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Remove ends from cucumber and cut into quarters lengthwise. Carefully, run the edge of the knife blade under the seeds from end to end and discard seeds. Slice cucumber into long strips about 1/4" wide

Halve the avocado and remove the pit. Push a spoon between the skin and the flesh at the narrow end and working around the edge to the center, pry the flesh from the skin. Slice the avocado into strips

Crack the snow crab legs and remove the flesh in one piece if possible

Place nori on mat shiny side down

Spread about 1/2 to 3/4 cup cooked rice onto nori from bottom up, leaving 2" of nori at top without rice.

Spread 1/4 tablespoon wasabi along bottom of rice. Lay a strip of cucumber at bottom. Lay strips of avocado next to the cucumber and top with the crab. Roll up.

Brush top with water and roll to seal.

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Curried vegetables stuffing

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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4 tablespoons Olive Oil

1/2 Head Green Cabbage -- chiffonade

4 Cloves Garlic -- minced

1 Ea Onion -- diced

2 Ea Carrot -- julienned

1 Oz Water

1 tablespoon Thai red curry paste

Heat the oil in a skillet of wok. Add the vegetables and cook until tender

Whisk the water and curry pates together and stir into the cooked vegetables. Remove to bowl and cool slightly.

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Diakon and Carrot Salad

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

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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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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

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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

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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

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6 tablespoons fresh ginger root -- grated

1 cup soy sauce

4 tablespoons chili paste

Whisk all the ingredients together

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Green tea sorbet

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

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2 cups boiling water

8 each green tea bags

2 cups water

1 1/2 cups sugar

1/4 cup dark corn syrup

1 teaspoon crystallized ginger -- minced fine

Place the tea bags into a heat proof container. Add the boiling water and brew the tea for 5 minutes, remove bags

In a saucepan, combine sugar and water, bring to a boil for 1 minute

Remove the sauce pan from the heat and add the tea, syrup and ginger

Cool and chill completely

Place into ice cream maker and process

Yield:

"1 quart"

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Grilled eggplant salad with fresh mint

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Salads

Sides

Amount Measure Ingredient -- Preparation Method

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3 each Japanese eggplant -- long slender purple

1/2 cup Nuoc Cham

1 each scallion -- sliced thin

1 tablespoon fresh mint leaves -- sliced thin

Heat the grill

Trim both ends of each eggplant and slice in quarters lengthwise

Grill to just mark on the cut sides - about 3 minutes per cut side. Transfer to cutting board and cut into bite sized pieces and transfer to bowl

Pour nuoc cham sauce over top and sprinkle with scallions and mint. Toss to coat

Variations include topping with cooked pork or jumbo lump crab

Description:

"Vietnamese vegetables"

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Hiziki Ribbon Salad

Recipe By: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

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1 C Hiziki -- soaked for 10minutes

2 C Water

1 Tbsp Soy Sauce

1 Tbsp Mirin

4 Ea Radish -- sliced thin

1 Tsp Umeboshi Vinegar

1 C Green Beans -- french cut

1 Ea Yellow Squash -- julienned

1 Ea Lemon -- juiced

Place hiziki in small sauce pan with enough water to cover. Add a dash of soy and 1/2 of the mirin, simmer for ~25 minutes

While hiziki is cooking, place the radish slices in bowl with the umeboshi vinegar to marinate. Marinate for 15 minutes.

Blanch and refresh beans and squash. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the beans in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel. Repeat with the squash but only blanch the squash for 30 seconds.

When hiziki is tender and water evaporated, remove and toss with mirin, cool to room temp

Add radishes, blanched veg and lemon juice

Serve chilled or room temp

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Japanese meatballs

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1/2 cup soy sauce -- shoyru

1/2 cup sake -- sub dry sherry

1/2 cup corn syrup

1/4 cup water

2 tablespoons fresh ginger root -- grated

3/4 pound ground pork

3/4 pound ground chicken

1/4 cup scallions -- minced

2 tablespoons fresh ginger root -- grated

1 teaspoon sesame oil

1 each egg white -- beaten

1/2 teaspoon fresh ground black pepper

2 tablespoons soybean oil

12 each 6" bamboo skewers -- soaked overnight

Preheat oven to 350°

Place the soy sauce, sake, syrup, water and ginger root in a sauce pan and bring to boil. Recue to simmer and cook for 15 minutes to reduce the volume and thicken. Set aside

In a mixing bowl, combine the pork, chicken, scallions, ginger root, sesame oil, egg whites and pepper. Mix well and form into 1 oz balls

Grease a baking sheet and arrange the balls on the tray. Bake for 15 minutes or until firm enough to skewer

Preheat the grill and skewer 2 balls on each bamboo skewer

Place on grill for 2 minutes, remove and dip into soy mixture, return to grill for 2 minutes more then dip in sauce again { may also brush sauce onto balls}

Transfer to platter and drizzle with sauce

Yield:

"24 each"

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Japanese Noodle Soup With Tofu

Recipe By: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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6 Oz Udon -- cooked, drained

4 C Water

1 Piece Kombu

1 Ea Shiitake Mushrooms -- dried

1 Tbsp Soy Sauce

1 C extra firm Tofu -- small dice

2 Ea Scallion -- sliced diagonal

1 Sheet Nori -- shredded

Cook the udon as directed on the package. Drain and set aside

Bring the water to boil in a 2 qt pot, add the kombu and shiitake mushrooms

Cover and simmer for 10 minutes. Remove the kombu and shiitake, set aside

Stir in the tofu and simmer for 10 minutes

Place the noodles in soup bowls, ladle the soup over top

Garnish with scallions and nori

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Japanese Pork cutlets

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1/2 pound pork cutlets

1/4 cup flour, all-purpose

6 each eggs -- beaten

3 cups panko

2 cups yellow onion -- sliced thin

2 cups chicken stock

1/2 cup mirin

1/2 cup soy sauce

1/2 cup peanut oil

Pound cutlets to 1/4" thickness. Season with salt and pepper and dredge in flour. Dip in beaten egg and coat with panko. Let rest fo 30 minutes before cooking to develop crust

Combine the onion, stock, mirin and soy, bring to boil and reduce to simmer.

Heat oil in heavy skillet until dancing or bubbles form around a chopstick when dipped into the hot oil. Fry the cutlets until golden brown, about six minutes total cooking time, turning the cutlets often

Serve with sauce over rice or over noodles.

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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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Negi-shake maki

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Aquatic

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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Zushi (Sushi Rice)

4 sheet nori

4 ounces water

1 tablespoon wasabi

4 each scallions

Cook rice as directed

Cut salmon into strips

Place nori on mat shiny side down

Spread about 1/2 to 3/4 cup cooked rice onto nori from bottom up, leaving 2" of nori at top without rice.

Spread 1/4 tablespoon wasabi along bottom of rice, place strips of salmon at bottom. Place one green 'stem' of scallion next to salmon, and roll up.

Brush top with water and roll to seal.

Description:

"Salmon Roll"

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Nigiri Zushi

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 pound sushi quality fish, tuna, flounder, seabass, salmon

1 ounce wasabi powder

2 pounds cooked zushi rice

2 ounces pickled ginger

1 cup shoyu

Trim the fish of all skin and remove any bones. Slice into 24 pieces approximately 2 inches long, 1 inch wide

Mix the wasabi powder with enough water to form a very thick paste

Dip your hands in water and then form about 1 1/2 oz portion of rice into a finger shaped mound

Rub a small amount of wasbi on one side of a slice of the fish

Press the fish, wasabi side down into the rice and serve with ginger and shoryu

Yield:

"24 pieces"

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Noodle Sushi

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

8 Oz Soba Noodles -- cooked

3 Sheet Nori

1 Jar Peanut Butter

1 Jar Dill Pickles

1 Pkg Pickled Ginger

Form bundles of noodles, tie off ends. Boil for 6 minutes, drain and rinse, drain

Lay a sheet of nori on matt, spread a tablespoon or so of peanut butter on the nori along the edge closest to you, place noodles and pickles on nori

Roll up, seal the end with water

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Orange Ginger Dressing

Recipe By: Chris Koch

Serving Size : 32

Categories : C -- Asian Dressings / Salad

Amount Measure Ingredient -- Preparation Method

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1/3 cup Ginger Root -- grated

1 cup Orange Juice

1/4 cup Shallot -- minced

1/4 cup Rice Vinegar

1/4 cup Orange Peel -- grated

1 1/3 tablespoons Dijon Mustard

2 cups Vegetable Oil

1/4 cup Sesame Oil

Whisk together all the ingredients except the oil. In a separate container combine the two oils. Gradually whisk in the oil.

An Emulsion is created when two different liquids are "attached" to each other - Oil and Vinegar or egg yolk and butter. Examples include mayonnaise or sauce béarnaise. The key is to combine the non-fat ingredients well and then slowly…very slowly whisking in the fat. If the fat is added too quickly the two liquids will separate again and this is known as "breaking". To insure the proper amount of oil is being added, dip a fork into the fat and allow the droplets to fall into the other ingredients while whisking. Once the emulsion begins to form, the fat can be added in a slow and stead stream.

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Pickled Cucumber And Baked Tofu Salad

Recipe By: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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Baked Tofu

4 Slices extra firm tofu -- 1/4" thick

2 Tsp Soy Sauce

1 Tsp Mirin

1 C Water

Cucumber Salad

1 Ea Cucumber, Peel, Seed, Halved -- sliced thin

1 Pinch Sea Salt

1 quart water

1 Ea Carrot -- julienned and blanch

1 Ea Red Onion -- julienned and blanch

Mustard Dressing

2 Tsp Stone Ground Mustard

2 Tsp Sesame Tahini

1/2 Tsp Soy Sauce

1/2 Tsp Umeboshi Vinegar

1 Tsp Brown Rice Syrup

1/2 Ea Orange -- juiced

Preheat the oven to 400°

Place the tofu slices in baking dish, cover with water. Swirl in soy, mirin, marinate for 10 minutes

Drain tofu, bake uncovered on a roasting rack until golden, ~25 minutes, turn tofu, bake 7 minutes more

Begin preparing salad. Combine the cucumbers with generous pinch of salt. Toss to combine and place in a mesh strainer to drain off excess liquid for 30 minutes. Transfer to a mixing bowl

Bring a pot with the water to boil and blanch the carrot and onions for 2 minutes then mix with cucumber

Cool tofu and then shred the tofu

Prepare the dressing, by whisking all the ingredients together, thin with water if needed

Toss salad, tofu, dressing, serve at room temp

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Pickled Ginger

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- Asian Condiments

Amount Measure Ingredient -- Preparation Method

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10 ounces ginger root -- slice thin

1 1/3 cups rice wine vinegar

3 tablespoons cider vinegar

2 tablespoons white vinegar

1/2 cup sugar

1 tablespoon kosher salt

Cover the sliced ginger with boiling water for 20 minutes

Combine all the other ingredients in a non-reactive sauce pan, heat to just boiling

Drain the ginger and place in heatproof container, pour the liquid over the ginger, stir and cool to room temperature and chill over night

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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

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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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Red Snapper Teriyaki With Stir-Fried Vegetables

Recipe By: Chris Koch

Categories : C -- Asian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1/4 C Soy Sauce

2 Tbsp Mirin

2 Tbsp Umeboshi Vinegar

2 Tbsp Brown Rice Syrup

1 1" piece Ginger Root -- grated

2 Whole Red Snapper -- or 4 fillets

1 Tsp Sesame Oil

1 Ea Onion -- julienned

1 Tbsp Soy Sauce

2 Ea Carrots -- julienned

1 Ea Yellow Squash -- julienned

1 Stalk Broccoli -- florets

1/4 C Water

4 ounces Diakon -- grated

To prepare the teriyaki sauce, combine the soy sauce, mirin, umeboshi vinegar, rice syrup and ginger root in a sauce pan, bring to bowl, reduce to simmer to reduce to 1/2, set aside. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Filet the snapper, place fillets in a bowl, pour the teriyaki sauce over and marinate for 15 minutes.

Place snapper and marinade in sauté pan, bring to boil and reduce to simmer for about 7 minutes.

While snapper cooks, heat sesame oil in wok, add onions, season with soy. Stir fry for 2 minutes.

Add carrots, season with soy, stir fry for 2 minutes

Add squash and season, stir for 1 minutes

Add broccoli, stir for 1 minutes, add water and cover for 3 minutes.

Place fish on plate, spoon vegetables over, garnish with grated diakon.

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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

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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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Rumaki

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 Lb Chicken Livers -- 24 pieces needed

1/4 C Peanut Oil

1/4 C Soy Sauce

1/4 C Sherry

1 Tbsp Ginger Root -- minced

1/2 Tsp Sugar

1/2 Tbsp Sesame Oil

12 Slices Bacon

3 Tablespoons vegetable oil -- peanut preferred

12 Ea Waterchestnuts -- halved

1 Ea Plum Tomatoes -- rose

1 Bunch Watercress

Trim livers and separate in half. Dry well

Mix the soy sauce, sherry, ginger, sugar and sesame oil. Add the livers, marinate as long as 24 hours.

Blanch the bacon for about 30 seconds in simmering water. Remove and pat dry. Cut each slice in pieces long enough to wrap each liver.

Heat vegetable oil in pan and sauté livers to brown outside, rare inside. Remove and cool to can handle.

Make slice in liver, insert 1/2 of waterchestnut, wrap with bacon, pin with toothpick.

Broil or bake in 400° oven, turning once until browned.

Yield:

"24 each"

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Sea Vegetable Salad

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

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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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Seared veal medallions with herbed Wasabi butter

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian C -- Misc

Entree, Veal

Amount Measure Ingredient -- Preparation Method

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2 1/2 Tablespoons wasabi powder

2 Tablespoons Water -- Warm

4 Ounces Butter

1 Tablespoon Soy sauce

2 Teaspoons Fresh lemon juice

2 Tablespoons Chives -- finely chopped

2 Teaspoons Fresh tarragon -- finely chopped

1/2 Teaspoon Fresh thyme -- finely chopped

1 Pinch Cayenne

2 Tablespoons Olive oil

8 3 oz. Veal medallions

Preheat broiler to high

Combine the Wasabi powder and warm water to make a paste, add the soy sauce, lemon juice, chives, tarragon, thyme and cayenne. Blend in the butter.

Season the medallions with salt and pepper

Heat the olive oil in a sauté pan and sear the veal medallions over high heat until browned on both sides approximately two minutes per side, transfer the veal to a baking dish

Top each veal medallions with a tablespoon of the Wasabi butter and broil 4 in. from the heat for one to two minutes, baste with the juices and butter

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Seitan Kinpira

Recipe By: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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3 Tbsp Toasted Sesame Oil

1 Ea Onion -- julienned

1 Pinch Sea Salt

1 C Burdock Roots -- julienned

8 Oz Seitan -- small dice

1 C Carrot -- julienned

1 Tbsp Soy Sauce

1 Tsp Kuzu -- disssolved in 2T h2o

2 Stalks Celery -- sliced diagonal

1 Tbsp Brown Rice vinegar

In a wok or sauté pan, heat oil, add onion, season with sea salt

Add burdock, season, cook for 1 minute

Add carrot, season, cook for 1 minute

Add seitan, season with soy, add water, cover and simmer for 3 minutes

Vegetables should be tender but not mushy

Stir in dissolved kuzu, cook to form glaze

Remove from heat, stir in celery and splash of rice vinegar

Transfer to platter

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Shinko maki

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Aquatic

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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Zushi (Sushi Rice)

8 sheet nori

8 ounces pickled diakon

2 tablespoons wasabi

Cook the rice as directed

Cut the pickled diakon into strips, rinse under cold water and pat dry

Place nori on mat shiny side down

Spread about 1/2 to 3/4 cup cooked rice onto nori from bottom up, leaving 2" of nori at top without rice.

Spread 1/4 tablespoon wasabi along bottom of rice, place strips of diakon at bottom, roll up.

Brush top with water and roll to seal. Rest for a few minutes before slicing into 6-8 pieces

Description:

"Pickled diakon roll"

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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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Stuffed tofu agé

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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Sweet and sour sauce

3 teaspoons Brown Rice syrup

1 1/2 teaspoons Umeboshi vinegar

6 tablespoons Water

Soy sauce

6 tablespoons Brown rice vinegar

teaspoon Mustard

3 teaspoons Extra virgin olive oil

1 pound extra-firm tofu

Safflower oil -- For frying

Water -- for simmering

Soy sauce -- for seasoning

3 each Kombu -- 2 in. piece

15 slices Fresh Ginger Root

Curried vegetables stuffing

Combine the sauce ingredients in a small bowl and whisk until blended. Set aside an reheat later.

Slice the block of tofu lengthwise and then again into quarters. Cut each quarter in 1/2 to create 8 rectangle pieces. Slice each rectangle across corners to create 16 wedges

Make a slit along the longest side of each tofu wedge to create a pocket for the stuffing. Be careful not to slice all the way through. Heat the oil in a saucepan over medium heat. Add the tofu, a few at a time, and deep fry until golden brown. Drain on paper towels.

Bring a medium pot of water to a boil, season lightly with soy sauce, and add the kombu and ginger. Carefully dropped tofu wedges into broth and simmer over low heat, covered, 30 minutes. Drain tofu wedges and discard broth.

Allow tofu cool enough to touch, while preparing the filling. Heat the oil in a wok or skillet. Add the cabbage, garlic, onions, carrots and cook until tender. Mix the water and curry paste together and stir into the cooked vegetables. Adjust seasoning.

When wedges have cooled enough to handle, gently pull open slips and press stuffing inside. Arrange on serving platter and ladle warm sweet and sour sauce over each pocket.

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Sweet Rice And Azuki Bean Soup

Recipe By: Chris Koch from Christina Pirello

Serving Size : 6

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 Piece Kombu -- soaked and diced

1/2 C Adzuki Beans -- soaked for 8 hours

1/2 C Brown Rice -- sweet

1 C Diakon -- diced

6 C Vegetable Stock

1 Tbsp Barley Miso

1 C Kale -- chiffonade

2 Ea Scallions -- sliced diagonal

Place the beans in a bowl and cover with water and soak overnight

Place the kombu in a pressure cooker. Top with drained soaked beans, rice, diakon and stock

Bring to boil, loosely covered. Seal, bring to pressure

Lower heat, maintain the pressure and simmer for 45 minutes, remove from heat, release pressure naturally

Remove the lid, remove some stock, mix into miso, add back to soup with kale

Simmer for 4 minutes, garnish with scallions

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Tekka maki

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Aquatic

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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Zushi (Sushi Rice)

4 sheet nori

4 ounces raw tuna

1 tablespoon wasabi

Cook rice as directed

Cut tuna into strips

Place nori on mat shiny side down

Spread about 1- 1 1/2 cup cooked rice onto nori from bottom up, leaving 2" of nori at top without rice.

Spread 1/4 tablespoon wasabi along bottom of rice, place strips of tuna at bottom, roll up.

Brush top with water and roll to seal.

Description:

"Tuna Roll"

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Tempura batter

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian

Amount Measure Ingredient -- Preparation Method

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1 each egg

1 cup ice water

1 1/4 cups cake flour

Prepare an ice bath of 1/2 ice and 1/2 cold water in a large bowl

In a slightly smaller bow, whisk the egg and water until beginning to foam

Gently whisk in the flour in 1/3rd until just combined. Batter should be lumpy

Set bowl of batter into ice bath to keep cool

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Tempura dipping sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Sauces

Amount Measure Ingredient -- Preparation Method

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4 cups cold water

1 6" piece kombu

1 cup bonito flakes

1/4 cup mirin

1/4 cup soy sauce, Tamari

1/2 cup diakon -- finely grated

Make dashi. Place water in sauce pan, add kombu and bring to a simmer over medium heat. Let simmer for 10 minutes or until kombu is soft. Remove kombu. Add bonito to pan without stirring and simmer for 1 minute, remove and let steep for 2-3 minutes. Strain through mesh chinois or cheesecloth lined strainer

Take 1 cup of dashi and combine with mirin and soy, bring to boil, remove and cool to room temp. Divide among small bowls.

Squeeze the excess liquid from the diakon and make small mounds in the center of each bowl

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Teriyaki Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Dips

Sauces Seasonings

Amount Measure Ingredient -- Preparation Method

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1/4 C Soy Sauce

2 Tbsp Mirin

2 Tbsp Umeboshi Vinegar

2 Tbsp Brown Rice Syrup

1 1" piece Ginger Root -- grated

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Tofu Vegetable Rolls

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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Zushi (Sushi Rice)

1 cup Red Cabbage -- shred finely and blanch

1 tablespoon Umeboshi Vinegar

8 Sheet Nori

8 tablespoons Stone Ground Mustard

1 package Baked Tofu

1 Cucumber -- thin spears

Prepare rice per recipe

Blanch the cabbage to limp. Drain, toss with generous sprinkle of umeboshi

Place nori on mat. Press 1/2 cup or so of rice onto nori.

On end closest to you, spread a thin layer of mustard. A package of baked tofu contain 4 - 4 oz slices. Cut each slice of tofu into 4 strips. Place two strips of tofu end to end on mustard. Lay cucumber spear next to tofu, top with thin layer of cabbage. Roll up

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Zushi (Sushi Rice)

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Starch

Amount Measure Ingredient -- Preparation Method

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2 1/4 cups Short-grain rice

2 1/4 cups Water

5 tablespoons Rice vinegar

2 tablespoons Granulated sugar

1 1/2 teaspoons Salt

Wash the rice until the water almost runs clear and allow it to drain for 10 minutes.

Combine the rice and water in a heavy saucepan that is deeper then it is wide. Let sit for 20 minutes undisturbed. Bring to a boil, reduce to a simmer, cook for 10 minutes, cover reduce the heat to the lowest setting possible and steam for 10 minutes.

Whisk the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and add the vinegar dressing to the rice. Mix well and cool to room temperature.

Yield:

"6 cups"

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