Wendy Hutton - Tropical Asian cooking : exotic flavors from equatorial Asia

Published by Periplus Editions with editorial offices at 61 Tai Seng Avenue, #02-12Singapore 534167.

Copyright 2002 Periplus Editions (HK) Ltd.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without prior permission of the publisher.

ISBN: 0-7946-0006-9 (paperback)
ISBN: 0-7946-0083-2 (hardcover)
ISBN: 978-1-4629-1710-5 (ebook)
Library of Congress Control Number: 2001096483

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PRINTED IN SINGAPORE

Tropical Asian Cooking
Exotic Flavors from Equatorial Asia

recipes by Four Seasons Hotels
photography by Masano Kawana
styling by Christina Ong
text by Wendy Hutton

contents

by Nobuyuki Matsuhisa

Whether it's an early breakfast or a mid-morning brunch taken after that first exhilarating dip in the sea or swimming pool, the fresh beauty of a tropical morning deserves to be celebrated at the table. Wake up to refreshing ideas for tropical smoothies, cereals, jams, Chinese omelets, Indian pancakes, congee, and Indonesian deep-fried bananas.

In the warmth of the midday sun, think light bites, spicy salads, and cooling sweets. Be inspired by noodlesboth fried and bathed in brothby delicate, tropical soups, steamed fish, and lightly poached, fragrant poultry dishes. Finally, cool off with coconut, palm honey, and pandan ice creams or stretch out below a whirling ceiling fan and embrace the afternoon with a slice of sublime passionfruit cheese cake.

The freshness that comes with the evening sharpens the appetite. There is plenty of time to spend on the preparation and leisurely enjoyment of food that celebrates the end of a wonderful day. Fish dishes run the gamut from grilled and simmered snapper to spiced tuna steak with citrus salsa. Have tiger prawns served with a vindaloo dip, or opt for the ultimate in spicy seafood: Singapore's famous chili crab. For meat lovers there is Vietnamese beef, fragrant coriander steak, beef with rendang marinade, and tandoori lamb.

Decorate your table and garden for a special alfresco party and delight guests with scented candles, tropical orchids, and colorful table throws against a backdrop of haunting gamelan, funky tabla, or Asian jazz fusion. Finger-food is the name of the game when it comes to casual entertaining. Enjoy spring rolls, chapati wraps, succulent satay, Balinese sushi, Asian pizza, and Chinese pot-stickers, and to cap it all ... banana, chocolate, and fresh mint samosa!

foreword by nobuyuki matsuhisa

This book truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditionalreflecting the fascinating blend of peoples and cultures found in the region. What is particularly fascinating to me is the interaction between the cuisinesthe new combinations that arise, combining and yet preserving the distinctive character and strength of the indigenous dishes and ingredients.

This modern, fresh approach to Asian cooking is the kind of food I lovehonest food that is easy to put together and guaranteed to please. I have been fortunate to cook at several of the Four Seasons hotels throughout Asia, swapping tips with chefs who hail from every corner of the region. Herewith are presented a selection of their best recipes that are absolutely perfect for every occasionfrom a simple breakfast for two, to an alfresco picnic or barbecue, to an elegant dinner party with friends at home.

dining in the tropics

Lands where soft tropical breezes carry a hint of spices and scented flowers, where warm seas bathe coral reefs teeming with fish, where life-giving monsoon rains nourish an endless variety of lush fruit, vegetables, and intensely aromatic herbs ... who has not dreamed of tropical Asia, and longed to experience its sensuous beauty?

Fortunately, it's not essential to travel to enjoy the exquisite flavors of some of the world's most exciting and creative cuisines, encapsulating all that is magical in these exotic lands. Try any of the recipes within these pages and you're already halfway there.

For centuries, some of the most precious produce of the region has been sought by the West: pepper and cardamom from India, nutmeg and cloves from Indonesia's Spice Islands, cinnamon from Sri Lanka, and galangal from mainland Southeast Asia. Today, there's a lot more than spices on supermarket shelves. Thanks to increased international travel, and to migration and the consequent opening of ethnic restaurants, Asian markets, and specialty shops, the diverse flavors of tropical Asia can be recreated in kitchens around the world.

This collection of recipes includes the major cuisines of tropical Asia. While some classic dishes are included, most incorporate a new approach to the region's cuisines. No longer confined by tradition or isolated by limited communications, Asian cooks are happily borrowing the cooking styles and ingredients of their neighbors, or from even further afield. Many traditional dishes have been modified for a fresher, lighter taste, adapted to suit today's health-conscious gourmets.

Luxurious hotels in tropical Asia such as the highly esteemed Four Seasons properties have been at the forefront of the evolution of the "new" tropical cuisine. Their chefs come from a wide range of backgrounds, and their sharing of knowledge and experience has led to exciting adaptations and variations. A Balinese may work together with a Swiss who happens to have spent time in Tokyo to create new types of sushi; a Singaporean chef and his Thai colleague may jointly create a new twist to a classic laksa noodle soup; a Maldivian chef may discuss with his French counterpart how to improve a traditional vegetable curry, or decide to use olive oil rather than saturated coconut oil. In this collection of fabulous recipes, chefs of Four Seasons properties around the region share with us just such recipes which have been carefully adapted for use in the home kitchen.