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Martin has prepared this special Asian menu featuring his creative recipes and Sunkist citrus in everything from a tasty appetizer to a refreshing beverage and rich desert. Make all nine courses and host your own banquet!
2 tablespoons grapefruit juice
1 tablespoon fish sauce
1 teaspoon grated ginger
1 pound sea scallops
2 tablespoons vegetable oil
Combine marinade ingredients in a medium bowl. Add scallops and stir to coat. Let stand for 10 minutes. Drain scallops and pat dry with paper towels.
Heat a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat the bottom. When oil is hot, add scallops, and pan-fry, turning once, until golden brown, about 2 minutes on each side. Top each scallop with a scoop of Grapefruit Plum Sauce Fruit Salsa.
Make it a meal. Add extra texture and nutrition with Martin's Pummelo Radish Salad. Or serve with an Asian-inspired slaw of equal parts red cabbage and cilantro tossed with an oil and lemon-juice vinaigrette.
Makes 4 servings
8 ounces dried rice stick noodles
2 Sunkist navel oranges, segmented
1 Sunkist ruby grapefruit, segmented
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon chopped roasted, salted peanuts
Dressing:
1 tablespoon fresh squeezed orange juice
1 tablespoon fish sauce
1 tablespoon sesame oil
1 tablespoon chili garlic sauce
2 teaspoons honey
1 teaspoon seasoned rice vinegar
Salt and freshly ground black pepper, to taste
Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water, and drain again. Transfer noodles to a large mixing bowl.
Whisk together the dressing ingredients in a medium bowl until well mixed.
Pour the dressing over the noodles. Add the oranges and grapefruit, mint, and cilantro and toss until noodles are well dressed. Transfer noodles to a serving platter and garnish with the peanuts.
Recipe adapted from Martin Yan’s Quick & Easy (Chronicle Books, 2004)
Makes about 2 cups
1 ruby red grapefruit
1 medium mango
2 tablespoons plum sauce
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon chili garlic sauce
1 tablespoon chopped mint
1 teaspoon grated ginger
1 medium red bell pepper, chopped
1 fresh jalapeño chile, minced
Segment grapefruit by cutting away the peel and white pith; cut and lift out segments, cut segments into chunks and place in a small bowl.
Peel mango and cut into small chunks; place in bowl with grapefruit.
In a medium bowl, combine remaining ingredients; stir until honey dissolves. Add fruit and mix lightly. Cover and refrigerate until ready to serve.
Dip into this salsa with deep fried or baked round won ton wrappers, strips of jicama and wedges of colorful red, green and orange bell pepper.
Makes 4 servings
1/4 cup vegetable oil
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon sesame oil
1 tablespoon honey
3/4 teaspoon chili garlic sauce
1/4 cup pinenuts
1 pummelo
2 1/2 cups packed baby spinach
3 red radishes, trimmed and thinly sliced
One 8 ounce can sliced water chestnuts, drained
1/2 cup thinly sliced red onion
2 tablespoons crystallized ginger
In a small bowl, combine dressing ingredients, whisk to combine. Place pinenuts in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes.
Segment pummelo by cutting away the thick peel and white pith; cut and lift out fruit segments.
In a large bowl, combine pummelo segments, spinach, radishes, water chestnuts, onion, crystallized ginger and pinenuts. Pour dressing over salad and toss.
Turn this salad into dinner by topping it with sautéed shrimp like this Sunkist Shrimp Pacifica recipe.
Makes 3 servings
3/4 pound chicken breast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon butter
2 cloves garlic, thinly sliced
1 stalk lemongrass, bottom 4-inches minced (about 1 tablespoon)
2 walnut-sized shallots, thinly sliced
1 lemon, zested
1 teaspoon cornstarch
2 teaspoons fish sauce
1/4 cup fresh lemon juice
1/4 cup chicken broth
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons cornstarch
Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
Combine sauce ingredients in a small bowl; stir until sugar is dissolved.
Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, and cook; stirring, until fragrant, about 30 seconds. Add chicken and stir-fry, until it is cooked through, about 4 minutes.
Add sauce and bring to a boil while stirring, until sauce thickens slightly. Add lemon zest and toss to evenly coat meat. Serve.
Perfect with Martin's Mandarin Orange Glazed Asparagus
Serves 4 as part of a multi-course meal
2 oranges
2 teaspoons oyster-flavored sauce
1/4 teaspoon ground white pepper
3 cups cold, cooked long-grain rice
3 tablespoons vegetable oil
1/2 fresh red or green jalapeno chili, cored and cut into thin rings
1 teaspoon minced ginger
1 egg, lightly beaten
1/4 cup finely chopped mint leaves
Using a sharp pairing knife, remove the peel careful not to include any of the white pith, from oranges. Cut the peel into thin strips and set aside.
Make the sauce: Juice oranges. Combine with oyster-flavored sauce and white pepper. Set aside.
Rub the rice between your fingers to separate the grains as much as possible. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the chili and ginger, and cook, stirring, until fragrant, about 30 seconds. Add orange zest and rice into the wok and stir until heated through. Stirring constantly, pour in the egg and continue cooking until it evenly coats the rice. Add the sauce and mint. Mix well and cook until heated through, 1 to 2 minutes. Scoop the rice onto a warmed platter and serve hot.
This dish goes well with Zesty Lemon Chicken. It's also great with Sunkist's Orange Pork Chops.
Makes 4 servings
1 pound asparagus
1 teaspoon vegetable oil
1/2 teaspoon salt
1 Honey Mandarin orange
1 Blood orange
1 teaspoon cornstarch
1 tablespoon water
1/3 cup purchased glazed walnuts
1 teaspoon minced ginger
1/4 cup sweet chili sauce
1/2 cup Honey Mandarin Orange juice
2 teaspoons soy sauce
2 teaspoons sesame oil
Trim asparagus, remove tough ends. In a pan, heat 2-inches of water to boiling. Add oil, salt, and asparagus; cook until tender-crisp, 1 to 2 minutes. Drain, rinse with cold water, and drain again. Pat dry with paper towels.
Segment oranges by cutting away the peel and white pith; cut and lift out segments.
In a small bowl, combine sauce ingredients; mix well. Heat a sitr-fry pan over high heat. Add oil, swirling to coat sides. Add ginger and cook until fragrant. Add asparagus and sauce; bring to a boil. While stirring, add cornstarch solution and cook until thickens slightly. Add orange segments and walnuts. Serve.
The ideal side dish for Zesty Lemon Chicken and a fluffy scoop of steamed white rice.
Makes 2 to 3 servings
2 tablespoons Zippy Ginger Syrup (see below)
1/3 cup fresh squeezed orange juice
1/4 cup fresh squeezed grapefruit juice
1/4 cup club soda
2 tablespoons fresh squeezed lemon juice
Ice
Orange slices
Combine syrup, orange juice, grapefruit juice, club soda and lemon juice in a pitcher. Stir. Pour into tall glasses filled with ice. Garnish with orange slices.
Makes 2 cups
1 cup coarsely chopped peeled ginger
2 cups water
2 cups sugar
1/4 teaspoon cayenne pepper
In blender combine ginger and 1 cup of the water. Whirl until smooth. Pour into a heavy 2-quart pan. Add remaining ingredients; cook over low heat, stirring occasionally, until sugar dissolves, about 10 minutes. Cool and strain into an airtight container and refrigerate up to 2 months.
Yield: 10
10 large, grade AA egg
14 oz bittersweet chocolate
14 oz unsalted butter
10 oz super fine sugar
4 oz cake flour
1/4 cup chopped candied orange peel
1/4 Tsp Chinese five-spice powder
4 oz granulated, pure cane sugar (for coating)
2 oz unsalted butter (for coating)
10 to 15 strips candied orange peel
Sift cake flour, five-spice powder and sugar in a container. Cut chocolate and, place into a large mixing bowl. Place 1 qt of water in a saucepan and bring to a boil. Melt chocolate over hot water bath, stir occasionally until just melted, turn off heat and keep warm. Place 14 oz butter and 10 oz fine sugar in the mixer, cream on high speed until fluffy. Separate eggs into 2 bowls and add the yolks to the creamed butter and sugar mix while mixing on high. In another bowl with a whip attachment whip egg whites to a firm peak. Fold cooled melted chocolate into the butter egg mixture and in 3 batches each fold in the flour mixture and egg whites until incorporated into the chocolate butter mixture. Coat inside of 8 aluminum cups with butter, then dust with sugar. Fill each cups with 1" tall of batter. Cover and store at room temperature until ready to bake.
To bake the chocolate cake:
Heat oven at 350°F degree with fan on for at least 10 minutes.
Bake chocolate cake uncovered for 8 minutes.
Rest for 2 minutes before unmolding the cake.
Garnish with candied orange peel.
Accompany with a cooling scoop of Sunkist Easy Orange Ice Cream for a simple, elegant dessert.
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Asian Recipes