EAST ASIAN DISHES

1.SPICED AUBERGINE TEMPERD

SERVES 04

INGREDIENTS

03 tbsp ghee or butter
Few curry leaves/small piec rampa and cinamon stick
01 tsp cumin seeds
02 cloves garlic thinly sliced
01 tbsp chillie pieces
500 gm aubergine cut in to 1 cm dice
50 gm maldive fish-broken in to small pieces
03 tbsp mango chutney chopped in to a paste
01 tsp lime juice
salt to taste

METHOD

1. Heat the oil in a saucepan add curry leaves, rampa, cinamon stick, onion, garlic, maldive fish stir and cook for few minutes.

2. Add the aubergine and chillie pieces, cook for 15 minutes stiring from time to time until aubergines are soft.

3. Mix in mango chutney,lime juice and salt in a low heat.

4. Correct the seasoning and serve hot.
SERVES 04

INGREDIENTS

03 tbsp ghee or butter
Few curry leaves/small piec rampa and cinamon stick
01 tsp cumin seeds
02 cloves garlic thinly sliced
01 tbsp chillie pieces
500 gm aubergine cut in to 1 cm dice
50 gm maldive fish-broken in to small pieces
03 tbsp mango chutney chopped in to a paste
01 tsp lime juice
salt to taste

METHOD

1. Heat the oil in a saucepan add curry leaves, rampa, cinamon stick, onion, garlic, maldive fish stir and cook for few minutes.

2. Add the aubergine and chillie pieces, cook for 15 minutes stiring from time to time until aubergines are soft.

3. Mix in mango chutney,lime juice and salt in a low heat.

4. Correct the seasoning and serve hot.

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Desserts to Die For

1 cup water
1/2 cup butter
1 cup flour
2 tbsp. milk powder (opt)
4 eggs

Bring water and butter to rolling boil and the butter is melted. Add flour and stir vigorously until mixture forms a ball and pan sides are clean. Remove from heat and cool slightly. Add one egg at a time, beating well between each addition. Using pastry bag or spoon, place on greased cookie sheet. Bake at 400 F for 10 minutes then reduce heat to 350 F and cook until golden brown. Prick with a fork.

1/4 cup sugar
3 tbsp. cornstarch
1 1/2 cup orange juice
3 beaten egg yolks
8 oz. plain yogurt
11 oz. can mandarin oranges

In medium pan, combine sugar and cornstarch. Add orange juice. Cook and stir until thickened, then 2 minutes more. Remove from heat. Gradually stir half of hot mixture into egg yolks. Return to mixture in pan. Bring to gentle boil Cook and stir 2 minutes more. Remove from heat. Stir in yogurt and 1 tbsp. butter. Pour into bowl. Chill. Fill puffs. Spoon orange sections on top. Add tops. Sift on powdered sugar.

2-4 oz. Instant vanilla pudding
1/2 cup milk
Mix together
Add 1 small Cool Whip and
3 tbsp. Grand Marnier or any other liqueur

Whip until smooth.

1 cup low-fat yogurt
1 tbsp. liquid honey
1/2 tsp. grated lemon rind
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

In small bowl stir together all ingredients until blended. Cover and refrigerate for several days if you wish. Spoon over berries or fruit.

2 cups graham cracker crumbs
1 tbsp. granulated sugar
½ tsp. cinnamon
1/3 cup melted margarine
1 pouch Knox gelatin
¼ cup cold water
1 cup creamed cottage cheese
3/4 cup pineapple juice
½ cup each milk and dairy sour cream
¼ cup sugar
1 tsp. lemon juice
Garnish - sliced strawberries, kiwi, oranges, blueberries or raspberries

In a small bowl, combine graham crumbs, sugar, cinnamon and margarine. Press onto bottom and sides of an 11-inch flan pan. Bake at 375EF for 8 minutes; cool. In a small saucepan, sprinkle gelatin over water. Stir over low heat until gelatin is completely dissolved. In a food processor, process cottage cheese until smooth and creamy. Blend in pineapple juice, milk, sour cream, sugar and lemon juice. With machine running, gradually add gelatin mixture through feed cap; process until blended. Chill, stirring occasionally until mixture is slightly thickened, about 50-60 minutes. Pour into crust. Refrigerate until set, about 2-3 hours. Remove sides of pan, top with fresh fruit. Spoon Easy Fruit Glaze over surface of fruit to cover. Refrigerate until set - about one hour.

Glaze:1 pouch gelatin
¼ cup each cold & boiling water
1 tbsp. each honey, lemon juice

In a small bowl sprinkle gelatin over cold water; add boiling water. Stir until gelatin is dissolved. Add honey and lemon juice. Chill.

6 apples
2 tbsp. butter
1/2 tsp. cinnamon
1/2 cup sugar
Sauce:	  cup sugar
1 tbsp. cornstarch
3/4 cup water
1 tsp. butter
1 tsp. vanilla

Peel the apples, then core and quarter them. Arrange the apples in a shallow baking dish. Dot with butter and sprinkle with cinnamon and sugar. Bake @ 350 F, uncovered for 30 minutes While the apples are baking, make the sauce. Combine the sugar, cornstarch and water. Cook over medium heat until thickened and clear; remove from heat and stir in butter and vanilla. Pour this sauce over the apples and bake an additional 10-15 minutes or until the sauce bubbles and the apples are completely cooked. Serve warm.

1 pkg. Apple Spice Snackin' Cake
Vanilla Ice Cream

Prepare cake mix. Top each piece with ice cream and lemon sauce:

Lemon Sauce:
1 cup sugar
1/2 cup butter or margarine
1/4 cup water
1 egg well beaten
3/4 tsp. grated lemon rind
3 tbsp. lemon juice

Combine in a saucepan. Heat to boiling over medium heat, stirring constantly. Serve warm.

3 oz. raspberry jello
Dash of salt
1 1/4 cups boiling water
1 10-oz. pkg. frozen raspberries
1 cup whipping cream, whipped
1 angel food cake

Dissolve jello and salt in boiling water. Add frozen raspberries and stir until raspberries are thawed. Chill until partially set in fridge (approx.1/2 hour) Whip until fluffy, fold in whipped cream. Rub brown crumbs from cake. Tear 1/2 of cake into 1 1/2-2" pieces. Loosely arrange back in tube pan. Pour 1/2 jello over. Repeat. Chill till firm. Decorate with more whipping cream and berries.

1 1/2 cups crushed graham crackers
1/4 cup sugar
1/2 cup melted butter
Mix well, reserve 1/2 cup.  Line 9x13 pan and bake for 10 minutes Let cool.
2 large pkg. cream cheese
1 cup berry sugar
1 beaten egg
1/2 tsp. vanilla

Cream cheese then gradually add sugar and mix well. Add beaten egg and vanilla. Add 10-12 maraschino cherries cut in half. Sprinkle with reserved crumb mixture. Bake at 350 F for 20-25 minutes Don't use mixer for cream cheese.

Dressing:
1 egg
1 tbsp. vinegar
1/2 cup sugar
1 tbsp. heaping cornstarch
Juice from a small can pineapple chunks

Cook until thickened in double boiler.

Salad: 4 apples chopped with skin on;
small can of pineapple chunks;  walnuts; mini marshmallows
Shred inside of coconut shell (1/2 cup)

(or use shredded coconut)

1 can Carnation Evaporated Milk
1 cup coffee
2/3 cup granulated sugar
1 tsp. vanilla
1/4 tsp. salt
4 eggs
1/4 cup lightly packed brown sugar

Combine evaporated milk and coffee in saucepan. Heat until small bubbles form around edge of pan. Add granulated sugar, vanilla and salt. Stir until sugar is dissolved. Beat eggs well in large bowl. Gradually stir hot milk mixture into eggs. Pour into 6" souffle dish. Place dish in a pan of hot water. Bake at 300 F for 50-60 minutes or just until centre is set and knife comes out clean. Chill until cooled. Just before serving sprinkle brown sugar over custard. Set the souffle dish in a cake tin and fill the tin with cold water and a tray of ice cubes. Place under broiler; broil till sugar is browned. .

2 firm ripe small bananas peeled
1 tbsp. lemon juice
1/4 cup brown sugar
2 tbsp. butter
Dash cinnamon
3 tbsp. light rum
Vanilla ice cream

Cut bananas in half lengthwise and then in quarters crosswise. Drizzle with lemon juice. Heat sugar and butter in a 10" skillet until sugar is melted and caramelized. Add bananas and cook slowly until heated. Add rum. Ignite. Serve warm over vanilla ice cream. Serves two.

When Gram stayed with us we had this frequently,
just because it was Cliff’s favorite. Fortunately, the rest of us liked it too.

2 cups water (hot)
1/3 cup seed sago
1/4 sugar (or to taste)
Boil in a double boiler until clear.
Add 1 tsp. vanilla.

Cool and serve (with cream is nice!)

1 cup chopped pecans
1 cup flour
1/2 cup butter

Press into 9 x 13 pan and bake at 350 F for 20 minutes

8 oz. Philadelphia cream cheese
1 cup icing sugar
Cool Whip(1/2 of large tub)
Spread on cool base.
1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
3 cups milk

Beat well and allow to thicken a little. Spread over first two layers. Cool. Ice with rest of Cool Whip. Sprinkle with chocolate shavings if desired.

Crust:
1/2 cup butter
1/2 cup chopped or slivered almonds
1 cup flour
Filling:
1 8-oz. cream cheese
1 cup powdered sugar
1 cup Cool Whip
Topping:
3 cups milk
2 4-oz. pkg. chocolate, lemon or Pistachio instant pudding
1 cup Cool Whip
Slivered almonds

Mix butter, almonds and flour till mealy. Press into 9x13 pan. Bake at 350 F for 15 minutes Cool. Beat cream cheese and powdered sugar till creamy. Fold in Cool Whip and spread on crust. Mix milk and puddings and let set. Spread on second layer. Spread Cool Whip on top. Top with slivered almonds.

2 cups flour
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup butter, margarine or shortening
2 eggs, slightly beaten

Preheat oven to 375 F. In bowl combine flour with sugar, baking powder and salt. Cut in butter until crumbly. Combine milk and eggs. Add to dry ingredients all at once. Stir until all dry particles are moistened. Spread in greased 9-inch round or 8" square pan. Bake 25 -30 minutes or until golden brown. May be halved using 3 tbsp. sugar. (Excellent for upside-down cakes)

1 14 oz. can Eagle Brand condensed milk
1/3 cup lemon juice
8 oz. sour cream
1 tsp. vanilla
Pie filling or fresh fruit

Combine Eagle brand and lemon juice - mix well. Stir in sour cream and vanilla. Layer cream mixture and fruit in dessert glasses. Top with fruit. Chill 30 minutes in freezer or 2 hours in fridge.

3/4 cup granulated sugar
3 tbsp. melted butter
3 tbsp. all-purpose flour
1/4 tsp. salt
3 egg yolks
1 cup milk
1 tsp. grated lemon zest
1/4 cup lemon juice
3 egg whites

In a bowl, combine the sugar, butter, flour, salt, egg yolks, milk, zest and lemon juice. In a separate bowl, beat the egg whites until stiff. Fold into the batter. Pour mixture into an 8-cup casserole. Set the casserole in a pan of hot water and place in 350 oven. Bake until set and lightly browned, 35 to 40 minutes.

21/2 cups flour
1 cup shortening
1 tbsp. sugar
1 tsp. salt
2 egg yolks slightly beaten
Milk to add to yolks
1 1/2 cups cornflakes
8-10 apples thinly sliced
1 1/2 cups sugar
1 tbsp. cinnamon
2 egg whites beaten till foamy

Mix first four ingredients, rubbing to crumbs. Make a well in centre; put egg yolks in measuring cup, add milk to cup and mix into dry ingredients. Divide dough in half and roll one half to fit a 10x15 pan. Put cornflakes on crust, then apples which have been mixed with sugar and cinnamon. Roll second half of dough and press edges firmly together. Brush top with egg whites. Bake in a 350º oven till golden brown. Drizzle thin icing over top when it has cooled slightly.

In the top of a double boiler, scald

2 cups milk.
Stir in slowly
3 or 4 slightly beaten egg yolks
1/4 cup sugar
tsp. salt.

Place the custard over, not in, boiling water. Stir until it begins to thicken. As it cools, beat to release the steam. Before cooling thoroughly, add 1 tsp. vanilla, rum or dry sherry.

This is easy and good over cake that is in danger of going stale if that ever happens at your house.

1/2 cup sugar
1 large heaping tbsp. flour
About 1 cup hot water
2 tbsp. butter
1 tsp. vanilla
1/2 tsp. nutmeg

In frying pan or saucepan, mix sugar and flour. Add the hot water and stir until sugar is dissolved. Add butter, vanilla and nutmeg and cook 'til sauce is clear. If too thick add more water, if too thin let boil down .
Grandma wrote at the bottom: "Simple eh?... But good."

This is a favorite with all guests at the Knox "Park Model" in Apache Wells.
It feeds a very large group, which isn't unusual at Knoxes.

1 can (29 oz.) sliced peaches, undrained
1 package Betty Crocker Super Moist Butter Pecan Cake Mix, dry
1/2 cup margarine or butter, melted
1 cup flaked coconut
1 cup chopped nuts

Heat oven to 325ºF. Layer all ingredients in an ungreased rectangular pan (13x9x2). Bake 55 to 60 minutes or until top is golden brown. Let stand at least 15 minutes before serving. Serve warm or cold, and if desired, top with whipped cream or cool whip, or ice cream. Makes 12-15 servings. Mary cuts peach slices into thinner slices, and if pecan are used instead of walnuts, it’s crispier.

This was Gram's recipe for 70 years or so.

Scald 3 cups of milk Place 3-31/2 cups plain or toasted bread cubes in a greased 1 1/2 quart casserole. Mix in 1/2 cup of raisins. Pour over 3 tbsps. melted butter, or butter your bread before you cube it. Mix 2 eggs slightly beaten, 1/2 cup sugar, 1 tsp. vanilla, 1/2 tsp. salt and 1/2 tsp. nutmeg. Mix a small portion of the hot milk into the egg mixture, then add egg to the remaining milk. Pour over bread cubes. Stir gently. Sprinkle a bit of nutmeg on top. Place casserole in a pan of hot water. Bake at 350º for about 45 minutes.

This is the famous "Holland America” cruise ship recipe, brought home by Jim and Dianne
from their 1996 cruise to Alaska. Vanilla beans cost the earth, but this is the best new
dessert we've found in a few years.

1 1/2 cups  (240 ml) milk
1 1/2 cups  (240 ml) double cream
3 inches fresh vanilla bean (sticks) open face
Salt to taste
5 eggs
2/3 cup sugar (150ml)
1 loaf white bread no crust
6 tbsp.  butter (75 gm),
1 tsp.  cinnamon
1/4 cup  (50 ml) raisins soaked in water

Bring the milk, cream, butter, salt and vanilla beans to a boil. Mix eggs and sugar together, add simmering milk mixture and pass it through a sieve. Cut the bread into thin slices. Arrange bread in a buttered oven proof dish. Put the soaked raisins between the bread layers and cover with the milk mixture. Place the oven proof dish with the raw pudding in a roasting pan with water. Bake at moderate heat (350º ) for 40-45 minutes. Sprinkle with cinnamon sugar. Serve with vanilla sauce. (I just used cream)

Maxine Zutz took this off the Internet and says it is delicious.

Pastry:
1 1/2  cups all-purpose flour
1/3 cup granulated sugar
pinch salt
3/4 cup cold butter, cubed
Filling:
1 cup granulated sugar
4 eggs
1/3 cup fresh lemon juice
2 tbsp. grated lemon rind
3/4 cup whipping cream
Topping:
2 tbsp. granulated sugar
Fresh berries for garnish

Pastry: Combine flour, sugar and salt. Add butter and mix until mixture resembles fine crumbs. Pat mixture evenly into base and up sides of buttered 11-inch flan pan with removable base. Refrigerate 20 minutes. Preheat oven to 350º. Place flan pan on cookie sheet and bake 20-25 minutes till light brown. Filling: In large bowl, whisk sugar and eggs together until smooth and sugar has dissolved. Stir in lemon juice and rind. Whisk in cream until well combined. Pour into pastry shell. Bake 45 mins. at 350º until filling is set. Topping: Sprinkle baked tart evenly with sugar. Broil 1-2 minutes or just until sugar is caramelized. Let cool completely. Remove sides of pan. Cut in wedges to serve. Garnish with fresh berries.

A toss-up, but we decided this was a dessert and not a cake.
Another calorie-free offering from "Cousin Val"

1 Dark Chocolate Cake Mix (your favorite one)
1 jar caramel sundae topping (at room temperature)
1 large tub Cool Whip
1 can Sweetened Condensed Milk

Bake the cake according to instructions, and while still hot, poke the top full of holes with a table knife. Pour the caramel sauce over the cake, then the condensed milk, and allow to cool. Spread the Cool Whip over the top. Garnish with shaved chocolate if you're having company.

Forget the cholesterol...

16 cherry tomatoes
3 tbsp. butter
2 tsp. garlic powder
2 tbsp. chopped parsley

Wash and clean tomatoes. In a skillet, melt butter. Add garlic powder to butter. Over medium heat, add the tomatoes. Cook for 5-6 minutes, gently moving tomatoes around. Garnish with parsley. Serve immediately.

Another Canadian Living Recipe. An excellent dish which doesn't need gravy.

12 medium size potatoes
1/3 cup half-and-half cream
3 tbsp. butter
Salt and pepper
3 whole green onions thinly sliced
3 cups cornflakes, crushed

Peel potatoes. Boil until tender. Drain. Mash, adding cream, butter, salt and pepper as you mash. Stir in thinly sliced green onions. Potatoes should be very stiff. Roll into 12 even cylinders, each about 5 x 1 1/2 ins. Spread out crushed flakes on waxed paper. Roll potato cylinders in cornflakes. Can cover, refrigerate. Preheat oven. Place on lightly greased baking sheet. Bake at 375F for 20 to 25 mins or until golden brown. Can be reheated in the microwave.

A favorite of any good Norwegian...

2 cup grated raw potatoes
1/2 cup milk
1 beaten egg
2 tbsp. flour
1 tsp. salt; pepper, to taste 
1 tbsp. grated onion

Mix together potatoes and milk and let stand 5 minutes. Drain. Combine egg, flour and seasonings and add to potatoes. Drop batter by 1/4 cupfuls on a well- greased hot griddle.

Very different, very good...

1 bunch celery cut in 3" lengths
1 bunch carrots sliced diagonally
4-5 tbsp. butter
1 tsp. sugar
1/2 tsp. Dijon mustard
2/3 cup heavy cream
Lemon juice
Salt and pepper

Put carrots and celery in a pot of boiling salt water and parboil for 10 minutes only. Drain and refresh under running cold water. Melt butter in a large, heavy saute pan and add the vegetables. Mix until all pieces are well coated in the butter. Add the sugar. Season with salt and pepper. Place on serving platter. Add the cream to the pan and reduce over high heat until cream thickens and coats the back of a spoon. Add the mustard and blend. Season with salt, pepper and lemon juice. Spoon over vegetables.

This is a cold dish that will keep for days. A Mennonite dish we found in a magazine a few years back.

4 1/2 cup peeled, sliced cucumbers
1 cup granulated sugar
1/2 cup sliced onions
1/2 cup white vinegar
1 sweet green pepper, slivered
1 tbsp. pickling salt
1 1/2 tsp. celery seed

In large bowl, mix together cucumber, sugar, onions, vinegar, green pepper, salt and celery seeds. Cover and refrigerate in bowl or jar for up to 5 days.

An Easter and Christmas Dinner favorite.

4 medium sweet potatoes, boiled
Mash with 1/4 cup white sugar.  Cool.
Add 2 eggs, 3 tsp. baking powder and 1/4 cup cream, mixing well after each addition.
Turn into oiled or buttered casserole and bake about 30 minutes at 350F.  Serves 6.

Barb found this in a Durkee Onion ad.

2 9-oz. pkg. frozen cut green beans
1 can Campbell's mushroom soup
1/2 cup milk
1 tsp. soy sauce
pepper
I can Durkee french fried onions

Cook beans. Add soup, milk, soy sauce, salt and pepper and 1/2 can onions. Bake. Garnish with remaining onions.

1 lb. white beans (Great Northerns are good)
1 quart cold water
1 small or medium onion, sliced
1/2 tbsp. salt and pinch of black pepper
2 tsps. cider vinegar
1/2 tsp. prepared mustard
1 tbsp. brown sugar (I use more)
1/4 cup molasses
1/2 cup tomato ketchup
1/4 lb. salt pork or bacon, diced

Rinse beans. Add 1 quart cold water, cover, heat to boiling and simmer 30 minutes. Drain, keeping liquid. Place onion slices in casserole or bean pot. Mix seasonings and place in pot. Add beans and pork and hot liquid or water to cover. Cover and bake in 250F oven for 7 hours. (I cook mine faster than this). Midway through cooking, remove one cup of beans, mash and return to pot. Add liquid during cooking if necessary.

4 medium baking potatoes, washed and sliced 1/4-inch thick
2 tbsp. melted butter
1 1/2 cups grated old cheddar cheese
2 cups Kellogs Corn Flakes, crushed to 1 cup
Paprika

Toss potato slices in melted butter. Place slightly overlapping on foil-lined and greased baking sheet. Sprinkle lightly with salt. Bake at 375F for 15 minutes. Remove from oven and sprinkle with cheese. Top with crushed cereal and sprinkle lightly with paprika. Return to oven. Bake about 25 minutes or until potatoes are tender.

A superb dish for crowds. Never anything but recipe requests.

2 lb. hash browns, semi-frozen
2 cans mushroom soup
2 cups (500 ml.) sour cream
1/4 lb. butter
1 cup cheddar cheese

Mix together; pour into 9x13 pan. Sprinkle with parmesan cheese. Bake one hour at 325F until bubbly.

I always cook extra beets when we have them boiled. Then I make these with the leftovers a few days later.

Slice or dice:
3 cups freshly cooked or canned beets
Stir in a double boiler until smooth:
1/2 cup sugar
1 tbsp. cornstarch
1/2 tsp. salt
2 whole cloves
1/2 cup mild cider vinegar

Cook and stir until clear. Add beets and continue to cook. Do not boil. Just before serving, add 2 tbsps. butter and 1 tbsp. orange marmalade.

Don't let the mustard and horse-radish scare you off. Even "picky" eaters love this.
Can be baked on the BBQ as well.

6 ears sweet corn
1/2 cup soft butter or margarine
1 tbsp. prepared mustard
1 tsp. prepared horseradish
1 tsp. salt
Dash of pepper
Snipped parsley

Mix butter, horseradish, mustard, salt and pepper. Cream till light and fluffy. Husk corn, strip off silk and spread each cob with a little horseradish butter. Wrap each loosely in foil and bake in a very hot oven (450F) for 20-25 minutes. Sprinkle extra butter with parsley and pass with the corn.

Cut hearts from 2 medium heads cabbage and steam in covered pot over low heat adding 3 tbsp. vinegar to 11/2 ins. water.Cook just till pliable. In frying pan cook 1/2 lb. sausage meat, 1 lb. hamburger and 2 small onions sliced thin or chopped. Cook 2 1/2 cups short grain rice according to directions. Add 1 can tomato soup to meat mixture, then mix in rice. Put large leaves with some sauerkraut in bottom or roaster. Fill with cabbage rolls. More leaves and kraut on top. Cover with tomato juice and cook at 275F until cabbage is tender.

This is a Canadian version of sweet potato casserole

2 medium turnips, boiled and mashed
1 cup applesauce
2 tbsp. brown sugar
11/2 tsp. salt
6 tbsp. butter
2 eggs
1/4 tsp. pepper
11/2 tbsp. butter
1/4 cup bread crumbs

Mix first seven ingredients and place in uncovered casserole. Saute bread crumbs in the 11/2 tbsp. bread crumbsand spread on top. Bake at 350F for 1/2 hour.

Heat together:
1/2 cup cream
1 tbsp. butter
Add 1 slightly beaten egg 
1/4 cup sugar
Stir in 1/4 cup vinegar

Add shredded cabbage. Simmer just to heat cabbage. Salt, pepper to taste.

1  quart corn, frozen or fresh
1 cup milk
1/4 cup sugar
3 eggs, beaten
Salt and pepper to taste

Dot with butter. Bake at 300F for one hour. May be doubled for large suppers. Use 9x13 pan when doubling.

18 cups raw corn (5 dozen)
1 lb. butter
1 pint light cream
1 cup sugar

Blend all ingredients in large pot or roaster and place in a 350F oven for 90 minutes. Stir occasionally to prevent sticking. Cool quickly in ice water. Freeze in containers. Do NOT use salt in recipe as it will darken the corn. Season only when reheating.

1 tbsp  vinegar
1/4 cup ketchup
1/4 cup brown sugar (packed)
1 tbsp dry mustard
3/4 cup molasses
4-5 cans beans
1/2 pkg bacon (diced and fried)
1 large onion, diced (sauteed in bacon fat)

Bake uncovered at 350F for 1 hour - uncover and bake at 400F for 15 minutes.

1/2 lb.  chopped bacon
1 large chopped onion
1 large chopped green pepper
Cook together slowly until bacon is slightly browned.
Mix and add:
1 tsp  Worcestershire sauce
1/2 to 3/4 cup brown sugar
1 tsp  dry mustard
Add:
2 20-oz.   beans

Bake at 350F for 2 - 3 hours. This makes a large pan suitable for family reunions or potluck.

1 large can sauerkraut
1 large can stewed or crushed tomatoes
1/2 package bacon
1 cup sugar

Drain sauerkraut, and if using stewed tomatoes, cut into small pieces. Mix the two. Add sugar. Add bacon which has been cut in narrow strips and fried only long enough to remove the fat. Place in a casserole and simmer in a 350F oven for 40-50 minutes.

2 lbs. potatoes, peeled and thinly sliced
1/2 package frozen puff pastry
(I used my own ordinary pastry)
1/4 cup butter melted
1/2 tsp. each salt and white pepper
1 egg beaten with 1 tbsp cold water
1/2 cup whipping cream

Drop potatoes into a large saucepan of boiling salted water. Bring to a boil then reduce heat and simmer uncovered for 3 minutes. Drain well in a colander. Spread out on clean towels and let them cool while preparing pastry. Preheat overn to 425F. Roll out pastry to line 9" pie plate. Trim edges. Layer potatoes a layer at a time, drizzling with melted butter and salt and pepper. Repeat until all are used. Place a latticed crust on the pie. Brush edges of pie before placing strips, then brush strips when finished. Bake pie for 15 minutes, placing it on a baking sheet. Reduce heat to 350 and bake for 25 minutes. Remove from oven and pour cream between lattices. Bake for a further 35 to 40 minutes. Let stand for 5 minutes then cut in wedges and serve.

51.Cauliflower Souffle 

       1    Cauliflower;medium, cut in               -Salt & pepper

            -florets                                 Nutmeg, ground

       2 tb Butter                              4    Eggs; separated

              2 tb Flour;all purpose                      1 c  Cheddar

      cheese;strong,grated

       1 c  Milk                           

   Souffle de Chou-Fleur The fertile plains around Lac St. Jean produces

   excellent vegetables and supports thriving dairy farms. A strong cheddar

   cheese, made at St. Prime on the west side of the lake and aged up to 4

   years, is one of the region's finest cheeses. Adele Coperman-Langevin of

   St. Fulhence combines cauliflower from her market garden in her souffle.

     Cook cauliflower in boiling, salted water until tender, drain well and

   mash. Melt butter in medium saucepan, blend in flour and cook, stirring

   over medium heat until bubbly; do not let mixture brown.

     Meanwhile, bring milk to a boil in another saucepan. Add hot milk to

   butter-flour mixture and cook, stirring over medium heat until sauce

   thickens  and is smooth. Season to taste with salt, pepper and nutmeg.

   Remove from heat.

     Lightly beat egg yolks and stir into sauce. Then stir in cheese and

   cauliflower until smooth. In a large bowl, beat egg whites until stiff but

   not dry. Fold cauliflower mixture gently but thoroughly into beaten egg

   whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated

   350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.

   Serve at once. SERVES: 4-6

52.Coconut Milk and Cream

Most Filipinos or other Asians already know how to make coconut milk or cream. But for those who are not
familiar with coconut milk or cream, see procedure below to make it. You also can buy powdered coconut
milk in a market if making it from raw material is not practical.

1. First thing we need is grated mature coconut(niyog in Filipino). You can buy it on a wet market.
2. Put the grated coconut on a basin or large bowl. If you bought one coconut, pour 1/2 cup of boiling
   water.
3. Let it cool until you can touch it. Mash it with your hands until the milk goes out of the pulp.
4. Repeat the process several times then scoop out a handfull and grip it with your hands until the milk pours
   down the basin.
5. Transfer the extracted pulp to another container. Repeat the process until there are almost no pulp left on
   the basin.
6. Strain the milk to a bowl or container.
7. You now have the Coconut Cream(kakang gata in Filipino).
8. Put the extracted pulp again on the basin and pour 1 cup of warm water and repeat step #4, #5 and #6
9. You now have the Coconut Milk(gata in Filipino).

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53.Atchuete or Atsuete(Annatto) Cuchinta

4    cups all-purpose flour                            4    cups white sugar
7    cups water                                            1    tablespoon lye (lihia)
1    tablespoon atchuete(annatto) seeds

• Soak atchuete in 1/3 cup water to extract color.
• Mix flour, sugar, lye and the rest of water together. Stir until smooth.
• Blend atchuete extract.
• Fill muffin cups 1/3 full.
• Steam for from 15 to 20 minutes or until firm.
• Yield: 8 dozens.
• -------------------------------------------------------------

54.Simple Cuchinta

1-1/2 cups water                                               1        cup rice flour
3/4    cup sugar                                                1        teaspoon lye solution

• Combine sugar, lye and water and bring 10 a boil.
• Cool. Add to rice flour and stir until smooth.
• Pour unto cuchinta molds and stream for 15 minutes.
• Serve with grated coconut.
• Homemade lye:
      Burn wood till all turns unto ash. Sift and save fine dust. Place in a bottle till needed.
  When needed, boil enough with equal part of water. Strain in double thickness cloth and
  save water. Use water as lye.

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55.Singapore Style Breakfast: Fried Carrot Cake

• White Radish (peeled and grated medium) 400 gm. (14 oz.)
• Glutinous Rice Flour (un-sweetened) 200 gm. (7 oz.)
• Cold water 200 ml. (7 oz.)
• Preserved radish (Chinese specialty item) 28 gm. (1 oz.)
• Sesame oil 15 gm. (1/2 oz.)
• Salt and white pepper to taste

Grate the white radish and steam it 30 min. this will reduce the water content and the volume.

Combine the glutinous rice flour (called Mochiko in Japanese shops) with water and mix to a smooth consistency.
Add the steamed radish and preserved radish and blend well.
(see note at bottom)

Place mixture in a well greased pan to a 1 in. depth.
Steam for 1 hour.
This may me done in an oven by using a water bath and covering it well with foil.

Chill well (a freezer works best).
When firm cut into 2 inch diamonds, dust with corn flour and fry in a medium hot pan till properly browned.

Serve hot with stir fried chinese broccoli or your favorite asian green vegetable with hot chili paste and dark soy sauce on the side.

Note for Carrot cake mixture.
Add at will: green onions, and any vegetable tidbits that you may choose.

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56.Spicy vegetable curry
(mixture of Indonesian/Thai)

Preparation time: 20 minutes
Cooking time : 15 minutes

• 4 " cube of Bean curd cut in small cubes
• 100 grams of String beans (thinly sliced)
• 2 carrots in thin strips
• 3 table spoon of coconut milk
• 2 hot chilli peppers
• 50 grams of bean sprouts
• 1/4 crunchy lettuce
• 1 table spoon of chopped fresh Basil leaves
• 3 teaspoon of grated ginger
• 1 onion
• 1 clove of garlic
• 10 pcs of lemon leaves
• 1 lemon grass (crush the stem slightly for more flavour)
• 1 table spoon of vegetable oil
• salt to taste

In hot and steamy oil fry bean curd until it browns.

Add onion, garlic and chopped chilies and stir for 25 secs..
Add sliced string beans and stir until it colors.

Then add all the ingredients except bean sprouts and lettuce.
Let it simmer for 5 minutes on low heat.

Then add chopped lettuce and bean sprouts.
Cut the heat off and stir well.
Put the lid on for 1 minute..

This you could serve with rice..

Amount of chilli peppers and coconut milk may vary according to ones own taste

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ISLAMIC RICE DISHES

57.Uzbek Carrot Palav with Cumin

8 Tbsp. vegetable oil
1/2 cup blanched, raw almonds, peanuts, or pine nuts
1 cup currants
2 tsp. cumin seeds
2 large onions, peeled and thinly sliced
1 cup carrots, peeled and shredded
1/2 bell pepper, seeded and shredded
1 Thai bird or Serrano chili, seeded and chopped, or 1/2 tsp. paprika
2 cups long-grain Indian white basmati rice, washed and checked for stones
1/2 tsp. ground turmeric, or 1/2 tsp. saffron dissolved in 2 Tbsp. hot water
2 tsp. salt
1 Tbsp. sugar
3 cups water
2 cups chopped fresh cilantro, parsley, or basil

In a wok or medium-sized nonstick pot, heat 1 tablespoon oil over medium heat. Add the almonds and currants and stir-fry for 20 seconds. Remove with a slotted spoon and set aside.

Using the same wok, heat the remaining oil over medium heat, add the cumin, and cook for 10 seconds, until aromatic (keep a cover handy to catch any seeds that might fly out). Add the onion and fry for 10 to 15 minutes, until golden brown.

Add the carrots, bell pepper, chili, and rice and stir-fry for 5 minutes. Add the turmeric, salt, sugar, and water. Bring to a boil, stirring gently once with a wooden spoon. Reduce heat to medium-low, cover and simmer for 30 minutes, until all the water has been absorbed and the rice grains separate easily.

Remove the wok from the heat and add the almonds, currants, and chopped cilantro. Fluff the rice gently with a fork. Transfer to a serving dish and serve with any tomato-and-cucumber salad.

Variation: For Afghan Qabeli Pilau, add 1/2 tsp. ground cinnamon, 1/4 tsp. ground cloves, and 2 black cardamom seeds.

Preparation time: 15 minutes
Cooking time: 45 minutes

Makes 4 servings

58.Creamy Rice

2 cups long-grain rice
Two onions, chopped
Oil for sautéing
1 3/4 cups water
1 tsp. salt
2 cups of soy, rice, or nut milk
Additional 3/4 cup of water

Clean and wash the rice until the water runs clear. Drain. Sauté the onions in oil. Add the salt to the water and bring to a boil. Add the soy milk and additional water to the boiling water, then add the rice and onions. Boil until soft and purée-like.

59.Demjeddera

1 cup brown lentils, sorted and rinsed, or 1 can (19 oz.)
1-2 Tbsp. olive oil
1 medium onion, chopped
3-4 cloves garlic, minced
Pepper, to taste
1 1/2 tsp. cumin seeds
1 cup dried brown or white rice
1/2 tsp. salt
1 3/4 cups water
Soy yogurt (optional)

If not using canned lentils, cook dry lentils in 3 cups water until tender for 45 minutes, then drain. Heat oil in a large skillet or pot over medium heat. Sauté the onion until translucent, about 3 minutes. Add garlic, pepper, cumin seeds, and rice. Sauté for 1 to 2 minutes, stirring constantly so spices don’t burn. Add salt and water, bring to a boil, and cover, cooking for 40 minutes for brown rice, 15 minutes for white. Remove from heat, and keep covered for 10 minutes. Stir cooked or canned lentils into rice, and add salt to taste. Serve garnished with soy yogurt, if desired.

60.Sweet Rice

1/2 tsp. saffron threads
3 cardamom pods, cracked
2 tbsp. rose water
2 cups long-grain rice, washed
1 tsp. salt
3 cups water
1/2 cup date or ordinary syrup
2 tbsp. oil

Soak the saffron and cracked cardamom pods in the rose water for at least 10 minutes. Add the rice and salt to the boiling water, cover and simmer for 6 minutes. Drain well. Carefully turn the syrup into the drained rice. Swirl the oil around the bottom and sides of the rice pot and add the syruped rice. Sprinkle with the rose water mixture. Place a clean tea towel between the pot and the lid, then steam the rice on very low heat for 10 to 15 minutes or until tender.

61.Rice with Nuts

2 cups long-grain rice, washed
1 tsp. salt
3 cups water
1 cup pistachios, almonds, cashews and/or pine nuts
2 Tbsp. oil

Add rice and salt to boiling water. When water returns to the boil, cover and reduce the heat to a slow simmer for 15 minutes. Check rice for tenderness and absorption. Do not stir! If the water has not been absorbed, simmer for a further 5 minutes. If rice is not tender, add a little water, if required, and continue to simmer. Remove skins of almonds by pouring boiling water over the nuts and then rinsing in cold water. To remove skins of pistachios and leave nut with its green color, blanch first in salted water then treat as you would almonds. Sauté nuts in oil until golden and sprinkle over the cooked rice before serving.

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62.Simmered Aubergine (Eggplant) with Ginger Sauce (Nasu no Ohitashi) Japanese

This recipe is slightly adapted from Good Food from a Japanese Temple, by Soei Yoneda.
The original recipe used 4 x 4-inch (10-cm) aubergines, halved lengthways, but I can usually only find bigger ones.
The author recommends using Kikkoman soy sauce for all her recipes; and I agree with her.
It's easier to grate the ginger if it's frozen; and this is also the best way to keep it fresh (it doesn't lose its flavour, as frozen garlic can).

This dish can be served hot, at room temperature, or chilled.
To serve hot, slice and dress the aubergine as soon as it's cooled enough for you to handle.

* Serves 2-4 as a side dish * (depending on how many dishes you serve) 1 medium aubergine (eggplant) - about 250g (9oz)

• Ginger-Soy Sauce:
• * 1 x 1-inch (2.5cm) cube fresh ginger, peeled and finely grated
• * 1 tbsp good-quality Japanese soy sauce (eg Kikkoman)

1. Cut the stem end off the aubergine, but don't trim the blunt end.
Cut the aubergine in half lengthways, then cut each piece across once so as to make four quarters of roughly the same size - you should cut much nearer the blunt end.
Bear in mind that the stem ends seem to lose more size in cooking.

2. In a pan wide enough to take all four pieces in a single layer, bring 600ml (20 fl oz, 2 1/2 cups) water to the boil.
Add the aubergines, skin side down, and reduce the heat.
Simmer for about 5 minutes, turning after about 3 minutes, until soft but not mushy (test by pricking with a fork).

3. Drain the aubergine pieces and cool on a plate, skin side up (don't throw away the remaining liquid; use it to make stock).
More liquid will come out as they cool; when cool enough to handle, press gently with your hand to squeeze out water without crushing the aubergine.
Avoid squeezing out too much - the aubergine should still be somewhat moist.

4. When cool, slice each piece lengthwise into 1/8 inch (1/2cm) pieces.
Arrange slices casually on small dishes or saucers.
Mix ginger-soy sauce and spread on top of the aubergine.

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63.Traditional Japanese Miso Soup

As I understand it, there is no one correct recipe for this soup, you can just add what you like - so I have sometimes added bean sprouts, shittake mushrooms, and/or about 2 tsp of sake to the following.

Don't ignore the warning about the seaweed!
When I first used this recipe, I though 'Oh, I've never tried this seaweed, I think I'll add a little extra - just to make sure I taste it'.
LOL - it is quite strong, but that was not the problem - this stuff expands at an amazing rate.
Ever seen the film 'The Blob' !

If you don`t add the miso carefully, your soup will end up lumpy.
I don't use the method described below, I add the miso to a small bowl, scoop up some of the simmering soup water and stir around the miso until some of it dissolves and the water is opaque, pour it back into the pot, stir it around, and then repeat until all of the miso dissolves.

Serves: 4-8.

• 1 Qt. water
• 8 Tbsp miso (more or less to taste)
• 2 TSP dried cut wakame
• 1/2 cup chopped daikon (optional - I use mouli - large white radish)
• 1/2 cup carrots (optional)
• 1/2 small onion (optional)
• tofu, chopped into small cubes (optional)
• chopped green onions

Wakame is a strong seaweed.
It is too strong for some people who have not grown up with it.
Here is a great way to enjoy it.
First a warning about wakame, it expands to many, many times its dry size when re-hydrated.
Be very conservative the first time you use it.
Most health food and Japanese/Asian stores sell it already cut into little 3/4" squares and dried into tiny "crumbles".
This is the best kind to use.
If you buy it in "sheet" form you will have to hydrate it and then cut it into squares which adds time to the recipe.

Bring the water to a slow boil.
Put the wakame in the water and let it slowly simmer for 20 mins.
The longer you simmer it the less sharp its taste will be.
If you are cooking daikon, carrots, or onions, put them in for around the last 10 mins for onions and daikon and about the last 5-6 mins for the carrots.
I slice the daikon into "half moons" fairly thin.
The thicker the cut the longer the daikon takes to cook.
Most Japanese people like their daikon pretty soft in miso soup.

Once the vegetable mixture is cooked, make sure it is cooking at a slow simmer.
Here's a little secret.
Take a small strainer and place it just in the soup.
Take spoonfuls of miso and mash them through the strainer into the soup.
This is way better than plopping miso into the pot and trying to distribute it evenly.
Many people feel that cooking miso destroys the favorable digestive enzymes.
But two people whose opinions I really respect are in favor of cooking the miso into the soup for a short period of time (1 minute).
If you are using tofu, put it in now, you needn't cook it, just get it up to soup temperature.

Garnish with the chopped green onions and serve.

If you want to have miso soup over a few days, put miso only in the portion of the vegetable soup that you wish to eat at that time.
It keeps better without the miso in it.
Traditionally, Japanese people have miso soup more in the morning than the evening so you may want to experiment with having this for breakfast with a little rice and pickled vegetables.
Enjoy!

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Introduction

Kimchi is a product that is fermented through lactic acid production at low temperatures to ensure proper ripening and preservation. It is processed with seasoning mixture mainly consisting of red pepper powder, garlic, ginger, green onion, radish, etc.

Well-fermented kimchi has anti-biotic characteristics as lactic acid bacteria produced in the process of fermentation suppresses the growth of harmful bacteria. This bacteria not only gives a sour flavor to mature kimchi, but also prevents excessive fermentation by restraining the growth of other bacteria in the intestines.

64.Kim Chee 

Yields 1 quart

1 lb Chinese (celery or Nappa) cabbage

1 large carrot

1/4 lb white Oriental (Daikon) radishes

2 scallions, thinly sliced

1/4 cup soy sauce

1/2 cup water

2 Tbs honey

3 Tbs cider vinegar

1 tsp fresh ginger, minced

4 cloves garlic

2 to 4 hot red peppers, dried, 2 inches long, split

1.        Slice the cabbage lengthwise into quarters.  Remove the tough core and

then slice the quarters into 1 to 2 inch-long pieces.

2.        Slice the carrot and radishes lengthwise and then into 2 inch-long

sections.  Slice the sections into very thin strips.

3.        Toss cabbage, carrot and radishes with the scallions, soy sauce and

water.  Cover loosely and let stand overnight.

4.        Drain liquid from the vegetables into a bowl.  Add honey and vinegar to

the liquid and stir well until honey is dissolved.

5.        Add ginger, garlic and peppers to the vegetables and pack them into

sterilized jars.  Pour liquid into the jars.  If more liquid is needed to

cover vegetables, add water.

6.        Cover loosely with a lid and let sit at room temperature for 3 to 5 days

to ferment.  The liquid will bubble and the flavor will become sour.

7.        Refrigerate the Kim Chee for 3 to 4 days.  The cabbage will become

translucent and will be ready to serve.

**************************************************

65.Kim Chee (1)

1 large head chinese (celery or Nappa) cabbage

Salt

4 green onions (including tops)

1 clove garlic, minced

1 dried hot red chili (about 2" long), crushed

1 tsp fresh ginger, grated

1.)      Cut cabbage into pieces, 1-inch long and 1-inch wide.

2.)      Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes.

3.)      Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin

slices.  Wash salted cabbage three times with cold water.  Add the onions,

garlic, chili, ginger, 1 Tbs salt and enough water to cover.  Mix well. 

Cover and let stand for a few days.

4.)      Taste mixture every day.  When it is acid enough, cover and refigerate

up to 2 weeks.  Makes about 1 quart.

********************************************************

66.Kim Chee (2)

(Korean Pickled Vegetables)

Makes about 1 quart

1 lb  chinese (celery or Nappa) cabbage, cut into 2-inch pieces (about 4

cups)

6 Tbs salt

4 green onions (including tops), finely chopped

1 tsp fresh ginger, finely chopped

1 clove garlic, minced

1 Tbs sugar

1 Tbs paprika

Cayenne pepper

2 cups water

Sprinkle the cabbage with 5 tablespoons of the salt.  Let stand for 2

hours.  Rinse off salt and drain.  Add the green onions, ginger, garlic,

sugar, paprika, the remaining salt and a dash of cayenne pepper, and mix

thoroughly.  Pack the vegetables in a jar and pour in the water.  Cover

tightly.  Refrigerate the vegetables for 24 hours before serving.

******************************************************

67.Kim Chee (3)

(Kyabetsu Su-zuke - Japanese Vinegar-Pickled Cabbage)

1/4 head Chinese cabbage

5 cups rice vinegar

2 Tbs salt

4-5 Tbs sugar

2 cups water

1-inch square yuzu citron or lemon rind

Core and wash the cabbage.  Pat as dry as possible with a towel.  Cut into

about 1 x 2-inch chunks.  Place chunks loosely in a pickle crock.

In a saucepan combine the rice vinegar, salt, sugar and water.  Bring to a

boil over high heat, stirring once or twice.  Immediately pour boiling

liguid over the cabbage in the crock.  Tuck in the yuzu citron or lemon

rind.  Cover immediately with a drop-lid and weight it.  Remove to a cool

dark place and wait 2 days before eating.

To serve:  Cut or chop chunks into bite-size pieces.  Serve family style or

put individual portions into small dishes.  Season with a few drops of soy

sauce, if desired.  Keeps refrigerated 1-2 months.

***************************************************

68.Kim Chee (4)

(Korean Pickled Cabbage)

About 1 quart

2 lbs celery cabbage

1/2 cup coarse salt

4 cups water

1-1/2 Tbs crushed red pepper flakes

1 clove garlic, finely minced

1 tsp fresh ginger, minced

1 Tbs granulated sugar

2 green onions, finely chopped

1.)      Rinse the cabbage in cold water and drain.  Cut the cabbage into

1-1/2-inch squares.  Sprinkle with salt, add the water, and let stand

overnight.

2.)      Rinse the cabbage in cold water and drain.  Using a wooden spoon, blend

the remaining ingredients and stir this well into the cabbage pieces.  Pack

into a quart jar and cover.  Place the jar in a plastic bag to prevent the

odors from spreading to other foods.  Refrigerate and let stand four to

five days to cure.

****************************************************

69.Kim Chee (5)

Makes 5 cups

5 cups cabbage, cut into bite-size pieces

6 Tbs salt

2 Tbs sugar

1 tsp to 2 Tbs crushed red pepper flakes (according to taste)

1/4 tsp fresh ginger root, finely chopped

1 clove garlic, peeled and finely chopped

2 green onions, finely chopped

1.)      In a large colander, mix cabbage with 5 Tbs salt.  Let sit for 3 hours.

2.)      Rinse cabbage thoroughly 2 or 3 times.  Gently squeeze out excess

liquid with your hands.

3.)      Place the drained cabbage in a large glass bowl.  Add the remaining

ingredients and mix thoroughly.

4.)      Cover cabbage mixture tightly with plastic wrap and let sit at room

temperature for 1 or 2 days.

5.)       Chill Kim Chee before serving.

70.Whole-Cabbage kimchi (Tongbaechu kimchi)

Preparation procedure for whole-cabbage kimchi

Ingredients

·         2 heads Chinese cabbages, 1 Korean white radish

·         2 cups of coarse salt

·         1 cup red pepper powder

·         1/3 cup tiny salted shrimp

·         2 knobs ginger,1 head garlic,1 large green onion,1/4 bundle very thin green onion

·         1/3Ib.fresh oyster,1/3 bundle watercress

·         4tbsp.salt,1/4 bundle Indian mustard leaf,red pepper threads

Methods

1.      Discolored outer leaves and the root of mature whole cabbage are removed. Cut each cabbage lengthwise into two section.

2.      The cabbage sections are soaked in a brine with 10 cups of waters and a cup of salt for 2-7 hours until softened.

3.      Rinsed in cold water, and then drained. Cut one-third of radish into thin strips. Cut green onions,the watercress stems and Indian mustard leaf into 3/4 length.

4.      Crushed garlic, crushed ginger, the salted shrimp juice, hot red pepper powder,and seasonings are blended together.

5.      Remove the shells from the oysters and clean them using salt and prepare the chopped shrimps

71.Oisobagi Kimchi
Stuffed Cucumber Kimchee

Stuffed cucumber kimchi is one of those hot/cold dishes so welcomed on a sunny summer day. Countries with hot climates use chiles in abundance, and Korea is no exception. The heat from the chiles causes sweat, which cools the body as it evaporates, while the cold, crispness of the cucumbers refreshes. Kimchi, by the way, can be made with cabbage, radishes and many other vegetables, but it always includes a hefty dose of red chiles. It is the national dish of Korea, where no meal is served without at least one bowl of this spicy, condiment-like salad.

Ingredients

Note: you will need several sterilized jars for this recipe.

• 6 medium cucumbers
• 3 tablespoons salt
• 3 cloves garlic, minced
• 1-inch piece ginger, peeled and minced
• 6 green onions, finely chopped
• 1 Korean radish or several red radishes, julienned
• 4 tablespoons dried red chile powder
• 1 tablespoon sugar

If the cucumbers have wax on them, peel them. Cut them in half width-wise. Take each half then make two slits lengthwise at 90-degree angles to each other, cutting from the raw end almost to the base but not all the way through.

Rub salt on all sides of the cucumbers. Place cucumbers in a colander in the sink for 2 to 3 hours, or until wilted but still with some spring to them. While the cucumbers are draining, make the stuffing.

Stir together the garlic, ginger, green onion, radish, dried red chile powder and sugar.

Heat a pot of boiling water. After they have been salted and drained, quickly dip the cucumbers in the boiling water, swirl them around for 1 to 2 seconds to remove the excess salt, then plunge into ice water. Wipe the cucumbers dry then press the stuffing into the slits.

Place the cucumbers in the jars, cover tightly and let sit in a cool dark place for one day. Serve chilled within two or three days, while still crisp.

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72.Korean Bean Paste with Green Salad

• 2 Tablespoon Korean bean paste
• 2 Tablespoon peanuts crushed
• 1 Tablespoon sunflower seed
• 1 Tablespoon seasame seed
• 2 teaspoon sesame oil
• 1 spring onion finely chopped

served with:

• 1 bowl rice or 1 loaf bread and green leafed vegetable

In a medium sized bowl, put all ingredients together except green vegetables.

How to eat?

You put 1 teaspoon of mixture onto the green leafed vegetable and 1spoon of rice or a piece of bread, and then wrap well.
Enjoy!!!

Korean bean paste will be avialable in Korean groceries.
It is also called "doyn-jang"

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73.Nasi Minyak

Ingredients:

1 screwpine leaf

1 tin evaporated milk

3.4kg water

3.5kg rice

6cm piece ginger - pounded

400gm ghee

Salt to taste

To fry:

1 pod garlic - pounded 

1 star anise

3 cloves

3 large onions - sliced

5cm piece cinnamon stick

15 shallots - sliced

5 cardamoms

Method:

  Hat ghee in a large pot and put in the screwpine leaf, sliced large onions and fry until golden brown.

  put in the reat of the ingredients to be fried.

  Add in water, salt and milk and bring to boil.

  Add in the rice and mix well .

  Cook as for the plain boiled rice.

  Garnish with fried shallots when serving.

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75.Curried Peanutbutter Rice

Ingredients

• 1 cup long grain rice, soaked for 1 hour
• 1 tbsp vegetable oil
   
• 1 tsp mashed garlic
   
• 1 tsp grated ginger
   
• 1 tsp curry paste, mild or hot, depends on how you like it
   
• 1 onion, chopped
   
• 1 sweet bell pepper, chopped
   
• 1 block (approx 350g) extra firm tofu, crumbled
   
• 1 tsp soy sauce
   
• 1 tsp vegetable broth and seasoning powder
   
• 2 tbsp brown sugar
   
• 1/2 cup peanutbutter
   
• 1 can beans, drained (we like black beans or lentils)
   
• 2 spring onions (green onions), chopped
   
• water

Procedure

Heat oil in large pot and cook garlic, ginger, curry paste, onion, bell pepper, and tofu until onion is softened.
Add soy sauce, broth seasoning, brown sugar, and peanutbutter and stir until peanutbutter melts.
Add soaked and drained rice and drained beans or lentils, mix well and add water to cover by 3-cm. Bring to boil, then cook on very low heat until the liquid has been absorbed (about 20 minutes)and rice is completely cooked.
Stir in the chopped spring onion.
Serve immediately.

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76.Phyllo Baskets with Vegetable Filling

Vegan main course, Makes eight

• 500g packet phyllo pastry, thawed
• 150ml olive oil
• 125g mushrooms, wiped and sliced
• 4 large spring onions, chopped
• 100ml shredded red cabbage
• 100ml shredded white cabbage
• 4 carrots, scraped and chopped
• 200ml (half a punnet) sprouts
• 230g can bamboo shoots, drained
• salt and pepper to taste
• 10ml garlic and ginger mix
• 12g (25ml) cornflour
• 50ml dry sherry
• 25ml soya sauce
• 125g instant Chinese noodles (mushroom flavour)

Cook the noodles as directed on packet

Cut phyllo pastry into eight equal squares.
Cover with a dish towel.
Brush between layers of each square with 100ml of the olive oil.
Press pastry squares into greased muffin pans to form eight baskets.

Bake at 160 ° C, 15 to 20 minutes.
(Olive oil tends to burn, so this recipe is baked at a lower temperature)
Remove from oven and set aside.
Heat remaining olive oil in a large frying pan, stir-fry mushrooms, spring onions, cabbage, carrots, sprouts and bamboo shoots.
Season to taste.

Add ginger and garlic mix.

Combine cornflour, sherry and soya sauce, stir into vegetable mixture.
Cook two to three minutes or until mixture boils and thickens.
Remove from heat.
Stir in noodles.
Spoon mixture into phyllo baskets.
Serve at once.

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77.Afghan Garlic Chive Ravioli With Soy Yogurt Sauce

For the Filling:

1 lb. firm tofu (drained, pressed between a few layers of paper towels, and crumbled)
4 cups chopped scallions, garlic chives (gandana), or leeks
2 Tbsp. vegetable oil
2 tsp. salt
1 tsp. ground coriander
1 tsp. freshly ground pepper
1 tsp. chili paste

For the Soy Yogurt Sauce (Chaka):
2 cups plain soy yogurt (drained)
1 clove garlic, crushed, peeled, and chopped
1 Tbsp. dry mint or 1 cup fresh mint
1 tsp. salt
1/2 tsp. freshly ground pepper

For the Wrappers:
1 package ready-made wonton wrappers removed from the package and covered with a dish towel to prevent drying
1 tsp. salt
2 Tbsp. olive oil

In a bowl, mix all the ingredients for the filling with a rubber spatula until you have a grainy paste. Set aside.

To make the yogurt sauce, combine all the ingredients for the sauce in a mixing bowl and set aside.

To make the ashak, place 2 heaping teaspoonfuls of the filling in the center of a wrapper and moisten the edge with a little water. Fold the wrapper over to from a triangle and pinch and crimp to seal. Place the finished ashaks, separated from each other, on a baking sheet lined with parchment paper. Cover the ashaks with a dish towel as you work so that they do not dry out.

To cook the ashak, bring 8 cups of water to a boil in a medium-sized pot. Add 1 teaspoon salt and 1 tablespoon olive oil. Add 10 ashaks at a time, and stir gently to prevent the ashaks from sticking together. Reduce heat to low and allow them to simmer for about 10 minutes until they float to the surface. Gently remove the ashaks using a slotted spoon, set aside, and continue this procedure until you have cooked all the ashaks. Drizzle 1 tablespoon olive oil over the ashaks.

Just before serving, place half the soy yogurt sauce in a serving dish, place the ashaks over it, and cover them with the remaining sauce.

Preparation time: 15 minutes
Cooking time: 30 minutes

Makes 6 servings

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78.SINGAPORE-STYLE RICE NOODLES

 Recipe By     : 

 Serving Size  : 4    Preparation Time :0:00

 Categories    : Pasta                            Asian

                 Vegetarian

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

      1/2   lb           Rice noodles or rice sticks

                         -or rice vermecelli

      1/4   lb           Leeks

      1/4   lb           Carrots

      1/4   lb           Red peppers

    1       oz           Fresh chilies

    4                    Scallions

    2       tb           Peanut oil

    2       ts           Salt

    2                    Eggs -- beaten

    2       ts           Sesame oil

      1/2   ts           Salt

                         -----SAUCE-----

    2       tb           Curry paste

    1       tb           Finely chopped garlic

    1       tb           Finely chopped fresh ginger

    1 1/3   c            Stock (chicken or vegetable)

    1       tb           Sugar

    2       tb           Rice wine or dry sherry

    2       tb           Light soy sauce

                         -----GARNISH-----

                         Fresh coriander leaves

   Soak the rice noodles in a bowl of warm water for 25

   minutes.  Drain in a colander or sieve.  (If you are

   using dried egg noodles, cook them for 3 to 5 minutes

   in boiling water, drain, and immerse them in cold

   water until required.) Wash and finely shred the white

   part of the leeks.  Finely shred the carrots, peppers,

   scallions and chili.  In a small bowl, combine the

   eggs with the sesame oil and salt. Heat a wok or large

   pan over a high heat and add the oil.  When almost

   smoking, add the carrots, leeks, scallions and salt

   and stir-fry for a few seconds.  Add the peppers and

   stir-fry for about 1 minute.  Put in the curry sauce

   ingredients and the drained noodles.  Stir-fry the

   mixture for about 5 minutes until well mixed and

   heated through. Then add the egg mixture blending

   thoroughly.  Stir-fry for 1 further minute.  Serve at

   once, garnished with fresh coriander.

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79.Vietnamese Vegetarian Rice Paper Salad Rolls

Serves 6

Filling

• 2 tablespoons vegetable oil
• 2 shallot, sliced
• 1 clove garlic, minced
• 6 Chinese black mushrooms, soaked and sliced
• 2 teaspoons soy sauce
• 1/2 teaspoon sugar
• 1 pound jicama, in thin strips

For assembling the rolls

• 8 sheets 12" round rice paper (plus extra)
• 1 small head red leaf lettuce, washed and dried
• 1/2 pound rice vermicelli, boiled 4-5 min.
• 1 cup carrot, julienned, blanched
• 1 cup Vietnamese coriander, or 1 cup mint, or 1 cup basil leaves

Accompaniment

• 1 cup spicy hoisin-peanut sauce

To make the filling, heat oil in a saute pan over high heat. Add shallots and garlic and stir until fragrant, about 20 seconds. Stir in mushrooms, soy sauce and sugar. Add the jicama and cook until vegetables are wilted and hot, about 3-4 minutes. Transfer to a plate but discard the excess juice.

To assemble the rolls set up a salad roll 'station.' Fill a large mixing bowl with hot water. Keep some boiling water handy to add to the bowl if the temperature drops below 110 degrees. Choose an open area on the counter and arrange the condiments in the order they are used, i.e., the rice paper, hot water, a damp towel and a platter holding all the fillings.

Working with only two sheets at a time, dip 1 sheet, edge first, in the hot water and turn to completely wet it, about 10 seconds. Lay the sheet down on the towel and stretch slightly to remove any wrinkles. Wet the other rice paper the same way and place it alongside the other.

Line the bottom third of the wet pliable rice sheet with one-half piece of lettuce. Top with 2 tablespoons rice vermicelli, 3 tablespoons of saut‚ed jicama, 2-3 carrots strips and 5-6 coriander, mint, or basil leaves. Make sure the ingredients are neatly placed in a straight row about 5 inches long and evenly spread out.

Using your second, third and fourth fingers, press down on the ingredients while you use the other hand to fold over both sides of the rice paper. (Pressing down on the ingredients is particularly important because it tightens the roll.) With fingers still pressing down, use two thumbs to fold the bottom edge over the filling and roll into a cylinder about 1 1/2 inches wide and 5-6 inches long. Finish making all the remaining rolls.

To serve, cut the rolls into 2 or 4 equal pieces and place the cut rolls upright on an appetizer plate. Serve with hoisin-peanut on the side. If you like, garnish the rolls with sprigs of coriander or basil.

Per serving: 90 Calories (kcal); 5g Total Fat; (45% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 131mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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80.Sushi

Cook 2 cups Nishiki or Botan Calrose rice as package directs.
Turn cooked rice into large, nonmetal bowl separating kernels.
Pour 1/2 cup Seasoned Rice Vinegar ( or 1/3 cup regular rice vinegar mixed with 3 tablespoons sugar and 1 1/2 teaspoons salt) evenly over rice.
gently fold to combine.

Let rice cool to room temperature.

(I used raw sugar and heated the vinegar, sugar, and salt just till warm to aid in mixing these ingredients.)

To roll you can do it two different ways.
you can use a bamboo roller (which are fairly cheap) place a sheet of Nori shiny side down on bamboo roller lining up short edge with the bottom of the mat.
Moisten hands with water.
Place about 1 1/2 cups rice mixture on nori.
Press rice to side and bottom to cover about 3/4 of the nori leaving edge of nori furthest from you clear.
Place filling (I used portabello mushrooms strips, green onions, spinach strips, and pickled ginger) in a line across center of rice.
Hold line of ingredients firmly in place with fingertips.
Using thumb, push up and turn mat edge nearest you up and over filling, pressing firmly to enclose filling and lifting mat while rolling to keeping from rolling in sushi roll.
Unroll mat and wrap sushi in plastic wrap.

The other way is a hand roll which to me was eaiser.

Place half a sheet of Nori shiny side down in the palm of your hand.
Spread the sushi rice on half the sheet add your filling.
Roll nori, starting at rice covered bottom edge, point the corner edge toward the center, and roll to form a cone.

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82.Hawaiian Stir-Fried Tempeh

Total servings: 5

Ingredients

87.Spicy Tempeh Tacos

Total servings: 4

Ingredients

Directions

Saute the tempeh in the olive oil for about 4 minutes. Add red pepper and onion and continue to saute for about 7 minutes more. Add the taco seasoning, 1/2 cup water and the beans and cook for about 5 minutes or until most of the water has evaporated.

Serve in the tortillas with the chopped lettuce, tomato and cheese.

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88.Thai'sSpicy Noodles with Ginger and Fresh Vegetables

Serving Size: 4

• 2 carrots -- peeled
• 1 large zucchini
• 3 green onions
• 1 tablespoon vegetable oil
• 4 tablespoons matchstick-size strips fresh ginger
• 3 teaspoons chopped garlic
• 1 teaspoon oriental sesame oil
• 1 1/4 cups water
• 1 cup canned unsweetened coconut milk -- (light is available)
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons Thai red curry paste
• 9 ounces somen noodles or rice noodles
• 1/2 cup finely chopped toasted peanuts
• 1/2 cup finely chopped fresh mint leaves

Cut carrots, zucchini and green onions into matchstick-size strips.

Heat vegetable oil in large skillet over high heat.
Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; saute until fragrant, 30 seconds.

Add carrots, zucchini, half of green onions and sesame oil; saute 2 minutes.

Add remaining ginger and garlic; saute until vegetables are crisp-tender, about 1 minute longer.
Using slotted spoon, transfer vegetables to bowl.

Reduce heat to medium.
Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet.
Stir until smooth.
Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes.
Add sautéed vegetables and remaining onions.

Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes.
Drain.
Transfer to large bowl.
Add vegetable mixture.
Toss to coat.
Sprinkle nuts and mint over.

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89.Thai-Style Spirals

Serving Size: 6

• 2 tablespoons sesame oil
• 1 red bell pepper -- seeded & diced
• 2 teaspoons garlic -- minced
• 1/2 cup scallions -- thinly sliced
• 1 teaspoon minced fresh ginger
• 1 cucumber, peeled -- seeded & diced
• 1/2 teaspoon Thai chili paste
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh cilantro
• 1 tablespoon minced fresh mint
• 1/2 cup dry roasted peanuts -- finely chopped
• salt & pepper to taste
• 16 ounces spiral pasta -- cooked
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon lime zest
• 1 tablespoon toasted sesame oil
• tamari or soy sauce to taste

In a large saute pan or wok, heat the sesame oil.
Add the pepper, garlic, and scallions, and cook over high heat for 2 minutes, stirring frequently.
Add the ginger, cucumber, and chili paste and cook for 2 additional minutes.
Remove from heat, and stir in basil, cilantro, mint, and peanuts.
Season to taste with salt and pepper.

Toss in the cooked pasta, lime juice, lime zest, and toasted sesame oil.
Add tamari or soy sauce to taste.
Serve warm or at room temperature.

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