For the marinade
1 cup fresh squeezed orange juice
1 tsp finely grated orange zest
1.1/4 tsp pepper
1 tbsp finely minced or grated fresh ginger root
1 clove minced garlic
1 tsp salt
Mix together the orange juice, zest, pepper, cinnamon, ginger, garlic and salt.
In a large Ziploc bag, pour half of this marinade over the salmon pieces. Allow to marinate for 30-60 minutes (no longer).
While the salmon is marinating, in a small saucepan, add the other half of the marinade along with the maple syrup or honey.
Simmer very slowly for a few minutes to reduce the sauce a little then thicken it with a slurry made from one ounce of water and about 1 tsp cornstarch mixed together. Set the glaze aside to cool for a few minutes.
Preheat oven to 375 degrees F and bake the salmon for about 20 minutes or until fully cooked, depending in the thickness of your fillets.
In the last 10 minutes of baking time brush on the glaze at least a couple of times.
8 oz boneless chicken breast, cut into bite-sized cubes
2 teaspoons cooking oil
2 cloves garlic, minced
Orange Sauce Oil for deep-frying Salt and sugar, to taste
Chopped scallion, for garnishing
White sesame seeds, for garnishing
In a bowl, mix in all the Orange Sauce ingredients. Set aside. Make the Frying Batter. In a large bowl, whisk eggs and mix in the rest of the Frying Batter ingredients until batter is smooth. Drop in the chicken cubes, mix well, and set aside.
Heat up a wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking and over crowding the wok. Deep-fry until color changes to golden brown and completely cooked. Dish out and drain on paper towels.
Heat up wok over medium-high heat with 2 teaspoons of cooking oil. Stir-fry the garlic until fragrant. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer. You may adjust additional seasoning to taste, ie. water (if sauce is too thick, cornstarch solution to thicken sauce), salt, sugar, chili sauce, etc. Toss in the deep-fried chicken, stir well until sauces all absorbed and lightly thickened up. Dish out and ready to serve with hot steamed white rice. Garnish with chopped scallions and sesame.
1/2 cup sugar
2 teaspoons ground cinnamon
12 sheets fresh phyllo pastry or frozen, thawed (each about 18 x 14 inches)
1/2 cup (1 stick) unsalted butter, melted
Stir first 3 ingredients in small saucepan over low heat until sugar dissolves. Increase heat; boil 1 minute. Remove from heat. Mix in honey, orange flower water and almond extract. Cool.
Combine first 4 ingredients in processor. Using on/off turns, process until dates are minced. Add juice; process until coarse paste forms.
Preheat oven to 350°F. Mix sugar and cinnamon. Stack phyllo on work surface. Using bottom of 8 x 8 x 2-inch pan as guide, cut out two 8-inch-square stacks, making 24 squares.
Butter inside of same pan. Place 2 phyllo squares in pan. Brush with butter; sprinkle with 1 1/2 teaspoons cinnamon sugar. Repeat layering of phyllo squares (2 at a time), butter and sugar 4 more times (a total of 10 phyllo squares). Spread half of filling over. Top with 2 phyllo squares. Brush with butter and sprinkle with cinnamon sugar. Repeat with 2 more squares, butter and sugar. Spread with remaining filling. Layer 10 squares (2 at a time) over filling, brushing with butter and sprinkling with sugar. Using knife, score top into 16 squares (do not cut through to filling).
Bake baklava until deep golden, about 30 minutes. Cut through scored lines to bottom of pan. Spoon cool syrup over hot baklava. Cool. (Can be made 1 day ahead. Cover. Let stand at room temperature.)