4 East-meets-West ways to fire up dinnertime—and the perfect drinks for each
Written bywritten by Linda Anusasananan, drink pairings by Sara SchneiderJune 7, 2010
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Photo by Annabelle Breakey; food styling by Karen Shinto
1 of 5Photo by Annabelle Breakey; food styling by Karen Shinto
Asian grilling guide: Japanese Tofu Skewers on Soba
Tofu holds up beautifully on the grill as long as you use the firm nigari kind. You’ll need 4 metal skewers (10 to 12 in. each) or wooden skewers soaked in water to prevent burning.
Pair with a spicy, loamy Pinot Noir like Blackstone Sonoma Reserve 2007 (Sonoma County; $20).
Photo by Annabelle Breakey; food styling by Karen Shinto
2 of 5Photo by Annabelle Breakey; food styling by Karen Shinto
Five-Spice Chicken Noodle Salad
Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick—thanks to the zesty salad dressing based on a Vietnamese dipping sauce.
Pair with a barely off-dry Riesling like Poet’s Leap 2008 (Columbia Valley; $20).
Follow the recipe to make your own kimchi, or take a shortcut and use the condiment ready-made from the store. Pair the burgers with a beer with balanced malt and hops like Saigon Export.
Photo by Annabelle Breakey; food styling by Karen Shinto
5 of 5Photo by Annabelle Breakey; food styling by Karen Shinto
Beyond soy sauce
For authentic Asian flair, stock up on these pantry staples (pictured left to right) from your market’s international aisle.
Chili garlic sauce: The thick sauce of crushed red chiles and garlic adds instant fire. The Chinese version may include fermented black beans and preserved radish; the Vietnamese is simpler.
Rice vinegar: Popular in Japanese and Chinese cuisines, this is a light and mildly tart vinegar. The seasoned version contains sugar and salt.
Wasabi: The pungent Japanese green paste or powder gives sauces a horseradish-like burn.
Toasted sesame oil: Chinese, Japanese, and Korean cooks use this dark oil to lend a nutty aroma to sauces and marinades.
Fish sauce: The thin amber liquid, made by fermenting fish in brine, is omnipresent in Southeast Asian cuisines and provides a salty, pungent punch. We prefer more subtle Thai and Vietnamese sauces to stronger Filipino.
Mirin: This Japanese rice wine adds subtle sweetness to marinades, sauces, and dressings.
Green curry paste: Use the potent, aromatic paste of pounded green chiles and spices to make Thai curry.