By Danielle Chang
O, The Oprah Magazine's Cookbook of the Month
Yahoo! Food's Cookbook of the Week
In Lucky Rice, Danielle Chang, founding father of the competition of a similar name—which brings evening markets, grand feasts, and dumpling-making periods to America's largest cities—feeds our obsession for leading edge Asian food via a hundred recipes encouraged by means of a variety of cultures.
Here, convenience meals marry historic traditions with easy innovations and clean flavors—and comprise a number of new classics to boot: poultry wings marinated in sizzling Sichuan seasonings; candy Vietnamese espresso frozen into pops; and one-hour home made kimchi that transforms pancakes, tacos, or even Bloody Marys. With a foreword through Lisa Ling, this lushly photographed cookbook brings the thrill and flavors of contemporary Asian cooking in your kitchen.
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Extra info for Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables
Line two cookie sheets with parchment paper. Remove one piece of dough from the refrigerator. Place the dough between two pieces of waxed paper and roll to ⅛ in/3 mm thick. Using cookie cutters, cut out as many shapes as possible. The dough is oily, so the cutter shouldn’t stick to the dough. 5 cm apart. Bake until the cookies are dark brown, about 15 minutes. Remove to wire racks to cool completely. Let the sheets cool completely and repeat with the remaining dough. TO MAKE THE ROYAL ICING / In a large bowl, whisk the egg whites until foamy.
In a small bowl, whisk the egg white until foamy, about 30 seconds. Add the sugar and whisk for 10 seconds. Add the oil and the water and whisk until combined. Add the vanilla and orange zest and whisk until combined. Add the flour and the salt and whisk until the mixture is smooth. Spoon the batter by teaspoonfuls onto the prepared sheet. 5 cm in diameter (no larger). The batter will look uneven, with some spots having more batter than others. Just try to make it as even as you can. Repeat to make another circle of batter, spacing it at least 2 in/5 cm from the first circle.
Once the cookies are baked, the outsides stay crunchy, while the insides are a bit chewy. When I add toasted nuts to the meringue, my preference is for pecans. You can use the leftover yolks to make Thumbprint Cookies (page 58). ABOUT 45 SMALL COOKIES OR 30 BIG COOKIES Preheat the oven to 300°F/150°C/gas mark 2. Line two cookie sheets with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat for a few seconds to combine.