by Christopher Moorhead | May 2, 2025
Mix Hawaiian Sweet and Sour Sauce and Chipotle Sauce and set aside. Mix Marinade Seasoning, oil, water and ½ C. of mixed Starport Sauces then marinate sliced chicken for ½ hour or more. May be covered and refrigerated for a longer marinate. Skewer about 4 oz. of...
by Christopher Moorhead | Mar 10, 2025
Cut and marinate 10 lbs. of ribs with Marinade Seasoning and use as needed. Remove the ribs from the marinade and dust them with cornstarch. Then, deep-fry for 4- 5 minutes until done and the meat temperature reaches 160°F. Set aside. Heat a wok or pan at high heat....
by Christopher Moorhead | Mar 4, 2025
Soak dried rice noodles in tepid water for 30 minutes or longer. Drain and place noodles in a pouch or covered container and refrigerate if not used immediately. Soaked noodles may be stored in the refrigerator for 2-3 days. Dice tomatoes and apples, chop sweet basil,...
by Christopher Moorhead | Mar 3, 2025
Mix 2 Tbsp. cornstarch with 1 C. water in a bowl and set aside. (Save remaining 4 C. water for soup) Wash and trim prawn legs and antennae and set aside. Boil water in a small pot and blanch prawns until pink; remove, cold rinse, drain, and set aside. Dice firm tofu...
by Christopher Moorhead | Feb 26, 2025
Shell and rinse shrimp, drain, and pat dry. Dust shrimp with cornstarch and set aside. Deep fry shrimp in one-pound batches at 350F for 3 minutes; remove, shake off excess oil, and set aside. Oil blanch bell peppers and celery in a deep fryer at 350F for about 10...
