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Gourmet Chef Recipes - January 10, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Asian cuisine with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Crab and Asparagus Soup
 
 
 
Ingredients -
 
6 cups Chicken Stock
1 cup cooked Dungeness Crabmeat in bite-size chunks
2 cups cooked White or Green Asparagus, drained and coarsely chopped
Coarse Sea Salt
Freshly Ground White Pepper
2 Egg Whites, lightly beaten
1 tablespoon Cornstarch
1/2 cup Cilantro Leaves
 
Preparation:
 
Pour the chicken stock into a pot and bring to a gently goil over medium heat. Reduce the heat to medium-low, add the crabmeat and asparagus, and season to taste with salt and pepper. Partially cover and simmer until the crabmeat and asparagus are heated through and flavor the stock further, about 15 minutes.

Slowly, in a steady stream, pour the egg whites into the soup, stir a few times, and let simmer until cooked, about 1 minute. Mix the cornstarch with 2 tablespoons cold water and stir into the soup. Continue simmering until the soup thickens, about 1 minute more. Divide among 4 to 6 soup bowls and garnish with cilantro.
 
 

Fried Rice with Pineapple
 
 
 
Ingredients -
 
2 Onions
13 ounces canned Pineapple Pieces
3 Tomatoes
10 ounces Rice
2 tablespoons Oil
2 tablespoons Fish Sauce
1 tablespoon Ketchup
1 teaspoon Sugar
 
Preparation:
 
In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down.

Dice onions and tomotoes, drain pineapple pieces.

Heat oil in a wok or a pan and add onions. Stir-fry onions until golden.

Add tomotoes and pineapple. Continue to stir-fry.

Stir in rice and heat.

Season with fish sauce, ketchup and sugar.
 
 

Prawns with Glass Noodles
 
 
 
Ingredients -
 
1 pound Glass Noodles
16 ounces Chicken Syock
2 tablespoon Oyster Sauce
5 tablespoon Soy Sauce
1/2 teaspoon Sugar
1/2 table Sesame Oil
2 ounces Bacon
1/2 pound Prawns, peeled
1 clove Garlic
Fresh Ground Black Pepper
1 teaspoon Butter
1 Coriander Stalk
 
Preparation:
 
Soak glass noodles in warm water for ten minutes and drain. Cut glass noodles with a pair of scissors into small pieces (this way they are easier to mix with other ingredients later).

Bring to boil chicken soup stock, oyster sauce, 2 tablespoons soy sauce, sesame oil and sugar.
Dice bacon. Chop coriander and garlic.

Fry bacon in a big pot. Add prawns, garlic and pepper and stir.

Add noodles and butter and the rest of the soy sauce. Add chicken soup stock.

Bring to boil for five minutes.