Gardens of California ® LLC 
Bridget Guzzi, Owner




 1 1/2 tsp. oil, 6 cloves chopped garlic, 6 red asian chopped shallots, 2 stalks lemon grass white part only finely chopped, 1 tbsp. fresh grated ginger, 1 litre chicken stock, 1 cup coconut milk, 2 1/2 cups corn kernels, 5 1/2 oz. crabmeat, 2 tbsps. fish sauce, 2 tbsps. lime juice, 1 tsp. shaved palm sugar or soft brown sugar.

Hea the oil in a large saucepan, then add the garlic, shallots, lemon grass and ginger and cook stirring over medium heat for 2 minutes. Pour the chicken stock and coconut milk into the saucepan and bring to boil, stirring occasionally.  Add the corn and cook for 5 minutes. Add the crabmeat, fish sauce, lime juice, and sugar and stir until the crab is heated through. Season to taste, ladle into bowls and serve immediately.
The Complete Cookbook Asian Tasty Recipes for Every Day 2006


6 1/2 oz. fresh egg noodles, 4 chicken breast filets, 2 stalks lemon grass white part only, 2 inch piece of fresh ginger cut into matchsticks, 1 lime thinly sliced, 2 cups chicken stock, 1 bunch choy sum cut into 4 inch lengths, 1 lb. chinese broccoli cut into 4 inch lengths,  1/4 cup kecap manis, 1/2 cup soy sauce,  1 tsp. sesame oil, toasted sesame seeds to garnish.

Cook egg noodles, drain and keep warm. Cut chicken to 8 thin flat fillets. Cut lemon grass into lengths 2 inches longer than chicken pieces then cut in half lengthways. Place one piece of lemon grass onto one half of each chicken breast fillet, then top with the other half of the fillet.  Pour the stock into a wok and bring to a simmer. Place two of the chicken fillets in a paper lined bamboo steamer. Place the steamer over the wok and steam over the simmering stock for 12 to 15 minutes or until the chicken is tender.  Remove the chicken from the steamer, cover and cook warm. Repeat with the other fillets.
Steam the greens in the same way for 3 minutes or until tender. Bring the stock in the wok to boil and whisk in the kecap manis, soy sauce and sesame oil.  Divide the noodles among 4 serving plates and ladle the boiling stock over them. Top with Asian greens and chicken and drizzle with the sauce.  Sprinkle with toasted sesame seeds.  Prep time 25 minutes, Total Cook time 40 minutes.
The Complete Cookbook Asian Tasty Recipes for Every Day 2006

4 scotch fillet steaks, 1/3 cup soy sauce, 2 tbsps. mirin, 1 tbsp. sake (optional), 1 clove crushed garlic, 1 tsp. grated fresh ginger, 1 tsp. sugar, 1 tsp. toasted sesame seeds.
Cucumber Salad: 1 large Lebanese cucumber peeled seeded and diced, 1/2 red capsicum diced, 2 spring onions sliced thinly,  2 tsps. sugar, 1 tbsp. rice wine vinegar.

Put steaks in a mon-metalic dish. Combine soy sauce, mirin, sake, garlic and ginger and pour over the steaks. Cover with plastic wrap and refrigerate for at least 30 minutes.
Put the cucumber, capsicum and spring onion in a bowl. Put the sugar, rice wine vinegar and 1/4 cup water in a pan and stir over heat until the sugar dissolves. Increase the heat and simmer rapidly for 3 - 4 minutes, or until thickened. Pour over the cucumber salad, stir well and leave to cool completely.  Brush a chargrill or barbecue grill plate with oil and heat until very hot. Drain the steaks and reserve the marinade. Cook steaks 3 - 4 minutes on each side or to your taste. Rest the meat for 5 - 10 minutes before slicing.
Put the sugar and reserved marinade in a pan and heat stirring until the sugar has dissolved. Bring to boil then simmer 2 -3 minutes. Slice each steak into strips and serve with the marinade, cucumber salad and a sprinkling of sesame seed. Prep time 20 minutes, Marinade 30minutes, Cook 20 minutes.

The Complete Cookbook Asian Tasty Recipes for Every Day 2006
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