Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn
Format: PDF / Kindle (mobi) / ePub
The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde.
Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American.
Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.
my job solely because I showed up and didn’t give a fuck what I was getting paid. I kept this up for a while, living out “my college years,” which I’d missed out on in the almost military environment of culinary school. My conversion from slacker to hard worker was spurred on by a come-to-Jesus moment: I needed money. I had bills to pay. I had moved out of my parents’ place to live on my own, so at 23 years old I started a job running the kitchen at a French-Vietnamese café, where I had no idea
MARINATE THE CHICKEN Combine the chicken and kimchi yogurt in a large bowl and toss to coat the chicken well. Cover and let the chicken marinate in the fridge for at least 24 hours or up to 5 days (the longer the better). BATTER AND FRY THE CHICKEN Bring the chicken to room temperature. You’re going to cook the chicken twice and in several batches to avoid crowding the oil. About an hour before you’re ready to eat, pour enough oil into a large pot to reach a depth of about 3 inches. Set the
the leaf to form a layer about the width of 2 fillets sitting side by side. Stack two pairs of the fillets to approximate a whole fish (two skin side down on the bottom, two skin side up on top) on the layer of jam, slathering ⅓ cup of the tomato jam between the fillets and another ⅓ cup of the jam on top of the stack. Fold the two empty corners of the banana leaf over the fish so that they meet in the middle, leaving an inch or two of space between the leaf and the top layer of tomato jam. Use
Avoid “seasoned” rice vinegar, which contains sugar and salt (check the ingredients listed on the label to be sure). Roti Paratha Also known as roti prata and roti canai, this buttery flatbread was adapted by Malaysian and Singaporean cooks from the Indian original. If you’ve ever watched someone make real roti, you know that you should be thrilled that you can buy it already made in the freezer section of Southeast Asian and some Indian markets as well as online. Different brands vary slightly
chewy, and crunchy all at once. In fact, the wrap is so emblematic of what I do that if you don’t like it, you should probably just give this cookbook away. I won’t be mad at you. 24 large unsweetened coconut flakes 2 tablespoons vegetable oil 24 medium dried shrimp 24 fresh perilla leaves (see Perilla Leaves, below) 2 tablespoons Bacon-Tamarind Caramel (here), at room temperature 2 tablespoons roughly chopped unsalted roasted peanuts 24 thin slices fresh red Thai chile (including seeds)