Rinse chicken and dry well.
Cut into small pieces.
Peel garlic and slice finely.
Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips.
Heat oil in large frying pan over medium heat.
Add a pinch of salt, garlic and onion.
Fry over medium heat until onion becomes translucent.
Add lemon grass and chili.
Fry 1 to 2 minutes until fragrant.
Add chicken and cook until lightly browned.
Add fish sauce, sugar and caramel sauce.
Mix well.
Add 1 cup water and cook 45 minutes or until chicen is ...
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
bowl of Nuoc Mam, recipe#25375, about 1/2-3
Optional: Scallion oil and Fish Dipping Sauce (Nuoc Cham).
I have put up these sauces seperatly but I highly recomend them.
Mix the fish sauce and sugar until the sugar is disolved.
Stir in 1 tbsp of the vegetable oil along with the lemongrass and garlic.
Add the chicken pieces, makeing sure to coat pieces well and evenly.
Allow the chicken to maranate in the mixture for 2 hours in the refrigerator.
(Varation: you can also use breast of chicken. Slice the chicken against the grain, and let it maranate for only 30 min. Stir ...
In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.
Prepare the rice and set aside.
Soak mushrooms with hot water until soft, about 20 minutes.
Drain; rinse well, remove the stems and cut into quarters.
In a wok or skillet over high heat, add 1/2 tablespoon of oil and onion.
Stir-fry for 1 minute.
Add beef, garlic, m.s.g, soy sauce and pepper into the wok.
Stir-fry until the beef is cooked, about 2 minutes.
Remove to a plate. Return the wok to high heat and add the remaining oil.
Add mushrooms and carrot; stir-fry for 1 minute.
Add oyster sauce and chicken stock and ...
In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, and mix well.
In a large wok, heat 2 tablespoons oil over high heat for one minute. Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to a large bowl, and set aside.
Heat remaining 1 tablespoon oil in wok. Add onion; cook and stir until tender. Mix in green beans, and add broth. Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until beans are tender crisp. Stir in soy sauce and ...
ne x 300ml jar - the recipe can easily be increased - use
Make patties out of hamburger meat.
Slice potatoes, onions and carrots, thin.
Place onion slice on Reynolds Wrap large enough to wrap Ho-bo in.
Place hamburger pattie on top of onion, add sliced potatoes and carrots.
Salt and pepper to taste.
Wrap in Reynolds Wrap.
Place each Ho-bo on a pan and bake at 375\u00b0 until done.
over generously.
Serve Pho Bo with platter of condiments, hoisin
Begin by setting your oven to 400 degrees to preheat.
We are going to start by making the balsamic port reduction. It takes about 40 minutes to reduce properly, so the faster we get this on the stove the better. This will give the reduction time to thicken and cool (nothing like burning your mouth on piping hot-molten reduction!) prior to dressing the brussels sprouts. Start by measuring 1 cup of each apple juice, port wine, and balsamic vinegar. Place all into a medium size saucepan, on medium-high heat. After about 10 minutes, you should ...
ver top. Serve with Tuong Ot Toi.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1