1. 2 cups short-grain Japanese rice
2. Seasoned rice wine vinegar

Ingredients

• 1teaspoon vegetable oil
• 3stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
• 3 large shallots , chopped
• 8sprigs fresh cilantro leaves , chopped coarse
• 3tablespoons fish sauce
• 4cups low-sodium chicken broth
• 2 (14-ounce) cans coconut milk , well-shaken
• 1tablespoon sugar
• 1/2pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
• 1pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
• 3tablespoons fresh lime juice from 2 to 3 limes
• 2teaspoons red curry paste (Thai)
• Garnish
• 1/2cup fresh cilantro leaves
• 2 serrano chiles , sliced thin
• 2 scallions , sliced thin on bias
• 1 lime , cut into wedges

Instructions

1. 1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
2. 2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
3. 3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.

Basic Marinade

1 T vegetable oil

1 T dark sesame oil

3 T soy sauce

2 tsp grated peeled ginger root (optional)

1 garlic clove, pressed (optional)

Preheat oven to 400 degrees. Cut the tofu into slices, cubes, triangles, or sticks (I did sticks). Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or a variation on ingredients) and drizzle over the tofu. Gently turn or toss to coat thoroughly. Bake uncovered, stirring once or twice, until the oil is sizzling and the tofu is firm and chewy, 30-40 minutes. Serve hot, at room temp or chilled.

Filling:
1 12-oz bunch spinach
2 green onions
2/3 lb. ground pork
2 tsp minced ginger
1/2 tsp grated orange peel
1 egg
1 TBS soy sauce
1/4 tsp chinese chili sauce
1/2 tsp salt

24 won ton skins
cornstarch for dusting
2 TBS oil

Sauce:
1/2 cup stock
2 TBS sherry
2 tsp oyster sauce
1 tsp hoisin sauce
1/2 tsp chinese chili sauce
1/4 tsp sugar
2 tsp grated orange peel

1/4 cup peanut oil

1/4 cup tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)

1 cup mung bean sprouts

1/2 pound peeled shrimp, pressed tofu or a combination

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro

2 limes, quartered.

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Yield: 4 servings.

Makes about 8 cups, serving 4 to 6.

Ingredients

Instructions

1. Dissolve sugar in fish and soy sauces in small bowl; set aside. Season chicken with 1/2 teaspoon salt; set aside.
2. Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.
3. Return skillet to burner, increase heat to high and heat skillet until hot, about 1 minute; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add 1 teaspoon curry and cook until fragrant, about 30 seconds; add chicken and cook, stirring constantly, until cooked through, about 2 minutes. Transfer to bowl with eggs and set aside.
4. Return skillet to high heat and heat until hot, about 1 minute; add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add onion and 1 tablespoon curry and cook, stirring constantly, until onion is softened, about 3 minutes. Stir in garlic and chiles; cook until fragrant, about 30 seconds. Add rice and fish sauce mixture; cook, stirring constantly and breaking up rice clumps until mixture is heated through, about 3 minutes. Add eggs and chicken, scallions, and cilantro; cook, stirring constantly until heated through, about 1 minute. Serve immediately with lime wedges.

INGREDIENTS

1	medium pear (ripe), peeled, halved, cored, and roughly chopped
6	medium cloves  garlic , peeled
4	teaspoons  minced fresh ginger
1/2	cup  soy sauce
2	tablespoons  toasted sesame oil
6	tablespoons  sugar
1	tablespoon  rice vinegar
3	scallions , green and white parts sliced thin
5	pounds  bone-in English-style short ribs , meat removed from bone, trimmed of excess fat, sliced widthwise at angle into 1/2- to 3/4-inch-thick pieces and pounded 1/4 inch thick (see illustrations below)
	Vegetable oil for grill rack

See Illustrations Below: Getting English-Style Ribs Ready to Grill

1. Process pear, garlic, ginger, soy sauce, oil, sugar, and vinegar in food processor until smooth, 20 to 30 seconds, scraping down sides of bowl as needed. Transfer to medium bowl and stir in scallions. 2. Spread one-third of marinade in 13 by 9-inch pan or other suitable container that will hold ribs in 2 layers. Place half of meat in single layer over marinade. Pour half of remaining marinade over meat, followed by remaining meat and marinade. Cover tightly with plastic wrap and place in refrigerator. Marinate ribs for at least 4 hours and up to 12 hours, turning meat once or twice to ensure that it marinates evenly.3. Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, 15 to 20 minutes. Build modified two-level fire by arranging coals to cover half of grill. Position grill grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe grill grate.4. Grill half of meat directly over coals, turning 3 or 4 times, until well browned on both sides, 7 to 12 minutes. If flare-ups occur, move meat to cooler side of grill until flames die down. Move first batch of meat to cooler side of grill and repeat browning with second batch. Transfer second batch of meat to platter. Return first batch of meat to hot side of grill and warm for 30 seconds; transfer to platter and serve immediately. 5. For Korean-Style Ribs:
Korean-style ribs are fattier than English-style ribs, so watch for flare-ups at the grill. Follow recipe above, substituting 2 1/2 pounds Korean-style beef short ribs that are trimmed of excess fat and cut no more than 1/4 inch thick. Reduce amount of charcoal to 3 quarts.

STEP BY STEP: Getting English-Style Ribs Ready to Grill

If using boneless ribs, skip to step 2.
1. Remove meat from bone, positioning chef’s knife as close as possible to bone.	2. Trim excess hard fat and silver skin from both sides of meat.
3. Slice meat at angle into 4 to 5 pieces ranging from 1/2 to 3/4 inch thick.	4. Place plastic wrap over meat and pound into even 1/4-inch-thick pieces.

STEP BY STEP: Types of Short Ribs

Depending on butchering technique, short ribs can vary markedly in appearance. Our recipe uses widely available English-style ribs; Korean-style and boneless ribs can also be used.
English-Style: This common choice contains a single bone, about 4 to 5 inches long. Look for ribs that have at least 1 inch of meat above the bone.	Flanken and Korean-Style: The authentic choice is the thinly-sliced flanken rib (sold only in Asian markets) which requires no butchering. The same as flanken-style ribs but cut much thinner, usually about 1/4-inch thick.
Boneless: A good option that is available at some markets. Make sure they are at least 4 inches long and 1 inch thick.