2014 SUMMER CAMP ASIA
Noodle Salad with spicy PB dressing
6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup low-salt chicken broth3 tablespoons rice vinegar3 tablespoons soy sauce1 1/2 tablespoons sugar1 tablespoon oriental sesame oil1 tablespoon minced peeled fresh ginger1/2 teaspoon cayenne pepper8 ounces linguine1 large orange bell pepper, cut into matchstick-size strips1/2 cup chopped green onions5 large lettuce leaves1/4 cup chopped fresh cilantro1/4 cup chopped salted peanuts
Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.
Homemade Ice Cream
2 ziplock sandwich bags. One large and one small
1/2 C milk
1 1/2 T sugar
1/2 t vanilla(or any other flavoring ie cocoa powder)
2 trays of ice
6 T salt
Pour milk and sugar into large bag add vanilla and choc chips(optional)
Put ice and salt into small bag. Put small bag into the large bag and shake
for 10 mins. Bag will get cold so be careful
Once mixed enjoy!
SERVES 4 (or more)
1 package frozen round dumpling wrappers (or substitute regular wonton wrappers)
3 cups sliced fresh shiitake mushrooms
1 cup cubed medium-firm tofu (about 2/3 package)
1 thumb-size piece galangal OR ginger, sliced
3-4 cloves garlic
2 spring onions, sliced
1/4 tsp. white pepper
3 Tbsp. soy sauce
2 Tbsp. sesame oil
1 tsp. chili sauce (or more if you want them spicy)
1/4 cup vegetarian simulated chicken stock (or vegetable stock)
Fill a pot with an 1/8 of water to use to steam dumplings. Bring to a boil.
Place all Filling Ingredients together in a food processor or large chopper and blitz to create the mushroom-tofu filling.
Lay 6 dumpling wrappers out at once over a clean working surface. Also have ready a small bowl of water for sealing the dumplings.
Spoon a little of the filling in the middle of each wrapper (about 1 tsp.). Then dip your fingers (or a pastry brush) in the water and moisten all
around the outside of the wrapper. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn’t seal, moisten the edges with a little more water.
Pinch along the seal to create a decorative edge
Set the finished dumplings on a plate dusted with corn starch or flour. Steam the dumplings right away, or cover and refrigerate up to 3 hours.
To steam, place the dumplings in a colander and place over the boiling water to steam with a tight-fitting lid for 15 to 20 minutes(mushrooms need to be well cooked)
To make the dumpling crispy, add a little oil in a pan and toast on both sides.
Chicken Teriyaki (serves 4/6)
2 tablespoons sake (Japanese Rice Wine)
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh gingerroot
Splash sesame oil
1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
1 teaspoon oil
Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a
dish that you can steep the chicken in
Add the prepared chicken pieces and leave for 15 minutes.
Heat the oil in a large shallow frying pan or casserole (that has a
lid) over medium heat. Using a slotted spoon, transfer the chicken pieces
from the marinade to the pan. Saute them until they look cooked on the
Add the marinade to the chicken pieces and bring to a bubble, then turn
down the heat to a gentle simmer, put the lid on and cook for about 5
minutes. Cut into a piece of chicken to make sure it’s cooked through.
Remove the cooked pieces with a slotted spoon (you could keep them in a
bowl covered in aluminum foil to keep them warm) and turn the heat up
under the pan to let the liquid boil down to a thick dark syrup.
Return the chicken pieces back to the pan, stir well so that all the chicken
pieces are coated in the sticky savory syrup. Enjoy over rice if preferred.
Tom Kha Gai(Thai chicken ginger Soup)
2 cans coconut milk
2 cups chicken stock
2 red Thai chile, diced
1 piece fresh ginger
2 chicken breasts, thinly sliced ( this is easier if the breasts are still mostly frozen when you cut them)
1 can straw mushroom
4 medium tomatoes (optional)
1 stalk finely chopped lemongrass (optional)
1 cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
bring coconut milk and broth to a boil, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes.Add chicken slices and stir occasionally until chicken is tenderly cooked.Add straw mushrooms (drained), and thinly sliced,(optional: cut a few cross-sections of lemon grass and add to the soup) (optional : cut tomatoes into largish cubes about 1″ square, and add to soup).Add more thai chiles if it is not spicy enough for you — simmer for 10 more minutes.When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce, and stir well.Then top it off with the cut cilantro(optional)
Thai Drunken Noodles
(8 ounce) boxes wide rice noodles4 tablespoons oil3 tablespoons garlic, chopped2 small onions, chopped2 large tomatoes, chopped1 red bell pepper, chopped2 cups cleaned and cut green beans1 lime, juice of1/4 cup chili-garlic sauce1/3 cup soy sauce1/2 cup brown sugar1 teaspoon salt
Soak noodles according to directions for stir-fry; drain.In a large skillet or wok heat oil over medium heat. Add garlic and stir-fry until light brown. Add onions, tomatoes, red bell pepper and green beans; continue to stir-fry over medium heat 1-2 minutes.Stir in noodles. Add lime juice, garlic chili pepper sauce, soy sauce, brown sugar and salt stirring continuously until noodles are firm but tender.
Sticky Rice With Mango Thai Dessert
2 cups glutinous ricewater
1/2 can of 13 1/2 ounce cans coconut milk1 cup sugar1 pinch salt
1/2 teaspoon cornstarch1/2 teaspoon salt1 tablespoon sugar1/2 can 13 1/2 ounce cans coconut milk2 -3 mangoes
Soak raw rice in plenty of water for 30 minutes. Rinse the rice by stirring it with your fingers, draining, and refilling with water. Stir-drain-refill a couple or three times, finally draining most of the water away until the rice is covered by just about a quarter inch of water, then microwave on high, covered, for ten minutes.Divide the coconut milk; half of a 13.5 oz. can to make the rice sauce and the other half to make the cream sauce.To make the rice sauce, stir 1/2 can of coconut milk into the cup of sugar and pinch of salt until salt and sugar are dissolved. Pour over rice after it has finished cooking and stir gently but thoroughly to blend. (I feel that this makes a little too much sauce; I pour about 3/4 of it in and discard the remainder.) If you want to form the rice into individual servings, do it now so they have time to firm up (at least half an hour).
Eggrolls1 package egg roll wrappers (4 1/2″ by 5 1/2″)Filling:1 pound fresh pork (or barbecued pork)1 medium onion (sliced)2 stalks celery, cut diagonally1/2 pound fresh mushrooms, sliced6 water chestnuts (fresh if possible), sliced1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise2 green onions, diced1 pound fresh bean sprouts Pork Seasoning:1 teaspoon soy sauce1 teaspoon oyster saucesalt and pepper to tastea bit (less than 1 teaspoon) cornstarch Gravy:4 tablespoons water1 tablespoon cornstarch1/2 teaspoon soy sauce2 teaspoons oyster saucesalt, pepper, accent (if desired) to taste2 tablespoons cornstarch mixed with 2 teaspoons cold water*2 tablespoons oil for stir-frying2 to 4 cups oil for deep-frying
Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.
While the pork is marinating, prepare the vegetables, and the gravy mixture.
Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.
Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.
Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.
Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a “glue” which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2″) side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.
General Tso Chicken
4 cups peanut oil for frying
1 teaspoon sesame oil
1/2 cup cornstarch
1 pound skinless, boneless chicken
thighs, cut into bite-sized pieces
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons white sugar
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon banana ketchup(regular ketchup if not available)
2 tablespoons peanut oil
6 dried whole red chilies
1/2 cup diced onion
1 tablespoon minced garlic
1 tablespoon orange zest
2 tablespoons minced green onions
1 tablespoon toasted sesame seeds
Heat oil in sauce pan for cooking the chicken
Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.
2 pieces rock sug
3.5 cups water
Boil the water in a pot. Rinse the chrkysanthemum and add in to the water
Turn heat to low and let simmer or brew for about 10 minuets
Then add in rock sugar to taste
CHICKEN AND BLACK BEANS
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1 1/2 pounds skinless, boneless chicken
breast meat – cubed
1/4 cup water
2 tablespoons olive oil
2 (2 inch) pieces fresh ginger, cut into
2 cloves garlic, minced
1/4 cup fermented black beans, rinsed
1 tablespoon white sugar
2 green bell pepper, chopped
2 red bell pepper, chopped
4 green onions, cut into 1-inch pieces
1 small carrot, sliced
2 tablespoons oyster sauce
1 teaspoon thick soy sauce
Whisk together the light soy sauce, cornstarch, teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes
Heat the water in a large skillet over medium-heat until boiling. Quickly stir in the chicken and cook 3-4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and tablespoon of sugar. Cook the chicken breast until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce and thick soy sauce. Cook and stir for 1 minuet
Can be served over rice
2 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
4 tablespoons confectioners’ sugar
2 sticks unsalted butter
2 egg yolks
1 egg yolk + 1/2 tablespoon condensed milk (lightly beaten for egg wash)
PINEAPPLE JAM (FILLING)
3 cans (20 oz can) sliced pineapples or 2 fresh pineapples
10 tablespoons or a heaping 1/2 cup sugar (more or less to taste)
1/2 tablespoon cloves (optional)
If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra
water/juice with your hands. Blend the canned pineapples until they are mushy, about 2/3
seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10
Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves
and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple
jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid
burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in
Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room
temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the
dough. The dough is ready when it doesn’t stick to the hand. If the dough is too crumbly or dry,
add a little bit more butter (about 1 tablespoon) until the dough is easy to work with.
Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry
dough with your palms and put the pineapple filling in the middle and use the dough to cover
the filling. Use your palms to round it up and then shape it into a roll about 1 1/2-inch long
shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with
the egg wash (see picture above) using a small pastry brush. Place the pineapple tarts on a tray
lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart of
Preheat the oven to 350F and bake for 20-25 minutes or until light brown.
1. For the egg wash, you can just use the egg yolk. However, adding condensed milk to the
egg wash will make the surface of the pineapple tarts look more glossy and golden
2. If you run into the problem of the pastry dough being too dry or crumbly and very hard to
shape and work with, add more room-temperature (softened) butter into your dough
and knead the dough again until it’s not sticking to your hands and easy to work with
or you can added a wee bit of water and it worked, too