Jan's Oriental Cabbage Slaw

Dressing ingredients

         1 cup     rice vinegar

         1 cup     vegetable oil

      2-3 tbs     sugar

          1 tsp     sesame oil

           1 tb     garlic salt

        ½ tsp     white pepper

 

Salad ingredients

               1     head of cabbage, shredded

           2-3     green onions, chopped

           3 tb     toasted sesame seeds

       ¼ cup     blanched almonds

       1 pckg     ramen noodles

         1 can     Mandarin oranges (optional)

 

š  Combine all dressing ingredients in blender and emulsify.

š  Place cabbage, green onions, sesame seeds, and almonds in large bowl.  Break ramen noodles into small pieces and place in bowl.

 

š  Toss with oranges and dressing before serving.

Kim Chee

Chef Michael Kang, 5' Restaurant, Laguna Beach - 5' Restaurant was one of Jim and my favorite restaurants, so much so that we asked Michael to cater our wedding... I luved the Kim Chee he would serve us as a amuse bouche...

             4 heads     Cabbage

          4 pounds     Carrots
             1¼ cup     Sugar
          2²/₃ cups     Soy Sauce
          2²/₃ cups     Sesame Oil
                             Chili Oil to taste
              ½ cup     Garlic Chili Paste
              ½ cup     Garlic
                pinch     Salt
          2²/₃ cups     White Wine Vinegar

Cut Cabbage into quarters, then eighths, pour scalding water over to blanch, then spin dry.

Peel and cut carrots on mandoline then par boil.

Mix all ingredients, cover and refrigerate for 24 hours.

Thai Satays & Peanut Sauce

Satays
         2-3 pounds      Chicken or Beef, cut into
                                    thin strips - or -  large Shrimp
                                    Bamboo skewers
Marinade
                1 bunch      Fresh Basil
                1 bunch      Fresh Cilantro
                1 bunch      Green Onions, chopped coarsely
                3 cloves      Fresh Garlic   
                      2 Tb      Fresh Ginger, grated
                        2-3      Chiles (Thai or Serrano)
                 2 stalks      Lemon Grass
                   ¼ cup      Oyster Sauce
                   ½ cup      Vegetable Oil

·        Place all marinade ingredients in a food processor or blender.  Blend until smooth. 

·        Place beef or chicken strips container and coat with marinade.  Do not marinate both beef and chicken in the same container. Cover and let sit in refrigerator for at least 2 hours.

·        Skewer meat and grill on barbecue.

 

Peanut Dipping Sauce:

This recipe can be prepared in 45 minutes or less.

                     1 cup      peanut oil
              8 ounces      natural unsalted peanuts in their shells, shelled (1 cup shelled)

                            3      large shallots, thinly sliced
                      2 Tb      minced peeled fresh ginger (packed)
                             1      garlic clove, minced
                            3      anchovy fillets, drained, minced
                       1 Tb      brown sugar (packed)
                 1½  tsp      Sambal
                      1 tsp      ground coriander
                      1 tsp      salt
                  1/2 tsp      ground cumin
           2 3/4 cups      (or more) water
                      2 Tb      fresh lemon juice

·        Line baking sheet with paper towels. Heat oil in large skillet over medium heat. Add peanuts; fry until golden brown, watching closely to avoid burning, about 3 minutes. Using slotted spoon, transfer peanuts to paper towels; drain. Cool. Finely grind peanuts in processor. Discard all but 1 tablespoon oil in skillet.

·        Heat oil in skillet over medium heat. Add shallots, ginger and garlic; sauté until shallots are almost tender, 3 minutes. Add anchovies and next 5 ingredients; stir 1 minute. Add 2 3/4 cups water; simmer until shallots are tender, 5 minutes. Add peanuts; simmer until mixture thickens slightly, 5 minutes longer. Season with salt. (Can be made 1 day ahead. Cover; chill. Before using, rewarm over low heat, stirring occasionally and adding more water to thin sauce.) Stir lemon juice into sauce. Serve warm.

Steamed Wontons or Potstickers

                 
            1 pound     ground turkey

                       1     egg

                 2 Tb     grated fresh ginger

                      2     green onions, chopped finely

             2 clove     garlic, minced

                 2 Tb     soy sauce

                 2 Tb     sesame oil

                 1 tsp     rice vinegar

                 1 tsp     sugar

                             salt & white pepper to taste

          1 package     wonton wrappers

In a food processor combine all ingredients except for wonton wrappers.  Process ingredients until they are well mixed.

Place a small bowl of water near work surface.  Place a small portion of the mixture in the center of a wonton wrapper (½ - ¾  of a teaspoon, depending on size of wrapper).  Dab water around the edges with fingertips, then fold wrapper around fillings.  Pinch edges together to form a pouch.  (If unable to steam immediately, store wontons under plastic or a slightly damp cloth to maintain moisture.)

Heat a small amount of water in wok (you should be able to rest steam baskets just above water level).  Place finished pouches in a bamboo steam basket.  To avoid sticking, line the bottom of the basket with a damp piece of cotton cloth, and place wontons slightly apart.  When baskets are full, stack and cover.  You may have to steam wontons in more than one batch. Place steam basket over boiling water in wok.  Let steam for 10-15 minutes or until wontons do not fall apart when handled.  Be sure to add water to wok, if needed, do not let water evaporate completely.

Serve warm with favorite Asian dipping sauce. 

For potstickers:  after steaming set aside.  Heat vegetable oil in wok or non-stick frying pan.  Place wontons in pan until bottom is golden brown.  Serve warm with favorite Asian dipping sauce

 

Thai Red or Green Curry Paste

This recipe was given to me by Chef Yui, while I was working at Shelly's Oyster Bar in Tustin, CA.  Thai Curry Pastes  are the fundamental bases for Thai curries, but they can also be used to flavor soups, rice, and pasta.  Red curry paste utilizes fresh red chilies, while green curry paste uses fresh green chilies. 

           1 Tb     coriander seeds

         2 tsp     cumin seeds

         2 tsp     dried shrimp paste

          1 tsp     black peppercorns

          1 tsp     ground nutmeg

              12     large red or green chilies

         1 cup     shallots, chopped

          2 Tb     oil

    4 stems     lemon grass, white parts only

  10 cloves     garlic, chopped

          4 Tb     fresh cilantro leaves, stems & roots, chopped

                6     kaffir lime leaves, chopped

         2 tsp     lime rind, grated

         2 tsp     salt

Toast the coriander and cumin seeds in a dry frying pan for 2-3 minutes, then grind finely.  Wrap the shrimp paste in foil and cook under a hot grill, turning twice, for 3 minutes.  Process everything together until smooth.  Refrigerate in an airtight container for up to 3 weeks.

 

Notes: Shrimp paste, lemon grass, and kaffir lime leaves are sometimes carried by the larger super markets, but they can be found at any Asian market.

When pressed for time I have used a few dashes of Thai fish sauce in place of shrimp paste, and doubled up on the lime rind in place of the kaffir leaves.