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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Side Dishes

•Curry Green Beans
•Yin and Yang Cucumber Salad
•Cool As A Cucumber Salad
•Crispy Noodle Salad

•Curried Chicken Salad Rounds
•Fresh Summer Corn
•Spicy Asian Green Beans

Asian Style Curry Green Beans

Ingredients:
1 Tbsp Vegetable oil 1 Onion, sliced 1 Serrano pepper, thinly sliced 1 Clove Garlic, crushed 5 Fresh curry leaves 1 Tbsp Curry powder 1/2 tsp Fenugreek seeds 1/4 tsp Ground turmeric 1 lb Fresh green beans, trimmed 1/2 Cup Coconut milk lime juice
Directions: Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric and salt. Cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

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Balanced Yin and Yang Cucumber Salad

Ingredients:
1 Seedless cucumber sliced into sticks 2 Tbsp Salt 1 Tbsp Sesame oil 4 Tbsp Hot chili oil
Directions: Place cucumber sticks into colander. Sprinkle salt on prepared cucumber sticks and let sit for 5 minutes. Thoroughly rinse salt from cucumber sticks and pat dry. Blend oils and drizzle desired amount onto cucumber sticks.

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Cool as a Cucumber Salad with Corn and Fennel

Salad Ingredients:	Sauce Ingredients:
1 ea Thinly Sliced Cucumber (remove seeds before slicing) 1 ea Thinly Sliced Fennel Bulb (remove tops before slicing) 1 ear Boiled/ Grilled Corn Removed from Cob (or substitute 1 cup frozen corn) 1/4 cup Roughly Chopped Cilantro	3 Tb Rice Wine Vinegar 1 Tb Mirin (Japanese Rice Wine Vinegar) 2 Tb Sugar 2 Tb Fish Sauce 1 tsp Salt 1/2 tsp Crushed Red Pepper
Directions: Prepare all vegetables and place into a large mixing bowl. Combine sauce ingredients into a small mixing bowl and mix well. Add sauce to vegetables and gently mix to combine. Place in the refrigerator for 10 minutes and mix again before serving.

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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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Curried Chicken Salad Rounds (Serves 8)

Curry Dressing Ingredients:

Salad Ingredients:

2 cups Mayonnaise
2 Tbsp + 1 tsp Yellow curry powder
4 Tbsp Sugar
2 tsp Salt
½ tsp Cayenne pepper
½ tsp Honey
1 Tbsp Lime juice
1 tsp Vanilla flavor
1 tsp Anise flavor

1 each Sliced whole wheat baguette – allowed to stale
1 each Rotisserie chicken – deboned, deskined and shredded
2 cups Fresh or frozen cooked corn kernels
2 cups Diced red bell pepper
½ cup Parsley
1 cup Thinly sliced red onion

Salt and Pepper to taste

Curry Dressing Directions:

Combine all and mix well.
Set aside for later use.

Salad Directions:

Add all to a large mixing bowl.
Add Curry Dressing to taste.
Add salt and pepper as desired.
Place large scoop of chicken salad mix on top of sliced bread round and garnish as desired.

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Fresh Summer Corn with Spiced Green Tea Butter

Ingredients:
3-4 Ears Fresh summer corn (any color will do) 1 Stick Unsalted butter (softened at room temperature) 1 tsp Matcha green tea powder 2 tsp Cream 1/2 tsp Sugar 1/2 tsp Kosher salt 1/4 tsp Cayenne pepper (to taste)
Directions: Place butter in a medium sized bowl allowing it to soften at room temperature, being sure that it does not separate. Meanwhile, boil a large pot of water, enough to cook the corn and cut corn into 2” disks. Mix matcha powder into cream, then mix into softened butter, salt and pepper. Place compound butter into a small ceramic ramekin for serving and store in refrigerator for no longer than 5 minutes. When water has begun to boil, salt and add corn until cooked (3-5 minutes). Remove corn from water and serve while somewhat hot and the butter slightly chilled.

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Spicy Asian Green Beans

Ingredients:
1 Tbsp Peanut oil 1 tsp Fresh ginger, minced 1/2 tsp Garlic, minced 1/2 lb. Fresh green beans, trimmed 1 tsp Sugar 2 Tbsp Dry sherry 1/2 tsp Salt 1/2 tsp Crushed red pepper 2 Tbsp Soy sauce 1/2 tsp Cornstarch 1 Tbsp Cold water 1 tsp Sesame oil
Directions: Coat a wok with a nonstick cooking spray and heat over high heat. Add peanut oil and heat well. Add ginger and garlic and stir-fry about 30 seconds. Add green beans and stir-fry 2-3 minutes longer. Add sugar, sherry, salt, crushed red pepper and soy sauce and stir-fry another 1-2 minutes. In a small dish, blend cornstarch and water to make a smooth paste, add to wok and cook until the mixture comes to a boil and thickens. Remove the wok from the heat and add sesame oil. Serve warm or at room temperature.

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