Peanut Dipping Sauce

1/4 cup chopped cilantro
1 tablespoon peeled and grated fresh ginger
2 teaspoons peeled and chopped garlic
1 teaspoon tamari or light soy sauce
1/4 teaspoon fish sauce
2 tablespoons raw chile paste
1/4 cup honey
1/3 cup rice vinegar
4 tablespoons creamy peanut butter
1 teaspoon dry mustard
1 tablespoon sesame oil
1 tablespoon olive oil

Place all ingredients except sesame and olive oil in a food processor, turn on, and slowly add oils until sauce emulsifies.

Marinated Chicken

1 tablespoon peeled and grated fresh ginger
1 tablespoon peeled and chopped garlic
1/4 cup maple syrup
1/4 cup tamari or light soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1 1/2 teaspoons white pepper
1/4 cup olive oil
6 halves chicken breast, cut into 18 strips
several teaspoons black and white sesame seeds

Place first 7 ingredients in a food processor and slowly add olive oil until mixture emulsifies. Put marinade in a bowl with chicken, cover, and refrigerate for 4 hours. Drain chicken, thread onto oiled bamboo skewers, sprinkle with black and white sesame seeds, and grill 2 or 3 minutes on each side.

Thai Corn Cakes

3 cups fresh or frozen corn kernels
3 tablespoons chopped cilantro
2 tablespoons peeled and chopped garlic
1 jalapeño, seeded and chopped
2 tablespoons seeded, chopped red bell pepper
3 eggs, beaten
1 tablespoon cornstarch
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/4 cup corn oil (for frying)
mixed salad greens (for garnish)

Preheat oven to 350 degrees. Roast corn on an oiled cookie sheet for 12 to 15 minutes. Cool and divide into 2 batches. While corn is cooking, prepare chopped ingredients. Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand. Heat corn oil to medium high in a skillet. Drop in 12 spoonfuls of batter and fry until golden brown. Serves 6.

Recipe from Marty’s WineBar, Dallas.