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Vol.
21 6/ 2004 |
4th year
edition |
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Chef Trinh Binh Khon
Almond Float
2 tablespoons unflavored
gelatin
1 cup cold water
1/3 cup sugar
3 cups milk at room
temperature
1 ½ teaspoon almond
extract
Fresh or canned fruits
Sprinkle gelatin over water to soften. Add sugar and heat over
medium heat, stirring constantly, to dissolve gelatin. Bring just to boil,
remove from heat and gradually add milk, stir constantly. Add almond extract
and pour into a 6-cup mold or individual dishes. Cool chill until firm. Serve
with fresh fruits and their natural juices or canned fruits and juices.
Stir-fried Vegetables with Brown Bean Sauce
Especially good with
asparagus, bamboo shoots, bean sprouts, broccoli, carrots, cauliflower, celery,
cucumber, string beans and zucchini.
1 pound vegetable of your
choice
2 tablespoons peanut oil
1 slice ginger root
(optional)
1 garlic clove, minced
1 tablespoon brown bean
sauce
2 teaspoons soy sauce
½ teaspoon sugar
about 1/3 cup water (depending
upon vegetable)
½ teaspoon sesame oil
Cut vegetable as your choice. Set aside. Heat peanut oil in wok
or skillet and stir-fry ginger and garlic 10 seconds until brown. Add brown
bean sauce and vegetable and
stir-fry 10 seconds to coat
vegetable with oil and brown bean sauce. Add soy sauce, sugar and water. Cover and let steam rise to surface. Lower
heat if necessary and cook until vegetable is just tender crisp. Toss in sesame
oil.
Stripe Bass with Brown Bean Sauce
(
1 whole striped bass or
other firm white fish, about 2 pounds
2 tablespoons peanut oil
¼ cup matchstick cut
bamboo shoots
4 dried mushrooms, soaked
to soften in ½ cup water,
drained and cut in matchstick, save
the water
¼ cup chopped green onion
1 slice ginger root,
minced
1 tablespoon light soy
sauce
1 tablespoon brown bean
sauce
½ teaspoon salt
2 teaspoons rice wine or
sherry wine
1 tablespoon vinegar
1 teaspoon sugar
½ teaspoon chili oil
Binder of:
½ cup saved mushroom
water
1 tablespoon corn starch
Clean fish and pat dry. Make 3 or 4 diagonal slash on each side.
Place in poacher, cover with boiling water and cook over low heat 3 minutes.
Remove poacher from
heat and let fish stand in
water 12 to 15 minutes. With a slotted
spoon, transfer fish to plate and keep warm. Heat peanut oil in wok or skillet
and stir-fry bamboo shoots, mushrooms, green onion and ginger 1 minute. Combine
remaining ingredients, add and cook until thickened. Pour sauce over fish and
serve immediately.
Please send email to rtrinh1@yahoo.com for questions or ideas.