Specialty Food Magazine

JAN-FEB 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 96 of 159

Asian Inspiration Drawing from Chinese, Thai and Malaysian cuisines, these healthful, comforting soups are just the thing for a chilly winter day. BY JOANNA PRUESS I n most cultures around the world, soups are a source of nurture and nourishment. Some are restorative and used for emotional or physical well-being. Chicken soup is the classic example, soothing for both colds and the soul. Throughout Asia, aesthetics are often equally important, employing senses beyond taste. Elements for a recipe are chosen not only with an eye for how a soup looks—the colors and shapes in the bowl—but also for how it smells and how ingredients feel in the mouth. This effort gives soups an even greater versatility, introducing a host of ingredients and styles that may be otherwise unfamiliar to the Western consumer. One saleable aspect of many Asians soups is that they are ideal for customers who are lactose intolerant. Coconut milk, which is very popular in Thailand, Vietnam and Malaysia, is generally used instead of dairy products. :JFME PVODF QPSUJPOT t 1SFQBSBUJPO UJNF Niu Rou Mian (Spicy Chinese Beef Noodle Soup) Shelf life: at least 4 days Niu Rou Mian (Spicy Chinese Beef Noodle Soup) t Nam Yar Pa (Thai Curried Coconut Fish Soup) t Malaysian Chicken Laksa NJOVUFT ½ UP IPVST NPTUMZ VOBUUFOEFE DPPLJOH UJNF This robust soup is a perfect one-dish meal for cold weather. The mixture of beef, fine Asian noodles (or vermicelli) and spinach will appeal to many customers. While spicy, it is not a mouth-burning kind of heat. 2 ounces soy sauce 1 tablespoon + 1 teaspoon hoisin sauce ½ teaspoon whole anise seed ¹/3 stick cinnamon zest of 1 small orange, peeled in thin strips 3 cups water ½ tablespoon vegetable oil 1 ounce minced scallion, including light green parts, plus ½ ounce for garnish ½ ounce minced fresh ginger 1 ounce minced garlic 1 teaspoon red pepper flakes 3 cups chicken stock 1 pound beef chuck or stew meat, fat trimmed and cut into 1½-inch cubes 4 ounces Asian vermicelli noodles ¼ teaspoon salt ½ pound baby spinach leaves, stemmed 2 teaspoons toasted sesame oil 1. In a large pot, combine the soy sauce, hoisin sauce, anise, cinnamon, orange zest and water and bring to a boil; lower the heat and gently simmer. 2. In a large stockpot over high heat, heat the oil. Add scallions, ginger, garlic and pepper flakes and stir until fragrant, about 10 sec- onds. Pour in 2 cups of stock and bring to a boil. Add the meat and return to a boil. Turn the heat to low, cover the pot and simmer until the meat is completely tender, 1½ to 2 hours, skimming the pot occasionally if scum rises to the surface. 3. When the soup is almost done, in a large pot bring 1 cup of chicken stock to a boil. Add the noodles and salt, and cook until tender, 3 to 4 minutes; drain and add to the soup along with the spinach leaves and sesame oil. Ladle the soup into bowls, add a little minced scallion and serve hot. NUTRITIONAL DATA (per 12-ounce portion): Calories: 240; Cholesterol: 40 mg; Sodium: 1,190 mg; Fat: 12 g; Dietary Fiber: 2 g *Editor's note: Recipes are now being scaled in smaller four-portion test sizes rather than the 24-portion yield. JANUARY/FEBRUARY 2012 95 PHOTOGRAPHY BY MARK FERRI; FOOD STYLED BY LESLIE ORLANDINI; PROPS STYLED BY FRAN MATALON-DEGNI NUTRITIONAL ANALYSIS BY LAUREN BRAUN, NUTRITIONAL LIFESTYLE DESIGNS, MIAMI, FL

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