Foods Recipes

1 lb Large shrimp or scallops

1/2 Lactantia provencal garlic b

1 Red pepper, sweet, deribbed

2 Green onions, green only jul

1 ts Lemon juice

Peel and devein shrimp. Rinse and pat dry with paper towl. Melt garlic in large fry pan. Add shrimp and red pepper strips: and stir-fry over medium heat about 5 minutes or until shrimp is cooked. Stir in green onion and lemon juice. Serve with steamed rice. Scallops can be substitued for shrimp.

1 lb Raw shrimp in shell

4 Cloves garlic

1 ts Rock sugar, pounded to a

-powder, or 1 teaspoon -granulated sugar 2 Egg whites, beaten until

-slightly frothy 1 tb Roasted Rice Powder

Sprinkling of freshly -ground black pepper 2 tb Pork fat, boiled for 10

-minutes and diced very -small 1 Twelve-inch section sugar

-cane 1/4 c Vegetable oil, approximately

Basic Vegetable Platter -[see below] 12 Dried rice papers (banh

-trang) ---------------------------NUOC LEO WITH TAMARIND--------------------------- 1 tb Tamarind paste

1/2 c Plus 3 tablespoons water

1 tb Vegetable oil

2 Cloves garlic, chopped

1/3 c Tuong

1 ts Granulated sugar

2 tb Peanut butter

2 tb Roasted Peanuts

The "tuong" referred to below is a Vietnamese soybean preparation++a kind of thin, salty paste. If you can't find it, you *might* get away with substituting Chinese bean sauce, mashed and thinned a bit with water, or possibly a dark Japanese miso. Although you can make this in a food processor or blender, it's best to pound it in a mortar with a pestle to achieve that certain crunchiness which is a most desirable quality of much Vietnamese food. Bach started using a mortar and pestle when she was thirteen years old, working with a pestle that was about a yard long and 5 inches in diameter. Although her family hand many servants, her mother, a great cook, wanted Bach to learn to use this tool properly. And Bach, who loved to cook as much then as she does now, was a willing and eager student. In Vietnam, where this is a very important dish, both the sugar cane and shrimp, fresh from the sea, are brought to the door by the country people. If you cannot obtain sugar cane, you can prepare this dish with crab claws instead. In the West, we have been making this in the oven. Originally it was barbecued over charcoal, and if you with you can do the same. Just cook it for 10 minutes on each side and this attractive dish will be reproduced exactly as it is in Vietnam. Shell and devein the shrimp, them rinse. Dry thoroughly in paper towels, blotting many times. Mash the garlic in a mortar, then add the shrimp, a few at a time and mash to a paste. If the mortar is not large enough, it will be necessary to remove the already prepared shrimp paste to make room for the additional shrimp to be pounded. After all the shrimp is reduced to a smooth paste, pound the sugar into the shrimp, then add the egg white and pound with the pestle until well blended. Finally add the roasted rice powder, black pepper, and pork fat, combining all the ingredients. Peel the sugar cane. Cut into 4-inch lengths and then split lengthwise into quarters. Pour about 1/4 cup of oil into a bowl. Dip your fingers into the oil and pick up about 2 tablespoons of shrimp paste. Mold it into an oval, around and halfway down the sugar cane, leaving half of the sugar cane exposed to serve as a handle. Proceed until you have used up all the shrimp paste. Preheat the oven to 350F. Put the shrimp on sugar cane on a baking sheet, then bake for 30 minutes or until brown. Serve with the vegetable platter, dried rice papers, and nuoc leo with tamarind, as follows: Each person is given a dried rice paper, and, dipping his finger in water, he moistens the entire surface of the paper, which soon becomes soft and flexible. He then helps himself, from the vegetable platter, to some lettuce, cucumber, coriander, and mint, if available. Then he takes a sugar cane stick, removes the shrimp patty, breaks it in half lengthwise, and places it on top of the vegetables, all in a cylinder, at one end of the rice paper. Then he folds over each side to enclose the filling and rolls it up. Holding it in his hand, he then dips it in his own small bowl of sauce. While you eat the shrimp in rice paper, you can also chew on the sugar cane. Makes 6 servings. NUOC LEO WITH TAMARIND: Soak the tamarind paste in the 3 tablespoons water. Heat the oil and add the chopped garlic; cook briefly. Add the water from the tamarind to the saucepan, discarding the remaining tamarind paste and seeds. Stir and add the tuong, 1/2 cup water, sugar, peanut butter. Mix well and boil for 2 minutes, stirring constantly. Sprinkle the nuts on top of the sauce and pour into individual bowls for serving. ROASTED RICE (THINH): Roasted rice is used quite frequently in Vietnamese cooking. We generally prepare a quantity of it and keep it in a jar to have on hand when needed. 1 cup rice Heat a small, dry frying pan over high heat and add the rice. Toast, stirring constantly, until rice is brown. Transfer to a blender and grind into a powder. Store as suggested above. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. Posted by Stephen Ceideberg; May 24 1993.

1 can beef broth

1 can Rotel tomatoes with green chilies

1 can mushrooms

1/2 cup celery -- chopped

1/2 cup bell pepper -- chopped

1/2 cup onion -- chopped

1/2 cup green onions -- chopped

1/2 stick margarine

1 1/2 cups rice -- uncooked

1 pound shrimp -- peeled and deveined

Put all ingredients into rice cooker; stir. Plug in for 20 minutes. Stir occasionally while cooking.

1 c Coarse chopped yellow onion

2 md Garlic cloves

- peeled and minced 1 c Chopped sweet green pepper

3/4 c Finely diced celery

4 tb Bacon drippings

3 tb Minced parsley

6 oz Smoked ham

- cut in 3/8-in cubes 1 lg Bay leaf; crumbled

1/2 ts Crumbled leaf thyme

1/4 ts Cayenne pepper

1 1/2 ts Salt (or to taste)

1 cn Tomatoes (1 lb, 14-oz)

1 cn Tomato sauce (8 oz)

1 3/4 c Cold water

1 3/4 c Uncooked converted rice

1 1/2 lb Medium shrimp, raw,

- shelled, deveined SET A LARGE KETTLE (not made of iron) over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is

done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed. Makes 6 to 8 Servings

1 1/2 lb raw shrimp 1 ea Juice of a lime

2 tb butter 1 c sour cream

1/2 c finely chopped onion 1/2 c plain yoghurt

1/4 ts dried red pepper 1/4 c chopped fresh coriander

1/2 ts ground cumin 1 x Salt & pepper to taste

Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. -----