10 pieces chicken stips 1/4 tsp curry powder 1/4 Tbs condensed milk 1/2 Tbs fish sauce or low sodium soy sauce 1 Tbs coconut milk Marinate chicken with coconut milk, curry powder, condensed milk and fish sauce. Skewer chicken and grill over over medium heat until it cooks perfectly. Serve with Thai Peanut Sauce. THAI PEANUT SAUCE 1/2 Tbs Thai red curry paste 1 cup coconut milk 1 Tbs peanut butter 1/2 Tbs fish sauce 1/3 Tbs sugar Saute red curry paste with coconut milk until obtains desired thickness (about 3-5 minutes). Add peanut butter, fish sauce and sugar.

2 Tbs vegetable oil 6 oz seafood 1 cup Thai rice noodles, soaked in cold water 1 Tbs fish sauce or low sodium soy sauce 1 Tbs white vinegar 1 Tbs sugar 1/4 Tbs paprika 1 egg bean sprouts chives Put vegetable oil in a hot pan. Add seafood and cook for one minute. Add Thai noodles, fish sauce, white vinegar, sugar and paprika. Cook for 2 -3 minutes or until all seafood is done. Add egg, bean sprouts and chives. Mix together and serve.

2 2 ounces Onaga fillet 2 egg whites 1 ounce potato starch arare (crushed) 1/4 cup tomato, diced 1/4 cup red bell pepper, diced 1/4 cup yellow bell pepper, diced 1/4 cup green bell pepper, diced 1/4 cup Maui onion, diced 1/2 tsp shrimp sauce 1/2 cup oil and vinegar mizuna 1 tsp balsamic reduction salt and pepper Season Onaga fillet with salt and pepper. Coat with potato starch, dip in egg white, crust with arare then deep fry. In a small mixing bowl, toss tomato, bell peppers and Maui onion with oil, vinegar and shrimp sauce. Place mizuna on center of dish, place deep fried Onaga and top with tomato and bell pepper relish. Drizzle with balsamic reduction.

1 Tbs clarified butter 1/2 cup parsley (chopped) 1 Tbs green onions (chopped) 1 Tbs Chinese parsley (chopped) 1/2 cup onion (chopped) 1 Tbs garlic (finely chopped) 1 Tbs red jalapeno (chopped) 1 Tbs Madras curry 1/4 tsp turmeric 1 tsp chili garlic sauce 6 ounces Portugese sausage (1/2 diced) 1 each Peking duck (deboned, 1/2 diced) 2 each (med) Molokai sweet potato (baked, peeled into 1 inch cubes) 2 Tbs dry sherry 1 cup duck or chicken stock 6 pieces pie dough (8 squares by 1/8 thick) 1 piece egg yolk Curry Sauce 1 each shallot (finely minced) 2 each green apple (peeled, roughly chopped) 1 tsp Madras curry 1 cup duck or chicken stock 1 tsp sherry wine vinegar 1/2 cup dry sherry to taste salt & white pepper Sour Cream Sauce 1/2 cup sour cream 1/2 tsp lime leaf (finely chopped) 1/2 tsp shallot (finely chopped) 1 tsp fish sauce 1/2 piece lime (juice only) to taste salt & white pepper Filling and the puff In a medium saucepan, saute dry ingredients in clarified butter. Add liquid ingredients, then the herbs. Let cool and reserve. When cooled, spoon some of the mixture onto a piece of pie dough. Fold the corners up to form a square. Pinch the seams to seal the puff. Brush the top with egg yolk. Bake at 350 for 12-15 minutes or until golden brown. Curry sauce: In a small saucepan, saute the shallots, apples and curry until the apples are soft. Next, deglaze with the sherry wine vinegar and dry sherry. Add the stock. Simmer for 20 minutes. Season, blend and strain. sour cream sauce: Mix all ingredients together. Chill and reserve. To plate Spread the curry sauce on a plate and place the puff on top. Drip some of the sour cream sauce around as an added touch.

Ingredients 12 pieces boneless skinless chicken thighs 1/2 cup lime juice Cashew Nut Marinade 2 cups cashew nuts (finely ground) 8 stalks lemongrass (finely minced) 12 cloves garlic (finely minced) 3 Tbs ginger (finely minced) 1 tsp turmeric 4 pieces shallots (finely minced) 1 cup coconut milk 4 Tbs Chinese parsley (finely chopped) Sauce 3/4 cup cashew nut marinade (see above) 1/2 cup chicken stock to taste salt & pepper Vegetable Fried Rice 2 cups Chinese long grain rice (steamed) 1 Tbs sesame oil 1 Tbs peanut oil 4 pieces Chinese long beans (cut into 1/4 pcs) 2 pieces baby bok choy (julienne) 1 piece carrot (finely chopped) 1/8 cup Maui onions (finely chopped) 4 Tbs green onions (finely chopped) 1 Tbs garlic (finely minced) Cashew Nut Marinade In a blender or food processor, combine all ingredients and mix til smooth. Set aside 3/4 cup for the sauce. Chicken Marinate the chicken in the lime juice for 1 hour. Remove the chicken from the lime juice and marinate in the cashew marinade for 1 hour. Broil, grill or bake the chicken and serve with vegetable fried rice. Vegetable Fried Rice In a hot pan, quickly saute the garlic with the oils. Add the vegetables and saute for a few minutes.Toss in the rice, season and reserve. Sauce In a small saucepan, combine 3/4 cup of the marinade and 1/2 cup of the chicken stock. Bring to a simmer, season if needed and reserve. To Plate Spoon the rice in the center of a plate and place the chicken on top. Pour the sauce around and garnish with your favorite vegetables in season.