9-Course Dinner Party
9-Course Dinner Party
Ingredients
For the Ponzu Salmon Crudo
- 1 pound sushi-grade salmon fillet, skinless, pin-boned
- 1/4 cup ponzu sauce
- 1 shallot, finely minced
- 2 tablespoons fresh chives, finely chopped
- 1/2 serrano pepper, thinly sliced (or to taste)
- 1 tablespoon caviar, for garnish
For the Cucumber Salad
- 2 English cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds, for garnish
For the Coconut Chicken Soup
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups chicken broth
- 1 can full-fat coconut milk, (13.5 ounces)
- 4 ounces fresh shiitake mushrooms, stems removed, halved
- 1 corn on the cob, cut into 1-inch rounds
- 4 dried red dates
- 1 tablespoon goji berries
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
For the Spicy Wontons
- 16 store-bought wontons, pork or vegetable
- 3 tablespoons chili oil with crisp
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon granulated sugar
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
For the Air Fryer BBQ Char Siu
- 1 pound pork shoulder, cut into 1-inch thick strips
- 1/2 cup char siu sauce, store-bought
- 1 tablespoon honey
- 2 tablespoons fresh cilantro, chopped, for garnish
For the Orange Glazed Pork Belly
- 1 pound pork belly, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine
- 1/4 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
- 2 tablespoons brown sugar
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1 star anise
- 2 heads bok choy, halved lengthwise
- 2 tablespoons green onions, chopped, for garnish
For the Din Tai Fung Inspired Garlic Green Beans
- 1 pound fresh green beans, trimmed
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes, (optional)
- 2 tablespoons vegetable oil
For the Creamy Crispy Prawns
- 1 pound large prawns, peeled, deveined, tails on
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup mayonnaise
- 2 tablespoons condensed milk
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 tablespoon fresh chives, finely chopped
- 1 cup pineapple chunks, fresh or canned, drained
- 4 cups vegetable oil, for deep frying
For the Gluten-Free Milk Pudding with Homemade Strawberry Jam
- 2 cups whole milk
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- 1
Begin by preparing the Homemade Strawberry Jam. In a medium saucepan, combine the quartered strawberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 15-20 minutes, mashing the strawberries with a fork as they soften, until the jam thickens. Remove from heat and let cool completely. This can be made a day in advance.
⏱️ 25 min - 2
Prepare the Gluten-Free Milk Pudding. In a medium saucepan, whisk together the milk, 1/4 cup granulated sugar, and 3 tablespoons cornstarch until smooth. Heat over medium heat, stirring constantly, until the mixture thickens to a pudding consistency, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Pour into 4 individual serving glasses or ramekins. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours, or until thoroughly chilled and set.
⏱️ 10 min - 3
For the Air Fryer BBQ Char Siu, combine the pork shoulder strips with 1/2 cup char siu sauce in a bowl. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 5 min - 4
For the Orange Glazed Pork Belly, in a large pot or Dutch oven, combine the pork belly, soy sauce, Shaoxing wine, orange juice, orange zest, brown sugar, grated ginger, minced garlic, and star anise. Add enough water to just cover the pork belly. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the pork belly is very tender. Remove the pork belly and set aside. Strain the braising liquid and return it to the pot. Reduce the liquid over medium-high heat until it forms a thick, glossy glaze, about 15-20 minutes. Return the pork belly to the glaze and toss to coat. Keep warm.
⏱️ 135 min
- 5
Cook the Air Fryer BBQ Char Siu. Preheat your air fryer to 375°F (190°C). Arrange the marinated pork in a single layer in the air fryer basket, working in batches if necessary. Air fry for 10-12 minutes, flipping halfway through, until cooked through and slightly caramelized. Brush with honey during the last 2 minutes of cooking for extra glaze. Slice and set aside.
⏱️ 15 min•🌡️ 375 - 6
Prepare the Coconut Chicken Soup. In a large pot, combine chicken broth, coconut milk, chicken pieces, shiitake mushrooms, corn on the cob, red dates, and goji berries. Bring to a simmer over medium heat and cook for 20-25 minutes, or until chicken is cooked through and vegetables are tender. Season with fish sauce and lime juice to taste. Keep warm.
⏱️ 25 min
- 7
Make the Spicy Wonton sauce. In a small bowl, whisk together chili oil with crisp, soy sauce, black vinegar, granulated sugar, and minced garlic. Set aside.
⏱️ 5 min
- 8
Prepare the Din Tai Fung Inspired Garlic Green Beans. Bring a pot of salted water to a boil. Blanch the green beans for 2-3 minutes, until bright green and tender-crisp. Drain and immediately plunge into an ice bath to stop cooking. Drain well. In a small saucepan, heat vegetable oil over medium heat. Add minced garlic and chili flakes (if using) and cook until fragrant and slightly golden, about 1-2 minutes. Stir in soy sauce, oyster sauce, and sesame oil. Toss the blanched green beans with the garlic sauce. Keep warm.
⏱️ 15 min
- 9
Prepare the Creamy Crispy Prawns. In a shallow dish, combine cornstarch and all-purpose flour. In another shallow dish, beat the egg. Dredge each prawn first in the flour mixture, then in the egg, then again in the flour mixture, ensuring it's fully coated. Heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the prawns in batches for 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. In a separate bowl, whisk together mayonnaise, condensed milk, lemon juice, and honey to create the creamy sauce. Toss the fried prawns with the creamy sauce and chopped chives. Serve immediately with pineapple chunks.
⏱️ 20 min•🌡️ 350
- 10
Cook the Spicy Wontons. Bring a large pot of salted water to a boil. Cook the wontons according to package directions, usually 3-5 minutes, until they float and are cooked through. Using a spider strainer, transfer the cooked wontons directly into the bowl with the spicy sauce. Toss gently to coat. Garnish with fresh cilantro and toasted sesame seeds.
⏱️ 10 min - 11
Assemble the Ponzu Salmon Crudo. On individual serving plates, pour a small amount of ponzu sauce. Arrange the thinly sliced salmon on top of the sauce. Garnish with minced shallot, chopped chives, and serrano pepper slices. Top with a small spoonful of caviar.
⏱️ 10 min
- 12
Assemble the Cucumber Salad. In a bowl, whisk together rice vinegar, 1 teaspoon granulated sugar, and sesame oil. Add the thinly sliced cucumbers and toss to coat. Garnish with toasted sesame seeds.
⏱️ 5 min
- 13
Prepare the bok choy for the pork belly. Blanch the halved bok choy in boiling water for 1-2 minutes until tender-crisp. Drain well. Arrange the blanched bok choy on serving plates and top with the orange glazed pork belly. Garnish with chopped green onions.
⏱️ 5 min - 14
Final plating: Arrange all dishes artfully on your dinner table. For the Gluten-Free Milk Pudding, spoon a generous amount of the homemade strawberry jam on top of each chilled pudding just before serving.
⏱️ 10 min
Kitchen Tools
9-Course Dinner Party
For the Ponzu Salmon Crudo
- 1 pound sushi-grade salmon fillet, skinless, pin-boned
- 1/4 cup ponzu sauce
- 1 shallot, finely minced
- 2 tablespoons fresh chives, finely chopped
- 1/2 serrano pepper, thinly sliced (or to taste)
- 1 tablespoon caviar, for garnish
For the Cucumber Salad
- 2 English cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds, for garnish
For the Coconut Chicken Soup
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups chicken broth
- 1 can full-fat coconut milk, (13.5 ounces)
- 4 ounces fresh shiitake mushrooms, stems removed, halved
- 1 corn on the cob, cut into 1-inch rounds
- 4 dried red dates
- 1 tablespoon goji berries
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
For the Spicy Wontons
- 16 store-bought wontons, pork or vegetable
- 3 tablespoons chili oil with crisp
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon granulated sugar
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
For the Air Fryer BBQ Char Siu
- 1 pound pork shoulder, cut into 1-inch thick strips
- 1/2 cup char siu sauce, store-bought
- 1 tablespoon honey
- 2 tablespoons fresh cilantro, chopped, for garnish
For the Orange Glazed Pork Belly
- 1 pound pork belly, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine
- 1/4 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
- 2 tablespoons brown sugar
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1 star anise
- 2 heads bok choy, halved lengthwise
- 2 tablespoons green onions, chopped, for garnish
For the Din Tai Fung Inspired Garlic Green Beans
- 1 pound fresh green beans, trimmed
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes, (optional)
- 2 tablespoons vegetable oil
For the Creamy Crispy Prawns
- 1 pound large prawns, peeled, deveined, tails on
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup mayonnaise
- 2 tablespoons condensed milk
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 tablespoon fresh chives, finely chopped
- 1 cup pineapple chunks, fresh or canned, drained
- 4 cups vegetable oil, for deep frying
For the Gluten-Free Milk Pudding with Homemade Strawberry Jam
- 2 cups whole milk
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- 1
Begin by preparing the Homemade Strawberry Jam. In a medium saucepan, combine the quartered strawberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 15-20 minutes, mashing the strawberries with a fork as they soften, until the jam thickens. Remove from heat and let cool completely. This can be made a day in advance.
⏱️ 25 min - 2
Prepare the Gluten-Free Milk Pudding. In a medium saucepan, whisk together the milk, 1/4 cup granulated sugar, and 3 tablespoons cornstarch until smooth. Heat over medium heat, stirring constantly, until the mixture thickens to a pudding consistency, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Pour into 4 individual serving glasses or ramekins. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours, or until thoroughly chilled and set.
⏱️ 10 min - 3
For the Air Fryer BBQ Char Siu, combine the pork shoulder strips with 1/2 cup char siu sauce in a bowl. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 5 min - 4
For the Orange Glazed Pork Belly, in a large pot or Dutch oven, combine the pork belly, soy sauce, Shaoxing wine, orange juice, orange zest, brown sugar, grated ginger, minced garlic, and star anise. Add enough water to just cover the pork belly. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the pork belly is very tender. Remove the pork belly and set aside. Strain the braising liquid and return it to the pot. Reduce the liquid over medium-high heat until it forms a thick, glossy glaze, about 15-20 minutes. Return the pork belly to the glaze and toss to coat. Keep warm.
⏱️ 135 min - 5
Cook the Air Fryer BBQ Char Siu. Preheat your air fryer to 375°F (190°C). Arrange the marinated pork in a single layer in the air fryer basket, working in batches if necessary. Air fry for 10-12 minutes, flipping halfway through, until cooked through and slightly caramelized. Brush with honey during the last 2 minutes of cooking for extra glaze. Slice and set aside.
⏱️ 15 min•🌡️ 375 - 6
Prepare the Coconut Chicken Soup. In a large pot, combine chicken broth, coconut milk, chicken pieces, shiitake mushrooms, corn on the cob, red dates, and goji berries. Bring to a simmer over medium heat and cook for 20-25 minutes, or until chicken is cooked through and vegetables are tender. Season with fish sauce and lime juice to taste. Keep warm.
⏱️ 25 min - 7
Make the Spicy Wonton sauce. In a small bowl, whisk together chili oil with crisp, soy sauce, black vinegar, granulated sugar, and minced garlic. Set aside.
⏱️ 5 min - 8
Prepare the Din Tai Fung Inspired Garlic Green Beans. Bring a pot of salted water to a boil. Blanch the green beans for 2-3 minutes, until bright green and tender-crisp. Drain and immediately plunge into an ice bath to stop cooking. Drain well. In a small saucepan, heat vegetable oil over medium heat. Add minced garlic and chili flakes (if using) and cook until fragrant and slightly golden, about 1-2 minutes. Stir in soy sauce, oyster sauce, and sesame oil. Toss the blanched green beans with the garlic sauce. Keep warm.
⏱️ 15 min - 9
Prepare the Creamy Crispy Prawns. In a shallow dish, combine cornstarch and all-purpose flour. In another shallow dish, beat the egg. Dredge each prawn first in the flour mixture, then in the egg, then again in the flour mixture, ensuring it's fully coated. Heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the prawns in batches for 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. In a separate bowl, whisk together mayonnaise, condensed milk, lemon juice, and honey to create the creamy sauce. Toss the fried prawns with the creamy sauce and chopped chives. Serve immediately with pineapple chunks.
⏱️ 20 min•🌡️ 350 - 10
Cook the Spicy Wontons. Bring a large pot of salted water to a boil. Cook the wontons according to package directions, usually 3-5 minutes, until they float and are cooked through. Using a spider strainer, transfer the cooked wontons directly into the bowl with the spicy sauce. Toss gently to coat. Garnish with fresh cilantro and toasted sesame seeds.
⏱️ 10 min - 11
Assemble the Ponzu Salmon Crudo. On individual serving plates, pour a small amount of ponzu sauce. Arrange the thinly sliced salmon on top of the sauce. Garnish with minced shallot, chopped chives, and serrano pepper slices. Top with a small spoonful of caviar.
⏱️ 10 min - 12
Assemble the Cucumber Salad. In a bowl, whisk together rice vinegar, 1 teaspoon granulated sugar, and sesame oil. Add the thinly sliced cucumbers and toss to coat. Garnish with toasted sesame seeds.
⏱️ 5 min - 13
Prepare the bok choy for the pork belly. Blanch the halved bok choy in boiling water for 1-2 minutes until tender-crisp. Drain well. Arrange the blanched bok choy on serving plates and top with the orange glazed pork belly. Garnish with chopped green onions.
⏱️ 5 min - 14
Final plating: Arrange all dishes artfully on your dinner table. For the Gluten-Free Milk Pudding, spoon a generous amount of the homemade strawberry jam on top of each chilled pudding just before serving.
⏱️ 10 min