Asian Wraps: Deliciously Easy Hand-Held Bundles To Stuff, Wrap, And Relish

Asian Wraps: Deliciously Easy Hand-Held Bundles To Stuff, Wrap, And Relish

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Overview

In this beautifully photographed full-color book, Nina Simonds shares her culinary expertise in more than seventy-five delicious recipes for all manners of wrapped Asian delicacies. Throw away those forks and knives and dig into these fresh and flavorful wraps, stuffed with everything from succulent, plump shrimp glazed with vibrant sweet-and-sour sauce to fragrant curried coconut chicken. Asian Wraps is a delightful exploration into the varied flavors of Asia, from small enticing tastes of Bite-Size Wraps and the delightful crunch of Salads in a Wrap to satisfying Entree Wraps and cutting-edge New Asian Wraps.

Nina Simonds tempts us with her inspiring and fabulous creations, such as Flaky Curried Turnovers, Lemony Thai Salad Packages, delectable Seared Garlic Beef with Roasted Rainbow Peppers, Barbecued Halibut with Cilantro Pesto, and Singapore Noodles in Napa Leaves. Asian Wraps wouldn't be complete without suggestions for a variety of wrappers, whether store-bought--leafy greens, pita bread, tortillas, and nori; or homemade--Mandarin Pancakes, Steamed Lotus Buns, and Baked Indian Flatbread. Asian Wraps is sure to make eating a tasty and handy experience!

Product Details

ISBN-13: 9780688163006
Publisher: HarperCollins Publishers
Publication date: 01/28/2000
Pages: 176
Product dimensions: 8.41(w) x 9.30(h) x 0.64(d)
Age Range: 6 Years

About the Author

Nina Simonds is a regular contributor to Gourmet and Eating Well magazines and the Los Angeles Times. She is the author of four books on Chinese cuisine and culture. Newsweek magazine named her one of America's Top Twenty-five Asia Hands. She lives in Salem, Massachusetts.

Read an Excerpt

Vietnamese Chicken Salad

Makes 6 Servings

With their fresh, lively seasonings and contrasting textures of tender meat or seafood, sensual cooked noodles, and crisp vegetables, Vietnamese salads are superb as a light but filling lunch or dinner. Traditionally, they are served in rice noodle wrappers, but I much prefer to serve them rolled in Boston or Bibb lettuce.

2 quarts water
1/2 pound thin rice stick noodles, softened in hot water to cover and drained
1 1/4 pounds cooked chicken, skin removed, shredded by hand into julienne strips
2 medium-size carrots, grated (about 1 1/2 CUPS)
2 cups bean sprouts, rinsed and drained
1/4 cup coarsely chopped ciiantro (fresh coriander) leaves
1/4 cup coarsely chopped fresh basil leaves
1/2 cup finely chopped scallion greens
1/4 cup chopped dry-roasted peanuts

To Serve:

Vietnamese Sweet-and-Sour Dipping Sauce
2 to 3 heads Boston lettuce, cores trimmed, leaves separated, pressed to flatten, rinsed, drained, and arranged on a serving platter or in a basket

1. In a large pot, heat the water until boiling. Add the softened rice stick noodles and swirl In the hot water, then cook until just tender, 10 to 15 seconds. Drain thoroughly in a colander and rinse under cold running water. Clip the noodles into 3-inch lengths, if desired, and arrange on a deep serving platter.

2. Arrange the chicken in the center of the platter over the noodles and then arrange the carrots and bean sprouts around it in concentric circles.

3. Sprinkle the cilantro, basil, scallions, and chopped peanuts on top of the salad. Serve the salad at room temperatureor chilled. You can serve the dressing on the side as a dipping sauce or pour it over the top and toss before serving. To eat the salad, spoon some of the salad mixture into a lettuce leaf, roll it up, tucking in the sides, and eat with your fingers.


Barbecued Pork Loin with Asian Slaw

Makes 6 Servings

Both Asian and Caribbean cooks appreciate the splendid flavors of barbecued pork accompanied by vegetable slaws. This is my version of that brilliant pairing.

1 1/2 pounds sirloin or center-cut pork fillets, trimmed of fat and gristle
Asian Slaw

For the Marinade mixed together:

1/2 cup hoisin sauce
3 tablespoons soy sauce
2 1/2 tablespoons ketchup
1 1/2 tablespoons minced garlic

To Serve:

18 flour tortillas, brushed lightly with toasted sesame oil, folded into quarters, steamed for 10 minutes, arranged in a basket or serving bowl, and covered with a dish towel to keep warm

1. In a large bowl, mix together the pork and marinade, tossing to coat. Cover with plastic wrap and let marinate in the refrigerator for 2 hours.

2. Preheat the oven to 350 degrees F or prepare a hot fire for grilling.

3. If baking the pork, arrange the meat in a pan lined with aluminum foil and roast until cooked through, 30 to 45 minutes. If grilling, place the grill rack 3 inches above the coals, arrange the meat on the rack, and grill until cooked through, 7 to 8 minutes per side (add 1 more minute per side for thicker cuts). Let the pork cool slightly.

4. Cut the pork across the grain into thin slices, about 1/6 inch thick and 3 inches long, and arrange on a serving platter. To eat, put some of the pork slices in the center of a tortilla, spoon some of the cabbage slaw on top, roll up, and eat with your fingers.

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