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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Meal Planner - Valentine's Day

•Valentine's Meal Planner
•New Year Meal Planner
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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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Crispy Noodle Salad

Ingredients:	Dressing Ingredients:
1 Medium grated carrot 2 Celery sticks, thinly sliced 6 Spring onions chopped 5mm lengths 5 Small mushrooms, thinly sliced 1⁄2 Red capsicum sliced 1⁄2 Green capsicum sliced 5 oz. slivered almonds 2 Tablespoons sesame seeds 1 tsp sesame oil 1 4 oz. package of crunchy noodles	2 Tablespoons light soy sauce 2 Tablespoons white vinegar 1⁄2 cup olive oil 1⁄4 cup castor sugar
Directions: Heat sesame oil in pan and lightly brown slivered almonds and sesame seeds. Put aside to cool. To make dressing: combine all ingredients in pan and stir over low heat until sugar is dissolved and then cool in refrigerator. To serve, place vegetables, almonds and sesame seeds in serving bowl and pour over dressing, add noodles just before serving and toss well.

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Kahiki General Tso's Chicken

Tempura chicken nuggets, steamed rice, broccoli and carrots in zesty Asian-style sauce.

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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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Lemongrass Ginger Iced Tea

Ingredients:
1/2 Cup Sugar 1/2 Cup, plus 4 cups, plus 3 cups Water 1/4 Cup Lemongrass, cut into small rounds 2 Tbsp peeled and chopped ginger 4 Mild black teabags of your choice Ice for serving
Directions: In a small saucepan, combine the sugar, 1/2-cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low, simmer for 2 minutes and then remove from the heat. Allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For a stronger flavor, place in the refrigerator and allow it to steep several hours or overnight. Bring 4 cups of water to a boil, add the teabags, turn off the heat and allow the tea to steep for 5 minutes. Squeeze out the teabags and pour the brewed tea into a heat resistant pitcher. Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids and add the syrup to the pitcher of tea. Add three cups of cold water to the tea and stir well. Chill and serve over ice.

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