Thứ Sáu, 5 tháng 10, 2007

talian Spaghetti Sauce with Meatballs
Makes 6 servings

MEATBALLS
1 pound ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten

Sauce
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Directions
1 In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2 In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more.

How to lose 5 kilos (10-12 pounds) in just 7 days

One week diet

Your favorite dress is superb, but a little bit� to small? It's time to take action fast and firmly against the unwanted kilograms!

On this article, you can find a diet plan for just 7 days, which will make you look much better in the end. If you follow it strictly, you can lose 4 - 5 kilograms (8 - 11 pounds) and few centimeters from your hips - those centimeters that make the difference when you putt on your dress. And because this diet requires only 7 days, you should not cheat at all. The diet is easy to follow, but it must be strictly followed.

So test your will and make this exercise during the next week. The diet it cann't get easier than these: you have a list of aliments from witch you can chose for breakfast and lunch, as well as same choices and solutions for dinner; also you have a list with banned aliments. You are not allowed to eat sweets, salt, popcorn, biscuits or other aliments that you eat when you are getting bored.

Breakfast choices

Make sure you have breakfast every day. Drink a cup of coffee or tea (black tea, green tea or medicinal plants tea). Chose only one fruit from each list, only one protein aliment and one with carbohydrates. You can mix them freely; very important is to not eat more then one.

Fruits: (chose one from the list):

1 banana;
1 apple;
1 grapefruit;
2 kiwi fruits;
80 g of pineapple;
80 g of strawberries, raspberries;

Proteins:

2 spoons of simple yogurt, without fat;
A mug of milk;
A boiled egg;
3 slices of bacon;
85 g of tuna;
75 g of white cheese;
40 g of peanuts without salt;

Carbohydrates:

1 slice of bread;
5 spoons of muesli, without sugar;
2 biscuits;
5 spoons of cereals with fruits without sugar;

Lunch:

Just as breakfast, but this time you can choose two aliments from the fruits and vegetables list, one from protein list and one from carbohydrates list. Try to combine them as different as you can.

Fruits and vegetables: 80 g of carrots, cabbage, broccoli, tomatoes, spinach, grapes, pineapple, apple, orange. Proteins (just one)

100 g of fish (mackerel, salmon, crap);
100 g of red meat;
150 g of chicken;
1 big egg;
100 g of cheese without fat;

Carbohydrates:

100 g of spaghetti;
1 big potato;
2 slices of bread;
125 g of boiled been or soybean;

Dinner:

You can eat 3 portions of fruits or vegetables listed. From proteins, you can eat only one aliment cooked at the grill or microwave and one from carbohydrate list. You are not allowed to use oil or sauce. Drink as much water is possible and take long walks. You are not allowed:

Sugar - represent an important risk factor. After few days without sweets, you will no longer feel the need to eat them. Don't putt sugar or honey in your coffee or tea, and never touch the chocolate.

Alcohol represents calories that you don't need.

Salt - maintains water in the tissues, so try to avoid it at list one week. Also salt is not good for your hart or kidneys.

Diet for the metabolism's change (22 to 44 pounds in 13 days)

This diet lasts 13 days and although difficult, it is efficient. The metabolism's change is that fundamental that at the end of the diet one can come back to the normal alimentation without gaining weight for two years. If the diet is respected daily, step by step, one can lose all the fat accumulated in tissues. The diet must last exactly 13 days, not more and not less.

Recommendations:

Any aliment added beside the aliments allowed by the diet (a candy, a chewing gum, a biscuit, a glass of beer or wine) imposes the immediate stop of the diet as it has no longer effect. You can start over again only in six months. In case you cannot resist to keep the diet more than 6 days (respecting all the alimentary indications), stop it and begin again the diet after three months.
weight

If you are hungry, drink water, at least 2 l/day.
The lettuce should be fresh.
The code (the fish) can be replaced by trout or plaice.
Coffee cannot be replaced by tea or the other way round.
The natural yogurt is the non- pasteurized one, without sweeteners or fruits addition.

DAY 1:
Breakfast: 1 cup of coffee + 1 cube of sugar
Lunch: 2 hard-boiled eggs + 400 g spinach + 1 tomato
Dinner: 200 g roast beef + 1 lettuce with oil and lemon juice

DAY 2:
Breakfast: 1 cup of coffee + 1 cube of sugar
Lunch: 250 g ham + 1 can of natural yogurt
Dinner: 200 g roast beef + 1 lettuce with oil and lemon juice

DAY 3:
Breakfast: 1 cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 2 hard-boiled eggs + 1 slice of ham + 1 lettuce
Dinner: boiled celery + 1 tomato+ 1 fresh fruit (apple, pear, orange)

DAY 4:
Breakfast: 1 cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 200 ml orange juice + 1 can of natural yogurt
Dinner: 1 hard-boiled egg + 1 rubbed out carrot + 250 g cow cheese

DAY 5:
Breakfast: 1 big rubbed out carrot
Lunch: 200 g steamed code with lemon juice + 1 spoon with butter
Dinner: 200 g roast beef + 1 rubbed out celery

DAY 6:
Breakfast: 1 cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 2 hard-boiled eggs + 1 big rubbed out carrot
Dinner: 1/2 chicken + 1 lettuce with oil and lemon juice

DAY 7:
Breakfast: 1 cup of unsweetened tea
Lunch: nothing (drink lot of water, it helps!)
Dinner: 200 g lamb steak + 1 apple

DAY 8:
Breakfast: 1 cup of coffee + 1 cube of sugar
Lunch: 2 hard-boiled eggs + 400 g spinach + 1 tomato
Dinner: 200 g roast beef + 1 lettuce with oil and lemon juice

DAY 9:
Breakfast: 1 cup of coffee + 1 cube of sugar
Lunch: 250 g ham + 1 can of natural yogurt
Dinner: 250 g roast beef + 1 salad with oil and lemon juice

DAY 10:
Breakfast: 1 cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 2 hard-boiled eggs+ 1 slice of ham + 1 lettuce
Dinner: 1 boiled celery + 1 tomato + 1 fresh fruit (apple, pear, orange)

DAY 11:
Breakfast: 1 cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 200 ml orange juice + 1 can of natural yogurt
Dinner: 1 hard-boiled egg + 1 rubbed out carrot+ 250 g cow cheese

DAY 12:
Breakfast: 1 big carrot
Lunch: 200 g steamed code with lemon juice + 1 spoon with butter
Dinner: 250 g roast beef + 1 rubbed out celery

DAY 13:
Breakfast: cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 2 hard-boiled eggs+ 1 big rubbed out carrot
Dinner: 250 g chicken + 1 lettuce with oil and lemon juice

Grilled Pork with Rice Vermicelli

(Bún Chả)

SERVES 4

Fish sauce is the soy sauce of Southeast Asia, part of almost every meal. It can be found in most Vietnamese markets along with rice vermicelli and the Vietnamese herbs called for in this recipe.

FOR THE DIPPING SAUCE:
4 1⁄2 tbsp. fresh lime juice
3 tbsp. Vietnamese fish sauce
3 tbsp. sugar
1 small, fresh, hot red chile (thai or serrano), stemmed
and sliced into thin rounds

FOR THE PORK:
1 small yellow onion, peeled and grated
2 tbsp. Vietnamese fish sauce
3⁄4 tsp. sugar
Freshly ground black pepper
1 1⁄2 lbs. boneless pork butt, trimmed of fat and thinly
sliced, then cut into 2" × 1" pieces
1⁄4 lb. dried rice vermicelli
1⁄2 head boston lettuce leaves, torn into pieces
1⁄2 bunch cilantro leaves, torn into pieces
1⁄2 bunch mint leaves, torn into pieces
Vietnamese herbs (optional), such as kinh giới and tiá tô,
torn into pieces

1. For the dipping sauce: Stir together lime juice, fish sauce, 1/4 cup water, sugar, and chiles in a small bowl until sugar dissolves. Adjust flavor with up to 1/4 cup water. Set aside.

2. For the pork: Mix together onions, fish sauce, and sugar in a medium bowl; season with pepper to taste. Add pork and mix. Cover and refrigerate for at least 1 hour. Meanwhile, bring a medium pot of water to a boil. Add rice vermicelli, cover, and turn off heat. Soak noodles until soft, 3–4 minutes. Drain, rinse with cold water, drain again. Set aside.

3. Preheat the grill. Remove pork from refrigerator 30 minutes before cooking. Grill pork over medium-hot fire until slightly charred and cooked through, about 1 minute per side. Transfer meat to a platter.

4. To serve, divide pork among four shallow bowls, then spoon sauce over meat. Arrange noodles, lettuce, and herbs in each of four deep bowls. Eat the pork and sauce with the noodles, lettuce, and herbs.

Vietnamese Dipping Sauce

(Nuoc Cham)

MAKES ABOUT 1 CUP

This version of the spicy, but slightly sour, Vietnamese condiment is typical of that made in Saigon. Prepare sauce 2–3 hours before serving to allow flavors to blend. Serve with Vietnamese Spring Rolls.

1⁄4 cup Vietnamese fish sauce (nuờc mắm)
1 large garlic clove, peeled and minced
1 fresh hot red chile (thai or serrano), thinly sliced
3 tbsp. fresh lime juice
2 tbsp. sugar 1. In a bowl, combine fish sauce, garlic, and chile.

2. In a smaller bowl, stir together fresh lime juice and sugar, then add to fish sauce mixture. Add more fish sauce or water to taste.

Vietnamese Spring Rolls

(Chả Giò)

MAKES 40

Making spring rolls is like making pancakes: You have to get the feel of it, and until you do, be willing to give up the first few to the kitchen gods. Since each recipe makes 40, prepare a double batch and freeze some for later. They're a great treat as an hors d'oeuvre, appetizer, or main course.

2 oz. dried cellophane noodles
1 oz. dried wood ear mushrooms
1 lb. ground pork
1 medium yellow onion, peeled and finely chopped
3 carrots, peeled; 1 grated, 2 sliced
1 egg, lightly beaten
Salt and freshly ground black pepper
40 triangular rice-paper wrappers (rounded edge
about 9")
2 oz. dried rice vermicelli
1 head leaf lettuce, washed and separated
2 cucumbers, thinly sliced
1⁄2 cup fresh holy or sweet basil leaves
Vegetable oil
Vietnamese Dipping Sauce

1. Soak cellophane noodles in hot water until soft, about 20 minutes. Drain and chop. Meanwhile, rinse mushrooms and soak in hot water until soft, about 15 minutes; then drain, trim stems, and finely chop. Combine cellophane noodles, mushrooms, pork, onions, and grated carrot in a bowl. Mix well; stir in egg; and season with salt and pepper.

2. To assemble, soak one wrapper in a bowl of hot water until pliable, 15–30 seconds. Place on a dish towel, rounded side towards you. Place 1 tbsp. filling 1" from long edge, fold edge over filling, then fold in sides—tear off excess corners of wrapper—and roll tightly. Repeat process, changing water occasionally, to make all rolls.

3. Soak vermicelli in warm water until soft, about 15 minutes, then cook in boiling water over medium heat for 30 seconds. Drain, rinse under cold water, and transfer to a platter with sliced carrots, lettuce, cucumbers, and basil.

4. Heat oil in a wok over medium-high heat. Fry rolls a few at a time, turning to brown evenly, until crisp, 3–5 minutes. Drain. To eat, wrap each roll with desired garnishes in a lettuce leaf, then dip into dipping sauce.

Green Mango Salad with Grilled Beef

(Goi Xoai Voi Bo)

SERVES 2 – 4

A key ingredient in this salad is Asian basil, also known as Thai basil. It has small, pointed leaves and a delicate licorice flavor. This recipe is an adaptation of one we found in Mai Pham's Pleasures of the Vietnamese Table (HarperCollins, 2001).

FOR THE DRESSING:
1–2 bird's-eye chiles, stemmed and chopped
1 clove garlic, peeled and chopped
4 1⁄2 tsp. sugar
4 1⁄2 tsp. Vietnamese fish sauce
Juice and some pulp from 1/2 lime

FOR THE SALAD:
3 small shallots, peeled
1⁄2 cup vegetable oil
2 stalks lemongrass, trimmed, tender inner parts only,
minced
2 tsp. Vietnamese fish sauce
1 tsp. soy sauce
1 tsp. sugar
1⁄2 lb. beef top loin steak, sliced against the grain into
1⁄4"-thick strips
1 green (unripe) mango, peeled, pitted, and thinly sliced
6–8 sprigs cilantro, chopped
1⁄4 cup Asian basil leaves, torn into thirds
2 tbsp. unsalted roasted peanuts

1. For the dressing: Crush chiles, garlic, and sugar together with a mortar and pestle to a coarse paste. Transfer to a small bowl, stir in fish sauce, lime juice and pulp, and 1 1/2 tbsp. water, and set dressing aside.

2. For the salad: Cut 1 of the shallots in half crosswise. Finely chop 1 of the halves, transfer to a shallow medium dish, and set aside. Thinly slice remaining shallots crosswise, spread them out on paper towels, and let air-dry for 30 minutes. Combine sliced shallots and oil in a small heavy skillet and bring oil to a gentle boil over medium-high heat. Reduce heat to medium-low and cook shallots, stirring occasionally with a slotted metal spoon, until light golden brown, 15–20 minutes (shallots will continue to darken when removed from the oil). Transfer shallots with slotted spoon to paper towels to let drain and cool. Save cooking oil for another use, if you like, or discard.

3. Add lemongrass, fish sauce, soy sauce, and sugar to dish with chopped shallots and stir until sugar dissolves. Add beef, mix until well coated, and let marinate at room temperature for 20 minutes.

4. Meanwhile, prepare a charcoal grill. Grill beef over medium-hot heat, turning once, until just cooked through, about 1 minute per side. Transfer grilled meat to a large bowl. Add mangoes and dressing, and toss gently. Add cilantro, basil, peanuts, and fried shallots, and toss gently again. Adjust seasonings and serve.

Shanghai-Style Hot and Sour Soup

(Hushi Suanla Geng)

SERVES 4

This rendition of hot and sour soup gets its sourness from chinkiang vinegar, a rice vinegar reminiscent of balsamic.

1 tbsp. vegetable oil
1⁄4 cup hot bean sauce
4 cups Chicken Stock
1 tbsp. shaoxing jiu (Chinese rice wine)
1⁄4 tsp. sugar
1⁄8 tsp. freshly ground white pepper
Pinch of salt
16 large peeled deveined shrimp, 12 butterflied (tails left
on), 4 finely chopped
1⁄4 lb. silken tofu, julienned
1⁄2 cup drained canned bamboo shoots, julienned
1⁄2 oz. dried wood ear mushrooms (about 2 medium or
1 large), soaked in water for 1 hour, rinsed and
julienned
6 small dried shiitake mushrooms, soaked in water for
30 minutes, julienned
2 large scallops, julienned
2 tbsp. cornstarch
2–3 tbsp. chinkiang vinegar
2 scallions, finely chopped

1. Heat a large flat-bottomed wok over high heat until hot. Add oil, then bean sauce, and cook until fragrant, about 5 seconds. Add stock, wine, sugar, pepper, and salt; bring to a boil. Add butterflied shrimp and simmer until just cooked through, about 1 minute. Using a slotted spoon, transfer shrimp to a plate and set aside. Stir in chopped shrimp, tofu, bamboo shoots, mushrooms, and scallops; bring to a boil. Reduce heat to low; simmer, covered, for 3 minutes.

2. Stir cornstarch together with 3 tbsp. water in a bowl. Uncover wok, return soup to a boil, stir in cornstarch mixture, and cook, stirring constantly, until thickened, about 1 minute. Remove from heat, stir in vinegar, and ladle soup into 4 bowls. Garnish with butterflied shrimp and scallions.

Japanese-Style Chicken Curry

(Wafuu Curry)

SERVES 4

3 cups Chicken Stock
1 tbsp. canola or peanut oil
1 lb. boneless skinless chicken thighs, cut into 1" chunks
Salt and freshly ground black pepper
3 tbsp. butter
1 tsp. finely chopped fresh ginger
1 medium yellow onion, 1⁄2 finely chopped, 1⁄2 cut into
1" pieces
1 clove garlic, finely chopped
3 tbsp. flour
2 tbsp. curry powder, preferably S&B brand
2 tbsp. crushed tomatoes
1 dried bay leaf
1 medium carrot, peeled and cut crosswise into
1⁄2" rounds
1 medium russet potato, peeled and cut into 1" chunks
1 small fuji apple, peeled, cored, and coarsely grated
1 tsp. honey
1 tbsp. soy sauce
Steamed short-grain white rice

1. Bring the chicken stock to a simmer in a medium pot over medium-high heat; reduce heat to medium-low to maintain a simmer. Meanwhile, heat the oil in a large skillet over high heat. Season chicken thighs all over with salt and pepper to taste, add to the skillet, and cook, stirring and turning frequently, until deep golden brown on all sides, about 4 minutes. Remove the skillet from the heat, transfer the chicken to a large plate, and set aside.

2. Return the skillet to medium-high heat and melt the butter. Add the ginger, chopped onions, and garlic and cook, stirring often to scrape up any browned bits, until the onions are translucent, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until mixture is evenly browned, about 2 minutes. Add the curry powder and the tomatoes, stir well to combine, and remove the skillet from the heat. Add 1⁄2 cup of hot chicken stock and whisk vigorously to combine, scraping up any browned bits from bottom of skillet. (The browned bits will contribute greatly to the taste and color of the curry.) Whisk the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken thighs, onion pieces, bay leaf, carrots, and potatoes. Bring the curry to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until thickened and vegetables are tender, about 30 minutes.

3. Add the apples, honey, soy sauce, and salt to taste to the curry and stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more. Serve the curry with steamed rice.

Teriyaki Sauce

MAKES 1 1⁄3 CUPS

This recipe for a classic teriyaki sauce came from Japanese Cooking: A Simple Art (Kodansha International, 1980) by Shizuo Tsuji. This formula is not as sweet as the American version, but it's our favorite.

7 tbsp. sake
7 tbsp. mirin
7 tbsp. dark soy sauce
1 tbsp. sugar

1. Bring sake, mirin, soy sauce, and sugar to a boil in a small saucepan over medium heat; cook until sugar dissolves, stirring constantly. Use at once, or cool, bottle, and store in the refrigerator.

Crispy Pork and Kimchi Pot Stickers

MAKES ABOUT 36 DUMPLINGS

This Korean-inspired recipe stuffs pork and kimchi, the fiery pickled vegetable, inside gyoza wrappers, which get deliciously crispy in the skillet.

ingredients

SAUCE

1 teaspoon sesame seeds
1/3 cup soy sauce
1/4 cup unseasoned rice vinegar
2 tablespoons water
1 garlic clove, minced
1 scallion, thinly sliced

DUMPLINGS

1/2 pound ground pork
1/2 pound kimchi (Korean pickled cabbage), drained and finely chopped
4 scallions, green parts only, thinly sliced
1 large egg, beaten
2 teaspoons cornstarch
1/2 tablespoon sugar
1/2 tablespoon soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
36 gyoza wrappers
2 tablespoons vegetable oil
1 cup water

directions

MAKE THE SAUCE: In a small skillet, toast the sesame seeds over moderately high heat for 30 seconds, shaking the pan, until lightly browned. In a small bowl, stir the soy sauce with the vinegar, water, garlic, scallion and toasted sesame seeds.
MAKE THE DUMPLINGS: Line a large baking sheet with parchment paper. In a large bowl, combine the ground pork with the kimchi, scallions, egg, cornstarch, sugar, soy sauce, salt and pepper. Using your hands, mix the dumpling ingredients thoroughly.
Place 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Lightly moisten the edges of the gyoza wrappers with water. Place a level tablespoon of the ground pork and kimchi filling on one side of each wrapper and fold in half to form half-moons. Press the edges of the wrapper firmly to seal, making pleats for decoration. Lift each dumpling by the pleated edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the pleat side up on the baking sheet. Repeat with the remaining gyoza wrappers and pork and kimchi filling.
In a large, nonstick skillet, heat 1 tablespoon of the oil. Add half of the pot stickers to the skillet, flattened side down. Pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, 8 to 10 minutes. Transfer to a serving platter and keep warm. Wipe out the skillet and repeat with the remaining oil, pot stickers and water. Serve with the dipping sauce on the side.

Kimchi

HEALTHY
MAKE-AHEAD

ACTIVE TIME: 30 MIN
SERVES: 2 CUPS

ingredients

3 cups coarsely shredded Napa cabbage (8 ounces)
1 medium carrot, julienned
1/2 medium red bell pepper, peeled and julienned
1/2 medium yellow bell pepper, peeled and julienned
One 3-inch piece of daikon, peeled and julienned
1 scallion, thinly sliced
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons julienned ginger
2 garlic cloves, thinly sliced
1 tablespoon Asian fish sauce
2 teaspoons Chinese chile sauce
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons sweet paprika

directions

Bring a large saucepan of salted water to a boil. Add the cabbage and blanch for 1 minute. Drain and rinse under cold water. Squeeze the cabbage and pat dry. In a large bowl, toss the cabbage with the carrot, bell peppers, daikon and scallion.
In a medium saucepan, combine the soy sauce, honey, ginger and garlic with 1 cup of water and bring to a boil. Remove from the heat and add the fish sauce, chile sauce, the lime, lemon and orange juices and the paprika. Pour the mixture over the vegetables and toss well. Let cool. Transfer the vegetables to a tall airtight jar, cover and refrigerate for 2 weeks.

Korean Seafood Pancakes

SERVES: 4

ingredients

1 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 large egg
1 3/4 cups water
1/4 cup vegetable oil
4 large scallions, halved crosswise and cut into very thin strips
1 large red bell pepper, cut into thin strips
1 large jalapeño--halved, seeded and thinly sliced
1/2 pound medium shrimp--shelled, deveined and halved lengthwise
1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half
Soy Dipping Sauce

directions

In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeño and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.

Soy Dipping Sauce

MAKES ABOUT 3/4 CUP

ingredients

1/2 cup soy sauce
2 tablespoons rice vinegar
2 scallions, minced
2 jalapeños, seeded and minced
1 1/2 teaspoons Asian sesame oil

directions

Combine all of the ingredients in a small bowl. Serve at room temperature.

Korean Chili Sauce

MAKES A SCANT 1/2 CUP

ingredients

3 tablespoons Korean sweet-spicy chili paste (kochujang)
2 1/2 tablespoons water
1 tablespoon Asian sesame oil
1 teaspoon sugar

directions

Whisk all of the ingredients together in a small bowl.

MAKE AHEAD The chili sauce can be refrigerated for up to 1 week

Fish Braised in Caramel Sauce (Ca Kho To)

Ingredients
1 1/2 pound tilapia filets or catfish filets (boyfriend prefers the tilapia, I prefer the catfish… catfish is the most common one used in Vietnam for this dish, I found out through a quick Google search :))
6 Tbsp sugar
1 1/2 cup water
2 Tbsp oyster sauce (the oyster sauce tempers the heat and gives enough of a seafood flavor for me… traditional Vietnamese recipes call for fish sauce [nuoc cham], which, to me, takes a little too much of the sweetness out)
1 Tbsp red chili paste (hint: the Thai version of red chili paste, which is what I use, includes most of the same ingredients typical of fish sauce [nuoc cham] - so using the Thai version will ensure a more traditional flavor to the dish)
2 Tbsp dried shallots
2 tsp white pepper
1 Tbsp minced garlic
1 Tbsp ground ginger
4 Tbsp fresh lime juice

Directions
Cut fish into 2 - 3 inch wide pieces and set aside.

In a large chef’s pan or other high-sided skillet (12″ diameter minimum), pour the sugar evenly over the bottom. Cook on medium-high heat, shaking frequently, until the sugar reaches a light amber color (time will vary - for me, about 10 minutes). Add the water to the pan - it will bubble and smoke vigorously, so be careful! Continue cooking until the sugar/water mixture turns a dark amber color (about another 15 minutes). Add the oyster sauce, chili paste, shallots, white pepper, garlic, ginger, and lime juice to the pan. Reduce heat to medium-low and simmer for another 5 minutes to allow flavors to combine. Then add the fish filet pieces one at a time to the simmering mixture, overlapping edges if necessary. Simmer the fish for about 7 - 8 minutes on the one side, turn, simmer another 7 - 8 minutes on the other side or until the fish is cooked through. Remove fish from the sauce and place on serving plate. Pour the remaining sauce over the fish and serve.

Makes 4 servings.

WeightWatchers Points: 5 per serving.

Vietnamese Lemongrass Chicken with Caramel Sauce

ingredients

1 cup lukewarm water
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 cup Asian fish sauce
2 teaspoons cornstarch
1 teaspoon freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch dice
3 tablespoons vegetable oil
6 stalks of fresh lemongrass, tender white inner bulb only, smashed and minced (about 1/4 cup)
1/2 medium onion, very thinly sliced lengthwise
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1 medium carrot, cut into very thin matchsticks
1/8 teaspoon cayenne pepper
1/4 cup chicken broth

directions

In a small saucepan, combine 1/2 cup of the water with the sugar and bring to a boil over high heat. Boil without stirring until an amber caramel syrup forms, 6 to 8 minutes. Remove from the heat and carefully pour in the remaining 1/2 cup of water. Boil until the caramel is syrupy, about 4 minutes longer. Swirl in the lemon juice. Transfer the caramel sauce to a medium bowl.
In a bowl, mix 2 tablespoons of the fish sauce with the cornstarch and pepper; add the chicken and stir to coat.
In a wok, heat 2 tablespoons of the oil until smoking. Add the lemongrass, onion, garlic and ginger and stir-fry over high heat until the garlic is golden, about 2 minutes. Add the remaining 1 tablespoon of oil. Add the chicken and stir-fry until the chicken turns white, about 3 minutes. Add the carrot, the remaining 2 tablespoons of fish sauce, the cayenne and 3 tablespoons of the caramel sauce and cook over moderate heat, stirring, until the chicken is glazed, about 4 minutes. Stir in the broth, simmer for 30 seconds and serve.

Vietnamese Swordfish Stew with Scallions

ingredients

5 tablespoons lime juice, from about 4 limes
3 tablespoons Asian fish sauce (nam pla or nuoc mam)*
6 scallions including green tops, cut into thin slices
1 1/2 teaspoons rice-wine or white-wine vinegar
3/4 teaspoon turmeric
2 1/2 teaspoons sugar
1 tablespoon anchovy paste
2 pounds swordfish steaks, 2 inches thick, skinned, cut into 2-inch chunks
2 tablespoons cooking oil
1 pound tofu, cut into 1-inch cubes
3/4 cup macadamia or cashew nuts, chopped
4 cloves garlic, crushed
1 jalapeño pepper, seeds and ribs removed, chopped
2 cups water
4 carrots, cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh dill
5 radishes, shredded
2 tablespoons chopped fresh cilantro

directions

In a glass or stainless-steel bowl, combine 2 tablespoons of the lime juice, 1 tablespoon of the fish sauce, half the scallions, H teaspoon of the vinegar, the turmeric, 1/2 teaspoon of the sugar and 1 teaspoon of the anchovy paste. Add the fish and stir to coat. Let sit for 1 hour, stirring once or twice.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the tofu. Brown on all sides, about 4 minutes in all, and remove. Drain the fish, reserving the marinade. Pat the fish dry with paper towels. Add half the fish to the pan. Brown on all sides, about 4 minutes in all, and remove. Heat the remaining tablespoon oil and brown the rest of the fish. Remove.
In a blender, puree 1/2 cup of the macadamia nuts with the remaining 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 teaspoon vinegar, 2 teaspoons sugar and 2 teaspoons anchovy paste, the garlic and jalapeño.
In a medium saucepan, bring the 2 cups water and the carrots to a boil. Cook, partially covered, for 6 minutes. Stir in the reserved marinade and the pureed nut mixture. Add the tofu, fish, the remaining scallions and the dill. Bring to a simmer over moderate heat. Reduce the heat and simmer, covered, until the fish is just done, 2 to 3 minutes.
Serve topped with the remaining 1/4 cup macadamia nuts, the radishes and cilantro.

Vietnamese-Style Jumbo Shrimp on Sugarcane

ingredients

4 garlic cloves, coarsely chopped
3 tablespoons sugar
2 large shallots, coarsely chopped
1/4 cup Asian fish sauce
3 tablespoons fresh lime juice
1 teaspoon freshly ground pepper
3 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise
1/4 cup vegetable oil, plus more for brushing
24 jumbo shrimp, shelled and deveined
12 sugarcane swizzle sticks (see Note)
3 tablespoons chopped peanuts
3 tablespoons coarsely chopped cilantro
Vietnamese Dipping Sauce, for serving

directions

In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup of vegetable oil; process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top; turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.
Light a grill. Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimp's natural curl, use a small, sharp knife to make 2 slits—one near the tail end and one near the head. Thread a sugarcane stick through the slits; the shrimp should lie flat. Repeat with the remaining shrimp.
Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top. Serve the shrimp with the Vietnamese Dipping Sauce.

MAKE AHEAD The lemongrass marinade can be refrigerated overnight.

Crunchy Vietnamese Chicken Salad

Chef Way The Banhs like to poach the chicken for this vibrant dish, then toss the salad with a homemade scallion oil.

Easy Way To save time, use store-bought rotisserie chicken and skip the scallion oil; the salad already gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs.

ingredients

2 tablespoons sugar
2 tablespoons plus 1 teaspoon Asian fish sauce
1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
1 1/2 tablespoons distilled white vinegar
1 tablespoon water
1 serrano chile with seeds, minced
1 small garlic clove, minced
1 cup vegetable oil, for frying
2 large shallots, thinly sliced
Salt
4 cups finely shredded green cabbage (from 1/2 small head)
2 carrots, finely shredded
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped mint
3 cups shredded rotisserie chicken (from 1/2 chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped unsalted roasted peanuts

directions

In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.

Grilled Beef Rolls

Chef Way The Banhs follow Vietnamese tradition and wrap their beef rolls in la lot leaves, which are similar to shiso.

Easy Way Grape leaves make an excellent replacement for la lot in these crunchy grilled beef rolls.

ingredients

1/4 cup plus 1 tablespoon vegetable oil, plus more for brushing
1 tablespoon Asian fish sauce
1 fresh lemongrass stalk, tender inner white bulb only, minced
1/2 teaspoon five-spice powder
1 1/2 teaspoons honey
4 garlic cloves—1 minced, 3 very thinly sliced
Kosher salt
1/2 pound flank steak, thinly sliced across the grain into 1/4-inch-thick slices, then halved crosswise
12 large grape leaves from a jar
1/2 small jicama, peeled and cut into 2-by-1/4-inch matchsticks
24 small basil leaves
2 scallions, minced
2 tablespoons chopped unsalted roasted peanuts

directions

Light a grill. In a medium bowl, mix 1 tablespoon of the oil with the fish sauce, lemongrass, five-spice powder, honey, minced garlic and 1/2 teaspoon of salt. Add the flank steak and toss to coat.
Using scissors, snip off the stems from the grape leaves and spread a few of the leaves out on a work surface. Place 2 slices of the garlic in the center of each leaf. Top with 2 slices of steak, 2 pieces of jicama and 2 basil leaves. Roll up the leaves into tight cylinders, tucking in the sides as you roll. Repeat with the remaining grape leaves, garlic, steak, jicama and basil. Thread the rolls onto 4 pairs of skewers, so that each pair holds 3 rolls. Lightly brush the skewered rolls with oil.
In a small skillet, heat the remaining 1/4 cup of oil until just beginning to smoke. Remove from the heat and add the scallions and 1/2 teaspoon of salt. Immediately pour the hot scallion oil into a ramekin.
Grill the rolls over moderately high heat, turning once, until lightly charred outside and firm, about 8 minutes. Transfer the rolls to a platter and drizzle the scallion oil on top. Sprinkle with the peanuts and serve.

Herbed Nuoc Cham

MAKES ABOUT 1/2 CUP

ingredients

1 large garlic clove, halved
1 jalapeño, seeded and coarsely chopped
3 tablespoons light brown sugar
2 tablespoons Vietnamese fish sauce (nuoc nam)
2 tablespoons fresh lime juice
2 tablespoons water
1/4 cup finely chopped cilantro
2 tablespoons finely chopped spearmint

directions

In a mortar or a mini food processor, combine the garlic, jalapeño and light brown sugar, and pound or pulse until a paste forms. Transfer the garlic paste to a small bowl and stir in the remaining ingredients.

MAKE AHEAD The sauce can be refrigerated for up to 1 day.

Joyce's Vietnamese Chicken Meatballs in Lettuce Wraps

ingredients

1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces
3 tablespoons Asian fish sauce
3 small shallots, finely chopped
3 garlic cloves, minced
1 stalk of fresh lemongrass, tender white inner bulb only, minced
3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving
1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup granulated sugar
1 head Boston or red leaf lettuce, leaves separated
1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise
1 small red onion, halved and sliced
Asian chili sauce, for serving

directions

Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.

Lemongrass Beef Rolls with Rice Noodles

SERVES: 6

As with much Southeast Asian cooking, this enormously flavorful dish, called bo bun in Vietnamese, combines a salad with noodles and meat.

ingredients

1 1/2 pounds sirloin steak (1 inch thick), sliced across the grain 1/8 inch thick
2 stalks of fresh lemongrass, tender white inner bulb only, chopped
2 large shallots, chopped
5 garlic cloves, minced
6 tablespoons sugar
2 teaspoons ground coriander
1/2 teaspoon freshly ground pepper
1/2 cup Asian fish sauce
Vegetable oil
1 medium carrot, sliced lengthwise with a vegetable peeler and cut into slivers
1/3 cup fresh lemon juice
3 tablespoons rice vinegar
1/2 cup water
5 jalapeños, thinly sliced
1/4 pound rice vermicelli
3 tablespoons chopped unsalted roasted peanuts
One large handful each of basil, mint and cilantro
1 1/2 cups mung bean sprouts
1 large head of Boston lettuce, separated into leaves

directions

Soak 2 dozen 8-inch bamboo skewers in warm water for 30 minutes. Thread the steak onto the skewers and place on a large baking sheet.
In a food processor, combine the lemongrass, shallots, two-thirds of the garlic, 3 tablespoons of the sugar and the coriander and pepper. Pulse until a smooth paste forms. With the machine on, add 3 tablespoons of the fish sauce and 2 tablespoons of oil. Brush the beef with the marinade and let stand for 30 minutes.
Meanwhile, on a cutting board, use the side of a large knife to mash the remaining garlic and 3 tablespoons of sugar to a paste. In a small bowl, toss the garlic paste with the carrot slivers and let stand for 15 minutes. Stir in the remaining 5 tablespoons of fish sauce, the lemon juice, rice vinegar, water and one-third of the jalapeños.
In a large pot of boiling salted water, cook the rice noodles until just wilted, about 1 minute. Drain and rinse under cold water. Drain well, then transfer to a platter.
Light a grill. Lightly oil the grate. Grill the beef skewers over a medium-hot fire for 1 to 2 minutes per side for medium-rare meat. Arrange the skewers over the noodles and sprinkle with the peanuts. Serve with the dipping sauce, fresh herbs, bean sprouts, lettuce and the remaining two-thirds of the jalapeños so your guests can make their own bundles.

Mini Vietnamese Pork and Pickle Sandwiches

ingredients

1/4 cup plus 1 tablespoon Asian fish sauce
2 tablespoons honey
Juice of 1 lime
1/2 teaspoon crushed red pepper
1 daikon radish (1 pound), peeled, then julienned on a mandoline
1 large carrot, peeled, then julienned on a mandoline
1 tablespoon vegetable oil
1/2 pound ground pork
1/4 pound sweet Italian sausage or breakfast sausage, casings removed
1 teaspoon minced peeled ginger
1 teaspoon freshly ground pepper
3/4 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
2 garlic cloves, minced
1/2 cup mayonnaise
Salt
2 baguettes, halved lengthwise
1 medium kirby cucumber, thinly sliced crosswise (1 cup)
20 cilantro sprigs
Sriracha or other Asian chili sauce

directions

Preheat the oven to 350°. In a large bowl, whisk 1/4 cup of the fish sauce with the honey, lime juice and crushed red pepper. Add the daikon and carrot and toss well, then refrigerate.
In a medium ovenproof skillet, heat the oil. Add the ground pork and cook over moderate heat, breaking up the meat with a wooden spoon, until pale, about 4 minutes. Crumble in the sausage and cook, breaking it up, until no trace of pink remains, about 3 minutes. Stir in the ginger, pepper, coriander, fennel, half of the garlic, and the remaining 1 tablespoon of fish sauce and bake for 10 minutes.
Mix the mayonnaise with the remaining garlic and season with salt.
Bake the baguettes until just crisp, about 4 minutes.
Spread the cut sides of the baguette bottoms with the garlic mayonnaise and spread the pork on top, pressing to help it adhere. Layer the cucumber slices on top. Gently squeeze the daikon-carrot pickle and scatter 2 cups of it over the cucumber. Top with the cilantro sprigs and squiggles of the Sriracha sauce. Close the sandwiches and using a heavy knife, cut them into 1 1/2-inch lengths, then arrange on a platter and serve.

MAKE AHEAD The pickles, pork mixture and garlic mayonnaise can be refrigerated separately for up to 3 days. Gently reheat the pork before assembling.

Peanut Dipping Sauce

MAKES 2 CUPS

ingredients

1 tomato--peeled, seeded and coarsely chopped
1/4 cup cilantro leaves
2 garlic cloves, minced
2 scallions, finely chopped
1 Thai chile, seeded and minced
1 stalk of fresh lemongrass, tender inner bulb only, minced
3/4 cup chunky peanut butter
1/2 cup chicken stock or canned low-sodium broth
3 tablespoons Asian fish sauce (nuoc mam)
3 tablespoons fresh lime juice
2 1/2 tablespoons light brown sugar
1/2 teaspoon freshly ground pepper

directions

In a processor, combine the tomato, cilantro, garlic, scallions, chile and lemongrass; pulse until finely chopped. Add the peanut butter, stock, fish sauce, lime juice, sugar and pepper and process until smooth. Transfer to a bowl and serve.

Saigon Chicken Breasts

ingredients

1 pound dried rice noodles
3 tablespoons finely chopped lemongrass, white inner bulb only
3 tablespoons sugar
2 garlic cloves, coarsely chopped
One 1-inch piece of fresh ginger, peeled and coarsely chopped
1 serrano chile, coarsely chopped
1 tablespoon peanut oil
1/4 cup fresh lime juice
1/4 cup Asian fish sauce
Four 5-ounce skinless, boneless chicken breast halves, pounded 1/4 inch thick
1/4 cup water
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped roasted peanuts

directions

In a large bowl, cover the rice noodles with water and let stand until pliable, about 20 minutes.
In a mini-processor, combine the lemongrass, sugar, garlic, ginger, chile and oil and process to a paste. Scrape the mixture into a bowl and stir in the lime juice and fish sauce. Put the chicken in a large shallow bowl and add 1/4 cup of the lemongrass mixture, turning to coat the chicken. Marinate for 20 minutes. Stir the water and cilantro into the remaining lemongrass mixture.
Light a grill. Cook the noodles in a pot of boiling water, stirring, until just tender, about 2 minutes. Drain and return to the pot. Rinse with cold water and drain again, then repeat the process once more. Let the rice noodles dry, lifting them to separate the strands.
Grill the chicken over a medium-hot fire or in a preheated grill pan for 3 to 4 minutes per side. Let cool for 1 to 2 minutes, then cut the breasts into thick strips. Toss the rice noodles with the lemongrass dressing and the peanuts, top with the chicken and serve.

Vietnamese Chicken Salad

ingredients

1 1/3 pounds boneless, skinless chicken breasts (about 4)
1 cup canned low-sodium chicken broth or homemade stock
4 scallions including green tops, chopped
1/2 teaspoon salt
1 1/4 pounds green cabbage (about 1/2 head), shredded (about 4 cups)
3 carrots, grated
6 tablespoons chopped fresh mint and/or cilantro (optional)
1/4 cup lime juice (from about 2 limes)
1/4 cup soy sauce or Asian fish sauce (nam pla or nuoc mam)
4 teaspoons sugar
1/4 teaspoon dried red-pepper flakes
1/4 cup chopped peanuts

directions

Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.
In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.

Vermicelli with Chicken Skewers and Nuoc Cham

ingredients

5 tablespoons Asian fish sauce (nuoc mam or nam pla)
2 tablespoons sugar
3 cloves garlic, minced
1 tablespoon cooking oil
1 pound boneless, skinless chicken breasts (about 3), cut lengthwise into 12 strips in all
1/2 teaspoon dried red-pepper flakes
1 teaspoon wine vinegar
2 tablespoons plus 1 teaspoon lime juice (from about 2 limes)
2 tablespoons water
1/2 pound vermicelli
1 cup bean sprouts
1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices
2/3 cup fresh mint, basil, or cilantro leaves, or any combination of the three
1/3 cup chopped peanuts

directions

Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of the garlic, and the oil. Add the chicken, toss, and then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.
In a small bowl, combine the remaining 4 tablespoons fish sauce, 1 tablespoon sugar, and 1 clove garlic with the red-pepper flakes, vinegar, lime juice, and water. Set this nuoc cham aside.
In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Add the bean sprouts during the last minute of cooking. Drain, rinse with cold water, and drain thoroughly.
Put the pasta and bean sprouts on a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with the peanuts.

Shrimp and Chicken Summer Rolls

MAKES 12 ROLLS

The fresh, healthy elegance of Vietnamese cooking is exemplified in these goi cuon, or salad rolls, often called summer rolls. Round, dried rice-paper wrappers, reconstituted in water until soft but still chewy, are stuffed with two sources of lean protein (chicken breast and shrimp), delicate rice noodles and lots of greens. It's the lightest dish on the planet, but full of flavor. Be sure to have extra rice-paper wrappers on hand in case they tear while you're filling them.

ingredients

DIPPING SAUCE

3 tablespoons sugar
1/3 cup water
1/4 cup fresh lime juice
3 tablespoons Asian fish sauce
2 Thai or serrano chiles, thinly sliced
1 small garlic clove, mashed to a paste with a fork
1 1/2 tablespoons finely chopped cilantro

SUMMER ROLLS

18 large shrimp (about 10 ounces)
4 ounces rice vermicelli, soaked in warm water for 15 minutes and drained
Twelve 8-inch rice-paper wrappers
12 small red leaf lettuce leaves, ribs removed
3 tablespoons hoisin sauce
2 cups shredded skinless cooked chicken breast meat ( 3/4 pound)
36 large mint leaves
Twelve 6-inch chives

directions

MAKE THE DIPPING SAUCE: In a small microwavable bowl, combine the sugar and water and microwave on high power just until the sugar is dissolved. Let cool, then stir in the remaining ingredients. Let stand for 30 minutes.
MEANWHILE, MAKE THE SUMMER ROLLS: Fill a medium bowl with ice water. In a medium saucepan of boiling salted water, cook the shrimp until pink, 2 minutes. Using a slotted spoon, transfer the shrimp to the ice water to cool. Peel and devein the shrimp, then pat dry and halve them lengthwise.
Return the cooking water to a boil. Add the soaked rice vermicelli and cook until tender, about 2 minutes. Drain and rinse under cool running water. Drain again and pat dry with paper towels. Using scissors, cut the noodles into 2-inch lengths.
Fill a bowl with hot water. Add 3 rice-paper wrappers, 1 at a time, and let soak until slightly softened but still a bit stiff, about 30 seconds; transfer to a work surface. Rub each wrapper with a little water until completely pliable, then blot dry with paper towels. Place 1 lettuce leaf on the lower third of each wrapper. Brush with a little of the hoisin and top with 3 shrimp halves, a scant 3 tablespoons of the shredded chicken and 3 mint leaves. Fold up the bottom edge of the wrapper, then fold the ends in and roll over once. Place a chive on the wrapper and continue to roll into a tight cylinder. Place the finished rolls on a large platter and cover with lightly moistened paper towels while you soak, fill and roll the remaining wrappers. Cut each roll in half diagonally and serve with the dipping sauce.

MAKE AHEAD The dipping sauce can be refrigerated for up to 4 days.

NOTES One Roll 144 calories, 1 gm total fat

Salmon Rice Bowl with Ginger-Lime Sauce

ingredients

1 3/4 cups water
1 1/4 cups long-grain rice, rinsed
2 tablespoons minced, peeled fresh ginger
3 1/2 tablespoons sugar
1 Thai red chile, chopped
10 small garlic cloves, 2 chopped
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
2 kirby cucumbers (10 ounces), cut into thin strips
2 tablespoons vegetable oil
Four 6-ounce skinless salmon fillets
Salt and freshly ground pepper

directions

In a medium saucepan, bring 1 1/2 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.
Meanwhile, in a mortar, pound the ginger with the sugar, chile and chopped garlic to a coarse paste. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, the lime juice and the fish sauce. Add the cucumbers.
Heat the oil in a large nonstick skillet. Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes.
Mound the rice in bowls. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve. Pass any extra sauce at the table.

NOTES One Serving 652 cal, 26 gm fat

BLACK RICE PUDDING serves 4-6

(taken from Rick Steins More Food Heroes)

Ingredients:

300g Nanjing Black Rice

1.5 Pints Milk (the recipe requested full fat but I used skimmed)

2.5 pints Water (but I found this to be a little too much so I recommend using maybe only 2 pints and adding more if necessary)

10g Finely Chopped Fresh Ginger

5g Butter - optional

250g Brown Sugar

Some Cream or Coconut Milk to Serve

METHOD:

Place the milk, water, ginger and rice in a large saucepan. Bring to the boil and turn down to a low heat. Simmer for an hour and a half.

Ten minutes before the cooking time is up, add the sugar. Stir well to dissolve and taste.

Thứ Năm, 4 tháng 10, 2007

buttermilk pancakes

buttermilk pancakes

1 cup plain flour
2 tablespoons sugar
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (8 fl oz) buttermilk
1 large egg
3 tablespoons (1 1/2 oz) unsalted butter, melted

In a medium bowl whisk the flour, sugar, baking powder, baking soda and salt. In another bowl or jug mix the buttermilk, egg and butter. Combine the wet and dry ingredients. Fry pancakes.

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Mama Rita's Peach Cobbler

Note: Let there be cobbler for everyone! For the best cobbler, use peaches that have been picked ripe, and if your geography doesn’t allow for peaches, find a local fruit in season to substitute. Also, to make the process go quickly, blanch peaches in boiling water for just one minute before peeling.

To prepare:

Sift together dry ingredients, excluding almonds. Cut in butter until you have coarse crumbs. Combine milk and egg and then add to dry mixture, stirring just until moistened.

Combine cornstarch, cinnamon, brown sugar and water in saucepan and cook until thickened. Add the sliced peaches, lemon juice, and butter. Cook about five to ten minutes, until peaches are hot and juice is bubbling. Pour into an 8-inch (approximately) round or square baking dish. Spoon biscuit topping over the peaches in about 6 biscuits/mounds (don’t panic- they will not cover the peach mixture, but will grow in the oven). Scatter topping with sliced almonds. Bake at 400F (205C) for 20 to 25 minutes, until golden. Serve hot out of the oven with a scoop of vanilla bean ice cream.

Mama Rita's Peach Cobbler

Ingredients (serves 4-6):

Peach filling:

1 and 1/2 teaspoons cornstarch

1/4 tsp cinnamon

1/3 cup/~70g brown sugar

1/2 cup/125ml water

5-6 cups sliced, peeled peaches (~5-6 medium peaches)

1 tbsp fresh lemon juice

1 tbsp/10-15g butter

Biscuit topping:

1 cup/130g flour

2 tbsp/~25g sugar

1 and 1/2 tsp baking powder

1/4 tsp salt

1/4 cup/50g butter

1/4 cup/50ml milk

1 egg, slightly beaten

small handful (~30g) of thinly sliced almonds (reserve to top before baking)

to serve: preferably hot from the oven with vanilla ice cream

» Blueberry Buttermilk Panna Cotta')" height="24" width="309">

panna cotta

Heat the cream, add the sugar and a lengthwise sliced vanilla bean (and the scraped out vanilla seeds). Let it lightly cook for about 15 minutes and stir every now and then. Remove the vanilla pod from the pot and the pot from the heat.

Meanwhile soak the sheets of gelatin in some water (for about 10 min). Squeeze well. Add them to the cream mixture and stir thoroughly until the gelatin has completely dissolved.

Put the blueberries together with the buttermilk in a blender, mix until you get a smooth puree, then pour the mixture through a fine sieve into a bowl. Finally add the puree to the cream, stir well and divide up the cream-fruit-mix into four molds. Chill for at least 8 hours, better over night.

To unmold the panna cotta, briefly dip the form in hot water and carefully flip it over on a plate. Decorate either with melted white chocolate or some chocolate flakes (scrapped from a bar of chocolate) - we found the chocolate to be the perfect companion.

panna cotta

Blueberry Buttermilk Panna Cotta

Prep time: about 25 min., chilling: at least 8 hours

Ingredients (serves 4):

200 ml cream

4 tsp sugar

1 vanilla bean

100 ml buttermilk

150g blueberries

2 sheets gelatine

for decoration: white chocolate

Passion Fruit Panna cotta

Basic Panna Cotta with fruit variation

Prep time: about 20 min., chilling: best over night

Ingredients (serves 4):

400 ml cream

2-3 tsp sugar (depending on the sweetness of the added fruit puree)

1 vanilla bean

2-3 sheets gelatine (I prefer less - for smoother results)

50-100g fruit puree (trial and error works best, also depends on the used fruits)

physalis/chocolate for decoration

KEY LIME PIE
Ingredients:
9” Shortcrust Pie Crust, fully baked, using 110g flour, 55g Butter, pinch salt – See My Shortcrust Recipe OR make a Digestive Biscuit Base using this Cheesecake Recipe instead.
1 400g Tin Condensed Milk (they actually come in 397g I believe but it’s the same thing)
4 Egg Yolks (freeze the egg whites if you’re feeling frugal)
150ml Freshly Squeezed Lime Juice (this constitutes about 5 limes. To get the maximum juice from them, roll them firmly against a work surface to break down the segments).
Zest of one Lime (I use a Micro Planer)
METHOD:
Preheat the oven to 180c.
Whisk together the egg yolks and condensed milk until smooth. Slowly pour in the lime juice, stirring all the time. The mixture will tighten up because of the acidy limes reacting with the eggs and condensed milk so do it carefully (Note: back in the olden days, the pie wouldn’t even be cooked, the cook would rely on this chemical reaction to make the filling naturally thick, obviously today people are squiffy about eggs so prefer to cook it to a Quiche-like consistency). Stir until smooth, then whisk in the zest.
Pour into the pour crust.
Bake for about 20 minutes or until it is wobblingly set.
Leave to cool on a wire rack then refrigerate for at least 2 hours (although we could only manage one!). If you like, cover with a 284ml carton of double cream, whipped together with a tablespoon caster sugar (this stabilises the cream and stops it spoiling quickly – in fact, ours was still good two days later) and decorate with some lime zest.
Or, simply dust with some icing sugar and serve with pouring cream.
HONEY AND GOATS YOGHURT PANNA

COTTA - Serves 4 (but keeps in the fridge for a couple of days if there's just the two of you - and that is the whole point)
Ingredients:
280ml Double Cream
100ml Milk
1 Sachet Powdered Gelatine (use leaf if you can work out how on earth it works)
2 Tbsp Vanilla Caster Sugar
1 1/2 Teaspoon Honey or to taste
150ml Goats Yoghurt or regular Plain Yoghurt of your choice
METHOD:
In a small saucepan, heat together the milk and cream, letting it simmer for 5-6 minutes.
Meanwhile, if you are using leaf gelatine, prepare it as per the packet. When you add it to the final mixture, make sure to squeeze out any excess water.
Remove the milk/cream mixture from the heat. If you are using powdered gelatine, stir into the milk/cream mixture and stir briskly until dissolved.
Stir in the Vanilla Sugar (or use a drop or two of Vanilla Extract), mixing until dissolved.
Fold in the yoghurt and then honey to taste.
Strain into a jug and pour into small, smooth moulds. I used tiny pudding moulds, Nigel Slater suggests shallow coffee cups.
Leave to cool, then cover with clingfilm and refrigerate until set, a couple of hours.
To turn out, gently work round the edge with a palate knife and plunge into hot water upto the brim for 3-4 seconds. You will hear a slight noise that indicates that it has started to come away from the mould. Turn out onto a plate and serve with figs or any other fresh fruit. Drizzle with more honey.
Serve with only one spoon...

CHEESECAKE

Ingredients: Serves 6 generously
For The Base
100g butter
200g digestive biscuits, crushed
2 tablespoons caster sugar
For the cheesecake itself:
500g Cream Cheese (must be full fat)
200g Caster Sugar
3 medium Eggs
2 Tblsp Cornflour
300ml creme fraiche
Zest and juice of 1 lemon
METHOD:
Firstly, make the base. Gently melt the butter in a saucepan. Add the bashed up digestive biscuits (always a rewarding job, bashing things up, particularly if you’ve had a bad day) and the sugar. Stir until well coated. Remove from the heat.
Lightly oil a 20cm Springform Tin. Pour in the buttery digestive mixture and press down firmly with the bottom of a spoon.
Preheat the oven to 150c oven.
Beat together the cream cheese and the sugar until smooth and glossy.
Add, one at a time, the eggs, beating well until fully amalgamated.
Finally, whisk in the creme fraiche, lemon zest and juice and cornflour until smooth and lump free.
Pour the primrose coloured mixture onto your digestive base and carefully place in the oven. Cook for between 45 minutes to 1 hour. Once cooked, it will still be pale and have a slight wobble to it. Turn off the oven but leave the cheesecake in the oven until completely cooled. Don’t do as I did – look at it after 45 minutes and think it’s still uncooked. It isn’t. The mixture is still very glossy, even when cooked, so it resembles liquid. I left it for another 7 or 8 minutes by which time it had cracked slightly. Also, don’t think about removing it from the oven until cold. I did and the small cracks became quite large craters. The warm cheesecake doesn’t respond well to the instantaneous temperature difference you see. They don’t tell you that in the cookbooks. Most books make some vague comment about leaving it to cool but allude it to tradition. It’s not. There is a scientific basis behind it that is founded in the final aesthetics of the dish. Not to worry though if it does crack. It still tastes wonderful and you can always drizzle the compote artistically over the cracks so no one will ever know except you.
The compote is simply made by crushing some berries (in this case raspberries) with a little caster sugar, then sieving. Stir in some whole fruits and chill.

CHOCOLATE MOUSSE WITH CARDOMOM AND CHOCOLATE LIQUEUR

Ingredients:

130g plain chocolate (see note above)

85ml chocolate liqueur

2 cardamom pods, de-husked, seeds lightly crushed

2 eggs, separated

2 tbsp caster sugarcrème fraîche to serve, optional
You will also need four or five ramekins or little espresso cups.
METHOD:
Melt the chocolate in a bowl over a pan of lightly simmering water. Add the coffee and liqueur. Do not let it get to hot otherwise it will seize up. If this does happen, don’t panic, remove from the heat, add a couple of drops of milk and beat like mad. It will come back again. Leave to cool.
Whilst the chocolate is melting, whisk the egg whites in a bowl until softly peaking. Add the caster sugar and continue to whisk until it has stiff peaks. I highly recommend using an electric hand whisk. Less arm power than a manual whisk, less washing up than a Kitchenaid.
Once the chocolate has cooled a little, beat in the egg yolks, one at a time.
Gently fold in, using a metal spoon, the egg whites into the melted chocolate, a few tablespoons at a time until the two mixtures are completely mixed together.
Spoon delicately into your ramekins and chill for at least an hour. Overnight is best of all. Serve with a dollop of creme fraiche, the sourness of which perfectly counters the rich mousse.

Ngan Ha

Thứ Sáu, 5 tháng 10, 2007

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One week diet

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Diet for the metabolism's change (22 to 44 pounds in 13 days)

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