Asian Flavors

Adaptability might not be the first thing you think of when it comes to
Asian cuisine, but this month’s recipe pages are filled with great examples
of that principle. Ingredients such as ginger, soy, wasabi, lemongrass,
chili paste and coconut milk create great flavor combinations.

At the newly opened Rattan Pan-Asian Bistro in Houston, the menu is rooted in traditional Thai, Vietnamese and Chinese cuisine prepared for the American palate. Executive chef James E. McMillan notes that while the foods feature traditional flavors, “We have blended them in such a way that we have created new flavors.” The restaurant experience at Rattan is enhanced by an Italian wine dispensing system that allows the offering of more than 40 wines by the glass. Ron Chen is the owner and Derek Black is the general manager. Signature dishes include the Satay Sampler, Asian Chicken Salad, Seared Tuna Teriyaki and Vietnamese Garlic Beef.

This month’s recipes, such as Thai Cobb Salad and the
Coconut Shrimp Maki Rolls with Mango, Cucumber and Spicy
Coconut Vinaigrette demonstrate how chefs are appealing to
American restaurant-goers. For inspiration,
check out the ideas on the pages
that follow.

Alaska Black Cod with Ginger-Lime Sauce
Hamachi with Wasabi-Pea Puree
Coconut Shrimp Maki Roll with Mango, Cucumber and Spicy Coconut Vinaigrette
Kung Pao Ahi
Thai Cobb Salad
Vietnamese Scramble Wraps
King Crab Thai Curry with Coconut Jasmine Rice
Asian Chicken with Ginger Stir-Fry Vegetables
Asian Shrimp Pear Skewers
Thai Noodles with Tofu and Snow Peas
Shrimp and Grape Salad with Lemongrass Vinaigrette
Veal Shabu Shabu