1 lb Firm tofu

3 Serrano chilies

4 Green onions

1/4 c Oyster sauce

2 tb Fish sauce

1/2 c Water

3 tb Vegetable oil

1 tb Sesame oil

1 c Bean sprouts

1/4 ts Ground white pepper

Press tofu between paper towels, for about 30 minutes, to remove excess water. Cut into 1/2 inch cubes. Soak bean sprouts in cold water for about 15 minutes, to freshen. Remove the stems from chiles, and slice lengthwise

into thin strips. Add them to tofu. Diagonally slice the green onions into pieces about 1 inch long and 1/4 inch thick. Set aside. Mix the oyster sauce, fish sauce, and water. Set aside. Heat a wok, add both kinds of oil, and swirl them over the surface of the pan. Stif-fry the garlic until it is light golden. Add the tofu, chiles, and bean sprouts. Stir-fry over moderate heat until the bean sprounts are crisp-tender, about 2 minutes. Add the oyster sauce mixture and the green onions. Stif over high heat until all the ingredients are heated through and the mixture is boiling. Put the mixture in a serving bowl and sprinkle with pepper. Serve immediately or keep it warm while you prepare other dishes. Serve with Lime Sauce and rice. Source: Thai Home-Cooking from Kamolmals Kitchen

3 T Butter or margarine

5 ea Garlic clove, chopped

3 ea Green onions, chopped

2 ea Catfish fillets, large

1/3 c Flour

4 ea Mushrooms, large, sliced

3 oz Beer, light

1/2 ea Lemon

1 x Worcestershire sauce

1 x Rice, white

Brown finely-chopped garlic and onion in butter, sizzling hot. Lightly flour catfish, add to pan with mushrooms. Pour in beer and treat fillets with juice of of half a lemon. Add a couple of drops of Worcestershire. Saute over medium heat, turning, until brown on both sides. Serve on hot plates with rice. Use pan-gravy over the rice. Source: Gulfport Sun-Herald, 13 January 1988 Recipe date: 01/13/88

12 sl Baguette, French, sliced

– 3/4-inch thick, — sliced diagonally 1/4 lb Shrimp, fresh, shelled,

– deveined 1/4 lb Crabmeat, fresh

1 tb Ginger, minced

1 tb Scallion, minced, white

– and light green parts — only 1 tb Lard, fresh, minced

1 1/2 ts Salt, kosher

2 ts Wine, Chinese, rice OR

2 ts Sherry, dry

2 ts Water

4 ts Cornstarch

1/4 c Waterchestnuts, fresh,

– diced 1 lg Egg white, stiffly beaten

———————————-ASSEMBLY———————————- Seeds, sesame, black Ham, Smithfield, minced Coriander, fresh, whole Oil, corn OR Oil, peanut (for frying) Sauce, plum ** Leave the baguette slices out on a rack overnight to dry, or place them in a low oven for about 10 minutes per side until dry ot the touch. Mince the shrimp and crabmeat to a paste, then combine the paste minced ginger, minced scallion, lard, salt, rice wine, water, cornstarch, and waterchestnuts stirring well in one direction to blend. Fold in the beaten egg white. Assembly: ========= Using a broad-bladed sandwich spreader, mound the shrimp on the bread slice to a thickness of a scant 3/4 inch, tapering the mound where it meets the edge of the brad to form a smooth dome. Sprinkle some sesame seeds and ham bits thinly on top, then press on a single coriander leaf. Deep-fry, topping side down, in 350 F oil until the topping is golden, about 4 minutes. Using long cooking chopsticks or tongs, turn the toasts to brown the underside of the baguette. Remove promptly to paper towels to drain. Serve with warm or cooled plum sauce. ** This plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA

1 lb Flank steak

14 Serrano chilies

- finely chopped 1/4 c Finely chopped garlic

1/2 c Finely chopped yellow onion

1/4 c Vegetable oil; PLUS:

2 tb Vegetable oil

3 tb Fish sauce

1 tb Granulated sugar

1/2 c Water (more if needed)

1/2 c Mint or basil leaves

- (loosely packed) Green lettuce leaves This is a rich, hearty dish with plenty of typical Thai flavors. Any kind of beef may be used, but flank steak works particularly well because it is easy to cut it across the grain, which helps keep the meat from falling apart during stir-frying and produces a tender result. Be sure to serve plenty of rice, because it helps moderate the hot chilies without detracting from the flavor. You may reduce the number of chilies by up to one half, but traditionally this dish should have a rich, hot chili flavor. ======================================================================= 1. Slice the beef across the grain into strips 1/4 inch thick and 2 to 3

inches long. Set aside. 2. Pound or grind the chilies, garlic, and onion to a coarse paste in a

mortar or blender. If you use a blender

A true artist doesn change with the times. A true artist is already way ahead of the times. — Eric Pio

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