CUL150

1/2 c.

Blanched whole almonds, toasted and cooled


3 T.

Granulated sugar


1 t.

Cinnamon












1 T.

Butter


1 ea.

Onion, minced


2 clv.

Garlic, minced


3/4 t.

Ground ginger


2 t.

Ras el hanout


1/2 t.

Black pepper


2#

Chicken, whole


1 1/2 c.

Chicken stock


1/4 t.

Saffron


3 ea.

Eggs, beaten


1/4 c.

Parsley, minced


3 T.

Coriander leaves, minced


1 1/2 T.

Lemon juice







1/2 c.

Butter, melted


16 sheets

Phyllo dough







As needed

Confectioner’s sugar


As needed

Cinnamon

• 2qts Water
• 1tb Salt
• 15 skewers
• 1.25lbs shrimp
• 8oz rice noodles
• 8oz Dau Chua

• 6oz bean sprouts
• 1 bunch Scallions
• 4oz cucumber
• 1/2 bunch mint
• 1/2 bunch cilantro
• 5 thai chiles
• 30 rice paper wrappers

• 4 floz lime juice
• 4 floz water
• 1 floz rice wine vinegar
• 3 floz fish sauce
• 1oz sugar
• 1tb garlic cloves
• 2tb thai chili
• 1/4t salt

• 1c Water
• 1c Chicken stock
• 4oz coconut milk
• 1oz galangal root
• 1 shallot
• 2 Kaffir lime leaves
• 5" Lemongrass
• 1 Thai chili
• 1/4 chix breast
• 3 straw mushrooms
• tt fish sauce
• tt lime juice
• garnish cilantro leaves

• 1lb White Miso Paste
• 10floz Sake
• 3cup sugar
• 12oz Mirin
• 1/4c sesame oil
• 1/4c Rice wine vinegar
• 4lbs Boneless Salmon Filet

• 3qt Ichiban Dashi
• 12oz Miso
• 8oz Fresh shitake mushroom
• 1lb Tofu
• 3oz Green onions

• 2 tb Yuzu juice
• 4oz Soy sauce
• 3oz Mirin Rice wine
• 16oz ichiban dashi

• for soba noodles
• 2gal water
• 1pt Cold water
• 1lb Soba Noodles
• 6oz Leek Whites
• 2tb wasabi powder