Asian Salads & Sauces at The Community House - Fox 2 News Headlines

Asian Salads & Sauces at The Community House

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Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham.
Learn how to make a crispy/fruity chicken salad that is refreshing and can be served for lunch, dinner or a potluck supper-either warm or cold. They will also prepare a crunchy cabbage salad with toasted ramen noodles, fresh vegetables and almond slivers with a sweet and tangy dressing.

The sauces we will make are staples in Asian restaurants - the sweet and sour and a Teriyaki. The beauty of these simple sauces is that they can be used in a variety of ways.
Chef Tom Lin has been cooking for over 26 years. He opened his first restaurant at the young age of 20 and has been a successful restaurateur ever since! Specializing in Chinese cuisine, Tom also prepares Japanese and Thai dishes. His nutritious and healthy style of cooking is a departure from the stereotypical type of Asian cuisine and a trend that his customers want.

He will be teaching classes Thursday, August 7, 6:30-8:30 p.m., $32  

To register for classes, contact The Community House, 380 South Bates Street, Birmingham, 248-644-5832, or online

Asian Chicken And Fruity Salad

Ingredients:

½ cup of raspberries
½ cup of green apple
½ cup of chopped pineapple (fresh preferred)
2-3 cups of mixed spring lettuces
½ cup of chopped red sweet onion
1 cup of crispy chow mein noodles
½ pound of boneless skinless chicken tenders, cut into ½ -inch cubes (marinate chicken with 1 tsp of soy sauce, 1 tsp of hoisin sauce, ½ tsp of mirin cooking wine, ½ tsp of sesame oil and a pinch of black pepper) for 15 minutes.

Dressing:
½ cup of mayonnaise
1-2 TBS of honey
2-3 TBS of fresh lemon juice
1 TBS of Dijon mustard
a pinch of salt and 2 TBS of extra virgin olive oil.

Method:

In a frying pan over medium heat, stir marinated chicken for 10-12 minutes until cooked.
In a bowl, mix the dressing : mayo, honey, lemon juice, Dijon mustard, salt and extra virgin oil. Pour over lettuce mix and top with chicken, onion and fruit. Sprinkle crispy chow mein noodles over top.

Asian Napa Cabbage Salad

 Ingredients:
3 cups of napa cabbage (chopped)
2 cups of purple cabbage
1 cup of shredded carrot
1 bunch of green onion (chopped)
½ cup of dried fruit (like cranberries or cherries)
¼ cup of unsalted butter
1 packet beef ramen noodle ( 1 flavor packet)
3 TBS of roasted sesame seeds
1 ½ cup of toasted sliced almonds
1/3 cup of cider vinegar
1/4 cup of vegetable cooking oil
1/3 cup of sugar
2-3 TBS of soy sauce
½ tsp of fish sauce
1 tsp of sesame oil
1 tsp of minced ginger
2 TBS of siracha hot sauce
½ tsp of sesame oil

Method:

In a large bowl, combine napa cabbage, purple cabbage, carrot, green onion, sesame seeds, dried fruit and almonds.
Melt the butter in a frying pan over medium low heat and stir the dry ramen noodles from packet until golden brown, remove set aside.
In a bowl whisk together ramen noodle flavor packet, cider vinegar, vegetable cooking oil, sugar, soy sauce, fish sauce, sesame oil, ginger, siracha and sesame oil, until dissolved, pour over top of cabbage mixture, add ramen noodles and toss evenly.

Teriyaki Sauce

Ingredients:

1/3 cup of soy sauce
1/3 cup of water
1/3 cup of brown sugar
1 tsp of minced ginger
¼ cup of mirin cooking wine and 2 tsp of cornstarch dissolve in 2 oz. of water.

Method:

In a saucepan over medium heat. Add in soy sauce, water, brown sugar, ginger, mirin and cook until sugar is dissolved, then add cornstarch mixture to thicken the sauce.

Sweet And Sour Sauce

Ingredients:

½ cup of pineapple juice
½ cup of orange juice
¼ cup of sugar
¼ cup of vinegar
1 tsp of soy sauce
2 TBS of ketchup and 3 TBS of cornstarch dissolved in ¼ cup of water.

Method:

In a saucepan over medium heat. Add in pineapple juice, orange juice, sugar, vinegar, soy sauce, ketchup and cook until sugar is dissolved, then add cornstarch mixture to thicken the sauce.




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