Carrots, shaved
apple cider vinegar
olive oil
cilantro
salt
pepper
Monday, April 9, 2018
Shabu Shabu
Thinly sliced pork & beef
Seaweed, soaked in the water
mushrooms
cabbage
carrots
Ponzu
Shabu Shabu sauce
Seaweed, soaked in the water
mushrooms
cabbage
carrots
Ponzu
Shabu Shabu sauce
Lotus Root with Ground Chicken & Shiso Leaf
Lotus Root, diced
Ground chicken
shiso leaf, diced
spices
Dip in corn starch, deep fry
From: Tomoko Kawata
Ground chicken
shiso leaf, diced
spices
Dip in corn starch, deep fry
From: Tomoko Kawata
Steamed Dumplings
2 lbs. ground pork
2 small cans scallops
1 T. soy sauce
1 T. sesame oil
1 T. sake
1 t. wonton soup stock
1/2 onion, diced
1 T. potato starch
1 t. salt
pepper
Mix and fill wonton wrappers and steam.
2 small cans scallops
1 T. soy sauce
1 T. sesame oil
1 T. sake
1 t. wonton soup stock
1/2 onion, diced
1 T. potato starch
1 t. salt
pepper
Mix and fill wonton wrappers and steam.
Brussels Sprouts - 2 ways
Brussels Sprouts
Olive oil
garlic, pressed
salt
panko
lemon juice & zest
Toss BS with olive oil, garlic, salt and panko. Roast at 400 for approx. 20 min. Toss with lemon juice and zest before serving.
Brussels Sprouts
Olive oil
salt
equal parts spicy mustard & agave nectar
Toss BS with olive oil and salt. Roast at 400 for approx 20 min. Halfway through, brush sprouts with the mix of mustard and agave.
Olive oil
garlic, pressed
salt
panko
lemon juice & zest
Toss BS with olive oil, garlic, salt and panko. Roast at 400 for approx. 20 min. Toss with lemon juice and zest before serving.
Brussels Sprouts
Olive oil
salt
equal parts spicy mustard & agave nectar
Toss BS with olive oil and salt. Roast at 400 for approx 20 min. Halfway through, brush sprouts with the mix of mustard and agave.
Lotus Leaf Rice
Dried Lotus Leaves (soak overnight)
Rice (cook a pot ahead and let it cool)
700 g. minced
2" bamboo
4 shitake mushrooms
2 T. oyster sauce
From: Patrick Wu
Rice (cook a pot ahead and let it cool)
700 g. minced
2" bamboo
4 shitake mushrooms
2 T. oyster sauce
From: Patrick Wu
Larp Thai Salad
350 g. ground chicken or pork, boiled (only takes a couple of minutes)
cucumber
celery
chili
onion
2 t. sugar
2 T. fish sauce
2 limes, juiced
toasted jasmine rice, crushed
serve with cabbage leaves
From: Patrick Wu
cucumber
celery
chili
onion
2 t. sugar
2 T. fish sauce
2 limes, juiced
toasted jasmine rice, crushed
serve with cabbage leaves
From: Patrick Wu
Spicy Chinese Chicken Wings
20 wings
2 t. salt
2 t. sugar
2 t. white pepper
1 t. 5 spice
2 T. sesame oil
From: Patrick Wu
2 t. salt
2 t. sugar
2 t. white pepper
1 t. 5 spice
2 T. sesame oil
From: Patrick Wu
Thai Toast
white bread, cut in half in triangles (cut off crust and let air out for 1-4 hours)
700 g. ground pork
2 T. sugar
white pepper, sprinkle
2 T. Thai soy sauce
8 lime leaves (kaffir limes)
3 t. corn starch
Mix the pork with the next 5 ingredients and let marinate for at least 2 hours
brush the bread with beaten egg before and after putting the meat mixture on
Deep fry
Sauce
white vinegar - equal parts to the sugar
sugar
1/2 t. salt
boil, then let simmer 15 min, then let cool. serve with diced onion, cucumber & small red chile pepper
From: Patrick Wu
700 g. ground pork
2 T. sugar
white pepper, sprinkle
2 T. Thai soy sauce
8 lime leaves (kaffir limes)
3 t. corn starch
Mix the pork with the next 5 ingredients and let marinate for at least 2 hours
brush the bread with beaten egg before and after putting the meat mixture on
Deep fry
Sauce
white vinegar - equal parts to the sugar
sugar
1/2 t. salt
boil, then let simmer 15 min, then let cool. serve with diced onion, cucumber & small red chile pepper
From: Patrick Wu
Japanese Tomato Salad
2-3 tomatoes
juice from 1/2 lemon
thinly sliced ginger
cilantro, chopped
1 T. sesame oil
1 T. soy sauce
1 t. sugar
from Tomoko Kawata
juice from 1/2 lemon
thinly sliced ginger
cilantro, chopped
1 T. sesame oil
1 T. soy sauce
1 t. sugar
from Tomoko Kawata
Spicy Cucumber Salad
6 small cucumbers (lightly smash them apart with a wine bottle)
1 hot pepper, sliced
1 garlic clove, sliced
2 T. sesame oil
1 T. rice vinegar
1 T. oyster sauce
1/2 t. sugar
1/2 t. salt
From: Tomoko Kawata
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