The most memorable meals don't occur in restaurants! They happen at home. Here are some ideas on how you can make dinner for an Asian occasion to remember.

Recipe Categories:

   Beef
   Chicken
   Pork

Seafood
Vegetarian

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Appetizers & Soups

•Asian Deviled Eggs
•Bacon Wrapped Water Chestnuts
•Lime Dipping Sauce
•5 Spice Peanuts

•Potsticker Dipping Sauce
•Summer Rolls
•Thai Style Peanut Sauce
•Crab Rangoon

Asian Deviled Eggs

Ingredients:
6 Hard-boiled eggs ¼ cup Minced scallions 3 Tbsp Mayonnaise 2 tsp Dijon mustard 1 tsp Soy sauce 1 tsp Chile paste with garlic 1 tsp Szechuan peppercorns, toasted and crushed (see note) 1/2 tsp Sugar Chopped scallions for garnish
Directions: Shell the eggs and cut ¼-inch off the ends of each one. Reserve these trimmings. Halve the eggs crosswise and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl. Add the remaining ingredients (except the chopped scallion garnish) to the bowl and mash with a fork until just smooth but not mushy. Spoon the mixture into the reserved whites or pipe it in with a pastry tube. Sprinkle with the chopped scallions. Note: Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes.

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Bacon Wrapped Water Chestnuts

Ingredients:
16 Fresh water chestnuts 1/3 cup Soy sauce 1/3 cup Brown sugar, or as needed 8 slices Raw bacon, cut in half 16 Toothpicks
Directions: Peel and rinse the fresh water chestnuts. (If using canned water chestnuts, rinse in warm running water and drain). Soak the water chestnuts in the soy sauce for 2 1/2 hours. Preheat the oven to 350 degrees Fahrenheit. Remove the water chestnuts from the soy sauce and roll in the brown sugar. Wrap a piece of cut bacon around the water chestnut and secure with a toothpick. Place the water chestnuts on a rack in a shallow pan. Bake for 30 minutes, turning them over once. (Alternately, they can be broiled for 5-6 minutes). Makes 16 appetizers.

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Lime Dipping Sauce

Ingredients:
3 Tbsp Packed light brown sugar 1/4 cup Asian fish sauce 3 Tbsp Fresh lime juice 1 or 2 Thinly sliced fresh Thai chiles (1 to 2 inches long) Or 1/4 tsp Dried hot red pepper flakes 1 Garlic clove, thinly sliced
Directions: Stir ingredients together in a bowl. Keep in refrigerator for up to two weeks.

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Potsticker Dipping Sauce

Sauce Ingredients:
1/2 Cup Hoisin sauce 1/4 Cup Soy sauce 1/2 tsp Sesame oil 1/2 tsp Sugar 3 Cloves Garlic minced 1 tsp Minced fresh ginger
Directions: In a small saucepan combine all ingredients. Cook and stir until bubbly. Serve with grilled tofu, chicken, beef, or pork, or lightly brush sauce on meat during last 10 minutes of grilling time. Cover and store in refrigerator up to 2 weeks.

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"Perfect for Mom" Summer Rolls

Entree Ingredients:	Sauce Ingredients:
2 lbs Skinless, boneless chicken breast 2 Tbsp Fresh ginger root, minced 2 Tbsp Fresh jalapeno chili, minced 1/2 Cup Seedless cucumber, peeled and thinly julienned 1/4 Cup Fresh thai basil leaves, minced 1/4 Cup Fresh mint leaves, minced 1/4 Cup Fresh cilantro, minced 1 1/2 Tbsp Lemon grass, minced	1/2 Cup Ground peanuts 1/4 Cup Fish sauce 3 Tbsp Lime juice 2 tsp White sugar 1 Tbsp Sesame oil 1 Tbsp Peanut oil 16 Rice paper wrappers 16 Leaves of red leaf lettuce
Directions: Bring a large pot of lightly-salted water to a boil. Season the chicken with salt and cook in the boiling water until no longer pink in the center, 7 to 10 minutes. Transfer to a large platter and allow to cool completely in the refrigerator. Shred into small pieces once cooled. Combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass and peanuts in a large mixing bowl. Toss until evenly distributed. Whisk together the fish sauce, lime juice, sugar, sesame oil and peanut oil in a small bowl. Add the chicken mixture and mix with your hands until evenly coated. Fill a shallow pan with hot water. Dip the rice paper wrappers in the hot water until soft, one at a time. Spread the rice paper onto a clean, flat surface. Place one leaf of lettuce in the center of a sheet of rice paper; spread about 1/3 cup of the chicken mixture onto the lettuce leaf. Fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder. Repeat until all ingredients are used. Cut into halves to serve.

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Thai Style Peanut Sauce

Sauce Ingredients:
1/2 Cup Peanut butter, unsweetened 1/2 tsp Minced red chilli 1/2 tsp Garlic cloves, minced 1/2 Cup Coconut milk 1 Tbsp Fish sauce 2 Spring onions, sliced
Directions: Stir ingredients together and heat to allow flavors to marry. Do not boil. Serve with dumplings or noodles, or as a dressing for cold chicken and noodle salad.

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5 Spice Peanuts

Ingredients:
2 Cups unsalted peanuts, without skins 2 Tbsp. butter 1/4 Cup brown sugar 1 Tbsp. light corn syrup 1/2 tsp. five-spice powder
Directions: Line a baking sheet with foil or wax paper, or spray with non-stick cooking spray. In a small heavy saucepan, melt the butter, brown sugar and corn syrup over medium heat to dissolve the sugar. Stir in the five-spice powder. Bring to a boil and let it simmer for several minutes without stirring. When it reaches the "soft ball" stage remove from the heat. Stir in the peanuts. Spread the mixture out on the sheet. Let stand until it has hardened and then break into pieces. Store in a sealed canister.

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Crab Rangoon

Ingredients:
8 oz. Cream cheese 8 oz. Fresh crab meat or canned crabmeat, drained and flaked 1/2 tsp Worcestershire sauce 1/2 tsp Light soy sauce 1/8 - 1/4 tsp Freshly ground white pepper, to taste 1 - 1 1/2 Green onions, finely sliced	1 Large clove garlic, finely minced 1 tsp Red onion, chopped 1 package Wonton wrappers 1 Small bowl filled with water for wetting wontons 3 Cups Oil for deep-frying in your wok or pan
Directions: Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton. Add a heaping teaspoon of filling to the middle and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). Fold over the edges of the wrapper so that it forms a triangle shape and seal the edges, adding more water if needed. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest. Heat wok or frying pan and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd and deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.

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