March 2010 Archives
Seafood Lumpias, Pan-Seared Pepper Lamb Satays, and Blackened Scallops with Carrot Salad are made.
Doughnut Holes with Ginger Whipped Cream, an Eclair Sundae and Coffee and Doughnuts are created.
Braised Lamb Shank, Grilled Sausage in Edamame Stew and a Grilled Pork Belly Sandwich are prepared.
Chicken-Cucumber Noodles and Sesame-Orange Pork Rice Noodle are served.
Kung Pao Chicken, Kung Pao Clams and Pork and Peppercorn Tuna on Kung Pao Bok Choy Fondue are made.
Enjoy a Seafood Crepe, Ginger-Orange Crepe Flambe and Smoked Salmon, Creme Fraiche and Herb Crepes.
Ming visits a Tortilla Factory. Chicken "Moo shu-quitos" Scallop and Maine Shrimp Seviche are made.
A Master Sushi Roll and Handrolls made with Salmon and Avocado and Grilled Shrimp Salad are made.
A Chocolate Mousse Napolean, Chocolate Mousse Sundae and a Double Chocolate Mousse Cake are created.
Shrimp Spiced Tempura with Lemongrass Aioli and Chicken Breast Spiced Tempura with Sambal Aioli.
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