Eggplant Miso Soup

Ingredients
• 2 tb Miso
• 2 Scallions; chopped
• 1 qt Hot water
• 1/2 c Tofu; cubed
• 1 Carrot; chopped
• 1 c Eggplant; julienned

Directions
In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender.

Miso Soup
Ingredients
• 1/2 tofu
• 60 grams wakame
• 4 cups soup stock
• 60 grams miso paste.
Directions
Cut tofu into small cubes (1cm)and wakame into 2cm squares. Bring soup stock to a boil in a pot. Dissolve miso paste in the stock. Add tofu cubes and wakame.  Heatsoup to a slight boil. Remove from heat and pour into soup bowls.

Shabu - Shabu

Ingredients
• 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best.
• 8 shiitake mushrooms
• 1/2 lb enoki mushrooms
• 1/2 lb shimeji mushrooms
• 1/2 lb shirataki
• 1 lb chinese cabbage
• 1/2 lb watercress, to substitute for spring chrysanthemum leaves
• 1 lb tofu, cut in 1 in. cubes, pressed and drained
• Any other ingredients you want to use

Dipping sauce:
In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.

Directions
Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few  minutes for vegetables. Serve with hot steamed rice.

Chicken Teriyaki Kabobs

Ingredients
• 1 1/2 lb Chicken breasts, skinned and -boned
• 1 bn Green onions, cut into 1" -lengths
• 1/2 c Soy sauce
• 2 tb Sugar
• 1 ts Oil
• 1 ts Minced fresh ginger root
• 1 Clove garlic, minced

Directions
Cut chicken into 1 1/2" square pieces. Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender.

Black Forest Coffee

8 oz French roast coffee 4 Tbsp. chocolate syrup
2 Tbsp. maraschino cherry juice
¼ c. whipped cream
1 Tbsp. chocolate chips
2 cherries
Combine coffee, chocolate syrup, & cherry juice
Pour into 2 six oz cups. Top with whipped cream, chocolate chips, and cherry.

Coconut Sweet Potato Cake

Ingredients
•  2 lbs. cassava
•  200 gram granulated sugar
•  ½ tsp. vanila
•  1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
•  100 cc water
•  food color

Directions
Put in sugar and vanila in a large stockpot with water and bring it to a boil. Steam cassava until soft. Peel  cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like)  and blend well. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a  serving platter, and sprinkle with grated coconut. Serve at room temperature, or refrigerate for an hour and  serve chilled. Makes 10-12 servings.

Black Rice Dessert

Ingredients
•  240 g black glutinous rice (washed & drained)
•  60 g white glutinous rice (pulut) (washed & drained)
•  7 c water
•  2 pandan leaves, knotted
•  1/2 c sugar
•  Pinch of salt
•  1/2 T tapioca flour or cornflour combined with 2 Tbs water to form a paste
•  1/2 c thick coconut milk
•  Pinch of salt

Directions
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves  and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening.  Remove from heat.

Spiced Lamb

Ingredients
•  1 3/4 lb lamb, fresh
•  2 onion
•  3 thai chile
•  Ginger, fresh; 3/4" knob
•  Lemon grass root, 1/2" knob
•  1 lemon grass, stem
•  2 garlic clove
•  8 macadamia nut
•  2 tomato, ripe
•  1/3 c oil
•  1/2 ts cardamom, ground
•  1/2 ts cumin powder
•  1/2 ts turmeric
•  1/4 ts fennel powder
•  1 cinnamon stick; 2"
•  4 cloves, whole
•  Salt; to taste
•  Pepper, black; to taste

Directions

Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the  garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large  pan, add the onion, chiles and garlic and saute until the onion becomes translucent. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice  powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender;  approximately 45 minutes. Serve immediately with steamed rice.