The Asian Grandmothers Cookbook_ Home Cooking from Asian American Kitchens

Seaweed and Sesame Rice Crackers (Furikake Mix Arare) Seaweed-Wrapped Rice and Vegetable Rolls (Kimbap) See, Merla Hearty Beef and Vegetable Soup profile sesame oil sesame seeds, toasting shallots, Asian shallots, fried Shaoxing rice wine (Shao-hsing rice wine) shiitakes, dried (dried black mushrooms) Shiu Mai (Pork and Shrimp Cups) shrimp Crispy Fried Meatballs (Bakso Goreng) Crispy Shrimp Rolls dried shrimp (ha mai, hae bee, goong haeng) Healing Pork and Shrimp Rice Soup (Kao Tom Moo) Korean salted shrimp (saeujeot) Shiu Mai (Pork and Shrimp Cups) Shrimp and Mung Bean Sprout Omelets Shrimp and Pineapple Red Curry (Kaeng Kue Sapparod) shrimp chips (krupuk udang) shrimp paste, black (petis, hae ko) shrimp paste, dried (belacan, trassi, terasi) shrimp paste in soybean oil Shrimp Toast (Banh Mi Tom Chien) Shrimp with Homemade Black Bean Sauce Special Indonesian Fried Rice (Nasi Goreng Istimewa) Tangy Tomato Shrimp Vietnamese Crab Noodle Soup (Bun Rieu Cua) Water Spinach with Shrimp Paste and Chilies (Kangkung Belacan) soups and stews Black Glutinous Rice Porridge (Bubur Pulot Hitam) Chicken Coconut Noodle Soup (Ohn No Khauk Swe) Chicken Coconut Soup (Tom Ka Kai) Clear Soup with Red Spinach and Sweet Corn (Sayur Bening)

Colonial Curried Chicken Soup (Mulligatawny Soup) Fat Noodles in Miso Soup (Miso Udon) Gingered Oxtail Stew Grandma Miyoshi’s Dumpling Soup (Dango Jiru) Healing Pork and Shrimp Rice Soup (Kao Tom Moo) Hearty Beef and Vegetable Soup Herb-Scented Chicken Soup (S’ngao Chruok Moan) Hot and Sour Soup (Suan La Tang) Japanese-Style Beef Stew (Nikujaga) Layered Vegetable Stew (Pinakbet) Nepalese Nine-Bean Soup (Kawatee) Red and White Miso Soup (Awase Miso Shiru) Shanghai Soup Dumplings (Xiao Long Bao) Spiced Red Lentil Stew (Palida) Sweet and Sour Fish Soup (Canh Chua Ca) Vietnamese Crab Noodle Soup (Bun Rieu Cua) Watercress and Pork Rib Soup See also stocks soy sauce Soy-Ginger Dipping Sauce Soy-Sesame Dressing Spice Blend, Aunty Kaisrie’s (Masala) Spinach, Red, and Sweet Corn, Clear Soup with (Sayur Bening) Spinach with Shrimp Paste and Chilies, Water (Kangkung Belacan) spring rolls Brown Sugar Banana Spring Rolls (Turon) Chinese spring roll wrappers Crispy Shrimp Rolls Lumpia (Filipino Eggrolls) See also dumplings squash Burmese Pork Curry (Whethar Sebyan) cutting techniques Green and Golden Zucchini Thread Salad (Hobak Namul) Layered Vegetable Stew (Pinakbet) Pumpkin Custard (Num Sang Khya L’peou)

Spiced Chayote and Peas (Safed Kaddu aur Matar ki Sabzi) Squid, Teriyaki star anise steaming techniques stir-fries Beef, Tomato, and Pepper Stir-Fry cooking techniques Eggy Stir-Fried Cabbage Mixed Medley Stir-Fry Stir-Fried Beef with Mustard Greens Stir-Fried Glass Noodles (Japchae) Stir-Fried Mung Bean Sprouts with Tofu and Chives (Pad Tao Kua Tao Ngae) Sweet and Sour Pork (Gu Lao Rou) vegetable cutting techniques stocks Dashi (Japanese Kelp and Fish Stock) Gelatinized Stock Homemade Chicken Stock Korean Beef Stock (Komt’ang) Stuffing, Sticky Rice (Naw Mai Fun) sweet and sour dishes Eggplant Curry (Bagaara Baingan) Sweet and Sour Fish Soup (Canh Chua Ca) Sweet and Sour Pork (Gu Lao Rou) Sweet and Sour Sauce Teochew Braised Duck (Lo Ack) T tamarind Tangerine Peel, Steamed Meatballs with (Niu RouYuan) tapioca starch (tapioca flour) taro stems (bac ha) Tea, Ginger (Wedang Jahe) Tea, Spiced Milk (Chai)

Tea Eggs, Marbled tofu (dofu, dauhu) Clay Pot “Black Pork” (Hong Bak) Deep-Fried Tofu Deep-Fried Tofu Simmered with Tomatoes Hot and Sour Soup (Suan La Tang) Japanese Beef and Vegetable Hot Pot (Sukiyaki) Japanese-Style Hamburgers (Wafu Hamburgers) Pan-Fried Tofu Simmered in Sweet Miso Sauce (Tofu no Misoni) Red and White Miso Soup (Awase Miso Shiru) Stir-Fried Mung Bean Sprouts with Tofu and Chives (Pad Tao Kua Tao Ngae) Tofu Omelet with Sweet Peanut Sauce (Tahu Telur) types and preparation Tomato, Beef, and Pepper Stir-Fry Tomato Relish, Indian Cucumber and (Kachumber) Tomato Shrimp, Tangy Tomatoes, Deep-Fried Tofu Simmered with Turkey-Rice Porridge, Leftover Thanksgiving (Jook) turmeric V vegetable cutting techniques Vegetable Hot Pot, Japanese Beef and (Sukiyaki) vegetable oils Vegetable Soup, Hearty Beef and Vegetable Stew, Layered (Pinakbet) Vegetables over Rice, Seasoned (Bibimbap) Vietnamese balm (kinh gioi) vinegar, cane Vinegar Dipping Sauce, Black Vinegar-Braised Chicken (Chicken Adobo) W, Z

watercress Watercress and Pork Rib Soup Wong, Nellie profile Stuffed Egg-Crepe Rolls (Yu Gun) wrappers zucchini. See squash

ABOUT THE AUTHOR Patricia Tanumihardja is a freelance writer who covers food, travel, and lifestyle through a multicultural lens. She was born to Indonesian parents, grew up in Singapore, and after living on and traveling across three continents, she now considers the United States home. Tanumihardja lives on the Monterey Peninsula in California with her husband. Please visit her Web site, www.ediblewords.com, and blog, www.theasiangrandmotherscookbook.wordpress.com.

Copyright © 2009 by Patricia Tanumihardja All rights reserved. No portion of this book may be reproduced or utilized in any form, or by any electronic, mechanical, or other means, without the prior written permission of the publisher. Interior design and composition: Rosebud Eustace Interior photographs (food): Lara Ferroni Interior photographs (grandmothers): © Patricia Tanumihardja (pages 44, 72, 100, 140, 176, 218, 292, 332) © Scott Kushino (page 200) © Susan C. Kim (page 252) Original textile patterns: © Beth Wheeler (pages vi, 76, 176, 177, 218, 219, 252, 253, 256, 292, 293) Stock patterns: © Dover Publications, Inc. Traditional Japanese Stencil Designs. Ed. Clarence Hornung. (pages i, 44, 45, 222, 296, 332, 333) © Mandj98 (James Phelps) | Dreamstime.com (pages 48, 140, 141) © Apollofoto (William Wang) | Dreamstime.com (pages 72, 73, 104) © Ussr (Elena Andreeva) | Dreamstime.com (pages 30, 200, 201) © Birdmanphoto | Dreamstime.com (pages ii, iii, 100, 101, 144) Library of Congress Cataloging-in-Publication Data Tanumihardja, Patricia. The Asian grandmothers cookbook : home cooking from Asian American kitchens / Patricia Tanumihardja. p. cm. Includes bibliographical references and index. eISBN : 978-1-57061698-3 1. Cookery, Asian. I. Title. TX724.5.A1T384 2009 641.595--dc22 2009018162 Sasquatch Books 119 South Main Street, Suite 400 Seattle, WA 98104 (206) 467-4300 www.sasquatchbooks.com cu [email protected]