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To make the chili sauce, combine the water chili sauce vinegar and sugar in a small bowl. Stir in the sugar, stir to dissolve, and let stand for at least fifteen minutes

To make the garlic sauce, combine all the ingredients, stir to dissolve the sugar, and let stand at least fifteen minutes before serving

To make the ginger sauce, heat the oil in a small saucepan until reaching the smoking point. Pour hot oil over ginger, and stir. stir in the salt, serve warm or at room temperature

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Per Serving (excluding unknown items): 316 Calories; 27g Fat (75.3%

Asian dumpling dipping sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

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6 fluid ounces Soy sauce

2 teaspoons Sesame oil

1 tablespoon Fresh Ginger Root -- Grated, squeezed

1 teaspoon Crushed red pepper

1 tablespoon Honey

1 tablespoon rice wine vinegar

Combine all ingredients in a heavy non-reactive saucepan

Bring to a boil, reduce heat cover and simmer for 30 minutes

Yield:

"1 cup"

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Asian 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 ketchup

1 teaspoon chili paste

1/4 cup soy sauce

1 each orange -- zested and juiced

1 tablespoon ginger root -- minced

2 pounds pork tenderloin

Combine the kayo syrup, ketchup, chili paste, soy sauce and orange juice together. Divide in 1/2. Pour 1/2 over pork and marinate for 1 hour

Place the other 1/2 in a sauce pan, bring to boil, reduce to simmer for 5 minutes, remove.

Preheat the oven to 350°.

Place the pork on a rack in a roasting pan and roast pork for 30 minutes or until internal temp of 140°

Drizzle reserved glaze over pork, sprinkle with zest

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Asian lime ribs

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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Rub mixture

2 tablespoons ground cinnamon

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

1 tablespoon ground clove

1 tablespoon ground coriander

2 racks pork spareribs

For lime sauce

3 tablespoons ginger root -- grated

2 tablespoons garlic -- pressed

3/4 cup rice vinegar

1/2 cup soy sauce

1/2 cup ketchup

1/2 cup fresh cilantro -- minced

1/3 cup fresh lime juice

1/3 cup brown sugar

1/4 cup hoisin sauce

2 tablespoons sesame oil

1 tablespoon crushed red pepper

Combine the cinnamon, salt, pepper, ground cloves and coriander and rub into the racks well, cover and refrigerate for at least 1 hour

Place in 400° oven.

Place ribs on racks on sheet pans.

Pour enough water into the pan to cover bottom of pan to catch drips and to keep moisture in oven. Bake for 15 minutes. Reduce to 325° for 30 minutes.

Combine the ingredients for the sauce and whisk to blend.

Remove ribs from oven and heat grill.

Transfer the ribs to the grill, brush on sauce, turn often brushing with each turn for a total of 15 minutes.

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Asian Marinated Cabbage Slaw

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

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

1 pound Savoy Cabbage -- slice thin

1/3 each Red Onion -- sliced very thin

1/3 head Broccoli

2 tablespoons Water

1 tablespoon Soy Sauce

1/2 tablespoon Mirin

1/2 tablespoon Sesame Oil, Toasted

1/3 teaspoon Sugar

1/8 tablespoon Crushed Red Pepper

1 each Scallions -- slice diagonal

Shred cabbage and onion in large bowl, toss to combine. Remove broccoli florets from stem, peel stem and slice into rounds. Add to cabbage mixture.

Whisk together the water, soy sauce, mirin, sesame oil, sugar and crushed pepper and pour over vegetables and cover with plastic wrap.

Refrigerate for 2 hours+

Remove plastic, sprinkle with scallions and stir to combine

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Asian Noodle Salad With Chilies And Peanuts

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Pastas/rice Salads

Amount Measure Ingredient -- Preparation Method

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

1 Lb Soba Noodles -- cooked

1/4 C Sesame Oil, Toasted

1/4 C Soy Sauce

2 Tbsp Sugar

1 1/2 Tbsp Mirin

2 Tsp Salt

1 C Fresh Cilantro -- chopped

1 Bunch Scallions -- sliced

2 Ea Jalapeno -- clean and mince

1 1/2 C Peanuts, Dry-Roasted -- chopped

Cook noodles per package instruction. Drain, rinse with cold water, drain, rinse, drain

In a large bowl, whisk together the soy, sugar, mirin and salt. Add the noodles and toss to coat

Garnish with cilantro, scallions, jalapeno and peanuts

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Astral Pork

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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

1 cup chicken stock

1/4 cup shao hsing wine -- any rice wine

1/4 cup soy sauce

2 tablespoons light brown sugar

1 teaspoon garlic -- minced

1/4 teaspoon five-spice powder

2 each star anise -- whole

3 pounds pork

1 ounce peanut oil

3 tablespoons fresh cilantro -- minced

This recipe work well for any cut of pork.

In a large mixing bowl, whisk together the stock, wine, say, sugar, garlic and five spice powder. Add sugar anise and pork and marinate for a couple of hours

Remove the pork and reserve liquid.

If using a roast, heat the peanut oil in a large heavy pot. Brown the roast on all sides -- about 3 minutes per side over medium high heat . Reduce the heat and add the reserved marinate and simmer, turning every 1/2 hour for 3 hours. Remove from pot and slice.

If using chops, pan fry the chops, remove and keep warm. Deglaze pan with marinate, bring to boil. Return chops to sauce and turn to coat.

Garnish with fresh cilantro

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BBQ - Hoisin BBQ Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

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

1/4 cup water

3 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons lime juice

1 Tablespoon Hoisin sauce

1 tablespoon Dry Sherry

1 teaspoon Chili paste

2 cloves garlic -- minced

Whisk all together.

Yield:

"1 cup"

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Bejing 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

1 C Teriyaki Sauce -- divided into 2-1/2 cups measures

1 Tbsp Garlic -- minced

1/4 C Peanut Butter, Creamy

1 Tbsp Rice Wine Vinegar -- brown preferred

Preheat oven to 350°

Place 1/2 c of teriyaki and garlic in blender or food processor and run until smooth

Place wings in bowl, add mix, coat, rest for 30 minutes

Skewer wings by running bamboo skewers up along the bone to near the tip

Spread wings on sheet pan, bake 35-45 minutes.

Mix together the 1/2 c of teriyaki, peanut butter, vinegar for dipping sauce

Yield:

"20 each"

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Braised red chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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

10 ounces shroyu soy sauce

1/3 cup chinese rice wine -- sub sake or dry sherry

1/2 cup scallions -- chopped

3 tablespoons brown sugar

2 slices fresh ginger root

2 each star anise

1 each cinnamon stick

1/4 teaspoon crushed red pepper

4 each chicken leg quarters -- skin removed

In a skillet or large sauté pan, bring the soy, wine, scallions, sugar, ginger, anise, cinnamon and crushed pepper to a boil.

Add the chicken and cover with lid. Reduce to a simmer for 30 minutes. Turn the chicken and cook for 10 minutes longer. Remove to a platter and keep warm

Bring the sauce back to a boil and reduce to a syrup.

Brush on to chicken and serve.

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Cashew Chicken With Bok Choy

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 cup Chicken Stock

1/2 cup Dry Sherry

1/2 cup Soy Sauce

1 1/2 teaspoons Cornstarch

1/4 cup Vegetable Oil

1 cup Raw Cashews

1 1/2 teaspoons Ginger Root -- grated

1 clove Garlic -- minced

3/4 teaspoon Szechwan Peppercorns

2 pounds Chicken -- sliced

1 1/2 pounds Bok Choy

4 each Scallion -- sliced thin

In a small mixing bowl combine the stock, sherry, soy and cornstarch

In wok, heat the oil and cook cashews, remove and drain on paper towels. It is important to do this quickly, an do not allow the cashews to rest in the pan as they will likely scorch.

Add the ginger, peppercorns and garlic to the wok, stir until fragrant, and transfer to bowl with cashews

Add the chicken to the wok and stir-fry over high heat until done, transfer to a bowl

Add the bok choy, stir until tender, the return all the cooked items to the wok to finish

Serve over cooked rice and garnish with sliced scallions

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Char Siu

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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12 tablespoons Honey

3 tablespoons Hoisin sauce

1 1/2 tablespoons Preserved red bean curd

3/8 cup Soy sauce

3/8 cup Sugar -- Tablespoons

1 1/2 tablespoons Shaoxing Wine

1 1/2 cloves Garlic -- Minced

4 1/2 dashes Red food coloring

3 pounds Pork shoulder -- Cut into long strips

9 tablespoons honey

In a non reactive bowl, stir together the first portiojn of honey, the housin sauce, red bean curd, soy, sugar, Shaoxing, garlic and food color. Add the meat, turn to coat and cover with plastic wrap. Refrigerate for 4 - 6 hours turning every hour

Preheat the oven to 375 °. Place a roasting rack in a sheet pan and add enough water to cover the bottom of the pan to 1/2". This will make clean-up easier, and will help keep the pork moist during cooking

Place the meat on the rack, roast for about 20 minutes per pound or until the internal temperature reaches 145° basting with a marinate every fifteen minutes, and turning the meat after 30 minutes. Brush with the remaining honey and allow to cool

Description:

"Cantonese roast pork"

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Char Siu Bao

Recipe By: Chris Koch

Serving Size : 16

Categories : 1st Course C -- Asian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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For dough

1 Teaspoon Active dry yeast

1 1/4 Cups Water -- Warm

3 1/2 Cups Cake flour

1 Tablespoon Sugar

1 Teaspoon Baking powder

2 Tablespoons Diced lard

For the filling

1 Tablespoon Vegetable oil

3 Each Scallions -- Chopped

Char Siu -- chopped into small pieces

1 Tablespoon Sugar

3 Tablespoons Soy sauce

3 Tables. Oyster sauce

1 Teaspoon Cornstarch

16 Pieces Parchment paper, 2 in. square

Dissolve the yeast in the warm water, rest for five minutes

In a stand mixer with the paddle attachment, combine the dry ingredients. Cut in the lard. Switch to dough hook, increase speed to medium and gradually add the yeast and water

Continue to mix until dough ball forms. Remove the bowl from the mixer, cover with plastic wrap, and rest until doubled about two hours. Punch down the dough, then knead the dough until smooth and elastic -- about five minutes. Remove the dough and shape into sixteen equal sized balls

Heat the vegetable oil in a skillet over medium high heat and sauté the scallions for one minute. Add the char siu, sugar and soy sauce. Add the oyster sauce and continue until the scallions have softened and the pork is heated through

Dissolve the cornstarch in a small amount of water and add to the pork mixture. Stir until sauce thickens, remove from heat.

Place the dough ball in the palm of the left hand and with the right hand, push in the center of the dough ball

Place about 1 1/2 tbsp. of the pork filling into the hole and pinch the dough close toward the center. Place the dumplings, cut side down, on a square parchment paper. With a sharp knife, slice a cross into the top of the dough but not through the dough. Continue filling all the dumplings and keep covered with a moist towel.

Arrange the dumplings in a parchment lined bamboo steamer, and steam for approximately twelve minutes or until puffy

Description:

"Cantonese roast pork buns"

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Chicken Satay

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

1 C Teriyaki Sauce

3/4 C Chunky Peanut Butter

1/2 C Water

1 Tbsp Sugar

1 tablespoon Ginger Root -- grated

1 Tbsp Chilie Paste

1 Lb Chicken Breast -- strips

1/4 C Sesame Seeds

In a small heavy pan, whisk the Teriyaki, peanut butter, water, sugar, ginger root and chili paste together. Heat at medium for 20 minutes, the cool to room temp.

Marinate chicken in 1/2 of the sauce for 30 minutes and reserve 1/2 of the sauce for the end.

Spray a baking sheet with oil spray.

Place the chicken strips on skewer, sprinkle with sesame seeds, then place on baking sheet

Bake a 350° for 15 minutes, or 400° for 7-10 minutes (depending on thickness of sliced chicken

Drizzle with remaining sauce

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Chinese Firecrackers

Recipe By: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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Firecracker Sauce

3 Tbsp Soy Sauce

2 Tbsp Brown Rice Syrup

2 Tbsp Brown Rice Vinegar

1 Tbsp Chili Powder

1 Pinch Cayenne

1 Pinch Ginger, Dried

1 C Water

1 Tbsp Kuzu -- dissolved in twice the amount of water -- can substitue arrowroot

1 Qt Safflower Oil -- for deep frying

1 Lb Tofu -- 1/2" pieces

Prepare the firecracker sauce by combining the soy sauce, rice syrup and vinegar, chili powder, cayenne. ginger and water. Bring to a simmer.

Dissolve the kudzu or arrowroot in the water to form a slurry. Whisk the slurry into the sauce and cook while whisking slowly until thickened. Reduce the heat to very low.

In a large heavy pot, bring the oil to 350° or until the handle of a wooden spoon produces bubbles when dipped into hot oil.

Remove the tofu from the package and wrap the tofu in a clean kitchen towel. Gently squeeze the tofu all around to remove excess moisture. Slice the block of tofu into 4 even slices then stack the slices. Slice the stack into 1/2" strips that resemble firecrackers.

Lower a portion of the tofu pieces into the hot oil and fry until lightly browned. Remove and drain on paper. Continue to cook -- oil must be maintained hot.

Place the firecrackers into the sauce and stir gently to coat.

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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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Cockscomb dumplings

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

10 ounces ground chicken

5 each scallion -- minced

2 teaspoons fresh ginger root -- grated

2 ounces waterchestnut -- minced

3 tablespoons bamboo shoots -- minced

3 teaspoons rice wine

1 teaspoon salt

2 teaspoons sugar

2 teaspoons soy sauce

2 teaspoons sesame oil

2 tablespoons oyster sauce

2 tablespoons cornstarch

30 each won-ton wrappers -- round

8 cups water

1 teaspoon salt

2 tablespoons vegetable oil

Lime and cilantro dipping sauce

In a bowl, combine chicken, scallions, ginger, waterchestnuts, bamboo shoots, wine, salt, sugar, soy, sesame oil, oyster sauce and cornstarch. Wet hand and mix well.

Place one wrapper in a gow gee press and put 2 tsp of filling in center. Brush edges with water and press to seal. Place on tray, cover with damp towel and continue.

Place water, 1 tsp salt and vegetable oil in work. Bring to boil, add dumplings and boil for 5 minutes. Drain and serve immediately with dipping sauce.

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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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Cook and sell dumplings

Recipe By: Chris Koch

Serving Size : 20

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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10 each dried shiitake mushroom

6 2/3 ounces shrimp -- peeled and deveined, minced

13 1/3 ounces ground chicken

5 7/8 each scallions -- minced

7/8 teaspoon salt

2 1/16 teaspoons sugar

2 1/16 tablespoons oyster sauce

2 1/16 teaspoons sesame oil

2 1/16 tablespoons cornstarch

20 each won-ton wrappers

Ginger soy dipping sauce

Place the dried mushrooms in a bowl and cover with boiling water. Soak for at least 30 minutes. With a knife, remove and discard the stems and squeeze out any excess liquid from the caps. Mince the caps.

In a bowl, combine the minced mushrooms, shrimp, chicken, scallions, salt, sugar, oyster sauce, sesame oil and cornstarch. Wet your hands and mix well.

Place the won-ton wrappers on the work surface and cover with damp towel.

Working with one wrapper at a time, place 2 tsp of filling in center. Gather the edges around the filling to form basket and gently squeeze center to expose the filling at the top. Tap the dumpling on work surface to flatten bottom. Place on tray and cover with plastic wrap and continue.

Add water to a wok and bring to boil. Line a bamboo steamer with parchment. Arrange dumpling in steamer, cover, place over boiling water and steam for 10 minutes.

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Crispy Chinese Noodles And Vegetables

Recipe By: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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

16 Oz Udon Noodles

3 Tsp Dark Sesame Oil -- divided

1/2 Ea Leek -- sliced thin

1 Pinch Sea Salt

1 Ea Carrot -- medium dice

1 C Diakon -- medium dice

2 Stalks Broccoli -- flowerets, stems

1 C Seitan -- 1" pieces

1 Tbsp Soy Sauce

2 Tsp Ginger Juice

3 C Water -- or less

1 Tbsp Kuzu -- in 2 T water

1 Ea Lemon -- zested and juice

2 Ea Scallion -- sliced diagonal

Cooking the udon noodles is a multi-step process. Bring water to boil, add the udon noodles, return to boil. Add one cup of cold water, return to boil. Add another one cup of cold water, return to boil, noodles should be done. Drain, rinse well, drain

In a skillet or sauté pan, heat 2 tsp oil in pan, add noodles, toss to coat and sauté until slightly crispy, remove and keep warm.

In the same pan, heat 1 tsp oil, add the carrot, diakon, broccoli stems. Season. Add the seitan, and broccoli florets. Season with soy and ginger juice

Add 1/2 cup of water to the pan, cover and cook vegetables to only tender crisp. Stir in the dissolved kuzu, stir until a thin glaze forms

Remove from the heat, stir in the lemon juice and zest

Spoon the vegetable mixture over crispy noodles

Garnish with scallions.

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Crunchy Chicken Salad Chinois

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

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For the marinade/dressing

1/2 C Rice Vinegar

1 Tbsp Dijon Mustard

1/2 C Vegetable Oil

7 Tbsp Sesame Oil

2 Tbsp Soy Sauce

6 Ea Scallion -- slice thin

1 Tsp Crushed Red Pepper

6 Ea Chicken Breast -- s/b

12 Ea Shiitake Mushrooms -- stemmed

1 1/2 Lb Savoy Cabbage -- shredded

1 Ea Cucumber -- peel, seed, slice

3 Ea Carrot -- julienned

1 C Mint Leaves -- minced

1 C Peanuts, Dry-Roasted -- coarsely crushed

Whisk vinegar and mustard, whisk in oils gradually to form an emulsion. Whisk in soy sauce. Mix in scallions and pepper. Divide in two

Using 1/2 of the dressing, marinate the chicken with the mushrooms for 1 hour. Grill or poach the chicken and mushrooms

In a large mixing bowl, combine the cabbage, cucumbers, carrot and mint leaves. Mix the vegetables with 1/2 dressing, rest for 30 minutes

Slice the chicken and mushroom. Pile a portion of the vegetables in the center of a plate, arrange chicken and mushrooms around the vegetables and garnish with peanuts.

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Curried Shrimp Toast

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

1 Ea Baguette -- sliced

1/4 cup Peanut Oil

8 Oz Shrimp -- uncooked

1 Tbsp Curry Powder

1/2 Ea Onion -- minced

1/2 Ea Red Bell Pepper -- minced

2 Oz Chutney -- mango preferred

1 Tsp Soy Sauce

3 Oz Mayonnaise

2 Ea Tomato -- peel, seed and dice

Slice the baguette into 1/2" rounds. Brush with oil, sprinkle with salt and bake in 350° oven for about 12 minutes, or until golden brown

Clean shrimp by removing the tail, legs and shell. Using a sharp paring knife, slice down the back of each shrimp and remove the vein.

Heat the peanut oil. Mix the shrimp with 1/2 of the curry. Cook until just pink, remove

Add the onion, bell pepper and remaining curry, stir to combine

Add the chutney and soy. Cook for 1 minute then remove

Mince the cooked shrimp, add to the vegetable mix

Spread thin layer of mayo on each croute, bake off for 10 minutes at 375°

Spread or pipe shrimp mix on croutes, garnish with diced tomato

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Diakon and Carrot Salad

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons salt

5 cups ice water

4 cups diakon -- julienned

2 each carrots -- julienned

2 tablespoons soy sauce

1 ounce fresh ginger root -- grated

1/2 teaspoon sesame oil

Dissolve salt in ice water, add the diakon and carrot, let stand for 30 minutes

Drain well and transfer to large bowl

Add the soy sauce, squeeze ginger to release the juice and sesame oil

Toss well to coat

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Egg Drop Soup

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Soup/stock

Amount Measure Ingredient -- Preparation Method

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

8 cups water

1 each chicken -- in parts

1 bunch scallions

1 tablespoon turmeric

8 tablespoons arrowroot

1 cup cold water

8 each eggs

salt and pepper -- to taste

Place chicken in pot. Slice 1 tablespoon of scallions for each serving, chop remainder and add to chicken. Add water and bring to boil, reduce the heat to poach for 30 minutes.

Remove the chicken and strain the liquid. Reserve the chicken and use in another recipe

Place the broth in a clean pot, add the turmeric and stir to combine.

Dissolve the arrowroot in the cold water and whisk into the stock, bring to near boil and thicken

Beat the eggs well. Over the simmering soup, dip a fork into the eggs and then swirl over soup creating threads of eggs, let cook for 2 minutes after all the egg has been added.

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Egg Rolls

Recipe By: Chris Koch

Serving Size : 8

Categories : 1st Course C -- Asian

Amount Measure Ingredient -- Preparation Method

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

32 each egg roll wrappers

2/3 pound pork loin

1/3 pound shrimp

2/3 pound bean sprouts

10 2/3 each scallions -- sliced thin

4 tablespoons peanut oil

1 1/3 tablespoons soy sauce

2/3 teaspoon salt

1 1/3 quarts peanut oil

Blanch the bean sprouts for about 30 seconds, drain into colander. Leave there.

Shred the pork, devein the shrimp and chop fine. 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. Rinse under water to remove the vein.

Add the oil to the wok, stir fry the pork for about 2 minutes or until no longer pink.

Add the shrimp and fry for 1 minute more

Add the bean sprouts and scallions and fry for about 1 minute.

Transfer all to a colander and drain to remove excess liquid. Reserve the liquid for a soup base. Transfer the drained filling to a bowl and season with soy sauce.

Place two egg roll wrappers stacked on a work surface in such a way as to resemble a diamond.

Divide the filling into 12 portions. Place one portion of the filling in the lower half of the wrappers.

Fold over the bottom and then fold in the sides.

Brush the top point well with water and continue rolling up.

Heat the oil in the wok to 350° and deep fry the rolls for about 4 minute each rolling as they cook to brown evenly.

Yield:

"16 each"

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Firecracker sauce

Recipe By: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

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

Firecracker Sauce

3 Tbsp Soy Sauce

2 Tbsp Brown Rice Syrup

2 Tbsp Brown Rice Vinegar

1 Tbsp Chili Powder

1 Pinch Cayenne

1 Pinch Ginger, Dried

1 C Water

1 Tbsp Kuzu

2 tablespoons water

Prepare sauce by combining all other except kuzu

Heat sauce through, add kuzu. stir until thickened

In a small sauce pan, heat the soy sauce, rice syrup and vinegar, chili powder, cayenne, ginger and water. Bring to a boil. Reduce to a simmer

Dissolve the kuzu in the water and whisk into the sauce. Stir or gently whisk until the sauce is thickened.

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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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Fried Tofu With Black Bean Sauce

Recipe By: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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

1 Lb Tofu, Xtra firm -- 1" pieces

Safflower Oil -- for deep frying

Black Bean Sauce

1 Tbsp Light Sesame Oil

1 Tsp Chili Powder

1 Ea Onion -- diced

1 Tbsp Soy Sauce

1 C Winter Squash -- diced

1 C Corn Kernels

2 C Black Beans, Cooked

2 C Water

3 Ea Scallions -- sliced diagonal

Cube tofu and pat dry

Heat the oil in a wok, fry the tofu until golden brown all sides, drain on paper

Prepare bean sauce. In a sauté pan, cook the chili powder and onion until tender, season with soy sauce

Add the squash and corn, season with soy, sauté for 2 minutes

Mash 1/2 beans, mix with whole beans, stir into skillet, season

Thin with water, stir in fried tofu. Cover, simmer 5 minutes

Garnish with scallions

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Ginger Sesame Dressing

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American - CA C -- Asian

Dressings / Salad

Amount Measure Ingredient -- Preparation Method

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

4 tablespoons Soy Sauce

4 tablespoons Mirin

4 tablespoons Orange Juice

1 tablespoon Grated Ginger Root

1 teaspoon Crushed Red Peppers

1 tablespoon Sesame Seeds

1/4 teaspoon Sesame Oil

1/2 cup Vegetable Oil

In a bowl, whisk together the soy sauce, mirin. orange juice, ginger root, crushed pepper and sesame seeds

Combine the oils and whisk together

While whisking, add oil slowly to the other ingredients to form emulsion

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Per Serving (excluding unknown items): 91 Calories; 10g Fat (92.3%

Ginger soy dipping sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

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

6 tablespoons fresh ginger root -- grated

1 cup soy sauce

4 tablespoons chili paste

Whisk all the ingredients together

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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

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

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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Green onion noodles

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Sides

Amount Measure Ingredient -- Preparation Method

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

1 Pound Rice noodles

4 Tablespoons Peanut oil

2 Tablespoons Rice vinegar

1 1/2 Tablespoons Soy sauce

1/2 Cup Scallions -- Sliced thin

Place rice noodles in large bowl, cover with boiling water, and let sit for for 5 minutes or until tender. Drain the noodles well

Combine the oil, vinegar, and soy sauce. Pour over noodles, toss to coat, sprinkle with scallions and serve

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Grilled Chicken and Portobello with Asian Marinated Cabbage Slaw

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

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

8 tablespoons soy sauce

1 cup soy bean oil

2 tablespoons sesame oil

8 each chicken breast

8 each portobello mushroom -- gills removed

2 pounds Savoy Cabbage -- slice thin

2/3 each Red Onion -- sliced very thin

2/3 head Broccoli

1/8 cup Water

2 tablespoons Soy Sauce

2 each Scallions -- slice diagonal

1 tablespoon Mirin

1 tablespoon Sesame Oil, Toasted

2/3 teaspoon Sugar

1/4 tablespoon Crushed Red Pepper

4 tablespoons toasted sesame seeds

Whisk the soy sauce, soy bean oil and sesame oil in bowl. Dredge the chicken breast in this mix and transfer to baking dish. Dredge the mushrooms in the mix and transfer to the baking dish. Pour the remaining mix over mushrooms and chicken and let rest while making the slaw.

Shred the cabbage, onion and broccoli. Place in a large mixing bowl. Toss to combine and coat.

In a separate bowl, whisk the water, soy sauce, scallions, mirin, sesame oil, sugar and crushed pepper together. Pour over vegetables and toss to combine and coat. Cover with plastic wrap and refrigerate.

Grill chicken and rest. Grill mushrooms. Slice breasts into six slices end to end. Slice the mushrooms into 5 slices.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food, and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

Place a portion of the slaw in center of plate. Arrange the slices of chicken and mushrooms around the slaw alternating.

Sprinkle with sesame seeds

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Hoisin Glazed Pork Ribs

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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

1 C Catsup

3/4 C Hoisin Sauce

1/2 C Honey

5 Tbsp Soy Sauce

5 Tbsp Sherry

1/4 C White Vinegar

1/4 C Sesame Seeds

3 Tbsp Curry Powder

3 Tbsp Sesame Oil

2 Tbsp Orange Peel -- grated

2 Tbsp Black Bean Paste

2 Tbsp Garlic -- minced

1 Tbsp Chili Paste

5 Lb Pork Ribs

Whisk all the ingredients together. Place the ribs in a large non-reactive pan or large plastic bag. It is OK to cut the racks in 1/2 is necessary. Cover with the marinate, and refrigerate overnight.

Roast in 375° oven for 1 hour basting, cut into individual ribs for service

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Hot And Sour Soup

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Soup/stock

Amount Measure Ingredient -- Preparation Method

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

2/3 ounce Dried Shiitake Mushrooms

1 1/3 ounces Dried Woodear Mushroom

1 cup Water

5 1/3 ounces Snow Peas -- trimmed and sliced

4 cups Chicken broth -- or pork broth if using pork

1 1/3 tablespoons Ginger Root -- ground

2/3 tablespoon Garlic -- minced

4 ounces chicken breast

1 cup Tofu, extra firm -- diced

5 1/3 ounces Bamboo Shoots -- julienned

1/8 cup Sherry

1/4 cup Rice Vinegar

2 tablespoons Soy Sauce

1/3 teaspoon Crushed Red Pepper

1 tablespoon Sugar

4 tablespoons Arrowroot

1 1/3 teaspoons Sesame Oil

2 each Scallion -- sliced

Simmer the mushrooms in the water for 30 minutes. Remove the mushrooms, strain and reserve the liquid. Slice the shiitakes and rough cut the wood ears

Ladle soup, add snow peas and scallions.

Blanch and refresh snow peas. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

In pot, add stock, mushroom liquid, garlic and ginger. Bring to boil, reduce to simmer and poach the chicken for 10 minutes. Remove the chicken, cool enough to handle and julienne.

Add the diced tofu, bamboo, mushrooms and chicken.

Prepare slurry with the sherry, rice vinegar, soy sauce, crushed red pepper, sugar and arrowroot. Quickly whisk into the soup and thicken. Add the sesame oil.

Ladle soup into bowls, add some of the snow peas and scallions.

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Hot mustard dipping sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Condiments

Sauces

Amount Measure Ingredient -- Preparation Method

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

1/2 cup hot water

1/4 cup dry mustard

1/4 teaspoon salt

1 teaspoon rice vinegar

Combine water, salt and vinegar.

Place dry mustard into a bowl, whisk in the water mix until desired consistency is achieved

Yield:

"1/2 cup"

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Kong Bao Ji Ding

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon cornstarch

4 tablespoons soy sauce

1 pound chicken -- skinned, diced

3 tablespoons shaoxing -- sub dry sherry

2 tablespoons sugar

3 tablespoons chicken stock

4 teaspoons chiangang vinegar -- or balsamic

1 tablespoon sesame oil

2 teaspoons soy sauce

3 tablespoons peanut oil

12 each dried hot red chilies -- cut into 1/2" pieces

4 each scallions -- white part only, 1/2" pieces

1 clove garlic -- thinly sliced

1 piece ginger root -- 1/2" grated

1/2 cup raw skinless peanuts

Mix soy sauce and cornstarch in mixing bowl. Add the chicken and marinate for 30 minutes. In a separate bowl mix together the wine, sugar, stock, vinegar, sesame oil and soy. Set aside

Heat oil in wok until smoking, add the dried chilies and cook for 5 minutes

Add the chicken, garlic, ginger and scallions and stir until chicken is cooked

Add soy mix and toss/stir to thicken, add the peanuts; stir to combine

Description:

"diced chicken and peanuts sautéed with dried chilies"

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Lacquered Duck with Coffee Mandarin Glaze

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- Asian Entree, Game

Amount Measure Ingredient -- Preparation Method

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

1 Ea Duck

4 C Kosher Salt

2 C Honey

1 gallon water

2 Tbsp Butter

1/4 C Sugar

1/2 C Orange Juice

1/2 C Coffee

1/4 C Kahlua

1 Tbsp Arrowroot

2 tablespoons water

Clean the duck, rinse the duck, remove excess fat. Rub with salt and refrigerate, uncovered over night

Preheat oven to 450°. Remove th duck from the refrigerator and rinse off excess salt.

Combine the honey with the water, bring to a boil and blanch the duck for 4 minutes

Move duck to a rack in a roaster, roast for 30 minutes, reduce to 300° for 45 minutes

In sauce pan, melt the butter and sugar, stir to combine. Cook until sugar begins to brown. Remove from heat and stir to blend.

Add the OJ, coffee and Kahlúa, return to heat, simmer to 5 minutes. Combine the arrowroot and water to create a slurry. Remove the pan from heat, whisk in the arrowroot slurry, return to heat to thicken

Coat the duck with the sauce, carve, drizzle with sauce

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Macro Chow Mein

Recipe By: Chris Koch from Christina Pirello

Serving Size : 6

Categories : C -- American - CA C -- Asian

Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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

1 quart Safflower Oil -- for frying

16 ounces Whole-Wheat Spaghetti -- cooked and drained

1 piece Kombu -- whole piece

1 1/2 cups Water

1 1/2 each Onion -- julienned

1 1/2 each Carrot -- julienned

3 stalks Celery -- sliced diagonal

12 ounces Mushroom -- slice thick

1 1/2 cups Waterchestnuts -- slice/drain

1 1/2 cups Snow Peas -- trimmed

1 1/2 cups Chinese Cabbage -- shredded

24 ounces seitan -- cut into bite sized pieces

3 tablespoons Soy Sauce

3 tablespoons Kuzu -- dissolve in 1/4c h2o

3 each Scallion -- sliced diagonal

Cook the spaghetti per directions on the box

Heat the oil in a large pot

Deep fry spaghetti in small batches until crispy

Place the kombu in the water and simmer for 5 minutes, remove

Add the onion, carrot, celery, mushroom and water chestnut; cook for 5 minutes.

Add the snow peas, cabbage and seitan, season with soy sauce and simmer until cabbage wilts - about 5 more minutes

Add the dissolved kuzu, stir until glaze forms

Arrange spaghetti on plate, spoon vegetable over, garnish with scallions

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Mandarin Style Whole Fish

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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

4 tablespoons White Wine Vinegar

4 teaspoons Ground Turmeric

2 tablespoons Vegetable Oil

2 pieces Ginger Root -- julienned

4 each Scallions -- 2" pieces

2 cloves Garlic -- slice thin

2 each Whole Red Snapper 2-3 Lb -- clean and scale

In a small bowl, combine the vinegar and turmeric to form a paste, set aside

Heat the oil in a wok until it is smoking hot, add the scallion, garlic and ginger for 30 seconds

Add the paste, cook for 30 seconds, add 1 1/2 c water, bring to boil then reduce for 2 minutes

Slide the fish into broth, return to simmer and cover for 15-20 minutes, turning at 10 minutes

Transfer to platter and spoon broth over, garnish with julienne scallions.

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Market Noodle Soup

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Misc

Soup/stock

Amount Measure Ingredient -- Preparation Method

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

1/2 pound Rice Noodles -- dry

1 quart Chicken Stock

1/3 pound Chicken -- boneless and slice thinly

1/16 cup Rice Vinegar

1/16 cup Soy Sauce

2/3 cup Watercress -- stemmed

1/2 cup Napa Cabbage -- shreddded

1/3 cup Mung Bean Sprouts

1/3 each Lime -- wedges

1/8 cup Peanuts, Dry-Roasted Unsalted -- chopped

1/8 cup Cilantro

1/8 cup Scallions -- sliced

2/3 tablespoon Fish Sauce -- approximately

1/3 tablespoon Chilie Sauce -- asian, approximately

1/3 tablespoon Sesame Oil, Toasted -- approximately

1/16 teaspoon White Pepper -- approximately

Place noodles in bowl, cover with hot water, soak approximately 2-3 minutes until soft. Soak time based on size of noodles used. Drain the noodles, rinse with cold water and reserve.

Poach the chicken in stock for 15 minutes. Remove the chicken and reserve

Add the vinegar and soy sauce to the stock and bring to boil

To serve, place portion of noodles in bowl, add chicken, watercress, cabbage, sprouts in bowl.

Add stock to bowl, garnish with other ingredients

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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

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

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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Moo Goo Gai Pan

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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

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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Mu Shu Wonton Cups

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

24 each wonton wrappers

2 tablespoons butter -- melted

4 tablespoons plum or hoisin sauce

1 cup pork loin -- diced

5 tablespoons soy sauce

3 tablespoons chicken stock

1 tablespoon sugar

1 tablespoon sesame oil

2 teaspoons corn starch

2 teaspoons vegetable oil

3/4 cup shredded carrot

3/4 cup red bell pepper -- julienned

3/4 cup scallion -- sliced

sesame seeds and scallions for garnish

Preheat the oven to 400° Brush both sides of each wrapper and push into mini-muffin cups. Bake for 6-8 minutes.

Remove from oven and brush the inside with some of the plum or hoisin sauce

Mix the pork with the remaining sauce, 1 tablespoon of soy sauce.

In another small bowl, whisk 4 tablespoons of soy sauce with the stock, sugar, sesame oil and corn starch. Set aside

Heat a skillet, add the pork and cook for 3 minutes. Add the carrots and peppers, Cook for 3 minutes then stir in the scallions.

Fill the cups with the pork/vegetable mixture and sprinkle with sesame seeds and scallions

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Oriental Chicken Salad With Almonds

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

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

1/2 C Soy Sauce

3 Tbsp Sugar

4 Oz Almonds, Blanched -- slivered or sliced

8 Oz Rice Noodles

6 Ea Chicken Breast

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

4 tablespoons peanut oil

6 Oz Napa Cabbage -- chiffonade

2 Oz Tomato -- concassée

2 Oz Yellow Bell Pepper -- julienned

2 Oz Red Bell Pepper -- julienned

2 Oz Bean Sprouts

1 Oz Scallion -- sliced

1/8 C Cilantro -- minced

1 Bunch Watercress

Preheat the oven to 350°

In a small sauce pan, bring the soy sauce and sugar to a boil and stir to dissolve. Simmer for 3 minutes. Place almonds in bowl, add the soy mix and coat well. Place almonds on sheet tray and bake for 10 minutes at 350°, tossing often. Cool

Place the noodles in bowl, cover with boiling water, soak to tender (no more than 3 minutes). Drain and chill

Season and grill the chicken. When cool enough to handle, slice

Whisk the soy sauce, sesame oil, rice vinegar and peanut oil together

In a large mixing bowl, combine the cooked noodles, cabbage, tomatoes, peppers, sprouts, scallions, cilantro and dressing.

Place watercress on plate, top with salad, arrange sliced chicken, garnish with almonds.

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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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Plum Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Condiments

Dips Hors D' Oeuvres

Sauces

Amount Measure Ingredient -- Preparation Method

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

1/2 Cup water

1 Cup plum jelly

2 Tablespoons catsup

2 Tablespoons vinegar

Bring ingredients to a boil. If not thick enough, thicken slightly with a teaspoon of cornstarch mixed with cold water. Serve hot.

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Pork dumplings

Recipe By: Chris Koch

Serving Size : 40

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

2 cups water

8 each dried shiitake mushroom

12 ounces waterchestnuts

8 ounces pork butt -- ground

2 tablespoons fresh cilantro

1 cup scallion -- minced

1 tablespoon shao hsing rice wine

1 tablespoon soy sauce

1 1/2 teaspoons sesame oil

2 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon white pepper

1/2 cup cornstarch

2 each egg white -- beaten

40 each won-ton wrapper -- 3" round

8 leaves napa cabbage

Bring the water to a boil and add the dried mushrooms. Remove from the heat and rehydrate the mushrooms for 30 minutes. Remove the stems and mince the caps

Mince the waterchestnut and combine with the pork, mushrooms, cilantro and scallions; mix well

Add the wine, soy, sesame oil, sugar, salt and pepper, mix well

Add the cornstarch, mix, add the egg whites, mix - should have about 3 cups

Form a circle touching the tip of the index finger to the thumb of the left hand. Place the wrapper over the circle and press the center down into the hole to form a pocket.

Place about 2 tsp of filling into the pocket. Moisten the edges of the wonton wrapper and press together pressing to remove excess air pockets - forming a purse

Line a bamboo steamer with cabbage leaves, place dumpling on leaves in single layer -- steam for about 10-12 minutes.

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Pork Satay with peanut dipping sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

Peanut dipping Sauce

2 pounds pork loin -- cut into strips about 1 ounce each

6 tablespoons oil

salt and white pepper

32 skewers

Prepare the sauce and set aside

Season the pork slices with salt and pepper. Tread onto the skewers. Bake in 400° oven about 10 minutes, or grill until done

Arrange the skewers on plate or platter and drizzle with sauce.

Yield:

"32 skewers"

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Pot stickers

Recipe By: Chris Koch

Serving Size : 7

Categories : 1st Course C -- Asian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups napa cabbage -- shredded very finely

1 teaspoon salt

8 ounces ground chicken

1/4 cup chicken stock

1 tablespoon soy sauce

1 tablespoon cornstarch

1 each scallion -- minced

2 teaspoons fresh ginger root -- grated

1/2 teaspoon white pepper

30 each gyoza wrappers

3 tablespoons peanut oil

2/3 cup water

Dipping sauce

3 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

2 tablespoons chili paste

1 each scallion -- minced

2 teaspoons chili oil

2 teaspoons fresh cilantro -- minced

1 teaspoon fresh ginger root -- grated

Sprinkle cabbage with salt, mix well and let sit for 30 minutes. Squeeze out excess liquid

Combine all sauce ingredients at the bottom of the list in bowl and whisk. Set aside until needed

In a large mixing bowl, combine ground chicken, stock, soy, cornstarch, scallions, ginger and pepper, mix well. Mix in drained cabbage.

Place wrapper on work surface and spoon in a teaspoon of filling into center. Wet the inside edges and fold over, sealing the edges. You can also use gee-gow press.

Heat oil in large sauté pan, place some of the pot stickers seam side up in hot pan and brown bottoms for about 4 minutes. Remove and brown any remaining.

Return pot stickers to pan, add the water, cover and cook for 5-6 minutes or until water is evaporated. Remove and serve with dipping sauce

Yield:

"30 each"

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Quick sweet and sour sauce

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups pineapple juice

2 tablespoons ketchup

2 teaspoons tomato paste

2 tablespoons superfine sugar

3 tablespoons white vinegar

Place all ingredients in sauce pan, bring to a boil, reduce to low and simmer for 10 minutes. Cool completely.

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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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Spicy Fun See Noodle salad

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - CA C -- Asian

Entree, Vegetarian Salads

Amount Measure Ingredient -- Preparation Method

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

8 ounces bean threads

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon oyster sauce

2 teaspoons chili garlic sauce

2 teaspoons sesame oil

1 teaspoon sugar

1/4 bunch scallions -- julienned

1 each carrot -- julienned

1 each English cucumber -- thin 1/2 moons

32 ounces pork loin -- roasted

Soak bean threads in warm water for 5 minutes, drain and cut into 4' lengths

Combine soy, vinegar, oyster sauce, garlic paste, oil and sugar. Whisk well

Blanch carrots in boiling water for 1 minutes, drain, rinse and drain again. Pat dry in towels

Combine all the noodles, vegetables, pork and sauce. Toss well

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Seafood Purses

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

5 each dried shiitake mushroom

1/4 bunch scallions

1/4 pound shrimp

1/4 pound grouper fillet

2 tablespoons rice wine

2 teaspoons cornstarch

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 cup chicken broth

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

2 tablespoons vegetable oil

1/3 cup carrot -- brunoise

1/4 cup waterchestnut, canned -- brunoise

1 teaspoon cornstarch

6 each rice paper wraps -- soaked

Place mushrooms in bowl, cover with boiling water, rehydrate mushrooms for 30 minutes, remove stems and dispose; slice the caps

Remove the green ends of scallions, cut into thin strips, blanch for 10 seconds in simmering water, remove and drain on paper towels. These will be used to tie purses

Dice the shrimp and fish, combine with rice wine, cornstarch, salt and pepper, let stand for 10 minutes

Combine chicken broth, oyster sauce, hoisin in bowl

Stir fry seafood for 1 minute, add the carrots and waterchestnuts and cook for 1 minutes, add chicken broth, bring to boil to thicken

Fill a bowl with very warm water. Dip the rice paper wrappers in the warm water until pliable. Place on clean kitchen towel.

Place 3 tbl of seafood mix in center of soaked rice paper

Gather up sides to form purse, secure with strip of scallion

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Sesame Chicken

Recipe By: Chris Koch

Serving Size : 28

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

3 3/8 each chicken breast -- cut into strips

1/8 cup sesame oil

Salt and pepper

28 skewers -- 8"

1 3/8 tablespoons sesame seeds -- black and white

1 1/8 cups coconut milk

1/2 cup peanut butter

3 3/8 tablespoons fresh ginger root -- grated

1/2 teaspoon crushed red pepper or hot sauce

1 1/8 each lime -- juiced

Slice each breast into 8-9 strips lengthwise

Place the chicken strips into a medium mixing bowl, add the oil, salt and pepper and toss to coat

Lightly oil a sheet tray. Skewer each strip on chicken and arrange on sheet tray. Sprinkle with sesame seeds

Bake in 400° oven for 7-10 minutes

Combine sauce ingredients, arrange skewers and drizzle with sauce

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Sesame seed crackers

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Asian Misc/snacks

Amount Measure Ingredient -- Preparation Method

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

4 cups flour, all purpose -- may use up to 2 additional cup

1 package dry yeast

1 teaspoon salt

2 cups warm water

1/3 cup butter -- melted

2 tablespoons sesame oil

4 tablespoons sesame seeds

In a stand mixer with dough hook, combine flour, yeast, salt. Mix in the water and then the butter. Mix to form stiff dough. Add additional flour if needed

Let knead at low speed for 4 minutes.

Transfer to bowl greased with sesame oil. Turn to coat and let rise in warm place for 1 hour. Punch down and divide into golf ball sized portions. Let rest for 10 minutes

Preheat oven to 350°

Roll out the balls into thin rounds, dock with a fork, brush with water and sprinkle with seeds.

Bake on lined sheet for 25 minutes or until lightly browned and crispy

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Shrimp pancake rolls

Recipe By: Chris Koch

Serving Size : 18

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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For pancakes/crepes

1 1/2 cups flour, all-purpose

2 1/2 cups water

2 each eggs -- beaten

3 tablespoons vegetable oil

For Filling

1 tablespoon vegetable oil

2 teaspoons fresh ginger root -- grated

1 each carrot -- peeled and grated

1 stalk celery -- minced

8 ounces shrimp -- peeled and deveined, minced

1 cup bean sprouts

1/4 cup cucumber -- seeded and minced

1 tablespoon soy sauce

1 tablespoon rice wine

1 teaspoon sesame oil

2 teaspoons cornstarch

2 each eggs -- beaten

3 tablespoons water

2 teaspoons cornstarch

2 tablespoons vegetable oil

To make pancakes, sift flour into bowl. Combine the water and beaten eggs, whisk into flour to form a smooth batter.

Heat a bit of oil in nonstick pan, add 1 oz of batter to pan and swirl to distribute evenly. Cook for 1 minute, turn and cook for 30 seconds more, transfer to plate and continue.

To make the filling, heat oil in a wok or large skillet. Add the ginger and cook for 1 minute. Add the carrot, celery and shrimp and cook for 2 minutes. Remove from heat and add the bean sprouts and cucumber.

In a small mixing bowl, combine the soy sauce, rice wine, sesame oil and cornstarch. Return the pan of cooked shrimp/vegetable mixture to the heat, add liquid and bring to boil to thicken. Transfer to bowl to cool completely.

Lay pancake/crepe on work surface, place 1 tablespoon of filling in center, fold up the bottom, fold the sides over and roll up and tie or pin with a toothpick. Continue until all the rolls are made

Combine beaten eggs, water and cornstarch in a shallow dish. Heat oil in pan, dip pancake bundles into the egg mixture, allowing the excess to drain off. Working in batches, fry pancakes until golden on all sides.

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Shrimp Toast

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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6 Ea Scallions

1 1/2 Lb Shrimp -- 31-40

3 Oz fatback -- diced

1 Tbsp Ginger Root -- minced

1/4 C Waterchestnuts -- minced

1 Tsp Sugar

1/2 Tsp Salt

6 Drops Sesame Oil

1 Pinch White Pepper

6 Ea White Bread Slices

1 Qt Peanut Oil

1 C Plum Sauce

Slice the green parts of the scallion, create brushes from white parts.

Clean and de-vein 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. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Slice 12 of the shrimp horizontally in 1/2. Reserve for garnish.

Place the remaining shrimp and fatback in processor. Run to form a paste. Transfer to a mixing bowl.

Mix in ginger, waterchestnuts, sugar, salt, sesame oil, white pepper and 1/4 c of sliced scallions.

Spread with shrimp mixture and smooth top with wet knife. Cut the bread into desired shapes (4 pieces from each slice). Press a piece of shrimp into top of each cut piece.

Heat the peanut oil in a heavy pot to 350° and fry shrimp toasts {shrimp side down} until bread is crisp and golden. Drain, serve with plum sauce.

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Sizzling salt and pepper shrimp

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 pound large shrimp -- legs removed, shells left on

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon sugar

1/4 teaspoon chili powder

3 tablespoons peanut oil

1 tablespoon garlic -- minced

1 tablespoon serrano pepper -- sliced thinly

2 each scallions -- sliced greens parts

Remove legs from shrimp leaving shells intact, rinse several time under cold water and pat dry.

In a small bowl, combine salt, pepper, sugar, chili powder

Heat some of the oil in a wok, add the garlic and peppers, stir fry for 30 seconds

Add shrimp and cook until just turning pink, stir in salt mix and cook through.

Transfer to a bowl or platter and garnish with sliced scallions

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Spring Rolls

Recipe By: Chris Koch

Serving Size : 8

Categories : 1st Course C -- Asian

Amount Measure Ingredient -- Preparation Method

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10 ounces Pork Loin -- 2" x 1/4"

2 teaspoons Soy Sauce

2 tablespoons Brown Sugar

2 tablespoons Rice Vinegar

2 tablespoons Sesame Oil, Toasted

2 tablespoons Cornstarch

1 tablespoon Garlic -- minced

1 tablespoon Ginger -- minced

2 tablespoons peanut oil

16 each Shrimp, 21-25

2 cups Carrot -- julienned

2 cups Shiitake Mushrooms -- sliced

1 cup Napa Cabbage

1/2 cup Leeks -- julienned

16 each Cilantro Leaves

16 each spring roll Wrappers

1 quart peanut oil -- for frying

Slice the pork loin into strips 1 - 2" long and 1/4" wide

Combine the soy sauce, brown sugar, vinegar, sesame oil, cornstarch, garlic and ginger. Add the pork and marinate for 15+ minutes.

Heat the oil in a wok or large skillet. Remove the pork and cook to done, transfer to a strainer over a bowl.

In a sauce pan, bring 4 cups of water to a boil while cleaning the shrimp

Clean 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. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Boil until pink, dice and set aside. Reserve the boiling liquid

Blanch the carrots, mushrooms, cabbage and leeks individually in the cooking liquid

Combine all ingredients in the strainer with the pork.

Place one of the spring roll wrappers on work surface to resemble a diamond shape {corners at top, bottom and at sides}, brush all edges with water, place a portion of the filling at one end, fold over bottom, fold in the sides, roll up.

Heat the oil to 350° -- Deep fry till golden. 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.

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Steamed Asparagus With Ginger Garlic Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW C -- Asian

Sides

Amount Measure Ingredient -- Preparation Method

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1 pound asparagus -- 1/2" slices

1 teaspoon cornstarch

1/4 cup water

1 tablespoon soy sauce

1/2 tablespoon sherry

1/2 teaspoon sugar

1/4 teaspoon salt

1/2 teaspoon sesame oil

1/2 tablespoon vegetable oil

1 tablespoon ginger root -- minced

3/4 tablespoon garlic -- minced

1 tablespoon sesame seeds -- toasted

Steam asparagus 2 minutes. Refresh in ice water to stop cooking

In a small mixing bowl, stir together cornstarch, water, soy, sherry, sugar, salt and sesame oil.

In wok, heat oil, stir-fry the ginger and garlic, add the asparagus, toss to coat.

Add cornstarch mixture, thicken, sprinkle with sesame seeds.

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Sticky Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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24 ounces chicken breast half -- cut into 3/4" chunks

1/2 cup peanut butter

2 tablespoons honey

4 tablespoons soy sauce

1/4 teaspoon garlic powder

1/2 teaspoon cayenne

2 tablespoons ketchup

salt and pepper to taste

4 tablespoons peanut oil

Place the chicken cubes in a mixing bowl

In a small bowl, whisk the peanut butter, honey, soy sauce, garlic powder, cayenne and ketchup

Heat a wok or heavy skillet. Add the peanut oil to smoking hot

Add the chicken and stir-fry until cooked though.

Add the sauce and stir to coat.

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Stir-Fried Beef with Sugar Snap Peas

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Beef

Main Dish

Amount Measure Ingredient -- Preparation Method

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1 cup converted rice

1 3/4 cups water

1/2 teaspoon salt

1/2 teaspoon butter

1/2 teaspoon granulated sugar

2 tablespoons cornstarch

1 pinch white pepper

1 1/2 cups cold water

2 teaspoons beef soup base

1/2 tablespoon brown corn syrup

1 tablespoon soy sauce

1 teaspoon vegetable oil

1 pound tender beef strips

1 clove garlic -- minced

4 ounces sugar snap peas

4 ounces canned water chestnuts -- sliced, drained

Rice the rice until water runs clear. Bring water to boil, add salt and butter and drained rice. Return to boil, reduce heat to lowest setting possible, cover and let cook for 15 minutes. Remove from heat, fluff with fork, hold at 135° or above.

Combine sugar, cornstarch, pepper, water, base corn syrup and soy sauce and in mixing bowl

Pour enough vegetable oil into a wok or large fry pan just to cover bottom of pan. Add beef strips. Stir-fry until done, 145°F.

Add garlic, sugar snap peas, and water chestnuts to beef and stir-fry until peas are tender-crisp.

Stir in sauce reserved from earlier step. Serve immediately.

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Suan La Bai-Cai

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Condiments

Amount Measure Ingredient -- Preparation Method

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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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Sweet & Sour Sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

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1 Ea Pineapple -- cleaned

1/4 C brown sugar

3/8 C water

3 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp cornstarch

2 Tsp Crushed Red Pepper

To clean a pineapple, slice off the top and bottom and set on cutting board on one end. Peel the fruit by slicing down behind the skin and repeat all the way around. Make your cuts through the flesh so as to remove the brown eyes on each dwon cut. If any eyes are left in the surface of the fruit, remove with tip of the knife or use a tomato shark. Cut the cleaned fruit into quarters top to bottom and remove the core by slicing down where the core meet the tender fruit near the center. Rough cut each quarter into chunks.

Purée the pineapple in a food processor and place in sauce pan.

In a sauce pan, whisk together the brown sugar, water, soy sauce, rice vinegar and crushed red pepper. Add the puréed pineapple and bring to a simmer.

Dissolve cornstarch in 1/4 c water and add to sauce off heat

Return to the heat and whisk to thicken, cool.

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Sweet and Sour Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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4 each Egg White

1 cup Cornstarch

1 pound Chicken -- in 1" pieces

Sweet & Sour Sauce

1/2 quart peanut oil -- for frying

Whip the egg white until frothy

Add the cut up chicken meat, mix with egg white

Heat the oil in a wok to 350°.

Place the cornstarch in a shallow bowl. Remove pieces of the chicken from the egg whites, let excess drip back and dredge the chicken in cornstarch and fry until golden brown.

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Twice cooked pork

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Asian

Amount Measure Ingredient -- Preparation Method

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9 cups water

3 pounds lean pork shoulder

3 tablespoons peanut oil

3 cloves garlic -- minced

3 slices fresh ginger root -- minced

1 1/2 tablespoons brown bean sauce

1 1/2 each leek -- split, cleaned and sliced

1 1/2 each green pepper -- seeded and sliced into strips

3 cups chinese cabbage -- large pieces

1 1/2 teaspoons hoisin sauce

3/4 teaspoon salt

3/4 teaspoon sugar

3 teaspoons dry sherry

1 1/2 few drops, hot pepper oil

Bring the water to boil in a heavy pot with a lid. Add the pork and bring back to boil. Cover, reduce heat to a simmer for 1 hour

Remove the meat and cool. Reserve the cooking liquid and slice the pork into thin slices across the grain.

Heat the oil in a wok, add the garlic and ginger root, stir, add the brown bean sauce and stir fry for 1 minute

Add the leeks and fry for about 1 minute, add peppers and cook for 1 minute, add cabbage and cook for 1 minute

Add the pork and stir fry for about 2 minutes

Mix 1/2 cup of the cooking liquid with the hoisin sauce, salt, sugar, sherry and hot pepper oil. Add to wok and toss all to coat.

Serve over rice.

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Uncles Po And Cha's Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 quart peanut oil

1 Lb Chicken Leg Meat

4 Ea Egg White

1 C Cornstarch

4 Ea Serrano Pepper

2 Cloves Garlic -- lightly mashed

1 Inch Ginger Root -- sliced

3 Ea Scallion

2 C Chicken Stock

1 Tbsp Soy Sauce

1/2 Tsp Salt

1/4 Tsp White Pepper

1/2 Tsp Rice Vinegar

1 Tbsp Rice Wine

Heat oil in wok for frying. Place the cornstarch in a shallow bowl

Remove meat from chicken legs with a paring knife and rough cut into bite size pieces

In a mixing bowl, lightly whisk whites, coat chicken pieces. Remove the chicken in batches, allow excess egg to drip back into the bowl and dredge in cornstarch

Deep fry until golden, remove

Remove all but a couple of tablespoons of the frying oil from the wok

Fry the peppers, garlic and ginger until golden brown, discard

Cut scallion in the light green area. Cut white parts in 1/2 pieces, slice greens diagonal into thin rounds.

Add stock, soy, salt, pepper, vinegar and wine to the flavored oil and boil to reduce to thicken

Return meat to sauce and serve immediately.

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