Bring home the taste of Asia… in 5!

In my career, I’ve had lots of experience cooking Asian foods—and I’ve learned a thing or two on how to get these amazing delights to the table fast. Like I mentioned in my last post, Asian cuisine features many different spices, herbs and sauces. And while the many wonderful flavors of Asian cuisine are complex, the dishes are easy and quick to prepare!

Here are a few tricks of the trade to keep in mind when you’re making my Bangkok Prawns with Coconut-Infused Couscous:

• Make sure you keep your work area clean. Getting clutter out of the way will help you find what you need fast, and make your cooking experience more enjoyable.
• A simple tablespoon can be your friend! Use it to peel ginger, take the seeds out of your red pepper if you like your dishes less spicy and to help juice limes.
• Try to use fresh herbs whenever possible for maximum flavor—but feel free to substitute fish stock for chicken stock if you have some on hand for a delicious twist to this recipe.
• When you’re plating your dish, create a bed of couscous on the bottom, and then top with the plump prawns and sauce! This will allow the sauce to soak into the couscous and ensure you get a taste of all the goodness of your meal with every bite.
  

Next month, we’re heading back to the USA for our final stop on our world culinary journey. While I’m sad to see our tour come to an end, I’m excited to show you how you can use Near East Herbed Chicken couscous to create a tasty, authentic Southern meal: Louisiana Chicken with Creole Couscous! Be sure to visit aroundtheworldin5.com on August 1 to check out my recipe and give it a go.

Śubh yātrā (Hindi/English translation: Happy journey!),

Chef Bowen

Many worlds, many dishes …

The next part of our culinary tour around the world takes us even further east to the vast continent of Asia. Many people immediately think of Chinese, Thai or sushi when someone suggests Asian food—but really, there are so many more tastes to discover!

As a chef for a popular Asian/fusion restaurant in Nanaimo, Canada for many years, I’ve dabbled in many types of Asian cuisine. Indian food incorporates a variety of aromatic spices like turmeric, coriander and cumin. Thai food emphasizes the balance of sweet, salty, sour and spice in its dishes and features fresh herbs like lemongrass and cilantro. I could go on and on (and get hungrier and hungrier!) … but you really just need to get into the kitchen and sample these cuisines for yourself. The dishes aren’t as complicated as they may seem, and they’ll certainly spice up your weekly dinner menu!

One thing I’m sure you’ve noted about Asian cuisine from the creamy curries of India to the zesty stir-fries of China is that rice plays an important supporting role on most Asian menus. To try something different, follow my lead and substitute Near East Original Plain couscous for rice in your next Asian dish. It’s easy and quick—and will add a wonderfully unique texture to your meal.

For my Thai-inspired dish, Bangkok Prawns with Coconut-Infused Couscous, I added light unsweetened coconut milk and reduced-fat, reduced-sodium chicken broth to transform Near East’s versatile Original Plain couscous into something truly special (be sure to shake the coconut milk well before opening the can!). I topped the couscous with a decadent sauté of juicy prawns, spicy peppers, a squeeze of lime and fresh herbs.

Coming up in my next post, I’ll share some ideas on how you can bring my dish—and other delicious Asian fare—to the table in just five minutes. And next month, our culinary adventure is coming full circle—we’ll be back in the USA! So get ready for an exciting twist on regional American cuisine featuring Near East’s Herbed Chicken couscous.

Śubh yātrā (Hindi/English translation: Happy journey!),

Chef Bowen