Recipes
1-2 oz Chocolate Sauce
1 Tbsp Chopped Peanuts
1 Banana
2 Sheets Spring Roll Wrap
Spread peanut butter evenly on each spring roll wrapper. Drizzle the wrappers with the chocolate sauce and chopped peanuts. Cut the banana in half and place each half in one spring roll wrapper diagonally. Fold the corners of the wrapper in and roll the wrapper around the banana as if rolling a burrito. Deep Fry for 1-2 minutes or until golden brown. Cut in half. Serve with ice cream, whipped cream, chocolate sauce and chopped peanuts.
Yields 2 servings (4 pieces).
SUGAR 2 1/2 CUPS
BROWN SUGAR 1/4 CUP
CELERY CUT 2 STALKS
WHITE ONION SMALL SLICED 1 EACH
CARROT SLICED 1/2 EACH
GINGER SLICED 5 TBS.
ORANGE SMALL SLICED 1 EACH
SZECHUAN PEPPERCORN 1/4 TSP
STAR ANISE SEED 1/4 TSP
FIVE SPICE POWDER PINCH
OYSTER SAUCE (NO MSG) 1/2 CUP
SHOAXING WINE 1/3 CUP
WATER 4 CUPS
SCALLIONS 2 EACH
WHITE PEPPER, GROUND PINCH
CORNSTARCH 1/2 CUP
1. PUT SOY SAUCE INTO SAUCE POT, HEAT ON MEDIUM
2. ADD SUGARS STIR WELL
3. ADD ALL VEGETABLES, SPICES, OYSTER SAUCE, WINE
AND WATER RESERVING 1/2 CUP FOR LATER USE.
INTO SAUCE POT, HEAT ON HIGH UNTIL SIMMERING
4. COOK FOR 30 MINS
5. STRAIN SAUCE OUT WITH CHINOISE
6. RETURN SAUCE BACK TO A CLEAN SAUCE POT.
7. BRING TO A BOIL.
8. COMBINED RESERVED 1/2 CUP WATER AND CORNSTARCTH IN A MIXING BOWL
9. WHISK IT TOGETHER AND ONCE SAUCE IS BOILING
SLOWLY ADD IT TO SAUCE WHILE WHISKING.
10. TAKE OFF THE HEAT AND RESERVE FOR LATER USE.
1 stalk Celery ½ Onion
¹⁄8 tsp Ginger ½ Orange
¾ tsp Szechwan Peppercorn ¾ tsp Star Anise
¼ tsp Five Spice Powder ½ cup Oyster Sauce
1 oz Brown Candy ¼ cup Shoaxing Wine
3¾ cup Water 3 Tbsp Cornstarch
1. Put soy sauce and sugar into pot, heat on medium stir till sugar dissolves.
2. Add all vegetables, spices and oyster sauce bring to a boil.
3. Cook for 1 hour. In a separate pot at 2 oz of water and brown candy cook till dark brown.
4. Slowly pour candy into main pot and add wine.
6. Strain and put liquid back into pot.
7. Add cornstarch to water and slowly stir into pot, cook for another 15 min.
SUSHI VINEGAR
Yield 1-1/2 cups
1 CUP rice wine vinegar 'unseasoned'
2 TBSP sea salt
1 TBSP Mirin
1/2 CUP granulated sugar
METHOD:
Place all ingredients into a small sauce pot and heat to dissolve sugar. Do NOT boil.
CALIFORNIA ROLL
Yield 1 Roll (8 pieces)
1/2 sheet Nori
1/3 CUP Sushi rice
1 TSP toasted sesame seeds, mixed
1 OZ. cooked crabmeat
1/4 avocado, sliced
1 OZ. cucumber, seeds removed, sliced
METHOD:
Place rice on Nori (shiny side down), leaving 1/4-inch from the top. Spread out evenly. Sprinkle with sesame seeds and turn over.
Place cucumber in the middle of the rice from end to end. Follow with avocado, then crab.
Roll, using mat to help form the roll.
Slice into 8 pieces.
Creates 1-1/2 cups sushi vinegar and 8 pieces of California Roll sushi.
2 Tbsp Sliced Scallions
1 cup Sliced Water Chestnuts
2 cups Snow Peas
4 cups Brown Sauce (Recipe on back)
1 Tbsp Canola Oil
1. Cook and strain chicken.
2. In saute pan or wok add brown sauce, bring to a boil.
3. Add water chestnuts, scallions, snow peas cook for 2 min.
4. Add cooked chicken and stir.
5. Garnish with candied cashews.
Serves 4
Sliced Chicken, 6 oz.
Bean Sprouts, 1 oz.
Scallion, 1 oz.
Whole Egg, 1 each
Pad Thai Sauce, 4 oz.
Ground Peanut, 1 tsp.
Lime Wedge, 1 each
Bean Sprouts, 1 oz.
1. Bring heat to high on wok.
2. Add oil, egg and noodles; stir; add all vegetables; mix well.
3. Add Pad Thai Sauce and chicken; stir very well.
4. Garnish with nuts, lime and sprouts
½ lb Cream Cheese
3¼ Tbsp Butter
½ cup Sugar
¹⁄³ cup Toasted Coconut
¾ tsp Coconut Extract
1.2 each Gelatin Sheets
1½ cup Heavy Cream (whipped)
1 Pie Crust, 10 Inch
1. Soften butter and cream cheese.
2. Whip with paddle until smooth.
3. Add sugar and mix.
4. Add coconut and extract.
5. Soften gelatin in water and temper it with a little mixture.
6. Fold in whipped heavy cream.
7. Put batter in 10 inch pie crust, top with extra whipped cream and toasted coconut.
2 pounds cream cheese, softened
4 scallions, minced
1 pack wonton skins
Combine snow crab meat, cream cheese, and scallions into a mixing bowl and mix well. Place 1 ounce of filling into a wonton skin. Wet the sides of the wonton skin with water and fold four corners to seal. Deep fry for no more than 2 1/2 minutes and drain on paper towels. Crab rangoon should be golden brown. Serve with Thai chili sauce for dipping.
Yields 6 servings (24 pieces).
1/2 cup white vinegar
1 1/2 cup sugar
1/4 cup pineapple juice
1 1/2 tsp Worcestershire sauce
1/8 tsp salt
6 cups Mae ploy sweet chili sauce
Blend all ingredients together.
Heat and serve over chicken, or shrimp
Add shredded carrots slightly sauteed
yield is 2 quarts
3 cups Soy sauce ¾ lb Sugar
1 stalk Celery ½ Onion
2¹⁄8 Tbsp Minced Ginger 2¹⁄8 Tbsp Minced Garlic
2 oz Brown Candy
6¼ cups Water
yield is approx 2 quarts
1. Put soy sauce in pot and cook on medium.
2. Add sugar and stir till dissolved.
3. Add all vegetable into pot, heat on high and bring to a boil, turn back to medium.
4. Cook for 1 hour.
5. In separate pot ¼ cup of water and brown candy cook on high heat until caramelized, stirring continuously.
6. Slowly pour caramel into main pot of ingredient.
7. Add remaining water cook for 15 min.
8. Strain.
1 cup shoaxing sherry
2 cups sugar
1/8 cup chicken base
1/4 tpsb white pepper
1/8 cup whole red chilis
1 Tbsp minced garlic
1/2 cup soy sauce
1/2 cup Honey
1. put all ingredients into cooking pot
2. Bring to a boil, reduce heat and simmer 15 min
3. Strain and serve
1/8 C. Dry Coleman's Mustard
1 C. Sugar
1-1/2 Tsp. minced garlic
1/8 C. pickled ginger juice*
1/2 C. Pasteurized egg yolk
3 C. olive oil
1/8 c. minced pickled ginger*
1-1/2 Tsp. Kosher salt*
*available at gourmet & specialty markets and well-stocked grocery stores
1. Combine all ingredients except olive oil in a blender or food processor that will allow you to add oil in an even, slow manner through an opening after other ingredients have been blended together.
2. Process all ingredients until smooth EXCEPT the olive oil.
3. Add olive oil slowly while blender or processor is active (low or medium speed) to blend with other ingredients.
4. Chill. You may reduce the ingredients by half for a smaller quantity of dressing.
Makes approximately one quart.
½ cup Chinese Long Beans
6 pieces Tofu, Breaded and Fried
¼ cup Tomatoes
½ cup Broccoli
½ cup Garlic Sauce
1 tsp Minced Garlic
½ tsp Sesame Oil
½ tsp Canola Oil
1. Take eggplant, beans and broccoli and blanch in boiling
water. Strain and add to wok or pan with hot canola oil.
2. Add garlic and sauté.
3. Add garlic sauce and cook until sauce comes to a boil.
4. Finish off with Fried tofu and tomatoes.
Serves 4
1 cup White Vinegar
1 cup Sugar
½ cup Pineapple Juice
1 Tbsp Worcestershire Sauce
¼ tsp Salt
1. Blend all ingredients with mixer.
2. Heat and serve over 2 pounds of your choice of chicken,
pork or shrimp.
3. Add fresh cut onions, pineapple and peppers slightly
browned.
Serves 4
