Practices II March & April 2012 (asian & japanesse food)


  1. 3 tsp Tom yam paste
  2. 3 chili peppers
  3. 5 sprigs cilantro/coriander leaf
  4. 2 tablespoon fish sauce
  5. 3 kaffir lime leaves
  6. 1 lemongrass
  7. 1-2 limes
  8. 5 Mushrooms
  9. 1 cup shrimp
  10. 4 cups water
  11. 1 tablespoon Nam Prig Pow/chilli paste (Optional)


  • Boil water in a 2 quart pot.
  • Add tom yam paste.
  • Peel and de-vein the shrimp and set them aside.
  • Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.
  • Put the fish sauce and 1 lime’s juice into the bottom of the bowls you will serve the soup in.
  • Crush chili pepper and add to the bowl.
  • Remove the stems from the kaffir lime leaves and add the leafy part to the pot.
  • Clean and halve the mushrooms and add them to the pot. Let it boil.
  • Add the shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice.
  • Add the nam prig pow. Sprinkle with cilantro and serve.
  • Be very careful, the peppers can be hot. Take a small sip at a time.
  • Add more fish sauce and/or lime juice if it tastes bland.


  1. 1 (3 -3 ½ lb) roasting/boil chickens
  2. 2 ounces fresh gingerroot , crushed
  3. 2 garlic cloves , crushed
  4. 1 scallion/leek , tie in a know
  5. 1 teaspoon salt
  6. 5 tbs Sesame oil
  7. 2 tablespoons vegetable oil or 2 tablespoons peanut oil
  8. chili sauce or soy sauce , for dipping


  1. 2 tablespoons vegetable oil or 2 tablespoons peanut oil
  2. 5 garlic cloves , finely chopped
  3. 5 shallots , finely chopped
  4. 2 ounces fresh gingerroot , finely chopped
  5. 1 ½ cups long grain rice
  6. 3 ¾ cups chicken stock
  7. 2 block chicken powder.
  8. 1 teaspoon salt


  • Wash the chicken and dry thoroughly.
  • Stuff the body cavity with the ginger, garlic, scallion, and salt.
  • Fill a large pan with water and bring to a boil.
  • Put the chicken, breast side down, into the pan then return to water to a boil Reduce heat and simmer, covered, turning the chicken over once, for 30-40 minutes, or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat Or heat the water add crushed ginger root, crushed garlic, leek, salt and sesame oil, put chicken simmer till cooked well
  • Remove the chicken and rinse under running cold water for 2 minutes to prevent any additional cooking.
  • Drain, then rub the oil into the skin. Set aside.


  • To prepare the rice, heat the oil in a preheated wok or deep pan over high heat. Add the garlic shallots , ginger root finely chopped and stir-fry until fragrant.
  • Wash rice and put in the rice cooker.
  • Add the chicken stock, all ingredient above, salt and chicken powder. Cooked the rice tWait until the rice grains are tender.
  • To serve, chop the chicken horizontally, through the bone and skin into chunky wedges. Serve with the rice and dipping sauce.

Chicken bone


  • Blanch the chicken bones, put cold water in the stock pot then add chicken bones. Wait till water is boil. Remove the chicken bone and washed with cold water, Waste hot water. repeat the above steps 3 times.
  • Add cold water in the stock pot, add chicken bones and mirpoix , Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
  • Remove the bones and strain the stock.
  • If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.

Koromo (batter)
Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.

  1. 1 egg, beaten
  2. 1 cup COLD water
  3. 2 tablespoons dry white wine
  4. 1 cup flour

Beat the egg and mix with water. Add flour and whisk quickly.

Tentsuyu (tempura dip)

  1. 1 tablespoon dashi no moto in 1 cup of water, boiled for two to three minutes
  2. 2 tablespoons mirin. You can replace this with 1 tablespoon sugar
  3. 2 tablespoons sake or dry white wine
  4. 1/4 cup soy sauce
  5. ginger root to taste, freshly grated (optional)

After you boil the dashi, turn off the heat and add the rest of the ingredients.

Vegetables & Fish/prawn
Carrots, cut into thin sticks (i.e. 1 1/2 inches long)
Onions, sliced
Green pepper, cut into rings or any way you want
Eggplant, thinly sliced
Broccoli, prepared as for a for salad
Green onions, (see mixed vegetable tempura — kakiage)
Zucchini, thinly sliced
Mushrooms, halved, or whole if small
Green beans, halved lengthwise, or whole
Asparagus, bite-sized (deep-fry 3 or 4 sticks together)
Butternut squash, bite-sized thin slices
Okra, halved lengthwise
Snow pea pods, whole
Radish sliced thin
Cod, bite-sized
Shrimp, peeled, whole tail on. Dip shrimp in the batter by holding the tail fin, and fry two or three at a time.
Scallops, whole if small
Crab, break shell and expose meat before dipping in batter
Squid, sliced into rings or strips
Dredge fish in flour before dipping in batter.


  • Heat the oil to 340F or 360F. Dip the vegetables or fish in the flour then batter and place them in the oil. If it is difficult to handle the vegetable chunks, you may use a tablespoon to drop them in. Do not fry too much at a time, in order to maintain the temperature. Take the tempura out of the oil just when the batter gets SLIGHTLY brown. Vegetables usually take less than two to three minutes. Remember: the thinner the vegetable, the faster it cooks.
  • For fish, the time to pull it out is when the batter turns very slightly brown. It is good idea to do trial frying in the beginning. Taste it and decide how long it will have to be fried. Once you get the timing right, the rest is simple.
  • Serve with tentsuyu.
  • Tempura is also served with rice. This is called ten-don. Put warm rice in a bowl or on a plate and place tempura on top of the rice. Pour on two or three tablespoons of tentsuyu.
  • Another popular way of serving tempura is over a bowl of noodles. This is called tempura-udon or tempura-soba, and it is traditional Japanese fast food.
  • There are many variations in tempura frying. You can mix two or three vegetables and fry them together. This is called kakiage style.
  • So be creative and invent your own style.