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Continue reading →: *Crisp rice flour pancakes with char-grilled prawns (Bánh xèo)from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 31) by Roberta Muir and Mark Jensen ground turmeric Chinese five spice green onion soy sauce coconut cream soda water fish sauce mint Vietnamese pickled ground chillies kaffir lime leaf bean sprouts butter lettuce perilla green prawns rice flour New pancake pan. No…
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Continue reading →: *Creme Nignon “Estilo Nuevo Euro Latino”This is a recreation of a dish that I had in Sweden. CHIVES BACON BITS POACHED EGG PEAS FROM POD- RAW Pour over pea soup (blended peas and creme) possibly sour Then add some champagne (Bollinger) just a little (and you should get a little volcano like eruption!
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Continue reading →: Black sticky rice with taro (Chè khoai môn)fromSecrets of the Red Lantern: Stories and Recipes from the Heart(page 129) by Pauline Nguyen and Luke Nguyen and Mark Jensen black rice sesame seeds canned coconut cream taro root potato starch It was very good. I found the taro was flavourless, and perhaps would replace with lychees next time.
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Continue reading →: Crisp vegetarian parcels (Cha giò chay)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 231)by Pauline Nguyen and Luke Nguyen and Mark Jensen tofu celery soy sauce cellophane noodles sesame oil spring roll wrappers black soy sauce yellow mung beans bamboo shoots carrots dried wood ear mushrooms This was the stuffing for the bitter melon. It was time…
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Continue reading →: Pork terrine (Cha lua)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 159) by Pauline Nguyenand Luke Nguyen and Mark Jensen fish sauce banana leaves pork legs Topped with bean sprouts and Vietnamese mint. Half with spring onion oil. Page 37 Half with Dipping Fish sauce. Page 33 It is very good.
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Continue reading →: Stuffed bitter melon and prawn salad (Goi tôm vói hu qua)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 206) by Pauline Nguyen and Luke Nguyen andMark Jensen spring onions king prawns tofu celery soy sauce Vietnamese mint cellophane noodles Lebanese cucumbers sesame oil black soy sauce Thai bird’s eye chiles fish sauce rice vinegar raw peanuts daikon radishes bitter melons bean sprouts…
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Continue reading →: Egg noodle soup with prawn won tons (Mì sui cao)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 273) by Pauline Nguyen and Luke Nguyen and Mark Jensen spring onions king prawns pork stock garlic chives Thai bird’s eye chiles fish sauce egg noodles bean sprouts wonton wrappers coriander leaves watercress (substituted rocket) I used the prawn and chive wantons shown in a…
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Continue reading →: Steamed rice noodles with pork terrine and cured pork (Bánh cuôn cha lua nem chua)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 168)by Pauline Nguyen and Luke Nguyen and Mark Jensen spring onions nam seasoning rice noodles (could not source rolled sheets in time, so substituted, dried and pre boiled them. Recipe calls for 400g for 2. I found 200g more than sufficient.) Vietnamese mint Lebanese…
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Continue reading →: *Water spinach in flamesfrom Fast Food (Chunky Food series): Quick and Easy Everyday Ideas for Cooks in a Hurry garlic green chillies fish sauce black bean sauce water spinach Wok smoking hot. (I am trying to avoid flames until I get the safety gear out). Stir fry 30 secs
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Continue reading →: Mr Chen’s Prawn & Chive WontontThis was bought from Woollies Apart from heating, adding chilli and home grown garlic chives. Very impressed.
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