Asian Street Food

Table of Contents
Page Number
Chefs Choice Guidelines 3

Pork Sticks with Lettuce Cups 4-5

Beef Noodle Soup (Banh Pho Bo) 6

Fish Dipping Sauce (Nuoc Cham) 7

Peanut Dipping Sauce (Nuoc Leo) 8

Table Salad (Sa Lach Dia) 9

Mango Shrimp Summer Roll 10

Mango Shrimp Summer Roll Sauce 11

Vietnamese Coffee 12

Crispy Spring Rolls with Lettuce Wrap 13-14

Crispy Chicken with Chili Glaze 15

Carrot and Daikon Slaw 16

Chicken Satay 17

Sweet Hot Garlic Sauce (Nahm Jeen Gratiem) 18

Pad Thai 19

Bahn Mi 20

Lemon Grass Shrimp 21

Vietnamese Caramelized Pork 22

Fried Rice 23

Tonkatsu Ramen 24
Beef Dumplings 25

Yakitori 26

Soy Scallion Dipping Sauce 27

Steamed Bun Dough 28

Pork Shoulder or Belly 29

Cucumber Kimchee 30

1
2
 Chefs Choice Guidelines
Please Read Thoroughly Before Class

1. Please familiarize yourself with the equipment and product locations in the laboratory.
2. Please inform the chef if you have any food allergies.
3. If you are not sure how to use a piece of equipment, the chef and students will be more
than happy to show you how to use it.
4. When you are ready to begin preparing your food items, please wash your hands
thoroughly.
5. In the event you become injured, please inform the chef ASAP.
6. Please use the 2 ounce ladles to measure 1/4 cup, the 4 ounce ladle for 1/2 cup, and the 8
ounce ladle for 1 cup.
7. Please wear disposable gloves when your hands may touch food that is ready to eat. For
example, slicing vegetables for a salad or while handling cooked, ready to eat, food items.
It isnt necessary to wear gloves if the food you are handling is going to be cooked.
8. Please taste your food with a disposable spoon and then discard.
9. Please use the white towels for handling hot pots, pans, and oven trays.
10. Please remember that our students are here to assist you. They are in the process of
learning culinary skills and may make a mistake. Also, please stack the dirty equipment
below your table so that the students may clean and sanitize them.
11. Please keep your hot food hot, above 140F, and your cold food cold, below 40F.
12. Please use serving utensils to serve your food.
13. Please complete the questionnaire at the conclusion of the class. Make sure to give us
suggestions on the types of classes you would like to see in the future.

3
 Pork Sticks with Lettuce Cups
Yield: 6 servings

Ingredients:
1 pound Ground pork
6 each Water chestnuts, minced
6 large cloves Garlic, minced
1 small Green onion, minced
1 tablespoon Soy sauce
2 teaspoons Oil
2 teaspoons Fresh lemon juice
teaspoon Fresh ginger, minced
teaspoon Sugar
teaspoon Hot chili oil, Chinese variety
teaspoon Salt
12 each Bamboo skewers, 5 to 6-inches long

Ingredients: For Garnish

12 each Boston lettuce leaves
cup Cilantro, chopped
cup Fresh mint, chopped
cup Green onion, chopped

Ingredients: For Dipping Sauce

cup Soy sauce
5 tablespoons Fresh lemon juice
3 tablespoons Water
2 cloves Garlic, minced
2 teaspoons Sugar
1 teaspoon Oyster sauce
1 teaspoon Fresh ginger, minced
teaspoon Cayenne pepper

Method of Production: Meat

1. Combine all ingredients in large bowl and use hands to mix gently but thoroughly.
2. Shape into 12 cylinders approximately 3-inches long and no more than 1-inch thick.
Insert bamboo skewer through each cylinder and set aside. Arrange garnishes in
individual bowls; refrigerate.

4
Method of Production: Sauce
1. Combine all ingredients in small pan and bring to a boil. Reduce heat and simmer 5
minutes. Let cool. Divide among 4 small bowls and set aside.
2. Heat coals on barbecue until gray ash forms. Spread coals into overlapping layers,
knocking off ash so coals are hot and glowing. Place grill 2 to 3 inches above coals or
preheat oven to broil.
3. Arrange pork sticks on grill or broiling pan so they do not touch. You may also use a gas
grill. Cook until meat is crisped, browned and firm, turning often with tongs, about 10 to
15 minutes.
4. Have each diner sprinkle a lettuce leaf with other garnishes. Slip pork off skewer onto
lettuce. Wrap around pork and use sauce for dipping.
5. Meat mixture can be prepared and skewered up to 24 hours before barbecuing. Sauce will
keep 2 weeks in refrigerator.

5
 Banh Pho Bo (Beef Noodle Soup)
Yield: 6 servings

Ingredients:
3 large Onions
1 tablespoon Peanut oil
5 pounds Beef and chicken bones, oiled and roasted until very brown
1 - 2 gallons Brown stock
4 pieces Ginger, julienned or grated
2 each Carrots, julienned or grated Optional: Pass fresh basil
1 small Cinnamon stick leaves, coriander, additional
2 each Cardamom pods chilies, fish sauce and ground
1 each Star anise peanuts around the table.
2 each Cloves
1 teaspoon Black peppercorn, whole
4 cloves Garlic, smashed
pound Fresh bean sprouts
pound Beef sirloin, sliced very thin across grain, bite-sized
3 each Green onions, finely sliced
cup Cilantro, chopped
4 each Serrano peppers, sliced
2 each Limes, cut into wedges
8 ounces Rice sticks, soaked in hot water for 30 minutes, drained
3 tablespoons Nuoc mam
To Taste Fresh black pepper

Method of Preparation:
1. Slice 2 of the onions into inch slices. Heat 1 tablespoon oil in a frying pan. Add the
sliced onion and cook, stirring, until the outside has browned. Remove and drain. Slice
the remaining onion into paper-thin slices and set aside.
2. Rinse the bones and place in a stockpot. Cover with brown stock. Bring slowly to a boil.
Reduce heat and simmer, uncovered. For a clear broth, skim off foam. After 10 to 15
minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves,
garlic and peppercorns. Bring to a simmer. Simmer the stock, partially covered for 2 to 3
hours, skimming regularly. If necessary add water or stock to keep the bones covered.
After simmering, strain the stock, skim, and discard any fat.
3. At serving time, arrange the sliced beef on a platter. Garnish with green onions. On
another platter, arrange the bean sprouts, cilantro, Serrano peppers and limes.
4. Meanwhile, plunge the rice sticks in boiling water to heat. Drain. Place equal portions in
each soup bowl. Cover to keep warm.
5. Heat beef stock to boiling. Season with fish sauce and pepper. Place warm rice noodles
in a bowl. Each diner adds some beef and onion to a bowl. Ladle the hot stock over the
meat, stirring to cook the meat. Add the bean sprouts, coriander, Serrano peppers, and
lime to taste. Enjoy with chopsticks and a soup spoon.

6
 Nuoc Cham (Fish Dipping Sauce)
Yield: Makes about 2 cups

Ingredients:
5 tablespoons Sugar
3 tablespoons Water
cup Fish sauce
cup Lime or lemon juice (about 3 limes or 2 lemons)
1 large clove Garlic, crushed, peeled, and sliced, or minced
1 each or more Bird's eye or Thai chilies, seeded and sliced, or minced
1 each Shallot (optional), peeled, thinly sliced, rinsed, and drained

Method of Preparation:
1. Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl until the
sugar is completely dissolved. Add the garlic, chili, and shallot (if using), and let stand
for 30 minutes before serving.

7
 Nuoc Leo (Peanut Dipping Sauce)
Yield: Makes about 2 cups
Ingredients:
1 tablespoon Vegetable oil
1 large clove Garlic, peeled and minced
1 or more Bird's eye or Thai chilies, seeded and minced
2 ounces Unsalted roasted peanuts, finely ground (but not like peanut butter)
1 cup Chicken stock
cup Canned unsweetened coconut milk
1 tablespoon Hoisin sauce
1 tablespoon Fish sauce
1 tablespoon Sugar
1 tablespoon unsalted roasted peanuts, chopped

Method of Preparation:
1. Heat the oil in a small saucepan over medium heat. Stir-fry the garlic and chilies until
fragrant, about 5 minutes. Add the ground peanuts and stir until they give up some of
their natural oil, about 5 minutes more.
2. Add the chicken stock, coconut milk, hoisin sauce, fish sauce and sugar, and bring just to
a boil over medium heat. Reduce the heat to low and cook until the oil from the peanuts
starts surfacing, about 15 minutes. Transfer sauce to a heatproof serving bowl, garnish
with chopped peanuts, and serve.

8
 Sa Lach Dia (Table Salad)
Yield: 4 to 6 servings

Ingredients:
1 head Boston lettuce, leaves separated, or 12 small round or triangle rice papers,
soaked
each Cucumber, peeled, halved, seeds removed, thinly sliced
2 to 3 Carrots, peeled and julienned or shredded
1 each Unripe star fruit, thinly sliced into stars
1 cup Rice vermicelli (optional)

Method of Preparation:
1. Arrange the lettuce or rice papers, cucumber, carrots, and star fruit on a large serving
platter or several plates.
2. Place vermicelli (if using) in a dish with lukewarm water to cover. Let soak until pliable,
about 20 minutes. Bring a pot filled with water to a boil over high heat. Drain the
vermicelli and, working in batches, place them in a sieve and lower into the boiling
water. Untangle the noodles with chopsticks and boil until tender but firm, about 3
seconds. Drain and set on the plate with the other ingredients.

Note:
Rice papers are traditionally used to wrap grilled meats. First, however, they must be
soaked in lukewarm water to cover, about 10 minutes, and drained on paper towels.
A combination of lettuce leaves and a small amount of rice vermicelli is also
acceptable.

9
 Mango Shrimp Summer Roll
Yield: 8 rolls

Ingredients: For Rolls

12 each Large shrimp in shell (21 - 25 count), peeled
3 ounces Vermicelli rice-stick noodles
3 tablespoons Rice vinegar
2 tablespoons Sugar
teaspoon Salt
8 each 8-inch rice-paper rounds, plus additional in case some tear
48 each Fresh cilantro leaves (from about 1 bunch)
48 each Fresh mint leaves (from about 1 bunch)
1 each Seedless cucumber (usually plastic-wrapped; 1 pound), peeled, cored, cut
into -inch-thick matchsticks
3 each Scallions, cut into 3-inch-long julienne strips
1 pound Firm-ripe mango, peeled, pitted, and cut into -inch thick matchsticks

Method of Preparation: Rolls

1. Add shrimp to a 4 to 5-quart pot of boiling salted water, then reduce heat and poach
shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer
shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, and then
return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and
pat dry. Cut each shrimp in half lengthwise, deveining if necessary.
2. Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a
colander, then rinse under cold running water and drain well. Stir together vinegar, sugar,
and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
3. Put a double thickness of paper towel on a work surface and fill a shallow baking pan
with warm water. Check rice-paper rounds and use only those that have no holes. Soak
1 round in warm water until pliable, 30 seconds to 1 minute, and then carefully transfer to
paper towels.
4. Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of
soaked rice paper. Spread cup noodles on top of shrimp and arrange 3 cilantro leaves,
3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks
horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up
tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro
leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam
side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same
manner and serve, whole or halved diagonally, with dipping sauce.

10
 Mango Shrimp Summer Roll Sauce
Yield: sauce for 8 rolls

Ingredients: For Dipping Sauce

3 tablespoons Asian fish sauce (nuoc mam)
3 tablespoons Fresh lime juice
2 tablespoons Water
2 teaspoons Packed brown sugar

Method of Preparation: Sauce

1. Stir together all sauce ingredients in a small bowl until sugar is dissolved.

11
 Vietnamese Coffee
Yield: 1 serving

Ingredients:
2 tablespoons Sweetened condensed milk
6 ounces Black brewed coffee (very strong)

Method of Preparation:
1. Pour the milk into the bottom of an 8 ounce glass. Carefully pour in the coffee, trying not
to disturb the layer of milk.
2. Stir the milk up from bottom and sip the coffee (there will probably be some milk left in
the bottom of the glass when you are finished).

Variation: This coffee may also be served iced; add some ice cubes on top of the
layer of condensed milk and proceed as above.

12
 Crispy Spring Rolls with Lettuce Wrap
Yield: 10 Servings

Ingredients:
1 each Onion, cut brunoise and sweated
2 each Shallot, finely slice and sweated
1 each Carrot, julienned and sweated
1 cup Jicama, julienned and sweated
2 ounces Cellophane Noodles, blanched, shocked and chopped
1 pound Ground Pork
2 tablespoons Maggie Seasoinng
1 tablespoon Sambal or Sirachi
To Taste Salt and Pepper
2 each Eggs (for eggwash)
20 each Thin Spring Roll Wrapper or Rice Paper as preferred

Ingredients: To Garnish
bunch Mint, rinsed and dried
bunch Thai Basil, rinsed and dried
bunch Cilantro Sprigs, rinsed and dried
2 heads Boston Lettuce, cored, rinsed and dried
2 ounces Vermicelli noodles, blanched shocked and oiled
2 each Carrots, peeled and cut into long julienne
cup Sugar
cup Rice Vinegar
1 teaspoon Salt

Ingredients: Sauce
cup Fish Sauce
1/3 cup Sugar
cup Water
1/3 cup Rice or Palm Vinegar
1-2 each Limes, juiced
2 cloves Garlic
2 each Thai Chilies, minced

Method of Production:
1. Combine the cooked, and cooled vegetables to the ground meat and lightly mix in.
2. Add the first two ounces of cooked noodles to the mixture and season with Maggie, salt,
pepper and sambal. Poach a small piece to be sure that the seasoning is correct.
3. Keep the meat mixture cold
4. To roll: Make the egg wash. Place a small amount (a couple Tbsps. of the filling on the
bottom quarter of a wrapper. Brush with egg wash and fold the tightly over the filling.
Fold in the sides to enclose and tightly roll keeping tension on the roll while rolling.
These should be quite slender like a thin cigar as opposed to an eggroll.
5. Cover with PVC wrap and refrigerate.

13
6. For the Carrot Pickles: Combine the sugar, vinegar, and salt in a sauce pan. Bring to a
simmer and pour over the carrots in a small nonreactive container. Cover tightly and
allow to cool.

To Serve: Fry the spring rolls to order. On a plate place Boston leaves as a base,
place a small amount of noodles on each leaf. Cut the spring rolls into three or
pieces on a bias. Place rolls around the lettuce cup, garnish with basil, mint,
cilantro and flavored fish sauce.

14
 Crispy Chicken with Chili Glaze
Yield: 10 Servings

Ingredients:
5 pounds Chicken Legs or Wings, Frenched
cup Sugar
cup Kosher Salt
2 tablespoons Sambal
3 quarts Water
As Needed Potato Starch
To Taste Popcorn Salt

Ingredients: Glaze
1 cup Sugar
1 cup Water
1 each 1 inch Knob Ginger, micrograted
4 cloves Garlic, pasted
cup Sambal
2 tablespoons Maggie Seasoning or Soy Sauce
2 tablespoons Rice Vinegar
1 bunch Scallions, greens cut on a flat bias, whites reserved for other use

Method of Production:
1. Melt the water, sugar, salt and sambal in a rondeau add the chicken and cover with a
cartouche. Poach until 155-160F. Remove and shock in an ice bath. Once cold place
the chicken on a rack and allow to forma pellicle.
2. For Glaze: Combine all of the glaze ingredients in a sautoir and simmer, reduce to form a
thin syrup.
3. Dredge the chicken in potato starch and fry for 3 minutes or until crispy and an internal
temperature of 165F. Season with popcorn salt.
4. Record the temperature for the HACCP log.
5. Toss in the glaze to order and garnish with scallions

15
 Carrot and Daikon Slaw
Yield: 10 Servings

Ingredients:
2 each Carrots, peeled and cut into long julienne
1 pound Daikon Radish, peeled and cut into long julienne
cup Sugar
2 cups Rice Vinegar
1 teaspoon Salt

Method of Production:
1. Gather all ingredients and equipment.
2. Wearing gloves, remove the tops of the peppers. Cut lengthwise and seed.
3. Place in a small bowl or glass jar along with all other ingredients. Mix well and store in a
refrigerator for 2 weeks before using.

16
 Chicken Satay
Yield: 10 Servings

Ingredients:
5 pounds Chicken Breast, sliced into strips (See Chef)
40 each Bamboo skewers

Ingredients: Marinade
2 ounces White vinegar
2 cloves Garlic, minced
ounce Soy sauce
1 ounce Mirin
2 ounces Sesame seed oil

Method of Production:
1. Mise en place.
2. Combine marinade ingredients and marinate chicken for one hour.
3. Thread chicken on skewers, 4 pieces each.
4. Combine sauce ingredients and simmer until thickened.
5. Grill chicken to 165 degrees. Record the data in the HACCP log book.
6. Serve with peanut sauce.
7. Hold at 140 degrees or above.

17
 Sweet Hot Garlic Sauce (Nahm Jeen Gratiem)
Yield: 10 Servings of 1 ounce portions

Ingredients:
1 cup Granulated Sugar
4 ounces Water
4 ounces Rice Vinegar
2 tablespoons Fresh Garlic, peeled and minced
1 teaspoon Chili-Garlic Sauce
1 tablespoon Dried red chilies, coarsely ground
2 tablespoons Roasted peanuts, chopped OR carrots, julienned

Method of Production:
1. Gather all ingredients and equipment.
2. In a small heavy sauce pan, combine sugar, water, vinegar, garlic and salt. Heat to a
rolling boil over medium heat. Stir to dissolve sugar and salt, and reduce the heat to low.
3. Simmer until liquid reduces slightly and thickens to a alight syrup, about 20 minutes.
Remove from heat, and stir in chili-garlic sauce. Cool to room temperature.
4. If time allows transfer-cooled sauce to a tightly sealed jar and store at room temperature
for 2-3 days.
5. When ready to serve, add chopped peanuts or already blanched carrots and serve.

18
 Pad Thai
Yield: 30 Servings

Ingredients:
4 ounces Brown Sugar
3 ounces Tamarind, see Chef
2 ounces Sugar
3 ounces Fish Sauce

3 tablespoons Fresh lime juice

3 tablespoons White vinegar
3 tablespoons Sriracha chili sauce
1 tablespoon Paprika

6 ounces Vegetable Oil

6 each Whole eggs
1 tablespoon Garlic, minced
3 ounces Pickled radish or turnip, julienned

1-1/2 cup Firm tofu, cut into inch dice

3 pounds Fresh rice stick noodles, or 1 pound dry noodles, soak in warm water
for 15 minutes and drain
48 each Shrimp, medium or large, peeled and deveined
cup Chicken Stock
8 each Scallions, batonnet
3 cups Fresh bean sprouts
3 each Lime, cut into wedgets

Method of Production:
1. Combine first nine ingredients in a small sauce pot, bring to a boil, reduce and simmer for
5 minutes. Set aside for later.
2. Heat the oil in a wok over high heat, when oil is hot; crack the eggs into the wok.
3. Using a wooded spatula, stir the egg until set, about 20 seconds. Add garlic, radishes,
dried shrimp and toss gently.
4. Add noodles and shrimp and continue to stir fry.
5. Add chicken stock and cook until the noodles begin to soften, about 2 to 3 minutes.
Drizzle sauce over noodles and shrimp and toss to evenly coat the noodles. Reduce the
heat and continue to cook until the noodles have absorbed most of the sauce and are
slightly dry.
6. Take a temperature reading on the pad thai and record the data in the HACCP log book.
7. Squeeze lime juice over noodles, add tofu and serve.

19
 Bahn Mi
Yield: 10 Servings of 1 ounce portions

Ingredients: Pork
4 pounds Boneless pork loin, roll cut out as for roulade
cup Lemongrass, frozen and micro grated
6 cloves Garlic Pasted
1 tablespoon Coriander Seed, toasted and ground
bunch Cilantro, roughly chopped
1 tablespoon Pepper, toasted and ground
1 tablespoon Sugar
1 tablespoon Salt
cup Vegetable Oil

Ingredients: Assembly
5 each Baguettes, sliced lengthwise and some of the middle removed
Optional Mayonnaise
1 bunch Cilantro, trimmed, rinsed and dried
1 recipe Pickled Carrots
4 each Jalapenos Peppers, cut thinly on a long flat bias

Method of Production: Pork

1. Two days out take the pork loin and cut a slit in the bottom third of the loin from end to
end. Cut roughly of the way through, make another cut in the loin in the same manner
so that the loin is cut into a tri-fold.
2. Cover your cutting board with plastic wrap, cover the pork with a double layer of wrap.
Using a meat mallet pound the loin till is roughly an even thickness throughout.
3. Grind the lemongrass, garlic, coriander, cilantro leaves sugar, salt, pepper, and oil to a
paste.
4. Rub the loin inside and out with the paste. Roll tightly and truss. Wrap in plastic and
torque to tighten the roulade. Wrap in foil and torque tightly again. Allow to cure
overnight in the refrigerator.
5. Allow to come to room temperature for two hours. Roast in a 250F oven till the roulade
registers 140F. Allow to rest 30 minutes. Remove from wrapping and pat dry. Brown
in a rondeau and bring up to 155F internal and record in the HACCP book. Allow to
cool and refrigerate till ready to use.

Method of Production: Assembly

1. Lice pork thinly on a slight bias
2. Split baguette and lightly toast
3. Spread both sides with mayonnaise if using
4. Lay out slices of pork top with pickled carrots, plenty of cilantro and a few jalapeno
slices.
5. Assemble and cut on bias into serving portions.

20
 Lemon Grass Shrimp
Yields 10 Servings

Ingredients:
4 pounds 36-40 Shell-on Shrimp, peeled and deveined shells reserved for stock
8 each Shallots, sliced very thinly
4 each Thai Chilies, stemmed and minced
6 cloves Garlic, minced
2 stalks Lemongrass, frozen and micro grated
2 knobs Ginger, peeled and micro grated
2 bunch Scallions, greens cut on a long flat bias, whites cut on a bias and reserved
for another use
8 ounces Brown Sugar
cup Fish Sauce
As Needed Shrimp stock, from shells
As Needed Vegetable Oil
Garnish Fresh cilantro, thai basil, and mint

Method of Production:
1. Peel and devein shrimp, refrigerate the shrimp and combine the shells with about 4 cups
of water, simmer 30 minutes and strain through a chinoise line with cheesecloth.
2. Melt the sugar in a sauce pan. When it liquefies and begins to bubble pull it off the heat.
Very carefully whisk in the fish sauce. BE very cautious as it will spatter.
3. To prepare: heat the wok, put a thin skim of oil in the bottom of the wok. When it
shimmers add some of the shallots chilies lemongrass, garlic and ginger.
4. Add some of the shrimp and cook till opaque, be sure not to burn your aromatics.
5. Add several ounces of the caramel sauce and cut you heat. Season. Serve with rice and
scallions and garnish with herbs.

21
 Vietnamese Caramelized Pork
Yield: 10 Servings

Ingredients:
cup Sugar
cup Fish Sauce
2 each Lemongrass, trimmed, peeled and minced
3 cloves Garlic, pasted
2 each Shallots, fine brunoise
2 each Thai Chilies, stemmed and minced
5 pounds Pork Loin, cut into 1 - 2 ounce portions
To Tate Salt and Toasted Ground Pepper

Ingredients: Sauce
cup Water
3 tablespoons Fish Sauce
cup Sugar
3 tablespoons Lime Juice
2 each Thai Chilies, stemmed and minced
3 cloves Garlic, minced

Ingredients: Plating
8 ounces Rice Vermicelli, cooked, shocked
2 each English Cucumber, cut on a bias
As needed Cilantro, Mint, Thai Basil, Sprouts, Daikon Carrot Pickle
1 each Pineapple, trimmed, wedged and grilled
3 heads Trimmed, washed and stemmed

Method of Production:
1. Gather all ingredients and equipment.
2. Trim and portion the protein into 1/3 thick medallions
3. Place in a small bowl whisk the marinade ingredients together and pour over the meat.
Wrap and refrigerate for 2 hours. Allow to come to room temperature before grilling.
4. For Sauce: Combine all ingredients in a sauce pan and simmer. Adjust seasoning as
needed.
5. To Assemble: Grill pork medallions and to 140F, record temperature for HACCP
manual. Plate with noodles, pineapple, lettuce, herbs and pickles. Serve sauce on the side.

22
 Fried Rice
Yield: 10 Servings

Ingredients:
6 each Eggs
1 cup Water chestnuts
1 each Onion
1 tablespoon Ginger
1 pound Ham, diced
1 cup Scallions
2 quarts Rice
cup Soy Sauce
3 tablespoons Oil
4 each Chilies

Method of Production:
1. Gather all the ingredients
2. Cook rice and put aside for later
3. Whip eggs to make an omelet, after cut up into small pieces and put aside
4. Chop up onions, scallions, water chestnut, and chilies
5. Heat up Wok with oil
6. Toss in the onion, scallions, water chestnut, and chilies, cook for about 5 min
7. Then add in the Ham and the rice
8. Toss in the soy sauce, ginger and the cut up eggs, cook until hot.
9. Take a temperature reading on the rice and record the data in the HACCP log book.

23
 Tonkatsu Ramen
Yield: 20 Servings

Ingredients:
1 gallons Fond Blanc
3 pounds Pork Ribs or Pork Butt
2 each Onions, chopped
3 knobs Ginger, sliced into coins
2 heads Garlic Heads, cut across the equator
pound Dried Shitake Mushrooms
1 pound Fresh Shitake Mushrooms, stems separated
2 bunches Scallions, whites only, reserve greens for garnish
8 ounces White Miso
1 pound Smoked Bacon or Ham Hocks
1 cup Shoyu or Tamari
2 each Kombu Sheets, wiped of dust

Ingredients: Garnish
1 pound Alkaline Noodles
1 package Wakame, soaked in hot water
1 pound Spinach, blanched
18 each Eggs, 64C

Method of Production: Broth

1. Add the ribs to the fond blanc along with the onions, scallion whites, garlic,
ginger and mushroom stems.
2. Bring to simmer and allow to simmer for 1 hours, skimming foam as necessary.
3. Remove pork of tender.
4. Add dried shitakes, miso, smoked pork product, miso and shoyu or tamari.
Simmer 30 minutes and remove dried and fresh shitake caps.
5. Add kombu sheets and simmer for 30 minutes, remove and reserve for garnish.
6. Strain broth and adjust seasoning and refine.

Method of Production: Garnish

1. Blanch and shock noodles.
2. Soak wakkame and drain
3. Blanch Spinach and shock and drain
4. 18 Eggs cooked to 64 C
5. Slice dried and fresh shitakes and toss in some soy sauce, mirin and vinegar
6. Shred Pork

Method of Production: To Plate

1. In a large bowl place 4-5 ounces of refreshed noodles.
2. Top with spinach, wakkame, pork, and egg, scallions and mushrooms.
3. Pour over about 8 oz. of the hot broth and serve.

24
 Beef Dumplings (Mandu)
Yield: 20 Servings

Ingredient:
ounce Sesame Oil
1 teaspoon Soy Sauce
2 ounces Vegetable oil
1 pound Ground Beef
8 ounces Onion, minced
8 ounces Cabbage, minced
1 each 1 inch knob Ginger, peeled and grated
3 ounces Bean sprouts, chopped
8 each Scallions, thin bias sliced
8 ounces Firm Tofu
To Taste Salt
To Taste Black pepper
40 each Wonton wrappers
1 each Egg, beaten

Method of Production:
1. Mise en place.
2. Saut the onions, ginger and cabbage until just wilted.
3. Mix beef, sesame oil, soy sauce, cooked onions and cabbage, scallions, sprouts and tofu.
4. Brush wonton skin with egg and place a small amount of stuffing onto the wrapper and
fold (See Chef for Demo)
5. Fry or saut wontons until golden. Take a temperature reading and record the data in the
HACCP log book.
6. Hold at 140 degrees or above under heat lamp uncovered.

25
 Yakitori
Yield: 10 Servings

Ingredients:
3 pounds Chicken Thighs, skinned, boned, cut into 1 inch cubes skins reserved
40 each Small Skewers, soaked
1 bunch Scallions, cut into 1 inch lengths the edges on a bias
1 each Small knob of ginger, peeled and grated
6 tablespoons Sake
2/3 cup Tamari
6 tablespoons Mirin
1 tablespoon Sugar

Ingredients: Sauce
3 pounds Chicken Bones
1 cup Sake
2 cups Light Soy Sauce
1 cup Black Pepper
To Taste Mirin
As Needed Vegetable Oil

Method of Production:
1. Gather all ingredients and equipment.
2. Combine the ginger, sake, tamari, mirin and sugar in a sauce pan and cook till the sugar
melts. Cool and use to marinate chicken.
3. Sauce: Brown the bones in a rondeau on the stove and then place in the oven to develop a
good fond.
4. Use a small amount of the sake to deglaze on top of the stove, once the fond comes up
add the rest of the sake, the soy sauce and the mirin. Allow to simmer for 45 minutes to
an hour.
5. Strain, refine and season with fresh toasted ground black pepper.
6. To Assemble: Alternate three pieces of meat and scallions on skewers.
7. Bring the marinade back to a boil and skim, used to baste.
8. Preheat, clean and oil the grill, grill the skewers while basting and turn as needed.
9. Cook to 165F and record in HACCP manual.
10. Keep warm till service. Serve with sauce and scallions for garnish.

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 Soy Scallion Dipping Sauce
Yield: 10 Servings

Ingredients:
1/4 cup Soy Sauce
2 tablespoons Rice Vinegar
2 tablespoons Mirin
2 tablespoons Sesame Oil
1 tablespoon Korean Pepper Flakes
1 each 1 Inch Nob Ginger, peeled and micro grated
1 tablespoon Sesame Seeds, Toasted and Chopped
1 tablespoon Gochuchang
6 each Scallions (Greens Only, Whites Reserved for another use), Cut on a thin
flat bias)

Method of Production:
1. Gather all ingredients and equipment.
2. Whisk all of the ingredients together in a bowl. Adjust seasoning (Check it with a slice
of cucumber or other item)

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 Steamed Bun Dough
Yield: 50 pieces

Ingredients:
1.5 tablespoons Dry Yeast
1 cup Wrist Temperature Water
4 cups All Purpose Flour
4 tablespoons Dry Milk Solids
1 tablespoon Salt
teaspoon Baking powder
teaspoon Baking Soda
As Needed Flour

Method of Production:
1. Gather all ingredients and equipment.
2. Add the yeast to the water and sugar, stir and allow to stand for 10 minutes.
3. Mix in the flour, salt, dms, baking powder and baking soda.
4. Mix the dough and knead until smooth.
5. Cover and allow to rise till double in bulk or about an hour.
6. Punch the dough down and divide into approximately 50 equal pieces.
7. Roll into balls and place on a floured sheet pan.
8. Cover with plastic and allow to proof for another 30 40 minutes.
9. Cut 50 squares of parchment.
10. Flatten the dough ball into ovals and roll out.
11. Fold in half and place on parchment square.
12. Allow to rest 30 45 minutes.
13. You may now steam the buns for approximately 3 -5 minutes

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 Pork Shoulder or Belly
Yield: 10 Servings

Ingredients:
6 pounds Pork Belly or Pork Shoulder
cup Salt
cup Brown Sugar
cup Mirin
2 tablespoons Sesame Oil
cup Mirin
cup Gochuchang
1 bottle Lager Beer
16 ounces Fond Blanc

Method of Production:
1. Combine all the ingredients and use to coat pork
2. Wrap and allow to cure overnight.
3. The next day braise till fork tender, remove the cover and allow to brown.
4. Transfer to a hotel pan (half or full depending on the size). Cover, put another pan on
top, weight down and refrigerate.
5. To serve cut slices and sear or broil.
6. Serve with steamed buns or as a garnish for soup.

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 Cucumber Kimchee
Yield: 10 Servings

Ingredients:
3 each English Cucumbers
1 tablespoon Kosher Salt
2 tablespoons Toasted Sesame Seeds
2 tablespoons Gochuchang Paste
4 tablespoons Rice or Cider Vinegar
Note: The same recipe may be
2 teaspoons Ginger, minced used for Daikon Radish
2 cloves Garlic, minced
1.5 tablespoons Sugar
As Needed Water
1 tablespoon Sesame Oil

Method of Production:
1. Quarter cucumbers lengthwise and remove seeds, slice thinly.
2. Toss cucumbers in a bowl with salt and allow to set for 10 minutes. Gently squeeze the
moisture and place the cucumbers in a bowl.
3. Add the rest of the ingredients and allow to marinate till service.
4. Adjust seasoning as needed

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