photos: m. charles


Issue No.9 -- Asian Food

FOODIE.CH™ was born out of love for all things food. As Switzerland’s premiere online food magazine, we will bring you a fresh perspective on what’s going on in the culinary world with contributors from Paris, Toronto & Zurich.


Issue No.9 is all about Asian Food

We've gone to the far east for our inspiration this issue. Enjoy!

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HEAD TABLE: VIETNAMESE PHO
HEAD TABLE: ASIAN MENU
CHEAP EATS
WHAT CAN YOU MAKE WITH... PAK CHOI?
WARE TO BUY


VIETNAMESE PHO


image & recipe: m. charles


Vietnamese Pho

A fast and easy soup perfect for anyime of the year.

Serves:
Prep Time: 10 minutes (plus marinating)
Cook Time: 20 minutes

Ingredients:

  • 20gr Banh pho noodles
  • 60gr of Beef, cut into strips
  • Soya sprouts
  • 1 cube of Pho beef broth
  • 1L Water
  • Cilantro
  • 1 Small chili
  • Fish sauce
  • 1 Lime
  • Spring onions
  • Red onions

  1. 1. Boil noodles for 6-8 mins until soft, then strain water and set aside.
  2. 2. In seperate pot, boil water and beef cube to make broth. Add fish sauce and simmer for 10 mins.
  3. 3. In a soup bowl, add cooked noodles, top with beef strips, cilantro, chili, onions, lime wedges and lastly soya sprouts.
  4. 4. Pour broth slowly into the bowl until noodles, beef and onions are covered.
  5. 5. Serve hot.


VINI VERGANI recommends: Maremma Toscana IGT Sangiovese, 2006
Producer: SASSOREGALE, Grossetto, 100% Sangiovese
Degustation notes: Ruby red color with purple reflections, pure and plain in taste with notes of sour cherries and wild berries. Exceeding intensity in the wineglass with a tenuous class.




ASIAN MENU


photos: geoff george ; recipes: a.hagan


Asian Menu

Coriander & Lime Chicken with Coconut Sauce


Serves:
Prep Time: 10 minutes (plus marinating)
Cook Time: 20 minutes
 
Ingredients:
  • 4 boneless skinless chicken breast, diced
  • 1 tablespoon (15mL) minced Garlic
  • 1 tablespoon (15mL) chopped Coriander
  • 1 tablespoon (15mL) Chili sauce
  • 2 tablespoons (30mL) limejuice
  • zest of one lime
  • 1 tablespoon (15mL) vegetable oil
  • 1 can (398mL) Coconut Milk
  • 2 packages (450g/ 16oz.) Sugar Snap Peas

  1. 1. Place the Gourmet Garden Garlic, Coriander, Chili in a bowl with the diced chicken breasts.
  2. 2. Add half the limejuice and all of the lime zest and mix together until the chicken is fully coated with the marinade.
  3. 3. Marinade in the fridge for at least 15 minutes.
  4. 4. In a medium to hot wok add oil and chicken. Sauté for 5 minutes or until golden.
  5. 5. Add coconut milk and remaining lime juice. Simmer for 20 minutes until sauce has thickened and chicken is cooked through.
  6. 6. Add the sugar snap peas and cook for an additional 3 minutes.
  7. 7. Serve with steamed rice.



    Nutritional Information Per Serving:


    Energy

    343Cal

    1435Kj

    Protein

    15g

    Total Fat

    24g

    Trans Fat

    0g

    Cholesterol

    17mg

    Carbohydrates

    21g

    Dietary Fibre

    6g

    Sodium

    40mg

    Sugar

    6.7g



    VINI VERGANI recommends: Barbera d’Asti DOC Zucchetto, 2007
    Producer: LA MORANDINA, Castiglione Tinella, 100% Barbera
    Degustation notes: Deep purple color, strong and sweet with a very concentrated dark fruit and caramel flavour. A hint of bitter almonds on the palate. A smooth and plain wine.



    ____________________________________________________________________


    Korean BBQ Style Pork & Broccoli


    Serves:
    Prep Time: 10 minutes (plus marinating)
    Cook Time: 15 minutes
     
    Ingredients:
    • 1 ¼ lb (625g) Pork fillet, cut into thin strips
    • 1 1/2 tablespoons (22.5mL) minced Garlic
    • 1 1/2 tablespoons (22.5mL) chopped Chili
    • 1 1/2 tablespoons (22.5mL) Brown sugar
    • 1 tablespoon (15mL) Lime juice
    • 2 tablespoons (30mL) low sodium Soy sauce
    • 1 teaspoon (5mL) Vegetable oil
    • 1 small Broccoli, cut into strips

    1. 1. In a medium sized mixing bowl combine pork strips, garlic, chili, brown sugar, limejuice and soy sauce. Cover and refrigerate for at least 30 minutes.
    2. 2. In a wok over medium to high heat add vegetable oil & pork (including marinade). Sauté for 5-8 minutes or until pork is cooked through.
    3. 3. Add broccoli to the wok and sauté for an additional 2 to 3 minutes or until broccoli has softened.
    4. 4. Serve hot with steamed rice.


      Nutritional Information Per Serving:


      Energy

      253Cal

      Protein

      32g

      Total Fat

      10g

      Trans Fat

      0g

      Cholesterol

      94mg

      Carbohydrates

      13g

      Dietary Fibre

      3g

      Sodium

      518mg

      Sugar

      8g



      VINI VERGANI recommends: Chianti classico DOCG Riserva Ducale, 2005
      Producer: TENIMENTI RUFFINO, Pontassieve, 85% Sangiovese, 15% Colorino / Cab. Sauvignon / Merlot
      Degustation notes: Brilliant ruby red color, well developed and ripe nose. Rich, complex and elegant taste, full body with a well balanced finish and well integrated tannin.





CHEAP EATS


photos & recipes: m.charles

Not all food that is cheap is bad for you. CHEAP EATS features gourmet recipes with high quality ingredients for under 20 CHF (€13).
This Issue : Chicken Satay, Thai Mango Salad and Dumplings = TOTAL 17.25CHF .

* in Zurich, most of the produce was purchased at New Asian Market (Feldstrasse 24, Tel. 044 241 80 00) and Barkat (Birmensdorferstrasse 143, 8003 Zürich, phone 043 811 54 90. And if you cook asian food it's always good to invest in a good small wok and bamboo steamer.

THAI MANGO SALAD

  • 1 mango, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 tsp lemon grass syrup
  • black pepper
  • 1 spring onion, chopped
  • 1/2 tsp of ginger, thinly sliced
  • 1 tsp fish sauce
  • cilantro, coarsely chopped
  • 1 tsp sesame oil
  • soya sprouts
  • 1 wedge of lime

  1. 1. Put mango, red onion, spring onion & sprouts in bowl and mix together.
  2. 2. Pour the liquid ingredients in a seperate bowl and mix together.
  3. 3. Then pour the liquid over the mango mix and lightly toss the salad together.
  4. 4. Garnish with lime juice, pepper & cilantro and serve.


VINI VERGANI recommends: Bianco Toscana IGT, 2005 La Solatia
Producer: TENIMENTI RUFFINO, Pontassieve, 90% Chardonnay, 10% Viognier
Degustation notes: Golden yellow color with scents of apricot, mango and banana. Tasty, mellow, rich and fresh on the palate. Roasted flavours well integrated, beautiful wine with character.



CHICKEN SATAY WITH PEANUT SAUCE

For the peanut sauce
  • 2 tbsp peanuts, crushed
  • 1/4 cup smooth peanut butter
  • 2tbsp coconut milk
  • peanut oil
  • 1/2 soya sauce

1. Blend together until smooth.



Chicken Satay
  • 100gr boneless chicken breast
  • 1tsp curry powder
  • 1/4tsp chili powder
  • 1/2 small clove garlic, pressed
  • 1/2 tsp cracked pepper
  • 1tsp soya sauce
  • 1/2 tsp sesame oil
  • 1 tbsp peanut or cooking oil
  • bamboo skewers

  1. 1. Cut the chicken into 2.5 cm (w) x 1.5 cm (thick) strips and skewer with bamboo sticks.
  2. 2. Then mix curry, chili powder, garlic, pepper, soya sauce and oils together. Spread paste onto both sides of the chicken skewers.
  3. 3. Bake in the oven at 220 degrees for 10-12mins (flipping over on to other side after 7mins). Serve with peanut sauce.





VINI VERGANI recommends: Rosso Piceno DOC, 2006
Producer: BOCCADIGABBIA, Civitanova, 50% Montepulciano, 50% Sangiovese
Degustation notes: Beautiful ruby red color, vigorous opening. Sweet flavors of blackberries with a hint of indigenous minerals. Juicy fruit with peppery notes on the palate and a flattering tannin with the finish.



DIM SUM DUMPLING MIX

These pre-made dumplings come in an assortment of flavours and are quick to cook. In bamboo steamer, steam dim sum mix dumplings in batches of 6-8 (depending on the size of steamer) for 5mins . Serve in steamer with plum sauce and soya sauce

WHAT CAN YOU MAKE WITH... PAK CHOI?


photo: m. charles



      5 Spice Beef Pak Choi
      recipe: m. charles
      Serves 4

      Ingredients:

      • 1 tsp Sesame oil
      • 1 tsp Soya sauce
      • 1 tsp of Chinese 5 spice
      • 1/2 tsp Fish sauce
      • 1/4 Water
      • 1 small Red onion, coarsely chopped
      • 3-4 small Pak choi
      • 80-100gr Beef, thinly sliced

      1. 1. Add sesame oil, soya sauce, 5 spice and fish sauce to hot wok. Stir.
      2. 2. Add red onion and cook for 1-2 mins.
      3. 3. Then add pak choi and water and cook for 2mins.
      4. 4. Toss in beef strips, mixing together well and cook for 2 mins on high heat.
      5. 5. Serve with white rice.

      VINI VERGANI recommends: Salento IGT Elo Veni, 2004
      Producer: LEONE DE CASTRIS, Salice, 100% Negroamaro
      Degustation notes: Intense ruby red color, fruity bouquet with a subtle flavor of vanilla. Great richness and harmony with a light note of herbs on the palate. Long-lasting and smooth finish.







WARE TO BUY


photo: Solis of Switzerland


Rice Cooker 2 in 1

In some countries, the task of making rice is an artform. When cooking rice, mistakes are easily made so sometimes it's better to bring in the experts. Solis recently released the Rice Cooker 2in1 rice cooker/steamer. It can make rice any which way you want it and our favourite feature: it's compact so it can be easily stored in our (already bulging) cupboards.

www.solis.ch