The Terra Madre kitchen: Asia

Malaysia
Ayam Pongteh [Braised Caramelized Chicken]
Chef: Debbie Teoh

Ingredients for 4 people:
5 tbsp extra virgin olive oil
8 small shallots, chopped
2 garlic cloves, crushed
2 tablespoons of “tau Cheo” bean paste
300g chicken, cut into cubes
2 potatoes, peeled and quartered
50g sugar, plus extra for seasoning
6 dried shiitake mushrooms, soaked and quartered
700ml water
salt, to taste

Preparation and cooking time: 3 hours
In a large skillet, heat the oil and sauté the shallots and garlic. Add the bean paste and sauté until the shallots become translucent, then add the chicken and cook for 5 minutes. Add the mushrooms and water and bring to a boil. Lower the heat and cook until the chicken is tender, adding the potatoes and, if necessary, a bit of water when the meat is half way done.
Season to taste with sugar and salt.
Serve with white rice.

India
Doh Nei Iong – [Pork with Black Sesame]
Chef: Lambert Chiang

Ingredients for 4 people:
1 kg pork belly
100 g (3½ oz) bay leaves
100 g (3½ oz) onion, sliced
100 g (3½ oz) piece of fresh ginger root
100 g (3½ oz) garlic
50 g (2 oz) black sesame paste
10 g (1/3 oz) turmeric powder
10 g (1/3 oz) salt
10 g (1/3 oz) black peppercorns

Preparation and cooking time: 1 hour 40 minutes
Boil the pork belly until 40% cooked. Reserve the cooking liquid and cut the pork into cubes around 1.5 cm (1/2 inch) on each side.
In a frying pan, melt the fat from the pork belly and add the bay leaves, onion, ginger and garlic. Sauté briefly, then add the rest of the meat and cook until browned. Add the black sesame paste and turmeric, adjust the salt and stir well. Add some of the reserved cooking liquid and leave to cook over low heat for around 45 minutes, until the meat is soft and tender.

Sri Lanka
Vegetable-Stuffed Kurakkan Halapa with Local Mushrooms (vegetarian)
Chef: Duminda Abyesiriwardena
Ingredients for 4 people:
400 g (14 oz) Kurakkan flour
100 g (3½ oz) flour salt
100 g (3½ oz) dried coconut flakes
2 kg (4½ lb) potatoes, diced
100 g (3½ oz) leeks, thinly sliced
200 g (7 oz) onion, thinly sliced
100 g (3½ oz) garlic, crushed
50 g (2 oz) green chilis, sliced
10 g (1/3 oz) ground black pepper
10 g (1/3 oz) curry powder

Preparation and cooking time: 1 hour 15 minutes
Mix together the two flours with a pinch of salt and the coconut flakes. Start mixing in water, a little at a time, until a smooth dough forms. Leave it to rest for a while.
In a large frying pan, sauté the potatoes, leeks, onions, garlic and green chilis. When they start to become crispy, add the pepper and curry powder.
Roll out the dough into a sheet about 1 cm (1/2 inch) thick. Lay some of the filling along one edge and roll the dough into a cylinder, like a strudel. Cut into slices about 2 cm (1 inch) thick, obtaining filled cylinders which will be steamed until soft. Serve hot.

Thailand
Phad Thai Gung Sod – Thai Rice Noodles with River Shrimp
Chef: Surasak Kongsawat
Ingredients for 4 people:
400 g (14 oz) rice noodles
50 g (2 oz) shallots, sliced
25 g (1 oz) garlic, minced
125 ml (1/2 cup) vegetable oil
300 g (10½ oz) fresh shrimp, shelled
25 g (1 oz) daikon radish, minced
75 g (2½ oz) fresh tofu, cubed
100 g (3½ oz) palm sugar
50 g (2 oz) white sugar
5 eggs, beaten
250 g (9 oz) fresh soybean sprouts
50 g (2 oz) Chinese celery, sliced
50 g (2 oz) peanuts, chopped
juice of 1 lime

Preparation and cooking time: 1 hour
Cook the rice noodles in a little water until soft, and leave to sit for a few minutes.
Sauté the shallot and garlic in the oil until golden. Add the shrimp, daikon radish and tofu, then add the drained rice noodles. Add the sugars and stir well. Slowly stir the beaten eggs into the mixture.
Cook until the eggs start to coagulate, then add the soybean sprouts and Chinese celery (set some aside for garnish) and peanuts.
Serve in a bowl, topped with a few fresh soybean sprouts, slices of Chinese celery and a sprinkle of lime juice.

Japan
Ohaw Soup
From the Ainu, an indigenous people of the Japanese island of Hokkaido
Chef: Hiroyuki Tsukada
Ingredients for 10 people:
700 g beef (shin)
1½ liters of water
2 ½ tsp Japanese Aguni sea salt
30 g kelp
3 bunches giant butterbur (Petasites japonicus)

Preparation and Cooking time: 2 hours
Cut the meat into cubes and cook in a pressure cooker for 30 minutes until the meat is tender. The liquid should reduce by two-thirds.
Boil the seaweed in the water boil and skim off the foam to get a clear broth.
Place the meat in a bowl and add the broth, garnishing with the giant butterbur.

Bhutan
Ema Datshi [chili cheese]
Chef: Djorji Nidup
Ingredients for 4 people:
250 g (9 oz) spicy green chilis
400 ml (1¾ cups) water
2 tbsp extra-virgin olive oil
2 tomatoes, chopped garlic
250 g (9 oz) traditional white cheese from Bhutan (Danish feta is the best substitute)
coriander
1 onion

Preparation and cooking time:
Cut the chilis lengthwise into four pieces. Put the chili strips in a pan with the water and oil and boil for 10 minutes. Add the tomatoes and garlic and continue cooing for another 2 minutes. Add the cheese and continue cooking for another 2-3 minutes.
Add the coriander, turn off the heat and cover the pan. Leave for 2 minutes.
The ema datshi is ready to be eaten! Traditionally it is served with a generous portion of red rice or polished white rice and accompanied by other dishes.

Note: The cheese traditionally used in this recipe cannot be found outside Bhutan. A locally produced white cheese, its special consistency means it won’t melt in boiling water. This is a very spicy dish.