In the Kitchen: Asian feast for the Fourth of July - KMSP-TV

Chef Dan Vasterling from St. Paul College puts an Asian twist on a 4th of July feast with beef tongue, sticky rice, and traditional Thai foods.

Sticky Rice with Red, White and Blue Fruit Compote

Ingredients:

• 1 lb 2oz Thai Sweet Rice
• 3 cups coconut milk
• 12 oz white sugar
• Pinch sea salt
• Pineapple compote
• ½ cup mango, finely diced
• ½ cup blueberries
• ½ cup raspberries
• 4 Tbsp sugar
• 1 vanilla bean, scraped
• 1 cup water

Directions:

1. In a pan, add the sugar and 1 tablespoon water and caramelize to brown
2. Add the mango and the vanilla bean scrapings
3. Add water and allow to cook for approximately 20 minutes over low heat, until chutney-like consistency is achieved
4. Allow to cool and soak the rice in plenty of water for four hours or overnight. The rice will approximately double in volume when cooked, so use approximately 3 1/2 cups for 3 people.
5. Drain and rinse the rice. Place in a cheese cloth lined bamboo steamer basket over plenty of boiling water (in the metal base). Cover with a damp towel.
6. Steam for approximately 20 minutes, depending on how long it was soaked. Check to see if the rice is cooked through by mashing it between your fingers. Cook until it is soft but still firm.
7. Place the coconut milk, sugar and salt into a pot and simmer until thickened to the consistency of heavy cream.
8. Take the rice and place into a large bowl.
9. Slowly pour the coconut mixture into the rice while stirring.
10. Once all the coconut mixture has been mixed into the rice, portion out between bowls and spoon some of the mango compote and fresh berries over the rice.

Nuoc Cham

• 3 cloves garlic, minced
• 1 tsp. crushed red pepper flakes
• 3 Tbsp. white sugar
• 2 Tbsp. lime juice
• 2 Tbsp. fish sauce
• 1 cup water

Directions:

1. In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water.
2. Mix all together, adjusting to taste.
3. Serve with grilled lemongrass beef.

Bahn Mi Slaw

• 1/2 cup water
• 1/4 cup sugar
• 1/4 cup distilled white vinegar
• 1/2 cup julienned carrot
• 1/2 cup julienned daikon
• Kosher salt

Directions:

1. In a small saucepan, combine the water, sugar and vinegar and bring to a boil.
2. Transfer the vinegar mixture to a bowl and cool.
3. Add the carrot and daikon, mix well, and season with salt.
4. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.

Sandwiches

• 4 lettuce leaves
• 8 thin slices beef tongue
• 1/2 cup fresh cilantro sprigs
• 1/4 medium English cucumber, cut lengthwise into 4 slices
• Freshly ground black pepper
• Asian-style chili oil to taste, optional
• 1 Tbsp. soy sauce
• 1 Tbsp. granulated garlic
• 1 Tbsp. onion powder

Beef tongue preparation:

1. Season the tongue with salt and pepper by heating oil in a small nonstick skillet over medium heat and then adding the beef tongue and seasoning.
2. Cook until just cooked through, about 2 to 3 minutes. Remove from the heat and set aside covered with foil to keep warm.

Directions:

1. Preheat oven to 400 degrees.
2. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes.
3. Remove the baguettes from the oven and immediately fill each with some of the sliced beef tongue.
4. In each sandwich, arrange slices of the tongue, 1 tsp. soy sauce 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using.
5. Serve immediately with the slaw on the side.