Recipes

DIRECTIONS

Salt the cabbage 3 ½ Lb +2 TBL kosher salt for at least 1 hour and then spin dry. Set aside.

In a stainless steel bowl, mix chicken through ginger together in a clockwise motion. Gently fold in salted napa, scallions and cilantro. Place bowl of potsticker filling over ice for making potstickers.

Using a teaspoon, place a small amount, about ½ oz of filling into a round dumpling/potsticker wrapper and seal with a bit of egg wash. Crimp with folds on the back side of the potsticker and form into a crescent shape. Continue until all the dumplings are completed.

Cook by steaming, boiling them (until they float), or pan-brown them on a lightly oiled griddle, spray them with water, cover and steam until done (potstickers). The internal temperature should be 165º.

Mix all ingredients well

DIRECTIONS

Mix the chicken slices with the beaten egg, flour, cornstarch and salt. Let sit for 10 minutes and, rubbing with your fingers, work the chicken together with the flour mixture again---repeat in another 10 minutes.

Meanwhile, make the orange sauce. Combine the light soy sauce, lemon juice, sugar, and salt.

In a wok or skillet, heat 2 cups of the peanut oil to 375 degrees. Keep it at that temperature while you cook the sauce.

Heat a skillet or saucepan to hot and add the remaining ¼ cup peanut oil. When hot, add the scallion-ginger mixture. Cook, stirring rapidly, for about 15 seconds just to coat with oil. Add the orange slices and cook another 10 seconds. Add the soy-lemon-sugar and salt mixture along with the chicken stock and bring to a boil. Recombine the cornstarch-water mixture and add to the sauce. Allow to boil, thicken and clear, then turn off the heat.

Meanwhile, add the chicken to the oil and fry until crispy. Remove to drain. Immediately add the chicken to the sauce that you just made and toss briefly to coat. Serve with rice.

DIRECTIONS

Husk and, with a knife, cut the corn kernels off the cob into a mixing bowl.

Shell the peas into a bowl and set aside.

Mix the oyster sauce, soy sauce, sugar, 1 teaspoon of the salt, and the chicken stock; set aside.

Mix the chicken breast with 2 teaspoons of the cornstarch, the remaining ¼ teaspoon salt, and 1 teaspoon of the sesame oil; set aside. Mix the remaining 1 ½ teaspoons of cornstarch with 2 tablespoons water; set aside.

Heat 2 cups peanut oil in a wok or skillet until hot but not smoking. Add the chicken and stir, separating the pieces, just until the chicken changes color. Remove from the oil with a slotted spoon to drain.

Remove all the oil from the wok or skillet and reserve, wipe the pan and reheat over high heat. When hot, add 4 tablespoons of the reserved oil. Turn the heat to medium and add the mushrooms and chile pepper. Cook, stirring, for 1 to 2 minutes, until the mushrooms are softened. Add the garlic and stir briefly; add the corn and peas, and cook, stirring, over high heat for 30 seconds to 1 minute. Add the chicken stock mixture, bring to a boil, turn the heat to medium, and simmer until the corn and peas are cooked, about 2 minutes; re-add the chicken.

Turn the heat to high. Re-stir the cornstarch-water mixture and add. Stir over high heat until the sauce thickens and clears. Splash in the wine and continue to stir briefly. Spoon into a serving bowl or platter and serve sprinkled with sesame oil and the black pepper, accompanied by white rice.

DIRECTIONS

Pour very hot tap water to cover noodles and let sit for 30 minutes. Drain thoroughly, rinse with cold water and set aside.

Mix the chicken with the cornstarch, salt and sesame oil.

Mix the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce, and fish sauce. Set aside.

In a wok, heat 1 cup peanut oil. When hot but not smoking, add the chicken. Stir to separate the pieces. When they change color, remove to drain in a colander. Reserve the oil.

Heat a clean wok to very hot. Add 3 tablespoons of the reserved oil. When hot and stir quickly to set (don't let it brown). Push to one side of the pan and add the scallion greens. Stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan for 15 seconds or so and add the chicken. Toss continually until the noodles soften and are well coated with the oil, and the chicken, egg, and scallion greens are mixed in. When the pan is piping hot, drizzle in the lime juice-brown sugar mixture. After 5 seconds, pull the pan from the heat and toss vigorously. Add most of the basil and cilantro leaves (saving a pinch of each for garnish), the dried shrimp, and the peanuts, and toss. Add the bean sprouts and keep tossing. Transfer to a serving plate and serve with 2 wedges of lime on the side for an extra squeeze to taste. A few drops of lime before you dig in are in fact recommended.

DIRECTIONS

Cut approximately 1-ounce slices of meat in flat pieces (approximately 3 ¾ inches long) and thread onto a skewer (you will have about 32 satays).

In a small skillet, toast the spices until fragrant, then grind to a coarse powder in a spice grinder. Mix the spices with the garlic, brown sugar, fish sauce, tamarind paste and peanut oil. Arrange the skewers in a shallow pan or dish and pour the marinade over the meat, turning from time to time, for thirty minutes to an hour.

To make the dipping sauce, heat the peanut oil in a small pot until nearly smoking, turn off the heat and immediately add the peanuts. They should cook to a light golden color in three to five minutes. Remove with a slotted spoon to a food processor or blender, along with a tablespoon of the cooking oil, reserving the rest. Grind to a rough paste, then add the chilies, ginger and garlic, and continue to blend. Add the remaining ingredients, except the cilantro, and blend until smooth. Remove to a small mixing bowl and stir in the cilantro leaves along with half of the reserved oil or more. Transfer to appropriate dipping sauces.

Grill the satays about a minute on each side—do not overcook---and serve with the dipping sauce

NOTE: To make the tamarind paste, in a small pot cook half an 8-ounce package of tamarind pulp with one cup of water until it softens. Pour the mixture into a strainer and rub te pulp through as best you can, leaving behind the seeds and the strings of the pod. The result will be a brown paste, ¾ of a cup of which you will need for the marinade.

DIRECTIONS

Mix the chicken with the cornstarch and sesame oil, and set aside.

Combine the oyster sauce, light soy sauce, sugar, and chicken stock; set aside.

Heat 1 cup of oil in a wok to hot and add the chicken, Cook, stirring, just until the chicken turns color. Remove to drain; reserve the oil.

Heat a wok over high heat. When hot, add 3 tablespoons of the reserved oil. Add the mushroom slices and cook, stirring, until browned slightly and soft. Add the black beans, chili pepper, ginger and garlic, and cook, stirring. Add the asparagus and toss until well coated in the seasonings. Add the oyster sauce mix and bring to a boil. Re-add the chicken and cook, tossing, until heated through. When the sauce boils, re-stir the cornstarch mixture and add. Cook over high heat until the sauce thickens slightly and clears.

Remove to a serving bowl and garnish with a few drops of sesame oil. Serve over or with jasmine rice.

DIRECTIONS

Over medium heat in a small skillet, toast the dried chilies, coriander seeds, cumin seeds, and peppercorns until fragrant. Grind to a medium powder in a spice grinder or blender. Add the turmericto the spice mix.

Put the galangal, coriander, garlic, shallots, lemongrass, and ¼ cup of the peanut oil into a food processor and grind to a paste. Add the spice powder, salt, fish sauce and lemon juice and continue to blend. Remove the paste to a bowl and stir in the remaining ½ cup of oil. Transfer to a jar and refrigerate. It will keep a week or so.

Makes 2 Cups

DIRECTIONS

Put the coconut milk in a sauce pan and reduce over a medium heat to about ½ cup. Set aside. Toss the raw chicken with the cornstarch and sesame to marinate, and set aside.

Combine the fish sauce, lime juice and sugar. Set aside.

Warm a small wok or saucepan over high heat and add 1 cup of oil. When hot but not smoking, add the chicken and cook, stirring, until the chicken turns white (about half cooked). Remove to drain; reserve the oil.

Heat a clean wok over high heat and add 2 teaspoons of the reserved oil. Add the peppers and green beans and stir until well coated with oil. Push the vegetables slightly to one side and add the curry paste to the pan. Cook briefly, stirring, and add the chicken stock. When it boils, add the reduced coconut milk. When hot, stir in the chicken to finish cooking. Add the fish sauce-lime juice mixture. Stir in just to heat, and serve with or over jasmine rice.

DIRECTIONS

Mix the beef with the dark soy sauce, salt, cornstarch, and the ½ teaspoon sesame oil, and set aside.

Mix ¼ cup of the broth, the oyster sauce, light soy sauce, vinegar, dark soy sauce, and sugar; set aside.

Heat about a cup of oil in a wok. When hot but not smoking, add the beef and cook, stirring, until the meat starts to change color (it should still be pink). Remove with a slotted spoon to drain. Remove oil from the pan and reserve.

Heat a wok to hot and add 4 tablespoons of the reserved oil, and swirl the oil around the pan. When hot, add the noodles, spread over the bottom of the pan, and let cook for 2 – 3 minutes until lightly browned. Flip and cook for another 1 to 1 ½ minutes.

Push the noodles aside and add the jalapenos, black beans, ginger and garlic. Stir briefly, then toss with the noodles. When fragrant, add the red pepper, scallions, and bok choy, and continue to toss. Add the oyster sauce mixture and toss to coat. Re-add the beef and stir briefly. Add the remaining broth and continue to stir and cook until most of the liquid is gone. Remove to a plate and serve sprinkled with the green scallion slices, the sesame oil and the black pepper.

DIRECTIONS

Bring a large quantity of water to a boil; cook the noodles as you would any pasta, around 5 minutes or until done. Drain, run under cold water to stop cooking, drain again and toss with 1 teaspoon of the peanut oil. Set aside.

Heat 2 to 3 cups of oil in a wok until hot but not smoking, and add the bean curd. Turn gently in the oil and fry until golden. Remove the bean curd with a slotted spoon to drain on paper towels.

Add the peanuts to the same oil and stir gently for 10 seconds, turn off the heat and allow the peanuts to sit until they are light golden brown. Remove with a slotted spoon to drain on paper towels. When cool, remove and gently chop ¼ cup, set aside. Reserve the oil.

Mix together the chili paste, bean sauce, Hoisin sauce, soy sauce, sugar and vinegar. Set aside.

In a clean wok, heat 4 tablespoons of the reserved oil. As it's heating, add the cili peppers and cook over a medium heat until they blacken and smoke. Quickly turn the heat to high, add scallion whites, and cook, stirring, 5 seconds. Add the garlic and sauce mixture and cook until bubbling hot.

Add the noodles and cook until well coated with the sauce. Add the fried tofu and stir. Splash in the tofu, add most of the ¾ cup whole peanuts, turn off heat and stir in cilantro and spinach. Sprinkle the reserved chopped peanuts on top and serve.

NOTE: You may use roasted peanuts for this dish. You may use either 2 cups of cilantro or 2 cups of spinach, also, depending on your preference.

DIRECTIONS

Heat the peanut oil in a pan to nearly smoking. Add the peanuts, stir once and turn off the heat. Allow to sit about 10 minutes in the oil until the peanuts are a light golden color. Remove the peanuts with a slotted spoon to a food processor and reserve the oil.

Grind the peanuts to a coarse paste. Add ¼ cup of the reserved oil, a splash of the tea, the ginger, garlic, chili peppers, salt and sugar and continue to grind. Add the soy sauces and vinegar and grind some more. Remove to a mixing bowl and stir in the oils by hand. Stir in the remaining tea until the sauce is smooth.

Serve over Chinese egg noodles that have been cooked, drained, run under cold water to stop the cooking, drained again, then tossed with 1 teaspoon of sesame oil per ½ pound of cooked noodles. Use 2/3 cup of peanut sauce for every pound of cooked noodles and serve with a garnish of finely julienned seeded and peeled cucumber and fresh coriander leaves.

DIRECTIONS

Combine fish sauce, lemon juice, and sugar in a small bowl. Stir to combine and set aside.

Prepare one cup of jasmine rice as directed.

While rice is cooking, prepare vegetables, herbs, and shrimp as described.

Place wok on medium to high heat, until it is really hot. Add oil to pan, and heat approximately 15 seconds; until pan almost start to smoke. Add the onions and stir into the oil. Add the scallions and stir in. Add the red and Thai peppers, and stir to combine with the other ingredients. Stir together for another 15 seconds, then add the shrimp halves. Stir gently into mixture, until shrimp are just turning pink, about 20 seconds. Add water chestnuts and stir in. Add all of the sauce/juice/sugar/combo; stir continuously to combine. Get it very hot, but do not boil, about another 20 seconds. Pull the pan off of the fire. While off fire stir in Thai basil, cilantro, and peanuts; combine well. Split the jasmine rice into two portions in two shallow bowls. Serve half of the shrimp mixture partly over one mound of rice, and the remaining half on the other plate (making sure the shrimp is evenly distributed).

DIRECTIONS

Mix the chicken with the cornstarch and sesame oil, and set aside.

Combine the oyster sauce, light soy sauce, sugar, and chicken stock; set aside.

Heat 1 cup of oil in a wok to hot and add the chicken, Cook, stirring, just until the chicken turns color. Remove to drain; reserve the oil.

Heat a wok over high heat. When hot, add 3 tablespoons of the reserved oil. Add the mushroom slices and cook, stirring, until browned slightly and soft. Add the black beans, chili pepper, ginger and garlic, and cook, stirring. Add the asparagus and toss until well coated in the seasonings. Add the oyster sauce mix and bring to a boil. Re-add the chicken and cook, tossing, until heated through. When the sauce boils, re-stir the cornstarch mixture and add. Cook over high heat until the sauce thickens slightly and clears.

Remove to a serving bowl and garnish with a few drops of sesame oil. Serve over or with jasmine rice.

Serves 2 with rice as a complete meal, or 3 to 4 as part of a larger meal.

DIRECTIONS

Cucumbers:
1.Toss cucumbers with kosher salt.
2.Let rest for 30 minutes.

Vinaigrette:
1. Mix all ingredients well.

Pickles for Service:
1. Squeeze excess water out of the cucumber.
2. Measure out 8 oz of cucumber slices.
3. Add ¼ cup of vinaigrette.
4. Pickles do not need refrigeration.

DIRECTIONS

Mix thin soy, mushroom soy and 1 teaspoon of sugar together in a small bowl; set aside. Mix cornstarch and water together in a small bowl; set aside. Mix remaining sugar, shaoxing and salt together, set aside. Wash bibb lettuce leaves and set aside to drain.

Heat a wok over a hot flame. When hot, add peanut oil to coat, then add the ground chicken and cook, stirring, to approximately ¾ doneness (about 1 1/2 minutes). Add the ginger and garlic; cook another ½ minute to release the flavors, always stirring. Add the shiitakes through the celery and cook for another ½ minute, stirring to combine. Add the thin soy mixture and chicken stock; stir to combine and bring to a boil. Add the cornstarch mixture to thicken; stir in for another 30 seconds to 1 minute. Add the shaoxing mixture and stir to combine. Remove from heat and spoon into a bowl. Garnish the mixture with 2 shakes of black pepper and a couple of drop of sesame oil on the top of the mixture. Serve with the lettuce leaves on the side to use as wrappers, a dish of crispy rice noodles, and a dish of hoisin sauce to season as desired.

DIRECTIONS

Mix mushroom soy, ½ teaspoon sesame oil and cornstarch together. Pour this mixture over the cubed steak and set aside to marinate for at least one hour. Mix fish sauce, lemon juice, sugar, 1 tablespoon peanut oil, and ¼ teaspoon sesame oil together, set aside. Wash bibb lettuce leaves and set aside to drain.

Heat a wok over a hot flame. When hot, add remaining peanut oil to coat, then add the marinated steak, the kosher salt and cook, stirring, about 1 ½ to 2 minutes (until browned on outside but still tender on the inside). Pour the fish sauce mixture into a large bowl. Add all of the remaining ingredients, tossing gently to coat like a salad. Add the cooked meat to the mix and toss to combine.

Serve with the lettuce leaves on the side to use as wrappers, a dish of crispy rice noodles, and a dish of peanut sauce to season as desired.

Serves two as an appetizer to share, on its own this could be a light meal for one.

DIRECTIONS

Mix the light soy, the sesame oil, sugar, ½ teaspoon of the salt, 1 tablespoon of the peanut oil and set aside.

Heat up a wok over high heat and add ¼ cup of oil. Sprinkle the sliced tofu with a pinch of salt and dip into cornstarch to coat. Fry the sliced tofu in the oil until lightly brown and crisp on the outside; approximate 1 ½ minutes on each side). Remove and set aside to drain. Discard oil.

In a different wok, bring to high heat and add 1 tablespoon of peanut oil. Add the shiitake, bamboo shoots, ginger and garlic and cook together to release flavor; about 45 seconds. Next add the napa cabbage, bok choy, and green beans, along with the final pinch of salt. Toss together, stirring, until hot; about 30 – 45 seconds. Remove from fire and toss in the spinach.

Serve vegetables on a plate with a scoop of jasmine rice. Lean the sliced crispy tofu up against the vegetables, and drizzle all of the dressing over the top of the vegetables and tofu to season and add color. Add the bean sprouts and 2 shakes of black pepper as garnish.

Serves 2 with rice as a complete meal, or 3 to 4 as part of a larger meal.

EQUIPMENT NEEDED:

1 large sheet pan
9 - 3 inch ring molds, sprayed with non stick spray
Preheat oven to 350

DIRECTIONS

CRUST:

Combine graham cracker crumbs, coconut flakes, sugar, ginger, and cinnamon in bowl of food processor.

Add butter and combine to form coarse crumbs.

Use 2 level tablespoons per ring; press crumbs to form crust in mold.

Bake on sheet pan for 10 minutes at 350.

FILLING:

Combine all ingredients in stainless steel bowl.

Use whisk to combine.

Fill ring mold to top of ring.

Bake at 350 degrees for 40 minutes until firm but still very tender.

Cool in mold.

When cool, unmold onto individual plates, top with homemade whipped cream sweetened with honey and candied ginger garnish.

DIRECTIONS

Mix together the Thin Soy, Mushroom Soy, Cane sugar, and Oyster sauce; set aside. Heat the oil in a wok. When hot but not smoking, add the mushrooms. Stir to coat with oil and cook for about 30 seconds to release the moisture in the mushrooms.

Add the red onions. Stir to combine, and cook to release flavor, about 20 seconds.

Add the beef and cook, stirring, until the meat starts to change color (it should still be pink).

Add bamboo shouts. Stir to combine, and cook about 15 seconds.

Add the combined sauce; stir to combine and bring to a boil, about 20 – 30 seconds.

Add the scallions and toss quickly. Remove from fire and add Shaoxing wine; stir and toss to combine.

Serve with jasmine rice, garnishing the top with the Sesame oil and black pepper

Serves 2 with rice as a complete meal, or 3 to 4 as part of a larger meal.

DIRECTIONS

Start with a hot wok over a high flame; add the lemongrass through the straw mushrooms; stir together to release flavor. Add the chicken broth and coconut milk; stir together and bring to a boil. Add the chicken breast, the lime, sugar and fish sauce. Stir together and return to a boil. Add the noodles, kaffir lime leaf and remaining herbs. Stir to combine and remove from heat. Pour into bowl to serve immediately; squeeze in the fresh lime (then discard wedge), add the black pepper and serve.

Serves 2 as a starter or one as a meal.

DIRECTIONS

This simple and delicious stock is the basis for many of Big Bowl's soups and sauces. It requires a little time and patience, but not a tremendous amount of work. 5 pounds of chicken bones, uncooked (backs are best).

Place chicken bones into a deep stock pot. Fill with water to just cover, about 3 gallons. Turn heat to high and bring to a boil. Skim and discard all foam off of the top, and turn down to simmer. Simmer slowly for 2 to 3 hours, skimming every fifteen minutes. Remove from heat and strain into another container. Add the remaining ingredients; taste and adjust seasoning as necessary.*

*The seasoning listed is for a 2 gallon yield of broth. If less than 2 gallons, add some water; if more than 2 gallons, continue to reduce.

DIRECTIONS

Seasonal Fruit Infusion:

Go to a local market and buy what ever fruit appeals to you; blueberry, watermelon. strawberries, etc. Puree half of it, and chop the balance into ½ cubes (leave the balance whole if there are blueberries).

To season the fruit, the rule of thumb is to add the juice of ½ lemon to a pint of fruit, then ¼ cup sugar to taste. The sweetness of the fruit will dictate whether more sugar is needed.

Serve vegetables on a plate with a scoop of jasmine rice. Lean the sliced crispy tofu up against the vegetables, and drizzle all of the dressing over the top of the vegetables and tofu to season and add color. Add the bean sprouts and 2 shakes of black pepper as garnish.

Add sangria fruit mixture to wine and chill together for an hour. Serve over ice, and garnish with more fruit as desired.

DIRECTIONS

Combine fish sauce, lemon juice, and sugar in a small bowl. Stir to combine and set aside.

Prepare one cup of jasmine rice as directed.

While rice is cooking, prepare vegetables, herbs, scallops and shrimp as described.

Place wok on medium to high heat, until it is really hot. Add oil to pan, and heat approximately 15 seconds; until pan almost start to smoke. Add the scallions, ginger and garlic and stir into the oil. Add the Fresno and Thai peppers, and stir to combine with the other ingredients. Stir together for another 15 seconds, then add the shrimp and scallops halves. Stir gently into mixture, until shrimp are just turning pink, about 20 seconds. Add water chestnuts and stir in. Add all of the sauce/juice/sugar/combo; stir continuously to combine. Get it very hot, but do not boil, about another 20 seconds. Pull the pan off of the fire. While off fire stir in Kaffir lime leaf, tomatoes Thai basil, cilantro, and peanuts; combine well. Split the jasmine rice into two portions in two shallow bowls. Serve half of the cooked mixture partly over one mound of rice, and the remaining half on the other plate (making sure the shrimp and scallops are evenly distributed). Serves Two.

Preparation time 35 minutes, including rice.

DIRECTIONS

Vinaigrette:

Place all ingredients in stainless steel bowl and mix well.
Let sit for 20 minutes, then squeeze excess water from mixture.
Mix all vinaigrette ingredients well.
Add vinaigrette to pickle mix and set aside.

Vegetarian Noddle Mix:

Cook rice noodles as directed on package (using by soaking in hot water for 30 minutes). Drain and place into a bowl with peanut oil, sesame oil. Toss together gently.

When noodles are cool to touch, add the lime juice, herb mix and mint. Toss together very gently, as you don't want the noodles to break.

Prepare one cup of jasmine rice as directed.

While rice is cooking, prepare vegetables, herbs, scallops and shrimp as described.

Place wok on medium to high heat, until it is really hot. Add oil to pan, and heat approximately 15 seconds; until pan almost start to smoke. Add the scallions, ginger and garlic and stir into the oil. Add the Fresno and Thai peppers, and stir to combine with the other ingredients. Stir together for another 15 seconds, then add the shrimp and scallops halves. Stir gently into mixture, until shrimp are just turning pink, about 20 seconds. Add water chestnuts and stir in. Add all of the sauce/juice/sugar/combo; stir continuously to combine. Get it very hot, but do not boil, about another 20 seconds. Pull the pan off of the fire. While off fire stir in Kaffir lime leaf, tomatoes Thai basil, cilantro, and peanuts; combine well. Split the jasmine rice into two portions in two shallow bowls. Serve half of the cooked mixture partly over one mound of rice, and the remaining half on the other plate (making sure the shrimp and scallops are evenly distributed). Serves Two.

Preparation time 35 minutes, including rice.

Additional for Assembly (per each roll):

Fill a bowl or shallow pan large enough to dip a sheet of rice paper, with hot tap water.

Taking the rice paper one sheet at a time, dip the rice paper sheet into the hot water. When it begins to soften, pull it out of the water, allow it to drain for a few seconds and spread it in front of you on a cutting board.

Put 1 bibb lettuce sheet on top of the rice paper and spread 1/3 cup of the noodle mixture and all remaining ingredients on top of that extending the width of the roll, 1 1/2 inches below the midpoint of the wrapper. Then taking the rice paper from the bottom, fold it tightly over the filling. Tuck it in slightly under the filling and roll it up as tightly as you can. The lettuce leaf helps to keep it tight and enhances the texture of the salad.

Rice paper, called banh trang or, sometimes "spring rolls skin," comes in round packages of 12 ounces dried. The packages are of heavy clear plastic and hold about 25 of these paper-thin sheets.

DIRECTIONS

A specialty of Shanghai, "red braising" refers to the slow simmering of rich meats in Shaoxing wine, Chinese rock sugar, and dark soy sauce.

Place the ribs in a pot with 1 quart of water and bring to a boil. Skim well and add the Shaoxing wine. Continue to skim if necessary and add the start anise. Turn the heat to medium and simmer for 10 minutes.

Add the soy sauces, rock sugar and salt, and simmer covered for at least an hour. Add the daikon and cook another 45 minutes, until meat is fork tender and nearly ready to come off of the bone (additional cooking time is fine if needed). When cooked, remove the short ribs to a slotted spoon, and cover to keep warm.

Turn the heat to high under the remaining liquid and reduce, uncovered, until it slightly thickens. Re-add the meat and cook briefly in the sauce (to coat the meat). Just before serving, stir in the cilantro leaves. Serve with jasmine rice.

Serves 4 to 6 as part of a larger meal.

DIRECTIONS

Place chicken bones into a deep stock pot. Fill with water to just cover, about 3 gallons. Turn heat to high and bring to a boil. Skim and discard all foam off of the top, and turn down to simmer. Simmer slowly for 2 to 3 hours, skimming every fifteen minutes. Remove from heat and strain into another container. Add the remaining ingredients; taste and adjust seasoning as necessary.*

Soup Assembly

Place dumplings in a steamer for 5 minutes. Put all broth into a pot; bring to a boil. Add dumplings and remaining ingredients at the same time and simmer together for one minute to heat and combine flavors. Serve immediately and garnish with minced scallions.

Serves one as a meal, or two as part of a larger meal.

*You can also make your own dumplings; see previous recipe.

**The seasoning listed is for a 2 gallon yield of broth. If less than 2 gallons, add some water; if more than 2 gallons, continue to reduce. The yield of stock is more than is needed for this recipe, but it can be refrigerated or frozen for future use.

DIRECTIONS

Gently simmer rice, coconut milk, heavy cream and sugar until rice is tender.

Whisk egg yolks with additional sugar and vanilla extract until thickened.

Temper egg yolk mixture with coconut mixture.

Pour tempered egg mix back into coconut/rice pot; stir until thickened.

Pour mixture into stainless bowl and stir in softened butter.

Divide into one cup portions and chill for an hour. Top with one or two ounces of whipped cream and a few Mandarin orange slices before serving.

Yields 10 - 1 cup servings

DIRECTIONS

Place pork shanks in stainless pot and rinse with cold water 2 times to remove blood. Make sure they are not piled on top of each other but laying flat in the pot. Cover with cold water and bring to a simmer and skim.

Add rest of ingredients.

Bring back to simmer and cover with lid slightly off and barely simmer for 4 hours or until meat and skin are very tender. When finished, gently remove shanks, cover with plastic and allow to rest about 20 minutes. Do not break skin.

Continue to reduce sauce pot until thickened and you are left with about 3 cups.

To serve, reheat cooled shanks in steamer for 10-15 minutes, or until an internal temperature of 165 is reached. Transfer to a serving plate, and spoon over hot sauce to glaze. Serve immediately with jasmine rice.

A side dish of steamed gai lan or bok choy is recommended to pair with this dish.

Serves 6 – 8

DIRECTIONS

For the Red Curry Paste:

Over medium heat in a small skillet, toast the dried chilies, coriander seeds, cumin seeds, and peppercorns until fragrant. Grind to a medium powder in a spice grinder or blender. Add the paprika to the spice mix.

Put the ginger, garlic, onion, lemongrass, and ¼ cup of the peanut oil into a food processor and grind to a paste. Add the spice powder, salt, fish sauce and lemon juice and continue to blend. Remove the paste to a bowl and stir in cilantro stems (finely chopped). Transfer to a jar, top with ½ cup of oil, and refrigerate. It will keep a week or so. Mix before using.Makes about 2 cups.

Panang Sauce:

Place peanuts through salt in a food processor, and process until smooth and liquid. Transfer to a large container and mix in the stock and coconut milk. Makes about 3 cups (Panang Sauce).

For the Dish:

Toss the raw chicken with the cornstarch and sesame to marinate, and set aside.

Combine the fish sauce, lime juice and sugar. Set aside.

Heat a clean wok over high heat and add 2 teaspoons of peanut oil. Add the chicken and cook about halfway, stirring, about 2 minutes. Add the peas and pea pods and stir until well coated with oil. Push the vegetables slightly to one side and add the curry paste to the pan. Cook briefly, stirring, and add the panang sauce and bring to a boil. Add the fish sauce-lime juice mixture. Stir in just to heat, and serve with or over jasmine rice. Top with 2 tablespoons of reserved chopped peanuts.

Serves 3 - 4