"I pay tribute to you, my mother, whose love for us was best expressed through the many sumptuous meals you indulged us in over the years. You have taught me to express love and life through the creative medium of food and to find joy and harmony in doing so.

These dishes are to create a full course dinner , Asian style, to be served with plenty of steamed jasmine rice. We typically will share a family dinner accompanied by rice, to include a salad,soup,stir-fry , seafood and a braise . And everyone will taste all the different flavors and have a succulent experience for the palate!"

• 3 cups water
• 1/2 lb pork tenderloin
• 2 1/2 lbs pomelo ( about two pomelos )
• 1/2 cup freshly grated coconut or packaged unsweetened shredded coconut
• 2 large shallots, very thinly sliced
• 1 garlic clove, smashed and finely chopped
• 1 scallion, thinly sliced
• 5 teaspoons sugar
• 2 teaspoons fish sauce
• 1 teaspoon salt
• Fresh lime juice, to taste ( optional)

Bring the water to a boil in a medium saucepan. Add the pork and simmer for 30 minutes, or until cooked through, drain and set aside.

Meanwhile prepare the pomelo by peeling it and separating into segments, then pulling off the membranes. Tease the flesh apart into small clumps or individual sacs and put into a medium serving bowl.

Toast the coconut in a small skillet over medium heat ( or toast in the oven on a small baking sheet at 325 F ), shaking and stirring regularly until evenly browned, 3 to 4 minutes. Allow to cool.

Julienne the pork into 1/4 inch thick slices. Add the pork to the pomelo, along with the cooled coconut, shallots, garlic, and scallion. Sprinkle with the sugar, fish sauce and salt and toss well. (If the pomelo is very sweet and the overall effect lacks sharpness, adjust the flavors by adding up to 2 teaspoons lime juice to make it tarter.).