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cooking kosher asian-style food?

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  • fara Mar 30, 2011 07:47 PM
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are there any cookbooks or other sources for attaining authentic asian taste at home using kosher ingredients? i particularly would like to make pad thai, chinese dumplings, and thai curries among other things.

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  1. You should be able to use a regular recipe for pad thai, dumplings and curries and use kosher ingredients. Are there any particular ingredients for which you are having trouble finding kosher equivalents?

    1. I used to make fantastic wontons using ground turkey m, ground garlic and ginger.

      8 Replies
      1. re: vallevin

        Your wontons will be even better if you use fresh garlic and ginger. Nothing says "Chinese food" to me like the smell of fresh ginger. Unless it's sesame oil, but I could almost wear that as perfume.

        Twin Marquis brand noodles are OU and there are a decent number of sauces in the Asian markets that have good hekshers. If you have access to a large Asian grocery you probably have a great assortment of interesting fresh vegetables. There is even an Israeli line of Thai curry pastes that were, at one point, available in the States (not sure about now).

        The main gaps in kosher Asian cooking, as I see it, is that there really aren't any great substitutions for oyster sauce or fish sauce. Otherwise, it's not too tough to convert recipes.

        1. re: rockycat

          I would also add five spice powder for the authenticate flavor

          1. re: weinstein5

            Where can I find a rice wrapper with a hechsher? I want to make summer rolls this Saturday night. So far i've only found wheat ones.

            1. re: DeisCane

              Eden makes them. Also, check with your rabbi, because you may be able to use other brands without a hechser if they only contain rice and water.

              1. re: DeisCane

                According to the CRC:
                Rice noodles and rice paper wrappers with ingredients of only rice and water are permissible without a hechsher
                I can't figure out how to link a tweet but it's posted on their twitter account (CRCKosher) on march 23.

                1. re: rachelb99

                  Click on the date/timestamp and you get a page with just that tweet.

                  http://twitter.com/#!/cRcKosher/statu...

                  :)

                  1. re: rachelb99

                    Damn. Thanks. I passed one up not knowing that.

              2. re: rockycat

                I am practically offended, why on earth wouldn't you assume I WASN"T grinding my own fresh.

            2. Any good Chinese cookbook is a resource, or any other Asian cuisine cookbooks. Since my wife is Chinese, we have cookbooks from as far back as the '60s, but certainly Ken Hom's early technical books have served as templates for our cooking. For about a decade, we stopped making Chinese food, for the most part because we didn't have the time for preparation. Now, I've again begun using the wok almost every day, and have begun teaching my kids the art of the stir fry. Recently, I've begun a love affair with Lee Kum Kee's Chili Garlic Sauce. So easy now to get restaurant-style flavors into my wok.

              1. I am 100% UNaffiliated with this cookbook or the blog that has the interview with the authors (see link). However, the authors mention that they didn't always keep kosher and they know how asian cuisines are supposed to taste and tested recipes repeatedly in order to capture those flavors. Maybe your local library will have the book and you can peruse it before deciding whether or not it's worth buying. When things in my life calm down a little bit, I plan to investigate this further for myself.

                http://barefootandcooking.com/2011/03...

                http://asiankoshercookbook.com/

                1 Reply
                1. re: asf78

                  thanks, that looks helpful!

                2. My local supermarket imports Taste of Asia brand kosher Thai curry pastes, coconut milks, seaweed, rice paper wrappers and more. I wasn't always kosher, and can say that it tastes authentic.

                  Lee Kum Kee has kosher vegetarian hoisin sauce and chili garlic sauce.

                  When making pad thai, substitute soy sauce for fish sauce (quantity will be different). Other than that, just use any basic recipe.

                  2 Replies
                  1. re: JRKyummy

                    what store is it and where is the store located?

                    1. re: koshergourmetmart

                      John's No Frills on Centre St. in Thornhill (just north of Toronto), Canada.

                  2. agave nectar (those certified as kosher) can be a great ingredient to make Asian sauces.