BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP

Ingredients

2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed  Salt and pepper
 

Preparation 

Melt 2 tablespoons butter in a small saucepan, stir in flour.  Cook 3 minutes over low heat, stir constantly.  Cool.  Set aside.  If using broccoli:  Wash and trim off tough part.  Separate and cut into 1/2 inch pieces.  In a large saucepan saute onion in 2 tablespoons butter until tender.  Stir in broccoli, cover and cook 3 minutes.  Stir in stock or broth, heat to simmering.  Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.  Simmer, covered until broccoli is tender, about 30 minutes.  Remove from heat, cool slightly.  Puree in electric blender, return to saucepan.  Blend cream into soup.  Taste and salt and pepper if needed.  Serve.

ORIENTAL CHICKEN WINGS

Ingredients

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp. grated ginger
1/2 tsp. oriental sesame oil Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
 

Preparation
Remove wing tips and cut wings in half at the joint.  Mince garlic and scallion.  Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.  Add wings and turn to coat.  Marinate at least 30 minutes, turning twice.  Put larger wings at the edge of the dish.  Cover with plastic and vent.  Microwave on high for 5 minutes.    Rotate plate and cook 5 minutes longer.  Transfer wings to a serving plate.  Return marinade to oven and cook, partially covered on high for 2 minutes.  Pour marinade over wings
and turn to coat.  Sprinkle with sesame seeds, scallion and coriander.  12 pieces.

CUCUMBER VINAIGRETTE

Ingredients
1 med. unpared cucumber, very thinly
   sliced (about 2 c.)
1 med. green pepper, cut into thin
   strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil 1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

Preparation
In medium bowl, combine cucumber slices with green pepper strips.  In measuring cup, combine rest of ingredients, mixing well.  Pour over cucumber mixture, tossing to coat well.  Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally.  To serve:  Drain dressing from vegetables.  Arrange vegetables attractively on large platter.  To unmold mousse:  Run a spatula around edge of mold; invert onto vegetables.  Serve at once, with crackers as appetizer or as salad on bed of lettuce.  
 

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

Ingredients
1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Preparation
Combine gelatin and dry Vermouth.  Heat gently until dissolved, and set aside to cool.  Combine all other ingredients into gelatin mix, blending well.  Pour into a 2-cup flat-bottom mold.  Chill at least 3 hours or overnight.

SMOKED SALMON ECLAIRS

Ingredients
1/2 c. water
4 tbsp. butter, cut into sm. chunks
1/2 c. flour
2 extra lg. eggs, beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill
1/2 lb. cream cheese, softened
   (regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon, chopped fine Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill, minced Dash of nutmeg
1 tsp. minced garlic Salt and pepper

Preparation

Preheat oven to 400 degrees. Combine water and butter in small saucepan, bring to boil over high heat.  Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan.  Transfer to mixing bowl.  Save 1 tablespoon of beaten egg.  Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth.  Put dough in pastry bag with #3 star tip.  On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart.  Bake 15 minutes until puffed up and brown.  Remove from oven.  Split in half lengthwise.  Reassemble and return to baking sheet.  Brush top of each with thin film of reserved egg.  Sprinkle on combined garlic powder and dill.  Reduce oven to 200 degrees.  Return eclairs to oven for 20 minutes until dry and crisp.  Remove and cool.  Mix filling ingredients together.  Season to taste with salt and pepper.  Just before serving, spoon filling onto bottom half of eclair and top with top half.  Makes about 16.  Serves 8.  

BAR-B-QUED SHRIMP

Ingredients
1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin's
Butter

Preparation 
Place whole shrimp, keep shells on, in single layer in oven-proof dish. Drizzle olive oil on top of shrimp.  Pepper shrimp until they are black; when you think you have enough pepper, add more.  Add lots of salt, lemon juice, Tabasco and Lea & Perrin's.  Remember you are seasoning through the shells.  Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes. Be sure and taste to see if they are done.  Serve these with newspaper on the table and lots of napkins.  Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used.  With cold beer and green salad, you have the makings of a great informal party.  Base the amount of shrimp on the number of guests.  

HERRING TIDBITS

Ingredients
2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in wine, undrained, chopped
2 apples, peeled, quartered, cored and chopped
1 med. Bermuda onion, quartered and chopped
1/2 c. seedless grapes, halved
2 hard-cooked eggs, chopped Rye rounds

Preparation
Combine first 4 ingredients in large bowl and mix thoroughly.  Cover and refrigerate at least 1 hour.  Add grapes and eggs and toss lightly.  Turn into dish.  Serve with rye rounds.  Makes about 4 cups.  

SHRIMP BUTTER

Ingredients
2 cans shrimp, broken
1 tbsp. onion, minced Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter Salt to taste
1 (8 oz.) pkg. cream cheese

Preparation
Mix all ingredients well with mixer, adding shrimp last.  Makes a large amount, and freezes well.   This is a spread rather than a dip.  I serve with Club crackers.  

SEVICHE SEAFOOD SHELLS

Ingredients
1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1 tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells

Preparation
Cook scallops in small amount of boiling water for 1 minute.  Drain.  Combine scallops and fresh lime juice in small bowl.  Toss well.  Cover and refrigerate for 1 hour.  Add next 7 ingredients.  Stir well.  Cover and chill 30 minutes.  Drain.  Stuff each macaroni shell with 1 tablespoon scallop mixture.  Arrange on serving platter.
 

NOEL KIRK ERICKSON'S SARDINE ROLLS

Ingredients
2 cans of sardines in mustard sauce 1 (8 oz.) pkg. cream cheese
2 hard boiled eggs
2 loaves of sliced white bread
Lemon juice
Mayonnaise
Worcestershire sauce

Preparation
Mash sardines.  Mix together sardines, cream cheese and hard boiled eggs.  Add desired amount of lemon juice, mayonnaise, Worcestershire sauce and mix well. Cut off bread crusts. Spread mixture on slices of bread, roll up and hold together with toothpicks.  Broil until toasted.
 

SEAFOOD FANCIES

Ingredients

 

8 oz. can Pillsbury refrigerator  butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed & drained
2 1/2 oz. can tiny shrimp, rinsed & drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained & sliced
 

Preparation 

Heat oven to 400 degrees.  Lightly grease cookie sheets.  Separate dough into 12 pieces.  Separate each piece into 3 equal layers.  Place on prepared cookie sheets.  In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder.  Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts.  Bake at 400 degrees for 10 to 12 minutes or until light golden brown.  Serve hot, refrigerate leftovers.  Makes 36. 

BAKED CLAMS

Ingredients:

2 doz. clams

4 tbsp. olive oil

2 cloves garlic, minced

1 med. onion, chopped

1 tbsp. bread crumbs

1 tsp. parsley or chives

1/4 tsp. oregano

Salt & pepper

Grated Parmesan cheese

Lemon juice

Preparation

 Scrub clams with stiff brush under cold water until all grit is removed.  Saute onion and garlic until golden.  Remove clams from shell (steam open).  Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano.  Fill shells.  Sprinkle with cheese and lemon juice.  Dot with butter and place under

hot broiler about 5 minutes.  

Seafood Pattaya

This is probably the only dish that is similar in Sarawak and west Malaysia.

Other food we had at Payathin food court in Cheras…Thai food.

Source: http://leonalim.com

Pad Thai ( Thai Noodle)

Somtum ( Papaya Salad )





Prik Khing Chicken ( Chilli Chicken)




Pad Thai ( Thai Noodle)



Tomkhakai ( Chicken with coconut milk Soup )

Source: http://www.xihalife.com

Chiang Mai for Foodies

If I ever have to make a list of must-do-Asian destinations for the discerning foodie, Chiang Mai will take top honours. Like Penang, this place has a veritable spread of cheap and delicious eats in every corner, 24/7. Hmm, but isn't Bangkok similar, you say? Well, unlike her more frantic cousin in the south, Chiang Mai has a bigger variety of indigenous cuisine due to her proximity to Laos, Burma and the minority tribes. Since there are less tourists here, the food is hardly compromised to suit the Western tongue. The Khao Soi Gai (curry noodles) presents a fiery red coat , the Sai Ua (pork sausage) glistens with Pork Fat and Water Beetles(roach lookalike) and Bamboo Larvae are sold as street snacks. If you think these goodies sound more Fear-factor esque than delicious, you can still find the ubiquitous Banana Pancakes and Starbucks. But really, why limit yourself to the same bland food you can find at home? These days, it is almost de-riguer for travellers here to do a one-day cooking course here due to the overwhelming popularity of Thai Food. So what are you waiting for? Pack your apron and come over to Chiang Mai.

Asia noodles

Of course, any trip to HaVL Sandwiches will help you along on the Vietnamese noodle front. You've had pho and bun, but also check out banh canh noodles, which are thicker, akin to udon. If you go to other places like Pho Oregon, you'll find a few others, most notably clear hu tieu

My favorite Thai dish is a beef soup referred to as "boat noodles", available at Pok Pok at lunch, taking vermicelli noodles in a beefy broth. The broth has tons of Chinese five spice and is incredibly flavorful.

(This dish is also available at Red Onion Thai, referred to as "Thai beef soup". They've got a noodle-less version, meant for those who prefer rice, but even in Thailand they're beginning to be a bit carb-conscious, and are eating this version without either.)

Pok Pok also serve khanom jiin, which takes the same vermicelli noodles in a curry broth, often served with raw vegetables.

There are a lot of great Korean noodle soups, and I pick one based on the temperature. If it's hot out, I'll go for a bowl of mul naeng myeon, which is served with hunks of ice in it. Soba noodles are a great cold/room-temp noodle, and they're used with great effect here.

While BabbleSauce's "secret noodle shop" has hit the mainstream, the best Korean noodles can still be found next door at Nakwon. They've even got my favorite hot noodle dish, jjampong, which is essentially a spicy garlicky beef and seafood noodle soup.

That same dish shows up in Japanese cuisine, too, referring to it as champon. It's available at Hakatamon at Uwajimaya. This is the spot that used to be an udon-ya, and while it became a ramen-ya, they still can rock the udon, in dishes like the nabeyaki special, combining soft-shelled crab, tempura shrimp, salmon and chicken.

I've only started really exploring the Chinese options around town, and while the spots on 82nd get a lot of attention, my favorite for noodles is actually in Old Town, Mandarin House. Even before Du Kuh Bee went mainstream, Mandarin House was always my favorite "secret" hand-pulled noodle spot in Portland.

Northern China has a tradition of cooking with more wheat, and so this is the part of the cuisine where you'll find more dumplings, pancakes and noodles. Mandarin House makes an excellent da lu mian, and this thread is reminding me to head back there for another visit.

Oops, forgot to mention a few from Ping. Yes, the Malaysian laksa is there, but truly if you've had the khanom jiin it's going to be largely the same thing. You should definitely try out the bah kuh teh "pork bone tea", which is actually quite similar to a lot of ramen, right down to the noodle, but without the milky broth.

My favorite dish at Ping, though, is the kwaytiao pet pha lo, literally, "Five Spice Duck Noodles".

Green Papaya Thai Cuisine

One of the true joys in Thailand is Thai food.Because it is delicious, nutritious, unique and flavorful.If you come to Thailand, don't forget to eat Thai food for the real taste of Thai cuisine.
The secrets to the success of Thai cuisine are the combination of the fresh various ingredients, spicy qualities and the fish sauce ( Thais use the fish sauce ("Nam Pla") instead of salt ).
Here is the list of top Thai Dishes

1. Tom Yum Goong (Sour and Spicy Shrimp Soup)
The hot, sour and spicy shrimp soup with lemon grass has become very popular in every Thai restaurant and is ranked as one of the top thai dishes.Tom Yum Goong
is a unique soup.It is sour and spicy but it tastes really good.(Recipe)

2. Pad Thai ( Stir-fried Rice Noodle )
Rice noodles fried with shrimps, ground peanuts, eggs, fresh bean sprouts and a delicious sauce.You can find it everywhere especially on Khao San Road ( the largest traveler district in Bangkok ). (Recipe)

3. Gaeng Khiaw Wan Gai ( Green Chicken Curry )
One of the famous Thai curries is Gaeng Khiaw Wan Kai. It is cooked in coconut milk with vegetables, Thai Green curry and chicken.It is a mild curry with sweet taste.

(Photo by jetalone)

4. Tom Kha Gai ( Galangal Chicken Soup )
Another classic Thai soup is Tom Kha Kai.It is sour and spicy chicken coconut soup with galangal and lemon grass.(Recipe)

(Photo by gelskitchen)

5. Khao Pad ( Fried Rice )
Thai-style fried rice, made with egg, pork or chicken or shrimp and vegetables.This dish is the standard meal of many travelers.It is delicious, fast, cheap and available everywhere.


6. Satay
Slivers of pork, beef or chicken grilled on a stick, served with peanut-coconut curry sauce and cucumber salad.You can find it on roadside from street vendors.

7. Gai Pad Med Mamuang ( Stir-fried chicken with cashew nuts )
Fried chicken with cashew nuts and dried chili peppers.It tastes really good.

(Photo by Thai Jasmine)

8. Som Tum ( Green Papaya Salad )
Som Tum is the popular salad in Thailand.The Green papaya is sliced thin about 2 inches and mixed with tomato, chilies and fresh green beans.It is sour and spicy salad.

9. Mus Sa Mun
Mus Sa Mun is a sweet curry from the Muslim South with beef/chicken, peanuts, coconut milk, potatoes and onion.I highly recommend Mus Sa Mun Tuna in a can.It is delicious and you can find it in Supermarkets.

(Photo by jengkikit)

Source: showyouthailand.com

Corn noodles in Vietnam?

“Banh khuc”, so delicious!

Banh khuc is a traditional cake of Vietnam and so delicious!

The cake is a rice ball made of glutinous rice mixed with cudweed (khuc)-most important ingredient and filled with green bean paste, pork, and spices.

Cudweed grows during lunar January and February, when the drizzling rain lasts all day, and it can be found along the edges of rice fields. There are two kinds: “nep” and “te”. The latter is more flexible and fragrant and is preferred for making the cake.

First, the cudweed is washed, ground and then mixed with husked glutinous rice. Green beans, that are flayed and turned into paste after being cooked, are then added to the mixture. Finally, the cakes are sprinkled with grains of glutinous steamed rice.

As time goes by it is increasingly difficult to find cudweed as fields are eaten up by development. For now, you still can find “banh khuc” in Hanoi. However, some bakers may not be using cudweed and may substitute it with cabbage or water morning glory.

Wishing to have the chance to satisfy your hunger for “banh khuc”, you can visit cake stall at 69 Nguyen Cong Tru Street, that has been churning out “banh khuc” for years. Ms. Nguyen Thi Lan, the seller, has to hire locals in rural areas in Hanoi or in neighbouring provinces to seek out the elusive cudweed. In winter, it grows in abundance so enough has to be collected to last the summer. The surplus will be dried and stored.

If you are in the old quarter of Hanoi, you might hear someone cry “Ai banh khuc nong day?” (who wants hot “banh khuc”?). You can stop them and ask if the “banh khuc” is from Ngoai Hoang village in Ha Noi, a place that is famous for having the most delicious and tasty “banh khuc”. Then, you can buy one for tasting. The cake should be served hot and dipped into a mixture of roasted and crushed sesame seeds and salt...

Source: http://www.vietnam-beauty.com

Rolled rice pancake

Among Vietnam’s delicate specialties, "bánh cuốn” ranks top thanks to its softness, sweet fragance of cinnamon, dried onion and strong taste of minced meat and sources!

Among other members of the extended noodle family, bánh cuốn almost ranks first. It is a paper-thin steamed rice flour pancake, much like delicate sheets of fresh rice noodles. The pancakes are plucked off of the linen steamer base, and immediately rolled with minced pork and mushrooms, then piled on a plate, sprinkled with deep fried shallots, snipped with scissors into bite sized sections, and topped with fresh herbs such as cilantro or Vietnamese basil. A plate of bánh cuốn is a light dish traditionally eaten as breakfast in Hanoi but now can also be found as a late night snack.

To eat, dip a section of rolled noodle goodness into the accompanying warm fish sauce broth, brightened with a squeeze of fresh lime. You can also pick the leaves off the herbs and add them to the dipping sauce, grabbing a leaf or two as you dip, or you can follow each bite with a chaser of herbs. Bánh cuốn are often eaten with different sides of pork sausages, including sheets of an orange hued, roasted cinnamon sausage called chả quế.

Where to find it?
A short walk north of Hàng Da Market and Hàng Điếu street will bring you to Bánh Cuốn Thanh Vân, just look for the bánh cuốn station—two large covered steaming pots—out front along the sidewalk. Just take a look! The practiced hands keep the bánh cuốn rolling out with experiences, alternating seamlessly between spreading the thin batter on the linen base of one steamer, then at right time, turning to the other to peel the delicately steamed pancake off the linen base with a bamboo stick. By the time the batter is spread on its newly emptied linen base, the pancake in the first steamer is ready and waiting. With only 6 tables nestled inside the small open storefront, the pace never slows. Serving 7AM-1PM and 5PM-11PM.

Source: vietnam-beauty.com