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
Three Bean Drink
Sugar water (dissolve 1 part sugar to 2 parts boiling water)
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!
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 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.
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.
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.
Sorry, the La Shish recipe is not available. Below are two others that I found.
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
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
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
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
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
3/4 c. sugar
1/3 c. cocoa
4 tsp. cornstarch
2/3 c. evaporated skim milk
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
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
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.
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 pig’s
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.
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 350°F.
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
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.