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Adobo
Asian Grilled Chicken
Asian Grilled Pork Strips
Asian Pickles
Asian Shrimp Dumplings
Bangkok Beef Satay
Bankok Shrimp Curry
Burmese Beef Satay
Burmese Shrimp Curry
Chile Sauteed Shrimp
Chile-Fried Squid
Coconut Fried Shrimp
Coconut Sauce
Crab Rangoon
Creamy Ginger Salad Dressing
Curry Sauce
Filipino Chicken Adobo
Fresh Plum Sauce
Ginger Pork Satay
Heavenly Bankok Chicken
Indonesian Coconut Sauce
Indonesian Duckling
Indonesian Gazpacho
Indonesian Pork Balls
Indonesian Scallop Seviche
Lumpia Rolls
Malaysian Grilled Chicken Skewers
Malaysian Meatballs
Mountain Chicken Satay
Nam Pla
Nuoc Mam
Oriental Curry Marinade
Peanut Dipping Sauce
Pork Satay
Red Curry Satay Sauce
Rich Peanut Sauce
Sambal-Hot Chile Sauce
Satay Peanut Sauce
Siamese Carrots
Spicy Indonesian Chicken Skewers
Spicy Thai Shrimp Soup
Spring Rolls
Stuffed Crab Claws
Sweet Chile Fish
Sweet Chile Paste
Sweet Chile Prawns
Sweet-Hot Dipping Sauce
Thai Basil Dipping Sauce
Thai Beef Salad
Thai Chile Papaya Sauce
Thai Coconut Chicken
Thai Pork Sausage
Vietnamese Dipping Sauce
Vietnamese Grilled Steak
Vietnamese Rolls
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| 4 | pounds boneless pork, cut to large dice |
| 1 | cup rice vinegar |
| 1 | cup soy sauce |
| 1 | teaspoon pepper |
| 1/2 | teaspoon kosher salt |
| 1 | tablespoon minced garlic |
| 1 | whole bay leaf |
| 4 | pounds boneless chicken, cut to medium-large dice |
| 1/2 | pound button mushrooms |
| 6 | cups hot cooked rice |
COMBINE INGREDIENTS EXCEPT CHICKEN AND MUSHROOMS IN A LARGE SAUCEPOT, OVER A MEDIUM-LOW FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 30 MINUTES ADD CHICKEN PIECES AND STIR TO MIX WELL
COVER AND SIMMER FOR 20 MINUTES
ADD MUSHROOMS AND STIR TO MIX WELL
COVER AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT TO A SERVING BOWL
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 1369 - Calories from Fat 594
Percent Total Calories From: Fat 43%, Protein 37%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 66g, Saturated Fat 20g, Cholesterol 470mg, Sodium 3348mg, Total Carbohydrate 69g, Dietary Fiber 1g, Sugars 0g, Protein 125g, Vitamin A 2375 units, Vitamin C 13 units, Calcium 0 units, Iron 12 units
| 1 | cup hoisin sauce |
| 1/4 | cup rice vinegar |
| 2 | tablespoons black bean paste |
| 1/4 | cup minced garlic |
| 2 | tablespoons minced fresh ginger root |
| 1/2 | cup minced scallions |
| 1 | tablespoon soy sauce |
| 1 | tablespoon white wine |
| 1 | tablespoon dry mustard |
| 1 | tablespoon liquid hot pepper sauce |
| 1/4 | cup peanut oil |
| 6 | chicken breast halves |
COMBINE ALL INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-4 HOURS
REMOVE CHICKEN FROM MARINADE, DRAIN WELL
GRILL FOR 15 MINUTES PER SIDE
OR, BAKE @ 375 FOR 30 MINUTES (until juices run clear when pierced with a fork)
REMOVE TO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 309 - Calories from Fat 104
Percent Total Calories From: Fat 34%, Protein 39%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 68mg, Sodium 1254mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 112 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units
| 1/2 | cup soy sauce |
| 1/4 | cup minced garlic |
| 3 | tablespoons brown sugar |
| 1/4 | teaspoon crushed red chiles |
| 2 | pounds pork tenderloins |
| 2 | tablespoons toasted sesame seeds |
COMBINE SOY, SUGAR, SESAME SEEDS, AND RED PEPPER FLAKES IN A BLENDER
PROCESS TO THOROUGHLY MIX
POUR OVER PORK
COVER AND CHILL FOR 4-6 HOURS, TURNING OFTEN
REMOVE FROM MARINADE
BIAS-SLICE THINLY, ACROSS THE GRAIN
GRILL UNTIL WELL BROWNED ON ALL SIDES
ARRANGE ONTO A SERVING PLATTER
GARNISH WITH TOASTED SESAME SEEDS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 302 - Calories from Fat 119
Percent Total Calories From: Fat 39%, Protein 47%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 83mg, Sodium 1444mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 65 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 3 | pounds unpeeled Japanese cucumbers |
| 2 | tablespoons kosher salt |
| 1 | cup sesame oil |
| 5 | tablespoons minced garlic |
| 1 | tablespoon sambal ulek or crushed red chiles |
| 1 | tablespoon toasted Szechuan peppercorn |
| 1/2 | cup very finely grated orange zest |
| 1/4 | cup rice vinegar |
| 1/4 | cup sugar |
| 5 | cloves peeled garlic |
| 1/4 | cup long strings of orange zest |
HALVE CUCUMBER LENGTHWISE, SCOOP OUT SEEDS
SLICE INTO 1/4-INCH THICK HALF-ROUNDS
COMBINE CUCUMBERS AND SALT IN A LARGE BOWL
ALLOW TO SET FOR 20 MINUTES
DRAIN, RINSE, AND DRAIN WELL
HEAT THREE-FOURTHS THE SESAME OIL IN A SKILLET, OVER A MODERATE FLAME
ADD MINCED GARLIC, PEPPER FLAKES, PEPPERCORNS, GRATED ZEST,
AND CUCUMBERS
HEAT AND TOSS QUICKLY FOR 10 SECONDS
ADD VINEGAR AND SUGAR
HEAT AND STIR FOR 30 SECONDS
REMOVE FROM HEAT
PACK INTO CLEAN GLASS JARS, ALTERNATING LAYERS OF CUCUMBER WITH GARLIC CLOVES AND ORANGE ZEST STRINGS
ADD REMAINING SESAME OIL
COVER AND CHILL FOR UP TO 7 DAYS
SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 131 - Calories from Fat 99
Percent Total Calories From: Fat 75%, Protein 2%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 0mg, Sodium 706mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 238 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units
| 1/2 | pound minced cooked shrimp |
| 1/2 | cup very finely diced water chestnuts |
| 1/2 | cup very finely diced mushroom |
| 1/4 | cup finely bias-sliced scallions |
| 1 | beaten egg |
| 1 | tablespoon soy sauce |
| 1 | tablespoon honey |
| 1/4 | teaspoon kosher salt |
| 2 | teaspoons sesame oil |
| 36 | har gow wrappers |
| 1/4 | cup chile oil |
COMBINE SHRIMP, WATER CHESTNUTS, MUSHROOMS, SCALLIONS, EGG, SOY, HONEY, SALT, AND SESAME OIL-MIX WELL
PLACE 2 TEASPOONS MIXTURE ONTO THE CENTER OF EACH WRAPPER PULL EGDES UP AROUND FILLING
PLEAT EDGES AND PRESS TO SEAL, LEAVING TOP OPEN
ARRANGE DUMPLINGS ONTO A PLATE
PLACE INTO A STEAMER, OVER BOILING WATER
COVER AND STEAM FOR 15-20 MINUTES
REMOVE FROM STEAMER
SERVE HOT, WITH CHILE OIL TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 84 - Calories from Fat 41
Percent Total Calories From: Fat 49%, Protein 19%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 43mg, Sodium 174mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 56 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | pounds boneless extra lean beef |
| 20 | bamboo skewers, soaked in water, soy sauce, vinegar, or wine |
| 1 | cup shelled roasted peanuts |
| 1/2 | cup minced |
| 2 | tablespoons strained fresh lemon juice |
| 2 | tablespoons honey |
| 1/4 | cup soy sauce |
| 1 | tablespoon minced garlic |
| 1 | teaspoon ground coriander |
| 1/2 | teaspoon sambal ulek or crushed red chiles |
| 1/2 | cup unsalted chicken stock |
| 1/4 | cup unsalted butter |
PLACE BEEF IN THE FREEZER FOR 60-90 MINUTES, UNTIL SLIGHTLY FIRM
CUT ACROSS THE GRAIN INTO PAPER-THIN STRIPS
THREAD ONTO SKEWERS
PLACE INTO A HOTEL PAN
COMBINE PEANUTS, ONIONS, LEMON JUICE, HONEY, SOY SAUCE, GARLIC, CORIANDER, AND RED PEPPER FLAKES IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
POUR OVER SKEWERED BEEF
COVER AND CHILL FOR 4-24 HOURS
DRAIN AND RESERVE MARINADE
BROIL OR GRILL SKEWERS, UNTIL WELL BROWNED AND CRISP, BASTE OFTEN
MEANWHILE, HEAT MARINADE TO A BOIL IN A SAUCEPAN, OVER A HIGH FLAME
REMOVE FROM HEAT TO A GRAVY BOAT
SERVE SATAY HOT, WITH RESERVED MARINADE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 641 - Calories from Fat 287
Percent Total Calories From: Fat 45%, Protein 42%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 10g, Cholesterol 178mg, Sodium 1305mg, Total Carbohydrate 21g, Dietary Fiber 4g, Sugars 0g, Protein 68g, Vitamin A 3834 units, Vitamin C 11 units, Calcium 0 units, Iron 8 units
| 1 | pound cleaned large tiger prawn |
| 1/4 | cup strained fresh lemon juice |
| 1 | egg white, beaten foamy |
| 1 | tablespoon cornstarch |
| 2 | cups sesame flavored peanut oil |
| 1/2 | cup sliced bamboo shoots |
| 1 | cup slivered onion |
| 1/2 | teaspoon very finely minced fresh ginger root |
| 1/2 | cup unsalted chicken stock |
| 1 | cup seeded slivered green bell pepper |
| 2 | tablespoons hot curry powder |
| 1 | teaspoon sugar |
| 2 | tablespoons soy sauce |
| 8 | ounces drained, canned petite pea |
| 2 | tablespoons dry sherry or rice wine |
COMBINE SHRIMP AND LEMON JUICE-TOSS TO MIX WELL
STIR TOGETHER EGG WHITE AND CORNSTARCH
ADD SHRIMP AND STIR TO COAT EVENLY
HEAT OIL TO 375 DEGREES
ADD SHRIMP AND FRY FOR 2-3 MINUTES, UNTIL GOLDEN
REMOVE WITH A SLOTTED SPOON
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
HEAT 2 TABLESPOONS OIL IN ANOTHER WOK, OVER A MODERATE FLAME
ADD BAMBOO SHOOTS AND ONIONS
STIR-FRY FOR 1 MINUTE
ADD GINGER AND STIR-FRY FOR 30 SECONDS
ADD CHICKEN BROTH, BELL PEPPERS, CURRY POWDER, SUGAR, AND SOY SAUCE
HEAT AND STIR FOR 5 MINUTES
FOLD IN PEAS AND SHRIMP
HEAT WINE OR SHERRY IN A SAUCEPAN
POUR OVER SHRIMP, STIR ONCE
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 1203 - Calories from Fat 998
Percent Total Calories From: Fat 83%, Protein 10%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 111g, Saturated Fat 19g, Cholesterol 173mg, Sodium 1010mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 706 units, Vitamin C 43 units, Calcium 0 units, Iron 5 units
| 2 | pounds extra lean beef |
| 1/2 | cup soy sauce |
| 2 | tablespoons honey |
| 2 | tablespoons strained fresh lime juice |
| 1 | tablespoon curry powder |
| 1 | teaspoon hot chile powder |
| 1 | cup minced onion |
| 2 | tablespoons minced garlic |
| bamboo skewer, soaked in soy sauce |
CUT MEAT INTO 1-INCH CUBES OR THIN STRIPS
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER MEAT
COVER AND LET STAND FOR 30 MINUTES
THREAD ONTO BAMBOO SKEWERS
GRILL FOR 6-8 MINUTES, TURNING AND BASTING OFTEN
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 153 - Calories from Fat 26
Percent Total Calories From: Fat 17%, Protein 65%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 64mg, Sodium 734mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 113 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
| 3 | cups peanut oil |
| 1/3 | cup whole mustard seed |
| 8 | cups small dice onions |
| 3 | cups small dice celery |
| 1/3 | cup finely minced garlic |
| 2 | tablespoons finely minced galangal or fresh ginger root |
| 1/2 | cup turmeric |
| 1/3 | cup coconut milk |
| 1/2 | cup chile powder |
| 1 | teaspoon freshly ground cumin |
| 12 | pounds button mushrooms, quartered |
| 12 | pounds cleaned large tiger prawns |
| 6 | cups medium dice zucchini |
| 12 | cups unsalted chicken stock |
| 3 | cups strained fresh lime juice |
HEAT PEANUT OIL IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD MUSTARD SEED, COVER, AND COOK UNTIL POPPING STOPS
ADD ONIONS, CELERY, GARLIC, AND GINGER
HEAT AND STIR FOR 3-4 MINUTES
ADD TURMERIC, COCONUT MILK, CHILE POWDER, AND CUMIN-MIX WELL SEASON TO TASTE WITH SALT
HEAT AND STIR FOR 3-4 MINUTES, TO ALLOW FLAVORS TO MELD
ADD MUSHROOMS, SHRIMP, ZUCCHINI, AND CHICKEN STOCK
BRING JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 4-5 MINUTES, NO MORE
STIR IN LIME JUICE TO TASTE
REMOVE TO A SERVING DISH
SERVE HOT, GARNISHED WITH AN ASSORTMENT OF CONDIMENT
Nutrition Facts
Amount Per Serving:
Calories 306 - Calories from Fat 150
Percent Total Calories From: Fat 49%, Protein 34%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 166mg, Sodium 534mg, Total Carbohydrate 13g, Dietary Fiber 2g, Sugars 0g, Protein 26g, Vitamin A 606 units, Vitamin C 15 units, Calcium 0 units, Iron 5 units
| 1 | ounce tamarind pulp |
| 1 | cup water |
| 1/2 | teaspoon kosher salt |
| 1 | pound cleaned large tiger prawn |
| 1 | cup minced onion |
| 3 | tablespoons finely minced garlic |
| 1 | teaspoon sambal ulek or crushed red chiles |
| 2 | tablespoons peanut oil |
| 1 | salam leaf |
| 1/2 | cup thick coconut milk |
STEEP TAMARIND PULP IN 1 CUP WATER FOR 20 MINUTES
BREAK APART PULP AND RETURN TO WATER
STRAIN THROUGH A CHINOIS OR SIEVE, DISCARDING SOLIDS
RESERVE 1 TABLESPOON TAMARIND WATER, STORE REMAINDER FOR ANOTHER USE
SPRINKLE KOSHER SALT OVER SHRIMP-TOSS TO MIX WELL
COMBINE ONIONS, GARLIC, AND SAMBAL ULEK IN A BOWL
MASH TO A PASTE WITH THE BACK OF A LARGE SPOON
HEAT OIL IN A WOK, OVER A MODERATE FLAME
ADD CHILE PASTE AND SALAM LEAF
STIR-FRY UNTIL FRAGRANT
RAISE FLAME TO HIGH
ADD SHRIMP AND STIR-FRY FOR 6-8 MINUTES, UNTIL DEEPLY COLORED STIR IN COCONUT MILK AND RESERVED TAMARIND WATER
HEAT AND STIR FOR ANOTHER 3 MINUTES
REMOVE FROM HEAT TO A SERVING DISH
GARNISH AS DESIRED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 297 - Calories from Fat 138
Percent Total Calories From: Fat 46%, Protein 34%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 173mg, Sodium 473mg, Total Carbohydrate 14g, Dietary Fiber 2g, Sugars 0g, Protein 25g, Vitamin A 528 units, Vitamin C 10 units, Calcium 0 units, Iron 4 units
| 1/2 | pound squid, cleaned and peeled |
| 1/2 | cup minced onion |
| 2 | tablespoons minced garlic |
| 1 | tablespoon sambal ulek or crushed red chiles |
| 1/2 | teaspoon kosher salt |
| 2 | tablespoons peanut oil |
| 2 | teaspoons strained fresh lemon juice |
| 1/2 | teaspoon paprika |
CUT SQUID INTO 1/2-INCH RINGS
COMBINE ONIONS, GARLIC, RED PEPPER FLAKES, AND SALT TO A PASTE
HEAT OIL IN A WOK, OVER A LOW FLAME
ADD CHILE PASTE, HEAT AND STIR UNTIL FRAGRANT AND OIL TURNS RED
ADD PAPRIKA AS NEEDED TO ENHANCE COLOR
RAISE FLAME TO MODERATE
ADD SQUID AND LEMON JUICE
HEAT AND STIR FOR 2-3 MINUTES
ARRANGE ONTO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 140 - Calories from Fat 70
Percent Total Calories From: Fat 50%, Protein 28%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 132mg, Sodium 326mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 1157 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 1 | pound jumbo tiger prawns, shelled and deveined |
| 1/2 | cup sifted flour |
| 3/4 | teaspoon kosher salt |
| 1/4 | teaspoon minced ginger |
| 1/4 | teaspoon white pepper |
| 3 | egg whites, beaten foamy |
| 1 | cup shredded coconut |
| peanut oil, for frying | |
| 1/2 | cup crushed pineapple, in syrup |
| 1/4 | cup water |
| 1/4 | cup sugar |
| 1/4 | cup rice vinegar |
| 3/4 | teaspoon soy sauce |
| 1 | teaspoon cornstarch |
| 1/4 | cup plum jam |
COMBINE FLOUR, SALT, GINGER, AND WHITE PEPPER
COAT SHRIMP WITH FLOUR MIXTURE AND PAT FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
DIP INTO BEATEN EGG WHITES, ALLOWING EXCESS TO DRIP OFF
COVER EVENLY WITH COCONUT, PAT TO SET COATING
HEAT OIL TO 325 DEGREES
ADD SHRIMP IN SMALL BATCHES AND FRY TO A GOLDEN BROWN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
DISSOLVE CORNSTARCH IN WATER
COMBINE CORNSTARCH MIXTURE, PINEAPPLE, SUGAR, VINEGAR, AND SOY SAUCE IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
STIR IN PLUM JAM-MIX WELL
ARRANGE SHRIMP ONTO A SERVING PLATTER
SERVE HOT, WITH SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 463 - Calories from Fat 124
Percent Total Calories From: Fat 27%, Protein 24%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 173mg, Sodium 778mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 218 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 1/2 | cup finely minced onion |
| 2 | tablespoons seeded finely minced thai chiles |
| 1 | teaspoon very finely minced fresh ginger root |
| 1 | tablespoon garlic puree |
| 1/4 | teaspoon curry powder |
| 1/8 | teaspoon ground cinnamon |
| 1/8 | teaspoon ground cloves |
| 1/8 | teaspoon ground fennel seed |
| 1/8 | teaspoon kosher salt |
| 1 | cup coconut cream |
| 1/2 | cup water |
| 2 | tablespoons strained fresh lime juice |
COMBINE ONIONS, CHILES, GINGER, GARLIC, CURRY POWDER, CINNAMON, CLOVES, FENNEL, SALT IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT
ADD REMAINING INGREDIENTS
HEAT AND STIR CONSTANTLY FOR 5 MINUTES
REMOVE FROM HEAT
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 234 - Calories from Fat 188
Percent Total Calories From: Fat 80%, Protein 5%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 18g, Cholesterol 0mg, Sodium 78mg, Total Carbohydrate 9g, Dietary Fiber 3g, Sugars 0g, Protein 3g, Vitamin A 507 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units
| 1/4 | pound picked flaked crabmeat |
| 4 | ounces room temperature cream cheese |
| 1/4 | teaspoon Worcestershire sauce |
| 1/8 | teaspoon garlic powder |
| 1 | pound wonton skins |
| 1 | beaten egg |
| peanut oil, for frying |
COMBINE CRAB, CREAM CHEESE, WORCESTERSHIRE SAUCE, AND GARLIC POWDER-MIX WELL
PLACE 1 TEASPOON FILLING ONTO THE CENTER OF EACH WONTON SKIN
MOISTEN A CORNER WITH BEATEN EGG
FOLD OVER DIAGONALLY AND PRESS TO SEAL
MOISTEN ONE OF THE TWO FOLDED CORNERS WITH EGG
BRING THE OTHER FOLDED CORNER AROUND AND PRESS ON TOP OF THE FOLDED CORNER TO SEAL, SET ASIDE
REPEAT WITH REMAINING SKINS AND FILLING
HEAT OIL TO 375 DEGREES
FRY RANGOONS IN SMALL BATCHES FOR 3-4 MINUTES, UNTIL GOLDEN DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 17 - Calories from Fat 8
Percent Total Calories From: Fat 49%, Protein 16%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 8mg, Sodium 30mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 30 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/3 | cup mayonnaise |
| 1/3 | cup plain yogurt |
| 1 | tablespoon soy sauce |
| 1 | teaspoon sugar |
| 1/2 | teaspoon very finely minced ginger |
| 1/8 | teaspoon chili oil |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 204 - Calories from Fat 186
Percent Total Calories From: Fat 91%, Protein 2%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 4g, Cholesterol 12mg, Sodium 498mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 121 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/3 | cup unsalted butter |
| 2 | cups minced onions |
| 2 | tablespoons minced garlic |
| 1 | cup very small dice carrot |
| 2 | dried red chiles, soaked in water, seeded, and minced |
| 2 | cups peeled small dice apples |
| 2 | cups beef consomme |
| 1 | teaspoon kosher salt |
| 2 to 1 | tablespoon curry powder |
| 1 | teaspoon minced fresh ginger root |
| 1/2 | cup coconut milk |
MELT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, GARLIC, CARROTS, CHILES, AND APPLES
HEAT AND STIR FOR 5 MINUTES
REDUCE FLAME TO LOW
COVER AND SIMMER FOR 15 MINUTES
STIR IN CONSOMME, COVER, AND SIMMER FOR 45 MINUTES
STIR IN CURRY POWDER TO TASTE
STIR IN SALT, GINGER, AND COCONUT MILK
HEAT TO A BOIL, REMOVE FROM HEAT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 419 - Calories from Fat 272
Percent Total Calories From: Fat 65%, Protein 5%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 21g, Cholesterol 55mg, Sodium 869mg, Total Carbohydrate 31g, Dietary Fiber 3g, Sugars 0g, Protein 6g, Vitamin A 11659 units, Vitamin C 19 units, Calcium 0 units, Iron 3 units
| 4 | pounds chicken thighs |
| 1 | cup rice vinegar |
| 1/4 | cup very finely minced garlic |
| 2 | whole bay leaves |
| 1/2 | teaspoon freshly cracked peppercorns |
| 3/4 | cup soy sauce |
| 3 | tablespoons peanut oil |
| 8 | cups hot cooked rice |
COMBINE THE CHICKEN, VINEGAR, GARLIC, BAY, AND PEPPERCORNS WITH 1 CUP WATER IN A DUTCH OVEN OR LARGE SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT SLIGHTLY, COVER, AND SIMMER FOR 20 MINUTES
REMOVE COVER, ADD THE SOY SAUCE
COVER AND SIMMER FOR ANOTHER 20 MINUTES
REMOVE CHICKEN WITH A SLOTTED SPOON
PAT DRY WITH A KITCHEN TOWEL
SIMMER THE LIQUID FOR 10-15 MINUTES, UNTIL REDUCED TO 1 CUP REMOVE FROM HEAT, COOL
SKIM THE FAT FROM THE SURFACE
REMOVE AND DISCARD THE BAY LEAVES
HEAT THE OIL IN A SAUTE PAN OR SKILLET, OVER A MODERATE FLAME ADD CHICKEN, IN SMALL BATCHES, AND BROWN WELL ON ALL SIDES REMOVE TO DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REPEAT WITH REMAINING CHICKEN
ARRANGE THE CHICKEN ONTO A SERVING PLATTER
REHEAT THE SAUCE MIXTURE AND POUR OVER THE CHICKEN
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 601 - Calories from Fat 130
Percent Total Calories From: Fat 22%, Protein 34%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 189mg, Sodium 1740mg, Total Carbohydrate 66g, Dietary Fiber 0g, Sugars 0g, Protein 52g, Vitamin A 179 units, Vitamin C 10 units, Calcium 0 units, Iron 6 units
| 2 | pounds fresh red plums |
| 1/4 | cup strained fresh lemon juice |
| 1/2 | cup rice wine vinegar |
| 1/4 | cup plum wine |
| 1 | tablespoon Dijon mustard |
| 1/2 | teaspoon cayenne |
| 1/4 | teaspoon kosher salt |
CUT A CROSS INTO THE BOTTOM OF EACH PLUM
PLUNGE BRIEFLY INTO BOILING WATER
REMOVE, SHOCK IN ICE WATER, AND DRAIN
REMOVE AND DISCARD SKINS AND PITS
COMBINE ALL INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL VERY SMOOTH
COVER AND CHILL FOR 2-48 HOURS
THIN WITH WATER AS NEEDED
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 8
Percent Total Calories From: Fat 9%, Protein 5%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 122mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 415 units, Vitamin C 14 units, Calcium 0 units, Iron 0 units
| 12 | pounds pork tenderloins, trimmed and cut into thin strips |
| 1 1/2 | teaspoons salt |
| 1 | teaspoon freshly ground black pepper |
| 1/3 | cup finely grated ginger |
| 2 | tablespoons powdered ginger |
| 1/3 | cup ground coriander |
| 1 1/2 | teaspoons dry mustard |
| 1/3 | cup ground cumin |
| 2 | tablespoons ground allspice |
| 1/3 | cup olive oil |
| 3 | cups minced scallions |
| 1/2 | cup honey |
| 3/4 | cup prepared horseradish |
| 1 1/2 | cups soy sauce |
| 1 1/2 | cups dry sherry, or suitably dry white wine |
| 3 | cups creamy peanut butter |
| 2 | tablespoons msg |
| 1/3 | cup strained fresh lime juice |
COMBINE PORK, SALT, PEPPER, GINGERS, CORIANDER, MUSTARD, CUMIN, AND ALLSPICE IN A COVERED CONTAINER-MIX WELL
COVER AND CHILL FOR 4-8 HOURS
REMOVE PORK AND RESERVE MARINADE
THREAD ONTO BAMBOO SKEWERS
PLACE A RACK INTO A ROASTING PAN
POUR HOT WATER INTO ROASTING PAN (well below surface of rack)
PLACE SKEWERS ONTO RACK
ROAST @ 375 DEGREES FOR 10-15 MINUTES, UNTIL WELL BROWNED AND CRISP, TURNING AND BASTING OFTEN
COMBINE RESERVED MARINADE AND REMAINING INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM-LOW FLAME
BRING JUST TO A BOIL, REDUCE HEAT, AND SIMMER 4-5 MINUTES
REMOVE FROM FLAME AND ALLOW TO COOL
STRAIN THROUGH A FINE CHINOIS
SERVE SKEWERED PORK HOT, WITH STRAINED SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 309 - Calories from Fat 159
Percent Total Calories From: Fat 51%, Protein 37%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 60mg, Sodium 623mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 41 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 4 | whole chicken breasts |
| 2 | cups minced scallions |
| 1/2 | cup water |
| 1 | tablespoon ground ginger |
| 2 | tablespoons cornstarch |
| 3 | cups unsalted chicken stock |
| 1/4 | cup soy sauce |
| 1/4 | teaspoon sambal ulek or crushed red chiles |
| 2 | teaspoons minced ginger |
REMOVE SKIN AND BONES FROM CHICKEN
SPLIT IN HALF, PLACE BETWEEN SHEETS OF PLASTIC WRAP, AND POUND TO FLATTEN FAIRLY THIN
COMBINE MINCED SCALLIONS, WATER, SALT, AND GROUND GINGER-MIX TO A PASTE
SPREAD ONTO CHICKEN BREASTS
PLACE EACH BREAST ONTO A SMALL SHEET OF FOIL
COVER EACH BREAST WITH ANOTHER SHEET OF FOIL
PLACE INTO A BAMBOO STEAMER
PLACE STEAMER OVER BOILING WATER AND STEAM FOR 30 MINUTES COMBINE CORNSTARCH AND STOCK-MIX WELL
COMBINE STOCK MIXTURE WITH REMAINING INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
REMOVE FOIL PACKETS TO A SERVING PLATTER
SPLIT OPEN AND POUR SAUCE OVER CHICKEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 312 - Calories from Fat 36
Percent Total Calories From: Fat 11%, Protein 74%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 137mg, Sodium 2286mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 58g, Vitamin A 355 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units
| 1 | cup coconut cream |
| 1/4 | cup strained fresh lemon juice |
| 1/4 | teaspoon kosher salt |
| 1 | tablespoon minced thai chile |
| 1/2 | cup small dice onion |
| 1/4 | cup minced scallions |
COMBINE INGREDIENTS-MIX WELL
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 153 - Calories from Fat 125
Percent Total Calories From: Fat 82%, Protein 5%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 12g, Cholesterol 0mg, Sodium 101mg, Total Carbohydrate 5g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 186 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
| 1 | tablespoon ground coriander |
| 2 | tablespoons ground fenugreek |
| 2 | teaspoons ground cumin |
| 2 | teaspoons ground turmeric |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground cardamom |
| 1/4 | teaspoon ground cloves |
| 1/4 | teaspoon freshly ground nutmeg |
| 1 | teaspoon chile powder |
| 1 | teaspoon freshly ground black pepper |
| 1 | teaspoon finely minced fresh ginger root |
| 1/4 | cup strained fresh lemon juice |
| 1 | cup small dice onion |
| 1 | cup finely shredded coconut |
| 1 | whole 5-6# duckling |
HEAT 1 CUP WATER TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME
ADD COCONUT AND STIR TO MOISTEN
REMOVE FROM HEAT AND LET STAND FOR 5 MINUTES
COMBINE COCONUT, CORIANDER, FENUGREEK, CUMIN, TURMERIC, CINNAMON, CARDAMOM, CLOVES, NUTMEG, CHILE POWDER, BLACK PEPPER, GINGER, LEMON JUICE, AND ONIONS-MIX WELL
SEASON WITH 1/2 TEASPOON SALT AS DESIRED
BUTTERFLY DUCKLING BY SPLITTING THROUGH BREASTBONE
LAYOUT FLAT
SPREAD SEASONING MIXTURE EVENLY OVER SKIN OF DUCK
PLACE ONTO A ROASTING RACK AND INTO A ROASTING PAN
ROAST @ 375 DEGREES FOR 15 MINUTES, TURN AND BASTE WELL CONTINUE ROASTING, TURNING, AND BASTING FOR A TOTAL 90 MINUTES
CUT DUCK INTO QUARTERS
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HOT OR COL
Nutrition Facts
Amount Per Serving:
Calories 817 - Calories from Fat 644
Percent Total Calories From: Fat 79%, Protein 10%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 72g, Saturated Fat 28g, Cholesterol 120mg, Sodium 175mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 21g, Vitamin A 461 units, Vitamin C 18 units, Calcium 0 units, Iron 8 units
| 2 | cups finely slivered zucchini |
| 4 | cups unsalted reduced chicken stock |
| 1 | cup peeled, seeded, minced cucumber |
| 1 | cup seeded minced red or green bell pepper |
| 1/2 | cup minced scallions |
| 1/2 | cup small dice celery |
| 1/2 | cup finely shredded daikon |
| 1/3 | cup rice vinegar |
| 1/4 | cup minced cilantro |
| 1 | tablespoon soy sauce |
| 1 | teaspoon sesame oil |
| 1/4 | teaspoon liquid hot pepper sauce, or chile oil |
| 1/2 | cup enoki mushroom, rinsed well and drained |
COMBINE INGREDIENTS (except enoki mushrooms)-MIX WELL
COVER AND CHILL FOR UP TO 24 HOURS
LADLE INTO INDIVIDUAL BOWLS
GARNISH WITH ENOKI MUSHROOMS
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 74 - Calories from Fat 23
Percent Total Calories From: Fat 31%, Protein 19%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1739mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 1868 units, Vitamin C 62 units, Calcium 0 units, Iron 1 units
| 1 | pound lean ground pork |
| 1 | tablespoon minced garlic |
| 1 | tablespoon pepper |
| 1 | teaspoon kosher salt |
| 1/4 | cup nuoc mam or nam pla |
| 4 to 3 | ounces rice stick noodles |
| 2 | beaten eggs |
| peanut oil, for frying | |
| 2 | cups rice vinegar |
| 2 | cups sugar |
| 1 | tablespoon kosher salt |
| 1/3 | cup very finely minced garlic |
| 1/4 | cup minced red chile |
COMBINE PORK, 1 TABLESPOON GARLIC, PEPPER, SALT, AND NAM PLA MIX WELL
SHAPE INTO 3/4-INCH BALLS
BOIL NOODLES IN SALTED WATER FOR 1-1/2 TO 2 MINUTES, RINSE UNDER COLD WATER, AND DRAIN WELL
HEAT PEANUT OIL TO 365 DEGREES
DIP BALLS IN EGG, WRAP IN NOODLES, AND PRESS TO MAKE STICK
FRY, IN SMALL BATCHES, IN OIL, UNTIL WELL BROWNED
REMOVE TO DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
COMBINE VINEGAR, SUGAR, SALT, GARLIC, AND CHILES IN A SAUCEPAN BRING TO A BOIL
REMOVE FROM HEAT AND ALLOW TO COOL
ARRANGE PORK BALLS ON A PLATTER
SERVE HOT, WITH DIPPING SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 808 - Calories from Fat 130
Percent Total Calories From: Fat 16%, Protein 15%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 179mg, Sodium 3411mg, Total Carbohydrate 138g, Dietary Fiber 1g, Sugars 0g, Protein 31g, Vitamin A 1181 units, Vitamin C 32 units, Calcium 0 units, Iron 3 units
| 2 | pounds bay scallops |
| 3/4 | cup soy sauce |
| 1/2 | cup strained fresh lime juice |
| 1/4 | cup grated fresh horseradish |
| 1/2 | teaspoon sambal ulek or crushed red chiles |
| 1 | tablespoon peanut oil |
| 1 | teaspoon sesame oil |
| 1 | tablespoon minced garlic |
| 1/2 | cup very finely diced water chestnuts |
| 1/4 | cup minced cilantro |
COMBINE SCALLOPS, SOY SAUCE, LIME JUICE, HORSERADISH, RED PEPPER FLAKES, PEANUT OIL, SESAME OIL, GARLIC, WATER CHESTNUTS, AND HALF OF THE CILANTRO
COVER AND CHILL FOR 4-8 HOURS, NO MORE
STIR IN REMAINING CILANTRO
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 58 - Calories from Fat 11
Percent Total Calories From: Fat 20%, Protein 57%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 15mg, Sodium 691mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 76 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 1 | tablespoon peanut oil |
| 1/2 | pound lean ground pork |
| 2 | cups finely diced carrots |
| 2 | cups finely diced red potatoes |
| 1/2 | pound bias-cut green beans |
| 2 | cups finely shredded cabbage |
| 1 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
| 50 | frozen lumpia wrappers, thawed |
| peanut oil, for deep frying |
SAUTE ONIONS AND GARLIC IN 1 TABLESPOON OIL FOR 5 MINUTES, UNTIL SOFTENED
MIX IN PORK, CARROTS, POTATOES, AND BEANS
COVER AND SIMMER FOR 30 MINUTES, STIRRING OFTEN
REMOVE FROM HEAT
ADD CABBAGE, SALT, AND PEPPER-MIX WELL
PLACE 2 TABLESPOONS FILLING ONTO THE CENTER OF EACH WRAPPER FOLD LOWER EDGE OVER FILLING
FOLD IN SIDES AND ROLLUP AS FOR A CIGAR
MOISTEN EDGE WITH WATER TO SEAL, SET ASIDE
REPEAT WITH REMAINING WRAPPERS AND FILLING
HEAT OIL TO 370 DEGREES
ADD 4-5 LUMPIA ROLLS AT A TIME, FRY UNTIL GOLDEN ON ALL SIDES DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HOT, WITH ASSORTED DIPS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 185 - Calories from Fat 47
Percent Total Calories From: Fat 25%, Protein 20%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 31mg, Sodium 394mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 6371 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units
| 3 | skinless boneless chicken breasts |
| 1 | cup peanut butter |
| 2 | tablespoons minced |
| 1/2 | cup chili sauce |
| 1 | tablespoon kosher salt |
| 1/4 | teaspoon cayenne |
| 1/2 | teaspoon black pepper |
| 1/4 | cup strained fresh lemon juice |
| 1/4 | cup dark brown sugar |
| 1/2 | cup soy sauce |
| 1/2 | cup minced scallions |
| 2 | tablespoons minced garlic |
| 2 | cups seeded medium dice red bell peppers |
| 24 | bamboo skewers, soaked in water, soy, wine, or vinegar |
SLICE EACH BREAST INTO 8 STRIPS
COMBINE ALL INGREDIENTS (except skewers)-TOSS TO MIX WELL
COVER AND CHILL FOR 4-48 HOURS
THREAD CHICKEN AND PEPPER STRIPS ONTO SKEWERS
GRILL OR BROIL FOR 2-4 MINUTES PER SIDE, TO DESIRED DONENESS ARRANGE ONTO A SERVING PLATTER
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 234 - Calories from Fat 106
Percent Total Calories From: Fat 45%, Protein 35%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 34mg, Sodium 1328mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 2323 units, Vitamin C 40 units, Calcium 0 units, Iron 2 units
| 1 | beaten egg |
| 1/2 | cup finely ground dry breadcrumbs |
| 1/4 | cup unsalted butter |
| 1 | pound ground round |
| 1 | cup fresh breadcrumbs |
| 1 | cup very finely minced onion |
| 2 | tablespoons very finely minced garlic |
| 1 | teaspoon very finely minced ginger |
| 1/4 | teaspoon ground cumin |
| 1/8 | teaspoon ground cinnamon |
| 1/16 | teaspoon ground cloves |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon black pepper |
| 1 | tablespoon strained fresh lime juice |
PLACE THE BEATEN EGG IN A SMALL BOWL, SET ASIDE
PLACE THE DRY BREADCRUMBS IN A SMALL BOWL, SET ASIDE
HEAT THE BUTTER IN A SKILLET, OVER A MEDIUM FLAME
COMBINE REMAINING INGREDIENTS-MIX WELL
FORM INTO 3/4-INCH MEATBALLS
MOISTEN WITH BEATEN EGG
ROLL IN BREADCRUMBS
PLACE INTO THE SKILLET AND BROWN WELL ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ARRANGE ONTO A SERVING PLATTER
SKEWER WITH FRILLED TOOTHPICKS
SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 325 - Calories from Fat 202
Percent Total Calories From: Fat 62%, Protein 16%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 10g, Cholesterol 91mg, Sodium 334mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 258 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons peanut oil |
| 1 | tablespoon minced garlic |
| 1/2 | cup small dice tomato concasse |
| 1/4 | cup chunky peanut butter |
| 1 | cup unsalted chicken stock |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon crushed red chiles |
| 1 | pound skinless boneless chicken breast |
| 16 | bamboo skewers, soaked in water, soy, vinegar, or wine |
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD GARLIC AND SAUTE FOR 3-4 MINUTES, UNTIL FRAGRANT
STIR IN TOMATOES, PEANUT BUTTER, CHICKEN STOCK, SALT, AND CHILES
HEAT AND STIR FOR 10 MINUTES
REMOVE FROM HEAT AND SET ASIDE
CUT CHICKEN INTO THIN STRIPS AND THREAD ONTO SKEWERS ARRANGE SKEWERS IN A HOTEL PAN
POUR TOMATO MIXTURE OVER THE TOP
COVER AND CHILL FOR 4-24 HOURS
REMOVE SKEWERS FROM MARINADE
BROIL OR GRILL TO BROWN WELL ON BOTH SIDES, BASTING OFTEN WITH THE MARINADE
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 150 - Calories from Fat 75
Percent Total Calories From: Fat 50%, Protein 41%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 33mg, Sodium 369mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 167 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1 | cup fish sauce |
| 1 | tablespoon soy sauce |
| 1 | tablespoon pureed fresh ginger root |
| 1 | tablespoon pureed garlic |
| 1 | teaspoon liquid hot pepper sauce |
| 3 | tablespoons strained fresh lemon juice |
| 2 | tablespoons sugar |
| 1/4 | cup water |
COMBINE INGREDIENTS-MIX WELL
ALLOW TO STAND AT ROOM TEMPERATURE FOR 30 MINUTES
SERVE AT ROOM TEMPERATURE
OR CHILL FOR 4-96 HOUR
Nutrition Facts
Amount Per Serving:
Calories 58 - Calories from Fat 5
Percent Total Calories From: Fat 8%, Protein 15%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 2412mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 107 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1 | cup soy sauce |
| 1 | teaspoon anchovy paste |
| 1 | tablespoon pureed ginger |
| 1 | tablespoon pureed garlic |
| 1 | teaspoon sambal ulek or crushed red chiles |
| 3 | tablespoons strained fresh lemon juice |
| 2 | tablespoons sugar |
| 1/4 | cup water |
COMBINE INGREDIENTS-MIX WELL
ALLOW TO STAND AT ROOM TEMPERATURE FOR 30 MINUTES
SERVE AT ROOM TEMPERATURE
OR CHILL FOR 4-96 HOUR
Nutrition Facts
Amount Per Serving:
Calories 43 - Calories from Fat 1
Percent Total Calories From: Fat 3%, Protein 21%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2062mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 164 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1/2 | cup peanut oil |
| 1/4 | cup soy sauce |
| 1/2 | cup red wine |
| 2 | tablespoons catsup |
| 2 | tablespoons finely minced candied ginger |
| 2 | tablespoons pureed garlic |
| 1 | tablespoon curry powder |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
USE AS A MARINADE FOR MEAT, POULTRY, OR FIS
Nutrition Facts
Amount Per Serving:
Calories 164 - Calories from Fat 123
Percent Total Calories From: Fat 75%, Protein 2%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 563mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 49 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1/2 | cup peanut butter |
| 4 | teaspoons soy sauce |
| 1 | tablespoon boiling hot water |
| 1/2 | teaspoon superfine sugar |
| 1 | teaspoon garlic puree |
| 1/8 | teaspoon liquid hot pepper sauce |
| 1/2 | cup water |
COMBINE PEANUT BUTTER, SOY, HOT WATER, SUGAR, GARLIC, AND PEPPER SAUCE-MIX WELL
SLOWLY STIR IN REMAINING WATER-MIX WELL
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 140 - Calories from Fat 97
Percent Total Calories From: Fat 69%, Protein 16%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 0mg, Sodium 232mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 25 to 20 | bamboo skewers, soaked in water, soy, vinegar, or wine |
| 1 | pound trimmed extra lean boneless pork |
| 1 | cup toasted shelled peanuts |
| 1/2 | cup minced scallions |
| 2 | tablespoons strained fresh lemon juice |
| 2 | tablespoons honey |
| 1/4 | cup soy sauce |
| 1 | tablespoon pureed garlic |
| 1 | teaspoon ground coriander |
| 1/2 | teaspoon sambal ulek or crushed red chiles |
| 1/2 | cup unsalted chicken stock |
| 1/4 | cup unsalted butter |
CUT PORK INTO 1-INCH CUBES
THREAD ONTO SKEWERS
PLACE INTO A HOTEL PAN
COMBINE PEANUTS, ONIONS, LEMON JUICE, HONEY, SOY SAUCE, GARLIC, CORIANDER, AND CHILES IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
POUR OVER SKEWERED PORK
COVER AND CHILL 4-24 HOURS
DRAIN WELL, RESERVING MARINADE
HEAT RESERVED MARINADE TO A BOIL IN A SAUCEPAN, OVER A HIGH FLAME
REMOVE FROM HEAT
GRILL OR BROIL SKEWERS UNTIL WELL BROWNED AND CRISP, BASTING OFTEN ARRANGE ONTO A SERVING PLATTER
SERVE HOT OR WARM, WITH RESERVED MARINADE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 443 - Calories from Fat 268
Percent Total Calories From: Fat 60%, Protein 25%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 10g, Cholesterol 84mg, Sodium 1157mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 27g, Vitamin A 525 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units
| 4 | tablespoons red curry paste |
| 1 | tablespoon freshly ground coriander |
| 1 | cup coconut milk, with cream removed |
| 1/2 | cup creamy peanut butter |
| 1/4 | cup superfine sugar |
| 1/4 | cup tamarind juice |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR FOR 5 MINUTES, UNTIL WELL BLENDED
STRAIN WELL
COVER AND CHILL
USE AS A DIPPING SAUCE FOR GRILLED APPETIZER
Nutrition Facts
Amount Per Serving:
Calories 158 - Calories from Fat 107
Percent Total Calories From: Fat 68%, Protein 10%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 6g, Cholesterol 1mg, Sodium 35mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 9 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | tablespoon unsalted butter |
| 1 | cup grated onion |
| 2 | tablespoons chunky peanut butter |
| 2 | tablespoons soy sauce |
| 1 | teaspoon strained fresh lemon juice |
| 1 | teaspoon peanut oil |
| 1 | teaspoon sambal ulek or crushed red chiles |
| 1/2 | cup milk |
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL ONIONS BEGIN TO BROWN
ADD PEANUT BUTTER, SOY, LEMON JUICE, PEANUT OIL, AND RED PEPPER FLAKES
HEAT AND STIR UNTIL WELL BLENDED
WHISK IN MILK, IN A THIN-STEADY STREAM
HEAT AND STIR OR WHISK UNTIL WELL BLENDED
REMOVE FROM HEAT
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 129 - Calories from Fat 82
Percent Total Calories From: Fat 64%, Protein 12%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 12mg, Sodium 534mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 469 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 1/4 | cup peanut oil |
| 3 | tablespoons sambal ulek or crushed red chiles |
| 3 | tablespoons pureed garlic |
| 1/2 | teaspoon shrimp paste |
| 1/4 | cup finely minced scallions |
| 2 | tablespoons strained fresh lime juice |
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD CHILES AND GARLIC
HEAT AND STIR FOR 2-3 MINUTES, UNTIL FRAGRANT
STIR IN REMAINING INGREDIENTS
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT, COO
Nutrition Facts
Amount Per Serving:
Calories 164 - Calories from Fat 126
Percent Total Calories From: Fat 77%, Protein 4%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 2mg, Sodium 19mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 2913 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 1 | tablespoon peanut oil |
| 1/2 | cup shelled raw peanuts |
| 1 | cup very finely minced onion |
| 2 | tablespoons seeded finely minced thai chiles |
| 1 | tablespoon pureed ginger |
| 3 | tablespoons small dice garlic |
| 1/4 | cup peanut butter |
| 1/2 | cup canned coconut cream |
| 1 | tablespoon soy sauce |
| 1 | tablespoon oyster sauce |
| 1 | tablespoon strained fresh lime juice |
| 1/4 | cup rice wine |
| 1/4 | cup strained fresh orange juice |
| 3 | tablespoons prepared enchilada sauce |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD PEANUTS AND ONIONS
HEAT AND STIR UNTIL GOLDEN
REMOVE FROM HEAT, COOL
TRANSFER TO A FOOD PROCESSOR
PROCESS TO A COARSE PASTE
ADD REMAINING INGREDIENTS
PROCESS UNTIL SMOOTH
COVER AND CHILL FOR UP TO 5 DAYS
PLACE INTO A SMALL SAUCEPAN, OVER A MEDIUM-LOW FLAME
HEAT AND STIR FOR 5-10 MINUTES UNTIL THOROUGHLY HEATED SERVE HOT, WITH GRILLED MEAT, POULTRY, OR SEAFOO
Nutrition Facts
Amount Per Serving:
Calories 168 - Calories from Fat 112
Percent Total Calories From: Fat 67%, Protein 11%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 0mg, Sodium 121mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 260 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
| 8 | cups finely slivered carrots |
| 2 | tablespoons unsalted butter |
| 3 to 2 | tablespoons finely minced fruit |
| 1/4 | teaspoon ground ginger |
STEAM OR SIMMER CARROTS UNTIL JUST TENDER, DRAIN WELL
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD CHUTNEY AND GINGER-MIX WELL
ADD CARROTS, HEAT AND STIR UNTIL CARROTS ARE WELL GLAZED
REMOVE FROM HEAT TO A SERVING DISH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 84 - Calories from Fat 30
Percent Total Calories From: Fat 36%, Protein 6%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 54mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 31574 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
| 6 | chicken breasts |
| 1 | cup crunchy peanut butter |
| 1/4 | cup minced cilantro |
| 1/2 | cup chili sauce |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon cayenne |
| 1/2 | teaspoon pepper |
| 1/4 | cup strained fresh lemon juice |
| 1/4 | cup brown sugar |
| 1/2 | cup soy sauce |
| 1 | cup minced scallions |
| 3 | tablespoons minced garlic |
| 2 | cups seeded large dice green bell peppers |
| 24 | bamboo skewers, soaked in water, soy, vinegar, or wine |
| 1 | cup minced cilantro |
CUT EACH BREAST HALF LENGHTHWISE INTO 4 SLICES
COMBINE PEANUT BUTTER, CILANTRO, CHILI SAUCE, SALT, CAYENNE, PEPPER, LEMON JUICE, SUGAR, SOY SAUCE, SCALLIONS, AND GARLIC-MIX WELL
ADD CHICKEN STRIPS AND TOSS TO COAT WELL
COVER AND CHILL FOR 6-48 HOURS
THREAD CHICKEN STRIPS AND DICED BELL PEPPERS ONTO BAMBOO SKEWERS
BROIL OR GRILL FOR 3 MINUTES ON EACH SIDE, UNTIL LIGHTLY BROWNED
REMOVE TO A SERVING PLATTER
GARNISH WITH MINCED CILANTRO
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 297 - Calories from Fat 112
Percent Total Calories From: Fat 38%, Protein 46%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 68mg, Sodium 1359mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 34g, Vitamin A 1346 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons peanut oil |
| 2 | tablespoons peeled finely minced fresh ginger root |
| 1/2 | teaspoon sambal ulek or crushed red chiles |
| 5 | cups unsalted chicken stock |
| 1 | tablespoon very finely slivered lime zest |
| 1/3 | cup uncooked long grain rice |
| 3/4 | pound cleaned medium tiger prawn |
| 6 | large mushrooms, quartered |
| 1 | cup unsweetened coconut milk |
| 1/2 | cup finely slivered onion |
| 2 | tablespoons strained fresh lime juice |
| 1 | cup thinly bias-sliced scallions |
HEAT OIL IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD GINGER AND CHILES
HEAT AND STIR FOR 30 SECONDS
ADD STOCK AND LIME ZEST
BRING TO A BOIL, ADD RICE
COVER, REDUCE HEAT, AND SIMMER FOR 20 MINUTES
ADD SHRIMP, MUSHROOMS, COCONUT MILK, AND ONIONS
SIMMER FOR 4-5 MINUTES, JUST UNTIL SHRIMP ARE COOKED
REMOVE FROM HEAT AND STIR IN LIME JUICE
SPOON INTO SMALL BOWLS
GARNISH WITH SCALLIONS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 382 - Calories from Fat 205
Percent Total Calories From: Fat 54%, Protein 23%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 13g, Cholesterol 130mg, Sodium 1967mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A 460 units, Vitamin C 15 units, Calcium 0 units, Iron 6 units
| 1/2 | pound lean ground pork |
| 1/4 | pound cooked bay shrimp |
| 1 | tablespoon peanut oil |
| 1/4 | cup minced scallions |
| 1/2 | pound finely shredded cabbage |
| 1 | tablespoon soy sauce |
| 1 | teaspoon kosher salt |
| 1 | teaspoon brown sugar |
| 2 | cups flour |
| 2 | cups water |
| 1 | beaten egg |
| peanut oil, for frying |
HEAT 1 TABLESPOON OIL IN A WOK, OVER A MODERATELY-HIGH FLAME ADD PORK AND SHRIMP
HEAT AND STIR FOR 2 MINUTES
ADD SCALLIONS AND CABBAGE
HEAT AND STIR FOR 2 MINUTES
STIR IN SOY SAUCE, SALT, AND SUGAR
REMOVE FROM HEAT, COOL
COMBINE FLOUR, WATER, AND EGG TO MAKE A SMOOTH BATTER LIGHTLY GREASE A HEAVY NON-STICK SKILLET AND HEAT OVER A MEDIUM FLAME
LADLE BATTER INTO SKILLET, TURN TO COAT EVENLY, AND HEAT UNTIL FIRM
REMOVE TO A WORKSURFACE
REPEAT WITH REMAINING BATTER
PLACE ONE HEAPING TABLESPOON PORK MIXTURE ONTO A PANCAKE FOLD NEAR EGDE OVER FILLING TO CENTER
FOLD BOTH SIDES INTO THE CENTER
ROLLUP AND SEAL LAST EDGE WITH WATER, SET ASIDE
REPEAT WITH REMAINING FILLING AND PANCAKES
HEAT OIL TO 375 DEGREES
ADD ROLLS IN SMALL BATCHES AND FRY UNTIL GOLDEN ON ALL SIDES DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH CATSUP AND CHINESE HOT MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 110 - Calories from Fat 30
Percent Total Calories From: Fat 27%, Protein 25%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 33mg, Sodium 238mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 58 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 12 | crab claws |
| 1 | pound pureed, cleaned raw tiger prawn |
| 2 | tablespoons cornstarch |
| peanut oil, for frying | |
| 1 | teaspoon salt |
| 1/4 | teaspoon msg |
| 1/4 | teaspoon sesame oil |
| 1/4 | teaspoon white pepper |
REMOVE MOST OF SHELL FROM CLAWS, LEAVING CLAWS AND MEAT INTACT
COMBINE SHRIMP PUREE, SALT, MSG, 2 TEASPOONS CORNSTARCH, SESAME OIL, AND WHITE PEPPER-MIX WELL
DIVIDE MIXTURE INTO EQUAL PORTIONS
DUST LIGHTLY WITH CORNSTARCH
COAT HANDS LIGHTLY WITH FLOUR AND MOLD A PORTION AROUND EACH PIECE OF CRAB, LEAVING CLAWS PROTRUDING
HEAT OIL IN A WOK, TO 370 DEGREES
ADD CLAWS, A FEW AT A TIME, AND DEEP FRY FOR 5 MINUTES, UNTIL GOLDEN ON ALL SIDES
REMOVE TO DRAIN ON A COOLING RACK, BLOT WITH PAPER TOWELS ARRANGE ONTO A SERVING PLATTER
SERVE HOT, WITH OR WITHOUT A DIPPING SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 187 - Calories from Fat 31
Percent Total Calories From: Fat 17%, Protein 77%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 154mg, Sodium 821mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 215 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 2 | pounds firm white fish fillets |
| 2 | beaten eggs |
| 1 | cup water chestnut flour |
| peanut oil, for frying | |
| 1 | cup mashed ripe banana |
| 2 to 1 | tablespoon chile paste |
MOISTEN THAWED FILLETS WITH BEATEN EGG
COAT WITH WATER CHESTNUT FLOUR (small lumps are ok)
PLACE ON WAXED PAPER AND CHILL FOR 30 MINUTES
MEANWHILE, COMBINE MASHED BANANAS AND CHILE PASTE
HEAT OIL TO 360-365 DEGREES
GENTLY LOWER FISH INTO HOT OIL AND FRY UNTIL GOLDEN
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE WARM, WITH SWEET CHILE DIP TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 323 - Calories from Fat 69
Percent Total Calories From: Fat 21%, Protein 55%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 204mg, Sodium 200mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 301 units, Vitamin C 8 units, Calcium 0 units, Iron 2 units
| mashed ripe banana | |
| Szechuan chile paste |
COMBINE INGREDIENTS-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 118 - Calories from Fat 5
Percent Total Calories From: Fat 4%, Protein 4%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 94 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units
| 1 | pound jumbo tiger prawns, shelled and deveined |
| 2 | beaten eggs |
| 1 | cup water chestnut flour |
| peanut oil, for frying | |
| 1 | cup mashed ripe banana |
| 2 to 1 | tablespoon chile paste |
MOISTEN PRAWNS WITH BEATEN EGG
COAT WITH WATER CHESTNUT FLOUR (small lumps are ok)
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL FOR 30 MINUTES MEANWHILE, COMBINE MASHED BANANAS AND CHILE PASTE
HEAT OIL TO 360-365 DEGREES
FRY SHRIMP IN SMALL BATCHES, UNTIL GOLDEN
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE WARM, WITH SWEET CHILE DIP TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 261 - Calories from Fat 73
Percent Total Calories From: Fat 28%, Protein 42%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 279mg, Sodium 246mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 415 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units
| 2 | cups rice vinegar |
| 2 | cups sugar |
| 2 | teaspoons kosher salt |
| 1/3 | cup pureed garlic |
| 3 | tablespoons sambal ulek or crushed red chiles |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REMOVE FROM HEAT, AND COOL
COVER AND ALLOW FLAVORS TO MELD FOR 2-48 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 119 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 2%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 299mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 722 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 2/3 | cup rice vinegar |
| 1/2 | cup dark corn syrup |
| 1/4 | cup nuoc mam or nam pla |
| 1/3 | cup garlic puree |
| 3 | tablespoons seeded minced thai chiles |
| 2 | tablespoons sugar |
| 3/4 | cup minced fresh basil leaves |
COMBINE VINEGAR, SYRUP, NUOC MAM, AND 3 TABLESPOONS WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR AND BLEND WELL
REMOVE FROM HEAT AND COOL
COMBINE CHILES, SUGAR, AND GARLIC IN A FOOD PROCESSOR PROCESS TO A FINE PUREE
ADD SYRUP MIXTURE AND PROCESS UNTIL WELL BLENDED
ADD BASIL AND PROCESS UNTIL WELL BLENDED
COVER AND LET STAND AT ROOM TEMPERATURE FOR 2-4 HOURS BEFORE SERVIN
Nutrition Facts
Amount Per Serving:
Calories 73 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 5%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 328mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 302 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 1/2 | cup coarsely minced cilantro |
| 2 | tablespoons soy sauce |
| 2 | tablespoons sugar |
| 3 | tablespoons minced garlic |
| 1 | tablespoon strained fresh lime juice |
| 2 | tablespoons very finely slivered lemon zest |
| 2 | tablespoons peanut oil |
| 1 | pound beef flank steak |
| 1 | head red leaf or romaine lettuce |
| 1 | cup thinly bias-sliced scallions |
| 1 | tablespoon sambal ulek or crushed red chiles |
| 1/4 | cup minced cilantro |
COMBINE CILANTRO, SOY, SUGAR, GARLIC, LIME JUICE, AND LEMON ZEST IN A FOOD PROCESSOR
PROCESS TO A VERY SMOOTH PUREE
HEAT OIL IN A SAUCEPAN, OVER A MODERATE FLAME
ADD PUREE, BRING JUST TO THE BOIL, AND REMOVE FROM HEAT SEASON STEAK WITH SALT AND WHITE PEPPER
BROIL 3-INCHES FROM THE FLAME FOR 4-5 MINUTES PER SIDE, UNTIL RARE
REMOVE FROM THE BROILER AND ALLOW TO COOL FOR 5-7 MINUTES BIAS-SLICE THINLY ACROSS THE GRAIN
LAY A BED OF LETTUCE LEAVES ONTO A SERVING PLATTER
COMBINE BEEF STRIPS, SCALLIONS, AND CHILES-MIX WELL
RETURN PUREE TO THE STOVE, OVER A MEDIUM FLAME
BRING JUST TO THE BOIL AND REMOVE FROM HEAT
POUR OVER THE BEEF MIXTURE AND TOSS TO COAT WELL
ARRANGE ONTO LETTUCE LEAVES
GARNISH WITH MINCED CILANTRO
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 334 - Calories from Fat 172
Percent Total Calories From: Fat 52%, Protein 30%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 6g, Cholesterol 59mg, Sodium 611mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 1736 units, Vitamin C 19 units, Calcium 0 units, Iron 4 units
| 3 | each thai chiles, seeded and minced |
| 1 | teaspoon minced garlic |
| 1/2 | each sliced green papaya |
| 4 | each dried shrimp, crumbled |
| 3 | tablespoons strained fresh lime juice |
| 1 | tablespoon nam pla |
| 2 | tablespoons tamarind juice |
COMBINE INGREDIENTS IN A BLENDER OR FOOD PROCESSOR
PROCESS TO A FINE SMOOTH PUREE
COVER AND CHILL UNTIL NEEDE
Nutrition Facts
Amount Per Serving:
Calories 54 - Calories from Fat 2
Percent Total Calories From: Fat 4%, Protein 12%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 257mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 3793 units, Vitamin C 109 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons peanut oil |
| 3 | pounds chicken thighs |
| 2 | tablespoons finely minced ginger |
| 2 | tablespoons finely minced garlic |
| 1 | tablespoon flour |
| 1/2 | teaspoon hot curry powder |
| 2 | tablespoons sherry or rice wine |
| 8 | ounces coconut cream |
| 1 | cup unsalted chicken stock |
| 1/2 | teaspoon black pepper |
| 1/4 | cup finely minced cilantro |
| 1/4 | cup soy sauce |
| 1 | tablespoon minced thai chile |
| 3 | cups seeded slivered red bell peppers |
| 1 | tablespoon strained fresh lime juice |
| 6 | cups hot cooked rice |
HEAT OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD CHICKEN IN SMALL BATCHES AND BROWN WELL ON ALL SIDES REMOVE CHICKEN TO A PLATE AND REPEAT WITH REMAINING CHICKEN ADD GINGER AND GARLIC
HEAT AND STIR FOR 60 SECONDS
WHISK IN FLOUR AND CURRY POWDER
HEAT AND STIR FOR 1-2 MINUTES
WHISK IN THE SHERRY, COCONUT CREAM, AND CHICKEN STOCK
HEAT AND STIR TO A BOIL
ADD THE BLACK PEPPER, CILANTRO, SOY SAUCE, AND THE MINCED CHILES
ADD THE BROWNED CHICKEN AND ANY ACCUMULATED JUICES
BRING TO A BOIL, REDUCE HEAT SLIGHTLY, AND SIMMER FOR 10 MINUTES
ADD THE BELL PEPPERS AND SIMMER FOR ANOTHER 20-30 MINUTES, UNTIL CHICKEN IS COOKED THROUGH
REMOVE CHICKEN TO A SERVING PLATTER WITH A SLOTTED SPOON, COVER WITH FOIL
SIMMER SAUCE MIXTURE UNTIL THICKENED AND REDUCED TO 2 CUPS SKIM OFF FAT
SEASON TO TASTE WITH LIME JUICE, SALT, AND PEPPER
MOISTEN CHICKEN WITH THE REDUCED SAUCE
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 745 - Calories from Fat 247
Percent Total Calories From: Fat 33%, Protein 28%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 15g, Cholesterol 189mg, Sodium 1130mg, Total Carbohydrate 71g, Dietary Fiber 2g, Sugars 0g, Protein 53g, Vitamin A 3246 units, Vitamin C 110 units, Calcium 0 units, Iron 7 units
| 1 | pound ground pork |
| 1 | teaspoon salt |
| 1/4 | cup minced garlic |
| 1/4 | cup minced cilantro |
| 1/4 | teaspoon drained, pickled green peppercorn |
| 1/4 | cup strained fresh lime juice |
| 1 | tablespoon minced, moist center section of lemon grass |
| 1/2 | teaspoon galangal powder |
| 1 | tablespoon finely minced shallot |
| 1 | tablespoon shrimp paste |
| 1 | teaspoon seeded, very finely minced thai chile |
| teaspoon small sausage casings, soaked and rinsed well |
COMBINE INGREDIENTS (except casings) IN A FOOD PROCESSOR
PROCESS JUST UNTIL WELL BLENDED
LOOSELY FILL SAUSAGE CASINGS
TIE INTO 4-INCH LINKS
PRICK WITH A SKEWER TO ALL SIDES TO EXPELL AIR
ARRANGE ON A WAXED PAPER LINED BAKING SHEET
COVER AND CHILL FOR UP TO 3 DAYS
GRILL UNTIL WELL BROWNED
SERVE WITH RICE AND CURRY PAST
Nutrition Facts
Amount Per Serving:
Calories 111 - Calories from Fat 39
Percent Total Calories From: Fat 36%, Protein 50%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 40mg, Sodium 337mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 257 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 1 | whole lemon |
| 2 | tablespoons sambal ulek or crushed red chiles |
| 2 | tablespoons minced garlic |
| 1 | teaspoon sugar |
| 1 | tablespoon rice vinegar |
| 1 | tablespoon water |
| 1 | tablespoon shrimp paste |
| 1 | tablespoon oyster sauce |
PARE ZEST FROM LEMON, SET ASIDE
PARE AND DISCARD PITH FROM LEMON
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND LET REST FOR 4-48 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 91 - Calories from Fat 15
Percent Total Calories From: Fat 16%, Protein 19%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 19mg, Sodium 37mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 3865 units, Vitamin C 22 units, Calcium 0 units, Iron 1 units
| 1 | pound extra-thin Shanghai noodles |
| 1/3 | cup rice vinegar |
| 3 | tablespoons soy sauce |
| 1/4 | cup garlic puree |
| 3 | tablespoons sugar |
| 1/4 | teaspoon sambal ulek or crushed red chiles |
| 1/4 | teaspoon kosher salt |
| 1/8 | nuoc mam or nam pla |
| 1 | teaspoon crushed dried mint |
| 4 | boneless 8oz extra-lean beef steaks |
| 3/4 | cup bean sprouts, rinsed and drained |
| 1 | cup seeded slivered red bell pepper |
SIMMER THE PASTA IN BOILING SALTED WATER UNTIL JUST TENDER DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
MEANWHILE, COMBINE THE VINEGAR, SOY SAUCE, GARLIC, SUGAR, RED PEPPER FLAKES, SALT, AND NUOC MAM WITH 1 TABLESPOON WATER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
POUR OVER THE NOODLES, ADD THE MINT, AND TOSS TO MIX WELL PAT STEAKS DRY WITH A KITCHEN TOWEL
SEASON WITH SALT AND PEPPER
SEAR ON A VERY HOT GRILL FOR 3-4 MINUTES PER SIDE
REMOVE TO A CUTTING BOARD TO REST FOR 5-6 MINUTES
BIAS-SLICED, ACROSS THE GRAIN, INTO THIN STRIPS
LAY A BED OF NOODLES ONTO THE CENTER OF A SERVING PLATTER ARRANGE THE BEAN SPROUTS AROUND THE NOODLES
PLACE THE RED BELL PEPPER ATOP THE BEAN SPROUTS
STACK THE STEAK ATOP THE NOODLES
GARNISH WITH FRESH MINT AS DESIRED
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 530 - Calories from Fat 47
Percent Total Calories From: Fat 9%, Protein 14%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 109mg, Sodium 1097mg, Total Carbohydrate 102g, Dietary Fiber 1g, Sugars 0g, Protein 19g, Vitamin A 1593 units, Vitamin C 56 units, Calcium 0 units, Iron 6 units
| 2 | cups shredded bok choy |
| 1/2 | teaspoon kosher salt |
| 1/2 | cup tree ears, soaked and finely slivered |
| 1/2 | pound bean sprouts |
| 2 | tablespoons soy sauce |
| 2 | tablespoons water |
| 2 | teaspoons cornstarch |
| 8 | ounces firm tofu |
| 1 | tablespoon peanut oil |
| 1 | cup very finely shredded carrot |
| 1 | cup very finely slivered onion |
| 1 | cup finely slivered bamboo shoots |
| 4 | frozen lumpia wrappers, thawed and quartered |
| peanut oil, for frying | |
| lettuce leaves, as garnish |
COMBINE BOK CHOY AND SALT IN A COLLANDER-TOSS TO MIX WELL LET STAND FOR 20 MINUTES, RINSE WELL, DRAIN, AND PAT DRY
CUT TOFU INTO 1/2-INCH THICK SLICES
COMBINE SOY, WATER, AND CORNSTARCH-MIX WELL
HEAT 1 TABLESPOON OIL IN A WOK, OVER A HIGH FLAME
ADD CARROTS, BOK CHOY, TREE EARS, BEAN SPROUTS, AND BAMBOO SHOOTS
STIR-FRY FOR 2 MINUTES
STIR IN SOY MIXTURE AND TOFU
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT AND COOL
PLACE 1 TABLESPOON FILLING MIXTURE ONTO A CORNER OF A WRAPPER
FOLD TIP OVER FILLING, FOLD IN SIDES, AND ROLLUP TO SEAL
REPEAT WITH REMAINING FILLING AND WRAPPERS
HEAT OIL IN A WOK TO 375 DEGREES
ADD 2 ROLLS AND FRY FOR 2 MINUTES
TURN AND FRY FOR 1 MINUTE MORE
REMOVE TO DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
LAY A BED OF LETTUCE LEAVES ONTO A SERVING PLATTER
ARRANGE ROLLS ON LETTUCE LEAVES
SERVE WARM, WITH ASSORTED DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 58 - Calories from Fat 23
Percent Total Calories From: Fat 40%, Protein 18%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 1mg, Sodium 220mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 2217 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units