Recipe: Asian Fussion Dinner - Lemongrass Scallops Skewers, Lamb Riblets with Spicy Honey-Soy Sauce, Braised Bok Choy and Shiitakes, Cold Noodles with Sesame Sauce, Rice Pudding with Passion Fruit Seeds

As promised here is a fusion Menu. I still have to copy some recipes by Chef Giovanna Huyke, from Puerto Rico and now from Univision, and create a wonderful, appealing and simple fusion Menu. For me she had done fusion cooking in the more than 20 cookbooks that she had published strictly for Puerto Rico. And we, in Puerto Rico, had been fusion cooking since many decades ago. Surprising, isn't it? Buen Provecho!

ASIAN FUSSION DINNER
Grilled Lemongrass Marinated Scallops Skewers
Lamb Riblets with Spicy Honey-Soy Sauce
Braised Bok Choy and Shiitakes
Cold Noodles with Sesame Sauce
Warm Rice Pudding with Passion Fruit Seeds

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LEMONGRASS MARINATED SCALLOPS SKEWERS

12 large scallops, (cleaned and cut in half into disks)
4 stalks lemongrass, white part finely minced, green part cut into 2 1/2 inch skewers and soaked in water
4 scallions finely sliced, reserve a little for garnish
1 cup ponzu Ponzu is Japanese sour dipping sauce. (may substitute with equal parts lemon and lime juice)
1 tablespoon toasted whole green peppercorns
1 tablespoon sugar
1 tablespoon naturally brewed soy sauce
Grapeseed oil to cook

Pre-heat a cleaned, oiled grill. In a bowl, mix together the minced lemongrass, scallions, ponzu, toasted peppercorns, sugar and soy sauce. Add the scallops and marinate for 8 minutes before cooking. Remove scallops from the marinade and lay them on a flat surface. Skewer each one with the soaked lemongrass pieces and season lightly with salt. Grill the scallops on the hottest part of the grill and cook for only 1 minute a side.

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LAMB RIBLETS WITH SPICY HONEY-SOY SAUCE

1 cup honey
1/2 cup (1stick) butter, cut into 1/2-inch pieces
1/2 cup soy sauce
1 tablespoon chipotle chile powder
nonstick vegetable oil spray
3 pounds lamb riblets (spareribs; about 30)
1 cup finely chopped green onions
2 tablespoons sesame seeds, toasted

Preheat oven to 375 F. Combine honey, butter, soy sauce, and chile powder in small saucepan. Bring to boil over medium-high heat. Reduce heat to low; simmer until sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer 1/2 cup sauce to small bowl and reserve.

Spray large rimmed baking sheet with nonstick spray. Sprinkle ribs with salt and pepper. Arrange on prepared sheet; brush generously with sauce. Roast until cooked through and deep brown, occasionally turning and brushing with more sauce, about 45 minutes.

Transfer ribs to platter. Sprinkle with green onions and sesame seeds. Serve, passing reserved 1/2 cup sauce separately.

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BRAISED BOK CHOY AND SHIITAKES
Source: East Meets West with Ming Tsai

2 tablespoons peanut oil
2 tablespoons sliced garlic
12 heads baby bok choy, halved, washed and de-cored
12 large dried shiitakes, rinsed, rehydrated in hot water, stems removed
2 cups chicken stock
2 tablespoons dark soy sauce
Salt and black pepper, to taste

In a hot skillet, heat oil and saute garlic until lightly colored. Add bok choy, shiitakes, season and cook for 3 minutes. Add stock, soy and simmer for 20 to 30 minutes. Check for flavor.

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COLD NOODLES WITH SESAME SAUCE
Source: Courtesy of: American Heart Association

1/4 pound Chinese noodles
2 tablespoons reduced-sodium soy sauce
2 tablespoons peanut butter
1 tablespoon fragrant toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons chopped green onion
1 teaspoon grated fresh gingerroot
1 teaspoon sugar
1/2 teaspoon minced garlic
1/8 teaspoon chili oil
Chopped green onions
Sesame seeds

Cook noodles according to package directions omitting oil and salt, drain, and place in ice water to cool. Set aside.

Place soy sauce, peanut butter, sesame oil, rice vinegar, 2 teaspoons green onion, gingerroot, sugar, garlic, and chili oil in a blender or the work bowl of a food processor fitted with a metal blade.

Process until smooth. Drain noodles thoroughly and pour sauce over them. Toss, adding a little cold water if needed for consistency.

Sprinkle with chopped green onions and sesame seeds. Serve immediately or refrigerate for up to 3 days.

Cook's Tip: Sesame oil, rice vinegar, and chili oil are considered staple condiments in the Orient. Sprinkle a few drops on just about anything that seems to need "jazzing up." Be frugal, though, or the extra oil will sabotage your healthful intentions.

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WARM RICE PUDDING WITH PASSION FRUIT SEEDS

1 cup jasmine rice, rinsed 3 times
1 cup milk
1 cup fat free milk
2 cups coconut milk, unsweetened
1 vanilla bean, split
1 cinnamon stick
1/2 teaspoon salt
1/2 cup plus 2 Tablespoons sugar
1/2 cup raisins
2 cups cream
Zest of 2 limes
1/2 cup sugar
Juice and seeds of 2 passion fruit

In a heavy bottom pot, slowly bring milk, fat free milk, coconut milk, vanilla bean, cinnamon stick and salt to a simmer. Add rice and cook over low heat, stirring with wooden spatula and scraping pot every 5 minutes, making sure that rice is not sticking to bottom of pot.

Cook rice for about 12 minutes. Stir in raisins and sugar and continue to cook for another minute. Turn off heat, transfer rice to a medium bowl, and let it cool down to room temperature.

Whip cream to medium peaks. Zest limes onto the rice and stir to mix. Fold in whipped cream. Portion rice pudding into small bowls, about 3/4 cup for each serving. Lightly tap the bowl, making sure that the rice is packed and the top surface is flat.

For each serving, sprinkle 1 Tablespoon of sugar thinly on top of the rice and caramelize with a blowtorch until golden. Top of each rice bowl with 2 Tablespoons of passion fruit juice and seeds.