If you hear “Twinkle Twinkle Little Star,” in my apartment, you’d know that rice was cooking. That’s the song my rice cooker plays when I hit the “start” button. I like planning my meals around rice and these past few months I’ve found some star accompaniments: short rib kare-kare, Visayan roast chicken, and garlic shrimp. (Most of these recipes are available online in some form or another, but I encourage you to check out the books too.) Here’s what I made:
1. Short Rib Kare-Kare from Asian-American by Dale Talde: Kare kare, as slightly reinvented by Talde, is a decadent Filipino pot roast in a savory coconut milk and peanut sauce. Talde labelled the recipe with a "Filipino advisory explicit flavor" warning, noting that it was "too funky for most white people" probably due to the shrimp paste ingredient. I’ll just say that my boyfriend loved kare kare and creatively used it later in sandwiches and burritos. (Note: if you can’t find boneless short ribs, feel free to substitute with another cut ideal for slow cooking.)
2. Visayan Roast Chicken with Lemon Grass from The Cooking of Indonesia and the Philippines by Ghillie Başan: This roast chicken is a riff on Filipino barbeque flavors. Here, the whole chicken is rubbed in a heavenly spice paste containing garlic, ginger, lemongrass, soy sauce, brown sugar, and lemon. I love that the recipe has you make roasted sweet potato fries as a bonus “one pot” side dish. (Note: Ignore the temperature and time directions and roast this chicken at 425 °F for 35 minutes breast side up, flip it, and roast for 20 minutes or until the thickest part of the thigh registers 165 °F.)
3. Ms. Vo Thi Huong’s Garlic Shrimp from Lucky Peach Presents 101 Easy Asian Recipes by Peter Meehan: Just a few words: best souvenir from Vietnam ever. Here, the shrimp is quickly stir fried in an amazing combination of garlic, shallots, green onion, Sriracha, Kewpie mayo, and soy sauce. Much like many of the recipes in the book, the garlic shrimp was super easy to make.
These recipes are perfect for people who like Southeast Asian flavors and want to feel proud of themselves in the kitchen. I’m all about kitchen victories. Are there any recipes that you’d recommend to me? Please let me know in the comments!