3 lbs chicken thighs MARINADE 1/2 tsp salt 1/4 tsp white pepper 1 Tbs garlic, minced 1 Tbs ginger, minced 2 Tbs shoyu flour for coating chicken 1 quart oil for frying Mix ingredients for marinade together. Marinate chicken for a few hours or overnight in the refrigerator. Remove chicken from marinade and coat with flour; place in hot oil and deep fry till done. SWEET CHILI PASTE 1 tsp sesame oil 1 tsp ginger, minced 1 tsp garlic, minced 2 Tbs shoyu 1/3 cup lemon juice 4 tsp garlic chili paste 1 Tbs honey 1/2 Tbs cilantro, minced Place the ingredients in a saucepan and cook over low heat. Pour over chicken and serve.
8 oz salmon fillets salt & pepper, to taste 1/2 tsp garlic, minced 1/2 tsp ginger, minced 1/4 tsp white pepper FILLING 3/4 cup shrimp, chopped 1 egg 2 tsp shoyu 2 tsp wasabi mustard 2 tsp cilantro, minced 1/4 tsp salt 1/4 tsp chili pepper flakes 1 Tbs cream 12 shiitake mushrooms 1 tsp salad oil Season salmon with salt, pepper, garlic, ginger and white pepper; pan fry. Place salmon in pie pan. Mix filling ingredients together and spread on salmon. Place shiitake mushrooms over filling. Drizzle with oil. Bake at 350ºF until done. THAI CHILI VINAIGRETTE: 2 Tbs lime juice 2 Tbs sugar 1 Tbs garlic, sliced 1 Tbs lemon grass 1 Tbs garlic chili paste 1 Tbs cilantro, minced 2 Tbs water 1/2 cup fish sauce (optional) 3 cups mixed vegetables 1 Tbs garlic, minced