First Page

"This recipe is dedicated to Aunt Sarah's "angels," the two mischievous Siamese cats Si and Am, who terrorize Lady in Lady and the Tramp. their personalities, so similar yet different, their feline dynamism, and oriental allure have inspired this double recipe and the taste explosions it serves up, typical of Thai cooking. Sweet-and-sour "canary" wings marinated in lime juice and fish sauce for Si, goldfish "balls" for Am. But watch out—both can sabotage your diets in ways that are cunning, seductive, and full of surprises. One more word of advice: do not imitate Si and Am when preparing these splendid appetizers, because Aunt Sarah probably won't some running to the rescue."

"My darlings! My precious pets!"

Second Page HOW TO MAKE IT "CANARY WINGS"

4 Servings 2 1/2 Hours Preparation Time

INGREDIENTS

2 pounds - chicken wings 1/2 cup - nam pla* (fish sauce) 1 cup - lime juice 3/4 cup - brown sugar 2 tablespoons - sesame seeds* 2 tablespoons - chili oil 2 scallions

*These items are available at Asian markets and large supermarkets.

Separate wings from mini drumsticks if still attached, and marinate in a bowl with fish sauce, lime juice, and brown sugar (4 ounces) for 1 to 2 hours.

Prepare brown sugar garnish in a separate bowl, combining the remaining brown sugar, sesame seeds, and chili oil, and set aside at room temperature.

Thinly slice scallions and set aside at room temperature for second garnish.

Preheat oven to 350 degrees (Fahrenheit). Line a baking pan with parchment paper for easy cleanup. Drain wings and place on pan. Bake for 20 minutes.

Remove and sprinkle with brown sugar mixture, then place back in oven for an additional 5 minutes.

Remove and cool for 8 minutes. Serve wings on a platter, garnished with scallions.

Third Page HOW TO MAKE IT "GOLDFISH BALLS"

4 Servings 1 Hour Preparation Time

INGREDIENTS

1/2 pound - cod fillets 2 teaspoons - grated gingerroot 1 tablespoon - finely chopped lemongrass (optional) 3 egg white, lightly beaten 1/4 cup - finely diced water chestnuts 1/4 teaspoon - salt 1 pinch - white pepper 1 cup - olive oil 1 teaspoon - roasted sesame oil* 1/2 cup - bread crumbs, fresh and white 1/2 cup - soy sauce 1/2 cup - lime juice 1/2 cup - mirin*

*These items are available at Asian markets. For mirin, see notes on page 21.

[Notes from page 21: Mirin is a sweetened Japanese rice-wine vinegar. If you cannot find it, you can substitute for it the same amount of dry white vermouth mixed with 1/2 teaspoon white vinegar and 1 teaspoon of white sugar.]

Dice fish into 1/4-inch cubes (do not grind or place in food processor, as this will result in too fine a texture), then combine with ginger, lemongrass, 1 egg white, water chestnuts, salt, pepper, and sesame oil. Roll mixture into about 12 balls.

Heat olive oil in a small saucepan to a frying temperature of 350 degrees (Fahrenheit). Dip balls in beaten egg whites, then roll in bread crumbs, coating well.

Place on a plate , and let dry a minute or two. Fry in batches until golden brown. While frying, combine soy sauce, lime juice, and mirin, and set aside at room temperature.

When balls are golden brown, after 3 to 4 minutes, remove and place on a towel-lined plate to cool and absorb excess oils.

Serve with a small bowl of dipping sauce in the middle of a plate, surrounded by the balls.

NOTES

If you can't find nam pla, substitute a mixture of 2 tablespoons lemon juice, 2 teaspoons Worcestershire sauce, 2 tablespoons water, and 1/2 teaspoon brown sugar.

WHAT CHILDREN CAN DO

Kids can place wings on the baking pan and mix sugar, sesame seeds, and sugar garnish. They can also roll fish balls in egg whites and bread crumbs while counting each ball as production proceeds.

SERVING SUGGESTIONS

"Canary wings" and goldfish balls" are best served not very hot, followed by an Asian-inspired meal, perhaps "Mulan's Mohagany Chicken" with stir-fried vegetables and brown rice.

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