMEAT Ingredients Amounts Bean curd, soft 260 g Crabmeat 15 g Crab roe 15 g Pork belly, without skin 100 g Oyster sauce 4½ g Garlic, mashed 2 g Sugar 1 g Onion 8 g Pepper powder 1 g Ginger sauce 18 g Coriander 6 g Egg white 65 g Starch 80 g Baking powder 9 g Oil 30 g Water 80 g

Method 1. For the stuffing: Mix the crabmeat, crab roe, pork belly, and condiments together. Put

the mixture on oiled paper, and refrigerate for 2 hours. 2. Slice the bean curd and steam for 2 minutes. Dry. 3. Cut the stuffing to the same size as the bean curd. Place 1 piece of bean curd on the

bottom, 1 piece of stuffing in the middle, and 1 piece of bean curd on the top. 4. Mix the egg white, starch, baking powder, oil, and water together as a crispy sauce. 5. Soak the bean curd into the crispy sauce and deep-fry it.

Recipe credit: Yue Liang Fu, Wen Ying Jin, and Ming Hou Shan, as presented at the Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 1, 2007.


BRAISED SLICED PORK WITH BAMBOO SHOOTS, SERVED WITH CHESTNUT PANCAKE

Ingredients Amounts Pork belly, boneless, skin on 10 ea. (27 cm x 17 cm) Dry bamboo shoots 5 kg Red rice 2 kg Soy sauce Sugar 2 kg Spring onions 2½ kg Ginger 2 kg Shaoxing yellow wine 5 kg Fresh yeast 5 g Chestnuts, crushed 200 g Bread flour 300 g Olive oil 12 g Salt 6 g Baby bok choy 1 kg

Method 1. Mix the soy sauce, sugar and red rice into a pot, add the pork, and cook for 30

minutes on medium heat. 2. Remove the pork and refrigerate it overnight, weighted down. Reserve the cooking

liquid to use for cooking the bamboo shoots. 3. Soak the bamboo shoots in cool water overnight. 4. Cut the bamboo shoots into 4-centimeter long pieces and cook with the reserved

cooking liquid for 30 minutes. 5. Slice the pressed pork, starting from the outside and working inside. 6. Place the sliced pork into a pyramid mold and fill with bamboo shoots; steam for 2

hours. 7. Turn the pork out from mold and place on the center of plate, arrange the cooked

baby bok choy around the pork. 8. For chestnut pancake: Mix all the ingredients together. Roll out the dough ½

centimeter thick and sprinkle the crushed chestnuts. Dust with a bit of flour and softly press the dough with rolling pin. Cut the dough with 7 centimeter cycle and bake in 250º oven for 2 minutes. Turn over the pancake and bake another 2 minutes, or until colored.

Recipe credit: Yue Liang Fu, Wen Ying Jin, and Ming Hou Shan, as presented at the Worlds of

Flavor International Conference & Festival. Published with permission of the author. All rights reserved.


CRISPY EEL ROLL WRAPPED WITH SPRING ROLL SKIN

Ingredients Amounts Eel 750 g Spring roll pastry 250 g Spring onion 1000 g “Mei Ji Xian” soy sauce 150 g Sugar 280 g Pepper powder 1 g 5-spice powder 1 g Chicken powder 2 g Egg 1 ea. Shallot 50 g Garlic 50 g Coriander 50 g Sweet flour paste 500 g Preserved bean curd sauce 2 g Peanut sauce 10 g Sesame sauce 10 g Water 200 g

Method 1. Take the bone out of the eel. 2. Mix the soy sauce, sugar, pepper powder, 5-spice powder, chicken powder, egg,

shallot, garlic, and coriander together. Marinate eel in the mixture for 1 hour. 3. Roast the eel, and then slice. Wrap the eel and spring onion with spring roll skin.

Shallow fry and press the eel roll until crispy on both sides. 4. Mix the sweet flour paste, preserved bean curd sauce, peanut sauce, sesame sauce,

sugar, and water. Steam the mixture for 1 hour as a condiment.

Recipe credit: Yue Liang Fu, Wen Ying Jin, and Ming Hou Shan, as presented at the Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


CHAN CHUN HUNG CHAN CHUN HUNG is a senior instructor in Chinese food preparation at the Chinese Cuisine Training Institute in Hong Kong. Mr. Hung specializes in Southern Chinese dim sum. (Hong Kong)


SHRIMP DUMPLING HAR GAU

Yield: 30 pieces Ingredients Amounts Shrimp, shelled 530 g Bamboo shoots 40 g Pork , fatty 40 g Dumpling wrapper Wheat starch, sieved – portion A 180 g Potato starch, sieved 30 g Water, boiling 320 ml Wheat starch, sieved – portion B 100 g Seasoning Salt 6 g Chicken powder 15 g Sugar 20 g Fish sauce 8 ml Potato starch 8 g Pepper 1 g Sesame oil 8 ml Vegetable oil, flavored with spring 8 ml onions Garnish Carrot slices, craved into floral design 30 ea.

Method 1. For the dumpling filling: Marinate the shrimp with 3 grams of baking soda for 10

minutes. 2. Rinse the shrimp in cool running water. 3. Shred the bamboo shoots into fine silk. 4. Blanch in boiling water for 30 seconds, followed by chilled water. 5. Drain to remove moisture content. 6. Dice the fatty pork into 2 millimeter cubes. 7. For the dumpling skins: Mix the wheat starch with the potato starch (portion A) and

boiling water to form a semi-cooked paste. 8. Knead the mixture until a dough with firm body is formed. 9. Dust the dough with the remaining wheat starch (portion B). 10. Using the back of a cleaver to form round, thin dumpling skins 6 centimeters in

diameter. 11. Making the shrimp dumpling: Fill the dumpling skins with the shrimp filling. 12. Seal the seams of dumpling with 7 folds.


13. Place the carrot slices neatly in the bamboo steamer. 14. Carefully place a shrimp dumpling on each carrot slice. 15. Steam for 3½ minutes over high heat.

Recipe credit: Chan Chun Hung and Leung Kin Sum, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SIU MAI Yield: 30 pieces

Ingredients Amounts Shrimp, shelled 240 g Fatty pork 120 g Pork loin, cut 240 g Shiitake mushroom 40 g Dumpling wrappers (siu mai skins) 30 ea. Seasoning Salt 6 g Chicken powder 16 g White granulated sugar 20 g Soy sauce, light 8 ml Potato starch 15 g Pepper 2 g Sesame oil 8 ml Vegetable oil flavored with spring 16 ml onion Garnish Carrot slices, carved into floral design 30 ea. Crab roe, defrosted 10 g

Method 1. Drain the excess moisture from the shrimp. 2. Cleanse the pork, remove any traces of veins. Dice the pork into 1 centimeter cubes.

Dice the fatty pork into 1/3-centimeter cubes. 3. Re-hydrate the shiitake mushrooms. Dice into 1/3-centimeter cubes. 4. For the filling: Marinate the shrimp with the diced pork, salt and corn flour to form a

starchy mixture. Season with the sugar, chicken powder, pepper and light soy sauce. Add the diced mushroom, diced fatty pork, sesame oil and flavored vegetable oil.

5. For the dumplings: Place 25 grams of filling in the middle of the dumpling wrapper. Mold the shape of the dumpling.

6. Place the carrot slices neatly in the bamboo steamer. Carefully place a dumpling on each carrot slice. Steam for 6 minutes over high heat.

7. Garnish the dumplings with crab roe.

Recipe credit: Chan Chun Hung and Leung Kin Sum, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



FRIED TARO DUMPLINGS Yield: 15 portions

Ingredients Amounts Taro, mashed 300 g Lard 100 g Wheat starch dough Wheat starch 300 g Water, boiling 300 ml Pastry seasoning Salt 10 g Sugar 24 g Pepper 4 g Filling Pork loin, diced into ½ cm cubes 20 g Fatty pork, diced into ½ cm cubes 60 g Bamboo shoots, diced into ½ cm cubes 100 g Shitake mushrooms, re-hydrated, 40 g diced into ½ cm cubes Egg 1 ea. Filling seasoning Salt 4 g Chicken powder 4 g White granulated sugar 8 g Light soy sauce 4 ml Potato starch 20 g Pepper 4 g Sesame oil 4 ml Seasoned stock 80 ml

Method 1. Steam the taro until soft and mash it into a paste. 2. For wheat starch dough: Mix 300 grams of wheat starch with 300 milliliters of boiling

water. Knead the mixture until a full-bodied dough is formed. 3. For dumpling pastry: Mix the mashed taro with the cooked wheat starch dough. Add

the pastry seasoning. Knead in the lard oil in 4 stages. Be sure everything is well mixed. Refrigerate.

4. For filling: Boil the filling ingredients until cooked. Pan fry it with the filling seasoning and add the seasoned stock, potato flour, and egg. Cool the mixture for later use.


5. For dumplings: Form 20 grams of pastry into a cup shape. Fill the cup-shaped pastry with 16 grams of filling and seal it. Fry the dumplings in oil heated to 150-180ºC. Remove the dumpling from the oil when it is golden brown in color and has a honeycomb-textured crust.

Recipe credit: Chan Chun Hung and Leung Kin Sum, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 1 on Saturday, Nov. 3, 2007.


MUSHROOM DUMPLING SIU MAI

Yield: 30 pieces Ingredients Amounts Shrimp, shelled 240 g Pork, fatty 120 g Pork loin 240 g Shiitake mushrooms 40 g Dumpling wrappers (siu mai skin) 30 ea. Seasoning Salt 6 g Chicken powder 16 g Sugar, white, granulated 20 g Soy sauce, light 8 ml Potato starch 15 g Pepper 2 g Sesame oil 8 ml Vegetable oil, flavored with spring 16 ml onions Garnish Carrot slices, carved into floral design 30 ea. Crab roe, defrosted 10 g

Method 1. Drain excess moisture content from the shrimp. 2. Clean the pork, removing any traces of veins. Dice the pork loin into 1-centimeter

cubes. 3. Dice the fatty pork into 1/3-centimeter cubes. 4. Rehydrate the shitake mushrooms. Dice into 1/3-centimeter cubes. 5. For the dumpling filling: Marinate the shrimp with diced pork loing, salt, and potato

starch to from a starchy mixture. Season it with sugar, chicken powder, and light soy sauce. Add the diced mushroom, diced fatty pork, sesame oil, and flavored vegetable oil.

6. For dumpling assembly: Place filling in the middle of a dumpling wrapper. Mold the shape of a dumpling. Carefully place amushroom dumpling on each carrot slice.

7. Steam for 6 minutes over high heat. 8. Place the crab roe on the mushroom dumpling as garnish.

Recipe credit: Chan Chun Hung and Leung Kin Sum, as presented at the Worlds of Flavor International



QIANG JIN AND XU LIU QIANG JIN (a.k.a. “Chef Ken”) is the Chinese chef at the Made in China restaurant at the Grand Hyatt Beijing. Chef Jin showcases his active involvement in the success of the restaurant with the demonstration of his profound understanding of a variety of Chinese cuisines, among them Cantonese, Sichuan, Hunan, Shandong, and Imperial. Chef Jin has competed in a number of events, including the Asian Six Countries Chinese Cuisine Competition, in which he won first place. (Beijing, China) XU LIU is a noodle chef at the Made in China restaurant at the Grand Hyatt Beijing. Chef Liu joined Grand Hyatt Beijing in 2004, bringing with him a wealth of experience from previous positions held both overseas and in Beijing. He works closely with an experienced team of Chinese chefs. Chef Liu specializes in traditional Beijing folk food and Imperial snacks, such as awiwowo, bean flour cake (known as “donkey wallowing”), and other signature dishes. (Beijing, China)


BEIJING NOODLES WITH SOYBEAN PASTE

Yield: 250 portions Ingredients Amounts Flour 25 kg Water 20 kg Paste Chinese yellow soybean paste 7.5 kg Pork, minced 9 kg Leek 100 g Ginger 50 g Garlic 50 g Cooking oil 200 ml Chinese yellow wine 300 g Chinese soybean sauce dark 300 ml Sugar 150 g Chicken powder 150 g

Method 1. Mix the flour and water to noodle dough. 2. Sauté the paste.

Recipe credit: Qiang Jin and Xu Liu, as presented at the Worlds of Flavor International Conference &

Festival Published with permission of the author. All rights reserved. Presented at Seminar IIIB on Friday, Nov. 2, 2007.


LAN ZHOU HAND NOODLES Yield: 1 portion

Ingredients Amounts Dough Flour 1000 g Water 500 ml Salt 10 g Penghui 10 g Sauce Beef 20 g Cinnamon Leek Anise Ginger Bay leaf Salt Sugar Chicken powder Chinese yellow wine Chinese soy sauce, dark Chile

Method 1. Combine the flour and water to make the noodle dough. 2. Sauté the sauce ingredients.

Recipe credit: Qiang Jin and Xu Liu, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



WOK-FRIED LAMB MEAT WITH LEEK

Yield: 1 portion Ingredients Amounts Lamb leg, sliced 50 g Water 15 g Baking powder 5 g Chinese soy sauce, dark 10 ml Potato starch 20 g Leek 200 g Soy sauce Chinese yellow wine

Method 1. Marinate the sliced lamb leg with the baking powder, water, soy sauce, and potato

starch. 2. Cut the leek into cubes. 3. Stir-fry lamb with oil until the meats turn color. Add the leek, soy sauce, and

Chinese yellow wine. Sauté again.

Recipe credit: Qiang Jin and Xu Liu, as presented at the Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at Seminar IIIB on Friday, Nov. 2, 2007.


STUFFED CHINESE PANCAKE WITH PORK Yield: 250 portions

Ingredients Amounts

Dough Flour 6 kg Yeast 60 g Sugar 120 g Stuffing Pork, minced 6 kg Leed 6 kg Pork fat 1½ kg Ginger 600 g 5 spice powder 120 g Salt 36 g Chicken powder 60 g

Method

Recipe credit: Qiang Jin and Xu Liu, as presented at the Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at Seminar IIIB on Friday, Nov. 2, 2007.


PAN-FRIED MINCED PORK, CHIVES, AND CABBAGE ROLL

Yield: 250 portions Ingredients Amounts Dough Flour 2½ kg Water 2 kg Stuffing Pork meat, minced 5 kg Pork fat 1 kg Cooking oil 1 kg Sesame oil 250 g Chinese green chives 3 kg Chinese cabbage 2 kg Salt 250 g Chinese soybean sauce, light 500 ml

Method

Recipe credit: Qiang Jin as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 1 on Saturday, Nov. 3, 2007.


CHOR KEUNG LAU CHOR KEUNG LAU is the dim sum sous chef at the Grand Hyatt Hong Kong. Chef Lau joined the food and beverage industry as a dim sum apprentice at the age of 18. Three years later he started his training to learn the various methods of dim sum preparations. Chef Lau started at the Grand Hyatt with a wealth of valuable working experience gained in some of Hong Kong’s renowned establishments, including Kowloon Hotel and Butterfield Club. He has also worked in some of the finest Chinese restaurants in Japan. Known for his innovation, Chef Lau’s dim sum creations feature a wide range of original and traditional recipes prepared with the freshest ingredients. (Hong Kong)


CHILLED MANGO PUDDING

Yield: 10 portions Ingredients Amounts Mango, freshly mashed by hand 500 g Ice cubes 450 g Water, boiled, warm 360 g Cream 150 g Sugar 225 g Gelatin, unflavored powder; 30 g or gelatin sheets 10 ea.

Method 1. Pour the gelatin into the warm water. Bring to a boil, then add the sugar and stir

well. 2. Remove from the stove to cool down. 3. Add the mashed mango and ice; stir until all the ice has melted. 4. Stir in the fresh cream. 5. Pour in a mold or a glass. Refrigerate until set.

Recipe credit: Chor Keung Lau, as presented at the Worlds of Flavor International



BAKED BARBECUED PORK BUN Yield: 30 portions

Ingredients Amounts Filling Barbecued pork, sliced 480 g Onion, diced 110 g Shallot, diced 37 g Water 200 g Sugar 22 g Oyster sauce 37 g Soy sauce 18 g Dark soy sauce 14 g Peanut oil 70 g Cornstarch Pastry High gluten flour 600 g Sugar 93 g Yeast 9.4 g Butter 110 g Milk 360 g Egg 2 ea.

Method 1. For the filling: Heat peanut oil in a wok and stir fry the diced onion. Add the

barbecued pork, water, and seasoning. Add water to the cornstarch and mix well, then pour into the pork mixture to thicken the sauce. Set aside for later use.

2. For the pastry: Mix the high gluten flour, yeast, and milk in a mixer. Then add the egg and mix well. Leave the mixture (dough) for about 3 hours to fermentation.

3. Divide the dough into small portions of about 18 grams each. Knead the dough into round shapes and pat to flatten. Fill each bun with 15 grams of the barbecued pork filling. Set the oven to 200ºC for upper heat and 150ºC for lower heat. Bake for 5 to 7 minutes.

Recipe credit: Chor Keung Lau, as presented at the Worlds of Flavor

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 6B on Friday, Nov. 2, 2007.


SHU TIM LI

SHU TIM LI is chef de cuisine for One Harbour Road in the Grand Hyatt Hong Kong. He joined the food and beverage industry at the age of 16 when he worked as a kitchen assistant. He was promoted to “Wok” after several years and then moved from small restaurants to renowned ones. Chef Li has been with Grand Hyatt Hong Kong since it opened in 1989. His specialty is home-style Cantonese cuisine at its best, with no foreign influences or nods to modernity. (Hong Kong)


WOK-FRIED KING PRAWNS WITH CHILE AND GARLIC

Yield: 5 portions

Ingredients Amounts King prawn meat 1,000 g Shallot 10 g Spring onion 100 g Chile, red, dried 20 g Egg white 1 ea. Peanut oil 1,000 ml Salt 5 g White sugar 5 g Cornstarch 10 g Garlic, minced 100 g Breadcrumbs 80 g Homemade sauce

Method 1. Marinate the king prawn meat with the salt, sugar, cornstarch and egg white. Set

aside for later use. 2. Heat a wok and pour in the peanut oil. Deep fry the minced garlic and bread crumbs

separately until golden brown. Remove from the wok and strain off excess oil. 3. Sauté the spring onion, dried red chile and shallot. Add the prawn meat, minced

garlic and bread crumbs. 4. Season with the homemade sauce, sauté well, and plate.

Recipe credit: Shu Tim Li, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session VIII on Saturday, Nov. 3, 2007.


DEEP-FRIED CRISPY FRESH MILK CUBES Yield: 20 portions

Ingredients Amounts

Cubes Water 150 g Fresh milk 225 g Coconut milk 225 g Cornstarch 50 g Butter 38 g White sugar ¾ Tbsp. Salt ½ tsp. Batter Flour 600 g Cornstarch 38 g Baking powder 38 g Peanut oil 4 Tbsp. Water 450 g

Method 1. For the cubes: Mix all ingredients and bring to a boil; cook until sticky. Remove from

stove to cool down until they become solid. Cut into rectangular shapes. 2. For the batter: Mix the flour, cornstarch and baking powder well. Stir in water

gradually, until stick, then add peanut oil and mix well. 3. Dip the milk cubes in a bit of cornstarch and some batter mixture. Deep fry until

golden brown. Note: Dip into a bit of sugar when eating.

Recipe credit: Shu Tim Li, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SAUTÉED DICED FILLET OF BEEF WITH FRESH MUSHROOMS IN SOY SAUCE

Yield: 4 portions Ingredients Amounts Marinade Sugar ¼ tsp. Light soy sauce 1 tsp. Fillet of beef 200 g Fresh mushrooms 8 ea. Ginger, sliced 20 g Garlic cloves, minced 2 ea. Seasoning Light soy sauce 1 tsp. Dark soy sauce 1 tsp. Cooking oil 3 Tbsp. Cornstarch ½ Tbsp. Water as needed

Method 1. Combine the marinade ingredients. 2. Dice the beef fillet and marinate for about 30 minutes. 3. Clean the mushrooms. Sauté with ½ teaspoon of light soy sauce and a bit of dark soy

sauce. 4. Heat a wok with 2 tablespoons of cooking oil. Sauté the diced beef until half-cooked.

Remove from wok and drain excess oil. 5. Heat the wok with 1 tablespoon of oil. Sauté the sliced ginger and minced garlic; add

the diced beef and mushrooms. Season and thicken the sauce with a cornstarch-water slurry.

6. Remove from wok and serve.

Recipe credit: Shu Tim Li, as presented at the Worlds of Flavor Conference & Festival. Published with permission of the author. All rights reserved.



CHAMPAGNE CHICKEN Yield: standard portion

Ingredients Amounts Chicken thigh and leg, boneless 200 g Parlsey, chopped 8 g Egg, beaten 1 ea. Seasoning 7-Up 30 ml Champagne 40 ml Sunkist lemon juice 3 ml Salt 2 g Chicken powder 2 g Potato starch 40 g Sugar 30 g

Method 1. Dice the chicken and towel dry. 2. Marinate the chicken cubes with salt, chicken powder, and sugar. 3. Beat the egg with the chopped parsley. 4. Mix the champagne with the 7-Up. 5. Dip the chicken pieces into the potato starch. 6. Deep fry the chicken pieces in 170ºC oil. 7. Remove from wok. In a separate wok, quick fry the diced chicken with the

champagne mixture. 8. Add the chopped parsley and cook up till the sauce thickens.

Recipe credit: Shu Tim Li, as presented at the Worlds of Flavor Conference & Festival. Published with permission of the author. All rights reserved.



YING NIE AND LIN WANG

YING NIE is a chef at Yu Lou Dong Restaurant in Changsha. Chef Ying started his career at the Changsha Hotel in 1992. In 1994 he was promoted to head of cold dishes section, then head of preparation, and in 1996 was promoted to chef. In 1997 he became a chef at Yu Lou Dong Restaurant. He won a prize at the Changsha “Starry City Cup” culinary contest, a gold prize at the 14th National Gourmet Festival, was awarded title of “Excellent Chef” by 15th National Chefs Festival, and was awarded the gold prize for hot dishes at National Chinese Food Technique Contest. (Changsha, China) LIN WANG is a national advanced culinary technician and member of the famous chefs' specialist committee of the Hunan Provincial Culinary Association. He is also the administrative head chef of the New Yuloudong Gourmet Culture Square, and a winner of the Changsha City “Starry City Cup” and the “Changsha Food and Drink Ten Outstanding Achievements.” (Changsha City, China)


FRIED CRAB WITH SPICY BEAN SAUCE Ingredients Amounts Dungeness or snow crab 800 g Vegetable oil 100 g Black bean sauce 10 g Dried red chile 5 g Salt to taste Chicken powder Oyster flavored sauce to taste Cornstarch 50 g Chinese rice vinegar 10 g Scallions 10 g Sesame oil 5 g

Method 1. Cut the crab into pieces and clean. Slice the scallions and red chile. 2. Add the oil to a wok and heat. Add the crab. Once cooked, remove the crab from the

wok and fry the black bean sauce and the red chile, then place the crab back in the wok and add the oyster sauce. Add the salt, chicken powder, rice vinegar, and chicken broth. Thicken with cornstarch.

3. Garnish with sliced scallions and pour some sesame oil over the crab.

Recipe credit: Ying Nie and Lin Wang, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at the World Marketplace on Friday, Nov. 2, 2007.


SOUR AND SPICY LAMB Yields: 5 portions

Ingredients Amounts Lamb, boneless 1,000 g Vegetable oil 100 g Salt to taste Radish 100 g Star anise to taste Cassia cinnamon to taste Dried chile 10 g Onion 50 g Chinese alcohol (Baijiu) 30 g Black bean sauce 10 g Fresh chile 10 g Garlic 10 g Vinegar 20 g

Method 1. Boil the lamb until well done. 2. Put the cooked lamb in a pot, add all the ingredients, and cook for a while.


Presented at Kitchen Workshop 1A on Friday, Nov. 2, 2007.


SPICY CHICKEN Yields: 5 portions

Ingredients Amounts Chicken 500 g Dried chile flakes 50 g Fresh red chile 50 g Pricklyash peel/pericarpium zanthoxyli 5 g Salt 10 g Scallion 5 g Ginger Oil Garlic Vinegar Cornstarch 50 g

Method 1. Slice the chicken. Marinate with cornstarch and salt. 2. Fry the chicken lightly. 3. Add all the remaining ingredients and then cook for a while.




STEAMED FISH WITH BLACK BEAN SAUCE Yield: 5 portions

Ingredients Amounts

Fresh water fish, round (about 750g) 1 ea. Dried chile flakes 50 g Red chile, fresh 50 g Pricklyash peel Pericarpium zanthoxyli 5 g Salt 10 g Monosodium glutamate (MSG) 5 g Black bean sauce 50 g Soy sauce 50 g Ginger Oil Garlic Vinegar

Method 1. Season the fish with the salt, pericarpium zanthoxyli, and chile flakes. 2. Put the fish and all the remaining ingredients on a plate. 3. Pour the water into a steam pot, then place the plate with fish into the steam pot for

about 10 minutes.


Presented at World Marketplace on Saturday, Nov. 3, 2007.


“GAN GUO” DUCK Yields: 5 portions

Ingredients Amounts Duck, 750 g 1 ea. Scallions 10 g Ginger 10 g Cooking wine (shaoxing) 50 g Red bell pepper 50 g Green bell pepper 50 g Garlic 20 g Dried chile 50 g Soy sauce 50 g Chili sauce 20 g Salt 5 g Oil Vinegar

Method 1. Cut the duck into small pieces. Boil the duck until well-done. 2. Add all the remaining ingredients and cook for a while.

Recipe credit: Ying Nie and Lin Wang, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session II on Friday, Nov. 2, 2007


SPICY SHRIMP Yields: 5 portions

Ingredients Amounts Shrimp, small 500 g Black bean sauce 50 g Dried chile 20 g Vegetable oil 150 g Salt 5 g Bread bran 100 g

Method 1. Deep fry the shrimp. 2. Mix the black bean sauce, dried chile, salt, and bread bran and then fry. 3. Add fried shrimp and fry with the other ingredients for a while.




MAO’S BRAISED PORK WITH SOY SAUCE Yields: 5 portions

Ingredients Amounts Pork belly, boneless, with skin 800 g Cooking wine (shaoxing) 50 g Salt 5 g Chicken powder 5 g Soy sauce some Star anise some Cassia cinnamon some Sugar 50 g Sesame oil 5 g Starch 10 g Ginger 10 g Scallion 10 g Preserved bean curd sauce 50 g Red wine 100 g

Method 1. Cut up the pork and boil until well-done. 2. Add the water, shaoxing wine, chicken powder, sugar, starch, soy sauce, star anise,

cassia cinnamon, preserved bean curd sauce, ginger, scallion, and red wine. Braise for 1 hour.

3. Place the pork on the plate, decorate with greens, and pour sesame oil over the pork.




FRIED BEEF WITH CUMIN SEEDS Yields: 5 portions

Ingredients Amounts Beef, boneless 750 g Dried chile 20 g Fresh chile 20 g Garlic 10 g Garlic sprouts 200 g Salt 5 g Scallions 15 g Ginger 15 g Pepper 2 g Oyster flavored sauce 20 g Cumin seeds 50 g

Method 1. Seasoning the beef with salt and oyster sauce. 2. Fry the beef. 3. Add the garlic sprouts and all the other ingredients, then fry until everything is

mixed well.




WEI GUO QIU WEI GUO QIU is executive dim sum chef of the White Swan Hotel in Guangzhou, China. Chef Qiu has been studying dim sum for more than 20 years and has developed some unique and famous dim sum recipes. He not only works as a chef but also participates in writing culinary books, including The Essence of Cuisine, White Swan Hotel. He has received much recognition and many awards for his culinary expertise, and during his career has helped prepare meals for world leaders including Queen Elizabeth, George Bush, and Gerhard Schroeder. (Guangzhou, China)


DUCKLINGS Yield: 3 portions

Ingredients Amounts Taro, large 500 g Chestnut paste 500 g Almonds, sliced 50 g Nori sheets 10 g

Method 1. Make the stuffing by combining the taro and chestnut paste. Divide into 12 pieces. 2. Mold into a duck shape. 3. Insert sliced almonds for the duck bills, feet, and wings, then use the nori as a tie and

hat. 4. Fry at medium heat.

Recipe credit: Wei Guo Qiu, as presented at the Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 2 on Saturday, Nov. 3, 2007.


CABBAGE-LIKE DUMPLINGS Yield: 3 portions

Ingredients Amounts Wheat starch 400 g Cornstarch 200 g Spinach juice 100 g Filling Pork 200 g Shrimp 300 g Chinese cabbage 500 g Button mushrooms 50 g

Method 1. Boil the wheat starch and cornstarch with hot water and roll out flat. 2. Put the rolled wrappers into the spinach juice and set aside. 3. For filling: Combine the pork, shrimp, and cabbage. 4. Wrap the stuffing in the wrappers so it looks like cabbage. 5. Braise until done.

Recipe credit: Wei Guo Qiu, as presented at the Worlds of Flavor International Conference &

Festival. Published with permission of the author. All rights reserved.



MANDARIN FISH-LIKE DUMPLINGS Yield: 3 portions

Ingredients Amounts Mandarin fresh-water fish 100 g Cilantro 50 g Wheat starch 300 g Cornstarch 200 g Condiments Salt , pepper, soy, sesame oil

Method 1. Mince the fish, and cut the cilantro into pieces. 2. Combine the fish and cilantro to make the stuffing. 3. Combine the wheat starch and cornstarch with enough water to make the dough. 4. Wrap the stuffing with the dough. 5. Braise until cooked.


Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 6B on Friday, Nov. 2, 2007.


STICKY RICE BALLS WITH SESAME Yield: 1 portion

Ingredients Amounts Sticky rice flour 500 g Wheat starch 300 g Lard 150 g Sesame 10 g Butter 100 g Chinese salted egg yolks 200 g Milk 200 g Flour 300 g Sugar 150 g

Method 1. Braise the sticky rice flour, wheat starch, lard, and water into sticky rice wraps. 2. Combine the salted yolks, butter, milk, and flour into stuffing. 3. Cover the filling in the wrap like a ball. Cover the surface with sesames. 4. Fry at medium heat until cooked.


Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 6B on Friday, Nov. 2, 2007.


SWEET ABALONE Yield: 1 portion

Ingredients Amounts Taro, large 500 g Wheat starch 300 g Oil Fresh abalone, small 75 g

Method 1. Knead the taro, wheat starch, and oil into wrapper dough. 2. Cut the abalone into fine pieces and add the juice to make a stuffing. 3. Wrap the stuffing in the dough and shape like abalone. 4. Fry until cooked.




FRIED CAKE WITH NUTS Yield: 60 pieces

Ingredients Amounts Bread flour 1,000 g Egg yolks 50 ea. Sugar 1,000 g Glucose 500 g Baking powder 50 g Yeast 50 g Oil 1,000 g Almonds Olive seeds Glucose syrup

Method 1. Mix the flour, egg yolk, sugar, baking powder and yeast together. Let sit for 3 hours. 2. Cut the dough into small pieces. 3. Deep fry the dough pieces. Remove and cut into cubes. 4. Coat the cubes with almonds or olive seeds. Top with glucose syrup. 5. Allow to cool.

Recipe credit: Wei Guo Qiu, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



CRYSTAL OSMANTHUS CAKE Yield: 20 pieces

Ingredients Amounts Dried osmanthus 50 g Water 1500 g Jelly powder 60 g Sugar 450 g

Method 1. Mix the dried osmanthus, jelly powder, and sugar. Add the water. 2. Boil the mixture. 3. Put the mixture into the refrigerator to cool. 4. Shape into cakes.

Recipe credit: Wei Guo Qiu, as presented at the Worlds of Flavor International Conference &

Festival. Published with permission of the author. All rights reserved.



MARTIN YAN MARTIN YAN, CMC is a Certified Master Chef, food consultant, cooking instructor, prolific author, and television cooking show host. Chef Yan has published 26 cookbooks, including the award-winning Martin Yan’s Feast, Martin Yan’s Asian Favorites, Chinese Cooking for Dummies, Martin Yan’s Chinatown Cooking, and his latest, Martin Yan’s Quick & Easy. Born in Guangzhou, China, to a restaurateur father and a mother who operated a grocery store, Chef Yan began his television career in 1978, when he launched the classic “Yan Can Cook.” Dedicated to dispelling the mysteries of Asian cooking, Chef Yan furthers an understanding of these excellent cuisines and the cultures that created them with spirited lessons and a sense of fun. (San Francisco, CA)


MACANESE CHICKEN Yield: 4 portions as part of a multi-course meal

Ingredients Amounts For the sauce Soy sauce or dark soy sauce 1 Tbsp. Black vinegar or balsamic vinegar 1 Tbsp. Fish sauce 1 Tbsp. Chinese rice wine or dry sherry 2 tsp. Curry powder 1 tsp. Paprika 1 tsp. Black pepper ¼ tsp. Vegetable oil, for deep-frying Russet potato, peeled and cut into 1 ea. ¼” dice Chicken thigh, minced ¾ lb. Onion, diced ½ cup Garlic, minced 1 Tbsp. Chili flakes 1 tsp. Bay leaves 2 ea. Whole water chestnuts ½ cup Fresh mint, chopped 1 Tbsp.

Method 1. To prepare the sauce, combine all the ingredients in a small bowl and mix well. Set

aside. 2. Pour oil to a depth of 2 inches in a 2-quart saucepan and heat over medium-high

heat until the temperature reaches 350ºF on a deep-frying thermometer. Add the potato cubes and deep-fry until golden brown and tender, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the oil.

3. Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add the onion, garlic, and chili flakes and cook, stirring, until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 minutes. Add the bay leaves and water chestnuts and pour in the sauce; cook until the water chestnuts are heated through, about 1 minute. Stir in the potatoes and heat through. Transfer to a serving platter, garnish with the mint, and serve.

Recipe credit: Martin Yan, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar IA on Friday, Nov. 2, 2007.


STEAMED BUTTER FISH PACKETS WITH CHINESE BLACK BEANS AND CILANTRO

Yield: 4 portions

Ingredients Amounts Mushrooms, black, dried 4 ea. Topping Black beans, preserved, rinsed, 3 Tbsp. drained and coarsely chopped Green onions, (including tops), slivered 3 ea. Cilantro, chopped, fresh ¼ cup Ginger, shredded 2 Tbsp. Garlic, minced 2 tsp. Sugar 1 tsp. Marinade Soy sauce 2 Tbsp. Dry sherry or Chinese rice wine 2 Tbsp. Sesame oil 1 tsp. Cornstarch 1 tsp. White pepper 1/8 tsp. Butter fish fillet, skinned and 2 lb. cut into 4 portions Banana leaf, fresh, 15” squares 4 ea. (optional) Sesame oil 1 tsp. Lemon wedges, for garnish

Method 1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and

discard the stems and thinly slice the caps. Combine the mushrooms with the topping ingredients in a bowl and set aside.

2. Combine the marinade ingredients in a wide, shallow bowl. Add the halibut and turn once to coat it. Cover and refrigerate for 30 minutes.

3. Prepare a stir-fry pan for steaming by setting a bamboo steamer over a wok filled with water. To make each packet, place a 12-inch square of fresh banana leaf or parchment paper or aluminum foil on a flat work surface. Brush the center of the paper or foil with a small amount of sesame oil and place a piece of fish in the center. Spread a quarter of the topping over the fish. Fold the leaf, paper, or foil over to


cover the fish; fold all edges to seal. If you are using a banana leaf, tie with a piece of kitchen twine.

4. Place the packets in the bamboo steamer and steam until center of the fish is opaque, about 8 minutes. To test, cut a tiny slit through the packet into the fish. Serve with lemon wedges.

Recipe credit: Martin Yan, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar IA on Friday, Nov. 2, 2007.


HOT AND TANGY SEAFOOD SOUP

Yield: 4 portions Ingredients Amounts Shrimp 12 oz. Chicken stock 4 cups Lemon grass, bottom 5-6” only, each bruised and tied into a knot 2 stalks Bird’s eye chiles, small, fresh, 1-2 ea. lightly crushed Kaffir lime leaves, torn into pieces 6 ea. Galanga, lightly crushed 3 slices Ginger, quarter sized, lightly crushed 2 slices Dried red chiles, crushed ½ tsp. Fish sauce 3 Tbsp. Sugar 1 tsp. Sea scallops, butterflied 4 pcs. Crab meat, lump 2 oz. Straw mushrooms, canned, drained ½ cup Lime juice, fresh 4 Tbsp. Tomato, small, cut into ½” cubes 1 ea. Thai or sweet basil leaves, lightly ¼ cup packed Cilantro leaves, lightly packed, for ¼ cup garnish

Method 1. Peel the shrimp, reserving shells. Devein shrimp and set aside. 2. In a 3-quart pan, combine the stock with the lemon grass, chiles, lime leaves,

galangal, ginger, and crushed red chiles. Bring to a boil; decrease heat, cover, and simmer for 20 minutes. Strain stock and discard solids. Return to pan. Add the fish sauce and sugar; simmer for 10 minutes. Add the shrimp, scallops, crab, and mushrooms, and continue cooking until the seafood is just cooked through, about 2 minutes. Add the tomato, lime juice, and basil; cook for 1 minute.

3. To serve, ladle the soup into bowls and sprinkle with cilantro.

Recipe credit: Martin Yan, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar IA on Friday, Nov. 2, 2007.


INDIA


FLOYD CARDOZ FLOYD CARDOZ is the executive chef and partner of Tabla in New York City, NY. In Tabla’s dining room, Chef Cardoz seasons Western cuisine with Indian spices, and in the restaurant’s Bread Bar he cooks home-style Indian fare. Raised in India, Chef Cardoz attended culinary schools in Mumbai and Switzerland. Following his training, he moved to New York, where he met Gray Kunz of Lespinasse. During his five years at Lespinasse, Chef Cardoz rose from chef de partie to executive sous chef. In 1998, he left Lespinasse to join restaurateur Danny Meyer in opening Tabla, where he assumed the role of executive chef. Soon after opening, Tabla received three stars from The New York Times, among numerous other accolades. In October 2006 Chef Cardoz released his first cookbook, One Spice, Two Spice, published by William Morrow. (New York City, NY)


GOAN SHRIMP CURRY Yield: 6 portions

Ingredients Amounts White onion, large, roughly chopped 1½ cups Garlic cloves, peeled 5 ea. Fresh coconut or frozen fresh 1½ cups coconu Coriander seeds 1 Tbsp. Cumin seeds ½ Tbsp. Red chiles, dried, 1-1½” 3 ea. Paprika 1 Tbsp. Turmeric ½ tsp. Canola oil 1 Tbsp. Green chile, fresh, mild to moderately 1 ea. hot, 4-6” in length, slit Shrimp stock 6 cups Coconut milk, well stirred, 13½ oz. can 1 ea. Tamarind paste 2 Tbsp. Okra, about 12 large or 18 medium, ½ lb. trimmed and left whole Shrimp, extra-large about 2 lb. 6 oz., 30 pieces peeled, deveined, and heads left on if desired Accompaniment Plain basmati rice

Method 1. Put the onion, garlic, coconut, and ½ cup water in a blender and purée until smooth,

starting at low speed and increasing to high. If necessary, add another ½ cup water. 2. Grind the coriander seeds, cumin seeds, and dried red chile together in an electric

coffee/spice grinder until ground fine. Transfer to a small bowl or plate and combine with the paprika and turmeric.

3. Heat 1 tablespoon oil in a 4 to 6 quart pan over moderately high heat until shimmering and add the spice blend and coconut purée. Put 3 cups stock or water into the blender and pulse to blend any residual purée. Add that mixture to the purée in pan along with the green chile. Bring the sauce to a boil, stirring occasionally.

4. Cook the sauce over moderately high heat, stirring occasionally, until it is the consistency of thick paste, about 15 to 20 minutes. (Do not let it scorch.) While the sauce is cooking down, season the shrimp with salt and let sit about 20 minutes.

5. Stir 3 more cups stock or water, tamarind paste, and okra into the sauce and bring to a simmer. Simmer mixture until the okra is barely tender, about 3 minutes. Stir in the


coconut milk and bring the sauce to a boil. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes.

Recipe credit: Floyd Cardoz, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar V on Saturday, Nov. 3, 2007.


MARINATED AND FRIED CHICKEN GALINHA CAFREAL

Yield: 6 portions Ingredients Amounts Chicken, jointed 2½ lb. Lime juice ½ cup Green chiles 6 ea. Ginger, thinly sliced ¼ cup Garlic cloves 10 ea. Coriander seed 1 Tbsp. Cumin seeds 1 Tbsp. Cloves 4 ea. Cinnamon stick 1 ea. Black pepper 1½ tsp. Canola oil 3 Tbsp.

Method 1. Combine the spices in a spice grinder. Grind the spices fine. 2. In a blender, combine the ginger, garlic, green chiles, and lime juice. Blend to a

smooth paste. 3. Add the salt and ground spices to the paste. 4. Combine the ground spices and the chicken pieces. Marinate the chicken for 4 hours. 5. Heat a large skillet over medium heat. Add the canola oil. 6. Add the chicken pieces to the pan and cook until lightly browned, turning them over

when cooked (approximately 20 minutes).

Recipe credit: Floyd Cardoz, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session III on Friday, Nov. 2, 2007.


NILOUFER ICHAPORIA KING

NILOUFER ICHAPORIA KING is an anthropologist, food scholar, teacher, and cook. Ms. Ichaporia studies tropical cuisines, plants for food and medicine, and food as an expression of both cultural change and stability. Born in India, Ms. Ichaporia has shopped and cooked in the Bay Area and wherever else she can for more than 30 years. Her book My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (University of California Press, 2007), co-written with Alice Waters, chronicles the food of one Parsi family spanning three generations and two continents. She has also contributed to the Journal of Gastronomy and Fine Cooking. (Mumbai, India)


ROASTED CASHEWS WITH AJWAIN Yield: 16 portions

Ingredients Amounts Raw cashews 1 lb. Ghee or butter 1 Tbsp. Salt 2 tsp. Ajwain seeds 1 Tbsp.

Method 1. Heat oven to 325ºF. Tip the nuts onto a baking sheet big enough to hold them in a

single layer. Roast for 7 minutes and then start checking every 2 minutes or so for another 7 to 8 minutes, turning the sheet back to front if your oven has hot spots. The cashews should be golden, not brown.

2. After the nuts are out of the oven let them sit until they are just cool enough to handle. While the nuts are cooling, pound the ajwain so that it’s bruised but not powdered.

3. Add the ghee, following it immediately with the salt and ajwain. For best results, use your hands for mixing.

4. Serve when the nuts have cooled down enough to become crisp again, about 10 to 20 minutes.

Recipe credit: Niloufer Ichaporia King, as presented at the Worlds of Flavor International Conference &

Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 1, 2007.


FALUDA Yield: 6 to 8 portions

Ingredients Amounts Basil seeds (see note) 1 Tbsp. Water 2 cups Whole milk or half and half 3 cups Rose syrup ½-¾ cup Vanilla ice cream or ice milk ½-¾ cup

Method 1. Soak the seeds in water for at least 1 hour. They will swell considerably. 2. At serving time, line up glasses with all components within easy reach. 3. For small (approximately 8 ounce) glasses, put 2 teaspoons in the bottom of each

glass. Pour in milk to within an inch or so of the top of the glass. Follow the milk with 2 teaspoons or more of rose syrup. The syrup will sink below the milk. Finish with a tiny scoop of ice cream or ice milk in each glass.

Note: Ocimum basiliicum, takmaria or tuhkmuriya seeds in Indian groceries; med maeng lak in South East Asian markets. Don’t use basil seeds packaged for planting.

Recipe credit: Niloufer Ichaporia King, as presented at the Worlds of Flavor Conference & Festival. Published with permission of the author. All rights reserved.



SMOKY EGGPLANT SALAD Yield: 12 portions

Ingredients Amounts Eggplant, large 1½-2 lb. Sweet onion, red or white, medium 1 ea. Garlic cloves 2-3 ea. Green chiles 2 ea., or more Fresh coriander leaves and stems 1 cup (cilantro) Limes (key preferably) 2 ea. Sugar (optional) 2 tsp. Salt to taste Live coal (not instant lighting) 1 ea. Ghee or olive oil 1-2 tsp.

Method 1. Heat oven to 375ºF. Prick the eggplant in a couple of places so that it doesn’t

explode. Roast it on a baking sheet until it begins to collapse, about 45 minutes. Halve the eggplant and scrape the pulp into a bowl.

2. Trim off the top and bottom of the onion. Halve it vertically. Pry loose the outermost layer or two of one of the halves so that you have a cup. Set this aside and finely chop the rest of the onion.

3. Finely chop the garlic and green chiles. Add them to the eggplant along with the chopped onion. Chop the coriander leaves and tender stems, but not too finely. Add to the eggplant.

4. Season to taste with salt, lime juice and optional sugar. Let rest for at least half an hour. The salad is now ready to serve if you want to skip the next step of smoking it.

5. Place the onion cup on top of the eggplant mixture, which should be in a bowl you can cover tightly. Put the lump of live charcoal into the onion cup. Quickly drizzle on the ghee or oil. Cover the bowl at once with a pot lid, plate or aluminum foil, and leave undisturbed for at least 15 minutes, or until the smoking stops.

6. Remove the spend coal and onion cup. Serve at room temperature either as an hors d’oeuvre with toasted flat bread, cucumber slices or toasted papads, or as part of the meal as a salad.

Recipe credit: Niloufer Ichaporia King, as presented at the Worlds of Flavor



SEARED GINGER RAITA Yield: 2 cups

Ingredients Amounts Plain yogurt 1½ cups Ginger, peeled and finely chopped ¼ cup Salt to taste Vegetable oil 1 Tbsp. Fresh green or dried chiles 1-2 ea. Curry leaves 6-10 ea. Ginger, peeled and finely julienned ¼ cup Brown mustard seeds ½ tsp. Garnish Coriander leaves (cilantro)

Method 1. Combine the yogurt, chopped ginger, and salt in a mixing or serving bowl. 2. Heat the oil in a small frying pan over medium-high heat. Add the chiles and let

them sizzle for a moment. Follow with the curry leaves and when they begin to change color, add the julienned ginger and toss until it begins to brown and caramelize. Quickly add the mustard seeds. The moment they begin to pop, tip the entire contents of the pan into the yogurt-ginger mixture. Stir well.

3. Let stand at least half an hour before serving. Check for salt again. 4. Garnish with coriander leaves. Serve at room temperature.

Recipe credit: Niloufer Ichaporia King, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar VA on Friday, Nov. 2, 2007.


FRESH TURMERIC AND GINGER PICKLE Yield: 1 cup

Ingredients Amounts Fresh turmeric rhizomes 4 oz. Fresh ginger 1 oz. Fresh green or red chiles 1-3 ea. Key or Persian lime juice to cover Salt to taste

Method 1. Peel the turmeric and cut into very thin slices. Peel the ginger and chop it finely.

Chop the chiles finely. Reduce the number of chiles used rather than removing the seeds.

2. Mix the turmeric, ginger, and chiles with enough lime juice to moisten the mixture thoroughly. You will need at least 3 key/Mexican limes or 1 large Persian lime. Salt to taste.

3. Let stand for at least 1 hour before serving, stirring from time to time. Serve at once or store in a glass jar. Keeps at least a week if well covered with lime juice.


Festival. Published with permission of the author. All rights reserved. Presented at Seminar VA on Friday, Nov. 2, 2007.


SWEET-SOUR KACHUMBAR Yield: 6 to 8 portions

Ingredients Amounts Sweet red onion, large 1 ea. Jaggery or brown sugar 3 Tbsp. Compressed tamarind, walnut-size 1 ball Cucumber, medium, peeled and 1 ea. chopped Coriander leaves and stems 1 cup Green chiles 3 ea. Salt

Method 1. Taste the onion after chopping it finely. If it is acrid, sprinkle it with salt and let it sit

for half an hour. Press out the salty liquid before proceeding, rinsing the onion if necessary.

2. If using jaggery, soften it in a little boiling water. 3. Cover the tamarind with ½ to ¾ cup boiling water. Let it sit for at least 30 minutes,

making sure the clump is well broken up. Stir the mixture well and push it through a stainless steel mesh strainer. Return the residue to the bowl, barely cover it with very hot water, stir well, and push through the strainer again. Be sure to scrape off the bottom of the strainer.

4. Mix the onion, jaggery or brown sugar, tamarind, cucumber, finely chopped coriander, and chiles. Taste for salt, sweetness, acid, and heat. There should be a distinct kick. The consistency should be slightly soupy.




FRESH GREEN MANGO CHUTNEY Yield: 1½ cups

Ingredients Amounts Unripe mango, peeled, cut up 1½ cups Green chiles, coarsely cut up 1-2 ea. Fresh ginger, peeled and chopped 2 tsp. Cumin seeds, pounded ½ tsp. Coriander leaves and stems ¼ cup Mint leaves (optional) 5 ea. Jaggery or brown sugar 2-3 tsp. Salt Lime juice

Method 1. Combine the mango, chiles, cumin, coriander, mint, and jaggery in a food processor.

Pulse until you get a smooth sauce. 2. Remove to a bowl. Add salt to taste and if the mango lacks acidity, adjust with lime

juice.




FIROZA’S SOFT KHICHRI Yield: 6 to 8 portions

Ingredients Amounts Basmati rice 1 cup Mung dal 1 cup Water 2 qts. Turmeric ¼ tsp. Salt 1 tsp. or more Ghee or clarified butter 1 Tbsp. Cumin seeds 1 tsp.

Method 1. Wash the rice and dal in a very fine strainer or in the pot you are going to cook it in.

Cover with water and soak for at least 10 minutes in a deep saucepan. Pour off the soaking water. Pour in 2 quarts of fresh water. Add the turmeric and salt. Stir well.

2. Bring to a boil, reduce the heat and simmer, loosely covered, until the rice and dal become very soft, at least 45 minutes to 1 hour. Stir from time to time and add more water if necessary to prevent burning and sticking.

3. When the khichri is thick and mushy, heat the ghee in a small frying pan over medium-high heat. Add the cumin seeds and when they start to splutter, tip the contents of the pan, ghee and seeds, into the khichri and stir well.

4. Let the khichri simmer for a few minutes over very low heat. Adjust the salt to taste. Serve by itself or as the starchy component of a meal.




MASALA-FRIED SHRIMP Yield: 6 portions

Ingredients Amounts Shrimp 1 lb. Cayenne pepper or Indian chili powder 1 tsp. Turmeric 1 tsp. Sea salt 1 tsp. Vegetable oil 1 Tbsp. Garnish Key lime wedges 6-8 ea. Coriander sprigs (cilantro) a few Avocado, small, cubed (optional) 1 ea.

Method 1. Shell and devein the shrimp. Combine the chili powder or cayenne, turmeric, and

salt. Rub the spice mixture into the shrimp. Set aside for 15 to 30 minutes. 2. Fry the shrimp over medium-high heat until they lose their translucency. Do not

overcook. 3. Serve at once, garnished with wedges of lime, sprigs of coriander and cubes of

avocado.




ALMOND CREAM CHICKEN Yield: 6 to 8 portions

Ingredients Amounts Chicken thighs 8-10 ea. Ginger-garlic paste* 4 tsp. Ghee or vegetable oil 3 Tbsp. Dried red chiles (chiles) 3-5 ea. Cinnamon or cassia, 2” long 2 ea. Cloves 6 ea. Cardamom pods 4 ea. Onion, large, finely sliced 1 ea. Salt 2 tsp. or more Blanched almonds ½ cups Heavy cream ½ cup

Method 1. Sear the chicken in a heavy dry skillet until the pieces are browned and have

rendered their excess fat. Set aside. 2. In a Dutch oven or similar pan, heat the ghee or oil. Add the whole spices and let

them sizzle. Add the sliced onion and let it soften and turn brown. 3. Now add the ginger-garlic paste and stir for about a minute, following it with the

browned chicken thighs. Gently toss the chicken with the aromatics and sliced onions, adding a splash of water if things start to stick.

4. Pour in enough water to barely cover the chicken. Add the salt. Bring to a boil; reduce the heat, cover and simmer until the chicken is just tender, about 20-25 minutes. Remove the chicken from the pan and set it aside while you make the sauce.

5. Put the almonds, cream and about 1 cup of the cooking liquid into a blender or food processor. Be sure that the whole spices are left in the pan, though if you want a piquant effect, you can add the whole red chiles, 2 or more. Process to a creamy consistency. Scrape the mixture into the cooking liquid still in the pan and whisk until well combined. The sauce should be fairly thick and will thicken further as it stands.

6. Return the chicken to the pan. Taste for salt. 7. Close to serving time, bring the chicken to a simmer and rewarm it over very low

heat so that the sauce doesn’t stick to the bottom of the pan and burn. Another way is to finish the cooking in the oven. Put the chicken in a baking dish in a single layer and pour the sauce over it. Cover the dish with a loose tent of aluminum foil and bake in a 350 degree oven for about half an hour.

* If not available, substitute equal amounts of finely minced ginger and garlic.

Recipe credit: Niloufer Ichaporia King, as presented at the Worlds of Flavor Conference & Festival. Published with permission of the author. All rights reserved.



GOPAL KOCHAK GOPAL KOCHAK is a lecturer and cooking instructor at the Holmes College, which runs educational institutes in Sydney, Melbourne, Brisbane, and Cairns. He is also a certified trainer and a classroom assessor. A native of India, Gopal moved to Australia in 1995 to work as executive chef at Abhi’s, an award-winning Indian restaurant in Sydney. In 2002 he was recruited by Masala World, a group that runs six London-area restaurants. Gopal was hired as the head chef at the Veeraswamy, the world’s oldest India restaurant located outside of India. Under Gopal’s leadership the restaurant earned rave reviews in The London Times, The Independent, and the Evening Standard. (Gold Coast, Australia)


PAPRI CHAT Yield: 12 to 15 portions

Ingredients Amounts Dough Flour, plain 500 g Oil, vegetable 100 ml Bishop’s weed (ajwain) 1 Tbsp. Salt Water Spiced yogurt Yogurt, Greek 600 g Rock salt, black 1 Tbsp. Sugar, will depend on quality of 80-100 g yogurt Roasted cumin powder 1 Tbsp. Mint chutney Mint, fresh 1 bu. Coriander, fresh 2 bu. Ginger, fresh 20 g Garlic, fresh 15 Salt Limes, juice of 2 ea. Mango, green, raw 1 ea. Cumin, seeds 1 Tbsp. Tamarind chutney Tamarind 1 part Sugarcane jaggery 2 parts Dates 1 part Ginger, dried powder 1 Tbsp. Assembly Pomegranate, fresh 1 ea. Potatoes 4-5 ea. Coriander, fresh

Method 1. For the dough: Sift the flour and add the salt and ajwain; and mix well. 2. Add the oil and rub the flour with both hands so that the oil is well mixed with the

flour, or until bread crumb-like consistency is achieved.


3. Gradually add water and knead to a stiff dough. Rest for 30 minutes. 4. Divide the dough into lemon-sized balls and roll thin. 5. Cut the rolled dough in thin strips and deep fry until crisp. 6. For the spiced yogurt: Mix all the ingredients and keep yogurt chilled. 7. For the mint chutney: Wash and chop the herbs. 8. Grind ginger, garlic, cumin seeds and green mango pulp to a smooth paste. Add the

herbs and grind to a smooth paste. 9. Add the salt and lime juice. 10. For the tamarind chutney: Boil 1 part tamarind, 2 parts sugarcane jaggery and part

dates in water for 1 hour. Strain through a conical strainer and flavor it with the ginger powder.

11. To assemble: Boil, peel, and cut potatoes into thin slices. 12. Wash and finely chop the coriander, keeping some leaves whole for garnish. 13. Smear some spiced yogurt on a plate. 14. Arrange crisp papri in shape of a pyramid, top with some potato slices, and drizzle

with spiced yogurt and the mint and tamarind chutneys. 15. Garnish with chopped coriander, coriander leaves, and pomegranate seeds. Note: To spice up the mint chutney, 3 or 4 fresh green chiles can be added while grinding the chutney.

Recipe credit: Gopal Kochak, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar VIIB on Friday, Nov. 2, 2007.


THANDAI

Ingredients Amounts

Onions, peeled 400 g Cashew nuts, whole 100 g Aniseed 2 Tbsp. Peppercorns, black 1 Tbsp. Cardamom, green 4-5 ea. Full cream milk 3 L Sugar, grain 300-400 g Red rose petals 1 ea.

Method 1. Soak the skinned almonds and cashew nuts in cold water overnight. Drain. 2. Grind the soaked nuts, aniseed, peppercorns, and green cardamom to a smooth

paste. 3. Mix the grain sugar and milk. Whisk until the sugar dissolves, gradually adding the

nut paste. 4. Serve chilled with few ice cubes. Garnish thandai with fresh red rose petals. Note: The thickness of the drink can be adjusted by the amount of nut paste. Ground nut paste can be stored in a deep freezer and may be used whenever needed. Thandai can further be enriched by adding 50 grams of soaked poppy seeds while grinding, but poppy seeds are difficult to grind and do a require a traditional stone grinder for the job.




POTATO VADA BATATA VADA

Yield: 18 to 20 portions

Ingredients Amounts

Potaotes, medium, starchy 1 kg Oil, vegetable 100 ml Mustard seeds 1 Tbsp. Onions, chopped 200 g Ginger, fresh, chopped, minced 30 g Chiles, green, chopped (amount will 4-5 ea. depend on sharpness of chiles) Salt Turmeric powder 1 Tbsp. Coriander, fresh, chopped 20 g Batter Flour, graham 500 g Chili powder, red ½ Tbsp. Turmeric ½ Tbsp. Salt Water, to make a batter Coriander chutney Coriander, fresh 1 bu. Coconut, fresh, grated 60 g Salt Sugar Lime, juice of 1 ea. Ginger, fresh 1 Tbsp.

Method 1. Wash and boil the potatoes until done. Let cool, peel and mash properly. 2. Heat the oil and crackle the mustard seeds. Add the turmeric, followed by the

chopped onions. 3. Saute until the onions are transparent; add the ginger and green chiles. 4. Pour the onions and spice mix over the mashed potatoes. Add the salt and fresh

coriander and mix well. Cool and divide into small balls. 5. For the batter: Add the salt, turmeric and chili powder to graham flour; mix well. 6. Add the water and whisk well to a create a batter which forms an even coating on

the potato balls.


7. Dip each in batter and deep fry until crisp and golden brown. 8. Serve with coriander chutney. 9. For the coriander chutney: Wash and chop the fresh coriander. Grind coarsely with the

coconut, ginger, salt, sugar and lime juice.


Presented at General Session VII on Friday, Nov. 2, 2007.


NIMMY PAUL NIMMY PAUL is a food writer and consultant based in Kerala, India. She teaches traditional Indian and Kerala cuisine to thousands of visiting travelers. She and her husband also host lunch and dinner for guests who wish to sample home-cooked food. Many culinary writers, food experts, and chefs have also visited Ms. Paul to learn traditional food preparation methods. She and her recipes have been featured in many publications, including The New York Times, Travel + Leisure, Food & Wine, and Saveur. (Kerala, India)


CHICKEN KURMA

Ingredients Amounts Chicken, cut into small pieces ½ kg Onion, sliced 1 cup Chile, green 2 ea. Garlic paste 1 tsp. Ginger paste 1 tsp. Coriander powder, soaked in water 1 tsp. Coriander leaf ½ cup Mint leaf , ground ¼ cup Almond paste 150 g Milk, coconut 1 cup Cardamom 4 ea. Cloves, powder 4 ea. Cinnamon 1 ea. Aniseed ¼ tsp.

Method 1. Heat a heavy pan with 2 teaspoon of oil, add onion, fry until light brown. 2. Add green chile, ginger, garlic paste and the leaves. Cook on very low flame until oil

separates. 3. Add the chicken pieces, cover and cook until tender. 4. Add coconut milk mixed with almond paste and spices. Simmer and remove.

Recipe credit: Nimmy Paul, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar IV on Saturday, Nov. 3, 2007.


MEAT CUTLETS

Ingredients Amounts Onions, red 2 ea. Chiles, green 4 ea. Ginger, fresh, 1 inch piece 1 ea. Tomato 2 ea. Oil, sunflower 2 Tbsp. Ground beef 250 g Cilantro, sprigs 4 ea. Cinnamon, 1” piece 1 ea. Cloves 3 ea. Black pepper 1 tsp. Bread crumbs 1 cup Egg 2 ea. Oil, for frying

Method 1. Chop the onions, chiles, and ginger. Keep aside 2. Chop tomatoes, keep aside. 3. In a heavy pan heat the oil and add the chopped onions, chiles, and ginger. 4. Fry on a medium heat until light brown. 5. Add the chopped tomato, fry for few minutes. 6. Add the ground beef, stir well and cook until almost dry. 7. Finely mince the cilantro. Grind the cinnamon and cloves, and add. 8. Salt and pepper to taste, and cook well and dry. 9. Boil and mash the potatoes and stir in salt and pepper. 10. Combine meat and potato, mix lightly, form small patties. 11. Dip in egg roll in flour, and deep fry, serve hot or warm. Note: These are bite-size meatballs, another delicacy in all Kerala homes.

Recipe credit: Nimmy Paul, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar IV on Saturday, Nov. 3, 2007.


MOTTA KHOZHALAPPAM

Ingredients Amounts

Batter Flour 1 cup Egg 2 ea. Milk 2 cups Sugar 2 Tbsp. Salt 1 tsp. Butter 1 Tbsp. Filling Coconut, freshly grated 1 cup Sugar 1 Tbsp. Almonds, roasted 100 g Raisins, golden 50 g

Method 1. For the batter: Mix all ingredients to make a thin batter. 2. For the filling: Combine all ingredients, keep aside. 3. For assembly: Prepare thin crepes, put a teaspoon of filling, roll tightly, serve hot or

warm. This can be served by itself or as dessert with ice cream. Note: This is a crepe, filled with freshly grated coconut, golden raisins and almonds.




TOMATO CHUTNEY

Ingredients Amounts Tomato, red ½ kg Vinegar, white ½ cup Mustard seed, black 2 Tbsp. Cumin 2 Tbsp. Chili powder 4 Tbsp. Garlic 1 head Ginger, 2” piece 1 ea. Fenugreek seeds, roasted and powdered ½ tsp. Sesame oil ½ cup Sugar 100 g Salt 2 tsp.

Method 1. Skin and chop the tomatoes after blanching. 2. Roast and powder the fenugreek seeds (fry in an iron pan without oil, or bake the

seeds). 3. Grind to a paste all ingredients except the chopped tomato, oil, sugar and salt. 4. Heat oil, add the paste and continue cooking on very slow flame for 20 minutes or so

until the mixture dries out. 5. Add the chopped tomatoes and cook for a further 30 minutes, until the moisture

evaporates. 6. Add salt and sugar, leave on heat for a few more minutes. 7. Leave to cool for 24 hours before bottling.




FISH STEW Yield: 40 portions

Ingredients Amounts

Fish 250 g Pepper, white ¼ tsp. Salt ½ tsp. Red onions 1 ea. Green chiles 4 ea. Ginger, fresh, root, ½ piece 1 ea. Garlic 2 cloves Cashew nuts 10 ea. Raisins, golden 10 ea. Sunflower oil 1 Tbsp. Curry leaves 1 sprig Tomatoes 2 ea Coconut milk, thick ½ cup Coconut milk, thin 1 cup

Method 1. Rub pepper and salt onto the cleaned fish and set aside. 2. Slice the onion, green chile, ginger, and garlic. 3. Heat the oil in a pan. 4. Fry and remove the nuts and raisins. 5. Into the remaining oil add the sliced onions, chile, ginger, and garlic, and sauté for 2

minutes. 6. Add the curry leaves after separating the leaves from the stalk. 7. Move the gravy to the sides; place the fish slices into the center of the pan. 8. After a minute, turn the fish slices over, and pull the gravy mix over the fish. 9. Pour in the thin coconut milk and bring to boil. 10. Reduce the heat and simmer for 5 minutes. 11. Slice the tomatoes thickly and add. 12. Pour the thick coconut milk and remove from the heat immediately. Take care not to

let the stew boil after adding the thick milk. 13. Garnish with the fried nuts and raisins before serving, and serve hot.


Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 2A on Friday, Nov. 2, 2007.


PALAPPAM Ingredients Amounts Rice flour, fine 1 cup Semolina 1 Tbsp. Water ½ cup Toddy, or dry yeast ¼ cup Coconut milk 1 cup Sugar 2 Tbsp.

Method 1. Prepare porridge with semolina and water. Cool. 2. Add the remaining ingredients except salt. Mix lightly. 3. Set aside to double, 4 to 5 hours. 4. Add salt. 5. Heat an appam pan, brush lightly with sesame oil. 6. Ladle a little batter into the center. 7. Twirl the pan just once to spread the batter so as to form a lace. 8. Cover and cook for a couple of minutes. Take care not to overheat the pan. And be

careful not to break the crisp lace around the palappam when removing it from the pan.

9. Palappam can be served with either a vegetable or meat stew. It also makes a good dessert when served with a topping of coconut cream and sugar.




IDIYAPPAM Ingredients Amounts Water 2 cups Salt ½ tsp. Ghee ½ tsp. Rice flour 1 cup Coconut, grated ½ cup

Method 1. Pour enough water in a steamer and leave to boil. 2. Bring the water, salt and ghee to a boil in a large enough pan. 3. Reduce the heat to low and stir in the rice flour. 4. Mix to a stiff paste. 5. Remove from flame and mix thoroughly or allow to cool slightly and knead well to

soft dough. 6. Fill the rice flour dough into an idili press fitted with a fine sieve. 7. Press out a thin layer of strands onto each depression in the idili tray. 8. Sprinkle with a teaspoon or so of the grated coconut. 9. Press out some more dough over each. 10. Place the trays in the steamer. 11. Cover tightly and steam for 12 to 15 minutes. 12. Allow to cool a little before scooping. Serve with any spicy curry or sweetened

coconut milk. Note: Idiyappams are also called string hoppers because they look like flattened balls of thin noodles. Containing very little oil, and being a steamed preparation, these are easy to make, healthy, and delicious. The grated coconut does contain a little fat, but traditional cooking in Kerala considers raw coconut oil (i.e., oil which has not been heated over flame) safe, and, in fact, healthy.




KINNATHAPPAM Ingredients Amounts Rice flour 1 cup Sugar 1 cup Ghee 1 Tbsp. Coconut milk 5 cups Salt ½ tsp.

Method 1. Mix together all the ingredients and prepare a thick porridge. 2. Cook on very low heat and keep stirring throughout to avoid any lumps. 3. Remove from the heat and continue stirring. 4. Pour the thick mixture into a flat pan at least 3 inches deep. 5. Place in a steamer and steam for 10 minutes. 6. Cool slightly, turn out, and mark wedges. 7. The kinnathappam may be served by itself. It may also be served with any seasonal

fruit, cooked or fresh. It goes well with mango, pineapple or peaches. Note: A steamed gelatinous rice pudding, kinnathappam is a nice and light dessert or even preferred as a cold snack.




LAMB BIRIYANI Yield: 20 portions

Ingredients Amounts Basmati rice 1 kg Lamb, cut into medium pieces 1 kg Yogurt, plain 1 cup Turmeric, powder 1 tsp. Onion, red, sliced 2 cups Garlic 1 head Chile, green 4 ea. Ginger, 2” piece 1 ea. Cilantro ½ cup Mint ½ cup Tomatoes, chopped 2 ea. Cinnamon 2 sticks Cloves 4 ea. Cardamom 4 ea Aniseed ½ tsp. Nutmeg ½ tsp. Poppy seeds 1 Tbsp. Almonds 10 ea. Milk ½ cup Cashew nuts 10 ea. Golden raisins 1 Tbsp. Sultana 1 Tbsp. Red onion, chopped 1 ea. Ghee 2 Tbsp.

Method 1. Combine the lamb, yogurt, and turmeric, and marinate overnight. 2. Grind separately the garlic, chile, ginger, cilantro, and mint. 3. Grind and mix into milk the cinnamon, cloves, cardamom, aniseed, nutmeg, poppy

seeds, and almonds. 4. Fry and set aside the cashew nuts, golden raisins, sultana, and red onion. 5. In a heavy pan, heat the ghee and add the onion; fry until golden brown. Strain and

remove. 6. To the remaining ghee add the green chile, garlic, and ginger. Fry for 2 minutes, add

tomatoes, fry for 2 minutes, and add fried onion and ground leaves. Add the marinated meat and mix well. Cover and cook until tender.

7. To the cooked meat add the ground spices, along with milk. Mix well, simmer, and remove from flame.


8. In an oven-proof dish, put one layer of meat mixture, top with cooked basmati rice, finish with remaining meat mixture and cover with rice. Sprinkle the saffron milk on top and dot with ghee. Cover tightly and bake for 30 minutes at 180ºC.

9. Serve hot. Garnish with fresh onion, fruits, and nuts.




ROAST CHICKEN KOZHI VARUTHATHU

Yield: 14 to 16 pieces

Ingredients Amounts

Chicken 1 g Shallots 10 ea. Ginger, 1” piece 1 ea. Garlic cloves 5 ea. Clove 10 ea. Cinnamon, 1” piece 1 ea. Pepper pod ¼ tsp. Curry leaves 2 sprigs Chili powder 2 Tbsp. Vinegar 1 tsp. Salt 1 tsp.

Method 1. Cut the chicken into medium-size pieces. Marinate with above ingredients for 1

hour. Add half a cup water, cover and cook until tender. 2. Take a deep frying pan, add half a cup oil, fry and remove the chicken pieces when

browned all over. In the remaining oil fry the onion, and remove from the gravy. 3. Into the same pan, add 1 tablespoon of flour, fry for a minute, add the gravy from

the chicken. Simmer and remove. 4. On a plate, arrange the chicken, pour the sauce over it, and garnish with the fried

potatoes and onions. 5. Serve with rice, appam or bread.




VIBHUTI PATEL VIBHUTI PATEL is an editor at Newsweek International, and writes about the arts, culture, and food. Born in India, Ms. Patel is a home cook who specializes in vegetarian food from the Western state of Gujarat. In 1982, before the advent of authentic Indian restaurants in the United States, the late Craig Claiborne, food critic of The New York Times, invited her to cook for him in his kitchen in East Hampton, NY. His feature about Ms. Patel’s food appeared on the front page of the paper’s living section along with a full page of her recipes for a festive multi-course dinner inside. Ms. Patel carries her spice box whenever she travels—whether for a weekend in the country or on longer vacations—so she can cook for friends wherever she is. (New York City, NY)


YOGURT CURRY KADHI

Yield: 8 portions Ingredients Amounts Yogurt, plain, unsweetened, with 2 cups active cultures Flour, chickpea ½ cup Water 7 cups Chiles, green, fresh, hot, 2” long; or 4 ea. jalapenos Ginger, fresh, grated, peeled, 2” cube 1 ea. Salt 1 Tbsp. Sugar 4 tsp. Curry leaves, green, fresh (available 8 ea. at Indian grocery stores) Ghee or sweet butter 2 Tbsp. Cloves, whole 6 ea. Cinnamon sticks, cut into 2” pieces 2 ea. Cumin seeds, whole 1 tsp. Mustard seeds, whole, black 1 tsp. Peppers, whole, hot, dried, red 4 ea. Asafoetida powder ¼ tsp. Lime juice, fresh 2 Tbsp. Coriander (cilantro) leaves, fresh, coarsely chopped ½ cup

Method 1. Leave the yogurt outside refrigerator overnight so it turns sour. 2. Put the chickpea flour in bowl and add the yogurt. Stir while adding 5 cups of water.

Beat with a wire whisk to make there are no lumps. Transfer to a kettle or large saucepot.

3. Crush the ginger and green chiles (or jalapenos) into a paste in a blender or coffee grinder. Add to the yogurt mixture.

4. Add the salt, sugar, and washed curry leaves. 5. Heat the ghee in a small saucepan. When melted, add the whole hot dried red

peppers, cloves, cinnamon, and cumin seeds. When the dried pepper and cumin are lightly browned (but not black) and begin to release their flavors, add the mustard seeds. When the mustard seeds have stopped popping, add the asafetida. In just a few seconds, the asafetida will turn golden. Promptly add the cooked spices to the yogurt and chickpea mixture. Be careful, it will sizzle as you pour it on. Add the remaining 2 cups water to the saucepan in which spices were cooked and rinse that pan out into the kettle. Bring the mix to a boil, stirring continuously. Don’t leave


unattended as the yogurt mix will rise and could spill over if not being stirred. Reduce the heat if it begins to rise and continue stirring.

6. Add the lime juice. Cook, stirring, for about 15 minutes. Remove from heat and add the chopped cilantro leaves, and cover util ready to serve. Serve in small bowls (katoris) with steamed basmati rice (placed in a mound in thali).

Recipe credit: Vibhuti Patel, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session VII on Friday, Nov. 2, 2007.


GUJARATI CURRY Ingredients Amounts Curry leaves Mustard seeds Cayenne Asafetida Chickpea flour Yogurt Cumin seeds Turmeric Cilantro Ginger

Method

Recipe credit: Vibhuti Patel, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session VII on Friday, Nov. 2, 2007.


AMMINI RAMACHANDRAN

AMMINI RAMACHANDRAN is the author of Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy. A former financial analyst in international banking, in 2001 she started researching and writing about ancient Indian Ocean spice trade and its culinary and cultural influences on her home state Kerala, India for her Web site, www.peppertrail .com. (Dallas, TX)


BLACK PEPPER SOUP KURUMULAKU RASAM

Yield: 2 cups Ingredients Amounts Tamarind concentrate 1½ tsp. Salt to taste Turmeric powder ½ tsp. Black peppercorns 2 Tbsp. Cumin seeds 1 cup Curry leaves, fresh 1 cup Canola oil 2 Tbsp. Tomatoes, medium, seeded, cubed 2 ea. Green chiles, fresh, cut into thin strips 3 ea. Shallots, thinly chopped 2 Tbsp. Garnish Cilantro leaves, fresh, thinly chopped 1 Tbsp. Pappadams, fried 2 ea.

Method 1. In a saucepan, mix the tamarind concentrate with 3 cups of water, add the salt and

turmeric powder, and bring it to a boil. Reduce the heat and simmer for 5 minutes. 2. Using a mortar and pestle or a food processor, crush the peppercorns, cumin seeds,

and curry leaves. 3. Heat half of the oil in a heavy skillet over medium heat, and fry the crushed

ingredients for 3 to 4 minutes. Add the cubed tomatoes and green chile strips and fry for another 3 minutes. Transfer the contents of the skillet to the simmering tamarind water, and stir well. Simmer for 5 minutes. Remove from the stove.

4. Heat the remaining oil and fry the shallots until slightly browned. Stir into the soup. 5. Garnish with the chopped cilantro leaves. Cover and set aside for a few minutes to

allow flavors to blend. Serve the soup hot/warm with fried pappadams.

Recipe credit: Ammini Ramachandran, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SPICY RICE AND URAD DAL BALLS CHEEDA

Yield: 32 portions Ingredients Amounts Crushed black pepper 1½ tsp. Cumin seeds 1 Tbsp. Rice flour 3 cups Urad flour 1 cup Asafetida powder ¼ tsp. Salt to taste Ghee 4 Tbsp. Canola oil, for deep frying 4 cups

Method 1. Grind the black pepper and cumin into a coarse powder using a coffee mill or

blender. 2. In a large bowl, combine the spice powder with rice and urad flours, asafetida,

sesame seeds, salt, and ghee. Add just enough water to make thick dough. Knead the dough.

3. Take a large pinch of the dough in the palm of your hand, and roll it into large marble-sized balls. Repeat with the remaining dough. Spread the balls on cheesecloth, smooth kitchen towel, or a paper towel to dry for 5 minutes.

4. Heat the oil to 365ºF in a heavy saucepan or a wok, and fry a few cheedas at a time. Fry until the cheedas are golden and crispy. Remove them from the oil, and drain. Store them in airtight containers. They stay fresh for a week.

Recipe credit: Ammini Ramachandran, as presented at the Worlds of Flavor International



ALMOND CHUTNEY Yield: 24 portions

Ingredients Amounts

Almonds 2 cups Salt to taste Fresh curry leaves 1 cup Chile peppers, red, dried, less for a 8 ea. milder taste Seasoning and garnish Canola oil 1 Tbsp. Mustard seeds (black or brown) ½ tsp. Urad dal ½ tsp. Chile pepper, red, dried, halved 1 ea. Curry leaves, fresh 6 ea.

Method 1. Soak almonds in water for ½ hour and drain. In a blender, grind almonds, chile

peppers, salt, and curry leaves and just enough water to make a thick smooth purée. (You may prepare this chutney without curry leaves, but it will lack the fragrance of these aromatic leaves.)

2. In a small skillet, heat 1 tablespoon of oil over medium heat, and add ½ teaspoon of mustard seeds. When the mustard seeds start sputtering, add ½ teaspoon of urad dal, 1 halved red chile pepper, and curry leaves and fry until the dal turns golden.

3. Add the ground almond purée to the skillet and stir. Remove from the stove and transfer to a serving bowl. Serve at room temperature in the place of coconut chutney.




SPICY COCONUT CHUTNEY POWDER CHAMMANTHI PODI

Yield: 4 cups Ingredients Amounts

Canola oil 2 Tbsp. Urad dal ½ cup Chile peppers, red, dried (less for 14 ea. a milder taste) Coriander seeds 3 Tbsp. Fenugreek seeds ½ tsp. Asafetida 1 tsp. Coconut, freshly grated 4 cups Salt to taste Jaggery ½ cup Tamarind concentrate 2 Tbsp.

Method 1. Heat ½ tablespoon of oil in a skillet over medium heat, and fry the urad dal. When

the dal start turning golden brown, add the cayenne pepper and coriander seeds, and fry for another 3 to 4 minutes, until well toasted. Stir in the fenugreek seeds and asafetida, remove it from the stove, and set it aside. (Over-toasting fenugreek will result a bitter taste.)

2. Heat the remaining oil in a skillet, and panfry the grated coconut over medium heat until it turns golden brown. Let it cool to room temperature.

3. Combine the coconut and fried spices, salt, jaggery and tamarind concentrate, and process them in a food processor or a blender to a coarse, grainy powder. It will be dark brown in color and taste sweet, salty, hot, and sour—all at the same time. Store it in airtight jars.




RICE PUDDING WITH BROWN SUGAR AND GHEE NEYPAAYASAM


Rice, medium or long grain 1 cup Jaggery 1¼ cups Ghee, freshly made ¾ cup Cashew nuts, unsalted, broken ¼ cup into pieces Coconut, fresh, thinly sliced 1 Tbsp. Seedless raisins 1 Tbsp. Cardamom seeds, crushed 1 tsp.

Method 1. Rinse the rice in several changes of water until the water runs clear. In a saucepan,

bring 2 cups of water to a boil, and stir in the rice. Cook it over medium heat for 15 to 18 minutes, until the rice is well cooked and almost all of the water has evaporated. If necessary add a few more tablespoons of water. Once the brown sugar is added, the rice will stop cooking.

2. Place a heavy skillet over medium heat, and melt the jaggery along with 3 tablespoons of water. When the jaggery has liquefied and has started bubbling, transfer it to the rice pot along with 2 tablespoons of ghee, and keep stirring gently.

3. Reserving 3 tablespoons of ghee for frying the garnishes, keep adding the remaining ghee to the rice, a couple of tablespoons at a time, stirring until the rice absorbs all of it. Cook for 15 to 20 minutes. When well cooked, the neypaayasam will start leaving the sides of the pot as you stir. Remove the pot from the stove.

4. Heat the remaining ghee in a small skillet over medium heat, and add the cashew nuts. When they start turning golden brown, add the coconut slices and raisins, and keep stirring. The coconut will turn golden brown, and the raisins will become plump as they soak up the ghee. Garnish the neypaayasam with toasted nuts, raisins, and ghee. Sprinkle it with crushed cardamom and stir gently.




POTATOES IN SPICY COCONUT MILK Yield: 3 cups

Ingredients Amounts Potatoes, medium, peeled and cut into 3 ea. cubes Freshly grated ginger 2 Tbsp. Chiles, green, fresh serrano or Thai, 4 ea. cut lengthwise into thin strips; fewer for a mild taste Coconut milk, thin 3 cups Salt to taste Canola oil 1 tsp. Shallots, thinly chopped 1 cup Cinnamon, 1” piece 1 ea. Cloves 1 tsp. Coriander seeds 1 Tbsp. Chile pepper, red, dried; fewer for a 6 ea. mild taste Coconut milk, thick ½ cup Seasoning and garnish Curry leaves, fresh 25 ea. Coconut oil 2 Tbsp.

Method 1. Place the potatoes, ginger, and green chiles in a saucepan, and pour in the thin

coconut milk. Sprinkle with salt, and cook over medium heat until the potatoes are fork-tender, approximately 8 to 10 minutes. Coconut milk should be always simmered, not boiled. If the sauce is too thick, stir in half a cup of water.

2. While the potatoes are cooking, heat the teaspoon of oil in a heavy skillet and fry the shallots until they are slightly browned. Add cinnamon, cloves, coriander seeds, and red chile peppers, and fry for 2 more minutes. Remove the mixture from the stove and let it cool. Using a blender, grind the fried spices and onions with just enough water to make a thick, smooth purée.

3. Add the purée to the potatoes cooking in coconut milk, and stir. Simmer over medium-low heat for 6 minutes. Stir in the thick coconut milk, bring it to a simmer, and remove from the stove.

4. Garnish with the fresh curry leaves and coconut oil. Keep it covered for 10 minutes to allow the flavors of the coconut oil and curry leaves to blend.


Conference & Festival. Published with permission of the author. All rights reserved.


GINGER AND GREEN CHILES IN YOGURT INGITHAYIR

Yield: 3 cups Ingredients Amounts Ginger, fresh, grated 1 cup Chiles, green, fresh(less for a milder taste) 6 ea. Salt to taste Yogurt, plain 2 cup. Coconut oil 1 Tbsp. Mustard seeds, black or brown ½ tsp. Chile pepper, red, dried, halved 1 ea. Curry leaves, fresh 10 ea.

Method 1. Grind the ginger, green chiles, salt, and a few of tablespoons of water together in a

blender to make a smooth, thick purée. Combine the purée with the yogurt and stir well.

2. Heat the oil in a skillet and add the mustard seeds. When they start sputtering add the red pepper and curry leaves and remove it from the stove. Pour over the chutney and stir well.


Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar VB on Friday, Nov. 2, 2007.


GREEN CHILES IN A SPICY TAMARIND AND JAGGERY SAUCE

MULAGU PACHADI Yield: 3 cups

Ingredients Amounts Sesame oil 3 Tbsp. Mustard seeds ½ tsp. Chile pepper, red, dried, halved 1 ea. Curry leaves, fresh 15 ea. Chiles, green, fresh, thinly sliced 2 cups lengthwise Tamarind concentrate, blended into 2 tsp. 2 cups water Salt to taste Turmeric powder ½ tsp. Sesame seeds, black or brown 4 Tbsp. Jaggery 3 Tbsp.

Method 1. Heat the oil in a heavy skillet over medium heat for 2 minutes, and add the mustard

seeds. When the mustard seeds start sputtering, add the halved red chile pepper, curry leaves, and sliced green chiles. Pan fry over medium heat until the chiles are slightly browned.

2. Combine the diluted tamarind concentrate, salt, and turmeric powder, and add to the skillet. Simmer over low to medium heat for 10 to 12 minutes, stirring occasionally. Cook and reduce the tamarind mixture until it thickens. Remove from the stove.

3. In a dry skillet, toast the sesame seeds. When they start popping, remove them from the stove and let them cool. Using a spice mill or a coffee grinder, grind the toasted sesame seeds to a fine powder. Combine them with the jaggery or brown sugar, sprinkle them over the cooked chutney, and stir well. Transfer to a serving bowl.




CARAMELIZED PLANTAINS NEYYIL VARATTIYA PAZZAM

Yield: 3 cups Ingredients Amounts Ripe plantains 4 ea. Sugar 1½ cups Freshly prepared ghee ½ cup

Method 1. Peel the plantains and slit each one vertically into 2 long pieces. Cut each piece into

half-inch slices. 2. In a skillet, combine the sugar and plantain pieces and cook over medium heat,

stirring gently so that the pieces are not mashed. When the sugar melts, the plantains will start caramelizing and become a golden-brown color.

3. Add the ghee, 2 tablespoons at a time, and keep stirring gently for 6 to 8 minutes. Remove from the stove and set it aside. Serve warm.




DEEP FRIED SPICY TUVAR FRITTERS SERVED WITH COCONUT CHUTNEY

PARIPPU VADAS Yield: 26 pieces

Ingredients Amounts

Tuvar (toor) dal, not coated with oil 1 cup Salt to taste Cilantro leaves, fresh, thinly chopped 1 Tbsp. Onion, medium, thinly chopped ½ ea. Ginger, fresh, grated 1 Tbsp. Chile, green, fresh, Serrano or Thai 3 ea. Curry leaves, fresh, thinly sliced 15 ea. Canola oil, for deep frying 6 cups Coconut Chutney (recipe follows)

Method 1. Soak the tuvar dal in water for 3 to 4 hours, rinse it in several changes of water until

the water runs clear, and then drain. In a food processor, combine 3 tablespoons of the soaked tuvar dal and salt, and process to a thick dough. Add the remaining soaked tuvar dal, and grind coarsely. Since the dal absorbs water during soaking, there is no need to add extra water when processing. The ground dough should be very thick, so that it can be shaped into small disks. Remove it from the processor, sprinkle it with chopped cilantro leaves, onion, green chiles, ginger, and curry leaves, and mix well.

2. Heat the oil in a heavy pan to 360ºF to 365ºF. When the oil is hot, wet the palms of your hands, and shape 2 tablespoons of the dough into a disk 1½ inches in diameter. Slide the vada gently into the hot oil. Turn it around with a slotted spoon and cook both sides. Fry the vadas until they are golden and crisp, approximately 4 to 5 minutes. Repeat with the remaining dough. Remove them from the oil, and drain. Serve hot/warm with coconut chutney.


Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 3, 2007.


COCONUT CHUTNEY NAALIKERA CHUTNEY

Yield: 1¼ cups Ingredients Amounts

Coconut, freshly grated 1 cup Chiles, green, fresh, Serrano or Thai 2 ea. (less for a milder taste) Ginger, freshly grated 2 tsp. Salt to taste Yogurt, plain 2 Tbsp. Canola oil 1 Tbsp. Mustard seeds ½ tsp. Urad dal ½ tsp. Chile pepper, red, dried, halved 1 ea. Curry leaves, fresh 8 ea.

Method 1. In a blender, grind the coconut, green chiles, ginger, and salt with the yogurt and

just enough water to make a smooth, thick purée. 2. In a skillet, heat the oil over medium heat and add the mustard seeds. When the

mustard seeds start sputtering, add the urad dal, halved red chile pepper, and curry leaves, and fry until the dal turns golden. Remove it from the stove, and stir it into the coconut purée. Serve at room temperature.




SEMOLINA PUDDING RAVA KESARI


Ghee, freshly ½ cup Cashew nuts, coarsely chopped 12 ea. Raisins 15 ea. Whole milk 2½ cups Saffron threads, crushed ½ tsp. Farina, coarse 1 cup Sugar 2 cups Cardamom, seeds crushed 1 tsp.

Method 1. Heat 2 tablespoons of the ghee in a skillet, and fry the cashews until they are golden

brown. Add the raisins, and let them plump up. Remove it from the stove and set it aside.

2. Add saffron to the milk and stir well. 3. In a large, heavy skillet toast the farina in 2 teaspoons of ghee until it is well roasted.

Add the milk and cook over medium heat, stirring continuously, for 5 to 7 minutes. 4. When farina starts to thicken, stir in the sugar and the remaining ghee and reduce

the heat to medium-low. Stir continually to prevent lumps from forming. 5. When it is dry, in about 6 to 8 minutes of cooking, sprinkle it with cardamom and

add the cashew nut and raisin mixture. Stir well to combine. 6. Scoops of warm rava kesari may be served in small bowls. Or spread it on a greased

plate; after it has cooled down cut it into squares or other desired shapes.




YAM IN SPICY COCONUT AND SESAME SEED ELLUKARI

Yield: 3 cups Ingredients Amounts Yams, peeled and cubed 2 ea. Salt to taste Turmeric, powder ½ tsp. Canola oil 1½ tsp. Urad dal 1½ Tbsp. Coconut, fresh, grated ½ cup Sesame seeds, black or brown 1½ Tbsp. Chile peppers, red, dried 4 ea. (less for a milder taste) Tamarind concentrate 1 tsp. Seasoning and garnish Canola oil 1 Tbsp. Mustard seed ½ tsp. Chile pepper, red, dried, halved 1 ea. Asafetida powder ¼ tsp. Curry leaves, fresh 15 ea. Jaggery 2 Tbsp.

Method 1. Place the yam, salt, and turmeric in a heavy pot over medium heat, and add just

enough water to cover it. Cook for 6 to 8 minutes, or until yam is fork tender. Add more water, a little at a time, if necessary.

2. Heat 1½ teaspoons of oil over medium heat in a heavy skillet. Add the urad dal and keep stirring until it begins to turn light brown. Transfer it to a plate and add coconut to the pan, and fry until it starts to turn golden brown. Add the sesame seeds and red chiles, and stir for another 2 to 3 minutes more. (The sesame seeds will start popping.) Remove the pan from the heat, stir in the dried urad dal and let the mixture cool to room temperature.

3. In a blender, grind the spice mix with just enough water to make a fairly smooth, thick purée. Stir the purée into the cooked yam.

4. Dissolve the tamarind concentrate in a cup of water, add it to the pot, and cook over medium-low heat for 6 to 8 minutes, until the mixture is fairly thick.

5. Heat the oil in a heavy skillet over medium heat, and add the mustard seeds. When the mustard seeds start sputtering, add the halved red chile pepper, asafetida, and curry leaves to the oil. Remove the skillet, and pour the seasoning into the curry. Stir in the jaggery.


6. Cover and set aside for 10 minutes, to allow the flavors to blend. Serve hot with white rice.

Note: Ellukari is traditionally prepared with either plantains or telinga potatoes (also called elephant foot yam), but yam or russet potatoes may be substituted. This curry is served over white rice (not basmati).




FENUGREEK SCENTED MASHED SPINACH CHEERA UDACHATHU


Spinach leaves, fresh 36 oz. Turmeric powder ½ tsp. Salt to taste Seasoning and garnish Fenugreek seeds 2 tsp. Canola oil 1 Tbsp. Mustard seeds 1 tsp. Urad dal 1 tsp. Chile pepper, red, dried, halved 1 ea. Curry leaves, fresh 10 ea.

Method 1. Wash spinach in couple changes of water and drain well. Finely chop the leaves.

Bring one-quarter cup of water to a boil in a saucepan. Reduce the heat, and add the spinach to the pan. Sprinkle it with salt and turmeric, and cook over medium heat. Spinach leaves contain plenty of water. When cooked, it should be a thick mass. Drain the excess water, and let the spinach cool, then run it through a food processor to make a thick, smooth purée.

2. In a skillet, toast the fenugreek seeds over medium heat. (Dry roasting will enhance the flavor and reduces the bitterness of fenugreek seeds. Fenugreek needs close attention while toasting; it turns reddish brown and tastes very bitter when over-roasted.) Using a mortar and pestle, crush it into a coarse powder.

3. Heat the oil in a skillet, and add the mustard seeds. When the mustard seeds start sputtering, add the urad dal, the halved red chile pepper, and the curry leaves, and fry until the dal turns golden. Transfer the mashed spinach to the skillet. Sprinkle the toasted fenugreek powder on top, mix well, and cook for another minute or two. Cover and set aside for ten minutes, to allow flavors to blend. Serve hot with plain boiled rice.




ABHIJIT SAHA ABHIJIT SAHA is the director of food and services at The Park, Bangalore, a contemporary Indian boutique hotel, and a member of The Park Hotels’ collection of luxury boutique hotels. Rated among the top 10 chefs in India, Chef Saha specializes in Indian, Italian, and Mediterranean cuisines. He was a gold medalist at the International Mango Culinary Contest in 1998 and the Taj Culinary Olympics in 1996. Chef Saha trained under Michelin-starred chef Giorgio Locatelli at Zafferano in London, and also at the French Horn in Reading, England. He worked very closely with Antonio Carluccio of London’s Neal Street Restaurant to set up the award-winning restaurant Italia at the Park Bangalore. (Bangalore, India)


BADAMI ALOO TIKKI CHAAT Yield: 4 portions

Ingredients Amounts

Tikki Potato, boiled and grated 500 g Almond flakes 100 g Cornstarch 25 g Salt 1 tsp. Roasted cumin, crushed 1 tsp. Thai green chile, chopped 4 ea. Coriander leaves, chopped 2 Tbsp. Vegetable oil, for frying 500 ml Chaat Mint Chutney (recipe follows) 50 ml Tamarind Chutney (recipe follows) 50 ml Yogurt, plain 50 ml Onion, chopped 4 Tbsp. Tomato, seeded and chopped 4 Tbsp. Chaat masala ½ tsp. Coriander leaves 2 Tbsp. Red chili powder ½ tsp. Papri Maida 250 g Ajwain ½ tsp. Salt ½ tsp. Water 100 ml Hydrogenated vegetable oil 50 g Vegetable oil, for frying 500 ml

Method 1. For the papri: Make a tight dough by mixing together all the ingredients mentioned

for the papri. Roll into thin sheets and cut into matchstick-size pieces. Deep fry in hot oil until golden.

2. For the tikki: Place the boiled potatoes, almond flakes, roasted cumin powder, green chile, cornstarch, coriander leaves, and salt in a mixing bowl and mix well. Set aside.

3. Divide the potato mixture into 12 parts and shape them into round disks of 1 centimeter thickness.

4. Shallow fry in a nonstick pan in the batches of 4 for 2 minutes on each side, or until golden brown. Remove to a kitchen paper towel.


5. Place the pulp in a heavy-bottom saucepan with the remaining ingredients and cook over medium heat for 30 to 40 minutes. Add more water during the cooking process if required.

6. Assembly: Place the aloo tikkis on serving plate and top with all the ingredients and chutneys. Garnish with papri and coriander leaves.

Recipe credit: Abhijit Saha, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar VIIB on Friday, Nov. 2, 2007.


MINT CHUTNEY Yield: 220 ml

Ingredients Amounts Mint, chopped 25 g Coriander, chopped 50 g Green chile 3 ea. Ginger 10 g Garlic 10 g Chaat masala 1 tsp. Salt to taste Lemon juice 1 Tbsp. Water 50 ml Yogurt 100 ml

Method 1. Blend together chopped mint, chopped coriander, green chile, ginger, garlic, and

water in a food processor to make a fine paste. 2. Add the rest of the ingredients and mix well. Adjust seasoning.

Recipe credit: Abhijit Saha, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



TAMARIND CHUTNEY Yield: 300 milliliters

Ingredients Amounts Tamarind pulp 100 g Water 300 ml Sugar 200 g Kashmiri chili powder 1 Tbsp. Cumin power 1 tsp. Cumin powder, roasted 1 tsp. Crushed black pepper 1 tsp. Cardamom powder a pinch Nutmeg a pinch Coriander powder 1 tsp. Dry ginger powder 2 tsp. Salt 1 tsp.

Method 1. Soak the tamarind pulp in 300 milliliters of warm water for 30 minutes. Pass through

a wire strainer and discard all seeds and fibers. 2. Place the pulp in a heavy-bottom saucepan with the remaining ingredients and cook

over medium heat for 30 to 40 minutes. Add more water during the cooking process if required.




BADAM THANDAI Yield: 1.5 liters

Ingredients Amounts Almonds, blanched and skinned 150 g White poppy seeds, soaked in 50 g water for 1 hour Melon seeds, blanched 50 g Milk 1.4 L Cinnamon powder ½ tsp. Black peppercorns 15 ea. Green cardamom powder ½ tsp. Red rose petals 20 ea. Sugar 350 g Saffron ¼ g Garnish Almond flakes 50 g Rose petals 10 ea.

Method 1. Bring the milk to boil with the sugar in a pan. After the sugar dissolves, add the

saffron and turn off the flame. 2. Combine the almonds, soaked poppy seeds, melon seeds, rose petals, and a little

milk to make a paste. 3. Combine the cinnamon, cardamom, and pepper and grind to a powder. Add this

powder to the paste. Mix the paste with a little milk, and then add it all to the remaining milk. Serve cold, garnished with almond slivers and rose petals.




ALMOND AND COCONUT CHUTNEY Yield: 10 portions

Ingredients Amounts

Almonds, blanched and roasted 100 g Coconut, fresh, grated 100 g Thai green chile 2 ea. Garlic cloves 4 ea. Ginger 1 Tbsp. Tamarind pulp 2 Tbsp. Water 150 ml Salt to taste Garnish Mustard seeds, fried 1 Tbsp. Curry leaves, fried 2 Tbsp. Almonds, roasted 20 ea.

Method 1. Place all chutney ingredients in a food processor and grind into a coarse paste.

Adjust the consistency by adding more water. 2. Garnish and serve with savory appetizers and snacks.




KOKUM SAAR Yield: 5 portions

Ingredients Amounts

Kokum 25 ea. Fresh coriander stems 15 ea. Jaggery 2 Tbsp. Thai green chile, slit lengthwise 6 ea. Ginger, finely chopped 1 tsp. Coconut milk 2 cups Water 8 cups Tempering Ghee 1 Tbsp. Red chile, dry, curved and shapely 4 ea. Cumin deeds 2 tsp.

Method 1. Boil the kokum in 2 cups of water for 20 minutes after washing it quickly in running

cold water in a sieve to remove grit quickly, because the kokum must not lose its extracts.

2. Strain the boiled kokum juice in a muslin cloth. 3. Add 6 cups of water and keep boiling. Ensure that there is sufficient tartness in the

liquid for appropriate tanginess in the final product. 4. Now add the slit green chiles, jaggery, ginger, and salt to the kokum liquid and

bring it to a rolling boil. 5. Reduce the heat to a simmer, add the coconut milk, and cook for a couple of

minutes. 6. Remove from heat and temper in the hot ghee with cumin and dry red chiles. Serve

hot or cold, garnished with fresh coriander sprigs.




SURBHI SAHNI SURBHI SAHNI, MA is the executive pastry chef of Dévi restaurant in New York City. She previously held pastry positions at New York City’s davidburke & donatella, Amma, and Tamarind. A native of New Delhi, Chef Sahni has cooked since she was seven years old. She began her professional career at the New Delhi Hilton Hotel before moving to New York, where she worked for two catering companies. She holds a master’s degree in food studies and food management from New York University and a bachelor’s degree in hotel management from the School of Hotel Administration in India. (New York City, NY)


COCONUT FUDGE BURFI

Ingredients Amounts Ghee, melted 2 tsp. Coconut, fresh, frozen, defrosted 1 lb. Milk, coconut 12 oz. (one can) Sugar 1 cup Water ¼ cup Butter, ghee, clarified ½ cup Cardamom seeds, green, 1 tsp. crushed to a powder

Method 1. Butter an 8-inch steel thali with high edges and set aside. 2. Put the frozen coconut and coconut milk in a kitchen blender and purée the coconut

to a fine paste. It will be slightly grainy in texture but should be emulsified well. 3. Put the sugar and water in a medium-sized pot and keep on a medium flame. Cover

the pot if the sugar starts crystallizing. Melt all the sugar to a light golden brown. 4. Now add a quarter of the coconut paste to the pot, mix well, and add the rest. Be

careful of the hot coconut mixture. Cover the pot with the lid and let the mixture cook on a medium flame.

5. After about 3 minutes turn off the heat and wait for a few seconds before you remove the lid. Stir well and recover the pot and turn the heat on. Cook the mixture with a covered lid until it keeps boiling vigorously, about 10 to 15 minutes, stirring occasionally.

6. Once the mixture subsides a little remove the cover and cook for a couple of minutes. 7. Start adding the melted butter 1 tablespoon at a time. Stir the fudge using a spatula

to keep it from sticking to the bottom. 8. Cook the mixture until the butter starts to leave the edges slightly. Add the green

cardamom seed powder and mix well. 9. Pour the mixture into the buttered thali and leave to cool. Once cool, refrigerate it for

at least 4 hours. Turn the mixture out on a chopping board and cut into the desired shape and size. Decorate with silver leaf and serve immediately, or store in an air-tight container in the refrigerator. Keeps well for 2 weeks.

Recipe credit: Surbhi Sahni, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar VA on Friday, Nov. 2, 2007.


CHOCOLATE COCONUT SAMOSA WITH THANDAI ICE CREAM AND MACERATED CHERRIES

Yield: 3 cups Ingredients Amounts Pastry Cake flour 3 cups Whole wheat flour (atta) 1 cup Confectionery sugar ¼ cup Butter melted 4 oz. Cold water as needed Samosa filling Sweetened coconut 2 cups Cashew powder 2 cups Coconut, desiccated 1 cup Butter clarified 2/3 cup Chopped chocolate 3 cup Macerated dried cherries and cranberries Cherry 4 oz. Cranberry 2 oz. Red wine 6 oz. Cranberry juice 4 oz. Sugar ¼ cup Cardamom stick ½ ea. Cardamom, green 2 ea. Cardamom, black 1 ea. Fennel 1 Tbsp. Black peppercorns, whole 1 tsp. Bay leaf 1 ea. Thandai paste Char magaz (4-seed mixture) ½ cup Aalmonds ½ cup Pistachio 2 Tbsp. Cardamom, green (elachi) 5 ea. Poppy seeds, white 1 Tbsp. Fennel ½ Tbsp. Black peppercorn ½ tsp. Dried rose petals ⅛ cup Saffron, toasted ⅛ tsp. Kewra water 1 tsp. Thandi ice cream Heavy cream 1 qt.


Milk 1 qt. Egg yolks 12 ea. Sugar 14 oz. Complete thandai mixture

Method 1. For the samosa filling: Place sweetened coconut, cashew powder and desiccated

coconut in food processor and pulse to a rough bread crumb texture. 2. In a pan cook the coconut mixture with clarified butter, stirring constantly until

golden brown. Cool the mixture in a bowl until completely cold. 3. Mix this mixture with chopped chocolate and put in a air tight container for a couple

of hours. Take it out of the fridge and pulse well until it is almost bread crumb. Chill and fill in samosas as required.

4. For the macerated dried cherries and cranberries: Put and the ingredients in a pan and bring to a boil. Reduce the flame to slow and cook until you are left with 1/3 the liquid. Remove from heat and cool to room temperature, remove the large pieces of spices. Chill for two hours and serve as a side to kheer.

5. For the thandai paste: Put char magaz, almonds, pistachio in a bowl and pour just enough cold water on the nuts to cover them. Leave them soaked overnight.

6. The next day, crush all the dry spices green cardamom, fennel, black peppercorns, rose petals and saffron with a spice grinder into a powder.

7. Strain and keep aside the water from the nuts. Crush the nuts in a kitchen aid, using the strained water to add moisture. Make a rough paste out of the mixture.

8. Remove and add all the spice powders and the kewra water in the paste, mix well. 9. For the ice cream: Bring the heavy cream, and milk to a simmer in a medium sized,

heavy bottom pan. 10. In a separate bowl, lightly whisk yolks, sugar and salt and keep aside. Prepare an ice

bath, using a large bowl to hold ice. 11. Drizzle in half the cream mixture into the egg mixture, whisking constantly. Pour the

egg cream mixture back into the hot cream in the pan, whisking to avoid any lumps. 12. Place the pan on low heat and cook until the sauce thickens to a spoon coating

consistency. Strain through a fine mesh into a cold bowl and set the bowl in the ice bath to cool.

13. Stir occasionally until the sauce cools completely. Add the thandai paste to the mixture. This is the ice-cream base and can now be churned.

14. Churn the ice cream as per manufacturer’s direction and transfer to a freezer container and freeze for at least 4 hours.




CHAI PANNA COTTA WITH CHICKPEA COOKIES Yield: Eight 3-ounce portions

Ingredients Amounts Gelatin sheets 2 ea. Heavy cream 2 cups Sugar ½ cup Bay leaves 3 ea. Cardamom pods, green, crushed 4 ea. Cardamom pods, black, crushed 2 ea. Peppercorns, black, lightly crushed 1 tsp. Cloves 2 ea. Cinnamon stick, 1” 1 ea. Assam tea leaves 2 Tbsp. Earl Grey tea leaves 2 Tbsp.

Method 1. Soak the gelatin sheets in cold water until they rehydrate. Squeeze any excess water

from the gelatin sheets and set aside in a bowl. 2. In a heavy-bottomed pan, bring the heavy cream, sugar and all the spices to a rolling

boil. Immediately remove the pan from stove and add the assam and Earl Grey tea leaves. Stir the mixture gently with a spoon. Steep for 5 minutes and strain. This is the base chai liquid for the panna cotta.

3. Add a half a cup of hot chai liquid to the rehydrated gelatin sheets and stir with a spoon until well blended. Pour this back into the hot strained chai mixture and stir well.

4. Cover with plastic wrap and perforate with a knife to allow the steam to escape and to prevent a skin from forming. Allow to cool at room temperature. Pour the cooled mixture into 8 rectangular 3-ounce molds, and freeze overnight.

5. At least 6 hours before service, place the frozen panna cotta on thin short bread cookies sprinkled with cardamom sugar, and allow to thaw in the refrigerator.




SUVIR SARAN SUVIR SARAN is the author of the widely acclaimed Indian Home Cooking and the newly released American Masala: 125 New Classics From My Home Kitchen. Most recently, The Culinary Institute of America named him chairman of Asian Culinary Studies for its World Cuisines Council. Chef Saran and tandoor master Hemant Mathur are the owners of the Michelin-starred Dévi in New York City. With a focus on health and wellness, he is Sodexho’s first-ever international concept and brand development partner, and is a presenter at the “Healthy Kitchens, Healthy Lives” conferences, organized by Harvard Medical School Osher Institute and the CIA. He is currently collaborating on a casual dining restaurant in Berkeley, CA, and will also introduce a collection of porcelain dinnerware and kitchenware made by Wade Ceramics in 2008. (New York City, NY)


SHAMMI KABABS

Ingredients Amounts Ground lamb or beef 1 kg Chana dal ½ cup Garlic cloves 12 ea. Ginger, finely minced, 2” piece 1 ea. Cloves 6 ea. Cinnamon, 2” piece 1 ea. Cardamom, green, seeded, ground 8 ea. Bay leaves 2 ea. Salt 2 tsp. Eggs 2 ea. Ghee, for frying Filling Chiles, green, chopped 3 ea. Ginger, finely minced, 3” piece 1 ea. Cilantro, chopped ¼ cup, packed Almonds, blanched, chopped 20 ea.

Method 1. Cook the ground meat with all the spices in enough water to cover it and have an

inch of liquid above. Cook until it is tender and completely dry. 2. Discard any whole spices you see and gring into a paste. 3. Mix in the eggs. 4. Mix all filling ingredients and set aside. 5. With wet hands, take a little ground meat and form into a ball. Make a depression

and stuff it with the filling. Pinch together to close the filling and gently flatten with your palms. Set aside on tray. Finish all the meat doing this.

6. Fry in ghee until golden.

Recipe credit: Suvir Saran, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SWEET AND SOUR EGGPLANT PICKLE Yield: 1 quart

Ingredients Amounts

Japanese or small Italian eggplants 1 lb. or 1 large eggplant, stemmed Salt 2 tsp. Rice wine vinegar 1 cup Jaggery, firmly packed, or loosely 1½ cups packed light brown sugar Canola oil 1 cup Garlic, chopped ½ Tbsp. Ginger, fresh, chopped ½ Tbsp. Pepper, cayenne 1 Tbsp.

Method 1. If using Japanese eggplants, cut them in half lengthwise and then crosswise into 2

inch sections. If using small Italian eggplants, quarter them lengthwise and then cut crosswise into 2 inch sections. If you can only find a large eggplant, cut off the neck and cut it lengthwise into 6 pieces; cut each piece in half crosswise. Then set the bottom half of the eggplant on one end and cut off the rounded, outside edges in 4 slices, each slice about half and inch thick; discard the central core. Cut the outer pieces in half lengthwise and then crosswise into 2 to 2½ inch sections.

2. Sprinkle the eggplant with salt on a paper towel lined tray and let stand 2 hours. 3. Meanwhile, pour the vinegar over the jaggery or brown sugar and let stand to

soften. 4. Wipe the salt off the eggplant with paper towels. Heat the oil in a 12-inch frying pan

over medium heat. Working in 2 batches, cook the eggplant, turning, until lightly browned and softened, 3 to 4 minutes. (Do not overcook, or the eggplant will burst.) Drain on paper towels.

5. Remove the pan from the heat and stir in the garlic, ginger, and cayenne. Return the eggplant to the oil and swirl the pan to coat the eggplant with the spices. Let stand 5 minutes. Then add the vinegar-sugar mixture, bring to a simmer and cook until the syrup is very bubbly and thick enough to coat the back of a spoon, but not caramelized, about 15 minutes. Let stand until cooled completely to room temperature. Then spoon into a sterilized 1 quart jar. Refrigerate.

Note: This recipe was handed down to my mother by our family’s landlord in Nagpur, a small city in the state of Maharashtra in Western India where we lived for a few years. My mother dried pickles under the tamarind tree in our yard there. This pickle is a guaranteed hit with Indians and non-Indians alike, perhaps because of its appealing sweet and sour taste.


Jaggery is a light brown colored palm sugar sold in cylindrical cakes. It tastes a lot like our brown sugar. Unless it has been sitting around for a while, it should be soft enough to crush in your hands. Once it gets old, however, it gets hard, so you’ll need to pound it with something like a meat pounder to break off pieces; those smaller pieces should break up easily in your hands. Light brown sugar may be substituted for jaggery but in a slightly small quantity. This pickle is best made with Japanese eggplants because they have few seeds.


Presented at Lunch on Friday, Nov. 2, 2007.


FENUGREEK AND FENNEL CHUTNEY Ingredients Amounts Fennel seeds, roughly ground (dardara) 2 Tbsp. Coriander seeds, roughly ground 1½ Tbsp. Salt 2 tsp. Red chile powder 1 tsp. Turmeric 1 tsp. Fenugreek seeds (methi dana) 2 Tbsp. Kachris, dried, ground 6 ea. Amchoor 2 Tbsp. Canola 2 Tbsp. Cumin seeds 1 Asafoetida 1 tsp.

Method 1. Soak the fennel, coriander, salt, red chile, turmeric, fenugreek, kachri, and amchoor

in 1 cup water for 4 hours. 2. Heat the oil in a small pan. Add the cumin seeds and asafoetida and fry for half a

minute. Add the soaked ingredients along with the water. Cook on medium heat for 10 to 15 minutes, stirring occasionally until the chutney is thick and the fenugreek is soft.

3. Cool and serve. This can keep refrigerated for 3 to 4 days.




BEEF SEEKH KEBABS Yield: 8 portions

Ingredients Amounts

Beef, ground (80/20) 2½ lb. Apricots or figs, soaked in warm ½ cup water for 10 minutes, drained and finely chopped Onion, red, small,, finely chopped 1 ea. Scallions, finely chopped 6 ea. Jalapeño peppers, seeded, deveined, 2 ea. finely chopped Mint, fresh, finely chopped ½ cup Cilantro, finely chopped ¼ cup Lemon, juice and zest of 1 ea. Garam masala 1 Tbsp. Kosher salt 1½ tsp. Cayenne pepper ½ tsp. Peppercorns, cracked ½ tsp.

Method 1. Heat your grill to a medium-high heat (you should be able to hold your hand 5

inches above the grate for no more than 3 to 4 seconds). 2. In a large bowl, combine the ground beef with the apricots or figs, onions, scallions,

jalapeños, mint, cilantro, lemon zest, and lemon juice. Add the garam masala, cayenne, salt and pepper and mix gently. Divide the meat into 8 equal portions. Form into a short, thick cylinder and thread onto a skewer. Squeeze and pat the meat to lengthen in on the skewer. Grill until browned, about 4 minutes per side (note that even when cooked, the kebabs will still be pink inside) and serve.

Note: Seekh is the Hindi word for skewer. These kabobs are a mainstay of most tandoori kitchens. Add half a teaspoon of coarsely pulverized fennel seeds to the mix for another layer of flavor. This recipe can be used to make lamb burgers that are delicious on a bun or stuffed into pita pockets with chopped salad.




MOM’S DOUGHNUTS Yield: 20 pieces

Ingredients Amounts

Canola oil All-purpose flour, plus extra for dusting 2 cups work surface Baking powder 1½ tsp. Salt ½ tsp. Ginger, ground ½ tsp. Nutmeg, freshly grated ½ tsp. Cinnamon ½ tsp. Cardamom powder ½ tsp. Egg, large 1 egg Yogurt, plain ½ cup Sugar 2½ cups Lemon, zest of 1 ea. Baking soda ½ tsp.

Method 1. Heat enough canola oil to fill a medium saucepan by 3 inches to 350ºF. 2. Sift the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom into a

large bowl. In a medium bowl, whisk together the egg, yogurt, half a cup of sugar and the lemon zest. Add the baking soda and whisk to combine (the mixture should get bubbly). Add the yogurt mixture to the dry ingredients and stir to combine. The dough will be very wet and tacky. Place the remaining sugar on a large plate or in a baking dish and set aside.

3. Sprinkle a generous amount of flour onto your work surface. Transfer the dough ball to your work surface and sprinkle flour over it. Pat it with your hands into a thin disc, between ¼ to 1/3 of an inch thick. Use a 2 to 3 inch wide cookie cutter (or upturned coffee mug) to cut circles out of the dough. Use a 1 inch cookie cutter (or bottle cap) to cut out small circles from the center of each larger dough disc. Place the donut shapes onto a plate and re-pat the remaining dough into a large disc, cutting out donuts as described (you should get about 15 to 20 donuts depending on the size of the cookie cutter that you use).

4. Fry 4 to 6 donuts at a time, turning and basting often, for 2 to 2 and half minutes, or until they’re evenly browned all over. Place the hot donuts in the reserved sugar and turn to coat. Eat while hot, or within a couple of hours of frying.

Note: Donuts bring back some of my fondest childhood memories, with mom throwing this dough together in minutes, and us kids gobbling up the sugar-tossed donuts as quickly as she made them. Mom made donuts while we lived in Nagpur; since we had no cookie cutters, we’d use a jam jar lid and a ketchup bottle cap to stamp out the donut and its inner ring. When Karun, my 6-year-old nephew, visits Mom in India, she reignites her donut prowess and makes them for him. This recipe highlights the


beautiful and simple brilliance of fried dough, and how it has the power to delight young and more mature palates alike. Leavened by baking powder and a baking soda and yogurt emulsion, they’re light and crispy and absolutely phenomenal.




PARATHAS WITH CHICKPEA FLOUR, CHILES, SCALLION, AND CILANTRO

BESAM KE PARTHE Yield: 12 pieces

Ingredients Amounts

Chappati flour or whole wheat flour 1 cup plus unbleached all-purpose flour ½ cup Chickpea flour (besan) ½ cup Garam masala 1/8 tsp. Salt 1 ½ tsp. Ghee or melted butter 1 Tbsp. Chiles, green, fresh, hot, minced 2 ea. Onion, red, finely chopped ¼ cup Scallion, chopped ¼ cup Cilantro, fresh, chopped ½ cup Water ¼-½ cup Canola oil 1 Tbsp. Canola oil, for rolling and frying All-purpose flour, for rolling Butter, for serving

Method 1. Combine the flours, the garam masala, and salt in a large bowl. Add the ghee or

butter and rub the mixture between your hands until the fat is completely incorporated into the dry ingredients and the mixture is the texture of very fine cornmeal.

2. Add the chiles, onion, scallion, and cilantro and stir to mix. Then add a ¼ cup of the water and the 1 tablespoon of oil and mix with one hand to form a soft, moist, and slightly sticky dough that doesn’t cling to the bowl or your clean hands. If the dough is dry, add water about 1 teaspoon at a time. Put the dough in a clean bowl, cover with a clean damp kitchen towel and let rest 20 minutes.

3. When the dough has rested, set out a small bowl of flour and a small bowl of oil, with a spoon, on your work surface. Lightly flour the surface as well.

4. Break off a piece of dough about the size of a golf ball. Toss it first in the bowl of flour and then roll between the palms of your hands to make a ball. Set the ball on a floured work surface and flatten into a 2 inch disk. Now roll the disk, flouring the work surface and the dough, into a thin round 5 to 6 inches in diameter. Use the back of the spoon to coat the dough round with a little oil. Sprinkle the round with flour.

5. Place the point of a small knife in the center of the round and cut down to make a slit from the center to the edge of the dough round. Then, starting with 1 side of the slit and working your way around the center, roll the dough onto itself to form a cone.


Pick the cone up, place it pointy side down in the palm of your left hand and squash it into a round with your right hand.

6. Lightly flour the work surface again. Roll out the dough cone to a round 5 to 6 inches in diameter. Pat it between your hands to brush off the excess flour. Put it on a plate an cover with a sheet of plastic wrap. Continue to shape and roll the remaining dough into parathas and stack them on the plate with a piece of plastic wrap between each one.

7. Heat a griddle or frying pan, preferably cast-iron, over medium-high heat. 8. Place on of the parathas on the heated ungreased griddle or in the pan and cook

until the dough darkens slightly and you see bubbles begin to form underneath the surface of the dough, about 30 seconds to 1 minute. Flip the paratha with a spatula and cook until you see bubbles form again. With the back of the spoon, coat the top of the paratha with oil. Flip and coat the other side with oil. Now continue cooking, pressing gently on the bread with the back of the spoon and moving the spoon around in a circular motion to press the bread onto the pan for even browning. When the bottom of the bread has browned, flip and repeat. Do this a few times until both sides of the paratha are golden brown and crisp, 2 to 3 minutes total.

9. Remove the paratha from the pan and spread with butter. Serve immediately. Continue in this way to cook all of the parathas.

Note: Panditji would make this bread at my father’s request some Sunday mornings for brunch. I remember feeling very lucky on those mornings. Not only did I get to eat one of my favorite breads, I also got to feast on large quantities of butter. Well-made Indian food doesn’t use a lot of fat but this paratha tastes so good with butter—the chickpea flour drinks it up—that I still slather it on, just as I did as a child. This bread is hearty enough to eat on its own for breakfast or lunch. If you want a slightly more substantial meal, add a bowl of plain yogurt and some chutney. There is no substitute for chickpea flour (besan) in these parathas; buy it at an Indian or Asian grocery store, or online at a Web site for international ingredients such as namaste.com.




LENTIL DUMPLINGS Ingredients Amounts White urad dal Rice Ginger Green chile Asafetida Yogurt Canola oil Mint Chutney (see index) Tamarind Chutney (see index)

Method




LAMB LOLLIPOPS Yield: 4 portions

Ingredients Amounts

Lamb rib chops, 8 to 10, cut 1-1½” thick 2 lb. Yogurt, drained in a cheesecloth-lined 1 cup strainer or coffee filter for 2 to 4 hours, or sour cream or crème fraîche Malt vinegar ¼ cup Lemon, juice of 1 ea. Garlic cloves, finely minced 8 ea. Ginger root, 3” piece, peeled, grated 1 ea. Garam masala 1 Tbsp. Cumin, toasted 1 Tbsp. Cardamom, ground 1 tsp. Cayenne pepper ½ tsp. Mace, ground ¼ tsp. Nutmeg ground ¼ tsp. Canola oil 2 Tbsp. Butter, unsalted, melted 3 Tbsp.

Method 1. Cut 3 or 4 deep slashes in each of the lamb chops (take care not to cut all the way

through the chop). Mix all of the remaining ingredients except for the oil and butter in a resealable gallon sized plastic bag. Add the chops and turn to coat in marinade and refrigerate overnight.

2. Heat your grill to a medium-high heat (you should be able to hold your hand 5 inches above the grate for no more than 3 to 4 seconds). Add the oil to the bag, reseal and massage chops to incorporate. Remove the lamb from the marinade, place on the grill, and cook for 4 to 5 minutes on each side. Transfer to a baking sheet and let the lamb rest for 5 minutes. Brush with melted butter and grill until each side is evenly browned, about 5 more minutes per side and serve.

Note: This recipe highlights the tandoor talents of chef Hemant Mathur, my longtime friend, confidante and chef-partner. The lamb chops are our interpretation of the amazing ones served at Karim’s, a food stall in Old Delhi, near the Jama Masjid Mosque, the largest in India. Hemant’s lamb chops have since become the absolute best seller at the restaurant. Be sure to drain the yogurt for at least 2 hours before using or the lamb will never develop its signature savory crust during cooking. In a pinch, you can use sour cream or crème fraîche instead.

Recipe credit: Suvir Saran, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Lunch on Friday, Nov. 2, 2007.


“KWALITYS” CHICKPEAS Yield: 4 to 6 portions

Ingredients Amounts Canola oil 3 Tbsp. Cumin seeds 1 tsp. Black peppercorns ¼ tsp. Whole cloves 4 ea. Cardamom pods 4 ea. Dried red chiles, whole 3 ea. Fresh ginger, 1½” piece, minced 1 ea. Curry leaves, fresh, torn into pieces; or 4 ea. 6 frozen (optional) Red onions, finely chopped 2 ea. Fresh hot green chiles, slit 3 ea. Salt 1½ tsp. Dried mango powder, or the juice of 2 tsp. 1 lemon Pomegranate powder, or the juice of 2 tsp. 1 lemon Toasted ground cumin 2 tsp. Turmeric ½ tsp. Garam Masala (see index) 1 tsp. Cayenne pepper ½ tsp. Black pepper ½ tsp. Water 1½ cups Chickpeas, 19 oz. cans, drained and 3 ea. rinsed

Method 1. Combine the oil, cumin seeds, peppercorns, cloves, cardamom, and red chiles in a

large saucepan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes.

2. Add the ginger and curry leaves, if using, and cook, stirring, about 30 seconds. Add the onions, green chiles, and salt and cook, stirring often, until the onions turn a uniformly dark brown color, about 20 minutes. Keep a cup of water beside the stove as the onions cook. As the onions begin to stick to the bottom of the pan, add water, about 1 teaspoon at a time, and stir and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the onions and spices from burning. Do this as often as necessary (5 or 6 times) until the onions are well browned.

3. When the onions are cooked, add the mango and pomegranate powders, if using, as well as the ground toasted cumin, turmeric, and ½ teaspoon of the garam masala; cook, stirring, about 30 seconds.


4. Stir in the cayenne and black peppers. Immediately add the water and all but about ½ cup of the chickpeas to a purée with the back of a fork and add them to the pan along with the remaining ½ teaspoon garam masala. Bring to a simmer, stirring, and cook gently, partially covered, for 15 minutes. Stir in the lemon juice, if using. Taste for salt and serve hot.




SPINACH, ONION, AND POTATO PAKORAS PALAK PAKORAS

Yield: 30 pakoras Ingredients Amounts Spice powder Coriander seeds 1 tsp. Cumin seeds 1 tsp. Garam masala 1 tsp. Cayenne pepper ½ tsp. Fennel seeds ½ tsp. Spinach, stemmed, chopped, and firmly 6 cups packed Red boiling potato, medium, peeled and 1 ea. very finely diced Red onion, medium, cut in medium dice 1 ea. Fresh hot green chile, very finely 1 ea. chopped Fresh cilantro, chopped 1/3 cup Chickpea flour 2 cups Salt 1 tsp. Baking powder ½ tsp. Water 1¾ cups Canola oil, for deep frying Green Chutney (see index), to serve

Method 1. For the spice powder: Combine the spices in a mortar and pestle or spice grinder, and

grind very coarsely. 2. Combine the spice powder with the vegetables, chile, cilantro, flour, fenugreek, salt,

and baking powder, and stir to coat everything with the flour. Add the water and stir to make a batter.

3. Pour 3 inches of oil into a large saucepan or medium kadai and heat to 360ºF over medium heat. Use a scant ¼ cup measure or large serving spoon to measure out about 3 tablespoons of the pakora mixture and slide it into the hot oil. Immediately turn the heat down to medium. Spoon several more pakoras into the oil (4 or 5 total) and cook for 1 minute. Turn the pakoras over with a slotted spoon and cook for 1 more minute. Then turn the heat back up to high and continue cooking, turning twice, until evenly browned all over, 5 to 6 minutes. Remove to a paper-towel-lined platter with a slotted spoon. Repeat to cook all of the pakoras. Serve with chutney.




STIR-FRIED CARROTS WITH CUMIN AND FENUGREEK GAAJAR KEE SABZI

Yield: 4 to 6 portions Ingredients Amounts Canola oil 2½ Tbsp. Black mustard seeds 2 tsp. Fenugreek seeds ¼ tsp. Fresh ginger, 1” piece, peeled and cut 1 ea. into fine julienne Fresh hot green chile, minced ½ ea. Dried red chiles, whole 3 ea. Cumin seeds 1 tsp. Fresh curry leaves, torn into pieces 8 ea. (12 frozen) Asafetida 1/8 tsp. Nigella seeds (kalaunji) ½ tsp. Carrots, peeled and grated on the 1½ lb. large holes of a grater Salt ¾ tsp. or to taste Lemon or lime, juiced ½ ea.

Method 1. Combine the oil, mustard and fenugreek seeds, if using, in a large wok, kadai, or

frying pan over medium-high heat. Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1 to 2 minutes.

2. Add the ginger, fresh and dried chiles, cumin, curry leaves, asafetida, and nigella, if using, and cook uncovered, stirring, until the ginger crisps a little, about 1½ minutes. (Stand back if using curry leaves; they spit when they hit the oil)

3. Add the carrots and cook, stirring, until warmed through, 3 to 4 minutes. Stir in the salt and the lime or lemon juice. Taste for salt and serve hot or cold.

Note: I am not especially fond of carrots but I really do love them in this dish. Perhaps because they are grated they seem to absorb the flavors of the spices better. Their sweetness is accentuated by the taste of the cumin and the bitter fenugreek. Serve this warm, as a vegetable side dish, or chill it and serve it as a salad.




CRUNCHY INDIAN SNACK WITH FRESH TOMATOES AND ONION

BHEL POORI Yield: 3 to 4 portions

Ingredients Amounts Bhel poori mix 400 g Red onion, chopped ½ ea. Tomato, chopped 1 ea. Green Chutney (see index), or 1½ Tbsp. store-bought Tamarind Chutney (recipe follows), or 2 Tbsp. store-bought Potato, boiled, peeled, and chopped 1 ea. (optional)

Method 1. Fold everything together in a large bowl and serve immediately (the bhel mix will

get soggy if you wait). Note: Bhel mix is available at Indian supermarkets and some specialty food stores. This salad is delightful for its mixture of soft and liquid, and crisp, and so must be eaten immediately before the crisp bhel mix turns soggy.




GARAM MASALA Ingredients Amounts Cinnamon stick, broken into pieces 1 ea. Bay leaves 2 ea. Cumin seeds ¼ cup Coriander seeds 1/3 cup Green cardamom pods 1 Tbsp. Black peppercorns 1 Tbsp. Whole cloves 2 tsp. Dried red chile 1 ea. Ground mace 1/8 tsp.

Method 1. Combine the cinnamon, bay leaves, cumin, coriander, cardamom, peppercorns,

cloves, and red chiles in a frying pan and toast over medium heat, stirring constantly, until the cumin turns uniformly brown, 4 to 5 minutes. Put into a spice grinder and grind to a powder. Stir in the mace and store in an airtight container.

Recipe credit: Suvir Saran, as presented at the Worlds of Flavor International Conference & Festivaland



CRISP TORTILLA CHIPS WITH CHICKPEAS AND YOGURT LUCKNOWI CHAAT

Yield: 4 to 6 portions Ingredients Amounts Flour tortillas, large (preferably 12 ea. whole wheat) Canola oil, for deep-frying Yogurt, plain 2 cups Cilantro, fresh, chopped ¼ cup plus 1 Tbsp. Chile, green, fresh, hot, finely chopped 1 ea. Cumin 1¼ tsp. Sugar 1 tsp. Indian black salt (kaala namak), or table ½ tsp. salt Cayenne pepper ½ tsp. Red boiling potato, simmered in water 1 ea. to cover until tender Chickpeas, 14½ oz. can, drained, rinsed 1 ea. Tamarind Chutney (recipe follows) 3½ Tbsp. plus extra for serving Green Chutney (recipe follows), 4½ Tbsp. plus extra for serving Cayenne pepper, for garnish a pinch Ginger, fresh, julienned, for garnish (optional)

Method 1. For the tortilla chips: cut the tortillas into 1 inch strips. Then cut the strips on the

diagonal to make diamond shapes that are about 1 inch wide and 2 inches long. 2. Pour about 3 inches oil into a large saucepan or medium kadai and heat to 360ºF

over high heat. (To gauge the temperature of the oil without using a thermometer, drop a piece of bread about 1 inch square into the hot oil; when the oil reaches 360ºF, the bread should float to the surface of the oil and turn a golden brown color in about 45 seconds.) Turn the heat down to low, add the tortillas in 2 batches and cook, stirring every now and then with a slotted spoon, until puffed and golden brown, 4 to 5 minutes. Drain on paper towels.

3. Toast the cumin in a dry frying pan over medium heat, stirring, until fragrant and lightly browned, 2 to 3 minutes. Grind to a powder and set aside.

4. Stir together the yogurt, ¼ cup of the cilantro, the green chile, 1 teaspoon of the toasted cumin, sugar, salt, and cayenne in a large bowl; set aside.

5. Peel the potato. Slice it about ¼ inch thick and then cut into 1-inch cubes. Put the potato in a second bowl and add the chickpeas. Add 2 tablespoons of the green chutney and 1 tablespoon of tamarind chutney and toss.


6. Assemble the tortilla chips, the potato-chickpea mixture, the yogurt mixture and the 2 chutneys on a work surface along with a large bowl or 8-inch baking dish.

7. To assemble the chaat: sprinkle a handful of the tortilla chips over the bottom of the bowl or dish. Sprinkle a handful of the potato-chickpea mixture on top. Drop a handful of chips into the bowl filled with yogurt, stir to coat the chips, lift them out of the yogurt and layer them on top of the potatoes. Drizzle ½ tablespoon tamarind chutney over the top, then drizzle with ½ tablespoon green chutney.

8. Repeat this layering process 3 more times to use all of the tortilla chips, potato-chickpea mixture, and the yogurt mixture. Pour any yogurt remaining in the bowl over the top.

9. Drizzle the remaining ½ tablespoon each of the chutneys over the top and sprinkle with the remaining tablespoon cilantro. Sprinkle with the remaining ¼ teaspoon toasted cumin and the cayenne, and garnish with the julienned ginger, if using. Serve immediately (before the tortilla chips get soggy) with more chutney on the side.

Note: In India, we make this salad with a roti dough that is rolled into a thin round, cut into diamonds and deep-fried. Here in America, flour tortillas work fine and are even quicker because they’re already rolled. I keep a tightly sealed container of the deep-fried tortillas in my refrigerator and I always have boiled potatoes, so that I can put this together very quickly. The salad must be eaten immediately while the tortillas are still crisp. It is traditionally seasoned with black rock salt (kaala namak), a grayish, pink salt prized for its spicy, tangy taste. It’s available anywhere you can buy Indian groceries. Regular table salt is fine.




GREEN CHUTNEY HAREE CHUTNEY

Yield: 1½ cups Ingredients Amounts Cilantro, chopped 1 cup Mint, chopped 1 cup Mango, green, peeled, fruit sliced 1 ea. away from the pit, roughly chopped Jalapeños, seeded, veined if you 2-3 ea. prefer a milder flavor, roughly chopped Ginger root, 2” piece, peeled and cut 1 ea. into chunks Red onion, quartered ½ ea. Lemon, juice of 1 ea. Sugar 1 Tbsp. Kosher salt 1 tsp. Water ¼ cup

Method 1. Place all of the ingredients in a blender and blend until smooth, scraping down the

sides of the bowl as needed. If the chutney doesn’t blend easily, add a little water to facilitate the process (this will make the chutney milder). Taste for seasoning, transfer to a covered plastic container, and refrigerate for up to 5 days.

Recipe credit: Suvir Saran, as presented at the Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at Seminar VA on Friday, Nov. 2, 2007.


TAMARIND CHUTNEY IMLEE KEE CHUTNEY

Yield: 1¼ cups Ingredients Amounts Canola oil 1 Tbsp. Cumin seeds 1 tsp. Ground ginger 1 tsp. Cayenne pepper ½ tsp. Fennel seeds ½ tsp. Asafetida (optional) ½ tsp. Garam Masala (recipe follows) ½ tsp. Sugar 1¼ cups Tamarind concentrate 3 Tbsp.

Method 1. Combine the oil and spices in a medium saucepan over medium-high heat and cook,

stirring, for 1 minute. 2. Add the water, sugar, and tamarind concentrate. Bring to a boil, turn the heat down,

and simmer until it turns chocolaty brown and is thick enough to coat the back of the spoon, 20 to 30 minutes. Store in the refrigerator in a tightly closed container for up to 2 weeks.

Recipe credit: Suvir Saran, as presented at the Worlds of Flavor International Conference & Festivaland



ROHIT SINGH ROHIT SINGH is the chef-owner of nationally acclaimed Breads of India & Gourmet Curries in Berkeley, Oakland, and Walnut Creek, CA. Chef Singh has introduced about 800 regional dishes and more than 175 breads from Indian sub-continent through his daily changing menu. Chef Singh learned cooking from his family cooks, and in 1997 embraced his passion for cooking by bidding goodbye to the corporate world and opening his first restaurant in Berkeley. Every five months he travels to the remote areas of different regions of India to find and document herbs and spices, lost recipes, eating habits, and cooking techniques. His restaurant has earned countless awards for its culinary expertise, and has been written about in publications including Bon Appétit, Gourmet Magazine, Zagat Survey, and the San Francisco Chronicle. (Berkeley, CA)


SINDHI MASALA KOKI

Ingredients Amounts

Wheat flour 4 cups Chickpea flour 1 cup Onions, medium, finely chopped 2 ea. Ginger, finely minced 2 Tbsp. Garlic, finely minced 2 Tbsp. Green chiles, finely chopped 6 ea. Coriander leaves, finely chopped 2 Tbsp. Garam masala spices, ground 1 Tbsp. Pomagranate seeds, ground 1 Tbsp. Olive or butter oil to be added 2 Tbsp. to the flour Water, to make the dough as needed Salt to taste

Method 1. Mix all ingredients. Leave to rest for about 15 minutes at room temperature. 2. Make into a semi-soft dough and divide equally into tennis ball-size pieces. Spread

the dough balls into 8-inch circles. 3. Heat and brush a griddle with a little oil and place the bread on it. Turn over and

smear the half-cooked side with oil. Do the same with the other side. Cook until crisp.

Recipe credit: Rohit Singh, as presented at the Worlds of Flavor International Conference &

Festival. Published with permission of the author. All rights reserved Presented at Kitchen Workshop 4B on Friday, Nov. 2, 2007.


MAKKI DI ROTI

Ingredients Amounts Corn flour, coarsely ground 2 lb. Salt 1 Tbsp. Dry fenugreek 4 Tbsp.

Method 1. Knead the corn flour, salt, and fenugreek in a bowl with enough water to prepare a

semi-hard dough. 2. Equally divide the dough into tennis-ball size pieces. 3. Flatten and spread with wet hands into 8-inch circles. 4. Heat and brush the griddle with a little oil and place the bread on it. 5. Shallow fry both sides, using oil, until crisp.




NAANS Ingredients Amounts White all-purpose flour 6 lb. Salt 2 Tbsp. Sugar 2 Tbsp. Eggs (optional) 2 ea. Milk (optional) 1 cup Plain yogurt (optional) 1 cup Butter, melted; or oil ½ cup Yeast 1 Tbsp. Water to knead as needed

Method 1. Mix all the ingredients in a bowl. 2. Gradually add water and knead. 3. Make a smooth, soft dough. 4. Set aside for about 6 hours in a warm place. 5. Make tennis ball-size pieces of dough, and place the balls in a proof box or warm

place until they rise again. 6. Flatten each dough ball and spread it with a rolling pin or by hand by tossing and

slapping with both hands. 7. Put the flattened dough on a tandoori-pad and stick to the inner wall of the tandoor. 8. Remove with the tandoori tools when a little brown. 9. Garnish with a little butter.




RAJASTHAN AND MADHYA PARDESH CHOORI KA PARATHA

Ingredients Amounts Whole-wheat flour 2 cups Yellow mung beans ½ cup Ghee or melted butter 1 Tbsp. Salt to taste Asafetida 1/8 tsp. Chili powder ½ tsp. Melted butter or oil for shallow frying as needed

Method 1. Grind the lentils coarsely in a grinder, or with a mortar and pestle, and soak for 2 to

3 hours in 2 cups of water. 2. Rub a tablespoon of ghee into the wheat flour. Mix the soaked lentils and the rest of

the ingredients into a smooth dough, using more water if required. Leave to rest for about 15 minutes.

3. Proceed to make parathas on a hot griddle using a little oil to shallow fry on both sides.


Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 4B on Friday, Nov. 2, 2007.


PUNJABI KEEMA PARATHA

Ingredients Amounts Wheat flour 4 cups Oil, to be added to the flour 2 Tbsp. Water, to make the dough as needed Salt to taste Stuffing Lamb, ground 2 lb. Red onion, medium, chopped 1 ea. Cumin seeds, whole 1 tsp. Green chiles, finely chopped 4 ea. Ginger paste 2 Tbsp. Garam masala spices, ground 1 tsp. Salt to taste

Method 1. Dough preparation: Mix the flour, oil, and salt in a bowl with enough water to knead a

smooth dough. Keep aside for 15 minutes. 2. Divide the dough in to equal tennis-size balls and cover the tray with a piece of

cloth. 3. Stuffing preparation: Heat 2 spoons full of oil in a fry pan. Add everything except the

ground lamb, and sauté for about 2 minutes. Add the ground lamb and sauté until fully cooked and the oil separates from the mass. Remove from the stove and cool down.

4. Assembly: Take 1 dough ball and softly shape it like a soup bowl with both hands. Place a handful of tempered ground lamb inside the dough bowl and seal it carefully. Flatten the stuffed dough ball with your fingers and then slowly spread it with a rolling pin dusted with flour to about an 8-inch circle.

5. Heat and brush the griddle with little oil and place the bread on it. Turn over and smear the half cooked side with oil and do the same with the other side and cook it until crisp. Alternately, it may be baked in a tandoori oven.


Festival. Published with permission of the author. All rights reserved. Presented at General Session VII on Friday, Nov. 2, 2007.


RAJENDRA TOSAWAR RAJENDRA TOSAWAR, a native of Jaipur, India, is the executive chef and owner of Namaskar in Berlin, Germany. Arguably Berlin’s best Indian restaurant, Chef Namaskar features regional specialties. The Gastro Award panel; they named Namaskar Berlin’s best Asian restaurant in 2001, best Asian and vegetarian restaurant in 2003, and best Indian restaurant in 2005. Namaskar has been awarded 13 points by Gault Milliau since 2002, the only Indian restaurant in Germany so recognized. Chef Tosawar specializes in tandoori dishes, marinated for 24 hours and cooked in the restaurant’s own clay oven. (Berlin, Germany)


BATTI Yield: 4 to 6 portions

Ingredients Amounts Wheat flour 400 g Salt 1 Tbsp. Baking powder ½ tsp. Semolina 50 g Flour 50 g Ghee or butter 170 g Water 3120 ml Salt 10 g

Method 1. Mix the wheat flour, flour, baking powder, and semolina with 70 grams of ghee. Rub

it with both hands and add water gradually to make a tight dough. Divide equally into 16 to 20 balls.

2. Put 3 liters of water with 10 grams of ghee to boil, add the balls, and let them boil until they start floating.

3. Take the balls out, let them dry, grease them with the remaining ghee, and set aside.

Recipe credit: Rajendra Tosawar, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presnted at Kithcen Workshop 6 on Saturday, Nov. 3, 2007.


JAPAN


NORI KUSAKABE NORI KUSAKABE is the chief sushi chef at Sushi Ran in Sausalito, California. Sushi Ran, well-known in the Bay Area for its inventive interpretations of traditional Japanese and Pacific Rim cuisine, received a Michelin star in November 2006, making it one of only 28 Bay Area restaurants to receive a star. A U.S. sushi technical skill champion and licensed blow fish cutter, Chef Kusakabe brings 16 years of experience to Sushi Ran. From Kyoto to Miami and many points in between, he has honed his skills on the principles of subtlety, simplicity, and seasonality. Chef Kusakabe specializes in preparing fresh ingredients to showcase their full spectrum of flavors. (Sausalito, CA)


NARE-ZUSHI Ingredients Amounts Tasmanian ocean trout, cured in salt 1 lb. for 1 hour Kome kouji (rice malt) 2 cups Rice 2 cups Water 4 cups Kabu (turnip) pickles, salted ½ lb.

Method

Recipe credit: Nori Kusakabe, as presented at the Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at Seminar II on Saturday, Nov. 3, 2007.


MUSHI-ZUSHI Ingredients Amounts Abalone, braised 1 oz. Sake Water Daikon Konbu Seaweed Okinawa salt Matsutake mushroom 1 oz. Sea urchin 1 oz. Ao-nori (seaweed) Mitsuba (Japanese cilantro) Houba (Japanese leaf) 1 ea. Sushi rice 5 oz. Red vinegar Brown sugar Okinawa salt Mirin Konbu seaweed Tsume sauce Soy sauce Mirin Sake Starch syrup

Method 1. Braise for 1½ hours.

Recipe credit: Nori Kusakabe, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar II on Saturday, Nov. 3, 2007.


KIYOMI MIKUNI

KIYOMI MIKUNI is the chef-owner of Hôtel de Mikuni in Toyko. Chef Mikuni’s first exposure to the international culinary world started at the age of 20 at the Japanese Embassy in Switzerland; since then he has continued to travel around the world to find new flavors to complement his style. Chef Mikuni is known as a pioneer chef who combines Japanese inspiration with French cuisine. His specialty is using Japanese produce in French cuisine to bring out the delicacy of both. His vision is global; he is now working around the world, educating children and sharing his techniques with chefs. (Toyko, Japan)


PROSCIUTTO AND CANDIED LEMON

Yield: 80 portions Ingredients Amounts Prosciutto, sliced 300 g Kaiware (micro radish sprouts) 5 bu. Lemons 6 ea. Sugar 300 g Sour cream 500 g Chives 2 bu. Gold flakes (bring from Japan) Carr’s crackers, sesame flavor 3 pkg.

Method 1. Make a lemon confit with the sugar and lemon. 2. Roll the prosciutto with the kaiware and tie with the chives. 3. Spread sour cream on the crackers. Top with lemon, prosciutto and gold flakes.

Recipe credit: Kiyomi Mikuni, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.


MACHA TEMPURA BURGER Yield: 6 portions

Ingredients Amounts Black tiger shrimp 20 g Fish, small, like anchovies 90 g Scallop 30 g Lemon 1 ea. Carrots, julienned 30 g Macha batter Egg, beaten 1 ea. Flour 50 g Vegetable oil 2 Tbsp. Water, iced 50 cc Macha powder ½ Tbsp. Tartar Mayonaise 1 Tbsp. Macha powder 1 tsp.

Method 1. For the batter: Combine all ingredients. 2. Heat the vegetable oil to 180ºC. 3. Place the items into the batter and coat lightly. 4. Fry until crispy and serve with tartar and lemon.

Recipe credit: Kiyomi Mikuni, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session IV on Friday, Nov. 2, 2007.


MASAHARU MORIMOTO MASAHARU MORIMOTO is the star of “Iron Chef” and “Iron Chef America” and chef-owner of namesake restaurants in New York City, Philadelphia, Tokyo, and Mumbai. He is particularly known for his signature omakase menu. Through the seamless use of Western and Japanese ingredients, Chef Morimoto has effectively created his own, unique cuisine—one defined by innovation and inspiration. He is the author of Morimoto: The New Art of Japanese Cooking. (New York City, NY)


DAIKON “FETTUCINE” WITH TOMATO BASIL SAUCE Yield: 3 to 4 portions

Ingredients Amounts Daikon 1 lb. Plum tomatoes (14.5 oz. can) 1 ea. Extra virgin olive oil 3 Tbsp. Onion, small, finely chopped 1 ea. Garlic cloves, minced 2 ea. Sugar 1½-2 tsp. Salt 1 tsp. Fresh basil, chopped 1 Tbsp. Kikkoman Soy Sauce 1 tsp. Salt and black pepper, freshly ground to taste

Method 1. With a swivel-blade vegetable peeler, remove the outer skin of the daikon; discard

the skin. Continue to peel down the length of the vegetable, removing the daikon in long, narrow ribbons, which look like noodles. Soak the “fettuccine” in a bowl of cold salted water for 15 to 20 minutes.

2. Meanwhile, make the tomato-basil sauce: Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash them, and combine with the juice. There will be about 2 cups.

3. In a heavy medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and sauté until softened but not browned, about 3 minutes. Add the tomatoes and their reserved juice, the sugar and the salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in the basil and season with salt, pepper and soy sauce to taste.

4. Drain the “noodles” and dry them on a kitchen towel. Add to the sauce and toss gently over medium heat, taking care not to break the daikon fettuccine. Cook just until heated through, about 1 minute. Divide among individual plates, teasing the fettuccine into mounds. Serve immediately.

Recipe credit: Masaharu Morimoto, as presented at the Worlds of Flavor

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session IV on Friday, Nov. 2, 2007.


HIROKO SHIMBO HIROKO SHIMBO is a trained sushi chef, restaurant consultant, cooking instructor, and author. Her most recent book, The Sushi Experience, published in 2006, is an instructive book on preparing, eating, and savoring sushi in its many forms. The Japanese Kitchen, published in 2000, is a comprehensive book that has become the standard English-language work on Japanese cuisine. Ms. Shimbo also writes for magazines and newspapers on Japanese cooking. She began in Hiroko’s Kitchen in her native Japan in 1989, offering culinary consulting services for restaurants and the food industry, professional and vocational training in Japanese and other Asian cuisine, unique culinary tours to Japan, and cooking implements. Ms. Shimbo also appears frequently on radio and television in the United States. (New York City, NY)


ORANGE TARE FOR TSUKUNE PATTIES Yield: 1 cup tare sauce; 14 patties

Ingredients Amounts Sunkist orange juice, freshly squeezed 1½ cups Orange juice Akasake (sweet sake) ½ cup Shoyu ½ cup Rock sugar 1-1½ oz. Garlic clove 1 ea. Clove, toasted 2 ea. Takanotsume (Japanese dried red 2 ea. chile pepper) Chicken thigh and breast 20 oz. Chicken fat 3½ oz. Pork, fatty 4 oz. Carrot, finely diced 2 oz. Onion, finely diced 2 oz. Quail eggs, tender cooked 12 ea.

Method 1. For the orange tare: Place the orange juice in a pot and reduce to half its original

volume. 2. Add the akasake, soy sauce, honey, garlic, toasted cloves and red chile pepper and

cook over low heat for 5 minutes. Cool to room temperature and refrigerate. Strain the next day, discarding the garlic and clove, but retaining the red chile pepper.

3. For the tsukune patties: In a food processor, process the chicken, chicken fat and pork. Remove from the processor and knead with the carrot and onion. Form into 15 round 2-ounce patties.

4. In a heated steamer, cook the tsukune patties for 5 minutes. 5. Cook the patties in a lightly oil coated heated skillet. Drizzle the orange tare over

tsukune patties and decorate the top with quail eggs.

Recipe credit: Hiroko Shimbo, as presented at the Worlds of Flavor Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar I on Saturday, Nov. 3, 2007.


STEAMED DUCK, TOSAZU EGGPLANT AND KUZU JELLY Yield: 8 Portions

Ingredients Amounts Duck breast half (Bell & Evans), 12 oz., 2 ea. frozen – this size is very important; (NOT large Magret breast) Sake (ShoChikuBai) ½ cup Akasake (sweet sake) ¾ cup Usukuchi shoyu 1/8 cup Shoyu 1/8 cup Gelatin powder 6 g Eggplants 2 ea. Oil for frying Kombu ½ oz. Katsuobushi 4 cup Usukuchi shoyu 100 cc Sugar ¼ cup Komezu (rice vinegar) 100 cc Red beet root, large 1 ea. Arrowroot start 1 oz. Sea salt ¼ tsp. Macademia nut butter ½ oz. Benimosu vinegar 2 tsp. Egg yolks, large 3 ea. Sea salt 1/3 tsp. Sugar 1 Tbsp. Komezu (rice vinegar) 3 Tbsp. Mustard Chive ¾ oz.

Method 1. Duck: Brown the duck skin in the skillet. 2. In a pot combine sake and mirin and bring to a simmer. Add usukuchi shoyu and

shoyu and cook it over low heat for 5 minutes. Transfer the liquid to a steamer-safe container. Add the duck to the container, and cook in the heated steamer for 6 minutes. Turn over duck once and steam an additional 5 to 6 minutes.

3. Remove the duck from the cooking liquid. Cool the duck and liquid separately. 4. Return the duck to the liquid and refrigerate overnight. 5. Remove the duck from the liquid and strain the duck liquid. Add gelatin to the

duck liquid to produce loosely set jelly. 6. Eggplant: In a pot, warm the dashi and add sugar to dissolve. Add the shoyu and

komezu. Add the katsuobushi, then turn off the heat. Transfer the mixture to a


bowl and cool over a bowl of ice-cold water with ice cubes. 7. Cook the eggplant in heated oil. Quickly transfer the eggplant into a bowl of ice

cube-added water. Peel and marinate the eggplant in the tosazu. Refrigerate overnight.

8. Beet jelly: Cook the beet in the oven for about 1 to 2 hours. Peel and process beet in the food processor until smooth.

9. Combine half of the dashi and the arrowroot starch in a bowl and strain it through a fine sieve. Combine the remaining dashi and the macademia nut butter in a bowl and strain it through a fine sieve. Transfer the mixtures to a pot.

10. Cook the mixture over high heat until it starts to produce gooeyness. 11. Turn the heat to low and continue cook. Add the puréed beet, sea salt and

benimosu. Transfer the mixture to a mold and cool to room temperature. Refrigerate.

12. Kimizu: Beat the egg yolks, along with sea salt, sugar and komezu, in a bowl over a bain-marie until the volume doubles. Add the mustard paste and lemon or other citrus fruit juice to adjust flavor.

13. Chive: Cut the chives into extremely thin disks. 14. Cut the beet and eggplant into individual portions. Cut the duck into thin slices.

Arrange the beet, eggplant and duck in a bowl. Decorate the dish with the duck cooking liquid jelly and kimizu sauce. Garnish the dish with the chive disks.

Recipe credit: Hiroko Shimbo, as presented at the Worlds of Flavor Conference & Festival.

Published with permission of the author. All rights reserved. Presented at General Session IV on Friday, Nov. 2, 2007.


GRAPEFRUIT MISO SAUCE FOR SHABU-SHABU PORK Yield: 8 portions

Ingredients Amounts Sunkist grapefruit juice, freshly 4 cups squeezed Honey ¼ cup White barley miso ½ cup Macadamia nut butter ¼ cup Komezu (rice vinegar) ½ cup Dashi ½ cup White soy sauce 2 Tbsp. Ginger juice, freshly squeezed 2 tsp. Stone ground mustard 2 tsp. Pork chop without bone, cut into 3 lb. paper-thin slices Mizuna, cut into 4” length ½ lb. Sea beans 5 oz. Shimeji mushrooms, break into smaller 8 oz. pieces Purple endive heads, cut into 8 wedges 2 ea. Carrot, julienned 5 oz. Kombu stock 2 qt. Sake (rice wine) ¼ cup

Method 1. Cook the grapefruit juice along with the honey in a pot and reduce to 2/3 of the

original volume. 2. Transfer the reduced grapefruit juice to a bowl and mix with the miso, macadamia

nut butter, komezu, dashi, wheat soy sauce, ginger juice and mustard. 3. Place the kombu stock and sake in a hot pot and bring it to a simmer. Add and

cook the pork slices and vegetables. Dip the cooked pork and vegetables in the grapefruit miso sauce.

Recipe credit: Hiroko Shimbo, as presented at the Worlds of Flavor

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar I on Saturday, Nov. 3, 2007.


YOSHIHIRO TAKAHASHI

YOSHIHIRO TAKAHASHI is a fifteenth generation chef and owner of Hyoutei, the leading traditional kaiseki restaurant in Kyoto, which has been open for nearly 400 years. Chef Takahashi’s restaurant is famous for its delicately flavored Japanese morning porridge. (Kyoto, Japan)


LOTUS DUMPLING WITH DASHI

Yield: 250 portions Ingredients Amounts Lotus 5 kg Scallops, large 2 kg Maitake 1½ kg Mushrooms, oyster 1½ kg Mushrooms, white beech 1½ kg Mizuna 5 bu. Yuzu 12 Dashi Tuna, dried Water Kombu rikyu Soy sauce

Method 1. Grate the lotus and remove excess water. 2. Grill the scallops. 3. Combine the lotus and scallops and make a dumpling. 4. Blanch the mizuna. 5. Grill the mushrooms. 6. Steam the dumpling and serve in dashi soup with mizuna, mushrooms, and yuzu.

Recipe credit: Yoshihiro Takahashi, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar IVB on Friday, Nov. 2, 2007.


TOFU BALL WITH CHESTNUT—AUTUMN STYLE

Yield: 1 portion Ingredients Amounts Egg 2 ea. Dashi 300 cc Tofu 100 g Chestnuts 100 g Kabosu 1 ea. Ginger 20 g Scallion, white Chinese 1 ea.

Method

Recipe credit: Yoshihiro Takahashi, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session XI on Saturday, Nov. 3, 2007.


KUNIO TOKUOKA

KUNIO TOKUOKA is a third generation chef-owner of Kiccho Arashiyama, a kaiseki restaurant in Kyoto. His classic Japanese cuisine is based exclusively on local seasonal ingredients, and his creations have been compared to works of art. Chef Tokuoka is known for mixing modernism with Japanese kaiseki. (Kyoto, Japan)


GRILLED RICE BALLS

Ingredients Amounts Soy sauce, organic 2 L Seaweed, dry layer 100 sheets Wasabi, fresh, or substitute tube type 7 if necessary Yuzu 10

Method

Recipe credit: Kunio Tokuoka, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session I on Thursday, Nov. 1, 2007.


HASSUN Yield: 20 portions

Ingredients Amounts

Roe, sea cucumber, dried and salted 300 g Kumquats 15 ea. Turnip, white fleshy root 3 ea. Roe, mullet, dried and salted 200 g Blowfish or substitute other white fish 1 ea. Beef, fresh 300 g Kelp, dried 700 g Chivelette “asathuki” 10 ea. Potato 2 ea. Garlic 5 ea. Radish, Japanese, white 3 ea. Egg 1 pkg. Lettuce 3 ea. Gelatin 100 g Crucian or gibel “funa,” fermented half of the fish 1 ea. Blue cheese, whole 1 ea. Lemon 5 ea. Vinegar 200 cc Celery 2 Caviar 1 can, small Shrimp 20 g x 10 Bread, English, thick, not sliced Perilla 10 papers Japanese pepper paste (karashi) 1 tube Citrus, Japanese, green (kabosu) 5 ea. Myoga 5 ea. Kinome 20 sheets Long yam (nagaimo) half of one Radish, red, small 5 ea. Liver of sea toad (an-kimo) 200 g Oil, to fry garlic chips Bonito, dried 500 g Abalone 1 ea. Salt 500 g Olive oil 500 ml

Method

Recipe credit: Kunio Tokuoka, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session XI on Saturday, Nov. 3, 2007.


RICE

Ingredients Amounts Water 50 L Tamanishiki 30 kg Japanese sugar 100 g Sugar, granulated 100 g Sake 500 ml Japanese rice wine, for cooking 500 ml

Method

Recipe credit: Tokuoka, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar III on Saturday, Nov. 3, 2007.


KOREA


DAVID CHANG DAVID CHANG is chef-owner of Momofuku Noodle Bar and Momofuku Ssam Bar in New York City. A Korean-American who studied at the French Culinary Institute, Chef Chang was named “Rising Star Chef of the Year” by the James Beard Foundation in 2007 and “Best New Chef” by Food & Wine magazine in 2006. Before Momofuku, Chef Chang worked at Jean-George Vongerichten’s Mercer Kitchen. He was also part of the opening team of Craft Restaurant for Tom Colicchio. Prior to opening Momofuku Noodle Bar in 2006, Chef Chang spent time in Japan learning the art of soba and studying Japanese cuisine at the Park Hyatt Tokyo. He also worked at Café Boulud. (New York City)


KIMCHEE CONSOMMÉ

Ingredients Amounts

Gelatin sheets 8 ea. Water, warm 2 qt. Kimchee purée 1 qt. Black pepper to taste Rice wine vinegar 1 cup

Method 1. Freeze in hotel pan. 2. When frozen, pop out. 3. Thaw in perforated hotel pan. 4. Pass through a chinois.

Recipe credit: David Chang, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar V on Saturday, Nov. 3, 2007.


HEE SOOK CHO HEE SOOK CHO, MA is the director of the Genesis Research Center at the Woosong Culinary Academy in Seoul, Korea. Prior to this, Professor Cho spent many years working as a cooking instructor and chef focusing on the preparation and presentation of traditional Korean cuisine. She has also worked in numerous Korean hotels where she developed and managed foodservice programs that focus on the preparation and presentation of traditional Korean cuisine. She received her bachelor’s degree from Sejong University and her master’s in food and nutrition from Kyungsang University. (Seoul, Korea)


BRAISED STUFFED CHICKEN BREAST WITH RICE AND NUTS IN SOY SAUCE

Yield: 1 portion

Ingredients Amounts Chicken breast, with skin 5.3-7 oz. Salt a pinch Pepper a pinch Vegetable oil 0.4 oz. Chicken stock 1 cup Stuffing Glutinous rice, soaked 50 g Ginseng 0.4 oz. Chestnuts, fresh 1 ea Ginkgo nuts 3 ea Jujube 2 ea Pumpkin 1.8 oz. Garlic 2 ea Soy sauce 0.5 oz. Honey 0.4 oz. Brasing sauce Soy sauce 1.4 oz. Sugar, brown 0.8 oz. Sugar, white 0.8 oz. Corn syrup 0.4 oz. Garlic, chopped 0.4 oz. Onion, chopped 0.8 oz. Ginger juice 0.4 oz. Rice wine 1.8 oz. Pepper, dried, whole 0.8 oz. Sesame seeds, roasted 0.2 oz Sesame oil 0.4 oz. Scallion, chopped 0.5 oz. Bamboo skewer 1 ea.

Method 1. With a sharp knife, cut a pocket in the center of the chicken breast. Rub the inside

with salt and pepper. 2. Combine all marinade ingredients except corn syrup, and mix well.


3. Mix together all the stuffing ingredients and stuff into the chicken breast pocket, and fasten with a bamboo skewer.

4. Sauté the chicken breast in oil until golden brown. Turn and continue sautéing until done.

5. Combine half the chicken stock and half the marinade and bring to a boil. Add the sautéed chicken breast and cook some more.

6. Continue cooking until the liquid is reduced to half, about 20 minutes. Add the remaining marinade and cook, basting frequently.

7. Cook until only a small amount of cooking liquid remains. Check the rice to be sure it is done, and serve with chicken.

Recipe credit: Hee Sook Cho, as presented at the Worlds of Flavor International



AMBROSIA CASSEROLE SINSUNRO

Yield: 4 portions Ingredients Amounts

Halibut fillet 3.5 oz. Mushroom, pyo go, dried 3 ea. Mushroom, black, dried 0.2 oz. Shrimp, without head 3 ea. Chicken breast, minced 2.8 oz. Parsley, Korean 1.8 oz. Beef, minced 2.1 oz. Chile pepper, red 3 ea. Carrot 2.5 oz. Scallop 3 ea. Salt 1 oz. White pepper a pinch Egg 7 ea. Flour 1.8 oz. Beef rib eye roll 2.1 oz. Turnip 5.3 oz. Walnuts 0.8 oz. Pine nuts Ginkgo nuts 0.9 oz. Stock Beef brisket 3.5 oz. Beef shank 3.5 oz. Onion 2.8 oz. Garlic 1.1 oz. Ginger 0.4 oz. Black pepper, whole 0.4 oz. Scallion 1.8 oz. Soy sauce 0.5 oz. Salt 1 oz.

Method 1. Put the beef shank and brisket into cold water and stand for at least 3 hours.

Skim off any blood or detritus. Blanch with hot water and then rinse with cold water.

2. Simmer the shanks and brisket in 8 quarts of water for 2 hours. Remove the meat and put the carrots and radish into the stock and simmer. 10 minutes later add


the onion, leek, garlic, ginger, and whole pepper. Simmer an additional 20 minutes, then strain the stock.

3. Add the soy sauce and salt to the clear stock; boil and strain through a cheesecloth.

4. Cut the halibut into ¼ thick pieces and season with salt and pepper. 5. Peel and devein the shrimp. Score the shrimp with a sharp knife and season with

salt and white pepper. 6. Cut the scallops in half and season with salt and pepper. 7. Marinate the minced chicken with salt, pepper, and sesame oil, then roll out the

chicken mixture with a rolling pin for uniform thickness. 8. Swell the shiitake mushrooms in warm water and then blanch with boiling

water. Remove the excess water and marinate the shiitake mushrooms in salt and sesame oil. Sauté.

9. Mix the minced beef with the garlic, scallion, pepper, sesame powder, and sesame oil. Form small meatballs about ½ inch in diameter.

10. Slice the chile peppers in half lengthwise and remove the seeds. 11. Swell the dried black mushroom (stone ear mushroom) in water and then rub to

clean. Finely mince. 12. Skewer the dropwort. 13. Separate the egg yolks and whites and pan fry half of each separately. Then mix

the remaining half of the egg whites with the mushrooms and the remaining egg yolk.

14. Remove the skin from the walnuts and ginko nuts. Remove the cap from the pine nuts.

15. Prepare the dropwart, fish, chicken, and shrimp by dipping them first into flour and then egg wash. Pan fry.

16. Cut the shiitake mushrooms, red chile, carrot, and radish to comfortably fit the casserole dish.

17. Panfry the meatballs after dipping them first into flour and then into egg wash. 18. Cut the beef shanks and briskets into similar-sized pieces as the radish, etc., and

sauté in a pan. 19. Cut all remaining prepared ingredients to a similar size for the casserole dish. 20. Place the radish and beef on the bottom of the casserole dish and add the

remaining ingredients in layers according to colors. Put the meatballs, walnuts, ginko nuts, and pine nuts on top and add the boiling stock.

21. Simmer until throughly cooked. Serve.

Recipe credit: Hee Sook Cho, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



ASSORTED BARBECUED SKEWERS MODEUM–SANJEOK

Yield: 1 portion

Ingredients Amounts Ribeye roll, thinly sliced 17.6 oz. Sauce for rib eye Soy sauce 1-2 cups Rice wine ¼ cup Sugar, black 2 Tbsp. Sugar, white 2 Tbsp. Garlic, chopped 2 Tbsp. Scallion, chopped 2 Tbsp. Asian pear, chopped 2 Tbsp. Onion, chopped 2 Tbsp. Black pepper a pinch Sesame seed 0.2 oz. Sesame oil 0.4 oz. Chicken meat 17.6 oz. Sauce for chicken Chili paste 7 oz. Leek 7 oz. Chili powder 0.8 oz. Garlic, chopped 0.8 oz. Scallion, chopped 1.4 oz. Soy sauce 1.1 oz. Sugar 3.5 oz. Sesame seed 0.2 oz. Sesame oil 0.4 oz. Extra virgin olive oil 0.8 oz. Pork belly 17.6 oz. Sauce for pork Soybean paste 3.5 oz. Garlic 2.5 oz. Chili powder 0.4 oz. Garlic, chopped 0.4 oz. Scallion, chopped 0.8 oz. Ginger juice 0.4 oz.


Soy sauce 0.5 oz. Sugar 1.8 oz. Sesame seed 0.4 oz. Sesame oil 0.5 oz. Extra virgin olive oil 0.8 oz. Calamari, fresh 17.6 oz. Sauce for calamari Soy sauce 1 cup Sugar 2-3 cups Chili powder 0.8 oz. Chili paste 1.1 oz. Vinegar, white 2-3 cups Garlic, chopped 0.4 oz. Scallion, chopped 0.8 oz. Sesame seeds 0.2 oz Extra virgin olive oil 0.8 oz.

Method 1. Mix all ingredients for the four different sauces. Set aside. 2. Marinate the beef in its sauce and put on skewers, then grill on a charcoal broiler. 3. Slice the chicken, marinate with the minced garlic and sesame oil, then skewer and

grill on the charcoal broiler. Brush sauce on top of the chicken and repeat 2 to 3 times more while turning chicken.

4. Marinate the diced pork belly overnight in its sauce, then skewer alternately with roasted cloves of garlic. Grill over charcoal broiler.

5. Skewer pieces of fresh calamari and baste often with the sauce while grilling over charcoal broiler.

Recipe credit: Hee Sook Cho, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 5B on Saturday, Nov. 3, 2007.


MYUNG SOOK LEE MYUNG SOOK LEE is a chef, and the president of the Culinary Institute of California. Chef Lee was born in Seoul, Korea. She was a protégé of Hae Sung Hwang, a living Korean National Treasure, at the Korean Traditional and Royal Cuisine. She graduated from the Tsuji Academy, a hotel and restaurant college in Japan, and completed additional training at The Culinary Institute of America at Greystone. In 1996, Chef Lee appeared on the popular cooking show Iron Chef as the first Korean challenger in the show’s history. As president of the Culinary Institute of California, Chef Lee is actively involved in introducing Korean cuisine and teaching its preparation. (Los Angeles, CA)


BAECHOO KIMCHEE Yield: 40 portions

Ingredients Amounts Soaking ingredients Napa cabbage 5 lb. Salt 2 cups Water 4 cups Stuffing ingredients White radishes 3 lb. Korean pears 3 lb. Green onion 1 bu. Horseradish leaves 1 bu. Apple juice 2 cups Fish sauce ½ cup Salt ½ cup Korean red pepper powder 2 cups Seseame seeds, toasted 2 Tbsp. Sugar ½ cup Garlic 2 Tbsp. Ginger 1 Tbsp.

Method 1. To soak the cabbage: Cut cabbage in half along its length. 2. Mix 1 cup of salt with 4 cups of cold water in a large bowl. 3. Dip each cabbage half in the salt water and place in another bowl. 4. Sprinkle the other cup of salt in the cabbage halves and stack the cabbage halves on

top of each other, cut side up. Let stand for 6 hours. 5. After 6 hours of soaking, rinse the cabbage halves with cold running water twice to

remove the salt. Stack the rinsed cabbage halves, cut side down, in a large strainer, and let drain for 30 minutes.

6. For the stuffing: Shred the white radishes and Korean pears into 2-to-3 inch long pieces.

7. Cut the horseradish leaves and green onions into 2-to-3 inch long thin strips. 8. Mince the garlic and ginger in a mixer. 9. Mix the rest of the ingredients in a bowl and set aside for 30 minutes. 10. Add the radishes, pears, horseradish leaves, and green onions to the previously

mixed ingredients. Mix thoroughly. Let stand for 30 minutes. 11. For stuffing the soaked cabbage with the prepared seasoning: For each cabbage half, place

the cabbage half down with the cut side facing up. Starting with topmost leaf, pull each leaf back and stuff the seasonings on the leaf behind it (concentrate the seasonings at the root of the leaf and thin it out towards the top).


12. After finishing the seasoning, grab each cabbage half and fold the top of the leaves towards the cut side, to keep the seasonings from falling out.

13. Place the cabbage halves into a glass container, stacking them cut side up. Pour the leftover seasonings on the cabbage. Press the cabbage down with a wooden spoon and cover.

14. To ferment: Let stand 24 hours at room temperature. 15. Store in a cool place or a refrigerator. 16. Place the cut kimchee in a glass bowl and serve as a side dish.

Recipe credit: Myung Sook Lee, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SPICY BEAN CURD STEW SUNDUBU-JJIGAE

Yield: 4 portions Ingredients Amounts Water ½ cup Tofu, soft, 13½ oz. package 1 pkg. Kimchee, chopped ½ cup Baby clams 4 oz. Sea salt 1 tsp. Green onion 1 ea. Egg 1 ea. Seasoning Dried shrimp 2 Tbsp. Korean red pepper powder 1 Tbsp. Vegetable oil 1 Tbsp. Green onion, chopped 2 Tbsp. Garlic, chopped 1 tsp. Soy sauce 1 Tbsp. Sesame oil 1 Tbsp.

Method 1. Sprinkle salt on the tofu and let sit 10 minutes. 2. Wash dirt off clam shells. 3. Mix the seasoning in a clay pot. Add the kimchee and roast. 4. Add the tofu, dried shrimp, and water, and bring to a boil. 5. After boiling hard, add the clams, green onions, and egg. Season with salt.




MARINATED BEEF SHORT RIBS GALBIGUI

Ingredients Amounts Beef ribs (prepared galbi) 1 lb. Seasoning Soy sauce 4 Tbsp. Pear, peeled and cut ½ ea. Garlic, peeled 6 ea. Sugar 2 Tbsp. Green onions, cut 3 ea. Sesame oil 2 Tbsp. Black pepper ¼ tsp.

Method 1. For the seasoning sauce: Combine the pears, green onions, garlic, soy sauce, sesame oil,

black pepper, and sugar in a food processor. Mix all together. 2. Add the seasoning sauce to the beef ribs and mix well. 3. Broil the ribs on a hot grill.


Presented at Kitchen Workshop 5B on Saturday, Nov. 3, 2007.


WRAPPED RICE AND SLIVERD BEED SIRLOIN BARBECUE WITH KOREAN PEAR SAUCE

BULGOGI SSAMBAP Yield: 4 portions

Ingredients Amounts

Beef sirloin 1 lb. Onion 1 ea. Carrot 1 ea. Green onion 1 bu. Marinade Soy sauce 4 Tbsp. Sugar 2 Tbsp. Korean pear purée 1 cup Garlic, chopped 1 Tbsp. Green onion, chopped 4 Tbsp. Sesame oil 1 Tbsp. Black pepper 1 tsp.

Method 1. Thinly slice the onions and carrots, then cut the green onion to the same size. 2. For the marinade: In a big bowl, mix the beef, onions, carrots, and green onions with

the marinade. 3. Marinate for 30 minutes before cooking. 4. Pan-fry or grill the marinated meat. 5. Serve with lettuce leaves. 6. To eat: Place a leaf of lettuce or other vegetable in the palm of your hand. 7. Add steamed rice, bulgogi and spicy chili bean-paste (ssamjang). 8. Roll up and eat.

Recipe credit: Myung Sook Lee, as presented at the Worlds of Flavor International



MALAYSIA


ALEXANDER ONG ALEXANDER ONG is the chef and managing partner of Betelnut Pejiu Wu in San Francisco. Born and raised in Malaysia, Chef Ong apprenticed at the Shangri La Hotel in Kuala Lumpur for four years before coming to United States. Recruited by the Ritz Carlton Buckhead in Atlanta, he has traveled throughout United States working on assignments for the company. In 1995, he moved to San Francisco, where he worked with chef Jeremiah Tower for three years. Though he was trained in classical French cooking, he decided to return to his Asian roots and opened Le Colonial’s kitchen and then Xanadu in Berkeley, CA, where in 2000 he was named “Rising Star Chef” by the San Francisco Chronicle. (San Francisco, CA)


CALIFORNIA RAISIN SHANDY Yield: 1 portion

Ingredients Amounts Raisin juice 3 Tbsp. Meyer lemon juice ½ ea. Pilsner beer as needed

Method 1. Pour the raisin juice into a chilled pilsner glass. 2. Add the lemon juice. 3. Stir well. 4. Top the glass with Pilsner beer. 5. Garnish with half a slice of meyer lemon.

Recipe credit: Alexander Ong, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar IIIA on Friday, Nov. 2, 2007.


SALMON CARPACCIO WITH SERRANO PEPPERS, MICRO GREENS & MEYER LEMON PONZU

Yield: 4 portions

Ingredients Amounts Salmon fillet, thinly sliced ½ lb. Serrano peppers, sliced 2 ea. Micro cilantro and wasabi mix ½ cup Philippine sea salt 2 tsp. Arare (Japanese toasted rice crackers) 1 Tbsp. Togarashi sichimi ½ tsp. Meyer lemon ponzu Kombu seaweed, 2 by 2” (scored with a knife) 1 piece Unseasoned rice vinegar ½ cup Kikkoman Soy Sauce ½ cup Meyer lemon zest 2 tsp. Meyer lemon juice, freshly squeezed 2 Tbsp.

Method 1. Arrange the sliced salmon on a platter. 2. Drizzle the ponzu on the salmon. 3. Season with sea salt and togarashi. 4. Garnish with the arare, serrano peppers, micro greens. Serve.


Presented at Seminar VI on Saturday, Nov. 3, 2007.


ASIAN PEAR KIMCHEE Yield: 6 portions

Ingredients Amounts Asian pears, peeled, brunoise 6 ea. Rice vinegar 4 Tbsp. Chili powder 1 Tbsp. Garlic, minced 2 Tbsp. Ginger, minced 1 Tbsp. Gojuchong (Korean fermented chili paste) 4 Tbsp.

Method 1. Mix all the ingredients except the Asian pears together. 2. Add the chili paste to the pears and mix thoroughly. 3. Chill for 1 hour.


Presented at Seminar VI on Saturday, Nov. 3, 2007.


PAKISTAN


MARINA FAREED MARINA FAREED is an expert in Pakistani cooking. She is the wife of Shaukat Fareed, a former Pakistani Ambassador to the United Nations. The late Abdul Majeed, her chef for 34 years, taught her the art of cooking, and Ms. Fareed has introduced the culture and cuisine of Pakistan to an extraordinary mix of people over the years. She hosted Madhur Jaffrey through a culinary journey of Pakistan that Ms. Jaffrey documented in the pages of Saveur. (New York City, NY)


MEAT QORMA Ingredients Amounts Leg of baby goat, cut into small squares 1 ea. Onions 5 ea. Plain yogurt 1 carton

Method

Recipe credit: Marina Fareed as presented at the Worlds of Flavor International Conference & Festival.



DAHI CHOLAS Ingredients Amounts Yogurt 2 cartons Chickpeas 3 cans Onion, large 1 ea.

Method

Recipe credit: Marina Fareed as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop 3 on Saturday,

Nov. 3, 2007.


CHICKEN SALAN Ingredients Amounts Chickens, cut into small squares 2 ea. Tomatoes, large 2 ea. Onions 2 ea.

Method

Recipe credit: Marina Fareed, as presented at the Worlds of Flavor

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session VII on Friday, Nov. 2, 2007.


PAN ASIA


JEFFREY ALFORD AND NAOMI DUGUID JEFFREY ALFORD is the co-author, with Naomi Duguid, of five award-winning cookbooks: Flatbreads and Flavors, Seductions of Rice, Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, HomeBaking, and Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent. Their forthcoming book, Beyond the Great Wall: Recipes and Stories from the Other China, will be published in spring of 2008. Mr. Alford is also a photographer, specializing in location food photography. He is the co-creator of Asia Access, a stock photo library that specializes in food, agriculture, and the documentation of traditional cultures. (Toronto, Canada) NAOMI DUGUID is a cook, writer, photographer, and traveler. She is the co-author, with her husband Jeffrey Alford, of cookbooks that present food in a cultural context: Flatbreads and Flavors, Seductions of Rice, Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, HomeBaking: The Artful Mix of Flour and Tradition Around the World, and Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent. Their forthcoming book Beyond the Great Wall: Recipes and Stories from the Other China, will be published in spring of 2008. (Toronto, Canada)


NORTH THAI SAUCE FOR STICKY RICE NAM PRIK ONG

Yield: 4 portions Ingredients Amounts Shrimp, dried (or ½ tsp. shrimp 1 tsp. paste) Shallots, chopped 2 Tbsp. Chiles, serrano, chopped 1-2 ea. Lemon grass, finely chopped (or 1 tsp. 1 tsp. dried lemon grass soaked in water for 30 minutes and drained) Peanut oil (or vegetable oil) 2 tsp. Garlic, minced 1 Tbsp. Pork, lean, finely chopped (or ¼ lb. ¼ lb. lean ground pork) Sugar 1 tsp. Fish sauce, Thai 1 Tbsp. Water ½ cup Salt to taste

Method 1. Grind the dried shrimp or shrimp paste, shallots, chiles, and lemon grass together in

a mortar with a pestle (or very finely chop with a knife or food processor). 2. In a heavy medium saucepan, heat the oil over medium-high heat. When the oil is

hot, add the garlic and fry until starting to brown. Add the shrimp mixture and cook for 30 seconds. Add the pork and stir until browned, approximately 2 to 3 minutes. Add the tomatoes, sugar, fish sauce, and water, turn the heat to high, and cook for 2 minutes, stirring frequently. Reduce the heat, partially cover, and cook at a low simmer for 15 minutes. The sauce should be of a medium-thick consistency.

3. Taste for seasoning and add salt if you wish. Remove from the heat and pour into an attractive small bowl for serving.

Recipe credit: Jeffery Alford and Naomi Duguid, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 1, 2007.


AROMATIC ROASTED RICE POWDER KHAO KUA

Yield: 6 portions

Ingredients Amounts Lemon grass stalk ½ ea.

Lime leaves, wild, fresh or frozen 2-3 ea. Rice, sticky ¼ cup

Method 1. Cut the tough root end and any grassy top off the lemon grass and discard. Peel off

the tough outer layers. Use a cleaver or sharp knife to thinly slice, then mince enough to make 1 tablespoon.

2. Fold each lime leaf in half and gently tear out the central vein. Stack the leaves, roll up tightly, and very thinly slice. Then mince enough to make 1 tablespoon.

3. In a small bowl, mix together the rice, lemon grass and lime leaves. 4. Place a heavy skillet over medium-high heat and add the rice mixture. Using a

wooden spoon or spatula to keep the mixture moving to prevent burning, dry-roast until the rice has turned golden. Transfer to a spice grinder, coffee grinder, or large mortar, and grind or pound to a coarse powder. (You may have to grind it in more than one batch.)

5. Let cool completely, then transfer to a well-sealed glass or plastic container.

Recipe credit: Jeffery Alford and Naomi Duguid, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



STICKY RICE KHAO NEEO

Yield: 4 to 6 portions Ingredients Amounts Thai sticky rice, long-grain 3 cups

Method 1. Soak the rice in a container that holds at least twice the volume of the rice. Cover the

rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100ºF) water for 2 hours. The longer soak gives more flavor and more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.

2. Drain the rice and place in a conical steamer basket or alternative steaming arrangement. Set the steamer basket or steamer over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. If using an alternative steaming arrangement, turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn’t run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.

3. Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even, round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or lid.

4. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep it covered until serving.

Recipe credit: Jeffery Alford and Naomi Duguid, as presented at the Worlds of Flavor International



SHALLOT SAMBHAR

Ingredients Amounts Tamarind, pulp 1 Tbsp. (heaping) Water, hot 1 cup Toovar dal, washed and picked over 1 cup Turmeric ½ tsp. Tempering Oil, raw sesame 2 Tbsp. or vegetable Shallots, Asian, small, trimmed and ½ lb. left whole; or substitute European shallots and cut into 1” chunks Chiles, cayenne, green, finely 3-4 ea. chopped Curry leaves, fresh or frozen 10-12 ea. Tomatoes, finely diced 1 cup (generous) Sambhar powder 2 Tbsp. Salt 1 tsp. Coriander leaves ½ cup Sambhar powder Coriander seeds ½ cup Chiles, red, dried ½ cup Peppercorns, black 1 tsp. Cumin seeds 1 tsp. Cinnamon, 1” stick or cassia, 1” stick 1 ea. Tovor dal or masur dal 1 Tbsp.

Method 1. Coarsely chop the tamarind, then place in a bowl and add the hot water. Mash with

a spoon or a fork to help the pulp dissolve in the water. Set aside to soak for 10 minutes.

2. Place the dal in a large pot with the water. Add the turmeric and bring to a boil, then reduce the heat to maintain a strong simmer. Cook for 45 minutes to 1 hour, stirring occasionally, until the dal is starting to break down.

3. Meanwhile, place a sieve over a bowl. Pour in the tamarind mixture and use the back of a wooden spoon to press it against the mesh of the sieve. Discard the pulp and set the tamarind liquid aside.


4. When the dal is cooked, pulverize it and mash it with a potato masher or heavy whisk so that it has the consistency of split pea soup, then set it over very low heat to keep warm.

5. Place a medium-heavy skillet over medium-high heat. Add the oil, and when it is hot, add the shallots, chiles, and curry leaves. Cook for 1 minute, then add the tomatoes. Cook for 2 to 3 minutes, until the tomatoes start to break down, then stir in the sambhar powder and salt. Add the reserved tamarind liquid and mix again. Bring to a boil, then add the mixture to the dal.

6. Bring to a boil, reduce the heat to low, and let cook at a gentle simmer for 10 to 15 minutes, until the shallots are very soft. Adjust the consistency of the dal with more water, if you wish. Mix in the coriander leaves; serve hot.

7. For the sambhar powder: Heat a small cast iron skillet over medium-high heat. Toast each ingredient separately (because they cook at different rates), until well browned and aromatic, then transfer to a medium bowl. When all are toasted, use a spice/coffee grinder (you will probably have to work in batches or a mortar and pestle to grind them fine).

8. Let the powder cool completely before storing it in a well-sealed glass jar.

Recipe credit: Jeffery Alford and Naomi Duguid, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SINGAPORE


ZULKIFLI BIN PACKEER BAWA

ZULKIFLI BIN PACKEER BAWA is a Singapore food hawker whose specialty is roti prata and its variation, murtabak. Mr. Bawa has been in the roti prata business for 43 years, starting his hawker career by cooking satay and roti prata at age 12. His late grandfather started a hawker food stall at the infamous Rex Theatre in Singapore. His father, Packeer Bawa Bin Abu Bakar, took over the stall and moved to Tekka Market, a famous wet market in Singapore that now specializes in roti prata and murtabak. Mr. Bawa is also the vice chairman of the Tekka Market Stallholder’s Association. (Singapore)


BEE HOON GORENG IKAN BILIS Yield: 2 portions

Ingredients Amounts Vegetable oil 3½ Tbsp. Dried anchovies, washed, dried 30 g Onions, large, sliced 50 g Potatoes, parboiled, diced 50 g Tomato, diced 50 g Green chile, sliced 1 ea. Rice vermicelli, soaked in tap 150 g water for 20 minutes, drained Salt ¼ tsp. Sugar ½ tsp. Eggs 2 ea. Spice paste Galangal (lengkuas) 30 g Onion, large 200 g Chili powder 1 Tbsp. Garlic 50 g Lemon grass, use only the bottom 1 ea. hard part Almonds 30 g Dried prawns, washed, drained 30 g

Method 1. Heat 3 tablespoons of oil in a wok. When hot, fry the dried anchovies until lightly

crispy. Remove from the wok. 2. Combine the spice paste ingredients. Grind together to a fine paste. 3. Add 1 tablespoon of the spice paste to the wok and stir fry until fragrant. Add the

onions, potatoes, tomatoes, green chiles and anchovies, along with the rice vermicelli. Continue to stir fry over medium-high heat for 3 to 4 minutes, until the mixture is fragrant.

4. Add the salt and sugar to taste. Put the mixture aside. Add the remaining oil to the wok and when it is hot, break in the eggs and scramble. When it is nearly cooked, stir fry the whole mixture together and continue frying until fragrant.

Recipe credit: Zulkifli Bin Packeer Bawa, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session V on Friday, Nov. 2, 2007.


BRIAN CLEERE

BRIAN CLEERE is the executive chef at the Grand Hyatt Singapore. A graduate of the Dublin College of Catering, Chef Cleere started his craft at the award-winning Park Hotel Kenmare in the southwest of Ireland. In 1986 he traveled to Australia, where he refined his culinary talent at Hilton International Perth and other Australian restaurants, including Mietta’s. Chef Cleere then returned to his native Ireland, where he became executive chef at the Park Hotel Kenmare, where he was awarded a Michelin star. Chef Cleere joined the Grand Hyatt Singapore as executive chef in 2000. (Singapore)


CHICKEN CURRY Ingredients Amounts Chicken leg 1 kg Onion or shallot paste 500 mg Meat curry powder 200 g Clove 5 g Cardamom (whole) 5 g Garlic paste 20 g Ginger paste 30 g Tomato, fresh 500 g Tamarind water (Assam paste) 100 g Coconut milk 150 g Cooking oil 150 g Water 300 m Salt to taste

Method 1. Pour oil into a hot pot, add onion, garlic, and ginger paste and sauté until golden

brown. 2. Add clove, cardamom, and curry powder sauté until the spices fragrance comes

out for few minutes. 3. Add fresh chicken and cook for about 20 to 25 minutes. 4. Pour in fresh cut tomato and stir it well. 5. Add water and bring to a boil. 6. Lastly add in tamarind water, salt, and coconut milk. Check texture and taste.

Ready to serve.

Recipe credit: Brian Cleere, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



LACY PANCAKES ROTI JALA

Ingredients Amounts Egg 5 Evaporated milk 430 ml Water 3.4 L Salt 34 g Wheat flour 2.3 kg Turmeric powder, for color

Method 1. Put in the eggs together with water and milk and whisk it well. 2. Add the wheat flour little by little to prevent curdles and keep on whisking and check

the texture. 3. Add salt and turmeric powder for color as per texture and taste. 4. Finally, strain the whole batter with fine strainer. The batter is ready now to use. 5. Serve with chicken curry.

Recipe credit: Brian Cleere, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



JAKE KLEIN

JAKE KLEIN is the executive chef of Pulse at the Sports Club in Rockefeller Center in New York City. The son of a food writer and stepson of a grilling expert, Chef Klein grew up in Miami and still specializes in Caribbean flavors. After cooking in a number of Florida restaurants, he moved to Hong Kong to head up a Caribbean restaurant. He went on to Pacific East in the Hamptons and the W Hotel in New York City before joining Pulse, where he combines Asian and Caribbean flavors. (New York City, NY)


LOBSTER SAFFRON LAKSA Yield: 8 portions

Ingredients Amounts Red finger peppers, long 2 ea. Shallots 2 cups Ginger, minced 2 Tbsp. Galangal, minced 3 Tbsp. Vegetable oil ¼ cup Lobster stock 2½ qt. Vegetable oil 2 Tbsp. Lobster bodies, blanched and rinsed 4 ea. Shrimp or prawn shells 4 cups Tomato paste 2 Tbsp. Fennel bulbs 2 ea. Leeks, whites only 3 ea. Star anise 2 ea. Vanilla bean, split 1 ea. Saffron 2 Tbsp. Water 8 qt. For the laksa Coconut milk 2 cups Fish sauce to taste Peacock rice sticks, soaked in warm 1 pkg. water Baby bok choy, julienned 3 cups Quail eggs, hard boiled, halved 16 ea. Lobster meat, freshly cooked 2 lb. Scallions, bias cut 1 cup Calamansi or key limes 4 ea.

Method 1. In a heavy bottomed stock pot heat the oil over medium high heat. Sauté the lobster

bodies and shrimp shells until all of the moisture has evaporated and the shells become fragrant. Add the tomato paste and continue to sauté for an additional minute. Add the remaining ingredients and bring the stock to the boil.

2. Reduce the stock to a simmer and continue cooking for and additional 30 to 45 minutes. Strain the stock through a fine mesh sieve lined with several layers of cheesecloth.

3. For the laksa: In a blender purée the peppers, shallots, ginger, galangal, and oil until you have a smooth paste. You may need to add a little water to get the ingredients moving. In a non-reactive stock pot over medium high heat cook the paste while


continuously stirring. Cook until the raw aroma is gone, taking care not to allow the mixture to brown. This should take about 7 or 8 minutes. Add the stock and coconut milk. Bring the soup to the boil and reduce to a simmer and skim any scum that rises to the top. Allow the laksa to simmer for an additional 15 minutes.

4. For plating place a bundle of the softened noodles in the center of a serving bowl. Around the well of the bowl carefully scatter 4 quail egg halves and a ¼ of lobster meat. On top of the noodles place a pinch of the scallions and a halved calamansi. Serve immediately. I like to pour the laksa tableside.

Recipe credit: Jake Klein, as presented at the Worlds of Flavor



SAM LEONG SAM LEONG is the corporate chef and director of kitchens for Tung Lok Restaurants, which owns and operates more than 30 restaurants in Singapore, Indonesia, India, China, and Japan. Chef Leong is the maestro behind the unique and tantalizing dishes at Jade, My Humble House, Space @ My Humble House, and Paddy Fields Thai Restaurant. Chef Leong was instrumental in establishing Jade as one of Singapore’s top gourmet havens. His private recipes featured at the restaurants are a culmination of 22 years of honing his skills at leading establishments in Malaysia, Thailand and Singapore. He recently published his third cookbook, Sensations: A Tasting Menu of Chinese-Inspired Flavours. (Singapore)


BAKED MARINATED SEA PERCH WITH SCRAMBLED EGG WHITES AND BLACK VINAIGRETTE

Yield: 2 portions

Ingredients Amounts Sea perch fillet 240 g Light soy sauce 200 ml Dark soy sauce 100 ml Sugar 200 g Corn oil 1 Tbsp. Egg white 2 ea. Chicken consommé 30 ml Salt to taste Black vinaigrette Black vinegar 200 ml Brown sugar 140 ml Corn flour 20 g

Method 1. Preheat the oven to 250ºC. 2. Marinate the sea perch fillet with the light and dark soy sauces and sugar for about

10 minutes. Bake the fillet for about 8 minutes. 3. Preheat the oil in a wok. 4. Scramble the egg whites with the chicken consommé until cooked and season with

salt to taste. 5. For the black vinaigrette: Combine the black vinegar, brown sugar, and corn flour in a

saucepan. Mix well and simmer on low heat until it achieves the consistency of caramel.

6. Using a spoon, draw 2 lines of black vinaigrette sauce on each plate. 7. Spoon some egg white on the sauce and top with a piece of sea perch fillet.

Recipe credit: Sam Leong, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



TUNA TARTAR AND MANGO SALSA IN BLACK PEPPER-CRUSTED POPIAH CONES

Yield: 4 portions

Ingredients Amounts Popiah cones Spring roll wrappers (popiah skin) 4 ea. Egg white ½ ea. Black pepper, freshly ground Cooking oil, for deep-frying Tuna tartar and mango salsa Mango, peeled, diced 50 g Tomato, diced 50 g Onion, peeled, diced 50 g Cucumber, peeled, diced 50 g Coriander stem, chopped 30 g Tuna, diced 100 g Truffle oil 1 tsp. Salt a dash Pepper, freshly ground a dash Garnish Black sesame seeds 2 ea.

Method 1. Prepare the popiah cones: Cut the spring roll wrappers into 8 by 8 centimeter squares.

Wrap each square around a cone-shaped steel mold and seal the edges with the egg white.

2. Sprinkle black pepper along the sealed edge of the cones. The moisture at the seal will help the black pepper adhere to the cone.

3. Deep fry the cones until crispy and golden brown. Leave to drain. 4. For the tuna tartar and mango salsa: Mix the mango, tomato, onion, cucumber,

coriander, and tuna. Toss with the truffle oil and season with salt and black pepper. 5. Fill the popiah cones with the tuna tartar and mango salsa. Sprinkle with black

sesame seeds and serve.




CHILLED TOMATO AND KING CRABMEAT SALAD WITH SWEET AND SOUR PLUM DRESSING

Yield: 1 portion

Ingredients Amounts Tomato 1 ea. King crabmeat (cooked) 50 g Sweet and sour plum dressing Egg white 350 g Mitsukan vinegar (Japanese) 200 g A1 sweet prune powder 80 g Lemon jus a dash Red food coloring a dash Olive oil 600 g Garnish Chervil leaf Mixed greens

Method 1. Poach the tomato in hot water for about 20 seconds, then plunge into ice water

immediately so the skin of the tomato can be removed easily. 2. Cut the tomato into 3 sections and add the king crabmeat on top. 3. For the sweet and sour plum dressing: Combine all ingredients except the olive oil.

Slowly pour in the olive oil while blending. 4. Pour the sweet and sour plum dressing on the side of the tomato and garnish with

the chervil leaf and mixed greens.


Presented at General Session V on Friday, Nov. 2, 2007.


CRISPY FISH FILLET NOODLES WITH CHICKEN CONSOMMÉ

Yield: 4 portions Ingredients Amounts Rice noodles 400 g Cod fillet, sliced into pieces 250 g Tomato 4 ea. Salted plum 3 ea. Ginger, sliced 30 g Spring onion 50 g Salted vegetables, shredded 150 g Vegetable oil for deep frying 4 L Seasoning Chicken consommé 500 ml Salt ½ tsp. Sugar ½ tsp. White pepper powder ¼ tsp. Chinese wine (hua tiew chiew) ½ tsp. Garnish Coriander leaf Shallot, roasted, shredded

Method 1. Poach rice noodles with hot water for 1 minute until soft and hot . Arrange in bowls. 2. Deep fry cod fillet with hot oil until crispy and brown, for about 2 minutes. Put on

top of the noodles. 3. Heat wok with oil until hot. Add tomato, ginger, spring onion, salted vegetables and

salted plum. Sauté. Add in chicken consommé. Bring to a boil. Combine remaining seasonings and add to the consommé to taste.

4. Pour consommé over rice noodles and garnish with coriander leaf and roasted shallots.

Recipe credit: Sam Leong, as presented at the Worlds of Flavor International



MODERN YAM PASTE WITH MANGO PURÉE AND FLUFFY DOUGH BALLS

Yield: 4 portions Ingredients Amounts Mango, ripe, peeled, seeded 1 ea. Whipping cream 3 tsp Sugar syrup 3 tsp. Yam paste Yam (taro) 200 g Sugar 50 g All-purpose flour ¼ cup Whipping cream 3 Tbsp. Fried dough Dim sum flour 100 g Corn flour (cornstarch) ½ tsp. All-purpose flour ¼ tsp. Water 3 Tbsp. White sesame seeds ¼ tsp. Black sesame seeds ¼ tsp. Cooking oil as needed Garnish Black currants Mint leaves

Method 1. Combine ingredients for mango purée in a blender and blend until a smooth purée.

Refrigerate until cold. 2. Peel yam, cut into small cubes, steam for 30 minutes until soft and cooked. Blend

with the remaining ingredients until smooth and refrigerate until cold. 3. Prepare the fried dough: Mix all ingredients together except for the sesame seeds and

oil, knead lightly into dough. Roll dough into a cylinder about 2.5 cm in diameter. Cut into 4 pieces and roll each into a ball and then roll in the sesame seeds.

4. Heat the oil or deep fryer and put the dough balls in and then turn to very low heat. Hold them down with a ladle so that they will brown evenly. Takes about 20 minutes and the dough balls will expand to 3 times their original size.

5. Spoon chilled mango purée into a shot glass. Add yam paste on top and garnish with black currants and mint leaves. Place fried dough balls on top and serve immediately as the dough balls will collapse after 10 minutes.

Recipe credit: Sam Leong, as presented at the Worlds of Flavor International



STEAMED FILLET OF COD WITH NYONYA SAUCE AND ROASTED MINCED GARLIC

Yield: 1 portion Ingredients Amounts Cod 120 g Chinese cabbage leaf 1 ea. Hon shimeiji mushroom (white) 50 g Fine salt a pinch Nyonya sauce (50 portions) Red chile, minced 2 kg Garlic, minced 200 g Ginger 120 g Salt 150 g White rice wine 200 ml Seasonings Chicken consommé 50 ml Soy sauce ¼ tsp. Dark thick soy sauce ¼ tsp. Sugar ¼ tsp. Chinese wine (hua tiew chiew) a dash Garnish Coriander leaf

Method 1. Poach the Chinese cabbage leaf in hot water for about 1 minute, until soft. Soak in

cold water until the leaf is completely cold. 2. For the nyonya sauce: Clean the red chile with water and wipe it with a dry cloth. 3. Chop the red chile and garlic together until the red chile and garlic are a medium-

rough texture. Put into a container and add salt, white rice wine and ginger. 4. Put the mixture in a plastic bag and then into a container to preserve it. Do this 8

days ahead of use. 5. Wrap the cod with the cabbage leaf and add 1 teaspoon of preserved minced nyonya

chile sauce on top. Steam for 7 minutes, until the cod is cooked. 6. Pan sear the hon shimeiji mushroom with a bit of salt and arrange in a bowl. 7. Place the cod on top of the hon shimeiji mushroom. 8. Heat the wok until hot, add a bit of oil, and bring the consommé to a boil. Combine

the remaining seasonings and season the consommé to taste. Pour over the cod. 9. Add the garnish.


Presented at General Session V on Friday, Nov. 2, 2007.


VIOLET OON VIOLET OON is a cookbook author and chef. Chef Oon considered a leading authority on Asian cuisine, and specializes in the Nonya cuisine of Singapore. She has published three cookbooks of her own, and is the writer and recipe tester of the recently published Naturally Peninsula recipe book of the Peninsula hotel chain and the Tasty Singapore Timeless Recipes cookbook commissioned and published by International Enterprise Singapore (IES). She has also been commissioned to create recipes for a wide range of products and beverages. Besides creating recipes, Chef Oon is also a leading food and beverage consultant and food researcher, and archived the National Heritage Board of Singapore’s exhibition “Singapore Food Prints.” (Singapore)


CHRISTIBELLE SAVAGE CHRISTIBELLE SAVAGE, better known as “Auntie Belle,” is the Malaysian head cook and chef de cuisine at the Straits Café at the Grand Hyatt Singapore. Malaysian-born Auntie Belle is known as a master of Peranakan cuisine, which evolved from the blending of Malay, Chinese, and Indonesian cooking. Prior to working at Straits Café, she spent nearly 20 years working as a guest chef for hotel chains around the world, teaching local chefs how to prepare traditional sweet, sour, spicy, pungent Peranakan foods. (Singapore)


NASI ULAM

Ingredients Amounts Basmati rice, cooked, with turmeric 1½ kg powder for color Ulam raja 25 g Pokok pegaga 15 g Tengek buruk 20 pieces Kacang botor 10 pieces Fresh mint leaf 20 g Daun kesom (laksa leaf) 25 g Whole mashed kembong fish, 500 g 3 ea. (local mackerel) Salted egg yolk, mashed 3 ea. Dried coconut, toasted, grated 30 g Bunga siantan (pink ginger bud), 2 stalks thinly sliced Long beans, thinly sliced 300 g Lemon grass, thinly sliced 4 stalks Red shallot, thinly sliced 150 g Sauce Sambal belachan 8 spoons Cincalok 3 spoons Calamansi juice 4 ea. Bitter nut cracker 20 g Salt and pepper to taste

Method 1. Chop and mash all ingredients. Mix all together and toss well. Recipe credit: Christibelle Savage, as presented at the Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at Seminar I on Saturday, Nov. 3, 2007.


CHRISTOPHER TAN CHRISTOPHER TAN is a Singapore-based writer, editor, food consultant, and cookbook author who started cooking at the age of 14, when he discovered that homemade bread was infinitely better than store-bought. Raised partly in Singapore, partly in London, and mostly in the kitchen, he contributes articles, photographs, and recipes to many periodicals and international publications, including Saveur and Gourmet. His most recent book project is Inside the Southeast Asian Kitchen: Foodlores and Flavours; Mr. Tan is the author of the Singapore chapter, and was the overall food stylist for the recipe photographs of all the different countries. (Singapore)


SAMBAL BELACAN

Yield: Approximately 2 kilograms of sambal

Ingredients Amounts Chile, red, large, fresh 1.5 kg Belacan (shrimp paste) 1 kg Sugar 50 g or to taste Salt 30 g or to taste Calamansi, fresh, whole 25 ea.

Method 1. Remove and discard chile stems. Finely chop the chiles. 2. Toast the belacan until fragrant. This can be done a number of ways: press the

belacan into a thin cake and wrap in heavy duty foil or banana leaf, then grill over coals, over a grill element, or on a hot griddle until belacan is crusty and has released its fragrance, turning frequently. Be warned, the scent of toasting belacan is strong.

3. Blend the hot belacan, chopped chiles, sugar and salt to a fine paste. 4. Serve the sambal with halved calamansi on the side, to be squeezed over the sambal

to taste by individual diners. Note: Traditionally, small quantities of this sambal would be pounded in a stone pestle and mortar in the home kitchen. In a large-scale restaurant context, a blender or food processor is easier, but the flavor will not be exactly the same as the pounded sambal.

Recipe credit: Christopher Tan, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.


LOUIS TAY LOUIS TAY is the executive chef at Singapore’s Swissôtel Merchant Court Hotel, noted for its daily buffet featuring local specialties. Formerly the executive sous chef of the Fullerton Hotel, Chef Tay has won gold, silver, and bronze medals at the Olympic IKA in 2004, at the Bocuse D’or in 2003, and at the Expogast Culinary World Cup Luxembourg in 2002 and 1998. Chef Tay is an active member of the Singapore Chefs’ Association and was the team captain of the National Culinary Team of the Singapore Chefs Association from 2003 to 2004. He started his culinary career in 1981. (Singapore)


KAMPONG SAMBAL KERANG OR REMIS Yield: 6 portions

Ingredients Amounts Fresh red chiles 15 ea. Shrimp paste (belacan) 1 tsp. Shallots, peeled 5 ea. Fresh cockles, clams, or mussels 500 g Lard or vegetable oil 5 Tbsp. Oonions, large, peeled and sliced 1 ea. Salt ½ tsp. Sugar 1 tsp. Lime juice from calamansi 1 tsp.

Method 1. Pound or grind the chiles, shrimp paste, and shallots until fine. Wash the cockles,

clams, or mussels and soak in water for a few minutes, to let the shellfish open and exude sand. Discard the water.

2. Heat a wok, add the oil, and when it is hot, add the sliced onions. Stir fry briefly and then add the chili paste and stir fry until the oil exudes and the mixture is fragrant.

3. Add the shellfish and cover with a lid for 4 to 5 minutes, until the shells open. Add the salt, sugar, and lime juice. Serve.

Recipe credit: Louis Tay, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar IIB on Friday, Nov. 2, 2007.


NG KWOK YIN NG KWOK YIN is the executive chef of the Palm Beach Restaurant. With more than 30 years’ experience, Chef Kwok Yin honed his skills at the famous Fatty’s Cantonese Cuisine in Albert Street, where he started work in the kitchen as a teenager. He went on to learn the intricacies of Singapore seafood cuisine in the busiest seafood restaurant in Singapore’s West Coast, the Pandan Garden Seafood Restaurant. An award-winning chef, he has been with Palm Beach Seafood Restaurant since 1990. His accolades include numerous prizes for seafood dishes at the Singapore Food Festival. (Singapore)


EAST COAST STEAMED FISH Yield: 4 portions

Ingredients Amounts Fresh pomfret (whole pompano) 600 g Carrot, sliced 25 g Salted vegetables, soaked and thinly 25 g sliced Salted plums 2 ea. Tomato, cut into cubes or wedges 2 ea. Fresh chile, sliced 3 ea. Ginger slices Spring onion stalks 2 ea. Pork fat, sliced 10 g Mushroom 5 ea. Chicken stock 500 g Chicken stock Chicken bones 1 kg Water 3 L Fish sauce 2-3 Tbsp. Fragrant oil 1 Tbsp. Garnish Coriander leaves 10 g

Method 1. For the chicken stock: Boil the water and add the cleaned chicken bones and bring to a

boil. Simmer over low heat for 1½ hours. Add the fish sauce and fragrant oil and keep aside. Measure out 500 grams.

2. Clean the fish and make slits along the body on both sides. This is to ensure that the steam gets into the thick part of the flesh and allows the fish to cook evenly.

3. Place the fish on a round, deep platter. 4. Add the tomato cubes, ginger slices, mushroom, pork fat, chile, salted plum, carrot,

salted vegetables, and spring onion to the fish. Pour the stock over all and steam for 12 minutes. Serve garnished with coriander leaves.

Recipe credit: Ng Kwok Yin, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar IIB on Friday, Nov. 2, 2007.

.


THAILAND


IAN CHALERMKITTICHAI

IAN CHALERMKITTICHAI is chef-owner of Kittichai, a Thai restaurant in New York City. Before coming to New York he was the executive chef at the Bangkok Regent’s Grill in the Four Seasons, in Bangkok, Thailand. Chef Chalermkittichai was the first Thai national executive chef in a major five-star Bangkok hotel restaurant. He oversaw the menus at all of the hotel’s dining rooms, including the legendary Spice Market. The Bangkok Post dubbed Chalermkittichai “The Golden Boy” in 2001, after he began hosting the weekly cooking show “Chef Mue Thong” (“The Golden Hand Chef”). Chef Chalermkittichai studied culinary arts in London and Sydney, where he worked with Chef David Thompson at the renowned Thai restaurant Darley Street. (New York City, NY)


BRAISED LAMB SHANK IN MUSSAMUN CURRY

Yield: 6 portions Ingredients Amounts Baby lamb shanks 6 ea. Canola oil 5 Tbsp. Potatoes, peeled and cubed 2 lb. Onions, cut into large pieces 2 ea. Massamun curry paste 5 Tbsp. Coconut milk 5 cans White stock 5 qt. Fish sauce, to taste 3 Tbsp. White sugar 1 tsp. Salt and pepper, ground to taste Tamarind juice 5 Tbsp.

Method 1. Preheat oven to 350ºF. Heat the roasting pan, on the stove, over medium high heat.

Season the lamb with salt and pepper, then pour 3 tablespoons of canola oil into the heated roasting pan. Place the seasoned lamb into the roasting pan and sear until golden brown.

2. Remove the lamb from the heat and rest on a plate in a cool place. Pour the oil into an empty can. Add the white stock and lamb to the roasting pan. Bring to a boil on the stovetop. Remove from heat and cover with foil. Place the pan in the oven and braise for 2 hours.

3. In a wok over low heat add the remaining 2 tablespoons of canola oil and roast the massamun curry paste for 2 to 3 minutes. Add the coconut milk and bring to a boil. Season with the fish sauce and tamarind juice. Pour the curry into the roasting pan.

4. Remove the lamb from the braising liquid and place into the massamun curry with the chopped onion and potatoes. Cover the pan with foil and put into the oven to continue braising for 1 more hour at 350ºF (or until lamb is tender). Check the seasoning and serve.

Recipe credit: Ian Chalermkittichai, as presented at the Worlds of Flavor International



LEMON GRASS SALAD WITH SHRIMP

Ingredients Amounts Shrimp, cooked 1 lb. Lemon grass, sliced paper thin 1 cup Mint, chopped ½ cup Cilantro leaves ½ cup Shallot, thinly sliced ½ cup Lime or kaffir lime juice 5 Tbsp. Fish sauce 5 Tbsp. Red chile pepper, finely chopped 2 ea. Shrimp roe purée ¼ cup White sugar a pinch

Method 1. Place the cooked shrimp in a bowl and sprinkle all ingredients on top. Toss together

until combined. Place into a bowl and serve immediately.

Recipe credit: Ian Chalermkittichai, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar VIB on Friday, Nov. 2, 2007.


POMELO SALAD Ingredients Amounts Dry scallops, u10 6 ea. Canola oil 2 Tbsp. Salt and pepper to taste Coconut, roasted, grated 2 tsp. Cashews, toasted, ground 1 tsp. Crispy shallots 2 Tbsp. Crispy garlic 2 Tbsp. Granny Smith apple 1 ea. Pomelo segments 1 cup Roasted chili paste in soybean oil 2 Tbsp. Fish sauce 1 Tbsp. Lime juice 1 Tbsp. Kaffir lime leaves, finely cut 1 Tbsp.

Method 1. Place a sauté pan on the stove with medium high heat. Season the scallops with salt

and pepper and sear both sides until golden brown (about 2 to 3 minutes each side). Remove from the pan and rest for a few minutes.

2. In a medium bowl work the pomelo with the chili paste and gently toss. Then place all dried ingredients into the bowl, toss until all combine together and serve with the scallops (or other seafood).

Recipe credit: Ian Chalermkittichai, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar VIB on Friday, Nov. 2, 2007.


SIMMERED SHORT RIB WITH THAI SPICE Yield: 6 portions

Ingredients Amounts

Thai spice dressing Sticky rice, ground and roasted 1 cup Garlic, ground 3 Tbsp. Kaffir lime leaves, ground 3 Tbsp. Lemon grass, ground 3 Tbsp. Cumin, ground 2 Tbsp. Turmeric, ground 1 Tbsp. Curry powder 5 Tbsp. Coriander seed, ground 5 Tbsp. Shallots, roasted and ground 5 Tbsp. Fennel seed, ground 5 Tbsp. Smoked paprika 1 Tbsp. Dried oregano, ground 3 Tbsp. Dried thyme, ground 3 Tbsp. Chile flakes, roasted and ground 2 Tbsp. Fish sauce 1 cup Lime juice, freshly squeezed 1 cup Canola oil 1 cup Mint, finely chopped 5 Tbsp. Cilantro, finely chopped 5 Tbsp. Shallots, finely sliced 5 Tbsp.

Boneless short ribs 24 oz. Pineapple juice 5 qt. Lemon grass stalks, smashed 5 ea. Fresh kaffir lime leaves 20 ea. Galangal knob, small, smashed 1 ea. Canola oil ½ cup White stock 3 qt. Salt and pepper to taste

Method 1. For the Thai spice dressing: Combine all ingredients in a large bowl by using a wooden

spoon. If the dressing is too thick, add some stock until it is a workable consistency. 2. Preheat the oven to 350ºF. Heat the roasting pan on the stove over medium-high

heat. Season the beef short ribs with salt and pepper. Pour about ½ cup of canola oil into the roasting pan. Sear the beef in the pan until golden brown.

3. Remove the beef from the heat and set aside to rest. Pour the oil away into an empty can. Put the beef into the roasting pan and add the kaffir lime leaves, smashed lemon


4. Remove beef from the roasting pan and let cool for at least 5 hours. Then cut the beef into bite-size pieces and reheat. Dress with Thai spice dressing before serving.

Recipe credit: Ian Chalermkittichai, as presented at the Worlds of Flavor International Conference &

Festival. Published with permission of the author. All rights reserved. Presented at Seminar II on Saturday, Nov. 3, 2007.


KOBKAEW AND NING NAIPINIJ KOBKAEW NAIPINIJ and NING NAIPINIJ are a mother and daughter team who teach at the prestigious Rajabhat Institute Suan Dusit Royal Cooking College in Bangkok. They have written about and taught cooking collectively for more than 30 years, focusing on classical Thai cuisine with a special interest in both the history and health concerns of their dishes. (Bangkok, Thailand)


NORTHERN HOMEY CURRY GAENG HOE

Yield: 6 portions Ingredients Amounts Chicken green curry Chicken 300 g Coconut milk 300 g Bird eye chiles 15 g Lemon grass 1 Tbsp. Kaffir lime leaves ½ tsp. Coriander root 1 tsp. Coriander seed, toasted and ground 1 Tbsp. (dried grated) Cumin, toasted 1 tsp. Salt 1 tsp. Shrimp paste 1 tsp. Sweet basil leaves 3 ea. Hunglae curry Pork belly ½ kg Pork fillet ½ kg Hunglae paste 2 Tbsp. Pickled garlic 3 ea. Tamarind pulp 1/3 cup Shallot ½ kg. Garlic 300 g Pork spareribs ½ kg Paste (same as for CM sausage) ¾ cup Ginger, finely sliced ½ cup Curry powder 1 Tbsp. Soy sauce, sweet 1 Tbsp. Tamarind paste ¼ cup Other ingredients for stir-fry Thai eggplant ½ cup Long beans, halved ½ cup Lemon grass, sliced ½ cup Chile 3 ea. Kaffir lime leaves, shredded 5 ea. Prickled bamboo ½ cup Bean vermicelli, soaked in water 1 cup


Method 1. Mix the chicken green curry, hunglae curry, other ingredients for the stir fry, and

seasoning with 2 tablespoons of fish sauce and 1 tablespoon of sugar.

Recipe credit: Kobkaew Naipinij, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SHRIMP SALAD WITH CHILI JAM GOI GHUNG KRATHONG THONG


Goi ghung Prawns, peeled, chopped 1 cup Chili jam 1 Tbsp. Fish sauce 1 Tbsp. Sugar a pinch Red onion, sliced 2 Tbsp. Lime juice 1 Tbsp. Kaffir lime leaves, thinly sliced 1 Tbsp. Lemon grass, thinly sliced 1 stalk Coriander, chopped 2 stalks Patty shell Rice flour 100 g Wheat flour 100 g Salt ½ tsp. Duck eggs yolks 2 ea. Red limestone Cooking oil

Method

Recipe credit: Kobkaew Naipinij, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



TOM YUM SUKHOTHAI TOM YUM CHAGAN LAO

Yield: 6 portions Ingredients Amounts Pork spareribs 1 kg Daikon radish Coriander root Pepper Cabbage, halved Chicken, whole Salt Soy sauce Rock sugar Other ingredients String beans, cut 1” Bean sprouts Spring onion Coriander Saw tooth leaves Garlic, deep fried, finely chopped 1 cup. Roasted peanuts, ground Chiles powder ½ cup Vinegar Chiles Rice noodles, small Fish sauce Sugar

Method 1. For the pork: Marinate the pork with the salt, soy sauce, pepper, coriander root

(pounded), and black soy sauce. Let marinate overnight. Fry until yellow, then thinly slice.

Recipe credit: Kobkaew and Ning Naipinij, as presented at the Worlds of Flavor International



SPICY CHOPPED BASIL CHICKEN WITH FRIED EGG KAO KRAPOA GAI

Yield: 1 portion

Ingredients Amounts

Steamed rice 1 cup Chicken breast 50 g Chiles 5 ea. Garlic, cloves 2 ea. Basil leaves Fish sauce 1 Tbsp. Soy sauce 1 Tbsp. Sugar 1 Tbsp. Oil 1 Tbsp. Egg (for fried egg) 1 ea.

Method

Recipe credit: Kobkaew and Ning Naipinij, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session X on Saturday, Nov. 3, 2007.


SPICY PAPAYA SALAD SOM-TUM

Yield: 1 portion Ingredients Amounts

Papaya, sliced 1 cup Bird bird chiles 1-2 ea. Garlic, cloves 2 ea. Long beans, cut into 1” pieces 1 ea. Tomato, cut ½ cup Lime juice 1 Tbsp. Fish sauce 1 Tbsp. Palm sugar 1 Tbsp. Dried shrimp 1 Tbsp. Grounded roasted peanuts or almonds 1 Tbsp.

Method

Recipe credit: Kobkaew Naipinij and Bansani Nawisamphan, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



FRIED CHICKEN WING Yield: 1 portion

Ingredients Amounts

Chicken wing and wing tip 2-5 pieces Marinade Salt Soy sauce Pepper Coriander root, pounded Black pepper

Method 1. Marinate chicken with salt, soy sauce, pepper, coriander root, and black pepper for

overnight.




CHICKEN WITH THAI HERBAL SAUCE GAI TAKRAI

Ingredients Amounts Chicken thighs Salt Soy sauce Pepper Coriander root, pounded Black pepper Soy sauce, black Thai herbs Young ginger, finely sliced, deep fried Wild ginger Almonds, grounded, roasted Peanuts, grounded, roasted

Method

1. Marinate chicken thighs with salt, soy sauce, pepper, coriander root, and black pepper for 1 night.

Recipe credit: Kobkaew and Ning Naipinij, as presented at the Worlds of Flavor International Conference &

Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


FRIED RICE WITH SALTY FISH KAO PAD PLA KEM

Yield: 6 portions Ingredients Amounts Rice, cooked 1 cup Egg 1 ea. Salty fish, fried 15 g Kale, steamed ½ cup Fish sauce Sugar Coriander Spring onion Cucumber Garlic, chopped

Method Recipe credit: K Kobkaew and Ning Naipinij, as presented at the Worlds of Flavor International Conference

& Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


SPICY STEAMED SALAD WITH COCONUT CREAM YUM TAVAI


Red curry paste 2 Tbsp. Coconut milk 3 cups Prawns or lobster, shelled ½ kg Morning glory (slide), blanched in 1½ cups coconut milk Bean sprouts, blanched in coconut milk 1½ cups Bamboo shoots, blanched in coconut 1½ cups milk String beans, cut 1”, blanched in coconut1½ cups milk Bell peppers, yellow, green, red, 1½ cups blanched in coconut milk Deep fried onion, blanched in ¾ cup coconut milk Sesame, toasted, blanched in ½ cup coconut milk Tamarind pulp Lime juice Fish sauce Palm sugar Dried fish

Method 1. Stir fry the red curry paste with coconut milk in the pan until fragrant, then add

the dried fish and sliced prawns to the paste and add all of the seasoning. 2. Pour cooked paste on the steamed vegetables, then garnish with toasted shallots,

toasted sesame, and the drop of coconut cream.




BANSANI NAWISAMPHAN BANSANI NAWISAMPHAN is the executive sous chef at the Chiva Som, an international health resort in southern Thailand. A student of Kobkaew Naipinij, Chef Nawisamphan has worked as a professional chef in many famous hotels, including the Sukhothai BKK and the Raffles Hotel Singapore. She has also worked as a culinary instructor for many years. Her culinary achievements include a bronze award for a “black box competition” at the 2004 Singapore Food Export Festival, medaling in the Norge Mystery Seafood Contest in Bangkok in 1999, and preparing food for more than 8,000 Asian athletes participating in the 1998 Asian Games in Bangkok. (Bangkok, Thailand)


THAI CRISPY CAKE WITH RELISH CUCUMBER KANOM BUENG


Flour Rice flour 2 cups Mung bean flour 2 Tbsp. Mung beans, toasted 2 Tbsp. Salt ½ tsp. Coconut milk 2 cups Egg 1 ea. Red limestone 2½ cups Fresh turmeric 1 tsp. Stuffing Prawn, chopped 1 cup Coconut, grated 1 cup Salted Chinese radishes ½ cup Almond, roasted ½ cup Bean sprouts, steamed in coconut milk 1 cup Coriander roots Garlic Peppers Sugar Salt Coriander Spring onion Garnish Cucumber relish Red spur chile, thinly sliced 1 Tbsp. Cucumber, sliced 1 cup Shallot, sliced 2 Tbsp. Vinegar ¼ cup Salt ½ tsp.

Method

Recipe credit: Bansani Nawisamphan, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



CHAI SIRIYARN CHAI SIRIYARN is the chef-owner of Marnee Thai Restaurant, which has two locations in San Francisco and has been among the Zagat Survey’s Top Thai Restaurants in the city for the past 15 years. Bangkok born and bred, Chef Siriyarn grew up in a culinary family and spent his childhood steeped in the restaurant business. His culinary achievements include winning the grand prize in the Los Angeles Pad Thai Festival contest in 2000, and earning “Thailand Superchef Award” in 2003. He was also named “International Chef of the Year” by the Awards of the Americas in New York City in 2001. He has also been a guest chef at The Culinary Institute of America at Greystone campus since 2000, and is the author of Thai Cuisine Beyond Curry. (San Francisco, CA)


SPICY CRABMEAT NOODLES Yield: 2 portions

Ingredients Amounts Sauce Sugar, palm 2 Tbsp. Tamarind water 1 Tbsp. Sugar 3-4 Tbsp. Fish sauce 3 Tbsp. Lime juice, fresh 2 Tbsp. Vinegar, white 1 Tbsp. Paprika ½ tsp. Noodles Cooking oil 1/3 cup Eggs 3-4 ea. Garlic, minced 2 Tbsp. Thai bird chiles or jalapenos 2 Tbsp. (to taste) Dungeness crab meat, reserve some 1 cup for garnish Fresh rice stick noodles, soaked in 1 lb. warm water for 15-20 minutes and drained; or ½ lb. dried noodles, soaked and drained Chicken stock or water ¼ cup Green onion, cut into 1” lengths 1 cup Garnish Cilantro sprigs Serve on the side Romaine, green leaf, or iceberg lettuce leaves Lime wedges

Method 1. Combine all the sauce ingredients in a bowl and stir well to blend. Set aside. 2. Heat oil in a wok or large nonstick pan over high heat. When the oil is hot, crack the

eggs into the wok. Using a spatula or wooden spoon, stir until set, about thirty to forty seconds. Add garlic and chiles; stir gently.

3. When the chilies and garlic are fragrant, add ¾ of the crabmeat and keep cooking for another minute, and then add noodles. Add chicken stock and keep stirring.


4. When the noodles are soft and pliable, add the sauce mixture; keep stirring until the noodles absorb most of the sauce and are a little dry.

5. Stir in green onion and keep tossing a few times; transfer to a plate and top with reserved crabmeat and garnish with cilantro sprigs. Serve with romaine, green leaf or iceberg lettuce leaves and lime wedges on the side.

Recipe credit: Chai Siriyarn, as presented at the Worlds of Flavor International



CHICKEN SATAY Yield: 4 portions

Ingredients Amounts Chicken tenders, or boneless, skinless 1 lb. chicken breast Lemon grass, finely sliced 1½ Tbsp. Soy sauce, Thai, thin 1 Tbsp. Cooking oil 2 Tbsp. Butter, melted 1 Tbsp. Milk, sweetened, condensed 1 Tbsp. Coconut milk 1 Tbsp. Sugar 1½ Tbsp. Turmeric, powder 1 tsp. White pepper, ground 1/3 tsp. Bamboo skewers, 6-8” long as needed Satay sauce Coconut milk 1 cup Red curry paste 1 Tbsp. Chili jam, roasted 1 Tbsp. Peanut butter, creamy 2 Tbsp. Chicken stock or water ¼ cup Chili oil 1 Tbsp. Sesame seeds, white, toasted 1 Tbsp. Peanuts, roasted, ground 1 Tbsp. Sugar ½ Tbsp. Sugar palm, or brown sugar ½ Tbsp. Fish sauce or salt to taste

Method 1. Cut the chicken on the diagonal into thin slices about one inch wide and two inches

long. 2. In a blender, combine all remaining ingredients and blend well. Transfer to a bowl,

add chicken, and to marinate for a few hours or overnight. 3. Thread the chicken onto the bamboo skewers and grill the meat until just done on

each side over medium fire (about 5 minutes). 4. Serve with satay sauce and cucumber salad. 5. For the satay sauce: put half of coconut milk in a nonstick saucepan over medium

heat. Stir until the oil from the coconut milk surfaces. Add curry paste and chili jam. Keep stirring for about 2 to 3 minutes. Add peanut butter and the rest of the coconut milk, chicken stock, chili oil, sesame seeds, peanuts, sugar, palm sugar and fish sauce.


6. Reduce the heat to low. Stir constantly for a few minutes until the sauce thickens, bring to a boil then transfer to a container. Skim off some excess oil, leaving only what’s needed for a shiny appearance.




MIANG KUM Yield: 3 to 4 portions

Ingredients Amounts Coconut, shredded 1½ cups Shallot or red onion, small dice ¼ cup Ginger, fresh, small dice ¼ cup Peanuts, unsalted, roasted ¼ cup Lime, sliced thin and cut into small ¼ cup wedges Shrimp, small, dried, washed and ¼ cup patted dry Spinach, large leaves as needed Sauce Sugar 1 cup Sugar, coconut ½ cup Water 1½ cups Shallot, sliced ¼ cup Ginger, fresh, sliced ¼ cup Galangal, 1” diameter 5 slices Shrimp paste 2 tsp. Coconut meat, toasted ¼ cup Shrimp, dried, ground ¼ cup Fish sauce 2 Tbsp.

Method 1. Toast the shredded coconut on a sheet pan in a preheated 325ºF oven until golden

brown and crisp (about 15 minutes). Stir occasionally to ensure even toasting. Place the shallots, ginger, peanuts, lime, and dried shrimp in separate mounds on a serving platter. Set aside.

2. Wash and cut the spinach leaves; use only large, nice looking ones. Set aside. 3. To make the sauce, in a small pot, dissolve sugar and coconut sugar in ¾ of a cup of

water. Bring to a boil and reduce to low heat. Cook for about 10 minutes to make a thick syrup.

4. Wrap the shallot, ginger, galangal, and shrimp paste for the sauce in a piece of foil and toast in a 375ºF oven for 30 minutes.

5. In a blender, add the toasted ingredients and toasted coconut meat for the sauce with ¾ of a cup of water to facilitate blending. Purée until the texture is smooth.

6. Add the blended mixture to the syrup, along with the dried shrimp for the sauce and the fish sauce. Mix well and cook another 8 to 10 minutes over medium heat. The sauce should become thick. Cool until well chilled.




PAD THAI Yield: 2 portions

Ingredients Amounts Fresh rice stick noodles, soaked in 1 lb. warm water for 15 miutes and drained, or ½ lb. dried noodles, soaked and drained Shrimp, medium (26-30 count), peeled 8 ea. and deveined Chicken stock or water ¼ cup Green onions or Chinese chives, cut 2-3 ea. into 1½” lengths Bean sprouts 1 cup Unsalted peanuts, roasted and ground 1/3 cup Cooking oil 4 Tbsp. Eggs 2 ea. Garlic, minced ½ Tbsp. Shallot, minced 1 Tbsp. Sweet radish, minced 1 Tbsp. Bean curd, cut into matchstick strips ¼ cup Lime, cut in wedges 1 ea. Fresh vegetables for accompaniment (Chinese chives, bean sprouts, banana blossom wedge or pennyworth, if available) Sauce Palm sugar 2 Tbsp. Tamarind water 1 Tbsp. Sugar 3-4 Tbsp. Fish sauce 3 Tbsp. Lime juice, freshly squeezed 1 Tbsp. White vinegar 2 Tbsp. Paprika 1 tsp. Chili powder to taste

Method

1. For sauce: Combine all the sauce ingredients in a bowl and stir well to blend. Set aside.

2. Heat the oil in a wok or large pan over high heat. When the wok is very hot, crack the eggs into the wok. Using a spatula or wooden spoon, stir until set, about 20 seconds.

3. Add the garlic, shallot, radish and bean curd; toss gently. Add the noodles and shrimp; stir briefly.


4. Add the chicken stock and cook until the noodles begin to soften, about 2 to 3 minutes.

5. Drizzle in the sauce and toss to evenly coat the noodles. Reduce the heat to medium and continue to cook until the noodles absorb most of the sauce and begin to dry.

6. Stir in green onions, bean sprouts and half of ground peanuts. Toss a few times and transfer to a plate. Sprinkle with the remaining peanuts and serve with lime wedges and fresh vegetables on the side.

Recipe credit: Chai Siriyarn, as presented at the Worlds of Flavor



BREADED SOFT SHELL CRAB WITH GREEN MANGO SALAD

Yield: 2 portions

Ingredients Amounts Soft shell crabs 2 ea. Green mango, shredded 1½ cups Red onion, thinly sliced 1/3 cup Green onion, thinly sliced crosswise 1/3 cup Bread crumbs 1/3 cups Cornstarch 2 Tbsp. Eggs, beaten 1 ea. Cooking oil 2 cups Cilantro sprigs, for garnish Salad dressing Fish sauce 3 Tbsp. Lime juice, freshly squeezed 4 Tbsp. Coconut sugar or brown sugar 1 Tbsp. Thai bird chiles, coarsely chopped to taste

Method 1. Wash and pat dry the soft-shell crabs. Season with salt and ground pepper. 2. Dust the soft-shell crabs with cornstarch, shake off the excess, dip in beaten egg, and

roll in bread crumbs until well coated. Set aside. 3. Heat the oil in a pan over medium heat, 350ºF to 375ºF. Fry the crabs until golden

brown on both sides, and transfer to absorbent paper towels to drain. Set aside on a plate.

4. For the salad dressing: Combine the dressing ingredients in a bowl and stir to mix well. Add the green mango, red onion, and green onion. Toss gently to mix and transfer to a serving platter. Top with the crispy-fried crabs and garnish with cilantro sprigs.




PUMPKIN SIMMERED IN COCONUT SAUCE Yield: 3 to 4 portions

Ingredients Amounts Pumpkin (kabocha squash) 1 lb. Hydrolysed lime water (optional) 5 cups Coconut milk 2 cups Water 1 cup Pandanus leaves 2 ea. Sugar ½ cup Coconut sugar 2 Tbsp. Salt ½ tsp.

Method 1. Wash the pumpkin well, quarter lengthwise, and cut away all of the stem. Scrape out

and discard all the fibers and seeds. Cut each quarter lengthwise and peel off some of the green skin. Then cut the pumpkin into 2-inch lengths, about ½-inch thick.

2. Soak the pumpkin in hydrolysed lime water for about ½ hour, then rinse in several changes of water. Set aside.

3. In a pot, combine the coconut milk, water, pandanus leaves and pumpkin. Bring to a boil, reduce heat, and add the sugar, coconut sugar and salt, and continue cooking for about 10 minutes, until the pumpkin is tender but not too soft. Turn off the heat and adjust seasoning. If it is too sweet, add some water. Serve warm in small bowls.

Note: Some tender fruits and vegetables are often soaked in hydrolysed lime water to tighten their cell membranes. This allows them to simmer for prolonged periods without softening into mush. If you did not soak pumpkin in hydrolysed lime water, they might get soft sooner than 10 minutes.

Recipe credit: Chai and Kannika Siriyarn, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



THAI MOCHI Yield: 50 to 55 pieces

Ingredients Amounts Filling Coconut, medium mature, finely 2 cups grated Coconut sugar, or brown sugar 1 cup White sugar 2 Tbsp. Coconut cream, skimmed from top ½ cup of can Salt ¼ tsp. Dough Glutinous rice flour 2 cups Coconut cream 2 Tbsp. Water 2/3 cup Pandanus juice ½ cup Garnish Coconut, medium, mature, finely grated 2 cups Salt 2 pinches

Method 1. For the dough: Combine the glutinous rice flour, coconut milk, and water in a

mixing bowl. Work with your hands and knead until it becomes a soft dough. Add the pandanus juice a little bit at a time until the dough is soft. Cover with plastic wrap and set aside.

2. For the filling: Combine all the ingredients in a nonstick pan and simmer, stirring until all liquid is evaporated (about 8 to 10 minutes). The texture should be dry and sticky. Allow it to cool, then roll into small balls with your palms, about ½–inch in diameter, and set aside.

3. Pinch off small pieces of dough and using both palms, roll the dough and press into thin discs. Place a cooled coconut ball in the center of each dough disc and wrap. Repeat until all dough and coconut balls are used up.

4. For the garnish: Mix coconut and salt thoroughly, microwave for 1 minute, and set aside.

5. In a medium pot, bring half pot of water to a boil. When boiling, drop in the balls and cook until they float to the top. Let cook for another 30 seconds, then scoop from the water. Roll the finished balls in the coconut garnish.

Note: To make pandanus juice, cut the pandanus leaves into small pieces and blend with water until smooth, then strain through a very fine sieve or cheesecloth to get a nice dark-green liquid which is used to perfume many Thai desserts. You can adjust the dough by adding a little more water if it is too dry or more flour if it is too wet. It should


be soft enough to wrap around the coconut balls without sticking to your fingers. The rice flour balls in this recipe are green from the pandanus leaf, but if you’d like to make rice flour balls that are orange and purple, too, simply follow the recipe using kabocha squash and mashed taro root, and you’ll have a tri-colored dessert.

Recipe credit: Chai and Kannika Siriyarn, as presented at the Worlds of Flavor Conference & Festival. Published with permission of the author. All rights reserved.



KANNIKA SIRIYARN KANNIKA SIRIYARN is a Thai cuisine expert. She was born in the ancient city of Ayudthaya, the former capital of Thailand and the birthplace of Royal Thai cuisine. She learned traditional Thai cooking from her aunt, who was a famous chef at the city market. Ms. Siriyarn moved to Bangkok in 1952 and ran her own business as a food vendor, selling her curries and Thai sweets for more than three decades. After retiring she moved to northern Thailand, where she still loves to cook, always keeping abreast of the new trends in Thai cuisine. (Chiang Mai, Thailand)


RICE FLOUR BALLS IN COCONUT SAUCE WITH PANDANUS NOODLES AND CRUSHED ICE

KHANOM BUA LOY Yield: 4 portions

Ingredients Amounts Pandanus noodle Mung bean flour 1 cup Water 5 cups Pandanus extract 1 cup Rice flour ball dumplings Glutinous rice flour 1 cup Cooked kabocha squash, mashed 1/3 cup Coconut cream, skimmed from top 1 Tbsp. of can Water 1/3 cup Coconut syrup Coconut milk 2 cups Water ¾ cup Sugar 2 cups Pandanus leaf 1 ea. Salt 1 pinch

Method 1. For the noodles: Combine all ingredients for the pandanus noodle in a saucepan,

strain through a fine sieve, and stir over low heat until cooked, about 12 to 15 minutes. The mixture will be sticky and translucent.

2. Transfer the cooked mixture into the sa rim presser, which has the round handle on both sides to place the bamboo sticks through, so it can be placed from 1 surface to another.

3. Let the presser sit about 8 to 10 inches above the cold water, then press down the hot mixture through the tiny holes on the bottom of the can to let it cool off.

4. Repeat the procedure until finished. 5. Drain and place the sa rim noodles into a bowl. 6. For the dumplings: Combine the glutinous rice flour, mashed kabocha squash, and

coconut cream in a mixing bowl. 7. Add 1/3 cup water, about 1 to 2 tablespoons at a time, and knead until the dough

is soft enough to work, about 2 to 3 minutes. 8. Add more water if needed, but not so much that the dough sticks to your hands.

Roll into several rod-shaped pieces, each about ¼-inch thick.


9. Pinch off small pieces of dough and use your fingers to roll them into small balls, about a ¼-inch in diameter. Set aside. Continue until all the dough is used up.

10. Fill a medium pot with water and bring it to a boil over moderate heat. 11. Add the rice flour balls and boil until they float to the surface, about 2 minutes. 12. Remove with a slotted spoon and drop them in cold water to firm them up. 13. For the syrup: In a saucepan, dissolve the water and sugar and add the pandanus

leaf, knotted. Bring to a boil. After the syrup has boiled for about 5 minutes, add the coconut milk and stir to mix well, then turn off the heat. Let the sauce completely cool before serving.

14. To serve: In a serving bowl, place the cooked noodles and the cooked dumplings and add the coconut syrup. Top with shaved ice.

Recipe credit: Kannika Siriyarn, as presented at the Worlds of Flavor International



VIETNAM


MAI PHAM MAI PHAM is the chef-owner of Lemon Grass restaurant in Sacramento, and author of Pleasures of the Vietnamese Table and The Best of Vietnamese and Thai Cooking. A food columnist for the San Francisco Chronicle and host of the Food Network special “My Country, My Kitchen: Vietnam,” Chef Pham is the winner of the 1998 IACP Bert Greene Award for distinguished journalism. She leads culinary tours of Southeast Asia on behalf of The Culinary Institute of America—her first tour to Vietnam for the school was the subject of a two-part CNN Travel Now special—and is a frequent guest instructor at the CIA’s Napa Valley campus. (Sacramento, CA)


HUE BEEF VERMICELLI SOUP BUN BO HUE

Yield: 6 portions Ingredients Amounts Broth Lemon grass stalks, bottom white parts 3 stalks only Pork bones 3 lb. Pork leg, boneless, cut into 2 pieces 1½ lb. Beef shank, cut into 2 pieces 1½ lb. Fish sauce 3 Tbsp. Salt 1 tsp. Sugar 2 Tbsp. Shrimp sauce 1 tsp. Vegetable oil 2 Tbsp. Annatto seeds (optional) 2 tsp. Shallot, minced 1 tsp. Chili flakes, dried 1 tsp. Noodle Vermicelli, dried, fat rice, like spaghetti 1 lb. Onion, yellow, sliced paper thin ½ ea. Cilantro, chopped ¼ cup Scallions, cut into thin rings 2 ea. Garnishes Rau Ram(Vietnamese coriander leaves), 1 cup coarsely chopped Cabbage, very thinly sliced, soaked in 2 cups cold water and drained (optional) Lime, cut into 6 wedges 1 ea. Thai bird chiles, chopped 4 ea.

Method 1. Peel the tough outer layers of the lemon grass and discard. Finely chop enough for 2

tablespoons and set aside. Using the flat side of a knife, lightly bruise the remaining stalks. Cut into 3-inch pieces; set aside.

2. Place the pork bones, pork leg and beef shank in a large pot. Add water to cover, bring to a boil, then drain. Return the bones, pork and beef to the pot and add 3 quarts fresh water. Add the lemon grass stalks. Bring to a boil, the reduce the heat to a simmer. Cook until the meat is tender but still firm, about 1 hour. Skim the surface to remove any foam or fat that rises to the top.


3. With a slotted spoon, remove 1 piece of the pork leg and 1 piece of the beef shank and submerge in cool water for 10 minutes to keep them from turning dark. Remove from the water and trim any excess fat or chewy parts from the shank and pork. Slice both meats into thin bite-sized strips; set aside. Allow the remaining meat to simmer in the broth.

4. Add the fish sauce, salt, sugar, and shrimp sauce to the broth and continue to simmer.

5. Heat the oil in a small sauce pan over moderate heat. Remove the pan from the heat and add the annatto seeds, if using. Let them foam for 30 seconds, then strain the oil into another pan (or remove the seeds with a slotted spoon). Heat the annatto oil over moderate heat and add the shallot, chili flakes and reserved chopped lemon grass. Stir until fragrant, about 10 seconds. Remove from heat immediately and add to the broth.

6. To serve, divide the cooked noodles evenly among preheated bowls. (If the noodles are not hot, reheat in a microwave oven or blanch in boiling water.) Top with a few strips of pork and beef shank. Ladle a generous amount of hot broth on top and garnish with sliced onion, cilantro and scallions. Serve with rau ram, cabbage if desired, lime wedges and chiles on the side.

Recipe credit: Mai Pham as presented at the Worlds of Flavor International



SIZZLING SAIGON CREPES BANH XEO

Yield: 4 large crepes Ingredients Amounts Batter Rice flour 2 cups Coconut milk, unsweetened ½ cup Water 2 1/3 cups Turmeric, ground 1½ tsp. Sugar 1 tsp. Salt ½ tsp. Curry powder, preferably ½ tsp. Vietnamese Golden Bells brand Scallions, cut into thin rings 3 stalks Filling Vegetable oil 4 Tbsp. Onion, yellow, thinly sliced ½ cup Pork shoulder or chicken breast, 4 oz. thinly sliced Shrimp, raw, medium, peeled, deveined 12 ea. Bean sprouts 4 cups Mushroom, white, sliced, lightly 2 cups sautéed, drained Vietnamese dipping sauce Thai bird chiles, or 1 Serrano chile 3 ea. Garlic clove, sliced 1 ea. Sugar 3 Tbsp. Water, warm 2/3 cup Lime juice, fresh 1½ Tbsp. Fish sauce 5 Tbsp. Carrots, finely shredded, for garnish, 2 Tbsp. optional Table Salad (see index)

Method 1. For the batter: Place the rice flour, coconut milk, water, turmeric, sugar, salt, curry

powder, and scallions in a bowl and stir well to blend. Set aside. 2. For the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat.

Add a quarter each of the onion, pork and shrimp and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and ½ cup


of mushrooms on one side of the crepe, closer to the center than the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the chicken and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it’s not brown, cook another minute or two.

3. Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe.

4. For the Vietnamese dipping sauce: Cut the chiles into thing rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic and sugar in a mortar and pound into coarse, wet paste. (If you do not have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.

5. To serve: Place the crepes, Vietnamese dipping sauce and table salad on the table. To eat, tear a piece of the banh xeo and wrap with lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat.

Note: In Hue, this dish is called banh hhoai (happy pancakes). The crepes are smaller, about 6 inches in diameter, and are served with a heavier sauce of fermented soybeans. If you want to try this version, use a small pan and reduce the amount of ingredients accordingly. When the crepe is half done, drizzle beaten egg around the edges and serve open face or folded, with the same accompaniments.

Recipe credit: Mai Pham as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session X on Saturday, Nov. 3, 2007.


BANANA BLOSSOM SALAD WITH SHRIMP Yield: 8 portions

Ingredients Amounts Garlic cloves 2 ea. Thai bird chiles, or 1 serrano 4-5 ea. Sugar 4 Tbsp. Lime juice, freshly squeezed 7 Tbsp. Water 4 Tbsp. Fish sauce 4 Tbsp. Banana blossom, medium 2 ea. (about 1 1/3 pound) Shrimp, cooked 1 lb. Cucumber, seeded, cut into 1 ea. thin strips (about 2/3 cup) Yellow onion, sliced paper-thin ½ ea. lengthwise Rau ram or Asian basil leaves, 2 cups loosely packed, cut in half Shallots, fried 4 Tbsp. Peanuts, roasted, chopped 4 Tbsp.

Method 1. Place the garlic, chiles and sugar in a mortar and pound into a paste. Transfer to a

small bowl and combine with 6 tablespoons lime juice, water and fish sauce. Stir well and set aside.

2. Peel the 2 or 3 tougher outer layers of the banana blossoms and discard. Remove the bottom core. Using a Japanese mandoline or a sharp knife, slice the blossoms crosswise into 1/16-inch thick pieces. Rinse well then transfer to a bowl. Add cold water to cover, then stir in the remaining lime juice. Let it soak for 15 minutes. Remove the shredded blossom (but leave the banana pieces that have sunk to the bottom) and let it drain in a colander. Pat dry with paper towels.

3. Place the shrimp in a mixing bowl and add half of the dressing. Set aside to marinate for 10 minutes, then add the banana blossom, cucumbers, onions, rau ram, fried shallots and half of the peanuts. Add the remaining dressing and toss gently. Transfer to a serving plate. Garnish with the remaining peanuts and serve.




HANOI RICE NOODLES WITH GRILLED PORK BUN CHA HANOI

Yield: 8 portions Ingredients Amounts Scallions, sliced into thin rings 4 ea. Shallot, minced 2 ea. Fish sauce 2 Tbsp. Caramel Sauce (recipe follows), or 1 Tbsp. 2 tsp. brown sugar Salt ½ tsp. Black pepper, freshly ground 1 tsp. Vegetable oil 2 Tbsp. Pork shoulder, sliced thin 1 lb. across the grain Pork, ground 1 lb. Yellow onions, chopped ½ cup Accompaniments Dried bun rice vermicelli, cooked 1 1/3 lb. until soft but still firm, 4 to 5 minutes, rinsed and drained Table Salad (see index) Vietnamese Dipping Sauce (see 5 cups index)

Method 1. Combine the scallions, shallots, fish sauce, caramel sauce, salt and pepper in a

mixing bowl and stir to blend. Divide the marinade equally into 2 separate bowls. In 1 bowl, add the oil and pork and toss so the meat is evenly coated. Let it marinate for 20 minutes. In the second bowl, combine the ground pork and onions and mix well. Shape the ground pork into patties about 2 inches wide and ½ inch thick. Set them aside until ready to cook.

2. Set the dining table with a platter of noodles and table salad. Transfer the sauce to 4 small bowls. Serve each guest with a bowl of dipping sauce and another bowl to eat from.

3. Preheat a grill or broiler to high heat. Grill the pork slices and pork patties until the meat is done and the edges are nicely charred on both sides (you can also cook in a frying pan). Transfer to a serving plate.

4. To eat, place a few slices of pork and pork patties in the dipping sauce and let them marinate for a few minutes. Invite guests to serve themselves by placing the noodles, herbs and meat in their bowl and drizzle some sauce on top.

Recipe credit: Mai Pham, as presented at the Worlds of Flavor International




CARAMEL SAUCE Yield: ½ cup

Ingredients Amount Sugar ½ cup Boiling water 1/3 cup

Method 1. Place the sugar in a small, heavy bottomed saucepan over moderate heat. The sugar

will melt and start to caramelize in about 2 to 3 minutes. Stir a few times (the edges will start to brown fast) and let the mixture bubble until it turns dark brown, about another minute or so. Quickly but carefully remove the pan from the heat and slowly stir in the boiling water. Stand back as the mixture might splatter. Set aside to cool. If stored in a tight-lidded jar at room temperature, this sauce will keep up to 1 month.




GINGER-LIME DIPPING SAUCE NUOC MAM GUNG

Yield: Makes about 1 cup Ingredients Amounts Garlic chopped 1 tsp. Thai bird chiles or 1 serrano, chopped 3 ea. Sugar 3 Tbsp. Ginger, minced 3 Tbsp. Fish sauce ¼ cup Lime juice 2 Tbsp. Water 3 Tbsp.

Method 1. Place the garlic, chiles, sugar and ginger in a mortar and pound into a paste. Transfer

to a small mixing bowl and add the fish sauce, lime juice and water. Let sit for 15 minutes before serving.

Recipe credit: Mai Pham, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar IB on Friday, Nov. 2, 2007.


CHILI-LIME DIPPING SAUCE NUOC MAM CHANH

Yield: ½ cup Ingredients Amounts Garlic cloves 1-2 ea. Thai bird chiles, chopped 3 ea. Sugar 3 Tbsp. Fish sauce 3 Tbsp. Lime juice, freshly squeezed, with 3 Tbsp. some pulp and segments Water 3 Tbsp.

Method 1. Place the garlic, chiles, and sugar in a mortar and pound into a paste. Transfer to a

small mixing bowl and add the fish sauce and lime juice. Set aside for 15 minutes for the flavors to develop. This sauce will keep up to 2 weeks in the refrigerator.

Note: For an authentic touch, add about a cup of thinly cut strips (about 1/16 inch wide) of cucumber to the sauce.




CRISPY SPRING ROLLS Yield: 25 Pieces

Ingredients Amounts Dried bean thread noodles, soaked 1 oz. in hot water for 30 minutes, drained and cut into ½” pieces (about 2/3 cup) Dried tree ear mushrooms, soaked 1 Tbsp. in hot water for 30 minutes, drained stems trimmed and chopped Onion, minced and squeezed dry 1 ea. Carrot, peeled, grated and 1 ea. squeezed dry Green onions, thinly sliced 3 ea. Egg 1 ea. Fish sauce 2 Tbsp. Garlic, minced ½ Tbsp. Salt ¼ tsp. Sugar 2 tsp. Ground black pepper ½ tsp. Crabmeat ½ lb. Ground pork ½ lb. Thin spring roll wrappers 15 ea. Cornstarch 2 Tbsp. Water 1/3 cup Vegetable oil for frying Accompaniments Table Salad (recipe follows) Vietnamese Dipping Sauce (recipe follows

Method 1. In a mixing bowl, combine the bean thread noodles, mushrooms, onions, carrot and

green onions. Set aside. 2. In another large mixing bowl, beat the eggs then add the fish sauce, garlic, salt, sugar

and black pepper. Add the crabmeat and pork and using a fork, break up the meat so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix well. Set aside.

3. In a small sauce pan, combine the cornstarch and water. Stir often to prevent sticking and bring to a boil. If it is too thick, add more water. This is the “glue” to seal the edges of the wrapper.

4. Cut the wrappers in half diagonally. You will have 2 equal size triangles. Starting with the longest side towards you, place about 2 tablespoons of filling on the bottom area of the triangle. Using your fingers, mold the filling into a cylinder 2 inches long


and 1 inch wide. Fold the 2 sides of the wrapper in and roll to enclose. Dab a little cornstarch mixture along the edges (do not over glue) and seal the roll. Set aside while you finish making the remaining rolls. Do not stack them.

5. To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover the spring rolls. The rolls should float and not touch the pan. Heat oil to about 325ºF. Carefully place the rolls into the oil. Do not crowd the pan or place the rolls on top of each other. Fry the spring rolls for about 3 to 4 minutes on each side, turning often until they are nicely brown and crisp. If they brown before that, reduce the heat as the oil is too hot. Remove the cooked spring rolls from heat and drain on paper towels. Serve immediately with dipping sauce and table salad.




TABLE SALAD RAU SONG

Yield: 6 portions Ingredients Amounts Leaf lettuce, red or green, leaves 1 head separated, washed and drained Cucumber, thinly sliced ½ ea. Bean sprouts 2 cups Sprigs each of mint, Asian basil, 5-6 ea. rau ram and green perilla or any herb combination

Method 1. Arrange the greens in an attractive manner on one side of a large platter. Place the

cucumbers, bean sprouts and herbs on the other side. Place the platter in the center of the table and serve.

Note: If a table salad accompanies a grilled meat dish, you can also serve presoaked rice papers on the side. Just layer some lettuce in between the rice sheets so they don’t stick. Another way is to allow guests to wet the rice sheets themselves by soaking them in a bowl of warm water at the table.




VIETNAMESE DIPPING SAUCE NUOC CHAM

Yield: Makes 1 cup Ingredients Amounts Thai bird chiles, or 1 serrano chile 3 ea., or to taste Garlic cloves, sliced 1 ea. Sugar 3 Tbsp. Water, warm 2/3 cup Lime juice, fresh 1½ Tbsp. Fish sauce ¼ cup +1 Tbsp. Carrots, finely shredded, for garnish 2 Tbsp. (optional)

Method 1. Cut the chiles into thin rings. Remove 1/3 of the chiles and set aside for garnish. 2. Place the remaining chiles, garlic and sugar in a mortar and pound into a coarse, wet

paste. 3. Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to

dissolve. Add the reserved chiles and carrots. 4. Set aside for 10 minutes before serving.




SOY-LIME DIPPING SAUCE NUOC TUONG PHA

Yield: 1 cup Ingredients Amounts Garlic clove 1 ea. Fresh Thai bird chiles 2 ea. Sugar 2½ Tbsp. Soy sauce, preferably Chinese 1/3 cup Lime juice, with pulp 2½ Tbsp. Water ¼ cup, or to taste

Method 1. Place the garlic, chiles, and sugar in a mortar and pound into a paste (you can also

chop the garlic and chiles by hand). Transfer to a small bowl and add the soy sauce, lime juice, and water. Stir until well blended. This sauce will keep up to 3 weeks in the refrigerator in a tightly-lidded jar.


Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar IB on Friday, Nov. 2, 2007.


SPICY LEMON GRASS TOFU TAU HU XA OT

Yield: 8 portions Ingredients Amounts Lemon grass stalks, outer layers peeled, 4 ea. bottom white part thinly sliced and then finely chopped (about ¼ cup) Soy sauce 3 Tbsp. Thai bird chiles or 4 tsp. any chiles, chopped Chili flakes, dried 1 tsp. Turmeric, ground 2 tsp. Sugar 4 tsp. Salt 1 tsp. Tofu, drained and patted dry, 24 oz. cut into ¾” cubes Vegetable oil 6 Tbsp. Yellow onion, thinly sliced lengthwise 1 ea. Shallots, minced 4 Tbsp. Garlic, minced 2 tsp. Peanuts, roasted, chopped ½ cup La lot, or pepper leaves, shredded, 20 ea. or 1 1/3 cup loosely packed Asian basil leaves

Method 1. Combine the lemon grass, soy sauce, chiles, dried chili flakes, turmeric, sugar and

salt in a mixing bowl. Add the tofu pieces and turn so they’re evenly coated. Marinate for 30 minutes.

2. Heat the oil in a large non-stick frying pan over high heat. Add the onions, shallots and garlic and stir until fragrant, about 1 minute. Add the tofu pieces and, using chopsticks or wooden spoons, turn so they can cook evenly, about 4 to 5 minutes. Reduce the heat and cook, uncovered, until the tofu is slightly browned around the edges and the onions are soft, another 2 to 3 minutes. Add half of the peanuts and all the pepper leaves.

3. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve.

Note: While traveling on a train to the coastal town of Nha Trang, I sat next to an elderly nun. Over the course of our bumpy 8-hour ride, she shared stories of life at the temple and the difficult years after the end of the war when the Communist government cracked down on religious factions. Then, toward the end of our chat, she pulled out a bag of food she’d prepared for the trip. It was tofu that had been cooked in chiles, lemon


grass and la lot, an aromatic leaf also known as pepper leaf. When she gave me taste, I knew immediately that I had to learn how to make it. This is my rendition of that fabulous dish. Make sure the tofu is patted dry before marinating it and use very fresh lemon grass. I always love serving this to friends who think tofu dishes are bland.


Presented at Seminar II on Saturday, Nov. 3, 2007.


VIETNAMESE RICE NOODLE SOUP WITH CHICKEN PHO GA

Yield: 6 portions Ingredients Amounts Broth Chicken backs, skin removed 3 lb. Whole chicken (about 3½ lb.), 1 ea. split in half Ginger, 4” piece, cut in half lengthwise, 1 ea. lightly bruised with the back of a knife, charred Yellow onions, peeled, charred 2 ea. Fish sauce ¼ cup Sugar 2 Tbsp. Star anise pods, lightly toasted 6 ea. in a dry pan for 2 minutes Whole cloves, lighted toasted 6 ea. in a dry pan for 2 minutes Whole peppercorns 1 tsp. Sea salt 1 Tbsp. Noodle assembly Dried rice sticks, 1/16” width, cooked 1 lb. Bean sprouts 1 lb. Yellow onion, sliced paper thin ½ ea. Scallions, cut into thin rings 3 ea. Cilantro, chopped 1/3 cup Asian basil, sprigs of, fresh 20 ea. Saw-leaf herb (optional) 12 ea. Lime, cut into 6 wedges 1 ea. Thai bird chiles or 1 serrano, 3 ea. thinly sliced Black pepper, freshly ground to taste

Method 1. In a large stockpot, bring 5 quarts water to a rolling boil. Add the chicken backs and

the chicken pieces. Boil vigorously for 3 minutes, then reduce the heat to a simmer. Skim the surface as necessary to remove any fat or foam. Add the charred ginger and onion. Cook until the chicken is just done, about ½ hour. Remove the chicken and set it aside to cool. Place the star anise, cloves and peppercorns in a spice bag and add to the pot.


2. Let the broth cook for a total 1½ hours. Remove and discard the spice bag. Reduce the heat to very low.

3. Remove the skin from the chicken and discard. Hand-shred half of it into bite-size strips. (Save the other half for another use like chicken salad. You don’t need much to garnish pho, but you need a whole chicken to make a good broth.)

4. To serve, place the cooked noodles in the preheated bowls. (If the noodles are not hot, reheat in a microwave or briefly dip in boiling water.) Place some yellow onions and shredded chicken on top. Bring the broth back to a rolling boil, then ladle 2 cups into each bowl. Top with the scallions and cilantro. Invite guests to garnish their bowls with the bean sprouts, fresh herbs, chiles and squeezes of lime.




RICE ROLLS WITH SHRIMP AND WOOD-EAR MUSHROOMS

BANH CUON CHAO Yield: 28 rolls

Ingredients Amounts Batter Rice flour 1½ cups Potato starch ½ cup Water 3¼ cups Vegetable oil (plus extra for cooking 1 Tbsp. and oiling tray) Salt ½ tsp. Filling Shallots, minced 3 Tbsp. Yellow onion, minced (about ½ cup) ½ ea. Dried wood-ear mushrooms, soaked 3 Tbsp. in warm water 30 minutes, drained, chewy centers removed and finely chopped Raw shrimp, minced; or ground pork ½ lb. Fish sauce ½ Tbsp. Sugar 1 tsp. Ground white pepper ¼ tsp. Garnishes Bean sprouts, blanched in boiling 3 cup water for 10 seconds Green or red perilla (or mint leaves) 1/3 cup cut in thirds Asian basil leaves, cut in thirds 1/3 cup Fried shallots ¼ cup Light Vietnamese dipping sauce 1¼ cups

Method 1. Combine the rice flour, potato starch, water, salt and oil in a mixing bowl and whisk

until smooth. The batter will be thin and watery. Strain to remove any lumps and let the batter rest for 30 minutes.

2. Place 1½ tablespoons of oil in a frying pan and heat over moderate heat. Add the shallots and stir 10 seconds. Add the onions and mushrooms and cook until the onions are clear and soft, about 3 to 4 minutes. Add the shrimp, fish sauce, sugar and


white pepper and stir until the shrimp turns pink, another 2 to 3 minutes. Transfer to a bowl and set aside.

3. Oil a cookie tray and place it near the stove. Heat ½ teaspoon oil in an 8-inch non-stick pan over low heat. Use a paper towel or brush to distribute the oil evenly. Stir the batter thoroughly and ladle 2½ tablespoons batter into the pan. Quickly swirl the pan so the batter will completely cover the surface. The batter should set immediately upon contact. If it sizzles and develops bubbles beyond the edges, reduce the heat slightly and start again. Cover and cook until the rice sheet pulls away from the pan, about 30 to 40 seconds. Invert the pan over the oiled tray and tap lightly to remove the rice sheet. Repeat until you have used up the batter. (After you get the hang of it, you may want to use 2 pans to expedite the process.) Let the rice sheets cool for 30 seconds.

4. To make the rolls, make a 1-inch fold from the bottom of the rice sheet and neatly place 1½ teaspoons filling on top. Fold the sides over and roll into a cylinder about 2 ½ inches long and 2/3 inch wide. Banh cuon can be made in advance up to this point and stored in the refrigerator for 2 days.

5. To serve, divide the rice rolls among 4 plates. (You can reheat in a microwave at this point.) Top each plate with ¼ of the bean sprouts and herbs then garnish with fried shallots. Invite guests to drizzle several tablespoons of sauce on top before eating.

Note: Make sure the pan is just moderately hot and that the amount of batter is consistent with each sheet. Banh cuon can be made in advance, refrigerated, then reheated in a microwave oven.


Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session X on Saturday, Nov. 3, 2007.


SOUTHERN-STYLE CATFISH IN CLAYPOT CA KHO TO

Yield: 4 portions Ingredients Amounts Sugar 2 Tbsp. Vegetable oil 1 Tbsp. Garlic clove, coarsely chopped 1 ea. Water, boiling ½ cup Fish sauce 3 Tbsp. Fresh catfish fillets, cut in halves or 2/3 lb. thirds Scallion, cut into 1” lengths 1 ea. Cilantro sprigs and leaves, cut into 4 ea. 1” lengths Black pepper, freshly ground ½ tsp.

Method 1. Place the sugar in a 1-quart claypot and add just enough water to barely wet it. Heat

over moderate heat until the sugar starts to turn brown, about 3 to 5 minutes. Stir once, then add the oil and garlic. Stir for 1 minute, then add the boiling water, fish sauce, and catfish pieces. Turn the pieces so that they’re evenly coated with the sauce. Reduce the heat to a simmer. Cook, covered, until the catfish is firm and almost done, about 5 minutes. Uncover and continue to simmer for another 2 to 3 minutes, so that the sauce is slightly thickened.

2. Remove the claypot from the heat and garnish with the scallion, cilantro, and black pepper. Serve immediately right in the claypot.


Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar IB on Friday, Nov. 2, 2007.


CHARLES PHAN CHARLES PHAN is the chef and owner of the Slanted Door in San Francisco. Born in La Dat, Vietnam, Chef Phan left his home country along with his family—his parents and five siblings—in 1975. The Phan family opened the original Slanted Door in the Mission District in 1995 with a vision to blend Vietnamese cooking technique with local ingredients. Chef Phan was named San Francisco Focus magazine’s “Rising Star Chef” for 1998, won the 2004 James Beard Award for “Best Chef: California,” and is a frequent visiting instructor at the CIA at Greystone. (San Francisco, CA)


DAIKON RICE CAKE Ingredients Amounts Flour, rice 1 cup Cornstarch ½ cup Water 1 cup Salt ½ Tbsp. Sugar ¼ tsp. Oil, canola 3 Tbsp. Shallot, thinly sliced ¼ cup Garlic, minced 1 Tbsp. Turnip, preserved, minced 2 Tbsp. Mushroom, shiitake, dried, ¼ cup rehydrated, minced Oil, canola 2 Tbsp. Daikon radish, peeled, finely grated 3 cups Oil, canola for frying 2 Tbsp. Chili soy sauce Garnish Cilantro Chili soy sauce Sate chili paste ½ Tbsp. Vinegar, rice ¼ cup Soy sauce ½ cup Sugar 1/3 cup Water ½ cup

Method 1. Mix the rice flour, cornstarch, water, salt, and sugar together in a large bowl. Set

aside. 2. Put 2 tablespoons of oil into a suacepan, over medium-low heat, and slowly

caramelize shallots. Add garlic and sauté until golden brown; add mushrooms and turnips and cook for 2 more minutes. Reserve in a bowl and set aside.

3. In the same saucepan, add another 2 tablespoons of canola oil and the grated daikon. Cook for about 7 minutes, stirring frequently. Add the mushroom and turnip mixture and cook for another 3 minutes. Stir in the rice flour mixture.

4. Pour the mixture into an 8-inch round, 1½-inch deep pan. Steam for 30 minutes. Let cool for 1 hour.

5. Cut the cake into wedges, rectangles or squares. 6. Brown cakes on each side in a nonstick pan with 3 tablespoons canola oil over

medium heat. Serve with chili soy sauce. Garnish with cilantro.


7. For the chili soy sauce: Mix all the ingredients together.

Recipe credit: Charles Phan, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



FERMENTED BEAN CURD DIPPING SAUCE

Ingredients Amounts Bean curd, spicy, fermented, no liquid ½ cup Sugar 2 Tbsp. Lime juice, fresh 3 Tbsp. Water 2 Tbsp. Oil, sesame 1 tsp. Chili garlic paste 2 tsp.

Method 1. Mash the fermented bean curd into a paste. 2. Mix in the sugar, lime juice, water, sesame oil, and chili garlic paste.




HEAD-ON CARAMELIZED SHRIMP WITH LEMON GRASS AND THAI CHILE


Ingredients Amounts Shrimp, fresh, head-on, 16/20 ¾ lb. Pepper, black, ground ¼ tsp. Oil, canola 1 Tbsp. Garlic, minced 1 tsp. Chile, Thai, halved 1-2 ea. Sate chili paste(found in Asian 1 tsp. markets) Lemon grass, fresh, finely minced 2 Tbsp. Sugar, “brown candy,” broken into 1½ oz. smaller pieces (found in most Asian markets) Fish sauce 3 Tbsp. Chicken stock, low sodium 2 Tbsp. Garnish Cilantro 2-3 sprigs

Method 1. Rinse and devein shrimp. Remove the middle section of the shell, leaving the head

and tail end intact. Sprinkle with black pepper. Set aside. 2. Heat 1 tablespoon canola oil in 2-quart clay pot over high heat. 3. Add garlic. Cook until fragrant, about 2 minutes. 4. Add the Thai chile, sate chili paste, and lemon grass, cook 1 minute. 5. Add the brown candy pieces, fish sauce, and chicken stock to clay pot, and turn heat

to low. Stir frequently to dissolve the candy pieces and create a caramel sauce. 6. Add the shrimp to the caramel sauce, turn heat to medum and simmer shrimp until

cooked through, about 3 to 4 mnutes. Garnish with cilantro. Serve immediately with steamed jasmine rice, if desired.

Recipe credit: Charles Phan, as presented at the Worlds of Flavor International



STEAMED VIETNAMESE RICE CAKES WITH MUNG BEAN AND GROUND SHRIMP

BANH BEO Yield: 50 cakes

Ingredients Amounts Garnish Mung beans 1 cup Shrimp, dried, ground 1 cup Green onion, chopped ¼” 1 cup Canola oil or any other neutral oil ½ cup Salt 1 tsp. Sugar 1 tsp. Croutons 1 cup Dressing Garlic cloves 2 ea. Thai chili 1-2 ea. Rice vinegar ¼ cup Fish sauce, preferably 3 Crabs ½ cup brand Sugar 1/3 cup Water ½ cup Young coconut juice 2 Tbsp. Rice cakes Rice flour 8 oz. Tapioca starch 1 Tbsp. Salt ½ tsp. Sugar ½ tsp. Water, hot 2 cup Water, cold 1 cup

Method 1. For the garnish: Soak the mung beans in water until soft, about 3 hours; drain. Steam

the mung beans for about 5 minutes, or until tender. Reserve. 2. Grind the dried shrimp in a food processor. Reserve. 3. Mix the chopped green onion, salt, and sugar. Heat the canola oil or any other

neutral oil to 300ºF. Carefully pour the oil over the green onions. Stir and let it cool. Drain the oil and reserve the green onion.

4. Lightly pulse the croutons in a food processor. Reserve. 5. For the dressing: Pound the garlic, Thai chili, and sugar to a paste with a mortar and

pestle. Add vinegar, fish sauce, water, and coconut juice.


6. For the rice cakes: Bring the hot water to 200ºF. Combine the dry ingredients. Mix in cold water. Then add hot water and mix until smooth. Pour about 1½ tablespoons of batter into hot 2-inch diameter shallow ramekins and steam for about 7 minutes. Cool slightly and carefully remove cakes from ramekins with an offset spatula or butter knife.

7. For assembly: Arrange rice cakes with indented side up. Spoon 1 teaspoon mung beans, 1 teaspoon ground shrimp, and ½ teaspoon green onion on each cake. Sprinkle with croutons and drizzle with dressing. Serve immediately.




FISH VERMICELLI WITH FRESH DILL AND PINEAPPLE SAUCE

Yield: 4 portions Ingredients Amounts Halibut fillet 1 + ½ lb. Rice vermicelli noodles, cooked 4 cups Dill, fresh, leaves picked from stems 1 cup Green onion, cut into 1½” long pieces, julienned 1 cup Pineapple sauce or flavored fish sauce ¾ cups Peanuts, roasted, ground 4 Tbsp. Fish marinade Canola oil Fish sauce 2 Tbsp. Turmeric, ground 1 tsp. Pineapple sauce Fish paste ½ cup Pineapple, fresh, cubed ¼ cup Garlic cloves 2 ea. Thai chiles 2 ea. Lime juice, fresh 2 tsp. Sugar 1 Tbsp. Flavored fish sauce Garlic cloves 3 ea. Thai chiles 2 ea. Rice vinegar ¼ cup Fish sauce ½ cup Sugar, white 1/3 cup Water ½ cup Lemon juice, fresh ½ Tbsp.

Method 1. Divide the ice noodles among 4 plates. Set aside. 2. Cut halibut into silver dollar-sized pieces, about an inch thick. Mix all 3 marinade

ingredients together, pour over fish and toss well. Divide the fish into 2 portions. 3. Heat a large sauté pan over high heat. When the pan is hot, add the marinated fish

and reduce heat to medium. Cook until the fish starts to brown, about 30 seconds to 1 minute.


4. Using a fish spatula carefully turn fish pieces over and cook about 20 seconds. Add half of the dill and green onion and sauté about 20 seconds, or until the greens are wilted.

5. Divide the fish and greens over 2 plates of vermicelli noodles. Repeat the cooking process with the remaining portion of fish. Drizzle about 1 tablespoon (or more depending on preference) of chosen sauce over fish and noodles. Sprinkle with roasted peanuts. Serve immediately.

6. For flavored fish sauce: In a mortar, pound together the garlic, Thai chiles, and sugar to a paste. Add the vinegar, fish sauce, lemon juice, and water. Mix well and set aside.

7. For pineapple sauce: In a blender, blend all ingredients together until smooth. Set aside.




HALIBUT VERMICELLI MARINADE

Ingredients Amounts Marinade Fish sauce 1/3 cup Turmeric, ground 1½ tsp. Shallot oil 1½ cups

Method 1. Mix the fish sauce with the ground turmeric until well combined. 2. Add the shallot oil. 3. Mix or shake well before each use.




STIR FRIED GLASS NOODLES WITH CRAB Yield: 2 large or 4 small portions

Ingredients Amounts Noodles, thin glass (mung bean thread) 2 pkg. (2 oz. ea.) Oil, neutral, like corn or canola 2 Tbsp. Garlic, minced 1 Tbsp. Crabmeat, picked 1 cup Scallions, trimmed, minced ¼ cup Fish sauce 1½ Tbsp. Soy sauce 1 Tbsp. Oyster sauce 2 Tbsp. Sesame oil ½ Tbsp. Cilantro, fresh, leaves for garnish

Method 1. Soak the noodles in warm water to cover for about 10 minutes while you ready the

other ingredients. Drain when ready. 2. Put the oil in a wok or large skillet and turn the heat to high. A minute later add the

garlic and half the scallions and, almost immediately, the noodles and crab. Cook, tossing and stirring, to mix the ingredients together.

3. Add the three sauces, then taste and adjust seasoning as necessary. Toss with the sesame oil and remaining scallions, then garnish and serve.


Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session I on Thursday, Nov. 1, 2007.


SPONSORS


ALASKA SEAFOOD MARKETING INSTITUTE


ALASKA KING CRAB, CUCUMBER AND SCALLION IN STEAMED BUNS

Yield: 10 portions

Ingredients Amounts Chinese buns 30 ea. Hoisin sauce ½ cup Alaskan king crab meat 2 lb. Cucumber, julienne 2 cups Scallions, shredded 1 cup Cilantro leaves 1 cup

Method 1. Slit open steamed buns to create a pocket. 2. Lightly brush the inside with hoisin sauce. 3. Layer the buns with the crab, cucumber, scallions, and cilantro. Note: The suggested accompaniment is scallion cilantro pesto.

Recipe credit: Alaska Seafood Marketing Institute, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



ALMOND BOARD OF CALIFORNIA: ABHIJIT SAHA

ABHIJIT SAHA is the director of food and services at The Park, Bangalore, a contemporary Indian boutique hotel, and a member of The Park Hotels’ collection of luxury boutique hotels. Rated among the top 10 chefs in India, Chef Saha specializes in Indian, Italian, and Mediterranean cuisines. He was a gold medalist at the International Mango Culinary Contest in 1998 and the Taj Culinary Olympics in 1996. Chef Saha trained under Michelin-starred chef Giorgio Locatelli at Zafferano in London, and also at the French Horn in Reading, England. He worked very closely with Antonio Carluccio of London’s Neal Street Restaurant to set up the award-winning restaurant Italia at the Park Bangalore. (Bangalore, India)


ALMOND AND APRICOT DUM BIRYANI Yield: 4 portions

Ingredients Amounts Almonds, blanched and skinned 40 ea. Dried apricot, with seeds 16 ea. Yogurt, plain 100 g Cream 75 ml Caraway seeds (shahi jeera) 1 tsp. Garam masala powder 2 tsp. Salt to taste Water ½ cup Saffron, dissolved in ½ cup water a pinch Ginger, julienne 2 Tbsp. Thai green chile, slit 4 ea. Onion, julienned, fried 4 Tbsp. Mint, chopped 4 Tbsp. Green coriander, chopped 2 Tbsp. Kewra water 8 drops Ghee 4 Tbsp. Refined oil 1 Tbsp. Red chile powder ½ tsp. Ginger garlic paste 1 Tbsp. Basmati rice 400 g For garnish Almond flakes 1 Tbsp. Mint sprig 4 ea.

Method 1. Soak the dried apricots in warm water for 30 minutes and remove the seeds. 2. Soak the basmati rice for half an hour and cook in boiling water for 10 minutes and

keep aside. 3. In a heavy bottom large lagan/brass handi, heat the oil and add the caraway seeds.

Allow it to crackle. Add the ginger garlic paste, sauté for 2 to 3 minutes. 4. Add whipped yogurt, cream and red chile powder and cook for 5 minutes over slow

fire. Add the almonds, apricots, and garam masala powder. Cook for 5 more minutes.

5. Boil 15 liters of water with the salt and cook the rice until 80 percent done. This process should take 8 minutes after adding the rice to the boiling water. Strain and mix with saffron and kewra.

6. To layer the biryani, place 50 percent of the almond and apricot mix in a thick bottom vessel and sprinkle with saffron, mint, green coriander, ginger, green chile, and fried onions.


7. Top with the half of the rice and sprinkle with ghee. Repeat the process to make the second layer.

8. Cover with a lid, add some weight on top, and place the vessel on a hot plate or in oven at 150ºC for 15 minutes.

9. Garnish with a mint sprig and almond flakes.

Recipe credit: Abhijit Saha for the Almond Board of California, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



POMEGRANATE AND TOASTED ALMOND RAITA Yield: 4 portions

Ingredients Amounts Plain yogurt 400 ml Fresh pomegranate seeds 4 Tbsp. Toasted almonds 2 Tbsp. Black salt a pinch Thai green chile, seeded and finely 1 ea. chopped Coriander leaves, chopped 1 Tbsp. Salt to taste Cumin seeds, toasted lightly and 1 tsp. crushed Garnish Coriander sprig 1 ea. Pomegranate seeds a few Red chili powder a pinch

Method 1. Whisk the yogurt to make it smooth. 2. Add the remaining ingredients and mix gently. Chill in the refrigerator for 30

minutes. Garnish with coriander sprig, pomegranate seeds, almond flakes, and red chili powder.

Note: Serve as an accompaniment with biryani and Indian meals.




BADAM HALWA WITH LIGHT RABRI AND ALMOND TUILE


Halwa Almonds 200 g Milk 250 ml Ghee 50 g Sugar 100 g Water 100 ml Saffron, dissolved in 2 Tbsp. of ¼ g hot water Silver leaf 1 ea. Rabri Milk 300 ml Sugar 10 g Saffron a pinch Tuile Almond powder 50 g All-purpose flour 10 g Caster sugar 60 g Egg white 1 ea. Whole egg ½ ea. Butter, melted 50 ml

Method 1. For the tuile: mix the almond powder, sugar, and flour with egg to a smooth

paste. Fold in the melted butter. Make stencils of your choice, place on Silpat, apply the mixture in a very thin layer, place an almond slice on each, and bake at 160ºC for 10 minutes.

2. For the rabri: Bring the milk to boil with saffron and reduce to 60 milliliters over simmering heat while stirring continuously. Remove from heat and add sugar.

3. Blanch the almonds in boiling water for 3 to 4 minutes. Drain and rub off the skin with a kitchen towel. Make a coarse paste with the milk in a kitchen blender.

4. Bring the water to boil in a heavy bottomed saucepan or a kadhai and dissolve the sugar. Add the almond paste and cook for 10 to 12 minutes, stirring continuously. Spoon in the ghee and stir-fry for 5 to 7 minutes. Finish with saffron and allow it to cool.

5. Make quenelles of halwa. Garnish with almond tuile and silver leaf. Serve with the rabri. Recipe credit: Abhijit Saha for the Almond Board of California, as presented at the Worlds of Flavor

International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 3, 2007.


CARDAMOM & PEPPER ROASTED LAMB CHOPS WITH ALMOND GRAVY

Yield: 4 portions Ingredients Amounts Roast lamb chops Lamb chops, frenched and cleaned 12 ea. Green cardamom, pods removed 8 ea. and crushed Black peppercorn, crushed 1 Tbsp. Ginger garlic paste 1 Tbsp. Salt to taste Vegetable oil 2 Tbsp. Almond gravy Almonds, blanched and skinned 300 g White poppy seeds, soaked 2 Tbsp. Thai green chile, slit 4 ea. Garlic cloves 4 ea. Water 400 ml Milk 200 ml Ginger garlic paste 1 Tbsp. Cinnamon stick 1 ea. Green cardamom 2 ea. Bay leaf 1 ea. Cloves 2 ea. Salt to taste Cream 2 Tbsp. Ghee 1½ Tbsp. Green cardamom powder 1 tsp. Saffron rice Steamed rice 200 g Water, warm 2 Tbsp. Saffron, soaked in 2 Tbsp. of warm water a pinch Almond flakes 1 Tbsp. Coriander leaves, chopped 1 Tbsp. Salt to taste Ghee 1 tsp.

Garnish Coriander sprig 1 ea. Almond flakes 1 Tbsp. Green cardamom pods 8 ea. Black peppercorns 1 tsp.


Method 1. Marinate the lamb chops with salt, crushed black pepper, cardamom, and ginger

garlic paste, and set aside. 2. Grind the almonds, poppy seeds, green chiles, and garlic cloves with 400 milliliters

of water into a smooth paste. 3. Heat the ghee in a heavy bottomed saucepan. Add the cinnamon sticks, cardamom,

bay leaves, and cloves. Allow them to crackle. Add the ginger garlic paste and stir fry for half a minute or so.

4. Pour in the almond poppy paste and bring it to boil while stirring continuously. Add milk, reduce heat to simmer and cook for 15 to 20 minutes, stirring from time to time.

5. Season with salt and finish with cream and green cardamom powder. Keep warm. 6. Heat oil in a frying pan and sear the lamb chops for a minute on each side over high

heat. Roast in the oven for 4 to 5 minutes. 7. Place together the steamed rice, saffron, ghee, and salt in a microwave safe bowl and

heat for half a minute. Add the almond flakes and coriander leaves. 8. Serve the lamb chops together with the gravy and the saffron rice with the above

mentioned garnish.




MURGH BADAM SHIKAMPUR Yield: 4 portions

Ingredients Amounts Chicken breast meat, cut into 1” dice 400 g Chicken leg meat, cut into 1” dice 400 g Split Bengal gram (channa dal) 100 g Onion, sliced 100 g Ginger, peeled and chopped 1 Tbsp. Garlic cloves, chopped 4 ea. Vegetable oil 50 + 50 ml Coriander powder 1 tsp. Kashmiri chili powder 1 tsp. Turmeric powder ½ tsp. Cumin powder 1 tsp. Salt to taste Egg, lightly whisked ½ ea. Cornstarch 25 g Water 350 ml Almonds, blanched and skinned 24 ea. Whole spices Black cardamom 1 ea. Green cardamom 3 ea. Cloves 5 ea. Red chile 2 ea. Black peppercorns 10 ea. Cinnamon 1 inch Star anise 1 ea. Cumin ¼ tsp. Mace 1 ea. For stuffing Almond flakes 2 Tbsp. Mint leaves, chopped 1 Tbsp.

Method 1. Wash and soak in water the split Bengal gram for a couple of hours. Heat 50

milliliters of vegetable oil in a large saucepan, add the whole spices and allow them to crackle. Add the chopped ginger and garlic and stir-fry for a minute. Throw in the sliced onions and continue to stir-fry over medium heat until golden brown. Pour in a ladle of water and add cumin powder, coriander powder, turmeric powder, and red chile powder. Cook for a minute and add the split Bengal gram with 350 milliliters of water. Bring to boil, reduce heat to a simmer, and cook for 15 minutes or until the gram is cooked. Now add the chicken pieces and cook for 5 to 10 minutes,


stirring continuously. The water should have evaporated at the end of the cooking process. Remove from heat and allow it to cool. Discard the star anise and mace. Pass the mixture through a meat mincer twice to make a smooth paste. Add the egg and cornstarch to the mixture and mix well.

2. Divide into 24 parts and make each into a round ball. Make depressions in the center and fill with almond flakes, and chopped mint. Reshape into balls and flatten to make almond-shaped discs of 3 centimeter diameter. Stick a piece of almond on each.

3. Deep-fry them over medium heat until golden brown. 4. Serve hot with mint chutney, onion slices, and lemon wedges.




CALIFORNIA RAISIN MARKETING BOARD: ALEXANDER ONG

ALEXANDER ONG is the chef and managing partner of Betelnut Pejiu Wu in San Francisco. Born and raised in Malaysia, Chef Ong apprenticed at the Shangri La Hotel in Kuala Lumpur for four years before coming to United States. Recruited by the Ritz Carlton Buckhead in Atlanta, he has traveled throughout United States working on assignments for the company. In 1995, he moved to San Francisco, where he worked with chef Jeremiah Tower for three years. Though he was trained in classical French cooking, he decided to return to his Asian roots and opened Le Colonial’s kitchen and then Xanadu in Berkeley, CA, where in 2000 he was named “Rising Star Chef” by the San Francisco Chronicle. (San Francisco, CA)


PRAWN RENDANG WITH CALIFORNIA RAISIN PURÉE AND CUCUMBER-GOLDEN CALIFORNIA RAISIN RAITA

Yield: 6 portions

Ingredients Amounts

Vegetable oil 2 oz. Prawns, 10/12 count, peeled, 18 ea. deveined, with head on Aromatics Shallots, peeled, sliced 10 ea. Garlic cloves, peeled, sliced 10 ea. Lemon grass, thinly sliced 2 stalks Thai chile 5 ea. Kaffir lime leaves, julienned, 10 ea. with the center stem removed Paprika 1 Tbsp. Coconut milk, 13 oz. can 2 cans Fish sauce 2 Tbsp. Sambal oelek chili sauce 2 tsp. Black pepper ½ tsp. Sugar 1 Tbsp. Cucumber-raisin raita Plain yogurt 2 cups Cucumber, peeled, seeded, minced ½ ea. California golden raisins, chopped 1 cup Mint leaves, minced 5 ea. Kosher salt ½ tsp. Lemon juice ¼ ea.

Method 1. Preheat a wok on high until hot. 2. Add the oil, then the aromatics. 3. Stir fry for about 10 minutes. Do not brown the aromatics (adjust the heat

accordingly). 4. Add the fish sauce, pepper, sugar, sambal chile, and coconut milk. 5. Bring the sauce to a boil and lower the heat to a simmer. 6. Let the sauce simmer for 15 minutes. 7. Purée with a stick blender. 8. Cool down completely.


9. For the prawns: Heat the sauce up slowly. When the sauce begins to simmer, add the prawns and let it braise for 10 minutes. Use low heat so the prawns will not toughen up.

10. To serve: Spoon the prawns on a plate. 11. Spoon a little dollop of cucumber-raisin raita on the prawns 12. Drizzle light drops of raisin juice on the prawns. 13. Garnish with micro cilantro. Note: The secret is to prepare this sauce a day in advance, so all the flavors will fully develop.

Recipe credit: Alexander Ong for the California Raisin Marketing Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



RACK OF LAMB KORMA

Yield: 4 portions Ingredients Amounts Rack of lamb, 8 chops, trimmed of fat 2 ea. but not frenched Vegetable oil ½ cup Kosher salt 2 tsp. Black pepper 2 tsp. Paprika 1 tsp. Cumin 1 tsp. Mustard powder 1 tsp. Korma sauce Shallots, sliced 2 cups Ginger, grated ½ cup Vegetable oil ½ cup Garam masala 1 tsp. Cumin ¼ tsp. Cardamom pods, green 3 ea. Black pepper, freshly cracked ½ tsp. Cloves, whole 2 ea. Chili powder ½ tsp. Water ½ cup Coconut milk, canned 12 oz. California raisin purée ½ cup Kosher salt 1 Tbsp. Lemon juice 1 tsp.

Method 1. Mix ¼ cup of the oil with the spices. 2. Place the lamb and marinade in a bag and let it marinate overnight. 3. Take the lamb out of the bag, season it with salt and pepper and sear it in a

preheated pan. Roast the lamb for 10 to 12 minutes in a 350ºF preheated oven. 4. Take the lamb out of the oven, place it on a plate and let it rest, it should be

medium. 5. Slice it, arrange it on a platter and serve it with nasi biryani and achar (Malaysian

pickles). 6. For the korma sauce: Mix and toast the dried spices for about 10 minutes over low

heat. 7. Preheat a saucepan, add the oil, and sauté the shallots and ginger.


8. Lower the heat to medium, and add the toasted spices to the shallot/ginger pan. Mix well and cook it for about 10 to 12 minutes

9. Add the coconut milk and raisins and bring to a simmer for another 15 minutes. 10. Purée the sauce and cool. 11. Reheat the sauce over low heat and bring it to a slow bubble. 12. Finish the sauce by adding salt and lemon juice. Note: The korma sauce should be made a day in advance so the flavors will fully develop.




INDIAN BUTTERED RICE NASI BIRYANI

Yield: 4 portions Ingredients Amounts Basmati rice 2 cups Ghee (clarified butter) 1 cup Onions, yellow, sliced ½ ea. Cardamom seeds, green 3 ea. Cloves, whole 2 ea. Cinnamon, sticks 1 ea. Star anise 1 ea. Saffron ½ tsp. Water 2 cups, plus ½ cup Kosher salt 2 tsp. California golden raisins, soaked in warm water and drained ¼ cup Almonds, toasted, sliced ¼ cup Shallots, fried ½ cup Scallions, chopped 1 cup Cilantro leaves ½ cup

Method 1. Wash the rice in cold water 4 times to rinse off the starch. Drain well in a colander. 2. Pre-heat a heavy pan, add the ghee, and fry the onions for about 2 minutes. 3. Add the rice and spices and mix well. Cook until the rice turns translucent, about 15

minutes. 4. Add the saffron and stir the rice until it turns yellow. 5. Season with salt and cover with water. 6. Put a lid on the pan and bake the rice dish in a 400ºF oven for about 40 to 45 minutes. 7. Fluff the rice with a pair of chopsticks and fold in the raisins, fried shallots, and

almonds. 8. Garnish with scallions and cilantro and serve.




MALAYSIAN PICKLES ARCHAR

Yield: 8 portions Ingredients Amounts Pineapple, peeled and brunoise ½ ea. Cucumbers, peeled and brunoise 1 cup Jicama, peeled and brunoise 1 cup Green cabbage, brunoise 1 cup California raisins, soaked in warm water 1 cup, plus ½ cup and drained Red chile, sliced 2 ea. Shallot, sliced 2 ea. Ginger, minced 1 Tbsp. Garlic clove, minced 1 ea. Turmeric powder ½ tsp. Rice vinegar, unseasoned 1 cup Sugar 1 cup Kosher salt 1 Tbsp. Mint leaves 10 ea. Peanuts, chopped, roasted 1 cup

Method 1. Stir the turmeric, sugar, and salt with the vinegar until everything is dissolved. 2. Pour the vinegar over the relish, mix well, and marinate for ½ hour in the

refrigerator. 3. Chiffonade the mint leaves at the last minute and toss in the relish. 4. Serve as a side dish to the lamb korma or as a hors d’eouvre on

fried fish crackers (keropok). Garnish with the peanuts.




ROAST PORK WITH A CHILI-RAISIN OIL AND THAI BASIL SAUCE

Yield: 10 portions Ingredients Amounts Pork shoulder, boneless, 5 lb. trimmed, 1 piece Kosher salt 3 Tbsp. Black pepper 2 Tbsp. Ginger, minced 2 Tbsp. Garlic, minced 2 Tbsp. Vegetable oil 2 oz. Thai basil sauce Thai basil leaves 2 cups Garlic chives, blanched, dried 1 cup Olive oil 2 cups, plus ½ cup Fish sauce 2 Tbsp. Chili-raisin oil Chili flakes, dried 1 cup Vegetable oil 2 cups, plus ½ cup Raisins, chopped 1 cup Shallots, minced 1 cup Kosher salt 1 Tbsp.

Method 1. Tie the pork and marinate overnight. 2. Sear the pork the next day and roast at 400ºF to medium, approximately 45 minutes. 3. Rest and chill for 2 hours. 4. Cut off the butcher twine. 5. Thinly slice the pork and arrange on a platter. 6. For the sauce: Purée the green sauce with a stick blender. 7. For the chili raisin oil: Preheat the oil in a sauté pan to high heat. 8. Add the minced shallots and sauté until brown. 9. Turn the heat down to low and cook for another 3 minutes. 10. Add the chili flakes and raisins and cook until the oil turns red. 11. Add salt to taste. This sauce will keep at room temperature for up to a month. 12. Final assembly: Drizzle the basil sauce over the pork slices followed by the chili-raisin

oil. Garnish with fried shallots, micro cilantro, Filipino sea salt, and freshly cracked black pepper.

Recipe credit: Alexander Ong for the California Raisin Marketing Board, as presented at the Worlds of

Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 3, 2007.


CALIFORNIA RICE COMMISSION: KOJI MURAKAMI

KOJI MURAKAMI is the executive chef at Sanraku Four Seasons in San Francisco. Chef Murakami is trained in kaiseki-style cooking and has extensive experience in the preparation of sushi and sashimi. Although he enjoys experimenting with regional ingredients, his focus is to preserve traditional Japanese cuisine without compromising quality. His past culinary experience includes employment at Tokyo Kiccho and the Japanese Embassy in Washington, DC. Chef Murakami is a graduate of the Abeno Tsuji Cooking School in Osaka, one of oldest cooking schools in Japan. (San Francisco, CA)


COCONUT BREAD PUDDING

Yield: 8 to 10 portions Ingredients Amounts Egg bread loaf, crusts trimmed, 1 lb. cut into ½” cubes Coconut flakes 2 cups Eggs, large 8 ea. Whipping cream 2 cups Coconut milk 2 cups Sugar 2 cups Rum ¼ cup Vanilla pod 1 ea. Coconut Soup (recipe follows)

Method 1. Place the bread cubes in 13- by 9- by 2-inch baking pan. Whisk the eggs, whipping

cream, coconut milk, sugar, rum, vanilla, and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into the custard mixture. Can be prepared 2 hours ahead. Cover and refrigerate.

2. Preheat oven to 350ºF. Sprinkle the coconut flakes over the top of the pudding. Bake until the pudding is set in center, about 40 minutes. Cool slightly. Serve warm with the coconut soup.

Recipe credit: California Rice Commission, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Breakfast on Friday, Nov. 2, 2007.


COCONUT SOUP BUBUR CHA CHA

Ingredients Amounts Yams, brunoise, steamed 1 cup Taro, brunoise, steamed 1 cup Tapioca pearls, cooked in water, drained ½ cup Coconut milk 3 cups Water 1 cup Raisin juice, concentrate 1 cup

Method 1. Mix the coconut milk, water, and raisin juice in a pot and bring to a boil. 2. Add the cooked yams, taro, and tapioca pearls. 3. Serve warm as the sauce for the coconut bread pudding.

Recipe credit: California Rice Commision, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Breakfast on Friday, Nov. 2, 2007.


RICE JOOK Ingredients Amounts Rice, steamed 2 cups Water 8 cups Preserved radish omelet Oil 1 tsp. Eggs, beaten 3 ea. Yellow onions, sliced ¼ ea. Preserved radish, minced 2 Tbsp. Red chile, sliced 1 Tbsp. Garlic, minced ½ tsp. Pepper, white a pinch Brine Soy ¼ cup Sugar 1/8 cup Salt, kosher 1 tsp. Water 1 cup Salmon, cut into 1 oz. pieces, 3 lb. skinless Chili-Raisin Oil (recipe follows)

Method 1. For the rice: Loosen the rice with your hands. 2. Add it to a pot and cover with water. 3. Bring it to a boil and reduce the heat to a simmer. 4. Cook for half an hour, or until the rice breaks down. 5. For the radish omelet: Preheat an omelet pan and add oil. 6. Sweat the onions and garlic. 7. Add the chiles, radish, and white pepper. 8. Pour in the egg and make a thin omelet. 9. Cool and cut into ribbons. 10. For the soy cured salmon: Mix the brine ingredients and add the salmon. Brine the

salmon for 20 minutes. 11. Air dry on a rack for 1 hour. 12. Roast in a preheated 300ºF oven for 12 minutes, or until done. 13. Chill and serve. 14. For assembly: Place jook rice in a bowl, top with some omelet, salmon, scallions, and

spoon a nice helping of the chili-raisin oil on top. Mix all together and start enjoying.


Note: Jook is a traditional rice porridge that is a staple in Singapore, Malaysia, Hong Kong, China, and Japan. Consider the chili-raisin the unifying factor in this dish. I hate to use the word “umami,” but there it is.

Recipe credit: The California Rice Commission, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Breakfast on Saturday, Nov. 3, 2007.


CHILI-RAISIN OIL

Ingredients Amounts

Vegetable oil 2½ cups Shallots, minced 1 cup Chili flakes, dried 1 cup Raisins, chopped 1 cup Kosher salt 1 Tbsp.

Method 1. Preheat the oil in a sauté pan to high heat. 2. Add the minced shallots and brown. 3. Turn the heat down to low and cook for another 3 minutes. 4. Add the chili flakes and raisins, and cook until the oil turns red. 5. Add salt to taste. Note: This sauce will keep at room temperature for up to a month.

Recipe credit: The California Rice Commission, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Breakfast on Saturday, Nov. 3, 2007.


THE CATFISH INSTITUTE


MISO-MARINATED U.S. FARM-RAISED CATFISH WITH SWEET AND SPICY MUSHROOM BROTH AND

SESAME WONTON CHIPS Yield: 6 portions

Ingredients Amounts Water 200 ml Shiro dashi 10 ml Shiitake juice 10 ml Sake 5 ml Soy sauce 2 ml Ginger juice ¼ tsp. Miso marinade Saikyo miso ½ kg Mirin 55 ml Sake 55 ml Fish U.S. farm-raised catfish, 6 oz. fillets 6 ea. Miso marinade (above) 1 cup Mushroom broth 12 oz. Cabbage, Napa, julienne 1/6 head Cilantro, micro ¼ cup Tabasco Sweet & Spicy Pepper sauce 1 Tbsp. Wonton chips, sesame, julienned, ½ cup fried

Method 1. Marinate U.S farm-raised catfish for a minimum of 24 hours. 2. To cook: Broil until deep golden brown (approximately 6 minutes); then finish in

oven for 3 minutes. 3. Place the cabbage in the center of a bowl. Pour hot mushroom broth over cabbage;

finish with Tabasco Sweet & Spicy Pepper Sauce (avoid cooking or boiling sauce with sweet and spicy sauce inside).

4. Garnish around cabbage with micro cilantro. Place fish on top of broth and sesame wonton fries on top of dish.

Recipe credit: Victor Scargle for the Catfish Institute, as presented at the Worlds of Flavor International



CONTESSA PREMIUM FOODS


SHRIMP AND SOBA NOODLES IN A CUP Yield: 8 to 10 small portions

Ingredients Amounts Contessa shrimp, pre-cooked, chilled 6 oz. Dried buckwheat soba noodles ½ lb. Noodle dipping sauce (below) 1-1½ cups Nori seaweed, toasted, finely ¼ cup shredded and cut Sesame seeds ¼ cup Noodle dipping sauce, yield: 3 cups Dashi 2½ cups Soy sauce, dark ½ cup + 2 Tbsp. Mirin 4 Tbsp. Sugar 1 tsp. Bonito flakes, dried, loose 1 oz. Spicy garnish Wasabi horseradish, grated 1 tsp. Green onion, finely chopped 5 Tbsp. Giant radish, white, grated 4 Tbsp.

Method 1. For the noodles: Boil the dried noodles in a large pot full of water, or following

package directions. Remove the noodles, plunge into cold water, then wash noodles briskly with hands to eliminate surface starch. Drain and divide among 4 baskets, or 4 ounce serving cups (or ordinary plates, as long as the noodles are well drained).

2. For the dipping sauce: Combine the ingredients for the noodle dipping sauce in a medium-sized saucepan and bring to a simmer.

3. Stir in the bonito flakes and immediately remove from heat. Wait about 10 seconds, until flakes are thoroughly soaked, and strain.

4. Strain into a metal mixing bowl and force it to cool by swirling the bowl in a larger bowl filled with water and ice cubes. Chill in refrigerator.

5. Prepare spicy garnsih: Rinse the finely chopped green onion in a cheesecloth in cold water to eliminate bitterness.

6. To serve: Sprinkle the nori shreds on each serving of tossed noodles and dipping sauce, sesame seeds, etc.

7. Top with 2 to 3 cooked shrimp. 8. Place spicy garnishes on top of each cup for final touch. Note: the dipping sauce may be prepared in advance. In a covered container, it will keep for several months refrigerated.

Recipe credit: Contessa Premium Foods, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at the afternoon break on Friday, Nov. 2, 2007.


ED MINIAT


SIRLOIN BULGOGI BULGOGI

Ingredients Amounts Beef, bottom sirloin 2½ lb. Soy sauce ½ cups Pear juice ½ cups Scallions, minced 2 Tbsp. Garlic, minced 1 Tbsp. Ginger, grated 2 tsp. Worcestershire sauce 2 tsp. Sugar 1 Tbsp. Sesame seeds, toasted 1 tsp. For service Daikon, julienned 1 cup Rice vinegar, seasoned 3 Tbsp. Red lettuce leaves 24 ea. Scallions, julienned ½ cup Ssamjang (see note) ½ cup Garlic, peeled, thinly sliced ¼ cup

Method 1. Trim all the fat and connective tissue from the beef. 2. Cut into thin strips. 3. Combine the remaining ingredients in a bowl. 4. Marinate the beef in this mixture at least 2 hours under refrigeration. 5. Drain the beef and grill. Serve with the condiments below, accompanied by steamed

rice. 6. For service: Mix the daikon and vinegar, allow to marinate 30 minutes. Drain. 7. Serve the beef so that guests can roll it in leaf lettuce with their choice of condiments. Note: Ssamjang is a seasoned bean paste available in Korean groceries.

Recipe credit: Ed Miniat, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



CHINESE PORK BELLY WITH ASIAN GREENS Yield: 8 portions

Ingredients Amounts Pork belly, fresh, skin on 2 lb. Oil, for frying as needed Garlic, minced 3 Tbsp. Ginger, minced 2 Tbsp. Chinese bean sauce 6 oz. Sugar 6 oz. Oyster flavored sauce 5 oz. Soy sauce, dark 4 oz. Water 4 oz. Star anise 2 ea.

Method 1. Cut pork belly into pieces which will fit easily in a wok. 2. Heat enough oil in the wok to cover the belly pieces. 3. Fry the pork belly pieces one at a time at 350ºF for 3 minutes. Drain. 4. Remove all but 2 tablespoons of oil from the wok. Stir fry the garlic and ginger. 5. Add the remaining ingredients and bring to a simmer. 6. Place the pork belly in a casserole with a tight fitting lid and pour the sauce over. 7. Slow cook in a 300ºF oven for 4 to 6 hours (depending on the thickness of the bellies),

until fork-tender. While cooking, add more water to maintain sauce volume if necessary.

8. Remove belly from sauce. Slice and serve over braised or stir fried greens.

Recipe credit: Ed Miniat, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



TANDOORI CHICKEN ON NAAN Yield: 8 appetizer portions

Ingredients Amounts

Chicken, bone in 2 lb. Yogurt 8 oz. Lemon juice 2 oz. Ginger, grated 2 Tbsp. Garlic, minced 2 Tbsp. Hungarian paprika 1 Tbsp. Salt to taste White pepper to taste Naan (Indian flatbread), 8” 4 ea. Yogurt 1 cup Garam masala ½ tsp. Fresh Mango Chutney (recipe follows) 1 cup Cilantro, chopped 2 Tbsp.

Method 1. Make a few slits through the skin and into the flesh of the chicken. 2. Combine the remaining ingredients and coat the chicken with them. Marinate

chicken, refrigerated, overnight. 3. Grill or broil the chicken to fully cook. 4. Allow the chicken to cool. Separate the meat from the skin and bones. Dice meat

and reserve. 5. Preheat oven to 400ºF. 6. Divide the chicken and spread it evenly over the naan. 7. Combine the yogurt and garam masala. Reserve. 8. Place the naan on a baking sheet and bake for 12 to 15 minutes, until chicken is

warm and naan is slightly crisp. 9. Drizzle the yogurt over the naan and garnish with chutney and cilantro. 10. Cut flat bread into quarters and serve.

Recipe credit: Ed Miniat, as presented at the Worlds of Flavor International



FRESH MANGO CHUTNEY

Ingredients Amounts Mango 1 ea. Serrano chile, finely chopped ½ tsp. Red onion, finely diced ¼ cup Lime zest, grated 1 tsp. Ginger, fresh, grated 2 tsp. Lime juice, fresh 3 Tbsp. Sugar 1 Tbsp. Salt to taste

Method 1. Peel the mango and cut the flesh from the pit. Cut flesh into small dice. 2. Combine all ingredients well.

Recipe credit: Ed Miniat, as presented at the Worlds of Flavor International



GIVAUDAN


GINGER-BRAISED PORK

Yield: 4 portions Ingredients Amounts Shallots 12 ea. Peanut oil 2½ Tbsp. Ginger, wide julienne 5 Tbsp. Cinnamon, 4” sticks 3 ea. Cloves 6 ea. Star anise 3 ea. Pork shoulder, 2” cubes 2 lb. Water 1¼ cups Vinegar, cider 3½ Tbsp. Double black soy sauce 3 Tbsp. Sugar 3 Tbsp. Chile, Thai red 2 ea.

Method 1. Mince the shallots. 2. Sauté the ginger until fragrant; add the shallots and Thai chile. Cook until golden. 3. Add the cinnamon, cloves, and star anise until fragrant. 4. Sear the pork until browned on all sides. 5. Add the water, vinegar, soy sauce, and sugar. Scrape the bottom of the pan to release

any bits stuck to the bottom. 6. Simmer, partially covered, for approximately 2 hours. Cook until tender and liquid

is reduced by three-quarters the original volume. 7. Serve.

Recipe credit: Givaudan, as presented at the Worlds of Flavor International Conference & Festival. Adapted from Cradle of Flavor, by James Oseland (Norton, 2006).



UNI WITH DUNGENESS CRAB AND EGG

Ingredients Amounts Egg 6 ea. Salt to taste Sugar to taste Pepper, white to taste Wine, Shao Xing 2 tsp. Shallot oil 2½ Tbsp. Ginger, minced 1 tsp. Sea urchin 6 ea. Dungeness crab 4 oz.

Method 1. Whisk the egg, salt, sugar, white pepper, and Shao Xing wine together. 2. Fry the ginger in the shallot oil until fragrant. Add the crab until warmed. Add the

egg and cook until lightly set. 3. Serve the sea urchin over the egg and crab mixture.

Recipe credit: Givaudan, as presented at the Worlds of Flavor International Conference & Festival. Adapted from New Shanghai Cuisine, by Jereme Leung (Marshall Cavendish Cuisine, 2005).



DUCK SOUP WITH SALTED MUSTARD GREENS


Duck, fat removed 4-5 lb. Cognac 5 Tbsp. Chinese salted mustard greens, ½ lb. stalk end Water 3 qt. Umeboshi 4 ea. Nutmeg, cracked 1 ea. Tamarind pulp 1½ Tbsp. Ginger, fresh, 4” piece, bruised 1 ea. Peppercorns, black, crushed 1 tsp. Sugar 2 tsp. Thai chiles 3 ea. Raft Egg whites 7 ea. Celery root, julienne 1 lb. Duck, ground ½ lb. Chicken thigh, ground ½ lb. Leek, julienne 1 lb. Carrot, julienne ½ lb. Lime juice 3 Tbsp. Cognac 3 Tbsp. Salt to taste

Method 1. Quarter and rinse the duck. 2. Pour the brandy over the duck and let rest for 20 minutes. 3. Rinse the salted mustard green stalks for 3 minutes. 4. Add the duck, Chinese mustard greens, umeboshi, nutmeg, tamarind, ginger,

peppercorns, sugar, and Thai chiles to the water. Simmer for 2 hours. 5. Strain and chill. 6. For the raft: Combine the ingredients and stir into the cold duck broth. 7. Bring to a simmer. The raft will rise to top. Cook 1 hour and strain. 8. Finish with the lime juice, salt, and cognac. 9. Serve.

Recipe credit: Givaudan, as presented at the Worlds of Flavor International Conference & Festival. Adapted from Cradle of Flavor, by James Oseland (Norton, 2006).



INTERNATIONAL ENTERPRISE SINGAPORE/ SINGAPORE TOURISM BOARD:

ZULKIFLI BIN PACKEER BAWA, BRIAN CLEERE, JAKE KLEIN, SAM LEONG, KOK HUA “ANDI” NG, VIOLET

OON, CHRISTIBELLE “AUNTIE BELLE” SAVAGE, LOUIS TAY, NG KWOK YIN

ZULKIFLI BIN PACKEER BAWA is a Singapore food hawker whose specialty is roti prata and its variation, murtabak. Mr. Bawa has been in the roti prata business for 43 years, starting his hawker career by cooking satay and roti prata at age 12. His late grandfather started a hawker food stall at the infamous Rex Theatre in Singapore. His father, Packeer Bawa Bin Abu Bakar, took over the stall and moved to Tekka Market, a famous wet market in Singapore that now specializes in roti prata and murtabak. Mr. Bawa is also the vice chairman of the Tekka Market Stallholder’s Association. (Singapore) BRIAN CLEERE is the executive chef at the Grand Hyatt Singapore. A graduate of the Dublin College of Catering, Chef Cleere started his craft at the award-winning Park Hotel Kenmare in the southwest of Ireland. In 1986 he traveled to Australia, where he refined his culinary talent at Hilton International Perth and other Australian restaurants, including Mietta’s. Chef Cleere then returned to his native Ireland, where he became executive chef at the Park Hotel Kenmare, where he was awarded a Michelin star. Chef Cleere joined the Grand Hyatt Singapore as executive chef in 2000. (Singapore) JAKE KLEIN is the executive chef of Pulse at the Sports Club in Rockefeller Center in New York City. The son of a food writer and stepson of a grilling expert, Chef Klein grew up in Miami and still specializes in Caribbean flavors. After cooking in a number of Florida restaurants, he moved to Hong Kong to head up a Caribbean restaurant. He went on to Pacific East in the Hamptons and the W Hotel in New York City before joining Pulse, where he combines Asian and Caribbean flavors. (New York City, NY) SAM LEONG is the corporate chef and director of kitchens for Tung Lok Restaurants, which owns and operates more than 30 restaurants in Singapore, Indonesia, India, China, and Japan. Chef Leong is the maestro behind the unique and tantalizing dishes at Jade, My Humble House, Space @ My Humble House, and Paddy Fields Thai Restaurant. Chef Leong was instrumental in establishing Jade as one of Singapore’s top gourmet havens. His private recipes featured at the restaurants are a culmination of 22 years of honing his skills at leading establishments in Malaysia, Thailand and Singapore. He recently published his third cookbook, Sensations: A Tasting Menu of Chinese-Inspired Flavours. (Singapore)


KOK HUA “ANDI” NG is a sous chef at the Grand Hyatt Singapore. Chef Ng began working at the Grand Hyatt in 1994. He worked his way up from commis chef to sous chef by completing many training and certification courses, including courses in using fresh herbs and spices in Asian cuisine. (Singapore) VIOLET OON is a cookbook author and chef. Chef Oon considered a leading authority on Asian cuisine, and specializes in the Nonya cuisine of Singapore. She has published three cookbooks of her own, and is the writer and recipe tester of the recently published Naturally Peninsula recipe book of the Peninsula hotel chain and the Tasty Singapore Timeless Recipes cookbook commissioned and published by International Enterprise Singapore (IES). She has also been commissioned to create recipes for a wide range of products and beverages. Besides creating recipes, Chef Oon is also a leading food and beverage consultant and food researcher, and archived the National Heritage Board of Singapore’s exhibition “Singapore Food Prints.” (Singapore) CHRISTIBELLE SAVAGE, better known as “Auntie Belle,” is the Malaysian head cook and chef de cuisine at the Straits Café at the Grand Hyatt Singapore. Malaysian-born Auntie Belle is known as a master of Peranakan cuisine, which evolved from the blending of Malay, Chinese, and Indonesian cooking. Prior to working at Straits Café, she spent nearly 20 years working as a guest chef for hotel chains around the world, teaching local chefs how to prepare traditional sweet, sour, spicy, pungent Peranakan foods. (Singapore) LOUIS TAY is the executive chef at Singapore’s Swissôtel Merchant Court Hotel, noted for its daily buffet featuring local specialties. Formerly the executive sous chef of the Fullerton Hotel, Chef Tay has won gold, silver, and bronze medals at the Olympic IKA in 2004, at the Bocuse D’or in 2003, and at the Expogast Culinary World Cup Luxembourg in 2002 and 1998. Chef Tay is an active member of the Singapore Chefs’ Association and was the team captain of the National Culinary Team of the Singapore Chefs Association from 2003 to 2004. He started his culinary career in 1981. (Singapore) NG KWOK YIN is the executive chef of the Palm Beach Restaurant. With more than 30 years’ experience, Chef Kwok Yin honed his skills at the famous Fatty’s Cantonese Cuisine in Albert Street, where he started work in the kitchen as a teenager. He went on to learn the intricacies of Singapore seafood cuisine in the busiest seafood restaurant in Singapore’s West Coast, the Pandan Garden Seafood Restaurant. An award-winning chef, he has been with Palm Beach Seafood Restaurant since 1990. His accolades include numerous prizes for seafood dishes at the Singapore Food Festival. (Singapore)


BARBECUED SKATE Yield: 8 portions

Ingredients Amounts Skate wings, cleaned 2 lb. Oyster sauce 1 cup Dark brown sugar 1 cup Garlic, minced ¼ cup Ginger 3 Tbsp. 5 spice powder 1 Tbsp. Cilantro, fresh 16 sprigs Banana leaves 1 pkg. Bamboo skewers as needed

Method 1. In a stainless steal mixing bowl whisk together the oyster sauce, sugar, garlic, ginger,

and 5 spice powder. Layout a piece of bamboo leaf that is approximately 1 by 1 inch. Spoon 2 tablespoons of the oyster sauce mixture onto the center of the leaf. Using a pastry brush spread the sauce around. Place a 4-ounce portion of skate on the leaf and brush the top of the skate with an additional 2 tablespoons of the oyster sauce. Place 2 cilantro sprigs on top of the brushed fish. Fold the skate up in the leaf as you would fold an envelope. Use a skewer to secure the package. Repeat this process using the remaining skate. Reserve the remaining oyster sauce for serving.

2. On a hot charcoal grill, cook the packets until the leaf begins to char, approximately 3 minutes per side. I like to serve mine with fresh lime, chili sauce, reserved oyster sauce and cold cellophane noodles.

Recipe credit: Jake Klein for International Enterprise Signapore/Singapore Tourism Board, as presented at

the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 1, 2007.


PUTU MAYAM MODERN Yield: 10 portions

Ingredients Amounts Peacock brown rice vermicelli 100 g Corn flour or tapioca flour 2-3 Tbsp. Water, boiling 3 L Palm sugar coconut sauce Gula melaka palm sugar 200 g Water ½ cup Coconut cream 200 mL Pandan leaves 10 ea. Salt, fine ¼ tsp.

Method

1. Soak the dried rice vermicelli for 1 hour in tap water. 2. For the palm sugar coconut sauce: Melt the palm sugar in the water and strain. Add

the strained palm sugar syrup to the coconut cream in a saucepan. 3. Wash, then tie the pandan leaves into a knot and put the pan over medium heat

and slowly bring to a simmer. Stir well and turn off heat. Serve the sauce cold. 4. Boil the water and add the rice vermicelli and boil until it is cooked—a few

seconds. Drain. 5. Leave to dry for 20 minutes and then toss with the corn or tapioca flour. Form

into little coin-size bundles in espresso cups. Turn out the bundles and steam 2 to 3 minutes until the flour is cooked.

6. Leave to cool and serve as a dessert with the palm sugar coconut sauce. Recipe Credit: Violet Oon for International Enterprise Signapore/Singapore Tourism Board, as presented at



ROASTED RACK OF LAMB WITH WOLFBERRIES AND RAISIN COMPOTE

Yield: 10 portions Ingredients Amounts Rack of lamb 10 ea. Seasoning Corn flour 15 g Black pepper powder 2 g Honey 15 g Sweet chili sauce 25 g Maggi seasoning 15 ml Dark soy sauce 15 ml Light soy sauce 15 ml Coriander leaf, chopped 50 g Garlic (jus) 100 ml Egg, beaten 1 ea. Compote Wolfberries, soaked in cold water 50 g for 5 minutes Black raisin 50 g Blueberry jam 30 g Lemon jus 10 g Garnish Mint leaves 50 g

Method 1. Marinate the rack of lamb with the seasoning overnight. 2. Preheat the oven to 200ºC. Bake the rack of lamb in the oven until medium rare. 3. Combine the wolfberries, black raisins, blueberry jam, and lemon jus to make the

compote. 4. Garnish with the mint leaves and wolfberry-raisin compote. Recipe credit: Sam Leong for International Enterprise Signapore/Singapore Tourism Board, as presented at



WOK-FRIED PRAWN WITH SAMBAL SPICE AND VEGETABLES

Yield: 10 portions Ingredients Amounts Prawns, large, shelled and deveined 20 ea. Hon shimeiji mushroom 100 g Spring onion, chopped 100 g Red chile, chopped 50 g Garlic, whole, roasted 50 g Ginger, sliced 50 g Oil 200 ml Sambal spice Chiles 200 g Shallots 400 g Garlic 200 g Shrimp paste 40 g Dried prawns 200 g Lemon grass 5 ea. Vegetable oil 200 ml Seasoning Sambal spice 120 g Oyster sauce ½ tsp. Sugar ½ tsp. Chinese wine (hua tiew chiew) ½ tsp. Cornstarch ¼ tsp. Garnish Soybean crumbs 200 g

Method 1. Poach the prawns with hot water until cooked medium. 2. For sambal spice: Grind all of the spice ingredients together and sauté in hot oil until

the oil exudes and the mixture is fragrant. 3. Heat wok with oil and add in prawns, hon shimeiji mushrooms, spring onions, red

chile, garlic, ginger and sauté for 1 minute. Add seasoning to taste and thicken the sauce with cornstarch.

4. Garnish with the soybean crumbs. Recipe credit: Sam Leong for International Enterprise Signapore/Singapore Tourism Board, as presented at



BRAISED KUROBUTA PORK BELLY

Yield: 10 portions Ingredients Amounts Kurobuta pork belly 400 g Shallot or red onion, coarsely cut 80 g Garlic cloves 20 g Galangal (blue ginger), coarsely cut 80 Chile, red 2 ea. Star anise 2 ea. Cinnamon 1 ea. Soy sauce, light 30 ml Soy sauce, dark 20 ml Oyster sauce 30 g Pork stock 500 ml Lemon grass stalk 1 ea. Sugar, brown 20 g Vegetable oil 20 ml Jam Mangoes, semi-ripe 2 ea. Tomato concasse 150 g Gula Melaka palm sugar, 50 g melted in ¼ cup water, strained Tamarind paste, blended with water 1 Tbsp. Chiles, red, finely julienned 2 ea. Fish sauce 1 Tbsp. Mushroom fricasse Shallots, chopped 2 ea. Garlic cloves, chopped 2 ea. Olive oil 30 ml Mushroom, enokitake, fresh 100 g Mushroom, button (baby), fresh 100 g Mushroom, shitake (baby), fresh 100 g Fish sauce 30 ml Oyster sauce 20 ml Chinese rice wine 10 ml Salt and pepper to taste Pumpkin purée Pumpkin, peeled and coarsely cut 300 g Onion, white, sliced 50 g Unsalted butter 50 g


White wine 100 ml Chicken stock 300 ml Whipping cream 20 ml Salt and pepper to taste

Method 1. Marinate the pork belly with all the ingredients, except the vegetable oil and pork

stock, for 1 hour. Remove the pork belly from the ingredients and set aside. 2. Using the braising pan, add the vegetable oil and sauté the onion, garlic, galangal,

and red chile until brown and tender. Add the star anise, cinnamon, light soy sauce, dark soy sauce, oyster sauce, pork stock, lemon grass, and sugar.

3. Bring the stock to a boil and place the pork belly into the stock. Cover the stockpot and simmer for 1 hour. When the pork belly is tender, remove it from the braising pan with the vegetables and set aside. Grill the skin until it is crispy, and cut into thin slices.

4. Refresh the braising stock by sautéing some pork meat; reduce and strain. 5. For the jam: Dice the mangoes and simmer with the tomato concasse, palm sugar and

tamarind juice, until the sauce is thickened. Add to the braising sauce and thicken. Add fish sauce to taste .

6. For mushroom fricasse: Sauté the garlic and shallot with olive oil until tender. Add the mushrooms and sauté for 2 minutes; add the fish and oyster sauce. Deglaze with Chinese rice wine and season with salt and pepper.

7. For pumpkin pureé: Sweat the onion and pumpkin with butter until the onion is tender. Add the white wine and reduce to 1/3. Pour in the chicken stock and cream. Cook about 30 minutes, or until the pumpkin is soft. Blend the pumpkin with the stock to a fine purée and strain through a fine strainer. Season with salt and pepper to taste.

8. For assembly: Draw the pumpkin purée on serving plates and spoon the mushroom fricassee on the center of the purée. Slice the pork belly into pieces and place them on the mushroom fricassee. Drizzle with braising juice and garnish with long chives.

Note: Beef short ribs can be substituted for the pork belly.

Recipe credit: Louis Tay for International Enterprise Signapore/Singapore Tourism Board, as presented at



RILLETTES OF SPIDER CRAB Yield: 10 portions

Ingredients Amounts

Spider crabmeat, cooked 12 x 30 g Japanese cucumber 40 g Lime zest 4 g Lemon zest 8 g Onion, chopped 15 g Kaffir lime leaf or Laksa leaf, finely 2 g chopped Mayonnaise 50 g Fresh salmon, thinly sliced 4 x 30 g Fresh tuna, thinly sliced 4 x 30 g Salt and pepper to taste Lemon grass and limau kesturi lime sauce Plain yogurt 100 ml Cucumber 60 g Garlic, chopped 10 g Limau kesturi lime juice 10 ml Lemon grass stalks 2 ea. Salt and pepper to taste Garnish Sea urchin 4 x 5 g Watercress 10 g Kaffir lime leaf, finely chopped 2 g

Method 1. Combine lime zest, chopped onions, kaffir lime or laksa leaf, and mayonnaise; mix

well. 2. Fold in the crabmeat and season to taste with salt and pepper. Roll the mixture with

Japanese cucumber and wrap it with the salmon or tuna slices. 3. For sauce: Smash and infuse the lemon grass in the yogurt for 30 minutes. Salt and

pepper to taste. Blend the cucumber, garlic, and yogurt together. Strain and season with salt and pepper, and finish with a dash of limau kesturi sauce.

4. For assembly: Arrange the crabmeat roll with salmon and tuna with lemon grass and limau kesturi lime sauce, and garnish with sea urchin, watercress, and finely chopped kaffir lime leaf.

Note: Mud crab or any crab in season can be used.

Recipe credit: Louis Tay for International Enterprise Signapore/Singapore Tourism Board, as presented at



COCO LOBO Yield: 4 portions

Ingredients Amounts Lobster, Australian, live 600 g Mandarin skin, dried, finely chopped 2 tsp. Coriander leaves, finely chopped 3 tsp. Glass vermicelli, soaked with water 120 g Milk, evaporated 150 g Lime juice, small (calamansi limes) 30 g Oyster sauce 1 Tbsp. Fish sauce 1 Tbsp. Sugar, fine 1 Tbsp. Salt, fine ½ tsp. Chinese wine (Hua-Diao) 2 Tbsp. Chicken stock 1.2 kg Chili oil 1 tsp.

Method 1. Cut the lobster into 8 pieces and clean. 2. Heat up awok, add 2 tablespoons of oil, and stir fry with dried mandarin skin and

coriander leaves. 3. Add the chicken stock and cook for a minute; put lobster into the stock. Add in lime

juice, oyster sauce, fish sauce, fine sugar and hua-diao wine. 4. Boil the stock for 2 minutes, lower down the heat and add evaporated milk into the

stock. Put the glass vermicelli into the boiled water and cook for a while. Drain the vermicelli up and put into bowls. Add the lobster and gravy into the bowl. Serve.

Recipe credit: Ng Kwok Yin for International Enterprise Signapore/Singapore Tourism Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.

All rights reserved. Presented at the World Marketplace on Thursday, Nov. 1, 2007.


HONEY TANGY FISH Yield: 4 portions

Ingredients Amounts Cuttlefish, dry, thinly sliced 30 g Fish fillet, garuopa 300 g Banana leaf 1 ea. Shallot, sliced 15 g Leek, sliced 15 g Kaffir lime leaf, sliced 2 ea. Sesame seeds 5 g Oil, for deep frying 5 ltr Honey tangy sauce Chile, fresh, chopped 30 g Pink ginger flower bud stalk 1 ea. Chili padi, red (bird’s eye) 10 g Lemon grass stalks 2 ea. Plum sauce 40 g Lemon sauce 40 g Lime juice 5 g Sugar, fine 60 g Oyster sauce 100 g Chili oil 1 Tbsp.

Method 1. Heat a pot of oil and deep fry the sliced dried cuttlefish until crispy. Drain and

discard the oil. 2. Heat a wok of oil to 180ºC and deep fry fish fillet until golden brown and crispy,

drain and put aside. 3. For the honey tangy sauce: Mix together all ingredients and boil. 4. Put banana leaf on plate, add 2 tablespoon of honey tangy sauce and place the fillet

of fish on it. 5. Use a bowl and put in the leek, shallot, lime leaf, crispy cuttlefish, and add 2 to 3

tablespoons of sauce. Mix together and place on top of the fish fillet. Sprinkle sesame seeds over the top and serve.

Recipe credit: Ng Kwok Yin for International Enterprise Signapore/Singapore Tourism Board, as presented

at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 1, 2007.


ROTI PRATA TEKKA MARKET Yield: 16 to 20 portions

Ingredients Amounts Plain flour, sifted into a large bowl 500 g Water 1 cup + 1 Tbsp. Evaporated milk 3 Tbsp. Ghee (clarified butter; QBB ghee is 60 g the most suitable) Sugar, fine 1½ Tbsp. Salt, fine 1 tsp. Margarine ½ cup

Method 1. Mix 1 cup water with the sugar and salt. Stir in 40 grams of ghee. Add the mixture to

the flour and knead until the dough is soft, smooth, and firm. Add more ghee if needed. If the dough is too hard and floury, add the extra 1 tablespoon water. Rest the dough for 30 minutes.

2. Shape into balls of 50 grams each and coat each ball with ghee to prevent sticking. Repeat with the remaining dough and stack the balls into a bowl and cover. Leave for 3 to 4 hours.

3. Put a griddle on medium heat and add a little oil. Flatten each piece of dough on a greased marble surface by stretching outwards and then toss in the air to get a paper-thin dough. If you are not able to master the technique of throwing the dough in the air, just roll each ball into a paper-thin piece with a lightly floured rolling pin on a floured table top.

4. Fold the sides inward to form a square. Put on the hot griddle, folded side down, and fry until golden brown. Turn over and fry until browned. Repeat with all the dough. Make the prada (paratha) fluffy by clapping each prata between your hands.

5. Serve with chicken curry. Note: Roti prata can be made into a dish called Murtabak, which contains a filling of minced lamb or beef. Roti prata can also be served as a dessert with bananas and honey.

Recipe credit: Zulkifli Bin Packeer Bawa for International Enterprise Signapore/Singapore Tourism Board,, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the

author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


ROTI PRATA WITH BANANAS AND HONEY Yield: 10 portions

Ingredients Amounts Bananas, sliced 10 ea. Honey 1 cup Roti Prata Dough (above) 1 portion Margarine 100 g

Method 1. Toss the roti prata dough and spread it on a marble tabletop. Add the bananas,

drizzle with honey, and enclose the filling by folding over the dough to form a packet.

2. Fry on a hot griddle greased with margarine until 1 side is browned. Turn the banana roti prata over and fry until browned. Serve.


author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 3, 2007.


SINGAPORE CHICKEN CURRY TEKKA MARKET Yield: 10 portions

Ingredients Amounts Chicken curry powder Coriander powder 300 g Chili powder 100 g Cumin powder 20 g Turmeric powder 20 g Black pepper powder 15 g Fennel powder 10 g Cinnamon powder 15 g Ground cloves 10 g Cardamom powder 5 g Star anise powder 6 g Chicken, combination of boneless legs 1 kg and breasts Potatoes 500 g Vegetable oil ½ cup Cinnamon, finger-length stick 1 ea. Cloves 2 ea. Cardamom 2 pods Star anise 1 ea. Curry leaves 1 stalk Chicken curry powder 5-6 Tbsp. Coconut milk 1 cup Water 2-3 cups Salt ½-1 tsp. Onion 100 g Ginger 10 g Garlic 10 g

Method 1. Mix the chicken curry powder ingredients together and keep in an airtight container. 2. Grind the onion, ginger, and garlic together to a fine paste. Set aside. 3. Chop the chicken into bite-sized pieces. Peel and dice the potatoes into large pieces.

Heat the oil in a wok or saucepan, and when it is hot add the cinnamon stick, cloves, cardamom pods, and star anise, and sauté until fragrant.

4. Add the curry leaves and sauté until fragrant before adding in the finely ground mixture of ginger, garlic, and onion. Stir fry 3 to 4 minutes, until fragrant. Add the curry powder and fry 3 to 4 minutes, until fragrant.


5. Add the water and bring to a boil. Add the potatoes and simmer for 10 minutes before adding the chicken and boiling another 15 minutes. Add the coconut milk and simmer until cooked and the gravy has thickened. Add salt to taste.


author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


SINGAPORE CHICKEN RICE Yield: 250 portions

Ingredients Amounts Chng Kee’s Hainanese Chicken 7.5 g Rice Mix, cooked Long grain rice 7.5 g Chicken breasts 30 ea. Chng Kee’s Garlic Ginger Chile for 250 portions Sauce Chng Kee’s Dark Soya Sauce for 250 portions Chng Kee’s Freshly Minced Ginger for 250 portions Green spring onions 2 kg Cucumber 4 kg Cherry tomatoes 4 kg

Method

Recipe Credit: Violet Oon for International Enterprise Signapore/Singapore Tourism Board, as presented at

the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


SINGAPORE FRUIT ROJAK Yield: 250 portions

Ingredients Amounts Kwong Cheong Thye Rojak Sauce as needed for 15 kg. of ingredients Jicama (sweet turnip) 3 kg Cucumber 3 kg Pineapple 3 kg Star fruit (carambola) 20 ea. Mangoes, raw 20 ea. Peaches 20 ea. Pears 20 ea. Red apples 20 ea. Tau pok (deep fried bean curd puffs) 40 ea. Limes (limau kesturi—calamansi) 3 kg Sugar, fine 2 kg Peanuts, roasted, crushed 2 kg Pink ginger flower 20 ea.

Method

Recipe Credit: Violet Oon for International Enterprise Signapore/Singapore Tourism Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.

All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


LAKSA SINGAPURA Yield: 250 portions

Ingredients Amounts Prima Laksa Mix for 10 kg of noodles Peacock Dried Rice Spaghetti 10 kg Prawns, with shells 10 kg Cucumber 5 kg Bean sprouts, without roots 3 kg Soya bean curd puffs 50 ea. Quail eggs 250 ea. Salt as needed Laksa leaves, fresh 2 kg Water large pot

Method




SHAVED CHRYSANTHEMUM ICE

Yield: 250 portions Ingredients Amounts Owl Instant Chrysanthemum Tea 300 sachets with Honey Water 18 liters Canned lychees or rambutans 30 cans Rock melon 3 kg Honeydew melon 3 kg

Method 1. Mix the Owl Instant Chrysanthemum Tea with Honey with hot water (5 sachets per

300 milliters of water) until the tea granules are dissolved. 2. Cool the mixture down, put into a shallow pan and place in the freezer for at least 4

hours and up to 6 to 8 hours. The sugar in the tea will prevent the liquid from freezing completely into a block of ice, and it will freeze into a rough-grained shaved ice mixture.

3. Divide the fruit into small dessert bowls. Remove the iced chrysanthemum tea and scrape the iced tea with a spoon. Top the fruit with the scraped chrysanthemum ice. Serve at once as a refreshing dessert.




SINGAPORE PRAWN NOODLE SOUP HAY MEE

Yield: 6 Portions Ingredients Amounts Stock Pork fat, firm 200 g Prawns, with heads and shells 1 kg Water 5 L Vegetable oil 3 Tbsp. Pork ribs bones 2 kg Pork belly, with skin 500 g Salt 1-2 tsp. Sugar 2 tsp. White peppercorns 1 Tbsp. Light soy sauce 1 Tbsp. Shallots, sliced, deep fried until crispy 1 Tbsp. To serve Bean sprouts, roots removed 500 g Water concolvulus (morning glory) 400 g Fresh yellow noodles 600 g Rice vermicelli or brown rice vermicelli 300 g To garnish Shallots 200 g Red chiles, sliced 5 ea. Light soy sauce 5 Tbsp.

Method 1. Dice the pork fat and stir-fry in a wok until the oil renders. Continue frying until the

cubes are browned and crispy. Remove the oil and cubes and put onto a bowl. Do not wash the wok.

2. Remove the prawn heads and set aside. Boil the water and add the prawn bodies and simmer for 2 minutes, until the prawns turn red. Remove the prawns, cool, and peel off the shell. Set the prawn meat aside. Do not discard the shells.

3. In the same wok used to fry the pork fat, heat the vegetable oil. Add the prawn heads and shells and sauté for 5 minutes, until the shells turn bright red. Add the water used to cook the prawns, plus the pork ribs, pork belly, salt, sugar, pepper, soy sauce, and crispy shallots. Bring to boil over high head and then turn down to low to simmer for 2 hours. This is the prawn and pork stock for the noodle soup.

4. Strain the soup and return to a boil. After half an hour of boiling, remove the pork belly, cool, and cut into fine julienne. Keep the soup boiling.


5. Boil another pot of water and blanch the bean sprouts and morning glory plants briefly.

6. Soak the rice vermicelli in hot water for 15 minutes to soften. Drain. 7. For each serving, put some fresh yellow wheat noodles and the rice vermicelli into a

noodle sieve and plunge into the boiling water. When the noodles are cooked, put into a bowl and top with the bean sprouts and morning glory, as well as with some prawns and julienne of pork.

8. Pour the soup over the top and serve with the garnishes.

Recipe credit: Louis Tay for International Enterprise Signapore/Singapore Tourism Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.



FRAGRANT CEREAL PRAWNS Yield: 4 portions

Ingredients Amounts Tiger prawns, king 4 160 g/ea. Egg yolks 2 ea. Flour, corn 3 Tbsp. Oil, vegetable, for deep frying 4 L Nestle Cereal 3 Tbsp. Nestle Nespray powder 1 Tbsp. Pandan leaf, sliced 5 g Chile padi, red, sliced 1 ea. Salt, fine ½ tsp. Sugar, fine ½ tsp. Butter, salted 1 Tbsp. Onion, spring 1 ea.

Method 1. Slit the king prawns from head to tail and clean up. Rub the 2 egg yolks over the

prawns and place them into a tray of corn flour. 2. Heat up the wok with oil to 120ºC and deep fry the prawns until they are golden

brown. Drain the prawns and set aside. 3. Put chile padi, pandan leaf, fine sugar and fine salt into a small bowl. 4. Heat up the wok, add 1 teaspoon of oil and 1 tablespoon of salted butter. Add the

chile mixture and stir fry until fragrant, then put deep fried prawns into the wok and stir fry again. Lower the heat, add 3 tablespoons of Nestle cereal and 1 tablespoon of Nestle Nespray powder, and stir fry until fragrant.

5. Place on plate, garnish with the stalk of spring onion and serve.

Recipe credit: Ng Kwok Yin for International Enterprise Signapore/Singapore Tourism Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.



SINGAPORE CHILLI CRAB Yield: 4 portions

Ingredients Amounts Live mud crab, or Alaska king crab claws 1 kg Soybean paste (white) 1 tsp. Water 1 kg Vegetable oil 1 Tbsp. Garlic, chopped 1 tsp. Chili paste mix (see below) 3 Tbsp. Tomato ketchup 3 Tbsp. Fine sugar 2 Tbsp. Corn flour 1 Tbsp. Whole egg 1 ea. Chili paste mixture Garlic 100 g Shallot 100 g Fresh chile 150 g Chile padi 50 g Candlenut 25 g Shrimp paste 15 g Dry shrimp 25 g Fresh ginger 25 g Peanut paste 20 g Turmeric 10 g Vegetable oil 500 g Lemon grass 25 g Fine sugar 15 g Fine salt 10 g Chili paste 100 g Garnish Coriander leaves 2 Tbsp.

Method 1. Clean the mud crab and cut into 8 pieces, or chop the Alaskan king crab claws into

thumb lengths. 2. Heat up the wok, add 2 tablespoons of oil, the chopped garlic, and the chili paste

mixture. Mix and stir-fry with the crab. Add the water and cover the wok for about 1 minute.


3. Add the sugar and soybean paste and cover the wok for another 4 to 5 minutes. Remove the cover and lower the heat. Mix the corn flour with a little water to dissolve it, and add it along with the tomato ketchup.

4. Stir-fry and drain out the crab and place it on the serving plate. Reheat the wok and and slide in the egg. Pour the sauce onto the crab on the serving plate, garnish with coriander leaves, and serve.

Recipe credit: Ng Kwok Yin for International Enterprise Signapore/Singapore Tourism Board, as presented

at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


NARI AYAM DEVIL

Ingredients Amounts Chicken pullet, 2.2 kg 1 ea. Onion, white, minced 150 g Garlic, minced 60 g Ginger, minced 50 g Lemon grass, minced 50 g Dry chili blended (soaked and 100 g blended) Lengkuas, minced (blue ginger) 20 g Kunit, minced (turmeric root) 100 g Onion, white, sliced 200 g Garlic, thinly sliced 30 g Ginger, thinly sliced 100 g White vinegar 3 Tbsp. Mustard seeds 1 Tbsp. Kecap manis 2 Tbsp. Fresh red chile, sliced in half 6 ea. Salt and sugar to taste Oil 100 mL Potato, peeled, each halved 4 ea. Cabbage, small, cut into quarters ½ ea. Water 200 mL Garnis: Red chile, halved as needed

Method 1. Clean and cut chicken into pieces. 2. Combine all minced items into a bowl. 3. Fry sliced onions, sliced garlic, sliced ginger, and mustard seeds until fragrant then

add all minced items and fry until light brown and fragrant. 4. Add chicken and stir well. Allow chicken to cook for a few minutes. 5. Add water, kecap manis, and vinegar. Bring to a boil and reduce heat. Simmer until

chicken is cooked through and liquid has thickened slightly. 6. Adjust seasoning with salt and add sliced red chile before removing from the stove. 7. Serve with steamed rice on the side and garnish with halved red chiles. Recipe credit: Christibelle “Auntie Belle” Savage for International Enterprise Signapore/Singapore Tourism Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission

of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


BLACK PEPPER CRABS Yield: 4 portions

Ingredients Amounts

Mud crabs or Alaskan king crab claws 1 kg Vegetable oil 1 Tbsp. Margarine 1 Tbsp. Butter, unsalted 1 Tbsp. Black pepper, coarsely ground 1 Tbsp. Sugar, fine 1 Tbsp. Soya, black, thick 1½ Tbsp. Soya sauce, light 1 tsp. Water 800 g Coriander leaves 3 stalks Chili powder 1/8 tsp.

Method 1. Clean the mud crab and cut into 8 pieces, or chop the Alaskan king crab claws into

thumb lengths. 2. Heat up a wok. Add 1 tablespoon oil and 1 tablespoon of margarine, and put in mud

crab. Stir fry briefly. Add the water and cover it for about 30 seconds. Add the black pepper, thick black soya, fine sugar, and light soya sauce. Cover again and cook until the sauce has dried up.

3. Remove the lid and add the butter, and stir fry the mud crab with high flame until fragrant.

Recipe credit: Ng Kwok Yin for International Enterprise Signapore/Singapore Tourism Board,

as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 3, 2007.


CHICKEN OPOR TRADITIONAL KAMPONG Yield: 4 portions

Ingredients Amounts

Chicken, whole, cut up 1 ea. Lime juice 2 tsp. Salt 1-1½ tsp Coconut milk 5 cups White pepper powder 1-2 tsp. Coriander powder 1½ Tbsp. Fennel powder 1½ Tbsp. Assam puay, dried 2 ea. Kaffir lime leaves 6 ea. Spice mixture Candlenuts 6 ea. Garlic cloves 5 ea. Ginger 15 g Lemon grass, bottom hard part 2 stalks Galangal 5 g Shallots 20 g

Method 1. Remove the skin from the chicken, rub the lime juice and half a teaspoon of salt over

the chicken, and leave to marinate for at least 30 minutes. Barbecue over medium heat until the chicken is crispy outside but not cooked inside.

2. For the spice mixture: Grind to a fine paste. Put into a saucepan along with the coconut milk, pepper, coriander powder, fennel powder, assam puay, and kaffir lime leaves.

3. Bring the mixture to near boiling point and then add the roasted chicken and simmer on medium low heat for 30 to 45 minutes, until the sauce is thick and of a coating consistency. Add the remaining salt to taste.

Note: This is a different method of marinating and barbecuing meat where the meat is barbecued first on an open fire and then cooked in a rich, thick fragrant gravy.

Recipe credit: Louis Tay for International Enterprise Signapore/Singapore Tourism Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the



OTAK OTAK NONYA SINGAPORE Yield: 4 portions

Ingredients Amounts Spanish mackerel or ikan tengerri 6,000 g fillet, finely ground Vegetable oil 5 Tbsp. Coconut cream, thick 3-4 cups Eggs, lightly beaten 2 ea. Kaffir lime leaves, fine julienne 20 ea. Salt 2-3 tsp. Fine sugar 1-2 tsp. Banana leaves, 15 cm square 20 ea. Sharp toothpicks 40 ea. Spice mixture Candlenuts, washed 5 ea. Chiles, dried, soaked until soft 20 ea. Galangal, peeled and sliced 60 g Turmeric, fresh root, peeled and sliced 15 g Lemon grass, bottom part only 2 stalks Shrimp paste (belacan) 20 g Shallots, peeled 15 ea Coriander seeds, toasted, finely ground 2 Tbsp.

Method 1. For spice mixture: Grind to a fine paste. 2. Heat 6 tablespoons oil in a wok, and stir-fry spice paste for 5 minutes, until the

mixture is fragrant and oil exudes. Stir in the coconut cream and cook just until it reaches the boiling point.

3. Turn off the heat and cool. Stir the eggs into the cooled spice mixture. 4. Add the ground fish meat, salt, sugar, and kaffir lime leaves. 5. Put about 50 grams in the center of a banana leaf, fold the leaf over to enclose the

filling and secure the two ends with toothpicks. 6. Heat up a griddle or an open fire and barbecue or grill the leaf packets on medium

heat until the spiced fish quenelle inside is cooked. Serve with rice.

Recipe credit: Louis Tay for International Enterprise Signapore/Singapore Tourism Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the



COFFEE BEEF TENDERLOIN WITH SAUTÉED FRESH LILY BULB AND SPICES OF THE ARCHIPELAGO

Yield: 4 portions Ingredients Amounts Beef tenderloin 200 g Cooking oil 1 Tbsp. Fresh lily bulbs 40 g Marinade Cooking oil 1 Tbsp. Garlic cloves, peeled 6 ea. Coffee powder 3 Tbsp. Vanilla pods 2 ea. Cloves 2 ea. Cinnamon stick 1 ea. Shallot oil 6 Tbsp. Black pepper, ground ¼ tsp. Salt 1/8 tsp Sauce/jelly Chicken consommé 3 Tbsp. Chinese wolfberries 1 tsp. Red wine 2 tsp. Salt 1/8 tsp. Gelatin powder 1/8 tsp. Garnish Dried seaweed sheet 1 ea.

Method 1. Prepare this dish a day ahead. 2. Toast the seaweed and grind until fine. Store in air-tight container. 3. Prepare the marinade: Heat the oil and fry the garlic until light golden brown and

fragrant. Drain and place the garlic in a bowl. Split the vanilla pods and add the seeds to the bowl with the remaining marinade ingredients. Add the beef and leave to marinate in the refrigerator overnight.

4. Heat a pan with 1 tablespoon oil and sear the marinated beef until medium or cooked to your preference. Set aside and keep the beef warm.

5. Combine the ingredients for the sauce/jelly except the gelatin powder in a small pot and simmer over low heat for 10 minutes. Stir in the gelatin powder. Remove the sauce from the heat and refrigerate for about 10 minutes, until the jelly is set. Chop the jelly into small cubes. Separate the petals of the lily bulb and spoon the jelly onto


the petals. Sprinkle with the seaweed powder, slice the beef into 4 portions, and serve.

Recipe credit: Sam Leong for International Enterprise Signapore/Singapore Tourism Board, as

presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 3, 2007.


MEE GORENG

Ingredients Amounts Egg 1 ea. Garlic, chopped 5 g Chicken breast, sliced 30 g Shrimp, 41/50 30 g Spring onion, sliced 5 g Rice 80 g Sambal blachan 5 g Vegetable cracker 5 g Garnish Chicken satay 2 ea. Ayam goring 60 g Egg, pan fried 1 ea.

Method 1. Heat oil in wok and fry the egg and garlic. Add the remaining ingredients and cook

until fragrant. Season with salt, pepper, soy sauce, and oyster sauce. 2. Garnish with the chicken satay, ayam goring, and fried egg on top of fried rice. 3. Serve with the satay sauce on the side.

Recipe credit: Kok Hua “Andi” Ng, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



KERRYGOLD


CARDAMOM SHORTBREAD COOKIES Ingredients Amounts Butter 6 lb. Sugar 3½ lb. All-purpose flour 8 lb. Salt 1 oz. Green cardamom, ground 8 Tbsp. Lemons, zest of 2 ea.

Method 1. Cream the butter, sugar, lemon zest, cardamom and salt. 2. Sift the flour, add, and mix on low speed until combined. 3. Scale 24 ounces, roll 16 inches length and roll in parchment. Chill. 4. Slice pieces and place on a parchment-lined sheet pan. Bake at 325ºF for 6 to 8

minutes. 5. Cool.

Recipe credit: John Difilippo, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at the morning break on Friday, Nov. 2, 2007.


KIKKOMAN: MASAHARU MORIMOTO

MASAHARU MORIMOTO is the star of “Iron Chef” and “Iron Chef America” and chef-owner of namesake restaurants in New York City, Philadelphia, Tokyo, and Mumbai. He is particularly known for his signature omakase menu. Through the seamless use of Western and Japanese ingredients, Chef Morimoto has effectively created his own, unique cuisine—one defined by innovation and inspiration. He is the author of Morimoto: The New Art of Japanese Cooking. (New York City, NY)


TUNA PIZZA WITH ANCHOVY AÏOLI Yield: 4 portions

Ingredients Amounts Flour tortillas, about 7” in diameter 4 ea. Extra virgin olive oil 2 Tbsp. Kikkoman Teriyaki Sauce ½ cup Sushi grade tuna, thinly sliced 10 oz. Jalapeno peppers, fresh, seeded, and 2 ea. thinly sliced Red onion, thinly sliced ½ cup Cherry tomatoes, halved ½ cup Kalamata olives, pitted ¼ cup Anchovy aïoli (below) Baby cilantro or sprouts for garnish Anchovy aïoli Egg yolks 2 ea. White wine vinegar 1 Tbsp. Lemon juice, fresh 1 Tbsp. Kikkoman Soy Sauce 2 tsp. Extra virgin olive oil ¼ cup Vegetable oil ½ cup Salt and black pepper, freshly ground to taste

Method 1. Prepare a medium fire in a barbeque grill or cast-iron grill (over medium heat).

Brush each tortilla lightly on both sides with olive oil. Brush 2 tablespoons of the teriyaki sauce over one side of each tortilla. Grill for 1 to 2 minutes, flipping constantly until crisp.

2. Rotate 90 degrees and grill for 1 to 2 minutes, until crisscrossed marks appear and the tortillas are fairly crisp. Turn the tortillas over and grill until the second side is crisp, 1 to 2 minutes. Transfer to a wire rack to cool.

3. Arrange the tuna slices over the tortillas. Scatter the jalapeno peppers, red onion, cherry tomatoes, and olives over the tortilla. Drizzle the anchovy aïoli decoratively over the pizza. Garnish with the cilantro or sprouts.

4. For the anchovy aïoli: In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well.

5. With the machine on, very slowly add the olive oil and vegetable oil in a slow, thin stream, processing until the mayonnaise is emulsified and thick. Season with salt and pepper to taste.

Recipe credit: Masaharu Morimoto for Kikkoman, as presented at the Worlds of Flavor

International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 1, 2007.


SUGARED SALMON WITH WHITE SOY SORBET AND YUZU FOAM

Yield: 4 portions Ingredients Amounts Salmon fillet 4 oz. Salt 1 tsp. Brandy 1/3 cup Demerara sugar (raw granulated ½ cup brown sugar) Freshly ground black pepper 1 tsp. Star anise pods, cracked into pieces 2 ea. Cinnamon sticks, broken in half 2-3 ea. White soy sorbet Yuzu foam Mint leaves or small sprigs of mint, 4 ea. fresh White soy sorbet Water 200 g Sugar 250 g Gelatin sheets 2 ea. Yogurt 1000 g Kikkoman White Soy Sauce 200 g Yuzu foam Gelatin sheets, unflavored 2 ea. Sugar ½ cup Yuzu juice, fresh or thawed frozen, or ½ cup substitute key lime or lime juice Salt a pinch

Method 1. Cut the salmon into 8 to 12 very thin slices. Place the salmon slices on a large plate or

tray and sprinkle them with salt. Rinse under running water, then return to plate and cover with a towel to absorb the liquid that is exuded.

2. Put the brandy in a small bowl; dip the salmon slices in the brandy, and let sit for 15 minutes. Cover a dish large enough to hold the salmon with half the sugar. Arrange the slices in a single layer.

3. Combine the remaining brown sugar with the black pepper, star anise and cinnamon sticks, and sprinkle over the salmon.

4. Cover with a plastic wrap and refrigerate for 30 minutes.


5. To serve, wipe the sugar and spice coating off the salmon. Arrange 2 or 3 pieces of the sugared salmon on each plate. Add a scoop of white soy sorbet. If you like, decorate the plate with yuzu foam and garnish with fresh mint leaves.

6. For the white soy sorbet: Bring sugar and water to a boil, add bloomed gelatin and cool.

7. Blend in yogurt and soy. 8. Spin in ice cream machine. 9. For the yuzu foam: Dissolve the gelatin in 2 tablespoons of cold water in a small bowl

and set aside to soften for about 5 minutes. 10. Put the sugar in a small saucepan. Add ½ cup cold water and bring to a boil, stirring

to dissolve the sugar. Remove from the heat. 11. Add the softened gelatin to the sugar and stir until it is completely dissolved. Stir in

the yuzu juice. Season with salt. Let cool, then refrigerate until thoroughly chilled, about 2 hours.

12. Pour the yuzu mixture into a CO2 canister and use to garnish plates as desired.

Recipe credit: Masaharu Morimoto for Kikkoman, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



CAVIAR TEMPURA Yield: 4 portions

Ingredients Amounts Japanese soy lecithin (obrato) 4 sheets Extra virgin olive oil 1 tsp. Osetra caviar or American sturgeon roe 4 tsp. Kikkoman Tempura Batter Mix ½ cup Vegetable oil, for deep frying as needed Lemon cream (below) 4 Tbsp. Chives, fresh, chopped for garnish Lemon cream Heavy cream 1 cup Sugar 2 tsp. Lemon, juice of 1 ea. Salt a pinch

Method 1. Brush outer rim of the obrato sheets with olive oil. Place 1 teaspoon of the caviar in

the center of each sheet. Pull up the sides, creating a pouch to enclose the caviar. Twist the ends of the pouch to seal.

2. In a deep-fryer or large deep saucepan, heat at least 2 inches (5 centimeters) of oil to 350ºF (180ºC). Lightly cover the caviar with the tempura batter. Fry the caviar pouches until crispy (about 30 to 45 seconds). Remove, drain briefly on a clean towel or paper napkins, and serve immediately with a spoonful of lemon cream. Garnish with fresh chives.

3. For the lemon cream: In a chilled bowl, using cold beaters, whip the cream with the sugar until soft peaks form. Add the lemon juice and salt and whip until stiff.

4. Cover and refrigerate until serving.




YELLOWTAIL PASTRAMI

Yield: 1 portion Ingredients Amounts Cured Yellowtail (recipe follows) 3 oz. Bread sticks 1 ea. Olives, candied 3 ea. Beet, powder 1 tsp. Gin Crème Fraîche (recipe follows) ½ oz. Dill sprigs 5 ea. Togarashi powder ¼ oz.

Method




CURED YELLOWTAIL Yield: 5 to 6 portions

Ingredients Amounts Yellowtail loin 1 ea. Ginger, dried 1 cup Salt 1 cup

Method 1. Make a rub consisting of equal parts dried ginger and salt. 2. Rub the salt and ginger mixture on the yellowtail and let it rest in the refrigerator for

8 hours, then wash off the salt and ginger and dry the yellowtail.




GIN CRÈME FRAICHE

Ingredients Amounts

Crème fraîche 1 cup Gin 2 Tbsp. Olive oil 2 Tbsp. Salt to taste

Method 1. Combine all ingredients.




CURRY BREAD Ingredients Amounts Active dry yeast (¼ oz. package) 1 ea. Water, lukewarm ¼ cup Bread flour 3 cups Sugar 2 tsp. Salt 1 tsp. Butter, unsalted, melted and cooled 2 Tbsp. slightly Vegetable oil, for deep frying as needed All-purpose flour 1 cup Eggs, large, beaten 4 ea. Kikkoman Panko, Japanese style toasted 2 cups bread crumbs Curried beef filling Olive oil 1-2 Tbsp. Short rib meat (cut from 1 lb. of short 8 oz. ribs) or boneless chuck, very finely chopped Onion, medium, half thinly sliced and 1 ea. half grated Carrot, small, grated 1 ea. Dry white wine 1 cup Idaho potato, medium, peeled and 1 ea. finely diced Japanese curry paste, available in 1½ oz. most Asian specialty stores Cornstarch, dissolved in 2 Tbsp. of cold 1 Tbsp. water (optional) Salt to taste

Method 1. For the filling: Heat 1 tablespoon of the olive oil in a medium skillet over medium

heat. Add the beef and cook, stirring often, until browned, about 5 minutes. Using a slotted spoon, remove the beef to a plate.

2. If there seems to be less that 1 tablespoon of fat left in the pan, add the remaining olive oil. Add the sliced onions and sauté over medium high heat, stirring often until lightly browned, about 5 minutes. Stir in the grated onion, carrot, and potato; sauté for 1 minute. Return the meat to the pan. Add the wine and bring to a boil over high heat, scraping up the browned bits from the bottom of the pan with a wooden spatula. Boil until the liquid is reduced to ½ cup, about 5 minutes.


3. Add enough water to cover the potato (about 1½ cups) and the curry paste. Bring to a boil and reduce the heat to low. Cover and simmer until the meat and potatoes are just tender, 10 to 15 minutes. Uncover; increase the heat to high, and boil, stirring occasionally, until the liquid is reduced to 1 cup, about 5 minutes.

4. If the sauce is not thick enough, stir in the dissolved cornstarch and cook until the filling is very thick, about 1 minute. Season with salt to taste. Transfer the filling to a large bowl and spread out so it can cool quickly. Then cover and refrigerate until ready to use. The filling must be cold before you can fill the dough.

5. For the curry bread: To make the dough, sprinkle the yeast over the lukewarm water in a small bowl. Let stand for 5 minutes, then stir to dissolve the yeast.

6. In a bowl of a heavy-duty mixer, mix the flour, sugar, and salt. Add the butter and mix with the paddle attachment on low speed. Add the dissolved yeast and mix in enough cold water (about 1 cup) to make soft dough that forms a ball on the paddle. Switch to the dough hook and knead on medium-low speed for 5 minutes. Transfer the dough to a lightly floured work surface and knead by hand until smooth and supple (about 2 minutes). Alternately, beat the dough with a wooden spoon to mix as best you can, then turn out and knead by hand for 10 – 15 minutes.

7. Place the ball of dough in a lightly oiled bowl and turn to coat the bowl with the oil. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume (about 1 hour).

8. Punch down the dough and divide into 8 equal balls. Place the balls on a lightly oiled plate. Dust with flour, cover with plastic wrap, and refrigerate for another hour before rolling out.

9. Dust a backing sheet with flour. Working with 1 ball at a time, roll out the dough on a lightly floured work surface into a 6-inch (15 centimeter) round. Place 2 tbsp of the cooled filling in the center of the round. Bring up 2 opposite sides of the dough to meet over the filling and pinch the seam closed to form an oval-shaped bun about 4 inches (10 centimeter) long. Be sure that the seam is well sealed. Place the bun seam side down on a floured baking sheet. Cover with plastic wrap while forming the remaining buns.

10. Heat the vegetable oil in a deep fryer, or at least 2 inches of oil in a large, deep saucepan, to 365ºF (185ºC). Place the four, beaten eggs, and the panko in separate shallow dishes. Roll the buns in the flour, then dip in the egg, and finally in the panko to coat.

11. Add half the buns to the hot oil and fry, turning occasionally, until they are deep golden brown, about 4 minutes. (After about 1 minute, spike 5 or 6 holes in each bun with a skewer to prevent them from exploding.) Do not undercook or the dough will be soggy. Using a slotted spoon, remove the buns to a wire rack set over a baking sheet to drain. Fry the remaining buns in the same fashion. Serve the curry bread warm or at room temperature.

Recipe credit: Masaharu Morimoto for Kikkoman, as presented at the Worlds of Flavor



CHOCOLATE-COVERED VEGETABLES

Ingredients Amounts Dehydrated vegetables, assorted 12 ea. (gobo, carrot, green beans, sweet potato) Bittersweet chocolate, preferably 1 lb. couverture

Method 4. In a double boiler, melt the chocolate very carefully; do not let the bottom of the

bowl touch the water. Heat three-quarters of the chocolate to 110ºto 115º, no higher. 5. Remove from the heat and add in the rest of the chocolate. Heat the chocolate again

very slowly until it reaches 90º. 6. Dip each piece into the chocolate to coat. Hold until set, then place on a tray lined

with wax paper.




KOREA FOOD RESEARCH INSTITUTE: HEE SOOK CHO, MYUNG SOOK LEE

HEE SOOK CHO, MA is the director of the Genesis Research Center at the Woosong Culinary Academy in Seoul, Korea. Prior to this, Professor Cho spent many years working as a cooking instructor and chef focusing on the preparation and presentation of traditional Korean cuisine. She has also worked in numerous Korean hotels where she developed and managed foodservice programs that focus on the preparation and presentation of traditional Korean cuisine. She received her bachelor’s degree from Sejong University and her master’s in food and nutrition from Kyungsang University. (Seoul, Korea) MYUNG SOOK LEE is a chef, and the president of the Culinary Institute of California. Chef Lee was born in Seoul, Korea. She was a protégé of Hae Sung Hwang, a living Korean National Treasure, at the Korean Traditional and Royal Cuisine. She graduated from the Tsuji Academy, a hotel and restaurant college in Japan, and completed additional training at The Culinary Institute of America at Greystone. In 1996, Chef Lee appeared on the popular cooking show Iron Chef as the first Korean challenger in the show’s history. As president of the Culinary Institute of California, Chef Lee is actively involved in introducing Korean cuisine and teaching its preparation. (Los Angeles, CA)


STIR FRIED GLASS NOODLE WITH VEGETABLES, MUSHROOMS, AND BEEF WITH SOY SAUCE

JAPCHAE Yield: 4 portions

Ingredients Amounts Noodles, glass, dried 7 oz. Mushrooms, oyster 3.5 oz. Mushrooms, shiitake 3.5 oz. Zucchini 7 oz. Onion 5.3 oz. Carrot 1.8 oz. Pimento, red 1 ea. Egg 3 ea. Beef rib eye roll 7 oz. Marinade Soy sauce 1.4 oz. Sugar 1.1 oz. Corn syrup 0.4 oz. Garlic, chopped 0.4 oz. Scallion, chopped 0.7 oz. Sesame oil 0.4 oz. Black pepper 0.03 oz. Sesame seeds, roasted 0.4 oz. Sesame oil 0.5 oz. Vegetable oil 1.1 oz. Black pepper 0.03 oz.

Method 1. Place the glass noodles into the warm water (86ºF to 104ºF) for 3 hours. 2. Fill a large pot with water and bring to a boil; add the oyster mushrooms and blanch. 3. Strain the oyster mushrooms, removing excess water. 4. Split the cooked oyster mushrooms into 2 to 3 strips each. 5. Slice the shiitake mushrooms into quarter-inch julienne. 6. Fill a large pot with water and bring to a boil; add the shiitake mushrooms. Blanch

the shiitake mushrooms and strain, removing the excess water. 7. Cut the onion, carrot and zucchini in 1/8 inch julienne. 8. Separate the egg yolks from egg whites and lightly beat the whites. Cook the egg

whites in a pancake shape and cut into 1/8 inch julienne. 9. Cut the beef into 1/8 inch julienne and marinate in the soy sauce marinade. 10. Salt the julienned zucchini to draw out moisture, then rinse off the salt and squeeze

dry with paper towel.


11. Sauté the assorted mushrooms, vegetables, and seasonings with salt and pepper. 12. Sauté the marinated beef. 13. Fill a large pot with water and bring to a boil; add the glass noodles. 14. Cook until the glass noodles become tender. Drain and wash the glass noodles in

cold water. 15. Cook the noodles again with 0.7 ounce of soy sauce and 0.3 ounce of sugar. 16. Now put all ingredients (steps 7-10) in a large bowl and marinate with soy sauce,

sesame powder, sugar, pepper, and sesame oil. Mix all ingredients and then add the egg julienne.

17. Sprinkle with finely chopped pine nuts and serve.

Recipe credit: Hee Sook Cho for Korea Food Research Institute, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights

reserved. Presented at the World Marketplace on Thursday, Nov. 1, 2007.


STEWED PORK BACK RIBS AND VEGETABLES DONGGALBIJJIM

Yield: 4 portions Ingredients Amounts Pork back ribs 17.6 oz. Pumpkin 7 oz. Turnip 3.5 oz. Carrot 5.3 oz. Chestnuts, fresh 5 ea. Onions, pearl 10 ea. Asparagus spears 4 ea. Sauce Chili powder 0.8 oz. Sugar, black 1.1 oz. Sugar, white 1.1 oz. Black pepper 0.03 oz. Rice wine ½ cup Ginger juice 0.4 oz. Garlic, chopped 0.5 oz. Pepper, whole, dried 7 ea. Scallion, chopped 0.8 oz. Corn syrup 0.8 oz. Sesame seeds, roasted 0.2 oz. Sesame oil 0.4 oz.

Method 1. Cut the back ribs with 2 bones each. Place in cold water and stand. Remove blood

and detritus. 2. Drain the ribs and blanch with boiling water, then wash again with cold water. 3. Chop the pumpkin, radish, and carrot into large dice. 4. Cut the asparagus in to lengths and peel the pearl onions. 5. Mix together all the marinade ingredients, except the corn syrup, scallion and

sesame oil. 6. In a large pot bring the water to a boil, return the ribs and cook for 20 minutes. Add

the marinade, radish, carrot, onion and chestnuts. Cook an additional 20 minutes. 7. Add the corn syrup and pumpkin and cook 15 minutes more. 8. Put in the scallion, sesame powder, sesame oil and serve.


reserved. Presented at the World Marketplace on Thursday, Nov. 1, 2007.


ASSORTED KOREAN STYLE PAN FRIED FOODS JEONYUEO

Yield: 1 portion

Ingredients Amounts Salmon fillet, fresh 1.8 oz. Pepper, white a pinch Salt a pinch Prawn, head removed 1 ea. (per 50 g) Pepper, white a pinch Salt a pinch Zucchini 0.8 oz. Salt a pinch Beef, minced 1.8 oz. Soybean curd 1.1 oz. Garlic, minced 0.1 oz. Scallion, chopped 0.2 oz. Onion, chopped 0.2 oz. Salt Pepper Sesame seeds, roasted 0.03 oz. Sesame oil 0.2 oz. Flour 0.8 oz. Egg 1 ea. Vegetable oil 1.4 oz. Mung bean, dried, skin removed 2.1 oz. Mung bean sprouts 1.1 oz. Bellflower roots, chopped 0.8 oz. Mushroom, chopped 0.2 oz. Cabbage kimchee, chopped 1.1 oz. Beef, minced 0.8 oz. Salt 0.1 oz. Pepper, black a pinch Sesame seed, roasted 0.03 oz. Sesame oil 0.4 oz. Soy sauce, vinegared 0.8 oz.

Method 1. Slice the salmon into quarter-inch pieces and sprinkle with salt and white pepper. 2. Clean and devein the prawn and cut into a butterfly shape. Sprinkle with salt and

white pepper. 3. Slice the zucchini into quarter-inch slices and sprinkle with salt and white pepper.


4. Pat dry with a paper towel. 5. Crumble the tofu and squeeze out excess moisture. Mix well with the minced beef,

scallion, garlic, onion, salt, pepper, sesame powder, and sesame oil. Roll into 2-inch balls and set aside.

6. Swell the dried and skinned mung beans in water. Grind the swollen mung beans in a blender.

7. Combine well the mung bean sprouts, kimchee, minced beef, mushrooms, and bellflower root. Set aside.

8. Make an egg wash and season with salt and pepper. 9. Bread the salmon, zucchini, shrimp and meatballs by dipping them first in flour

(shake off excess) and then in the egg wash. In a pre-heated and oiled pan, fry until golden brown. Turn once and cook the other side.

10. In a preheated and oiled pan spoon a 3-inch circle of mung bean paste and put mixture from step 7 on the top. Cover with another spoon of mung bean mixture. Fry until golden brown. Turn once and cook the other side.

11. Put all pan-fried foods on a plate and serve with vinegar soy sauce as a dip.


reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


WRAPPED JULIENNE AND KING CRAB TOPPED WITH CAVIAR

SAMSAEK MILSSAM-KUJEOLPAN Yield: 10 portions

Ingredients Amounts Crepes Flour 1½ cups Sea salt 1 tsp. Egg whites 3 ea. Cactus flower powder 1 Tbsp. Pumpkin powder 1 Tbsp. Chlorella powder 1 Tbsp. Water 1½ cups Dipping sauce Soy sauce 1 Tbsp. Honey 1 Tbsp. Mustard 1 Tbsp. Persimmon vinegar 1 Tbsp. Stuffing Mushroom, shiitake 4 ea. Cucumber 1 ea. Korean ginseng, fresh 1 ea. Radish flower 1 ea. Korean parsley 1 bu. Salt a pinch King crabmeat 4 oz. Foie gras ½ oz. Honey powder 1½ Tbsp. Olive oil 1½ Tbsp. Caviar 1 tsp.

Method 1. For the crepes: In a bowl, mix flour, egg white, and water. 2. Divide flour mixture among 3 bowls. Whisk the flower powder (pink), pumpkin

powder (yellow), and chlorella powder (green) individually into each mixture to make 3 different color batters. Whisk each mixture separately until all of lumps have disappeared.

3. Using medium-low heat, pour the mixture into a heated frying pan with olive oil and spread the batter thinly and evenly. Cook the crepe until the top appears dry.

4. Place the cooked crepes on a plate, in piles according to color.


5. For the dipping sauce: Mix all ingredients in a bowl. 6. For the stuffing: Rinse the radish flower and thinly julienne the shiitake mushroom.

Thinly julienne only the skin of the cucumber and fresh Korean ginseng. 7. Small dice the foie gras. 8. Cut the stems of Korean parsley in 2-inch long strips. 9. In medium heated pan, sautéed all cut ingredients with olive oil and add salt. Put

king crabmeat and honey powder mix into the cooked vegetables and let it cool. 10. Wrap the cooked vegetables and foie gras with crepe to a half inch diameter. Top

with caviar. 11. Serve with dipping sauce.

Recipe credit: Myung Sook Lee for Korea Food Research Institute, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented

at the World Marketplace on Thursday, Nov. 1, 2007.


FLAVORED LOBSTER WITH CITRUS AND SWEET & SPICY SAUCE

DAHA KANJEONG Yield: 10 portions

Ingredients Amounts

Lobster 1 lb. Ginger juice 2 Tbsp. Lemon juice 2 Tbsp. Cornstarch 1 cup Korean chiles, dried 5 ea. Olive oil 1 L Sauce seasoning Sesame oil 2 Tbsp. Green onion, chopped 2 Tbsp. Garlic, chopped 1 tsp. Soy sauce 4 Tbsp. Korean red pepper powder 2 Tbsp. Korean red pepper paste 1 Tbsp. Korean rice syrup 2 Citrus (yuza) syrup 3 Tbsp. Korean red ginseng powder 1 Tbsp. Lobster stock 6 Tbsp. After mix Water 6 Tbsp. Starch 2 Tbsp. Garnish Truffle ½ oz.

Method 1. Clean the lobster, and then cut into bite-size pieces. 2. Mix the ginger juice, lemon juice, and cornstarch with the bite-size lobster pieces. 3. Fry the chile in 375ºF olive oil. Then deep-fry the bite-size lobster pieces. 4. For after mix: Combine the water and cornstarch in a bowl, mix together, and set

aside. 5. Put all sauce seasoning ingredients in a hot pan. When boiling add the after mix. 6. Add fried lobster to the completed sauce. 7. Garnish with truffles, then serve.

Recipe credit: Myung Sook Lee for Korea Food Research Institute, as presented at the Worlds of Flavor

International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


COOKED RICE WITH ASSORTED VEGETABLES WITH RED PEPPER SAUCE

JEONJU BIBIMBAP Yield: 20 portions

Ingredients Amounts White rice, cooked 4 cups Soybean sprouts ½ lb. Bellflower (balloon flower) root 1 cup Pickled cucumber 1 ea. Carrot ½ ea. Pyogo mushrooms 4 ea. Mung bean curd ½ ea. Tuna 1 lb. Egg 1 ea. Pine nuts 1 Tbsp. Red pepper paste 2 Tbsp. Sesame salt 1 Tbsp. Vegetable seasoning Garlic, minced 2 tsp. Green onion, chopped 2 Tbsp. Sesame oil 8 Tbsp. Salt 3 Tbsp. Honey powder 2 Tbsp. Black pepper 1 tsp.

Method 1. Put soybean sprouts and bellflower root into boiling water until cooked. Rinse under

cold water. Drain. Mix each vegetable separately with one teaspoon of vegetable sauce.

2. Soak the cucumber, carrot, and pyogo mushrooms briefly in the salted water. Drain. On heated pan, put 1 teaspoon of vegetable sauce to sauté each vegetable.

3. For the vegetable seasoning: Mix all vegetable seasoning ingredients together. 4. Julienne the tuna and mung bean curd into 2-inch size pieces and mix it with 1

teaspoon of the vegetable seasoning. 5. Mix the cooked rice with 2 tablespoons of the red pepper paste, 1 tablespoon of the

sesame salt, the remaining vegetable sauce, and half portions of the vegetables from steps 1, 2, and 3.

6. Pan-fry the egg.


7. Place the mixed rice and vegetables in the bowl. On top of the bowl, place the remaining half portion of vegetables to decorate according to matching colors. Put the egg over the vegetables and serve.

Recipe credit: Myung Sook Lee for Korea Food Research Institute, as presented at the Worlds of Flavor



BEEF BROTH BRAISED RICE NOODLE SOUP ONMYEON

Yield: 4 portions Ingredients Amounts Rice noodles 8 oz. Water 4 L Carrots, julienne ¼ ea. Cucumber, julienne 1 ea. Bell pepper, yellow 1 ea. Pyogo mushrooms, julienne 4 ea. Baechoo Kimchee (see index), chopped 2 cup Sesame oil 2 tsp. Broth Water 2 L Onions 2 ea. Beef, boneless (short ribs) 2 lb. Garlic, minced 1 tsp. Soy sauce 2 tsp. Salt 2 tsp. Sugar 1 tsp. Black pepper a pinch

Method 1. Cook the noodles in boiling water for 2 minutes, rinse them in cold water, and strain

the water out. 2. Soak the carrot, cucumber, and yellow bell pepper with salt. Squeeze the water out

and sauté the vegetables in a heated pan with oil. 3. Mix with the chopped baechoo kimchee and sesame oil. 4. Boil the meat until the soup base is ready; add onion for the broth. Season the broth

with minced garlic, soy sauce, and salt. 5. Arrange the prepared vegetables and kimchee nicely on the noodles; pour 2 cups of

broth on top.

Recipe credit: Myung Sook Lee for Korea Food Research Institute, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented

at the World Marketplace on Saturday, Nov. 3, 2007.


MARUKOME: KEIJI MATSUOKA

KEIJI MATSUOKA is the head chef at Akasaka Seijyu, a top ryotei restaurant in Japan. Little known outside of that country, ryoteis are exclusive restaurants that feature traditional high-end Japanese food, accompanied by art, entertainers, and handcrafts as tableware. Akasaka Seijyu is one of the most famous ryoteis in Japan, and has never opened its doors to the general public, instead serving customers from politics to show business. Chef Matsuoka has been a ryotei chef for more than 30 years. (Tokyo, Japan)


BEEF TONGUE WITH AKA DASHI MISO

Yield: 12 portions Ingredients Amounts Marukome Premium White Miso 160 g Marukome Boy Koshi Miso 160 g Miso, red (Haccho) 80 g Sugar 160 g Soy sauce 1 Tbsp. plus 1 tsp. Beef tongue 2.2 lb. Green onion, only green parts 7 oz. Ginger, fresh 3.5 oz. Sake 9¾ cups Water 4 gal Vegetables for garnish, such as eggplant, red bell peppers, chives, etc.

Method 1. Clean the beef tongue. Place the tongue, water, sake, green onions, and ginger in a

large-capacity pressure cooker. Cook 2 hours, or until the tongue becomes tender. Remove the tongue from the pressure cooker and save liquid (about 3-1/3 cups). Set aside.

2. Once the tongue cools, peel the outer skin and slice into ¼-inch pieces. 3. Cook all miso, sugar, soy sauce, and broth from the pressure cooker in a pot. Add

the sliced tongue and simmer for 5 minutes. 4. Serve hot, garnished with vegetables. Recipe credit: Keiji Matsuoka for Morukome, as presented at the Worlds of Flavor International Conference

& Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 3, 2007.


CHICKEN “GENPAI YAKI”

Yield: 12 portions Ingredients Amounts Chicken, ground 2 lb. Sake 1 cup plus 2 Tbsp. Soy sauce 4 Tbsp. Sugar 2.5 oz. Panko 3.5 oz. Flour 2 oz. Eggs 2 ea. Ginger, fresh 1.7 oz. Heavy cream 4 Tbsp. Basic white miso Marukome Premium White Miso 500 g Rice wine, sweet 3 Tbsp. Nikiri sake (sake heated to burn off 4 Tbsp. alcohol) Sugar 2.1 oz. Egg yolks 5 ea. Miso sauce Miso, basic, white 3.5 oz. Sake 1 Tbsp. and 1 tsp. Katakuriko water mixture Katakuriko 1 tsp. Water 1 tsp.

Method 1. Mix 2/3 of the ground chicken and sake in a pot. 2. Cook over low heat, stir constantly. Remove from heat and cool to room

temperature. 3. Add the sugar, soy sauce, ginger, flour, and panko into the chicken mixture. Mix

well and add the remaining ground chicken. 4. Whip the heavy cream in a bowl. 5. Put the chicken/seasoning mixture and whipped cream in a food processor.

Blend until the mixture becomes smooth. 6. Form the chicken mixture into bite-size balls, and place on lined oven sheet. 7. Bake at 390º for 8 minutes. Transfer to serving plate. 8. For the miso: Mix all ingredients in a pot. 9. Cook on low heat, stirring constantly until thickened.


10. For the katakuriko/water mixture: Mix the katakuriko and water. 11. Heat the miso sauce and sake in a pot. When heated through, add the

katakuriko/water mixture. 12. Brush the miso sauce over the chicken balls. 13. Serve warm.

Recipe credit: Keiji Matsuoka for Morukome, as presented at the Worlds of Flavor International Conference

& Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov.1, 2007.


EGG MARINATED IN MISO Yield: 10 to 12 portions

Ingredients Amounts Marukome Premium White Miso 500 g Sugar 1.4 oz. Sweet rice wine 1 Tbsp. plus 1 tsp. Eggs 10-12 ea. Cheesecloth

Method 1. Mix the miso, sugar, and sweet rice wine in a bowl. 2. Heat a medium-sized pot of water to 160º. Crack the eggs and cook for 25 minutes,

making sure the temperature is a constant 160º. 3. Transfer the eggs into ice-cold water. Separate the yolks from the whites (the egg

whites may be saved for another recipe). 4. Wrap the egg yolks with cheesecloth and marinate in the miso mixture for 2 days. 5. Remove the egg yolks from the miso mixture and remove the cheesecloth. 6. Serve immediately. Note: Recipe requires 2 days to marinate. Recipe credit: Keiji Matsuoka for Morukome, as presented at the Worlds of Flavor International Conference

& Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov.1, 2007.


MISO-MARINATED BEEF


Marukome Organic Miso 500 g Sugar 6.7 oz. Sesame oil ½ cup Vegetable oil 1½ cups Ginger, fresh 1.8 oz. Soy sauce 3 Tbsp. Sake, nikiri 4 Tbsp. Garlic 1.8 oz. Red pepper Beef sirloin, 0.6” thick 2 lb. Cheesecloth

Method 1. Mix the ginger, soy sauce, nikiri sake, and garlic in a blender. 2. Transfer the mixture to a pot and add all remaining ingredients (except sirloin).

Simmer for 5 minutes, then turn off the heat. Let cool completely. 3. Wrap the sirloin with cheesecloth and marinate in the miso mixture for about 3

hours. (This process makes it easier to handle the marinated beef afterwards.) 4. Remove the sirloin from the miso mixture. Remove the cheesecloth. Heat a grill or

frying pan, and cook the sirloin until heated through. 5. Serve hot.

Recipe credit: Keiji Matsuoka for Morukome, as presented at the Worlds of Flavor International Conference

& Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov.2, 2007.


WHITE POTAGE MISO SOUP WITH YUZU

Yield: 6 potions Ingredients Amounts Marukome Premium White Miso 3 oz. Béchamel sauce Butter 1.1 oz. Flour 1.8 oz. Milk 1 cup Dashi made with bonito 3 cups Mochi (rice cakes), for garnish Vegetable oil Yuzu skin, for garnish 1 ea.

Method 1. To prepare the béchamel sauce, melt the butter in a pot, then add the flour. Mix well.

Add the milk, stirring constantly. Set aside. 2. Heat the dashi stock and prepared béchamel sauce in a pot. Add miso and mix well. 3. For garnish, dice the rice cakes into ½-inch squares. Deep fry and set aside. 4. Pour the soup into a serving cup or bowl and top with deep fried mochi and a small

piece of yuzu skin. 5. Serve hot. Recipe credit: Keiji Matsuoka for Morukome, as presented at the Worlds of Flavor International Conference

& Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov.2, 2007.


NATIONAL PEANUT BOARD: MAI PHAM

MAI PHAM is the chef-owner of Lemon Grass restaurant in Sacramento, and author of Pleasures of the Vietnamese Table and The Best of Vietnamese and Thai Cooking. A food columnist for the San Francisco Chronicle and host of the Food Network special “My Country, My Kitchen: Vietnam,” Chef Pham is the winner of the 1998 IACP Bert Greene Award for distinguished journalism. She leads culinary tours of Southeast Asia on behalf of The Culinary Institute of America—her first tour to Vietnam for the school was the subject of a two-part CNN Travel Now special—and is a frequent guest instructor at the CIA’s Napa Valley campus. (Sacramento, CA)


LEMON GRASS PORK SATAY WITH THAI PEANUT SAUCE

Yield: 20 skewers

Ingredients Amounts Fish sauce 1 tsp. Sugar 1 tsp. Curry powder 1 tsp. Turmeric, ground ½ tsp. Garlic, minced 1 tsp. Coriander, ground 1 pinch Cumin, ground 1 pinch Salt 1 pinch Lemon grass, finely chopped 3 Tbsp. Milk, coconut 2 Tbsp. Oil, vegetable 2 Tbsp. Pork, butt, trimmed of excess fat, cut into thin bitesize strips, 1” x 3”) 1 ½ lb. Bamboo skewers, 6 inch, soaked in hot water for 30 min. to prevent burning 20 pcs. Thai Peanut Sauce (recipe follows) 1 cup Cucumber Salad (recipe follows) 2 cups

Method 1. In a bowl whisk together the first 11 ingredients. 2. Add the pork and toss to evenly coat the meat. 3. Marinate for 20 minutes then thread the pork onto skewers. Preheat grill to medium

heat. 4. Grill the meat until just done, about 2 to 3 minutes on each side. 5. Serve the pork skewers with Thai peanut sauce and cucumber salad.

Recipe credit: Mai Pham for the National Peanut Board as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



THAI PEANUT SAUCE Yield: ½ cups

Ingredients Amounts

Oil, vegetable 1 Tbsp. Curry paste, red 1 tsp. Turmeric, ground ½ tsp. Peanut butter, creamy ½ cup Coconut or cows milk, ½ cup unsweetened Water ½ cup Fish sauce 2 tsp. Lemon juice 1 tsp. Sugar to taste

Method 1. Heat the oil in a nonstick saucepan over moderate heat. Add curry paste and

turmeric and stir often until mixture sizzles, about 1 minute. 2. Add peanut butter, coconut milk, water, fish sauce, lemon juice, and sugar and

reduce the heat to low. Stirring constantly with a whisk, cook for 3 minutes. 3. When mixure begins to bubble, remove from heat, and continue to stir. If sauce is too

thick, thin with water. 4. Taste and adjust seasonings to an interesting balance of sweet, salty, and spicy

flavors.




CUCUMBER SALAD Yield: 3 cups

Ingredients Amounts Vinegar, rice 1/3 cup Sugar ¼ cup Salt ½ tsp. Water 3 Tbsp. Cucumbers, English or hothouse, halved length wise, thinly sliced 2 ea. Onion, small, yellow, thinly sliced ¼ cup Mint, leaves, chopped 10 ea. Chiles, jalapeno, thinly sliced 1 ea. or to taste Cilantro, sprigs, fresh, chopped 6 sprigs Peanuts, roasted, chopped, for garnish 2 Tbsp. Shallots, fried, optional 1 Tbsp.

Method 1. Combine the rice vinegar, sugar, salt, and water in a mixing bowl until well blended. 2. Add the cucumbers, onion, mint, chile, and cilantro and toss well. 3. Let sit for 15 minutes. 4. Garnish with chopped peanuts and fried shallots if using.




HUE SALAD ROLLS WITH SHRIMP AND PORK

Yield: 4 appetizer sized portions Ingredients Amounts Pork shoulder or pork butt, untrimmed, ½ lb. about 2” x 4” piece Shrimp, medium, raw, unpeeled 12 ea. Rice papers, round, 12”, or tapioca 8 ea. (plus extras) starch paper Lettuce, red leaf, leaves separated, 1 small head washed and patted dry Bun (rice vermicelli or rice sticks), 4 oz. boiled 4 minutes, rinsed and drained Bean sprouts 1 cup Mint leaves ½ cup Lemon Grass Peanut Sauce (recipe ½ cup follows)

Method 1. Cook the pork in boiling salted water until it’s just done, about 20 minutes. Keeping

the pork in the liquid, remove the pot from the heat and set aside. 2. Remove the pork from the pot and drain. When the pork is cool enough to handle,

(refrigerate if necessary) slice into thin slices, about 1 inch by 2 and a half inches. Place on a plate and set aside.

3. Bring another small pot of water to a boil. Add the shrimp and cook until they turn pink, about 2 minutes.

4. Remove from heat and rinse the shrimp under running water. Set aside to drain. When they’re cool enough to handle, shell, devein, and cut the shrimp in half lengthwise. Refresh in cold water and set aside.

5. Set up a salad roll “station.” Line a cutting board with a damp, smooth kitchen towel. Fill a large mixing bowl with hot water and place it nearby. (Keep some boiling water handy to add to the bowl.) Arrange the ingredients in the order they will be used: shrimp, pork, rice vermicelli, bean sprouts, mint and lettuce.

6. Working with 2 rice paper sheets at a time, dip 1 sheet, edge first, in the hot water and turn it to wet completely, about 10 seconds. The rice paper should become pliable immediately.

7. Lay the sheet down on the towel. Repeat with the other rice paper and place it alongside the first. This allows you to work with 1 sheet while the second is being ‘set.’

8. Line the bottom third of the rice sheet with 3 shrimp halves, cut side up, and top with 2 slices of pork. Add 1 tablespoon of rice vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. (Arrange the ingredients so the rolls will end up being 5 inches long and 1 inch wide.)


9. Halve a lettuce leaf lengthwise along the center rib. Roll up (lengthwise) in 1 piece and place on the filling. While pressing down on the ingredients, fold over the filling. Then fold in the 2 sides and roll into a cylinder. If the paper feels thick, stop at 3-quarters of the way and trim the end piece. (Too much rice paper can make the rolls chewy.) Repeat with the remaining rice papers and filling.

10. To serve, cut the rolls into 2 or 4 equal pieces and place them upright on a plate. Or, if you prefer, serve the rolls whole, with the lemon grass peanut sauce on the side.

Recipe credit: Mai Pham for the National Peanut Board as presented at the Worlds of Flavor International



LEMON GRASS PEANUT SAUCE

Yield: 2 cups Ingredients Amounts Peanut flour 4 Tbsp. Water 1¼ cups Oil, peanut 1½ Tbsp. Onion, yellow, minced ¼ cup Garlic, minced 2 tsp. Chiles, fresh, chopped, or to taste 1 Tbsp. Lemon grass, chopped 2 Tbsp. Vinegar, white 4 Tbsp. Sugar 4 Tbsp. Oyster sauce 3 Tbsp. Fish sauce 1 Tbsp. Peanuts, roasted, finely chopped, plus extra for garnish ¼ cup

Method 1. Combine the peanut flour with water, stir well and set aside. 2. Heat peanut oil in a saucepan over moderate heat. Add onions, garlic, half of the

chiles, and lemon grass. Stir until fragrant, about 1 minute. 3. Add peanut flour mixture, vinegar, sugar, oyster sauce, and fish sauce and bring to a

boil. Stir in the peanuts and simmer until sauce thickens another 2 to 3 minutes. 4. Transfer to a bowl. Garnish with remaining chiles and peanuts.




STICKY RICE WITH PEANUTS AND FRESH COCONUT

Yield: 4 portions Ingredients Amounts Mung beans, split, shelled, soaked for 1/3 cup 2 hours and drained Pandanus leaves, fresh or frozen, 2 ea. tied into a small bundle, and slightly bruised with the flat side of a knife Sticky rice or sweet (glutinous) rice, 1 cup soaked overnight, drained Coconut milk, unsweetened, 1/3 cup preferably Mae Ploy brand Sugar 7 Tbsp. Sesame seeds, white, lightly toasted 2 Tbsp. in a dry pan Roasted peanuts, chopped ¼ cup Salt ½ tsp. Coconut, freshly grated or ½ cup Store-bought coconut flakes

Method 1. Place the mung beans and ½ cup of water in a small saucepan over moderate heat.

Bring to a boil. Reduce the heat and simmer until the beans are soft, about 20 minutes. Add a little more water if the pan gets dry. Using the back of a spoon, mash the beans until smooth and creamy. Set aside.

2. Fill the bottom of a steamer pan one-third full of water and bring to a boil. Add the pandanus leaves to the water. Line the steamer rack with a damp, doubled-layered piece of cheesecloth. Place the sticky rice on top, making sure to spread it out so that it cooks evenly. Cover and steam until the rice is cooked but still firm, about 20 minutes.

3. While the rice is steaming, combine the coconut milk and 4 tablespoons of the sugar in a small saucepan and heat just until the sugar is dissolved. Remove from heat and set aside.

4. Transfer the cooked sticky rice to a bowl. Add the coconut milk and stir gently with a fork or chopsticks.

5. Combine the sesame seeds, peanuts, salt and the remaining 3 tablespoons of sugar in a small bowl. To serve, transfer about ½ cup of sticky rice to each plate. Dab 1 tablespoon of mung bean paste on top, then sprinkle with the shredded coconut and sesame seed mixture. Serve warm or at room temperature with the remaining sesame seed mixture on the side.


6. For the roasted peanuts: Place the raw, shelled peanuts with skins removed on a cookie tray and bake at 325ºF oven until golden brown, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat.) Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.

Recipe credit: Mai Pham for the National Peanut Board, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Breakfast on Saturday, Nov. 3, 2007.


SALAD ROLLS WITH JICAMA, PEANUTS, AND BASIL

Yield: 24 rolls Ingredients Amounts Oil, vegetable 4 Tbsp. Eggs 2 ea. Sea salt 1½ tsp. Shallots, chopped 2 Tbsp. Soy sauce 1 Tbsp. Jicama, peeled, cut into 1 ea. (about 2 cups) matchstick strips Carrot, peeled, cut into 1 ea. (about 1 cup) matchstick strips Water ½ cup Tofu, pan-seared, cut into thin strips 6 oz. Dried rice paper, 6” or 8” rounds 24 ea., plus extra Basil, leaves, Asian 2/3 cup Peanuts, roasted and chopped 1/3 cup Hoisin Peanut Sauce (recipe follows) 1 cup

Method 1. Heat 1 tablespoon of the oil in a large non-stick pan over moderate heat. In a bowl

combine the eggs and half of the salt and beat well. When the pan is hot, pour half of the beaten eggs and quickly swirl to cover the entire pan.

2. Cook until firm, about 1 minute, then flip the egg crepe over and cook another minute. Transfer the crepe to a plate. Repeat with the remaining egg batter. When the crepes are cool enough to handle, cut into thin strips and set aside.

3. Heat the remaining oil in a large pan over high heat. Add the shallots and stir until fragrant, about 1 minute. Add the soy sauce, jicama, shredded carrots, water and the remaining salt. Cook, uncovered, until the vegetables are soft, about 15 to 20 minutes.

4. Transfer the vegetables to a dish. Set up a work station by placing the ingredients in the order they will be needed.

5. Fill a large mixing bowl with hot water. Line a cutting board with a damp towel and place it next to the bowl. Working with 2 rice sheets a time, dip 1 sheet, edge first, in the hot water and turn to wet it completely, about 10 seconds. Lay the sheet down on the towel. Repeat with the other and place it next to the first. (This allows you to work with 1 while the second sheet is being set.)

6. Neatly place on the bottom third of the rice sheet, a few strips of the egg crepe, 1 piece lettuce, 2 tablespoons jicama mixture (no juice), 2 pieces tofu, 2 to 3 basil leaves and a sprinkling of peanuts. Make sure the fillings are neatly stacked. Fold the bottom edge over, tuck in the sides and roll into a cylinder. A perfect bo bia is about


1 inch wide and 4 inches long. Serve the rolls whole or cut in half with the hoisin peanut sauce.




HOISIN PEANUT SAUCE

Yield: 2 cups Ingredients Amounts Hoisin sauce 1 cup Water ½ cup Vinegar, rice wine ¼ cup Onion, yellow, puréed or finely minced 1/3 cup Chili paste, ground 1 Tbsp., or to taste Peanuts, roasted, chopped ½ cup

Method 1. Put first 4 ingredients into a small saucepan and bring to a boil. Reduce heat and let

simmer for 5 to 7 minutes. Add a little water if too thick. Set aside to cool. 2. Transfer mixture to a sauce dish and garnish with chili paste and chopped peanuts.




GINGER PEANUT ICE CREAM


Peanut, roasted unsalted 1¼ cups Ginger, candied, chopped 1/3 cup Milk, whole 1 cup Cream, heavy 2 cups Sugar, brown, light ¼ cup Sugar 1/3 cup Salt ¼ tsp. Eggs, large 2 ea. Ginger, freshly minced 1 Tbsp.

Method 1. To make the peanuts more fragrant and flavorful, dry roast them in a frying pan

over moderate heat for about 3 to 5 minutes. Do not allow them to turn brown, as they will become bitter. Remove from heat. When cool, coarsely chop the peanuts and set aside.

2. Place the candied ginger in a small bowl and add just enough water to barely cover. Set aside to plump and soften the ginger.

3. In a saucepan over moderate heat, add the milk, cream, sugars, and salt and bring to a boil.

4. Meanwhile, whisk the eggs in a large metal bowl. Add the hot cream mixture in a slow stream, whisking constantly, then pour into saucepan. While stirring constantly with a wooden spoon, simmer over moderately low heat until the custard is thick enough to coat the back of a spoon and registers 170ºF to 175ºF on a thermometer. Do not allow the mixture to boil. Pour the custard through a fine mesh sieve into a clean metal bowl. Cool to room temperature.

5. Stir in the soaked ginger. Cover and refrigerate until cold, at least 3 hours. Freeze the custard in an ice cream maker until soft-frozen, then add the fresh ginger and ½ cup of peanuts.

6. Continue churning the ice cream until frozen. Transfer to an airtight container and place in freezer to harden. To serve, scoop the ice cream into dessert bowls and garnish with the remaining chopped peanuts.




VIETNAMESE PORK BANH MI WITH SPICY PEANUT AÏOLI

Yield: 4 sandwiches

Ingredients Amounts Pork Shallots, minced 2 Tbsp. Garlic, minced 1 tsp. Soy sauce, plus extra for garnish 2 Tbsp. Fish sauce 1 Tbsp. Sugar, brown, light 2 Tbsp. Lemon grass, minced 2 Tbsp. Pork sirloin or butt, trimmed of 1 lb. any excess fat, cut into thin slices about 2”x 5” x1/8” Oil, vegetable, plus extra for grilling 1 Tbsp. or cooking Sandwich Baguette, 6” long pieces, split lengthwise, 4 ea. half of the centers slightly hallowed out Spicy Peanut Aïoli (recipe follows) ¼ cup, or to taste Peanuts, roasted, chopped 1/3 cup Marinated Carrots (recipe follows) 2 cups Onion, red, sliced paper-thin ¼ cup and rinsed Cilantro 10-12 sprigs Vietnamese rau ram 1/3 cup or coriander or Thai basil leaves Cucumber, hothouse, ½ ea. cut into thin strips Chile, jalapeno, thinly sliced (optional) 1 ea. Salt Pepper

Method 1. Combine the marinade ingredients and pork in a large bowl. Toss well to coat the

meat and set aside to marinate for at least 30 minutes. 2. Preheat the grill to high, then rub the oil on it. Grill the pork slices just until done

and slightly charred around the edges, about 1 to 2 minutes on each side. You can also cook the pork in a pan. Remove from heat and keep warm.


3. Toast the baguette on the grill just until warm and crisp. 4. Spread the inside of each baguette with peanut aïoli then layer from bottom up with

pork slices, 2 tablespoons peanuts, 1/3 cup marinated daikon and carrots, 2 onion slices, 2 to 3 sprigs cilantro, 2 to 3 rau ram leaves, 2 cucumber strips and 2 jalapeno slices if using. Drizzle 1 teaspoon soy sauce on top, then add salt and pepper and serve immediately.




MARINATED CARROTS


Sugar ½ cup Vinegar, white ½ cup Salt ½ tsp. Carrots, peeled, shredded into 3 ea. matchstick size strips, rinsed

Method 1. Combine the sugar, vinegar and salt in bowl and stir well. 2. Add the carrots, toss several times, then allow to marinate for at least 20 minutes. 3. Cover and refrigerate until ready to use.




SPICY PEANUT AÏOLI Yield: 4 portions

Ingredients Amounts

Mayonnaise ½ cup Peanut flour 2 tbsp. Extra virgin olive oil 1 Tbsp. Lemon juice 1 Tbsp. Chili paste or chili flakes, dried (optional) 1 tsp.

Method 1. Combine all ingredients in a small bowl and stir well. 2. Allow to sit for 15 minutes before using.




BRAISED CARAMEL PORK WITH PEANUTS AND GINGER


Oil, peanut 2 Tbsp. Sugar 3 Tbsp. Garlic, chopped 1 Tbsp. Pork spareribs, 2” lengths, 2½ lb. cut into individual chunks Shallots, sliced 3 Tbsp. Soy sauce 1 Tbsp. Fish sauce 3 Tbsp. Ginger, fresh, 3” piece, peeled, 1 ea. cut into 6 slices Onion, yellow, medium, cut into 2 ea. wedges Anise, star, lightly toasted in a 4-6 ea. pan on low heat for 20 seconds Chile, pods, red, small, dried, 4-6 ea. lightly toasted in a dry pan for 2 seconds (optional) Peanuts, raw, shelled, boiled until tender 1 cup Salt, to taste Cilantro, sprigs, cut into 1” lengths 6-7 ea.

Method 1. Heat the peanut oil in a large saucepan over moderate heat. Add the sugar and garlic

and stir until they turn brown (but not burnt and black). 2. Add the spareribs, shallots, soy sauce, fish sauce and simmer 2 minutes. Add the

ginger and enough water to cover the spareribs by 2 inches. Bring to a boil, then skim off any impurities that rise to the top and discard.

3. Reduce heat to a simmer and cook for 30 minutes, then add the onions, star anise, chiles and peanuts. Cook until the meat is tender, about 20 more minutes. If necessary, adjust the seasoning by adding salt. Garnish with cilantro and serve immediately with rice.




NATIONAL PORK BOARD/VANDE ROSE FARMS: MAI PHAM

MAI PHAM is the chef-owner of Lemon Grass restaurant in Sacramento, and author of Pleasures of the Vietnamese Table and The Best of Vietnamese and Thai Cooking. A food columnist for the San Francisco Chronicle and host of the Food Network special “My Country, My Kitchen: Vietnam,” Chef Pham is the winner of the 1998 IACP Bert Greene Award for distinguished journalism. She leads culinary tours of Southeast Asia on behalf of The Culinary Institute of America—her first tour to Vietnam for the school was the subject of a two-part CNN Travel Now special—and is a frequent guest instructor at the CIA’s Napa Valley campus. (Sacramento, CA)


LEMON GRASS DUROC PORK SATAY WITH THAI PEANUT SAUCE

Yield: 20 skewers

Ingredients Amounts Fish sauce 1 tsp. Sugar 1 tsp. Curry powder 1 tsp. Turmeric, ground ½ tsp. Garlic, minced 1 tsp. Coriander, ground 1 pinch Cumin, ground 1 pinch Salt 1 pinch Lemon grass, finely chopped 3 Tbsp. Milk, coconut 2 Tbsp. Oil, vegetable 2 Tbsp. Duroc pork, butt, trimmed of excess fat, cut into thin bitesize strips, 1” x 3”) 1½ lb. Bamboo skewers, 6”, soaked in hot 20 ea. water for 30 minutes to prevent burning Thai Peanut Sauce (recipe follows) 1 cup Cucumber Salad (recipe follows) 2 cups

Method 1. In a bowl whisk together the first 11 ingredients. 2. Add the pork and toss to evenly coat the meat. 3. Marinate for 20 minutes then thread the pork onto skewers. Preheat grill to

medium heat. 4. Grill the meat until just done, about 2 to 3 minutes on each side. 5. Serve the pork skewers with Thai peanut sauce and cucumber salad.

Recipe credit: Mai Pham for the National Pork Board/Vande Rose Farms as presented at the Worlds of

Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 1, 2007.


THAI PEANUT SAUCE Yield: ½ cups

Ingredients Amounts

Oil, vegetable 1 Tbsp. Curry paste, red 1 tsp. Turmeric, ground ½ tsp. Peanut butter, creamy ½ cup Coconut or cows milk, ½ cup unsweetened Water ½ cup Fish sauce 2 tsp. Lemon juice 1 tsp. Sugar to taste

Method 1. Heat the oil in a nonstick saucepan over moderate heat. Add curry paste and

turmeric and stir often until mixture sizzles, about 1 minute. 2. Add peanut butter, coconut milk, water, fish sauce, lemon juice, and sugar and

reduce the heat to low. Stirring constantly with a whisk, cook for 3 minutes. 3. When mixure begins to bubble, remove from heat, and continue to stir. If sauce is

too thick, thin with water. 4. Taste and adjust seasonings to an interesting balance of sweet, salty, and spicy

flavors.

Recipe credit: Mai Pham for the National Pork Board/Vande Rose Farms as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



CUCUMBER SALAD Yield: 3 cups

Ingredients Amounts Vinegar, rice 1/3 cup Sugar ¼ cup Salt ½ tsp. Water 3 Tbsp. Cucumbers, English or hothouse, 2 ea. halved length wise, thinly sliced Onion, small, yellow, thinly sliced ¼ cup Mint, leaves, chopped 10 ea. Chiles, jalapeno, thinly sliced 1 ea., or to taste Cilantro, sprigs, fresh, chopped 6 sprigs Peanuts, roasted, chopped, for garnish 2 Tbsp. Shallots, fried, optional 1 Tbsp.

Method 1. Combine the rice vinegar, sugar, salt, and water in a mixing bowl until well

blended. 2. Add the cucumbers, onion, mint, chile, and cilantro and toss well. 3. Let sit for 15 minutes. 4. Garnish with chopped peanuts and fried shallots if using.




HUE SALAD ROLLS WITH DUROC PORK AND SHRIMP

Yield: 4 appetizer sized portions Ingredients Amounts Duroc pork shoulder or pork butt, ½ lb. untrimmed, about 2” x 4” piece Shrimp, medium, raw, unpeeled 12 ea. Rice papers, round, 12”, or tapioca 8 ea. (plus extras) starch paper Lettuce, red leaf, leaves separated, 1 small head washed and patted dry Bun (rice vermicelli or rice sticks), 4 oz. boiled 4 minutes, rinsed and drained Bean sprouts 1 cup Mint leaves ½ cup Lemon Grass Peanut Sauce (recipe ½ cup follows)

Method 1. Cook the pork in boiling salted water until it’s just done, about 20 minutes.

Keeping the pork in the liquid, remove the pot from the heat and set aside. 2. Remove the pork from the pot and drain. When the pork is cool enough to

handle, (refrigerate if necessary) slice into thin slices, about 1 inch by 2 and a half inches. Place on a plate and set aside.

3. Bring another small pot of water to a boil. Add the shrimp and cook until they turn pink, about 2 minutes.

4. Remove from heat and rinse the shrimp under running water. Set aside to drain. When they’re cool enough to handle, shell, devein, and cut the shrimp in half lengthwise. Refresh in cold water and set aside.

5. Set up a salad roll “station.” Line a cutting board with a damp, smooth kitchen towel. Fill a large mixing bowl with hot water and place it nearby. (Keep some boiling water handy to add to the bowl.) Arrange the ingredients in the order they will be used: shrimp, pork, rice vermicelli, bean sprouts, mint and lettuce.

6. Working with 2 rice paper sheets at a time, dip 1 sheet, edge first, in the hot water and turn it to wet completely, about 10 seconds. The rice paper should become pliable immediately.

7. Lay the sheet down on the towel. Repeat with the other rice paper and place it alongside the first. This allows you to work with 1 sheet while the second is being ‘set.’

8. Line the bottom third of the rice sheet with 3 shrimp halves, cut side up, and top with 2 slices of pork. Add 1 tablespoon of rice vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. (Arrange the ingredients so the rolls will end up being 5 inches long and 1 inch wide.)


9. Halve a lettuce leaf lengthwise along the center rib. Roll up (lengthwise) in 1 piece and place on the filling. While pressing down on the ingredients, fold over the filling. Then fold in the 2 sides and roll into a cylinder. If the paper feels thick, stop at 3-quarters of the way and trim the end piece. (Too much rice paper can make the rolls chewy.) Repeat with the remaining rice papers and filling.

10. To serve, cut the rolls into 2 or 4 equal pieces and place them upright on a plate. Or, if you prefer, serve the rolls whole, with the lemon grass peanut sauce on the side.




LEMON GRASS PEANUT SAUCE

Yield: 2 cups Ingredients Amounts Peanut flour 4 Tbsp. Water 1¼ cups Oil, peanut 1½ Tbsp. Onion, yellow, minced ¼ cup Garlic, minced 2 tsp. Chiles, fresh, chopped, or to taste 1 Tbsp. Lemon grass, chopped 2 Tbsp. Vinegar, white 4 Tbsp. Sugar 4 Tbsp. Oyster sauce 3 Tbsp. Fish sauce 1 Tbsp. Peanuts, roasted, finely chopped, ¼ cup plus extra for garnish

Method 1. Combine the peanut flour with water, stir well and set aside. 2. Heat peanut oil in a saucepan over moderate heat. Add onions, garlic, half of the

chiles, and lemon grass. Stir until fragrant, about 1 minute. 3. Add peanut flour mixture, vinegar, sugar, oyster sauce, and fish sauce and bring

to a boil. Stir in the peanuts and simmer until sauce thickens another 2 to 3 minutes.

4. Transfer to a bowl. Garnish with remaining chiles and peanuts.




SALAD ROLLS WITH JICAMA, PEANUTS, AND BASIL

Yield: 24 rolls Ingredients Amounts Oil, vegetable 4 Tbsp. Eggs 2 ea. Sea salt 1½ tsp. Shallots, chopped 2 Tbsp. Soy sauce 1 Tbsp. Jicama, peeled, cut into 1 ea. (about 2 cups) matchstick strips Carrot, peeled, cut into 1 ea. (about 1 cup) matchstick strips Water ½ cup Tofu, pan-seared, cut into thin strips 6 oz. Dried rice paper, 6” or 8” rounds 24 ea., plus extra Basil, leaves, Asian 2/3 cup Peanuts, roasted and chopped 1/3 cup Hoisin Peanut Sauce (recipe follows) 1 cup

Method 1. Heat 1 tablespoon of the oil in a large non-stick pan over moderate heat. In a

bowl combine the eggs and half of the salt and beat well. When the pan is hot, pour half of the beaten eggs and quickly swirl to cover the entire pan.

2. Cook until firm, about 1 minute, then flip the egg crepe over and cook another minute. Transfer the crepe to a plate. Repeat with the remaining egg batter. When the crepes are cool enough to handle, cut into thin strips and set aside.

3. Heat the remaining oil in a large pan over high heat. Add the shallots and stir until fragrant, about 1 minute. Add the soy sauce, jicama, shredded carrots, water and the remaining salt. Cook, uncovered, until the vegetables are soft, about 15 to 20 minutes.

4. Transfer the vegetables to a dish. Set up a work station by placing the ingredients in the order they will be needed.

5. Fill a large mixing bowl with hot water. Line a cutting board with a damp towel and place it next to the bowl. Working with 2 rice sheets a time, dip 1 sheet, edge first, in the hot water and turn to wet it completely, about 10 seconds. Lay the sheet down on the towel. Repeat with the other and place it next to the first. (This allows you to work with 1 while the second sheet is being set.)

6. Neatly place on the bottom third of the rice sheet, a few strips of the egg crepe, 1 piece lettuce, 2 tablespoons jicama mixture (no juice), 2 pieces tofu, 2 to 3 basil leaves and a sprinkling of peanuts. Make sure the fillings are neatly stacked. Fold the bottom edge over, tuck in the sides and roll into a cylinder. A perfect bo


bia is about 1 inch wide and 4 inches long. Serve the rolls whole or cut in half with the hoisin peanut sauce.




HOISIN PEANUT SAUCE

Yield: 2 cups Ingredients Amounts Hoisin sauce 1 cup Water ½ cup Vinegar, rice wine ¼ cup Onion, yellow, puréed or finely minced 1/3 cup Chili paste, ground 1 Tbsp., or to taste Peanuts, roasted, chopped ½ cup

Method 1. Put first 4 ingredients into a small saucepan and bring to a boil. Reduce heat and

let simmer for 5 to 7 minutes. Add a little water if too thick. Set aside to cool. 2. Transfer mixture to a sauce dish and garnish with chili paste and chopped

peanuts.




GINGER PEANUT ICE CREAM


Peanut, roasted unsalted 1¼ cups Ginger, candied, chopped 1/3 cup Milk, whole 1 cup Cream, heavy 2 cups Sugar, brown, light ¼ cup Sugar 1/3 cup Salt ¼ tsp. Eggs, large 2 ea. Ginger, freshly minced 1 Tbsp.

Method 1. To make the peanuts more fragrant and flavorful, dry roast them in a frying pan

over moderate heat for about 3 to 5 minutes. Do not allow them to turn brown, as they will become bitter. Remove from heat. When cool, coarsely chop the peanuts and set aside.

2. Place the candied ginger in a small bowl and add just enough water to barely cover. Set aside to plump and soften the ginger.

3. In a saucepan over moderate heat, add the milk, cream, sugars, and salt and bring to a boil.

4. Meanwhile, whisk the eggs in a large metal bowl. Add the hot cream mixture in a slow stream, whisking constantly, then pour into saucepan. While stirring constantly with a wooden spoon, simmer over moderately low heat until the custard is thick enough to coat the back of a spoon and registers 170ºF to 175ºF on a thermometer. Do not allow the mixture to boil. Pour the custard through a fine mesh sieve into a clean metal bowl. Cool to room temperature.

5. Stir in the soaked ginger. Cover and refrigerate until cold, at least 3 hours. Freeze the custard in an ice cream maker until soft-frozen, then add the fresh ginger and ½ cup of peanuts.

6. Continue churning the ice cream until frozen. Transfer to an airtight container and place in freezer to harden. To serve, scoop the ice cream into dessert bowls and garnish with the remaining chopped peanuts.




VIETNAMESE DUROC PORK SANDWICH WITH SPICY PEANUT AÏOLI

Yield: 4 sandwiches

Ingredients Amounts Pork Shallots, minced 2 Tbsp. Garlic, minced 1 tsp. Soy sauce, plus extra for garnish 2 Tbsp. Fish sauce 1 Tbsp. Sugar, brown, light 2 Tbsp. Lemon grass, minced 2 Tbsp. Duroc pork sirloin or butt, trimmed of 1 lb. any excess fat, cut into thin slices about 2”x 5” x1/8” Oil, vegetable, plus extra for grilling 1 Tbsp. or cooking Sandwich Baguette, 6” long pieces, split lengthwise, 4 ea. half of the centers slightly hallowed out Spicy Peanut Aïoli (recipe follows) ¼ cup, or to taste Peanuts, roasted, chopped 1/3 cup Marinated Carrots (recipe follows) 2 cups Onion, red, sliced paper-thin ¼ cup and rinsed Cilantro 10-12 sprigs Vietnamese rau ram 1/3 cup or coriander or Thai basil leaves Cucumber, hothouse, ½ ea. cut into thin strips Chile, jalapeno, thinly sliced (optional) 1 ea. Salt Pepper

Method 1. Combine the marinade ingredients and pork in a large bowl. Toss well to coat

the meat and set aside to marinate for at least 30 minutes. 2. Preheat the grill to high then rub on oil it. Grill the pork slices just until done and

slightly charred around the edges, about 1 to 2 minutes on each side. You can also cook the pork in a pan. Remove from heat and keep warm.


3. Toast the baguette on the grill just until warm and crisp. 4. Spread the inside of each baguette with peanut aioli, then layer from bottom up

with pork slices, 2 tablespoons peanuts, 1/3 cup marinated daikon and carrots, 2 onion slices , 2 to 3 sprigs cilantro, 2 to 3 rau ram leaves, 2 cucumber strips and 2 jalapeno slices if using. Drizzle 1 teaspoon soy sauce on top, then add salt and pepper and serve immediately.




MARINATED CARROTS


Sugar ½ cup Vinegar, white ½ cup Salt ½ tsp. Carrots, peeled, shredded into 3 ea. matchstick size strips, rinsed

Method

1. Combine the sugar, vinegar and salt in bowl and stir well. 2. Add the carrots, toss several times, then allow to marinate for at least 20 minutes. 3. Cover and refrigerate until ready to use.




SPICY PEANUT AÏOLI


Mayonnaise ½ cup Peanut flour 2 Tbsp. Extra virgin olive oil 1 Tbsp. Lemon juice 1 Tbsp. Chili paste or chili flakes, dried (optional) 1 tsp.

Method

1. Combine all ingredients in a small bowl and stir well. 2. Allow to sit for 15 minutes before using.




BRAISED CARAMEL DUROC PORK WITH PEANUTS AND GINGER

Yield: 4 portions

Ingredients Amounts

Oil, peanut 2 Tbsp. Sugar 3 Tbsp. Garlic, chopped 1 Tbsp. Duroc pork spareribs, 2” lengths, 2½ lb. cut into individual chunks Shallots, sliced 3 Tbsp. Soy sauce 1 Tbsp. Fish sauce 3 Tbsp. Ginger, fresh, 3” piece, peeled, 1 ea. cut into 6 slices Onion, yellow, medium, cut into 2 ea. wedges Anise, star, lightly toasted in a 4-6 ea. pan on low heat for 20 seconds Chile, pods, red, small, dried, 4-6 ea. lightly toasted in a dry pan for 2 seconds (optional) Peanuts, raw, shelled, boiled until tender 1 cup Salt, to taste Cilantro, sprigs, cut into 1” lengths 6-7 ea.

Method 1. Heat the peanut oil in a large saucepan over moderate heat. Add the sugar and

garlic and stir until they turn brown (but not burnt and black). 2. Add the spareribs, shallots, soy sauce, fish sauce and simmer 2 minutes. Add the

ginger and enough water to cover the spareribs by 2 inches. Bring to a boil, then skim off any impurities that rise to the top and discard.

3. Reduce heat to simmer and cook for 30 minutes then add onions, star anise, chiles and peanuts. Cook until the meat is tender, about 20 more minutes. If necessary, adjust the seasoning by adding salt. Garnish with cilantro and serve immediately with rice.


Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


SNAKE RIVER FARMS/CANOLAINFO/CHEFWEAR


SEARED WAGYU BEEF WITH CAMBODIAN SLAW AND CANOLA CURRY OIL


Ingredients Amounts Sweet and sour dressing Mint, chopped ½ cup Cilantro, chopped ½ cup Basil, chopped ½ cup Garlic, minced 1 Tbsp. Lime, juice ½ cup Honey 1/3 cup Pepper, jalapeno, with seeds, chopped ½ ea. Fish sauce 2 tsp. Peanuts, dry-roasted 2 Tbsp. Asian noodle salad Cabbage green, small, such as Napa 1 head or Savoy, thinly sliced Carrot small, peeled, shredded 1 ea. Onions, green, green part only, 2 ea. thinly sliced on an angle Mung bean sprouts, rinsed, drained ½ lb. Cilantro, chopped ½ cup Mint, chopped ½ cup Basil, chopped ½ cup Asian noodles, such as sobe, glass, ¼ lb. noodles cooked as according to package directions Beef Snake River Farms Wagyu rib eye steaks, 2 ea. 8 oz. Soy sauce, light ¼ cup Oil, vegetable 2 Tbsp. Garnish Wonton skins Canola curry oil Curry powder, madras 4 Tbsp. Oil, canola 1 cup Salt, kosher ½ tsp.


Method

1. For the sweet and sour dressing: Place all dressing ingredients in a blender and blend until fairly smooth, about 6 seconds. Do not overpurée.

2. For the Asian noodle salad: Toss the slaw vegetables and cooked noodles with the dressing and serve.

3. For the beef: Preheat the oven to 450ºF. 4. Trim the beef of all fat. Marinate steaks in the soy for 5 minutes. 5. Heat the oil in pan (that can go into the oven), over a high heat until very hot.

Sear the beef for 2 minutes on each side. Place the pan in the oven and roast the steaks for 5 minutes or until rare to medium rare, or to desired doneness.

6. Remove the steaks from the pan and let cool to room temperature. Slice the steaks on a bias and drape 3 slices of the beef over the slaw, garnish, and serve.

7. For the wonton skins: Fry wonton skins in 350º canola oil until lightly browned, place on paper towels to drain.

8. For the canola curry oil: Toast curry powder in hot pan until fragrant. Place all ingredients in blender, run on high for 5 seconds, place in plastic squeeze bottle to serve.

Recipe credit: The Wine Country Chefs for Snake River Farms/CanolaInfo/Chefwear, as presented at the

Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 2, 2007.


KUROBUTA PORK LOIN HOT POT WITH CANOLA CHILI-LIME OIL


Ingredients Amounts Kurobuta pork broth Kurobuta pork bones 2 lb. Kurobuta pork feet, split 1 lb. Chicken, bones 2 lb. Carrots, peeled, chopped 2 ea. Celery, stalks, chopped 2 ea. Onion, large, peeled, chopped 1 ea. Water 1 gal. Ginger, knob, large, chopped 1 ea. Garlic cloves 8 ea. Hot chili lime oil Chiles, red, small, dried 80 ea. Thai or chile de arbol Oil, canola 1 cup Paprika powder 1 Tbsp. plus 1 tsp. Lime zest 2 ea. Salt, kosher ½ tsp. Lime juice 4 Tbsp. Pork loin Snake River Farms Kurobuta pork loin, 2 lb. center cut Salt Black pepper

Method 1. For the pork broth: Rinse the bones in cold running water and place in a stockpot with

all the other ingredients. Bring to a boil and lower heat to a low simmer; cook on low for 4 to 6 hours. Strain and season to taste.

2. For the hot chili lime oil: Toast the chiles in hot sauté pan just until slightly browned, place in blender with rest of ingredients, run on high for 20 seconds, place into glass container and let sit overnight; strain. Place in a plastic squeeze bottle to serve.

3. For the pork loin: Preheat the oven to 400º. 4. Trim the loin of all fat and silverskin. 5. Season the loin with salt and pepper and sear in a very hot sauté pan with a little oil.

Pour off oil and place the pan in the oven for 20 to 30 minutes, or until the center


6. To serve: Place large pinches of garnishes (blanched julienned yams, sliced scallions, thinly sliced Savoy cabbage) and pork loin in soup bowls. Pour hot broth over, drizzle a few drops of hot oil on top and serve.

Note: Check after 15 minutes with an instant read thermometer to ensure pork does not overcook. A whole loin can be roasted in the same manner—after cutting it in half to fit in pan—but the cooking time must be increased.

Recipe credit: The Wine Country Chefs for Snake River Farms/CanolaInfo/Chefwear, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.

All rights reserved. Presented at the World Marketplace on Saturday, Nov. 3, 2007.


KUROBUTA PORK BELLY TWO WAYS: BRAISED WITH BLACK BEAN SAUCE,

AND POT STICKERS WITH SHISO MISO SAUCE

Ingredients Amounts Braised pork belly Kurobuta pork belly 8 lb. Water 1½ gal. Celery ribs, chopped 2 ea. Carrot, large, chopped 1 ea. Onion, chopped ½ ea. Ginger, sliced ¼ cup Garlic cloves 10 ea. Soy sauce ¼ cup 5-spice powder 1 tsp. Vinegar, rice, seasoned ¼ cup Chinese black beans 1 cup Cornstarch 2 Tbsp. Water 2 Tbsp. Pot sticker filling Kurobuta pork belly meat, braised, 2 lb. cleaned of fat and shredded Shiitake mushrooms, thinly sliced 6 oz. Cabbage, napa 1 head Onions, green 1 bu. Oil, vegetable 2 Tbsp. Soy sauce, dark 2 Tbsp. Soy sauce, light 2 Tbsp. Oil, sesame, dark 2 Tbsp. Eggs 2 ea. Panko 2 cups Pot sticker dough Flour, all purpose 2 cups Water, boiling 1-1¼ cups Miso sauce Miso, white 5 Tbsp. Sugar 1½ tsp. Water, cold ½ cup


Shiso sauce Shiso leaves (also known as perilla) 25 ea. Rice wine vinegar, seasoned 1 Tbsp. Water 4 Tbsp. Sugar 1 tsp.

Method 1. For the braised pork belly: Place all ingredients in a large roasting pan. Bring to a boil

on top of the stove. Cover and bake in a 300º oven for 2 hours, or until very tender. Let the pork belly cool in the liquid for 2 hours. Remove the meat to a dish. Strain the vegetables from the liquid and reduce over a medium heat, to 1 quart.

2. Rinse beans in hot water and drain. Add beans to reduced stock. Simmer for 5 minutes. Mix the cornstarch and water and whisk into the sauce; simmer another minute to thicken.

3. For the potsticker filling: Heat the vegetable oil in a wok or large pan over high heat. Sauté the mushrooms 5 minutes, or until soft and a little brown. Add the cabbage and green onions and cook, stirring until soft, about 10 minutes. Place the cabbage in a mixing bowl and add the remaining ingredients.

4. For the pot sticker dough: Mix the water into the flour and mix thoroughly. Turn the dough onto a board and knead 5 minutes, or until the dough is smooth.

5. Cover with a clean towel and let the dough rest 10 minutes. Roll the dough through a pasta roller and make the pot stickers as you would ravioli, cutting the dough with a 2-inch round cutter.

6. Place about 2 teaspoons of filling in the center and fold the dough over the filling. Pinch together the edges and stand up the “ravioli” to make the traditional pot sticker.

7. For the miso sauce: Place all ingredients in a blender and run until smooth. Pour into a plastic squeeze bottle and refrigerate until needed.

8. For the shiso sauce: Place all ingredients in a blender and run on high for 10 seconds. Pour into a plastic squeeze bottle and refrigerate until needed.

9. To serve: Trim the pork belly of the thickest fatcap, cut into three-quarter inch squares, sear in very hot pan all around, and keep warm.

10. Place about ¼ cup water and 1 tablespoon canola oil into a medium sauté pan and bring to a boil. Place the desired amount of pot stickers in the pan and cover. Cook on medium heat for 4 minutes and uncover. Discard any remaining water and continue to cook until the pot stickers are brown on the bottom.

11. Stand up a piece of pork belly on a plate with some warm black bean sauce, place a pot sticker next to it and squeeze a small pool of miso sauce, then drizzle a few dots of shiso sauce on it.

Recipe credit: The Wine Country Chefs for Snake River Farms/CanolaInfo/Chefwear, as presented at the

Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 3, 2007.


SODEXHO: SUVIR SARAN

SUVIR SARAN is the author of the widely acclaimed Indian Home Cooking and the newly released American Masala: 125 New Classics From My Home Kitchen. Most recently, The Culinary Institute of America named him chairman of Asian Culinary Studies for its World Cuisines Council. Chef Saran and tandoor master Hemant Mathur are the owners of the Michelin-starred Dévi in New York City. With a focus on health and wellness, he is Sodexho’s first-ever international concept and brand development partner, and is a presenter at the “Healthy Kitchens, Healthy Lives” conferences, organized by Harvard Medical School Osher Institute and the CIA. He is currently collaborating on a casual dining restaurant in Berkeley, CA, and will also introduce a collection of porcelain dinnerware and kitchenware made by Wade Ceramics in 2008. (New York City, NY)


GRILLED MASALA TIKKA TURKEY BURGER

Yield: 12 portions Ingredients Amounts Tikka turkey burger base Oil, canola 2 Tbsp. + 1 1/8 tsp. Cumin seed 2 3/8 tsp. Black pepper, freshly ground 1¼ tsp. Pepper, red, crushed 5/8 tsp. Curry leaves, chiffonade and 28 ¾ ea. finely diced Onions, red, minced 4¾ oz. Turkey, ground 3 lb. + 9 5/8 oz. Cheese, cheddar, shredded 9 5/8 oz. Jalapeno, fresh finely diced 1 Tbsp. + 1 7/8 tsp. Cilantro, fresh, chopped 9 Tbsp. + 1 ¾ tsp.

Margarine, melted 12 Tbsp. Seeded hamburger buns 12 ea. Mint and onion raita Yogurt, plain 13 Tbsp. + 1 ½ tsp. Onion, red, diced 2¼ oz. Mint, fresh, chopped 3 Tbsp. + ¾ tsp. Jalapeno, fresh, seeded, minced ¾ ea. Cumin seed, toasted, ground 1/8 tsp. Black pepper, table grind 1/8 tsp. Pepper, cayenne Salt 1/8 tsp. Tomaoto cucumber salad (kachoombar) Tomatoes, 5x6, diced 14 oz. Cucumbers, seeded, diced 7 oz. Onions, red, chopped fine 1½ oz. Jalapeno, fresh, diced ½ ea. Cilantro, fresh, chopped 1½ tsp. Cumin, ground ½ tsp. Salt, kosher ½ tsp. Pepper, cayenne 1/8 tsp. Black pepper, cracked 1/8 tsp. Lime juice, fresh 1 Tbsp.

Indian coleslaw Olive oil, extra virgin 1 Tbsp. + ¼ tsp.


Jalapeno 1 5/8 Tsp. Cumin seed ½ tsp. Black pepper, cracked ¼ tsp. Coriander, ground ½ tsp. Carrots, grated 8¾ oz. Cabbage, green, shredded 1 lb. + 1½ oz. Cilantro, fresh, chopped 4 Tbsp. + 1 1/8 tsp. Pepper, cayenne ¼ tsp. Sugar, granulated 1 1/8 tsp. Cumin, ground ½ tsp. Salt, kosher 1 5/8 tsp. Lime juice, fresh 1 Tbsp. + ¼ tsp. Grilled masala fries French fries, 5/16” thin, Flavorlasts 3 lb. + 12 oz. Deep fat frying oil 2 cups Salt 2 Tbsp. Chaat masala 1 Tbsp. Pepper, cayenne 1 tsp. Black pepper, table grind 1½ tsp.

Method 1. For the grilled turkey tikka base: Heat oil in a skillet over medium heat. 2. Add cumin seed, black pepper, crushed red pepper, and curry leaves. 3. Fry spices until cumin is toasty brown. 4. Add onions and cook for 2 to 3 minutes, until onions are translucent. CCP – Cool

quickly (per HACCP) to 40º F or below for use within 24 hours. 5. Place ground turkey in a mixing bowl, add spiced onions, cheddar cheese, jalapeno,

and cilantro. Mix well. 6. Form into 6-ounce burgers. CCP – Hold refrigerated at 40ºF or below for use within

48 hours, or place on paper-lined sheet pans and wrap well and freeze for up to thirty days.

7. Place patties on a well scraped 350ºF grill. When “puddles of juice” form on the surface (3 to 3½ minutes), turn patties. CCP -- grill for 1½ to 2 minutes on the second side, or until juices run clear and minimum internal temperature is 165ºF (for 15 seconds). Turn patties one more time to sear surface. Alternate method: CCP -- broil frozen patties for 2 to 2½ minutes on each side, or until juices run clear and minimum internal temperature is 165ºF (for 15 seconds). CCP -- hold hot at 140ºF or above for use.

8. For the raita: Whisk the yogurt in a bowl until smooth and lightened. Stir in the onions, mint, jalapeno, cumin seed, black pepper and cayenne pepper. CCP -- cool quickly (per HACCP) to 40ºF or below for use within 24 hours.

9. Just prior to service, stir in the salt. 10. For the tomato cucumber salad: Combine all the ingredients together in a large bowl.


11. Taste for seasoning, adding more salt, lime juice or cayenne if necessary. CCP -- hold refrigerated at 40ºF or below for service. Serve a 3-ounce portion.

12. For the Indian coleslaw: Heat the olive oil in a skillet over medium-high heat, add jalapenos, cumin seed, and black pepper. Cook until the cumin is fragrant and browned, about 2 minutes.

13. Add the coriander and cook for 15 seconds. 14. Add the carrots and cabbage. Cook, stirring occasionally until the cabbage has just

started to wilt, but it still al dente, about 4 minutes. 15. Stir in the cilantro, cayenne, sugar, toasted cumin, and salt. Cook for 30 seconds and

remove skillet from heat. 16. Stir in the lime juice. Cool quickly to 40ºF or below. Hold refrigerated at 40ºF or

below for use. 17. For the grilled masala fries: Combine salt, chaat masala, cayenne pepper and black

pepper. CCP – deep fat fry french fries according to manufacturer’s directions; drain well. Place hot cooked fries in a large bowl and toss with one teaspoon spice mixture per order. CCP – serve immediately or hold hot at 140ºF for no longer than 30 minutes.

18. Brush inside of roll with melted margarine, grill on flat griddle until browned. 19. In paper lined five pound food container, in sequence, place base of roll, 2 ounces of

tomato cucumber salad (kachumbar), a grilled tikka turkey burger patty, 1½ tablespoons of raita, and top of roll. Serve with 2 ounces of Indian coleslaw and 5 ounces of chaat masala fries or chaat masala chippers.

Recipe credit: Suvir Saran for Sodexho, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar II on Saturday, Nov. 3, 2007.


SHRIMP BALCHAO BRUSCHETTA

Yield: 12 portions Ingredients Amounts Shrimp 71/90, P&D, raw, T/Off 3 lb. Lemon or limes, juiced 3 lb. Salt, kosher 2 Tbsp. + 1/8 tsp. Black pepper, cracked 1½ Tbsp. Pepper, cayenne 1½ Tbsp. Oil, canola 6 Tbsp. Curry leaves, roughly torn 36 ea. Spice pepper, red, crushed ¾ tsp. Cumin seed 1 Tbsp. + 1½ tsp. Pepper, black, cracked 1½ tsp. Onion, red, finely chopped 1 qt. + 2 cups Salt, kosher 1 Tbsp. + 1½ tsp. Tomatoes, diced in juice, canned 1 qt. + 8 Tbsp. Bread crostini with garlic Parisien, parbaked 1½ ea. Butter 5¼ oz. Oil, olive/vegetable blend 2 Tbsp. + 1 ½ tsp. Garlic, fresh, minced 3/8 tsp. Parsley, Italian, fresh, chopped 1 7/8 tsp.

Method 1. Place shrimp in a bowl and toss with lemon or lime juice, first listed salt, first listed

pepper, and cayenne. CCP – Hold refrigerated at 40ºF or below for same-day use. 2. Heat canola oil, curry leaves, crushed red pepper, cumin seeds and second listed

pepper in a large saucepan over medium-high heat until the cumin browns, about 2½ minutes.

3. Add the onions and second listed salt and cook until the onions are soft and wilted, about 5 to 7 minutes.

4. When the onions start sticking to the bottom of the pan, stir and scrape up. 5. Stir in the sugar and vinegar and cook for 1 minute. 6. Add the tomatoes and cook until the texture of the sauce is thick and jammy, about 4

minutes. 7. Add the shrimp, cooking until curled and opaque, about 2 to 4 minutes. CCP –

Minimum internal temperature is 145ºF (for 15 seconds). 8. Place 3 to 4 shrimp on each toast, spoon some sauce over the top and serve

immediately.


9. For the bread crostini with garlic: Slice the baguette into three-quarter inch thick, on the bias slices. Discard ends. Twelve servings per baguette.

10. Mix together the butter, oil, garlic and parsley. 11. Brush 1 side of each bread slice with 1 teaspoon of garlic butter. 12. Arrange on a sheet pan. Bake at 350ºF for 8 to 10 minutes or until golden brown. 13. Serve immediately. Note: Shelf life: if leftover, do not reuse.

Recipe credit: Sodexho, as presented at the Worlds of Flavor International



BREAD ROLL FRITTERS WITH TOMATO CHUTNEY Yield: 12 portions

Ingredients Amounts

Deep fat frying oil 12 Tbsp. White bread, crusts removed 12 ea. Tomato chutney Oil, canola 1 Tbsp. + 2 3/8 tsp. Curry leaves (optional) 3 ea. Pepper, red, crushed 5/8 tsp. Mustard seed, black (optional) ½ tsp. Cumin seed ¼ tsp. Fenugreek seed (optional) Asafetida (optional) Coriander, ground ½ tsp. Pepper, cayenne ½ tsp. Paprika ¼ tsp. Curry powder 1/8 tsp. Turmeric 1/8 tsp. Tomato, ripe, finely chopped 9 5/8 oz. Sugar, granulated 2 2/3 tsp. Salt 2/3 tsp. Tomato paste ½ oz. Filling Aloo Bonda Potato Dumpling Potatoes, red, peeled, quartered 1 lb. + 8 oz. Turmeric 3/8 tsp. Salt, kosher, for water 2¼ tsp. Oil, canola 1 Tbsp. + 3/8 tsp. Mustard seeds ¾ tsp. Cumin seeds ¾ tsp. Curry leaves 18 ea. Pepper, red crushed 3/8 tsp. Ginger root, peeled, minced 1 Tbsp. + 1 ½ tsp. Jalapeno, fresh, minced ¾ ea. Salt, kosher 1 1/8 tsp. Lime juice, fresh 1¼ tsp.

Method 1. Heat the oil to 350ºF. 2. Fill a shallow pan, with water (not listed) and quickly dip both sides of a piece of

bread in the water.


3. Press the bread firmly between your hands to extract as much water as possible, leaving you with a pliable (but not disentegrating) piece of bread.

4. Hold the bread slice flat and on the diagonal in the palm of your hand so it looks more like a diamond than a square.

5. Place a potato ball in the center of the bread and form it into a long torpedo shape by cupping your hands around it and pressing the bread around the potato, making sure the enclose all of the potato within the bread.

6. Repeat with the remaining bread slices. 7. CCP – Hold refrigerated at 40ºF or below for same day use. 8. Deep fry the bread fritters, as needed, until they are golden brown, about 2 to 4

minutes. 9. Drain on a paper-lined pan or plate. 10. CCP – Hold hot at 140ºF or above for no longer than 30 minutes. 11. Serve each fritter with 1 tablespoon of tomato chutney. 12. For the tomato chutney: Combine the oil, curry leaves (optional), crushed red

pepper, mustard seeds (optional), cumin and fenugreek (optional) in a large, deep pot, large enough to hold the tomatoes and then some. (It’s important that the pot be deep because the chutney will splatter.)

13. Cook, stirring, over medium-high heat until the chiles and cumin darken, 30 seconds.

14. Add the coriander, cayenne, curry powder and turmeric and cook, stirring, 30 seconds.

15. Add the chopped tomatoes and stir. 16. Add the sugar, salt and tomato paste and stir well. 17. Cook, stirring every now and then, until the oil has separated and the chutney

begins to stick to the bottom of the pan, about 30 minutes. 18. CCP – Cool quickly (per HACCP to 40ºF or below use). 19. For filling aloo bonda potato dumpling: Bring a large pot of water (not listed) to a

boil. 20. Add the potatoes, turmeric and first listed kosher salt. 21. Reduce the heat to a simmer, cover, and cook until the potatoes are tender but

not falling apart, about 25 minutes. 22. Drain, transfer to a large bowl and set aside. 23. In a large skillet over medium-high heat, heat the oil, mustard seeds, and curry

leaves. Heat until the mustard seeds begin to pop, about 1½ minutes. 24. Add the crushed red pepper and cook until the curry leaves become brittle,

about 1 minute. 25. Stir in the ginger and jalapenos and cook for 30 seconds. Transfer the mixture to

the potatoes. 26. Mash the potatoes against the sides of the bowl until they are semi-smooth. 27. Stir in the salt and lime juice. 28. Using a #30 scoop, form 2 tablespoons of the potato mixture into a small ball.

Repeat with the remaining potato mixture. Place on paper-lined sheet pan and CCP – hold rerfrigerated at 40ºF or below for use.


Note: In place of the dried red chile, crushed red pepper can be used. Sixteen dried red chiles equals a quarter cup crushed red pepper. Curry leaves equal forty fresh leaves which is equal to 60 frozen leaves. Cayenne pepper may be cut in half if you want a milder chutney. Very ripe beefsteak tomatoes are recommended. Note: Shelf life bread roll fritters: do not reuse. Note: Shelf life tomato chutney: use within 48 hours. Note: Shelf life filling aloo bonda potato dumpling: use within 24 hours.

Recipe credit: Sodexho, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SHRIMP CURRY WITH BASMATI RICE Yield: 12 portions

Ingredients Amounts Kosher salt 1 Tbsp. Peppercorns, black, cracked ½ tsp. Pepper, cayenne ½ tsp. Lemon juice, fresh 4 Tbsp. Shrimp 21/25, P&D, raw 2 lb. Water Oil, canola 8 Tbsp. Curry leaves, roughly torn 48 ea. Pepper, red, crushed 1 Tbsp. Ginger root, minced 2 Tbsp. Onion, red, finely chopped 1 lb. + 4 oz. Salt, kosher 2 Tbsp. + 2 tsp. Garlic, fresh, minced 2 tsp. Coriander, ground 1 Tbsp. + 1 tsp. Turmeric 1 tsp. Tomatoes, crushed, canned 1 qt. Curry, powder 1 tsp. Cocnut milk 3 cups Water 1 cup Cilantro, fresh, chopped 2 cup Basmati rice Basmati rice 2 cup + 8 Tbsp. Water 1 qt.

Method 1. In a bowl, combine first listed kosher salt, first listed cracked peppercorns,

cayenne pepper, and lemon juice. Mix well. Add shrimp, toss to coat. CCP – Marinate under refrigeration at 40ºF or below for 30 minutes to an hour.

2. Set the first listed water next to the stove. Heat the oil with the curry leaves and crushed red pepper in a pot over medium-high heat until the curry leaves start to sizzle, about 1 to 2 minutes.

3. Add the second listed cracked peppercorns and cook for 1 minute. 4. Stir in the ginger, onions, second listed kosher salt and cook, stirring often, until

the onions are browned, about 8 minutes. Sprinkle the onions and ginger with the reserved water whenever they begin to stick to the bottom of the pot.

5. Add the garlic, coriander and turmeric and cook until the garlic is fragrant, about 1 minute.


6. Reduce the heat to medium-low and add the tomatoes. Cook, stirring and scraping the browned bits up from the sides of the bottom of the pot, for 5 minutes.

7. Stir in the curry powder and cook for 1 minute. 8. Pour in the coconut milk and second listed water and bring to a boil. 9. Add the shrimp and accumulated juices and simmer until the shrimp is opaque,

about 2 minutes. CCP – Minimum internal temperature of shrimp is 145ºF (for 15 seconds).

10. Stir in cilantro and serve over basmati rice. 11. For the basmati rice: Heat water to boiling in a large pot or kettle. 12. Add rice. 13. Cover and simmer until liquid is absorbed and rice is tender. CCP – Minimum

internal temperature of 165ºF (for 15 seconds). 14. CCP – Hold hot at 140ºF or above for service, or cool quickly (per HACCP) to

40ºF or below. Note: Per portion, 6 ounce ladle of shrimp curry (approximately ¾ cup of sauce and 4 shrimp), 4 ounces of basmati rice. Note: Shelf life for basmati rice: use within 48 hours. CCP – Reheat quickly (per HACCP) to 165ºF (for 15 seconds).




MAGIC BARS Yield: 12 portions

Ingredients Amounts Graham cracker crumbs 1 cup + 2 Tbsp. Almonds, slivered, toasted 12 Tbsp. Butter, unsalted, melted 12 Tbsp. Chocolate, semi-sweet or bittersweet, 6 oz. finely chopped Chocolate, white, finely chopped 4½ oz. Coconut, sweetened, shredded 12 Tbsp. Nut brittle or peanuts, toasted, 1 cup + 2 Tbsp. chopped Heath topping, medium chunk 6 Tbsp. Condensed milk 15 Tbsp.

Method 1. Heat oven to 350ºF and spray baking pan with vegetable oil spray (not listed). 2. In a food processor, grind the graham cracker crumbs and almonds together to make

fine crumbs. Place the crumbs in a bowl and mix in the melted butter. 3. Transfer the crumbs to the treated baking pan and pat into an even, solid crust and

set aside. (Approximately 3 cups of crust per half sheet pan.) 4. In a large bowl, combine the chocolates, coconut, peanuts, heath topping and

condensed milk. Mix well. 5. Pour over the crust and bake until the chocolate is partially melted and the coconut

is browned, about 20 minutes. 6. CCP – cool overnight under refirgeration at 40ºF or below before cutting 24 per half

sheet pan or 48 per full sheet pan. Note: Shelf life for bars magic: use within 48 hours




MANGO, PINEAPPLE, AND GRAPEFRUIT SALAD

Yield: 12 portions Ingredients Amounts Grapefruit, pink 3-4 ea. Mango, fresh, semi-ripe 6-7 ea. Pineapple, golden, cored, chopped 1-2 ea. Sugar 5 Tbsp. + 3/8 tsp. White wine vinegar or champagne 3 Tbsp. + 1¼ tsp. Jalapeno, fresh, finely chopped 7-8 ea. Mint, fresh, chopped 13 Tbsp. + 2 1/8 tsp. Cilantro, fresh, chopped 13 Tbsp. + 2 1/8 tsp. Limes, zested, juiced 7-8 ea. Sugar 1 Tbsp. + 2 1/8 tsp. Salt, kosher 7-8 tsp. Black pepper, cracked 7-8 tsp.

Method 1. Peel and pith grapefruit, cut into segments, and cut the segments in half. Peel and

chop the mangoes. 2. Toss the grapefruit, mangoes, pineapple and first listed sugar together in a large

bowl. Cover with plastic wrap. CCP – Refrigerated at 40ºF or below for 1 hour before use.

3. In a bowl, whisk together the white wine vinegar, jalapeno, mint, cilantro, lime, second listed sugar, cayenne, salt, and cracked pepper.

4. At time of service, toss the vinaigrette with fruit and serve immediately. 5. Serve 9 ounces (about 1 cup) per serving. Note: Shelf life: if leftover, do not reuse.




GRILLED GARAM MASALA CHICKEN WINGS


Chicken wings, first and second joints 7 lb. + 8 oz. Honey 9 tbsp. Salt, kosher 1 Tbsp. + 1½ tsp. Pepper, cracked 1 Tbsp. + 1½ tsp. Garam masala powder 3 Tbsp. Paprika 1 Tbsp. Pepper, cayenne 2¼ tsp. Honey, for basting 15 Tbsp. Vinegar, white wine 6 Tbsp. Salt, kosher, or sea salt 2¼ Tbsp.

Method 1. If needed, cut the chicken wings at joint(s). 2. In a bowl, combine the first listed honey, first listed salt, cracked pepper, garam

masala, paprika, and cayenne pepper. 3. CCP – Marinate chicken under refrigeration at 40ºF or below for at least 30 minutes

and up to 12 hours. Drain and discard excess marinade. 4. Line sheet pan(s) with foil and spray with vegetable oil spray (not listed). 5. Arrange the chicken in single layer on sheet pan(s). 6. In a separate bowl, combine the second listed honey and vinegar; hold to baste the

chicken while cooking. 7. Roast the chicken at 400ºF. After 20 minutes, baste the chicken with the honey

vinegar. 8. CCP – Continue roasting the chiken for another 10 to 15 minutes, until crispy and

slightly charred. Minimum internal temperature temperature is 165ºF (for 15 seconds).

9. Remove wings from oven and sprinkle lightly with second listed salt. 10. CCP – Hold hot at 140ºor above for service.

Note: Shelf life for grilled garam masala chicken wings: if leftover, do not use. Per portion equals 8 to 10 wing pieces, depending on size.




TAMARIND CHUTNEY Yield: 1.2 portions

Ingredients Amounts

Oil, canola 1¾ tsp. Cumin seed 5/8 tsp. Ginger, ground 5/8 tsp. Pepper, cayenne 1/3 tsp. Fennel seed 1/3 tsp. Asafetida (optional) 1/3 tsp. Garam masala 1/3 1 tsp. Water 1 cup + 3¼ Tbsp. Sugar, granulated 12 Tbsp. Tamarind, paste or concentrate 1 Tbsp. + 2 3/8 tsp. Garam masala Miniature dried roses (optional) ¼ tsp. Cinnamon, stick, broken into pieces 1/8 ea. Bay leaves 1/8 ea. Cumin seeds 7/8 tsp. Coriander seeds 1 1/8 tsp. Cardamom, pods ¼ tsp. Black peppercorns ¼ tsp. Cloves, whole 1/8 tsp. Pepper, red, crushed Mace ground

Method 1. Combine the oil and spices in a medium saucepan over medium-high heat. Cook,

stirring, for 1 minute. 2. Add the water, sugar and tamarind concentrate. 3. Bring to a boil. 4. Turn the heat down and simmer until it turns chocolaty brown and is thick enough

to coat the back of a spoon, 20 to 30 minutes (while still warm, it will look like a thin chocolate sauce and it will thicken a bit as it cools).

5. CCP – cool quickly (per HACCP) to 40ºF or below. 6. For the garam masala: Break off the rose buds (optional) and set aside. 7. Heat the cinnamon, bay leaves, cumin, coriander seeds, cardamom pods, cloves, and

crushed red pepper in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, about 2½ to 3 minutes.

8. Transfer to a spice grinder or coffee mill and grind until it becomes a fine powder. 9. Stir in the mace and store in an airtight container. Note: Shelf life for tamarind chutney: use within 48 hours.


Note: Shelf life for garam Masala: store in an airtight container for up to 4 months.




STOCKPOT


CRISPY VEAL SWEETBREADS WITH MANGO HOT AND SOUR SAUCE, TOASTED SESAME SEEDS,

AND PICKLED MANGO RELISH

Yield: 16 bite-size pieces Ingredients Amounts Veal sweetbreads Veal sweetbreads 1-1¼ lb. Milk 10 oz. Salt 1 Tbsp. Oil, peanut, for frying as needed Batter Flour, all purpose 1 cup Cornstarch 1 cup Flour, rice ½ cup Baking powder 2 Tbsp Salt 1 tsp. Water, carbonated 2 cups Mango hot & sour sauce StockPot Kalbi Marinade 1 cup Mango purée 1 cup Vinegar, white wine 2 Tbsp. Lime juice 3 Tbsp. Lime zest ½ Tbsp. Chili flakes 2 tsp. Mango relish Mango, slightly firm 1 ea. Red korean chile or Thai bird chile 1 ea., or 3 ea. Lime juice 2 Tbsp. Sugar 1 Tbsp. Salt ½ tsp. Cilantro 1 Tbsp.

Method 1. For the sweetbreads: Soak refrigerated sweetbreads in milk overnight. Blanch until

“medium” firm in boiling salted milk or water. Strain and shock in an ice bath.


2. Clean the sweetbreads by removing, with your fingers, the outer membrane and large veins that run through each hemisphere. Cut into nugget-sized chunks, pat dry, and refrigerate until ready to cook.

3. For the batter: In a large mixing bowl, combine all of the dry ingredients and blend with a wire whip until the baking powder and salt are evenly distributed. Do not add the water until just before cooking.

4. To fry the sweetbreads: Heat a small pot of peanut oil (or other preferred cooking oil) over a medium flame to 325ºF.

5. Whisk in the cold carbonated water into the flour mixture just until incorporated (be careful not to overmix, small lumps are okay). Toss the sweetbread nuggets into the batter to coat, and let the excess mix drip off before submerging the nuggets, a few at a time, in the hot oil.

6. Once the batter is crispy on the outside of the nugget (about 2 minutes), remove from the oil and drain.

7. For the hot and sour sauce: Combine ingredients in a small sauce pot and mix well with a spoon over medium heat at a simmer for 5 minutes. Remove from the heat and reserve until ready to serve.

8. For the relish: Finely dice the mango and combine with minced chile, lime juice, sugar, salt and cilantro in a mixing bowl. If possible, prepare the relish ahead of time for flavor development.

9. To prepare the dish: Place some of the warm sauce in a mixing bowl. Once the nuggets are cooked and drained, toss them in the warm sauce to coat. Spread the nuggets out on a presentation plate, and top with the mango relish and sesame seeds.

Recipe credit: StockPot, as presented at the Worlds of Flavor International



SEARED DIVER SCALLOPS WITH SHIMEJI MUSHROOMS AND BLACK TRUFFLE IN MISO TRUFFLE EMULSION

Yield: 16 bite-size pieces

Ingredients Amounts Scallops Scallops, shucked, rinsed and dried 16 ea. Salt as needed Oil, vegetable, for cooking 2 Tbsp. Butter, for cooking 1 Tbsp. Mushrooms Mushrooms, trimmed, cleaned 4 oz. Shallots, minced 1 tsp. Salt to taste Butter 2 Tbsp. Emulsion sauce StockPot chicken pho broth, concentrate ½ cups Shiro miso (white miso paste) 4 Tbsp. White wine 1 cup Water 4 cup Butter 10 oz. Truffle oil, black ¼ tsp.

Method 1. For the scallops: In a large sauté pan over high heat, melt the butter with the oil and

sear the scallops (8 at a time) on both sides until brown and cooked “medium” through the center. Reserve for service.

2. For the mushrooms: In a sauté pan, cook the mushrooms with the shallots until soft. Keep warm for service.

3. For the emulsion sauce: In a sauce pot over medium heat, simmer the concentrate with the water and wine for 15 minutes. With a whisk over low heat, whisk in the butter and miso paste (to preserve the flavor and qualities of the miso, add it last so as not to get it too hot). Finish the sauce with the truffle oil.

4. To serve: Rest a scallop on a bed of the mushrooms, spoon a small amount of the sauce around the bundle, and garnish with a few paper-thin slices of black truffle.




LAMB SHOULDER ROASTED IN TI LEAVES WITH SPICY LEMON GRASS GREEN CURRY SAUCE

AND STEAMED JASMINE RICE Yield: 16 bite-size pieces

Ingredients Amounts Lamb Lamb shoulder, boned and tied 1-1¼ lb. Oil, vegetable 1 tsp. Salt ½ Tbsp. Black pepper ½ tsp. Coriander seeds ½ tsp. Chili flakes ½ tsp. Ti leaves 2 ea. StockPot Lemon Grass Green Curry 2 cups Rice, jasmine, steamed 2 cups

Method 1. For the lamb: Coat the meat with the oil and rub with the spices and salt. For the best

flavor, rest overnight in the spices. 2. Wrap in the ti leaves and roast at 250º for 4 to 5 hours covered in foil until the meat is

falling apart. When cooked, pull the lamb apart into bite-size pieces and hold warm in its own juices to serve.

3. To serve: Top a small bit of rice with a spoonful of the lamb over it. Top the lamb and rice with a generous spoonful of the green curry sauce. Garnish with a dash of ti leaf and some fresh herbs like Thai basil and cilantro.




SUNKIST GROWERS: ROBERT DANHI

ROBERT DANHI is a chef and educator who specializes in the cuisines of Southeast Asia. Chef Danhi is writing a book entitled The Flavors of Southeast Asia, to be released in October of 2008. Chef Danhi is a graduate of The Culinary Institute of America, and later returned as a chef-instructor. He is also the executive chef of Two Chefs on a Roll, a custom food manufacturer, and leads Chef Danhi & Co., a consulting business that works with educational organizations, food manufacturers, and restaurant chains. Its principal partners include Sunkist, Wing Hing Foods, Lee Kum Kee, PF Chang’s, 7 Paths, and the Produce Marketing Association. (Los Angeles, CA)


BRAISED PORK SHOULDER WITH BLACK SOYBEANS Yield: 4 to 6 portions

Ingredients Amounts Soybeans, black, dried ½ lb. Vegetable oil 2 Tbsp. Onion, medium, halved, ¼” slices ½ ea. Bay leaves 2 ea. Pork shoulder or butt, 2” cubes 2 lb. Kosher salt 1 tsp.

Method 1. Rinse the black soybeans and soak in water for at least 6 hours or overnight. Drain

well. 2. Heat a saucepan with the oil, and cook the onions until translucent. 3. Add the drained black soybeans, bay leaves and pork, and fry for 2 minutes. 4. Add salt and 6 cups of water, bring to a boil, lower to a simmer and cover. 5. Cook for about 1½ hours, until pork and beans are cooked through and tender. Note: A home-style stew of pork is enlivened with fresh lime juice mixed with chiles and soy sauce. Usually eaten with steamed rice, place a scoop of rice in the bowl, then ladle the simmered pork on top, not a soup but very wet. Let each guest customize the flavor with chili-lime soy sauce.

Recipe credit: Robert Danhi for Sunkist Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



CHILI–LIME SOY SAUCE Yield: 2 cups

Ingredients Amounts Lime juice, calamansi or Persian 4 oz. (about ½ lime) Soy sauce 8 oz. Chile, red, sliced (8 ea.) 4 oz.

Method 1. Combine ingredients.

Note: This Malaysian original illustrates how combining a few primary ingredients can create a complex versatile sauce in some ways analogous to the Japanese ponzu sauce. One of the sauces that we continue to make at home for a simple fried or grilled fish, and also commonly paired with pork and black soybean stew.




CALAMANSI LIME JUICE REPLACEMENT

Ingredients Amounts Sunkist lime juice, common Persian 4 oz. Sunkist lemon juice 2 oz. Sunkist orange or tangerine zest 2 tsp. Sunkist grapefruit zest 1 tsp. Onion, red, minced 1 tsp. Kosher salt a pinch

Method 1. Combine the lime juice, lemon juice, orange zest, grapefruit zest, red onion, and salt.

Stir, and steep for 5 minutes. 2. Strain and use as needed. Note: The fragrant calamansi lime is not so readily available; try this technique to replicate its flavor with Sunkist Growers’ citrus.




CALAMANSI WEDGES REPLACEMENT

Ingredients Amounts Sunkist lime, common persian, in 1 ea. wedges Sunkist lemon zest 1 tsp. Sunkist orange or tangerine zest 1 tsp. Sunkist grapefruit zest ½ tsp. Onion, red, minced 1 tsp.

Method 1. Gently toss the lime wedges with the lemon zest, orange zest, grapefruit zest and red

onion. 2. Marinate for 5 minutes, then gently wipe off excess zest with paper towel. 3. Use as needed.

Note: The fragrant calamansi lime is not so readily available; try this technique to replicate its flavor with Sunkist Growers’ citrus.

Recipe credit: Robert Danhi for Sunkist Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.

All rights reserved.


GRILLED SUNKIST ORANGE, RICE NOODLE & CRAB SALAD WITH LEMON GRASS-CITRUS

CHILI VINAIGRETTE Yield: 12 portions

Ingredients Amounts

Sunkist lime juice, fresh 6 oz. Sunkist orange juice, rresh 6 oz. Thai sweet chili sauce, Lee Kum Kee 6 oz. brand Fish sauce 2 oz. Ginger, minced ¼ cup Lemon grass, minced ¼ cup Rice vermicelli noodles, dried ½ lb Carrots, julienned 3 oz. Cucumber, julienned 3 oz. Crabmeat, cooked, king or lump 1 lb. Mint, roughly chopped ¼ cup Sunkist oranges ½ cup Cilantro leaves ½ cup Peanuts, pan-roasted, coarsely chopped ¾ cup

Method 1. For the dressing: Whisk together the lime juice, orange juice, Thai sweet chili sauce,

fish sauce, ginger, and lemon grass. 2. For the salad: Soak the noodles in warm water (about 90ºF) for 15 minutes. Drain

well. 3. Cook for 2 minutes in 1 gallon of boiling water. Drain and rinse with cool water. 4. Combine the cooked noodles with the carrots, cucumbers, and mint. 5. Gently fold in the crabmeat. 6. For the oranges: Peel and cut into 4 to 6 wedges per orange. 7. Gently toss the oranges with 2 ounces of dressing. 8. Oil the grill well. 9. Grill the oranges on the cut surfaces, no longer than 30 seconds on each side. 10. Remove and reserve. 11. For assembly: Arrange the noodles on plates. 12. Drizzle the noodles with dressing. 13. Top with the cilantro leaves. 14. Arrange the oranges on the noodles. 15. Sprinkle with the peanuts.

Recipe credit: Robert Danhi for Sunkist Growers, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar I on Saturday, Nov. 3, 2007.


SUNKIST LEMON KIMCHEE WITH KOREAN RED CHILI SAUCE AND CHARRED SCALLIONS

Ingredients Amounts Sunkist lemon kimchee Sunkist lemons, sliced 1/8”, no seeds 1 lb. Napa cabbage, cut into 1” squares 1 lb. Kosher salt or sea salt 3 oz. Korean red pepper powder, coarse 2 Tbsp. Garlic, minced ½ Tbsp. Scallions, minced 4 ea. Fish sauce 2 Tbsp. Sugar 1 Tbsp. Korean red chili sauce Korean red chili paste ½ cup Soy sauce 1 Tbsp. Sugar 1 Tbsp. Soju or sake 2 Tbsp. Sesame oil 1 Tbsp. Garlic, fresh, chopped 1 tsp. Ginger, fresh, chopped 1 tsp. Sunkist orange zest ½ tsp. Assembly – per serving Sunkist lemon kimchee (above) 2 Tbsp. Scallions, primarily white, charred, 8 ea. form ½” pieces Korean red chili sauce ¼ oz.

Method 1. For the Sunkist lemon kimchee: Toss the lemons and cabbage in salt and transfer

into a non-corrosive container. Marinate at room temperature for 4 hours. 2. Quickly rinse off the excess salt with cool running water and drain well. 3. Toss the drained lemons and cabbage with the pepper powder, garlic, ginger,

scallions, fish sauce, and sugar. 4. Place into a non-corrosive container and weigh down. Store at room temperature

for several days until desired cure is achieved, usually 3 to 4 days. 5. Remove the weight and store covered in the refrigerator to ferment further for

approximately 1 to 3 weeks. 6. For the Korean red chili sauce: In blender, purée all ingredients into a smooth sauce

and transfer into a squeeze bottle.


7. For assembly: Place the lemon kimchee in the center of a plate and arrange the scallion around inside perimeter of plate. Drizzle scallions with red chili sauce.

8. Optional: Garnish with Korean red pepper threads.


Presetned at the World Marketplace on Thursday, Nov. 1, 2007.


SUNKIST LEMON LASSI WITH SEARED MASALA LAMB AND FRESH CORIANDER

Ingredients Amounts Sunkist lemon lassi Yogurt, full fat, not stabilized 16 oz. Sunkist lemon juice 2 Tbsp. Sunkist lemon zest 1 Tbsp. Kosher salt 1 tsp. Cilantro, roughly chopped 2 tsp. Masala Cumin seeds, roasted ¼ cup Cardamom seeds, roasted 2 Tbsp. Coriander seed, roasted 2 Tbsp. Ground red chiles 4 tsp. Kosher salt 4 tsp. Sunkist lemon powder Sunkist lemons, ⅛” slices 4 ea. Assembly per serving Sunkist lemon lassi (above) 2 Tbsp. Lamb rack, removed from bone, ¾” pieces 1 ea. Sunkist lemon powder ⅛ tsp. Cilantro leaves 1 ea.

Method 1. For the lassi: Combine the yogurt, lemon juice, zest, and salt, and purée in a blender. 2. Add the cilantro and pulse to chop well, yet not purée fine. 3. For the masala: Grind all the seeds together. Add the chile and salt. 4. For the Sunkist lemon powder: Dehydrate the lemon slices and grind into a coarse

powder. 5. For assembly: Coat the lamb with the masala. In a heavy-bottomed pan, heat a small

amount of oil until the smoking point and sear the lamb pieces on all sides until medium to medium-rare.

6. Fill a small dish or spoon with the lemon lassi and top with a cube of seared warm lamb (only half of lamb should be underneath lassi).

7. Top with the lemon powder and fresh cilantro sprig. Note: If a stabilized yogurt containing tapioca starch or other thickener is all that is available, thin the yogurt with water—about ¼ cup.


Presetned at the World Marketplace on Saturday, Nov. 3, 2007.


SPICY SUNKIST PUMMELO AND SHRIMP THAI LAARB BITES

Ingredients Amounts Sunkist pummelo and shrimp Thai larb Sunkist lime juice 3 Tbsp. Fish sauce 2 Tbsp. Thai bird chiles, sliced, 1/16” 1 tsp. Galangal, minced 2 tsp. Shallots, sliced ⅛” with the grain 2 Tbsp. Cilantro, roughly chopped, with 2 Tbsp. leaves and stems Sawleaf herb, sliced thinly 1 Tbsp. Mint, roughly chopped 1 Tbsp. Basil, Thai, roughly chopped ¼ cup Long beans, chopped, ¼” ¼ cup Cucumbers, kirby, ¼” dice, ¼ cup seed removed Rice, sticky, roasted, ground, 1 Tbsp. Sunkist grapefruit, ruby red, or 6 oz. pummelo, supremes, cut into ½” pieces Shrimp, poached, cut into 1/3” pieces 10 oz. Assembly per serving Green cabbage leaves, 3” squares 1 ea. Steamed Thai sticky rice 1 tsp. Sunkist pummelo and shrimp larb 1 Tbsp. Sunkist kaffir lime leaves, deep-fried 1 ea. Chiles, Thai, red, dried, deep-fried 2 rings (cut dried chiles into ¼” wide rings, remove seeds and deep fry briefly)

Method 1. For the Sunkist pummelo and shrimp Thai larb: Combine the lime juice, fish sauce,

chiles, galangal, shallots, cilantro, sawleaf herb, mint, basil, long beans, cucumbers, and roasted rice powder to create dressing.

2. Gently fold in the grapefruit and shrimp. 3. For assembly: Flatten the sticky rice on a cabbage leaf, creating a base for salad. 4. Top the rice with the salad. 5. Garnish with the fried lime leaves and chiles. 6. Fold the cabbage leaves together and secure with bamboo skewer.


Presetned at the World Marketplace on Friday, Nov. 2, 2007.


SUNKIST ORANGE-GINGER CHOCOLATE TRUFFLES WITH MOLTEN PANDAN PALM SUGAR

Yield: 25 to 50, depending on size Ingredients Amounts Pandan and palm sugar syrup Malaysian palm sugar, chopped 4 oz. Corn syrup 1¾ oz. Pandan leaves, shaved thin 5 ea. (about 1.5 oz) Water ½ oz. Sunkist orange-ginger & white chocolate ganache Chocolate, white, shaved 11½ oz. Cream, heavy 2¼ oz. Ginger, freshly grated 2 tsp. Sunkist orange zest (roughly the zest 2 oz. of 4 oranges) Coconut milk 4 oz. Assembly White, milk and/or dark chocolate shells Sunkist Citrus White Chocolate Ganache Pandan and palm sugar syrup (above), room temperature Tempered chocolate (same as shell) Candied Sunkist Citrus Zest (recipe follows)

Method 1. For the pandan and palm sugar syrup: Combine the palm sugar and corn syrup in a

saucepan and heat over medium. The mixture should become amalgamated but should not boil.

2. Remove from heat and put the entire amount of pandan into the sugar mixture. 3. Steep for ONLY 1 minute. Stir in the ½ ounce of water to thin slightly. Strain and

press the pandan to extract the maximum flavor and liquid. 4. Reserve and cool for truffle filling. 5. For the Sunkist orange-ginger & white chocolate ganache: Purée the orange zest and

coconut milk in a blender. Strain through fine wire mesh and press the orange flavored coconut milk to extract the maximum flavor and liquid.

6. Meanwhile, heat the cream and ginger in a heavy bottomed saucepan to just below a simmer. Strain the ginger cream over the chopped white chocolate and stir well until completely smooth. Carefully place over a steam bath if any larger pieces remain.

7. Cool to close to room temperature but still stirable.


8. Fold in the orange/coconut liquor and set aside, covered, for filling the truffle shells.

9. For assembly: Pipe the white chocolate ganache in the shells. Let set for a couple of hours at room temperature.

10. Use a syringe to inject the palm sugar syrup below the ganache. 11. Use the tempered chocolate to seal the truffles. Allow to set. 12. Flip over, pipe the decorative tempered chocolate and use it to adhere candied

zest to top of truffles.




CANDIED SUNKIST CITRUS ZEST Yield: roughly ¼ cup of each zest

Ingredients Amounts

Sunkist grapefruit 2 ea. Sunkist oranges 3 ea. Sunkist lemons 4 ea. Water 12 oz. Sugar 4 cups Water 4 cups Corns syrup 1 cup Sugar, super-fine ½ cup

Method 1. Using a sharp vegetable peeler, harvest the zest immediately before use. Carefully

attempt to not remove too much of the white pith that is on the back of the zest. You should have long strips approximately ¾ to 1 inch wide.

2. With a sharp chef’s knife, create “micro-julienne” by cutting across the zest strips. Your pieces should be roughly 1/16 inch by ¾ to 1 inch long.

3. Keeping zest varieties separate, blanch each 1 in 2 ounces of clean simmering water twice, rinsing well between blanching. This will tenderize the zest pieces and remove bitterness.

4. Place the 4 cups of water, 4 cups of sugar and 1 cup of corn syrup and bring to a low simmer in a heavy bottomed saucepan. DO NOT boil.

5. Simmer each batch of zests for no less than 5 minutes. The zests will look glassy and any white pith will have disappeared when they are ready to be removed from the sugar simmer.

6. Shaking off any extra sugar syrup, place zests on a parchment lined half sheet tray and begin to separate one from another. This is easily done with the use of 2 lightly oiled forks.

7. Repeat step 5 for the rest of the zest varieties. 8. Sprinkle each batch with the super-fine sugar and assure the sugar is well

distributed. 9. Top with another sheet of parchment. Place a half sheet tray on top of the covered

zests and weigh down with approximately 10 pounds of pressure. Store as such overnight.

10. Remove the weight and the second sheet of parchment. 11. With gloved hands, roll the zests between your palms quickly to remove excess

sugar and place the zests in small airtight containers for use as garnish.




LEMON AND FENNEL KULFI ON CRISPY PAPPADUM AND WHITE PEPPER BRITTLE

Yield: 12 pieces Ingredients Amounts

Sunkist lemon kulfi Evaporated milk 2 cups Sweetened condensed milk 2 cups Sunkist lemon zest, fresh 2 tsp. Fennel seeds, toasted well 1 tsp. White pepper brittle Sugar 14 oz. Water 6 oz. Glucose syrup or corn syrup 10 oz. Pepper, white, coarsely ground ¾ oz. Kosher salt 1 tsp. Butter, unsalted 1 oz. Baking soda ¼ oz. Assembly Toasted plain papaddums(Indian lentil crackers), broken into 2 odd shapes Sunkist lemon kulfi (above) White pepper brittle

Method 1. For the Sunkist lemon kulfi: Whisk all ingredients together well. Pour into an ice cream

maker and freeze until aerated and well frozen. 2. For the white pepper brittle: Combine the sugar and water in saucepan and bring to a

boil while stirring. 3. Add the glucose syrup and continue cooking, without stirring, to 115ºC/239ºF. 4. Add the white pepper and cook to 155ºC/311ºF over moderate heat, stirring

constantly. 5. Remove from heat and add the salt, butter and baking soda. Stir well to incorporate. 6. Pour the mixture onto an oiled marble slab and spread with an offset palette knife. 7. Let cool to room temperature until very brittle. 8. Grind in a food processor until a semi-fine powder results. 9. For assembly: Scoop the kulfi on top of the papaddum and sprinkle with the white

pepper brittle.




5-SPICE SUNKIST MANDARIN ORANGE JELLIES

Ingredients Amounts

5-spice orange layer Asian basil leaves 2 g Sunkist orange juice 240 g Star anise 3 g Cassia cinnamon 4 g Szechuan peppercorns 2 g Cloves 1 g Fresh ginger, grated 5 g Granulated sugar 57 g Gelatin sheets, soaked, squeezed “dry” 9 g Sunkist orange zest 12 g Champagne layer Brut champagne 226 g Gelatin sheets, soaked, squeezed “dry” 10 g Sugar, granulated 57 g Pomegranate arils, as needed

Method 1. For the 5-spice orange layer: Over a double boiler, steep the spices in half the orange

juice for 10 minutes. 2. Strain out the spices and return to heat to melt the gelatin. Drain and melt gelatin

and sugar in the warm orange juice. 3. Cool to 96ºF, add the remaining orange juice, and mix well. 4. Pour into molds and allow to set for 20 minutes, to about 62ºF. 5. For the champagne layer: Bloom and melt gelatin in a quarter of the champagne. 6. Cool to 96ºF. 7. Combine the sugar and remaining champagne. 8. Mix well until the sugar is dissolved. 9. Pour into molds and allow to set in the refrigerator for 5 minutes. 10. Drop 3 pomegranate arils into each partially set champagne jelly. 11. Allow to set overnight.


Conference & Festival. Published with permission of the author. All rights reserved. Presetned at the World Marketplace on Thursday, Nov. 1, 2007.


SAIGON LADY COCKTAIL

Ingredients Amounts

Saigon syrup Pandan leaves, tied in knot 5 ea. Ginger, fresh, sliced 2 Tbsp. Sugar, granulated ½ cup Water ½ cup Drink assembly Sunkist lime wedges (divided use) 4 ea. Sunkist oranges wedges 2 ea. Saigon syrup (above) 2 oz. Perilla leaves 6-8 ea. Sunkist lime juice 2 oz. Ginger ale 2 oz. Vodka 1½ oz.

Method 1. For the Saigon syrup: Combine all ingredients to create a simple syrup. 2. Stirring often, steep over medium heat for 10 minutes. 3. Remove from heat and allow to cool. 4. Strain mixture and store in refrigerator. 5. For assembly: Combine 3 lime wedges, an orange wedge, and the perilla leaves,

saving 1 leaf to garnish, in the bottom of a shaker; muddle well. 6. Fill the shaker with ice and add the vodka, lime juice, and ginger ale. 7. Shake until cold and thoroughly mixed. 8. Strain and pour over ice into your cocktail glass of choice. 9. Garnish with the reserved perilla leaf, lime wedge, and a small orange wedge.




ROYAL MANDARIN SPARKLER

Ingredients Amounts Blood orange brandy syrup Sunkist blood orange juice 1 cup Sunkist blood orange zest 1 Tbsp. Sugar, granulated 1 cup Water ½ cup Brandy ½ cup Drink assembly Blood orange brandy syrup (above) 1½ oz. Brut champagne 5 oz. Sunkist mandarin orange supremes 2 ea.

Method 1. For the blood orange brandy syrup: Combine the orange juice, zest, sugar and water to

create a simple syrup. 2. Stirring often, steep over medium heat for 10 minutes. 3. Remove from heat and allow to cool, then add the brandy. 4. Strain the mixture and store in the refrigerator. 5. Drink assembly: Pour the brandy syrup into the bottom of a champagne flute. 6. Slowly pour in the champagne to create a layered drink. 7. Float the mandarin orange segments in the champagne. Note: The classic kir royale was the inspiration for this bubbly treat. Resist stirring the drink, to experience the evolution of flavors. Begin with the sharp sparkling wine, slowly moving downwards to sip a blend of the brandy syrup, then a final blast of orange flavor for royal decadence.


Presetned at the World Marketplace on Saturday, Nov. 3, 2007.


THAI BOXER COCKTAIL

Ingredients Amounts

Asian basil leaves 6-8 ea. Sugar, granulated 1½ tsp. Bombay Sapphire Gin 2 oz. Sunkist orange juice 1 oz. Sunkist grapefruit juice 2 oz. Sunkist lime juice ½ oz. Ginger ale 2 oz. Sunkist grapefruit zest, round slice, 1 ea.

Method 1. Combine the basil and sugar in the bottom of a shaker; muddle extra well to create a

paste. 2. Fill the shaker with ice, the gin, orange juice, grapefruit juice, ginger ale and lime

juice. 3. Shake until cold and thoroughly mixed. 4. Strain into a martini glass neat or over ice in your glass of choice. 5. Squeeze the grapefruit zest towards the drink to release its essential oils on the

surface. 6. Skewer the zest and basil sprig and use to garnish the cocktail. Note: A triple punch of Sunkist citrus will encourage you to ring the bell and order another round of this herbaceous straight up cocktail. Proceed slowly as not to get knocked out too fast!


Conference & Festival. Published with permission of the author. All rights reserved. Presetned at the World Marketplace on Thursday, Nov. 1, 2007.


SUNTORY: KIYOMI MIKUNI

KIYOMI MIKUNI is the chef-owner of Hôtel de Mikuni in Toyko. Chef Mikuni’s first exposure to the international culinary world started at the age of 20 at the Japanese Embassy in Switzerland; since then he has continued to travel around the world to find new flavors to complement his style. Chef Mikuni is known as a pioneer chef who combines Japanese inspiration with French cuisine. His specialty is using Japanese produce in French cuisine to bring out the delicacy of both. His vision is global; he is now working around the world, educating children and sharing his techniques with chefs. (Toyko, Japan)


SUSHI SANDWICH Yield: 250 portions

Ingredients Amounts

Sesame bread, 30 cm loaves 15 ea. Wasabi tubes (spread) 2 ea. Butter 1 lb. Smoked salmon 4 kg Pearl onions, sliced 250 ea. Capers, minced 8 oz. Tea (sencha), frita 1 pkg.

Method 1. Slice the sesame bread to 1 centimeter and make 750 square slices. 2. Combine the butter and wasabi to create a wasabi spread. 3. Spread the wasabi spread on all the slices of bread. 4. To assemble: Place in order: bread, salmon, bread, capers, onions, tea frita, and bread.

Recipe credit: Kiyomi Mikuni for Suntory, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



GRILLED TUNA STEAK Yield: 250 portions

Ingredients Amounts Baguettes, 30 cm, 1 cm slices 10 ea. Frisee 3 heads Tuna steak, sashimi quality 7 kg Pink pepper 250 g Tartar sauce Mayonaise 2 kg Egg, hard boiled 20 ea. Cornichons, minced 400 g Onions, picked 400 g Capers 300 g Parsley, minced 3 bu. Soy marinade Soy sauce 1800 cc Mirin 1800 cc Water 1800 cc Bonito flakes 30 g

Method 1. For the tartar sauce: Combine all ingredients for the tartar sauce in a bowl. 2. For the soy marinade: Boil the soy sauce, mirin and water. Once it comes to a boil

remove from heat and add the bonito. Rest 30 seconds, then sieve through cheesecloth.

3. Take 1,400 cc of this marinade and thicken with cornstarch to make soy glaze. 4. For the tuna: Cut the tuna into square 20-gram portions. Use the remaining marinade

to marinate the tuna for 1 minute, then grill on all 4 sides. 5. To assemble: Place in order: baguette, tartar sauce, frisee, tuna, glaze, fried tea leaf,

and pink pepper.




ONE-BITE BURGER Yield: 250 portions

Ingredients Amounts Pomegranate seeds, fresh 250 ea. Mustard as needed Brioche, 30cm loaf 10 ea. Green tea leaf, blanched Patty Beef, minced 3.2 kg Onions, caramelized 500 g Bread crumbs 150 g Milk 250 cc Eggs, beaten 25 ea. Nutmeg a pinch Salt and pepper to taste Pomegranate sauce Pomegranate juice 1500 cc Water 1000 cc Grenadine syrup 400 cc Lemon juice 100 cc Granulated sugar 200 g Cornstarch as needed

Method 1. For the patty: Combine all ingredients for the patty in a bowl. Shape the patty so that

it is slightly smaller than the bread. 2. For the sauce: Combine all pomegranate sauce ingredients into a pan and simmer.

Add the cornstarch to create a sauce consistency. 3. Slice the brioche to 1 centimeter and cut out into circles. 4. Toast the bread. Cool. Meanwhile, cook the patty. 5. To assemble: Place the mustard on bread, then tea leaf, patty, sauce and pomegranate.




TORANI


TORANI PASSION BLOSSOM

Yield: 1 portion Ingredients Amounts Torasni Passion Fruit Syrup 1 oz. Torani Blood Orange Syrup ½ oz. Gin 2 oz. Garnish Kaffir lime leaves

Method 1. Pour in a mixing glass half-filled with ice. 2. Shake and strain into a martini glass. 3. Garnish with the kaffir lime leaves.

Recipe credit: Torani Beverage, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



TORANI BANGKOK MONKEY

Yield: 1 portion

Ingredients Amounts Torani Mango Frusia 2 oz. Torani Banana Frusia 1 oz. Rum 1½ oz. Half and half

Method 1. Pour in a mixing glass half-filled with ice, shake, and strain into a margarita or

daiquiri glass.




TORANI TEA

Yield: 1 portion Ingredients Amounts

Torani Flavoring Syrup (flavor 2 Tbsp. recommendations: peach, mango, pomegranate, or raspberry) Tea, brewed, chilled ½ cup

Method 1. Add Torani Syrup to chilled tea, stir, and serve over ice. 2. Garnish with lemon slices or fresh berries.




UNILEVER FOODSOLUTIONS


VIETNAMESE PORK BAHN MI SANDWICHES Yield: 6 portions

Ingredients Amounts Rolls, French, butterflied open 6 ea. Pork roll, Vietnamese, steamed, sliced ½ lb. Pork, Vietnamese roast, sliced ½ lb. Pate, liver, Vietnamese ½ lb. Mayonnaise, Vietnamese seasoned 1 cup Jalapeno, sliced thin on bias 2 ea. Pickled carrot and daikon salad 1½ cups Cilantro, cleaned 1 bu. Vietnamese mayonnaise Hellmann’s or Best Foods Mayonnaise 1 cup Nuoc mam (Vietnamese fish sauce) ½ Tbsp. Lime juice, fresh squeezed 1 Tbsp. Chili paste (sambal) ½ tsp. Pickled carrot and daikon salad Carrots, medium, julienned 2 ea. Daikon radish, small, julienned 1 ea. Water ½ cup Vinegar, rice 1 Tbsp. Sugar 1 Tbsp. Salt a pinch

Method 1. For the Vietnamese mayonnaise: Mix all ingredients and use on a sandwich or as a

dipping sauce. 2. For the carrot and daikon salad: Dissolve sugar in water, vinegar, and salt. Add

vegetables and let marinate for at least 2 hours, or overnight. Remove and drain when ready to use.

3. Slice bread open as for a submarine sandwich. 4. Spead the ietnamese mayonnaise on one side, the pate on the other. 5. Layer the pork and ham on top. 6. Top with the carrot and daikon salad, sliced jalapeno and some sprigs of cilantro. 7. Fold and serve.

Recipe credit: Unilever Foodsolutions, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



THAI SHRIMP AND LOBSTER CAKE WITH ASIAN SLAW AND FRESH THAI HERB SALAD

Ingredients Amounts Shrimp, raw, cooked 1 lb. Lobster meat, cooked, chopped 8 oz. Coconut milk ½ cup Knorr Thai Red Curry Sauce ½ cup Hellmann’s or Best Foods Mayonnaise ¼ cup Basil, Thai, chopped 1 Tbsp. Cilantro, chopped 1 Tbsp. Lime, zest 1 ea. Salt to taste Pepper to taste Asian slaw Daikon, juilienne 1 cup Pepper, red, julienne ¼ cup Carrot, julienne ¼ cup Cabbage, Napa, shredded ½ cup Onions, green, sliced thin ¼ cup Hellmann’s sesame Thai vinaigrette 1/3 cup Herb salad Basil, Thai Cilantro Mint

Method 1. For the cakes: In a food processor, purée half of the shrimp with the coconut milk and

lime. 2. Combine well with remaining ingredients. 3. Form into cakes and sauté. 4. For the Asian slaw: Combine all ingredients. 5. For the herb salad: Chiffonade equal parts Thai basil, cilantro, and mint. 6. For assembly: Place the slaw on plate and top with a hot cake and zigzag of Knorr Red

Thai Curry Sauce from a squirt bottle. Top with the herb salad and serve.




VIETNAMESE TEA SMOKED DUCK SPRING ROLLS

Yield: 8 portions Ingredients Amounts Duck meat, cooked, shredded (recipe 1 oz. follows for tea smoking mixture) Bean threads, uncooked (cellophane 1 oz. noodles) Rice paper, sheets, 8” round size 12 ea. Lettuce, curly leaf, thinly sliced 2 cups Bean sprouts, fresh 1 cup Mint leaves, small 24 ea. Cilantro leaves, whole, small 24 ea. Basil, purple, leaves, medium 24 ea. Hellmann’s Sesame Thai Vinaigrette ¼ cup Shrimp, medium, cooked, peeled, 32 ea. Hellmann’s Mango Pineapple Vinaigrette 1 cup Peanuts, unsalted, dry roasted, ½ cup finely chopped Lime vinegar sauce Water, hot 1 cup Sugar ¼ cup Salt ½ tsp. Lime juice, fresh 2 Tbsp. Vinegar, white 1 Tbsp. Fish sauce 1 Tbsp. Garlic cloves, large, minced 1 ea.

Method 1. Combine the bean threads and 2 cups hot water in a bowl. Let stand for 10 minutes.

Drain and cut into 2-inch lengths with scissors. 2. Add cold water to a large shallow dish to a depth of 1 inch. Cut 4 rice paper sheets in

half, leaving the remaining 8 sheets whole. 3. Place 1 whole rice paper sheet and 1 half rice paper sheet in dish of water. Let stand

2 minutes, or until soft. 4. Remove the sheets from the water. Place the whole rice paper sheet on a flat surface

and top with half sheet, lining up edges of both sheets. 5. Place a quarter cup of lettuce over a half sheet, leaving a half-inch border around

outer edge of the half sheet.


6. Arrange 1 tablespoon of bean threads, 2 tablespoons of bean sprouts, duck, 3 basil leaves, cilantro, mint, and 4 shrimp over lettuce. Add 1 tablespoon of the sesame Thai vinaigrette.

7. Fold the sides of the rice paper sheets over the filling and roll up, jelly roll fashion. 8. Gently press seam to seal. Place seam side down on a serving platter and cover to

keep from drying. 9. Repeat the procedure with the remaining rice paper sheets, lettuce, bean threads,

bean sprouts, basil, and shrimp. 10. Cut each roll in half crosswise. 11. Combine the Hellmann’s Mango Pineapple Vinaigrette and peanuts in a small bowl. 12. Serve with the rolls. 13. For the lime vinegar sauce: Combine the first 3 ingredients in a small bowl and stir

well. Cool compeltely. 14. Stir in juice and remaining ingredients. Note: This fat free sauce is served with many Cambodian dishes. Sweet, salty, and sour, it gives everything from salads to noodles to soups a splash of intese flavor.




TEA SMOKED DUCK

Ingredients Amounts Smoking mixture Water, hot (190º) 1 gal. Lipton Green Tea bag 1-3 oz. Lipton tea bag, brewed for tea 1-3 oz. Water, ice-cold 1 gal. Salt 6 oz. Sugar, brown 2 cups Knorr Sweet Red Chili Sauce 1 cup

Method




THAI SHRIMP & COCONUT SOUP WITH THAI BASIL

Yield: 10 portions Ingredients Amounts Knorr Ulimate Low Sodium 2 qt. Chicken Base, reconstituted Knorr Thai Red Curry Sauce 1 cup Lemon grass stalks, cut in 1” pieces, 2 ea. smashed Galangal, or ginger, julienned 2 Tbsp. Shallots, sliced thin 5 ea. Mushrooms, sliced 2 cups Chili paste, roasted 3 Tbsp. Shrimp, medium, 40-60, peeled, 1 lb. deveined, shells reserved Nam pla ¼ cup Lime juice, fresh squeezed ¼ cup Basil, Thai, leaves 1 cup

Method 1. Put the Knorr Ultimate Low Sodium Chicken Broth in a pot over medium heat. Add

the lemon grass, red curry sauce, and shrimp shells, and cook about 30 minutes; strain.

2. Add the galangal or ginger, shallots and mushrooms and simmer about 4 minutes, just until the shrimp are done.

3. Stir in the nam pla, lime juice and Thai basil and cook until the basil just wilts, about 30 seconds, and serve.

Recipe credit: Unilever Foodsolutions, as presented at the Worlds of Flavor International



VIKING RANGE CORPORATION


SOY-MARINATED SMOKED U.S. FARM-RAISED CATFISH WITH STAR ANISE

Yield:6 appetizer sized portions Ingredients Amounts U.S. farm-raised catfish fillets, ¾” thick, 1½ lb. cut into 2 x 2” pieces Marinade Green onions, chopped ½ cup Ginger, fresh, peeled, minced 3 Tbsp. Chinese rice wine, or dry sherry, divided 3 Tbsp. Oil, peanut 2 Tbsp. Soy sauce 1 Tbsp. Sauce Sugar 3 Tbsp. Soy sauce, light 2 Tbsp. Sesame oil 2 Tbsp. Chinese rice wine or dry sherry 2 Tbsp. Soy sauce, dark 1 Tbsp. Star anise, whole 1 ea.

Method 1. In a heavy saucepan, bring all sauce ingredients to a boil, stirring to dissolve the

sugar. 2. Reduce the heat to medium and simmer until sauce is reduced to 1/3 cup and is

slightly thickened, about 4 to 5 minutes. 3. Remove star anise from sauce and cool. 4. Combine all marinade ingredients. Add fish and allow to marinate. 5. Remove the fish from marinade and place on paper towels or paper napkins to

drain. Pat the fish dry with a clean paper towel. 6. Place the marinated fish pieces into a portable range top smoker oven. Use your

favorite type of wood chips, such as cherry, mesquite, alder, apple, etc., to flavor the fish.

7. Ensure that the grate in the smoker had be sprayed with non-stick cooking spray or wiped with oil to prevent sticking.

8. Smoke the catfish pieces for 10 to 12 minutes on medium heat. The fish is cooked when it is opaque in the center, so test one to ensure that it is fully cooked. Do not overcook the fish. Refrigerate until cold. This can be done up to 6 hours ahead of time.

9. Serve with cold or room temperature smoked fish pieces in a Chinese spoon and drizzle with the star anise sauce. It should glaze the fish nicely. It can be garnished with chopped green onions, sesame seeds or micro shisho, or all of the above.

Recipe credit: Viking Range Corporation, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



BARBECUED U.S. FARM-RAISED CATFISH LETTUCE WRAPS

Yield: 4 to 6 appetizer-sized protions Ingredients Amounts

U.S. farm-raised catfish 1 lb. Soy sauce, light 2 Tbsp. Sugar 2 Tbsp. Sherry, dark 2 Tbsp. Lettuce, Bibb, or Iceberg, small leaves 6 ea. Cucumber, English or hothouse, ½ ea. halved, seeded, and thinly sliced Thai or Asian basil leaves, small 12 ea. Mint leaves, small 12 ea. Coriander leaves 24 ea. Nuoc cham (below) 6 tsp. Nuco cham Garlic, chopped 1 Tbsp. Sugar 2 Tbsp. Chili sauce, or Chiles, red, fresh, hot, ½ tsp. finely chopped Fish sauce 3 Tbsp. Water 3 Tbsp. Lime juice, freshly squeezed 2 Tbsp.

Method 1. For the marinade: Combine the soy, sugar, sherry, and cook over low heat in a small

saucepan until reduced to a syrup. 2. For the fish: Rinse the U.S. farm-raised catfish and pat dry. Cut into strips 3 inches

long by 1½ inches thick. Marinate the fish pieces in the soy, sugar, and sherry reduction for 2 hours in a covered glass bowl in the refrigerator.

3. Arrange the fish pieces on a greased sheet pan and broil for 6 to 8 minutes, or until the fish is cooked. Turn the fish during the cooking process and brush with the marinade to avoid burning. Do not overcook the fish. The fish can be served hot or cold.

4. For assembly: Arrange the lettuce leaves on a serving platter. Fill each little lettuce leaf with thicky sliced cucumber, Asian basil, mint, and coriander.

5. Place the barbecued U.S. farm-raised catfish on top and drizzle some nuoc cham over the fish and herbs.

6. A thin slice of red Thai chile can be placed on the fish to garnish, if more spice is desired.

Recipe credit: Viking Range Corporation, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



YEO’S


YEO’S SINGAPORE-STYLE LAKSA SOUP

Ingredients Amounts Yeo’s Laksa Sauce 2 Tbsp. Shrimp, peeled and deveined, or 8 ea. boneless and skinless chicken breast Onion, diced 3 Tbsp. Shallot, chopped ½ tsp. Oil, cooking ½ tsp. Fried tofu, triangle cut 4 ea. Chicken or fish broth 2 cups Bean spouts 4 Tbsp. Rice noodles 1 bag

Method 1. For the soup: Preheat a small pot on high heat; add the oil and stir the shallot until

fragrant. Add the broth and bring to a boil. Add the shrimp and tofu and cook for 2 minutes, or until done. Add Yeo’s Laksa Sauce and bring it to a boil.

2. For the noodles: Bring water to a boil in a large pot, add rice noodles and cook for 4 minutes, or until soft.

3. To serve: Put the noodles and bean spouts in serving bowl, pour soup over them and serve hot.

Recipe credit: Yeo’s, as presented at the Worlds of Flavor International Conference & Festival.



YEO’S MALAYSIAN-STYLE SHRIMP BOAT

Ingredients Amounts Yeo’s Stir-fry/Fried Rice Sauce 2 Tbsp. Prawns, peeled and deveined 12 ea. Pepper, bell, diced 1 ea. Onion, small, diced 1 ea. Mushrooms, straw 8 oz. Eggplant, Italian, large, scoop out 1 ea. the meat and seeds

Method 1. Steam the eggplant shell with boiling water for 2 minutes. Set aside. 2. Preheat a sauté pan with high heat. Add the oil and prawns. Stir until the prawns

turn pink; add the rest of the ingredients. Add Yeo’s Stir-fry/ Fried Rice Sauce and stir for another 2 minutes. Serve over steamed eggplant.




YEO’S MALAYSIAN-STYLE FRIED RICE

Ingredients Amounts Yeo’s Fried Rice Sauce 2 Tbsp. Rice, cooked, chilled 3 cups Garlic, diced 1 tsp. Chicken, minced 4 oz. Pine nuts 1 Tbsp. Egg 1 ea. Oil 2 tsp.

Method 1. Preheat a sauté pan over high heat and add the oil. Add the garlic, cook until

fragrant, then add egg and stir for 20 seconds. Add the minced chicken and stir for a minute, or until cooked. Stir in the rice and pine nuts and mix well. Add Yeo’s Fried Rice Sauce and stir until fragrant and mixed well. Serve hot.





YEO’S SINGAPORE-STYLE PEANUT SATAY SALAD

Ingredients Amounts Yeo’s Barbecue Satay Sauce 3 Tbsp. Pear, Asian, cored, diced 1 ea. Cucumber, Persian, diced 1 ea. Grape tomatoes, cut in half 8 ea. Pepper, bell, small, green, diced ½ ea. Pepper, bell, small, red, diced ½ ea. Onion, red, small, diced ½ ea.

Method 1. Combine all the ingredients at once and mix well with Yeo’s Barbecue Satay Sauce. 2. Keep it refrigerated until served.

Recipe credit: Yeo’s, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

ZESPRI KIWIFRUIT


KIWIFRUIT MARINATED GALBI SHORTRIBS

Yield: 40 portions Ingredients Amounts Beef short ribs, cut for galbi, 10 lb. ¼” flanken cut Brown sugar 10 oz. Soy sauce 10 oz. Sesame oil 5 oz. Garlic, crushed 3 cups Black pepper to taste Kiwifruit, green, puréed in a blender 8 ea.

Method 1. Combine the marinade ingredients. 2. Marinate the meat for 4 hours or overnight. 3. Grill to medium rare.

Recipe credit: Jet Tila for ZESPRI Kiwifruit, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



AHI TUNA AND KIWIFRUIT POKE Yield: 50 portions

Ingredients Amounts Ahi or yellowtail tuna, best quality, 20 lb. cut into ½” cubes Nori chiffonade 10 cups Maui or Vidalia-style onion, sweet, 4-5 cups finely diced ZESPRI kiwifruit, green, peeled, cut in 8 ea. half lengthwise and sliced thin ZESPRI kiwifruit, gold, peeled, cut in 8 ea. half lengthwise and sliced thin Scallion, bias fine sliced 20 ea. Sesame oil 4 oz. Soy sauce, Japanese 7-8 oz. Sesame seeds, toasted ½-¾ cup

Method 1. Combine the tuna with 1 cup of the nori, plus the onion, sesame oil, chili flakes, and

soy sauce. Garnish with remaining nori, scallion, and sesame seeds. 2. Serve with fried wonton ships cut in half into triangles.




GREEN AND GOLD KIWIFRUIT PAPAYA SALAD Yield: 20 poritons

Ingredients Amounts

Salad Long beans, cut into 2” bias lengths 2 lb. Papaya, green, medium, peeled, seeded 8 lb. and grated Carrots, peeled, grated 3½ lb. ZESPRI gold kiwifruit, sliced thin ZESPRI green kiwifruit, sliced thin Unsalted peanuts, chopped 3 cups Sauce Shrimp, dried 4 Tbsp. Garlic cloves, minced 4 ea. Salt 1 Tbsp. Peanuts, dry roasted, chopped 4 Tbsp. Serrano chile, finely chopped or bird, 6 ea. finely chopped Palm sugar or brown sugar 1 ½ Tbsp. Lime juice 1 ¼ cup Fish sauce, Thai 6 Tbsp. Tomatoes, finely chopped 8 ea. Garnish Romaine lettuce leaves, torn into 2” pieces, (will be used as scoops for salad) Cilantro leaves, fresh

Method 1. Using a mortar and pestle, pound together the shrimp, garlic, salt, chiles, 1½

tablespoons peanuts, and sugar to a smooth paste. 2. Add the fish sauce, lime juice, and tomatoes. 3. Lightly pound sauce mixture to combine. Set aside. 4. Divide the salad ingredients into 4 sets. 5. Place the beans in bowl (or mortar) and pour a quarter of the sauce over it. Lightly

pound with back of spoon, pushing the ingredients against the side of bowl (or pestle).

6. Add the green papaya and carrots and pound lightly to bruise. 7. Toss in the kiwifruit and peanuts. 8. Serve on top of the romaine lettuce. Garnish with fresh cilantro.




GRILLED CHICKEN SKEWERS WITH KIWIFRUIT SAMBAL

Yield: 100 portions Ingredients Amounts Chicken breast, cut into 3” satay 8 lb. Coconut milk (as needed) 1 qt. Bamboo skewers 100 ea. Dry rub Curry powder 1 cup Black pepper ¼ cup Salt 1 cup Sugar 1 cup Garlic powder, ¼ cup (or more to taste) Sauce Dried shrimp paste (belacan) 4 oz. Sambal oelek or more for heat ¼ cup Lemon grass, minced ¼ cup Garlic cloves, minced 8 ea. Sugar 4 cups Fish sauce 3½ cups Lime juice 3½ cups ZESPRI gold kiwifruit 4-5 ea. Garnish ZESPRI green kiwifruit, peeled, cut into 10 ea. matchsticks on mandolin ZESPRI gold kiwifruit, peeled, cut into 10 ea. matchsticks on mandolin

Method 1. Prepare the dry rub by combining all the ingredients. Marinate the satay with the

dry rub and enough coconut milk to keep it moist. 2. Wrap the shrimp paste in foil; place over medium heat and toast for 1 minute on

each side. Let cool. Place the shrimp paste in a blender with the chiles, lemon grass, garlic, sugar, fish sauce, lime juice, and kiwifruit. Process until smooth. Toss into cambro with the kiwi matchsticks.

3. Grill the skewers until cooked through. Serve with kiwifruit sambal.




KIWIFRUIT AND SHRIMP SALAD WITH ROASTED CHILI PASTE DRESSING

Yield: 50 portions Ingredients Amounts Thai shrimp 4 lb. Dressing Peanut oil Garlic cloves, minced 9 ea. Lemon grass, very thinly sliced ½ cup Kaffir lime leaves, very thin 9 ea. chiffonade Red onion, thinly sliced 4 ea. Mint leaves 6 cups Lime juice 4 cups Fish sauce 4 cups Chili paste in soybean oil (Thai) 1½ cups Brown sugar, packed 4 cups ZESPRI green kiwifruit, peeled, cut in 20 ea. half lengthwise and sliced thin Green onions, thin bias sliced 15 ea. Spring mix salad 1 flat case Shrimp marinade Shrimp, peeled cleaned 4 lb. Garlic, minced 2 oz. Cilantro stems, minced 2 oz. White pepper Fish sauce 4 oz. Thin soy sauce 2 oz. Sugar 2 oz.

Method 1. For the shrimp marinade: Combine all ingredients except the shrimp. 2. Add shrimp, cover and marinate for 30 to 60 minutes. 3. For the dressing: Heat a medium skillet and add the oil. Sweat the garlic, lemon

grass, and kaffir lime for 2 to 3 minutes. Remove from the heat and stir in the onion, mint leaves, lime juice, fish sauce, chili paste, and palm sugar. Chill for 5 to 10 minutes.

4. Grill or sauté the shrimp for 2 to 3 minutes, until just cooked through. 5. Toss the greens and cucumbers with half of the dressing and arrange on a large

plate. 6. Place the grilled shrimp on top of the salad and garnish with green onions.

Drizzle the remaining dressing on top of the salad.


7. Sprinkle with black pepper and serve.




VIETNAMESE SPRING ROLLS WITH KIWIFRUIT NUOC CHAM

Ingredients Amounts Rice vermicelli noodles 8 oz. Shrimp, cooked, peeled, cut in 1 lb. half lengthwise Lettuce, shredded 4 cups Basil, Vietnamese 1 bu. Cilantro, fresh 1 bu. Carrots, medium, peeled, fine julienne 2 ea. Rice paper wrappers, standard size 50 ea. Kiwifruit nuoc cham sauce Ripe red chiles, seeded and minced 3-5 ea. Garlic clove, minced ¼ cup Sugar ¼ cup Limes, juice of 3 ea. Rice or cider vinegar ¼ cup Water ¼ cup Vietnamese or Thai fish sauce ¾ cup ZESPRI gold kiwifruit purée 3-4 ea. ZESPRi kiwifruit, green and gold, small 2 ea. tiles

Method 1. Cook the rice vermicelli in boiling water for about 3 minutes, or until al dente. 2. Shock in ice water to stop the cooking process, and drain well. 3. Combine the reserved noodles, carrots and lettuce to make the filling. 4. Soak the rice paper in hot water until it softens, then place it on a work surface. 5. Place 1 or 2 tablespoons of vegetable filling in the center of the wrapper and top it

with basil, cilantro, and 2 shrimp pieces. 6. Press the filling down to flatten it a little. Fold in 2 sides, and then roll up the parcel. 7. Lay it, seam side down, on a serving plate. Serve with nuoc cham sauce. 8. For the nuoc cham sauce: Combine all ingredients except the diced kiwi. Adjust the

seasoning, and garnish with the diced kiwifruit.




RECIPE INDEX 5

5-Spice Sunkist Mandarin Orange Jellies .495

A

Ahi Tuna and Kiwifruit Poke.....................524

Alaska King Crab, Cucumber and Scallion

in Steamed Buns......................................319

Almond & Apricot Dum Biryani...............321

Almond and Coconut Chutney .................131

Almond Chutney.........................................112

Almond Cream Chicken...............................86

Ambrosia Casserole

Sinsunro.....................................................195

Aromatic Roasted Rice Powder

Khao Kua...................................................218

Asian Barbecued U.S. Farm-Raised Catfish

Lettuce Wraps .........................................516

Asian Pear Kimchee ....................................209

Assorted Barbecued Skewers

Modeum-Sanjeok.......................................197

Assorted Korean Style Pan Fried Foods

Jeonyueo ....................................................404

B

Badam Halwa with Light Rabri and Almond

Tuile ..........................................................324

Badam Thandai............................................130

Badami Aloo Tikki Chaat ...........................126

Baechoo Kimchee.........................................200

Baked Barbecued Pork Bun..........................43

Baked Marinated Sea Perch with Scrambled

Egg Whites and Black Vinaigrette ........232

Banana Blossom Salad with Shrimp ........ 288

Barbecued Skate.......................................... 358

Batti............................................................... 167

Bee Hoon Goreng Ikan Bilis ...................... 224

Beef Broth Braised Rice Noodle Soup

Onmyeon................................................... 411

Beef Seekh Kebabs ...................................... 143

Beef Tongue with Aka Dashi Miso........... 413

Beijing Noodles with Soybean Paste.......... 36

Black Pepper Crabs..................................... 381

Black Pepper Soup

Kurumulaku Rasam .................................. 110

Bolete & Duck Balls ........................................ 9

Braised Caramel Duroc Pork with Peanuts

and Ginger .............................................. 452

Braised Caramel Pork with Peanuts and

Ginger ...................................................... 436

Braised Kurobuta Pork Belly..................... 362

Braised Lamb Shank in Mussamun Curry

.................................................................. 249

Braised Pork Shoulder with Black Soybeans

.................................................................. 482

Braised Sliced Pork with Bamboo Shoots,

served with Chestnut Pancake............... 26

Braised Stuffed Chicken Breast with Rice

and Nuts in Soy Sauce........................... 193

Bread Roll Fritters....................................... 466

Breaded Soft Shell Crab with Green Mango

Salad......................................................... 275

C

Cabbage-like Dumplings ............................. 60


Calamansi Lime Juice Replacement ..........484

Calamansi Wedges Replacement ..............485

California Raisin Shandy............................207

Candied Sunkist Citrus Zest ......................493

Caramel Sauce..............................................291

Caramelized Plantains

Neyyil Varattiya Pazzam ...........................118

Cardamom Shortbread Cookies ...............388

Cardamom & Pepper Roasted Lamb Chops

with Almond Gravy ...............................325

Caviar Tempura...........................................393

Chai Panna Cotta with Chickpea Cookies137

Champagne Chicken.....................................48

Chengdu Noodles..........................................17

Chicken “Genpai Yaki”...............................414

Chicken Curry..............................................226

Chicken Kurma ..............................................94

Chicken Opor Traditional Campong ........382

Chicken Salan...............................................214

Chicken Satay...............................................270

Chicken with Thai Herbal Sauce

Gai Takrai ..................................................262

Chili-Lime Dipping Sauce

Nuoc Mam Chanh......................................293

Chili–Lime Soy Sauce..................................483

Chili-Raisin Oil.............................................342

Chilled Mango Pudding ...............................42

Chilled Tomato with King Crabmeat Salad

with Sweet and Sour Plum Dressing....234

Chinese Pork Belly with Asian Greens.....349

Chocolate Coconut Samosa with Thandai Ice

Cream and Macerated Cherries ............135

Chocolate-Covered Vegetables..................399

Coco Lobo.....................................................365

Coconut Bread Pudding .............................338

Coconut Chutney

Naalikera Chutney .................................... 120

Coconut Fudge Burfi .................................. 134

Coconut Soup

Bubur Cha Cha ......................................... 339

Coffee Beef tenderloin with Sautéed Fresh

Lily Bulb and Spices of the Archipelago

.................................................................. 384

Cooked Rice with Assorted Vegetables with

Red Pepper Sauce

Jeonju Bibimbap ....................................... 409

Crisp Tortilla Chips with Chickpeas and

Yogurt

Lucknowi Chaat........................................ 156

Crispy Bean Curd with Crabmeat .............. 25

Crispy Eel Roll wrapped with Spring Roll

Skin ............................................................ 27

Crispy Fish Fillet Noodles with Chicken

Consommé .............................................. 235

Crispy Mandarin Fish with Sweet and Sour

Sauce .......................................................... 20

Crispy Spring Rolls..................................... 294

Crispy Veal Sweetbreads with Mango Hot &

Sour Sauce, Toasted Sesame Seeds, &

Pickled Mango Relish............................ 477

Crunchy Indian Snack with Fresh Tomatoes

and Onion

Bhel Poori ................................................. 154

Crystal Osmanthus Cake ............................. 65

Cucumber Salad...................................422, 440

Cured Yellowtail ......................................... 395

Curry Bread ................................................. 397

D

Dahi Cholas ................................................. 213


Daikon...........................................................176

Daikon Rice Cake.........................................307

Deep Fried Spicy Tuvar Fritters Served with

Coconut Chutney

Parippu Vadas............................................119

Deep-fried Crispy Fresh Milk Cubes ..........46

Dried Pickle, Pork and Codfish Pancake....21

Duck Consommé with Salted Mustard

Greens.......................................................355

Duck Fillets with Mango ..............................15

Duck Liver with Black Pepper .....................10

Duck Treasure in Nest ..................................14

Ducklings........................................................59

E

East Coast Steamed Fish .............................246

Egg Marinated in Miso ...............................416

F

Faluda..............................................................78

Fenugreek and Fennel Chutney ................142

Fenugreek Scented Mashed Spinach

Cheera Udachathu......................................124

Fermented Bean Curd Dipping Sauce ......309

Firoza’s Soft Khichri ......................................84

Fish Stew.........................................................98

Fish Vermicelli with Fresh Dill and

Pineapple Sauce ......................................313

Flavored Lobster with Citrus and Sweet &

Spicy Sauce

Daha Kanjeong ..........................................408

Fragrant Cereal Prawns ..............................377

Fresh Green Mango Chutney.......................83

Fresh Mango Chutney ................................351

Fresh Turmeric and Ginger Pickle ..............81

Fried Beef with Cumin Seeds.......................57

Fried Cake with Nuts ................................... 64

Fried Chicken Wing.................................... 261

Fried Crab with Spicy Bean Sauce.............. 50

Fried Duck Breast with Sweet and Sour

Sauce ............................................................ 8

Fried Rice with Salty Fish

Kao Pad Pla Kem...................................... 263

Fried Taro Dumplings.................................. 32

G

Gan Guo Duck............................................... 54

Garam Masala ............................................. 155

Gin Crème Fraîche...................................... 396

Ginger and Green Chiles in Yogurt

Ingithayir................................................... 116

Ginger Peanut Ice Cream....................431, 447

Ginger-Braised Pork ................................... 353

Ginger-Lime Dipping Sauce

Nuoc Mam Gung ...................................... 292

Goan Shrimp Curry...................................... 73

Grapefruit Miso Sauce for Shabu-Shabu

Pork.......................................................... 181

Green and Gold Kiwifruit Papaya Salad. 525

Green Chiles in a Spicy Tamarind

Mulagu Pachadi ........................................ 117

Green Chutney

Haree Chutney .......................................... 158

Grilled Chicken Skewers with Kiwifruit

Sambal ..................................................... 526

Grilled Garam Masala Chicken Wings .... 473

Grilled Masala Tikka Turkey Burger ....... 461

Grilled Pork Ribs with Honey Sauce.......... 22

Grilled Rice Balls......................................... 186


Grilled Sunkist Orange, Rice Noodle & Crab

Salad with Lemon Grass-Citrus Chili

Vinaigrette ...............................................486

Grilled Tuna Steak.......................................501

Gujarati Curry..............................................108

H

Halibut Vermicelli Marinade .....................315

Hanoi Rice Noodles with Grilled Pork

Bun Cha Hanoi ..........................................289

Hassun ..........................................................187

Head-on Caramelized Shrimp with Lemon

Grass and Thai Chile ..............................310

Hoisin Peanut Sauce............................430, 446

Honey Tangy Fish .......................................366

Hot and Tangy Seafood Soup ......................70

Hue Beef Vermicelli Soup

Bun Bo Hue ...............................................284

Hue Salad Rolls with Shrimp and Pork...423,

441

I

Idiyappam ....................................................100

Indian Buttered Rice

Nasi Biryani...............................................334

K

Kampong Sambal Kerang or Remis ..........244

Kimchee Consommé ...................................191

Kinnathappam .............................................101

Kiwifruit and Shrimp Salad with Roasted

Chili Paste Dressing................................527

Kiwifruit Marinated Galbi Shortribs.........523

Kokum Saar ..................................................132

Kurobuta Pork Belly Two Ways—Braised

with Black Bean Sauce, and Pot Sticker

with Shiso Miso Sauce........................... 458

Kurobuta Pork Loin Hot Pot with Canola

Chili-Lime Oil......................................... 456

Kwalitys Chickpeas .................................... 150

L

Lacy Pancakes

Roti Jala .................................................... 227

Laksa Singapura.......................................... 373

Lamb Biriyani.............................................. 102

Lamb Lollipops ........................................... 149

Lamb Shoulder Roasted in Ti Leaves with

Spicy Lemon Grass Green Curry Sauce &

Steamed Jasmine Rice............................ 480

Lan Zhou Hand Noodles............................. 37

Lemon and Fennel Kulfi on Crispy

Pappadum and White Pepper.............. 494

Lemon Grass Peanut Sauce ................425, 443

Lemon Grass Pork Satay with Thai Peanut

Sauce .................................................420, 438

Lemon Grass Salad with Shrimp.............. 250

Lentil Dumplings........................................ 148

Lobster Saffron Laksa................................. 229

Lotus Dumpling with Dashi...................... 183

M

Macanese Chicken ........................................ 67

Macha Tempura Burger............................. 174

Magic Bars ................................................... 471

Makki Di Roti .............................................. 162

Malaysian Pickles

Archar ....................................................... 335

Mandarin Fish-like Dumplings................... 61

Mango, Pineapple, and Grapefruit Salad 472


Mao’s Braised Pork with Soy Sauce ............56

Marinated and Fried Chicken

Galinha Cafreal............................................75

Marinated Beef Short Ribs

Galbigui .....................................................203

Marinated Carrots ...............................434, 450

Masala-Fried Shrimp.....................................85

Matsutake & Duck Tongue with Spring

Water ..........................................................11

Meat Cutlets ...................................................95

Meat Qorma..................................................212

Mee Goreng ..................................................386

Miang Kum...................................................272

Mint Chutney ...............................................128

Miso-Marinated Beef...................................417

Miso-Marinated U.S. Farm-Raised Catfish

with Sweet and Spicy Mushroom Broth

and Sesame Wonton Chips....................344

Modern Yam Paste with Mango Puree and

Fluffy Dough Balls ..................................236

Mom’s Doughnuts.......................................144

Motta Khozhalappam ...................................96

Murgh Badam Shikampur..........................327

Mushi-Zushi .................................................171

Mushroom Dumpling

Siu Mai ........................................................34

N

Naans.............................................................163

Nare-Zushi....................................................170

Nari Ayam Devil..........................................380

Nasi Ulam.....................................................240

North Thai Sauce for Sticky Rice

Nam Prik Ong............................................217

Northern Homey Curry

Gaeng Hoe ................................................ 255

O

One Bite Burger........................................... 502

Orange Tare for Tsukune Patties.............. 178

Otak Otak Nonya Singapore ..................... 383

P

Pad Thai ....................................................... 273

Palappam ....................................................... 99

Pan-Fried Minced Pork, Chives, and

Cabbage Roll............................................. 40

Papri Chat ...................................................... 88

Parathas with Chickpea Flour, Chiles,

Scallion, and Cilantro

Besam Ke Parthe....................................... 146

Poached Free Range Chicken with Chinese

Yellow Wine.............................................. 23

Pomegranate & Toasted Almond Raita ... 323

Pomelo Salad ............................................... 251

Potato Vada

Batata Vada................................................. 91

Potatoes in Spicy Coconut Milk................ 115

Prawn Rendang with Raisin Purée &

Cucumber-golden Raisin Raita ............ 330

Prosciutto and Candied Lemon ................ 173

Pumpkin Simmered in Coconut Sauce .... 276

Punjabi Keema Paratha.............................. 165

Putu Mayam Modern................................. 359

R

Rack of Lamb Korma.................................. 332

Rajasthan and Madhya Pardesh

Choori Ka Paratha..................................... 164

Rice ............................................................... 188


Rice Flour Balls in Coconut Sauce with

Pandanus Noodles and Crushed Ice

Khanom Bua Loy.......................................280

Rice Jook .......................................................340

Rice Pudding with Brown Sugar and Ghee

Neypaayasam.............................................114

Rice Rolls with Shrimp and Wood-Ear

Mushrooms

Banh Cuon Chao........................................303

Rillettes of Spider Crab ...............................364

Roast Chicken

Kozhi Varuthathu ......................................104

Roast Pork with a Chili-Raisin Oil and Thai

Basil Sauce................................................336

Roasted Cashews with Ajwain ....................77

Roasted Rack of Lamb with Wolfberries and

Raisin Compote.......................................360

Roti Prata Tekka Market.............................367

Roti Prata with Bananas and Honey.........368

Royal Mandarin Sparkler ...........................497

S

Saigon Lady Cocktail ..................................496

Salad Rolls with Jicama, Peanuts, and Basil

...........................................................428, 444

Salmon Carpaccio with Serrano Peppers,

Micro Greens & Meyer Lemon Ponzu .208

Sambal Belacan ............................................242

Sautéed Diced Fillet of Beef with Fresh

Mushrooms in Soy Sauce.........................47

Sautéed Duck Heart ......................................12

Sautéed Three Duck Whites in Rice Wine....7

Seared Diver Scallops with Shimeji

Mushrooms & Black Truffle in Miso

Truffle Emulsion .....................................479

Seared Ginger Raita...................................... 80

Seared Wagyu Beef with Cambodian Slaw

and Canola Curry Oil ............................ 454

Semolina Pudding

Rava Kesari............................................... 121

Shallot Sambhar .......................................... 220

Shammi Kababs .......................................... 139

Shaved Chrysanthemum Ice ..................... 374

Shrimp and Soba Noodles in a Cup......... 346

Shrimp Balchao Bruschetta........................ 464

Shrimp Curry over Basmati Rice .............. 469

Shrimp Dumpling

Har Gau....................................................... 29

Shrimp Salad with Chili Jam

Goi Ghung Krathong Thong ..................... 257

Simmered Short Rib with Thai Spice ....... 252

Sindhi Masala Koki..................................... 161

Singapore Chicken Curry Tekka Market. 369

Singapore Chicken Rice ............................. 371

Singapore Chilli Crab................................. 378

Singapore Fruit Rojak................................. 372

Singapore Prawn Noodle Soup

Hay Mee.................................................... 375

Sirloin Bulgogi

Bulgogi ..................................................... 348

Siu Mai ........................................................... 31

Sizzling Saigon Crepes

Banh Xeo .................................................. 286

Smoked River Eel with Ginger Sauce ........ 19

Smoky Eggplant Salad ................................. 79

Sour and Spicy Lamb ................................... 51

Southern-Style Catfish in Claypot

Ca Kho To................................................. 305

Soy-Lime Dipping Sauce

Nuoc Tuong Pha ....................................... 298


Soy-Marinated Smoked U.S. Farm-Raised

Catfish with Star Anise ..........................515

Spicy Bean Curd Stew

Sundubun-Jijigae .......................................202

Spicy Chicken.................................................52

Spicy Chopped Basil Chicken with Fried

Egg

Kao Krapoa Gai .........................................259

Spicy Coconut Chutney Powder

Chammanthi Podi ......................................113

Spicy Crabmeat Noodles ............................268

Spicy Lemon Brass Tofu

Tau Hu Xa Ot ............................................299

Spicy Papaya Salad

Som-Tum...................................................260

Spicy Peanut Aïoli ...............................435, 451

Spicy Rice and Urad Dal Balls

Cheeda .......................................................111

Spicy Shrimp ..................................................55

Spicy Steamed Salad with Coconut Cream

Yum Tavai .................................................264

Spicy Sunkist Pummelo and Shrimp Thai

Laarb Bites ...............................................490

Spinach, Onion, and Potato Pakoras

Palak Pakoras.............................................152

Steamed Butter Fish Packets with Chinese

Black Beans and Cilantro .........................68

Steamed Duck, Tosazu Eggplant and Kuzu

Jelly ...........................................................179

Steamed Fillet of Cod with Nyonya Sauce

and Roasted Minced Garlic ...................237

Steamed Fish with Black Bean Sauce ..........53

Steamed Vietnamese Rice Cakes with Mung

Beans and Ground Shrimp

Banh Beo ...................................................311

Stewed Pork Back Ribs and Vegetables

Donggalbijjim ........................................... 403

Sticky Rice

Khao Neeo ................................................ 219

Sticky Rice Balls with Sesame ..................... 62

Sticky Rice with Peanuts and Fresh Coconut

.................................................................. 426

Stir Fried Glass Noodle with Vegetables,

Mushrooms, and Beef with Soy Sauce

Japchae...................................................... 401

Stir Fried Glass Noodles with Crab.......... 316

Stir-fried Carrots with Cumin and

Fenugreek

Gaajar Kee Sabzi ...................................... 153

Stir-fried Four Duck Treasures ................... 13

Stuffed Chinese Pancake with Pork ........... 39

Sugared Salmon with White Soy Sorbet and

Yuzu Foam.............................................. 391

Sunkist Lemon Kimchee with Korean Red

Chili Sauce and Charred Scallions....... 487

Sunkist Lemon Lassi with Seared Masala

Lamb and Fresh Coriander................... 489

Sunkist Orange-Ginger Chocolate Truffles

with Molten Pandan Palm Sugar......... 491

Sushi Sandwich ........................................... 500

Sweet Abalone............................................... 63

Sweet and Sour Eggplant Pickle ............... 140

Sweet-Sour Kachumbar ............................... 82

T

Table Salad

Rau Song................................................... 296

Tamarind Chutney ..............................129, 474

Imlee Kee Chutney ................................... 159

Tandoori Chicken on Naan ....................... 350



Tea Smoked Duck........................................512

Thai Boxer Cocktail .....................................498

Thai Crispy Cake with Relish Cucumber

Kanom Bueng ............................................266

Thai Mochi....................................................277

Thai Peanut Sauce................................421, 439

Thai Shrimp & Coconut Soup with Thai

Basil...........................................................513

Thai Shrimp and Lobster Cake with Asian

Slaw and Fresh Thai Herb Salad...........509

Thandai ...........................................................90

The Famous “Beggar’s Chicken” Filled with

Bamboo Shoots and Pork, Wrapped in a

Lotus Leaf and Baked in Clay .................24

Tofu Ball with Chestnut—Autumn Style .184

Tom Yum Sukhothai

Tom Yum Chagan Lao ..............................258

Tomato Chutney ............................................97

Torani Bangkok Monkey ............................505

Torani Passion Blossom ..............................504

Torani Tea.....................................................506

Tuna Pizza with Anchovy Aïoli ................390

Tuna Tartar and Mango Salsa in Black

Pepper-Crusted Popiah Cones..............233

U

Uni with Dungeness Crab and Egg...........354

V

Vietnamese Dipping Sauce

Nuoc Cham................................................297

Vietnamese Pork Bahn Mi Sandwiches ....508

Vietnamese Pork Banh Mi with Spicy

Peanut Aïoli .....................................432, 448

Vietnamese Rice Noodle Soup with Chicken

Pho Ga ...................................................... 301

Vietnamese Spring Rolls with Kiwifruit

Nuoc Cham............................................. 529

Vietnamese Tea Smoked Duck Spring Rolls

.................................................................. 510

W

White Potage Miso Soup with Yuzu ........ 418

Wok-Fried King Prawns with Chile and

Garlic.......................................................... 45

Wok-Fried Lamb Meat with Leek............... 38

Wok-Fried Prawn with Sambal Spice and

Vegetables ............................................... 361

Wrapped Julienne and King Crab

Samsaek Milssam-Kujeoplan.................... 406

Wrapped Rice and Sliverd Beed Sirloin

Barbecue with Korean Pear Sauce

Bulgogi Ssambap ...................................... 204

Y

Yam in Spicy Coconut and Sesame Seed

Ellukari ..................................................... 122

Yellowtail Pastrami .................................... 394

Yeo’s Malaysian-Style Fried Rice.............. 520

Yeo’s Malaysian-Style Shrimp Boat ......... 519

Yeo’s Singapore-style Laksa Soup............ 518

Yeo’s Singapore-Style Peanut Satay Salad

.................................................................. 521

Yogurt Curry

Kadhi ........................................................ 106

Documents

2007 WORLDS OF FLAVOR INTERNATIONAL … SIRIYARN ... Winter bamboo shoots 50 g . Yellow bell pepper 15 g . Salt 2 g . ... Flavor International Conference & Festival. . ,