Recipies by Yukiko and Suparn

I am telling you we are so spoiled! Thank you to Suparn for the wonderful luncheon and award winning food! We hope her dream comes true of opening your own restaurant someday. (Hopefully here in Naperville!) We sure will miss her beautiful smile and warm presence. Thank you Suparn, we all love you!


Happy Birthday to JaNae!

Rice and Mango

Won Tons with Sweet Sauce


Peanut sauce

Coconut Soup(with chicken and mushrooms)

Cucumber Salad

Thai Beef Salad

Inarizushi (tofu skins) by Yukiko



Aburaage (fried tofu skin) : 12 (rectangle) or 24 (square)

Water: 300 ml

Sugar 7 1/2 TBS

Soy sauce (Japanese) 5 TBS

Mirin (Japanese rice wine) 100 ml



1. Lay the skins on a cutting board and lightly pound them with the side of a knife to help the inside of the skins to separate.

If you are using rectangle ones, cut them in half in the center. If you are using square ones, slice one end off.

(Cut only minimum amount off.) Carefully, open the skins to make space in the pocket.



2. In a medium sauce pan, boil some water (1/3 to 1/2 of the pan).

Put the skins in the boiling water and let them soak the water in and keep them in the water until they get slightly soft.

This process will remove the access oil and the oily smell. Drain the skins very well to a colander. Discard the water.



3. In the pan (empty), add the rest of the ingredients and cook it over low heat. When the sugar is dissolved, add the skins to the pan.

Let the skins soak in the sauce and keep cooking it over low heat with a lid smaller than the pan to sit over the skins in side of the pan.

If a good size is not available, you can use a plate . The surface does not need to be covered completely.

This is to just avoid the skins to boil and dance around (?!) in the pan and ended up breaking in the process.



4. Let it cook until the volume of the sauce change to 2/3 to 1/2. Turn the heat off and let the skins and sauce cool off in the pan.

When it is cooled off, remove the skins from the pan by squeezing the sauce out of the them lightly back to the pan.



5. Boil the remained sauce in the pan over low heat to simmer to 2/3 volume.



6. Stuff the skins with sushi rice* and lay them on a plate. Brush the sauce over to each packets carefully. And enjoy !!!



Tips on making Sushi rice
- Make sure you use freshly cooked rice.

- Japanese rice (short grain, sticky) works the best for Sushi.

- Seasoned Sushi vinegar is available at H-mart, etc., I DON”T recommend the Kikkoman brand (their soy sauce is good, though).

- Never stir the rice. Try to mix it by folding it. Keeping the grain intact is the key.

- It tends to harden if you store it in the fridge. The vinegar in the rice will prevent it from spoiling and should be OK over night on a counter. (plain w/o any additional toppings or ingredients


Chicken Saute by Suparn:
5 lbs chicken thinly sliced
Marinate in 1/4 cup sugar, curry powder (2 TBS) for 1/2 day
put on scewers

Peanut Sauce: *see peanut sauce below for more directions...
1/4 cup crushed dry roasted peanuts (crush in food processor)
1/2 can coconut milk
4 TBS plain bread crumbs
2 TBS white vinegar
1 cup sugar
1 tsp salt
1 TBS oil

Red chilis (Hmart,jar with green lid) to taste (fry in pan with vegetable oil)...
then add other ingredients to pan. Cook until thick and smooth.


Pad Thai by Suparn


Rice Noodles
Tofu
Green Onions
Shrimp
canola oil, olive oil
sugar
vinegar
fish sauce
paprika

1. Soak dry noodles in warm water for about an hour
2. When noodles are soft put 2 spoonfuls of oil and 1 spoonful of vinegar in a pan and saute, with a little bit of water.
3. When noodles are cooked, add a little sugar (1/4 cup for a big pan) and add a little fish sauce (2 spoonfuls) and paprika (for color).
4. When finished with the noodles you can add whatever you want (i.e. tofu, egg, green onions, shrimp)

Appetizer: Won Ton Shell (Suparn uses a special deep fry basket to mold the wontons into a cup)

Ground Chicken or pork (1 lb)
diced shrimp
chopped carrots, baby corn, and cilantro
Stir fry with salt and sugar

Sweet and sour sauce for Won Tons: (*make just before serving, fill wonton 1/2 with shredded lettuce, then the stuffing, then pour sauce over top)
3/4 to 1 cup sugar
1/4 cup white vinegar
3 TBS water
1/2 tsp salt
red chili (1 tsp)
finely chopped garlic (2 buds)


Peanut sauce:
1 can coconut milk
1 cup ground peanuts
2 TBS oil, fry about 3/4 onion (or use 1/4 cup dry onion)
2 TBS chili paste
Let the above boil for a minute then add the crushed peanuts
1 cup sugar
1-4 TBS vinegar
1 1/2 tsp salt
1/3 cup bread crumbs