FRESH MANILA CLAMS WITH THAI CHILI GINGER & BLACK BEAN SAUCE
Ingredients: 1 lb fresh Manila Clams 1 1/2 Tbs vegetable oil 1 clove fresh garlic, chopped 1/2 cup chicken stock or dry white wine 1 Tbs Thai Chili paste in oil (Prik Pao) 1 Tbs black beans 1 Tbs oyster sauce 1 Tbs onion slices 2 Tbs bell peppers, asst¹d. colors 15 fresh basil leaves 1/2 cup cooked angle hair pasta or steamed rice To prepare Saute fresh chopped garlic in a hot pan with 1 1/2 Tbs of vegetable oil until garlic turns to a light brown then add fresh clams and continue to saute for 1/2 minute then add chicken stock, chili paste, black beans and oyster sauce. Keep cooking until clams start to open, then add bell peppers, onions and fresh basil. Serve on a bed of angle hair pasta.
CHINATOWN DUCK CONFIT WITH ASIAN WATERCRESS (ONG CHOI)
Ingredients: 4 duck legs 1/2 cup vegetable oil 4 cups duck or chicken stock 4 pieces dried Chinese Shiitake mushrooms 1 Tbs Chinese Five Spice 1/4 Tbs whole black pepper 1 cup of onion, celery and leek (combined) 2 Tbs shoyu 2 cups Asian watercress or Ong Choi To prepare Fry duck legs in a hot pan with 1/2 cup of vegetable oil just to brown the skin then put in a pot. Add all the ingredients then slow cook for about 2 1/2 to 3 hours or until the duck legs are tender. In another hot pan, quickly cook Ong Choi with the sauce from the duck and thicken the sauce a little with corn starch. Serve with duck legs.