INGREDIENTS

Cous cous, 3 boxes
Cilantro, 1 bunch
Parsley, 1 bunch
Dill, 1 bunch
Salt & Pepper

DIRECTIONS

Follow the instructions for cous cous from packaging. Rough chop cilantro, parsley & dill. Toss cooked cous cous, herbs and salt & pepper to taste. Serve on a large Moroccan platter.

INGREDIENTS

Napa, 1 head, sliced
Agar, 1 pack,
Egg, 6
Cucumber, 2
Carrots, 2
Sprouts, ½ lb
Skinless Chicken Breast, 1
Soy Sauce, 1 ½ cup
Kadoya Sesame Oil, regular or hot, ½ cup
White Vinegar, ¾ cup
Canola Oil, ½ cup
Salt to taste
Cilantro for garnish

DIRECTIONS

Boil the chicken breast until tender and set aside to cool. Once cooled, shred the chicken into 1” pieces.

Scramble all 6 eggs. Add ½ portion into a frying pan over medium-high heat and let the eggs spread over the pan to make a thin layer. Once cooked thru, flip and cook thru the other side. Repeat with remaining portion. Once cooled, sliced into 2” strips, then slice into thin strip so they look like short 2” long noodles.

Julienne both cucumbers and carrots. Wash and soak sprouts. Wash and chop napa cabbage into thin strips. In a large bowl, toss all of the above ingredients so they are mixed through. In a medium bowl, mix soy sauce, vinegar, canola oil, sesame oil, all to taste. Add salt if needed. Add to salad and toss until all mixed through. Add cilantro to garnish.

INGREDIENTS

Oxtail, 2 lb
Russet potato, 2
Sweet potato, 2
Carrots, 4
Acorn squash, 1 each
Roma Tomato, 4, cut into
Scallions, 1 bunch
Ginger, 1 knuckle
Salt

DIRECTIONS

In a large pot, cover oxtail with water and bring to boil for about 5 minutes. Drain water and rinse oxtail. Set aside.

In a new pot, add 4 cups of water and bring to boil. Cut scallions into 2” pieces and slice the tomato. Add to boiling water along with oxtail. Reduce to medium heat. Cook for about an hour until oxtails are tender.

Chop russet potato into chunks and add to stew. Cook for another 30 mins. Chop sweet potato into chunks. Chop carrots into 2” pieces. Slice acorn squash in half and remove seeds. Then slice into chunks. Add sweet potato, carrots, squash and ginger into stew. Simmer for another 20 mins. or until all vegetables are tender. Serve over cous cous or rice.

INGREDIENTS

Jar of Mother In Law's Kimchi
Jasmine Rice, 4 cups
Eggs, 1 dozen
Chinese Broccoli, 1 bunch
Baby Bok choy, 1 bunch
Chinese sausage, 10 links
Scallions, 2 bunches
Cilantro, 1 bunch
Salt
Asian White Pepper

DIRECTIONS

Follow directions on package for rice. Rough chop kimchi and set aside. Scramble eggs and set aside. Slice Chinese sausage and sauté until ridges are slightly crispy and set aside. Rough chop Chinese broccoli and baby bok choy. Fine chop scallions.

Working in two batches, add 4-6 tbsp. of vegetable oil in a wok on medium-high heat. Add half portion of scallions and sauté. Add two cups of cooked rice and coat with cooking oil. Then add half portion of scrambled eggs, Chinese sausage, baby bok choy and Chinese broccoli. Stir fry until all mixed through. Remove from heat and toss in half portion of kimchi. Repeat a second batch with remaining two cups of rice. Serve on large platter with kimchi and cilantro to garnish.

INGREDIENTS

Ground Pork, 2 lbs.
Ginger, 1/2 knuckle, sliced
Corn starch, 2 tbsp.
Napa cabbage, 1 head, rough chop
Vegetable oil, 2 cups
Salt, 2 tbsp.
Soy sauce, 8 tbsp.

DIRECTIONS

In a large bowl, add ground pork, corn starch, salt and soy sauce. Mix to combine. Then add 1/2 cup of water. Mix through with hands. Mixture should be loose and wet in texture. Roll ground pork into 1 1/2" diameter balls and drop into a small pot of vegetable oil on high heat. Fry until crispy brown all around. Strain and set aside over paper towels to soak any extra oil.

In a large pot, add 1 cup water and bring to boil. Add meatballs, napa cabbage and ginger slices. Add remaining soy sauce and salt. Lower heat and simmer until napa cabbage is tender and cooked. 

INGREDIENTS

Granulated sugar, 1 tbsp.
Fresh mint leaves, 1 cup packed
Gin

DIRECTIONS

Bring to boil 4 cups of water and remove from heat. Add fresh mint leaves, 1 cup packed. Add 1 tablespoon of granulated sugar. Steep for 15-20 mins, or till cool. Add a shot of gin to each serving. Stir with ice, strain and serve. Garnish with mint. 

INGREDIENTS

Oranges, 4
Cinnamon
Rose water

DIRECTIONS

Peel oranges and slice through the mid section. Place on a large platter and sprinkle cinnamon and rose water over slices.