Aiyara's Chiang Mai Beef Noodle (Kao Soi) Kannika Hime of Aiyara Thai Café This traditional northern Thai dish, popular in the city of Chian Mai, is a rich curry soup containing either chicken or beef served on a nest of egg noodles. Condiments include pickled cabbage, lime juice, chilies and shallots. 2 T. vegetable oil 1 T. chopped garlic 2 T. red curry paste 3/4 lbs beef, such as tri-tip or flank steak, thinly sliced 1 can coconut milk 1 3/4 c. water 2 T. fish sauce 1 t. sugar 1 t. salt 2 T. freshly squeezed lime juice 1 lbs fresh egg noodles 1/3 c. chopped shallots 1/3 c. chopped fresh cilantro 1/3 c. pickled cabbage Heat oil in a medium saucepan over medium heat. Add garlic. Toss well. Add red curry paste, mashing and stirring to soften garlic, about 1 minute. Add beef; cook1 to 2 minutes. Add coconut milk, water, soy sauce, sugar, and salt; stir well. Bring to a gentle boil then simmer 20 to30 minutes, until beef is tender. Stir in lime juice. Remove from heat, and cover to keep curry warm while you prepare the noodles. For garnish, deep fry a few egg noodles until crispy. Cook remaining noodles in boiling water about 3 minutes. Drain. Rinse well in cold water, drain again. Divide noodles among individual serving bowls. Pour beef curry over cooked noodles and top with crispy noodle, shallots and cilantro. Makes 4 to 6 servings.     Kona Café's Hawaiian Pineapple Fried Rice 1 whole, fresh pineapple, peeled, cored and cubed 12 to 15 stems of green onion, chopped 4 cups sticky cooked rice (day old works best) Soy sauce Juice from pineapple Fresh ginger to taste Stirfry pineapple, green onions and rice. Add soy sauce, reserved pineapple juice and ginger (rice should be uniformly colored by soy sauce — not too light, not too dark). Stirfry everything together until well blended. Makes about 4 cups.       Morning Glory's Kuan Yin Salad The staff of Morning Glory Café Boil one package rice noodles until soft. Mix in fresh cabbage, shredded carrots, fresh chopped cilantro and marinated tofu (recipe below). Toss all in Peanut-Cilantro Dressing. Garnish with sliced cucumbers, alfalfa sprouts and sliced green onions. Peanut-Cilantro Dressing In food processor, blend together: 3 c. peanut butter 1/2 c. chopped garlic 1/3 c. brown rice syrup 1/8 c. sesame oil 1/8 c. red pepper flakes 1 bunch cilantro, chopped When well blended, add: 1 1/2 c. cider vinegar 1/2 Braggs 1/2 c. lemon juice Add 1/2 to 1 c. water until dressing is smooth and creamy. Marinated Tofu 3/4 c. Braggs 1/2 c. Freshly squeezed orange juice 1/2 c. red wine vinegar 2 T. lemon juice 1 T. brown rice syrup 2 t. chopped garlic 1 t. ginger powder 1 t. mustard powder 1 t. white pepper 1 package tofu cut into bite-sized pieces Mix first nine ingredients. Add tofu and marinate overnight. Bake tofu at 350û for 20 minutes.       Intaba's Kitchen's Nut Crusted Wild Pacific Halibut with Creole Concassé Chef Intaba at Intaba's Kitchen in Corvallis Chef Intaba invites you to celebrate the summer's bounty of fresh, local foods. Intaba's uses more than 95 percent organic ingredients from more than 25 local, sustainable organic farmers, foragers, fisherfolk, ranchers, cheesemakers, brewers and vintners. This recipe highlights the opening of halibut fishing season in Newport… 1 1/2 lbs. wild halibut fillet 1 c. Herb Aioli (recipe follows) 2 c. toasted nut crumbs (use any combination — almond, pistachio, hazlenut) 2 T. extra virgin olive oil Wash fish in cold water; pat dry. Cut into four 6-oz. portions. Dredge fish in aioli, shaking off extra; dredge in nut crumbs. Place on lightly oiled pan and drizzle with olive oil. Grill, broil or bake until fish tests done and crust is golden crisp. Serve with Creole Concassé,   Intaba's Herb Aioli Dressing Blend the following ingredients until smooth and pour-able: 1 1/2 lbs. Surata soft tofu 1/4 c. roasted organic garlic cloves 1 t. minced fresh organic garlic 1/4 c. extra virgin olive oil 2 T. umeboshi plum paste 2 T. minced organic scallions 1 T. organic lemon juice 1/2 t. chipotle pepper paste 1/2 c. minced organic cilantro   Creole Concassé 2 T. extra virgin olive oil 2 c. chopped organic onion 1 T. minced organic garlic 1 c. chopped organic celery 1 to 2 minced organic jalapeño peppers 3 c. peeled, seeded and chopped organic vine-ripened tomotoes 1 c. organic white wine 1/2 c. chopped organic bell peppers Sea salt Black pepper Sautée onion, garlic, celery and jalapeño in oil and season with salt. When soft, add tomatoes, peppers and wine. Simmer on medium-low heat 10 minutes or until translucent. Season to taste. Add fresh herbs, if desired. Makes 1 quart.