tag:blogger.com,1999:blog-5424832960189269202024-03-13T13:55:17.869-07:00Welcome to Tevy's KitchenTevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.comBlogger285125tag:blogger.com,1999:blog-542483296018926920.post-84184380456376754632015-01-20T16:07:00.003-08:002015-01-20T16:07:59.245-08:00BBQ Whole chicken with Tamarind sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tFDeVVXNMlI/VL7tsWGsUjI/AAAAAAAACqk/XW0090S-w_M/s1600/BBQ%2BWhole%2Bchicken%2Bwith%2BTamarind%2Bsauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-tFDeVVXNMlI/VL7tsWGsUjI/AAAAAAAACqk/XW0090S-w_M/s1600/BBQ%2BWhole%2Bchicken%2Bwith%2BTamarind%2Bsauce.jpg" height="400" width="300" /></a></div>
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BBQ Whole chicken with Tamarind sauce<o:p></o:p></div>
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One Whole chicken 4 to 5 lbs cut to open in half but don’t
cut it all the way.<o:p></o:p></div>
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Marinate with <o:p></o:p></div>
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1 T of Garlic seasoning
salt from Costco <o:p></o:p></div>
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2 T of dark soy sauce to give color (regular soy is ok)<o:p></o:p></div>
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1 package of Chinese roasted chicken<o:p></o:p></div>
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Rubs the ingredients all over the chicken inside and outside<o:p></o:p></div>
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Marinate it overnight.<o:p></o:p></div>
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Before you bake the chicken heat any kind of grill on high
then turn down to low and grill the chicken both side for 15 minutes (to seal
the skin of the chicken so it won’t fall off when you bake) then transfer to a
preheat oven for 400 degree and bake for 30 more minutes or until the chicken
is done. Take the chicken out and set
aside<o:p></o:p></div>
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<br /></div>
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Tamarind dipping Sauce (this is only one serving)<o:p></o:p></div>
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3 T of sugar<o:p></o:p></div>
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3 T of fish sauce<o:p></o:p></div>
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2 T of tamarind<o:p></o:p></div>
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3 T of water<o:p></o:p></div>
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2 Thai Chilies minced<o:p></o:p></div>
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1 cloves minced garlic<o:p></o:p></div>
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1 T of fried garlic <o:p></o:p></div>
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Mix and taste it should be sour sweet spicy but not much in
salt so adjust the dipping sauce to your taste.<o:p></o:p></div>
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Vegetables<o:p></o:p></div>
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Sliced cucumbers<o:p></o:p></div>
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Sliced red or green tomatoes<o:p></o:p></div>
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Sliced green mango<o:p></o:p></div>
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Sliced green apple<o:p></o:p></div>
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Mints and Thai Basil<o:p></o:p></div>
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And Romaine lettuce leaves<o:p></o:p></div>
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Fresh herbs<o:p></o:p></div>
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To serve take lettuce leaves and sliced cucumbers or
tomatoes top with chicken herbs and spoon sauce on the top fold the lettuce
leaves and enjoy.<o:p></o:p></div>
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<br /></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com3tag:blogger.com,1999:blog-542483296018926920.post-50979746298130192502015-01-19T18:50:00.001-08:002015-01-19T18:50:04.227-08:00Hot Wings, Honey Sriracha wings, and Thai Sweet Chili ginger Garlic Wings<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8NeaSEzzvZM/VL3CPVoZALI/AAAAAAAACqQ/4LTAybcE1yc/s1600/Hot%2BWings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8NeaSEzzvZM/VL3CPVoZALI/AAAAAAAACqQ/4LTAybcE1yc/s1600/Hot%2BWings.JPG" height="480" width="640" /></a></div>
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Hot Wings, Honey Sriracha wings, and Thai Sweet Chili ginger
Garlic Wings.<o:p></o:p></div>
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There are 3 different sauces
here. Cook the same amount of chicken
for each one then make sauce separately and combine each one on separate baking
tray and put it back in the oven bake for 15 more minutes at 400 degree. Use 3lbs of chicken on each one. For any wings recipe it is best if you deep
fry the wings instead of baking.<o:p></o:p></div>
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<br /></div>
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Marinate Chicken with oil and seasoning salt for 1 hour<o:p></o:p></div>
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Preheat Oven to 400 degree, line baking tray with foil and
spray with cooking spray<o:p></o:p></div>
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Lay the chicken on the baking tray and bake at 400 degree
for 45 to 50 minutes (depend on your oven) turning one. The chicken should be crispy golden brown and
cook all the way. Take it out and set aside<o:p></o:p></div>
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Franz Hot sauce <o:p></o:p></div>
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1/2 cup of Franz Hot sauce<o:p></o:p></div>
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4 T of butter<o:p></o:p></div>
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1 clove of minced Garlic<o:p></o:p></div>
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2 to 3 T of brown sugar<o:p></o:p></div>
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1 t of Worcestershire sauce<o:p></o:p></div>
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1 T of rice vinegar<o:p></o:p></div>
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1 T of flour<o:p></o:p></div>
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Honey Sriracha wing sauce <o:p></o:p></div>
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5 T of butter<o:p></o:p></div>
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1 T of flour<o:p></o:p></div>
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1/3 cup of honey<o:p></o:p></div>
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1/4 cup of Sriracha (4 T) more or less up to you.<o:p></o:p></div>
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1 T of soy sauce<o:p></o:p></div>
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1 T of lime juice<o:p></o:p></div>
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Mix and heat until thicken let cool and combine with the
cooked wings put back in oven bake at 400 degree for 15 more minutes.<o:p></o:p></div>
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<br /></div>
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Sweet and Chili
Ginger Garlic Wings sauce.<o:p></o:p></div>
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5 T of butter<o:p></o:p></div>
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2 T of Rice Vinegar<o:p></o:p></div>
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1 T of soy sauce<o:p></o:p></div>
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1 T of flour<o:p></o:p></div>
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2 clove of minced garlic<o:p></o:p></div>
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1 t minced ginger<o:p></o:p></div>
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1 to 2 T of srirach<o:p></o:p></div>
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Mix and heat until thicken let cool and combine with the
cooked wings put back in oven bake at 400 degree for 15 more minutes. Serve warm.<o:p></o:p></div>
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Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com2tag:blogger.com,1999:blog-542483296018926920.post-16180464323589175602015-01-19T18:46:00.000-08:002015-01-25T20:12:40.005-08:00Twa Ko - New Recipie for Cambodian Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Pi1FC9fuk9Q/VL3BDai42KI/AAAAAAAACqI/Llk1653zmuU/s1600/Twa%2BKo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Pi1FC9fuk9Q/VL3BDai42KI/AAAAAAAACqI/Llk1653zmuU/s1600/Twa%2BKo.jpg" height="400" width="300" /></a></div>
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New Twa Ko recipe<o:p></o:p></div>
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2 lbs of beef or Pork with fat<o:p></o:p></div>
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¼ cup of minced galangal<o:p></o:p></div>
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¼ cup of minced garlic<o:p></o:p></div>
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½ cup of minced lemongrass<o:p></o:p></div>
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½ cup of cold cooked rice<o:p></o:p></div>
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3 T of fish sauce<o:p></o:p></div>
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1 T of minced Kaffir lime leaves<o:p></o:p></div>
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1 ½ T of sugar<o:p></o:p></div>
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4 T of crush roasted peanut<o:p></o:p></div>
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2 T of Nam Powder (this help to get sour)<o:p></o:p></div>
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Pork intestine for stuffing wash it well.<o:p></o:p></div>
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Mix all the ingredients together (Put the rice last) well
combine then add the rice mix well.<o:p></o:p></div>
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If you have Kitchen Aid or any sausage stuffing machine do
so but if you don’t have it you have to find any tube that is large enough or
bottle of water and cut it to make an opening so you can stuff the meat mixture
in. Tight it to small round size or any
size you like. There is no sun in my
state so I use fan to dry my sausage for a day then put it away in the
fridge. It is ready in a day or two. You can serve with green Papaya salad or
khmer Bok Lahong.<o:p></o:p></div>
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Enjoy!<o:p></o:p></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com11tag:blogger.com,1999:blog-542483296018926920.post-25197674241212072982014-05-05T08:02:00.000-07:002014-05-05T08:02:57.826-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wlkrHkMXzX8/U2b3TOHw9QI/AAAAAAAACXg/pDViOiy1Eyg/s1600/IMG_4272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wlkrHkMXzX8/U2b3TOHw9QI/AAAAAAAACXg/pDViOiy1Eyg/s1600/IMG_4272.JPG" height="300" width="400" /></a></div>
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<div class="MsoNormalCxSpFirst" style="margin-top: 12pt; mso-add-space: auto; tab-stops: -4.5pt;">
Glutinous Rice Ball with Ginger Syrup</div>
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This is Chinese sweet and serves during their New Year
celebration. I twisted a bit to my
taste.<br />
<br /></div>
1 bag of glutinous rice flour<br />
1 ¾ cups of water<br />
Mix and knead to soft dough cover and set aside<br />
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For the Ginger Syrup (do adjust the sweetness and water)<br />
2 cup of brown or palm sugar or white sugar whatever you have
best is brown or palm.<br />
4 cup of water<br />
3 slices of ginger<br />
Roasted Sesame seeds for garnish (keep this last)<br />
1 Pandand leave tight it into a knot (if you don’t have
pandand leave use any flavoring like vanilla, rose or Jasmine to flavor your
syrup.</div>
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Boil everything together until it is thicker, taste and
adjust the sweetness, set aside (do take the Pandand leave out and through away
when it is done)</div>
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For the filling<br />
1 cup of palm sugar soften<br />
1/2 cup of roasted crust peanut<br />
1/2 cup of roasted coconut flake<br />
It is easy if you heat the sugar a bit before add the peanut
and coconut flake.<br />
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Mix all the filling
together until well combine then take a small piece of sticky filling and roll
in to a small ball (a bit bigger than your thumb) set aside and finish the
rest.</div>
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Now take a small piece of
dough and flat in the palm of your hand and put the sugar filing in the middle
wrap the dough and around the filling and roll it to a round ball, set aside
finish the rest of dough and filling.</div>
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Fill a pot of water and
bring to a boil enough to cook the round ball dough few at a time.</div>
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When the water is boiling
drop dough in and let it boil when the dough float to the top let it cook for
few more minutes than it should be done.
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When ready to serve keep
the syrup warm, spoon some cooked rice ball into a small bowl then add the
ginger syrup to it and sprinkle with sesame seeds. Serve warm with Tea. You can drizzle warm sweet coconut milk to it
if you like.</div>
<br />Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com2tag:blogger.com,1999:blog-542483296018926920.post-3369617395356339322014-05-04T19:25:00.002-07:002014-05-04T19:25:34.506-07:00Coconut Banana Cassava Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ekSLmtKIc8E/U2b2Wbk_goI/AAAAAAAACXY/BojHxnZG4gI/s1600/IMG_4303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ekSLmtKIc8E/U2b2Wbk_goI/AAAAAAAACXY/BojHxnZG4gI/s1600/IMG_4303.JPG" height="300" width="400" /></a></div>
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Coconut Banana Cassava
Dessert</div>
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This is very simple and
quick dessert if you use frozen cassava it cook quickly. If you don’t like banana you can use all
cassava but use 2 packages instead of one frozen cassava.</div>
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1 (16oz) Frozen Cassava
or Fresh Cassava up to you but I like frozen so I don’t have to peel it, cut to
bite size</div>
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1 can of coconut milk </div>
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4 cups of water</div>
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2 bananas cut to bite
size</div>
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1/3 cups of white or
color tapioca wash and soak in water</div>
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1/2 t of salt</div>
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1 1/3 to 1 ½ cup of sugar
up to your liking</div>
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Roasted sesame seeds to
sprinkle when serve</div>
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In a pot boil 4 cups of
water then add cassava cook until cassava is soft</div>
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Add coconut milk sugar,
salt; boil it on medium heat keep eyes on the stove because coconut milk can
boil over the pot. When it is boiling
add tapioca to it</div>
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Let it boil again until
the tapioca is cook completely then add banana cook just few minutes until
banana is soft to the taste then turn the heat off.</div>
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When ready to serve sprinkle
some roasted sesame seeds on top serve warm or cold.</div>
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Enjoy!</div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com2tag:blogger.com,1999:blog-542483296018926920.post-19446622684814379782014-05-03T14:19:00.002-07:002014-05-03T14:19:18.243-07:00Khmer Thai Grapefruit or Pomelo Salad with Grilled Shrimp<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-35wG9-tC838/U2Vc41_w7mI/AAAAAAAACXI/N9qk7Mar72Y/s1600/IMG_4307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-35wG9-tC838/U2Vc41_w7mI/AAAAAAAACXI/N9qk7Mar72Y/s1600/IMG_4307.JPG" height="300" width="400" /></a></div>
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<div class="MsoNormal" style="margin-left: .5in; text-indent: .5in;">
Khmer Thai
Grapefruit or Pomelo Salad with Grilled Shrimp</div>
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Grapefruit and Pomelo are refreshing salad and it is very
quick and easy to make.</div>
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For the dressing</div>
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<br /></div>
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1 T of sugar (you need sugar to make cut down the sour
taste)</div>
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2 T of fish sauce</div>
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2 T of lime juice</div>
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2 Thai red chilies thinly slice</div>
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Mix the all the ingredients together set aside</div>
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For the Grill Shrimp</div>
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1 1/2 cup of big shrimp or prawn</div>
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Marinate with 2 T of olive oil</div>
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1/2 t of garlic salt (I like the one from Costco it has
parsley in it)</div>
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Let it marinate for an hour</div>
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Then grill until both sides turn pink for 4 minutes each
side</div>
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For the Salad</div>
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2 Big grapefruit or one Pomelo peel take the seeds out and
set aside</div>
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2 cups of chop Romaine lettuce</div>
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2 T of fry shallot (buy at the Asian store ready to use in a
jar)</div>
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2 T of fry or roasted coconut flakes</div>
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2 T of roasted chopped peanut or any nut you like but make
sure you roasted </div>
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Handful of mints or Thai Basil to garnish the salad</div>
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<br /></div>
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When ready to serve arrange the salad on a serving plate
with everything on it and drizzle with the dressing mix gently and top with
mints or basil leaves and serve right away.</div>
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Enjoy!</div>
<br />Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com1tag:blogger.com,1999:blog-542483296018926920.post-31695234738322767572014-04-21T18:03:00.002-07:002014-04-21T18:03:59.037-07:00Glutinous Rice with Egg Custard<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-T2bIHX0H9A4/U1W_RQAIQdI/AAAAAAAACWA/ypBwXl2-zBI/s1600/IMG_4291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-T2bIHX0H9A4/U1W_RQAIQdI/AAAAAAAACWA/ypBwXl2-zBI/s1600/IMG_4291.JPG" height="240" width="320" /></a></div>
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<div class="MsoNormal">
Glutinous Rice with Egg Custard</div>
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<br /></div>
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3 cups of glutinous rice wash soak for 3 hours or longer</div>
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Then steam in the steamer until it is done set aside</div>
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Do check on line how to steam or microwave the sticky rice.</div>
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For the Egg Custard</div>
<div class="MsoNormal">
4 eggs</div>
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3/4 cup of coconut milk </div>
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3/4 cup of sugar</div>
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1/2 t salt</div>
<div class="MsoNormal">
3 pendant leaves steam (until it is soft) or 1 t of vanilla
or you can use pendant extract just few drop for green color.</div>
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<br /></div>
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Whip the eggs first then coconut milk, sugar and salt until dissolve
and the liquid is very smooth then use your hand to squeeze the steam pendant leaves
with the eggs mixture to give flavor to the custard, threw away the pendant
leaves or you can use vanilla extract.</div>
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<br /></div>
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Pour the egg mixture into 4 bowls and steam for 15 minutes
or until it is done. Take out let it cool.
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make coconut cream to drizzle on top</div>
<div class="MsoNormal">
You should have some coconut milk left</div>
<div class="MsoNormal">
Put 2 T of sugar and 1 t of cornstarch in it</div>
<div class="MsoNormal">
Stir on low heat until thicken. If not thick enough you can add a bit more
cornstarch.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To serve put steam glutinous rice on a plate spoon the egg custard
on top then drizzle it with coconut cream.
You can also it with durian and mango on the side.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
Enjoy!</div>
<br />Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com1tag:blogger.com,1999:blog-542483296018926920.post-29066875222478568072014-03-17T18:15:00.003-07:002014-03-18T07:45:58.749-07:00Kung Pao Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gK_E6GHHnM0/Uyecrt7ur5I/AAAAAAAACVQ/mtqpZP_VDF4/s1600/IMG_4265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gK_E6GHHnM0/Uyecrt7ur5I/AAAAAAAACVQ/mtqpZP_VDF4/s1600/IMG_4265.JPG" height="300" width="400" /></a></div>
<br />
<br />
<span style="background-color: white; color: #333333; font-family: 'Times New Roman', serif; text-indent: 48px;">Kung Pao Chicken</span><br />
<div class="MsoNormal" style="background: white; margin-left: 1.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: 0.5in;">
<br /></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Kung Pao Chicken is
very much a Chinese meal and very popular in any Chinese cuisine and
restaurant. This recipe is best if you deep fry the chicken, but if you don’t
like deep fry just stir fry it with enough oil to coat your chicken so it cook
evenly with corn starch.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">To marinate the
chicken <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 lb of chicken
breast cut to bite size <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 t of garlic
powder<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 T of cornstarch<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 t of black
pepper</span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><o:p>2 T of Chinese cooking wine</o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Let it marinate for
30 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">For the stir fry
sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 T of hoisin sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 T of soy
sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 T of oyster sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">11/2 T of dark soy
sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 T of sesame oil</span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 T of rice vinegar
or white vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 T of corn starch<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 to 2/3 cup of
low sodium chicken broth (depend on how much sauce you like)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Mix all the sauce
ingredients together and set aside<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">For the vegetable<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 stalk of celery
cut or slices to bit size<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 carrot cut or
slices to bite size<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup peanut<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">10 dried Thai
chilies or use Mexican dried chilies<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">3 green onions cut
to 1 inch long<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 T of minced
garlic <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Heat enough oil on
medium heat deep fry the chicken until almost done. Take it out set aside. Take
the oil out, but leave about 3 T in the wok for stir fry.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Turn the heat back
on to high, add dried chilies, peanut stir fry until the aroma come out and the
peanut turn color then add garlic, carrot, celery in stir fry until the
vegetable are tender then add chicken, and stir fry until all combine and hot,
now add the stir fry sauce and green onion in and mix well the stir fry should
be thicker. Turn the heat off.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Serve kung Pao
Chicken with steamed rice.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<br />
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Enjoy! <o:p></o:p></span></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com2tag:blogger.com,1999:blog-542483296018926920.post-88355304939623586212014-03-17T18:12:00.001-07:002014-03-31T07:09:35.709-07:00Vietnamese Ham or Meat ball<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-eGreCNUGS2g/Uyec-_COCDI/AAAAAAAACVY/oSp64YFMgCg/s1600/IMG_4269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eGreCNUGS2g/Uyec-_COCDI/AAAAAAAACVY/oSp64YFMgCg/s1600/IMG_4269.JPG" height="300" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Vietnamese Ham or
Meat Ball<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Vietnamese ham is
very popular in many Vietnamese recipes.
You can make Banh Mi Sandwich, Banh Cuon, Noodle Soup, Salad, make to
meat ball for soup or just eat it as a
snack ect...my kids eat with rice and soy sauce</span><span lang="EN" style="color: #333333; font-family: Wingdings; mso-ansi-language: EN; mso-ascii-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span><span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">You need to have
good pork to make this ham like pork loin.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br />Seasoning </span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 ½ lbs pork loin cut
to small pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 T of fish sauce <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 t of garlic
powder <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 t of onion powder</span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 t of black or white pepper</span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 T of sugar</span><br />
<span style="color: #333333;"></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">wet ingredients<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2/3 cup of warm water </span><br />
<span style="color: #333333;">1 T of baking power</span><br />
<span style="color: #333333;">1 T of tapioca starch</span><br />
<span style="color: #333333;">mix and set aside</span><br />
<span style="color: #333333;"></span> </div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Note: you can use 1
T garlic salt and 1 t onion salt but don’t use fish sauce <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">In a food processor
grind all the ingredients to paste (I mean really fine paste or else it won’t
work) </span><br />
<span style="color: #333333;">when the meat turn to paste add the wet ingredients and blend until all combine.</span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"></span> </div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Take out good
quality clear plastic wrap and divide your meat into 4 small loaves. Wrap each
loaf with 3 layers of plastic wrap very tightly in to round shape (do one layer
of wrap at a time then add the next layer)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Lay each loaf on a
steamer (depend on how big your steamer I can steam all 4 loaves) steam for 30
minutes the ham should be done after 30 minutes) turn the heat off let it cool
down before you slice it. Serve warm or
cold as appetizer or snack.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<br />
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Enjoy!<o:p></o:p></span></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-72171032937454146122014-03-15T11:20:00.004-07:002014-03-15T11:25:06.782-07:00Sweet Rice Flour Roll with Bean Filling (Num Krouch)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TQkej5bSYTM/UySZsDuEzcI/AAAAAAAACVA/ANuG6CHOGPk/s1600/IMG_4250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TQkej5bSYTM/UySZsDuEzcI/AAAAAAAACVA/ANuG6CHOGPk/s1600/IMG_4250.JPG" height="300" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal" style="background: white; margin-left: 1.0in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: .5in;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Sweet Rice Flour Roll with Bean Filling (Num
Krouch)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">This snack is
everywhere in Southeast Asia, the filling is different in each country, for the
filling you can use Red Bean paste or Yellow mung bean paste.<o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">For the dough<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup of sugar
with ½ cup of warm water (mix together)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup of potato
flake<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup of water +
a bit more if needed to soften the dough<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 cups of glutinous
rice flour<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 T of rice flour<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 ¼ t of baking
soda<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 T of vegetable
oil<o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Mix all of these
ingredients together include the sugar water, mix well and if needed add a bit
more water to soften the dough so you can roll it out. (This recipe will make
at least 12 or more rice balls depend on how big you roll the dough and
filling)<o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">For the filling, <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">It is easy if you
buy the red bean paste ready to make and just roll it to small ball or you can
do it yourself with yellow mung bean.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 small bag of
clean yellow mung bean sell at the Asian store, wash, soak for at least 4 hours
or longer. Steam the mung bean until
soft to mash.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Add sugar to your
liking with a bit of salt to the mung bean then mash it to paste<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Roll to a small
round ball size and set aside, finish all the bean paste. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Wrap the dough with
the mung bean filling then roll on sesame seeds (2/3 cup of sesame seeds) you
can use sweet Red Bean Paste as filling also.<o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Take a small amount
of dough and flat it in the palm of your hand get one bean paste ball put in
the middle and fold the flat dough around until it is seal the bean ball
completely. Roll the ball in the palm
your hand until it is look round then roll it on the plate of sesame seeds
press it a bit so it is fit tight into the round dough. Set it aside; finish the rest of the dough. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Heat 6 cups of oil
on medium heat until hot <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Drop few sesame
rice balls into the hot oil keep turning while you fry to even the color on the
rice balls. Take it out when it is golden color let it cool before serving.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Enjoy!<o:p></o:p></span></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-6633798859791174292014-03-15T11:16:00.003-07:002014-03-15T11:21:53.288-07:00Sriracha Crab Rangoon<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-f4mB2EuMAL4/UySYypEU-QI/AAAAAAAACU0/wPM1FoL2VWU/s1600/IMG_4230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-f4mB2EuMAL4/UySYypEU-QI/AAAAAAAACU0/wPM1FoL2VWU/s1600/IMG_4230.JPG" height="300" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal" style="background: white; margin-left: 1.0in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: .5in;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Sriracha Crab Rangoon<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 pgk of cream
cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 cup of minced
crabs meat fresh or frozen<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 green onions
minced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 t salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 t sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/4 t pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 t Sriracha Thai
chili sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 pkg of wonton
wrappers (48)<o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Mix all the
ingredients together until well combined.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Lay wonton wrappers
on the palm of your hand put one teaspoon of mixture in the middle seal edge
with water then pinch all side to seal.
You can wrap it anyway you like as long as it is seal.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Heat enough oil on
medium heat until hot fry few wontons until it is golden take it out and let it
cool before serving. You can serve with
Thai sweet and chili sauce as appetizer.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Enjoy!<o:p></o:p></span></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-56963974953654881042014-03-15T11:13:00.005-07:002014-03-15T11:17:05.059-07:00Kale Chips<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-npfLY_p-TbY/UySYE-oSmXI/AAAAAAAACUs/txSuGIV6Hss/s1600/IMG_4218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-npfLY_p-TbY/UySYE-oSmXI/AAAAAAAACUs/txSuGIV6Hss/s1600/IMG_4218.JPG" height="300" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Kale Chips<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">If you like seaweed you might like
kale chips it tastes about the same to me and it is good for a snack. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 big bunch of kale
(wash and let dry torn the leave but don’t chop)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 T of soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 1/2 T of sesame
oil<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 t of sugar (more
or less up to you)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Pepper and salt to
taste<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Mix all the
ingredients together until well combined.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Lay the kale leaves
on baking sheet and bake at 300 degree for 30 minutes or until it is crispy. Take it out let cool before serving or keep
in a jar for later. I add toasted almond and nut to my kale chip after it done
baking.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<br />
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Enjoy! <o:p></o:p></span></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-936809695616881602014-03-15T11:10:00.001-07:002014-03-15T11:17:18.087-07:00Banh Cuon (Vietnamese Rice flour roll)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vEuTgzfwiCc/UySWoR0TsMI/AAAAAAAACUg/O8KZdpDKsms/s1600/IMG_4255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vEuTgzfwiCc/UySWoR0TsMI/AAAAAAAACUg/O8KZdpDKsms/s1600/IMG_4255.JPG" height="300" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal">
<span lang="EN">Banh Cuon (Vietnamese Rice flour roll)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 bag of Banh Coun
rice flour mix<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">4 cups of water<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 T of oil<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 t salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Mix the rice flour
batter and set aside<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">For the filling<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 lb of ground
pork or shrimps<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 cup of tree ear
mushroom soak, wash, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 white onion
minced <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup of minced
shallots<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup of minced
green onion<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">3 T of minced
garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup of oil to
fry the onion, shallots, and green onion, garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">In a fry pan or wok
heat ½ cup of oil until hot on medium heat<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Add garlic,
shallot, green onion, and white onion fry until all the onion turn golden color<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Drain on a paper
towel set aside, take the left over oil out and keep it for stir fry later on<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">In the same wok add
1 T of oil cook ground pork until almost done than add all the fry onion to it,
mix well season with salt, sugar to your taste.
Turn the heat off set aside the filling.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">In a none stick fry
pan (it has to be none stick) add a T of oil heat until hot on medium heat
spoon the batter mix (about ½ cup or less depend on your pan) spread all over
the fry pan and cover cook for 3 minutes or until the batter came out without
sticking on the fry pan, lay it on the plate and spoon the filling in the
middle fold on each side set on a serving plate or platter. Repeat the
remaining batter and filling until all gone. Serve Banh Cuon with cucumber,herbs,
Vietnamese Ham, sweet Vietnamese fish sauce.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<br />
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Enjoy!<o:p></o:p></span></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-61555291397859550242014-03-06T18:00:00.001-08:002014-03-09T20:02:05.995-07:00Sweet and Spicy Cream Cheese Sriracha Wonton<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TCuduXnhQjE/Uxknplbs4LI/AAAAAAAACUM/gPYrbBEQTho/s1600/IMG_4217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TCuduXnhQjE/Uxknplbs4LI/AAAAAAAACUM/gPYrbBEQTho/s1600/IMG_4217.JPG" height="300" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Sweet and Spicy Cream Cheese Sriracha Wonton<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 pkg cream cheese (if you warm the cream cheese for
15 seconds it is easy to mix)<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 t sugar (more or less up to you)<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 t Thai Sriracha Chili sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 green onion thinly slice<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">25 (1pkg) wonton wrappers<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Mix all the ingredients together set aside<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Put 1 t of cream cheese filling in the middle of the
wrapper brush a bit of water around the edge then fold all side and pinch it
together to seal. Continue until the
filling is finished.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Put enough oil to deep fry the wonton, turn the heat
on medium until hot then add few wonton at a time deep fry until golden brown
but not burn, take it out and let it cool before serving. Be careful cream
cheese wonton can burn your tongue. You
can serve with Thai sweet and Chili
sauce or just eat it the way it is.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<br />
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Enjoy! <o:p></o:p></span></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-18481498970532386252014-03-01T15:35:00.003-08:002014-03-02T13:12:35.383-08:00Chicken Panang Curry<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4_LMwgZ_lIk/UxJuSS1_Z9I/AAAAAAAACT4/3jIgQd-x97M/s1600/IMG_4208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4_LMwgZ_lIk/UxJuSS1_Z9I/AAAAAAAACT4/3jIgQd-x97M/s1600/IMG_4208.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Chicken Panang Curry<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 lb of chicken breast cut to bite size<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 small Yam or potato cut to bite size (about 2 cups)<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 cup sliced carrot<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 yellow onion slice<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 red bell pepper slice<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 can of coconut milk<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 ½ cup of water<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 T Panang Curry paste<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">3 lime leaves thinly slice</span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 to 2 T of sugar (if you use yam only use 1T)<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 T fish sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 T Roasted crush Peanut<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 cup Thai basil for garnish or put in curry<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">In a medium pot add half can of coconut milk and 2 T
of curry paste stir until bubble<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Add chicken cook until chicken no longer pink then add
½ cup of water to it stir for a minute or so<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Add potato, carrot, the rest of coconut milk and water
to pot mix it well until the curry is boil then add sugar, fish sauce, Lime
leave, continue cooking until the potato is tender then add crush peanut,
yellow onion, bell pepper to pot mix and cook for few more minutes, taste and
adjust the curry to your taste. <o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Turn the heat off let it cool down a bit then add Thai
Basil to pot (you can garnish it later if you like)<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Serve Panang curry with French bread or Rice.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<br />
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Enjoy! <o:p></o:p></span></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com1tag:blogger.com,1999:blog-542483296018926920.post-59920475011449593902014-02-27T19:57:00.005-08:002014-02-27T19:57:55.697-08:00Grilled Chicken Wings or Drumsticks with Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bVUXZGTgc34/UxAIWUZ7QOI/AAAAAAAACTk/TtJFVCBfARc/s1600/IMG_4192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bVUXZGTgc34/UxAIWUZ7QOI/AAAAAAAACTk/TtJFVCBfARc/s1600/IMG_4192.JPG" height="300" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Grilled Chicken Wings or Drumsticks with Cucumber
Salad<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">This recipe is very easy you can make cucumber salad a
day before and keep in the fridge. Do
marinate the chicken the night before.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">For the chicken<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">You need 3 lbs of wings or drumstick combination <o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 pgk of Chinese BBQ seasoning mix<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 pgk of Roasted chicken seasoning mix<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/4 cup of water<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 T soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 T Honey <o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Mix and marinate the meat over night keep in the
refrigerator.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">For cucumber salad<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">31/2 cup of sliced cucumber<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup sliced red or white onion<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup of sliced red bell pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 T of salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup of vinegar (do adjust to your taste)<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 cup of sugar (do adjust to your taste)<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 t of celery seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1/2 t of yellow mustard seeds</span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><o:p></o:p></span><span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Mix and the ingredients in a bowl and put in a jar keep
in the refrigerator, this cucumber salad last for few days in the fridge.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Grill the chicken or bake in the oven at 350 degree
until the wings and drumstick turn golden or red color and the juice run clear
then the chicken is done.<o:p></o:p></span></div>
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<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Serve grill chicken wings with cucumber salad and rice
for the summer outdoor BBQ<o:p></o:p></span></div>
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<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /></span></div>
<br />
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<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Enjoy!<o:p></o:p></span></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com2tag:blogger.com,1999:blog-542483296018926920.post-44775270769234007112014-02-27T19:56:00.000-08:002014-03-11T07:05:39.829-07:00Steamed Fresh Rice Noodle<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NdKd95nOBs4/UxAH9gj-lZI/AAAAAAAACTc/U7b5DwxLusk/s1600/IMG_4196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-NdKd95nOBs4/UxAH9gj-lZI/AAAAAAAACTc/U7b5DwxLusk/s1600/IMG_4196.JPG" height="300" width="400" /></a></div>
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<br />
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Steamed Fresh Rice Noodle<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Fresh rice noodle is easy to make if you live in a
place that has no Asian market and want to make fresh rice noodle you can make
it at home, all you need is a big steamer and a pie glass plate to steam the
noodle in. There are 2 recipes in here</span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"><br /> First recipe (this make a lot of noodle cut in half if you don't have many to feed)</span></div>
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<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">4 cups of rice flour<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">2 cups of tapioca starch<o:p></o:p></span></div>
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<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">6 cups of water<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 t of salt</span><br />
<span style="color: #333333;">mix together and steam.</span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Second recipe</span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">1 cup of rice flour</span><br />
<span style="color: #333333;">1cup of tapioca starch</span><br />
<span style="color: #333333;">2 cups of water</span><br />
<span style="color: #333333;">1/2 t salt</span><br />
<span style="color: #333333;">2 t of oil</span><br />
<span style="color: #333333;">Mix all the ingredients together and let it sit for 2 hours before steaming</span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;"></span> </div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Spray or oil a glass pie plate then pour 1/2 cup of
liquid flour in it (it is faster if you have 2 pie plates)<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Put in the steamer and steam for 8 minutes, take it
out and set it in a cold bath tray to cool it faster. <o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">When it is cool down brush the noodle both side with
oil then cut it in about 2 inches wide or any length you like. Make sure you brush the noodle with enough
oil so it won’t stick when you stack it in a bowl. <o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Do not keep the noodle in the fridge it will be harder,
if you are going to make rice noodle make sure you cook it on that day. <o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Fresh rice noodle is good for noodle soup, Cho Fun,
and any stir fry you like, I have few recipes in my blog here for stir fry
noodle.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background-color: white;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA;">Enjoy!<o:p></o:p></span></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com1tag:blogger.com,1999:blog-542483296018926920.post-29000863229408284002014-02-25T18:16:00.001-08:002014-02-25T18:22:48.216-08:00Beef, Pork, or Chicken Fajita with Flat Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-h75iuJ5Hqu8/Uw1Mn3yrE3I/AAAAAAAACTE/iJazYnsADyM/s1600/IMG_4180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-h75iuJ5Hqu8/Uw1Mn3yrE3I/AAAAAAAACTE/iJazYnsADyM/s1600/IMG_4180.JPG" height="300" width="400" /></a></div>
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<span lang="EN" style="color: #333333; font-family: 'Times New Roman', serif; font-size: 12pt;"><br /></span></div>
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<span lang="EN" style="color: #333333; font-family: 'Times New Roman', serif; font-size: 12pt;"><br /></span></div>
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<br /></div>
Beef, Pork, or Chicken Fajita with Flat Bread<br />
<br />
Flat bread is nice to wrap with any kind of food. I make Fajita flat bread with what I have in my fridge.<br />
1 lbs of any kind of meat you like even shrimps. Thinly sliced<br />
1 pkg of Fajita seasoning <br />
1/2 lime juice<br />
1/4 cup chopped cilantro (keep some to garnish the wrap)<br />
1 green onion chop<br />
1/2 thinly sliced onion<br />
1/2 thinly sliced green or red bell pepper<br />
1/2 jalapeño pepper thinly sliced (optional) <br />
<br />
Taco shell or Flat bread to wrap<br />
Chopped avocado, lettuce, tomato, homemade salsa and Mexican cheese to serve with the wrap.<br />
<br />
Marinate the above 8 ingredients all together for an hour set aside.<br />
<br />
Heat oil until hot in a none stick fry pan then add all the marinate cook until the meat are done (if you use shrimp don’t cook too long). When the meat is cooked turn the heat off set aside.<br />
<br />
Put a spoonful of Fajita meat on a taco shell or flat bread and top with avocado, lettuce, tomato cheese and salsa and sprinkle with some chopped cilantro and a squeeze of lime juice.<br />
<br />
Enjoy!Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-4540801605568226032014-02-25T18:13:00.000-08:002014-02-27T20:05:20.035-08:00Lok Lak Wrap with Flat Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WAbpb0IhU-Y/Uw1M9zV137I/AAAAAAAACTM/T5tdb1CIEgQ/s1600/IMG_4178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WAbpb0IhU-Y/Uw1M9zV137I/AAAAAAAACTM/T5tdb1CIEgQ/s1600/IMG_4178.JPG" height="300" width="400" /></a></div>
<br />
<br />
<br />
<br />
Lok Lak Wrap with Flat Bread<br />
<br />
This recipe is similar with lok lak in my blog here, I add onion and bell pepper to it. This recipe makes a lot if you don’t have many people cut in half.<br />
<br />
2 lbs of good beef cube or slice to bite size, marinate with <br />
4 T of oyster sauce<br />
2 T of sugar (more or less up to you)<br />
2 T of fish sauce<br />
4 T of minced garlic<br />
2 T of thick soy sauce (dragon brand)<br />
1 t of black pepper<br />
2 T of rice vinegar<br />
1 thinly sliced onion<br />
1 thinly sliced red bell pepper<br />
<br />
Mix and marinate the above ingredients for 1 hour or longer<br />
1 green onion <br />
2 T of chopped cilantro <br />
Roman lettuce to wrap the mixture<br />
1 pkg of flat bread to wrap<br />
<br />
Pepper lime sauce mix and set aside in a small bowl<br />
1 lime juice<br />
1 T of fish sauce or salt<br />
1 t of black pepper<br />
Sugar to your taste <br />
Mix it well set aside adjust to your taste<br />
<br />
Heat oil on high add the marinate meat cook until the meat no longer pink and the meat is tender. Turn the heat off let the meat cool a bit then add green onion and cilantro. <br />
<br />
When ready to serve wrap the mixture with lettuce leave and flat bread then drizzle with pepper lime sauce.<br />
<br />
<br />
Enjoy!<br />
<br />
<br />
<br />Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-36599094263678028112014-02-20T17:58:00.002-08:002014-02-20T17:58:29.627-08:00Wonton Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bu7gFUZs_w0/Uwax9mz5SAI/AAAAAAAACS0/5sMJPloLgh0/s1600/IMG_4160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bu7gFUZs_w0/Uwax9mz5SAI/AAAAAAAACS0/5sMJPloLgh0/s1600/IMG_4160.JPG" height="300" width="400" /></a></div>
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<div class="MsoNormalCxSpFirst" style="margin-top: 12.0pt; mso-add-space: auto; tab-stops: -4.5pt;">
Wonton Soup</div>
<br />For the wonton <br />3/4 lb of ground pork (if you like do half pork half shrimp)<br />1/2 t cornstarch<br />2 finely chopped green onion<br />1 T of soy sauce<br />1 t of minced fresh ginger<br />1 t of sesame oil<br />1 t of sugar<br /><br />Mix all the ingredients in a bowl to paste refrigerator for at least 1 hour<br />25 wonton wrappers, place 1 t of the filling in a wrapper bush edges with beaten egg<br />And pinch edges to seal, you can also wrap like tortellini as what I did. Repeat the remaining.<br /><br />For the soup<br />25 wontons<br />1 box (32 oz) chicken broth (if you like more broth you can add more but make sure you adjust the flavor)<br />1 small pkg of wonton soup (sell at the Asian store)<br />1 t thinly sliced ginger<br />1 to 2 green onions for garnish<br />1 to of sugar<br />1 t to T of soy sauce<br />2 small head of baby bok choy cut in to 4 parts<br /><br /> <br /><br />The trick about wonton soup is not to boil the wonton with the soup (the wonton skin will fall apart) or bok choy<br />Steam 25 wontons, spray with cooking spray onto the steamer so it won’t stick for 20 minutes, the meat should be done. Take the wontons out and set aside.<br />Steam the bok choy for 5 minutes then take it out.<br />In a soup pot add chicken broth, wonton soup mix, ginger, sugar, and soy sauce bring to a boil<br />Taste and adjust the saltiness to your taste, turn the heat off add green onions.<br />When ready to serve put few steam wontons and baby bok choy in a soup bowl pour hot broth enough for 1 serving into the soup bowl.<br />Note you can add cook Chinese sliced bbq pork, or cook egg noodle to this soup when ready to serve.<br /><br />Enjoy!<br />Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com1tag:blogger.com,1999:blog-542483296018926920.post-76790948513880466632014-02-13T16:37:00.000-08:002014-02-13T16:43:07.240-08:00THAI GREEN CURRY<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kYrPtK3VtsQ/Uv1kOBF3CTI/AAAAAAAACSk/UVW-0CdEZD8/s1600/IMG_4146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kYrPtK3VtsQ/Uv1kOBF3CTI/AAAAAAAACSk/UVW-0CdEZD8/s1600/IMG_4146.JPG" height="300" width="400" /></a></div>
<br />
<div class="MsoNormal">
<b>THAI GREEN CURRY</b></div>
<div class="MsoNormal">
Green curry often very spicy, because the Thai use real hot
green chili by a handful to give color to the curry paste. If you don’t like spicy food use green chili
that is not hot and homemade Green curry is best.</div>
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<br /></div>
<div class="MsoNormal">
<u>Homemade Green Curry paste</u></div>
<div class="MsoNormal">
2 T of cilantro roots</div>
<div class="MsoNormal">
1 T of coriander </div>
<div class="MsoNormal">
1/2 t of pepper corn </div>
<div class="MsoNormal">
1/2 T of cumin seeds</div>
<div class="MsoNormal">
10 green chili (make sure you pick one that not hot) </div>
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2 T of minced galangal</div>
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1/4 cup of garlic or 5 big cloves of garlic</div>
<div class="MsoNormal">
3 Kaffir lime leaves thinly slice</div>
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2 Stalks of lemongrass thinly slice</div>
<div class="MsoNormal">
1/2 T of salt</div>
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1/2 cup of shallots slice</div>
<div class="MsoNormal">
1 t of shrimp paste (you need this paste to make any curry
paste)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roast or fry coriander, pepper corn and cumin seeds until
fragrant then mix them all with the rest for the ingredients in food processor
or in a mortar pestle.</div>
<div class="MsoNormal">
In a mortar pastel pound all the ingredients except the
shrimp paste put it last. Mix everything together until all combine, set aside
until you ready to cook.</div>
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<br /></div>
<div class="MsoNormal">
<u>Green curry recipe</u></div>
<div class="MsoNormal">
1 lb chicken breast cut to bite size</div>
<div class="MsoNormal">
1 can of coconut milk</div>
<div class="MsoNormal">
2 T of green curry paste (or homemade curry paste)</div>
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3 T of fish sauce</div>
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3 T of sugar (adjust the sugar to your taste)</div>
<div class="MsoNormal">
1/2 t of five spice powder</div>
<div class="MsoNormal">
3 kaffir lime leaves torn</div>
<div class="MsoNormal">
2 cup of water </div>
<div class="MsoNormal">
1 white onions slice</div>
<div class="MsoNormal">
2 T of vegetable oil</div>
<div class="MsoNormal">
2 ½ cup of mix Thai long bean, Thai around eggplant, Thai
pumpkin, or bamboo shoots ect… </div>
<div class="MsoNormal">
1 cup Thai basil for garnish </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat a medium size pot until hot then add 2 T of vegetable
oil and 2 T of curry paste fry until it releases the aroma.</div>
<div class="MsoNormal">
Add the chicken to the pot cook till the chicken no longer
pink then add fish sauce, sugar, five spice and lime leaves. Add coconut milk
and vegetables and 2 cups of water to the pot cook until the chicken is done
and the vegetables are tender to your taste then add white onion to it, cook
for few more minutes until the onion is soft turn the heat off let it cool a bit
then add Thai basil. Curry just like
stew the longer you cook it will taste better.</div>
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<br /></div>
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Serve Green curry with rice</div>
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<br /></div>
<br />
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Enjoy!</div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-59879358435603418192014-02-10T19:06:00.000-08:002014-02-10T19:30:27.774-08:00Chicken Flat Noodle Porridge ( Bor Bor Banch Kang)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--xSrFl7DB8s/UvmQH-SMZ3I/AAAAAAAACSE/XK1huMYLuXs/s1600/IMG_4132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--xSrFl7DB8s/UvmQH-SMZ3I/AAAAAAAACSE/XK1huMYLuXs/s1600/IMG_4132.JPG" height="240" width="320" /></a></div>
<br />
<br />
<br />
Chicken Flat Noodle Porridge ( Bor Bor Banch Kang)<br />
<br />
This noodle soup make similar to bor bor sach moun the only thing different is you don’t use rice instead you use big flat noodle fresh or dried noodle. You can use chicken, hen, pork bone and shrimps. The chicken or Pork bone broth is the main ingredient in this recipe<br />
<br />
1 pkg of rice noodle (if you use dried noodle soak in water for few hours then wash and set aside) if you use fresh noodle separate and set aside.<br />
1/2 chicken or 1 hen wash set aside<br />
16 cups of water or chicken broth if you don’t have time, but it will take a lot of broth<br />
3 T of dried shrimp wash set aside<br />
2 T of salted dried cabbage (tang Chay)<br />
2 T of chicken flavor soup bouillon<br />
2 T of fish sauce or salt (if you use salt do less)<br />
3 T of sugar<br />
<br />
Green onion oil and garlic<br />
2 green onions chop<br />
3 garlic cloves minced<br />
3 T of olive oil to fry the onion and garlic<br />
<br />
<div>
In a non stick fry pan add oil until hot then add garlic fry for few minutes then add green onion<br />
Fry until golden brown. Take it out and set aside.<br />
This part is to put in the soup when it is done.<br />
<br />
To garnish the soup bowl<br />
Salted or sweet soy bean<br />
Saw tooth coriander (Jee Bunlar) thinly slice<br />
Green onion cut thinly<br />
Bean sprouts<br />
Fried garlic (if you have time mince lot of garlic and fry with oil ahead of time)<br />
Black pepper<br />
Lime wedge<br />
Thai chili paste<br />
Fry bread (optimal)<br />
<br />
Put 16 cups of water in a big soup pot until boiling then add chicken or hen or pork of your choice <br />
Cook on high heat until the meat done, take the meat or chicken out let cool down then shred the meat and set aside. Turn the heat off keep the broth.<br />
<br />
Turn the heat back on now add dried shrimps, dried cabbage, chicken soup, fish sauce or salt, sugar, taste and adjust the flavor,<br />
Now add noodle and shredded meat or chicken to the broth make sure you adjust the noodle according to the broth. <br />
If you use fresh noodle don’t cook too long couple minutes is all you need or the noodle will turn to mash, it is almost the same as dried noodle if you soak it long enough.<br />
Taste your soup and add salt or sugar to you taste, turn the heat off<br />
Now add fried garlic and green onion to the soup pot stir and let it cool a bit before serve.<br />
<br />
When ready to serve spoon the noodle soup into soup bowl and garnish with the above ingredients,<br />
Sugar, salted soy bean, saw tooth, green onion, bean sprouts, chili, lime juice, ect., according to your liking.<br />
<br />
Enjoy! <br />
<br />
<br />
<br /></div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-73676950763040450332014-02-10T19:03:00.002-08:002014-02-10T19:03:32.196-08:00Khmer Crispy Rice Cookie (Num Tong Morn)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RYTqP9JGnZc/UvmQmVsEXjI/AAAAAAAACSM/QMh4zDBu2FI/s1600/IMG_4119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RYTqP9JGnZc/UvmQmVsEXjI/AAAAAAAACSM/QMh4zDBu2FI/s1600/IMG_4119.JPG" height="240" width="320" /></a></div>
<br />
<br />Khmer Crispy Rice Cookie (Num Tong Morn) <br /><br />This cookie is easy to make but you have to order the machine from Amazon for $50. <div class="separator" style="clear: both; text-align: center;">
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<br /><br />1 Bag of rice flour <br />1 can of coconut milk <br />3 eggs <br />1 ½ cup of sugar <br />1 t of salt <br />1 ½ T of black sesame seeds <br />3/4 cup of water <br /><br />Mix everything in a bowl until well combine set aside <br />Heat the cookie mold until hot according to the package <br />Use bor bor spoon fill each mold with one spoonful <br />Cover and cook until it turn golden color (you have to check it) <br />When ready take the cookie out and roll or fold it right away while it <br />Is still soft, it only takes a minute for the cookies to crisp. <br />Let the cookies cool completely before storing in a jar or container <br /><br />Enjoy!</div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com2tag:blogger.com,1999:blog-542483296018926920.post-59002164260058741762014-02-10T18:57:00.003-08:002014-02-10T18:59:44.631-08:00Milk Chocolate Rice Crispy Treats<div class="separator" style="clear: both; text-align: center;">
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<br />Milk Chocolate Rice Crispy Treats<br /><br />1 bag mini marshmallows <br />1/2 bag (11.5oz) milk chocolate chip<br />1/2 stick of butter<br />1 box of rice crispy (take 2 cups out)<br />Spray 9x13 baking dish set aside<br /><br />In a large none stick pan melt butter on low heat then add marshmallows and milk <br />Chocolate, stir on low heat until everything melted together.<br />Turn the heat off add the rice crispy treat and combine with the marshmallows mixture<br />Pour in baking dish flat and smooth the rice crispy mixture with a spay spatula, let it sit for 30 minutes until it cool down serve with milk. <br /><br />Enjoy!<br /><br /> <br /><br /> Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0tag:blogger.com,1999:blog-542483296018926920.post-42424500097743725212014-02-03T19:35:00.002-08:002014-02-03T20:06:16.269-08:00Stir Fry Almond Chicken<div class="separator" style="clear: both; text-align: center;">
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Stir Fry Almond Chicken</div>
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1 lb of chicken cut or slices to bite size<br />
Marinate with<br />
1 ½ T soy sauce<br />
2 T oyster sauce<br />
1 T rice vinegar<br />
1 T sugar<br />
2 cloves of minced garlic<br />
1 t of pepper flake for spicy stir fry (optional)<br />
Marinate for 1 hour<br />
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<o:p> </o:p>For the vegetable</div>
1 stalk of celery thinly slices<br />
1/4 of white onion thinly slices<br />
1 small carrot thinly slices<br />
1/3 to 1/2 cup of toasted almond (you can use any kind of almond but make sure it is toasted)<br />
1/3 to 1/2 cup of no salt chicken broth or water<br />
1 green onion cut to small pieces <br />
2 T of oil for stir fry<br />
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Heat a wok or fry pan until hot </div>
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Add oil to pan then add the marinate chicken (all the
marinate liquid) and carrot stir fry for about 3 minutes until all the marinate
liquid gone and the chicken is no longer pink, but still not cook yet</div>
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Now add celery and some chicken broth or water to pan mix
well stir fry until the chicken is almost done then add white onion mix well,
continue to cook until the chicken is done.</div>
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Turn the heat off now adds toasted almond and green onion to
pan and mix well.</div>
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Serve hot with steam rice. You can also use cashew nut for this recipe,</div>
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Enjoy!</div>
Tevy Larsen (tevy.larsen@gmail.com)http://www.blogger.com/profile/02426878304657564332noreply@blogger.com0