Semi-Homemade Cooking with Sandra Lee Season 9 Episode 7 Pagoda Passion

In season 9 episode 7 of Semi-Homemade Cooking with Sandra Lee, titled "Pagoda Passion," Sandra Lee takes viewers on a culinary journey to East Asia. The episode is filled with vibrant colors, bold flavors, and interesting techniques that bring a touch of exoticism to any kitchen.

The show opens with Sandra Lee preparing a refreshing cocktail that she calls the "Green Tea Tini." She demonstrates how to infuse gin with matcha tea powder and combines it with pineapple juice, lemon-lime soda, and ginger ale for a sweet and tangy drink that's perfect for a warm summer day. Sandra also provides tips on how to garnish the cocktail with a piece of candied ginger and a sprig of mint to add a pop of color and flavor.

The first dish that Sandra prepares is a mouthwatering "Chinese BBQ Pork" that's cooked in a slow cooker. She shows viewers how to marinade the pork in a combination of soy sauce, hoisin sauce, brown sugar, and garlic before cooking it on low heat for six hours. The resulting pork is tender, juicy, and packed with flavors that are a blend of sweet, salty, and umami. Sandra also shares a clever trick to make crispy pork skin by placing the cooked pork under the broiler for a few minutes.

Next, Sandra takes on a classic dish that's popular in many Asian cultures: dumplings. She prepares a simple vegetarian version of steamed "Vegetable Dumplings" that are filled with a mix of shiitake mushrooms, cabbage, and green onions. She walks viewers through the steps of making the dough from scratch and rolling it out into small circles. She then demonstrates how to shape the dumplings by pleating the edges and steaming them for a few minutes until they're cooked through. Sandra shares the importance of using cool water when making the dough and also gives suggestions for dipping sauces that pair well with the dumplings.

As the episode progresses, Sandra moves on to a stunning and colorful dish that's sure to impress any dinner guest: "Crab Fried Rice." She shows viewers how to make a fragrant and savory fried rice that's packed with garlic, ginger, soy sauce, and bits of crabmeat. She also adds a pop of color by incorporating chopped bell peppers and carrots. She stresses the importance of using day-old rice to ensure that it doesn't get mushy and advises viewers not to skimp on the crabmeat. Sandra also demonstrates how to plate the fried rice in a towering pagoda shape that's both artistic and appetizing.

Finally, Sandra wraps up the episode by showing viewers how to make an indulgent dessert that's perfect for the sweet tooth: "Coconut Cream Pie Squares." She starts by preparing a graham cracker crust and filling it with a creamy and silky coconut cream mixture that's made from coconut milk, whipped cream, and instant vanilla pudding. Sandra also shares tips for how to achieve a smooth and lump-free filling. She finishes off the dessert by topping it with a generous layer of whipped cream and toasted coconut flakes.

In summary, season 9 episode 7 of Semi-Homemade Cooking with Sandra Lee titled "Pagoda Passion" is a delightful and educational episode that showcases some of the best dishes from East Asian cuisine. From the Chinese BBQ Pork to the Vegetable Dumplings to the Crab Fried Rice and Coconut Cream Pie Squares, there's something for everyone to learn, create, and savor.