Asian pear & lyche strudel

Yield: 8 Servings

3 ea Phyllo dough sheets      1/4 c Butter melted
1/3 c Coconut toasted -- shredded      2 c Lyche seeded halved
1/4 c Walnut roasted chopped      1/4 c Raisins soaked in -- plum wine
3 tb Ginger candied      1 1/2 c Asian pear peeled diced
1 ts Zest lemon      1 tb Sugar
1 tb Juice lime OR      1 tb Juice lemon
1 ts Five spice powder      1 tb Wine

plum Sugar confectioner's Filling: ======== Soak your golden raisins in plum wine overnight or longer. Depending on the ingredients available to you mix appropriate quantities up so as to fill the dough. You can certainly use more or less of each ingredient to suit your individual tastes. You'll need about four cups total filling. Assembly: ========= Spread the two sheets of phyllo dough out on your work surface one on top of the other. Paint the top layer of dough with some of the melted better and then spread a nice thin layer of toasted coconut over the entire pastry. Pour your filling along the long edge of the phyllo dough and roll the dough up as tightly as possible (remember to fold in the ends as you roll so the ends are "sealed") and put on a non-stick baking sheet. Paint the top of the roll with melted butter and bake at 350 F until the dough is golden brown. When done take the strudel out of the oven and let it cool on a rack. Just before serving sprinkle a little powdered sugar over the top. Slice the roll on a diagonal for a more attractive presentation. For elegant presentation you might serve the strudel pieces on a plate with slices of kiwi orange lemon and pear as garnish. Source: "Yan Can Cook Martin Yan : PBS Series, 11/8/94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ASIAN PEAR & LYCHE STRUDEL Categories: Desserts, Cakes, Fruits, Chinese Yield: 8 Servings 3 Phyllo dough, sheets 1/4 c Butter, melted 1/3 c Coconut, toasted, -- shredded 2 c Lyche, seeded, halved 1/4 c Walnut, roasted, chopped 1/4 c Raisins, soaked in -- plum wine 3 tb Ginger, candied 1 1/2 c Asian pear, peeled, diced 1 ts Zest, lemon 1 tb Sugar 1 tb Juice, lime OR 1 tb Juice, lemon 1 ts Five spice, powder 1 tb Wine, plum Sugar, confectioner's Filling: ======== Soak your golden raisins in plum wine overnight or longer. Depending on the ingredients available to you, mix appropriate quantities up so as to fill the dough. You can certainly use more or less of each ingredient to suit your individual tastes. You'll need about four cups total filling. Assembly: ========= Spread the two sheets of phyllo dough out on your work surface, one on top of the other. Paint the top layer of dough with some of the melted better and then spread a nice thin layer of toasted coconut over the entire pastry. Pour your filling along the long edge of the phyllo dough, and roll the dough up as tightly as possible (remember to fold in the ends as you roll so the ends are sealed") and put on a non-stick baking sheet. Paint the top of the roll with melted butter and bake at 350 F until the dough is golden brown. When done take the strudel out of the oven and let it cool on a rack. Just before serving sprinkle a little powdered sugar over the top. Slice the roll on a diagonal for a more attractive presentation. For elegant presentation you might serve the strudel pieces on a plate with slices of kiwi orange lemon and pear as garnish. Source: "Yan Can Cook Martin Yan : PBS Series, 11/8/94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ASIAN PEARS WITH GINGER-MAPLE SYRUP Categories: Desserts, Fruits Yield: 6 Servings 1/4 c Water 1 tb Matchstick size pieces -peeled fresh ginger 1 c Pure maple syrup 2 tb Whiskey or brandy 1 ts Fresh lemon juice 1 ts Grated lemon peel 1/2 ts Ground nutmeg 4 7 oz. chilled Asian pears 2 tb Finely chopped crystallized -ginger 1 tb Finely chopped fresh mint -leaves Combine 1/4 cup water and fresh ginger in heavy medium saucepan. Cover; simmer until ginger is tender, about 5 minutes. Stir in syrup, whiskey, lemon juice, lemon peel and nutmeg. Simmer 10 minutes to blend flavors, stirring occasionally. (Can be made 2 days ahead. Cover; chill. Bring to simmer before continuing). Slice pears into rounds. Overlap rounds on each plate. Drizzle sauce over. Top with crystallized ginger and mint. Yield: 6 servings Typed in MMFormat by cjhartlin@msn.com Source: Bon Appetit MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ASIAN PESTO Categories: Main dish, Pasta, Sauces, Vegetarian Yield: 2 1/2 cups 1 c Oil 1/2 c Peanuts 2 sm Green chile peppers, -- seeded 1 tb Ginger, chopped 4 ea Garlic cloves 1 1/2 c Basil leaves 1/4 c Mint leaves 1/4 c Cilantro leaves 3 tb Lemon juice 1 1/2 ts Salt 1 ts Sugar Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil. Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced. Transfer the mixture to a serving bowl and stir in the remaining oil. Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ASIAN PORTERHOUSE Categories: Meats, Bar-b-q Yield: 4 Servings 2 lg Porterhouse steaks - about 1-to-1 1/4-lb each Freshly ground black pepper MMMMM--------------------------MARINADE------------------------------- 1 tb Dark soy sauce 2 tb Light soy sauce 2 tb Oyster sauce 1 tb Chili bean sauce or paste 1 tb Sugar 1 tb Fish sauce 1 tb Rice wine 2 ts Sesame oil BRING THE STEAKS to room temperature. Sprinkle with the freshly ground black pepper. In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly over each side of the steaks. Allow to sit and marinate at room temperature for at least 1 hour. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the steaks on each side for about 5-to-10 minutes, depending on their thickness and your taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ASIAN RICE PILAF Categories: Rice, Side dish Yield: 4 Cups 2 14-oz cans chicken broth, Fat skimmed from top 1/2 c Water 2 c Uncooked white long-grain Rice 1 tb Sesame oil 2 ts Soy sauce 1/2 ts Powdered ginger 1/2 c Frozen peas 1. In a large pan, combine the broth and water; add the rice and bring to a boil. Continue boiling until the level of the liquid just covers the rice. Turn the heat to low, cover and cook 15 minutes. 2. While the rice is cooking, combine the sesame oil, soy sauce and ginger. Stir into the cooked rice with the peas. 3. Serve half of the recipe hot for a side-dish. Store the remaining in the refrigerator to use as a base for rice salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ASIAN RICE SALAD Categories: Rice, Salad Yield: 6 Servings 2 c Leftover Asian rice pilaf 2 Cloves garlic, minced (or 1 teaspoon bottled) 1/2 c Sliced water chestnuts, Coarsely chopped 1/4 c Thin carrot slices 1/4 c Thin celery slices 1 tb Roasted peanuts, coarsely Chopped 3 tb Oil (preferably peanut) 1 To 3 tablespoons rice or red Wine vinegar 1/2 ts Sugar Optional: 3 Green onions (white and Green tops), sliced 1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts. 2. Combine oil, vinegar and sugar in a small jar, cover and shake to combine. Pour over the salad and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ASIAN SALMON BURGERS Categories: Entrees, Seafood Yield: 1 Servings 1 lg cucumber -- (about 1 pound) 1 TB cider vinegar 1 1/2 ts sugar 1/4 ts dried hot red pepper flakes 1 lg egg white 1 TB soy sauce 1/2 ts fresh gingerroot -- grated & : peeled 3/4 lb salmon fillet, skin : discarded -- cut into 1/4 -inch : piece 1/2 c fine fresh bread crumbs 2 scallions, -- chopped fine 1 ts mustard seeds 1 ts vegetable oil 4 sm green-leaf lettuce leaves 8 sl firm pumpernickel -- (about 10 ounces) With a Japanese rotary slicer, cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste. In another bowl whisk together egg white, soy sauce and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor puree 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices. Yield: 4 sandwiches Recipe By : COOKING LIVE From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ASIAN SLAW & VINAIGRETTE Categories: Salads Yield: 4 Servings 1 c Edible-pod pea slivers 1 c Carrots,shredded 2 c Finely cut shreds cabbage 1/2 c Fine slivers fresh ginger 1 1/2 tb Oriental sesame oil 1/4 c Reduced-sodium soy sauce 1 1/2 tb Rice vinegar 1 1/2 tb Mirin (sweet sake) 1 1/2 tb Sugar 1 1/2 tb Lime juice 1 Small garlic clove,minced 1. In a bowl, mix peas, carrots and cabbage. 2. In a 6-8 frying pan on medium-high heat mix ginger and sesame oil; stir until golden 2-3 minutes. Remove from heat and stir in soy sauce rice vinegar mirin sugar lime juice and garlic.