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

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

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

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

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

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

Baked Pineapple

My sister in law, Erin introduced this recipe to our family.  It is soooooo good with ham!

6 slices of bread, cubed
20 oz. can of crushed pineapple in juice
1/2 c. of butter, softened
1/2 c. sugar
3 eggs

Preheat oven to 350°.

Beat butter and sugar until smooth. Add eggs and beat until combined. Add pineapple (juice and all!) and mix well.

Placed cubed bread in a greased square pan. (a double batch will fit in a 9×13 pan.) Pour the pineapple mixture over the bread cubes, making sure all the bread is covered in liquid. The goal is to have just enough bread to soak up most of the liquid without having any pieces totally dry. If you still have a lot of liquid left, add more bread cubes. (The final consistency should be something like french toast, not soup!)

Bake uncovered at 350° for about 50 minutes to 1 hour, or until cooked through and lightly brown on top.