An
Indonesian Tea:
Delectable
Asian Dishes Featuring Cilantro/Coriander
Menu
Shrimp salad
Summer rolls
Baked samosas with mango chutney
Egg salad sandwiches
Date scones with mango jam and cream
Green tea cakes with white chocolate mousse
Pineapple with cilantro and mint
Coriander cookies
Dutch cookies
Earl Grey, Zen,
and ginger teas
Shrimp Salad
1 pound shrimp, peeled and deveined
1 English cucumber, peeled, seeded, and diced
1 red bell pepper, seeded and diced
½ cup cilantro, chopped
1 jalapeño
pepper, seeded and finely minced
1 tablespoon rice
wine vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
juice and zest of half a lime
Bring
a pot of lightly salted water to a boil. Add shrimp and cook until just done,
about 3 minutes. Drain and rinse in cold water. Combine shrimp with cucumber,
bell pepper, cilantro, and jalapeño pepper. Combine rice wine vinegar, sesame
oil, brown sugar, and lime zest and juice. Pour over shrimp mixture and toss. Add salt and pepper to taste. Cover and
refrigerate.
Curried Egg Salad
6 hard-boiled eggs, peeled and diced
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ cup mayonnaise
¼ cup cilantro leaves, minced
1 tablespoon garlic chives, minced
1 tablespoon mango chutney, any large
pieces minced
Salt and pepper to
taste
Combine all
ingredients.
Baked Mushroom Samosas
1 egg, separated
Filling and dough (recipes follow)
Mango chutney
Fresh cilantro
sprigs for garnish
Preheat
oven to 375 degrees. Mix egg white with 1 teaspoon of water. Mix egg yolk with
1 teaspoon of water. Remove dough from plastic wrap and roll thin, using flour
sparingly as needed. (If refrigerated for more than an hour, remove from
refrigerator 15 minutes before rolling out.) Cut three-inch circles or squares.
Place one tablespoon of mushroom filling in the center. Brush edge of dough
with egg white wash before sealing edges together to make half moons (circle
shape) or triangles (square). Use tines of a fork to further seal edges. Place
samosas on a baking sheet. Brush lightly with egg yolk wash. Bake 18 to 20
minutes, or until samosas are golden brown. Serve with mango chutney garnished
with fresh sprigs of cilantro.
Dough:
½ cup butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour, sifted
½ teaspoon salt
Cream
softened butter and cream cheese together in a food processor. Add flour and
salt and process until loose dough forms. Wrap in plastic wrap and refrigerate
for 30 minutes.
Filling:
1 tablespoon oil
1 medium onion, diced
8 ounces mushrooms, chopped
1 jalapeño pepper, seeded and finely minced
½ teaspoon salt
½ teaspoon curry powder
¼ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ cup fresh
cilantro, chopped
Heat
oil in a large sauté pan over medium heat. Add onion and cook until
translucent, stirring frequently. Add mushrooms, jalapeño pepper, and
salt and spices. Continue cooking, stirring frequently, until mushrooms have
softened and liquid has evaporated. Remove from heat and allow to cool for five
minutes. Stir in cilantro.
Vegetarian Summer Rolls
¼ cup vinegar
½ cup water
¼ cup sugar
2 teaspoons whole coriander seed
½ teaspoon salt
2 carrots, thinly julienned
4 ounces rice vermicelli, cooked according
to package instructions
1 English cucumber, peeled, seeded, and
julienned
2 cups shredded lettuce
Leaves from 1 bunch cilantro
12 round rice
paper wrappers
Bring
vinegar and water to a boil. Stir in sugar and salt until dissolved. Add
coriander and steep for 10 minutes. Strain out coriander seed and pour the
brine over the julienned carrots. Cover and refrigerate overnight. Strain
carrots and blot with paper towels. Prepare rice vermicelli according to
package directions. Soak each rice paper wrapper in hot water until soft,
according to package directions. Place on a flat surface and top with a few
cilantro leaves, lettuce, carrots, cucumber, and rice vermicelli. Carefully
roll by folding bottom third over ingredients then folding two sides in and
rolling tightly. Serve with dipping sauce.
Dipping sauce:
3 tablespoons peanut butter
2 tablespoons hoisin sauce
1 teaspoon chili garlic paste
2 teaspoons rice vinegar
Water or milk to thin
Chopped peanuts
for garnish
Combine
peanut butter, hoisin sauce, chili garlic paste, and rice vinegar. Thin with
water or milk to desired consistency.
Date Scones with Mango Jam and Coriander
Whipped Cream
2¼ cups
all-purpose flour
¼ cup sugar
1½ tablespoons baking powder
¼ teaspoon salt
1 teaspoon ground coriander
4 tablespoons butter, cubed
1½ cups heavy cream plus extra for brushing
1 cup dates, pitted and chopped
Sugar in the raw for sprinkling on top
Sift
together flour, sugar, baking powder, salt, and coriander. Place in a food
processor with butter cubes. Process in quick bursts until the mixture looks
like coarse crumbs. Move mixture to a mixing bowl and toss in dates. Drizzle in
heavy cream, little by little, mixing with a wooden spoon until the dough comes
together. Cover with plastic wrap and let stand for 10 minutes. Place the dough
on a lightly floured surface and knead gently until it comes together. Pat into
a 5-by-10-inch rectangle. Cut into 16 equal triangles. Place on a parchment-lined
baking sheet. Cover and refrigerate for 30 minutes. Preheat oven to 375
degrees. Brush the tops of the scones lightly with cream. Sprinkle with sugar
and bake for 22-25 minutes, until golden. Serve with mango jam and coriander
whipped cream.
Coriander Whipped Cream:
1 cup whipping
cream
1 teaspoon whole coriander seeds
2 tablespoons sugar
Combine
shipping cream, coriander, and sugar in a small sauce pan. Bring to a simmer
over low heat. Remove from heat. Let steep for 20 minutes. Strain out coriander
seeds. Cover and chill for 6 to 8 hours. Whip cream until soft peaks form.
Almond Spice Cookies with Coriander
1 cup plus 1 tablespoon flour
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground coriander
¼ teaspoon baking powder
⅛ teaspoon
baking soda
⅛ teaspoon salt (omit if using salted butter)
4 tablespoons unsalted butter, softened
½ cup sugar
1 large egg yolk
¼ cup slivered almonds, chopped
3 tablespoons molasses
3 tablespoons brandy or rum
Sugar in the raw or sanding sugar
Sift together flour,
cinnamon, cloves, coriander, baking powder, baking soda, and salt (if using).
Cream softened butter and sugar until light and fluffy. Stir in egg yolk and
almonds. Add one-third of flour mixture and mix. Add half the molasses and
brandy, mix. Continue alternating dry ingredients with molasses and brandy,
mixing between each addition. Cover dough and refrigerate for at least two
hours. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Roll three-quarter inch balls of dough and space one inch apart on parchment.
Using moistened fingertips, flatten dough into disks. Sprinkle top of each
cookie with sugar in the raw or sanding sugar. Bake 12 to 14 minutes until
slightly darkened on the edges, rotating baking sheet as necessary. Yield: 4
dozen.
Green Tea Cakes with Lemon Curd Filling and
Coriander White Chocolate Mousse
½ cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
3 eggs
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon green tea powder
1 teaspoon ground coriander
½ teaspoon vanilla extract
½ teaspoon lemon extract
1 jar lemon curd
Preheat
oven to 350 degrees. Grease with shortening or butter a 9-inch square baking
pan. Line two sides and bottom with a 9x13-inch piece of parchment. Cream
butter, sugar, and cream cheese. Beat in eggs one at a time. Sift together
flour, baking powder, salt, green tea powder, and ground coriander. Mix into
batter until smooth. Stir in vanilla and lemon extracts. Pour batter into
prepared pan. Smooth top to evenly distribute batter. Bake for 22 to 25
minutes, until the cake tests done. Remove from oven and allow to cool. Remove
from pan and slice cake horizontally across the middle. Trim edges. Cut into 25
squares. Spoon 1 teaspoon of lemon curd on the bottom of each piece and replace
the top. Pipe on coriander white chocolate mousse.
Coriander White Chocolate Mousse:
1½ cups heavy cream, divided
2 teaspoons whole coriander seeds
2 tablespoons sugar
2 egg yolks
8 ounces white
chocolate, chopped
Combine
one-half cup cream, coriander, sugar, and egg yolks in a small sauce pan. Heat
over low heat and stir with a wooden spoon until it coats the back of the
spoon. Place the white chocolate in a heat-proof bowl. Strain the hot mixture
over the white chocolate. Stir until smooth. Whip remaining cup of heavy cream
until almost stiff peaks form. Fold half the whipped cream into the melted
chocolate mixture, then fold in remaining whipped cream. Cover and chill. Spoon
chilled filling into a piping bag fitted with a star tip to pipe onto cakes.
Pineapple with Cilantro and
Mint
1 fresh pineapple,
peeled and cubed (core removed)
2 tablespoons cilantro, minced
1 tablespoon mint, minced
1 tablespoon sugar
1 tablespoon coconut rum
Combine all
ingredients. Cover and chill.