Flavorful Asian Cooking Oils to Try: Tea Seed, Semi-refined Peanut, Black Sesame

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April 19, 2013Flavorful Asian Cooking Oils to Try: Tea Seed, Semi-refined Peanut, Black Sesame

Many times when I write recipes, I call for canola oil andother neutral-flavored oils like grape seed because I want the other ingredientto shine. But there are situations when you want a flavor-forward oil topartner with other elements of a dish. That’s the case when you’re makingsimple foods that combine a minimal number of ingredients, say a stir-fry ofsnow peas and garlic, or when the oil is used as a  finishing oil to add a final rich lick and tantalizingperfume.

So along with the neutrals, I have three flavorful Asian cookingin my pantry. I wrote about semi-refinedpeanut oil last year when we discussed our go-tocooking oils, and just want to reiterate that it’s damn good oil! The brandI buy at Asian markets in California is Lion and Globe’s pure peanut oil. It’s somewhatpricey – about $5 for the small bottle but it’s my secret to making fabuloustasting Chinese-style chile oil.

The chile oil recipe is in Asian Dumplings and AsianTofu. I use it all the time for dipping sauces, seasoning sauces, and as ahomemade finishing oil (use the chile flakes and the oil). Commercially madechile oil is lackluster and frankly a waste of money for what you get in asingle bottle. Make at batch at home and keep it around for months! Semi-refinedpeanut oil lends a wonderful nuttiness to compliment the toastiness of thechile flakes.

 

Homemade chile oil with semi-refined peanut oil

 

Your food will sing with  good chile oil. When Charlotte Druckman madethe spicy yuba skin recipe from AsianTofu for her tofu skin story in the WallStreet Journal, she deliberated about using store bought chile oil as aconvenience. In the end, she tucked my chile oil into her story because “itmakes such a huge difference” in the final dish. I couldn’t agree with hermore. If you want to add one Asian cooking oil to your larder, go with thepeanut. And, Planter’s is not the same.

If you love regular toasted sesame oil, then try black sesame oil sold at Chinese markets.Yes, the color is darker and so is the flavor, which is slightly bitter on thetongue and earthier than regular toasted sesame oil. At first, I didn’t likeblack sesame oil because it seemed overwhelming. I kept the bottle around and gotto appreciate it over time.

Nowadays, when I want a slightly stronger sesame hit thanusual, I use the black sesame oil, backing off a bit because it packs a punch. Youcan cook with sesame oil (try frying Japanese gyoza dumplings!) or drizzle itonto a plate of fresh-from-the wok kimchi fried rice. Swoon.

Tea seed oil is abit harder to find than semi-refined peanut or black sesame oil. I buy mineonline and it’s got the most interesting, nutty-asparagus like flavor. It’sdelicateness shines with simple dishes.

When the oil hits the pan, I like to stick my head over itto inhale the fragrance. There are times when I say, “Wow, I’m getting extrawok goodness with tea seed oil.” I’m sure award-wining author and wok expert Grace Younghas an opinion on this.

Tea seed oil is rarely mentioned in Asian cookbooks but it’sa legit Asian cooking oil. I’ve only seen it in Fuchsia Dunlop’s Hunan cookbook anda few sites from Asia mention it. Don’t go looking for tea oil that comes fromthe Melaleucaplant that’s used for medicinal purposes. Tea seed oil made from a typeof Camelia. The tea leaves we drink come from a Camelia. Tea seed oil is sometimes marketed as "stir-frying oil." 

Tea seed oil is a subtle oil that seems to really come alivewhen it’s heated. If you taste it cold, it will seems relatively bland. The EarthyDelights version of tea seed oil has better flavor than say, Republic of Tea,which even the representative I met deterred me from tasting his oil.

I’ve read online that tea seed oil is great for your hairtoo, keeps it healthy and dark. Maybe I’m onto something by standing over thehot pan while cooking with tea seed oil?

Next time you venture to a Chinese market or thinking of tryingnew cooking oils, check these out. They’re great to keep around for pumping upflavor and mixing things up a bit.

If you’ve experiencedthese oil, what are your thoughts? 

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Many times when I write recipes, I call for canola oil andother neutral-flavored oils like grape seed because I want the other ingredientto shine. But there are situations when you want a flavor-forward oil topartner with other elements of a dish. That’s the case when you’re makingsimple foods that combine a minimal number of ingredients, say a stir-fry ofsnow peas and garlic, or when the oil is used as a  finishing oil to add a final rich lick and tantalizingperfume.

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Glazed Lemon-Ginger Scones

First, I wanted to start by saying that these glazed lemon-ginger scones were really amazing and I had four of them right out of the oven, and the next morning, I ate more!

Ginger has always been my favorite ingredient. I always have some ginger in my kitchen. In Asian cooking, especially Chinese, ginger is indispensable and used in many stir-fry’s, stews and soups. According to the Chinese, ginger promises many medicinal benefits, for example: anti-inflammatory, blood circulation, digestion, and even cancer fighting benefits.

Anyway, the idea of having ginger in scones is very remote to me, until I saw this glazed lemon-ginger scones recipe on the Food & Wine magazine that uses candied ginger. I was intrigued by the idea and so I made these, with great success.

If you don’t like too much sugar on your scones, you can skip the glazed and they still taste great.

(Click Page 2 for the Glazed Lemon-Ginger Scones Recipe)

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Chocolate Chip Meringue Cookies

I am thrilled to be a part of KitchenAid Cook for the Cure campaign to celebrate this year’s Mother’s Day, which falls on May 12th. More than a decade after introducing its first pink product to help raise funds and awareness for the fight against breast cancer, KitchenAid is celebrating a major milestone: more than $9 million raised to date through its Cook for the Cure® program benefiting Susan G. Komen for the Cure. And in 2013, KitchenAid will donate $450,000 or more to Susan G. Komen® through the Cook for the Cure® program to support the fight against breast cancer.

This year, I have decided to attempt a cookie recipe that is sure to bring the sweetest smile on your mother’s face—chocolate chip meringue cookies. Perhaps it’s the white exterior, and its airy, pure and light texture, meringue cookie just screams love and endearment to me…I couldn’t think of a better recipe for the upcoming Mother’s Day.

I had thought of adding some pink color to the meringue cookies but I finally settled with chocolate chips. How can we do without chocolate on the special Mother’s Day? I just simply loved the creation, and I hope you get to try this chocolate chip meringue cookie recipe and make a big batch for your mother, grandmother, or for yourself. Now that I am a mother, I know that every mother deserves a very special gift this year, and a very special recipe to brighten up the day, because we are worth it!

If you are still shopping for a gift for Mother’s Day, do check out the exciting Pink products on KitchenAid. In addition to its highly popular collection of products offered in soft pink and Raspberry Ice, KitchenAid is now offering a new suite of countertop appliances in a new shade, Cranberry. The suite of appliances includes a 5-qt. Artisan® Series Stand Mixer model ($429.99), a 3.5-cup food chopper ($49.99), 2-speed hand blender ($49.99), 5-speed hand mixer ($49.99) and blade coffee grinder ($49.99). This eye-catching, bright shade of pink joins a wide selection of pink kitchen essentials and gadgets that celebrate the cause, from pink silicone spatulas and mixing bowls to pink blenders and food choppers.

If you are interested to participate in the Cook for the Cure campaign this year, please check out the “1,000 Cooks for the Cure: Parties with a Purpose”  program below:

1,000 Cooks for the Cure:  Parties with a Purpose

As part of the program’s year-round “do-it-yourself” fundraising initiative, cooks will once again be invited to participate in 1,000 Cooks for the Cure, taking place in July in homes and offices across the country. The idea is for participants to host any kind of event, from a Friday office or dessert party to a weekend barbecue or potluck dinner, to raise funds for the cause.

“Instead of flowers or other gifts, hosts encourage their friends and family to bring their checkbooks and make a donation,” notes Robinson. “It’s a simple way to raise funds while enjoying good food and good company.”

Those interested in hosting a party will be encouraged to visit CookfortheCure.com to register and obtain a unique host identification number. Registered hosts will be given access to an information kit that includes party ideas, recipes and donation gathering information. To help  hosts connect with guests and others planning parties, KitchenAid will feature 1,000 Cooks for the Cure as an event on its Facebook Page and provide updates via Twitter in the days leading up to the event.

(Click Page 2 for the Chocolate Chip Meringue Cookies Recipe)

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Baan Thoet Thai’s morning market

Despite its location in a narrow river valley between some of Thailand’s most breathtaking tea plantations and a remote stretch of the Burmese border, Baan Thoet Thai, in Chiang Rai, doesn’t look like much at first. The surrounding mountains have been mercilessly deforested, and the town clings to a dusty, scruffy strip of road where people drive too fast and where there seem to be more karaoke bars than restaurants. But it does have an interesting history: in its previous life as Baan Hin Taek (Broken Stone Village), Baan Thoet Thai was, during the late ’70s and early ’80s, a hideout for Khun Sa, the notorious Shan narco-warlord once dubbed the ‘Opium King’. Get off the main strip and you’ll also find one of Thailand’s most diversely populated small towns. The bulk of the village’s inhabitants appear to be Shan, but there are also many Chinese, the descendants of KMT fighters who originally fled communist takeover in 1949. There are also quite a few Akha, and the area is thought to be home to the first settlement of this group in Thailand. Other groups living in the area include Lahu, Hmong, Tai Lue, Lua and Liso.

This diversity is most apparent at the village’s morning market, where these groups converge to buy and sell ingredients and dishes unique to their cuisines, bizarre goods imported from Myanmar, fruit trucked in from China, and edibles scrounged from the surrounding forests. It’s really one of the more unique markets in Thailand.

For some images of Baan Thoet Thai’s morning market, hit the play button above; click the button in the corner for full-screen mode and captions.

Baan Thoet Thai’s Morning Market
Baan Thoet Thai, Chiang Rai
6-8am

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Thai Carrot and Mint Salad

The last couple of days in New York, we seemed to have transitioned from winter right into summer. The weather has been gloriously sunny, with temperatures in the high 70s and low 80s. With April being so fickle, the gorgeous weather is not predicted to last, but while it’s here I’m taking full advantage.

Which means long walks in the park in the morning and shorter walks in the afternoon as a work break. And leaving the windows open all day. And putting together simple salads as part of a light lunch.

This carrot and mint salad is one of those easy appetizers I’ll make on days like this, to go with some fried rice or noodles. The summer I spent backpacking through Southeast Asia I came across these salads quite a bit at outdoor street markets and restaurants. Whether you’re chowing down on hot noodle soups and blistering curries or just eating some grilled chicken skewers, a simple carrot salad is quite the refreshing thing to have on the side.

Not to say that this salad isn’t a tinge spicy. Along with lime juice, honey, brown sugar, and fish sauce, I add a bit of chili garlic sauce (this is my go-to brand), which you can also leave out. It’s a very tart salad balanced with the savory, earthy fish sauce and sweetness from the sugar and honey. And the salad is perfect for days when it’s way too nice to spend indoors cooking for very long.

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Asian Carrot and Mint Salad

Serves 4 as an appetizer

1 pound carrots, peeledJuice from 2 small limes1 tablespoon fish sauce1/2 tablespoon honey1 teaspoon chili garlic sauce1 1/2 tablespoons light brown sugar1 generous handful fresh mint1/4 cup chopped dry-roasted peanutsShred the carrots with the largest setting on a box grater. In a small bowl, mix together the lime juice, fish sauce, honey, chili garlic sauce, and brown sugar until the honey and sugar are dissolved.In a large bowl, toss the carrots with the lime juice mixture and mint. Top off with the chopped peanuts and serve.

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Malaysian-style Fried Udon

Noodles are popular all over Asia, so it’s no surprise that noodle is a staple of many Malaysians. Walk down any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodle dishes. Everyone loves and could always use a noodle dish, regardless of our ethnicity: Chinese, Malays, Indians, or Eurasians. Even the foreign expatriates who live in Malaysia fall in love with local noodles dishes.

One of the differences of noodle dishes in Malaysia is the condiment that comes with the noodles. The noodles can be soupy and comes in a broth or soup, or dry as in stir-fried noodles, or in between, such as char hor fun (fried flat rice noodles in a thick gravy), but the condiment is usually a small saucer of cut fresh chilies or pickled green chilies in soy sauce. The fresh chilies are always red chilies, and sometimes bird’s eye chilies, or a combination of both. This condiment is really very simple, but to us Malaysian, it’s indispensable and what makes our noodle dishes so incendiary delicious—the spicy kick that accompanies every mouthful of the noodles, with an extra dash of very good tasting soy sauce. By the way, Malaysia produces some of the best soy sauce, but that will be another post.

Anyway, I disgress.

So back to my Malaysian-style fried udon. Udon is Japanese, but the Malaysian-style udon can be found at restaurants in Malaysia. In my recipe, I used fish cakes, which is a popular ingredient in many Malaysian noodle dishes. With some shredded cabbage, shrimp, mushroom, carrot, and the generous use of sweet soy sauce, this humble Malaysian-style fried udon takes me back to Malaysia. And the condiment of cut bird’s eye chilies gave me just the right amount of heat and extra flavors. It was extremely delicious and absolutely satisfactory. I love Japanese-style fried udon, which is cleaner in taste. But give me a choice, I’d always opt for this sinful version.

Udon noodles are widely available in the US and everywhere now. Try my Malaysian-style fried udon recipe and I bet you will instantly fall in love with it.

(Click Page 2 for the Malaysian-style Fried Udon Recipe)

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Tagged as: Cabbage • Shrimp • Udon

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Pork and Shiitake Gyoza

Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients as the filling. The filling ranges from ground pork, chicken, beef, shrimp, fish, seafood, or a combination of the different proteins. Vegetable such as shredded napa cabbage or regular cabbage is often added to enhance the flavor.

Even though gyoza originated from China, and is basically the Japanese version of Chinese jiaozi, I noticed that there are some minor variations. For example: the seasonings used. Sake and mirin are often added to the filling. From my personal observation, I also noticed that Japanese gyoza are slightly longer in shape and not so much crescent-shaped or Chinese gold ingot look. Another thing, they tend to be crispier, or at least the versions I have tried were crispier.

Anyway, anyone can enjoy gyoza. If you can’t eat pork, feel free to make it with ground chicken, or ground beef. Sake and mirin consist of alcohol, so you can opt out if you can’t consume alcohol. I personally love spicy food so I added some chili oil to the dipping sauce to give these pork and shiitake gyoza some kick. I just love all sorts of dumplings, they are so easy to make and such a treat.

Don’t be intimidated by the folding part. As long as you seal the gyoza tight, you should be able to replicate this pork and shiitake gyoza recipe successfully. If you are a newbie and just can’t make the pleats/folds on the gyoza, don’t fret because you don’t have to do it. Ultimately, regardless of the plain shape, the taste of these dumplings will trump. Have fun with this recipe and enjoy these dainty treats!

(Click Page 2 for the Pork and Shiitake Gyoza Recipe)

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