Let’s Cook with Asian Pacific Flavors

May is Asian American and Pacific Islander (AAPI) Heritage Month. It’s an opportunity to honor the influences and contributions this multi-generational group has shared over the years to help shape U.S. history.

One way to celebrate cultural influences is through rich, flavorful foods. If you aren’t familiar, trying new foods can feel a little daunting, especially those layered with a new array of spices and flavors. Before picking a recipe below, let’s get more familiar with some of the most common ingredients used in AAPI cuisine:

• Soy Sauce – A liquid condiment of Chinese origin traditionally made from fermented soybeans, roasted grains, and brine. It is considered to have a strong umami (savory) taste.
• Tamari – The gluten-free version of soy sauce.
• Oyster Sauce – Another rich umami sauce of Chinese origin. It’s made from oyster extracts, sugar, salt, and water.
• Fish Sauce – Originating from East Asian cuisine, the sauce is made from fish or krill that have been coated in salt and fermented for up to two years. It’s popular in Vietnamese, Thai, and Korean dishes.
• Hoisin Sauce – This thick sauce is both sweet and savory. Think of it as an Asian barbecue sauce that works well as a glaze for meat or for dipping.
• Rice Vinegar – Made from fermenting rice, this is used as a seasoning, dressing, or dipping option in many dishes and has a mild, delicate sweetness.
• Coconut Milk – A milky, white liquid extracted from the pulp of coconuts. It’s used in dishes from Southeast Asia and Oceania. When a recipe calls for coconut milk, most opt to use the canned variety.

Some popular spices in Asian and Pacific Island cooking include five-spice, basil, cinnamon, coriander, cloves, cumin, curry, chili powder, garlic, ginger, garam masala, lemongrass, mint, star anise, turmeric, and white pepper.

If you don’t already have these spices in your pantry, pick one of the three recipes below and start there with the ingredients you need. Known as some of the most diverse and flavorful foods in the world, there is truly something for everyone. Let’s get cooking!

Tinola (Filipino Ginger-Garlic Chicken Soup), Serves 4-6

Ingredients:

3 Tbsp. avocado or canola oil
½ cup onion, chopped
¼ cup ginger, thinly sliced
6 cloves garlic, minced
1 lb. chicken breast or thighs, skinless, ½-inch pieces
4 cups low-sodium chicken broth
1 ½ cups green (unripe) papaya, cubed
2 cups bok choy, chopped
1 Tbsp. fish sauce
¼ tsp salt
¼ tsp pepper

Directions:

1. Heat oil in a large pot over medium heat.
2. Add the onion, ginger, and garlic. Stir to cook for about 3 minutes or until the onion becomes translucent.
3. Add the chicken and broth to the pot. Simmer until chicken is cooked through.
4. Add papaya, bok choy, fish sauce, salt, and pepper.
5. Simmer until the vegetables are tender before serving.

Coconut Lime Grilled Chicken, Serves 4

Ingredients:

3 limes
2 Tbsp. fish sauce
¼ cup full-fat coconut milk
1 Tbsp. brown sugar
1 Tbsp. lemongrass paste
1 clove garlic
Fresh cilantro
Fresh mint
1 lb. boneless, skinless chicken thighs
1 ½ cups uncooked brown rice

Directions:

1. For young assistants: Begin with simple prep work, by juicing the limes and pulling the leaves from the cilantro and mint stems.
2. Combine the juice and zest from all 3 limes, fish sauce, ¼ cup coconut milk, brown sugar, lemongrass paste, and garlic, plus a handful of cilantro and mint in a food processor. Blend until smooth.
3. Combine the chicken and half the sauce in a large, sealable bag. Marinate for 30 minutes.
4. While the chicken is marinating, prepare brown rice according to the package directions. If you have leftover coconut milk, you can use it as a substitute for some of the water needed.
5. Preheat your grill or a grill pan. Cook chicken on both sides until browned and fully cooked (about 4 minutes per side). Allow it to rest for a few minutes.
6. Serve the chicken over rice with a drizzle of the remaining sauce.

Recipe adapted from Pinch of Yum.

Crunchy Roll Bowl, Serves 4

 Ingredients:

1 block extra-firm tofu
1 cup cooked brown rice
2 cups frozen, shelled edamame
1 cucumber, diced
1 cup shredded carrot
1 avocado, sliced
1 Tbsp. avocado oil
½ cup teriyaki sauce
2 Tbsp. siracha sauce
½ cup mayonnaise

Directions:

1. Begin by pressing the excess water out of the tofu. To do this, wrap it in a clean towel, then place it on a plate with a lip so it can drain. Put something heavy on top, such as a frying pan. You can add cans or jars on top to weigh it down even more. Let it sit for 30 to 90 minutes. The tofu will be about ⅔ of its original size after expelling the stored water.
2. Meanwhile, cook the edamame according to package directions.
3. Cut the drained tofu into cubes as you heat the oil over medium-high heat. Add tofu and fry until golden brown. Add about ¼ to ⅓ cup of teriyaki sauce and fry again for a few minutes.
4. For young assistants: Work together to assemble the bowls. Add ¼ cup of rice as the base and top with tofu, edamame, shredded carrots, and cucumber.
5. Prepare the optional spicy mayonnaise by combining mayo and sriracha sauce.
6. For young assistants: Drizzle spicy mayo and/or teriyaki sauce on top before serving.

Recipe adapted from Pinch of Yum.