By Danielle Chang
In fortunate Rice, Danielle Chang, founding father of the pageant of a similar name—which brings evening markets, grand feasts, and dumpling-making classes to America's largest cities—feeds our obsession for cutting edge Asian food via a hundred recipes encouraged by means of quite a number cultures.
Here, convenience meals marry historical traditions with easy ideas and clean flavors—and contain a number of new classics to boot: poultry wings marinated in scorching Sichuan seasonings; candy Vietnamese espresso frozen into pops; and one-hour selfmade kimchi that transforms pancakes, tacos, or even Bloody Marys. With a foreword by way of Lisa Ling, this lushly photographed cookbook brings the joys and flavors of contemporary Asian cooking on your kitchen.
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Additional resources for Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables
Line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl. In a food processor, pulse the macadamia nuts until finely chopped, being careful not to process them too long, which would create a paste. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until well blended, about 1 minute. Add the egg and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.
Since oats have a naturally mild taste, we’ve boosted their flavor in this cookie by using whole-wheat flour, maple syrup, and a higher proportion of brown sugar. Preheat the oven to 325°F/165°C/gas mark 3. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper. Whisk together both flours, the baking soda, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute.
Add the egg and mix until completely combined. Add the lemon juice and mix until combined. Scrape the sides of the bowl with a spatula. Add the remaining flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the nut mixture and chocolate and mix on low speed until evenly distributed. The dough should be soft and a little sticky, similar to the consistency of crunchy peanut butter. ) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.
Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables by Danielle Chang