YOU DON'T HAVE TO BE JEWISH
TO LOVE (KOSHER) ASIAN FOOD!
If you've always hankered after far Eastern delicacies, but were prevented by kashruth restrictions from indulging in such gastronomic delights as stir fried bok choy or hunan braised fish, you will be delighted to learn about the American-Asian Kashrus Services. The five-year old company, which is now associated with the London Beth Din according to its marketing director, Samuel Meyer, has a full-time office in Asia that supervises 50 factories - 15 in China, 25 in Malaysia, and ten in Indonesia. The company, which was established in response to the growing demand for kosher Asian food among consumers in Israel, Europe, and North America provides kosher supervision for 30-40 products, ranging from palm oil to tapioca to coconut milk powder.
Consumers also include Muslims, who will purchase kosher food if they cannot find "halal" products (foodstuffs produced in accordance with Muslim dietary laws), as well as vegetarians. "We're very strict about animal contents," says Meyer.
In addition to supervision of kashruth, American-Asian Kashrus Services is reportedly the largest on-line provider of kosher information on the net. It provides a information on the origins of kashrut, what foods require authorized rabbinical supervision, lists of Asian ingredients, and cooking techniques, and a wide variety of recipes for Chinese, Indian, Malaysian, Thai, Burmese, Vietnamese, Filipino, Laotian, Sri Lankan, and Singaporean dishes - all adapted to the kosher kitchen. The website may be
accessed at http://www.kashrus.org/aks.html.
Meyer, a native of Singapore whose family originally hails from Baghdad, reports that the tiny Jewish community numbering about 200 has two Sephardic Orthodox synagogues as well as a small reform community. There is a Talmud Torah and a mikveh. Kosher food may be obtained at the Magen Avot Synagogue.
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BEEF WITH AUBERGINE - SPICY SZECHUAN STYLE
Ingredients:
1 medium aubergine
250 grams of beef, with no fat
To be soaked in:
2 teaspoons of soy sauce
1 tablespoon of brandy
A little fresh black pepper
Oil for deep frying
2 tablespoons of oil
1 crushed ear of garlic
1 teaspoon of ginger, crushed
A little spicy pepper sauce
2 spring onions, cut in 5-6 cm. Pieces
1-2 tablespoons of caramel
For Gravy:
3 tablespoons of soy sauce
2 tablespoons of dry, white wine
1 tablespoon of vinegar
1 teaspoon of sugar
sale, white pepper
Preparation
- Cut the aubergine width ways without peeling, and then cut into long "fingers", 1 cm. thick.
- Cut the piece of meat into long strips, 5-6 cm. thick, and then slice thinly.
- Mix the marinade in a bowl and soak the pieces of meat for several hours.
- Mix the gravy ingredients in a bowl.
- Heat the oil for deep frying, and fry the aubergine "fingers" until they brown - about 3 minutes. Remove from oil and drain well.
- In a large, wide frying pan heat the 2 tablespoons of oil and fry the garlic, ginger, pepper paste and onion for a minute.
- Add the meat, and stir-fry for 2-3 minutes. Add the fried aubergine and caramel to the pan and mix well.
- Add the gravy, bring to the boil and serve immediately.
The meat should be marinated in advance, and the aubergine fried ahead of time, but the meat should be cooked immediately prior to serving.
Bon appetit - B'teavon!
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