Recipes   

Vietnamese Chicken Curry Recipe

Some of the best chicken you will ever have. I have been eating this dish for 40 years since the first time my wife served it to me in Viet Nam and I haven't tired of it yet.

2 lbs boneless skinned, and chopped

3 large potatoes, skinned and chopped

2 TBS peanut oil or Olive oil (I prefer olive oil)

2 large carrots, skinned and chopped

1 medium onion chopped

2 stalks fresh lemongrass, minced put in cloth bag

2 stalks celery, chopped

2 cloves garlic, minced

1 (13 ½ oz.) can coconut milk

1 (13½ oz.) can chicken stock

1 teaspoon pepper

1 teaspoon salt, or to taste

Fresh Cilantro

Fresh French bread or soft rye bread, sliced, for dipping

2 TBS India or Good curry

6 servings

1 hour 25 minutes 45 minutes prep

1. Heat oil in large pot and fry onions and garlic for 1 minute.      

2. Add the chicken and continue cooking for 3 minutes.

3. Add all the spices.

4. Stir everything together for a few minutes.

5. Let cook until chicken is tender.

6. Add the rest of the ingredient.

7. Bring to a boil and simmer gently for about 20 minutes.

8. Take out Minced lemongrass

9. Garnish with cilantro before serving in bowls.

9. Eat with French bread or serve with steamed rice.

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This is one of my family's favor summer time dish. Easy to make and can be made before hand we make 3 times the recipe because they go so fast. 

Vietnamese Spring Rolls with Peanut Sauce 

Makes 8 rolls

Peanut Sauce

2½ TB  tamari

1 tsp toasted sesame oil

3 TB water

¼ cup organic crunchy peanut butter

3 tsp organic German mustard

1 tsp rice wine vinegar

1 tsp ginger, minced

2 tsp honey

1 tsp crushed red Chile flakes

Spring Roll Ingredients

2 oz rice stick noodles

16 pcs. 21–25 shrimp, cooked and peeled

1 cup grated carrot

1 cup mung bean sprouts

1 cup cucumber, peeled, seeded, and julienne

6 large red or green leaf lettuce leaves

2 large red leaf lettuce leaves, rib removed, quartered

2 TB mint leaves, chopped

2 or 3 Stalks cilantro, break into pieces

Spring roll wrappers

Combine ingredients for peanut sauce, set aside. Soak rice stick noodles in  hot water for15 minutes, until soft. Quickly dip wrapper in hot water. Wrapper will feel rubbery. Layer ingredients on wrapper. Fold the bottom of wrapper over the top of the ingredients. Fold sides, roll up, place seam side down on plate.

Cover with wet lettuce leaves to keep them from drying out.

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Ingredients:
6-8 Large Shrimp, uncooked
8 oz cooked linguine
¼ cup white flour
1 Tbsp garlic, chopped
¼ cup canola and olive oil blend
½ cup white wine
3 Tbsp parmesan cheese, fancy shredded
2 Tbsp butter, soft
1 Tbsp fresh parsley, chopped
salt and pepper, if desired

Directions:
1. Cook pasta according to package directions.
2. Lightly coat shrimp with flour and set aside.
3. Heat oil on medium-high heat.
4. Add garlic and sauté until light brown.
5. Press shrimp into the garlic - garlic will stick to shrimp.
6. Cook until shrimp is pink on one side.
7. Turn shrimp and add ¼ cup of the wine.
8. Reduce wine to half, turn heat to low.
9. Sprinkle shrimp with ½ of the cheese and parsley.
10. Add remaining wine, butter and salt & pepper.
11. Add warm pasta gently stirring until butter melts.
12. Place on dinner plate - bringing shrimp to the top.
13. Garnish with remaining cheese and parsley.

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Old-fashioned oatmeal cookies are made with shortening, brown sugar, buttermilk, and spices.

1 cup shortening

1 1/2 cups light brown sugar, packed

2 eggs

1/2 cup buttermilk or regular milk

1 1/2 cups all-purpose flour, stir before measuring

1 teaspoon baking soda (decrease to 1/2 teaspoon if you use regular milk)

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

3 cups quick cooking rolled oats

3/4 to 1 cup raisins

In a mixing bowl, cream together the shortening and brown sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir in the buttermilk. Into another bowl sift together the flour, baking soda, baking powder, salt, and spices. Stir the sifted mixture into the creamed mixture until blended. Stir in oats and raisins. With a tablespoon, drop onto greased baking sheets about 2 inches apart. Bake in a preheated 400° oven for about 10 minutes, or until lightly browned.

Makes 4 to 5 dozen oatmeal cookies

BBQ Five-Spice Cornish Game Hens

4 Cornish game hens (14 ounces -each)

4 Garlic cloves

2 Shallots, or 3 green onions, -white part only

1 ½ TBS Sugar

½ TS Salt

¼ TS Black pepper

½ TS Five spice powder

1 ½ TBS Vietnamese fish sauce -(nouc mam)

1 ½ TBS Light soy sauce

1 ½ TBS Dry sherry

This aromatic barbecued game hen can be easily served West-ern style with rice, coleslaw or a green salad. 

Halve the hens through the breast. Flatten with the palm of your hand.

In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator.

Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce.

1 2/3 cups long-grain white rice

6 dried Chinese mushrooms

2 Chinese sausages or Any Good sausages

1/4 pound raw shrimp

1/4 cup vegetable oil -- plus 1 tablespoon

1 medium onion

1 tablespoon fish sauce

1/2 pound crab meat

2 eggs

2 large scallions

Asian Mushroom= caps, dried, 1 to 1-1/2 inches in diameter

Chinese Sausage= sweet, mild, cured, pork. About 6" long sold in pairs.

Shrimp size= 21 to 25 shrimp per pound. 

Fish Sauce= nam pla. Use Vietnamese or Thai fish sauce. 

Crab meat= fresh, frozen, canned. Rinse and sort to discard shell, cartilage.

Day before prepare rice. Bring 6 quarts of unsalted water to a boil over high heat in a large, heavy pot. Stirring constantly, slowly pour in the rice in a thin stream. Reduce the heat to moderate and let the rice boil uncovered for about 15 minutes, or until the grains are somewhat tender but are still slightly firm to the bite. Drain the rice in a large sieve, fluffing it with a fork. Transfer rice to a large bowl and set it aside to cool to room temperature. Cover the bowl tightly and refrigerate overnight or for at least 

12 hours.

Day of Meal 

Place MUSHROOMS in a small bowl containing 1 1/2 cups hot water. Soak for at least 30 minutes until soft. Remove mushrooms. Discard water. Rinse mushrooms of any remaining grit and cut off and discard any stems. Slice each cap crosswise into 1/2-inch strips.

 Cut ONION in half lengthwise and slice lengthwise into 1/4 inch strips.

Wash and trim SCALLIONS, keeping most of the green tops. Cut scallions into 1-inch pieces and slice pieces lengthwise into 1/4-inch side strips.

Shell the SHRIMP. Devein. Chop into 1/4 inch bits and set aside.

Cut SAUSAGE into 1-1/8 inch slices. Fry the sausages in a wok over moderate heat, stirring constantly for about 2 minutes, or until the slices are delicately browned on both sides and the edges are crisp. Drain on absorbent paper.

Heat 1/4 cup oil in wok. Drop in the ONIONS and stirring constantly, cook for 2 to 3 minutes, or until they are soft. Regulate heat to prevent browning.

 Add MUSHROOMS, then the chilled rice and stirring constantly with a fork, cook for about 3 minutes, or until the rice is heated through. - Stir in the FISH SAUCE

.Push the rice to the edge of the wok to make a well in the center. Pour in the remaining oil and drop the SHRIMP into it. Without stirring rice, cook the shrimp, for about 2 minutes, turning as they become firm and pink.

 Mix the shrimp into the rice and still stirring, cook over moderate heat for 5 minutes. Do not let the rice brown. Stir in the CRAB meat and the SAUSAGE and cook for 2 minutes. Break EGGS, one at a time, stirring well after each addition.

Mix in the SCALLIONS and taste for seasoning; add salt or more fish sauce if rice seems too bland.

 Serve the fried rice mounded on a large heated platter or bowl.

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Fudgy Chocolate Layer Cake

Chocolate fans will surely applaud this to-die-for fudge cake 

    Makes 12 servings

1 3/4    cups all-purpose flour

1          cup less 1 tablespoon Unsweetened cocoa powder

            Unsweetened cocoa powder

1 ¼      teaspoons baking soda

  ¾       cup (1 ½ stick) butter, softened

 2/3      cup granulated sugar

 2/3      cup firmly packed brown sugar

2          large eggs

2          teaspoons vanilla extract

1 ½     cup buttermilk

Frosting and Garnish

½        cup (1 stick) butter, softened

1         cup confectioners’ sugar, shifted

3         ounces (3squares) unsweetened chocolate, melted

2         teaspoons vanilla extract

Crushed Walnuts (optional)

 1. Preheat oven to 350º F. Line bottom of two 9-inch round cake pans with waxed paper.   Grease paper and sides of pans. Dust with flour.

2. Mix, flour, cocoa, baking soda, and salt. In another bowl, beat butter, granulated sugar, and  brown sugar at medium speed until light and fluffy.  Add egg, 1 at a time, beating well after each addition. Add vanilla.

3. At low speed, alternately beat flour mixture just until blended. Divide batter equally between prepared pans.

4. Bake cake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer pans to wire racks . To cool for 10 minutes. Turn out onto racks. Remove paper. Turn layers top-side up and cool completely.

5. To prepare frosting, beat butter and confectioner’ sugar at medium speed until light and fluffy. Add melted Chocolate and vanilla and smooth.

6.  Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on the top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings and slicing.

Preparation, 45 minutes. 25-30 minutes baking.