Cauliflower and Mushroom Sticky Rice Risotto Recipe

SND Note: Coconut milk separates into two layers when stored undisturbed in a can. The bottom layer is a thin milk and the top is the thicker coconut cream.

Ingredients:
2 cups sweet sticky (glutinous) rice
1/2 cup unsweetened coconut cream
12 ounces chanterelle, oyster, or shiitake mushrooms, cleaned and sliced
3 cups low-sodium chicken stock
6 cups (1 head) cauliflower florets (1/2 inch pieces)
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup freshly grated Parmesan cheese
2 cups baby arugula or watercress leaves, washed and dried
Kosher salt and freshly ground pepper

Directions:
1) In a large bowl, soak the rice in enough water to cover for 2 to 4 hours. Drain well.

2) Prepare a steamer by placing a layer of cheesecloth in the bottom of a rack. Spread the rice in an even layer over the cheesecloth. Fill the bottom of the steamer with water and bring to a boil over high heat. Place the rack on top, cover, and steam for 5 minutes; the rice will still be very firm.

3) Transfer the rice to a bowl and add the coconut cream. Mix well to separate the grains of rice. The rice can be prepared to this point up to 3 days in advance. Store in a tightly closed container, refrigerated.

4) Bring the chicken stock to a boil in a large saucepan over medium heat. Add the cauliflower, turn the heat down to a simmer, cover, and cook for about 10 minutes, stirring frequently, until the cauliflower is soft. Remove from heat.

5) Heat 1 tablespoon of oil in a large nonstick saucepan over high heat. Add the mushrooms and cook, stirring, for 1 to 2 minutes to coat them with oil and heat them through; they should be barely cooked. Transfer to a bowl and sprinkle with a salt and pepper.

6) Add 1 tablespoon oil to saucepan. Add the onions and cook, stirring, until soft, about 2-3 minutes. Stir in the rice and cauliflower, along with half of the chicken stock, and cook until heated through. Add additional chicken stock to obtain desired consistency. Stir in the mushrooms. Mix in the Parmesan cheese. Season with salt and pepper to taste. Garnish with the arugula or watercress and serve.

Makes 6 servings

[Adapted from Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine]

Braised Chicken Curry with Yams Recipe

SND Note: Bone-in, skinless chicken thighs can also be used for additional flavor. Braise the chicken thighs for 1 hour instead of 30 minutes. If you don't have access to a hot Indian curry powder, replace it with Madras curry powder and 1-2 teaspoons cayenne pepper.

Ingredients:
2 pounds skinless, boneless chicken thighs, fat trimmed
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons canola oil
1 large onion, chopped
2 tablespoons fresh garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
3 tablespoons hot Indian curry powder
2 curry leaves or bay leaves
3-4 cups low-sodium chicken stock
3 large yams, peeled and chopped into 3/4 inch cubes
2 cups frozen petite peas

Directions:
1) Sprinkle salt and pepper on the chicken. Heat oil in large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, add the chicken pieces and brown them well on both sides, about 5 minutes per side. Don't skimp on this step; not only does it add color and flavor, it renders fat.

2) Remove the chicken and pour off excess fat, leaving enough to coat the pot. Add onions, garlic and ginger and sauté until soft, about 6-8 minutes. Stir in curry powder and cook until fragrant, about 1-2 minutes. Add 3 cups chicken stock and bay leaves. Scrape the bottom of the pot to loosen any browned bits.

3) Add chicken thighs and bring to a boil. Reduce the heat and simmer gently until chicken is tender and pulls apart easily, about 30 minutes. Correct the seasonings to taste. Add yams and additional stock if necessary to just cover yams; cook through, about 20-30 minutes depending on their size. Add peas and heat through, about 1-2 minutes. Serve over jasmine or basmati rice.

Makes 6 servings

[Adapted from Blue Ginger: East Meets West Cooking with Ming Tsai]

Oven-Roasted Vietnamese Pulled Pork Recipe

The quantity of lemongrass caramel sauce is enough to coat the pulled pork from a 5 to 7 pound pork butt and impart the flavors of the sauce. If you desire a wet pulled pork, double the sauce amount and reserve half of it. Then, spoon the reserved sauce over the pulled pork when served.

Dry Rub Ingredients:
2 tablespoons Chinese Five Spice
1 tablespoon ground black pepper
3 tablespoons course kosher salt
2 teaspoons cayenne pepper
2 tablespoons dark brown sugar

Lemongrass Caramel Sauce Ingredients:
5 tablespoons canola oil
3 medium stalks lemongrass (9 tablespoon), mince in a food processor
5 cloves of garlic, minced
2 large shallots, minced
6 tablespoons caramel sauce
5 tablespoons fish sauce
5 Thai chili peppers or Serrano pepper, minced
1/2 teaspoon black pepper
1 cup low sodium chicken stock

1 (5 to 7 lb) bone-in pork butt, shoulder or Boston Butt
14 - 16 hamburger buns

Directions:
1) Remove fat cap and trim excess fat from pork butt. Mix dry rub ingredients together in a small bowl. Apply dry rub evenly over pork butt, wrap in Saran wrap and refrigerate overnight in a roasting pan or on a large plate.

2) Preheat the oven to 250 degrees F. Place pork butt on the rack of a roasting pan and bake for 75 to 90 minutes per pound. Roast until tender and an instant-read thermometer inserted into the thickest part registers 195 degrees F.

3) Halfway through the estimated cooking time, baste one side with a cotton mop or spoon the basting liquid over pork. Flip the butt over and baste the other side. If desired, repeat basting process one more time, halfway through the remaining cooking time.

4) Meanwhile, in a saucepan, heat canola oil over medium heat. Add the lemongrass, garlic, shallots, stir and cook for 2 to 3 minutes. Stir in caramel sauce, fish sauce, chili peppers, and black pepper. Gently simmer for 2 minutes. Add chicken stock, return to a simmer for 3 minutes and then set aside.

5) When the pork reaches 195 degrees F, remove from oven. Cover loosely with aluminum foil and rest for 30 minutes. Shred pork by using two forks and pulling apart the meat and discard fat. Put shredded pork in a large bowl. Pour sauce on shredded pork and mix well.

6) Serve pulled pork on a hamburger bun with a side of Asian slaw.

Basting Liquid Recipe

Ingredients:
1/4 cup rice wine vinegar
3/4 chicken stock
1 tablespoon dark brown sugar
1 1/2 tablespoons fish sauce
2 teaspoons Chinese five spice
1 teaspoon black pepper
1 teaspoon cayenne

Directions:
1) In a saucepan, heat chicken stock, vinegar, brown sugar, fish sauce, five spice, pepper and cayenne over medium high heat.

2) Simmer gently, stirring for 5 minutes until sugar dissolves. The basting liquid will thicken slightly when removed from heat.