I worked last night, so didn't have much time to cook tonight. Dinner is:


chicken egg rolls (bought ready-made)
shrimp purses (bought ready-made)

soy-roasted chicken
roasted pearl onions (recipe below)
bun bun noodles (recipe below)
stir-fried bok choy with water chestnuts, garlic, ginger, and chiles

coconut-apricot macaroons (recipe below)
mandarins
plum wine


BUN BUN NOODLES WITH SPICY PEANUT SAUCE (from Morning Foods)

10 oz dry pasta (spaghetti or angel hair)
1/4 cup smooth good-quality peanut butter
3 tablespoons sugar
1/4 cup low-salt soy sauce
3 tablespoons toasted sesame oil
1 tablespoon minced garlic
3 tablespoons corn oil
1 teaspoon dried chile flakes

Garnishes:
slivered carrots green onions red bell peppers
toasted sesame seeds roasted peanuts fresh cilantro

1. Cook pasta in a large pot of boiling salted water until done, then drain
and rinse with cold water until the noodles are cold. Let noodles drain for
about 10 minutes.

2. Whisk together the rest of the ingredients until thoroughly blended.
(You could heat the mixture very slightly to facilitate whisking, or set the
bowl over the steam rising from the cooking pasta for a few minutes.) Toss
the noodles with the sauce.

3. Let stand at room temperature for a least 4 hours before serving, or
refrigerate and serve within 2 days. Always toss noodles before serving to
distribute sauce evenly.

4. To serve, place a mound of noodles on plate and garnish with your choice
of any or all of the pretty, crunchy additions listed above.

BOB'S NOTE: I also garnish with bean sprouts, it's slightly reminiscent of
Pad Thai.


Quasi-Asian roasted pearl onions
Peel and trim pearl onions and toss them with a mixture of minced ginger,
garlic, chilies and peanut oil. (A little sesame oil is good, too.) Roast
until nicely caramelized, then drizzle with soy sauce.


Coconut-Apricot Macaroons
http://www.marthastewart.com/315654/...icot-macaroons

3 large egg whites
1/2 cup sugar
3/4 teaspoon pure almond extract (optional)
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut
1/2 cup soft dried apricots, coarsely chopped (3 ounces)

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together egg whites, sugar, almond extract (if
using), and salt until frothy. Add coconut and apricots; mix to combine.

3. Using your hands, shape mixture into mounds, each equal to 2 level
tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will
not spread).

4. Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway
through. Transfer macaroons to a wire rack to cool completely.


Bob