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Passport to Asia

All Things Asian Fusion

Chef’s Note

Guestbook

Ingredients: (Serves 4)

Calabasa Squash- 1 1/2 to 2 pounds

Vegetable Broth (unsalted)- 4 cups

Soymilk- 2 cups

Water- 2 cups

Salt- 4 teaspoons

White pepper- 1 1/2 teaspoons

Freshly ground black pepper to taste

Garlic- 5 cloves

Curry powder- 1/2 teaspoon

Ground nutmeg- 1 teaspoon

Ground ginger- 1/2 teaspoon

Cinnamon- 1/2 teaspoon

French or Sourdough bread for serving (optional)

Method:

Trim skin off of calabasa and chop into bite sized chunks.

Bring vegetable broth and water to boil in a medium sized pot. Add calabasa and garlic. Continue to boil on medium high heat for 10 to 15 minutes until calabasa is fork tender.

Using a ladel, carefully take out the calabasa and garlic, putting them into a blender or food processor with just a little bit of liquid. Take care not to get burned by the heat of the steam. You may have to do this step in two or three batches. You don't want to overflow the blender or food processor, especially with such heat. Pulse or blend on high for a few seconds until smooth. Return to the pot.

Add the soymilk, salt, peppers, curry powder, nutmeg, ginger and cinnamon. Stir thoroughly. Taste and adjust seasonings as necessary. Serve with pieces of French or sourdough bread.

Ingredients: (Serves 4)

Cooked Rice- 2 cups

Water- 4 cups

Soymilk- 3 cups

Honey to drizzle on top

Salt- 1/2 teaspoon

Vanilla Extract- 4 teaspoons

Chopped bananas for garnish

Method:

Bring water to boil in a medium sized pot. Add the cooked rice and simmer on medium high heat for 5 minutes, stirring occasionally.

Add salt and soymilk, stirring. Simmer on medium heat for another 10 minutes or so, stirring occasionally, until the rice has begun to dissolve. If the mixture seems too dry, add 1 cup of soymilk at a time, until smooth, thick soup consistency is achieved.

Take off of heat. Add the vanilla and stir thoroughly. Ladel into serving bowls. Drizzle honey on top and add chopped bananas.

Note: While simmering and stirring, make sure to scrape the bottom of the pot (it's best to use a wooden spatula for this) so that the milk doesn't burn.

Ingredients: (Serves a small get together)

2 large avocado (or 4 Haas)

8 cloves garlic finely minced

1 1/2 teaspoons salt plus for sprinkling on the wontons

Freshly ground black pepper to taste

2 Tablespoons red onion finely diced

6 Tablespoons plum sauce

2 Habanero Pepper finely minced

4 teaspoons soy sauce

2 limes (take the juice of)

4 Tablespoons cilantro roughly chopped

1 package Wonton wrappers-  use 24-30 (depending on how many people you're serving)

Canola Oil for frying

Method:

Slice the avocado down the middle and remove the pit. Spoon out the flesh into a large mixing bowl. Add the garlic, salt, pepper, onion, plum sauce, habanero, soy sauce, lime juice and olive oil. With a large fork, mash the avocado while blending the rest of the ingredients thoroughly, just until the avocado has reached a soft consistency with very small chunks remaining.

Mix in the cilantro, folding it into the avocado. Cover with plastic wrap and refrigerate while preparing the wontons.

In a wok or wide rimmed large pot, heat enough oil to fry the wontons on medium high. Depending on the size of your wok/pot, place 2-4 wonton wrappers in the oil carefully. Fry on each side until golden brown. It shouldn't be more than about 30 seconds to 1 minute on each side. If the wontons are turning dark brown within 10 to 15 seconds, your oil is too hot and if it takes longer than a minute on each side, it's not hot enough.

Drain wontons on paper towels to soak up excess oil. As soon as one batch is one the paper towels, throw a light sprinkling of salt all over the wontons. Whatever oil is left on the wontons helps to soak up the salt and give them extra flavor. Place guacamole in serving bowl and arrange with wonton crisps around it.

Ingredients: (Serves 8 to 10)

1 large can lychee, drained from the syrup

1 pound watermelon (with rind, equal to approximately 2 cups of chopped fruit)

1 cup orange juice

1/2 cup sake

1/4 teaspoon salt

Method:

Place lychee, chopped watermelon, orange juice and salt in a blender (or food processor). Blend for about 30 seconds or until perfectly smooth.

Add sake and stir with large spoon.

Pour mixture into pyrex dish or ceramic 9 inch pie pan. The mixture should not be more than 1 inch deep or it will take too long too freeze and the texture won't be the same.

Freeze for 2 hours or until firm. Before serving, using a fork, scrape the ice until soft shavings appear. Spoon into serving glasses and serve immediately.

Note: This can be made a few days in advance of serving but if you're going to do that, make sure to cover the pyrex tightly with plastic wrap to keep fresh.