Chef Tammy Wong
Recipes from Tammy Wong's Market Talk demonstrations
September 19
Fried Wild Rice with Chicken
Serves 4
½ Pound Hand Harvested Wild Rice
2 Cups Water
1 Tablespoon Chicken Soup Base (I use Penzey’s)
2 Chicken Breasts
½ Small Onion, diced
2 Cloves of Garlic, minced
3 Eggs, lightly beaten
3 Stalks of Green Onion, diced
1 Cup Bean sprouts (optional)
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
3 Tablespoons Vegetable Oil
The Night Before:
Rinse the wild rice and place in a saucepan with the
water and chicken soup base.
Bring to a boil.
Turn the heat down to low and cover.
Cook for a half an hour or until the water is absorbed.
After removing from the heat fluff with a fork.
While the rice is cooking add 1 tablespoon of the vegetable oil to a sauté pan and heat over med/high heat.
Add the chicken breasts and sear until nicely browned, 3-4 min., flip and repeat on the other side.
Cool the rice and chicken over night.
To Make The Fried Rice:
Chop the chicken into small cubes.
Using your hands or a fork break up any clumps that may have formed in the rice.
In a small sauté pan scramble the eggs and set aside.
Have all of the ingredients prepared and close at hand.
Heat the remaining vegetable oil in a wok or large sauté pan over high heat.
Add the onions and garlic and cook, stirring constantly, until the onions become translucent, 1-2 min.
Add the chicken and rice, continue to cook, stirring constantly for 5-7 more minutes.
Add the egg, green onion, bean sprouts (if using), sesame oil, and soy sauce.
Cook, stirring, until everything is well incorporated.
Serve and enjoy!
Ginger Candied Chestnut Apples
makes about 4 dozen
About 4 Dozen Chestnut Apples
(other small apples would work as well)
8” Bamboo Skewers
3 Cups Granulated Sugar
¼ Cup Corn Syrup
1 Cup Water
¼ Pound Fresh Ginger
Juice from half a lemon
Recipe:
Place apples on a hard surface and insert one
skewer vertically into each apple.
Lightly oil a large baking sheet and set aside.
Peel and thinly slice the ginger.
Place the ginger and water in a blender and puree.
Using cheesecloth strain the ginger water into a bowl.
Pour 1 cup of the ginger water into a 4-6 quart, heavy bottom sauce pan and heat over medium heat.
Add the sugar, corn syrup, and lemon juice and cook until all of the sugar is dissolved.
Once the sugar is dissolved turn the heat up to high and continue cooking, stirring constantly, until the liquid is amber colored and boiling, about 10 minutes (it should be about 300 degrees.)
Gently dip the apples one at a time into the candy liquid, and then set on the oiled pan to dry.
Simple Late Summer Vegetable Soup
Serves 4
4 Quarts Water
1 Medium Onion, chopped
2-4 Carrots, chopped into ¼ inch slices
3 Stalks of Celery, chopped into ¼ inch slices
1 Pound of Okra, roughly chopped
11/2 Pound Tomatoes, chopped into medium sized chunks
3 Cobs of Corn, chopped into 1-2 inch pieces
1-2 Thai Chili Peppers, finely chopped
½ Cup Fish Sauce
½ Cup Mint Leaves
1 Tablespoon Sugar
To Make The Soup:
In a large sauce pan over high heat bring the water to a boil.
Add the carrots, celery, onion, and garlic.
Cook for 10-15 min., or until the carrots start to soften.
Add all of the remaining ingredients.
Bring to a boil.
Turn down the heat and simmer for 15 more minutes.
Serve and enjoy!
August 29
Curried Summer Vegetables
Serves 5 to 6
½ lb immature squash or regular squash (cut into 1/4˝ slices)
note: if using immature squash, leave the skin on, it's very tender;
if using regular squash, remove outer skin before slicing
½ lb mixed or green beans (cut off ends)
1 lb cauliflower (1 medium-sized head – cut florets from stalks)
½ lb round Thai eggplant (cut off tops and slice in half)
1 large white onion (chopped)
1 small piece of fresh ginger (sliced); or ½ tsp. of ground ginger
5 shallots (thin-sliced) optional
2 stalks of fresh lemongrass (crush and cut into 2˝-3˝ lengths)
5 large cloves of garlic (crushed and chopped)
1 cup of fresh Thai basil leaves
½ cup oil
1½ tsp of salt
1 14 oz can coconut cream
1 Tbsp Hot Curry Powder spice mix
Preparation:
Put 1½ quarts of water on to boil and start preparing the vegetables (begin with squash and lemongrass)
When water is boiling, add squash and lemongrass and boil until squash is tender but firm (approx 10-15 minutes)
When squash is ready, remove from heat but don't discard the water; instead, remove lemongrass and squash from water, discard lemongrass, set squash aside
Now, put the cut cauliflower in the pot and heat again until boiling; boil briefly (approx 2-3 minutes) until cauliflower is blanched – this will soften it slightly so it cooks quicker in the wok or pan; remove cauliflower from heat and strain
In a large frying pan or wok, heat oil
When oil is hot, sauté ginger, onions, garlic and shallots together for 1 minute (until fragrant)
Add Thai eggplant and beans, stirring together until green beans are bright green (approx 2-3 minutes)
Add squash, stir briefly
Add salt
Add blanched cauliflower and mix together
Add spices and blend
Add coconut cream (this will thicken the sauce) and stir until thoroughly mixed in
Mix in Thai basil and stir until blended
Remove from heat – serve with rice!
Bottle Gourd Stir-fry
Serves 6
1-2 lbs gourd (approx 1 med bottle gourd)
½ cup dehydrated shrimp (soak in water) - optional
5 cloves garlic (crushed and chopped)
3 stalks green onions (cut in 2" lengths)
2 Tbsp cooking oil
2 Tbsp fish sauce
1 Tbsp Sesame oil
1 cup pre-soaked cellophane noodles
Preparation:
Peel skin off gourd (with a carrot peeler or similar utensil),
slice and julienne.
While preparing garlic and onions, heat cooking oil in a frying pan or wok
When oil is hot, add garlic, sauté briefly, then add strained shrimp and gourd; sauté until gourd is soft
Add fish sauce.
Stir together then add cellophane noodles, sesame oil and green onions
Mix well and remove from heat.
Serve with rice and chopped Thai chili peppers in soy sauce - optional
Turnip Seafood Soup
Serves 6 to 8
1½ lbs turnip (approx 1 large turnip), peeled (with a carrot
peeler or similar utensil) and sliced
2 quarts chicken or fish stock
1½ lbs seafood mixture: shrimp (sliced in half), scallops (thin-sliced)
and squid (optional)
½ small bunch of cilantro (approx 6 stalks), chopped
3 stalks green onions (chopped)
1 Tbsp salt
1 tsp sesame oil
1 pinch ground white pepper
Preparation:
Heat stock until boiling then add sliced turnip
Cook turnip until it begins to turn transparent or
soft (approx 10 minutes)
Add salt and seafood and cook until boiling again
Add cilantro, onions, sesame oil and pepper
Remove from heat and serve.
August 1
Eggplant with Tamarind Sauce
Serves 6
Note: From Tammy Wong of Rainbow Chinese Restaurant. “For this recipe I chose
a long, purple eggplant called Violetta Lungo, sometimes called a Japanese eggplant,”
said Wong. “Tamarind sauce is sometimes called ‘fresh concentrated tamarind.’
You can find it in most Asian grocery stores.
½ cup tamarind sauce
1 tsp. ground coriander
½ tsp. ground cumin
1 tsp. salt
2 tbsp. sugar
1 to 3 finely diced hot chili peppers
(or ½ tsp. dried crushed hot pepper)
6 (about 1 ½ lbs.) Violetta Lungo eggplant
1 red bell pepper, seeded and cored
½ sweet white onion
4 cloves garlic, minced
1 cup vegetable oil
Directions:
In a medium bowl, mix tamarind sauce, coriander, cumin,
salt, sugar and hot chili peppers. Roughly peel the
eggplant, leaving about half the skin on for color.
Cut eggplant in half the long way and then slice into ½-inch
pieces. Thinly slice bell pepper and onion. Heat oil in wok
over high heat. Stir fry eggplant until tender, about 5 minutes, then drain, gently
squeezing out and saving any excess oil.
Return oil to wok and reheat.
Add garlic and lightly brown.
Add onion and bell pepper and cook 2 to 3 minutes.
Add eggplant and stir fry for an additional 2 to 3 minutes.
Add sauce and cook another couple of minutes, until vegetables are cooked through
and evenly coated with sauce.
Serve alone or over rice.
Sweet Corn Rice Pudding
Serves 5-10
Ingredients:
6 cobs of sweet corn
1 cup sweet rice
1½ cups of sugar
Coconut Sauce:
1 14 oz. can Savoy coconut cream
1 cups water
1 tbsp. corn starch
1 tbsp. sugar
½ tsp. salt
Rice and Corn Pudding Preparation:
Soak rice in water overnight.
After rice has soaked, shuck the sweet corn and
scrape the kernels off, making sure to scrape down
to the cob so you collect a fair amount of juice from the
corn. Put rice and corn together in a pot with 1 quart of
water and cook on medium to medium-high heat until mixture comes to a boil. Cook until rice becomes translucent (approx. 10-15 minutes) then add 1½ cups of sugar and cook for a couple more minutes. Remove from heat and cover for half an hour or so. Don't worry if the mixture is a little watery at this point, covering it and letting it sit will give the rice a chance to expand and thicken.
Coconut Sauce Preparation:
Pour the contents of the can of coconut cream into a small saucepan and
heat on medium-high heat. While this is warming up, mix the cornstarch,
sugar and salt into your 1½ cups of water until dissolved. Add this mixture
to the saucepan and stir continuously with a wooden spoon until it comes
to a boil and starts to thicken. Remove from heat.
Your sweet corn rice pudding is ready to serve! Scoop pudding into a bowl,
cover with coconut cream and enjoy; or refrigerate and serve cold later.
Sweet Corn on the Cob with Green Onion Sauce
Ingredients:
6 cobs of corn
1 bunch of green onions
½ cup grapeseed oil or vegetable oil
1 tbsp. sugar
1 tsp. salt
Preparing the corn:
You can prepare your corn a couple of different ways.
The first would be to husk and boil the corn; alternately,
you could grill the corn in the husk. Either way, the green
onion sauce can be used as a dressing for the boiled corn
(as shown above) or can be rubbed onto grilled corn.
Green onion sauce preparation:
Take your bunch of green onions and chop into
fairly small pieces until you have about 2 cups worth.
Heat the olive oil in a frying pan or wok until hot.
When the oil is ready, sautee the chopped onions, sugar and salt for a minute, then remove from heat.
Dress your corn with the sauce and enjoy!
July 11:
Sauteed Green Beans
Serves 2 to 4
Photo courtesy of Tammy Wong
Photo courtesy of Tammy Wong
Photo courtesy of Tammy Wong
Photo courtesy of Tammy Wong
1 Pound (about 1 basket at the farmer’s market) Green Beans
5 Cloves Garlic, minced
2 Tablespoons Vegetable Oil
2 Tablespoons Oyster Sauce
1 Tablespoon Soy Sauce
1 Small Handful Preserved Cabbage, rinsed and squeezed dry (optional)
Mix together oyster sauce and soy sauce in a small bowl.
Heat vegetable oil and garlic in a wok or large saucepan over high heat.
Once garlic has browned slightly add green beans and cook, stirring constantly, until beans are bright green and tender.
Add soy and oyster sauce mix and cabbage.
Stir until beans are well coated.
Enjoy!
For an even simpler green bean dish simply boil or steam until very tender, drain, and sprinkle with sea salt and fresh lemon juice!
Cantonese Style Noodles with Summer Vegetables
Serves 2
1 Pound Thin Egg Noodles
¼ Pound Peapods
Half a Medium Onion, thinly sliced
2 Green Onion stalks, chopped into about 2 inch pieces
Handful of Bean Sprouts (optional)
2 Tablespoons Vegetable Oil
1 Teaspoon Sesame Oil
1 Tablespoon Dark Soy Sauce
2 Tablespoons Oyster Sauce
Mix together sesame oil, soy sauce, and oyster sauce in a small bowl.
Heat vegetable oil and onion in a wok or large sauce pan over high
heat.When the onion starts to carmelize add the noodles, bean sprouts,
and green onion. Cook, stirring constantly, until peapods are bright green.
Add sauce and continue to stir until the noodles are well mixed.
Enjoy!
Kohlrabi Salad
Serves 2 to 4
4 Medium Kohlrabi
5 Green Onions
Roasted Sesame Seeds
Cut off stems of Kohlrabi, then peel the root ball with
a knife, removing the outer, fibrous layer.
Julienne the Kohlrabi, placing cut vegetable into a bowl of
cold water to keep crisp.
Cut off the green portion the onions and save for another dish.
Juliene the white or purple part of the onion and add to the
kohlrabi.
Dry the kohlrabi and onions, preferably in a salad spinner.
Place the salad in a bowl, pour the dressing on top and toss.
Garnish with a sprinkle of sesame seeds.
For The Dressing:
1/8 Cup Soy Sauce
¼ Cup Balsamic or Red Vinegar
1 Small Hot Pepper, finely chopped, or 1 Teaspoon Chili Oil, to taste
3 teaspoons Sugar
1 Tablespoon Sesame Oil
Mix the soy sauce, vinegar, hot pepper, sugar, and sesame oil in a small bowl.
Stir Fried Amaranth
Serves 2 to 4
1 bunch of Amaranth, stems removed
6 Cloves of Garlic, chopped
1 Tablespoon Miso Paste
¼ Cup Dehydrated Shrimp (optional)
2 Tablespoons Vegetable Oil
Heat oil in a wok or large sautee pan over high heat.
Add all ingredients and cook, stirring constantly, until amaranth is bright
green and wilted, about 2-3 minutes.
June 6:
Serves 2 to 4
Ingredients:
1 lb. Pork Tenderloin, thinly sliced
(you can also use flank steak or chicken breast.)
1 bag Mixed Greens, well rinsed
1-2 Tomatoes, wedged
1 med. Onion, thinly sliced
3 cloves of Garlic, minced
2 tablespoons Vegetable Oil
2 tablespoons Lemongrass, minced
2 tablespoons Fish Sauce
1 teaspoon Granulated Sugar
Mix fish sauce, lemongrass, and sugar in a small bowl.
Place the mixed greens and tomatoes on a platter.
Heat oil in a wok or large sauté pan over high heat.
Add garlic and sauté till slightly browned.
Add pork, stir constantly, until pork is just cooked through.
Add fish sauce, lemongrass, and sugar mixture and onion.
Cook 2-3 minutes, stirring constantly, or until onion softens.
Dish out over mixed greens and tomatoes. Enjoy!
Serves 2 to 4 as a side dish
Ingredients:
3 bunches of Pea Shoots from the farmer’s market,
use only the tender portion, remove whisker-like tips.
6 cloves of Garlic, chopped
2 tablespoons Fish Sauce
½ teaspoon Granulated Sugar
3 tablespoons Vegetable Oil
Mix together fish sauce and sugar in a small bowl
Heat oil in a wok or large sauté pan over high heat.
Add garlic, brown slightly, then add pea shoots and fish sauce.
Cook, stirring constantly, until bright green, about 1 minute.
May 30:
Serves 4 ¼ lb Scallops, chopped small In a medium saucepan bring water to a boil. |
Photo courtesy of Tammy Wong
|
Thai Style Hot and Sour Soup with Salmon and Asparagus
Serves 4 to 6
|
Photo courtesy of Tammy Wong
|
Serves 2 to 4
Ingredients:
1½ lb Chicken Breast, sliced
1 lb Asparagus, 1 inch slices, cut on a bias
1 large Carrot, sliced thin on a bias
½ med. Onion, cut into wedges
1 Tablespoon Chinese style Barbecue Sauce (I use Bull Head Brand. They make a vegetarian and a no vegetarian variety-both are great)
1 clove of Garlic, smashed and finely chopped
6 thin slices of ginger
1 Tablespoon Cornstarch, dissolved in 2 Tablespoons of water
2 Tablespoons Oyster Sauce
1 Teaspoon Mushroom Soy Sauce
3 Tablespoons Vegetable Oil
1 Teaspoon Sesame Oil
Heat 1 tablespoon of oil in a wok over high heat.
Add asparagus, carrots, and onions. Cook, stirring constantly for 1-2 minutes or until asparagus is bright green.
Remove and set aside.
Add 2 tablespoons of oil and return wok to high heat. Add garlic and ginger and stir until the garlic starts to brown.
Add chicken. Cook, stirring constantly, until the chicken is cooked through.
Add barbecue sauce, oyster sauce, and soy sauce.
Stir in vegetables and cornstarch mixture. Serve over rice.
