Combine the soy suace with hoisin, sambal oelek, and vinegar. Heat a wok and add the oil and heat until smoking. Add the pork and the weiners and saute 2 minutes. Add the scallions, ginger, and garlic and cook 1 minute. Add the rice and stir well to break up lumps. Fry until browned in spots. Add the sauce mixture and cook 2 minutes. Add the cilantro, and pineapple. Serve.

1. Preheat the oven to 375 F.  Toast the coconut for 5 minutes, until golden brown.  Remove from the oven.  Set aside.
2. Meanwhile melt the butter in a large saucepan. Saute the pecans for 1 minute.
3. Stir in the rice for 2 minutes.
4. Add the milk and bring to a boil.  Cover and reduce the heat to as low as possible.  Cook for 25 minutes.
5. Stir in the sugar, vanilla, and cream.  Stir in the reserved coconut.  Taste for sweetness, add more cream if necessary to loosen.
6. Serve warm.

1. In a saucepan combine the rice and 1 1/4 cups cold water.  Add the nori and cover.
2. Bring to a boil and cook on medium high for 2 minutes.
3. Reduce the heat to medium low and cook for 5 minutes.
4. Reduce the heat to the very lowest setting and cook 15 minutes.
5. Uncover and then cover with a clean dishtowel.
6. Let rest 15 minutes.
7. Combine 2 tbsp rice vinegar, 2 tsp sugar, and 3/4 tsp sea salt.
8. Pour on the rice and fluff with a fork without mashing.
9. Meanwhile, season the fish on both sides with salt.  Dust generously with corn starch.
10. Heat the peanut oil in a large skillet.
11. Add the fish and brown lightly on both sides.  Remove from the pan.
12. Add the scallions, ginger, and garlic and saute 30 seconds.
13. Pour in the chicken stock.
14. Add the sambal oelek, dry sherry, soy sauce, sesame oil, 1/2 tsp sugar, 1/4 tsp salt, and white pepper.
15. Bring to a simmer and return the fish.  Cook for 3 minutes.
16. Serve the fish on the rice with the sauce from the pan.

1. Combine 1/4 cup soy sauce, 1/4 cup mirin, the garlic, and cracked pepper.
2. Pour over the porkchops and let stand 30 minutes.
3. Beat the egg with the scallion and add 1 tbsp water.
4. Dip the porkchops in the mixture and then dredge with panko.  Place on a plate and chill 30 minutes.
5. Combine the chicken stock, 1 1/2 tbsp mirin, 1 1/2 tbsp soy sauce, and the rice vinegar.  Mix well.  Pour into a serving dish.
6. Meanwhile steam some Japanese rice.
7. Heat the canola oil on medium high and add the pork.  Pan fry about 3 minutes per side.  Let rest 3 minutes.  Slice.
8. Serve over the rice with the pouring sauce and the pickled ginger on the side.

1. Heat the peanut oil in a large skillet or wok.  Saute the garlic and chilis for 30 seconds.
2. Add the chicken and saute 2 minutes.
3. Pour in the liquids and the sugar and cook 2 minutes.
4. Add the red bell pepper and cook 1 minute.
5. Add the basil, stir.  Serve with white rice.

1. Wash the rice well in several changes of water.  Drain well for 10 to 30 minutes.
2. Place in a saucepan with 1 1/4 cups cold water.  Bring to a boil.  Cover, reduce the heat and simmer on very low for 15 minutes.
3. Turn off the heat and let stand 10 minutes.
4. Meanwhile combine the vinegar, sugar, salt, and mirin.  Check the seasoning.  Stir into the rice.

1. Wash the rice in 3 changes of water, rubbing the grains between your hands.  Drain and place back in a bowl, covered with cold water and let sit 2 hours.
2. In a large pot combine 4 1/2 cups water, the pork, ginger, salt, and onion.  Cover and bring to a boil.
3. Reduce the heat and simmer with a cracked lid for 45 minutes.
4. Remove the pork and strain the liquid, reserving 3 cups.
5. Cool the pork and dice into bitesize pieces.  Set aside.
6. Combine the pork stock and the chicken stock and then add the drained rice.  Bring to a boil.
7. Reduce the heat and simmer, with a cracked lid for 45 minutes.
8. Add the pork and simmer 3 minutes.
9. Stir in some white pepper and the scallion.  Check the seasoning.  Serve.

1. Place the chicken in a bowl with the vinegar, while you prepare the remaining ingredients.
2. Heat 1 tbsp of the canola oil in a dutch oven and add the dried chili, the cinnamon stick, and the cardamom pods.  Stir well.
3. Add the fresh chili, shallot, garlic, and ginger and saute until tender.
4. Stir in the remaining spices and season to taste.
5. Add the tomatoes and the cream, bring to a low simmer.  Cook 15 minutes.
6. Check the seasoning.  Serve with the rice.

1. Melt the butter in a saucepan.  Add the rice and stir for 4 minutes.
2. Pour in the marsala and stir until evaporated.
3. Add the chicken stock.  Stir.  Bring to a boil.
4. Cover and then reduce the heat to very low.  Allow to simmer for 15 minutes.  Turn off the heat and let sit 5 minutes. 

1. Combine the coconut milk and the chicken stock in a saucepan.
2. Stir in the rice and the salt and bring to a simmer.
3. Cover and cook on very low fo 15 minutes.
4. Turn off the heat and let stand 5 minutes.
5. Stir in the lime zest.  Serve.