Recipes Inspired by the Mothers of Celebrity Chefs and
Nyoum Kroit T'long
By Chef Nadsa de Monteiro-Perry (more info)
"I pay tribute to you, my mother, whose love for
us was best expressed through the many sumptuous meals you
indulged us in over the years. You have taught me to express
love and life through the creative medium of food and to find
joy and harmony in doing so.
These dishes are to create a full course dinner , Asian
style, to be served with plenty of steamed jasmine rice.
We typically will share a family dinner accompanied by rice,
to include a salad,soup,stir-fry , seafood and a braise
. And everyone will taste all the different flavors and
have a succulent experience for the palate!"
Pomelo is a first cousin to grapefruit, sometimes called Asian
grapefruit. Found in Asian markets , it differs from grapefruit
by its firm texture and is more easily separated into individual
teardrop-shaped pockets of juice, than grapefruit would be.
- 3 cups water
- 1/2 lb pork tenderloin
- 2 1/2 lbs pomelo ( about two pomelos )
- 1/2 cup freshly grated coconut or packaged unsweetened
- 2 large shallots, very thinly sliced
- 1 garlic clove, smashed and finely chopped
- 1 scallion, thinly sliced
- 5 teaspoons sugar
- 2 teaspoons fish sauce
- 1 teaspoon salt
- Fresh lime juice, to taste ( optional)
1). Bring the water to a boil in a
medium saucepan. Add the pork and simmer for 30 minutes, or
until cooked through, drain and set aside.
2). Meanwhile prepare the pomelo by peeling it and separating
into segments, then pulling off the membranes. Tease the flesh
apart into small clumps or individual sacs and put into a
medium serving bowl.
3). Toast the coconut in a small skillet over medium heat
( or toast in the oven on a small baking sheet at 325 F ),
shaking and stirring regularly until evenly browned, 3 to
4 minutes. Allow to cool.
4). Julienne the pork into 1/4 inch thick slices. Add the
pork to the pomelo, along with the cooled coconut, shallots,
garlic, and scallion. Sprinkle with the sugar, fish sauce
and salt and toss well. (If the pomelo is very sweet and the
overall effect lacks sharpness, adjust the flavors by adding
up to 2 teaspoons lime juice to make it tarter). Serve immediately.
Nadsa de Monteiro-Perry is the Executive Chef of The Elephant
Walk Boston, 900 Beacon Street, Boston, MA 02215, (617) 247-2887.
She is also Co-Executive Chef at The Elephant Walk Cambridge,
2067 Massachusetts Ave., Cambridge, MA 02140, (617) 492-6900.
The restaurants specialize in French and Cambodian Cuisine.
Nadsa de Monteiro-Perry is the daughter of Longteine de Monteiro
who has been credited with introducing Cambodian food to the