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Ken Hom  

Featured Recipe

Vegetable Salad with
Curry-Soy Vinaigrette


The Curry-Soy Vinaigrette

2 teaspoons Dijon mustard
2 teaspoons Madras curry powder (see below)
2 tablespoons light soy sauce (see below)
2 teaspoons salt
1 teaspoons freshly ground five-pepper mixture (see below) or black pepper
4 tablespoons extra virgin olive oil

The Salad

8 ounces (225 g) fresh tomatoes
4 ounces (100 g) broccoli, cut into small florets
4 ounces (100 g) French green beans
4 ounces (100 g) cauliflower, cut into small florets
¾ cup fresh peas or frozen peas
2 ounces (50 g) fresh water chestnuts peeled and sliced
3 tablespoons finely chopped shallots, squeezed dry
3 tablespoons finely chopped fresh chives

Make the curry-soy vinaigrette by combining the mustard, curry powder, soy sauce, salt, pepper and olive oil.  Mix well and set aside. 

Bring a pan of salted water to a boil.  Drop in the tomatoes for 5 seconds, then remove, peel and seed them.  Cut the tomatoes into 1½ inch (4 cm) pieces and set aside.  Now add the broccoli, French beans, and cauliflower to the pan and cook for 3 minutes; then add the peas and cook for 1 minute.  Drain the vegetables well, tip into a warm bowl, and then add the water chestnuts and tomatoes.  Drizzle in the curry-soy vinaigrette and add the shallots and chives.  Mix well and serve at once.

Madras Curry Powder is a western-style powder that’s quite different from those used by the Indian community.  There are many reliable commercial brands used by fusion cooks for their exotic and subtle aroma and flavor.

Light Soy Sauceis light in color, but it is full of flavor and is the better one to use for cooking.  It is saltier than dark soy sauce and is known in Chinese grocers as Superior Soy

Five-pepper Mixture or five-peppercorn mixture is a fragrant aromatic mixture of whole black, white, pink and green peppercorns, and allspice berries.  Available in supermarkets, this mix, freshly ground, gives food a wonderful tasty touch.  It is popular with fusion cooks and chefs because it bestows an added dimension to recipes.

Wine Recommendations by Wine.Com:

1998 Handley Sauvignon Blanc, Dry Creek Valley


1998 Edmunds St. John Viognier, California


Cookbook available in August 2000.
Call 1-800-308-4286 for more information.

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