(WTNH) -- Chef Corinne Trang shares recipes from her book "Asian Flavors Diabetes Cookbook."
Trang is the award-winning author of several books including Asian Flavors Diabetes Cookbook, Noodles Every Day, Curry Cuisine, The Asian Grill, A Food Lover's Companion: Vietnamese, Essentials of Asian Cuisine, and Authentic Vietnamese Cooking, and has served as spokesperson to various national brands and commodities.
Dubbed the "Julia Child of Asian Cuisine" by the Washington Post, she is a frequent television and radio guest and has appeared on national, regional, and cable network.
She even competed on Food Network's CHOPPED Grill Masters.
Learn more at www.corinnetrang.com
Raw Zucchini Salad with Prunes and Tamari Dressing
Zucchini is excellent eaten raw, retaining its crunchy texture when julienned into long thin strands. Tossed with sweet prunes and drizzled with a savory and tangy, honey-sweetened tamari-based salad dressing, it makes for a perfect appetizer or vegetable side to any roasted or grilled meats or seafood, for example. Added benefit: raw organic local honey can provide relief for allergies related to pollen.
1-1/2 tablespoons tamari or low-sodium soy sauce
1 teaspoon raw organic local honey
2 tablespoons rice vinegar
a1 teaspoon dark sesame oil
2-1/2 tablespoons grapeseed or olive oil
4 medium zucchini, lightly chilled and julienned lengthwise
8 pitted prunes, thinly sliced
In a small bowl, whisk together the tamari, honey, vinegar, sesame oil, and grapeseed or olive oil. Add the zucchini and prunes, toss and serve.
Spicy Fish Sauce Dressing
Makes 1-1/2 cups (1/4 cup per serving)
The ubiquitous table condiment of Vietnam, this spicy fish sauce-based dipping sauce or dressing is called nuoc cham. Offering a medley of complementing sweet, spicy, salty, bitter, and sour flavor notes, this versatile sauce can be drizzled over a simple bowl of rice, a salad, grilled, roasted, or steamed seafood, or meats. For a mild flavor, slice garlic and chilies. For a more pronounced flavor, mince both.
1/2 cup fish sauce
1/3 cup agave nectar
1/3 cup lime or lemon juice (about 2 limes or lemons)
1/4 cup filtered water
1 large clove garlic, sliced or chopped
2 red Thai chilies, stems and seeds removed, sliced or minced
In a medium bowl, whisk together the fish sauce agave nectar, lime juice, water, garlic, and chilies. Let stand for 30 minutes before serving.
Fresh Vegetable Summer Rolls
1 head Boston Lettuce
1 pound firm tofu
1 large carrot, peeled and julienned into 2-inch long strips
1 hothouse cucumber, peeled and julienned into 2-inch long strips
2 cups mung bean sprouts, blanched
24 large mint leaves
12 round rice papers (8-inch rounds)
Fill a flat round cake pan with water. Place a clean, smooth (not fuzzy) kitchen towel on your work surface. Arrange the lettuce, tofu, carrots, cucumber, sprouts, and mint into individual piles on a plate.
Put 1 rice paper in the water and soak until pliable. Place the rice paper on top of towel and blot dry. The paper should be sticky, not slippery. Stack the ingredients one on top of the other on the side of the paper closest to you.
Fold paper over the ingredients, then fold in the sides, and continue to roll to the end. Repeat 11 more times.
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