Salt and Pepper Whole Prawns

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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041026&pid=8041077§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Dredge the prawns in corn starch and fry in the 350 degree oil for 2 minutes or until cooked through. Drain well.

In a saute pan or a wok, toast the ginger, garlic, scallions and chilies for about 30 seconds or until you can smell the aroma of the aromatic vegetables.

Add in the fried prawns, season them with the spiced salt and toss to mix well. Serve immediately.

Note: This recipe can also be adapted with fried tofu, chicken or even fish for an Asian version of Fish and Chips. Spiced salt 1/2 cup kosher salt 1/2 tbsp Szechuan peppercorn, toasted and crushed 1/4 tsp 5 spice powder

Mix the salt, Szechuan pepper and 5-spice powder and store in an airtight container. It will store well for one month in a pantry.

Note: You can also make your own five spice powder mix by toasting equal parts of cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorn. Grind them in a coffee grinder to a powder and it can be stored in an airtight container in your spice cabinet for up to 3 weeks.

This salt is great as a seasoning fried food and roast meats.

* Alexander Ong's culinary history is as vibrant and exciting as his cuisine. Born in Malaysia, his career began in "controlled chaos" at the 600-cook kitchen of the Shangri-La Hotel. His expedition west began in Bermuda as the Chef de Partie at the Southampton Princess Hotel. In the years following, Ong helmed kitchens at the Ritz-Carlton Hotels in Atlanta and Amelia Island and served as Chef Tournant at Caesar's Tahoe. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, the senior sous chef for Stars and opening chef at Le Colonial. In 2001, Betelnut invited Ong to take the reigns of their kitchen. His creativity keeps Betelnut thriving as one of the Bay Area's most popular and successful restaurants.

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Chinese Marinated and Roasted Pork

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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060721&pid=8060762§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Flavor step: In a medium bowl, whisk together the minced garlic, ginger, sweet sherry, soy sauce, Hoisin sauce, brown sugar and dry mustard. Place the pork in a large zip-lock bag or covered bowl and pour the marinade over. Refrigerate overnight or up to 3 days, turning a few times to coat the pork with the marinade.

Thirty minutes before cooking, remove the pork from the marinade. Preheat the oven to 450 dgree oven for pork tenderloin or Boston butt strips or 400 degree oven for ribs or pork chops which will take longer to cook -- the higher temperature may cause the sugar to burn.

Place the meat on a rack above a shallow pan that has been lined with aluminum foil. Mix together the ingredients for the Honey Baste (honey and brown sugar) and brush it generously over the meat.

Roast pork tenderloins for 10 to 12 minutes or until the internal temperature reaches 145 degree oven. Brush the meat 3 times while it cooks with Honey Baste for all the cuts. Roast all the other meats to an internal temperature of 150 degree to 155 degree oven. Spare ribs will take 45 minutes to 1 hour, pork chops and country-style ribs will take 30 to 45 minutes.

Brush the meat with the Honey Baste one last time when you remove it from the oven. Allow the meat to rest, loosely covered with foil, for 5 to 10 minutes before carving.

* The Chinese have long been the world's masters at pork cookery. They know how to bring out pork's succulent flavor while keeping it juicy and tender. A basic ingredient in many Chinese pork dishes including soups, sauteed noodles, stir-fries, and stuffings for dumplings is the marinated roasted pork usually called barbecued pork or char su. Most Chinese chefs prepare char su from large strips cut from butterflied pork shoulder butts. This has more fat than the loin or tenderloin, but is also juicier and more flavorful. The marinade below works equally well with the traditional Chinese cut, and spare ribs, country-style ribs, baby back ribs, thick pork chops, pieces of boneless loin, or pork tenderloins. Once it is marinated, all you have to do is place the meat on a rack and roast it in a 350 degree oven to the appropriate degree of doneness, brushing it occasionally with a baste of honey and brown sugar.

When it is cooked, the pork can be eaten hot or at room temperature. You can serve it sliced over steamed baby bok choi, boiled chinese broccoli, stir-fried snow peas or other vegetables. Serving portions depend on whether the meat has bones or not: a slab of spare ribs will feed 2 or 3 people while a rack of baby back ribs will feed 1 or 2, while 1/3 to 1/2 pound of boneless meat is a generous serving for one person.

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Roasted Vegetables

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Italian Stuffed Cabbage

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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003286&pid=8003622§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Wash the cabbage. Put it into a large pot, core side down, and cover with water. Cover the pot and bring to a boil. Lower the heat to a simmer, and cook for 10 minutes. Stab the cabbage in the core with a large fork and remove it from the water. Cool under running water. Gently peel off as many leaves as you can, one at a time, cutting them free from the core. Repeat the process until you are down to the small inner leaves. Save these and the core to chop and use in a soup. Set the individual leaves aside while you make the filling.

Heat the oil in a large skillet over medium high heat and add the onions and carrots. Cover, and cook the vegetables until they begin to soften, about 5 minutes, stirring often. Stir in the garlic and a pinch each of salt and pepper, and cook for 1 minute more. Put these vegetables into a large bowl and add the spinach, ground meat and sausage, if you are using it, 3/4 cup of the Parmesan, the cured meat, bread crumbs, sage, thyme, pepper, and eggs. If you are using all beef and no sausage, add 2 teaspoons of salt; if you mix in sausage, 1 1/4 teaspoons of salt should be sufficient.

To assemble the cabbage rolls, use about 2/3 cup of filling for large leaves and about 1/4 cup for smaller appetizer rolls. (a little bit unclear: will there be enough small leaves to use up all the filling as appetizers? what do you do with the large leaves? and vice versa) Place the filling on the base of each leaf, fold in the sides, and roll the leaf up to make a tight packet (see illustration). As you complete them, place each roll, seam side down, into a large baking dish, casserole, or Dutch oven. Continue until all the filling is used up.

Preheat the oven to 325F.

Pour the stock and wine over the cabbage rolls and scatter the bay leaves in the pan. Cover the pan with foil or with a lid, if it has one. Bake for 1 1/2 hours or until the cabbage rolls are quite tender. At this point, the stuffed cabbage may be cooled and refrigerated to be rewarmed later.

Remove the cabbage rolls with a slotted spoon, letting any liquid drain back into the pan. Put the number of rolls you need to serve into a broiling pan. Allow 2 large rolls for a main course, or 1 or 2 small rolls for appetizers. Sprinkle with the remaining Parmesan cheese. Broil in a preheated broiler for 2 minutes or so to brown the cheese lightly. Serve the rolls in shallow bowls with some of the broth. A good accompaniment for a main course would be boiled red potatoes, served in the same bowl.

If you are rewarming cabbage roolls, spoon some of the sauce over the rolls. Warm briefly in a microwave or covered on top of the stove for 10 minutes or so. Finish them under the broiler with grated cheese as described above.

**In Italy, Savoy cabbage is preferred, but you can also use ordinary green cabbage. Use smaller leaves if you want to make appetizer-sized cabbage rolls, large leaves if you want to serve the rolls as a main course. The rolls can be made up and frozen for later use, and leftovers warm up well, see below.

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Polenta Battered Fish

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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041023&pid=8041057§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}In a bowl, whisk together spelt flour, polenta, salt and pepper. In another small bowl, whisk egg. Add egg and sparkling water to flour mixture. Whisk in a bit of honey. Dip fish and fry in a skillet over medium high heat with a 1/4 inch of high heat sunflower oil. Serve with lemon and chips!

ALISON BAILEY VERCRUYSSE
Founder and CEO

From Dallas to Chicago to San Francisco, Alison, the Founder of 18 Rabbits, went from the world of banking to the world of baking. Alison worked at the Federal Reserve Bank of Chicago, but found her heart was in creating baked goods. In San Francisco, she delved into the pastry kitchen at the acclaimed Citizen Cake as an apprentice, and then learned hands-on production in the pastry kitchen at Taste Catering.

Since Alison found her passion, she is always creating new recipes and rarely makes the same one twice. She also loves to experiment with unique ingredients that she has found on her travels, in written literature or while conversing with people from around the world.

A couple times a year Alison travels to the French countryside where part of her family lives in a 2000-year-old farmhouse among vines, olive trees, a fruit orchard and vegetable garden. She enjoys immersing herself in learning century-old cooking techniques; plucking the fruit off the vines and watching her nephew devour whatever she makes. Alison has hosted eight cooking segments on ABC's View from the Bay. She also is profiled in the book Growing Roots: The New Generation of Sustainable Farmers, Cooks and Food Activists by Katherine Leiner, 2010.

Alison holds an MBA from DePaul University and a BBA from Southern Methodist University.

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Bruce Springsteen's Daughter Named Gucci's Equestrian Ambassador

Bruce Springsteen's daughter, Jessica Springsteen, has been named to Gucci's team of equestrian ambassadors.

Gucci's latest riding collection, developed especially for Jessica, marks the fourth year since the Italian fashion house returned to equestrian design in December 2009, after a 20-year hiatus, when the luxury brand became the sponsor of the Gucci Masters in Paris.

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"Jessica is a great horsewoman, with a very exciting and positive riding style," said Frida Giannini, Gucci’s creative director, in a statement. "Her passion for horse riding, and show jumping in particular, is something that I can really relate to, as I have been riding ever since I was a little girl. Jessica brings the elegant, dynamic spirit of Gucci alive, and I have ensured that the design of this new wardrobe provides her with pieces that manage to be both technically correct and stylish."

The equestrian collection features technical clothing and accessories for show jumping and training, while epitomizing the style and glamour of horse riding. A key feature from the range is the Gucci crest — which Giannini reintroduced to the House from the archives in 2008 — featuring a heraldic shield incorporating the figure of a knight in armor holding a suitcase and handbag in place of a sword and shield. Jessica will have a personalized crest, featuring her initials: J.R.S.

"I have been riding since I was four years old, and grew up around horses. I love the freedom you feel on horseback, and enjoy the discipline of competition. Riding in the collection that Frida has created for me is an honor and great fun — it combines the best of sport and style," said Springsteen.

She will join the existing Gucci equestrian ambassadors: Monaco royal Charlotte Casiraghi, show jumper Edwina Tops-Alexander and French actor Guillaume Canet.

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#MusicMonday: Christian Siriano's New York Fashion Week Playlist

Even after rocking a dozen showings at New York Fashion Week and dressing names like Sarah Jessica Parker, Lady Gaga, Taylor Swift and Victoria Beckham on the red carpet, Christian Siriano still has his share of stress.

So just days before showing his Fall 2014 collection, he and his team are listening to a lot of Lorde, Lana Del Rey and Sarah McLachlan when putting the finishing touches on the Parisian-inspired pieces at his newly-expanded design studio in New York City's Chelsea neighborhood.

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"I like pretty and calm, soft even," he tells Pret-a-Reporter. "I've been listening to Katy Perry's 'Spiritual' every morning, when I get ready, because it's calming and beautiful. It's been putting me in a really great mood this season." So much so that he's even found time to offer a few perks to an Indiegogo campaign (set up by fiance/electronic music producer Brad Walsh and fashion writer Nicolette Mason) to raise funds for Step Up Womens Network before his show on Saturday

We supposed that the CFDA designer knows a thing or two about beats, both on and off the runway. And we were right. So in honor of #MusicMonday, Siriano shared what he listens to when prepping for his New York Fashion Week showing (and the launches of his eyewear line in March and namesake fragrance later this year), told us what the secret is to working with your music-producer partner, and also passed along a playlist of our very own. Check out the calming collection below:

How integral is the music to your upcoming collection?

Christian Siriano: The collection has a lot of Parisian undertones because it's inspired by a French photographer, Fernand Fonssagrives; his wife Lisa is our muse of the season. She's "lady," but we want her to be cool, and have a stylish feeling. When Brad and I were talking about the music, we like songs from Miss Kittin. All of her sounds have a little bit of a French undertone, but with a little rock or electro. We have some of her, and then he's creating something original, like he always does. It's a lot of energy.

What is usually the strategy for putting together a soundtrack for a show?

Siriano: I like singers, but in a show, sometimes it feels like you're at a concert, so I don't always like too much vocal. But that depends on the season -- When we had our Russian opera season, we wanted an opera singer.

But when you have fittings or clients, you have to have an atmosphere. Right now, I'm on a Garbage Pandora station fix because we're having a '90s moment now, but then sometimes, during Market Week, we play classical because we want it to feel elegant for all the buyers. For model castings, I play the gayest music ever -- Madonna, Britney Spears, Rihanna -- because I want everyone to have energy. You have 200 girls hanging around, you can't have it be awkward. It all depends on who's here and what's happening that week.

What are some of the struggles when working with your partner on a creative venture?

Brad Walsh: [looks at Siriano] Him. He knows what he likes, but he has no idea how to express it, which is very frustrating.

Siriano: Only in music, because I don't know what things mean. If I were working with some other producer, we wouldn't fight like we fight -- but then again, I wouldn't say the things that I say.

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Walsh: And we would have meetings during the day, not at 10 p.m. after a long day.

Siriano: We always work on the music from 10 at night to 1 in the morning, so we're always tired of each other.

Walsh: But it always works, after 6 years, 11 or 12 seasons. I know what he wants now too. Also, I don't work well with other people in music. Every collaboration I've ever done, I do remotely. I do not write songs well with people, but he's the only person I can really work with, because neither one of us is afraid to say what we really want to say. Like, if you were to make a dress with me -- I mean, I'm no designer -- you'd say, "No, that's stupid, why would you say that?" But anyone else, you couldn't say that.

What is the last concert you went to?

Siriano: Brad used to go a lot, but now, we go see friends. We saw the B-52's and the Go-Gos, because we know them, but I had never seen them before and I thought they were amazing.

Walsh: And we saw Jay Z at Barclays. He was amazing.

Siriano: We clearly were intoxicating and having fun, but it was a great show. He kept you captivating and he doesn't do anything. No set -- that I thought was really an accomplishment. And I don't even know his music very well, but I really liked it.

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What concert are you looking forward to next?

Siriano: We're making a trip to Vegas for Britney. She doesn't really sing, but who cares? That's what so genius. If you think about Britney, she doesn't even do press, or go places, on talk shows -- and she's still the top earner. We're gonna do that around Brad's birthday in June.

Do you have ideas about the music for your upcoming wedding?

Walsh: I do sometimes; I make a little mental note. I think no matter what we do, it's going to be small and private, and I would like a friend to sing, more than a DJ or something.

Siriano: We were watching Downton Abbey last night, and they were having a party with a classical string orchestra outside in the garden. So I would love if the reception is very lady-debutante, and then the party is like, out of control. I want to be booty-dancing! I want really beautiful, chic, gloves, amazing, and then I want it to be low-down dirty. Wouldn't that be amazing to have the two? Because that's who we are! It'd be really, really, really fun.

Email: Ashley.Lee@THR.com
Twitter: @cashleelee

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Learn How to Make Your Own Soap at Home

There are many reasons to make your own soap. It can save the family money. It ensures you know exactly what chemicals and ingredients are going into the product. Homemade soap can be a great gift for friends and family. Or it can be made simply because you are a craft individual. Whatever the reason, learning how to make soap is useful and fun.

The first way to make soap is by cold process. Cold process soap is made from oils, lye, and water. When combined at the right temperature, they harden into soap in a process called saponification.

Ingredients include 24 ounces of coconut oil, 38 ounces of vegetable shortening, 24 ounces of olive oil, 12 ounces of sodium hydroxide or lye, 32 ounces of spring or distilled water, and 4 ounces of your favourite essential oil. This could be lavender, rose, lemon, or peppermint.

Clear a space in the kitchen and spread a newspaper over a table to assemble the equipment. To start, you will need safety goggles and rubber gloves, a scale to weigh ingredients, a large stainless steel or enamel kettle (not aluminium or a non-stick kettle), glass or plastic wide mouthed pitcher, two-cup measuring cup, and plastic or wooden spoons.

Next you will need a stick or immersion blender and two glass thermometers registering between 80 and 100 degrees, such as the ones used for candy making. Plastic moulds suitable for cold press soap making are recommended, but you can also use a shoebox or wooden mould lined with parchment paper. Multiple towels for cleanup should be prepared.

Put on safety goggles and gloves and keep them on at all times. All measurements should be exact. Measure out 12 ounces of lye in the two-cup measuring cup. Measure 32 ounces of cold water and pour into a stainless steel pot or glass bowl. Place the pot of water under the stove's running exhaust fan. Pour the lye very slowly into the water, stirring gently until completely dissolved.

Turn your face away to avoid fumes. Set the mixture aside, letting it cool and fumes dissipate. Put a stainless steel pot on the stove over low-medium heat. Add the coconut oil and vegetable shortening, stirring frequently until melted. Add olive oil and stir completely until melted and combined. Remove the pot from heat.

Put one thermometer in the lye and monitor until the temperature reaches 95 to 98 degrees. Put the second thermometer in the oils and measure until they are the same or lower temperature. Add the lye in a slow, steady stream to the oils. Stir with a wooden spoon or the stick blender.

Continue to mix for 10 to 15 minutes until tracing occurs. A stick blender will see this result in five minutes. If no mixture occurs, let it sit for fifteen minutes then try again. Add the essential oil, and be ready to immediately pour the soap into the mould. Hold the mould an inch or two above the table and drop it. Do this a few times to work out air bubbles.

Cover the mould with a lid and several towels. Leave it covered, undisturbed, and out of air drafts for 24 hours. Uncover and let it sit for 12 hours. The soap should have a light layer of white ash-like substance on top. If there is a deep oily film, if it did not set, or if it has white or clear pockets, it cannot be used.

There is also a convenient, shortcut way to make soap that involves the highest quality of ingredients. Natural skincare sites often offer make your own soap kits that involve completely natural and luxury ingredients.

These kits allow people to make their own Shea butter soap, natural body cream or lotion, and lip balm. They come with measured ingredients and can also come with learning DVDs. Sometimes these sites will saw raw blocks of high quality, natural ingredients for purchase if you prefer other methods of soap making, but want the best ingredients.

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