tag:blogger.com,1999:blog-49678681572031582912024-03-16T00:29:48.907-07:00The Spices Of Life . . .Tamarind, ginger, lemongrass, basil, annatto seed, garlic, shallots, and fish sauce are some of my favorite and fundamental ingredients that are pervasive in my cooking.Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.comBlogger214125tag:blogger.com,1999:blog-4967868157203158291.post-38385547637245878432018-06-26T18:31:00.000-07:002018-11-03T17:54:23.662-07:00Charity Mission - Buon Me Thuoc, Vietnam<div class="separator" style="clear: both; text-align: center;">
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Back in February, I received a message from a blog reader Audrey who just wanted to say hello and express her appreciation. After a few lines back and forth between us, she mentioned that she’s from Massachusetts and was currently on vacation in Buôn Mê Thuột, Việt Nam. Our charity connection started from here when I asked her if she has come across any villages in dire humanitarian crisis. Coincidentally, her mother-in-law who lives in Việt Nam often do charity work for the poor, especially the minority groups. And in fact, she and her mother-in- law just visited a minority group in a remote village in Buôn Mê Thuột a couple days ago. They gave away sweet treats and used clothes to the children. As you can see in the pictures, the children appear hungry, barefoot, wrapped in soiled clothing. </div>
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Buôn Mê Thuột is the capital city of Dak Lak Province, in the Central Highlands of Việt Nam. The city is the largest in Central Highlands region of Việt Nam, and is famous as the regional "capital of coffee". It was originally settled by the Ê Đê ethnic group (Ê Đê translates to ‘Thuột’s father’s village’) but due to the incoming Vietnamese settlement after the Việt Nam War, and the active acculturation policy, less than 15% are still Montagnards. Native ethnic groups with poor education are often treated unfairly and forced to sell their farmlands for dirt cheap. And some are kicked out of their villages to more remote places. Consequently, many no longer have land to cultivate. They have to work for the farmers a couple of months a year during the harvest season and the rest of the year they are unable to find jobs to put food on the table. Forests, which are the means of their existence, have disappeared as the trend of deforestation and more industrial farming takes over. In one of the pictures, you will see they live among the coffee and black pepper land but by no means this is their property. Those farmlands belong to the farmers.</div>
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The saddest part is the native ethnic groups are losing their cultural heritages due to poverty, economic and social changes. They have sold their traditional wood houses, musical instruments and other cultural artifacts for a living, while the ethnic youth are not able to afford to make traditional items as their ancestors did. It’s been many years since the Vietnamese government exert strict controls over the province, yet these ethic groups still lag behind in living standards.</div>
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After a few months working with Sister Anna Hồ Thị Thu Sương who has dedicated her life to working closely with the numerous ethnic groups here in Buôn Mê Thuột. We learnt that these poor people come to Sister Anna for everything. She said many times they came to her at midnight to ask for ointment because their family members have stomachaches. When someone is dying, or about to give birth, she would come to them, comfort them and stay up all night with them. Her work does not stop here. She also provides education for children from these poor families, especially ethnic minority groups, by going to their homes to teach the children for free. Perhaps there are no words that can fully describe the sacrifice of a selfless nun who come to these remote villages on a regular basis. </div>
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After seeing the life of these poor people through video clips, and photos from Audrey, and through the voice of Sister Anna, The Spices Of Life is eager to reach out to help improve the well-being of these poor families with three projects: <br />
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1. Provide fertilizers to help them grow coffee and black peppers. We will use the method “buy now pay later”. They will pay us back the money after the harvest season. We then use this money to buy more fertilizers for them.<br />
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2. Provide water wells so they can have water to drink, clean and farm. <br />
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3. Build classrooms for the children so they will have an opportunity to learn and hopefully change their lives. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAe_DIIDN4b4yjt3OjZ4TLhX-emO-MTNoeF2dii7l4zlRgdz4boAqiUYFVXV-Axh843U12ma3qJ2VyESail7Qd2tM7i0OpZHOoZcqcPjw2tEh-GE6l2nnRqQ9yk3Eql7B28wbz9ggXu9pu/s1600/bmt12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAe_DIIDN4b4yjt3OjZ4TLhX-emO-MTNoeF2dii7l4zlRgdz4boAqiUYFVXV-Axh843U12ma3qJ2VyESail7Qd2tM7i0OpZHOoZcqcPjw2tEh-GE6l2nnRqQ9yk3Eql7B28wbz9ggXu9pu/s400/bmt12.jpg" width="400" /></a></td></tr>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" style="background-color: transparent; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; font-variant: normal; letter-spacing: normal; line-height: 18px; outline: 0px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" tabindex="0"><span class="hasCaption" style="font-family: "helvetica" , "arial" , sans-serif;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="background-color: transparent; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; outline-color: invert; outline-style: none; outline-width: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" tabindex="0"><span class="hasCaption" style="font-family: "helvetica" , "arial" , sans-serif;">This piece of land is where we are planning to build the classrooms for the children</span></span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: transparent; color: #1d2129; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">This little house is where the poor come to pray. It’s also a place where the nuns teach the children. Only a few children come here since this place is too far for other children to walk here.</span></td></tr>
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While we are looking into these projects, for now, we would like to provide some basic assistance to keep their hearts warm and hopes alive. There are almost 200 families in three remote villages in Buôn Mê Thuột that are in dire need for food, and water. We asked sister Anna to visit each household so we know the situation of each family. In one of the pictures, sister Anna is standing next to the family who is pounding the cassava leaves into a paste so they can eat. They are so poor that they just eat whatever they can find around them. Good nutrition during the early years are vital to the development of these children. Yet hunger and malnutrition continue to kill millions of children each year. We can temporary change the course of this affliction until they can make a living on their own. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: transparent; color: #1d2129; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">The boy is pounding the cassava leaves into a paste so they can eat.</span></td></tr>
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Below is a list of food items The Spices Of Life is planning to provide for nearly 200 families including the 3 ethic groups Ê Đê, Ba Na, and Xê Đăng. <br />
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The cost of the food for each family is $12 x 200 families = $2400. Each family will receive:<br />
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10 kilograms of rice<br />
1 kilogram of sugar<br />
1 bottle of soy sauce <br />
1 bottle of fish sauce<br />
1 kilogram of salt<br />
1/2 kilogram of MSG<br />
1 litter cooking oil <br />
1 kilogram dried fish <br />
2 bottle ointment <br />
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Let me leave you with this thought from one of our greatest thinkers of all time: <b>The world is a dangerous place, not because of those who do evil, but because of those look on and do nothing. ~Albert Einstein</b><br />
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The beauty is that we can do something about it and we are. <br />
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Thank you for looking beyond yourself, beyond your comfort zone to a remote village across the Pacific over 8500 miles away.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEG_GxMZ0EkstAbiLifu5Lrsf9Wec5eKXSycRAFCVbFdJbT9Zv5f7hYhP_0Rnmr0RA0RpN2Jl_yKa2EAAnpBH8FBZVPyf1Zmz2K9DeuavXmWU_WWudG_7roLWK6SL6FqfIqdW7NOFoqXBU/s1600/bmt13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="414" data-original-width="750" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEG_GxMZ0EkstAbiLifu5Lrsf9Wec5eKXSycRAFCVbFdJbT9Zv5f7hYhP_0Rnmr0RA0RpN2Jl_yKa2EAAnpBH8FBZVPyf1Zmz2K9DeuavXmWU_WWudG_7roLWK6SL6FqfIqdW7NOFoqXBU/s400/bmt13.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: transparent; color: #1d2129; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">She makes my heart smile.</span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<br />
Below is our goal and our current funding:<br />
<br />
Our GOAL: $2400<br />
<br />
Our CURRENT FUNDING:<br />
The Spices Of Life: $500<br />
Bác Mười (Sacramento, Ca) $20<br />
Cô Tám (Westminster, Ca) $20<br />
c Trâm (Boston, Ma) $200<br />
c Vân (Elk Grove, Ca) $500<br />
Ngân (Elk Grove, Ca) $200<br />
Lisa P $50<br />
c Mai N $200 <br />
MỹTiên N $50<br />
Hiếu N $20<br />
Phương N $50<br />
Thanh Deekrich $40<br />
Krysty Emery $20<br />
Kaitlin N $100<br />
Lien Van $100<br />
Oanh C $20<br />
Karen T $50<br />
Bích & Linh (Australia) $100<br />
David P $50<br />
Tina C $12<br />
Vu Dung $50<br />
Hue Ly $30<br />
Nhu L (San Jose, Ca) $100<br />
Thao La $50<br />
Kim D (San Francisco, Ca) $25<br />
Mary Vo $100<br />
Viet Le $100<br />
Cynthia C (Tampa, FL) $100<br />
Xinhnhi $50<br />
Uyên Le $200<br />
HongYen P $300<br />
Du Doan $100<br />
Joanne Y $20<br />
Ida L $100<br />
Serena Tantivitoon $60<br />
Niki D $50<br />
Teresa Ha $120<br />
Xuan-Hoa $120<br />
Ha T $20<br />
KhanhLinh T $100<br />
Ashley&Minh $100<br />
Alex C $40 <br />
Jenny A $50<br />
Thuyet D $100<br />
Stacie F $100<br />
Teresa M $12.71<br />
NguyetAnh V $100<br />
Hannie $50 <br />
James Wu $100<br />
My Tran $100<br />
Kristine Van $300<br />
Nathalie N $50<br />
Minh Thu $200<br />
Ana T $50<br />
Jane Cady $100<br />
Awesome OC Moms $200<br />
Linh Wheeler $120<br />
Nghia Thach $50<br />
Thuy N $25<br />
Bao Quyen $25<br />
Tuyet/Mai N $250<br />
Leslie T $30<br />
Pamela Menapace $100<br />
Thuy/Tue $50<br />
AnhThu D $20<br />
Bianca Loana $50<br />
Tonhi $150<br />
Janet Yang $100<br />
Ariel $100<br />
Thu N $50<br />
Kevin&Tina $100<br />
Amy Ly $15<br />
Ronnie Fong $25<br />
Terry Lock $50<br />
Anh Rohrbach $100<br />
Margie Tran $100<br />
Linda Tran $100 <br />
Anh-Dao $50<br />
Linda Le $500<br />
My Thai $200<br />
Lauren N $50<br />
My-Linh L $50<br />
Tracy Le $50<br />
Tammy N $50<br />
David Pack $50<br />
Thanh Le $50<br />
Bichsa N $100<br />
c Duyen $100<br />
Hanh N $24<br />
Kathryn Brandt $100<br />
Nina Nguyet $50<br />
Huyen Phan $200<br />
Han Pham $24<br />
Cynthia Chau $200<br />
Trinity Lam $100<br />
Kristy Wu $100<br />
A.L $100<br />
<br />
TOTAL Current Funding: $9605.71<br />
<br />
Your contributions can be sent via:</div>
<div style="text-align: justify;">
Venmo to: VietSpices </div>
<div style="text-align: justify;">
Zelle to: : Thespicesoflife@yahoo.com<br />
Google Pay: Thespicesoflife@yahoo.com</div>
<div style="text-align: justify;">
<br />
If you'd rather send it by check, please let me know. Thank you!</div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-47962985567586719732018-03-13T23:42:00.000-07:002018-03-13T23:42:08.198-07:00Stuffed Deboned Chicken Roll - Gà Cuộn Nướng<div class="separator" style="background-color: transparent; clear: both; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9m6YM37xOOk5S_xcxfqpOU5AspSedJBQlHBwz6vWAcftiqcNASJEssBr9z9VUUSVf5A5sNgtGparkfa_a7WT22I8dZ_rlhLtCNqUsAMRCyLR1l7flNJHW4-Y79L2FhvxtFGSkaIzIlQC/s1600/ga1.jpg" imageanchor="1" style="margin-left: 16px; margin-right: 16px;"><span style="font-family: inherit;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9m6YM37xOOk5S_xcxfqpOU5AspSedJBQlHBwz6vWAcftiqcNASJEssBr9z9VUUSVf5A5sNgtGparkfa_a7WT22I8dZ_rlhLtCNqUsAMRCyLR1l7flNJHW4-Y79L2FhvxtFGSkaIzIlQC/s400/ga1.jpg" style="cursor: move;" width="400" /></span></a></div>
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<span style="font-family: inherit;"></span><br /></div>
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<span style="font-family: inherit;">The rain and wind have been intense in the past few days. My neighbor's beautiful blossoming plum was uprooted, our American flag torn apart, and my lounge chairs tossed into the swimming pool. The only thing soothing coming from outside is the melody flowing from my wind chime swaying in front of the kitchen bay window. It seems to calm the storm inside and out. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">But it's also days like these that intensify your senses - especially my olfactory- to the aroma emanating from a stuffed deboned whole chicken roll. Inside my kitchen, I was rolling up a deboned whole chicken with the combination of ground turkey, wild mushrooms, vermicelli noodle, and a special Cambodian ingredient called kroeung which consists of lemongrass, kaffir lime leaves, garlic, turmeric, and galangal root. This amazing stuffing is packed with fragrant aroma and earthy flavor which can be used to stuff deboned whole chicken or deboned chicken wings. </span></div>
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<b><span style="font-family: inherit;">RECIPE: Stuffed Deboned Chicken Roll</span></b></div>
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<a href="https://sites.google.com/site/vietspicesprintablerecipes/stuffed-deboned-chicken-roll---ga-cuon-nuong" target="_blank"><span style="font-family: inherit;">printable recipe</span></a></div>
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<span style="font-family: inherit;"></span><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtVKijsa__-zEJN3BpkcQzjyeg01xogjaZXx0ER-E1lqqndNspeJyv9CO5UiG4vm-4XwAsRQQyzHFPCwkcN3mOzrawlG2H0fGXxztronnkMZdRNLRbB35uryvttrEJ0jrUdNCHv9qTwrC/s1600/ga3.jpg" imageanchor="1" style="margin-left: 16px; margin-right: 16px;"><span style="font-family: inherit;"><img border="0" data-original-height="960" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtVKijsa__-zEJN3BpkcQzjyeg01xogjaZXx0ER-E1lqqndNspeJyv9CO5UiG4vm-4XwAsRQQyzHFPCwkcN3mOzrawlG2H0fGXxztronnkMZdRNLRbB35uryvttrEJ0jrUdNCHv9qTwrC/s400/ga3.jpg" style="cursor: move;" width="400" /></span></a></div>
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<span style="font-family: inherit;">*</span></div>
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<b><span style="font-family: inherit;">Ingredients</span></b></div>
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<span style="font-family: inherit;">1 whole chicken </span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">1 lb ground chicken, or ground turkey, or ground pork</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">1 handful dried or fresh mushrooms of your choice</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">2 buns vermicelli noodle</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">1/2 while onion, minced</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">1/2 teaspoon salt</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">1/2 teaspoon black pepper</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">1 tablespoon fish sauce</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">1 tablespoon sugar</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">1 tablespoon oyster sauce</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">1 tablespoon chicken bouillon powder</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">extra oyster sauce, for later used</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">*</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<b><i><span style="font-family: inherit;">for Kroeung (Spice Paste)</span></i></b></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">1 stalk lemongrass, minced</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">a piece of fresh turmeric, about an inch, peeled, thinly sliced or</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">about a teaspoon of turmeric powder</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">a piece of galangal, about an inch, peeled, thinly sliced</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">about 3 double kaffir leaves, minced</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">4 cloves of garlic</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: inherit; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1-2 Thai red chili peppers, optional</span><b></b></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">*</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<b><i><span style="font-family: inherit;">for S<span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">weet Garlic Sauce</span></span></i></b><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: inherit; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/4 cup sugar</span><br />
<span style="font-family: inherit;">1/8 cup<span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> fish sauce</span></span><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: inherit; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/8 cup water </span><b></b><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: inherit; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/2 cup apple cider vinegar or rice vinegar </span><br />
<span style="font-family: inherit;">1/2 <span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> teaspoon paprika</span></span><br />
<span style="font-family: inherit;">1 <span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">tablespoon minced garlic</span></span><br />
<span style="font-family: inherit;">1<span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> Thai red chili pepper, minced </span></span><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: inherit; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 teaspoon cornstarch, dissolved in 2 teaspoons of water</span></div>
<div style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">*</span></div>
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<b><span style="font-family: inherit;">DIRECTIONS</span></b></div>
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<b><span style="font-family: inherit;"></span><br /></b></div>
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<b><i><span style="font-family: inherit;">Deboning Chicken </span></i></b></div>
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<span style="font-family: inherit;">The technique to deboning chicken is not difficult at all, but it does require some patience and a sharp knife. Here is the<a href="https://youtu.be/Y4e71FUmdtc"> link</a> of a YouTube video show you how to debone it. After the chicken is deboned, keep it in the fridge while preparing the remaining ingredients.</span></div>
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<b><i><span style="font-family: inherit;">Preparing Spice Paste </span></i></b></div>
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<span style="font-family: inherit;">It's faster to pound the ingredients into paste by cutting them into small pieces or thin slices. Using the pestle and mortar, pound and grind lemongrass, kaffir lime leaves, galangal, garlic, red chili pepper, and fresh turmeric, if used, with a circular motion to release the juices and oils.</span><br />
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<span style="font-family: inherit;">I prefer to use the traditional way with a pestle and mortar to draw out the natural oils and flavors of the ingredients, but you can also use a blender or food processor. Add a teaspoon of water to help the blender process the ingredients into a fine thick paste. </span><br />
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<span style="font-family: inherit;"><b><i>Ground Meat</i></b> - <span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I used ground turkey in my stuffed chicken roll just because that was what I had in my fridge but you can use either ground pork, or ground chicken. </span></span></div>
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<span style="font-family: inherit;"><b><i>Vermicelli Noodle</i></b>- soak in water until soft, cut into an inch pieces.</span></div>
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<span style="font-family: inherit;"><b><i>Dried Mushrooms</i></b> - I used a dried mix of mushrooms. If you use dried mushrooms, soak in water until soft, slice thinly. </span></div>
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<span style="font-family: inherit;">To make the stuffing, mix together the meat, spice paste, noodle, mushrooms, onion, and the remaining spices except the extra oyster sauce, mixing well. You can taste test it by cooking a teaspoon of the stuffing in the microwave. Adjust the ingredients to your liking. </span></div>
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<b><i><span style="font-family: inherit;">Stuffing the Deboned Chicken</span></i></b></div>
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<span style="font-family: inherit;"><b><i>Oyster Sauce</i></b> - mix two tablespoons of oyster sauce with a table of olive oil. Set aside.</span><br />
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<span style="font-family: inherit;">Take the chicken from the fridge. Lay it flat on a large chopping board, skin side down. Place the stuffing onto the chicken. </span></div>
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<span style="font-family: inherit;">Bring one side of the chicken up and over the stuffing. Bring the other side up and over the first side and form a roll with your hands. You might need to tuck different parts and pieces in, to make a nice roll. </span><br />
<span style="font-family: inherit;">Cut about 6 pieces of twine about 14 inches long. Slide these under the chicken spaced evenly and tie them around the chicken snug.</span></div>
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<span style="font-family: inherit;">Brush the skin of the chicken roll with oyster sauce mixture. </span></div>
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<b><i><span style="font-family: inherit;">Roasting Chicken Roll</span></i></b></div>
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<span style="font-family: inherit;">Place chicken roll onto the roasting rack and roast in a preheated at 375 degree F oven for an hour and 20 minutes, brushing occasionally with sauce. After half way of roasting, flip the chicken roll over so it can be browned evenly. </span></div>
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<span style="font-family: inherit;">Remove from the oven and let it cool down for about 10 minutes before slicing. </span></div>
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<b><i><span style="font-family: inherit;">Making Sweet Garlic Sauce</span></i></b></div>
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In a small pan, combine all the sauce ingredients except the cornstarch mixture, and bring it to boil. Reduce heat to low and cook, stirring constantly until the sauce thickens. Add cornstarch mixture. Stir to incorporate. Remove from heat and taste test. It should be sweet, sour, spicy, and salty notes. Pour sauce in a small bowl and serve as a dipping sauce. </div>
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<b><span style="font-family: inherit; font-size: small;">Presentation</span></b></div>
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<span style="font-family: inherit; font-size: small;">Slice chicken roll and serve with dipping sauce on the side. </span></div>
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-79856274013393874662018-02-09T07:06:00.000-08:002018-02-09T07:06:41.306-08:00Fried Brussels Sprouts with Dried Bonito Flakes (Bắp Cải Brucxen Chiên Giòn)<div class="separator" style="clear: both; text-align: center;">
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I was in my vegetable garden early this morning - meaning after 10 am when it's nice and toasty - contemplating what to grow this year. The usual lush greens of various plants and veggies gave way to mostly brown with a hint of mustard greens and edible chrysanthemum. I suddenly thought of brussels sprouts and how my girls would be so excited to see their favorite vegetable flourishing right now. My girls won't mind if I feed them brussels sprouts every day, but it has to be cooked in a certain way.<br /><br />In a previous post, I shared with you one of my girls' favorite brussels sprouts dishes (click <a href="http://vietspices.blogspot.com/2016/11/bap-cai-brucxen-tron-gao-chien-gion.html">here</a> for the recipe). But there's one more - deep fried or roasted in the oven, then topped with dried bonito flakes (pinkish-tan flakes of dried skipjack tuna), or furikake (seasoning made from combining sesame seeds, sugar, dried and ground fish, chopped seaweed, and salt), crispy rice, and drizzled with sriracha aioli or dipped in ponzu sauce. Can you smell it yet?<br /><br />Surely, deep fry food are unhealthy, but it's so decadently delicious. I do limit the amount of fried food my family eat. But honestly, I like brussels sprouts best when they're deep-fried. It brings out a wonderfully sweet and nutty flavor from the brussels sprouts, making them irresistible. I get that not everyone is a brussels sprouts fan, but that may change after you venture to try this recipe. </div>
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<b>RECIPE: Fried Brussels Sprout with Dried Bonito Flakes</b></div>
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<a href="https://sites.google.com/site/vietspicesprintablerecipes/fried-brussels-sprouts-with-dried-bonito-flakes-bap-cai-brucxen-chien-gion" target="_blank">printable recipe</a><br />
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<b>Ingredients</b></div>
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1 pound brussels sprouts</div>
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1/4 cup cooked steamed rice, optional</div>
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bonito flakes</div>
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ponzu sauce </div>
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yuzu citrus </div>
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cooking oil, for frying</div>
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<b>Directions</b></div>
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<b><i>Dehydrating Cooked Rice</i></b></div>
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My girls love brussels sprouts with crispy rice. Their faces become animated as they are popping the crispy rice in their mouths. If you use the crispy rice in this recipe, spread cooked rice out on a tray and dry the rice at 250° for approximately half an hour. </div>
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<b><i>Preparing Brussels Sprouts</i></b></div>
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</span>I purchased a 2 lb bag of brussels sprouts from Costco. They're already pre-washed. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Keep the loose green leaves separately because they get all crispy and delicious when roasted, and the texture is incredible. Cut each into halves. Make sure they are dry at room temperature. Brussels sprouts that are cold or damp will bring the oil temperature down and the sprouts won't be crispy. </div>
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<b><i>Deep Frying Brussels Sprouts and Rice </i></b></div>
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<b><i>Brussels Sprouts</i></b> - line a large plate with a double layer of paper towels. In a pot or deep pan, heat oil on medium high. When the oil is hot or reach 400°F, add brussels sprouts. Oil temperature will drop, so adjust heat to maintain this temperature. Be careful, as the oil can splatter.<span style="background-color: white; color: #292324; font-size: 13px;"> </span>Fry and stir with a slotted stainless steel spoon until brussels sprouts have a nice golden brown color; usually takes about 3 minutes. Transfer to paper towel-lined plate to drain any excess oil.</div>
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<span style="background-color: transparent; color: #666666; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.33px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">If you prefer to bake brussels sprouts, preheat oven to 450°F. Mix brussels sprouts with the olive oil on a baking tray. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.</span></div>
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<b><i>Rice</i></b> - fry<span style="background-color: transparent; color: #666666; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.33px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> the dried rice. Once the grains of rice are popping and turns golden brown, carefully use a strainer to remove the popped rice from the hot oil. Place the popped rice on a paper towel to allow any excess oil to be absorbed.</span> </div>
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<b><i>Tossing Brussels Sprouts</i></b></div>
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In a bowl, toss brussels sprouts and crispy rice, if used, to combine. Set aside.</div>
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Mix half of ponzu sauce and yuzu in a small bowl. Set aside.</div>
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If you want to try sriracha aioli sauce, stir 1/4 cup of mayonnaise and 1/2 tablespoon of sriracha hot sauce together in a bowl until the color is consistent; add about 1/4 lime or lemon juice and stir.</div>
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Transfer brussels sprouts and crispy rice to a serving plate. Pour the sauce on the bottom of the plate so that brussels sprouts will not get soggy and become salty from soaking in the sauce. Top with dried bonito flakes. Serve immediately. </div>
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<b>Eat well. Stay healthy. </b></div>
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-55532365874016006032018-02-04T09:18:00.001-08:002018-02-04T20:32:20.537-08:00Baked Catfish (Cá Bông Lau Nướng Da Giòn) <div class="separator" style="clear: both; text-align: center;">
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It's the Super Bowl. Are you excited about the ads, the game or half-time?<br />
I'm sure my husband can't wait to hog the TV all day.<br />
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On Friday morning, my plan was heading out to run some errands and do one small thing a day that makes me happy - that happened to be buying myself some plants and flowers. I had finally stow away my winter decorations and wanted to usher in the blossoms and bloom in anticipation of spring.<br />
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Two days prior, I wanted to serve dried chicken noodle - phở gà khô (click<a href="http://vietspices.blogspot.com/2017/07/pho-ga-kho-hai-to-vietnamese-dry.html"> here </a>for the recipe) to my family but as I was browsing through a local market, I found myself stopping at the fish section. Right away I remembered hearing my husband complaining we haven't had enough veggies lately. I knew I needed to prepare a meal that would give us a chance to catch up on veggies and what can be better than fish rolls - baked fish with abundant of fresh vegetables wrapped in rice paper. Roll it up with strings of noodle if you want some carbs in your diet. You can buy dried noodle from the store or make it from scratch. It's so much easier to make <a href="https://sites.google.com/site/vietspicesprintablerecipes/bun-tuoi-fresh-noodles">noodle </a>using a <a href="https://www.amazon.com/gp/product/B01N3PB5LN/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01N3PB5LN&linkCode=as2&tag=spicesoflife-20&linkId=e9c1db5464b8eaac30ded2e47b7be2ed">Philips pasta machine </a>but if you don't have one, a <a href="https://www.amazon.com/gp/product/B00V8QXNEA/ref=as_li_tl?ie=UTF8&tag=spicesoflife-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00V8QXNEA&linkId=6b917b1c3eb4bc51895b0ed59b51a8bb">potato ricer</a> would work<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">. </span></span></div>
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">The baked fish looks beautiful once it's out of the oven. It inviting and totally irresistible when topped with scallion oil, crispy fried onion, and fresh roasted peanuts. I just realize what really made me happy today is accomplishing this recipe to share with you. </span></div>
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*</div>
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>RECIPE: Baked Catfish</b></span></div>
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><a href="https://sites.google.com/site/vietspicesprintablerecipes/baked-catfish-ca-bong-lau-nuong-da-gion" target="_blank">printable recipe</a></span><br />
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<b>Ingredients</b></div>
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1 catfish, ask the store to clean and butterfly or split the fish<br />1 sweet onion, sliced</div>
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1 teaspoon salt<br />2 teaspoons sugar<br />1 teaspoon five spice powder<br />1/2 teaspoon black pepper<br />2 teaspoons olive oil<br />6-8 cloves of garlic, peeled<br /><b><i>for honey mixure</i></b><br />2 tablespoons honey<br />1 tablespoon fresh lemon juice<br /><b><i>for toppings</i></b><br />green onion, minced<br />crispy fried shallot or fried onion<br />roasted peanuts, chopped<br />*</div>
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<b>Directions</b></div>
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Preheat oven to 450 degrees F</div>
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<b><i> Preparing Honey Mixture </i></b></div>
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Add honey and lemon juice in a small bowl, mixing to combine. Set aside.</div>
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<i>*</i></div>
<div style="text-align: center;">
<b><i>Marinating the Fish</i></b></div>
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<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0R19cOlpGAJYVCaB1eLYWzxBICtyOrTjptGCpHrMoMxcQcj1y-NH6bdP0laHimTMEIMxdhUXUGp-7I_KL3mEddkeY-tQsIYBLcTq_ox3kCak6YtrOCBS5cbAgxtYSb6NluLEJ74hpqYF/s1600/ca15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0R19cOlpGAJYVCaB1eLYWzxBICtyOrTjptGCpHrMoMxcQcj1y-NH6bdP0laHimTMEIMxdhUXUGp-7I_KL3mEddkeY-tQsIYBLcTq_ox3kCak6YtrOCBS5cbAgxtYSb6NluLEJ74hpqYF/s400/ca15.jpg" width="400" /></a></div>
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Pound garlic with a mortar and pestle into a paste. Add salt, sugar, five spice powder, black pepper, and olive oil, mixing to combine.</div>
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Using your fingers to rub the spices in and distribute evenly all over the fish. Line onion slices on the baking tray. Place fish on top of the onion, skin-side up. Tuck the onion in so the fish covers the onion. </div>
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<b>*<br /><i>Baking the Fish</i> </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJ_hk-LGNefSLjaQpaH6LvH2nmTYyH0PUnqDD5LBkWgN0nwOcvBRf_5IgHQvHhxoPnhdNTzqJdPevlOJ6k37ISS26xVOnE-RHRI2iQW-I1yYMCJNmNojmsOJxrbAhbC9lsACDDwSB7ImI/s1600/ca13.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJ_hk-LGNefSLjaQpaH6LvH2nmTYyH0PUnqDD5LBkWgN0nwOcvBRf_5IgHQvHhxoPnhdNTzqJdPevlOJ6k37ISS26xVOnE-RHRI2iQW-I1yYMCJNmNojmsOJxrbAhbC9lsACDDwSB7ImI/s400/ca13.jpg" width="400" /></a></div>
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Put the fish tray in the middle rack of the oven and bake for 20 minutes. Remove the fish and baste the fish skin wit honey mixture. </div>
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Place it back into the oven and increase the oven temperature to max (mine is 550 degrees F) until skin is crispy golden brown. </div>
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<b>*</b><i><b><br /></b></i></div>
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<i><b>Preparing Toppings</b></i></div>
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<b><i></i><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8gkOvoJRM9_nIoDhW8Ouyt2W3gWV0INU_sUih_CTk4psO62wCTcQOh14r5ENZ2qweLP0kBg9ph-z9Ab_phXO13w_FskCwlMmlgYgo2dGLybOMEYQPUKHsyjoVULcydy691wF4RTe39Tz/s1600/ca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="788" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8gkOvoJRM9_nIoDhW8Ouyt2W3gWV0INU_sUih_CTk4psO62wCTcQOh14r5ENZ2qweLP0kBg9ph-z9Ab_phXO13w_FskCwlMmlgYgo2dGLybOMEYQPUKHsyjoVULcydy691wF4RTe39Tz/s640/ca.jpg" width="523" /></a></div>
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<b>Scallion Oil</b> - while the fish is being baked, in a sauté pan, heat a tablespoon of oil and a clove of smashed garlic over medium heat. The purpose of u<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">sing the garlic in oil is to impart the garlic flavor in oil</span><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">. </span> You can skip garlic if preferred. I am a fan of garlic. When the garlic starts to turn brown, remove oil from heat. Let it cool down for a minute then add the green onion and mix well. Discard the garlic. Set aside. </div>
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<b>Fried onion or fried shallots</b> - I used the premade fried onions. From scratch, slice shallots thinly then fry in oil until crispy.</div>
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<b>Roasted Peanuts</b> - I sometime use Planters dry roasted peanuts. You can roast raw peanuts in the pan over medium low heat until golden.</div>
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*</div>
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<b>Presentation</b><br />
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Use two spatulas to transfer fish and onion onto a serving plate. Spoon scallion oil over the top of the fish. Top with crispy fried shallots or fried onion, and roasted peanuts. Serve with rice papers as spring rolls or lettuce wraps with noodles along with herbs, lettuces, cucumbers, granny smith apple or green mango, and <a href="http://vietspices.blogspot.com/2015/10/o-chua-carrot-and-daikon-pickles.html">pickled daikon and carrots</a> if preferred. Dip rolls in f<a href="http://vietspices.blogspot.com/2015/04/ca-hoi-nuong-baked-salmon.html">ermented shrimp pineapple sauce</a>, <a href="http://vietspices.blogspot.com/2015/10/nuoc-mam-pha-fish-sauce-dip.html">fish sauce</a>, or tamarind fish sauce. </div>
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*</div>
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Here's to your Superbowl celebration with this grand delight.</div>
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<b>Eat well. Stay healthy. </b></div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-5342185717951179912018-01-24T21:26:00.000-08:002018-01-24T21:29:08.450-08:00Baked Striped Bass With Vermicelli and Vegetables (Cá Vược Đút Lò)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q0g729aruM3evBe1q5HLr6OPr40vmMVALFuWO2nhOWrPjssgj9FzkJ4oTgW__XbP6dlUm9Q6yfLlPd08fAzU0a5YVnUptp9QAFTJGu_g9yQZPDexCp773xlBN_Pa3EBeXqWEkBj1LFoJ/s1600/fish3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q0g729aruM3evBe1q5HLr6OPr40vmMVALFuWO2nhOWrPjssgj9FzkJ4oTgW__XbP6dlUm9Q6yfLlPd08fAzU0a5YVnUptp9QAFTJGu_g9yQZPDexCp773xlBN_Pa3EBeXqWEkBj1LFoJ/s640/fish3.jpg" width="480" /></a></div>
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Happy New Year! </div>
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No, I haven't forgotten about this blog nor my readers. Nor do I plan on shutting it permanently, even though that thought had crossed my mind once in a while. But the truth is that my laptop has been acting weird for the last half of the year. It took me hours just to type up a paragraph. Thanks to my husband who didn't want me to give up on writing so he surprised me with a brand new one.</div>
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As the Lunar New Year of 2018 is fast approaching - it's on February 16th this year - let us welcome the year of the dog. There're many traditions and customs for the lunar new year in each country of the countries that celebrate it - China, Korea, Vietnam. Food apparently plays a large part in every country. From the foodie's point of view, there is no better way to celebrate and learn about lunar new year traditions than through food. Every dish has symbolism deeply rooted in its culture. For instant, fish is a must-have dish in any Chinese new year dinner as it's a symbol of prosperity and surplus.</div>
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So, while I was browsing through the clearance section at William Sonoma, I couldn't help myself when I spotted this beautiful red terra-cotta fish baker. Right away, it brought back fond memories of my dear friend and wonderful boss Ellen - when I was employed with the state - who always included us as part of her family and invited us to celebrate Chinese new year at her house every year. Fish was one of the dishes that she always had on the dinner table. As I stared at the fish baker, I knew I had to bake a fish for dinner that night. The striped bass I bought from Costco fitted just perfectly in it. I lay the fish on layers of sweet onion and mushrooms then tucked both sides of the fish with sweet peppers, vermicelli, green onion, and sprinkled with freshly ground black pepper. It didn’t take much to be a happy camper as the fish came out from the oven beautifully and tasted so yummy.</div>
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If you like this Terra-Cotta Fish Baker as much as I do, it’s available at online William Sonoma for half off.</div>
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<b>*</b></div>
<div style="text-align: center;">
<b>RECIPE: Baked Striped Bass With Vermicelli</b></div>
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<b><a href="https://sites.google.com/site/vietspicesprintablerecipes/baked-striped-bass-with-vermicelli-and-vegetables-ca-vuoc-dhut-lo" target="_blank">printable recipe</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-j6_1aUymxIvG3oVqpM77VzoGul9_qxdrcgz3HnOuhUxFs7_erlFtpszz8yeTKLcZPEVFeQNxZtsKgepTLkLGm0kjy93DQDcAPlfpKWd2CHPBG_8lGHWM19DeW1mG_ZBrmheOpO9nDr_h/s1600/fish5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-j6_1aUymxIvG3oVqpM77VzoGul9_qxdrcgz3HnOuhUxFs7_erlFtpszz8yeTKLcZPEVFeQNxZtsKgepTLkLGm0kjy93DQDcAPlfpKWd2CHPBG_8lGHWM19DeW1mG_ZBrmheOpO9nDr_h/s400/fish5.jpg" width="400" /></a></div>
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<div style="text-align: center;">
<b>Ingredients</b><br />
<b><i>for the fish</i></b> </div>
<div style="text-align: center;">
1 whole striped bass<br />
2 bunches vermicelli<br />
1 pack beech or king oyster mushrooms<br />
8-10 sweet baby bell peppers<br />
1 large sweet onion<br />
green onion<br />
freshly ground black pepper<br />
1 bulb of garlic</div>
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*<br />
<b><i>for the sauce</i></b></div>
<div style="text-align: center;">
1-2 tablespoons olive oil<br />
1/4 cup soy sauce<br />
1/4 cup sweet cooking rice wine<br />
2 shallots, thinly sliced<br />
3 cloves of garlic, thinly sliced<br />
small piece of ginger, peeled, julienned </div>
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*</div>
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<b>Directions</b></div>
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Preheat the oven to 450 degrees F. <b><br />*<br /><i>Preparing Ingredients for Fish</i></b></div>
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<b><i>Fish</i></b> - gut, scale, trim the fins from the fish, rinse and pat dry. Set aside. </div>
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<b><i>Vermicelli </i></b>- soak in warm water until soft, drain, and cut into shorter length.</div>
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<b><i>Mushrooms</i></b> - I love mushroom in general, but my favorite types are king oyster and beech mushroom. King oyster mushroom also known as king trumpet mushroom is sweet, mellow, meaty, and tastes like abalone while beech mushroom has a crunchy texture, delicate, mild flavor that is sweet and deliciously nutty. If you use king oyster mushroom, slice however you prefer - crosswise or lengthwise thinly. Set aside.</div>
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<b><i>Bell Peppers</i></b> - cut into strips or cut crosswise into rings. Set aside. </div>
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<b><i>Onion</i></b> - cut crosswise into rings. Set aside.</div>
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<i><b>Green Onion</b></i> - cut into an inch length.</div>
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<b><i>Garlic</i></b> - slightly smash, and peel. Set aside. </div>
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Place slices of onion on the bottom of the baking dish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9v4erdSh8B5Xc4bKsUuIZB5ZZDPYpQYcjiOkPrvYJ5-eag1dgek5q0qSKD6mWrbh5U8w9W43aLlVHdG7m6KgeXlYR4Cifcsnrlm6JS8OPHPIVlp0ZP4b1ys7obSA9_NXx6Pj4y1iaY2P/s1600/fish25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9v4erdSh8B5Xc4bKsUuIZB5ZZDPYpQYcjiOkPrvYJ5-eag1dgek5q0qSKD6mWrbh5U8w9W43aLlVHdG7m6KgeXlYR4Cifcsnrlm6JS8OPHPIVlp0ZP4b1ys7obSA9_NXx6Pj4y1iaY2P/s640/fish25.jpg" width="480" /></a></div>
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Place mushroom on top of layer of onion. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oqS4PQalLjQVMn8Q_r1e6NkzxPF4ix8VPTmKUdTIjEp432dtG1PGz7cxnHVV321cgJ_Sd6_llbxqHtuXSrNVqshuOg9Am-i66Upn1vJfC0w1PE_0EJmG_dpwwbbjboui6ki88X8qAY_s/s1600/fish26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oqS4PQalLjQVMn8Q_r1e6NkzxPF4ix8VPTmKUdTIjEp432dtG1PGz7cxnHVV321cgJ_Sd6_llbxqHtuXSrNVqshuOg9Am-i66Upn1vJfC0w1PE_0EJmG_dpwwbbjboui6ki88X8qAY_s/s640/fish26.jpg" width="480" /></a></div>
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Lay fish on the bed of onion and mushrooms. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGsTCw0Kcqg9i0Lw7vq3CpkfT0kA5-jIrgzRTxNG9Iknkz0-9jVFR8AglWB__tgJw8NqdUeYGgjcmLrZBsh6T2wwNFImPulT4_GKVelvmSzU4JmS-fZsqWR4uFh13es6hSy0TVqxiFMYp/s1600/fish24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="658" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGsTCw0Kcqg9i0Lw7vq3CpkfT0kA5-jIrgzRTxNG9Iknkz0-9jVFR8AglWB__tgJw8NqdUeYGgjcmLrZBsh6T2wwNFImPulT4_GKVelvmSzU4JmS-fZsqWR4uFh13es6hSy0TVqxiFMYp/s640/fish24.jpg" width="438" /></a></div>
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Insert garlic inside the fish's belly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1G2gKwMk__aWdubAXX3n3yfAgvxI4D3PXhZKzDm59XYd6Sb4AlHfhqlYY40LTkwsCeCtlMJycL7-7f62SQOVsb9sTJVacuONwuQidCzcL4CN_bJE-yRT4zWpiDKwqeo4r6kkiKgEUks4/s1600/fish23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1G2gKwMk__aWdubAXX3n3yfAgvxI4D3PXhZKzDm59XYd6Sb4AlHfhqlYY40LTkwsCeCtlMJycL7-7f62SQOVsb9sTJVacuONwuQidCzcL4CN_bJE-yRT4zWpiDKwqeo4r6kkiKgEUks4/s400/fish23.jpg" width="400" /></a></div>
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Tuck both sides of the fish with sweet peppers, vermicelli, green onion, and sprinkled with freshly ground black pepper. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3oJRrhwAi-U-yjTJ4r_QXuyTUY2a9-XKvY43RSf9NC8YdKzFbi3a4GRYP1UOvj8nkW3IxOrSpc-QsRMv3bqJkmY4J8X2ou84LdIBEeGnlJkul6DJb0-4wA7NKUI5vNF3nsR0XFh36GEX/s1600/fish21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="630" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3oJRrhwAi-U-yjTJ4r_QXuyTUY2a9-XKvY43RSf9NC8YdKzFbi3a4GRYP1UOvj8nkW3IxOrSpc-QsRMv3bqJkmY4J8X2ou84LdIBEeGnlJkul6DJb0-4wA7NKUI5vNF3nsR0XFh36GEX/s640/fish21.jpg" width="420" /></a></div>
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Cover the baking dish tightly with a lid or aluminum foil and cook for 35-40 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHYyJtXImLde-SiJWdBwX92Xzg0RSfdGe1_NfrGkAZ-kCMcgy2jOkIFhvXvDikdnjYfC95CS17CtTGHm6P6W6INmUAx1rb24soUwfsED4SA9B_T7ZAoKpDc5XK246H2Vaxl_1jnkwvg4h/s1600/fish17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="904" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHYyJtXImLde-SiJWdBwX92Xzg0RSfdGe1_NfrGkAZ-kCMcgy2jOkIFhvXvDikdnjYfC95CS17CtTGHm6P6W6INmUAx1rb24soUwfsED4SA9B_T7ZAoKpDc5XK246H2Vaxl_1jnkwvg4h/s400/fish17.jpg" width="376" /></a></div>
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Be careful when removing the fish as the dish is really hot. </div>
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*</div>
<div style="text-align: center;">
<b><i>Preparing the Sauce </i></b></div>
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<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vJwpnoSqa2Mh-DZSRgQ6usy0ylwTVSs89FeOlMXP4wOtAP2Y5ldKPBD6TYiWOPkebpZmAS3lqjUUlvQkL1tw4MNu0ZH_6OhRjnVYf8_U-ROrdrE7HAwbkP6ZuXz56BTitYmoJTKOK4qv/s1600/fish20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vJwpnoSqa2Mh-DZSRgQ6usy0ylwTVSs89FeOlMXP4wOtAP2Y5ldKPBD6TYiWOPkebpZmAS3lqjUUlvQkL1tw4MNu0ZH_6OhRjnVYf8_U-ROrdrE7HAwbkP6ZuXz56BTitYmoJTKOK4qv/s640/fish20.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhGqPjSAJlg254EKUZFMancQLUU3IGunAhyphenhyphen1h1KbSvLLQ3ON7kBaI_uMkTYrbNG0afCeEGwUGgFTIe9Hw7xxDsSi3yh9PxmnXMPQyKa-w0qdq8UB5cgRsB3Hf9lOfbfsGSfm5-XdHdZNw/s1600/fish19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhGqPjSAJlg254EKUZFMancQLUU3IGunAhyphenhyphen1h1KbSvLLQ3ON7kBaI_uMkTYrbNG0afCeEGwUGgFTIe9Hw7xxDsSi3yh9PxmnXMPQyKa-w0qdq8UB5cgRsB3Hf9lOfbfsGSfm5-XdHdZNw/s400/fish19.jpg" width="400" /></a></div>
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<b><i><br /></i></b></div>
<div>
Cook shallots, garlic, and ginger in oil until tender. Turn off the heat. Add soy sauce and cooking rice wine. Mix well. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9chM1NVD8l7OrTdec97WbccZETiRJ1aB-Kpmalr7kjDr9wTXv4gFVQT1GewPRdrkm4wuwm3VcnqY7But7VTP4EaizFBUQLWOKVpZWnKUazneTmX2lAN1t6rGHC_UPUi30YgYnY4PnEiU/s1600/fish18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9chM1NVD8l7OrTdec97WbccZETiRJ1aB-Kpmalr7kjDr9wTXv4gFVQT1GewPRdrkm4wuwm3VcnqY7But7VTP4EaizFBUQLWOKVpZWnKUazneTmX2lAN1t6rGHC_UPUi30YgYnY4PnEiU/s640/fish18.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4EWJ_JGNazeNr7aUSSvYB5ZZE345BIB_bV9StPNfd_DQsomLMlaV3X6ZVQyqYTWirokouoQkc0Qk1gFfdybIttpNGPpmsVyNnBebXxFDWSfnAbiD25wQVK0XKmN60syS0SoXTLjeblLvJ/s1600/fish16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4EWJ_JGNazeNr7aUSSvYB5ZZE345BIB_bV9StPNfd_DQsomLMlaV3X6ZVQyqYTWirokouoQkc0Qk1gFfdybIttpNGPpmsVyNnBebXxFDWSfnAbiD25wQVK0XKmN60syS0SoXTLjeblLvJ/s640/fish16.jpg" width="480" /></a></div>
<div style="text-align: center;">
<b><i>*</i></b></div>
<div style="text-align: center;">
<b><i>Presentation</i></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwid1tI_eI0zjaM_tFEqK0-z-F69ClfxqaMcgSQnzyQPpAgDwx4J0LFTjt8201vi2FbWljbHiFHssvdijh1wB09gvyh5QUHaamhwSOiBlEulSVwrX-B27_ErJd6JgopigL58oiG38EKIMI/s1600/fish14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwid1tI_eI0zjaM_tFEqK0-z-F69ClfxqaMcgSQnzyQPpAgDwx4J0LFTjt8201vi2FbWljbHiFHssvdijh1wB09gvyh5QUHaamhwSOiBlEulSVwrX-B27_ErJd6JgopigL58oiG38EKIMI/s640/fish14.jpg" width="480" /></a></div>
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Serve fish with sauce on the side. You can also drizzle sauce over the fish, noodle, and vegetables. Serve immediately with steamed rice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GLr0164KEhhWlpsXXYGPoNzqbKo9S17jRpDXCqIYkVuXNqBeTW4k3gqXda7bsqw3vyn5TIwLYzA0naTad1E3FQuJRlQ_vz5E28Rpz_ABODc1lfU1Am2zo1X2j5LfS0Dfgm3khUesGy52/s1600/fish7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GLr0164KEhhWlpsXXYGPoNzqbKo9S17jRpDXCqIYkVuXNqBeTW4k3gqXda7bsqw3vyn5TIwLYzA0naTad1E3FQuJRlQ_vz5E28Rpz_ABODc1lfU1Am2zo1X2j5LfS0Dfgm3khUesGy52/s400/fish7.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVDVGWCunoXCoek_4c7qK90d7-9xMGWNhjBil3V7JRlrqL8I1IM-HdZsx6dsXnLPb3z5zRbbEBR_nn1rWzXvtApG-P30vAOsQMy__GSgyvV3xlPoqD5DeuG0V6_K95OoIwb-dsF5SjzgC/s1600/fish10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVDVGWCunoXCoek_4c7qK90d7-9xMGWNhjBil3V7JRlrqL8I1IM-HdZsx6dsXnLPb3z5zRbbEBR_nn1rWzXvtApG-P30vAOsQMy__GSgyvV3xlPoqD5DeuG0V6_K95OoIwb-dsF5SjzgC/s640/fish10.jpg" width="480" /></a></div>
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I personally enjoy this dish by itself, especially the noodle and the mushroom. They go well together. </span><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaffBfucpXmUlSGdHmbzqW23frgbn6Ql5IGjzam5z4UQh37K2naZ3zof1I4te8OkbPH-VopSrndpRGCPhIoTCz9fEuIOJG4bh7h0K722Q5hLOnCkAdjSNIFw9cJ4ubqSGaE2xLwdDFq89/s1600/fish4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaffBfucpXmUlSGdHmbzqW23frgbn6Ql5IGjzam5z4UQh37K2naZ3zof1I4te8OkbPH-VopSrndpRGCPhIoTCz9fEuIOJG4bh7h0K722Q5hLOnCkAdjSNIFw9cJ4ubqSGaE2xLwdDFq89/s640/fish4.jpg" width="480" /></a></div>
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<b>*</b></div>
<div style="text-align: center;">
<b>Eat well. Stay healthy.</b></div>
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com1tag:blogger.com,1999:blog-4967868157203158291.post-28804449123479902672017-11-30T12:44:00.000-08:002017-11-30T15:04:56.382-08:00Dự Án Nguồn Sống (Living Water Project in Ca Mau, Vietnam) - Part II - Final Update<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoxGSnfxrcjghBSDcdjRlh7KrnhXX1lPwJz-JG4IIa9IQB6MmieqcxO4UedjwxOrBLAzetYCGIq9_ZRJCji0oSCLnTc3ffNR5dhkq9buCv3m_koopbn4CqK5nBzWWrSx42XaeXU0zy-r5/s1600/w21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="641" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoxGSnfxrcjghBSDcdjRlh7KrnhXX1lPwJz-JG4IIa9IQB6MmieqcxO4UedjwxOrBLAzetYCGIq9_ZRJCji0oSCLnTc3ffNR5dhkq9buCv3m_koopbn4CqK5nBzWWrSx42XaeXU0zy-r5/s400/w21.jpg" width="400" /></a></div>
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It’s hard for us to imagine life without a constant supply of water, let alone potable water. But at this very moment, this is life for many people in remote villages in Vietnam. </div>
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In July, we wanted to provide the basic need of clean water for 32 of the poorest families who lack access to clean water in a remote village of Hop Tac Xa, Ca Mau Province. Your support and generosity have fulfilled the dream for not only these vulnerable villagers but also their future children. </div>
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Our goal of building a community water well was completed in August of this year. The estimated cost was $7000. We not only funded the project, but also helped to rebuild 6 damaged water wells for a nearby village. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsiMQdhLR2Z38t7cAe9Kn1eWd1zA7o6tOhZbLO9G9UzewDdlJy80VLpjvuoODSg_DWXQJF6W5OWK0Qwz4IbnXJtN2xQ5FRzhcotGfURPTqSzm189mU-xA393ScvMJJL67_RpIG2h7ImytS/s1600/w9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsiMQdhLR2Z38t7cAe9Kn1eWd1zA7o6tOhZbLO9G9UzewDdlJy80VLpjvuoODSg_DWXQJF6W5OWK0Qwz4IbnXJtN2xQ5FRzhcotGfURPTqSzm189mU-xA393ScvMJJL67_RpIG2h7ImytS/s400/w9.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">rebuilding water well</td></tr>
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As I mentioned in the previous post (click<a href="http://vietspices.blogspot.com/2017/07/du-nguon-song-living-water-project-in.html" target="_blank"> here</a>), the water well system includes:</div>
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- a 840 ft deep well</div>
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- powerful pump</div>
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- a 2000 liter storage tank</div>
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- a 6-meter high platform to house the tank</div>
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-1,200 meters of main pipes that are installed underground along the path right in front of the villagers' homes. </div>
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The water is pumped continuously to the tank to ensure that it stays full. Each household is connected to the main line to access the water. We also installed a meter for each house to measure consumption and ensure that no one family is overusing the supply. </div>
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It's been 3 months since the community well was built. These families are thrilled to have direct access to a constant supply of clean water suitable for drinking, bathing, cooking, and cleaning. They no longer need to collect rainwater to store. They're no longer forced to use dirty water to wash their hands and clothes, to drink and cook. Their hopes no longer dash by broken promise after broken promise in the past.</div>
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The villagers express their sincere gratitude for the simplest of blessings - something that many of us take for granted on a daily basis - and millions around the world lack. </div>
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Together we delivered on our promise and helped this corner of the world to become a little cleaner, a little less thirsty, and a lot more joyful - all because you decided to pitch in. </div>
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Thank you!</div>
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Happy Holidays.</div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com1tag:blogger.com,1999:blog-4967868157203158291.post-3627651222549876512017-11-13T10:33:00.000-08:002017-11-13T10:51:22.116-08:00Malaysian Char Kuey Teow (Hủ Tiếu Xào Khô kiểu Malaysia)<div>
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I have never felt this productive in my life since my older girl decided to join the cheer team. While there's certainly a lot of joy involved in parenthood, it is not unusual to also feel overwhelmed with a busy schedule between my two girls' band lessons, art classes, seven days a week of gymnastics and cheer practices, and competitions, leaving me exhausted by the end of the day. It's one of the main reasons why I have been blogging less. But today I was determined to block everything else out and just stay focus on the task at hand.<br />
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If you've been following my Facebook page, I have mentioned that I have been cooking up a frenzy to fundraise for a koi pond for my dear husband. We had a beautiful little pond at the old home and I know he misses it. </div>
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One of the dishes I've been making is a Malaysian dish called Char Kuey Teow per a friend's request who misses his homeland food. I have never seen or tasted it but I gave it my best shot. After carefully studying the ingredients of Char Kuey Teow, I made a first batch and waited for my daughter to come home from school to taste test it. She gave me thumbs up. After delivering Char Kuey Teow to my customers, I anxiously waited for my critiques as if I was on Chopped. I received high marks on my first try, it gave me the confidence to challenge myself even more. Ever since, I have more Malaysian customers who requested me to make Char Kuey Teow almost every week. My husband has been complaining because I sell out every single order of Char Kuey Teow every time and he still hasn't had a chance to taste this dish yet. </div>
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Char Kuey Teow literally means Stir-Fry Rice Cake. It is one of the most popular street food in Malaysia, and is considered a national favorite in Malaysia and Singapore. Many people from all over Asia travel to Penang just to indulge in a plate of it. Char Kuey Teow is made from fresh flat rice noodle and stir-fried over very high heat with shrimps, slices of Chinese sausage, fishcake, eggs, bean sprouts, and chives. It is is traditionally stir-fried in lard, with crisp pork fat cubes to add the smoky flavor, richness, and crispy texture to the dish. I am fond of banana leaves so I like to serve Char Kuey Teow on a piece of banana leaf on a plate not only to enhance the lovely subtle aroma that it lends to the dish but also to achieve a more Penang authentic style.</div>
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<b><b>RECIPE: Malaysian Char Kuey Teow</b></b></div>
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<a href="https://sites.google.com/site/vietspicesprintablerecipes/malaysian-char-kuey-teow-hu-tieu-xao-kho-kieu-malaysia" target="_blank">printable recipe</a></div>
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make 2 servings<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiCWKeZNWACbzzKXc3V8trw_R7OBwL_xbQfGqRKW8pCjl5XPDpOtCCeK70DjqyY4AKlmbmJoY13SEOds4jR6MbEICXktvcg5jR5iwN0DRgFPC1FIbh99Z-dq2Suhs9oLol95htHPY_rho/s1600/Malay21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiCWKeZNWACbzzKXc3V8trw_R7OBwL_xbQfGqRKW8pCjl5XPDpOtCCeK70DjqyY4AKlmbmJoY13SEOds4jR6MbEICXktvcg5jR5iwN0DRgFPC1FIbh99Z-dq2Suhs9oLol95htHPY_rho/s400/Malay21.jpg" width="400" /></a></div>
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<b>Ingredients</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3TDQOlWUqUAmo4Jb3gAmiBQCeyZ3-oqSQwF3ZveB-5F5uPGVyY5q_ClMN8fNgei3pkhQGj5PLh1-QzCFFhvOIfu7lYCILirOLQwXehxroX-lf1vh7S3wg7K4RmvMwgl6WQGOvNuly_uO/s1600/Malay17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3TDQOlWUqUAmo4Jb3gAmiBQCeyZ3-oqSQwF3ZveB-5F5uPGVyY5q_ClMN8fNgei3pkhQGj5PLh1-QzCFFhvOIfu7lYCILirOLQwXehxroX-lf1vh7S3wg7K4RmvMwgl6WQGOvNuly_uO/s640/Malay17.jpg" width="480" /></a></div>
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<div style="text-align: center;">
12 oz fresh noodle</div>
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8 large shrimps, tail-on, peeled, deveined</div>
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12 slices pan-fried fish cake</div>
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1/2 Chinese sausage, sliced</div>
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3 duck or chicken eggs</div>
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a handful bean sprouts, rinsed well and drained.</div>
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1/2 handful garlic chives, cut into 1-inch pieces</div>
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1/2 tablespoon minced garlic</div>
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1 tablespoon bacon grease, or lard, or vegetable oil</div>
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1 tablespoon crispy pork fat cubes, optional</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>for the sauce</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NUe0GEUW9PgQ_JgxqTNytpmNY5DfBUMcOKEELLmt7HSgn2o8asUUXqJtopFLPAxi8O_F2MLHnaguPgf49AKQAYb1sKYYw4-yDdoTt6GfCt28m11G39964P9-iy1qcYLYmlQC57qtvkd_/s1600/malay28.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NUe0GEUW9PgQ_JgxqTNytpmNY5DfBUMcOKEELLmt7HSgn2o8asUUXqJtopFLPAxi8O_F2MLHnaguPgf49AKQAYb1sKYYw4-yDdoTt6GfCt28m11G39964P9-iy1qcYLYmlQC57qtvkd_/s400/malay28.jpg" /></a></div>
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<div style="text-align: center;">
1 teaspoon sugar</div>
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1/2 teaspoon black pepper</div>
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1/2 tablespoon oyster sauce</div>
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1/2 tablespoon fish sauce</div>
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2 tablespoons light soy sauce</div>
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1 tablespoon dark soy sauce</div>
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1 tablespoon sweet soy sauce</div>
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*</div>
<div style="text-align: center;">
<b>DIRECTIONS</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>Preparing Crispy Pork Fat Cubes</i></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9hn-jacuwWAxdZs2QoexgshSG168oMqHNVmDowkkVjJXAIj8fa41UUyxocP_S5w3DM57poVjnosRJpHHWLnM8xIKY0Ll4DMYWdtU2zN7JgKL7KogtWj9N68zpqG-av8dIyZNgCDrbQUZl/s1600/malay29.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9hn-jacuwWAxdZs2QoexgshSG168oMqHNVmDowkkVjJXAIj8fa41UUyxocP_S5w3DM57poVjnosRJpHHWLnM8xIKY0Ll4DMYWdtU2zN7JgKL7KogtWj9N68zpqG-av8dIyZNgCDrbQUZl/s400/malay29.jpg" /></a></div>
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<div style="text-align: justify;">
Pork fat can be purchased at Asian stores. Ask the butcher. </div>
<div style="text-align: justify;">
Crispy pork fat can be prepared a few days ahead. Remove pork skin. Dice the pork fat into small cubes but not too small. They will shrink during the process. Put them in a large pot and render the pork fat cubes over medium heat, occasionally stirring. As the cubes release more and more fat, the rendered fat tends to splatter quite a bit so be careful. It's done when the pork fat cubes are brown and start to float and not burn. Turn off the stove. The lard pieces will continue cooking in the hot oil. Cook until golden brown. Remove them from the oil. Drain the crispy pork fat cubes on a paper towel or a strainer. Let it cool and store in a air tight jar. Store pork oil separately. Crispy pork fat that is stored on top of the counter top near the stove or in the pantry will last about a month and stays, the freshest longest about a year when you keep it in the refrigerator between uses.</div>
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<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVUchxkmwJ9ysGANy2BwQbIy7943pgQNo-IykNP02UCEXNKACuvsU0duMc8sQ2WdMpDDrqalFaodTSQlqHuSi4at-58DRlMVA9TDH4VRlslUXkAh1LVS9lFFoYBEaKyYV8u2vk3QPRuUb/s1600/pho35.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVUchxkmwJ9ysGANy2BwQbIy7943pgQNo-IykNP02UCEXNKACuvsU0duMc8sQ2WdMpDDrqalFaodTSQlqHuSi4at-58DRlMVA9TDH4VRlslUXkAh1LVS9lFFoYBEaKyYV8u2vk3QPRuUb/s400/pho35.jpg" /></a></div>
<div style="text-align: center;">
*</div>
<div style="text-align: center;">
<b><i>Preparing the Sauce</i></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAGWUFMS7xWu-SHjdfHXq0Q8ycxdzZJ6H9P9m5_1xwsAMYRV3qDi_aI8UrZ6WR4kpSdOVe79efUa_T2Ni2lSuvEcltob7iOP_d0tjElyxdEFmcVgPkQwyqg5X1lfs5d7zZAcCP0Q-elPp/s1600/Malay13.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAGWUFMS7xWu-SHjdfHXq0Q8ycxdzZJ6H9P9m5_1xwsAMYRV3qDi_aI8UrZ6WR4kpSdOVe79efUa_T2Ni2lSuvEcltob7iOP_d0tjElyxdEFmcVgPkQwyqg5X1lfs5d7zZAcCP0Q-elPp/s400/Malay13.jpg" /></a></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
In a small bowl, combine the sauce ingredients and mix well.</div>
<div style="text-align: center;">
*</div>
<div style="text-align: center;">
<b><i>Preparing Noodle</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhcuRYu58JEU5bG6XzFOaykQz8tv2Zeer88Y6h-00Nj20RQSi0DmndkjhdUubiSCfM8z_xN3LByE92zjfOoPGHNY8YmJ2wZebQ3kWMwTcet-6IIBCXgBUUirfejf6-jyfHU5elIaCXo-c/s1600/malay32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1315" data-original-width="1600" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhcuRYu58JEU5bG6XzFOaykQz8tv2Zeer88Y6h-00Nj20RQSi0DmndkjhdUubiSCfM8z_xN3LByE92zjfOoPGHNY8YmJ2wZebQ3kWMwTcet-6IIBCXgBUUirfejf6-jyfHU5elIaCXo-c/s400/malay32.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyvseNaBj0AAR1ZX-RHsGZlSEMVbQAmjNEWVKLUqS6BDaRYlLX0SFeJyJcFlgRawjfRWoTFQMxgdFC4KDImkSUTFnY2bumgsNHGGwOS3KXc-DccZ_A5ZKZsBPu2DoHSo7glFcOAbRgvbS/s1600/malay23.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyvseNaBj0AAR1ZX-RHsGZlSEMVbQAmjNEWVKLUqS6BDaRYlLX0SFeJyJcFlgRawjfRWoTFQMxgdFC4KDImkSUTFnY2bumgsNHGGwOS3KXc-DccZ_A5ZKZsBPu2DoHSo7glFcOAbRgvbS/s400/malay23.jpg" /></a></div>
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<div style="text-align: justify;">
If you don’t have access to fresh noodle, you can make your own rice noodle (click <a href="http://vietspices.blogspot.com/2015/07/trang-mi-making-fresh-rice-noodle.html" target="_blank">here</a> for the recipe). Noodle can be kept at room temperature for a day. Do not keep the noodle in the fridge as it becomes brittle. Separate the noodle strands. Set aside.</div>
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*</div>
<div style="text-align: center;">
<b><i>Preparing Fried Fish Cake</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QMTZXfHfTFeTjLXIw16zW1tiys6yd-t4gvQuLT2iF67c3wL4P1WZ7Y950pGF1OiK2FG8XzglWz0CDx4Q2e8CzziamPZt41DSnkj9rC934JjBeF6eNWwbP-ZakM_S1bl8K9sai81csqGW/s1600/maLAY30.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QMTZXfHfTFeTjLXIw16zW1tiys6yd-t4gvQuLT2iF67c3wL4P1WZ7Y950pGF1OiK2FG8XzglWz0CDx4Q2e8CzziamPZt41DSnkj9rC934JjBeF6eNWwbP-ZakM_S1bl8K9sai81csqGW/s400/maLAY30.JPG" width="400" /></a></div>
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<b><i><br /></i></b></div>
<div style="text-align: justify;">
Fried fish cake can be homemade or purchased at Asian stores. You can prepare fish cake days ahead.</div>
<div style="text-align: justify;">
To make fish cake, combine a pound of tilapia fillets, a shallot or white part of green onion, a tablespoon of fish sauce, ground black pepper, 1/2 teaspoon baking powder, 1 tablespoon tapioca starch in a food processor and whip into a smooth paste. Transfer 1/2 of the fish paste onto the plastic wrap. Wrap it up and flatten it to make a patty. Chill the fish cakes in the freezer for a few hours or overnight. Thaw fish cake before frying.</div>
<div style="text-align: justify;">
Heat vegetable oil over medium high heat. Add in the fish cakes and fry for 10 minutes or until golden brown. Flip the cakes occasionally so they brown evenly.</div>
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*</div>
</div>
<div>
<div style="text-align: center;">
<span style="text-align: justify;"><b><i>Cooking Char Kway Teow</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmXZQbsaMEqmguutfpqEPigcLjoYiDSS5xoie49Y51ECc5XJOWsNHrg3C6-N7CC-5pss-Mvc3ypJzRYVCzjpZLQUZe-7eLusqKsnmvpN6wWNT_jTOb7SgBClRKJ6UAOz056jyfDAoz4KA/s1600/Malay11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="736" data-original-width="960" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmXZQbsaMEqmguutfpqEPigcLjoYiDSS5xoie49Y51ECc5XJOWsNHrg3C6-N7CC-5pss-Mvc3ypJzRYVCzjpZLQUZe-7eLusqKsnmvpN6wWNT_jTOb7SgBClRKJ6UAOz056jyfDAoz4KA/s400/Malay11.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
For your Char Kuey Teow to taste like the one in Malaysia requires the right fresh ingredients, tools, and the correct techniques. You need a good quality wok such as cast iron or carbon steel. Non-stick will not work well as it can't withstand super high temperatures. I don't have a wok so I used my All Clad pan. As I mentioned earlier, Char Kuey Teow requires cooking with lard in high heat to add the smoky flavor, and richness to the dish. It's requires cooking one batch at a time and a quick stirring of the noodle. The result is a perfectly soft, slightly charred, smoky flavored noodle.<br />
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<div>
So be sure to have all the ingredients by your side.<br />
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<div style="text-align: justify;">
Heat a wok over high heat. Add the lard or vegetable oil. Once the wok is almost smoking, add the shrimps, sausages, and fish cake. Stir quickly until shrimps are almost pink. Add garlic last as it can get burned easily.<br />
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Give it a quick stir then add noodle. Quickly pour 3 tablespoons of the sauce over the noodle and stir the noodle quickly in the circle motion starting from the center of the pan with a spatula.<br />
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When the noodle is soften and mixed well with the sauce, push the noodle aside or create a spot in the middle. Crack the eggs (prefer duck eggs as they have a richer flavor) and stir to break the yolks.<br />
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Stir the eggs with the noodles until the eggs have almost set. Finally, add chives, bean sprouts, and a tablespoon of crispy pork fat cubes. Continue stir frying noodles and vegetables until combined.<br />
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<b>*</b></div>
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<div style="text-align: center;">
<b>Presentation</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpRfNXwk75XMFuCRlkqU24yDywoe_66P7Cz83PIw_CxB9BPLFWnkuMCXc7WbTrfiwShx9nJcm13a2MTniTFZ9cKtj5pfLBPXwwdhpL2Yw8h5BRb6ERzslK4Loumj-d91X5is3J0AbYpVV/s1600/Malay1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpRfNXwk75XMFuCRlkqU24yDywoe_66P7Cz83PIw_CxB9BPLFWnkuMCXc7WbTrfiwShx9nJcm13a2MTniTFZ9cKtj5pfLBPXwwdhpL2Yw8h5BRb6ERzslK4Loumj-d91X5is3J0AbYpVV/s640/Malay1.jpg" width="480" /></a></div>
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If you want your Char Kuey Teow to look authentic like Penang style, transfer noodle to a serving plate lined with banana leaf, serve hot and enjoy as is or kick it up a notch with chili sauce.<br />
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*</div>
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Eat well. Stay healthy.</div>
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com1tag:blogger.com,1999:blog-4967868157203158291.post-66907928953744993482017-08-21T11:57:00.000-07:002017-08-21T12:11:18.698-07:00Đậu Hũ Chiên Giòn (Crispy Fried Tofu)<div class="separator" style="clear: both; text-align: center;">
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This crispy fried tofu is simple and yet tasty to have as an appetizer. The bite-size fried tofu has a natural sweetness and tender center; the beautiful golden brown skin is full of hearty savory notes.</div>
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Firm tofu is best for frying as it holds its shape and browns better than other varieties. There are many brands and types of tofu in the market but not all tofu are created equally. When time allows, I would make a trip to a local tofu store to buy their fresh daily made tofu, otherwise, the next best bet is buying packaged organic tofu with the farthest expiration date from my local Costco.</div>
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<b>RECIPE: <i>Crispy Fried Tofu</i></b></div>
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<a href="https://sites.google.com/site/vietspicesprintablerecipes/dhau-hu-chien-gion-crispy-fried-tofu">printable recipe</a></div>
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<b>Ingredients</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAZWZPbKR2XGZfPho0eQeqwxq6E81zqmp9JLygPbbY8HM6R4txqK5iuEcYhwl3XcYVcYg5zOknfeO_Th-Li3Jw6X5NJ4tNGHuAv-DlLJPRYVHjder8SZuUtr4Vosr_Ur7cyIoA086tVw/s1600/tofu9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAZWZPbKR2XGZfPho0eQeqwxq6E81zqmp9JLygPbbY8HM6R4txqK5iuEcYhwl3XcYVcYg5zOknfeO_Th-Li3Jw6X5NJ4tNGHuAv-DlLJPRYVHjder8SZuUtr4Vosr_Ur7cyIoA086tVw/s400/tofu9.jpg" width="400" /></a></div>
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2 blocks firm tofu</div>
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2 teaspoons chicken bouillon powder or<br />
2 teaspoons vegetable bouillon<br />
2 teaspoon sugar</div>
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1 tablespoons fresh minced garlic or<br />
4 shallots, thinly sliced</div>
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4 stalks green onions, finely cut<br />
2 tablespoons olive oil</div>
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rice bran oil, vegetable or canola oil, for deep frying</div>
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<b>Directions</b></div>
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<strong><i>Preparing Tofu</i></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xvWgGPX5OzzXu1ZeZKBrvEf6TfMr1XbplQSqdmkuOFQp5gxpAiwOEabIs_O8jINaja_rZz92_nNhyphenhyphenkWy6VZR2ePVyR94Kumm-Ka2ievYQ_9VNDREKuDKArHiT0A5-RN6Wof5tB6eI0E/s1600/tofu10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xvWgGPX5OzzXu1ZeZKBrvEf6TfMr1XbplQSqdmkuOFQp5gxpAiwOEabIs_O8jINaja_rZz92_nNhyphenhyphenkWy6VZR2ePVyR94Kumm-Ka2ievYQ_9VNDREKuDKArHiT0A5-RN6Wof5tB6eI0E/s640/tofu10.jpg" width="481" /></a></div>
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Place tofu on a couple layers of paper towel or a kitchen towel. Slice tofu into bite size cubes. Remove excess moisture content in the tofu by placing another paper towel or kitchen towel (doubled over) on top and gently press out the excess water, until the paper towel is no longer drawing out much water.<br />
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When I am not feeling lazy, I take an extra step to soak the<span style="background-color: white;"> sliced tofu in a bath of salty water (a bowl with salt and water) and allow to soak for 10-15 minutes then pat dry before frying. Using this method draws out the moisture and add seasonings, resulting in a better crust and texture. </span><br />
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<b style="text-align: center;"><i>*</i></b></div>
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<b><i>Preparing Green Onion Sauce</i></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AgxJfVN2Y2q9xZV-PSPVYxAT9nqOdpu3KgssMM62zR7zYh0K7sG8RT3pUvaNjWteH9EcL43JcfUekxFKoNxdBjb2km5qJrmG0GPZE85A4pdRusabobbTNbJ9FiwA0OkS1S-dazDQMI78/s1600/to7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="810" data-original-width="960" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AgxJfVN2Y2q9xZV-PSPVYxAT9nqOdpu3KgssMM62zR7zYh0K7sG8RT3pUvaNjWteH9EcL43JcfUekxFKoNxdBjb2km5qJrmG0GPZE85A4pdRusabobbTNbJ9FiwA0OkS1S-dazDQMI78/s400/to7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shallots</td></tr>
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Cut green onions. Set aside. </div>
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Put about a tablespoon of olive oil and garlic or shallots (I prefer shallot) in a sauce pan over medium-low heat until the garlic or shallot begins to turn pale gold. Turn off the heat. Continue stirring until the color deepens. Add chicken bouillon powder, and sugar in the hot oil and mix well.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48XuGXDAEOyoQmoRpPcpvO2_pMN2dZsxVAKXEM69ueYTE1Z-xUcQy0C2Juog4S7P5eXM23ZyqT073PEBOD12Y5MJ8JU8JWFVPKGUZgHxPRDrGnq0Ivm_F51cAah6Mp5KlZg552ct3tMAE/s1600/to6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="624" data-original-width="960" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48XuGXDAEOyoQmoRpPcpvO2_pMN2dZsxVAKXEM69ueYTE1Z-xUcQy0C2Juog4S7P5eXM23ZyqT073PEBOD12Y5MJ8JU8JWFVPKGUZgHxPRDrGnq0Ivm_F51cAah6Mp5KlZg552ct3tMAE/s400/to6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shallot sauce</td></tr>
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Pour the fried shallot or fried garlic mixture over a bowl of green onions. Mix well. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSndbaiaSkGDyV1MUSkMSvMxUYh3cFIt0yqbwHgDH6HAPN7aPl1Qmpz4lov8Yx2AUnHiezBwhDIOQ0dBRgGYbWk1zer1I1gnuchqCdqiuF_l-Ytix2Tm9Lxmvub-iH3zBhE3NRUJklAbbU/s1600/to11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="676" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSndbaiaSkGDyV1MUSkMSvMxUYh3cFIt0yqbwHgDH6HAPN7aPl1Qmpz4lov8Yx2AUnHiezBwhDIOQ0dBRgGYbWk1zer1I1gnuchqCdqiuF_l-Ytix2Tm9Lxmvub-iH3zBhE3NRUJklAbbU/s640/to11.jpg" width="450" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">garlic sauce</td></tr>
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<b><i>*</i></b></div>
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<b><i>Deep Frying Tofu</i></b></div>
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Heat oil for deep frying in small saucepan on high (oil should fill pan to at least 2 inches). To test if your oil is hot enough, dip the tip of a chopstick into the oil. If it begins to sizzle then the oil is ready for frying. </div>
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Blot dry tofu with a clean dish or paper towel to avoid splattering. Carefully add the tofu cubes to the pan. Don’t crowd the pan. Do not flip tofu too soon as it will break apart. Let it cook until the edges start to look brown. Flipping the tofu occasionally to prevent tofu from sticking to pan and also to ensure that all sides of the tofu are golden brown.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLlIs8RD4zVim4PCbr4AkLkaojdpUvCmWTiOli7HrKqMq_yA203l0jFhlapsfIy3s74iU-tGQWUkymTgvBdX36OiCk5AA2itUeny4yN-deueBlXGoGaoeiUnYJWow11prHQtFzMGipyk/s1600/tofu6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLlIs8RD4zVim4PCbr4AkLkaojdpUvCmWTiOli7HrKqMq_yA203l0jFhlapsfIy3s74iU-tGQWUkymTgvBdX36OiCk5AA2itUeny4yN-deueBlXGoGaoeiUnYJWow11prHQtFzMGipyk/s400/tofu6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption">fresh daily made tofu</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDnjVBnZyk2abwsv1-gYZXc9g-dr1BhFGUxaR_TIL3NXi2asGUvgEtMXcDW0ikrCsfXE_QNCVrD3jbTiKGV34s7kry75P6668k8lMK1dwM6VGfa-d9hKyAyk00rH7uxivrLJPMMvTVJA4/s1600/to4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDnjVBnZyk2abwsv1-gYZXc9g-dr1BhFGUxaR_TIL3NXi2asGUvgEtMXcDW0ikrCsfXE_QNCVrD3jbTiKGV34s7kry75P6668k8lMK1dwM6VGfa-d9hKyAyk00rH7uxivrLJPMMvTVJA4/s640/to4.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">organic tofu from Costco </td></tr>
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Transfer the tofu to a paper towel-lined plate to absorb excess oil.</div>
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*<br />
<b>Presentation</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpvMGd6a9a5E75stBVP3v1nEEWEnoY5LuogvgEkj7LFYYOxfqcCTdsc9phac28VUDjUpEsXZu7-NdxDIStfQ-z2mMl_EFiPG3CpE6kAv4Ju9EBAGQWok-Zf5zwuuwlBpD-Y23dq9ISWtp/s1600/to.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpvMGd6a9a5E75stBVP3v1nEEWEnoY5LuogvgEkj7LFYYOxfqcCTdsc9phac28VUDjUpEsXZu7-NdxDIStfQ-z2mMl_EFiPG3CpE6kAv4Ju9EBAGQWok-Zf5zwuuwlBpD-Y23dq9ISWtp/s640/to.jpg" width="510" /></a></div>
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Place tofu on a serving plate. Drizzle the green onion sauce over the fried tofu. Mix it all up so the sauce coats the fried tofu pieces. My little one loves seaweed, so I topped tofu with shredded seaweed. Serve <span style="text-align: center;">while it's still warm and crispy.</span></div>
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<b>Eat well. Stay hungry.</b></div>
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com2tag:blogger.com,1999:blog-4967868157203158291.post-26435147880434544252017-07-24T02:46:00.000-07:002017-08-21T11:26:57.256-07:00Dự Án Nguồn Sống (Living Water Project in Ca Mau, Vietnam) - Part II<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6Zpvw0sUKeRxTcXW0j9NW8k99gr1DPwhCizTNju8AJOkEXXr_UjPorugCxBe4UlcCmY1yvsl9FaFsfLdTGwcE6qzxNNNEvrqDa5Fz0fasn3u2h03eyp-T44q_mHr9QC9YuQLcMGa6B2o/s1600/quote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="652" data-original-width="960" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6Zpvw0sUKeRxTcXW0j9NW8k99gr1DPwhCizTNju8AJOkEXXr_UjPorugCxBe4UlcCmY1yvsl9FaFsfLdTGwcE6qzxNNNEvrqDa5Fz0fasn3u2h03eyp-T44q_mHr9QC9YuQLcMGa6B2o/s400/quote.jpg" width="400" /></a></div>
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Within a year, our collective effort has transformed two remote villages of Ca Mau and Vinh Long Province, Vietnam. There are 250 families now have clean potable water. It may not sound like much to us, but it's essential to their existence. The Living Water Project (<i><a href="http://vietspices.blogspot.com/2017/05/living-water-project-in-vietnam-final.html" target="_blank">click here</a></i>) was a massive undertaking and the result was nothing short of amazing. </div>
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Our work, however, is perhaps just beginning. We're witnessing more villagers in remote regions with no direct access to clean drinking water and sanitation. We can imaging the morbid consequences of this dire situation.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31MhNS5jgqHXNjxKleuiHSfw-75sd98mtOTefSEfWfzbQdMfqogKa9ejPy-_Vh2S6pJL2htOHJyOF5dNrgcbCNGE_BC2O607OYDeFzvw8u-PtudvdSBpLMrEPpTruHXc1e5UORSkuUcEM/s1600/camau1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31MhNS5jgqHXNjxKleuiHSfw-75sd98mtOTefSEfWfzbQdMfqogKa9ejPy-_Vh2S6pJL2htOHJyOF5dNrgcbCNGE_BC2O607OYDeFzvw8u-PtudvdSBpLMrEPpTruHXc1e5UORSkuUcEM/s400/camau1.jpg" width="400" /></a></div>
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While The Spices Of Life was working on the water project in Ca Mau, the people from a nearby village desperately came asking for a community water well. We couldn't promise them anything at that time because we only had enough funding for the initial project. It was heartbroken to see their stress and anxiety, but we didn't want to promise and not deliver. Now that we have accomplished Living Water Project #1, we have learned a great deal from our initial experience that we can extend this work to build additional wells. </div>
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This month, anh Ba - our unofficial ambassador of good will - took a couple trips to the remote village of Hop Tac Xa, Ca Mau Province to understand their needs and concerns, research the region, and pull together the logistics.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNKQr5DeGj80J3lSszGBG52Y_Khe2n6DbQOGFkX3PSJLMMlwxIvlc43ANZUl9t1Nb9vuEiD1hnhvBGYBL1QWUaCaBF5E_2PDR09vU5tDV96yBGCQYu8sxDIivFnpUxJn2Xld2pLDgtYWE/s1600/camau.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="395" data-original-width="702" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNKQr5DeGj80J3lSszGBG52Y_Khe2n6DbQOGFkX3PSJLMMlwxIvlc43ANZUl9t1Nb9vuEiD1hnhvBGYBL1QWUaCaBF5E_2PDR09vU5tDV96yBGCQYu8sxDIivFnpUxJn2Xld2pLDgtYWE/s400/camau.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">anh Ba taking a boat ride to cross the river</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4KKyBPaQhZYyzKW-HmAxWIozP7SBA9hsphowe_uh0bm7dLnDKRhpaHc3YEh4d58ObL3b8_ML6oZbypjTaCH2oGq3bD9TKPKuAHGptTUB9yDCcMX2K74VNXJuJtRZGBt58yk0GWjHlEev/s1600/camau4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/hs23Yx7SOI4/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/hs23Yx7SOI4?feature=player_embedded" width="320"></iframe></div>
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<tr><td class="tr-caption" style="text-align: center;">anh Ba visiting the villagers</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKED3exPo4r9Kj5K3eAW-NScNM-1l8ZgKn7UJwqPAq6lovNO7Wr9SzZZrT7Yvz0eLYWSjUtJU_sCJWYXYkI5m5EhbLKczztGi20lygi22PH9WgffLZ6yhPu8UTGmvhn3kMjzazqoFFssIG/s1600/camau8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKED3exPo4r9Kj5K3eAW-NScNM-1l8ZgKn7UJwqPAq6lovNO7Wr9SzZZrT7Yvz0eLYWSjUtJU_sCJWYXYkI5m5EhbLKczztGi20lygi22PH9WgffLZ6yhPu8UTGmvhn3kMjzazqoFFssIG/s400/camau8.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6v_YPPbqMRDRp0PG1jnpXv4e47Rr_WUF3quilnQ8_4X9PGBqw2f5qwrtfzi3vFmC91I8Pp5YYPW11Z49M74L-nAJb4seic33ptYENfWsZ1fMa1jiKmvgntYIR1BROPZqMgP9L7FhFobt/s1600/camau11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="424" data-original-width="750" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6v_YPPbqMRDRp0PG1jnpXv4e47Rr_WUF3quilnQ8_4X9PGBqw2f5qwrtfzi3vFmC91I8Pp5YYPW11Z49M74L-nAJb4seic33ptYENfWsZ1fMa1jiKmvgntYIR1BROPZqMgP9L7FhFobt/s400/camau11.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJ9zNnmpIFvt3yR2RBGobaAuyWJ0FbHLQC1BdyaQ94cEKjIQHFlGb0MO9v5zGb4zmMchWVMd6FHK3zb3LX0Zs1bsuF-LMCPe2jk9TWANVBp7efbxNMRXjKTvshW7UdCGq95YyQIPyNN7K/s1600/camau2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJ9zNnmpIFvt3yR2RBGobaAuyWJ0FbHLQC1BdyaQ94cEKjIQHFlGb0MO9v5zGb4zmMchWVMd6FHK3zb3LX0Zs1bsuF-LMCPe2jk9TWANVBp7efbxNMRXjKTvshW7UdCGq95YyQIPyNN7K/s400/camau2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">having a meeting with the villagers</td></tr>
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This village is located in the Cai Nuoc District of Ca Mau. Here, most of the children can't afford to attend school, there's no electricity and clean water is scarce. Due to saltwater intrusion, they rely on rain water to survive. When they run out of rain water, they have to travel far across the river to trade or buy clean water and not everyone can afford it. In the past, a few charities came here with the intention of building a community water well but they couldn't see themselves going through the laborious yet important process of locating the well site, researching the appropriate depth and transporting the building supplies from the mainland to the village to accomplish the project.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MIi_-JjLzIpwzs6mwPlywJYwGgk12auEojMPLRTpmSXMTTYRWCf2FZCmpFoayqMUhUTIYS5NmPStCm0ix6Z45WoIwdc01m6XeQBuCIpPsuIFrKEYd9yY6-j85CCP6A2snsj_HRlHQO1u/s1600/VietnamMapCaMau.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="392" data-original-width="413" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MIi_-JjLzIpwzs6mwPlywJYwGgk12auEojMPLRTpmSXMTTYRWCf2FZCmpFoayqMUhUTIYS5NmPStCm0ix6Z45WoIwdc01m6XeQBuCIpPsuIFrKEYd9yY6-j85CCP6A2snsj_HRlHQO1u/s400/VietnamMapCaMau.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ca Mau is surrounded by sea on 3 sides</td></tr>
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So here's where we come in. There is a nearby temple that sits on a piece of land where a well can be built. The temple has an existing well but one that was not dug deep enough to supply both the temple and the nearby village. The temple has graciously agreed for The Spices Of Life to build one community water well system on their land to serve 30 remote families. The difficulty lies in the fact that the water table is quite low which means we have to dig very deep to depths of 280-300 meters - up to 900 feet - to access potable water. </div>
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The estimated total cost for the water well system is $7000. This includes the powerful motor/pumper, a 2000 liters tank, a 6-meter high platform to house the tank, and large main pipes - 1,200 meters long - that are installed underground along the path right in front of the villagers' houses. These pipes alone costs about $2000. The water will be pumped automatically, continuously to the tank when the water in the tank becomes low. Each household will then need to connect to the main pipe to access the water. We will also install a meter for each house to measure consumption and ensure that no one family is overusing the supply.<br />
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Above is a video clip of anh Ba and the well builder measuring the length of the main pipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46waCX5CoDaOFd76itkkQm4wRA2ts5kYyuGiSn4IL5DXD0lTm5Oiv19azCSWWeZeq5pL_alT9-Jj9oxQ8Q4etqAxePz6abAqxaXOHnmUZ9QXCxXX-QeNPJCKTjZXnjhtHS2Qyl8GQZ9eB/s1600/camau10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46waCX5CoDaOFd76itkkQm4wRA2ts5kYyuGiSn4IL5DXD0lTm5Oiv19azCSWWeZeq5pL_alT9-Jj9oxQ8Q4etqAxePz6abAqxaXOHnmUZ9QXCxXX-QeNPJCKTjZXnjhtHS2Qyl8GQZ9eB/s400/camau10.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">our 6-meter high platform to house the tank will look similar to this </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOx5jRO8vY7ujrgrQtDzDl0XaSQDdg2er3zuuaiTT8UnVrd_yMdkkfBH1KYLShs_vg37VbhWOp0dHRbzvyh2-S9S9-iyEexhfILnZbHplFkSR_cDuLMgp5SupCAlO0gcs3BAVhM7xoKAq/s1600/camau9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOx5jRO8vY7ujrgrQtDzDl0XaSQDdg2er3zuuaiTT8UnVrd_yMdkkfBH1KYLShs_vg37VbhWOp0dHRbzvyh2-S9S9-iyEexhfILnZbHplFkSR_cDuLMgp5SupCAlO0gcs3BAVhM7xoKAq/s400/camau9.jpg" width="400" /></a></div>
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The estimated time for completing this project is one month if weather permits and things go smoothly according to our plans. I am hopeful that we will obtain the funding by the end of July so that we can break ground on the 1st of August. </div>
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Anh Ba will be spending his time at this village of Hop Tac Xa to work with the water well builder to ensure that things go as planned and that the villagers get the quality building materials for the community water well system. </div>
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Below is a list of our estimated cost and current funding:</div>
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<b>Estimated Cost</b><b>:</b> $7000</div>
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<b><i>Our Current Funding:</i></b></div>
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Tony and Kayla - Portland, OR: $4000</div>
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Quyen Pham - Happy Valley, OR: $2100<br />
Tuan Nguyen: $200<br />
Tran Tran - San Jose, CA: $100<br />
Linh Nguyen, Australia: $100<br />
Nguyen M: $100<br />
Kristine Oclarino - Elk Grove, CA: $300<br />
Thuyet Ziyalan - El Dorado Hills, CA: $100<br />
Anh Do: $100<br />
Amy Nguyen: $100<br />
Duyen Tang - Elk Grove, CA: $100<br />
Tonhi - Elk Grove, CA: $500<br />
Thao Vo Family - $50<br />
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<b style="text-align: justify;"><i>TOTAL Current Funding:</i></b><span style="text-align: justify;"> $7850</span></div>
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You can send your contribution via Paypal. If you use a smartphone, it will take you to a mobile version, scroll down and click on "view web version". You will see the DONATION button on the next screen at the far right column.<br />
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Please send me a message if you would like to send your contribution via check.</div>
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I'm grateful for each and everyone of our readers, their families, and friends who have partake in this work and whose donations will provide a source of living water and thereby hope and life. Thank you!</div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-21275742604470195802017-07-20T14:22:00.000-07:002017-07-23T14:53:44.281-07:00Phở Gà Khô Hai Tô (Vietnamese Dry Chicken Noodle)<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9IsQw1tHMnYnM6IAHPVkce0KPKXGPBsGI3bAZ7Reg8fh09IjmaJLlwJKkOzdh2uwJr6e8rBo6rk_sFpYXbxcvX3HlUU6R_lx19A9LqG6J9NDxVlkkJ3dC1Xid2MhuQlSYkfZAf1164yO/s1600/pho8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9IsQw1tHMnYnM6IAHPVkce0KPKXGPBsGI3bAZ7Reg8fh09IjmaJLlwJKkOzdh2uwJr6e8rBo6rk_sFpYXbxcvX3HlUU6R_lx19A9LqG6J9NDxVlkkJ3dC1Xid2MhuQlSYkfZAf1164yO/s640/pho8.jpg" width="480" /></a></div>
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If you have a chance to visit the mountainous region of Pleiku where I was born, you must try the dry noodle dish (phở khô) - the pride of Pleiku. When ordering your food, you just called out: "cho một tô phở khô" (give me a bowl of dry noodle) - and automatically they will bring you two bowls. How's that for service?</div>
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Phở khô known as 'phở hai tô' (two bowls of phở). The first bowl consists of noodle and toppings. The second bowl consists of delicious broth, meatballs, or rare beef. Then served with a plate of bean sprouts, lettuce, and herbs.</div>
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Every phở khô place has its own way of preparing a bowl of dry noodle. My favorite place for phở khô gà (dry chicken noodle) was Á Đông (now renamed to Ngọc Sơn). Their dried noodle bowl consists of noodle, shredded chicken, chicken gizzard, heart, liver, and fried pork fat and serve with another bowl of beef broth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnD-BTKEMqCyNsbG2xMuqpcW9QXXP2J1a69c5Ac__VtZN30rhf6vNOZ3qONRC57HFAEcbxYYAmTRf5528hV-gWAJnSD0tIyiqRADwASAe4WXOOugVsg-1GAFo4uq3LDA5MUTYAlMg4ORjI/s1600/pho38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="802" data-original-width="679" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnD-BTKEMqCyNsbG2xMuqpcW9QXXP2J1a69c5Ac__VtZN30rhf6vNOZ3qONRC57HFAEcbxYYAmTRf5528hV-gWAJnSD0tIyiqRADwASAe4WXOOugVsg-1GAFo4uq3LDA5MUTYAlMg4ORjI/s400/pho38.jpg" width="336" /></a></div>
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Phở khô Hồng is another of my favorite place. Her noodle bowl is full of goodness ground pork, fried pork fat, and fried shallots, served with your choice of a bowl of broth with thin slices of beef or beef meatballs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZZxZeJbfc6kZHhX8Nw17XSh7guGDzpL-gzlBrXhGoczFCjfol4STJV3cV2Qe0b_7bjhZObRKcRgpq5FQXL9HcUIIEYjnGMEqOuqhXcCxU0J1GCjwMPxe0RNYYGDOZPHXAoAn6RiRYBAo/s1600/pho36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="783" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZZxZeJbfc6kZHhX8Nw17XSh7guGDzpL-gzlBrXhGoczFCjfol4STJV3cV2Qe0b_7bjhZObRKcRgpq5FQXL9HcUIIEYjnGMEqOuqhXcCxU0J1GCjwMPxe0RNYYGDOZPHXAoAn6RiRYBAo/s400/pho36.jpg" width="400" /></a></div>
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When eaten, squeeze a bit of lime juice, toss in the vegetables and herbs, a few slices of red chili pepper, and mix them up. Then take your time to enjoy the noodle and sip a spoon of broth at a time. "phở two bowls" is not meant for you to combine into one bowl. You will lose the taste and essence of the noodle flavor and the natural sweetness of the broth.</div>
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It's has been over 25 years and yet the aroma of their phở khô and the broth have not faded from my mind. It has definitely left an indelible mark in my food memory band. I introduced phở gà khô (dry chicken noodle) to my husband and instantly it's become one of his favorite phở. Here's your chance to try them. </div>
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*</div>
<div style="text-align: center;">
<b>RECIPE: Phở Gà Khô</b></div>
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<div style="text-align: center;">
<a href="https://sites.google.com/site/vietspicesprintablerecipes/pho-ga-kho-hai-to-vietnamese-dry-chicken-noodle" target="_blank"><i>printable recipe</i></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySIpCYIvPraiGEzjtZpsl8FoudMBjJKk0HcbCgZHy5ZqL9Jc2HLZnPNjHke_moSgdTjR6cCFKYiotBgKKDiR1cgq4ZbSY00mcSBDQQVcBQniMfVSMqr05wtfINghoiSrWX88m7FczofYP/s1600/pho27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySIpCYIvPraiGEzjtZpsl8FoudMBjJKk0HcbCgZHy5ZqL9Jc2HLZnPNjHke_moSgdTjR6cCFKYiotBgKKDiR1cgq4ZbSY00mcSBDQQVcBQniMfVSMqr05wtfINghoiSrWX88m7FczofYP/s640/pho27.jpg" width="480" /></a></div>
*</div>
<div style="text-align: center;">
<b>Ingredients</b><br />
<i><b>for broth</b></i></div>
<div style="text-align: center;">
1 hen (available at Asian market)<br />
1 large piece ginger, peeled, cut into 3 slices<br />
1 onion, peeled, cut into half or<br />
a handful of shallots, peeled<br />
a handful of garlic cloves, peeled<br />
1 rock sugar, about 1 tablespoon<br />
1 tablespoon salt<br />
1 tablespoon fish sauce<br />
1 packet <span style="text-align: justify;">phở</span> spice<br />
<b><i>for sauce</i></b><br />
3 shallots, thinly slices<br />
4 large cloves of garlic, minced<br />
2 white and light green parts of green onion<br />
1 tablespoon olive oil or annatto oil (recipe <a href="http://vietspices.blogspot.com/2011/11/dau-hat-ieu-annatto-oil.html" target="_blank">here</a>)<br />
1/2 cup Maggi Europe soy sauce<br />
1/2 cup chicken broth<br />
1 tablespoon sugar<br />
1 teaspoon paprika, optional<br />
<b><i>other ingredients</i></b><br />
fried pork fat, click <a href="http://vietspices.blogspot.com/2010/01/fried-fat-pork-tep-mo.html" target="_blank">here</a> for recipe<br />
2 bags <span style="text-align: justify;">phở</span> noodle<br />
bean sprouts<br />
lettuces, optional<br />
basil leaves<br />
<span style="text-align: justify;">culantro leaves (ngò gai), finely chopped, optional</span><br />
<span style="text-align: justify;">cilantro, finely chopped</span><br />
chili peppers, thinly sliced, optional<br />
lime or lemon, cut into wedges<br />
black pepper<br />
*</div>
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<div style="text-align: center;">
<b>Directions </b></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<b><i>Cooking the Chicken and Broth</i></b></div>
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<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNE4FcTQ37dJfEutvxDUHlOEqrq0gzoywj7KyxoEQJ5tNHGD6csQgSwVM57Q4zgOG5nN1v_bYoI8rVc7DbVfAhkeQuhdMKt_LX-ZZzucEwsb9mHuqGr-nLbDgErsVoT3rbrNrwL3ULosCN/s1600/pho16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="556" data-original-width="757" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNE4FcTQ37dJfEutvxDUHlOEqrq0gzoywj7KyxoEQJ5tNHGD6csQgSwVM57Q4zgOG5nN1v_bYoI8rVc7DbVfAhkeQuhdMKt_LX-ZZzucEwsb9mHuqGr-nLbDgErsVoT3rbrNrwL3ULosCN/s400/pho16.jpg" width="400" /></a></div>
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Discard any excess fat from a hen. Rinse hen with cold water and place in a stockpot. Add the water (just enough to submerge the hen), ginger slices, onion or shallots, garlic, rock sugar, salt, and bring to a boil. Once the water is boiling, turn off the heat, cover with a lid and let the chicken sits for another 10-15 minutes.<br />
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Remove the chicken, let cool, and shred or cut the meat. <span style="background-color: white; text-align: left;">You can also cool down the chicken quickly by placing in ice and water.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5ek256eNoxoINrQhKhFYzxgX6sIkDrllEWFYOBBsPSd81sbbS7b6VnwycsbtZxsHSbjdYIGLdSKNIbbBLwSPQ7MMkcjpQJeN55N6U7-nxI9fg_3cW_QvridluSSBhauFInKVNuV7fIl3/s1600/pho25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5ek256eNoxoINrQhKhFYzxgX6sIkDrllEWFYOBBsPSd81sbbS7b6VnwycsbtZxsHSbjdYIGLdSKNIbbBLwSPQ7MMkcjpQJeN55N6U7-nxI9fg_3cW_QvridluSSBhauFInKVNuV7fIl3/s400/pho25.jpg" width="400" /></a></div>
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Reserve the chicken bones to put back into the broth pot. Add a tablespoon of fish sauce, and a bag of phở spice. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhsVGAGg5lJhz9wdJZffXwQ5ur8upc7dYE9Pu3zg2Y3CSNG_zSasN5-8nfq7CRwGmpmuUH1jOGs_uKelWW5umLf4DIaKBvBeLqZPXDn30x5zK5e6lPzzq0ybXOfxqS7zVZcMb6wrb_z5O/s1600/pho6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="384" data-original-width="525" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhsVGAGg5lJhz9wdJZffXwQ5ur8upc7dYE9Pu3zg2Y3CSNG_zSasN5-8nfq7CRwGmpmuUH1jOGs_uKelWW5umLf4DIaKBvBeLqZPXDn30x5zK5e6lPzzq0ybXOfxqS7zVZcMb6wrb_z5O/s400/pho6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">any brand you pick would be fine</td></tr>
</tbody></table>
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Simmer the broth for another 15-20 minutes. Skim any foam that rises to the surface. Taste and adjust the seasoning if needed. If you like beef meatballs, cut each meatball into half, and add them into the pot. </div>
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<b><i>*</i></b></div>
<div style="text-align: center;">
<b><i>Preparing Pork Fat</i></b></div>
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<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWI0gQIYcS4kb6LvPt6_FvEKQ7A0kVz0qDGK4wUMOMad4XpGtqWRygko-9fMJ6fwqrjyOwmS-mdjUAFbQnyQGSxBZ6jddSOrpA7PCuANsmdFb_P01kzVv38xXvvIZ9e7H1qLO5snLzeKGM/s1600/pho5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="714" data-original-width="960" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWI0gQIYcS4kb6LvPt6_FvEKQ7A0kVz0qDGK4wUMOMad4XpGtqWRygko-9fMJ6fwqrjyOwmS-mdjUAFbQnyQGSxBZ6jddSOrpA7PCuANsmdFb_P01kzVv38xXvvIZ9e7H1qLO5snLzeKGM/s400/pho5.jpg" width="400" /></a></div>
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<br /></div>
<div style="text-align: center;">
click<a href="http://vietspices.blogspot.com/2010/01/fried-fat-pork-tep-mo.html" target="_blank"> <i>here</i></a><i> </i>for the recipe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5hBIBoGEt82tJGdw54G1HsSDPmhwXUZVBriY6VaUhK6y85S9yixQQapK9FH5YvsxE0RxGG1D6F-EPR9pEOJZyNaszmvNOmHyHXpDVu2TTstvYeG-YSvAxGSB6lDfq_sZNNZBPwbNG6Bh/s1600/pho35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="496" data-original-width="760" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5hBIBoGEt82tJGdw54G1HsSDPmhwXUZVBriY6VaUhK6y85S9yixQQapK9FH5YvsxE0RxGG1D6F-EPR9pEOJZyNaszmvNOmHyHXpDVu2TTstvYeG-YSvAxGSB6lDfq_sZNNZBPwbNG6Bh/s400/pho35.jpg" width="400" /></a></div>
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*</div>
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<div style="text-align: center;">
<b><i>Preparing the Sauce</i></b></div>
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<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFl9XTgJhV93bX9w5iWvurzakIyGgPkV3thXTxwtUfGmptQDT0ABjtmjj1MZTpTTHhon3YjF5mBEKrMDfS8-gwuWjitnRcg2CKhgnWIsnSN5LC6IBmBS4AVCgq-MwP16v_yD7FVddPqp6V/s1600/pho13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="620" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFl9XTgJhV93bX9w5iWvurzakIyGgPkV3thXTxwtUfGmptQDT0ABjtmjj1MZTpTTHhon3YjF5mBEKrMDfS8-gwuWjitnRcg2CKhgnWIsnSN5LC6IBmBS4AVCgq-MwP16v_yD7FVddPqp6V/s640/pho13.jpg" width="412" /></a></div>
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Heat olive oil or annatto oil in a sauce pan over medium. The purpose of using annatto oil is to give the sauce its distinctive red color. You can skip the annatto seeds if preferred<span style="background-color: white; color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.3px;">. </span>Cook shallots, green onion, and garlic, stirring occasionally, until soft and fragrant. Add sugar, paprika if used, and chicken broth from the broth pot, stirring, until sugar dissolved. Turn the heat off. Add soy sauce last.</div>
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<div style="text-align: center;">
<b><i>*</i></b></div>
<div style="text-align: center;">
<b><i>Presentation</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqBiR0NTDhG_9HI475L_OMLHTrO9HV24EeZOlSKcCsZnCGB4TBtuP5FxsDp28PdLPqxjcrp22y_DRBdbThgMWN6xJlA1T1Ef2zl_0P_igvbCDBcz-mOfvazrgIr0iRJF8sP3dF-eG79sA/s1600/pho31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="958" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqBiR0NTDhG_9HI475L_OMLHTrO9HV24EeZOlSKcCsZnCGB4TBtuP5FxsDp28PdLPqxjcrp22y_DRBdbThgMWN6xJlA1T1Ef2zl_0P_igvbCDBcz-mOfvazrgIr0iRJF8sP3dF-eG79sA/s400/pho31.jpg" width="398" /></a></div>
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First Bowl - Blanch phở noodle in a pot of boiling water for a couple seconds. If you don't like eating raw bean sprouts, blanch both pho noodle and bean sprouts together. Don't blanch it too long as the noodle will be mushy. <br />
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Place noodle into a bowl. Top with shredded chicken, fried pork fat, fried shallots, chopped herbs, and sprinkle some black pepper.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-0zTPVNJyEU9L0PRXa897_AuUtrqB8-jpvmOB3ZmMmAu-L8thJ7qmX73Qw3s2r3fv9AvUHj6DrjJTax1FTeNIrMuR9Oi5AqCIsEkuU799J_AdSeX9Ky8YNOM_sAgxEvtWkKFlW7c83vLi/s1600/pho28.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-0zTPVNJyEU9L0PRXa897_AuUtrqB8-jpvmOB3ZmMmAu-L8thJ7qmX73Qw3s2r3fv9AvUHj6DrjJTax1FTeNIrMuR9Oi5AqCIsEkuU799J_AdSeX9Ky8YNOM_sAgxEvtWkKFlW7c83vLi/s400/pho28.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shredded chicken with egg yolks inside the chicken</td></tr>
</tbody></table>
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Second Bowl - If you like to have steak in your broth, add thin slices or chopped steak into the bowl, then ladle the boiling broth into the bowl.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMW2P_QKoeG-iRnY4-5U3SssA5UEfY-krLHJH_8j6DGhIJFEcYfQmF9larhm32p6lRUVYrmhZSNRSZus_UVzSUlbus1xZkAEhzs7BZ6FsjlBcwrUR8EjB5QbVNFXENb65xUeBAkdka8O4/s1600/pho24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMW2P_QKoeG-iRnY4-5U3SssA5UEfY-krLHJH_8j6DGhIJFEcYfQmF9larhm32p6lRUVYrmhZSNRSZus_UVzSUlbus1xZkAEhzs7BZ6FsjlBcwrUR8EjB5QbVNFXENb65xUeBAkdka8O4/s400/pho24.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption">I prefer serving phở with chopped steak over sliced steak</td></tr>
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Otherwise, ladle broth, with or without meatballs into the bowl. Garnish with cilantro and a dash of black pepper.<br />
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Serve 'phở hai tô' with a side of sauce, bean sprouts, lettuces, basil, lime wedges, hoisin sauce, sriracha hot sauce, or chili peppers for each person to garnish their own noodle as desired.<br />
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com7tag:blogger.com,1999:blog-4967868157203158291.post-29114073296885281942017-07-19T17:22:00.000-07:002017-07-19T17:22:35.990-07:00Loaves and Fishes - July 2017<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3XTPps591sqethORzs8eA7O6YrRbyXXZoJQSSkmFQYP8inXid-NWwA7ENOqKe6t-mHPNY8CutzHwXGFARAhywa_OZRD1H6JqNjYylTXJuX5DzcTvToinSLtuy58h8CoFqTpb_zzR1xki/s1600/y.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="669" data-original-width="872" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3XTPps591sqethORzs8eA7O6YrRbyXXZoJQSSkmFQYP8inXid-NWwA7ENOqKe6t-mHPNY8CutzHwXGFARAhywa_OZRD1H6JqNjYylTXJuX5DzcTvToinSLtuy58h8CoFqTpb_zzR1xki/s400/y.jpg" width="400" /></a></div>
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Once a year when the children are off school for the summer, I like to create an opportunity for them to learn about giving back and serving others. July of last year, a dozen of kids were eager to help and excited to get involved which speaks volume about their generous hearts. As parents, we hope this will inspire and motivate them to do well and become great successes so that they will be in a position to give back to the community.</div>
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Last Wednesday it was hard to get up at 5:00 in the early morning to cook up pots of oatmeal but I couldn't complain when these children were getting up at 6:00 am to get ready to feed over 200 homeless guests. What an amazing sight it is to see our spirited, caring youth stepping up to serve our community. </div>
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Thank you everyone for being a part of The Spices Of Life and sharing your good fortune, time and love. I would like to take this opportunity to thank Grace Community Presbyterian Church in Elk Grove, Ca for donating $430 toward this event as well. It means a great deal! </div>
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Below are some pictures from the recent breakfast at Friendship Park located inside Loaves and Fishes in Sacramento.</div>
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<tr><td class="tr-caption" style="text-align: center;">prepping team</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaH26nPFC8ifw0iAIFpvTU9b3sdhd9eKFJbPkvm6HSRwcuOKSWiRe5wg7ICderXfkrO7mmmcZHk_ls8ODES8ztTVmXIi9tmCRw9NHU3WkZPWW_GRA-NCbP1uhSPH3koXGXiZyFIkWGD2O/s1600/y3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="698" data-original-width="930" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaH26nPFC8ifw0iAIFpvTU9b3sdhd9eKFJbPkvm6HSRwcuOKSWiRe5wg7ICderXfkrO7mmmcZHk_ls8ODES8ztTVmXIi9tmCRw9NHU3WkZPWW_GRA-NCbP1uhSPH3koXGXiZyFIkWGD2O/s400/y3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">making sandwiches</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">he's enjoying a cup of warm oatmeal</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">couldn't get shopping done without the help of my daughter</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">dropping off the eggs for Dan</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dan delivering hard boiled eggs the next day</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">he's enjoying hard boiled eggs</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">early morning at Friendship Park</td></tr>
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-53552203272943391802017-05-24T11:42:00.000-07:002017-05-24T11:45:49.731-07:00Pickled Lemon Chicken and King Oyster Mushroom Soup (Súp Gà Chanh Muối Nấm Bào Ngư)<div class="separator" style="clear: both; text-align: center;">
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Despite the sweltering summer heat, I enjoy eating hot soup anytime of the day. Peculiar isn't it? Yet, it's so comforting to be able to enjoy - slurp to be exact - a nice bowl of well balanced soup, preferably one with a zesty hit of citrus.<br />
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One of my favorite soups is the pickled lemon chicken and king oyster mushroom soup. I preserve the lemons every year around the winter season. It's when I harvest them from my friend's lemon tree and preserve them in salt and water to make salty lemonade and use them in cooking such as in this chicken soup. The downsize is there's not enough heat from the sun during winter to help with picking the lemon and there is chance of getting mold/fungus growing in the brine. I usually just let them sit at room temperature near by the stove. It takes a long time, at least 2 months, for the pickle lemon peels to soften, and for the flavors to fully mature. When Spring comes and the sun is out, I let them bake in the sun to hasten the process. Click <i><b><a href="http://vietspices.blogspot.com/2016/01/chanh-muoi-salted-preserved-lemons.html">here</a></b></i> for preserved lemons recipe.</div>
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What I enjoy most about this chicken soup is the zestiness of the broth. The roasted rice and the preserved lemon in this soup give it a nutty and sharp citrus kick. Cooking the king oyster mushroom in this soup also brings out a savory umami flavor that goes well with the velvety, meaty texture of the mushroom that reminds me of abalone. And lastly, the distinct earthy aroma of lemongrass, kaffir lime leaves, and garlic make this a hearty, comforting, yet light and nourishing soup.</div>
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<b>RECIPE: <i>Pickled Lemon Chicken and King Oyster Mushroom Soup</i></b></div>
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<a href="https://sites.google.com/site/vietspicesprintablerecipes/preserved-lemon-chicken-and-king-oyster-mushroom-soup-sup-ga-chanh-muoi-nam-bao-ngu">Printable Recipe</a></div>
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<b>Ingredients</b><br />
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1 whole free range chicken, available at Asian market</div>
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about 3-4 king oyster mushrooms, sliced</div>
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1 whole garlic, peeled</div>
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1/2 - 3/4 cup rice</div>
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2 lemongrass stalks, slightly smashed, cut into 4 inch pieces</div>
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5-8 kaffir lime leaves, optional</div>
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1 1/2 tablespoons salt</div>
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1 1/2 tablespoons sugar</div>
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3 tablespoons fish sauce</div>
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1-2 preserved lemons, optional </div>
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1 bunch culantro leaves, optional, roughly chopped</div>
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a bunch of green onion, finely chopped</div>
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<b>Directions</b></div>
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<b><i>Roasting Rice</i></b><br />
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I always toast my rice first when cooking porridge or any kinds of soup to give it a nutty flavor that complements the soup perfectly. This process takes only a few minutes and it will add an extra layer of depth to the dish. Wash the rice for a few times until water is clear. Drain well. Place rice in a skillet over low heat and stir the rice in the skillet constantly for about 10 minutes until you start to smell the nutty heat and the rice start to turn golden brown. Remove the rice from the heat.</div>
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<b><i>Cooking Chicken</i></b></div>
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I am obsessed with lemongrass and kaffir lime leaves, therefore, kaffir lime tree and lemongrass are must-haves in my vegetable garden. If lemongrass and kaffir lime leaves are not available for you, you can substitute them for a few slices of ginger root.</div>
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For this soup, I like to use free range chicken from an Asian supermarket. It is smaller and less meaty than chicken from American supermarket but when cooked, it produces an intense chicken stock with a beautiful yellow hue. The chicken skin becomes yellow and looks amazing. </div>
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Rinse the chicken well under cold running water. In a large pot, about 8 quarts, add chicken, roasted rice, mushroom, garlic, lemongrass, kaffir lime leaves, and enough water to cover it at least by 2 inches and bring to a boil. Reduce heat to medium low to maintain a simmer and cook for about 45 minutes to extract as much flavor as possible from the bone and meat so all the goodness goes into the broth, and the rice grains expand and become soft. Add sugar, salt, and fish sauce. Use a fork to break the chicken apart into small pieces. </div>
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At this point, smash a preserved lemon one at a time and add to the chicken pot. Give it a taste and adjust the seasonings to your liking. Add more preserved lemon if you want a bit more punch. Eliminate preserved lemon if you prefer. The flavor won't be the same but broth is still hearty and delicious. You can substitute fresh lime juice and serving it on the side. Cook the chicken soup for another 10 minutes.<br />
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<b><i>*</i></b></div>
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<b>Presentation</b><br />
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Ladle chicken soup into a serving bowl. Garnish with green onion, and culantro leaves. Serve with lime or lemon wedges on a side if you don't use preserved lemon in the dish. I like to add a few slices of fresh red chili pepper to my bowl as hot, fragrant and sour is how I like.</div>
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*</div>
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<b>Eat well. Stay healthy.</b></div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com3tag:blogger.com,1999:blog-4967868157203158291.post-52200747018755964272017-05-05T13:26:00.000-07:002017-05-05T18:42:11.931-07:00Living Water Project in Vietnam - Final Update<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQI5EGNct5-VKI405zj65gZZMb4r1G0zrYMa-d779bNjBIFSm8_wgPfP4YKITaIQKEtyg9fLeEOoxLsVO0irTJ1UpTFjZSbqd2fmqSfYw8dy0XHmgynjCbujUMUxztiC1J0vMBzDWShoog/s1600/well18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQI5EGNct5-VKI405zj65gZZMb4r1G0zrYMa-d779bNjBIFSm8_wgPfP4YKITaIQKEtyg9fLeEOoxLsVO0irTJ1UpTFjZSbqd2fmqSfYw8dy0XHmgynjCbujUMUxztiC1J0vMBzDWShoog/s400/well18.jpg" width="400" /></a></div>
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I am beyond excited to announce that we've accomplished our mission of providing clean water access to at least 250 families who reside in impoverished conditions in these 4 remote villages of Trung Thành Đông, Trung Thành Tây, Tân Qưới Trung in Vĩnh Long, and Tân Hưng in Cà Mau of Vietnam to alleviate some their hardship and help ensure their survival. </div>
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This Living Water Project is The Spices Of Life's first grand scale and most challenging project we've ever done. And it couldn't have been accomplished without your love, support and prayers. The cost estimate for this project was $17,200 and we received approximately $19,000 for 31 water wells at the cost of $200 each and 220 water urns at $50 each. The 31 wells were fully funded by a couple with a servant heart. Thank you Tony and Kayla! In the process of drilling for water wells and producing water urns, we ran into unforeseen obstacles that resulted in additonal cost and project delays. I am so grateful for all the help from chị Vân whom I barely knew at the time for her enthusiasm and financial support to move this project along.</div>
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Our Living Water Project success was truly a team effort. Together, we did something awesome! The pictures speak for themselves.<br />
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Once again, thank you to everyone for your love, trust, and generosity. As a token of appreciation, there is a dedication plaque with your name on each well and water urn that you donated. Please let me know if you haven't received the pictures. For those who wanted to remain anonymous, your plaques were engraved under The Spices Of Life. </div>
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On behalf of The Spices Of Life, I would like to extend my gratitude and deepest appreciation to anh Ba, and chị Trâm for all the hard work and sacrifice that you've given for this life changing project. It warms our hearts to know that so many families now have safe drinking water for years to come. The villagers have expressed their sincere appreciation for anh Ba's dedication and The Spices Of Life's generosity. As I mentioned in the previous posts, Anh Ba has been gracious for the opportunity to serve and we could not have found a more trustworthy project manager to handle the job.<br />
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<tr><td class="tr-caption" style="text-align: center;">a villager who shows anh Ba her appreciation</td></tr>
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Here's to our next project together. I prefer to work directly with a group so that we know exactly what we are doing and where our money goes. Any great suggestions are welcome. Please touch base with me via my email or messaging.</div>
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Click the links below for previous posts regarding the Living Water Project:<br />
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<a href="http://vietspices.blogspot.com/2016/07/living-water-well-project-in-vietnam.html">Living Water project part I</a><br />
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<a href="http://vietspices.blogspot.com/2016/09/update-du-nguon-song-living-water.html">Living Water project part II</a><br />
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<a href="http://vietspices.blogspot.com/2016/11/update-du-nguon-song-living-water.html">Living Water project part III</a><br />
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com1tag:blogger.com,1999:blog-4967868157203158291.post-13760747204392231232017-05-04T23:58:00.000-07:002017-05-05T11:57:06.555-07:00Pan Fried Oysters with Anchovy Filet Sauce (Hàu Chiên với Cá Cơm Biển Phi Lê Sốt Dầu Ôliu)<div style="text-align: justify;">
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A Japanese housewife is what my friend Akiko described me as when I was in Japan a month ago :-). I spent the first and last few days in Tokyo sightseeing, and of course tasting delicious food, but the majority of my time in Minamiashiga was spent grocery shopping, cooking and eating authentic Japanese food with my host family, their neighbor, and friends. I had an unforgettable time experiencing the life of a local and seizing the opportunity to learn the culture, custom, and culinary delights. I didn't leave, however, without introducing them to a few Vietnamese culinary flavors and teaching them how to cook a few of our favorite dishes. Despite the language barrier, we managed to understand one another through broken English, sign language and Google translator. What would we do without Google?<br />
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I posted most of my trip photos on my facebook page, but here are some pictures of food, shopping, and gathering when I was in Minamiashiga.<br />
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<tr><td class="tr-caption" style="text-align: center;">Phở - Vietnamese beef noodle soup</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">steaming rice cake for phở noodle</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVExu2OntXvk-_aSCLXm3RGlhSV6QcVQqZ0uVy8ovczdtkPqbTVsKFo4ESAkeGXC5fN_3ml3sLgdOc8xMrR5ajKbxzPsP99Rv7YU7ggKnrG2mYb1mdqLO1TpMH70WxvpQMmO22CfgLcnP/s1600/oy54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVExu2OntXvk-_aSCLXm3RGlhSV6QcVQqZ0uVy8ovczdtkPqbTVsKFo4ESAkeGXC5fN_3ml3sLgdOc8xMrR5ajKbxzPsP99Rv7YU7ggKnrG2mYb1mdqLO1TpMH70WxvpQMmO22CfgLcnP/s400/oy54.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihTyyom9qKqaDZ3acqSuvaTfDxmlZrl-mbzUaAjLCd5LoeVT94MMojhyPGk7DAuPWXWlYOqlv6rYbnbLbaZtDQrRayDURlT3aLcmGA2diVZsSwM4BuDS1iHUgkv7_9MdiUtuTImt_bZzLs/s1600/oy41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihTyyom9qKqaDZ3acqSuvaTfDxmlZrl-mbzUaAjLCd5LoeVT94MMojhyPGk7DAuPWXWlYOqlv6rYbnbLbaZtDQrRayDURlT3aLcmGA2diVZsSwM4BuDS1iHUgkv7_9MdiUtuTImt_bZzLs/s640/oy41.jpg" width="499" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimextCBClpi28pZCyRRfgBftDMwjIOttnFfe-zM2CCZNzD-LuhvWbyJ0dSsfyCvQiTxaOtd63RiDxRArd-GtQiFWueADte7ec1tLBsbV66NSHVbSMLGGRnVJjNKLG9597xB994JRxi5znB/s1600/oy42.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimextCBClpi28pZCyRRfgBftDMwjIOttnFfe-zM2CCZNzD-LuhvWbyJ0dSsfyCvQiTxaOtd63RiDxRArd-GtQiFWueADte7ec1tLBsbV66NSHVbSMLGGRnVJjNKLG9597xB994JRxi5znB/s400/oy42.jpg" width="373" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">teaching these ladies how to make pork buns</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgItSuy86azIp41Dn19Yg0JL6Ps8RIp0TMB4avYWvxroYNXKqx2-VlrmkQxSC8ZtLKgMv5KGjHiWo23c8pFw2OVp4NYJ_bA0EJQvOTDy8JIB2_1q2x6Re8EZONYcPjkyh5m2YT4Xr0upz/s1600/oy43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgItSuy86azIp41Dn19Yg0JL6Ps8RIp0TMB4avYWvxroYNXKqx2-VlrmkQxSC8ZtLKgMv5KGjHiWo23c8pFw2OVp4NYJ_bA0EJQvOTDy8JIB2_1q2x6Re8EZONYcPjkyh5m2YT4Xr0upz/s640/oy43.jpg" width="480" /></a></div>
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<tr><td class="tr-caption">bánh xèo - savory crispy crepe</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfARgFbJtFCIuVTblfaNOIdD6Cl2ZUrIAm4gv7Mf7y8-XiHZQnVKCxZ8kWho2IEI2gw-7dRpffUxFbjtzBxnGHLeKhXbzYQeOTxQg19AxzLBcbE3gtJuVqdEm1aqoNxmAsKWXDAfg9f0Y/s1600/oy48.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfARgFbJtFCIuVTblfaNOIdD6Cl2ZUrIAm4gv7Mf7y8-XiHZQnVKCxZ8kWho2IEI2gw-7dRpffUxFbjtzBxnGHLeKhXbzYQeOTxQg19AxzLBcbE3gtJuVqdEm1aqoNxmAsKWXDAfg9f0Y/s400/oy48.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption">introducing chè trôi nước - sweet mung bean ball</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8dO_z98ZjrJULQfPYrP3VPndzBHfhVoJrdImrS_uls_qzF2mNSFKHUbMi-axkFTeiXyWkRcsxH8LlJsn9h_YqAdBCg-vMyy4DB5BihQSOg4Vx9toAzy2XDNdmuwUeG4PYg8ktKUXwzXi/s1600/oy37.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8dO_z98ZjrJULQfPYrP3VPndzBHfhVoJrdImrS_uls_qzF2mNSFKHUbMi-axkFTeiXyWkRcsxH8LlJsn9h_YqAdBCg-vMyy4DB5BihQSOg4Vx9toAzy2XDNdmuwUeG4PYg8ktKUXwzXi/s400/oy37.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am learning how to cook miso soup </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">oden - one of my favorite Japanese food</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">enjoying roasted sweet yam</td></tr>
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<div style="text-align: justify;">
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One of the treasures I brought back was a recipe for oyster and shirako which I'd learn by observing Yuko's cooking. Now shirako is quite rare as it's the milt or sperm sacs of male cods. (Aren't you hungry now? Stay focus here). She pan-fried the oysters and the exotic shirako, then she cooked anchovy filet, smashed it into a paste and poured it over the fried oysters and shirako. It was mouthwatering watching her cook up this dish. I thought how my husband would really enjoy this dish with a beer or better yet some premium sake.<br />
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When I returned home, I tried to find shirako but it was impossible. I even attempted to text a head chef at a well-known restaurant in town to ask him to check with his vendor for shirako, but to no avail. When pan-frying shirako, it needs to be coated with flour to protect its delicate and tender texture. The outside is crisps and golden brown while the inside is marvelously soft, and creamy - kinda like pork brain - which I love to eat it when I was a little kid. Little did I know how dangerous that could have been. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzarwki_jEKaHnbgAihMt1f87eQd0hLG9I6b257G8UKk_AD3TaZkyOBnActIxF6Qfwa7m4VKWRq_a0DprNK2KbIn4L5D1BRFhDWpQFqy0WG5hVx-CNeI-JkxZgYS5RN3bBOcJbSpnWKSig/s1600/oy40.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzarwki_jEKaHnbgAihMt1f87eQd0hLG9I6b257G8UKk_AD3TaZkyOBnActIxF6Qfwa7m4VKWRq_a0DprNK2KbIn4L5D1BRFhDWpQFqy0WG5hVx-CNeI-JkxZgYS5RN3bBOcJbSpnWKSig/s400/oy40.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shirako</td></tr>
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<div style="text-align: justify;">
So, with this recipe, there's only oysters. If you're lucky enough to find shirako, you can prepare it the same way as oysters. As exotic as this sounds, the flavor is in the anchovy.</div>
<div style="text-align: center;">
*</div>
<div style="text-align: center;">
<b>RECIPE: <i>Pan Fried Oysters with Anchovy Filet Sauce</i></b></div>
<div style="text-align: center;">
<a href="https://sites.google.com/site/vietspicesprintablerecipes/pan-fried-oysters-with-anchovy-filet-sauce-hau-chien-voi-ca-com-bien-phi-le-sot-dau-oliu">printable recipe</a><br />
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*</div>
</div>
<div style="text-align: center;">
<b>Ingredients</b><br />
<b><br /></b></div>
<div style="text-align: center;">
1 glass jar oysters, small or medium size</div>
<div style="text-align: center;">
1 slice anchovy filet</div>
<div style="text-align: center;">
potato flour</div>
<div style="text-align: center;">
kolser salt</div>
<div style="text-align: center;">
1 tablespoon olive oil</div>
<div style="text-align: center;">
1 tablespoon butter</div>
<div style="text-align: center;">
2 cloves of garlic, finely chopped</div>
<div style="text-align: center;">
baby spring mix or rainbow mix</div>
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*</div>
<div style="text-align: center;">
<b>Directions</b></div>
<div style="text-align: center;">
<b>*</b></div>
<div style="text-align: center;">
<b><i>Preparing Oysters</i></b><br />
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Remove the oysters from the jar and let drain. Wrap the oysters in paper towel to draw out the excess fluid. Sprinkle oysters with salt, and toss gently in the flour.</div>
<div style="text-align: center;">
*</div>
<div style="text-align: center;">
<i><b>Pan-Frying Oysters</b></i></div>
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<i><b><br /></b></i></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWV7-7YzZw_re8TkpTRJGADCdEubvHcumRvR3QE9ZLL6lW8nU-wawlrvxVZqSJrX0bAI4wxQN_6Vbhu0n1XGHpghR1kKPlDyVM0ZVjIGmki98Bat0ZUmSWwpzc_t8MYAquw4mtIV-jUdx/s640/oy19.jpg" /></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Warm the pan, add oil and butter on medium-high heat. Place the oysters in the butter and cook for about a minute until the bottom of the oysters are golden brown, gently turn them over and cook until golden brown. Don't cook oysters too long as they will get dried out and tough. Remove the fried oysters and let drain on a paper towel.</div>
<div style="text-align: justify;">
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<div style="text-align: center;">
<b><i>*</i></b></div>
<div style="text-align: center;">
<b><i>Preparing Anchovy Fillet Sauce</i></b></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSUgCOdu8M5MMApBZWw3Qc38pdW56-o5z7ZHVzhdEcUjCIQDsZIStarFHbsPrqFuaTgzSrl31yOkYASAg3Hm5DJ3nhtPe0fb48AO8YM3E0nK4gkjM_nY5wIomKQ6GY6E1W0CehAO4dqa5/s1600/oy27.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSUgCOdu8M5MMApBZWw3Qc38pdW56-o5z7ZHVzhdEcUjCIQDsZIStarFHbsPrqFuaTgzSrl31yOkYASAg3Hm5DJ3nhtPe0fb48AO8YM3E0nK4gkjM_nY5wIomKQ6GY6E1W0CehAO4dqa5/s1600/oy27.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSUgCOdu8M5MMApBZWw3Qc38pdW56-o5z7ZHVzhdEcUjCIQDsZIStarFHbsPrqFuaTgzSrl31yOkYASAg3Hm5DJ3nhtPe0fb48AO8YM3E0nK4gkjM_nY5wIomKQ6GY6E1W0CehAO4dqa5/s640/oy27.jpg" /></a></div>
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<div style="text-align: center;">
<div style="text-align: center;">
<i><b><br /></b></i></div>
<div style="text-align: justify;">
In a small pan, cook olive oil and garlic over medium heat until fragrant, without letting it brown. Stir in the anchovy, and cook until anchovies are broken down, then turn off the heat.<br />
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<b><i>*</i></b><br />
<b><i>Preparing Baby Spring Mix</i></b><br />
<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzn9z1MvlAXdrggvqJllTVEdweisTEwWqci5wYqM0DWnzO91IrgrpUGE8I-R7eoPuFCl_8QEtdkbRgZKVo526VPjyx4FqcmhLCgTvUmcYKIH6l9hsp9Cq1lPUjHftjLHPHFlgwIEvnRoI/s1600/oy26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzn9z1MvlAXdrggvqJllTVEdweisTEwWqci5wYqM0DWnzO91IrgrpUGE8I-R7eoPuFCl_8QEtdkbRgZKVo526VPjyx4FqcmhLCgTvUmcYKIH6l9hsp9Cq1lPUjHftjLHPHFlgwIEvnRoI/s640/oy26.jpg" width="480" /></a></div>
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Arrange baby spring mix on a serving plate. </div>
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<b><i>*</i></b></div>
<div style="text-align: center;">
<b>Presentation</b></div>
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Arrange oysters on a bed of baby spring mix. Drizzle anchovy sauce over. Serve with lemon wedges to squeeze over oysters. The lemon juice adds a robust acidity and concentrated floral sweetness to oysters.<br />
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<b>*</b></div>
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<div style="text-align: center;">
<b>Eat well. Stay healthy.</b></div>
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-25069245553188478532017-04-22T12:53:00.002-07:002017-04-22T12:53:19.482-07:00Custardy French Toast (Bánh Mì Rán)<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtUObsHLMi_xFCuCqy1_NIPFSPT6MGypN6eIXi2kTKcXok5lM1WujNVV9o6WQI-ffvmIo-H4BvP3Ru5ygtqQbePT7j-pJJWPipeLMKo-A6y5_SAVWMpqSgVSRHc1T1AbPeAumf54DDkmD/s1600/bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtUObsHLMi_xFCuCqy1_NIPFSPT6MGypN6eIXi2kTKcXok5lM1WujNVV9o6WQI-ffvmIo-H4BvP3Ru5ygtqQbePT7j-pJJWPipeLMKo-A6y5_SAVWMpqSgVSRHc1T1AbPeAumf54DDkmD/s640/bread2.jpg" width="481" /></a></div>
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Tower Cafe in Sacramento is known for its famous French toast. Once in a while, my husband would show off his romantic side by taking a few hours off work to take me there for breakfast. He knows I like this place best for its relaxed outdoor garden ambiance and the famous French toast, of course. I usually don't care much for French toast, but the setting sure lends itself at Tower Cafe.</div>
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Their French toast is slightly crisp on the exterior, silky, custardy, and <span style="background-color: white; color: #333333; font-family: "hco whitney ssm" , "roboto" , "san francisco" , "futura" , "trebuchet ms" , "arial" , sans-serif; font-size: 14px;"> </span>luscious in the center. It's addicting. All these years, I had never bothered to figure out their "secret custard recipe" that they use for their famous French toast until I tasted Shokupan that I bought at my local Japanese bakery a couple weeks ago. Shokupan is literally translated as "eating bread". The bread is about an inch thick, white, much fluffier, and softer yet resilient but not too chewy. It would make really good French toast, I thought. </div>
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So I whisked up a can of condensed milk and fresh eggs and soaked Shokupan slices in the egg custard. When thick slices of bread are soaked in sweet, creme anglais custard, fried in butter and oil, doused in syrup and served along fresh fruits, what could be better?</div>
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The French toast recipe I am sharing with you is inspired by Tower Cafe. They use French baguette for their French toast and people use a variety of different breads to make it. However, it's essential to use the right bread and the right thickness. The sandwich bread will not give you the same texture and delicious result as the bread is too soft and the size of the slice is too thin. Day old French baguette, challah, or brioche would also make delicious French toasts if you don't have Shokupan. </div>
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*</div>
<div style="text-align: center;">
<b>RECIPE: <i>Custardy</i> <i>French Toast</i></b></div>
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<a href="https://sites.google.com/site/vietspicesprintablerecipes/custardy-french-toast-banh-mi-ran">printable recipe </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIElITu-4K-4co5iQWs0q1Wnj9NL3_koiRekK1GfQtKmGVsS85I0R9h9gak-6G2O5vnov8rINtPMYOkeVz2pv5Izn5qeivWdmBz-O66-XAiUl28iyVOxKKUUssxgBuVQbg8ehODdqdBbM/s1600/bread20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIElITu-4K-4co5iQWs0q1Wnj9NL3_koiRekK1GfQtKmGVsS85I0R9h9gak-6G2O5vnov8rINtPMYOkeVz2pv5Izn5qeivWdmBz-O66-XAiUl28iyVOxKKUUssxgBuVQbg8ehODdqdBbM/s640/bread20.jpg" width="480" /></a></div>
* </div>
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<b>Ingredients </b></div>
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about 4 Shokupan slices or day old French baguette, cut at least 1-11/2 inch thick slices </div>
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4 eggs</div>
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1/2 cup condensed milk </div>
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1 cup hot water or milk </div>
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fruits </div>
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butter</div>
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oil<br />
1 teaspoon vanila extract, optional</div>
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whipped butter, optional</div>
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powdered sugar, optional </div>
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*</div>
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<b>Directions</b></div>
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*</div>
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<b><i>Preparing Fruits</i></b></div>
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Wash fruits thoroughly. Drain and set aside.</div>
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<b><i>*</i></b></div>
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<b><i>Making Whipped Butter, optional</i></b><br />
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Beat 2 tablespoons of milk with 1/4 lb softened butter together on low speed for 1-2 minutes, or until the butter and milk combine. Then, mix on high for 2-4 minutes, or until the butter is light and fluffy.</div>
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<i><b>*</b></i></div>
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<i><b>Preparing Custard </b></i></div>
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Whisk condensed milk and hot water or milk until combined. Add eggs and whisk until blended. Strain the mixture to remove any egg that has not been fully incorporated.<br />
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<i><b>* </b></i></div>
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<i><b>Preparing Bread </b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mGZEVx7Cb2kJdyVxqEilg5_UNyGOcdJBdaBG2hysjKJUZR6A5RU5SFVhbT8fAHsMOq0lPKzx1B0UlWQhRrgCR1Ha9xcpo2wZ0uOQptdVhxLPs6Bow579slapnWP4PAFOlCiYpOm1IEZ_/s1600/bread7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mGZEVx7Cb2kJdyVxqEilg5_UNyGOcdJBdaBG2hysjKJUZR6A5RU5SFVhbT8fAHsMOq0lPKzx1B0UlWQhRrgCR1Ha9xcpo2wZ0uOQptdVhxLPs6Bow579slapnWP4PAFOlCiYpOm1IEZ_/s640/bread7.jpg" width="458" /></a></div>
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Take your pick at cutting the bread slices into half, quarter, or leave it as whole. If used French baguette, cut bread diagonally into at least 1 1/2-inch for extra-thick slice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeXufwrlm_jNwTe2aW3sVqBGWQGFCnlzSyL1CLf8OCE-WMSukFPNFHFEytqoW7zS-n-5Qwxfh6ownKbkd-d5UQqDE5-LdDhrNgsCobWB1iJxgJuR-sao5u_za7O0u-oBvHMH72Wj5sL4o/s1600/bread6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeXufwrlm_jNwTe2aW3sVqBGWQGFCnlzSyL1CLf8OCE-WMSukFPNFHFEytqoW7zS-n-5Qwxfh6ownKbkd-d5UQqDE5-LdDhrNgsCobWB1iJxgJuR-sao5u_za7O0u-oBvHMH72Wj5sL4o/s640/bread6.jpg" width="480" /></a></div>
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Place bread slices in the custard bowl and give it time to soak, about five minutes. Flip bread slices and let soak for another five minutes until custard has been absorbed. The soaking time depends on the type, the size and the thickness of your bread slice. Extra-thick slices can be soaked overnight. </div>
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<b><i>Pan-Frying French Toast</i></b></div>
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<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0V4SLS5SNvmPf9AvCmU5CEsvGVX7uPJEm6u0OsJsNtf-Q-1v8mbGgH_mYlfN5LRibMBlAcTeoRRZkM39mRPzzANVBdD2XbbQ-DIULkm3qvLEdR1cxUIP8FSbAWKOwJSFVx2wLIwbadyiH/s1600/bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0V4SLS5SNvmPf9AvCmU5CEsvGVX7uPJEm6u0OsJsNtf-Q-1v8mbGgH_mYlfN5LRibMBlAcTeoRRZkM39mRPzzANVBdD2XbbQ-DIULkm3qvLEdR1cxUIP8FSbAWKOwJSFVx2wLIwbadyiH/s640/bread1.jpg" width="462" /></a></div>
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Heat equal parts butter and vegetable oil<span style="background-color: white; color: #545454; font-family: "roboto" , "arial" , sans-serif; font-size: x-small; text-align: left;"> </span>in a frying pan over medium-low heat. Using both butter and oil will help prevent the butter from burning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtGOUv6WRHlaGJZKoSblu5Yqjm7LUwXVSLQtpz6zOGwiprZ3kDQNgtMBAV4xSVD9JRr_HbLdPYB93mnVa6aIulEZpYosASDaKwymfbo-FQkWyifl0g_LL6nKSxgKCdcpsMwU8W0fJP4ck/s1600/bread5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtGOUv6WRHlaGJZKoSblu5Yqjm7LUwXVSLQtpz6zOGwiprZ3kDQNgtMBAV4xSVD9JRr_HbLdPYB93mnVa6aIulEZpYosASDaKwymfbo-FQkWyifl0g_LL6nKSxgKCdcpsMwU8W0fJP4ck/s400/bread5.jpg" width="400" /></a></div>
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Fry bread until golden brown on both sides. After each batch, be sure to wipe out the pan with a paper towel, then add fresh oil and butter. Otherwise, the butter will burn and brown bits will stick to the next batch of French toast.</div>
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If your bread slice is too thick, the outside of your toast is golden brown but the inside might still cold and soggy. To get the best result, you need to finish cooking the pan-fried bread in the oven. Preheat oven to 400 degrees. Bake until cooked through, about 10 minutes. It results in a crispy on the outside, and luscious on the inside.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsKGw1k5v2M0_ITdfCFm5d4Qi7NJeRqnWE0o_6vdZYLiDDt9S6KxQnEQ5JdCdp7U7QpRFbMQpUSpI8_FYQnplifZ1I2Uf0Qyc5sdGqKWVBrtbr-jbGzww4WzrGD0upAVF69FXAOgbrnyb/s1600/bread22.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsKGw1k5v2M0_ITdfCFm5d4Qi7NJeRqnWE0o_6vdZYLiDDt9S6KxQnEQ5JdCdp7U7QpRFbMQpUSpI8_FYQnplifZ1I2Uf0Qyc5sdGqKWVBrtbr-jbGzww4WzrGD0upAVF69FXAOgbrnyb/s400/bread22.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">day old French bread</td></tr>
</tbody></table>
</div>
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<b><i>*</i></b></div>
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<b>Presentation</b></div>
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<b><i><br /></i></b></div>
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Sprinkle the toast with some powder sugar and serve with whipped butter, and assorted fruits. The buttery sweetness in this toast is just right for me so I don't even need to douse it with syrup, and top with whipped butter, but you can indulge yourself. </div>
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*</div>
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<b>Eat well. Stay healthy.</b></div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-88048952978132386672017-04-19T10:06:00.000-07:002017-04-19T10:06:53.603-07:00Hai Phong, Vietnam -International Day of People with Disabilities<div class="separator" style="clear: both; text-align: center;">
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First, I would like to apologize for being late on updating the charity work that we had been involved with in Hải Phòng, Vietnam. This past December, The Spices Of Life teamed up with Saint Joseph Charity in Austin, Texas to bring together people with disabilities in Hải Phòng, Vietnam not just to promote the International Day of Persons with Disabilities which is observed annually on December 3rd, but also to reach out to them during the Christmas season. We appreciate the help of Caritas Hải Phòng, a local charity organization, for organizing such a wonderful event. There were 300 guests with various disabilities ranging hearing impairment, visual impairment, cerebral palsy, muscular dystrophies, and disabilities resulting from motor vehicle accidents.</div>
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Many touching stories were shared at the event with the purpose of inspiring each other to thrive and grow under any circumstances so that they not only live but live beyond their physical limitations to inspire others who are in the same situation. In the case of Nguyễn Hữu Hậu who lives in Thủy Nguyên, Hải Phòng; he was paralyzed at birth due to muscular atrophy , but has risen to become the CEO of an engraving and sculpting company. This gives him the opportunity to employ many people with disabilities.</div>
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Đặng Thành Đồng is a handicapped who has strived to become a national track and field star.</div>
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Đặng Đình Thân and Vũ Thị Bính, a disabled couple - one born with a congenital condition that left him deaf-mute and the other blinded by cruel acid attacks - makes a living together by making brooms.</div>
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The event was a display of unity, love, and accomplishments, replete with stories of those who refuse to accept their fate as a disabled. We were thrilled to be a part of this phenomenal gathering.</div>
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The expenses for this event was $10,000 which included the cost of transportation for the disabled attendees, their wheelchairs, gifts, and dinner. There were approximately 93 wheelchairs given out. The Spices Of Life contributed $2000 towards 33 wheelchairs. In addition, more than 200 gifts including blankets and cash were given to the blind, deaf and those afflicted with cerebral palsy. The gifts were not of great material value, but they display a great deal of heart and love from the benefactors who make the program possible.</div>
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An intimate dinner closed the meeting with exchanges of joy and laughter in an uplifting atmosphere. Caritas Hải Phòng hoped that more benefactors will join in to continue this work to help our friends with disabilities integrate into the community and overcome their physical disabilities so that they can lead a more productive life.</div>
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On behalf of all the people with disabilities at the event and Caritas Hải Phòng, I would like to thank my blog readers and friends for your generous assistance and support.</div>
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Click<a href="http://baoconggiao.net/index.php/bac-ai/caritas-hai-phong-to-chuc-ngay-gap-mat-va-giao-luu-voi-nhung-nguoi-khuyet-tat-571.html"> this link</a> to the event written in Vietnamese. </div>
Bấm vào đây để đọc bài viết tiếng Việt.<div>
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-2794928766869904572017-04-16T20:02:00.000-07:002017-05-07T12:01:22.138-07:00Shrimp and Crab Vermicelli Noodle Soup (Bún Riêu Tôm Cua)<div>
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For the last few days, I woke up in the morning wanting to blog this bún riêu recipe, but it was so difficult to do so from home. Housework is endless and somehow there's too many distractions at home. I had to force myself out of my PJs and get to a place where my creativity can flow and my thoughts are clear and I can just daydream of noodle. A coffee shop always does the trick. </div>
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Bún (noodle) Riêu (meat made of a mixture of crab, shrimps, or ground pork) is a classic Vietnamese. The common ingredients in bún riêu are shrimp and crab meatballs, thin slices of chả lụa (Vietnamese pork ham), fried tofu cubes, and an assortment of herbs and vegetables.<br />
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Most of the recipes called for canned “minced crab in spices” then mix with ground pork and eggs to make the riêu, but I prefer to prepare my food, in general, from scratch when I can. The broth of bún riêu is prepared with pork bones then seasoned with salt, sugar, fish sauce, and fermented shrimp paste. When eating bún riêu, I like to squeeze some tangy lime juice into my bowl and enjoy it with a bountiful plate of crunchy, shredded water spinach stems (rau muống), or shredded lettuce, bean sprouts, and assorted herbs. The combination makes for a mouth-water dish. </div>
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<b>RECIPE: <i>Bún Riêu Tôm Cua</i></b><br />
make 8 quarts of broth</div>
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<a href="https://sites.google.com/site/vietspicesprintablerecipes/shrimp-and-crab-vermicelli-noodle-soup-bun-rieu-tom-cua">printable recipe</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQp7mdcg7oooCo8nj2PuojPMqoAm3saMMSQVNEixOZZbvao1OMH1KNVUe_b2nUNtNeUGscVQEW6L5XwcVvWcYwrLp4kVmml-JkK4kZf5HDscyXeufu1QhUY5McABfDiQVtzVucQQInvfKz/s1600/br32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQp7mdcg7oooCo8nj2PuojPMqoAm3saMMSQVNEixOZZbvao1OMH1KNVUe_b2nUNtNeUGscVQEW6L5XwcVvWcYwrLp4kVmml-JkK4kZf5HDscyXeufu1QhUY5McABfDiQVtzVucQQInvfKz/s400/br32.jpg" width="400" /></a><br />
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<b>Ingredients</b></div>
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dried vermicelli noodle</div>
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fried tofu cubes, optional<br />
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<b><i>for Shrimp and Crab Balls</i></b></div>
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1 pound shrimps, shells removed and deveined </div>
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1/2 pound crab meat</div>
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1/4 cup dried shrimps</div>
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4 eggs</div>
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about 4 green onion, white part only, chopped</div>
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1 teaspoon garlic powder</div>
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1 teaspoon onion powder</div>
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1/2 teaspoon ground pepper</div>
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2 teaspoons sugar</div>
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1/2 teaspoon salt<br />
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<b><i>for Broth</i></b></div>
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about 3-4 pounds pork bones, or pork neck bones, or pork ribs cut into 2-inch pieces</div>
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1 onion, peeled, cut in half</div>
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a handful of garlic</div>
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4 tablespoons sugar</div>
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2 tablespoons salt</div>
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2 tablespoons fish sauce</div>
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1 tablespoon shrimp paste</div>
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4-5 large tomatoes<br />
4 cloves of garlic, thinly sliced<br />
2 shallots, thinly sliced<br />
1 tablespoon annatto oil, for color, optional</div>
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<b><i>Accompaniments</i></b></div>
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iceberg lettuce, shredded</div>
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bean sprouts</div>
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assorted herbs (perilla leaves, mint leaves) </div>
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water spinach (rau muong), splitted, optional</div>
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shrimp paste</div>
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lemon or lime wedges</div>
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cilantro, coarsely chopped</div>
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green scallions, finely cut</div>
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<b>Directions</b></div>
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<b><i>Preparing Dried Shrimps</i></b><br />
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Wash dried shrimps then place them in the tea ball strainer. Set aside.</div>
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<b><i>Cooking Pork Stock</i></b><br />
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If using pork neck bones, ask the butcher to cut it into about 3 inch chunks. If using spare ribs, have them cut into 2 inch pieces.</div>
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<i><b>Blanching pork bones</b></i>: this step is to be done before boiling to remove any impurities from the bones. In a 8-quart stockpot, cover the bones with cold water, bring to a boil. Cook for a couple more minutes before draining. Remove the bones. Rinse under running cold water. Discard the blanching water.<br />
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<b><i>Cooking Broth</i></b>: Cover the pork bones again with water. Add onion and garlic. Drop the dried shrimps tea ball strainer in the pot with the hanger hangs from the side of the pot. This is how I soften the dried shrimps and also add a bit more depth and complexity to the flavor. Bring pot to a boil, then reduce to a simmer until the meat is cooked through, at least 45 minutes. Frequently skimming any additional foam, and debris from the surface. Add more water if needed. You can make the stock a day ahead.<br />
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<b><i>Cooking Noodle</i></b><br />
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Cook noodle according to the package instructions. Set aside.</div>
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<b><i>Preparing Crab and Shrimps Paste</i></b><br />
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<b><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKi81d_5W1SCckZRlKGnqHzZbxqDG7bykd0ur4zr88lvqQevhCnD5z6ZnAAtSh3YDXyA1FiYpXX8SeBSE98EKif-wisapuJ73LOOJ_k858HRmPguLu8qgP5gksiJiQRnq3QOwBZFOs1Egu/s640/brieu19.jpg" /></i></b><br />
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Remove dried shrimps tea ball straining from the broth pot. </div>
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Place dried shrimps in a food processor and process finely. Set aside.</div>
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Place shrimps and white parts of green onion in a food processor and process finely. <br />
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In a mixing bowl, combine dried shrimps, shrimps, crab meat, eggs, onion powder, garlic powder, pepper, sugar, and salt. Mix well.<br />
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<i><b>Preparing Tomatoes</b></i></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5X7yweewZPX0Or41u_qQzLAiZiOMZoaepqX6KP91KWd-ndOg9gs02hYtg4rheiBtcoEAlkli2OXOBYrtSklKXbSCXZ_g94n6FWn78XPl6DxCQjhdII4YEKkQxh6xyY3b_sfsbkvgMpIi9/s640/brieu2.jpg" /><br />
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Cut tomatoes into wedges. If used cherry tomatoes, cut each one into half.</div>
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In a skillet, heat a tablespoon of olive oil and a teaspoon of annatto seeds (aka achiote seeds) over medium heat, and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 2 minutes. Discarding the seeds. The purpose of using annatto seeds is to give the broth its distinctive red color. You can skip the annatto seeds if preferred.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3btWCHSCw6akz4Mq3jxyeKaSETjnBFFCTQsNQwkZWbiFI9zXPt5a3jr90G_iBXxt5AbBe0gcVN-dZHpZuvEDfPjomxkkRVvOEeFfUVidsNZtTaLLnV6o2cUDlpB2aMoU82wV-8XbnqQN/s1600/brieu11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3btWCHSCw6akz4Mq3jxyeKaSETjnBFFCTQsNQwkZWbiFI9zXPt5a3jr90G_iBXxt5AbBe0gcVN-dZHpZuvEDfPjomxkkRVvOEeFfUVidsNZtTaLLnV6o2cUDlpB2aMoU82wV-8XbnqQN/s640/brieu11.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">garlic, shallot, annatto oil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1F94KMXs6ssiZ7FiXO6UKs15ROcjTkfn9rxuXThI5uRg18lDFqCnjzyw4SF_lSTAZUh6P1gG_uFn0VXtBsp7gLAJxLRQbu8s4VPVEfP6Cbt5D7Yt23q6N_ECscFglyeYRRKBPDTj9IuV/s1600/ab23.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1F94KMXs6ssiZ7FiXO6UKs15ROcjTkfn9rxuXThI5uRg18lDFqCnjzyw4SF_lSTAZUh6P1gG_uFn0VXtBsp7gLAJxLRQbu8s4VPVEfP6Cbt5D7Yt23q6N_ECscFglyeYRRKBPDTj9IuV/s640/ab23.jpg" width="482" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">garlic, shallots, annatto oil, tomatoes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLSQ083QacZiB3jY_kSiJnC8ajD4tdFDowNvLE8l0VmYyW1h1XWCXkTucxjQ42jzSpn_Y6neu4LMt5zDF20DbcMjV6kmnqBV2ne5YZH1shfbMDWt-nH1d6n5r1OD5_Khh3n7SVO3mDJdV/s1600/br38.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLSQ083QacZiB3jY_kSiJnC8ajD4tdFDowNvLE8l0VmYyW1h1XWCXkTucxjQ42jzSpn_Y6neu4LMt5zDF20DbcMjV6kmnqBV2ne5YZH1shfbMDWt-nH1d6n5r1OD5_Khh3n7SVO3mDJdV/s400/br38.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">garlic, shallots, paprika, tomatoes</td></tr>
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Add shallot and garlic to the annatto oil and cook until fragrant. Add half of the tomatoes and cook until soft.</div>
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<b><i>*</i></b></div>
<div style="text-align: center;">
<b><i>Cooking Bún Riêu Broth</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQk12IbB15AvEqvZiWQ8y0zwuc8o2zA2dCLx4ucS-1oApCtgCoMHVCA4m_deRz3LENpUL2wcjfBNMLHeXzAR1nP0Xps38Y8Mb4d0x0Dme6bOFNpLeW_BKvYECD_92ZLA4c3qQ35ZA7RmcA/s1600/br25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQk12IbB15AvEqvZiWQ8y0zwuc8o2zA2dCLx4ucS-1oApCtgCoMHVCA4m_deRz3LENpUL2wcjfBNMLHeXzAR1nP0Xps38Y8Mb4d0x0Dme6bOFNpLeW_BKvYECD_92ZLA4c3qQ35ZA7RmcA/s640/br25.jpg" width="480" /></a></div>
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Liquid a tablespoon of shrimp paste with a couple tablespoons of pork stock. Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNuD-wPOSgragL2MWJHrCdb9iSf8YC8lvYKV2DwQlcSx98RYHmqEl_Fq_YA781NvmMaB1MEL8lprdMjBE9ibmVkzNeGKeeo8wRdcfzyel3TBcARfl4WYczlx1bT_AyU54VqMhtwPHeWBk/s1600/ab22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNuD-wPOSgragL2MWJHrCdb9iSf8YC8lvYKV2DwQlcSx98RYHmqEl_Fq_YA781NvmMaB1MEL8lprdMjBE9ibmVkzNeGKeeo8wRdcfzyel3TBcARfl4WYczlx1bT_AyU54VqMhtwPHeWBk/s640/ab22.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzGlTZ-N3ZixaPkTdebFl4XQUKQxDYj3DEwp-lvAgT-PBjfXbdNJNmj2Gmm_vB42lu4YAJAzM4UuYI7MoJ6SYWX-5e9vXFbIF02mi6nfc65HCtzJXgM28Sa2rfl-lVMdALL1jWtWmmbod/s1600/brieu3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzGlTZ-N3ZixaPkTdebFl4XQUKQxDYj3DEwp-lvAgT-PBjfXbdNJNmj2Gmm_vB42lu4YAJAzM4UuYI7MoJ6SYWX-5e9vXFbIF02mi6nfc65HCtzJXgM28Sa2rfl-lVMdALL1jWtWmmbod/s400/brieu3.jpg" width="400" /></a></div>
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Turn up the heat on the stock pot to a rolling boil. Scoop a spoonful of the crab mixture at a time and drop it into the stock. The crab balls will float to the top once cooked.<br />
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Turn the heat down to a medium. Season the pork stock with fish sauce, sugar, salt, and shrimp paste mixture. Add the cooked tomatoes, fresh tomatoes and fried tofu cubes, if used, to the stock pot. Adjust the seasoning to achieve the balance of savory, slightly salty, and natural sweet of broth. Simmer the broth for a little longer, about another 10 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeBSD-XL8L_8WD75ffu74jo5NLa3puOdDkVWQK_mY1PmnMHnciHZ27ELfRKix1oyx1DruYVK49zjEcsBlIWB2stymSA59rMvloB6FI4MVBpIA5WjSiPEw9MqISgXVB2WGohfz3VUoqkpK/s1600/br35.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeBSD-XL8L_8WD75ffu74jo5NLa3puOdDkVWQK_mY1PmnMHnciHZ27ELfRKix1oyx1DruYVK49zjEcsBlIWB2stymSA59rMvloB6FI4MVBpIA5WjSiPEw9MqISgXVB2WGohfz3VUoqkpK/s400/br35.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">color of broth without annatto oil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZzr-Gs-gB6WvDAQ3wkrjbryimdhMhbQBIxKTC7c-yaamvQrhH0dIaYe_mAReHkgCscNeKlIcN15wvBfbX-WQkqU84-sFX4AwbKiV4xYDSuVFC3rHAYhlywM-xBtyKCD9sWMChDsaAXxr/s1600/ab24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZzr-Gs-gB6WvDAQ3wkrjbryimdhMhbQBIxKTC7c-yaamvQrhH0dIaYe_mAReHkgCscNeKlIcN15wvBfbX-WQkqU84-sFX4AwbKiV4xYDSuVFC3rHAYhlywM-xBtyKCD9sWMChDsaAXxr/s640/ab24.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">color of broth with annatto oil</td></tr>
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<b>*</b><br />
<b>Presentation</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLNm5sVBJTyGfa5bMqhlgP6s-9xwyGnzv_4iPdqNG_wkMu4SLOKRpt9A3TR2-CFhYItdmF1qW6gmLIfBLupC8mUD9Y5UueXjF4eINagXTsGvl6JycoobgAdlqgGtkOajaU5AkQv33KUJU/s1600/br30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLNm5sVBJTyGfa5bMqhlgP6s-9xwyGnzv_4iPdqNG_wkMu4SLOKRpt9A3TR2-CFhYItdmF1qW6gmLIfBLupC8mUD9Y5UueXjF4eINagXTsGvl6JycoobgAdlqgGtkOajaU5AkQv33KUJU/s640/br30.jpg" width="480" /></a></div>
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Add noodle to a bowl. Ladle in the soup, pork, crab meatballs, and tofu cubes, if used. Garnish with chopped cilantro and green onion. Serve with shredded iceberg lettuce, or curled stem of water spinach, bean sprout, assorted herbs, and a squeeze of lime or lemon and you are ready for a slurping good time.<br />
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<span style="text-align: center;">*</span></div>
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<b>Eat well. Stay healthy.</b></div>
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com3tag:blogger.com,1999:blog-4967868157203158291.post-6073764708674734202017-02-26T02:19:00.000-08:002017-02-26T08:42:48.967-08:00 Matcha Crème Brûlée (Creme Brulee Vị Trà Xanh)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTj4OPZa7z7We14uI6wmLcekCUJEsIRB1T-Lb_4c-Uf2SicgYGviTwvgjrdy0mdft1iNEGKH7hnaKiQ6oan8VYbVeIqR5U3Ko_WWW4NohF1ovfHQyjP9G7536dsGxtIlR2tjeB8y5FONp/s1600/matcha5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTj4OPZa7z7We14uI6wmLcekCUJEsIRB1T-Lb_4c-Uf2SicgYGviTwvgjrdy0mdft1iNEGKH7hnaKiQ6oan8VYbVeIqR5U3Ko_WWW4NohF1ovfHQyjP9G7536dsGxtIlR2tjeB8y5FONp/s640/matcha5.jpg" width="480" /></a></div>
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Nhã-Hân and Ân-Hy were half way through their crème brûlée when I finally had a few minutes to sit down and watch them enjoy their dessert. As Nhã-Hân dugged her spoon into the crisp caramel, it cracked open and revealed a beautiful pastel green, creamy, decadent custard. She exclaimed, "Why is this so good?". It triggered my curiosity about the history behind this wonderful crème brûlée. Though the exact origin is uncertain. France, England, and Spain all claim to be the country where crème brûlée originated. </div>
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Crème brûlée might appear complicated to make but it's actually very simple and incredibly delicious with just a few ingredients. The top layer of crème brûlée is lightly burnt and crispy with toffee flavor. The word “brulee” means “burnt”. That’s where the blow torch comes in. For the finishing touch, the top of the custard is sprinkled with sugar and subjected to very high heat. The sugar caramelizes to a crispy, brown crust. I sometime use just vanilla pure extract or Grand Manier orange liqueur in crème brûlée but if you love tea like my little girl Ân-Hy, add matcha to crème brûlée to infuse an exotic flavor and subtle taste, along with a mega dose of antioxidants in every bite.</div>
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Matcha literally means Japanese green tea powder. Matcha is essentially the youngest, finest and most tender green tea leaves that have been steamed, dried, and stone-ground into a fine, delicate powder. Matcha, considered an anti-oxidant powerhouse, claims to have amazing health benefits such as burning fat, boosting your energy level naturally, cleaning your body of toxins and focusing your mind, helping your body fight infections and diseases.</div>
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There are different grades of matcha. Ceremonial grade is the highest grade which is used on special occasion and to be served straight. Premium grade is still very good and it is more of an everyday beverage. While Culinary/Ingredient grade is cheaper and is added as an ingredient to foods and beverages. This grade is mixed with older tea leaves which has a stronger flavor.<br />
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The taste of high grade Matcha is smooth and mellow, while lower quality matcha can leave a bitter taste. For this recipe, I used a ceremonial grade matcha that a friend of mine brought back from Japan. If you're in Sacramento, Oto's Marketplace has matcha - culinary quality for about $10 per ounce. Click on my Amazon affiliate link <a href="https://www.amazon.com/gp/product/B00XSAJXVQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00XSAJXVQ&linkCode=as2&tag=spicesoflife-20&linkId=ee091a0ce27623ee8e70dca2ec2d94e6"><b><i>here</i></b></a> to purchase.</div>
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*</div>
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<b>RECIPE: Crème Brûlée</b></div>
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<i>make 6-8 creme servings</i></div>
<div style="text-align: center;">
<a href="https://sites.google.com/site/vietspicesprintablerecipes/matcha-creme-brulee-creme-brulee-vi-tra-xanh">printable recipe</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiu827krQfnIfrw7idCAdJPzB4vdQmTpUiORbMUNXpx2mjDgMlqTOY38b5oF6FEABtV-RyPLjByorAUXy0JAfkkR0tAvZBgL-FtkvcSe8b2Pu1taeMNADCdLic4fFnWLexdpE7eYU5FJ9/s1600/matcha27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiu827krQfnIfrw7idCAdJPzB4vdQmTpUiORbMUNXpx2mjDgMlqTOY38b5oF6FEABtV-RyPLjByorAUXy0JAfkkR0tAvZBgL-FtkvcSe8b2Pu1taeMNADCdLic4fFnWLexdpE7eYU5FJ9/s640/matcha27.jpg" width="452" /></a></div>
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<b>*</b></div>
<div style="text-align: center;">
<b>Ingredients</b></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HmX2Vga-sw4luoYwgSAbx4G9VWzOcNTx6Y6tRTu0Q0glxaaMT_LC_c4FYDARszjJC5l48686VWJ1toUrDSsQ482QZaErxAvO6yVi8zv6NSJqamM6nNAdbcwIZAGCiaAkDmmlNVC-U4ro/s640/matcha26.jpg" /></div>
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5 extra-large egg yolks</div>
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1/2 cup sugar</div>
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3 cups heavy whipping cream</div>
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1 teaspoon pure vanilla extract</div>
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1 tablespoon matcha, click <a href="https://www.amazon.com/gp/product/B00XSAJXVQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00XSAJXVQ&linkCode=as2&tag=spicesoflife-20&linkId=ee091a0ce27623ee8e70dca2ec2d94e6"><b><i>here</i></b></a> to purchase</div>
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fruits,<i> for decoration, optional</i></div>
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<b><i>Supply/Equipment:</i></b></div>
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culinary torch, click<a href="https://www.amazon.com/gp/product/B00BBJC1CY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00BBJC1CY&linkCode=as2&tag=spicesoflife-20&linkId=779cfcaf866a63aa4bde47c2e4eda087"> <b><i>here</i></b></a> to purchase<br />
ramekins, click <a href="https://www.amazon.com/Ramekins-Souffle-Dishes/b?ie=UTF8&node=289672&_encoding=UTF8&tag=spicesoflife-20&linkCode=ur2&linkId=888418a33ffe5ecf19dfe7248b97e60f&camp=1789&creative=9325"><i><b>here</b></i></a> to purchase<br />
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<b>Directions</b></div>
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Preheat oven to 300 degrees.</div>
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Boil a pot of water.</div>
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<i><b>Cooking Heavy Whipping Cream</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxvr6TosDnM1Nz_S6CSbFd9cc5eD65dRYbRlMcVOAlmwVnCyHq1lCmOwXC2Yp7ztgRY_jm7lmHpJxlkeDBXCre9SRVUztzh9sbrQ48vbypBv-6M3LErOwoGrPGIUREUKXiWwqfZ8x_Pjh/s1600/matcha25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxvr6TosDnM1Nz_S6CSbFd9cc5eD65dRYbRlMcVOAlmwVnCyHq1lCmOwXC2Yp7ztgRY_jm7lmHpJxlkeDBXCre9SRVUztzh9sbrQ48vbypBv-6M3LErOwoGrPGIUREUKXiWwqfZ8x_Pjh/s640/matcha25.jpg" width="480" /></a></div>
<div style="text-align: center;">
<i><b><br /></b></i></div>
<div style="text-align: justify;">
Place heavy cream and matcha into a sauce pan over medium heat. Stir often until it's just about to boil, hot to touch but not boiled. Remove from heat and let it cool down. </div>
<div style="text-align: justify;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6941QuIEdVTYrq1WYKCidCgp7FdgqybtYwaXL48VYILL3uBjPhyphenhyphenC2q5nazxumqtWVOHY0CKiIW-E7JraO5iSzjH3mDCKkLSoPCVpVjctWDhu3c6ZpdOEMaRc2hhi2b_mQy2sB4SLrlop6/s1600/matcha24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6941QuIEdVTYrq1WYKCidCgp7FdgqybtYwaXL48VYILL3uBjPhyphenhyphenC2q5nazxumqtWVOHY0CKiIW-E7JraO5iSzjH3mDCKkLSoPCVpVjctWDhu3c6ZpdOEMaRc2hhi2b_mQy2sB4SLrlop6/s640/matcha24.jpg" width="410" /></a></div>
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<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
You can also cook the heavy cream without matcha. Matcha can be whisked together with the egg yolks in the next step.</div>
<div style="text-align: center;">
<i><b>*</b></i></div>
<div style="text-align: center;">
<i><b>Whisking Egg Yolks</b></i></div>
<div style="text-align: center;">
<i><b><br /></b></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGP0vpPyozfWAsQGuEIz0U4WGr49achP5wYi7WNALR3HRhjSQhztM7jJsFBusyM7A5DxSD6ZYp76RO701XUle2GtS9gSz1R8MdHQFMs2r5gvYO6umUFVXy8nwBPXJMzPp_Evw2g8pT7Fb/s1600/matcha22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGP0vpPyozfWAsQGuEIz0U4WGr49achP5wYi7WNALR3HRhjSQhztM7jJsFBusyM7A5DxSD6ZYp76RO701XUle2GtS9gSz1R8MdHQFMs2r5gvYO6umUFVXy8nwBPXJMzPp_Evw2g8pT7Fb/s640/matcha22.jpg" width="480" /></a></div>
<div style="text-align: center;">
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<div style="text-align: justify;">
Meanwhile, whisk together egg yolks, sugar and matcha, if used in this step, by hand or in a stand mixer until well blended.</div>
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<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGH16wmts-ET34ZF1Z3qEq8Dh6QV9BKpM5CamNy6tRd2gcXUBIYX4C2mlrhbY-kXvonZl2A08wCvzDLh-5utb-4EFqwdAN5e5AyOL9Y5fJSiaMKtwOT33r-K0WBKC5pZj3AtE7kP2uEwr3/s1600/matcha20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGH16wmts-ET34ZF1Z3qEq8Dh6QV9BKpM5CamNy6tRd2gcXUBIYX4C2mlrhbY-kXvonZl2A08wCvzDLh-5utb-4EFqwdAN5e5AyOL9Y5fJSiaMKtwOT33r-K0WBKC5pZj3AtE7kP2uEwr3/s640/matcha20.jpg" width="408" /></a></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Slowly add heavy cream a little at a time, while slowly whisking. Avoid pouring the heavy cream into the egg too fast as the heavy cream is still warm and it will cook the egg. Be careful not to over mix to avoid foams. </div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: justify;">
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<div style="text-align: justify;">
Add vanilla extract. Strain egg mixture through a strainer for a fine texture.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b><i>*</i></b></div>
<div style="text-align: center;">
<b><i>Baking Crème Brûlée</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_aQb1EeMw6E7T8nYPHi_zdMfJi3ZLZ6zZQDaGv0clTsQT4m6qfINL1ycGAc2Pl6sOPMMxDSocmGr9HXdGoH6VThOVQV2dLbj4RXQES-BamziIu2ypKUkHSrDML8IsMtqM2crqOhRWKNr/s1600/matcha15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_aQb1EeMw6E7T8nYPHi_zdMfJi3ZLZ6zZQDaGv0clTsQT4m6qfINL1ycGAc2Pl6sOPMMxDSocmGr9HXdGoH6VThOVQV2dLbj4RXQES-BamziIu2ypKUkHSrDML8IsMtqM2crqOhRWKNr/s640/matcha15.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
Place 6-8 ramekins, depends on your size of ramekins, into a baking pan and pour liquid into ramekins. Place the baking pan in the oven. Being careful not to splash the water into the ramekins, pour boiling water into the pan to come two-thirds up the height of the ramekins. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hIATdvsncgXBVnskHenkqxlAewzIF2OlhTjvdnAZshALk01cImxRgVrKwkgrxtJm2rlgKMW1Zqp371g8aL_A8jOHA4G7wYJBvJ2KLtogtQX1JgdfZTsehYZNjwYlOtq5vUZqO7M28SOn/s1600/matcha16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hIATdvsncgXBVnskHenkqxlAewzIF2OlhTjvdnAZshALk01cImxRgVrKwkgrxtJm2rlgKMW1Zqp371g8aL_A8jOHA4G7wYJBvJ2KLtogtQX1JgdfZTsehYZNjwYlOtq5vUZqO7M28SOn/s640/matcha16.jpg" width="480" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bake in preheated oven for about 35 minutes, until the custards are set when gently shaken, but still jiggly in the center. Remove ramekins from baking pan and let it cool down before refrigerating and allow to set for at least 2 hours or until chilled.</div>
<div style="text-align: center;">
<b><i>*</i></b></div>
<div style="text-align: center;">
<b><i>Torching Crème Brûlée</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mPzyTVk3USjAL-18rl-UUhCxyb7g9MR7XK_qUXspobXjgvyHt2GwPDZRGnr-8rRvJc8k_c13ZF38L92lhzXluuM-UjXFnutzbdp28s3yCW1yHlVrpqW3dm4c-M_duqjxez08R0XNAjjP/s1600/matcha1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mPzyTVk3USjAL-18rl-UUhCxyb7g9MR7XK_qUXspobXjgvyHt2GwPDZRGnr-8rRvJc8k_c13ZF38L92lhzXluuM-UjXFnutzbdp28s3yCW1yHlVrpqW3dm4c-M_duqjxez08R0XNAjjP/s640/matcha1.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">vanilla crème brûlée</td></tr>
</tbody></table>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
When you are ready to serve matcha crème brûlée, sprinkle sugar on the top of each ramekin. Gently swirl the ramekin to create smooth layer of sugar then pour out the excess sugar. Hold the chef's torch about two inches away from ramekin and caramelize the sugar by moving the flame continuously over the sugar in a circular motion, until the sugar is melted and turns golden brown. </div>
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<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b>* </b></div>
<div style="text-align: center;">
<b>Presentation</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANIZjoq0-UeN29DrvhEXoTfptSEklDuAnwcWYIOMR9DaupJvLOtPO8ew9_Xs2V0Q8PpMwfw3lIz_rDUOCwHRHvsMzC34N0LWvGPQr85YFRUETtyGvxVhJMD6cdXgR1pIKeSs87bdU_DuG/s1600/matcha3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANIZjoq0-UeN29DrvhEXoTfptSEklDuAnwcWYIOMR9DaupJvLOtPO8ew9_Xs2V0Q8PpMwfw3lIz_rDUOCwHRHvsMzC34N0LWvGPQr85YFRUETtyGvxVhJMD6cdXgR1pIKeSs87bdU_DuG/s640/matcha3.jpg" width="480" /></a></div>
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<div style="text-align: justify;">
It's hard to resist an enticing matcha crème brûlée with toppings of sweet and tart fruits such as strawberries, blue berries, raspberries, or bananas. The palate is quite rich yet the balance of acidity and sweetness make it ideal. </div>
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<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
As I was strolling through my backyard to look for some beautiful micro edible flowers to garnish the crème brûlée, a blossoming apricot tree and fresh mint plants caught my eyes, heralding the arrival of spring.</div>
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<b>Eat well. Stay healthy. </b></div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-85016437290317934032017-02-08T11:55:00.000-08:002017-02-13T22:05:36.341-08:00Loaves and Fishes - Serving the Homeless <div style="text-align: justify;">
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As I was driving by Pleasant Grove High School, an electronic message board running the word "Valenkinds" caught my attention. I thought to myself Valentine's Day is more than a festival of romantic love, but it's also about kindness and friendship. Thinking about this reminds me of a high school friend of mine. She is smart, kind-hearted, witty and super funny. She and her two happy children live in a home that she bought a couple years ago. But things weren't always this rosy and the past was a dark and scary place.</div>
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She left her husband after a short marriage to save herself and her daughters. Surrounded by drugs and violence, she had to free herself and her two children. Her family disowned after her mixed race marriage. Without family support, she soon found herself taking shelter at Family Promise that used to be on the Loaves & Fishes campus. Her children enrolled in the Mustard Seed School which is a school for homeless children, while she enrolled at Women's Empowerment. In a short time, she got a job and left the shelter to be on her own.</div>
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Unfortunately, not everything goes according to plan. Within a few months, she got laid off. It was a hard time then with the economy tanking and no one was hiring. By sheer determination and strong will, she decided that her children will have a healthy and good life. She managed to get back to school. You would think by now that she would catch a break, yet during her first year of school at a community college, her apartment was broken into and burglarized. They stole the only laptop she possessed which she needed for her graphics communication major. She lost all her work and designs she had saved and subsequently failed the entire semester.</div>
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Yet through this hardship, her resolve was not shaken. She managed to enroll into an Occupational Therapy Assistant program at school. She attended school full time, worked part time, and took care of two young babies. She had no money and little time for sleep, but she prevailed. She enrolled for county assistance, Food Stamps, the WIC program, and whatever student loans she can get her hands on. She was awarded scholarships from the MLK Fund and Women's International Soroptimist Scholarship. She finished school and was able to accomplish her goals.</div>
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Single parenting is insanely stressful but with all the hardship she endured, she became stronger. Now, she's working two jobs, and raising two smart and beautiful girls on her own. Her girls are happy, clean, fed and doing well in school. She joined in The Spices Of Life charity work to pay it forward to the people who are in the shoes she once walked in.</div>
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It was apparently difficult for her to open up to me about a past that she felt ashamed to tell anyone. But her story of perseverance through extreme adversities truly inspires me. I admired her strength and relentless optimism. It's important to know that Loaves and Fishes and their affiliated volunteers played a role in her family's recovery and success. The work that we do has real impact and there are many out there that are currently in her situation. We may never see or hear about the extent of our work, but we know there are needy hungry individuals and families that we can help feed.</div>
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So let us continue our work. Please join me on our next homeless breakfast serving scheduled on Thursday, February 16th. You can help serve by participating in one of three ways or if possible, all of the above:</div>
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1. FOOD PREPARATION: </div>
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- Cook 20 lbs of oatmeal - Parmjit Sandhu, Loan </div>
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- Cook and Wrap burritos - Sandy Lombella group, Stacy Giacomini, Tamara Warren<br />
- Boil Eggs - Dan Redfearn group</div>
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2. SERVING BREAKFAST at 7:15 am - 9:00 am - 10 volunteers (Stacy Giacomini, Sophia McAuliffe Rooney, Kristine Oclarino, Ann, Thuyet, Jenny, Kristin Nebiolini, Rinnie)</div>
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3. DONATING Food, Drink, or money to purchase food/drink to serve nearly 300 homeless guests.</div>
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Food/Other Items Needed:</div>
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1. Breakfast Burritos (meat, rice, beans, cheese) = $180 (funded by Van Thu Vo)</div>
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2. Cereal; Hot Oatmeal with raisins, brown sugar and milk = $45 (funded by Yung Huynh)</div>
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3. Tangerines = $60 (funded by Maggie and Cynthia)</div>
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4. Trail Mix Bars = $47.45 (funded by Yung Huynh)</div>
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5. 12 boxes (24 each) Cups of Instant Noodle</div>
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= $59 (donated by Cecilia Van (6 boxes); Kelly Phan (6 boxes)</div>
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6. Bananas = $45 (funded by Thu)</div>
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7. 2 cases (48 cans) V8 Juice = $21.5 (funded by Kristine Oclarino)</div>
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2 cases V8 Juice = $21.5 (funded by Kristine Oclarino)</div>
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2 cases V8 Juice = $21.5 (funded by Kristine Oclarino)</div>
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2 cases V8 Juice = $21.5 (funded by Kristine Oclarino)</div>
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2 cases V8 Juice = $21.5 (funded by Kristine Oclarino)</div>
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8. Bottles of Water = $40 (funded by c. Duyen)</div>
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9. Hot Chocolate Packets = $50 (funded by c. Duyen)</div>
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10. 4 boxes of eggs (5 dozens/box) = $24</div>
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5 boxes of eggs (5 dozens/box) = $30</div>
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11. Dixie Hot cups (donated by Cecilia)</div>
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12. Bus Passes (adult $7 each; children $3.50) </div>
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$100 funded by Kristin Nebiolini</div>
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$100 funded by Hien Nguyen<br />
$100 funded by Ann</div>
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Please let me know if you need a donation receipt so I can notify Loaves and Fishes.</div>
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Below are some pictures from our December serving.<br />
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-41007412937578893302017-02-03T19:36:00.000-08:002017-02-03T19:36:44.895-08:00Cua Đút Lò (Garlic Butter Roasted Crab)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOOB9wnhjFaxpj9t9mGG5WhNJru_hP3VcQqqGxs7X2ezoNeik3SLSdBKjmLo1hMb1s2JtS6zqoanXwle54kKmwaDNn4kUbrDv7WJdweFuziTMJ9PqAoa_DDBJMrx7YRy2TrNbzaf7yS0D/s1600/crab7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOOB9wnhjFaxpj9t9mGG5WhNJru_hP3VcQqqGxs7X2ezoNeik3SLSdBKjmLo1hMb1s2JtS6zqoanXwle54kKmwaDNn4kUbrDv7WJdweFuziTMJ9PqAoa_DDBJMrx7YRy2TrNbzaf7yS0D/s640/crab7.jpg" width="478" /></a></div>
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There's nothing quite like fresh, salty, and succulent crabs. Every year, I patiently wait for November to come because that's when crab season opens in California. When the supply swells, I would seize the opportunity to buy them at the lowest prices of the year at my local Asian markets. This year, I was able to get them for $4.29 per pound, not the cheapest by far but still pretty good for dungeness crabs.</div>
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My girls and husband are crab lovers. Their favorite crab dish is this finger-lickin-good garlic butter roasted Dungeness crabs. The sweetness of the crab basking in the myriad of spices, garlic and butter fills the kitchen with an intoxicating aroma. It will heighten your senses and fill your culinary subconsciousness if not your tummies. </div>
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<b>RECIPE: Garlic Butter Roasted Crab</b></div>
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<a href="https://sites.google.com/site/vietspicesprintablerecipes/cua-dhut-lo-garlic-butter-roasted-crab">printable recipe</a></div>
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<b>Ingredients</b></div>
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2 Dungeness crabs</div>
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2 teaspoons chicken bouillon powder</div>
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2 tablespoons brown sugar</div>
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2 heads of garlic, peeled, finely chopped</div>
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2 head of garlic, optional</div>
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1 teaspoon cracked peppercorns</div>
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1 lemon, sliced, optional </div>
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<b>Directions</b></div>
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Preheat the oven to 450 degrees F. </div>
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<b><i>Roasting Garlic</i></b></div>
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I like garlic in pretty much any forms, but roasted - it's outta this world. It's something that you can never have too much of I think. My older daughter loves garlic especially roasted garlic that are soft, and creamy, so I always toss in some extra heads of garlic when making roasted crabs for extra savory boost. </div>
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Trim the heads of garlic to expose the garlic cloves. Drizzle olive oil over, sprinkle a bit of sea salt, and ground pepper. Toss it in the oven and roast it while preparing crabs. Garlic should be done in 30 mins when it's soft and creamy, and you can literally squeeze the garlic clove out of its shell. </div>
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<b><i>*</i></b></div>
<div style="text-align: center;">
<b><i>Preparing Crabs</i></b></div>
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To make it easy to handle crabs, put them in the sink and pour on sink hot water. Clean the crabs by using a toothbrush to brush the body, claws, and legs of crab, and rinse thoroughly.</div>
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Twist off the 2 main claws from each crab. Set aside. Hold the crab upward and pull the shell away from the body. </div>
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The liquid that will come out from the inside of the shell is called crab butter. Reserve the crab butter. Using a small spoon to scoop out the brown and corals from the inside of the crabs into a bowl. Discard the shell if you don't want to use it for presentation.</div>
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Pull the spongy, feathery inedible gills off from both sides of the body and discard them. The mandibles are the mouth parts at the front of the crab. Break them off and discard.</div>
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Using a cleaver, cut the crab into quarters and slightly crack the claws.</div>
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<b>*</b></div>
</div>
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<b><i>Cooking Crabs</i></b></div>
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In a large skillet, cook butter and garlic over medium low heat until the butter melts and garlic fragrant, but not brown. </div>
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Add sugar, chicken bouillon powder, crab butter and cracked peppercorns, stirring occasionally, a minute or two, until the sauce has thickened slightly. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfoGOpCo3ZZGXtBo1eafs_-D2uW6fCxJl5HiJdc6kuCirf1lcnPg0MLgIVZgtbJRk9-Eyo1GV3EIK0Wd10gSYo_fCNNRx4GECqNi1_fEeSz9h8KOlRfjhRgLiNeM4eZJKaqv6OdhtkMRO/s1600/crab12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfoGOpCo3ZZGXtBo1eafs_-D2uW6fCxJl5HiJdc6kuCirf1lcnPg0MLgIVZgtbJRk9-Eyo1GV3EIK0Wd10gSYo_fCNNRx4GECqNi1_fEeSz9h8KOlRfjhRgLiNeM4eZJKaqv6OdhtkMRO/s400/crab12.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sauce for 4 crabs</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">sauce for 1 crab</td></tr>
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<div style="text-align: justify;">
Add crabs and toss them well. I usually cook crabs in large portion and the skillet is not big enough for all the crabs, therefore, I arrange crabs in a baking tray then pour the sauce over the crabs. </div>
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<div style="text-align: center;">
<b><i>*</i></b></div>
<div style="text-align: center;">
<b><i>Roasting Crabs</i></b></div>
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Transfer crabs to a baking tray. Add a few slices of lemon on the crab tray, if preferred. Remove roasted garlic from the oven and continue to cook it with the crabs. Drizzle olive oil over the lemon slices and roast the crab tray for about 12 minutes. </div>
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Switch from roast or bake to broil and cook for a couple more minutes until crabs have a nice golden brown crust. Make sure to keep a close eye on the crabs roasting or broiling in the oven to prevent it from burning.</div>
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<b>Presentation</b></div>
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It's finger-lickin-good kind of food so don't be afraid to dig in. The crab sauce can be eaten with steamed rice or a loaf of French bread. Enjoy!</div>
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<b>Eat well. Stay healthy.</b></div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com1tag:blogger.com,1999:blog-4967868157203158291.post-73819963362119019102017-01-26T22:34:00.001-08:002017-01-26T22:34:09.410-08:00Lobster Ceviche (Gỏi Tôm Hùm)<div style="text-align: center;">
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Just two more days and you may hear the Fiery Rooster crowing. It's gonna be the year of the rooster. Lunar New Year is the biggest festival for the Vietnamese families, at least traditionally, as it brings family members together to celebrate and give blessings to one another for a healthy, happy, prosperous and spectacular New Year. </div>
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For those of you who may not be familiar with the Vietnamese New Year, the traditional celebrations of the festival include new clothes, cleaning the house to get rid off all the bad luck gathered in the past year, decorating the house, cooking traditional food, firecrackers, giving red envelopes, new year wishing, gathering around the table and enjoy the food and time together. </div>
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Celebrating Lunar New Year is a good way of preserving heritage and family values. As difficult as it may be, when Lunar New Year comes around, it's my opportunity to teach my girls about their cultural heritage. I would make an effort to decorate the house, prepare a few tradition dishes with my daughter (the food will usually be gone before the new year even arrives), and encourage them to wear traditional dresses called áo dài to school.</div>
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So to share in the joys of this wondrous tradition, I am also preparing a non-tradition meal. This lobster ceviche, along with a seafood hotpot would bring your loved ones together for a yummy good time.</div>
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<b>RECIPE: <i>Lobster Ceviche</i></b></div>
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<a href="https://sites.google.com/site/vietspicesprintablerecipes/lobster-ceviche-goi-tom-hum">printable recipe</a></div>
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<b>Ingredients</b></div>
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3 lobster tails<br />
kosher salt or pink Himalayan salt </div>
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fresh lime juice, about 2 limes </div>
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fresh ground pepper</div>
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cilantro </div>
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wasabi</div>
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1 medium sweet purple onion </div>
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3 green onions, sliced diagonally </div>
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<b><i>for broth</i></b></div>
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4 parts chicken broth</div>
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2 parts coconut water</div>
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1 sweet onion</div>
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1 whole garlic, peeled</div>
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1 piece of rock sugar, about a teaspoon</div>
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1/2 teaspoon salt</div>
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<b>Directions</b></div>
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<b><i>Preparing Lobsters</i></b></div>
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<b><i>Remove lobster meat from shell</i></b>: use a pair of scissors to cut the center of the shell all the way to the base of the tail. Remember to cut only the shell not the meat. Crack the shell firmly along the incision, then pull the meat up through the shell. Remove the meat from the shell.<br />
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<b><i>Cooking broth to blanch lobster mea</i></b><i><b>t</b></i>: In a pot, add chicken broth, coconut water or water, lobster shells, some cloves of garlic, onion, rock sugar and salt then bring to a rolling boil. Reduce heat to medium low and simmer for about 5 minutes. </div>
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Bring the broth to a rolling boil. Add lobster meat once at a time. Cook for about a minute or less depends on the size of the lobster since you just want to partially cook the lobster meat. Remove it and continue to blanch the remaining lobster meat. Keep the blanched lobsters in the fridge while preparing the remaining ingredients. Keep the broth to make soup or hotpot.</div>
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<b><i>Preparing Vegetables</i></b></div>
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Julienne onion and cut green onion diagonally.<br />
Soak onion and green onion in separate bowls of water to reduce the strong sharp taste. </div>
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<b><i>Mixing Lobster Ceviche</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQPiNlEuHshMslwD5tCowj3LpkeNdwVe42tcS6k3EhajMmY8jWEMPwau4H6HwqDBiyqWhBJQe28u4AFTCi3h3uc7smcOQFtNSEMtO1JR4Nj4wzBVX5FwCc-bh5eXkDYorc99LEe2kSeHr/s1600/lob4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQPiNlEuHshMslwD5tCowj3LpkeNdwVe42tcS6k3EhajMmY8jWEMPwau4H6HwqDBiyqWhBJQe28u4AFTCi3h3uc7smcOQFtNSEMtO1JR4Nj4wzBVX5FwCc-bh5eXkDYorc99LEe2kSeHr/s400/lob4.jpg" width="400" /></a></div>
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Slice lobster into half inch slices. </div>
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Drain the water from the onion and green onion and set aside. In a large mixing bowl, combine lobster, onion, green onion, lime juice, salt, a pinch of fresh ground pepper, and toss them well. Taste and adjust seasoning, adding more lime juice, or salt as needed.<br />
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Whenever I serve lobster ceviche, I also like to serve seafood hotpot as a main meal. Use the broth that you cooked the lobsters as broth for the hotpot. Toss in some beef fat or beef bone if you have to add a rich, naturally sweet, and robust flavors to the broth.</div>
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What you see on the hotpot table are wagyu beef, clams, shrimps, salmon, scallop, lobsters, fish egg balls, udon, tofu, and lettuces. </div>
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There are two kinds of dipping sauce that I like to use for this type of hotpot. The first dipping sauce is the mixture of fish sauce, wasabi, and garlic chili sauce. The second dipping sauce is the the mixture of egg yolk form our home-raised eggs but you can also use quail egg if preferred, ponzu sauce, crunchy garlic, truffle oil and toragashi (a spicy powdered assortment of dried red chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed).</div>
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Place lobster ceviche on a serving plate. Garnish with cilantro, lime slices, and wasabi. I recommend using a small amount of wasabi on the tip of your chopstick and enjoying the lobster ceviche and wasabi together with each bite.<br />
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Happy New Year!</b><br />
<b>Eat well. Stay healthy.</b></div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-79256644894523620942017-01-11T23:36:00.002-08:002017-01-15T22:02:35.498-08:00Gà Hấp Muối Hột (Whole Chicken Dry Steamed on a bed of Sea Salt)<div class="separator" style="clear: both; text-align: center;">
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Happy New Year! </div>
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Wow...it's been over a month since my last post. Time sure does fly especially when the holidays are around. There are a million things to do but so little time. When winter comes, the icky cold is going around. I tend to catch it easily and it would drag on for 3-4 weeks. I've been wanting to share with you a few new recipes that I cooked for my family recently. My mind screamed, "Blog it," but my body was too tired to listen. </div>
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Besides the cold, we've been drenched by the Pineapple Express particularly here in northern California. Can you believe this short storm added over 33 billion gallons to Lake Tahoe? I am sitting on my couch looking out the window and watching the pouring rain. It's quite relaxing, but I had to muster some courage to put together this post.</div>
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So, here is the Whole Free-Range Chicken Dry Steamed on a bed of Sea Salt and Earthy Herbs. My husband would do anything to eat this steamed chicken, so he didn't mind weathering the storm and venturing out to our garden to gather the lemongrass and pick the kaffir lime leaves for me to prepare the chicken. After her first bite, my little one expressed how she didn't like it only to ask for more moments later. The older girl didn't bother to try because one of our chicken just passed away due to the bitter cold. </div>
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This dry steamed chicken recipe would make a wonderful dish for the up coming Luna New Year. It's simple, quick, and super easy to prepare. And by dry steamed I mean there is no liquid added. As it heats up in the clay pot, the natural moisture from the chicken and herbs is sufficient to not only cook the chicken but keep it tender and moist. Once done, the chicken reveals a beautiful super moist and golden chicken. The sea salt bed locks in the moisture and flavor making it juicy and tasty. In addition, it has a wonderful aroma imparted by the kaffir lime leaves, lemongrass, and ginger. It tastes even better with the spicy ginger dipping fish sauce.</div>
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<b>RECIPE: Whole Chicken Dry Steamed on a bed of Sea Salt</b></div>
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<a href="https://sites.google.com/site/vietspicesprintablerecipes/ga-hap-muoi-hot-whole-chicken-dry-steamed-on-a-bed-of-sea-salt">printable recipe</a></div>
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<b>Ingredients</b></div>
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1 whole free-range chicken, about 2.5 pounds, about $11-$13 each, available at Asian supermarkets</div>
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1 pound coarse sea salt, <span style="background-color: white; text-align: left;">available at Asian markets in a 2 pound bag</span></div>
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3-4 lemongrass stalks </div>
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a handful of kaffir lime leaves or lime leaves or lemon leaves</div>
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1 large piece ginger root</div>
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<b><i>for Spicy Ginger Dipping Fish Sauce</i></b></div>
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2 tablespoons fish sauce</div>
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2 tablespoons sugar</div>
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2 tablespoons fresh lime or lemon juice</div>
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1-2 cloves garlic </div>
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1-2 red chili pepper</div>
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about 1-inch ginger root, peeled</div>
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a few prigs of cilantro, finely cut, optional</div>
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some Asian basil leaves, finely cut, optional</div>
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<b><i>Equipment </i></b></div>
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1 clay pot to fit a whole chicken, available at most Asian markets, cost about $17<br />
<span style="text-align: justify;">6.5" diameter opening</span></div>
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about <span style="text-align: justify;">29.5" circumference of widest part of the clay pot</span></div>
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<span style="text-align: justify;">7" tall</span></div>
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<span style="text-align: justify;"><b>Directions</b></span></div>
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<span style="text-align: justify;"><b><i>Preparing Ingredients</i></b></span></div>
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Remove and discard innards such as gizzards, etc, from inside the chicken, if included, and rinse the chicken inside and out, draining thoroughly.<br />
Cut lemongrass stalks into 2-3 segments, long enough to fit in the clay pot. Bruise the lemongrass stalks with a heavy knife or a meat tenderizer hammer to release the essential oils from the lemongrass which will then add more flavor to the chicken. If your lemongrass stalks have leaves, keep the leaves for later used.<br />
Cut ginger roots into 1/4 inch thick slices.<br />
Wash lime or lemon leaves, and set aside.</div>
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<b><i>Steaming Chicken</i></b></div>
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In a clay pot, pour in sea salt and make about 1/4 inch thick layer at the bottom. </div>
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Arrange lemongrass, lime or lemon leaves, ginger slices on top of a bed of sea salt. </div>
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Tuck the chicken feet inside the chicken to keep them in place. Place the chicken on top of the herbs. If you have the lemongrass leaves, use them to cover the chicken to seals in moisture and flavor and infuses the contents with a subtle, grassy aroma. Banana leaves would also work.</div>
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Cover with a lid and cook clay pot at medium-high heat for no more than 20 minutes. Turn off the heat and let it rest for about 5-10 minutes. </div>
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<b><i>*</i></b></div>
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<b><i>Preparing Spicy Ginger Dipping Fish Sauce</i></b></div>
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While the chicken is cooking, place chili pepper, garlic, and ginger in a mortar and pound them into paste to release their fresh flavors. Add sugar, fish sauce, lemon juice, chili garlic sauce if used instead of fresh chili pepper. Mix all the ingredients well. Toss in some cilantro and basil leaves. It should have a subtle balance of sour, sweet, salty and spicy.</div>
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*</div>
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<b>Presentation</b></div>
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Transfer the steamed chicken to a serving plate and serve with some herbs such as cilantro, Vietnamese coriander (rau răm), and of course the spicy ginger dipping fish sauce. </div>
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You can also chop it up and pour the sauce over before serving. However, we are fond of tearing the whole chicken apart and eating it with our bare hands. </div>
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*</div>
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<b>Eat well. Stay healthy.</b></div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com8tag:blogger.com,1999:blog-4967868157203158291.post-90936181109176036392016-12-02T11:00:00.001-08:002017-01-10T12:38:46.125-08:00Loaves and Fishes - Serving the Homeless - December 2016<div class="separator" style="clear: both; text-align: center;">
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As our flight was landing, the Southwest flight attendant announced, "Welcome to San Antonio," along with a reminder for everyone to go out and do something nice for someone to pay it forward. Somehow, it always warms my heart to hear someone say this out loud.</div>
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With holiday excitement in the air, there’s so much to be joyful about during this time of the year. It's the time to appreciate the gift of life by reaching out to someone less fortunate than ourself, despite their circumstances. It is the chance to nourish our soul and others and spread some love through human kindness. When we give the poor food, clothing, warmth and love, what they give us in return is the gift of learning to appreciate the little things.</div>
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Last October marked The Spices Of Life's one year anniversary of feeding approximately 1800 homeless people. I am overwhelmed by the amount of support we have received and proud to see this dream become a reality. Our goal is to continue our mission of serving the less fortunate when we can.</div>
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Please join me in serving breakfast to the homeless on Wednesday, December 14th. You can help serve by participating in one of three ways or if possible, all of the above:</div>
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<b>1. FOOD PREPARATION: </b></div>
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- Cook 20 lbs of oatmeal - 2 volunteers </div>
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- Cook sausages, bell peppers, and onion for burritos - 1 volunteer (Themmi)</div>
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- Cook scrambled eggs for burritos - 1 volunteer (Parm)</div>
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- Cook potatoes for burritos - 2 volunteers</div>
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- Wrapping burritos - 4 volunteers (Sandy Lombella, Stacy Giacomini)</div>
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<b>2. SERVING BREAKFAST</b> at 7:15 am - 9:00 am - 12 volunteers (Kristin Barrett, Sophia Rooney, Thuyet Dang, Kristin Nebiolini, Patty Wiscombe, Stacy Giacomini)</div>
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<b>3. DONATING</b> Food, Drink, Basic Items, or money to purchase to serve nearly 300 homeless guests.</div>
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<b>FOOD/OTHER ITEMS NEEDED:</b></div>
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1. Breakfast Burritos = $160 (funded by Van)</div>
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2. Cereal; Hot Oatmeal with raisins, brown sugar and milk = $45 (funded by Linda)</div>
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3. Tangerines = $64 (funded by Thuy)</div>
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4. Trail Mix Bars = $47.45 (funded by Thuyet)</div>
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5. 12 boxes (24 each) Cups of Instant Noodle = $59 (funded by Patty)</div>
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6. Bananas = $45 (Stephanie Parker)</div>
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7. 2 cases (28 each) V8 Juice = $21.5 (funded by Kelly Phan)</div>
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2 cases V8 Juice = $21.5 (funded by Kelly Phan)</div>
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2 cases V8 Juice = $21.5 (funded by Kelly Phan)</div>
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2 cases V8 Juice = $21.5 (funded by Kelly Phan)</div>
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2 cases V8 Juice = $21.5 (funded by Kelly Phan)</div>
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8. Bottles of Water = $50 (funded by Duyen)</div>
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9. Hot Chocolate Packets = $40 (funded by Duyen)</div>
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10. Socks, 2 packs (20 pairs) x $12.5 = $25 (funded by Channary)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Channary)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Tram Ly)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Tram Ly)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Trang)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Trang)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Teresa)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Teresa)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Teresa)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Teresa)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Van's friends) </div>
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Socks, 2 packs x $12.5 = $25 (funded by Van's friends)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Vivian)</div>
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Socks, 2 packs x $12.5 = $25 (funded by Vivian)</div>
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11. Gloves = $145 ($100 funded by Kristine; $45 funded by Van's friends)</div>
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12. Beanies Knit Hats = $145 (funded by Kristin Nebiolini )</div>
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13. Gently used adult jackets, and sleeping bags</div>
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Please let me know if you need a donation receipt so I can notify Loaves and Fishes.</div>
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Below are some pictures from our October serving.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40GbN6i0Za3x6X55e9nwvHuCS129hBNn8VxkAbUaMB9gcGdir-W8bcmiAGPXRVJls10Op5LX44tsbkbcnCZi8dcctIApxKZXEyTdKT1NarP4EfT5YNhPnJzUg3axvJ3Ug3k9FS348AO6U/s1600/d8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40GbN6i0Za3x6X55e9nwvHuCS129hBNn8VxkAbUaMB9gcGdir-W8bcmiAGPXRVJls10Op5LX44tsbkbcnCZi8dcctIApxKZXEyTdKT1NarP4EfT5YNhPnJzUg3axvJ3Ug3k9FS348AO6U/s400/d8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">it was a cold and raining morning..</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzEkBS6hflLEWKwezxgHkK9FEcsUsPXXWBM33KzZkJ0N3jaWVvtzE-cbthQ4oa7jBJKIR2BtAgfVGemggoiZphOfPGfNqQnM3JA0JpNEqzTp95zJQbIFIeOeIhUw5Uj7QT3iodkANyJNV/s1600/d1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzEkBS6hflLEWKwezxgHkK9FEcsUsPXXWBM33KzZkJ0N3jaWVvtzE-cbthQ4oa7jBJKIR2BtAgfVGemggoiZphOfPGfNqQnM3JA0JpNEqzTp95zJQbIFIeOeIhUw5Uj7QT3iodkANyJNV/s400/d1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">hot oatmeal</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3qOkgzsDa73i0VErSxg8SXFhcZSm708FQAXLrxQk4oIB4YgQXEoreo30tFOrE01ahs3ZkdXuTDNqNYNcrWlI_Oe7pBsHzLgVVT6_IrimpsIH8-2QLRqc8QV2SyD-QqaKaeZx34ZrUl7h/s1600/d14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3qOkgzsDa73i0VErSxg8SXFhcZSm708FQAXLrxQk4oIB4YgQXEoreo30tFOrE01ahs3ZkdXuTDNqNYNcrWlI_Oe7pBsHzLgVVT6_IrimpsIH8-2QLRqc8QV2SyD-QqaKaeZx34ZrUl7h/s400/d14.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">delicious burritos</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNFFT26KVa1V4_kV6dOLbOHt74PqReZo9EQFFcNf6h1nMH1WF6pY5hFadkWfwpgcsk5qPEKNFW5vvZRO-vyV9Psk2833o6QwrV2TzqDEV-NILyP4ZTZ1YMCltuLzzC9n-mKSIKQcqmfl7/s1600/d15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNFFT26KVa1V4_kV6dOLbOHt74PqReZo9EQFFcNf6h1nMH1WF6pY5hFadkWfwpgcsk5qPEKNFW5vvZRO-vyV9Psk2833o6QwrV2TzqDEV-NILyP4ZTZ1YMCltuLzzC9n-mKSIKQcqmfl7/s400/d15.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vE4JyFW4dbGrzQvJbQApEiJ1G1h5AxIYqhnKxNw-wIn9PCmSwCP6QVWAMd9X5eoH09bQsfsHVp0vJGO_4gFfPNIE57w7U90PCVivRAA2oDJGlGNcFLoeK0MlBw2CQ6oT2vpbmMwA6kDr/s1600/d16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vE4JyFW4dbGrzQvJbQApEiJ1G1h5AxIYqhnKxNw-wIn9PCmSwCP6QVWAMd9X5eoH09bQsfsHVp0vJGO_4gFfPNIE57w7U90PCVivRAA2oDJGlGNcFLoeK0MlBw2CQ6oT2vpbmMwA6kDr/s400/d16.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">our little helper...thanks Hailey!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8P7YD82SWEdSgxbRL_7bmk30yikkuDHR94LM4FHcDFdeMnQm6gyTnK1FDXx9lg78hjaMmPsl1tO9kz41lVmH5_cZGjVf3DkQ1IqNmGpGIVgQj9nfw6k4zkj5v9b8xhLpTGNyAIkz6-957/s1600/d19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8P7YD82SWEdSgxbRL_7bmk30yikkuDHR94LM4FHcDFdeMnQm6gyTnK1FDXx9lg78hjaMmPsl1tO9kz41lVmH5_cZGjVf3DkQ1IqNmGpGIVgQj9nfw6k4zkj5v9b8xhLpTGNyAIkz6-957/s400/d19.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption">loading up food and getting ready to head out the next morning</td></tr>
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*</div>
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<b><span style="color: #cc0000;">May Your Days Be Merry and Bright </span><span style="color: #6aa84f;">!!!</span></b></div>
Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-2484102875949759782016-11-25T00:02:00.002-08:002016-11-26T13:38:42.199-08:00UPDATE: Living Water Project in Vietnam (Dự Án Nguồn Sống)- part II<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11AxXIOj9-GoZN6XF7zPtlAZRoXbTxBfqVdqEQydV3oGTHksPbFK2ef3brqdYTbT2x6aJZrrRYirVbUlj5hKvHdv2oE0P1pgUyIFZC7TjLZ5o5pzwKcUJU2fjk0u1_IpyJLdx909L5003/s1600/charity27.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11AxXIOj9-GoZN6XF7zPtlAZRoXbTxBfqVdqEQydV3oGTHksPbFK2ef3brqdYTbT2x6aJZrrRYirVbUlj5hKvHdv2oE0P1pgUyIFZC7TjLZ5o5pzwKcUJU2fjk0u1_IpyJLdx909L5003/s640/charity27.jpg" width="480" /></a></div>
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<i>The best feeling in the world</i></div>
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Happy Thanksgiving everyone! I hope you ate well, laughed often, and gave lots of thanks for what we have. I am thankful for my family, friends, my neighbors, all of my blog readers, and everyone involved with The Spices Of Life charity work. </div>
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But even more basic, I am grateful for food, clothing, shelter, clean air and water. These are necessities that I seldom take time to think about, but how my life would be so different without them. And through the work that The Spices Of Life has been involved in, it reminds me to be grateful and humble for there are so many people around the world lacking these necessities. I am also learning that simple acts of kindness can bring purpose and so much fulfillment. They bring more peace, and joy to my life and to others. </div>
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In the spirit of Thanksgiving, I want to share with you the amazing work we have done together for which I'm thankful. As of today, we have completed the building of all 31 water wells and 100 out of 220 water urns for the poor in the remote villages of Ca Mau and Vinh Long, Vietnam! Since the area of Tan Hung commune in the district of Cai Nuoc, Ca Mau Province doesn't have a high water table, we had to dig very deep to depths of 120-140 meters to access potable water. And because a deep well means that the water has to be lifted farther from underground, each home needs to have its own well and its own electrical pump to deliver the water from underground to the house.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7Z1LY8wlTdoTEt1nN8ogAYsWYnA4K_FCjUCxe07MgwVjASE4P0eA74eW_0jwBB5exGvwIZDz6IpYmZ_7gjsWAqi0Gd43y-QVyhfKzNzfFnGDlRsBdxfqERq-_rFLsFECdEo6p1a-4qP3/s1600/charity26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7Z1LY8wlTdoTEt1nN8ogAYsWYnA4K_FCjUCxe07MgwVjASE4P0eA74eW_0jwBB5exGvwIZDz6IpYmZ_7gjsWAqi0Gd43y-QVyhfKzNzfFnGDlRsBdxfqERq-_rFLsFECdEo6p1a-4qP3/s400/charity26.jpg" width="400" /></a></div>
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<i>1st phase: 1 of 16 water wells</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbKf19PeJsijg1mQ8MfS0nJE0oraeXRYqi7IR1UFQs3trcOp_-FVeHh4Cmwk3yGmbmF2emDoJnzB3-RNao49_HnnPJPNWY-eKngEA6drHD4gFpktSJGxovHUyQ_gWvlq9s-Erv4VPrYGi/s1600/c12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbKf19PeJsijg1mQ8MfS0nJE0oraeXRYqi7IR1UFQs3trcOp_-FVeHh4Cmwk3yGmbmF2emDoJnzB3-RNao49_HnnPJPNWY-eKngEA6drHD4gFpktSJGxovHUyQ_gWvlq9s-Erv4VPrYGi/s640/c12.jpg" width="384" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHESKnAH9JkXNYhqIbiJYTqBdQTCpQH5GeaO_prnQRkkZZ_O-JQ2P3SseKtAYBRx6rXw6P-tsw1_hqSBZ2yvaN-Yk6tovuSqReGvLX7q5dm3CfKPrUmJhhyvXn1Cq8KY9etLUshnx0WmY/s1600/charity24.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHESKnAH9JkXNYhqIbiJYTqBdQTCpQH5GeaO_prnQRkkZZ_O-JQ2P3SseKtAYBRx6rXw6P-tsw1_hqSBZ2yvaN-Yk6tovuSqReGvLX7q5dm3CfKPrUmJhhyvXn1Cq8KY9etLUshnx0WmY/s400/charity24.jpg" width="400" /></a></div>
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<i>2nd phase: 1 of 15 water wells</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9R8ubw_qya9vMNz7AZsLVR2Jzsz2_CN5osopc6VVQd3OD5ln-5DrAVJg9LV_9uI0OipYou0F-8SsjI2ziMR8n_fUa1lW_278botdOsWg4RAt2FOtZNZWkDuk1I-FG-F1BCee0MD8jThy/s1600/c13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9R8ubw_qya9vMNz7AZsLVR2Jzsz2_CN5osopc6VVQd3OD5ln-5DrAVJg9LV_9uI0OipYou0F-8SsjI2ziMR8n_fUa1lW_278botdOsWg4RAt2FOtZNZWkDuk1I-FG-F1BCee0MD8jThy/s400/c13.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiat1Yb2hMQHDOyHVrrgQlmDB1kaBpaqyJwE1R9qJfbsOMcecHpUXkH4wMKsbrXRgu0l6KjfJgEKpR_qJv79n36P6QrRmYzkFlcaX37mk6CemwIFmxGavQQNQ6A59mBYF2392HcJypjwxOG/s1600/charity17.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiat1Yb2hMQHDOyHVrrgQlmDB1kaBpaqyJwE1R9qJfbsOMcecHpUXkH4wMKsbrXRgu0l6KjfJgEKpR_qJv79n36P6QrRmYzkFlcaX37mk6CemwIFmxGavQQNQ6A59mBYF2392HcJypjwxOG/s400/charity17.jpg" width="400" /></a></div>
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<i>providing well materials to the villagers</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvJ_skl0MzDA04cD4IQfZprtwt8XvlzJ5gUhEkvJI26PhM26OBI5ITEh4gt9CKXLMjT1ctmZUA-sVL2mhCG-D6DwY3l8391IupTAwBTfsvkffwTqza5exmbk15OGti5WycbWT223JXGFX/s1600/charity11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvJ_skl0MzDA04cD4IQfZprtwt8XvlzJ5gUhEkvJI26PhM26OBI5ITEh4gt9CKXLMjT1ctmZUA-sVL2mhCG-D6DwY3l8391IupTAwBTfsvkffwTqza5exmbk15OGti5WycbWT223JXGFX/s400/charity11.jpg" width="400" /></a></div>
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<i>passing out electrical pump to each household</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxvRpiFL-ImWtWCzr5w8p1Qjm5IO_zTi25NT6orhjw_TkXG5veUOyxL_HBoD6J-p6oLMuJdBItdI7dU1sdeleSSiu_zbIbHv6_LllUj5k7xhWbzSVSBvhobsnz0NWLnvy8m58Kiet-7mu/s1600/charity12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxvRpiFL-ImWtWCzr5w8p1Qjm5IO_zTi25NT6orhjw_TkXG5veUOyxL_HBoD6J-p6oLMuJdBItdI7dU1sdeleSSiu_zbIbHv6_LllUj5k7xhWbzSVSBvhobsnz0NWLnvy8m58Kiet-7mu/s400/charity12.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mj_zMTCeuTTZEimIPufulie2xPbxpznmdhiJ4t6A1lzbuMcmZl_WilCCbl2SBf0Comc7YPbZ72DKQEUW_QxKA8thYrbflRe6E_NTUcU1NjjB6igZ16OYYcU8hFcseJlp6Yg6bDZ5vlSO/s1600/charity10.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mj_zMTCeuTTZEimIPufulie2xPbxpznmdhiJ4t6A1lzbuMcmZl_WilCCbl2SBf0Comc7YPbZ72DKQEUW_QxKA8thYrbflRe6E_NTUcU1NjjB6igZ16OYYcU8hFcseJlp6Yg6bDZ5vlSO/s400/charity10.jpg" width="400" /></a></div>
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<i>transporting materials into each household</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJ6Ah75Xh6NX017GZP_zkjPZ4xAoAiOl28xf0RyK2W2xYnqMWn4x_By9p6CR3I0eUYECPmCgz56c_HcC_Jo2yY-Oy_kP__s-4MuXVqOZI35OEq2qF5ulJVO9am3y89VOtiWkkM6quG1wm/s1600/charity8.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJ6Ah75Xh6NX017GZP_zkjPZ4xAoAiOl28xf0RyK2W2xYnqMWn4x_By9p6CR3I0eUYECPmCgz56c_HcC_Jo2yY-Oy_kP__s-4MuXVqOZI35OEq2qF5ulJVO9am3y89VOtiWkkM6quG1wm/s400/charity8.jpg" width="400" /></a></div>
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<i>transporting equipment</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FSQcTxXKRY4Kosod7bhHHwR0sQHzrXOJ3taXLJjoDElTwSAiHvtoglwTmYwJytPU_XXyVlYDxbKMtDMzUOitknszI9YCwn8Tq5DA_ZBy-ZHFS8n1lTHZuOWT_wNkgVxhIF1YQUvBc38l/s1600/charity7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FSQcTxXKRY4Kosod7bhHHwR0sQHzrXOJ3taXLJjoDElTwSAiHvtoglwTmYwJytPU_XXyVlYDxbKMtDMzUOitknszI9YCwn8Tq5DA_ZBy-ZHFS8n1lTHZuOWT_wNkgVxhIF1YQUvBc38l/s400/charity7.jpg" width="400" /></a></div>
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While the water wells were completing in Ca Mau Province, we simultaneously build water urns in Trung Thanh Dong commune in the district of Vung Liem, Vinh Long Province. Every $50 donated provides the funding for one complete water urn. On a sunny day, they are able to complete two water urns. It then takes another 3 weeks to pour the water into the urns slowly to prevent them from cracking.</div>
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This project will be completed shortly. Your generosity helps make The Living Water Project possible so that we can provide access to clean drinking water to nearly 2000 people of all ages who were coping with this severe scarcity. </div>
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On behalf of The Spices Of Life, we would like to thank anh Ba for all his hard work and dedication to this project. As I mentioned in the previous post (click<b> <a href="http://vietspices.blogspot.com/2016/09/update-du-nguon-song-living-water.html"><i>here</i></a></b>), anh Ba has been working directly and closely with each household to ensure that each family get the quality buildinng materials for the wells and water urns. The villagers have expressed their sincere appreciation for his dedication to this project. Anh Ba has been gracious for the opportunity to serve and we could not have found a more trustworthy project manager to handle the job. His job, however, is not done as there are 120 water urns remaining to be made for the third remote village of Trung Thanh Tay commune in Vung Liem District, Vinh Long Province. Our hope is to have all urns completed by year's end.</div>
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<i>anh Ba - Loved by the villager</i></div>
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<i>the lack of infrastructure - this is how you go from one household to the next</i></div>
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The Spices Of Life could not do what we do without your love and support. Thank you for making a difference in the lives of so many people around the world! May God bless you and your family this joyous holiday season.<br />
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0tag:blogger.com,1999:blog-4967868157203158291.post-9815088867222661442016-11-22T09:07:00.000-08:002016-11-29T12:41:13.323-08:00Bò Thăn Vai Quay (Prime Rib Eye Roast)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVaW1hHPlvDryxSLjhpPpk-eeyT-T2u6WKcxMYOMkE6DjNBUBcIjEZ8nncGNt2UM7fjz5ZJc3OSTThhQxSt0ktWnjzGdHUCMRzxzskB3QsLCipipmM836y6Y_lcnqQR17QlXHjIEf0vE/s1600/b8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVaW1hHPlvDryxSLjhpPpk-eeyT-T2u6WKcxMYOMkE6DjNBUBcIjEZ8nncGNt2UM7fjz5ZJc3OSTThhQxSt0ktWnjzGdHUCMRzxzskB3QsLCipipmM836y6Y_lcnqQR17QlXHjIEf0vE/s400/b8.jpg" width="400" /></a></div>
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Every major holidays such as Thanksgiving and Christmas, my girls have no desire of traveling anywhere but being comfortable, enjoying the holiday decorations inside our home, and helping me cook a traditional meal. My little girl Ân-Hy loves the magical feelings of the holidays so much that she said it's the coziness that "keeps her warm and happy throughout the cold season." </div>
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A few days ago as we were heading out to the airport to visit my family in Texas, they again expressed how much they wanted a traditional Thanksgiving dinner instead of a Vietnamese version and requested me to prepare the meal no matter where we will be. </div>
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Usually when we're at home on a holiday, I like to invite friends who don't have families nearby to spend the holiday with us. I spend the day before on my feet prepping the food so that early the next morning I can start cooking to get the feast ready by lunch time. It's certainly no simple task but just simply satisfying. We would gather around the table to give thanks for what we have, enjoy the feast and each other's company, converse and laugh. We'll take a short break from eating and resume in a few hours to finish out the evening. Last year, Akiko, a good friend of mine since high school flew in to spend Thanksgiving with our family. My girls and Akiko were in charge of desserts while I cooked a few dishes. We stayed up pass midnight and got up at 6 am to finish up the dishes. I love the variety of aromas fighting for space in my kitchen. By noon, the dinning table was replete with a feast.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">caramelized pecan sweet yam</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaNs_5fvsAaP8wndSiX_pcS_jj5LJ_tadGA4U2oLg0YsHjI-g64q9B0WmRim1zVEE6AIdHf40Sa-OChCwcOWuQL_dq1GMgIRK5ORcXVvQWQWH1W3539Yb6dn_QW_m8XtkkVEhwRZNHjo/s1600/t5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaNs_5fvsAaP8wndSiX_pcS_jj5LJ_tadGA4U2oLg0YsHjI-g64q9B0WmRim1zVEE6AIdHf40Sa-OChCwcOWuQL_dq1GMgIRK5ORcXVvQWQWH1W3539Yb6dn_QW_m8XtkkVEhwRZNHjo/s400/t5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">honey roasted baby carrots</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCKm26sGL9CoSG-BPRTh72sR7Urc8FFtEHgX9n_fS8NsyJexpVgEd0BI8321Fp76QKIpA_XFl7mFL3M24yUDylJ6UL4arjm_nrp-DJYQjijPGG-Jh0OLrjIxDjtod18rHQt33jJlJK148/s1600/t3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCKm26sGL9CoSG-BPRTh72sR7Urc8FFtEHgX9n_fS8NsyJexpVgEd0BI8321Fp76QKIpA_XFl7mFL3M24yUDylJ6UL4arjm_nrp-DJYQjijPGG-Jh0OLrjIxDjtod18rHQt33jJlJK148/s400/t3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">every year they're in charge of mashed potatoes</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoPaC7cUp_a4KSbgRICPtSA1_BOKCAC3uGRPllkrCsH2FSSpZKUoDC5C95sDL0sVDKTLenHz_jYD2wY2m7a1ia4M0LU_NSPiOHhDp8BGKoAu2feHGWPXKrHlzlNnrAFYPRfYrEouBtGM/s1600/t27.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoPaC7cUp_a4KSbgRICPtSA1_BOKCAC3uGRPllkrCsH2FSSpZKUoDC5C95sDL0sVDKTLenHz_jYD2wY2m7a1ia4M0LU_NSPiOHhDp8BGKoAu2feHGWPXKrHlzlNnrAFYPRfYrEouBtGM/s400/t27.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">grilled lemongrass ginger quails</td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">my older daughter Nhã-Hân's center piece creation :-)</td></tr>
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<div style="text-align: justify;">
Is it just me or is the table never quite big enough? While we were all gazing at the beautiful, mouthwatering turkey, grilled quails and ribs, the colorful vegetables, fruits, desserts, the sparkling drinks, and the smiles on everyone's faces, I was oblivious to all the spasms in my neck and the aches in my feet - at least until the next morning. But it was worth every bit of it. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AGtYLprjowcMhSThkXXiCh3WUp97jXf5C_KO09vUbw3CL2DqGrUlR9Rjpg8lvwIE820qrW0H8RIbF4KEkJTDRvscx8mcbJIDWuC55_-OwjnKaMoGjPJJFIl8I8fxLWTsdudVKhJUD6M/s1600/t16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AGtYLprjowcMhSThkXXiCh3WUp97jXf5C_KO09vUbw3CL2DqGrUlR9Rjpg8lvwIE820qrW0H8RIbF4KEkJTDRvscx8mcbJIDWuC55_-OwjnKaMoGjPJJFIl8I8fxLWTsdudVKhJUD6M/s400/t16.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">black rice with Chinese sausage, mushroom, carrot, and preserved black egg</td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">dessert table</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBScq6auA8NVmSMZLv53-A2FPd5f2JFS8BZfySR_PXzFwmVn2zIGSjIc0Q3shcKl8C2aW0DhAxZJj9o_fv9t83F41mfJbem7TRmlCB704zZSo2_z1McX0DIv7JhcQsKK-rHZ0cGTRPYQ/s1600/t26.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBScq6auA8NVmSMZLv53-A2FPd5f2JFS8BZfySR_PXzFwmVn2zIGSjIc0Q3shcKl8C2aW0DhAxZJj9o_fv9t83F41mfJbem7TRmlCB704zZSo2_z1McX0DIv7JhcQsKK-rHZ0cGTRPYQ/s400/t26.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">flan</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkS9FNLLRemgeEhXJ4NxL_wJ_R-G7-NYnk37sqbuE0pPXplTZM4FuCim_ZX-6wybobJrM6ILIZB403trVbAGrC0d_6PguaeBwuwEHm1OrYPuQBdYWZJ81GixyyVouBlQVDqxhz-wWn7s/s1600/t12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkS9FNLLRemgeEhXJ4NxL_wJ_R-G7-NYnk37sqbuE0pPXplTZM4FuCim_ZX-6wybobJrM6ILIZB403trVbAGrC0d_6PguaeBwuwEHm1OrYPuQBdYWZJ81GixyyVouBlQVDqxhz-wWn7s/s400/t12.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmzSHhaiYcB4j6XNlNncHOVdQ9Y8Us8HoODVPJQv1RVNVj8_N_gxGvv-7mHYJjMA9iV7WYtgpnop8ObDmz19pYFfjBvdU9txtLNfeUp3wi3YNiB_60_qFXSh8Ak1qaVXnuit6kHCUvAQ/s1600/t11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmzSHhaiYcB4j6XNlNncHOVdQ9Y8Us8HoODVPJQv1RVNVj8_N_gxGvv-7mHYJjMA9iV7WYtgpnop8ObDmz19pYFfjBvdU9txtLNfeUp3wi3YNiB_60_qFXSh8Ak1qaVXnuit6kHCUvAQ/s640/t11.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">time to rest and digest after a feast</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCJtbreylzGDxLITLmgdty_N5ISnbF9W-yYwoIU2eg8kM4UXuii87Jo_1tbgC57iW4i3ZRwLS3mbdHeaA5PVFUB8UwY9ORvCGVLA_rOOvFS-_uVHSfA_sBH10mJt0ETymtHlfaICVBgM/s1600/t25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCJtbreylzGDxLITLmgdty_N5ISnbF9W-yYwoIU2eg8kM4UXuii87Jo_1tbgC57iW4i3ZRwLS3mbdHeaA5PVFUB8UwY9ORvCGVLA_rOOvFS-_uVHSfA_sBH10mJt0ETymtHlfaICVBgM/s400/t25.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0d-_0VcIdqcngZuhR7gGKjLLZYq2oArBQpHEi7CEBKBlY3P7WUIjR9Rbu79Mr1pc9qCscbYuSA60DnGlOvNV25qWktkOY9JAvEN3sXVkNDgYXZuNnwBfSXWeiX8JbYao_XoeRPfLbuY/s1600/t9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0d-_0VcIdqcngZuhR7gGKjLLZYq2oArBQpHEi7CEBKBlY3P7WUIjR9Rbu79Mr1pc9qCscbYuSA60DnGlOvNV25qWktkOY9JAvEN3sXVkNDgYXZuNnwBfSXWeiX8JbYao_XoeRPfLbuY/s640/t9.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">end the evening with s'more and dried squids?!! </td></tr>
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One of the main dishes on my holiday menu is the roast beef which I turn to every holiday season for the last several years and it's still a big hit. I always buy my prime rib eye roast from Costco. The beef <span style="background-color: white; color: #515151; font-family: "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px; text-align: left;">is </span>marinated overnight with several spices, garlic, and herbs. Then, cook it to a medium rare. Every slice of the beef is tender and packed with fabulous flavors satisfying your every taste buds. This is absolutely a wonderful centerpiece to a holiday table and to enjoy with your family and friends.</div>
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*</div>
<div style="text-align: center;">
<b>RECIPE: <i>Prime</i> <i>Rib Eye Roast </i></b></div>
<div style="text-align: center;">
<a href="https://sites.google.com/site/vietspicesprintablerecipes/bo-than-vai-quay-prime-rib-eye-roast">printable recipe</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirsRiU566NBAqKKB0Ms2XdAVf8Bi-eogjmPsuQ_PXCkWfvqE0aoUbphJEZzcdj_jBRQC2sdSpVqcKhLY8hEaIcAzLPSl9LXISCDNp7xibbbvd1IKhJ9ErdH43sXvuycvtZBct-aQoFHk/s1600/b7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirsRiU566NBAqKKB0Ms2XdAVf8Bi-eogjmPsuQ_PXCkWfvqE0aoUbphJEZzcdj_jBRQC2sdSpVqcKhLY8hEaIcAzLPSl9LXISCDNp7xibbbvd1IKhJ9ErdH43sXvuycvtZBct-aQoFHk/s400/b7.jpg" width="400" /></a></div>
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<div style="text-align: center;">
<b>Ingredients</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGz9ZYmVHTezvls9rv9dn6FYEI4hwTRvWfv5G6sU35kyxaxqRvQg_e06k9gpeuU-Emdt70Sa2rd5MovOPIve0buKBgkDmdIhjARV1P8jVqmfem8E_lM5STO6h92vqojadI4U_6PeG51Q/s1600/b15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGz9ZYmVHTezvls9rv9dn6FYEI4hwTRvWfv5G6sU35kyxaxqRvQg_e06k9gpeuU-Emdt70Sa2rd5MovOPIve0buKBgkDmdIhjARV1P8jVqmfem8E_lM5STO6h92vqojadI4U_6PeG51Q/s640/b15.jpg" width="480" /></a></div>
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<div style="text-align: center;">
1 rib eye roast, bone-in or boneless, about 5 to 6 lbs</div>
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1 whole garlic, peeled, slightly smashed</div>
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about 6 prigs of fresh thyme</div>
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1 onion, sliced 1/4 -inch thick</div>
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1 tablespoon freshly black pepper, cracked</div>
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<div style="text-align: center;">
<b><i>for Mixed Spices</i></b></div>
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1 tablespoon paprika</div>
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1/2 tablespoon cayenne pepper</div>
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1 tablespoon salt</div>
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1 tablespoon garlic powder</div>
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1/2 tablespoon onion powder</div>
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1/2 tablespoon black pepper</div>
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1/2 tablespoon dried leaf oregano</div>
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1/2 tablespoon dried thyme</div>
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<b>Directions</b></div>
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Preheat the oven to 350 degrees F. </div>
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*</div>
<div style="text-align: center;">
<b><i>Mixing Spices</i></b></div>
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<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeDhD-WKa2BmsTGsaKh3Wik9NLm6hn92ORn6RSi6ToS3eFTDfvAjikdrnFo7Zhh_Wulm12ifC5t3UuCHmhcJgr1wnw_2Zme7394Qy1AMYugCWJbrb1WkRvkvbN4zvM-EILjAVPq9CixU/s1600/b16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeDhD-WKa2BmsTGsaKh3Wik9NLm6hn92ORn6RSi6ToS3eFTDfvAjikdrnFo7Zhh_Wulm12ifC5t3UuCHmhcJgr1wnw_2Zme7394Qy1AMYugCWJbrb1WkRvkvbN4zvM-EILjAVPq9CixU/s640/b16.jpg" width="480" /></a></div>
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It is less expensive when purchasing spices from bulk bins and you can buy just what you will need. I usually buy them from my local Winco store. </div>
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Combine all the mixed spices and mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRGZg3UO-efQZTW08XEmBAgdoCqP3ESRJayaP7THV4e5uOeMfHxTJ7_ElKMJUddYfjek1klvNQ3GoO38DGOvcl9JHJ4XROtHaqJ885rTa4PsPPv3DwM8FC4Dyc8cBw9AXvPKMwtaorPg/s1600/b14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRGZg3UO-efQZTW08XEmBAgdoCqP3ESRJayaP7THV4e5uOeMfHxTJ7_ElKMJUddYfjek1klvNQ3GoO38DGOvcl9JHJ4XROtHaqJ885rTa4PsPPv3DwM8FC4Dyc8cBw9AXvPKMwtaorPg/s640/b14.jpg" width="480" /></a></div>
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<div>
<div style="text-align: center;">
<b><i>Preparing Rib Eye Roast</i></b></div>
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<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FebNVz5jpMHMCiP2EXk9n6u1PbhHlFFrv54uR6GD3DZ6HB60cOZp3HLgKH6ELXOuT59MfBckVFxZ0sxbBFIO-Awwnv1YJFfpaafBSpdxur1HoIs9CQU2AuNVhHFA3C9NaAP5fJHSECU/s1600/b4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FebNVz5jpMHMCiP2EXk9n6u1PbhHlFFrv54uR6GD3DZ6HB60cOZp3HLgKH6ELXOuT59MfBckVFxZ0sxbBFIO-Awwnv1YJFfpaafBSpdxur1HoIs9CQU2AuNVhHFA3C9NaAP5fJHSECU/s400/b4.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
I like this piece of rib eye roast as it's easy to create a pocket. Use a sharp knife to make a slit to create a pocket between the top fat layer and the meat. Rub the entire roast generously inside out with mixed spices. Place the garlic, thyme, and onion slices in the pocket.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheo_ncwr2l5dMbSVDzj1UqKGppfPOxz1asrrr2FkK9NHC31KGEGQSwQyEAadl97iY_KKoTrjeRvtrYKkjQjvlvltD52uQ3ZpQSYl-_3pcYtWx-FGJl-FvEBvxpDJiscSv0jd-IR7kZsik/s1600/b6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheo_ncwr2l5dMbSVDzj1UqKGppfPOxz1asrrr2FkK9NHC31KGEGQSwQyEAadl97iY_KKoTrjeRvtrYKkjQjvlvltD52uQ3ZpQSYl-_3pcYtWx-FGJl-FvEBvxpDJiscSv0jd-IR7kZsik/s400/b6.jpg" width="400" /></a></div>
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This piece below is a little bit harder to create a pocket.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IYxYGK7SWX2aDJ5negmElGcJ0vZdbT6rEW94BPogmNjMYwPfw0h8v5Nfj4qHCKRhK_afJ60an2_f4K8UagktqDwUWfhwBv-lMmBeFBukwzI1l8KPMetIkrRFyeF6PlZykalK6Dn71TU/s1600/b12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IYxYGK7SWX2aDJ5negmElGcJ0vZdbT6rEW94BPogmNjMYwPfw0h8v5Nfj4qHCKRhK_afJ60an2_f4K8UagktqDwUWfhwBv-lMmBeFBukwzI1l8KPMetIkrRFyeF6PlZykalK6Dn71TU/s640/b12.jpg" width="480" /></a></div>
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<div style="text-align: justify;">
Cover the fat cap with with cracked black pepper. This fatty layer is what gives this cut it’s distinct and juicy flavor. Tie around the roast with cotton butcher's twine. This step is to ensure it holds its shape during the cooking process, which ensures it cooks evenly, and keeps it nice and tight so the juices are more prone to staying in instead of running out. I skipped tying my roast just because I ran out of twine.</div>
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Marinate it overnight in the fridge. Before cooking, bring the roast to room temperature</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXvm0ZrjjThEfEfNpiyB4iLXuLJtFB0gq_NkKQz-dFjzfkMvpJS7pvb4ubos8aIQItmWol51j4zSN3oNfd1qno5DDYrBoKIbMpf3NkB2f6F06nLtW3r1obEaWRsL1yOMFOKp032AH9Ss/s1600/b10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXvm0ZrjjThEfEfNpiyB4iLXuLJtFB0gq_NkKQz-dFjzfkMvpJS7pvb4ubos8aIQItmWol51j4zSN3oNfd1qno5DDYrBoKIbMpf3NkB2f6F06nLtW3r1obEaWRsL1yOMFOKp032AH9Ss/s640/b10.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xgMii1if7Qo9oZeVuXdYlY_UK4xuXN4bHpjUwK25e84cuBNB2uXh4TVY5TPvpecATXLYyLhJinbDPsVfla7K_9pzmT90S-TBwRpCfQcozo5UnYSyOU-VLWqJIv7r5Ro1uXGLjJ5zs5U/s1600/b9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xgMii1if7Qo9oZeVuXdYlY_UK4xuXN4bHpjUwK25e84cuBNB2uXh4TVY5TPvpecATXLYyLhJinbDPsVfla7K_9pzmT90S-TBwRpCfQcozo5UnYSyOU-VLWqJIv7r5Ro1uXGLjJ5zs5U/s640/b9.jpg" width="480" /></a></div>
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<div style="text-align: center;">
<b><i>Cooking Rib Eye Roast</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pfAhlGoZnavI0-a3qtyMJ-8hWJHuhaw4caKeFxqgNTU7CWNEgfH8Jmmo2HexbByrH5ScoFWR3fM16BAZlZYvJJsnyH5ua5r8vOJ6dLTHq47VRWlFeeNT7go2slccUn2JCNf8TAOdMFA/s1600/b5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pfAhlGoZnavI0-a3qtyMJ-8hWJHuhaw4caKeFxqgNTU7CWNEgfH8Jmmo2HexbByrH5ScoFWR3fM16BAZlZYvJJsnyH5ua5r8vOJ6dLTHq47VRWlFeeNT7go2slccUn2JCNf8TAOdMFA/s400/b5.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
If your rib roast is bone in, there is no need for a rack as the bones are the rack. If cooking a boneless roast, use a roasting rack to elevate the roast from the bottom of the pan. Place on a rack set inside the roasting pan. Place the roast with fat cap up on a rack. You can accent with some of your favorite vegetables around the roast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2khNDaKVFgoQSnXyuqUhgP5QM_kYRbruqktX-9hp1a3hAfzIun_n-F6qyHVKcCBjTEO5zqvhd_tpg8iXSjZqE_wG92YkGrZtfd1sQ20-ooQdzmCWa-zprhJ3Nuc7NXihTcxenOZn8q0/s1600/b3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2khNDaKVFgoQSnXyuqUhgP5QM_kYRbruqktX-9hp1a3hAfzIun_n-F6qyHVKcCBjTEO5zqvhd_tpg8iXSjZqE_wG92YkGrZtfd1sQ20-ooQdzmCWa-zprhJ3Nuc7NXihTcxenOZn8q0/s400/b3.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
<div style="text-align: justify;">
Place the roast in the oven on the center rack. Roast for 1 1/2 until reddish-pink and juicy in the center, or until a thermometer inserted into the center of the meat registers 125 degrees F. Remove the roast from the oven, cover loosely with aluminum foil, and allow to rest for about 15-20 minutes before slicing. Cutting into the meat too early will cause a significant loss of juice. </div>
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<div style="text-align: justify;">
<b><i>Approximate Cook Time Internal Temperature:</i></b></div>
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2 ribs (4 to 5 pounds) – 60 to 70 minutes </div>
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3 ribs (7 to 8.5 pounds) – 1-1/2 to 1-3/4 hours</div>
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4 ribs (9 to 10.5 pounds) – 1-3/4 to 2-1/4 hours</div>
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5 ribs (11 to 15 pounds) – 2-1/4 to 3 hours</div>
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6 ribs (15 to 16 pounds) – 3 to 3-1/4 hours</div>
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7 ribs (16 to `8.5 pounds) – 3-1/4 to 4 hours</div>
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<b><i>Beef Roast Cooking Internal Temperatures:</i></b></div>
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Rare – 120 to 125 degrees F. – center is bright red, pinkish toward the exterior portion</div>
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Medium Rare – 130 to 135 degrees F. – center is very pink, slightly brown toward the exterior portion</div>
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Medium – 140 to 145 degrees F. – center is light pink, outer portion is brown</div>
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Medium Well – 150 to 155 degrees F. – not pink</div>
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Well Done – 160 degrees F. and above</div>
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If your roast gets done an hour before the guests arrive, just remove roast from oven, turn off the oven and leave the oven door open for about 15 minutes to reduce the heat temperature. Cover roast with aluminum foil, keep roast in the oven and close the door. The roast will rest and still be tender, moist and ready to carve. Large roasts can be held for up to 2 hours this way.</div>
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<b>Presentation</b></div>
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Transfer rib eye roast and vegetables to a serving platter. Slice the beef to serve. If your rib eye roast has bones, save them to make beef stock. </div>
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If there are any fat and juice that drip down from the roast, take advantage of this luscious beef fat drippings to make some savory pastry known as yorkshire pudding to serve with the roast. This could be called the quintessential British dinner.</div>
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Left over roast can be used to make sandwiches or panini.</div>
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<b>Eat well. Stay healthy. </b><b>Happy Holidays!</b></div>
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Loan aka Annettehttp://www.blogger.com/profile/02413757380816843136noreply@blogger.com0