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Chinese Pork Chops Wasabi Salmon Stuffed Cabbage Roll

BROADCAST DATE:   May 27, 2001

Chinese Pork Chops
From the Kitchen of:  Chef Richard Reformado 
and owner Helen Toya of Uptown Cafe

Pork Chops

Marinade
1 Tbs. salt
1/2 Tbs. sugar
2 eggs
1/2 Tbs. baking soda
1/2 Tbs. lion custard
1/2 Tbs. meat tenderizer
1/2 c. flour
1/3 c. corn starch

Oil for deep fry and stir-fry

Combine marinade ingredients and soak pork chops for about 4 hours.  Heat oil in pan.  Deep fry until golden brown.  In another pan, heat oil, stir-fry and add remaining ingredients (see below).  Fry for 1 minute.

Sprinkle green onion
Pinch of salt
Pinch of sugar
1 tsp. Tabasco
1 tsp. mirin

wasabi Salmon
From the Kitchen of:  Chef Richard Reformado 
and owner Helen Toya of Uptown Café

Marinade
1/2 c. soy sauce
1 tsp. grated ginger root
1 clove garlic, grated
1 Tbs. sake or mirin
3 Tbs. Sugar

Sauce
1 c. mayonnaise
1 tsp. wasabi

Garnishes
cucumber, julienne
curly carrot
curly deep fried potatoes
furikake

Combine marinade ingredients and soak salmon over night.  Heat oil in pan and fry salmon until light brown.  Garnish dish with vegetables.  Put wasabi sauce on cucumber.  Place salmon on dish and top salmon with wasabi sauce and furikake.

Stuffed Cabbage Roll
From the Kitchen of:  Chef Richard Reformado 
and owner Helen Toya of Uptown Cafe

1 lb. ground beef
1/2 c. celery, chopped
1/2 c. onion, chopped
1 egg slightly beaten
1/2 tsp. salt
1/4 tsp. pepper
8 large cabbage leaves

Sauce
2 c. tomato soup
1/2 c. tomato sauce
1/4 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. brown sugar
1/2 tsp. hon dashi

Remove cabbage leaves and place in boiling water until leaves wilt.  Mix meat, vegetables and seasoning and wrap in cabbage leaves.  Place in skillet, cover with sauce and simmer for about 30 to 45 minutes.

In a hot pan, add the vegetable oil, garlic, shallot and shiitake mushroom.  Sauté for a minute or until garlic turns to a light brown color.   Add shrimp and pork.  Cook for another minute.  Add the rest of the ingredients except for the lumpia wrappers.  Keep cooking until the stuffing is dray, about 3 minutes.  Let it cool down.  Use two sheets of lumpia wrapper and fill with 1 1/2 Tbs. of filling.  Pick up from the four corners and let the filling fall in the middle then wrap it like a pouch with a stripe of thin aluminum foil.   Pre-heat deep fryer or oven about 375 degrees and cook Da Bags until it turns to a light brown color.  Serve with Cucumber Salad (recipe below).