ven to 475\u00b0F. Grease and line 2 mini loaf pans
Combine flour and salt in large bowl. Gradually
mall bowl. Season to taste and set aside.
In a
In a 3-quart pot with cover, cook beef in 1 cup water for 1/2 hour, then add chicken breast with spinach and other ingredients. Add water as needed.
Cook for 45 minutes.
Usually served over rice.
Serves 4.
n the olive oil and brown sugar and season well with salt
Set aside and keep warm.
For the creamed spinach, heat 1
large pan, add the spinach and saute for 1-2 mins
0\u00b0F. Season the skin and cavity of the chicken. Place
ackage instructions, drain and set aside. Preheat
>Arrange the defrosted chopped spinach in the center of a
Combine the beef, garlic, onion, fish sauce, sugar, chili pepper and galangal in a large bowl. Cover and refrigerate for 3 hours or overnight.
Trim the spinach stems. Crush the stems with a meat mallet or rolling pin. Chop the leaves coarsely.
Bring 6 cups water to a boil in a large saucepan. Add the spinach and beef mixture. Simmer, uncovered, for 2 mins.
Remove the soup from the heat. Stir in the lemon juice and mint leaves and season to taste.
until skin blisters and blackens. Transfer to a
hallow baking dish.
Using meat mallet, gently pound chicken, one
icrowave spinach according to package directions.
Drain liquid and set
b>and garlic and chop into small pieces. Spinach chop to smaller pieces and chicken meat
firm and controlled with your strokes.
Defrost spinach in the
aucepan, add the onion and garlic and saute for 3-4 mins
50\u00b0F. Blanch spinach in boiling water, drain and leave to cool
Combine water, wine, bay leaf and green onion in a large
paper towels. Add spinach to frying pan and cook, stirring, for