Prepare exotic meals for friends and family with Asian Flavors of Jean-Georges by Jean-Georges Vongerichten. Recipes include Mango Salad, Cherry Tomato, Long Bean, and Tamarind; Steamed Lobster with Garlic-Ginger-Basil Sauce; and Water Chestnuts, Sugar Snap Peas, and Shiitakes.
Makes 4 servings
Mango salad can be found on countless street corners in Bangkok. The first time I ate it, it knocked me out. It features all the flavors you most commonly associate with Thai cuisine: hot, sour, salty, sweet, bitter.
My super-complex version is worth the effort. In the traditional salad, everything is raw, but we char the beans for more depth. This dressing is also sensational, and any leftover can be kept, refrigerated, for a day or so (the garlic oil will keep up to a week). Tamarind candy (sold at most Asian markets) adds even more complexity.
1. Put the first 7 ingredients and 3 tablespoons water in a blender and blend until smooth. With the machine running, add the olive oil in a slow, steady stream. Blend until the mixture is completely emulsified. Set aside.
2. Put the cashews in a small skillet over medium heat. Toast, shaking the pan occasionally, until fragrant and browned. Remove from heat, cool, and roughly chop.
3. Heat the oil in a large skillet over high heat. Add the long beans and cook, stirring occasionally, until charred and wrinkled, about 7 minutes. Transfer to a large mixing bowl.
4. Add the mangoes, tamarind candy, bean sprouts, tomatoes, cilantro, and cashews. Season lightly with salt and toss in the dressing. Put the lettuce wedges and a mound of salad on the serving plates.
For more world recipes, please visit Destinations page.
This page created November 2007
Copyright © 1994-2017,