1/4 lb Mushrooms, sliced
2 tb Vegetable oil
1 c Seeded, sliced in 1/4"
4 Eggs, lightly beaten
Strips, red or green pepper
2 ts Soy sauce
4 Trout, 8-10 oz. boned with
Skin, head and tail
3 Scallions, cut in 1/2"
Including greens
8 Strips of bacon
1 c Bean sprouts
2 Ribs celery, sliced
Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture–the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp.
2 Ripe plum tomatoes
2 c Fresh orange juice
2 tb Green peppercorns in water drained
1/2 ts Salt; or as desired
1/4 c Vegetable oil
1 lb Fresh tuna; in 1/4-in-thick slices
2 Oranges; peeled, in sections
CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch strips, pile strips; cut horizontally in 1/4-inch pieces. Reserve on a plate in refrigerator, covered. Chill 4 plates. In a small saucepan over medium-high heat, combine juice, 1 tablespoon green peppercorns and salt. Bring to boil and reduce until only 2/3 cup remains. The mixture should be thick and syrupy. Transfer liquid to bowl and cool to room temperature. When cool, beat in oil to make “glaze.” If the mixture has a very shiny appearance and seems like it’s going to separate, add a few drops of water or orange juice. To serve, spoon glaze onto plates. Arrange sliced fish on top. Garnish with the orange sections, the remaining tablespoon of green peppercorns and the chopped tomato.
Round rice paper (noodle) sheets
Rice vermacelli (celophane noodles)
1 bunch asparagus
1 cucumber (lebanese/english)
1 carrot
spring onions (green onions/‘shallots’)
mung bean shoots (sprouts)
lettuce
mushrooms etc etc
Cut the veggies up into thin strips about 3 inches long. Microwave the
asparagus for 3 minutes and chill. Soak 1 big handful of noodles in boiling
water for 10 minutes.
Fill a big dish with warm water, dip the rice paper one sheet at a time in
this water till it softens (1-2 min). Place the rice paper flat on a plate
and add a bit of lettuce, a little bundle of noodles and whatever veggies
you like. Don’t fill too full. Fold the ‘sides’ of the rice paper in,
then roll firmly to make a cigar shaped bundle. The rice daper will be
very hard to work with if you soak it too long or let it dry out. Marinated
LF tofu can also be included.
Serve with dipping sauces:
Honey Miso
1 tbsp strong honey (eg clover)
1 1/2 tbsp red miso
Stir together and enjoy. This is really good with cucumber!
Almost traditional
1 inch of spring onion finely minced
1 chile finely minced
2 tbsp white vinegar
2 tbsp soy sauce (replaces fish sauce)
1/2 tsp sugar
Stir together and enjoy. Makes a good salad dressing for mixed greens.
2 1/2 lb. loin of pork, center cut, trimmed of most but not all the fat
20 small cloves garlic, peeled
Sea salt and freshly ground black pepper
1/3 C. chopped cilantro stalks
1 1/2 C. chicken broth
4 bay leaves
4 whole allspice
Sauce:
1 T. unsalted butter
1 T. fat skimmed from pan juices
3 green onions, trimmed and finely chopped, with most of the green parts
2 1/2 T. lime juice
1/2 tsp. dry mustard
Juice of 2 large oranges
1/4 C. finely chopped cilantro stalks
Preheat the oven to 350ºF and set the rack in the middle
of the oven.
Make 20 incisions all over the pork with the point of a
sharp knife and insert the cloves of garlic. Season the
meat with salt and pepper to taste. Set the meat on a rack
in a roasting pan and sprinkle the top thickly with the
1/3 cup chopped cilantro stalks. Put the broth, bay leaves
and allspice in the roasting pan, and cover the pan tightly
with foil so that no steam will escape.
Cook the meat until it is very tender but not falling apart, so
that you can slice it easily - about 3 1/2 to 4 hours. Set
the meat aside on a warm dish for about 15 minutes. Slice
the meat, cover with foil and keep warm in the oven.
Meanwhile, degrease the broth. Put the butter and
1 tablespoon of the skimmed fat in a saucepan and heat.
Add the onions and 1 tablespoon of the lime juice and fry
gently until soft. Add the remaining 1 1/2 tablespoons lime
juice plus the skimmed pan juices (be sure to scrape the
bottom of the pan well for all the scraps adhering to it),
cover the pan and cook the sauce for about 5 minutes. Add
the mustard, orange juice and the 1/4 cup chopped cilantro
stalks. Cook, uncovered, for about 4 minutes longer. Pour
some of the sauce over the meat and pass the rest in a
separate dish.
4 beef chuck eye steaks, cut 3/4 to 1 inch thick (about 6 oz. each)
Marinade
1/2 C. sweet & tangy steak sauce
1 T. chopped fresh ginger
1 T. soy sauce
2 cloves garlic, minced
1/4 to 1/2 tsp. crushed red pepper
Combine marinade ingredients in small bowl. Place steaks and
marinade in food-safe plastic bag; turn steaks to coat. Close bag
securely and marinate in refrigerator 1 hour.
Remove steaks from marinade; discard marinade. Place steaks
on grid over medium, ash-covered coals. Grill, uncovered, 14 to
18 minutes for medium rare to medium doneness, turning
occasionally.
1 (12 to 16 oz.) pkg. angel hair pasta
2 T. sesame oil or more
6 T. honey
5 T. soy sauce
1/4 C. oil
2 T. crushed red pepper
1/4 C. fresh cilantro, chopped
1/4 C. chopped green onions
1/2 C. peanuts
Cook noodles to al dente. Mix all liquid ingredients in measuring
cup. Pour over noodles. Mix in with cilantro, green onions, peanuts
and red peppers before serving.
1 C. double-strength brewed orange spice tea, cooled
1/4 C. honey
1/4 C. rice vinegar
1/4 C. soy sauce
1 T. finely chopped fresh ginger
1/2 tsp. freshly ground black pepper
11/2 lb. medium shrimp, peeled, deveined
Salt
2 green onions, thinly sliced
In a sturdy, resealable plastic bag, combine tea, honey, vinegar,
soy sauce, ginger and pepper to make a marinade. Remove
1/2 cup marinade and set aside for dipping sauce. Add shrimp to
marinade remaining in plastic bag, turning to coat. Close bag
securely and marinate in refrigerator 30 minutes or up to 12 hours.
Remove shrimp from marinade; discard marinade. Thread shrimp
onto 8 skewers, dividing evenly. Grill over medium-hot coals or in
grill pan 4 to 6 minutes or until shrimp turn pink and are just firm
to the touch, turning once. Season with salt to taste.
Meanwhile, prepare dipping sauce by placing reserved 1/2 cup
marinade in a small saucepan. Bring to a boil over medium-high
heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green
onions.
2 C. all-purpose flour
Pinch of salt
3/4 C. boiling water
3 T. dark sesame oil
Toss flour and salt in bowl; gradually add boiling water,
stirring until dough clumps. Turn out onto floured work surface
and knead until dough is springy and no longer sticky (about
5 minutes). Cover with plastic film; set aside 30 minutes.
Divide dough in half; cover half with towel. Roll the other half
into a 1/4-inch-thick sheet. Cut out 8 rounds, each 2 1/2 to
3 inches in diameter. Lightly brush 1 round with oil; top with
an unoiled round. Roll the double pancake into a 7-inch circle
about 1/8 inch thick; cover with towel and set aside. Repeat
with remaining rounds. Then repeat with remaining half of dough.
Heat heavy skillet over medium-low heat. Place 1 double
pancake in skillet; cook on both sides until blisters form
(about 45 seconds per side). Remove from pan; while warm,
peel apart to make 2 thin pancakes. Place in basket steamer;
steam over medium-high heat for 2 minutes. Fill, and serve hot.
Mu Shu Tofu Filling
1 tsp. peanut oil
1 C. grated carrot
2 C. firm tofu, cut into small chunks
2 green onions, cut into diagonal slices
2 T. grated fresh ginger
2 T. dry sherry
1/2 tsp. honey
2 T. vegetable broth or water
Bottled peanut sauce
4 lb. beef shin with bones or 2 medium oxtails, cut up. 1 medium onion, unpeeled
5 slices fresh ginger
1 piece star anise
1 tsp. salt
2 1/2 T. Chinese fish sauce
1 bundle medium Chinese vermicelli
Boiling water
1/2 lb. leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced)
3 scallions, chopped
Fresh cilantro sprigs
Pepper
Fresh chiles, sliced
Boil beef (with bones) or oxtails in 3 quarts cold water. Skim off
foam and fat. Cover and simmer for 4 hours.
Broil onion until flesh is soft, turning often. Peel. Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
Also just before beef broth finishes simmering, drop vermicelli
into a pot of boiling water.
Cook 8 minutes, remove from water, rinse in cold water, and drain. Divide vermicelli into three equal portions and place in 3 individual serving bowls.
Divide beef into 3 equal portions and place on top of vermicelli in the bowls.
Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.
Strain broth, reserving beef and flavorings. Pour one cup broth
over contents of each bowl. Sprinkle with pepper and chiles.
Serve immediately. Reserved beef, flavorings, and extra broth
can be eaten separately.
2 lb. pork tenderloin
2 lemongrass stalks
2 T. dark brown sugar
1 T. peppercorns
2 T. fish sauce
2 T. sesame oil
6 garlic cloves
2 T. vegetable oil, divided
6 T. oyster sauce
1 T. honey
1 T. dark soy sauce
2 T. sake
Cut pork into 2-inch slices.
Chop lemongrass into 2-inch pieces and crush with mallet. Be
sure they stay intact. After marinating you will remove these.
Combine garlic, brown sugar and peppercorns and crush to
make a paste.
Add veggie oil, sake, fish sauce and 1 tablespoon sesame oil.
Add the lemongrass.
Pour this marinade over the pork and marinate overnight.
Heat 1 tablespoon oil in wok.
Stir fry pork until done.
Prepare the finishing sauce by combining the oyster sauce,
1 tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon
soy sauce. Add to wok and heat through.
GRILLED EGGPLANT WITH SOY SAUCE (Vietnamese Vegetarian Version)
Ingredients:
2 Asian eggplants (long and thin, but not baby eggplants)
4 scallions, minced
2 T. peanut oil
4 tsp. soy sauce
1/2 tsp. fish sauce
Prick the eggplants in several places with a fork, then grill over a
charcoal or gas grill for about 20 minutes or until the flesh is soft
but before the skin burns. Remove them from the grill.
When they are cool enough to handle, peel them and cut them in
half lengthwise. Put the scallions into a bowl. Heat the oil in a pan
until very hot, then pour it over the scallions. Drain them
immediately. Sprinkle the scallions over the eggplants, then gently
pour the soy and fish sauces on top.
In Vietnam and in many Vietnamese restaurants, this soup is
served with the crab ground almost to a powder or even in patties.
Serves 4 as a complete meal.
Ingredients:
8 shallots, thinly sliced
2 T. peanut oil
3 C. flaked crabmeat
6 tomatoes, chopped
2 T. fish sauce
1 tsp. sugar
1 tsp. sea salt
1 lb. rice vermicelli, cooked
1/2 head lettuce, finely shredded (Romaine is preferable to iceberg)
1 C. mung bean sprouts
2 limes, quartered
To serve, divide the vermicelli among 4 large individual bowls.
Ladle the soup over the noodles, and top each serving with a
handful of lettuce and bean sprouts and squeezes of lime juice.
6 T. all-purpose flour
2 T. sugar
1 egg, beaten
1/4 C. milk
5 small, firm bananas
Peanut oil (for frying)
Mix together the flour, sugar, egg, and milk to make a smooth,
paste-like batter. Let rest for one hour.
Peel the bananas and slice each one in half lengthwise, then
across into chunks about three inches long. Dip the banana
pieces into the batter and shallow fry in hot oil for a few minutes
or until golden brown all over. Drain quickly on a wire rack or
paper towel, and serve warm. If you like, serve them with
confectioners’ sugar or honey for extra sweetness.
Just when you thought you knew everything about soy, the buzz
now is edamame (eh-dah-MAM-meh), the variety of soybean
raised to be eaten fresh. Edamame is featured in popular
Asian-style restaurants. Commonly eaten by heating them slightly,
opening the pods and popping the peas in your mouth, edamame
is a good source of vitamin A, calcium and iron. Watch for these
ready-to-eat soybeans (shelled) in supermarkets. Use them in
soups, salads and stir-fries.
ROASTED EDAMAME
Ingredients:
2 tsp. olive or vegetable oil
1/4 tsp. dried basil, crushed
1/2 tsp. chili powder
1/4 tsp. onion salt
1/4 tsp. ground cumin
1/8 tsp. paprika
1/8 tsp. black pepper
1 (10 oz.) pkg. ready-to-eat soybeans (edamame)
Preheat oven to 375ºF.
In small bowl, stir together oil, basil, chili powder, onion salt,
cumin, paprika and black pepper. Drizzle mixture over soybeans
and toss to coat well. Arrange beans in a single layer in a shallow
baking dish.
Roast, uncovered, for 12 to 15 minutes, stirring once, until
soybeans begin to brown. Serve hot as a vegetable side dish or
cooled as a snack. Refrigerate any leftovers.
The French introduced asparagus to the Vietnamese, who
promptly incorporated this classic vegetable into their cuisine.
The Vietnamese word for asparagus is “Western bamboo,” due to
its resemblance to bamboo shoots. Asparagus is universally
popular throughout Vietnam. This light, tasty dish will delight your
family as well.
Ingredients:
2 1/2 qt. water
2 lb. pork bones
2 tsp. salt
1 T. fish sauce (nuoc mam)
1 tsp. vegetable oil
1 clove garlic, chopped
2 shallots or 2 scallions (white part), chopped
1/2 lb. crab meat, fresh, frozen, or canned
1/4 tsp. freshly ground black pepper
2 tsp. cornstarch dissolved in 2 T. water
1 egg
1 (15 oz.) can white asparagus, undrained
1/4 C. chopped fresh coriander (Chinese parsley)
1/4 C. chopped scallion greens
Bring water to a boil and put the pork bones in. Remove the scum,
then cover and continue to boil the bones for 1 hour. Remove the
bones from the stock and discard. Add the salt and the fish sauce
to the stock.
Heat the oil and add the chopped garlic and shallots; add the crab
meat and fry for 5 minutes over high heat. Sprinkle with
1/8 teaspoon of black pepper, stirring constantly, then add the
crab meat mixture to the soup and bring to a boil. Add the
cornstarch and water mixture and stir for a few minutes.
Break the egg open and drop it into the actively boiling soup
while stirring. Cook, still stirring, for about 2 minutes, then drop
in the asparagus, along with the liquid from the can and the rest
of the black pepper. Continue to cook until the asparagus is
heated through. Sprinkle the coriander and scallion green over
the soup before serving.
3 eggs
1 C. granulated sugar
3/4 C. cream
1 1/2 C. all-purpose flour
4 lb. very ripe bananas
1 C. coarsely chopped fresh cashews
1 C. grated fresh coconut
Preheat oven to 350 - 375ºF. Grease 2 (8-inch) pans and dust
with flour, shaking out any excess.
Beat eggs and sugar together with an electric mixer until mixture
is thick and pale. Use a fairly low speed. Pour cream into bowl and
beat for a few seconds longer, just to mix. Sift flour, add to bowl,
and stir with a wooden spoon. Peel bananas and smash with the
flat side of a chopper, but do not mash. Add to batter with nuts and
coconut. Stir only until all ingredients are combined. Divide batter
between the two pans. Bake for 1 hour, or until top is golden brown.
Serve warm or cold. This is a very solid, pudding-like but flavorsome cake.
2 1/2 lb. loin of pork, center cut, trimmed of most, but not all the fat
20 small cloves garlic, peeled
Sea salt and freshly ground black pepper
1/3 C. chopped cilantro stalks
1 1/2 C. chicken broth
4 bay leaves
4 whole allspice
SAUCE
1 T. unsalted butter
1 T. fat skimmed from the pan juices
3 green onions, trimmed and finely chopped, with most of the green parts
2 1/2 T. lime juice
1/2 tsp. dry mustard
Juice of 2 large oranges
1/4 C. finely chopped cilantro stalks
Preheat the oven to 350ºF and set the rack in the middle of the
oven.
Make 20 incisions all over the pork with the point of a sharp knife
and insert the cloves of garlic. Season the meat with salt and
pepper to taste. Set the meat on a rack in a roasting pan and
sprinkle the top thickly with the 1/3 cup chopped cilantro stalks.
Put the broth, bay leaves and allspice in the roasting pan, and
cover the pan tightly with foil so that no steam will escape.
Cook the meat until it is very tender but not falling apart, so that
you can slice it easily - about 3 1/2 to 4 hours. Set the meat
aside on a warm dish for about 15 minutes. Slice the meat, cover
with foil and keep warm in the oven.
Meanwhile, degrease the broth. Put the butter and 1 tablespoon
of the skimmed fat in a saucepan and heat. Add the onions and
1 tablespoon of the lime juice and fry gently until soft. Add the
remaining 1 1/2 tablespoons lime juice plus the skimmed pan
juices (be sure to scrape the bottom of the pan well for all the
scraps adhering to it), cover the pan and cook the sauce for
about 5 minutes. Add the mustard, orange juice and the 1/4 cup
chopped cilantro stalks. Cook, uncovered, for about 4 minutes
longer. Pour some of the sauce over the meat and pass the rest
in a separate dish.
1 1/2 lb. medium shrimp, peeled and deveined
2 T. oyster sauce
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. flour
3 T. vegetable oil
3 cloves garlic, minced
1/2 C. water
2 T. sugar
4 scallions (white part only), chopped
1 small onion, chopped
1 fresh red chile pepper, thinly sliced (optional
Freshly-ground black pepper, to taste
1 lime
Sprigs of cilantro (optional garnish)
In a large bowl, combine the shrimp with the oyster sauce, salt,
cayenne pepper and flour. Set aside to marinate for 5 to
10 minutes.
In a large skillet or wok over medium heat, heat the oil. Add the
garlic and cook until golden brown. Transfer the shrimp to the pan,
discarding the marinade. Cook the shrimp, stirring occasionally,
until they begin to turn pink. Add the water and sugar and simmer
for 3 minutes. Add the scallions and onion and stir-fry for
2 minutes. Add the chile pepper, if desired, and black pepper to
taste. Squeeze the lime juice over the top of the shrimp and
transfer the mixture to a platter.
Garnish with cilantro, if desired. Serve immediately.
2 medium-size potatoes, cut into chunks
4 T. peanut oil
8 shallots, minced
4 stalks fresh lemon grass, minced
3 garlic cloves, minced
2 fresh hot red chiles, minced
2 T. best-quality curry powder
1 lb. skinless, boneless chicken breasts, chopped into bite-size pieces
1 tsp. sea salt or 1 tsp. fish sauce
1 (14-oz.) can coconut milk
1 (14-oz.) can chicken broth
Fresh basil leaves
Fry the potato chunks in the oil until nicely browned, then drain
them on paper towels. Add the shallots, lemon grass, and all of
the spices to the pan, and stir-fry for a few minutes. Add the
chicken and cook, stirring, until it is opaque. Add the potatoes,
salt, coconut milk and chicken stock. Bring to a boil and then
simmer gently for about 30 minutes.
Garnish with basil leaves before serving in bowls with rice.
8 oz. thinly sliced chicken
2 oz. fresh chopped Thai basil leaves
Fish sauce to taste
3 oz. sliced white onions
3 oz. sliced bell peppers
1 1/2 oz. chili sauce
Heat and season your wok. Add the chicken first. Cook for
30 Seconds. Next, add the vegetables along with the Thai basil;
cook for another 45 seconds.
Season with the chili sauce and fish sauce. Deglaze the wok with
3 ounces of stock and serve.
