P anaeng Beef Curry / Panaeng Nua

Panaeng, a thick curry that does not include vegetables, originated in Malaysia. It can be made
with either chicken or beef.


2 c. coconut milk (see recipe page
36)
1 lb. stewing beef, cut into bite-sized pieces
1 clove garlic, finely chopped
1/4 tsp. ground coriander
1/8 tsp. pepper
1/4 tsp. salt
1 stalk lemon grass, bottom one-third finely chopped
3 tbsp. fish sauce
1/2 tsp. lemon rind, finely chopped
2 tbsp. chunky peanut butter
1 tbsp. sugar
1/2 tbsp. crushed red pepper flakes
1 green onion, minced
basil leaves or sliced red chilies for garnish


1. In a large saucepan, bring coconut milk to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.
2. Add remaining ingredients and stir. Cover and simmer over medium heat, stirring occasionally, for 1¥ to 2 hours, or until beef is tender.
3. Serve hot over rice. Garnish with basil or sliced red chilies.


Preparation time: 15 to 20 minutes Cooking time: 2 to 2.5 hours Serves 4

Egg Pancake / Kye Ran P’aen K’ek

This easy-to-make garnish is used to add the “something yellow” to many Korean dishes, from fried rice to meat and vegetable stir-fries. It also adds a little healthful protein.

1 egg
1 tsp. vegetable oil, or vegetable oil spray




1. Break egg into a cup and beat with fork or small whisk until all one color.

2. Put oil into small skillet and heat over low-to-medium heat.
3. Pour in beaten egg and tilt the pan back and forth to make an even layer. Cook until a circle of egg (called a pancake) forms, then turn to fry second side. Pancake should stay golden. If it browns, heat is too high.
4. Remove pancake to plate. Roll up and cut into slices ø-inch wide. Use egg pancake strips atop any dish.


Preparation time: 5 minutes Cooking time: 7 to 10 minutes Use as topping or garnish

Bean P aste Soup / Misoshiru

3 c. water
2 tbsp. dashinomoto
1/2 c. miso
1/2 c. cubed tofu
2 scallions, chopped into thin rounds for garnish

1. In a saucepan, bring water to a boil and stir in dashinomoto and miso.
2. Add tofu and bring mixture to a boil again.
3. Remove from heat, pour into 4 small bowls, and garnish with scallions.

Preparation time: 10 to 15 minutes 

Cooking time: 10 minutes 

Serves 4

(*) Miso is a vailable in a variety of colors, from creamy white to red or dark brown. A yellow or golden-colored miso is the most common and can be used for the recipes in this book. However, each variety has its own distinct flavor, and as you continue to explore Japanese cooking you may want to experiment with different types of miso

Broiled Shrimp and Vegetables / Kushiyaki

Another popular category of yakimono is kushiyaki, foods broiled on skewers. (Kushi is the Japanese word for “skewer.”) Like so many Japanese specialties, kushiyaki can be made with a combination of many different ingredients. Seafood, beef, pork, chicken, and vegetables such as mushrooms, onions, green peppers, and zucchini all make great kushiyaki. Use your imagination and pick your own favorites.


1/4 c. soy sauce
2 tbsp. sugar
1 tbsp. fresh ginger root, grated
1 green pepper
1 lb. fresh whole mushrooms
1 lb. large fresh shrimp, peeled and deveined,* or 2 7-oz. packages frozen peeled raw shrimp, thawed



1. Combine soy sauce, sugar, and ginger root in a bowl.
2. Clean out and cut green pepper into 1-inch pieces. (Mushrooms may be broiled whole.)
3. Have an experienced cook start the charcoal grill, or preheat the oven to the broil setting.
4. Alternate shrimp, green pepper, and mushrooms on 12 small wooden skewers.
5. Grill or broil skewered shrimp and vegetables for 6 to 10 minutes, or until done. Carefully drizzle or brush sauce over the skewered shrimp and vegetables several times during broiling. Turn the skewers often so that all sides are broiled evenly.
6. Pour remaining sauce over skewers and serve with hot rice.

(*) If you use fresh shrimp for this recipe, you may be able to have it peeled and deveined at the grocery store. Otherwise, you can do it yourself. Hold the shrimp so that the underside is facing you. Starting at the head, use your fingers to peel off the shell from the head toward the tail. Then, using a sharp knife, carefully make a shallow cut all the way down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein.


Preparation time: 10 to 15 minutes 
Cooking time: 6 to 12 minutes
Serves 4