Asia tour II: Spicy salads

Now we actually start the tour in Asia. Two stops for today, in the Philippines and in Thailand. You won’t be disappointed.

First stop in Asia: Philippines duck salad! Be patient- this one is a loooong ride (recipe from ‘al hashulchan’ printed magazine).

For the duck:

  • 2 duck thighs
  • 2tbs oil
  • 1cup hot water
  • 1/3 cup soy sauce
  • 1 whole chili
  • 3 crushed garlic cloves
  • 1 lemongrass stalk
  • 1/2 star anise

For the salad:

  • 3 seeded cucumbers
  • 1 kohlrabi
  • 2 radishes
  • 1/2 red onion
  • 2 scallions
  • 1/2 cup mint leaves
  • 1 cup of coriander leaves
  • tbs sesame
  • 1tbs fresh ginger

Soy caramel (not mandatory, but recommended):

  • I cup of sugar
  • 1/2 cup rice vinegar
  • 1/3 cup soy sauce
  • 1 garlic
  • 1/2 lemongrass stalk
  • 1 red chili
  • 2tbs sesame oil

On the left top corner- papaya salad sauce, right corner- vegetables waiting for their duck, underneath- the duck, and last - peanuts waiting for the papaya.

For the duck: Fry the duck in a large pan until it is very golden and crisp. Prefer a pan that can go in the oven- cause now you need to add all the spices and water (everything on the list!), cover and put in an oven preheated to 150C, for 2 hours. Set aside to cool in the pot with all it’s juices. Separate the meat from the bone to bite size pieces.

Meanwhile, prepare the caramel: melt the sugar in a non stick pan, until it becomes light caramel (if u never made caramel before, please use some video or elaborated recipe to learn how and check out my tips below). Add everything but the sesame oil and mix well to infuse the taste (be careful when adding fluid to a caramel). Adjust seasoning if you feel it is needed, and add the oil when the sauce is off the stove.

My tips for making caramel: use a large NON STICK pan, so that the sugar will be in a shallow unified layer, don’t touch the sugar until it starts to caramelize somewhere in the pan, and then try to mix the least you can just to make sure nothing burns. The last but not least tip- don’t be shy to throw it away if it burns! Bitter burned caramel never did good to anyone. Oh yeah, note that you use sugar and not salt ;).

For the salad: Cut all the vegetables into thin stripes. Mix with  ground ginger and sesame oil and a little lemon or lime juice if you wish. Mix in the duck and a little of it’s juices (not need for the fat, so try to separate..) and then add the leaves. Serve with a little caramel on top.

Yum does not even begin to describe it. Definitely one of the best.

Short visit to Thailand: papaya salad:

The dressing:

  • lemon
  • fish sauce
  • olive oil
  • brown sugar
  • s&p
  • garnish – peanuts

Great salad, very refreshing.

 Cut the green papaya to thin stripes, slice the tomatoes and cut the beans ‘Asian style’ (i.e. sideways). Mix all the ingredient of the sauce, according to your taste, just note that it should be  spicy. Really spicy. Really. Mix it all together (vegetables and sauce) and garnish with chopped roasted peanuts (don’t leave out the peanuts, it really does make this salad even better).

The cook: Oren Peles who learned some Thai cooking in, well, Thailand.

Duck salad in action

See you on the next stop- with dim sam free style.

This entry was posted in Far east, With wings and tagged , , , , , . Bookmark the permalink.

2 Responses to Asia tour II: Spicy salads

  1. orna says:

    mmm looks yammay…

You tell me

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