Passport Cuisine® Pork SHumai Tacos
Toast pumpkin seeds in oven at 350°F, tossing halfway through, cooking 5-7 minutes, rest and cool down, set aside. Using skillet without oil, toast cardamom, clove, coriander and cumin toss and cook for 2-3 minutes until fragrant. Remove seeds from cardamom and discard the pod. Finely grind seeds and other spices together. Mix into a large bowl with chile, garlic, parsley, cilantro, mint and lemon juice. Season with salt and toss with cucumbers, rest 5 minutes.
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Passport Cuisine® Pork SHumai Tacos
In a medium to large saucepan, bring frying oil to 360F. Add shumai from frozen and cook for about 6-8 minutes until golden brown and heated all the way through. Rest on a rack over paper towels. On a hot griddle or cast iron pan, heat up tortillas until grill marks appear, about 4-5 minutes over medium heat. Build tacos. Green leaf on each tortilla, cilantro next, place shumai (sliced in half if preferred), top with onions.
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Panko crusted crane bay® kani kama
korokke (Croquette)
Heat vegetable oil for frying to 350°F. In three hotel pans, separate in order seasoned flour, eggs and panko breading. Place potatoes in a medium sauce pan and cover with water. Bring to a boil and simmer until soft, easily penetrated by a knife. Remove water and let potatoes cool a bit before handling. Run cooked potatoes through a food mill or ricer.
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Butter Lettuce wrap - deep fried passport Cuisine® Pork Gyoza, gochujang, pickled cucumber, negi, truffle sea salt
In a jar, combine pickling solution with sliced cucumbers. Let rest as long as possible and take out when plating. In a small bowl, add gochujang paste, seasoned rice vinegar, fish sauce and honey. Mix well and fold in 1TB of green scallions. Set aside. In a large pot, bring frying oil to 360°F.
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Passport Cuisine® pork shumai banh mi
Quick pickling: 1 cup of rice vinegar, 1/2 cup of granulated sugar, 1TB black peppercorn, 1 bay leaf, 1 tsp of salt. Bring to a simmer. In separate quart containers, fill each with the daikon, carrot and cucumber and add the pickling solution to cover the vegetables. Pickling overnight to 3 days will yield best results. In a large pot, bring frying oil to 360°F. Add shumai from frozen and cook about 6-8 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat.
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Panko Breaded Steelhead Trout Loco Moco
In a large saucepan, bring oil to 360F to prepare for deep frying. Make steam rice according to rice cooker. Keep warm in cooker when done and until ready to use. Make gravy by adding butter and bacon to a sauce pan.
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Hawaiian inspired teriyaki pineapple avocado crane bay® salmon sliders
In a medium to large saucepan, bring frying oil to 360°F. Add tempura shrimp from frozen and cook about 3-5 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat. Rest on a rack over paper towels and set aside. In a medium bowl, combine salmon, broken sushi ebi with shoyu and sesame oil. Let sit for 5 minutes. Next, add ogo nori, pulling apart to see strands and mix. Lastly, combine with negi and white onions. In
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Tezukuri® Tempura Shrimp Futomaki
Make sushi rice. Use premium small grain rice or short calrose and follow measurement of 1 cup and cook with rice cooker. Cool down immediately by adding seasoned rice vinegar then fanning and chopping vertically with rice spatula without smashing rice in preferably a hangiri or a plastic cambro until room temperature.
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Maneki® HLSO – Citrus Shrimp Rice Bowls
In a medium bowl, combine OJ, sriracha, honey, soy sauce, sesame oil and ½ lime juice, mix well. Divide sauce mixture in half, add shrimp to one half to marinate, season with salt. Set aside to rest. Other half for dressing to serve. Prepare oranges cutting off outer skin and white pith to expose the flesh of the oranges. Cut into 1” cube shape as much as possible.
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