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).
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.
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
Butter 1 LBS
Sugar 5 1/4 CUPS
Toasted Coconut 4 CUPS
Coconut extract 2 1/4 TBS
Ivory food coloring 10 DOTS
Egg yellow food coloring 10 DOTS
Gelatin Sheets 12 EACH
heavy cream (whipped to stiff peaks) 4 QT
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 H2O and temper it with a little mixture.
6. Fold in whipped heavy cream and food coloring
7. Label date refrigerate
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).
1/8 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.
Chinese Broccoli 1 OZ.
Fried Long Beans 3 OZ.
Sliced Mushrooms 1 OZ.
Fried Tofu 6 PC
Garlic (minced) 1/2 TSP
Daily Garlic Sauce 1 C
Chopped Tomatoes 1 OZ.
Fry eggplant and tofu. Bring wok to medium/high heat, add garlic, mushrooms, broccoli, eggplant and beans. Stir.
Add daily garlic sauce*. Stir well. Finish with cornstarch. Stir until medium thick. Put tomato on top of dish and tofu on side.
Daily Garlic Sauce is a mixture of soy, garlic, and brown sugar to your taste.
This recipe makes ONE serving.
