Ethnic Cuisine Tips

Thai Stir Fried Vegetables

8 ounces broccoli
8 ounces asparagus
8 ounces Chinese greens
8 ounces baby corn
1 1/2 tablespoons peanut oil
2 tablespoons shallots, finely chopped
2 small fresh red thai chilies, seeded & sliced
1 1/2 tablespoons fish sauce
2 tablespoons water
2 tablespoons oyster sauce
2 teaspoons sugar
1 teaspoon salt
Garnish
2 tablespoons peanut oil (for frying)
3 tablespoons coarsely chopped garlic

Separate the broccoli florets and peel and thinly slice the stems on the diagonal.

Cut the asparagus into 4 cm pieces. Cut the Chinese greens into strips. Halve the baby corn lengthwise or leave it whole.

Blanch the broccoli in a large pot of boiling water for 3 minutes. Drain and plunge into ice cold water to stop them from cooking.

Heat a wok or large frying pan over high heat until it is hot. Add the oil and when very hot and slightly smoking, add the shallots and chilies and stir-fry for 30 seconds, then add the fish sauce and water, bring the mixture to a boil, cover and cook over high heat for 2 minutes.

Then add the broccoli and greens together with the oyster sauce, sugar and salt. Continue cooking over high heat for 3 minutes or until the vegetables are cooked.

Turn the vegetables onto a warmed platter, wipe the wok clean and reheat over high heat. When it is hot, add the oil and garlic and stir-fry the garlic until it is golden brown. Remove with a slotted spoon and place on paper towel to drain.

Garnish the vegetables with the fried garlic and serve at once.

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Spicy Mandarin Noodles

Spicy Mandarin Noodles are definitely on the fiery side. Adjust the amount of chile paste according to your taste.

This recipe serves 6 with one main entree and a vegetable being served as well.

4 dried Chinese mushrooms
1/2 pound fresh Chinese noodles
1/4 cup peanut oil
1 tablespoon hoisin sauce
1 tablespoon bean sauce
2 tablespoons rice wine
3 tablespoons soy sauce
1 teaspoon sugar
1/2 cup reserved mushroom soaking liquid
1 teaspoon chili paste
1 tablespoon cornstarch
1/2 red bell pepper -- in 1/2 inch cubes
8 ounces whole bamboo shoots -- cubed
2 cups bean sprouts
1 whole green onion -- thinly sliced

Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook the noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.

Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trim and discard the mushroom stems; coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside.

Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the wok.
Continue to stir until the sauce thickens, about 1 minute. Add the noodles and toss until heated through, about 2 minutes.

Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.

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Pad Thai

Almost everyone loves Pad Thai, and I'm no exception. Try this wonderful version next time; you won't be sorry.

1 pound rice stick noodles, soaked in water
1 tbsp brown sugar
4 ounces chicken
4 ounces shrimp
2 eggs, slightly beaten
2 tablespoons vegetable oil
1 Tablespoon garlic, chopped
1/2 cup tomato sauce, canned
1 tablespoon lemon juice
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 cups beans sprouts
1/4 cup red pepper, sliced
sliced fried tofu, (optional*)
1/2 cup green onion, cut into 1" pieces
2 tablespoons peanuts, chopped
1/4 teaspoon paprika

1. Heat the wok, add oil. When the oil is hot add the chopped garlic and fry until golden. Add Chicken and heat until half cooked. Add shrimp and cook another 3 minutes.

2. Remove chicken and shrimp and set aside. Add eggs to same pan and as soon as it begins to set, scramble to break into lumps. Add the tomato sauce, fish sauce, oyster sauce and soya sauce and then the softened, drained noodles.

3. Using a spatula, gently spread and pull the noodle until all the sauce is mixed well. Don't stir this, but flip gently or the noodles will all break up. Cook noodles about 5 minutes. Add bean sprouts, sweet red pepper, chicken, shrimp lime/lemon juice and cook another 2 minutes. Add the roasted peanuts, paprika, and green onions, toss well. Garnish with Coriander on top

Notes: to fry tofu, take tofu cubes, cut into slices, pat try and then fry in oil. You can add these at the end to the pad thai. Serves 4 as a main course, 6 as a side dish.

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Fried Rice

Green Fried Rice
2 1/4 cups long-grain rice
9 eggs -- beaten
3/4 cup vegetable oil
1 1/2 pounds Chinese spring greens, roughly sliced
3 cloves garlic -- minced
12 green onions -- finely chopped
1 1/2 cups ham -- shredded

1. Cook rice according to package directions until tender but firm to the the bite.

2. Use eggs to make a chinese omelette, cut into strips.

3. In a wok, heat 1 Tablespoon vegetable oil, add greens and fry 1 minute; remove and keep warm.

4. Add remaining oil to the wok, add garlic and green onions and stir one minute, then stir in the rice.

5. When mixed thoroughly, stir in ham, greens, omelette slices and salt.

Notes: you can prepare this and place it in a crock pot to keep warm on a buffet.

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Poppyseed Cake recipe

Looking for an authentic Lithuanin Poppyseed Coffee Cake recipe? Try this one!

Aguonu Pyragas ~ Poppyseed Coffee Cake

2 1/2 pounds flour
1 1/2 cups milk
2 ounces fresh yeast
4 egg yolks
1 whole egg
1/2 cup sugar
1 teaspoon salt
***Poppyseed Filling***
1 1/2 cups whole poppy seeds
3/4 cup sugar
1 egg
1/4 cup nuts, chopped
1 teaspoon vanilla extract
1/4 cup candied orange peel,diced

Grind poppyseeds. Beat egg with sugar, add nuts, orange peel,
vanilla, and ground poppyseeds. Mix well.

Let rest until dough has risen.

To make the dough:

Mix yeast with 1 tablespoon sugar, then dissolve
in 1 tablespoon milk.

Take 1 1/2 cups flour, mix with warm milk, beat
until all flour is incorporated.

To this add the yeast solution, mix well, dust
lightly with flour, cover and set in a warm place to rise
for 2 hours.

Beat egg yolks with sugar until pale and add to
the risen dough. Mix thoroughly.

Add the remaining flour, salt. Knead the dough for 30-45 mins.
Let rest in warm place for a second rising.

After the second rising, punch down the dough, divide into two parts, roll out half of the dough to a 1/2 in.
thickness and spread with half of the poppyseed filling, staying away
from the edges.

Roll it up gently and place seam down on baking
sheet.

Repeat same with second half of dough. Allow to rise in a warm spot.

Before baking in a preheated oven, at 350 degrees, brush tops with an eggwash .

Baking time is about 40-50 minutes.

When the poppyseed cakes are done, remove them from the oven,
but keep them on the baking sheet, covered lightly so that they do
not dry out as they are cooling.

Remove from the baking sheet only after they have cooled.

To serve cut into 2 inch slices.

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Thai Basil Chicken

This recipe is quite versatile. It's delicious with Shrimp as well as chicken and you can use a variety of vegetables. Mushrooms, eggplant, and zucchini all work well.

1 1/2 skinless boneless chicken breasts
1 Tablespoon Thai Basil Paste
2 teaspoons soya sauce
1 teaspoon oyster sauce
1 tablespoon honey
1 1/2 tablespoons vegetable oil
2 teaspoons fish sauce
1/2 cup bell pepper, shredded
1/4 cup green onions, sliced
10 leaves fresh basil

Cut the chicken into thin strips.

Heat the oil in a wok and fry the basil paste until fragrant. Add the chicken strips and stir fry for 3 minutes.

Add soy sauce, oyster sauce, honey, fish sauce, and cook for 3 minutes.

In a separate pan with a small amount of oil cook bell peppers, green onions, and basil leaves.

Combine cooked veggies with cooked chicken and transfer to a serving platter. Serve with steamed rice.

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Cilantro Guacamole

Bursting with fresh flavors, this combination will become
a family favorite.

Cilantro Guacamole

2 large avocados, seeded & peeled
1 small tomato, finely chopped
1/2 small red onion, finely chopped
1/2 small red pepper, finely chopped
1 jalapeno chili, finely chopped
3 tablespoons lime juice
2 cloves garlic, minced
1/4 cup fresh cilantro, finely chopped
1/2 teaspoon cumin
1/4 teaspoon salt

1. Mash avocados in a mixing bowl.
2. Stir in remaining ingredients and dash of pepper.
3. Cover and chill up to 8 hours.

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Cajun Seasoning Mix Recipe

This is a basic recipe for Cajun Seasoning Mix, feel free to adjust it to suit your own personal taste.

If you're not accustomed to "hot & spicy" you may want to start with just 1 teaspoon of cayenne pepper.

Cajun Seasoning Mix

2 teaspoons cayenne pepper
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1 1/4 teaspoons dry mustard
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1 teaspoon onion powder
1 teaspoon garlic powder

Combine all ingredients well.

Place in an airtight container or spice jars, label and
store in a cool dry place.

** Seasoning mixes should be used within 6 months for maximum flavor.

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Yellow Curry Paste

Thai Yellow curries are less common that red or green, but are worth investigating if you've never had one.
Start by making this Yellow Curry paste at home for authentic flavors.

***STEP ONE***
2 teaspoons whole coriander seed
1 teaspoon whole cumin seed
1 teaspoon white peppercorns
***STEP TWO***
1 teaspoon lime zest
15 Thai bird chiles -- yellow
1/2 cup fresh lemon grass -- chopped
1 teaspoon galangal -- chopped
2 tablespoons coriander root -- chopped
1 tablespoon turmeric -- fresh or powder
1/2 cup shallots -- chopped
1/2 cup roasted peanuts -- chopped
***STEP THREE***
4 teaspoons shrimp paste
2 teaspoons salt

Dry Roast ingredients in step one. Recommend roasting each separately. Grind in spice blender.

Blend Ingredients from Step 2 until smooth and then add roasted spices. Blend again adding small amount of oil only if required. This paste needs to be thick thick thick.

Grill shrimp paste until softened and add to paste; blend and then store.

Want to store your homemade curry paste? It's easy and you'll love the convenience of having it on hand for quick curries in a hurry.
Just follow these simple steps.

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Chinese BBQ Pork

Chinese BBQ Pork, also known as Cha Siu is very easy to prepare and tastes wonderful.

3 pounds pork tenderloin -- whole
3/4 cup chicken stock
3/4 cup soy sauce
3/4 cup brown bean sauce
3/8 cup Chinese cooking wine
3/8 cup garlic -- finely chopped
3/8 teaspoon red food coloring (optional)

1. Mix stock, soy sauce, brown bean sauce, cooking wine, chopped garlic, and food coloring. Pour over pork.
2. Marinate 3 hours at room temperature or overnight in the refrigerator.
3. Preheat oven to 500F.
4. Place pork on rack over drip pan in oven, reduce heat to 350F, and roast for 1 hour.

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Spring Roll Filling

Homemade spring rolls are surprisingly simple to make and they TASTE delicious.
3/8 cup peanut oil
2 cups bean sprouts
12 green onions -- thinly shredded
2 cups carrots -- julienned
4 cups mushrooms -- thinly sliced
2 cloves garlic -- finely chopped
2 cakes tofu -- finely chopped
1/2 teaspoon chinese five spice powder
2 tablespoons light soy sauce
2 teaspoons sea salt
2 quarts vegetable oil -- for frying

1. To make the filling, in a wok heat peanut oil and stir fry vegetables, garlic, and tofu about 1 minute.

2. Add five spice powder, soy sauce and salt and continue to cook for 2 minutes.

3. Cool and then use to fill wrappers.

4. In a deep fryer or deep frying pan, bring at least 2 inches of peanut oil to 350 degrees; add spring rolls - max 4 at a time, and cook until golden.

NOTES : To make ahead: deep fry spring rolls until golden brown. Flash freeze and store up to 8 weeks. To reheat; bake from frozen at 350 degrees about 30 minutes.

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Green Curry Paste

Make your own Thai Green curry paste; especially delicious in Green Coconut Shrimp Curry.

***STEP 1***
2 tablespoons coriander seed -- whole
1 teaspoon cumin seed -- whole
1 teaspoon peppercorns
***STEP 2***
15 green thai chiles -- fresh
1 cup lemon grass -- chopped
1/2 teaspoon shallot -- chopped
2 tablespoons galangal -- chopped
2 tablespoons coriander root -- chopped
1 teaspoon lime zest -- grated
***STEP 3***
4 teaspoons shrimp paste -- heated
2 teaspoons salt

1. Dry roast ingredients in step 1 and blend together in a spice grinder until fine.

2. In a food processor combine ingredients from Step 2 with ground spices and process until smooth. You may need to add a small amount of oil for this to process. Don't use too much, this should be very very thick.

3. Place shrimp paste in a piece of tin foil and place in oven about 5 minutes to soften. Add heated shrimp paste and salt to puree mixture, process again to combine.

To store the excess curry paste just follow these simple steps.

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General Tso's Chicken

This is a bit labor intensive; but absolutely fabulous and definitely WORTH it.

6 skinless boneless chicken breast halves
6 whole red chiles -- crushed
1 1/2 cups cornstarch
3/8 cup orange rind -- minced
3 tablespoons ginger -- minced
1 cup peanuts -- fried and chopped
***Batter***
3 eggs
3/4 cup beer
3/8 cup soy sauce
1 1/2 teaspoons salt
3/4 cup flour
3/4 cup cornstarch
1 1/2 teaspoons baking powder
3/8 teaspoon pepper
***Seasoning Sauce***
1 1/8 cups sugar
1/2 cup cider vinegar
7/8 cup soy sauce
1 tablespoon cornstarch

1. Skin and bone the chicken. Cut into 1-1/2" x 2" strips.
2. Mix batter. Add chicken, tossing lightly to coat.
3. Cover and chill for 1/2 hour.
4. Mix seasoning sauce. Coat each piece of chicken well with
cornstarch.
5. Arrange chicken on well-floured wax paper.
6. Heat 2-3" of oil in a pan until very hot. Fry chicken for 30 seconds.
Drain well on a cookie sheet covered with paper towels.
7. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown.
8. Drain again and keep hot in oven.
9. Heat 2 tablespoons oil in wok over medium heat; fry orange rind until
golden brown. Add chili and ginger, stir-frying 20 seconds.
10. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce
thickens slightly and turns to glaze (about 2 minutes or more).
11. Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.

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Mee Krob

Crisp fried vermicelli noodles, tender shrimp and chicken, all coated in a wonderful sweet and tangy sauce.

Mee Krob is normally an appetizer or side dish, but makes and excellent entree as well.

This recipe will serve two people as a main course with some leftovers.

2 tablespoons fish sauce
2 tablespoons soy sauce
3 Tablespoons lime juice
3 tablespoons vinegar
1/4 cup brown sugar
1/4 cup orange juice
oil -- for deep-frying
6 ounces rice sticks
2 eggs -- lightly beaten
2 medium shallots -- sliced
3 cloves garlic -- minced
2 Thai Bird chiles -- seeded and chopped
1/2 pound chicken -- diced
1/2 pound shrimp -- peeled
1 cup bean sprouts
1 red pepper -- julienned
1 cube tofu -- deep fried
2 green onions -- sliced, for garnish

1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, orange juice and sugar and set aside.

2. In a wok heat oil to 375 degrees F. Drop rice sticks into the oil; they will puff up and rise to the top of the oil in only a few seconds. Turn them over once and fry until crisp, about 15 seconds in all. Transfer finished noodles to a pan lined with paper towels. Keep noodles warm in the oven. Cut tofu into bite size piece, pat dry and deep fry in oil until golden. Set aside.

3. Drain all except 2 Tbsp oil from the wok and add onion, garlic, and chiles, cook until fragrant and golden.
Add meats or shrimp and stir-fry just until done, push to one side, add egg and cook until dry, breaking up into pieces with spatula.

4. Add bean sprouts, red pepper and deep fried tofu, mix and remove to plate.

5. Stir sugar mixture and add to wok. Bring to a boil and cook until slightly thickened and syrupy. Reduce heat to low and add about a quarter of the fried noodles and chicken/shrimp mixture. With a metal spatula gently toss ingredients to break up noodle clumps and coat with sauce. Do not over work or the noodles with break into tiny pieces.
Continue adding noodles and chicken/shrimp mixture in batches until all are coated with sauce.

6. Transfer to serving platter and garnish with sliced green onion.

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Fresh Tzatziki Recipe

Make this homemade Tzatziki and use it on Chicken or Pork Souvlaki or
as part of a Mediterranean style appetizer platter.

Fresh Tzatziki

1 large english cucumber, peeled, seeded and finely diced
2 teaspoons salt
2 cups plain yogurt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
3 cloves garlic -- finely minced
1/4 cup fresh mint leaves -- coarsely chopped
OR
2 Tablespoons Dried mint flakes
salt and freshly ground pepper

Place the diced cucumber in a colander and sprinkle with the salt, tossing to mix well. Set the colander in a bowl, cover with plastic wrap and allow to drain for 3 to 6 hours. Line a sieve with

cheesecloth and place the plain yogurt on top of the cheesecloth. Place the sieve over a bowl and allow to drain for 3 to 6 hours.

Pat the drained cucumber dry and transfer to a large bowl. Add the yogurt and stir to combine. Add the olive oil, 1 tablespoon lemon juice, garlic and mint, mixing gently until thoroughly blended. Season to taste with additional lemon juice, salt and freshly ground pepper.

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Thai Beef Salad

This is an excellent Thai Beef Salad recipe ~ just be sure not to overcook the beef or it will be tough.

1 lb flank steak -- or sirloin
1 red pepper -- julienned
1 small cucumber -- julienned
2 Tablespoons fresh cilantro -- coarsely chopped
3 sprigs fresh mint -- coarsely chopped
1 stalk lemon grass -- very thinly sliced
3 scallions -- thinly sliced
2 Tablespoons shallots -- thinly sliced
3 thai bird chilis -- thinly sliced
1/4 cup lime juice
1 Tablespoon brown sugar
3 Tablespoons fish sauce

1. Grill steak to medium rare. Let sit to cool and thinly slice against the grain.

2. In a large bowl combine all vegetables, lemon grass, chilis, scallions, lemon grass, cilantro and mint.

3. Combine lime juice, brown sugar, and fish sauce. Pour over vegetables.

4. Add completely cooled sliced beef to vegetables and toss to coat.

5. Sprinkle with chopped roasted peanuts.

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Mango Salad

This is a light and refreshing Mango salad that would make an excellent lunch dish as it contains thin slices of pork.

2 firm mangoes
1 teaspoon peanut oil
5 cloves garlic -- fried crispy
4 green onions -- thinly sliced
4 ounces pork tenderloin -- finely chopped
1 Tablespoon dried shrimp shreds -- or chopped
1 Tablespoon fish sauce
1 Tablespoon lime juice
1 Teaspoon palm sugar -- (brown sugar)
2 Tablespoons peanuts -- roasted and chopped
1 thai chili -- finely chopped
1 teaspoon coriander -- chopped
1 teaspoon mint -- chopped

Peel the mango and slice into julienne strips. Heat the oil and fry the garlic until crisp - but not burnt.

Fry the pork, using the garlic oil until cooked through.

Toss together the dried shrimp, fish sauce, lime juice, sugar, cooked pork and half of the peanuts in a bowl; add mango and toss well.

Garnish the salad with the remaining peanuts, green onion and crispy garlic.

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Chinese New Year Menu

This Menu is designed to serve 20 people with all of the items below being prepared. You'll need to increase amounts per dish if you wish to prepare less items.

The timing & last minute prep notes show when to start the actual cooking/final heating if you wish to serve at the times I've indicated below. This can of course be adjusted to suit your specific serving time.
These notes assume that all cutting, slicing, dicing has been completed and that ALL sauces have been measured out and made ahead of time. This is essential if you wish to get all of this done on time.

Appetizers: Serve at 5:15p.m.

Hot Sour Soup - prepare early in the day, re-heat at 4:30 and keep warm in crockpot
Spring Rolls (30 pieces) - make ahead/deep fry and freeze - place in oven to bake at 350 when 1st guest arrives
Shrimp Toast (40 pieces) - Make filling 1 day ahead; spread onto toast a few hours ahead; fry 8 minutes per 20 - start when 1st guest arrive
Har Gau(40 pieces) - Make ahead/freeze - steam from frozen 10 minutes per 20 - start when 1st guests arrive
Shiu Mai (40 pieces)- Make ahead/freeze - steam from frozen 10 minutes per 20 - start when 1st guests arrive

Main Course: Serve at 5:45

BBQ Pork - marinate over night - roast in oven 1 hour starting at 4:30
Green Fried Rice - prepare in wok - start at 5:00 place in oven at 5:10
Mussels with Chiles - prepare in wok - start at 5:10 place in oven at 5:20
General Tso's Chicken - second frying in Wok at 5:20 - hold in oven until serving
Sweet & Sour Vegetables - prepare in Wok #2 at 5:30 - serve immediately
Spicy Mandarin Noodles - prepare in Wok #3 at 5:30 - serve immediately

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Hot & Sour Shrimp Soup

This Hot & Sour Shrimp soup is a very popular Thai dish. This recipe provided by my cooking professor is simply superb.

1 1/2 pounds medium shrimp, peeled
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons garlic, chopped
2 1/4 quarts chicken stock
3 stems lemon grass,chopped
6 kafir lime leaves
6 slices galangal
3 tablespoons fish sauce
3/4 cup lime juice, or lemon
3 tablespoons coriander, chopped
4 1/2 scallions, chopped
3 chiles, seeded & sliced
1 1/2 cups mushrooms, quartered

1. Heat the oil then fry the garlic until it becomes crispy. Remove the garlic.

2. Using the same oil, fry the lemon grass, galangal, and chile for 2 minutes.

3. Add in the chicken stock and cook until it boils. Add the lime leaf and cook for another 3 minutes while adding the mushrooms and shrimps.

4. Add lime juice, fish sauce, coriander and scallions.

5. Serve immediately.

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Green Seafood Curry

Shrimp, Mussels, & Squid combine with rich coconut milk and fiery Green curry paste to create a curry you're not soon going to forget.

3 cups coconut milk
3 tablespoons green curry paste
6 ounces grouper (or other solid white fish)
3 kaffir lime leaves, cut in half
12 fresh mussels
1 1/2 teaspoons fish sauce
1 1/2 teaspoons sugar
12 large shrimp, shelled and deveined
6 ounces squid, cut into 1" rings
1 1/2 stem fresh lemon grass, finely chopped
3/4 medium red pepper, cut in 1" cubes
30 fresh basil leaves

Heat 1 cup of the coconut mil in a wok on high heat until it boils. Add green curry paste and stir together to dissolve. Stir and cook for 1 minute.

Add grouper and lime leaves and the second cup of coconut milk. cook stirring for 1 minute. Add the mussels, fish sauce and sugar and stir/cook for
another minute.

Add shrimps, squid and lemon grass and fold in, cook stirring gently for 1 minute. Add red peppers and fold in. Cook for 30 seconds.
Add 2/3 of the basil leaves and fold in gently. Cook for 1 minute. Take off heat.

Transfer to a deep serving dish and top with red pepper strips and the rest of the basil leaves. Serve immediately.

To make your own Green Curry Paste, try this recipe.

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Shrimp Toast

These are so delicious that you could make triple the recipe and not have enough. Make sure to drain them well and serve them hot!
1 pound shrimp
4 ounces pork fat (yes really)
2 egg whites
1 teaspoon rice wine
1 teaspoon salt
1 teaspoon ginger, minced
2 tablespoons cornstarch
10 slices white bread
2 teaspoons sesame seeds
3 quarts oil -- for deep-frying
-----Peppersalt -----
1/4 cup Szechuan Peppercorns
1/4 cup Salt

1. Shell and devein shrimp. Rinse and pat dry with a paper towel. Flatten each shrimp with the broad side of a cleaver to make chopping easier. Use cleaver to finely chop shrimp and pork fat.

2. Combine chopped pork fat and shrimp; chop to a fine paste. Place shrimp paste in a medium bowl.

3. Use a spoon or your hands to mix shirmp paste with egg white, wine, salt, ginger root and cornstarch; set aside.

4. Remove crusts from bread. Cut each slice into 4 squares. Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently. Sprinkle with sesame seeds.

5. Heat 6 cups oil in a wok over high to 350 degrees F (175 degrees C). Reduce heat to medium. Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.

6. Deep-fry 4 or 5 at a time until edges of bread turn golden, about 1 minute. Turn each bread and cook other
side 30 seconds. Watch carefully! Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining bread squares.

7. Sprinkle with Pepper salt and serve hot.

Peppersalt
1. Heat a medium saucepan over medium-low heat 1 minute. Add peppercorns and stir-fry 5 minutes.

2. Remove saucepan from heat and let cool. Grind peppercorns into a fine powder with a mortar and pestle or pepper grinder.

3. Add salt; mix well. Store in a tightly covered container. Makes about 1/4 cup.

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Pork & Shrimp Dumplings

A very popular item on the dim sum cart, these steamed pork & shrimp dumplings also called Siu Mai are a great make ahead item.

2 pounds ground pork
2/3 pound raw shrimp, ground
1/4 cup soy sauce
1 1/3 tablespoons chinese rice wine
1 1/3 tablespoons sesame oil
1 1/3 tablespoons sugar
1/3 teaspoon pepper
2 2/3 egg white
1/4 cup cornstarch
80 dumpling skins

1. Mix together ground pork, ground shrimp, soy sauce, rice wine, sesame oil, sugar, pepper and egg white until mixture is well blended.

2. With your hands mix in the cornstarch until the meat is a but "pasty".

3. Place 1 tablespoon of filling in the middle of a wonton skin. Place the skin in the palm of your hand and gently close to gather the edges of the wonton skin around the meat filling.
The top of the dumpling will remain uncovered.

5. Dip a teaspoon in water and use to smooth the surface of the meat.

6. Garnish by placing a frozen green pea or a dot of red food coloring on top of each dumpling.

7. Line a steamer with a damp cloth or lettuce leaves and steam over high heat for 5 minutes. Remove and serve.

If making these ahead, place on a parchment paper lined cookie sheet and flash freeze until solid. Remove and store in a freezer bag for up to 6 weeks.
To cook; steam from frozen as above, increasing time to 20 minutes.

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What are Pepita's?

Pepita's are shelled Pumpkin seeds frequently used in Mexican cooking.

They may be sold raw or roasted and salted.

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Greek Salad with Feta Cheese

This is an excellent salad to serve along side chicken or
pork kebabs. The dressing is bursting with flavor.

Greek Salad with Feta Cheese

1/2 small green bell pepper, chopped
1/4 seedless cucumber, chopped
1/2 small red onion, sliced
1 cup cherry tomatoes, halved
1/3 cup Kalamata olives, rinsed
1/2 head lettuce, torn
Dressing
2 teaspoons finely chopped fresh oregano
2 Tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, pressed
4 ounces feta, crumbled

Whisk together the dressing ingredients in a bowl.

Toss together all remaining ingredients except feta.
Toss with dressing and adjust seasonings to taste.

Sprinkle crumbled feta on top of salad and serve with warm pita and hummus.

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Storing Curry Paste

To store your homemade curry pastes for use later, simply follow this simple tip.

1) Fill an ice cube tray with curry paste using 1 Tablespoon per cube.

2) Cover with plastic wrap or place in a freezer bag, label and freeze for up to 6 months.

3) Use 1 cube/tablespoon per curry dish that serves 4 people.

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Fried Wonton Appetizer

It's important to make sure that the oil is not too hot, or the Wonton skin will get burnt before the inside is cooked. I recommend a temperature of approximately 325 degrees for this recipe.

Fried Wontons

6 ounces ground pork
2 ounces canned waterchestnut, finely chopped
1 Tablespoon water
1 Tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon Chinese rice wine
1 dash sesame oil
1 dash pepper
30 won-ton wrappers
vegetable oil for frying

To make the filling: Mix together all ingredients except the wonton wrappers and oil. Mix well; diving into 30 portions.

Put 1 Tablespoon of the filling on the middle of the wonton skin. Diagonally fold the skin in half to form a triangle. Fold the edge containing the filling over about 1/2 inch. Bring the two points from the bottom together. Moisten one inner edge and pinch edges together to hold. Repeat.

Heat a wok, then add the vegetable oil. Deep fry the won tons over a medium heat until golden. Drain on paper towels and serve.

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Sweet & Sour Vegetables

This recipe does not turn out Neon Pink like most sweet and sour dishes you get for Chinese take out, but it is very tasty.
For a spicier dish, add regular chile sauce instead of sweet chile sauce.

4 whole red peppers -- julienned
5 3/8 cups snow peas -- cut into 1" pieces
5 1/4 cups zucchini -- sliced
4 1/3 cups waterchestnut -- drained
4 3/4 cups mushroom -- quartered
2 3/4 cups baby corn -- drained
12 spring onion -- sliced
3 cloves garlic
***Sweet & Sour Sauce***
6 tablespoons wine vinegar
6 tablespoons honey
3 tablespoons tomato paste
6 tablespoons soy sauce
6 tablespoons sherry
1 tablespoon sweet chili sauce
6 teaspoons cornflour

Prepare the vegetables; set aside.

Combine the sauce ingredients in a bowl, blending well together.

Heat the oil in a wok until hot. Add the spring onion and garlic and stir-fry for 1 minute.

Add the prepared vegetables, the firmer ones first, and stir fry for 2 minutes. Then add the softer ones and stir fry for another 2 minutes.

Add the sweet and sour mixture to the wok. Bring to the boil quickly, tossing until the vegetables are thoroughly coated and the sauce has thickened. Serve hot.

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Coconut Chicken Soup

Coconut Chicken soup is a popular Thai dish found in most restaurants.
This version is very high on the heat scale as it calls for Habanero peppers. Omit or adjust chile quantities as needed.

Spicy Thai Chicken And Coconut Soup

1 1/2 Tablespoons chile oil
1 red onion, diced
2 Stalks lemongrass, very thinly sliced
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 yellow bell pepper, julienned
2 habanero chiles, cleaned and finely chopped
1 jalapeno chile, cleaned and finely chopped
4 Thai chiles, cleaned and finely chopped
2 serrano chiles, cleaned and finely chopped
1 poblano chile, cleaned and finely chopped
2 tablespoons ginger, freshly grated
1/2 head garlic, minced
1/4 pound shitake mushrooms, thinly sliced
1/4 pound crimini mushrooms, thinly sliced
2 1/2 cups coconut milk
2 1/2 cups chicken stock
1/2 pound skinless boneless chicken breast, julienned
2 tablespoons rice wine vinegar
1 cup baby corn, sliced
1/2 bunch fresh cilantro, cleaned and chopped
1/2 lemon, juice and zest
Salt to taste

Heat a large soup pot, add the oil. Add the onions,
lemongrass, and all the peppers and chiles and saute until soft, stirring
frequently.

Add the ginger, garlic, and mushrooms, reduce the heat
and continue to saute for 10 minutes.

Turn the heat to very low and stir in the coconut
milk, stock, and chicken. Heat very slowly, but do not allow the soup
to boil! Simmer until the chicken is just tender.

Add the remaining ingredients and serve.

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Mushroom Dumplings

Ausytes Su Grybais ~ Little Mushroom Ears

3 cups flour
2 eggs
2 cups raw mushrooms,chopped
1 medium onion, finely diced
2 tablespoons butter
2 tablespoons sour cream
salt and pepper to taste
water

Mushroom stuffing

Saute onion in butter, add sauteed onion to finely
chopped mushrooms; add egg, season to taste with salt and pepper.
Mix well.

To make the dough

To sifted flour in a bowl add eggs, a pinch of
salt and enough water to make a dough similar in consistency to that of
pasta dough.

Roll out the dough thinly and cut into 2 in.
squares, place a spoonful of mushroom filling in the
middle of the square and fold over, forming a triangle.

Pinch around the two sides, so stuffing does not leak out during boiling,
take the opposite corners and pinch together.

Bring salted water to a boil in a large pot and
boil the ears for 5 to 7 minutes.

Remove with a slotted spoon and place into a deep
dish and pour over them melted butter, simmered gently with sour cream and salt to
taste.

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Steamed Shrimp Dumplings

Steamed Shrimp Dumplings, also known as Har Gau are one of my favorite offerings for Dim Sum.

This recipe makes 40 dumplings which will serve 20 people as part of a Chinese meal.

1 pound shrimp, ground in food processor
1 cup bamboo shoots, chopped
1/3 cup water
2 tablespoons soy sauce
2 teaspoons rice wine
2/3 teaspoon sugar
2/3 teaspoon sesame oil
1 1/3 dashes pepper
2 tablespoons cornstarch
40 Wonton or dumpling wrappers

1. To make filling: Mix together all ingredients except cornstarch until the mixture is well blended and smooth.

2. Stir in cornstarch and mix well.

3. Place 1 Tablespoon of shrimp filling into the center of each wonton wrapper. Fold over into a triangle shape or half moon depending on the shape of your wrapper.
Seal with water.

4. Line a steamer with a damp cloth. Set the dumplings about 1 inch apart. Steam over high heat for 5 minutes. Remove and serve.

To make these ahead, line a baking sheet with parchment paper, and flash freeze dumplings. Once frozen place in a freezer bag for up to 2 months.
Steam as above from frozen for about 10-15 minutes.

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Hot & Sour Soup

A bestseller on Chinese Menu's try making your own Hot & Sour Soup.
1 1/2 sea cucumber -- *see note
1 1/2 quarts chicken stock
3 ounces prawns -- diced if large
1/4 cup green peas -- thawed
3 dried black mushrooms -- finely chopped
6 pieces cloud ear fungus -- soaked and chopped
1 1/2 cake soft bean curd -- finely diced
1 1/2 medium tomato -- finely diced
1 tablespoon salt
3 tablespoons white pepper
1 tablespoon sesame oil
3/8 cup cornstarch -- blended with water
3 eggs -- lightly beaten
3/8 cup black rice vinegar
3 tablespoons spring onion -- finely sliced

1. Soak the sea cucumber in hot water until soft, then cut in half lengthwise. Clean the interior and dice the flesh finely

2. Heat the stock and add sea cucumber, prawns, peas, mushroom, fungus, bean curd and tomato. Bring to a boil and simmer for one minute.

3. Add salt, pepper and sesame oil. Thicken the soup with cornstarch, then add the egg and stir until set.

4. Add the vinegar, pour into serving bowl and garnish with spring onion.

* You may wish to replace the sea cucumber with finely diced cooked chicken or pork.

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Thai Basil Paste

Make a batch of this Thai basil paste for use in Thai Basil Chicken (you can also make this with Shrimp).
It's also excellent added into fried rice recipes.

1 1/2 cups fresh basil
1 cup garlic
2 tablespoons black pepper
2 lemons -- juice only
1 cup vegetable oil

1. Blend all ingredients together until smooth.

Freeze extra Basil Paste in ice cube trays for up to 6 months. Cover with freezer bags to prevent odors from developing in the freezer.

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Red Curry Paste

Make your own red curry paste for authentic Thai tastes from your home kitchen.

***STEP ONE***
2 teaspoons whole coriander seed
1 teaspoon whole cumin seed
1 teaspoon black peppercorns
***STEP TWO***
1 teaspoon lime zest
4 tablespoons fresh chopped garlic
15 Thai bird chiles
1 cup fresh lemon grass -- chopped
2 teaspoons kaffir lime leaf -- chopped
1 tablespoon galangal -- chopped
2 tablespoons coriander root -- chopped
***STEP THREE***
4 teaspoons shrimp paste
2 teaspoons salt

1. Dry Roast ingredients in step one. Recommend roasting each separately. Grind in spice blender.

2. Blend Ingredients from Step 2 until smooth and then add roasted spices. Blend again adding small amount of oil only if required. This paste needs to be thick thick thick.

3. Grill shrimp paste until softened and add to paste.

This paste is good in seafood, beef or chicken dishes.
Store curry paste for future use following these simple steps.

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Shrimp & Noodles

You'll love the Thai peanut sauce flavorings in this easy to prepare dish.

This recipe will serve 4-6 people.

Thai Shrimp and Noodles

8 ounces rice noodles -- broken
5 cups broccoli florets
1 pound shrimp -- peeled
1/3 cup creamy peanut butter
1/4 cup soy sauce -- (1/4 to 1/3)
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon chili oil
or
1 tablespoon cooking oil
1 dash hot pepper sauce
1 tablespoon grated ginger root
3 cloves garlic -- minced
4 green onions -- chopped
1/3 cup chopped cashews or almonds

In a bowl combine peanut butter and soy sauce. Stir in vinegar, sesame oil, chili oil, ginger root, and garlic; whisk until smooth. Set aside.

In a 4-quart Dutch oven or large pot bring a large amount of water to boiling. Add noodles and broccoli; cook 3 minutes. Add shrimp; cook one more minute. Drain immediately and return to pot.

Add peanut butter mixture, green onions, and nuts. Toss gently to coat.

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Panang Beef Curry

Make a spectacular yellow curry with homemade yellow curry paste and this recipe.
The quick cooking method ensure that the flank steak is tender.

1 pound flank steak -- cut in 1" strips
1 3/4 cups coconut milk
3 Tablespoons Yellow Curry Paste
1/4 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon fish sauce
4 fresh lime leaves -- torn
3 thai chiles
2 tablespoons lemon juice
1 tablespoon sugar
1/2 cup roasted peanuts -- chopped
1/4 cup coriander -- fresh
1 tablespoon oil
10 fresh basil leaves -- for garnish

1. Cook the coconut milk in a small pot until the oil rises to the surface.

2. Fry the Panang curry paste over medium heat until it is fragrant. Add the coconut milk, fish sauce, oyster sauce, chiles, lime leaves, and cook for a few minutes to blend. (About 5).

3. Add thin slices of beef to the curry and cook about 8 minutes or until the beef is just cooked and still tender.

4. Add sugar, lime juice, chopped peanuts and coriander.

5. Remove to a serving dish and top with chiffonade of Basil leaves.

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