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Vietnamese Bean Drink

On 20 Mar 2006 at 12:37, Carla wrote:

> I congratulate you for your efforts!!!!
> I used to work with mostly Vietnamese people and one nice lady used to
> bring in a dessert. Her daughter called it Vietnamese pudding. It had
> mung beans and red beans and it was liquidy coconut tasting and sweet.
> It also had gelatin or tapioca strips in it. I ate it warm but i think
> its served with ice cubes and you drink it. Carla

Hello Carla,

See below.


Three Bean Drink

Coconut milk 
Sugar water (dissolve 1 part sugar to 2 parts boiling water) 
Red beans 
Yellow mung beans* 
Dried jello bits (comes in a bag, usually in pink/red color and clear)*

* Can be found in Asian grocery stores

Soak the red beans and mung beans separately over night. Then 
simmer each individually for 1/2 hour on low heat until very 
tender and soft. Prepare jello bits according to package. 

Layer the red beans, mung beans, and jello. Now pour about 
3-4 tbls. of coconut milk (straight out of the can!) over 
the mixture. Then add some sugar water on top and let it seep 
down. Just stir and eat! 

Rusty Red Devil's Food Cake

A while back you had a request for Aunt Susan's Rusty Red Devil's
Food Cake.  Here it is from the book "Long Lost Recipes of Aunt 

Rusty Red Devil's Food Cake

1/2 cup butter
2 cups sugar
4 squares chocolate
1/2 cup buttermilk
1 cup boiling water
2 eggs
2 cups flour
1 1/4 teaspoons soda
1 teaspoon vanilla

Now here is the interesting part of this recipe.  Simply dump all 
of the butter, sugar, melted chocolate and buttermilk into a 
crock.  Stir in the boiling water and beat well.  When thoroughly 
mixed, add the well-beaten eggs, all at one time, and stir in the 
flour, which has been sifted with the soda.  Add the vanilla, pour 
into a well-lined pan, 7 1/2 x 11 inches, and bake in a moderate 
oven for about 30 minutes.  Ice with Chocolate Wonder Frosting.  
February '38
Chocolate Wonder Frosting

3 ounces cream cheese
2 to 3 tablespoons milk
2 cups powdered sugar
2 squares unsweetened chocolate
Dash of salt

Soften the cream cheese with the milk.  Add the sifted sugar, 1 cup 
at a time, blending after each addition.  Add the melted chocolate 
and salt, beating until smooth.  This makes enough frosting to cover 
the tops of two 8 inch cake layers, or the top and sides of an 8 inch 
cake 2 inches deep, or about 24 cup cakes.  DOUBLE THIS RECIPE FOR A 
This frosting, when tightly covered, may be kept in the refrigerator 
for several days before using.  It handles beautifully and will 
remain soft and creamy on the cake.  It is delicious on chocolate 
cake.   February '38
I assume these are originally from Aunt Susan's newspaper column.


Chicken Ghallaba

On 17 Mar 2006 at 19:37, asonya wrote:

> Hi, My name is Asonya.  Can you help me find the Zesty Ghallaba recipe
>  (with chicken) offered @ The La Shish Restaurant in Michigan.  It's 
> tomato based with sauteed veggies, herb and spices. Thanks so much,
> for the work  you put forth.

Hello Asonya,

Sorry, the La Shish recipe is not available. Below are two others that I found.


Chicken Ghallaba

Yields one serving


7 oz. Chicken Breast 
2 oz. Carrots 
2 1/2 oz. Mushrooms 
3 1/2 oz. Tomatoes 
2 oz. Olive oil (extra virgin) 
1 Tb. of Taboon garlic sauce 
2 oz. Taboon Ghallaba dressing 

1. Chop all vegetables in any size, shape desired
2. Cut chicken into small cubes about 1/2 inch 
3. Brown garlic sauce in oil
4. Add chicken, cook until half done
5. Add mushrooms, tomatoes, cook for 5 mins.
6. Add Ghallaba dressing, cook 5 mins.
7. Serve with rice

Taboon Ghallaba dressing


1 1/2 Tbs. Oregano 
2 Tb. Sumac 
1/4 Tbs. Cajon pepper 
1 qt/ Lemon juice 
2 oz. Salt 

1. Mix together and refrigerate

Rice & Noodles


1 lb. Uncle Ben's Rice 
1 1/2 oz. Vegetable oil 
5 oz. Angle hair pasta 
2 cups water 
5 1/2 tbs. salt 

1. Brown the noodles in oil
2. Add rice, salt and water
3. Cook on low until water is gone

Taboon Garlic Sauce


1 C. fresh garlic 
1 tbs. Salt 
2 C. Vegetable oil 
1 C. lemon juice 
1/2 jalapeno pepper 

1. Put the jalapeno and garlic into a blender; add oil 
2. Slowly add lemon juice, water, salt
Chicken Ghallaba

Marinate cubes of chicken breasts in coconut milk, few dashes 
of soy sauce and lemon juice for a couple of hours, then throw 
in a skillet with thinly sliced onions, square cut green peppers 
or roasted peppers if handy. Saute' in Indian Ghee if available 
or else a coconut oil/vegetable oil mix, until chicken is browned 
and onions transparent. Add about a cup and one half of flaked or
shredded coconut and saute' further until coconut starts to turn 
golden. Reduce heat and add 1 can pureed or diced tomatoes, can 
of coconut milk, can of chicken stock, additional chicken soup base 
or chicken bouillon to taste, and some chopped garlic. Then add 
garam masala or else the choice of Patak's Curry Pastes. Simmer on 
low for about 30 minutes, Until chicken is tender. You can also add 
green peas to this at this time. 
Serve over basmati rice, with sides of your favorite chutneys.


On 22 Mar 2006 at 12:28, Jessy  wrote:

> Dear Uncle Phaedrus,  How are you? Your service is amazing!  I am
> seeking instructions for how to substitute cocoa for chocolate in
> recipes (without requiring cocoa butter), and/or a recipe for
> chocolate fudge sauce (for ice cream, pancakes, etc) that uses cocoa
> (not chocolate) (& no cocoa butter).     Many thanks,     Jessy

Hello Jessy,

How about both?

Here's what the book "The Food Substitutions Bible" by David Joachim says:

1) No substitute for milk chocolate.
2) For 1 oz or (30 grams) of semisweet chocolate or semisweet chocolate chips:

3 tbsp (45 ml) unsweetened cocoa powder
1 1/2 tbsp (22 ml) granulated sugar
1 1/2 tsp (7 ml) butter, shortening, or vegetable oil

3) For 1 oz (30 grams) unsweetened chocolate:

3 tbsp (45 ml) unsweetened cocoa powder
1 tbsp (15 ml) butter, shortening, or vegetable oil

See below for recipes.


Chocolate  Fudge  Sauce

 Ingredients :
 1/2 c. cocoa
 1 c. sugar
 1 c. light corn syrup
 1/2 c. light cream
 3 tbsp. butter
 1 tsp. vanilla
 1/4 tsp. salt

 Preparation :
   Put all ingredients except vanilla into a small saucepan.  
  Bring to a boil and boil 5 minutes.  Remove from heat and 
  stir in vanilla.
  Makes about 2 cups. Serve it hot or cold, on cakes, ice
  cream, or anything you might wish to put it on.
Chocolate  Fudge  Sauce

 Ingredients :
 3/4 c. sugar
 1/3 c. cocoa
 4 tsp. cornstarch
 2/3 c. evaporated skim milk

 Preparation :
   In small saucepan, stir together above ingredients on medium heat
 constantly.  Heat until sauce is thick and bubbly and then cook 2
 minutes more.  Remove from heat and stir in 1 teaspoon vanilla.
 Serve warm or cold.  Makes 1 cup sauce.  Refrigerate up to 1 week.
Dark  Chocolate  Fudge  Sauce

 Ingredients :
 1/2 c. packed brown sugar
 1/3 c. granulated sugar
 3/4 c. cocoa
 3/4 c. heavy cream
 3 tbsp. butter
 1 tsp. vanilla
 Dash salt

 Preparation :
    In a 1 quart glass bowl, combine brown sugar, granulated sugar,
 cocoa and cream.  Mix well.  Add butter.  Heat in microwave on High
 for 1 1/2 - 2 minutes, stirring once, until well mixed.  Heat 1 - 1
 1/2 minutes longer or until bubbly and sugars are dissolved.  Stir
 in vanilla and salt.  Serve hot over ice cream or cake, or cool and
 store in refrigerator up to 2 weeks.  Reheat in microwave on Low 1-2
 minutes.  Makes 1 3/4 cups.

Belize Recipes

Belizean rice-and-beans:


1 lb. Red Kidney Beans 2 plugs Garlic (crushed)
1 tsp. Salt 1 cup coconut Milk (either squeezed from grated 
 coconut or bought prepared, canned, or made from powered variety)
1/2 tsp. Black pepper
1/2 tsp. Thyme 2 lbs. cleaned Rice
1 medium Onion (sliced) 6-8 cups of water
(optional) 1 small pigtail or salt beef or pieces of bacon


1. Wash the beans, then soak beans for 4 hours, using the 6-8 
cups of water. If you are using distilled water, then soaked 
beans only needs 2 hours to soften.
2. Boil beans until tender, with the garlic, onion and pigs 
tail/or salted beef or bacon pieces. Note: pre-wash the pigtail 
or salt beef and cut off excess fat. You can use a pressure cooker 
to cut down on the time.
3. Season beans with black pepper, thyme and salt. Note: You may 
opt not to add the salt if you used salt beef or pigtail above.
4. Add coconut milk. Stir and then let boil.
5. Add rice to seasoned beans. Stir, then cover. Cook on low heat 
until the water is absorbed and rice is tender. If necessary, add 
more water gradually until rice is tender. Note: Usually, one cup 
of rice absorbs two cups of water, although rice grains can vary 
in the amount of water they absorb. To warm up leftover rice-and-beans,
you can sprinkle with water to re-moisten.
PawPaw Bread

2 cups unbleached flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/3 cup shortening
2 eggs beaten
1/4 cup evap. or coconut crea
1 lb peeled, sliced pawpaw, then mash
3/4 cup sugar

1. Heat oven to 350F.
2. Sift together flour, baking powder salt and nutmeg, set aside.
3. In a large mixing bowl beat sugar and shortening together until
creamy. Add eggs and flour mixture alternately with milk, stirring 
after each addition. Stir in pawpaw.
4. Pour batter into a well-greased loaf tin. Bake 1 hr. or until
toothpick inserted in center comes out clean.

Preparation Time: 15 minutes
Cooking Time: 5-10 minutes
Country: Belize


2 Cups Flour
1/4 Cup  Shortening
1 tsp Baking Powder (prove)
About 3/8 Cup Water
1/4 tsp Salt

Method / Directions:

1. Mix dry ingredients well.
Cut in shortening with a fork until it disappears.
Add water & knead until you have dough.  (Add water, one tsp 
at a time, if it's too dry.) Cover & allow to rest for 10 minutes.
Cut into six equal pieces and knead each piece until you can make 
a nice round ball.
Form the dough into an apple turnover shape (triangular) and fry 
in fairly deep fat until they brown and puff up.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus