RICE

Authentic recipes
around asia

Intro d

ice has been a staple meal for Asian countries for thousands of years. Rice was not
only a main source of food, but the farming of rice was a way of life. I am from Vietnam,
where rice is indispensable in our country, our economy, and our everyday meal. People have created
endless possibilities from rice: noodles, wrappers,
or drinks... We can make breakfast, lunch, and dinner by using one main ingredient: Rice. My cook-

o duction
book gathers different famous recipes around Asia
praising the beauty of rice. From the entrees like
Pad Thai and Vietnamese Fried Rice, to desserts,
such as Japanese Mochi Icecream and Thai Sticky
Rice Ice Cream, you do not have to spend thousands of dollars to travel to taste these authentic
Asian dishes because you can make your own by
following this cookbook.

INGREDIENTS:
Cooked Rice
A package of bean
sprouts
A bunch of spinach
2 small size of cucumber
5-7 Shiitake mushrooms
lb of ground beef
1 small carrot, eggs

Soy sauce, hot pepper

paste, garlic, sesame
seeds, sesame oil, and
vegetable oil

MBAP

BIBI

DIRECTIONS:
Arrange everything on a platter.
1. Cook rice. You can use a rice
cooker or a stainless pot.
2. Next, prepare a large platter to
put all your ingredients on. Rinse
bean sprouts 3 times and put them
in a pot with a cup of water. Add 1
ts of salt and cook for 20 minutes.
Drain water and mix it with 1 clove
of minced garlic, sesame oil and a
pinch of salt.
3. Put your spinach in a pot of boiling water and stir it for a minute.
Then rinse it in cold water a few
times and squeeze it lightly. Mix
it with a pinch of salt, 1 ts of soy
sauce, 1 clove of minced garlic and
sesame oil.
4. Cut 2 small size zucchinis into
thin strips, sprinkle them with a
pinch of salt, and then mix them
together. A few minutes later, saut
them in a pan over high heat. When
its cooked, it will look a little translucent. Put it on the platter.
5. Prepare about 2 or 3 cups of
kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long
and saut in a heated pan with 1 ts
of vegetable oil. Stir and add 1 tbs
of soy sauce, 1/2 tbs of sugar, and
cook them for 1-2 minutes. Add

sesame oil. Put it on the platter.

6. Slice shitake mushrooms thinly
and saut with 1 ts of vegetable oil.
Add 2 ts of soy sauce and 1 or 2 ts
of sugar and stir it for 2 minutes.
Add some sesame oil, and put it on
the platter.
7.On a heated pan, put some oil
and 200 grams of ground beef
and stir it. Add 4 cloves of minced
garlic, 1 tbs of soy sauce, 1/2 tbs
of sugar, a little grounded black
pepper, and sesame oil. Put it on
the platter.
8.Cut a carrot into strips, saut it
for 30 seconds and put it on the
platter.
9.prepare eggs with sunny side up.
10.Put your rice In a big bowl, and
attractively display all your vegetables and meat t. Place the sunny
side up egg on the center.
11.Serve it with sesame oil and hot
pepper paste.
Lastly, mix it up and eat!

INGREDIENTS:
Tteok (Rice Cake):
330gr of short grain rice flour
360ml water
ts Salt
360ml water and 5ml sesame oil
Tteokbokki:
100gr Cabbage
1tb spoon sesame seeds
1tb spoon sesame oil
2teaspoon garlic
4 cups of water

1 tablespoon sugar
3 green onions, cut into 3 inch long
pieces
1kg fish cakes
2 hard boiled eggs, shelled
1/3 cup hot pepper

OKBOKKI

TT E

DIRECTIONS:
Making Tteok (Rice Cake)
1.Mix rice flour with salt then
slowly add water into the mixture.
Knead the mixture until it is consistent
2.Put the dough into the steamer
for 20 minutes.
3.Spread ts sesame oil on the cutting board. Put the hot rice cake in
the oily spot on the cutting board.
Pound it with a pestle for about 5
minutes, until it becomes smooth
and elastic.
4.Cut it into 8 equal pieces, then
roll each piece out into a 4 inch
long cylinder shaped rice cake
5.Put ts sesame oil onto your
hands and gently rub the rice cakes
to coat them in a thin sheen of oil.
This will give them a nice flavor
and keep them from sticking to
each other
6.Cut it into 2 equal pieces, then
roll each piece out into two 10 inch
long cyclinder shaped rice cakes
7.Let them cool at room temperature for several hours, then slice
diagonally into thin discs
8.Making Tteokbokki
9.Cut cabbages and fish cakes into
an-inch slices

10.Add chicken broth and water

into a shallow pot or pan
11.Boil for 15 minutes over medium
high heat without the lid
12.Combine hot pepper paste, hot
pepper flakes, and sugar in a small
bowl. Add the rice cake, cabbage,
the green onion, fish cakes and
hard-boiled eggs.
13.Stir gently with a wooden spoon
when it starts to boil. Keep stirring
until the rice cake turns soft and
the sauce thickens and looks shiny,
which should take about 10-15
minutes. If the rice cake is not soft
enough, add more water and continue stirring until soften. When you
use freshly made rice cake, it takes
shorter time.
14.Remove from the heat and serve
hot.

INGREDIENTS:
8 oz. Thai rice noodles, linguiniwidth, available at Asian/Chinese
stores
1 to 1 1/2 cups chopped chicken
breast or thigh
Marinade for Chicken: 1 tsp.
cornstarch dissolved in 3 Tbsp.
soy sauce
4 cloves garlic, minced
optional: 1-2 fresh red chilies,
minced
3 cups fresh bean sprouts
3 green onions, sliced
1/2 cup fresh coriander/cilantro
1/3 cup crushed or roughly

chopped peanuts (or other nuts,

such as cashews)
1/4 cup chicken stock
vegetable oil for stir-frying, and
wedges of lime
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste dissolved
in 1/4 cup warm water (look for
tamarind at Asian/Chinese or Indian food stores)
2 Tbsp. fish sauce, + more to taste
1-3 tsp. chili sauce, or substitute 1/2
tsp. or more dried crushed chili or
cayenne, to taste
3 Tbsp. brown sugar
1/8 tsp. ground white pepper

PAD THAI
DIRECTIONS:
1.Bring a large pot of pot to boil
and dunk in rice noodles. Turn
down the heat to low and keep an
eye on them: you will be frying the
noodles later, so you dont want to
over-soften them now. Noodles are
ready to be drained when they are
soft enough to be eaten, but still
firm and a little crunchy. Drain
and rinse with cold water to prevent
sticking. Set aside.
2.Make the sauce by combining
sauce ingredients together in a cup.
Stir well to dissolve tamarind and
brown sugar, and set aside. Note:
this may seem like a lot of sugar,
but you need it to balance out the
sourness of the tamarind - this balance is what makes Pad Thai taste
so amazing!
3.Place chicken slices in a small
bowl. Stir together the marinade
and pour over chicken. Stir well and
set aside.
4.Warm up a wok or large frying
pan over medium-high heat. Add
1-2 Tbsp. oil plus garlic and minced
chili, if using. Stir-fry until fragrant
(30 seconds). Add marinated chicken. When wok/pan becomes dry,
add a little chicken stock, 1-2 Tbsp.

at a time, to keep the chicken frying

nicely (5-7 minutes, until cooked is
cooked).
5.Add the noodles, and pour the
Pad Thai sauce over. Using two
utensils, use a gentle lift and turn
method to fry noodles (like tossing a
salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying
pan too dry, push noodles aside and
add a little more oil to the bottom
of the pan.
6.Add the bean sprouts and and
continue frying 1 more minute, or
until noodles are cooked. Noodles
are done to perfection when they
are no longer hard or crunchy,
but chewy-sticky wonderful! Tastetest for seasoning, adding more fish
sauce until desired flavor is reached
(I usually add 1 more Tbsp. fish
sauce). Toss well to incorporate.
7.Lift noodles onto a serving plate.
Top with generous amounts of
fresh coriander, spring onion, and
crushed/chopped nuts. Add fresh
lime wedges to squeeze over each
portion, and if desired, serve with
Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

ED RIC

FRI

INGREDIENTS:

DIRECTIONS:

2 (medium) eggs

1.In a small bowl, beat eggs well.

4 (tablespoon) vegetable oil

1/2 (medium) onion, chopped
1 (medium) carrot, chopped
1/2 (cup) fresh green peas or frozen
peas, thawed
1/2 (teaspoon) black pepper
1 (teaspoon) sugar
2 (teaspoon) fish sauce
1 (teaspoon) soy sauce
4 (cup) cold cooked rice
1/4 (cup) of chopped Cilantro
1 (cup) of cooked chicken or shrimp
(optional)

2.In a large skillet, heat 1 tablespoon oil over medium heat for 1
minute. Add beaten eggs and cook
quickly, scrambling them with a
spoon. Place eggs on a plate and set
aside.
3.In a clean skillet, heat 3 tablespoons oil over medium heat for
1 minute. Add onions and cook
uncovered for 2 minutes, stirring occasionally. Add carrots and peas, stir
well, and cook 5 minutes, covered.
4.Add pepper, sugar, fish sauce, and
soy sauce and stir well.
5.Add rice, breaking apart any
clumps. Mix well and cook uncovered 7 to 8 minutes, or until heated
through.
6.Just before serving, add scrambled
eggs, cilantro and optional chicken
/ shrimp and mix well. Serve hot.
7.Preparation time: 10 minutes
8.Cooking time: 30 to 40 minutes

INGREDIENTS:

cup shiratamako (100 g) or sweet

rice flour (115 g)
cup (180 ml) water
cup sugar
cup (100 g) potato starch/corn
starch
Ice cream of your choice

What you will need:

12 aluminum/silicone cupcake liners

A cookie dough scoop (smaller than
an ice cream scooper)
A rolling pin
3.5 inch (9 cm) cookie cutter or a
round bowl

H
MOC

I ICE CR AM
E

DIRECTIONS:

1.Using the cookie scoop, scoop

out ice cream into aluminum/silicone cupcake liners. The ice cream
will melt quickly so I recommend
freezing them immediately for a few
hours or until ice cream balls are
completely frozen solid.
2.Once the ice cream balls are
frozen solid and ready, you can start
making mochi. Combine shiratamako and sugar in a medium bowl
and whisk all together.
3.Add water and mix well until
combined.
4.Steaming Method: If youre using
a steamer, cover the steamer lid
with a towel so the condensation
wont drop into the mochi mixture.
Put the bowl into a steamer basket
and cover to cook for 15 minutes.
Half way cooking, stir with wet
rubber spatula and cover to finish
cooking. The color of mochi should
change from white to almost translucent.
5.Cover the work surface with
parchment paper and dust it generously with potato starch. Then
transfer the cooked mochi on top.
6.To prevent from sticking, sprinkle
more potato starch on top of the
mochi. Once its cool down a bit,
you can spread the mochi into a
thin layer with your hands or with
a rolling pin. Make sure to apply
potato starch on your hands and
the rolling pin. I recommend using
a rolling pin because its easier to
evenly spread out.
7.Transfer the mochi with parchment paper onto a large baking
sheet. Refrigerate for 15 minutes

until the mochi is set.

8.Take out the mochi from the
refrigerator and cut out 7-8 circles
with the cookie cutter.
9.Dust off the excess potato starch
with a pastry brush. If you find
some sticky part, cover the area
with potato starch first then dust off.
Place a plastic wrap on a plate and
then mochi wrapper on top, then
lay another layer of plastic wrapper down. Repeat for all wrappers.
With leftover mochi dough, roll into
a ball and then flatten into a thin
layer again and cut out into more
circle wrappers.
10.Now were ready to form mochi
ice cream balls. On the work surface, place one sheet of plastic wrap
with a mochi layer on top. Take out
one ice cream ball from the freezer
and put it on top of the mochi
wrapper. Pinch the four corners of
the mochi layer together to wrap
the ice cream ball.
11.When mochi gets sticky, put
some potato starch on the sticky
area and seal the opening. Quickly
cover with the plastic wrap and
twist to close. Place each mochi ice
cream into a cupcake pan to keep
the shape. You will need to work on
one mochi ice cream at a time in
order to keep the ice cream frozen
all times. Put mochi ice cream back
into the freezer for a few hours.
When youre ready to serve, keep
them outside for a few minutes until
mochi gets soften a little bit.

INGREDIENTS:
3 cups sticky rice, soaked overnight
in water or thin coconut milk and
drained
2 cups canned or fresh coconut milk
3/4 cup palm sugar, or substitute
brown sugar
1teaspoon salt
4 ripe mangoes, or substitute sliced
ripe peaches or papayas
Option Garnish:
Mint or Asian basil sprigs

Rice
y
k
Ice Cream
c
St i
DIRECTIONS:
1.Steam the sticky rice until tender.
Meanwhile, place the coconut milk
in a heavy pot and heat over medium heat until hot. Do not boil.
2.Add the sugar and salt and stir to
dissolve completely.
3.When the sticky rice is tender,
turn it out into a bowl and pour 1
cup of the hot coconut milk over;
reserve the rest. Stir to mix the liquid into the rice, then let stand for
20 minutes to an hour to allow the
flavors to blend.
4.Meanwhile, peel the mangoes.
The mango pit is flat and you want
to slice the mango flesh off the pit
as cleanly as possible. One at a time,
lay the mangoes on a narrow side
on a cutting board and slice lengthwise about 1/2 inch from the center
your knife should cut just along
the flat side of the pit; if it strikes
the pit, shift over a fraction of an
inch more until you can slice downward. Repeat on the other side of
the pit, giving you two hemispherical pieces of mango. (The cook gets
to snack on the stray bits of mango
still clinging to the pit.) Lay each
mango half flat and slice thinly
crosswise.

5.To serve individually, place an

oval mound of sticky rice on each
dessert plate and place a sliced
half-mango decoratively beside it.
Top with a sprig of mint or basil if
you wish. Or, place the mango slices
on a platter and pass it around,
together with a serving bowl containing the rice, allowing guests to
serve themselves. Stir the remaining
sweetened coconut milk thoroughly,
transfer to a small serving bowl or
cruet, and pass it separately, with a
spoon, so guests can spoon on extra
as they wish.
Notes:
You can substitute black Thai sticky
rice for half the white rice. Soak
the two rices together; the white
rice will turn a beautiful purple
as it takes on color from the black
rice. Cooking will take 10 minutes
longer.
Unlike plain sticky rice, Coconut
Milk Sticky Rice has enough moisture and oils in it that it keeps well
for 24 hours, in a covered container
in the refrigerator, without drying
out. Rewarm it the next day by
steaming or in a microwave.