Vol. 10 8/ 2002	2^nd year edition
Editor-in-chief: Ñoã Hoaøng Nghóa phutavanthu@yahoo.com or nthihoang@aol.com

Chef Trinh Binh Khon

Dry-cooked Green Beans

Ingredients:

1 ½ pounds green beans

1 cup of peanut oil for deep-frying

2 tbs dried shrimp, soaked to soften and minced

1 tbs sugar

1 tbs soy sauce

1 ts sesame oil

1 ts finely chopped preserved black bean

1 ts finely chopped garlic

Method:

Trim beans by breaking the tips of both ends and pulling the tuff string along the sides then cut into 2 to 3 inches long. Heat oil in skillet to 350 to 400 degrees. Deep-fry bean in small batch about 2 to 3 minutes until the skin start to winkle. Drain beans and repeat with rest of beans.

Heat the wok or stir-fry pan. Add 2 tbs of oil. Stir-fry dry shrimp, garlic and black beans for about 1 minute. Add sugar, soy sauce, sesame oil and 3 tbs of water then stir-fry for another minute. Serve with steamed or fried rice.

Kung Pao Chicken

Ingredients: Seasoning sauce: 1 lb of boneless chicken 1 tbs cornstarch 4 pcs dry red pepper 1 tbs soy sauce 1 tbs sugar 1 tbs cornstarch 1 tbs soy sauce ½ salt 1 tbs sugar 5 tbs water 1 tbs sesame oil 2 tbs roasted peanut 2 tbs chopped green onion

Method:

Cut chicken into 1-inch cubes. Add cornstarch, sugar and soy sauce and marinate it for ½ hour.

Heat 3 tbs oil to fry dry red pepper for 30 seconds or until it changed color to a little darker. Add chicken and sesame oil, stir quickly and evenly for 2 minutes, add seasoning sauce, stir until thickened and heated thoroughly; turn of the heat. Sprinkle roasted peanuts and green onion on top before serving.

Following recipe is extracted from Sunset magazine

Roasted Tomato Eggplant Crostini

Meals in Italy often begin with crostini-slices of bread or toast with a savory spread. The low-fat topping featured here combines red onion, tomatoes, and eggplant, baked until almost charred to caramelize the natural sugars. The vegetables need only the simplest of seasonings; salt, pepper balsamic vinegar, and a minimum of oil.

Ingredients:

Olive oil cooking spray

large red onion, cut into 1/2 –inch thick slices

tablespoons balsamic or red wine vinegar

½ pounds firm-ripe pear-shaped (Roma-type) tomatoes, cut into 1/4 –inch thick

slices.

medium size eggplant (about 1 lb), unpeeled, cut crosswise into ½-inch thick slices.

Salt and pepper

16 slices crusty Italian or French bread (each about 3 ½ inches wide, 5 inches long,

and ½ inch thick)

Method:

Coat two10-by 15-inch rimmed baking pans with cooking spray. Arrange onion slices in a single layer in one of the pans; drizzle with vinegar. Arrange tomato slices in sam pan, overlapping slightly. Arrange eggplant slices in a single layer in second pan. Coat all vegetables lightly with cooking spray. Bake in a 450 degrees oven until eggplant is browned and very soft when pressed (about 30 minutes) and tomatoes are will browned on edges (about 50 minutes).

Transfer all vegetables to a food processor or blender; whirl until coarsely pureed. Season to taste with salt and pepper. (at this point, you may cover and refrigerate for up to 3 days; bring to room temperature before serving).

Place bread in a single layer on a baking sheet. Broil about 5 inches below heat, turning once, until golden on both sides (about 4 minutes).

To serve, spread toast with vegetable puree, using about 2 tablespoons puree for each slice. Makes 16 appetizers.

Per appetizer; 94 calories (15% fat, 72% carbohydrates, 13% protein), 2 g total fat (0.2 saturated fat), 18 g carbohydrates, 3 g protein, 0 mg cholesterol, 152 mg sodium.

Please send email to rtrinh1@yahoo.com for questions or ideas.

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