4 cups sweet potatoes, mashed 1/2 cup coconut milk 1/3 cup butter 1/2 cup milk 1/3 cup fresh coconut, grated 1/3 cup macadamia nuts, toasted & chopped 1/3 cup brown sugar 2 Tbs butter, melted Preheat oven to 325oF. Whisk potatoes, sugar, butter, milk until light and fluffy. Pour into a 2 quart lightly oiled casserole. Mix coconut, macadamia nuts, brown sugar and melted butter. Sprinkle on top of the sweet potatoes. Bake for 1-hour or until potatoes are heated through and top is crunchy.
36 fresh clams with shells 1/2 lb scallops 1/2 lb shrimp 1 1/2 Tbs peanut oil, for frying Ingredients A 1 Tbs garlic, minced 1 Tbs ginger, minced 3 Tbs dau see (fermented black beans), washed, drained & mashed 1 cup mixed vegetables, julienne Ingredients B 1 Tbs sugar 3 Tbs shoyu 1 Tbs garlic chili sauce Place clams in mixture of 1/3 cup salt to 1 gallon of cold water. Let stand for 15 minutes. Rinse and repeat again. Thoroughly scrub shells with a brush. Place clams in a large steamer and steam for about 5 minutes. Use approximately 1 cup of water in steamer. Save liquid after steaming. Using high heat, heat large skillet or wok. Add peanut oil. Add ingredients A. Toss-fry for about 1 minute. Mix ingredients B and stir. Add steamed clams, shrimp, and scallops. Stir constantly. Cook for approximately 4 minutes on high heat. Serve in a large bowl garnished with Chinese parsley.
Serves 6 2 lbs boneless chicken leg meat 2 cups coconut milk 2 cups fresh spinach, cooked & drained (or 2 cups canned spinach) salt, to taste Cut chicken into 2 inch pieces. Place chicken in pot. Cover. Simmer over low heat for 10-15 minutes. Add coconut milk and cook for 30 minutes or until tender. Add the cooked and drained spinach. Add salt to taste. Simmer f or 5 minutes.
Serves 6 6 lbs mussels 2 cups light clam stock 1 cup Sonoma Gallo Chardonnay 2 Tbs shallots, minced 2 Tbs fresh ginger, minced 1 Tbs fresh garlic, chopped 2 Tbs parsley, chopped 2 Tbs butter salt and pepper to taste 1 cup fresh tomato, diced & seeded (about 2 medium tomatoes) garnish with 1/4 cup green onions,minced & cilantro Clean and scrub the mussels and pull off the ³beard² or filaments. Place Sonomo Gallo Chardonnay, shallots, ginger, garlic, parsley, butter into large pot and bring to a boil. Add mussels. Season with salt and pepper. Cover and bring to a boil until the mussels are thoroughly cooked. Remove mussels and place on a serving platter. Reduce the liquid to half. Fold in the diced tomato, green onion and cilantro. Pour over the mussels and serve. Great with garlic bread!