Title: WHITE FISH FILETS IN BEAN SAUCE
Categories: Chinese, Seafood
Yield: 4 servings

1/2 lb Fish filets (soft flesh fish
-like sole)
1/2 c Dry sherry
1 ts Sugar
1/2 ts Thin soy sauce
1/2 ts Fresh ginger, minced
1 tb Cloud Ear black fungus (or
-water chestnuts)
2/3 c Chicken stock
1/2 ts Szechwan Soybean Paste
1 ts Cornstarch paste (approx)
1/2 ts Sesame oil

Cook this dish quickly so fish will be flaky and
tender.

Preparation: Wash and soak Cloud Ear fungus for about
30 minutes or until soft; drain. Slice fish filets
into 2″ squares; marinate in sherry, sugar and soy
sauce for 15 minutes. Mix stock and soybean paste;
add in half the marinade when fish is removed.

Cooking: Heat wok to high. Add stock mixture; when
it comes to slow boil, add ginger and Cloud Ear
fungus; cook fungus for about 1 minute. Dribble in
cornstarch paste; keep stirring as you do; sauce
should attain a medium consistency. Allow sauce to
cook for another minute. Reduce heat to medium, then
introduce fish pieces. Poach for about 1 minute or
until flaky and milky white. Avoid overcooking. Stir
in sesame oil. Serve.

Variation: Use thinly sliced water chestnuts in place
of Cloud Ear black fungus; garnish with minced green
onion.

—–

CHAR KWAY TEOW (STIR-FRIED RICE NOODLES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Pasta
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chinese sausages (lop
-cheong)
1/4 lb Medium shrimp (36 to 40 per
-pound), shelled and
-deveined
1 t Salt
1/4 lb Cleaned squid, with
-tentacles (See Technique
-Note)
1/4 lb Chinese barbecued pork
1/4 ts White pepper
1 1/2 tb Dark soy sauce
1 1/2 tb Light soy sauce
1 tb Oyster sauce
2 lb Fresh rice noodles, in
-5/8-inch-wide strips
4 tb Peanut oil
4 Cloves garlic, chopped
4 Shallots, sliced (1/2 cup
-sliced)
6 Fresh red chiles, seeded
-and chopped
1 c Bean sprouts, tails removed
1 c Shredded Chinese cabbage
2 lg Eggs
4 Green onions, chopped
Fresh coriander sprigs, for
-garnish

Nothing is more fascinating and delicious than eating at the open-
air street hawker centers in Asia, particularly in Singapore. Each
stall serves a specialty, typically an honest, unpretentious,
home-style dish for $1 to $3 a plate.
This rice noodle dish is hawker food at its best. If done right, its
fragrance will tell you how good it’s going to be as soon as it
arrives at your table. Singapore hawkers will use whatever seafoods
are available, including cockles and sliced fish cakes in addition to
those suggested in this recipe. Feel free to experiment.
1. Steam the sausages for 10 minutes. Cut them in thin diagonal
slices. Toss the shrimp with 1/2 teaspoon of the salt. Let them
stand for 10 minutes, rinse well with cold water, drain, and pat dry.
Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued
pork into 1/4-inch-thick slices. Combine the white pepper, soy
sauces, and oyster sauce in a bowl; set aside.
2. Just before cooking, put the noodles in a large bowl and pour
boiling water over them. Stir gently with chopsticks to separate the
strands, drain, and shake off the excess water.
3. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the
remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and
cook over medium-high heat until the garlic is golden brown.
Increase the heat to high and toss in the shrimp and squid; stirfry
until the shrimp turn bright orange and the squid looks opaque white,
about 2 minutes. Add the sausage slices, barbecued pork, bean
sprouts, and cabbage; toss and stir until the vegetables begin to
wilt. Remove everything in the wok to a platter and set aside.
4. Add the remaining 2 tablespoons of oil to the wok; when hot,
toss in the well-drained noodles. Gently toss and flip the noodles
to heat them through. Be careful not to break them; it is okay if
they brown slightly. Push the noodles up the sides of the wok to make
a well in the middle; pour in the soy sauce mixture, then toss the
noodles gently to sauce them evenly. Make a well again and break the
eggs into the middle. Without mixing them with the noodles, scramble
the eggs lightly. When the eggs begin to set, add the green onions
and return the seafood mixture. Gently toss together to reheat and
mix. Serve hot, with a hot chill sauce for seasoning to taste.
Garnish with coriander sprigs.
NOTE: Both here and in Asia, fresh rice noodles are usually
purchased rather than made at home. Look for them in Asian markets
or Chinese take-out dim sum shops. This dish can be prepared with
dried rice noodles; however, it is worth taking the time to seek out
the fresh variety.
Make certain that your wok is well seasoned or the fragile rice
noodles will break apart and stick to the pan. Although I hesitate
recommending that you cook with a non stick wok or skillet, they will
work fine if you are more comfortable with them.
TECHNIQUE NOTE; To clean squid, start by separating all the
tentacles from the heads, cutting across as close as possible to the
eyes. Squeeze out and discard the hard, pea sized beak in the center
of each cluster of tentacles. Rinse the tentacles and drain them in
a colander. Grasp the mantle (the saclike “body” of the squid) in one
hand and the head in the other and pull apart; the entrails will pull
out attached to the head. Pull the transparent quill out of each
mantle. Discard everything but the tentacles and mantles. Running a
little water into each mantle to open it up, reach in with a finger
and pull out any entrails remaining inside. (Working over a second
colander to catch all the debris will make cleanup easier.) You can
remove the spotted outer skin or leave it on (I prefer to remove it).
Transfer the cleaned mantles to a cutting board, slice them crosswise
to the desired size,and add them to the tentacles in the colander.
Give everything another rinse and drain thoroughly.

Makes 4 to 6 servings

From “Asian Appetizers” by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

Title: SOUTHWEST SOFT TACOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 4 servings

4 Corn tortillas
1 1/3 c Frozen mixed vegetables:
-broccoli, corn and red
-peppers, or other Southwest
-blend
Salt and pepper
Sprouts (optional)
4 ts Salsa or picante

Microwave frozen vegetables for 5 minutes. Microwave
tortillas for 20-30 seconds until hot and soft. Top
each tortilla with vegetables, salt and pepper, 1 ts
of your favorite salsa and sprouts if desired. Fold in
3 sides like flaps and eat. These are quick and easy.

From Deeanne’s recipe files

—–

Title: SHEREEN POLO I (ALMOND, CARROT, ORANGE PILAU)
Categories: Candies, Vegetarian
Yield: 6 servings

——————————–SUGAR SYRUP——————————–
1/2 ts Sugar
1/2 ts Whole saffron
1/4 ts Ground cardamom
2 tb Oil
3 c Carrots, julienned
1/2 c Dried orange peel slivers
Water, boiling
1/2 c Water
1/2 c Almonds, blanched, slivered
2 tb Rose water, or to taste
3 tb Shelled pistachios

——————————RICE WITH TADIQ——————————
2 c Raw rice, well rinsed
1 ts Salt
4 c Water, hot
5 tb Oil
1/4 ts Ground turmeric
2 tb Water

1. Grind the 1/2 teaspoon of sugar and the whole saffron together,
using a mortar and pestle, until they are quite fine. Add the
cardamom and grind everything together smoothly. Set aside. 2. Heat
the oil in a pan, add the carrots, and stir-fry over low heat for
about 6 minutes, stirring frequently to brown them slightly. Set
aside in the pan. 3. Cover the orange peel with boiling water for 2
minutes. Drain and set aside. 4. Put the 1 cup of sugar and the 1/2
cup of water in a pan and simmer over moderate heat for 2 minutes to
dissolve the sugar. Add the almonds, cooked carrots, and orange peel
and continue cooking for 2 minutes more. 5. Remove the melange from
the heat and stir in the rose water, pistachios, and the saffron
mixture. Set aside. 6. To prepare the rice, cover it with cold water
and salt; let it soak for 1/2 hour. Pour off nearly all the lightly
salted water, leaving about 1/2 cup. Bring the 4 cups of water to a
boil over moderate heat, and add the rice and remaining liquid. Cook
for 8 minutes, drain, and rinse under cold water. Drain and set aside
briefly. 7. Put 3 tablespoons of the oil in a large enough pan with
the turmeric. Shake the pan briskly to mix. Pour in the rice to
cover the oil and shape the top into a pyramid. Cover the pan and
cook over low heat for 10 minutes. 8. Uncover and sprinkle the
remaining 2 tablespoons of oil and 2 tablespoons of water over the
rice. Cover the pan with a cloth kitchen towel and the pan cover.
Cook over very low heat for 1/2 hour to allow the rice crisp (tadiq)
to form. Some cooks let the tadiq form by cooking for 1 hour but the
lesser time seems to work.
Serve the rice on a platter, decorated around the top with pieces of
tadiq, which must be scooped from the pan bottom. The warm sugar
syrup melange is served separately. Each diner spreads as much
melange as he or she wants over the rice. Serve warm with the chicken
stew (Albaloo Polo)

—–

Title: CREME CARAMEL
Categories: Desserts, Low-cal
Yield: 4 servings

4 c 2% milk
2 Rosemary sprigs
1 Orange;zested in strips
1 T Vanilla
1 c Liquid egg substitute
4 T Sugar;super fine
3 c -Hot water
4 ts Maple syrup;pure

———————————-GARNISH———————————-
4 Rosemary sprigs

“Creme caramel is a great favorite in many restaurants. It is basically a
super rich baked egg custard made with added heavy cream. It looks small
and innocent, but packs a devastating amount of ”shadow energy" (many
calories with few nutrients). Our substitutions are indeed radical …but
they are delicious and reduce the fat significantly.

Nutritional Profile:
PER SERVING CLASSIC MINIMAX
Calories 759 220
Fat (gm) 63 5
Saturated fat (gm) 37 3
Calories from fat 74% 19%
Cholesterol (mg) 523 18
Sodium (mg) 67 232
Fiber (gm) 0 0

Time Estimate: Hands on, 30 minutes; Unsupervised, 2 hours
Cost Estimate: Low

Preheat the oven to 300F. In a large saucepan, heat the milk, rosemary and
orange peel until just about to boil. Strain into a large bowl and stir in
the vanilla, egg substitute and sugar. Pour the custard into 4 individual
souffle dishes.
Place a 9 inch X 9 inch baking dish on the oven rack. Place the filled
souffle in the dish and pour in the hot water – the souffle dishes should
be about three quarters submerged. Cover the baking dish loosely with foil
and bake for 1 hour – the custard should be well set. Take the souffle
dishes out of the water and let them cool a bit -a bout 1 hour.
To serve: Loosen the custard from the souffle dish with a knife. Invert
the dish over an individual serving plate and shake the custard out. Spoon
1 Tsp of the maple syrup over the top. Garnish with a sprig of
rosemary..voila! You can serve Creme Caramel at room temperature or cold.
Serves: 4

—–

GINGERED CABBAGE-BEET SALAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Salads
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Red onion, diced
1/3 c Red wine vinegar
1/4 c Safflower oil
1/4 c Parsley, minced
1/4 c Crystallized ginger, minced
15 oz Pickled beets, drained
— diced
2 c Sweet red cherries, pitted
6 c Red cabbage, shredded
Parsley sprigs

Combine all ingredients except parsley sprigs. Cover refrigerate
overnight or up to 2 days. Garnish with the parsley sprigs serve.

– – – – – – – – – – – – – – – – – –

ASPARAGUS SALAD WITH ORANGE VINAIGRETTE

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7095
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup red wine vinegar
1/4 cup orange juice
2 tablespoons grated orange peel, — no white attached
2 garlic cloves, — chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon Dijon mustard
1 tablespoon finely chopped tarragon
1 teaspoon finely chopped lemon balm, lemon thyme, — or
lemon verb
1 cup olive oil
Salt, freshly ground black pepper sugar
3 pounds asparagus

In a medium bowl, whisk together the red wine vinegar, orange juice, orange
peel, garlic, ginger, mustard, tarragon, and lemon balm. Slowly whisk in
the olive oil until thick. Add salt, pepper, and sugar to taste. Peel the
asparagus if larger than a pencil. Cut off any woody ends. Place in a large
frying pan of boiling water, being sure that the water covers. (Cook in
batches if necessary and bring the water back to the boil with each batch.)
Boil 3 to 5 minutes until tender. Drain. May be done ahead to this point.
Pour salad dressing over asparagus and serve hot or cold.

Yield: 10 to 12 servings

– – – – – – – – – – – – – – – – – –

Lemony Garbanzo Bean Cake I

2 C canned chick-peas, drained and rinsed, any loose skins discarded
Equivalent of 4 eggs
1 C. Sugar
1/2 t baking powder
Grated zest of 1 lemon
Juice of 1 lemon
Confectioners sugar

place drained beans in the work bowl of a food processor and puree.

Add the eggs, sugar, baking powder, and lemon zest to the puree, and
pulse processor a few times just to combine ingredients well.

Preheat oven to 350.

Pam a 9″ cake pan. Cut a round of wax paper to fit bottom of pan, place in
bottom, and spray top of paper. Pour in batter.

Bake on center rack of oven for 45 minutes or until a knife inserted in
the center comes out dry.

Set on wire rack to cool for 15 minutes, then remove cake from pan and
allow to cool to room temp.

Before serving, squeeze lemon juice over cake, and sprinkle generously
with confectioners sugar.

OXTAIL BRAWN (ENGLISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Oxtail, washed, dried
-and cut into joints
1 oz Butter
1 Onion, peeled,left whole
-and stuck with 6 cloves
3 Sprigs parsley,
1 Sprig thyme
1 Small sage leaf and
1 Small bayleaf,
Tied together with string
Salt and black pepper
2 tb Vinegar
1 Egg

This is a delcious Suffolk alternative to the more
usual pigs head brawn. Dust the jointed oxtail with
seasoned flour. Melt the butter in a saucepan and fry
the oxtail until lightly browned on all sides. Add the
onion, herbs, seasoning and vinegar, then add
sufficient cold water to cover. Bring to the boil,
cover, and simmer for about 4 hours, until the meat
leaves the bones. Gool, then chop the meat, reserving
both the bones and the liquid, but discarding the
herbs and onion. Butter a pudding basin. Hard-boil the
egg, shell and slice; arrange the slices decoratively
in the base of the basin. Add the meat. Boil the bones
until the liquid has been reduced to about 1/2 pint.
Cool slightly, then strain into the basin. Cover with
a plate or saucer and put in the refrigera- tor to
set. Turn out when completely cold and set and serve
sliced, with salad or boiled potatoes and green peas.

– – – – – – – – – – – – – – – – – –

Title: Never Fail Divinity (Candy)
Categories: Candies
Yield: 1 Servings

2 c Sugar
1/2 c White syrup
1/2 c Hot water
1/4 t Salt
2 ea Egg whites
1 t Vanilla

Mix sugar, syrup, water, and salt. Boil till sugar melts, then cook
without stirring tohard ball or 250 degrees on thermometer. Beat 2
egg whites till stiff. Pour sugar mixture into egg. Add 1 teaspoon
vanilla and beat till it holds shape. Add nuts if desired. Pour
into greased 9×13 pan.

MMMMM