These have become one of Wolfgang Puck’s signature dishes. Seasoned with soy sauce, wasabi, Sriracha and mayonnaise, the tuna gets tucked into savory-sweet cones.
The cones are delicate, made from a tuile batter that needs to be quickly shaped onto a cone mold right out of the oven before it firms and crisps. If you don’t have cone molds, you can also shape them into cups over an inverted mini muffin tin, or bypass them entirely for store-bought crackers.
Total Time 1 ½ hours, plus at least 12 hours’ chilling
Serves about 20 cones
For the Tuile Cones
1 cup light corn syrup
½ cup/4 oz unsalted butter
2 tbsp white miso paste
1 tbsp sesame oil
¼ tsp salt
¼ tsp black pepper
½ cup all-purpose flour
½ cup sesame seeds (¼ cup black; ¼ cup white)
1 tbsp ground ginger
For the Tuna Tartare
¼ cup mayonnaise
4 tsp Sriracha
4 tsp soy sauce
1 tsp wasabi paste
8 oz sushi-grade tuna, cut into ¼-inch cubes
2 tbsp chopped pickled ginger
2 tsp minced scallions
For the Garnish
Daikon sprouts or other microgreens (optional)
Minced scallions
Masago or tobiko roe (optional)
Pickled ginger, chopped
Bonito flakes
In a medium saucepan, melt the corn syrup and butter over medium heat, stirring to combine. Be very careful not to let the mixture boil. Remove from the heat and whisk in miso paste, sesame oil, salt and pepper. Sift in the flour, stirring continuously. Stir in the sesame seeds and ginger. Let the batter cool, then refrigerate it for at least 12 hours, allowing it to rest and chill.
When ready to bake the tuiles, heat the oven to 350 degrees. Line a 13-by-18-inch baking sheet with a nonstick silicone baking mat or parchment paper.
Working in batches, spoon the tuile mixture in 1-tablespoon portions onto the baking mat, leaving about 3 inches of space between each, then bake until light brown all the way from the edge to the center, about 10 minutes. (You might want to start with just 6 tuiles per sheet, since they firm up quickly after baking and need to be shaped into cones or cups while still warm.)
Working quickly, remove the tuiles from the baking sheets one at a time; form them into miniature cones using a cone mold or form into small cups by setting each piece over the cup of an inverted mini muffin tin. Let cool completely, about 5 minutes. Repeat with remaining tuile batter.
While the cones cool, prepare the tuna tartare: In a large bowl, whisk together the mayonnaise, Sriracha, soy sauce and wasabi paste. Add the tuna, pickled ginger and scallions, and gently fold to combine.
Place daikon sprouts inside the cooled tuile cones, stem side first, if using.
Spoon tuna tartare inside cones. To garnish, place minced scallions, roe (if using), pickled ginger and bonito flakes on top of tuna. Serve immediately.
Asian Cucumber Salad
Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It’s vegan and gluten-free and is a nice addition to meals and bowls you are already making.
1 1/2 lbs Turkish, Persian or English cucumbers (about 5 cups sliced)
1/2 tsp salt
4–5 scallions, finely sliced
1 tsp ginger, grated
1 clove garlic, finely minced
1/4 cup rice vinegar
1 tbsp soy sauce, (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos)
1 tbsp toasted sesame oil
1 tbsp maple syrup (or honey, or sugar), more to taste
1 tsp chili garlic sauce (sambal olek) or sriracha, more to taste
1–2 tbsp toasted sesame seeds
Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl.
Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.
Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.
Asian-inspired labneh Dijonnaise
This is a super mayonnaise to have with cold (or hot) salmon and everyone will ask “What’s in that mayo?”
1/2 cup labneh
3 tbsp Kewpie mayonnaise (Must be Kewpie as it’s made from only egg yolks and tastes far superior to ordinary (more watery) mayo))
3 tbsp good Dijon mustard
1 tsp soy sauce
1 tsp rice wine vinegar
1 tsp honey
Kosher, salt to taste
Freshly ground black pepper, to taste
In a medium bowl, whisk together the labneh, mayonnaise, Dijon, soy sauce, rice wine vinegar and honey until smooth and creamy.
Season with salt and pepper, to taste, garnish with your choice of herbs and serve
Ginger lime pork
This recipe comes together in just 30 minutes and is bursting with savory, sweet, fresh flavors. Serve with brown or white rice.
1 tbsp olive oil
3 scallions, thinly sliced (white and green parts separated)
4 cloves garlic, minced
1 1/2 tbsp minced or grated fresh ginger
1 1/2 lbs ground pork
1/3 cup packed light brown sugar
3 tbsp fresh lime juice
1 tbsp sriracha, or more/less to taste
fine sea salt and freshly-ground black pepper
toppings: chopped peanuts, extra lime wedges, chopped fresh herbs (cilantro, mint, and/or Thai basil)
While the rice is cooking, heat the oil over high heat in a large sauté pan.
Add the white parts of the scallions, garlic, ginger and sauté for 1-2 minutes until fragrant. Add the pork and use a wooden spoon to stir and break it up as it cooks.
Add the sauce. Once the pork is no longer pink, add in the brown sugar, lime juice, sriracha and stir until evenly combined. Let the pork continue to cook, undisturbed, for 2 minutes or until it caramelizes on the bottom. Stir, then let the pork cook undisturbed for 1-2 more minutes or until it caramelizes on the bottom.
Taste and season with salt and pepper and/or extra sriracha as needed.
Serve warm over rice, garnished with your desired toppings. Enjoy!
Creamy Coconut-Lime Rice With Peanuts
Recipe by Christian Reynoso
Coconut milk does double duty here in this light yet hearty rice dish that straddles the line between side salad and pilaf-like main. First the rice is simmered in creamy coconut milk, then the remaining milk is used to make a soothing dressing spiked with lime juice, peanut butter, toasted peanuts and garlic, with a little added heat from chile sauce. Fresh cherry tomatoes and chopped herbs turn it all into a rice salad that can be a flavorful side for grilled chicken or the base for fried eggs.
Serves 4
1 cup uncooked jasmine rice, rinsed
1 (13 to 14 oz) can coconut milk
Salt and pepper
1(1½-inch) piece fresh ginger
2 large garlic cloves
2 limes
½ cup roasted and salted peanuts, crushed
2 tbsp peanut butter
2 tsp granulated sugar
2 tsp sambal oelek
2 cups ripe cherry tomatoes, halved (about 10 ounces)
1 cup roughly chopped mixed herbs (such as dill, cilantro or mint)
Cook the rice according to the packaging instructions until tender, replacing 1¼ cups of the cooking water with 1¼ cups of the coconut milk. Fluff the cooked rice with a fork, transfer to a serving bowl and season with salt and pepper — it should taste well-seasoned and almost buttery — and let cool.
While the rice is cooking, add ¼ cup coconut milk to another bowl. Finely grate the ginger and garlic into the bowl, followed by the zest of 1 lime. Then, juice both limes into the bowl. Whisk in ¼ cup of the peanuts, the peanut butter, sugar and sambal and season with salt.
When ready to serve, add the tomatoes and ¾ cup of the herbs to the bowl with the rice. Pour in the coconut dressing, toss well to coat, season with pepper and top with remaining ¼ cup crushed peanuts and ¼ cup herbs. For the best flavor, serve at room temperature the day it’s made.
Asian chicken and cabbage salad
This is a delicious and healthy salad and makes a mountain of it! It’s great for those outdoor summer entertaining and
you can prepare everything ahead of time, as long as you keep them separate until you’re ready to serve.
Serves 8 at least
Dressing
8 garlic cloves, finely chopped
1 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.)
½ cup avocado oil
¼ cup Dijon mustard
¼ cup toasted sesame oil
¼ cup unseasoned rice vinegar
3 Tbsp fresh lemon juice
3 Tbsp soy sauce
1 Tbsp Diamond Crystal or 2¼ tsp. Morton kosher salt
1 Tbsp plus 1 tsp. sugar
½ tsp freshly ground pepper
Salad and Assembly
4 skinless, boneless chicken breasts (about 2 lb.)
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
¾ cup raw almonds
½ small head of purple cabbage (about 10 oz) cored, thinly sliced
4 baby bok choy, thinly sliced crosswise
6 scallions, thinly sliced
2 8-oz. cans water chestnuts, drained, quartered
1 7-oz. bag bean sprouts (about 2½ cups)
Dressing
Step 1
Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp), ½ cup avocado oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp plus 1 tsp sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.
Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
Chicken can be marinated 12 hours ahead; cover and chill.
Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.
Salad and Assembly.
Step 2
Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes or up to 6 hours.
Step 3
Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
Step 4
Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.
Step 5
Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.
Step 6
Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.
Step 7
Pile salad on a platter; top with reserved almonds.
The famous Wolfgang Puck Chinese Chicken Salad
Chef Wolfgang Puck created this signature Chinois Chicken Salad for his Santa Monica restaurant, Chinois, which opened in 1983 and specializes in Chinese-French fusion cuisine. It remains one of his most popular dishes and highly-requested recipes.
Tip: You can use store-bought wonton strips, but to make your own fried wonton strips like Wolfgang does, slice some wonton wrappers and deep fry in oil at 360°F until golden brown. Drain on paper towels before using.
Serves 6
For the Vinaigrette:
½ cup rice wine vinegar
⅓ cup Chinese mustard
⅓ cup soy sauce
1 egg yolk
2 tbsp honey
2 tbsp chopped pickled ginger
1 tbsp chili oil
1 tbsp sesame paste
Salt and pepper
¾ cup peanut oil
For the Salad:
5 cups julienned Napa cabbage
4 cups mixed greens or watercress
2 medium carrots, julienned
1 medium mango, peeled, pitted, and julienned
1 head radicchio, cored and julienned
3 pounds cooked skinless chicken breasts, cooled and meat julienned
2 cups fried wonton strips
2 tbsp toasted sesame seeds
Large handful of toasted cashews
For the vinaigrette, in a blender, combine the rice wine vinegar, Chinese mustard, soy sauce, egg yolk, honey, pickled ginger, chili oil, sesame paste and salt and pepper to taste.
Blend thoroughly, then slowly add the peanut oil while the motor is running. Taste for seasoning.
For the salad, in a large salad bowl, mix all the salad ingredients except for the sesame seeds. Add half the vinaigrette and taste. Add more dressing, as needed, a little at a time so as not to overdress the salad.
Divide the salad among 6 plates and sprinkle with the sesame seeds and cashews.
Killer crack salmon muffins
Makes 12
3 sheets nori paper
1½ cups cooked sushi rice, fully cooled
Killer crack salmon:
1 lb salmon, skin removed + cubed small
2 tbs olive oil
1 tbs sesame oil
1 tbs low sodium soy sauce
1 tbs unseasoned rice vinegar
1 tbs honey
1 tbs ginger
3 cloves garlic, minced
1 tbs sesame seeds
2 scallions, diced
Glaze:
1 tbs toasted sesame oil
2 tbs honey
2 tsp soy sauce
1 tsp Sriracha sauce
1 tsp ginger
1 tsp sesame seeds
Optional toppings:
sliced scallions, shredded carrots
Preheat your oven 400℉. Grab scissors and cut your nori sheets into 4 equal squares.
In a large bowl, whisk the olive, oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds and scallions. Add in the cubed salmon and marinate for an hour or up to overnight.
To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Whisk together all the ingredients for the glaze. Taste and adjust if needed.
Special Note: I find my Silicone Muffin Tray to keep them from getting soggy the best (as compared to my metal muffin tray).
Make sure your rice is fully cooled prior to adding to the recipe.
And don’t over fill with salmon.
Slow-cooker chicken laksa noodle soup
Chicken noodle soup gets a laksa glow-up with this warming, spicy slow cooker recipe. With its tender shredded chicken, slurpy noodles and creamy curry broth, it’s a rich-tasting treat.
Serves 4
Cooking time 6 hours
2 tbsp vegetable oil
3 tbsp Thai red curry paste
2 tbsp curry powder
8 cups chicken stock
2 tbsp fish sauce
1 tsp sugar
1 whole chicken
1 x 400ml can (13.5 fl oz) coconut cream
400g (14 oz) egg noodles (or your choice of noodle)
6 hard-boiled eggs, to serve
roughly chopped coriander (cilantro), to serve
bean shoots, to serve
red chili, finely sliced, to serve
Heat the vegetable oil in a deep frying pan over medium heat. Add the curry paste and curry powder and cook, stirring, for a minute or until fragrant. Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan. Transfer to the bowl of a slow cooker
Stir in the remaining stock, fish sauce and sugar. Add the chicken and cook for 6 hours on low.
Transfer the cooked chicken to a tray and use forks to shred the meat. Set aside for later.
Pour the broth out of the slow cooker bowl and into a saucepan. Add the coconut cream and gently simmer for 10 minutes.
In the meantime, cook the noodles in boiling water and use tongs to transfer the noodles to serving bowls. Divide those among the serving bowls.
Add the shredded chicken to the bowls. Ladle over the soup. Top with eggs, coriander, bean shoots and fresh chili.
Fresh ginger ice cream
Fresh ginger gives a subtle kiss of flavor to this smooth, creamy ginger ice cream.
Servings 8
1 cup milk
3/4 cups granulated sugar
1/3 cup sliced fresh ginger (sliced into thin rounds like coins)
1/4 teaspoon vanilla extract
Pinch cinnamon
2 cups heavy whipping cream
In a large mixing bowl, whisk together the milk and sugar until the sugar is dissolved.
Add the sliced ginger, vanilla, and cinnamon. Stir together until combined.
Add the heavy whipping cream and stir gently to combine.
Cover the bowl and let sit in the refrigerator for a few hours, or overnight for a stronger ginger flavor.
Strain the mixture and process in an ice cream maker. Serve while soft, or freeze until firm.