INTRODUCTION: THE FRAGRANT FLAVORS OF THE PACIFIC RIM
FINGER FOODS
Inspired by the street snacks of Southeast Asia, these small bites pack big flavors. Offerings include Imperial Rolls, Thai-Style Pizza, Tuna Tartare and Wasabi Mayonnaise, Colonial High Tea Curry Puffs, and the world famous Singapore Sling.
ESSAY
Gurney Drive: Fast-Food Paradise
PACIFIC RIM STARTERS
Spice-infused first courses like Shrimp and Shiitake Ravioli with Lemongrass-Lime Oil, Gingered Salmon Parcels in Saffron Broth, and White-Cooked Chicken with Black Bean Sambal quicken the palate and set the stage for the meal to come.
ESSAY
The Spice Trade
SOUP
Sensual Mulligatawny, aromatic Vietnamese pho, and fiery Thai tom-at once comforting and exotic, soups made in the Asian tradition nurture the body while evoking adventures in far-off lands.
ESSAY
True Thai Tastes
SALADS
In the kitchens of the Pacific Rim, a handful of fresh herbs, a bit of fish or meat, and a touch of fire ring out in vibrant orchestrations like Tuna Poke Salad with Nashi Pear, Vietnamese Lemon Beef Salad, Green Papaya Slaw, and more.
ESSAY
Sydney and Melbourne
FISH AND SEAFOOD
Asian cooks have dozens of ways to bring out the best in seafood: The mild sweetness of sea bass is accentuated with steaming spinach and a shot of black vinegar, while bold crabs are wok-seared and smothered in sweet and sour chile sauce.
ESSAY
The Kreta Ayer Wet Market
POULTRY AND GAME
The whole world adores a plump chicken, and nowhere is this bird (and feathered friends) treated with more respect than in Asia. Try Cold Poached Chicken with
Asparagus and Honey-Miso Dressing, Aromatic Steamed Chicken Pudding, and Pan-Fried Quail in a Rich Curry Sauce.
ESSAY
Nonya Cookery: A Marriage of Cuisines
BEEF AND VEAL
Although beef and veal are relative strangers at the Asian table, they get along famously with the fiery chiles, sweet glazes, and ethereal aromatics of the Pacific-Seared Steak with Black Bean Sherry Sauce, Red-Braised Beef with Shiitake Mushrooms, and Veal Chops with Macadamia Nut Crust.
ESSAY
The Magic of Melaka
LAMB AND PORK
Pork and lamb stand up to the heady perfumes of star anise, dried tangerine peel, and sherry in dishes like Red-Braised Lamb Shanks and Spare Ribs with Mango Barbecue Sauce. But in a lighter dish, such as Stir-Fried Pork Ribbons, these meats won't overpower delicate aromatics like lemongrass and kaffir lime.
ESSAY
A Touch of Kuching
CURRIES
There are as many curries as there are cooks, but each one starts the same way: pounded aromatics are slowly cooked in oil, then augmented with freshly ground spices. Not until the entire house is redolent with curry paste do any more ingredients join in. Some tempting curries are Lamb Korma, Eggplant and Raisin Tamarind Curry, and Fragrant Ceylonese Fish Curry.
ESSAY
A Tiffin at Raffles
VEGETABLES
Radiant Chinese Greens, tender asparagus, luscious eggplants, earthy mushrooms, pungent turnips-vegetables are flash-fried and spiked with soy and garlic or slowly simmered in a complex curry. From the great vegetarian traditions of China, India-and California.
ESSAY
Borneo Fare
RICE AND NOODLES
Rice is revered throughout Asia, but in China, noodles are also a national treasure. And, yes, it is bad manners not to slurp loudly as you enjoy Broad Rice Noodles with Chinese Sausage and Shrimp. Also, Salmon Biriyani from San Francisco and Steamed Sticky Rice with Swordfish and Shiitakes.
ESSAY
Breakfast in Singapore's Chinatown
DESSERTS
The lush textures, bright flavors, and vivid colors of native Pacific fruits turn ordinary cakes, creams, puddings, and pastries into tantalizing tropical jewels-like Seduction Pineapple Upside-Down Cake, Mango Gratin with Champagne Sabayon, and Banana and Kiwi Spring Rolls.
ESSAY
The Tea Chapter in Singapore
BASICS
Basic steamed rice, chicken stock, toasted nuts, and homemade spice mixes, sweet soy sauce, and hot chile sauce.
NOTES ON INGREDIENTS
INDEX
