New Cooking Class: Asian

This month's class at IMX=Pilates in Parkville was simply "Asian".  That was the request.  I never know what that really means to people.  It's like saying something is "healthy".  Everyone has their own idea of what is "healthy" just like everyone has their own idea of what Asian cuisine is.  I grew up near Springfield, MO, and lived there while in college.  Springfield happens to hold the Guinness Book of World Record for the most Chinese take-out restaurants per capita (or at least it did in 2007) and is home to the world famous Springfield Style Cashew Chicken.  Haven't heard of it?  Hmmm....well, it's a real treat, but it would be a stretch to call it "Asian".  Fried pieces of chicken over rice and topped with brown gravy, cashews, and green onions.  There was a time I thought that is what Chinese people really ate.  And Japanese people ate this really yummy "white sauce" that was served as a dipping sauce at Japanese steak houses.  Between P.F. Changs and fortune cookies, you can start to imagine my struggle with the simple request of "Asian".

We decided it was an opportunity to show people what our idea of Asian cuisine is - fresh, clean, light, and seasonal.  This menu would make a fun dinner party.  Start out with Shrimp Spring Rolls and a cocktail (we made a cantalope and sake cocktail from Living Raw Food, aka our new favorite cookbook).  Move onto Soba Noodle Bowls and finish with Adzuki Bean Ice Cream.  I guarantee that everyone will be talking about the food at your party and will want all of the recipes.  That is when you can tell them about this blog! 

Hope you enjoy the recipes.  I forgot (again) to bring my camera to class, so no pictures.  There's a good chance I will be making some variation of these recipes again at home, so I will update this post with pictures sometime.

Finally and for the record:  The best Springfield Style Cashew Chicken in the world is at Canton Inn in Springfield, MO. I actually ate there last weekend for the first time in years and I still like it, but I can't believe I thought that was what Chinese people eat!

Shrimp Spring Rolls
These are very easy as long as you have everything prepared and organized. 

18 rice paper wraps
1 lb. peeled and cooked shrimp
1/4 cup chopped cilantro, divided
2 tablespoons chopped basil, plus 18 whole leaves
2 tablespoons chopped mint, plus 18 whole leaves
2 tablespoons Nama Shoyu (unpasteurized soy sauce)
3 carrots, cut into matchsticks
1 medium zucchini, cut into matchsticks (soft center removed)
1 cup water
2 tablespoons brown rice vinegar
2 tablespoons agave nectar
2 teaspoons sea salt

Shrimp:
Chop shrimp into small pieces.  Toss with the soy sauce and 2 tablespoons each of cilantro, basil, and mint.  Marinate for at least one hour.

Pickled Vegetables:
In a medium sized bowl, stir together the water, brown rice vinegar, and salt.  Toss in the carrots and zucchini.  Marinate at least one hour (the longer, the better).

Assembly:
Get organized.  You will need a large bowl with very hot water (as hot as your hands can stand), the marinated shrimp, pickled vegetables, remaining cilantro, basil leaves, and mint leaves.  I find working on plastic cutting board is easiest.  You just want something that is damp, so the wet rice papers won't stick.  Now it's time to roll.  Take one rice paper and submerge into the water for 5 seconds.  Set it on a damp surface.  Spoon a heaping tablespoon of shrimp onto the paper 1 inch away from the edge closest to you (centered).  Add a pinch (maybe 1/4 of a cup - probably a little less, though) of the pickled vegetables on top of the shrimp.  Top with a basil leaf, mint leaf, and a little cilantro.  Starting with the edge closest to you, roll the rice paper over the filling.  Fold each side in over the filling (like a burrito) and continue rolling tightly until you have a roll.  Set the roll on in a dish lined with a wet paper towel until ready to serve.  Repeat with each roll.  Serve with Peanut Sauce.

Soba Noodle Bowl
I used tofu, but you could poach shrimp, chicken, fish, or thinly sliced beef right in the broth. 

1 package organic soba noodles
2 tablespoons organic toasted sesame seed oil
6 cups vegetable, chicken, or kombu stock (recipe below)
12 ounces firm organic tofu, diced
1 bunch fresh greens (kale, spinach, swiss chard, etc.)
1 bunch chopped scallions for garnish

Cook soba noodles according to the package instructions.  Strain and toss with the sesame seed oil.  If making ahead, place noodles in a large zip lock back and refrigerate.

Simmer stock (I used 5 cups vegetable stock and 1 cup kombu) in a large stock pot.  While the that is coming to simmer, saute tofu in oil of choice (I used macadamia nut oil).  Add tofu to the simmering stock along with the greens.  Cover and cook for 3 minutes.

Divide the noodles among bowl.  Ladle the stock over the noodles with the tofu and greens.  Top with scallions, soy sauce, and drizzle with toasted sesame seed oil.

Kombu Stock:
This is so easy.  Soak 2 ounces of dried kombu in 6 cups of warm water for 6 - 8 hours.  Strain the kombu out and keep the water. 

Adzuki Bean Ice Cream
This is actually a little different than what I made in class.  I made it again the day after class and added a few drops of Sweet Leaf Chocolate Raspberry Stevia Extract.  It was so good that I had to write up the recipe with it in there.  It makes it less authentic, but at least I am not frying it and topping it with gravy!

First make the red bean paste:
1 cup dried adzuki beans, rinsed
1/4 cup agave nectar
juice of one lemon
3 1/2 cups water
pinch of sea salt

Combine all ingredients in a large stock pot.  Simmer for 2 - 3 hours or until very soft.  Strain beans in a fine mesh strainer and discard cooking liquid.  Suspend the strainer (filled with beans) over a large bowl.  With a large wooden spoon mash the beans to separate the skins.  The bowl should be filled with a sweet bean paste with the skins left in the strainer.  Chill the paste until cold.

Now make the coconut milk*:
2 cups unsweetened shredded coconut
4 cups water

Combine the coconut and water in a medium sized bowl.  Soak for at least 30 minutes.  Add the coconut and water to a blender (does not have to be a high powered) and blend on high for 2 minutes.  Strain the milk using a nut milk bag (or paint strainer bag like I use) into a bowl or pitcher.  Squeeze all of the liquid out of the pulp. 

Make the ice cream:
Add the milk (should be about 3 1/2 cups) back into the blender.  Add the bean paste, 1 tablespoon vanilla, 1/2 cup agave nectar, 3 drops Sweet Leaf Chocolate Raspberry Stevia Extract, and a pinch of sea salt.  Blend until combined.  Ideally this mixture is cold, so refrigerate if time allows.  Pour into ice cream maker and follow manufacturer's instructions.

*Use this method to make coconut milk for any use instead of canned.  I like to add some vanilla and stevia.