Ingredients:

• 3 large tomatoes
• 1/4 lb ground pork
• 1 dozen shrimp
• 1/3 cup bean thread vermicelli (the clear kind, often used in hotpot)
• 1 /3 cup wood ear fungus mushroom
• 4 green onions
• 1 tsp Nuoc Mam (fish sauce)
• 1/2 tsp ground black pepper
• 3 tablespoons of oil
• Optional: 1/2 tsp garlic powder
• Optional: 1/2 tsp paprika powder

Preparation for filling:

1. Soak the vermicelli noodles in hot water until it is fully soft
2. In a separate container, soak the wood ear fungus in hot water until fully soft
3. Peel and de-vein the shrimp. Set aside
4. Take the 3 green onions and cut into small 1 inch sections.
5. Take the shrimp and the green onions (3 that were cut) and place into food processor/blender until finely minced. Set aside.
6. There should be 1 remaining green onion. Using a knife, cut into 1/8 inch sections.
7. Cut the bean thread vermicelli and tree ear fungus into 1 or 2 in pieces.
8. In a bowl, mix all of the above (ground pork, vermicelli, green onions, wood ear fungus, nuoc mam, garlic powder, and paprika powder). Mix thoroughly.
9. Scoop the filling into tomatoes until just above the rim. Set aside.

Preparation + Instructions for Sauce

1. Cut each tomato, into halves and remove the tomato vines.
2. Scoop the seeds and tomato out, leaving a hollow tomato half.
3. In a bowl mix the tomato filling + seeds with chili sauce (as you like), and ketchut (2 tablespoons)
4. In a small saucepan, turn fire on medium, until sauce thickens. Set aside

Instructions for cooking:

1. In a large frying pan, drizzle oil and place stuffed tomatoes facing downwards for 5 minutes or until browned
2. Turn tomatoes over and cook for another 10 minutes. Add lid over the pan so that it is cooked thorougly
3. If the pan gets dry, add 1 tablespoon of water into saucepan to create steam

Once the stuffed tomatoes are ready, serve with white rice and tomato sauce. Enjoy!

Ingredients:

• 1 cup sweetened flaked coconut
• 5 oz. graham crackers
• 8 tbsp. unsalted butter
• 1 cup finely chopped walnuts
• 1 cup semisweet chocolate chips
• ½ cup white chocolate chips
• ½ cup butterscotch chips or peanut butter chips
• 1 (14-oz.) can sweetened condensed milk

Directions:
Adjust an oven rack to the lower-middle position and preheat the oven to 350° F.  Line a 9×13-inch baking dish with aluminum foil and spray lightly with nonstick cooking spray.  In a medium nonstick skillet over medium heat, toast the coconut, stirring occasionally until lightly browned and golden.  Remove from the heat.

Place the graham crackers in a large zippered plastic bag.  Using a rolling pin, crush the graham crackers to achieve a mixture of crumbs, bits and chunks.  Meanwhile, place the stick of butter in the prepared baking pan and put it in the oven to melt, about 6 minutes.  When the butter has melted, remove the pan from the oven.  Add the graham cracker crumbs and toss lightly with a fork directly in the pan until all the butter is absorbed and the crumbs are evenly distributed over the bottom of the pan.  In order, sprinkle the (nuts), chocolate chips, white chocolate chips, butterscotch chips, and toasted coconut over the graham cracker crumbs.  Pour the condensed milk evenly over the entire dish.

Return the pan to the oven and bake until the top is golden brown, about 25 minutes.  Cool on a wire rack to room temperature, about 2 hours.  Remove the bars from the pan using the foil and transfer to a cutting board.  Using a sharp knife, cut into bars of your desired size.

]]> http://coolinary.wordpress.com/2009/12/11/vietnamese-thit-heo-kho-trung-shrimp-and-egg-clay-pot-recipe/feed/ 0 Susan eggshrimp http://coolinary.wordpress.com/2009/12/11/chinese-red-bean-and-tapioca-dessert-recipe/ http://coolinary.wordpress.com/2009/12/11/chinese-red-bean-and-tapioca-dessert-recipe/#comments Fri, 11 Dec 2009 08:58:43 +0000 Susan http://coolinary.wordpress.com/?p=34 ]]> Ingredients

Chicken breasts (or any other kind of meat Salmon or Shrimp is also good!)

Curry Powder

Minced Lemon Grass

Optional – Cayenne Pepper to taste

Preparation

1. Combine the curry powder, minced lemon grass, and meat with 2 tablespoons of oil until mixed thoroughly
2. Add 2 tablespoons of oil to pan
3. Place the flavored meat on the pan until fully cooked

Tip

* You can always pre-marinade the meat in the flavors and place in the freezer. The flavors will sink in and when you’re ready to eat, you can just defrost them and fry them quickly.

ENJOY!