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foreword vi

introduction 1

soups 8 pickles & sauces 26 salads & dressings 44 little bites 62 share 86 vegetables, tofu & eggs 108 meat & seafood 134 noodles & rice 162 sweets & libations 184

ingredients 214 acknowledgments 222 about the author 223 measurement conversions 224 index 225

thai larb chicken lettuce cups

thai larb chicken lettuce cups Larb is an Asian salad that’s considered the national dish of

Larb is an Asian salad that’s considered the national dish of Laos. It features a sour and spicy warm stir-fried meat on top of cold, crisp lettuce. The dressing is made of fish sauce, spicy fresh chiles, and fresh lime juice. Fresh mint leaves provide a refreshing finish. On the list of my favor- ite sounds would be the crisp snap crunch of super- cold lettuce as you peel off the layers, one by one. Use iceberg, Boston bibb, or any kind of lettuce that has cup-shaped leaves for this recipe. Keep the lettuce refrigerated until ready to

eat. serves 4

1 1 /2 tablespoons cooking oil

1 /2 pound ground chicken breast

2 shallots, diced 1 /4 red onion, diced

1 clove garlic, very finely minced

minced fresh chiles, jalapeño or fresno (amount up to you)

1 tablespoon fish sauce

1 /2 lime, juiced

1 teaspoon low-sodium soy sauce

1 head iceberg lettuce, leaves separated into “cups”

1 handful of cilantro and/or mint, cut into chiffonade

Heat a wok or large sauté pan over high heat. When hot, swirl in 1 tablespoon of the oil and add the chicken. Use your spatula to break up the meat and spread out over the surface of the pan. Cook until browned, about 3 minutes.

Push the ground chicken to one side of the pan and swirl in the remaining ½ tablespoon of oil. To the oil, add the shallots, red onion, garlic, and fresh chiles and sauté the aromatics until fragrant, about 30 seconds. Add the fish sauce, lime juice, and soy sauce.

Serve with lettuce cups and herbs.

little bites


tofu-mushroom miso soup

tofu-mushroom miso soup Want to know the secret to Asian eternal youth and longevity? Soup for

Want to know the secret to Asian eternal youth and longevity? Soup for break- fast! The Chinese enjoy hearty soups and porridges in the morning; and in Japan, a traditional break- fast includes miso soup. This is my power break- fast: quick miso soup with tofu, fresh vegetables, sliced mushrooms, and an egg stirred in. serves 4


cups dashi (page 14) or vegetable stock (page 11)


ounces firm tofu, cubed


ounces fresh mushrooms, sliced


handful leafy vegetables, like baby bok choy, napa cabbage, spinach, or kale, coarsely chopped


egg, whisked


tablespoons chopped green onion


tablespoons miso paste

In a saucepan, bring the dashi to a boil. Add the tofu, mushrooms, and vegetables. While stirring the dashi, slowly pour in the whisked egg. Cook for 2 minutes. Remove from the heat.

Ladle about ½ cup of the hot dashi into a bowl with the miso paste. Use a fork or whisk to blend the miso paste. Pour all of the miso into the pot and stir gently. Top with green onions and serve immediately.


it’s great for lunch

or dinner too! Just add in some noodles, pasta, or cooked rice.

24 steamy kitchen’s healthy asian Favorites

crispy rice patties

crispy rice patties OK, these are a little tricky to make, meaning you must follow the

OK, these are a little tricky to make, meaning you must follow the directions. Don’t go off-script! But what a fab way to use up any rice left in the pot.You must use same-day cooked rice (not leftover rice that has been refrigerated) so that the patties stick together. These patties are crispy, crunchy, and puffy! A dab of soy sauce is brushed on top before the patties go on the skillet.

1 /4 cup cooked rice per patty Cooking oil Soy sauce

Line a baking sheet with parchment or wax paper. Fill a bowl with cool water.

Dip your hands in the water, shaking off the excess (this prevents the rice from sticking to your hands). Scoop up a small handful of rice (about the size of a golf ball). Shape into a flat patty. Place the patty on the prepared baking sheet. Repeat with the remaining rice. You’ll need to dip your hands in the water for each patty. Chill in the refrigerator for at least 1 hour or up to eight hours.

Heat a nonstick skillet on medium heat. When hot, swirl in the oil. Brush both sides of the rice patty with soy sauce. Add as many rice patties as will fit in the skillet. Cook for 3 to 4 minutes per side, or until crispy. Serve immediately.

Best. Snack. Ever.

little bites


To my late Gong Gong (Grandpa), who taught me the joy of dim sum. Text

To my late Gong Gong (Grandpa), who taught me the joy of dim sum.

Text and photographs copyright © 2013 by Jaden Hair Photographs on pages viii, x, 39, and 150 copyright © 2013 by Salvatore Brancifort and Jennifer Soos Foreword copyright © 2013 by Ree Drummond

All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging- in-Publication Data

Hair, Jaden. The steamy kitchen’s healthy Asian favorites / Jaden Hair ; photography by Jaden Hair. — First edition. pages cm 1. Cooking, Asian. I. Title. Tx724.5.A1H325 2013


ISBN 978-1-60774-270-8

Printed in China Design by Katy Brown

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First Edition