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.

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   Beef
   Chicken
   Pork

Seafood
Vegetarian

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Desserts

•Asian Fruit Skewers
•Fortune Cookie
•Ginger Crunch Ice Cream
•Steamed Pears

•Asian Spiced Blueberry Dessert
•Toffee Bananas
•Honey Sponge Cake

Asian Fruit Skewers

Ingredients:
12 Bamboo skewers 1 Large mango ½ Ripe pineapple 1-2 Bananas 1 Papaya 50 ml White rum ¼ cup Honey ½ cup Butter, melted 1 cup Sago (starch) 1 liter Coconut milk 1 cup Caster sugar 2 cups Water 1 tsp Vanilla extract
Directions: Soak skewers in water for 30 minutes. Peel, seed and/or core fruit, cut into 3-4 centimeter chunks, thread on skewers and then place in a large shallow glass or ceramic dish. Combine rum, honey and butter and mix well. Pour mixture over fruit skewers, turn to coat and stand at room temperature for about 20-30 minutes. Meanwhile, rinse the sago under cold water and drain. Combine coconut milk, sugar and water in a saucepan and stir over medium heat until sugar dissolves. Add sago and bring to a boil, stirring constantly. Reduce heat to low and cook, still stirring, for 15-20 minutes or until sago is soft and transparent, then stir in the vanilla. Spoon into six bowls. Drain skewers and reserve the rum mixture. Place skewers on a foil-lined tray and pour a little reserved rum mixture over. Grill under a hot grill until just heated through. Serve the skewers on sago, drizzled with the remaining rum mixture. Serves 6.

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Fortune Cookie

Ingredients:
1 cup Margarine, softened 1/2 cup Granulated sugar 1 Egg 2 1/2 tsp Vanilla extract 3 1/4 cup Flour 1/2 tsp Baking powder
Directions: Combine margarine, sugar, egg, and vanilla. Mix until smooth. Add flour and baking powder. Stir everything together to form a ball of dough. Lightly flour a wooden board or flat surface. With a rolling pin, roll half of dough very thin. Use a circle-shaped cookie cutter or the top of a large glass (about 2 1/2 inches wide) to cut out circles in dough. Put a fortune in each circle, off to one side. Fold the circle in half and then in half again. Pinch edges to seal. Preheat over to 425 degrees. Re-roll leftover scraps of dough and make cookies from them. Then roll and make cookies from other half of dough. Bake cookies for about 10 minutes or until they are lightly browned. Cool and Serve.

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Ginger Crunch Ice Cream

Ingredients:
1 Pint Your favorite vanilla ice cream 1/2 Cup Chopped candied ginger 12 Roughly broken fortune cookies with fortunes removed 6 Whole Fortune cookies 6 Mint sprigs
Directions: Place ice cream pint in the microwave and heat on high power for 10 to 30 seconds until soft (check every 10 seconds during heating to ensure that it is not melting). The pint container should give like a ripe avocado. Scoop all of the softened ice cream into a mixing bowl (one with texture is preferred as it will help with mixing.) Add chopped candied ginger and crushed fortune cookies and fold to fully incorporate. Put ice cream mixture into a bowl and re-freeze for at least an hour. Serve ice cream in bowls and garnish with mint sprig and whole fortune cookie.

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Steamed Pears

Ingredients:
4 Pears 4 Tbsp Honey
Directions: First, cut off the tops of the pears. Keep the tops as a lid. Core the pears and fill each pear with one tablespoon of honey. Place the cut-off portion back to top of the pears and steam the pears upright in heatproof dishes. Serve hot!

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Asian Spiced Blueberry Dessert and Pound Cake a la mode

Ingredients:
1 Quart Fresh in-season blueberries 2 Tbsp Sugar 3 Pieces Cardamom seeds 2 Pieces Star anise 1 Piece Clove 1 Loaf Pound cake 1 Pint Vanilla ice cream
Directions: Rinse blueberries well, set approximately 1 cup aside for use later. Add remainder of blueberries, sugar, cardamom seeds, star anise and cloves to a small pot and heat on medium temperature. Once hot, the blueberries will begin to break apart and create a liquid. Cook for 5-7 minutes to allow berry compote to boil slightly and reduce. While waiting, slice pound cake into 1 inch slices and place on plates. Add the remaining 1 cup of blueberries and remove star anise and clove. Remove from heat and set aside. Place a scoop of blueberry compote into the bowl to act as a prop for the pound cake. Place pound cake on top of compote pile and scoop ice cream onto pound cake. Drizzle sauce on top of ice cream and cake and ENJOY!!!

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Toffee Bananas

Ingredients:
4 Bananas, peeled 1 Egg 2 Tbsp Plain (all-purpose) flour 4 Tbsp Sugar 1 Tbsp Cold water Oil for deep-frying
Directions: Cut the bananas in half lengthways and then cut each half into two pieces crosswise. Beat the egg, add the flour and mix well to make a smooth batter. Heat the oil in a wok or deep-fryer. Coat each piece of banana with batter and deep fry until golden. Remove and drain. Pour off the excess oil leaving 1 tablespoon of oil in the wok. Add the sugar and water and stir over a medium heat to dissolve the sugar. Continue stirring and when the sugar has caramelized, add the hot banana pieces. Coat well and remove. Dip the hot bananas in cold water to harden the toffee and serve.

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Honey Sponge Cake

Ingredients:
6 Eggs separated 1 Cups sugar 1 Cups honey 2 Tbsp Cup oil 1/4 Cup orange juice 1 1/2 Cup flour	1/2 tsp. baking soda 1/2 tsp. baking powder 1 Tbsp. cinnamon 1/8 tsp. cloves 1/8 tsp. nutmeg
Directions: Mix well egg yolks, sugar, honey and oil. Mix flour, baking soda, baking powder, cinnamon, cloves and nutmeg. The spices are adjustable in line with any personal preferences that you might have. Combine both mixtures. Beat egg whites till stiff. Gently fold egg whites into batter. Turn into a greased 9 x 13 pan. Bake in a preheated 350-degree oven for 1 hour.

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