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Place the stock in a large pot and bring to a boil. Reduce to a simmer and add the charred cinnamon, anise and ginger. Let simmer for 20 minutes and remove the charred food.

Add the chicken strips to the stock and cook for 10 minutes. Stir in the red onions, carrots, scallions, fish sauce and lime juice.

Portion the noodles in bowls. Arrange a few pieces of lettuce in the bowl. Strain the solids from the stock and portion into the bowls over the noodles. Ladle some stock into the bowls and garnish with spouts, cilantro, mint, peppers and lime wedges.

Description:

"Vietnamese Noodles with chicken"

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Citrus Chili sauce

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each orange -- juiced

2 each lime -- juiced

1/2 cup mirin

2 fluid ounces fish sauce

2 teaspoons chili paste -- or harissa

2 cloves garlic -- minced

2 each shallot -- minced

2 tablespoons sugar

salt and white pepper

Combine in sauce pan and bring to boil. Remove from heat and cool completely

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Coconut and mint ice cream

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SE C -- Asian

Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

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3 cups coconut milk

8 ounces half and half

1 ounce half and half

1 pinch salt

3/4 cup sugar

4 each egg yolks

1 1/2 tablespoons tapioca starch

3/4 cup shredded coconut meat

1/2 cup fresh mint leaves -- minced

In a heavy sauce pan, bring the coconut milk and the 1st measure of half and half to a boil

In a mixing bowl, whish the egg yolks and sugar together until thick and very pale yellow

Temper the hot milk mixture into the eggs.

Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid {usually a hot dairy product, but may be stock or a sauce}. Begin to temper by whisking in about 1/3 of the hot liquid into the eggs. Carefully and slowly, whisk in the remaining hot liquid.

Return the mixture to the pan over low heat and cook for 5 minutes or until thickened. DO NOT LET BOIL. This is the custard base

In another mixing bowl, combine the starch with the 2nd measure of half and half until smooth, then whisk into the custard base with the coconut

Cool as quickly as possible and chill over-night or in an Ice bath until very well chilled

Process in the ice cream machine per directions. Add the minced mint leaves after 10 minutes of processing. Transfer to a storage container and freeze or serve directly.

Yield:

"1 quart"

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Cucumbers with mint vinaigrette

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Salads

Sides

Amount Measure Ingredient -- Preparation Method

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15 each fresh mint leaves

1/4 cup sugar

1/4 cup rice vinegar

2 teaspoons ginger root -- grated

1/2 teaspoon crushed red pepper

1 each english cucumber -- sliced thin

In a blender, purée all the ingredients except the cucumbers, and pour over cucumber slices, toss to coat, cover and refrigerate to chill

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Five spice beef and lettuce wraps

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/8 cup rice vinegar

3/8 cup fresh lime juice

3 tablespoons sugar

1 1/2 tablespoons ginger root -- grated

1 1/2 tablespoons chili paste

Table salad

3/4 cup fresh cilantro leaves

3/4 cup dry-roasted peanuts -- chopped

3/4 cup carrots -- julienned

3/8 cup mint leaves

1 1/2 each lime -- wedges

12 leaves bibb lettuce

1/2 cup dry sherry

3/8 cup shallot -- slice thin

3 tablespoons sugar

1 1/2 tablespoons chili paste

1 1/2 pounds top loin steak -- diced

3/4 teaspoon kosher salt

3/4 tablespoon chinese five-spice powder -- 1/2" cubes

3/4 teaspoon toasted sesame oil

3/4 cup waterchestnut, canned -- chopped

1/2 cup scallions -- sliced

Begin by making the dipping sauce. In small non-reactive pot, simmer the rice vinegar, lime juice, sugar, ginger root and chili paste for 5 minutes, remove and set aside.

Prepare the cilantro leaves, peanuts, carrots, mint leaves, lime wedges and lettuce. Arrange on platter, but keep separated, cover and chill until needed

In bowl, combine sherry, shallots, sugar and chili paste.

Toss beef with salt, 5-spice powder and oil.

Heat wok or skillet. Stir fry beef for 5 minutes, add sherry mix, simmer for 5 minutes. Add waterchestnuts and scallions, transfer to serving bowl.

To assemble, place portion of beef in lettuce leaf, garnish with choice of prepared vegetables and herbs, serve with chili dipping sauce.

Yield:

"12 wraps"

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Fresh Coconut Milk

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

water

1 each fresh coconut

Preheat to 400°

Pierce the eyes of the coconut and drain liquid through a fine strainer into a measuring cup. Add enough water to equal 2 cups for each coconut.

Place the coconut in the oven and bake for 15 minutes

Remove the coconut from the oven and with a hammer or other heavy object, crack open and remove the meat. Remove the brown skin with 'Y' peeler or paring knife.

Finely chop or shred the coconut meat in a food processor

Bring the coconut water liquid to a boil, add the coconut meat and cook over medium heat for 2 minutes, remove from the heat

Transfer to food processor and process until very thick, transfer to chinois or strainer lined with cheese cloth, drain, squeeze out all 'milk' from the flesh

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Golden shrimp balls

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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2 pounds shrimp -- peeled and deveined and minced

8 ounces waterchestnut, canned -- minced

2 teaspoons sugar

1 teaspoon salt

4 teaspoons cornstarch

4 cups panko

1 quart peanut oil -- for frying

Quick sweet and sour sauce

Begin by cleaning the shrimp. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Remove with the tip of the knive or wash out with cold water.

Combine shrimp, waterchestnuts, sugar, salt and cornstarch in a food processor or in a mortar and grind fine. Mix well, cover and refrigerate for at least 30 minutes. Prepare the sweet and sour sauce

Portion the shrimp mixture into tablespoon portions and roll into balls. Roll the balls in the panko to coat.

Bring the peanut oil to 375°. The best way to safely deep-fry is to use an appliance designed to deep-fry. If you are using a simple pot on the stove, be very careful. Begin by choosing a heavy gauge pot and filling it no more than 1/4 full of good vegetable oil like soybean or peanut. Heat oil to desired temperature. Many items being deep-fried require only a depth of oil about one inch Use a deep frying thermometer to monitor temperature. If you don't have a deep frying thermometer available, use the following guidelines: heat oil slowly; dip wooden spoon into oil -- if bubbles form around spoon, the oil is at, or near, the proper frying temperature; adjust heat to maintain strong bubble production around frying foods; smoking oil is too hot -- remove from heat and let cool; Bread or batter food to be fried and carefully lower into hot oil making sure the oil does not boil over the sides of the pot.

Fry the balls for about 2 minutes, remove and drain.

Serve with sweet and sour sauce

Yield:

"24 each"

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Lime and cilantro dipping sauce

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons fish sauce

2 tablespoons white vinegar

2 tablespoons lime juice

1/2 teaspoon superfine sugar

2 tablespoons fresh cilantro -- minced

Combine and mix well

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Malaysian Chicken Curry With Peppers

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Oil

1 Ea Chicken -- cut into parts

1/2 C Shallots -- minced

1 1/2 Tbsp Curry Powder

1/2 C Tomato -- seeded and diced

1/2 C Coconut Milk

2 Tsp Paprika

2 Ea Red Bell Pepper -- julienned

3 Ea Jalapeno -- minced

2 Tsp Lemon Juice

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast

In a heavy pot, brown the chicken pieces and remove

Degrease the pan, add the shallots and cook for 2 minutes the add the curry powder

Add the tomatoes, coconut milk and paprika. Stir to combine and adjust the seasoning.

Bring the sauce to a boil, then return the browned chicken to the pot. Reduce the heat, cover and simmer for 25 minutes. Add peppers and cover for 10 minutes

Serve over rice

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Minced Chicken In Lettuce Cups

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Asian

Amount Measure Ingredient -- Preparation Method

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5 Ea Dried Woodear Mushrooms (Chinese Black) -- soaked, minced

1 Lb Chicken, Skinless and boneless -- white and dark

3 Tbsp Peanut Oil -- more or less

1 Tsp Ginger Root -- minced

1 Tbsp Rice Wine (Shaoxing)

1/4 Tsp White Pepper

1 Oz Ham, Smoked -- minced

1 Tbsp Oyster Sauce

2 Ea Scallions -- white only, sliced

1/2 C Waterchestnuts -- chopped fine

8 Each Bibb Lettuce, Leaves -- washed

Place the mushrooms in a heat proof bowl. Add enough boiling water to cover the mushroom and soak mushrooms for 1 hour. Remove any stems, drain well and mince very fine

Heat oil in pan, add ginger, set aside to rest

Mince the chicken fine.

Reheat oil, add chicken, cook until no longer pink, add wine.

Add ham, mushrooms and oyster sauce, cook for 2 minutes

Remove from heat, stir in scallions and waterchestnuts

Portion the mixture into lettuce leaves {a heavy 1/4 cup per leaf}

Yield:

"8 each"

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Miso Soup

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- Asian Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 1/2 quarts Water

10 each Shiitake Mushrooms -- sliced

20 ounces Tofu, firm -- cubed

5 sheet Nori -- chiffonade

1/2 cup Miso

Bring water to boil, add shiitake mushrooms. Cover and simmer for 20 minutes

With slotted spoon, remove the shiitake and cool. Cut away the stems and slice the caps

Strain the cooking liquid thru chinois or cheesecloth and return to the pan. Bring the soaking liquid back to boil, add sliced shiitake, tofu and nori, reduce to simmer

Remove 1 cup of stock, dissolve the miso in the stock and return to pot. DO NOT LET SOUP BOIL, destroys enzymes.

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Moo Goo Gai Pan

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/8 cup peanut oil

1 clove garlic -- minced

1/2 piece fresh ginger root -- minced

1 pound chicken breast half without skin -- sliced in thin slices

1/2 each carrot -- cut attractively

1/2 pound shiitake mushroom -- sliced

4 ounces snow peas -- cleaned and sliced

1/2 can baby corn -- cut into 1" pieces

2 cups chicken stock

2 tablespoons arrowroot

Heat oil in wok, add garlic and ginger for 1 minutes

Add chicken if using raw and cook through, remove

Add each ingredient on list in order and cook for 1 minutes before adding next ingredient, remove to bowl

Dissolve the arrowroot in the stock, add to the wok and bring to boil to thicken, return the chicken to the wok, stir to coat, serve immediately

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Moo Pad Tua Ngok

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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3 tablespoons oil -- more or less

1 clove garlic -- minced

8 ounces ground pork

1/4 teaspoon white pepper

3 tablespoons fish sauce (nam pla)

1 pound bean sprouts

1 teaspoon sugar

2 each scallions -- cut into 1" pieces

8 leaves bibb lettuce

In a wok or large skillet, heat the oil. Add the garlic and pork and cook until pork in done.

Add the pepper and fish sauce and cook for 2 minutes

Add the bean sprouts, sugar and scallions a toss in pan for 30 seconds. Serve immediately.

Spoon portion into each leaf. Fold or roll

Description:

"Bean Sprout Pork"

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Nuoc Cham

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Asian Condiments

Dips

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons fresh lime juice

4 tablespoons sugar

1 cup water

1 tablespoon minced garlic

1 tablespoon sambal oelek -- ground chili paste

1 cup fish sauce

In a small sauce pan, bring lime juice, sugar and water to boil. Stir in garlic and sambal oelek. Let cool to room temperature

Stir in fish sauce.

Description:

"Vietnamese dipping sauce"

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Pad Thai

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Poultry

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Rice Noodles

10 tablespoons Oil

4 tablespoons Dry Roasted Peanuts

4 tablespoons Dried Shrimp

4 tablespoons Shallot -- minced

6 tablespoons Fish Sauce

2 tablespoons Brown Sugar

2 tablespoons Lime Juice

1/2 tablespoon Crushed Red Pepper

16 ounces Chicken

2 tablespoons Water

4 each Eggs -- beaten

8 ounces Bean Sprouts

2 each Lemon -- cut into wedges

Place rice noodles in large bowl, cover with boiling water and soak until tender -- about 3 minutes. Drain and set aside

Heat a small amount of oil in a wok or large skillet or sauté pan and sauté the dried shrimp, transfer to bowl.

Sauté the chicken, transfer to bowl

Mix the fish sauce, shallots, sugar, lime and peppers in pot, add chicken

Add the noodles and water, heat through, remove

Prepare a thin omelet, cut into thin strips

Plate the noodles, garnish with egg, chopped peanuts, sprouts, dried shrimp and lemon wedges

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Per Serving (excluding unknown items): 426 Calories; 28g Fat (57.8%

Peanut dipping Sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup peanut butter

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon mirin

1/2 tablespoon honey

salt and pepper

hot pepper sauce to taste

Whisk all the ingredients together and rest for 30 minutes

Yield:

"1 cup"

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Rice

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SE C -- Asian

C -- Misc Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Rice

3 cups Stock -- or water

2 teaspoons salt

2 tablespoons butter

Rinse rice until water runs clear

Place the stock or water, salt and butter in a pan with a lid and bring to boil

Add the rice to the pan and bring back to a boil.

Cover the pan, reduce the heat to very low and simmer for 15 minutes

Remove lid, fluff with fork and cover for 5 more minutes off the heat

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Sea Vegetable Salad

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound sea vegetable packed in salt

4 tablespoons soy sauce

1 teaspoon sugar

2 Tablespoons sake

2 tablespoons rice vinegar

1/4 teaspoon crushed red pepper

1/2 clove garlic -- minced

1 tablespoon sesame oil

1 teaspoon ginger root -- grated

Rinse sea vegetable well and let soak in clean water for 30 minutes. Drain and cut into 2 inch pieces

Whisk together all the other ingredients and pour over sea vegetable. Toss to coat

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Siamese Fish Cakes

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Asian

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Cod Or Hake

1/2 pound Scallops

1 pound Shrimp

1 each Egg

2 teaspoons Oyster Sauce

2 teaspoons Mirin

1/2 tablespoon Dried Shrimp

1/2 tablespoon Chili Paste

2 tablespoons Cilantro -- minced

2 tablespoons Scallions -- minced

1 teaspoon Lime Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/2 tablespoon Sesame Seeds, Light

3/4 cup panko -- Japanese bread crumbs

In a food processor coursely purée each seafood separately, remove and place in a bowl

In a separate mixing bowl, whisk the egg, then add the oyster sauce, mirin and dried shrimp, chili paste, cilantro, scallions, lime juice, garlic and onion powder. Blend very well

Add the seafood to the egg mix and combine well

In a shallow bowl, mix the sesame seeds and panko

Form the fish mix into 4 oz patties about 3/4 inch thick, coat with crumb mix

Deep fry at 360° until golden and firm.

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Siamese Fried Wings

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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20 Ea Chicken Wings, Whole

3 Tbsp Garlic -- minced

3 Tbsp Black Peppercorns -- crushed

3 Tbsp Cilantro -- chopped

1 Qt Peanut Oil -- for deep frying

Dipping Sauce

1/2 C Water

1/2 C Sugar

1/2 C Rice Wine Vinegar

1 Tsp Chili Paste

Separate wing sections, discard tips or use for stock. Place the wing sections in a large mixing bowl.

In food processor, combine the garlic, crushed black pepper and cilantro, purée. Coat the wings in marinade, rest for 30 minutes

Heat oil in wok, check for correct temperature - 375°

Fry the wings in batches until brown, floating, and small bubbles

Remove and drain, season

Combine dipping sauce ingredients; serve wings with sauce on side

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Spicy Thai Sauce

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup rice vinegar

5 tablespoons sugar

2 tablespoons lime juice

2 tablespoons water

2 teaspoons crushed red pepper

1 teaspoon garlic -- minced

1 teaspoon black sesame seeds

1/4 cup cucumber -- peel and grate

Whisk liquid together to dissolve sugar

Add all other ingredients and rest at room temperature for 30 minutes before service

Yield:

"12 ounces"

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Suan La Bai-Cai

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Napa Cabbage -- Core and slice wide strips

2/3 tablespoon Salt

1 1/3 tablespoons Sugar

2/3 tablespoon sambal oelek -- ground chili paste

1/3 cup White vinegar

Place the sliced cabbage in a large stainless steel bowl and sprinkle with salt, toss to combine, cover with plastic wrap and let rest for three to four hours

Drain the cabbage, then squeeze the cabbage to release more water

Arrange 1/2 of the cabbage in a large bowl and sprinkle with 2 tbsp. sugar and 1 tbsp. chili paste

Add the remaining cabbage and sprinkle with another 2 tbsp. of sugar and 1 tbsp. of chili paste.

Add 1 c. of white vinegar. Cover, and refrigerate for 24 hours. Stir to combine

Description:

"Hot and sour cabbage"

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Tam Taeng

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds cucumbers

12 cloves garlic -- minced

6 each green Thai peppers -- chopped

12 tablespoons tamarind juice (ma-kaam piag)

1/2 cup fish sauce

4 tablespoons sugar

12 each cherry tomatoes -- quartered

Peel and seed the cucumbers, slice very thin.

Combine the garlic, peppers, tamarind juice, fish sauce and sugar. Whisk to form dressing.

Add the cucumbers and tomatoes and toss to coat.

Description:

"Cucumber salad"

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Taud Man Goong

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds shrimp -- shelled, deveined and cleaned

4 tablespoons red curry paste (nam prik gaeng ped)

4 each eggs -- beaten

6 tablespoons fish sauce (nam pla)

1/2 cup cornstarch

2 quarts peanut oil -- for deep frying

Place all the ingredients in a food processor (except oil) and run to form smooth paste

Form the paste into 24, 2" by 1/2" thick patties.

Deep fry at 375° until golden brown and puffy. Drain on paper towels.

Description:

"Shrimp Cakes"

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Thai or Vietnamese hot chili dipping sauce

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Dips

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sauce

1/2 C Water

1/2 C Sugar

1/2 C Rice Wine Vinegar

1 Tsp sambal oelek -- ground fresh chilie paste

Combine all

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Thai peanut glazed pork tenderloin

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup brown sugar Karo syrup

1/2 cup peanut butter

1 tablespoon sesame oil

1 tablespoon ginger root -- minced

1/4 cup soy sauce

1 tablespoon rice vinegar

2 pounds pork tenderloin

Mix all ingredients together expect the pork. Divide in 1/2, pour 1/2 over pork and let sit for 1 hour

Place the remaining glaze in sauce pan, bring to simmer, remove.

Remove tenderloin and grill until 145° internal temp. Slice and drizzle with warm glaze.

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Thai Red Curry Shrimp Noodle Salad

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Asian

Entree, Aquatic Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound large shrimp -- peeled and deveined

1 teaspoon red curry paste

1 teaspoon sugar

1 teaspoon olive oil

1/4 teaspoon salt

3 tablespoons fresh lime juice

2 tablespoons sugar

1 tablespoon fresh ginger root -- grated

2 teaspoons fish sauce

2 teaspoons chili garlic paste

1 tablespoon olive oil

2 ounces rice noodles

3 cups bibb lettuce leaves -- shredded

1/2 cup carrots -- shredded

1/2 cup english cucumber -- sliced in half moons

1/2 cup mung bean sprouts

1/2 cup red bell pepper -- julienned

1/4 cup fresh cilantro leaves

1/4 cup fresh mint -- chiffonade

1/4 cup peanuts, dry-roasted -- chopped

In a bowl, mix curry paste, sugar, oil and salt. Add shrimp and stir to coat. Let sit for at least 15 minutes

Make dressing by whisking together the lime juice, sugar, ginger, fish sauce, chili paste and oil, set aside

Place rice noodles in bowl, cover with boiling water and let soften for 3 minutes, drain and chill with cold water.

Stir-fry the shrimp over medium high heat until pink and firm.

Place a portion of noodles in the center of plate, arrange vegetables around noodles.

Place shrimp on noodles, sprinkle with cilantro, mint and nuts, drizzle with dressing

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Tom Kha Gai

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups coconut milk

6 slices galangal (kha orn)

2 stalks lemon grass (ta-krai) -- lower 1/3 only, cut in 1" pieces, crushed

5 each fresh kaffir lime leaves -- torn in half

8 ounces chicken breast -- sliced thin

5 tablespoons fish sauce (nam pla)

2 tablespoons sugar

1/2 cup lime juice

1 teaspoon black chili paste (nam prik pow)

1/4 cup fresh cilantro (bai pak chee)

5 each green Thai chili peppers (prik khee noo) -- crushed

Combine half of the coconut milk with the galangal, lemon grass and lime leaves in a soup pot and heat to boiling.

Add the chicken, fish sauce and sugar, stir to blend. Simmer for 4 minutes until chicken is cooked

Add the remaining coconut milk and heat to just boiling

Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl

Garnish with the torn cilantro leaves and crushed chili peppers and serve

Description:

"Chicken Coconut Soup"

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Tropical Sesame Dressing

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Dressings / Salad

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons cornstarch

2 tablespoons water

1 1/2 cups pineapple juice

1/2 teaspoon orange zest

1 tablespoon soy sauce

1 2/3 tablespoons brown rice vinegar

1 1/3 tablespoons sesame oil

1/2 teaspoon chili oil

1/2 teaspoon garlic powder

1 teaspoon fresh ginger root -- juice

salt and white pepper

Mix cornstarch and water to form slurry

Combine all other ingredients in sauce pan and bring to boil. Remove from heat, stir slurry to recombine and add to sauce. Return to heat while whisking and continue to thicken.

Cool completely or chill for later

Yield:

"1 1/2 cups"

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Vietnamese Spring Rolls

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- Asian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons peanut oil

8 Oz Shrimp -- minced

12 Oz Ground Pork

6 Oz Shiitake Mushrooms

6 Oz Waterchestnuts -- minced

1/2 C Onion -- minced

4 Ea Shallots -- minced

4 Cloves Garlic -- minced

2 Tbsp Oyster Sauce

1 Tsp Black Pepper

2 Ea Scallion -- minced

1 Ea Carrot -- fine shred

4 C Warm Water

1/2 C Sugar

12 each Rice Paper Wraps

Heat oil in wok and stir fry the shrimp and pork until just done, transfer to bowl

Combine mushrooms through carrots in bowl, mix well, add to shrimp mix and toss to combine

Dissolve sugar in water, submerge rice wraps to soften, remove and place on towel to remove excess water

Spoon some filling into lower third, fold up bottom, fold in sides, roll, place in steamer.

Steam for 10 minutes

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Vietnamese Braised Beef

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- Asian Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For the Sauce

2 tablespoons ginger root -- grated

1 tablespoon garlic -- minced

1/2 teaspoon crushed red pepper

1/2 cup rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon chili sauce

2 tablespoons sweet rice wine

1/4 cup brown sugar

For marinade

1 teaspoon salt

1 teaspoon fresh ground black pepper

1/4 cup shallots -- minced

2 tablespoons chili sauce

1 cup sweet rice wine

1/4 cup toasted sesame oil

1 pound round steak -- sliced into thin strips across grain

6 ounces coconut milk

For the accompaniment

2 each limes -- cut in 1/2 and then slices

1 head bibb lettuce -- separate into leaves, remove core

1/4 cup fresh cilantro -- chiffonade

2 each scallions -- sliced thin

2 ounces peanuts, dry-roasted -- crushed

1/2 cup carrot -- shredded

Place all the sauce ingredients into a heavy non-reactive pot. Bring to a boil, reduce to a simmer for about 10 minutes or until slightly thickened. Set aside to cool.

Prepare the marinade in a large bowl. Add the beef and toss to coat. Let set at room temp for 30 minutes.

Heat the sesame oil in a wok or large sauté pan. Using tongs or slotted spoon to drain excess marinade, add batches of beef and brown. Transfer browned beef to bowl and complete the rest of the beef.

Once all the beef is browned, return to the pan and add the marinade. Bring to boil, reduce to a simmer and cover for about 20 minutes.

Uncover and stir in the coconut milk and heat through.

Arrange a platter with lettuce leaves, sliced limes and small bowls of the sauce, cilantro, scallions, peanuts and carrots.

Place the beef on a shallow platter.

Place a lettuce leave in hand, add beef and sprinkle with other ingredients. Roll up and eat out of hand.

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