Sweet Sticky Rice With Mango

Prep time 10 Min, Cook time 20 Min, Ready in 1 Hr 30 Min
Servings & Scaling for 8 people

INGREDIENTS
1 1/2 cups uncooked short-grain white rice
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 teaspoon salt
1/2 cup coconut milk
1 tablespoon white sugar
1/4 teaspoon salt
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds

DIRECTIONS

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Wonton Soup

Prep time 10 Min, Cook time 15 Min, Ready in 25 Min
Servings & Scaling for 8 people

INGREDIENTS
· 1/2 pound boneless pork loin, coarsely chopped
· 2 ounces peeled shrimp, finely chopped
· 1 teaspoon brown sugar
· 1 tablespoon Chinese rice wine
· 1 tablespoon light soy sauce
· 1 teaspoon finely chopped green onion
· 1 teaspoon chopped fresh ginger root
· 24 (3.5 inch square) wonton wrappers
· 3 cups chicken stock
· 1/8 cup finely chopped green onion

DIRECTIONS

1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Notes

Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)
TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.

Grilled Salmon

Prep time 10 Min, Cook time 15 Min, Ready in 25 Min
Servings & Scaling for 4 people
INGREDIENTS
· 2 pounds salmon fillets
· 1/2 cup vegetable oil
· 1/2 cup lemon juice
· 4 green onions, thinly sliced
· 3 tablespoons minced fresh parsley
· 1 1/2 teaspoons minced fresh rosemary
· 1/2 teaspoon salt
· 1/8 teaspoon pepper

DIRECTIONS

1. Place salmon in shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.

Caramelized Beef Skewers

Prep Time 10 Min., Ready in 26 Min.
Serving and scaling for ten people


INGREDIENTS
· 2-1/2 pounds beef sirloin steak, thinly sliced
· 140 cups A.1. Original Steak Sauce, divided
· 1/2 cup and 2 tablespoons KRAFT Original Barbecue Sauce
· 2-1/2 teaspoons GREY POUPON Dijon Mustard


DIRECTIONS

1. Toss steak with 2 tablespoon of the steak sauce; let stand 10 minutes to marinate. Meanwhile, combine remaining 2 tablespoon steak sauce, the barbecue sauce and mustard; set aside.


2. Preheat grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.


3. Grill skewers 6 minutes or until steak is cooked through, turning after 3 minutes and brushing generously with the barbecue sauce mixture.

Chinese Roast Pork

SERVINGS & SCALING
Original recipe yield: 8 to 10 servings

INGREDIENTS
- 4 pounds bone-in pork roast
- 3/4 cup soy sauce
- 1/2 cup dry sherry
- 1/3 cup honey
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon water

DIRECTIONS

1. To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until internal temperature has reached 160 degrees F/70 degrees C), brushing several times with marinade.
4. Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

Chili-Lime Chicken Kabobs

PREP TIME
15 Min
COOK TIME
15 Min
READY IN
1 Hr 30 Min

INGREDIENTS
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

DIRECTIONS
1-In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

2-Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

3-Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.