Are You A FOODIE?

The Flavors of Asia

So You Think You Can Cook!

by Karl Merten

I just got off the phone with my brother David, congratulating him on his recent engagement.  He and his fiancée Yuki just returned from Yokahama, Japan where she is from.  My brother felt it important he put his best foot forward and inform his future in- laws in person of his intent to marry their daughter.   I am very happy for him but I’m already thinking I’m probably going to have to save my pennies for a trip to Japan hopefully for an authentic wedding… Wait a minute there is nothing authentic about this; a Japanese girl comes to America for school, gets a job then falls in love with a guy who was born in San Francisco to a German Dad and Spanish/German Mom.  This sounds like a Tom Hanks movie!
Oh well let’s get down to the meal.  I wonder what a traditional Japanese wedding meal is like.  I’ll make sure I sit next to my wife.  She’s not much for raw fish and I love the stuff.  Growing up in the San Francisco bay area I was fortunate to have parents that had a great love of food.  Any kind of food of any country, and I find myself trying new foods where ever I go.  I particularly like the flavors of Asia.  Whether it’s Chinese, Japanese, Thai or Korean, the flavor combinations that I’ve tried are amazing.  The use of soy sauce, sweet chili sauce, ginger, lemongrass, coconut, and garlic are wonderful and don’t forget the use of fresh herbs in their cooking.   They have creations that balance sweet and sour, spicy and mild and I am forever trying to share those flavors with you.  I have fond memories of being loaded into the Rambler and off we’d go to Nam Yens in San Francisco.  At the time it had a beautiful interior, full bar with good service.  Dad would order for everyone, “Family style”.  We’d start off with batter fried shrimp with hot mustard and catsup then pot stickers and egg rolls.  Then it was time for Won ton soup, I remember the waiter dishing it up for everyone.  Then once the bowls were served we’d spin the lazy-Susan and collect our bowl of soup.  I for one would always try to cut my dumplings in half with that funky spoon so as to make the won ton last a little longer in my bowl.  Then the rest of the meal would be served.  Snow peas with black bean sauce, broccoli beef, sweet and sour pork, chow mien, and cashew chicken or something like that.  Oh, I forgot the white rice.  My dad was very big on assimilating with the natives and he saw how they would place white rice in their bowls and top it with one of the dishes then using chop sticks eat what is in the bowl with a bit of white rice in every bite.  I found it too slow.  My technique to this day is to place my rice in the middle of the plate and surround it with the various dishes, then go to town!  And in my experience Chinese and Japanese food tastes better eaten with chopsticks.  Nam Yens is now closed and has been for many years but the sign and boarded up store front still remains in San Francisco’s Chinatown.

Our love for Asian fusion hasn’t dwindled but has become stronger over the years.  I have had the opportunity to meet up with a few guys on the forefront of two fusion concepts.  Ed, one of the brothers who opened Wahoo’s Fish Tacos- a fusion of Mexican, Brazilian and Asian flavors.  The second individual you all know from his splash on Food Network, Guy Fieri with his concept Tex Wasabi’s.  A blend of Southern Barbeque and Sushi.

Today’s recipe is our Asian Beef Salad.  It offers a blend of Thai flavors mixed in with the fresh herbs in the salad, basil, mint and cilantro with a tangy sesame dressing.  I’m positive that you’ll love it.

ASIAN SALAD DRESSING

Yields 24 oz. dressing

6 ounces rice wine vinegar
1 ounce soy sauce
10 oz catsup plus 2oz water
4 oz corn syrup or equivalent substitute
1/8 to ¼ cup sesame oil
Asian chili paste (to taste) approx. 1 T
2 t ground or 1 t fresh grated ginger
2 t sesame seeds

Marinated Beef Steaks (or if you prefer chicken breasts can be used)
For best results use a cut of beef that you would ordinarily enjoy as a grilled steak.  Cut in ½ inch to ¾ inch thick steaks.  Marinade in soy sauce, oil, crushed chilies, garlic, ginger, wine a sugar to taste.  I like to use a large zip lock bag so that the marinade can coat the meat thoroughly.  This can be done the same for chicken breasts.  I prefer boneless so that after grilling the meats can be sliced and placed on top of the salad.  Grill the meats as you would a steak or chicken breast and enjoy.

Asian Salad Mix

Yields 8-10 quarts salad mix (you will want to cut this recipe down by half or quarters)

1 head Napa cabbage, shredded
1 head bok choy, shredded
2 carrots fine julienne
1 red bell pepper fine julienne
1 bag bean sprouts
½ cup fresh basil thinly sliced
½ cup fresh cilantro chopped
¼ cup fresh mint leaves chopped
4 cups shitake mushrooms stems removed and thinly sliced

Mix the vegetables in bowl,  for service add shredded romaine lettuce to taste, toss with dressing, top with crisp chow mien noodles sliced steak or sliced chicken and chopped peanuts (optional)  This makes a great entrée salad.