LAKSA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Rice vermicelli
3 lb Whole fish
7 1/3 c Water
2 ts Galangal powder
3 Stems lemon grass chopped
5 Sprigs fresh mint
5 Sprigs fresh basil
8 Dried kaffir lime leaves
4 Dried red chillies, halved
8 sm Fresh red chillies, halved
8 Dried kaffir lime leaves
-extra
3 2/3 c Coconut cream
3 oz Bean sprouts (chinese white)
2 ts Salt
2 ts Caster sugar
—–CHILI PASTE—–
3 Stems lemon grass, finely
-chopped
1/4 ts Shrimp paste
1/3 c Water
3 ts Galangal powder
3 sm Fresh chillies

Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until
just tender, rinse and drain.

Remove and discard heads from fish, fillet fish, reserving bones.

Remove and discard fish skin. Cut fillets into strips.

Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and
fresh chillies in pan, simmer covered for 30 minutes.

Add fish bones, simmer for another 10 minutes. Strain resulting stock,
discarding bones and chilli mixture. You need 1125 ml of stock so add water
if necessary.

Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes.
Drain, and slice leaves thinly.

Return stock to pan, add chilli paste, fish strips, coconut cream, sliced
lime leaves, sprouts, salt and sugar and bring to the boil. Divide
vermicelli into serving bowls, pour soup over it. Garnish with extra sliced
chillies, baby basil leaves and bean sprouts.

Chilli paste. Blend or process all ingredients until smooth.

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ADVOCAAT (DUTCH EGGNOG)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ethnic Beverages
Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Eggs
1/2 Level teaspoon salt
275 g Sugar
4 dl Cognac
1 1/2 level teaspoons vanilla
-essence (extract, I think)

Separate the eggs and beat the yolks with the salt and the sugar, until the
mixture is thick and creamy. Beat in the cognac, very slowly and put the
mixture into a double saucepan. Heat gently, whisking all the time until
the advocaat is warm (not hot) and thick. Remove the pan from the heat and
stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass
and eaten with a teaspoon. It can also be topped with whipped cream.

Also, might I add, that advocaat is nothing like the eggnog here in
America…it is thick and creamy—not foamy at all. Boy, is Advocaat
delicious!

(I usually get a bottle of it from the Dutch-America store and skip the
above…:)

This delicious Dutch drink is actually eaten with a spoon!

One more from FROM HOLLAND WITH LOVE…the Dutch National drink!!<>

Food Wine RT [*] Category 6, Topic 33 Message 6 Mon Jan 04, 1993 J.BOLLER
[Jacquie] at 21:29 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

– – – – – – – – – – – – – – – – – –

Title: COCONUT JOYS
Categories: Cookies, Holiday, Usenet
Yield: 3 dozen

1/4 lb Butter (or margarine)
3 c Coconut
-(one standard package)
2 c Powdered sugar
2 oz Chocolate (unsweetened),
-melted (2 squares)

Melt butter in a sauce pan. Remove from heat. Add powdered sugar and
coconut. Mix well.

Shape rounded teaspoons of mixture into balls. Make an indent in center of
each and place on cookie sheet. Fill centers with melted chocolate. Chill
until firm. Store in refrigerator.

NOTES:

* Super-sweet, super-rich holiday cookies — This is an easy recipe that
can knock your socks off for flavor and sweetness. In other words, it will
make your teeth fall out.

* We use sweetened coconut and also use semi-sweet chocolate. This is why
they make your teeth fall out.

* I tried an approach of melting the stick of margarine using the
microwave on full for 48 seconds. While it was melting, I measured and
mixed up the dry ingredients. I then poured half the liquid over the
premixed coconut-sugar mixture; mixed some and poured in the remainder.
This worked well for me, but my wife insists that the listed method is
easier.

* Your clean thumb is the best way to make the indentations.

* Be sure to keep them in the refrigerator until ready to serve.

: Difficulty: easy.
: Time: 30 minutes preparation, 1 hour chilling.
: Precision: approximate measurement OK.

: John Daleske
: AT T Bell Laboratories, Columbus, Ohio, USA
: {cbosgd,cbatt}!cbdkc1!daleske

: Copyright (C) 1986 USENET Community Trust

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Title: CHINESE CHICKEN LIVERS* DXDG05A
Categories: Chinese, Appetizers, Dim sum, Chicken
Yield: 12 servings

8 oz Chicken livers cut in half
1/4 c Lemon juice
1/2 c Soy
1/2 c Flour
3/4 Onion, finely minced
3 tb Vegetable oil

*Ling Mun Gai 1. Combine lemon juice and soy sauce, pour over livers
and refrigerated over night 2. Drain livers and dredge in flour 3.
Heat oil in wok. Fry livers and onions together until livers are
golden brown Posted by Jane Harris. MM:MK VMXV03A.

MMMMM

Title: BON BON PIE
Categories: Pies, Ice cream
Yield: 1 servings

1 9″ cookie pie crust
1 1/4 pk Nestles Bon Bon Ice Cream
– nuggets
1 pk Instant vanilla pudding
1 3/4 c Milk
Green food coloring
1 ts Peppermint extract
Chocolate; melted
Whipping topping

Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon
Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food
coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours.
Decorate with melted chocolate, whipped topping and more Bon Bon nuggets.

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Title: KUNG PAO CHI (CHICKEN WITH CHILIES AND NUTS)
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken Breast, Boned
Cut Into 1″ Cubes
4 tb Soy Sauce
1 1/2 tb Cold Water
Cornstarch
1/4 ts Garlic Salt
4 Dried Red Chiles
Or More To Taste
1 tb White Wine Or Sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame Oil
Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c Peanuts

Combine chicken, 2 tablespoons soy sauce, cold water,
1 1/2 tablespoons cornstarch and garlic salt in bowl.
Stir evenly in one direction and let marinate 30
minutes. Remove tips and seeds from chiles, then cut
in 1-inch pieces. Combine remaining 2 tablespoons soy
sauce, wine, sugar, 1 teaspoon cornstarch, salt and
sesame oil in small bowl. Heat 2 to 3 inches oil in
wok to 400øF. Add chicken and fry 30 seconds. Remove
chicken and drain off all but 2 tablespoons oil. Heat
oil and fry chiles until black. Add ginger root and
chicken, stirring and tossing together. Add soy-wine
mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts. 1992 The Los
Angeles Times

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Title: Walnut Burgers
Categories: Vegan, Main dish
Yield: 8 servings

10 1/2 oz Pkg More-Nu tofu silken
-soft (red white pk)
1 c Walnuts — chopped
1/4 c Sunflower seeds
1/4 c Scallions — chopped
2 tb Soy sauce
2 tb Nutritional yeast
1/2 ts Basil
2 c Herb seasoned stuffing
-Pepperidge farm

In a food processor or blender, puree tofu then add
rest of ingredients except stuffing. Put stuffing
into a bowl and pour tofu mixture over it. Mix well.

Form into 8 burger patties and bake on a greased
cookie sheet in a 350F oven for 25-30 minutes or until
golden brown. (Note: These can be grilled also!) Serve
on a burger bun with your favorite condiments.

NOTE: These can also be formed into 24 meat balls and
served with spaghetti sauce over pasta.

—–

Title: SCALOPPINE AL LEMON
Categories: Meats
Yield: 6 servings

1 1/2 lb Veal scallops, cut 3/8″
-thick and pounded until
-1/4″
Thick
Freshly ground black pepper
2 tb Flour
2 tb Margarine
2 tb Olive oil
3/4 c Beef stock, fresh or canned
6 Paper thin lemon slices
1 tb Lemon juice

Source: MAINBEEF.ZIP

Season the veal scallops with pepper, then dip them in flour and
shake off excess. In a heavy skillet, melt margarine with olive oil
over moderate heat. When foam subsides, add veal scallops four or
five at a time, and saute them until golden brown. Transfer the veal
scallops to a plate. Pour off most of the fat from the skillet,
leaving a thin film on the bottom. Add 1/2 cups beef stock and let
boil briskly for a few minutes, stirring constantly. Scrape in any
browned bits clinging to the bottom and sides of the pan. Return the
veal to the skillet and arrange lemon slices on top. Cover skillet
and simmer over low heat for 10 to 15 minutes or until veal is tender
when pierced with a knife. Transfer scallops to a heated platter and
surround with lemon slices. Add the 1/4 cup of remaining beef stock
to the juices in the skillet and oil briskly until stock turns to a
syrupy glaze. Add the lemon juice and cook, stirring, for 1 minute.
Pour sauce over scallops. Serves 6.

Note: Veal cubes (stewing meat) may be substituted. Pound as flat as
possible. Follow directions above, but cooking time will be increased
to 45 minutes to an hour over low heat or until tender.

MMMMM

N.B. POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Potatoes peeled
1 qt Milk
2 Slices onion
4 tb Butter
2 tb Flour
1 t Salt
1/4 ts Celery salt
1/8 ts Pepper
1 pn Pinch cayanne pepper
1 tb Chopped parsley

Cook potatoes in boiling salted water until soft.
Drain and push through strainer or blend until fine.
Scald milk with the onion then remove onion and add
the milk to the potatoes slowly. In a large pot melt
the butter and add next five ingredients. Stir in the
potato mixture and simmer a few minutes, then add
parsley. Makes 4 or 5 cups.

– – – – – – – – – – – – – – – – – –

Title: TANGY SPINACH SALAD
Categories: Salads, Kooknet
Yield: 8 servings

1 1/2 lb Fresh Spinach
8 oz Fresh Bean Sprouts
8 1/2 oz Can Water Chestnuts, drained
And sliced
5 sl Bacon, fried, drained and
Crumbled
2 Hard-Cooked Eggs, sliced
2 tb Sesame Seeds, toasted

——————TANGY SPINACH DRESSING——————
2/3 c Salad Oil
1/4 c Granulated Sugar
1/3 c Catsup
1/2 c White or Red Wine Vinegar
1/3 c Green Onion, finely chopped
1 tb Worcestershire Sauce

Trim and discard tough spinach stems. Rinse leaves and
pat dry. Tear into bite-sized pieces. Layer the
sprouts, water chestnuts and spinach into your salad
bowl (in that order, so that the spinach leaves won’t
get sorry from being underneath the water chestnuts.)
On top of the spinach leaves, add the crumbled bacon
and the chopped egg. Cover and refrigerate.

Combine all the dressing ingredients in a jar or bowl.
Shake, or blend well with a wire whip.

Just before serving, pour dressing over the salad and
toss well. Sprinkle on toasted sesame seeds and toss
again.

Note: To toast sesame seeds, place in a small, heavy,
ungreased skillet over medium-high heat. Toast until
you hear the seeds begin to pop, shaking the pan to
keep the seeds from scorching.

Source: Medford Mail Tribune, 7 December 1993 Typed by
Katherine Smith

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