The goi cuon (flexible rice paper rolls) are often served with a peanut sauce in restaurants, but many local Vietnamese enjoy esting it with fish sauce (nuoc mem).
1 empty glass jar
4-5 pieces of garlic
Chili garlic sauce (plastic jar with a green top, with a rooster / chicken on it)
Concentrated fish sauce (Tiparos brand)
In an empty jar, measure in relation to the size of the jar:
- Pour in 1/8 of sugar into the jar.
- Boil some hot water and pour into the jar – just slightly above the sugar content.
- Dilute the sugar completely with a stirring stick.
- Add cold water to about a little over half of the jar.
- Take one lemon and roll it around on the counter, pushing down to make it nice and squishy.
- Cut open the lemon in half over the jar and squeeze.
- Crush the garlic into the jar.
- Add 2 tsp or more of the chili garlic sauce, depending on how spicy you like it.
- Add the concentrated fish sauce – a third of less to the amount of water content already in the jar … or until the color is golden brown with a tinge of red from the chili garlic sauce.
Add more water or concentrated fish sauce, according to how strong or light you prefer the taste. Stir all contents adn chill in fridge before use.
2 Tbsp peanut btter
1/2 cup soy sauce
1/2 cup lime juice
1 Tbsp brown sugar
1 Tbsp curry powder
1 gloves of chopped garlic
1 tsp hot pepper sauce
From Cooking Light magazine. Coat fillets with crumbs and bake at a high temperature for a crisp texture similar to fried fish. Fresh herbs and other seasonings heighten the flavor.
1 cup panko (Japanese breadcrumbs)
1 Tbsp fresh basil, chopped
1 Tbsp of fresh, flat-leaf parsley, chopped
1/2 tsp onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 Tbsp all-purpose flour
6 (6-ounce) halibut fillets
3/4 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil, divided
- Preheat over to 450F.
- Combine first 5 ingredients in a shallow dish.
- Place egg whites and egg in a shallow dish.
- Sprinkle fish with salt and pepper.
- Dredge fish in flour.
- Dig in egg mixture; dredge in panko mixture.
- Heat 1 Tbsp oil a large non-stick skillet over medium-high heat.
- Add 3 fish fillets; cook 2-1/2 minutes on each side or until browned.
- Place fish on a broiler plan coated with cooking spray,
- Repeat procedure with remaining 1 Tbsp oil and remaining fish.
- Bake at 450F for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Yield, 6 servings (1 fillet each)
1/4 cup of water kefir grains
1/4 cup turbinado sugar
- Fill with room temperature water in vented jars
- Let sit for three days at room temperature
- If it smells fermented, strain the liquid into clean, new jars
- Add one shot of juice (any non-citrus fruit juice), and put solid lids on the jars
- Check regularly until fizzy
- Refrigerate and enjoy!
4 celery sticks
5 cloves of garlic
1 sprig of rosemary
2 bay leaves
1 container of mushroom broth
4 cups of water
Recipe by Mary Lapp.
3 cups unsweetened dried shredded coconut
Zest of one lemon
1/4 fresh squeezed lemon juice
1/2 cup maple syrup
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup frozen blueberries
- Preheat oven to 350F degrees.
- Line 8 muffin cups with liners.
- Place the unsweetened coconut in a food processor, and process for 5 minutes.
- Let the food processor rest for 5 minutes, so it doesn’t overheat.
- Scrape if necessary, and turn back on for 5 minutes, or until it is liquidy and you can hear it splash.
- Add the zest, lemon juice, maple syrup and sea salt. Process until it comes together.
- Add the baking soda, and process just until incorporated.
- Divide batter into 8 muffin cups. Top with 1 Tbsp of frozen blueberries on each cupcake.
- Bake for 25-27 minutes. You want them to be a little toasty.
- Chill before you serve for best consistency – although they are really good any way!
Preheat oven to 350F.
2 cups of finely shredded carrots
1/4 cup of lemon juice, freshly squeezed
1 cup sifted whole wheat flour
1 cup sifted cake flour
1/2 tsp of salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 large eggs
10 Tbsps unsalted butter (melted)
3/4 cup of honey
- In a small bowl, combine the carrots and lemon juice.
- In a large mixing bowl, combine the dry ingredients and mix for 30 seconds to blend.
- Add the eggs, better, honey, and carrot mixture.
- Mix until dry ingredients are moistened.
- Beat for 30 seconds until well mixed.
- Place into pan (or ring mold).
- Bake for 30 minutes, or until cake springs back when pressed and a tester comes out clean.