Asian Grilling With Corinne Trang

Chef Corinne Trang, author of "The Asian Grill," grills up a tasty Asian-influenced meal for four on a budget of $40. The menu includes: Poached Shrimp with Onion & Pineapple Chutney; Lemongrass & Kaffir Lime Leaf Marinated Pork Skewers served with a Fish Sauce Dressing and a Sour Mango Salad; and Sweet Coconut Tapioca with Grilled Summer Corn and Banana.

Trang is a New York-based, award-winning author who has written for such publications as Food & Wine, Health, Cooking Light, Bottom Line Personal, Organic Style, and Saveur (where she held the positions of test kitchen director and producing editor from 1996 to 1998).

Her first cookbook, "Authentic Vietnamese Cooking: Food from a Family Table" won Best Asian Cuisine Book in the World and Best Book on Asian Cuisine in English at France's Salon International du Livre Gourmand (The 2000 World Cookbook Fair). It was also awarded Best of the Best of 1999 by Food & Wine magazine.

Her second book, "Essentials of Asian Cuisine: Fundamentals and Favorite Recipes," which covers Chinese cuisine and its influence on the major cuisines of Asia including Cambodia, Indonesia, Japan, Korea, Philippines, Thailand and Vietnam, has received such praise as starred reviews from Publisher's Weekly and Cook's Illustrated.

Born in France's Loire Valley of a French mother and a Cambodian-Chinese father, Trang was raised in Phnom Penh, Paris and New York. She has traveled extensively and studied culture and cuisine throughout the United States, Europe and Asia. Bolstered by her multi-ethnic background, her deepest commitment is to exploring the relationship between culture and food.

Trang received her B.S. of Culinary Arts and Business Minor from Drexel University in Philadelphia, where she holds the position of Chef and Adjunct Associate Professor of Culinary Arts and Tourism. Most recently, she was appointed Adjunct Professor of Communications Workshop in Foods and Nutrition at New York University.

FOOD FACTS

Chutney: This spicy condiment contains fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot.

Bamboo Leaves: Sold in Asian markets or from mail-order sources, dried bamboo leaves are long, narrow and pointy at both ends. They should be soaked in water until pliable before wrapping foods. Bamboo leaves impart a slightly bitter flavor to rice and all sorts of food, especially when allowed to cook for a long time.

Kaffir Lime Leaves: These are the leaves that make Thai food unmistakably Thai. The leaves lend an earthy, lemony, floral note to dishes. They can be bought fresh, frozen or dried.

Lemongrass: This is a very fibrous herb with a floral-citrus flavor. The entire stalk can be used in cooking; the creamy white bulb section is the most pungent. Before using, be sure to peel off the outer leaves and trim the root end, as well as 2 to 3 inches of the dark green top. Lemongrass freezes well. Simply wrap individual stalks in foil. Don't bother buying dried lemongrass as it is almost flavorless.

Yellow Mung Beans: Small dried beans that are commonly used to grow bean sprouts. Yellow mung beans are actually green mung beans that have been split and peeled. They don't need to be soaked before cooking. They have a tender texture and slightly sweet flavor.

RECIPES

POACHED SHRIMP WITH ONION AND PINEAPPLE CHUTNEY

Ingredients:
1 pound small tiger shrimp
2 tablespoons vinegar or lemon juice
salt and pepper
1 recipe Chutney

Method:

1. Thread the shrimp on skewers lengthwise, through the tail, to flatten them.
   
2. Bring a small pot of water to a boil over high heat, add 2 tablespoons vinegar or lemon juice, salt and pepper.
   
3. Lower the shrimp into the water and cook until opaque, 30 seconds to 1 minute.

Ingredients:
1/4 cup vegetable oil
1 large red onion, halved and thinly sliced into half circles
3 to 4 tablespoons finely grated fresh ginger
1 large garlic clove, minced
1 large ripe pineapple, peeled, cored, and finely chopped
1 teaspoon Indian curry powder
grated zest and juice of 1 lemon
kosher salt and freshly ground black pepper to taste
3 tablespoons minced fresh mint

Method:

1. In a medium saucepan, heat the oil over medium-high heat. Add the onion, ginger and garlic and sauté until golden, about 10 minutes.
   
2. Add the pineapple and continue to cook until browned, 20 to 30 minutes.
   
3. Add the curry powder, lemon zest, and lemon juice. Stir to distribute evenly. Season with salt and pepper and cook until thickened, about 10 minutes.
   
4. Stir in 2 tablespoons of the mint, cook another minute or so, and remove from the heat. Transfer to a serving dish and garnish with the remaining mint before serving.

LEMONGRASS AND KAFFIR LIME LEAF MARINATED PORK SKEWERS
Serves 4

The citrus and floral notes of the lemongrass and kaffir lime leaf marinade make this one of the most flavorful, light and refreshing pork dishes you will ever eat. While the lemongrass is tasted at every bite, the kaffir lime leaf is a surprise note especially apparent at the finish. Palm sugar counterbalances the salty fish sauce base and adds a subtle coconut note. Serve these fragrant pork skewers with sweet, sour, and spicy fish sauce dressing and Rice Vermicelli with Scallion Oil and Fresh Vegetables. The citrus and floral notes of hits marinade are also especially well suited for seafood, such as eel, swordfish, shrimp, lobster and squid.

Ingredients:
1/3 cup palm sugar or granulated sugar
1/3 cup fish sauce
1 1/2 lemongrass stalks, trimmed, peeled, and finely grated (white and light green parts)
2 large garlic cloves, finely grated
2 large fresh kaffir lime leaves, minced
1 tablespoons vegetable oil
1 1/2 pounds pork butt (or pork tenderloin, cut into ½-inch thick diagonal slices)
8 long bamboo skewers

Method:

1. In a medium bowl, whisk together the sugar and fish sauce until the sugar is completely dissolved. Stir in the lemongrass, garlic, kaffir lime leaves, and oil until evenly distributed.
   
2. Put the pork and marinade in a re-sealable gallon plastic bag. Squeezing out the air, seal the bag. Holding onto the ends, shake the bag to coat the pieces evenly with the marinade. Refrigerate for 1 hour, turning the bag over every 15 minutes or so to redistribute the marinade.
   
3. Soak the bamboo skewers in water for 30 minutes. Meanwhile, prepare a hot fire in a charcoal grill, or preheat a gas grill to 500 degrees(high).
   
4. Thread the pork on the skewers, leaving about 1½ inches free on either end. Grill the pork skewers, turning them once, until golden, 1 to 2 minutes. Transfer pork to a serving dish. Serve with Fish Sauce Dressing and Sour Mango Salad.

Sweet with sugar, sour with citrus juice, spicy with chilies, bitter with garlic, and salty with fish sauce, this condiment can be used as a dressing or as a dipping sauce. It is the ubiquitous condiment of Vietnam, served at every meal.

It can be mild or bold depending on how you prepare the ingredients. Crushing the garlic and seeding the chilies will give you a relatively mild flavor. Slicing the garlic and seedless chilies will give you a slightly stronger flavor. Mincing the garlic and the chilies will give you a more pounced flavor yet. Keeping the seeds in the chilies will intensify the flavor still more. The more the pungent garlic and chilies are broken down, the stronger the flavor of the sauce.

Ingredients:
1/2 cup plus 2 tablespoons sugar
2/3 cup fish sauce
2/3 cup fresh lime or lemon juice
2 large garlic cloves, thinly sliced or minced
2 red Thai chilies, halved lengthwise, seeded (or not) and thinly sliced or minced

Method:
In a medium bowl, whisk together the sugar, fish sauce, and lime or lemon juice until the sugar is completely dissolved. Add the garlic and chilies. Let stand for 30 minutes before serving. Store in the refrigerator for up to one week.

Note: If you have fish sauce that is a little old but not black, use water to take the intensity of the saltiness down to a palatable level. Add 1 tablespoon of spring water at a time to the recipe, and keep tasting as you adjust.

SOUR MANGO SALAD
This is the chef's interpretation of the popular Southeast Asian green papaya salad. Green papayas are readily available in Asian markets, but unlike mangos, are probably not to be found at your local supermarket. Using under ripe mangos yields a salad with sour and subtle sweet notes. The sweet lime and fish sauce dressing causes the julienned mango to soften just enough to become tender, while still retaining most of its crispness. And to complete this culinary balancing act, the unripe mango's natural sour flavor becomes mildly sweet with the sugar. Serve with Lemongrass and Kaffir Lime Leaf Marinated Pork Skewers and jasmine rice.

Ingredients:
1/4 cup fresh lime or lemon juice
1/3 cup fish sauce
1/3 cup sugar
2 large unripe mangos, peeled, halved lengthwise, pitted, and julienned
1 large carrot, peeled and julienned
1 red Thai chilies, stemmed, seeded, and sliced into thin rounds
1/4 cup unsalted roasted peanuts, finely crushed
1/4 cup packed fresh Thai basil or cilantro leaves

Method:

1. In a medium bowl, whisk together the lime or lemon juice, fish sauce, and sugar until the sugar is completely dissolved.
   
2. Put the mangos, carrots, and chilies in a re-sealable plastic bag. Add the dressing and seal the bag, squeezing any air out. Holding on to the ends, shake the bag to distribute the dressing throughout. Let stand for 20 minutes.
   
3. Drain and transfer to a serving bowl or a plate and garnish with the crushed peanuts and Thai basil or cilantro leaves. Serve at room temperature or lightly chilled.

SWEET COCONUT TAPIOCA WITH SUMMER CORN AND BANANA
(Makes about 1 quart)

Coconut tapioca is popular in many parts of Asia, and it ranges from soapy to thick in consistency, with variations in between. Corn (a cereal) lends itself well to the tapioca mix, and the chef likes to use it in creative ways during its peak late summer season. The crunchy corn is especially nice with sweet and tender Asian bananas when both are grilled until lightly caramelized. These two garnishes are a great pairing, but you can also use other grilled fruits or tubers, including pineapple, mangos, peaches, sweet potatoes, or yams.

Ingredients
1 13-1/2-ounce can unsweetened coconut milk
1 3/4 cups spring or filtered water
1/4 cup palm sugar or granulated sugar
1/4 teaspoon kosher salt
1/4 cup small-pearl tapioca
3/4 cups grilled yellow or sugar butter corn kernels
2 Asian or 1 regular banana, grilled
Toasted sesame seeds for garnish

Method:
In a large saucepan, bring the coconut milk, water, sugar, and salt to a boil over medium-high heat. Reduce the heat to medium-low and, stirring constantly, add the tapioca pearls in a slow and steady stream. Cook, stirring occasionally, until the tapioca is transparent, about 40 minutes. Serve warm, at room temperature, or chilled, garnished with grilled corn, bananas, and toasted sesame seeds.

Variation:
If you would rather not grill the corn and bananas, simply steam 2 to 3 ears of corn and slice the kernels off the cobs. The bananas can be peeled and diced fresh (be sure to use ripe ones). Add bananas to the tapioca while it is still hot and immediately after you have turned off the heat. Cover and let the bananas steam in the tapioca, for about 15 minutes. Serve hot or chilled.