CHINA COAST SALAD DRESSING

China Coast Salad Dressing

• 1/2 cup mayonnaise
• 5 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1/4 teaspoon garlic powder

Combine all ingredients in a medium bowl and mix with an electric mixer until well blended and sugar is dissolved.

Chill before serving.

COLD PEANUT and SESAME NOODLES

Cold Peanut and Sesame Noodles

Serves 4-6.

• 1/2 lbs. egg noodles
• 1/4 c. sesame oil
• 1/3 c. plus 2 tsp. creamy peanut butter
• 1 1/2 T. distilled white vinegar
• 2 tsp. Hunan pepper sauce
• 1 tsp. minced fresh red chilies
• 2 T. sugar
• 1 c. chicken broth
• 1/2 tsp. white pepper
• 2 cucumbers, peeled, seeded, and julienned
• 2 scallions, minced
• 1/4 c. minced cilantro

Boil noodles in a large pot of well-salted water until tender. Drain, cool in cold water, and drain again. Toss the noodles with the sesame oil. Cover and refrigerate for 1 hour.

In a large bowl, combine the peanut butter, vinegar, pepper sauce, chilies, sugar, chicken broth, and white pepper. Add the cold noodles and toss well. Add the cucumbers, scallions, and cilantro, toss well, and serve.

VIETNAMESE SPRING ROLLS

• VIETNAMESE SPRING ROLLS
• 
  
• 2 oz. thin rice vermicelli
• 8 medium shrimp, cooked, peeled, deveined, and sliced in half lengthwise
• 12 oz. boneless pork loin or chops, pounded thin
• 1 large carrot, shredded
• 1 tsp. sugar
• 8 rice-paper wrappers, about 8 1/2 inches in diameter
• 4 large red leaf or Boston lettuce leaves, cut in half
• 1 c. fresh bean sprouts
• 1/2 c. fresh mint leaves
• 1/2 c. fresh cilantro leaves

Prepare noodles according to directions; set aside. Cook pork in boiling, lightly salted water for 20 minutes. Chill in cold water, and thinly slice into 1-by-2-inch pieces. In a bowl, combine shredded carrot with sugar; let stand 10 minutes.

Have a basin of warm water ready to moisten rice papers. Work with one sheet at a time, keeping remaining sheets covered with a barely damp cloth. Immerse each sheet in water, remove, and spread on a dry, smooth towel.

Lay one piece of lettuce on bottom third of wrapper. On lettuce, place 1 T. of noodles, 1 T. shredded carrot, a few pieces of pork, and a sprinkling of bean sprouts and mint leaves. Roll up paper halfway into a cylinder. Fold both sides of paper inward, enclosing filling. Lay two shrimp halves along crease. Place several cilantro leaves next to shrimp row. Keep rolling wrapper into a cylinder to seal. Cover finished rolls with damp towel while you fill remaining wrappers. Serve with Peanut Sauce (recipe below) Yield: 8 rolls, or 4 servings.

Peanut Sauce

• 1/4 c. hoisin sauce (available at Asian import stores and at many grocery stores) 
• 1/4 c. chicken broth or water 
• 1 T. soy sauce 
• 2 T. dry-roasted unsalted peanuts, crushed 
• 1 fresh red chili pepper, seeded and thinly slices

Mix first three ingredients, and garnish with peanuts and chili pepper.

CABBAGE, PINEAPPLE AND PEANUT SALAD

Cabbage, Pineapple and Peanut Salad

Makes 4 to 6 servings

12 ounces green or savoy cabbage, cored and thinly sliced (about 4 cups)

1/2 pineapple, halved lengthwise, cored, skin cut away and fruit coarsely chopped (about 2 cups)

1/2 cup coarsely chopped dry-roasted unsalted peanuts

1 jalapeno, halved lengthwise, seeded, cut into 1/8-inch crosswise slices

Dressing

3 tablespoons mild-flavored olive oil or other oil

3 tablespoons unseasoned Japanese rice vinegar

1 teaspoon grated peeled fresh ginger

1 garlic clove, grated

1 teaspoon coarse salt

1/4 cup chopped fresh cilantro (optional)

Combine cabbage, pineapple, peanuts and jalapeno in a large bowl. 

Dressing: In a small bowl, whisk oil, vinegar, garlic, ginger and salt until blended. Add to the cabbage and toss to blend. Add cilantro, if using.

Serve at room temperature.

Variations: Substitute 1 to 2 tablespoons sesame seeds for peanuts.

Use chunks of unsweetened canned pineapple instead of fresh.

ASIAN CHICKEN KEBABS

Asian Chicken Kebabs
These kebabs grill in minutes.
Makes 6 to 8 servings

2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
1 pound cremini mushrooms, wiped clean and stems removed
1/2 cup soy or teriyaki sauce
1/4 cup olive oil
1/2 teaspoon garlic salt
2 tablespoons honey

Alternately thread the chicken cubes and mushrooms onto skewers and arrange in a shallow glass dish.

Combine soy or teriyaki sauce, olive oil, garlic salt and honey in a small bowl and whisk to blend. Pour the sauce over the kebabs and marinate for at least 1 hour.

Grill for 10 to 12 minutes, or until the juices run clear, on each side, basting with the marinade

CHINESE CHICKEN SALAD

You can also substitute salmon for the chicken.
Chinese Chicken Salad
Makes 8 to 10 servings

6 skinless, boneless chicken breasts
1/4 cup mesquite-flavor barbecue sauce 
1/2 teaspoon garlic powder
1/2 cup sesame oil
1/2 cup peanut oil
1/2 cup red wine vinegar
1/2 cup sugar
2 teaspoons salt
1/2 teaspoon ground white pepper
1 head iceberg or Romaine lettuce, sliced, plus lettuce leaves for garnish if desired
6 scallions, sliced
4 ounces sliced almonds
1 (15-ounce) can chow mein noodles

Preheat oven to 300 degrees. Arrange chicken in single layer on a piece of aluminum foil placed on a baking sheet. Combine barbecue sauce and garlic; spread mixture on chicken. Seal chicken in foil to form a loose pouch. Bake until chicken is cooked through, about one hour. Let cool, then slice into julienne strips; refrigerate. (This can be done a day ahead.)

Up to a day ahead, combine oils, vinegar, sugar, salt, and pepper in a jar with a lid. Shake vigorously until sugar dissolves; refrigerate if made ahead.

Just before serving, place chicken in a large mixing bowl; add sliced lettuce, scallions, chow mein noodles and almonds, and toss with reserved dressing. Serve in a large salad bowl or on a platter; garnish with whole lettuce leaves if desired.

Variation: For salmon salad, use one and one half pounds fresh salmon in place of the chicken. Season and bake salmon as instructed for chicken. Fish will bake quicker than chicken, depending on its thickness.

CHICKEN TINOLA

Chicken Tinola
Makes 6 to 8 servings

8 to 10 chicken thighs
Salt and pepper
1 medium white onion, coarsely chopped
2-inch piece ginger root, coarsely chopped
1 bunch bok choy, coarsely chopped
Rice for serving

In a 4-quart pot, place chicken and add water to cover by 1 inch. Add salt and pepper to taste, onion and ginger root. Bring to a low simmer and cook 30-40 minutes, covered.

Turn off heat and add bok choy. Cover and let sit 5 minutes. Serve over rice.

To store leftovers, remove chicken from the soup.
For lunches, package chicken, soup and rice separately. Reheat at the same time in separate containers, then combine.

JAPANESE CARROT GINGER SALAD DRESSING

Japanese carrot ginger salad dressing

MAKES 4 CUPS DRESSING

1 cup vegetable oil  

½ cup rice vinegar

¼ cup soy sauce

1 tbsp. sugar

1½ tsp. finely grated ginger

2 medium carrots (about 8 oz.), peeled and roughly chopped

½ medium yellow onion (about 6 oz.), roughly chopped

Kosher salt and freshly ground black pepper, to taste

1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.

CRABMEAT WONTONS, PINEAPPLE SAUCE

Crabmeat Wontons, Pineapple Sauce

1 1/2 cups fresh pineapple, diced

1/2 cup sugar

1/2 cup water

2 teaspoons chili-garlic sauce

1 lime, juice of (just the juice)

4 ounces cream cheese, softened

1 tablespoon minced fresh cilantro

2 teaspoons scallions, minced

1 teaspoon fresh ginger, minced

1 teaspoon sugar

1 teaspoon jalapeno, seeded, minced

1/2 lime (just the juice)

1 cup crabmeat (4 oz.)

32 wonton skins

1 cup vegetable oil

Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5–8 minutes. Puree until smooth; set aside.

Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeno, and lime juice in a bowl; gently fold in crab. 

Place wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350

̊in a pan over med.-high.

Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

CATFISH WONTONS with ANDOUILLE SAUSAGE

Catfish Wontons with Andouille Sausage

2 U.S. Farm-Raised Catfish fillets
8 ounces Pepper Jack cheese
1 pound Andouille sausage
5 egg roll wrappers
1 egg
1 tablespoon water

Oil for frying

SAUCE
¾ cup white sugar
1⁄3 cup white vinegar
2⁄3 cup water
¼ cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
Crushed red pepper (optional)

Instructions
CUT catfish fillets into 1″x 1″x½” pieces.
SLICE cheese into 1”x 1”x¼” pieces and sausage into ¼ inch rounds.
CUT egg roll wrapper in half. Make an egg wash by mixing egg and water. Brush egg wash on top of egg roll. Stack catfish, cheese and sausage on egg roll, wrap filling, and pinch edges closed with a fork.
ADD oil to a heavy, small pan and heat to medium high.
Add several wraps at a time and cook 3-4 minutes, turning frequently until golden brown. Remove from pan and drain on a paper towel.
SERVE with Sweet and Sour Sauce.

TO MAKE SAUCE mix all ingredients in a small pan and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes, stirring constantly until thickened slightly. The sauce will thicken more as it cools.
SERVE with Sweet and Sour Sauce.

CONGEE or JOOK

Congee or Jook
Feel free to add more garnishes like soy sauce, fish sauce, fried shallots, or roasted salted peanuts to spice up this dish.

6 cups water
4 cups low-sodium chicken broth
1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish

Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.

Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.

THAI RED CURRY CHICKEN

My Basic Thai Red Curry Chicken

This recipe is easy and fun to cook.  If you like onions, put in more. Like three kinds of peppers, add them. You get the idea. Just go with it. 

4 boneless skinless chicken breasts

5 tablespoons Thai red curry paste ( I recommend Pantai or Mae Ploy brands)

3 (13 1/2 ounce) cans coconut milk 

3 tablespoons oil 

1 1/2 cups chicken stock 

1 tsp of hon dashi to strengthen the stock, optional

2 yellow onions

4 green bell peppers

2 carrots

1/3 cup sugar

1 Tablespoon lemon juice or 1 tablespoon lime juice

3 Teaspoons Thai fish sauce 

1 teaspoon dried basil

8 -10 large cherry tomatoes

4 cups jasmine rice ( cooked)

Cut onion, bell pepper into bite size pieces and set aside. 

Shred carrots with a vegetable peeler and set aside.

Cut tomatoes in half and set aside.

Cut chicken into bite size pieces and set aside.

Pour the oil into a five-quart pot and put over medium heat.

When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. Start with three and add more to taste.

Add the coconut milk and chicken stock, then throw the hon dashi in the pot and stir.

After the liquid begins to boil, add the vegetables, carrots, and tomatoes.

Add sugar, lemon juice, fish sauce and basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).

Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.

Serve with hot Jasmine rice.

Serves 8.

THAI GREEN CURRY

My Bare Bones Thai Green Curry Chicken
Too easy, but devastatingly good!

Sauté briefly in a little vegetable oil about a pound of boneless chicken thighs or breast, a knob of fresh ginger about the size of a ping pong ball, grated, four cloves of garlic, minced, 3 Tablespoons Thai Green Curry paste and the stems only (save the leaves) from one bunch of cilantro and the grated zest and the juice of two limes. Then add two cans coconut milk and 2 Tablespoons of brown sugar and 2 Tablespoons of fish sauce. Heat this mixture through and serve over jasmine rice or rice noodles garnished with the leaves from the afore-mentioned bunch of cilantro.

THAI STYLE FISH CAKES

Thai-style Fish Cakes

1 generous pound firm white fish fillets (such as ling cod), coarsely chopped
1/2 cup fresh coriander leaves (cilantro)
35g (1/4 cup) cornflour
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
1 egg, lightly whisked
3 green onions, ends trimmed, finely chopped
2 oz green beans, finely chopped
80ml (1/3 cup) vegetable oil
Lime wedges, to serve
Sweet chilli sauce, extra, to serve

Herb & peanut salad
A handful of Asian salad mix
1/2 cup fresh coriander leaves
2 tablespoons roasted peanuts, chopped
2 tablespoons olive oil
2 teaspoons fresh lime juice

Step 1
Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined. 

Step 2
Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Or simply form into 4 equal patties. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.

Step 3
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.

Step 4
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chili sauce and cilantro.

VIETNAMESE PORK MEATBALLS with ASIAN NOODLES

Vietnamese Pork Meatballs with Asian Noodles

SOFTEN IN 6 CUPS BOILING WATER:
¼ lb. rice stick noodles or Ramen noodles
Soften the noodles by pouring boiling water over them and soaking until
pliable, about 15 minutes. Pull apart any clumps with your fingers, drain,
and set aside.

FOR THE MEATBALLS—
Combine, taste test, and chill:
½ lb. ground pork, chilled
3 T. scallions, minced (white and
green part)
2 T. chopped fresh cilantro
1 T. fresh ginger, peeled, minced
1 T. garlic, minced (about 2 cloves)
1 T. low-sodium soy sauce
1 t. chili garlic sauce
1/4 t. each kosher salt and pepper

For the meatballs, gently mix all ingredients in a small bowl.
To taste test for seasoning, heat a small nonstick skillet over medium heat and
add a small patty of the meatball mixture. Saute on both sides until cooked
through; taste and adjust seasonings if necessary. Chill until ready to use. You can do this ahead of time, even the day prior to assembling the soup.

FOR THE SOUP—
Bring to a simmer:
6 cups chicken stock,
2 T. soy sauce
1 T. fresh ginger, peeled, minced
1 T. garlic, minced (about 2 cloves)
1 T. sugar
1 t. chili garlic sauce
1 t. fish sauce

In large saucepan, simmer chicken stock, soy sauce, ginger, garlic, sugar,
chili garlic sauce, and fish sauce. Add, by teaspoon fulls and simmer:

The meatball mixture
Add the meatball mixture to the simmering
broth in small teaspoonfuls. Simmer just until meatballs are cooked (they'll float when done). Off the heat add:
Softened rice stick noodles
1 cup napa cabbage,
cut into 1" ribbons
½ cup carrot, peeled, julienned
1 T. fresh lemon juice
½ t. dark sesame oil
Off heat, add noodles, cabbage, carrot,
lemon juice, and sesame oil.
Ladle into bowls, garnish with scallions, and serve.

Just before serving garnish with:
1/4 cup scallions cut on the bias (crossways and at a slant-that's the Asian way)

ASIAN NOODLE SALAD

Asian Noodle Salad  
Makes 4 cups

1 cup bok choy (save the big outer leaves for stuffed cabbage and the remaining cabbage for a mild slaw)
3/4 cup snow peas or sugar snaps, chopped
½ cup red pepper, cut in matchsticks
½ cup carrots , cut in matchsticks
½ cup bean sprouts (optional)
1/4 cup green onions, sliced (the Asian way is very thin, on the bias, slanted)
cook in boiling water, cool:
1 3oz. Pkg ramen noodles, without the seasoning packet

Dressing:
Combine in a processor or blender:
1/4 cup sugar
1/4 cup orange juice
1/4 cup ketchup
1/4 cup vinegar
2 Tbsp. Thai chli garlic paste
2 Tbsp. Smooth peanut butter
1 Tbsp. Toasted sesame oil
2 cloves garlic
1 ½ tsp. Dry mustard
1 tsp. Soy sauce
1/4 t. salt
1/4 cup fresh cilantro, coarsely chopped.

Keep noodles, vegetables and dressing seperate until ready to serve. Break noodles in half into boiling water. Cook 3 minutes. Drain and rinse in cold water to stop cooking.

Process or mix all dressing ingredients except cilantro until smooth, then add cilantro and pulse just to combine. Toss with hands before serving-not more than 1 hour prior to serving.