|
 
Southeast
Asian Shrimp Broth
Thai Basil
Risotto with Shrimp
Coconut Braised Chicken and Purple Potatoes
Poached Striped Bass with Leek, Carrot and Rice
Noodle Soup
Norman Van Aken’s Stuffed Chicken Breasts
BEVERAGE NOTES
Singha Malt Beverage: This richer version of beer features a
pleasant bitterness and the malty flavors make it a great foil for spicier
dishes, especially the zesty soup, tom-yum. Its dark flavors help add
contrast to crisp, citrusy dishes.
Domaine La
Doucett-Sancerre “Comte La Gondo”: Sancerre is actually sauvignon
blanc grown and produced in the Sancerre commune at the edge of the Loire
valley. A very rich style of sauvignon blanc, without the ‘gamey’ flavors
of Bordeaux blanc, like grass, herbs, sulfur. |
|
Master
Southeast Asian
Shrimp Broth
Makes 3 to 4 quarts
-
2 pounds shrimp shells
(include heads, too, if available)
-
2 large yellow onions, sliced
-
3 large slices galangal or
ginger
-
8 Thai bird chiles, crushed
-
8 kaffir lime leaves, crushed
-
4 stalks lemongrass (white
parts only), crushed
-
1/4 cup fish sauce, (I prefer
the Three Crab Fish Sauce)
-
3 to 4 quarts water
-
Juice of 3 limes
-
Grapeseed or canola oil for
cooking
-
Kosher salt and freshly
ground black pepper
In a stock pot coated lightly with
oil over high heat, sauté the shrimp shells until colored and season with
kosher salt and freshly ground black pepper. Add onions, galangal, chiles,
lime leaves, and lemongrass, and sauté until soft, about 5 minutes.
Deglaze with fish sauce and reduce by half. Add water to cover shells and
bring to a slow simmer. Check for flavor, season, and reduce slowly by
one-quarter. Add lime juice and check again for flavor. When reduced,
remove from heat and let steep. When broth comes to room temperature and
if time permits, store in the stock pot refrigerated overnight so that the
flavors can further develop or strain and store in an air tight jar and
place in the fridge.
|
