Food Minia

This is a delicious coconut curry seafood stew with a lot of ingredients common in Vietnamese and Thai cooking. INGREDIENTS: 1 tablespoons canola oil 2 tablespoons grated ginger 2 tablespoons pureed lemon grass 2 tablespoons curry powder 6 cups chicken broth 2 tablespoons fish sauce 1 tablespoon light brown sugar 1 tablespoon tamarind soup base  (or 2 tablespoons of fresh lime juice at the very end) 2 (13.5 ounce) cans coconut milk 1 teaspoon chili oil 1 pound medium peeled and deveined shrimp 1 pound hardshell clams 8 ounces mussels 8 ounces halibut (cut into 1x1 inch pieces) or fresh Alaska king crab meat 1/4 cup chopped cilantro cooked jasmine rice about 4-6 cups Siracha Chili paste (optional to add heat) DIRECTIONS: Heat oil in large pot over medium heat.  Cook and stir in ginger, lemongrass, and curry powder in oil for 1 minute.  Pour in chicken broth over mixture and stir continually to incorporate irall ingredients.  Stir in fish sauce and brown sugar; si...

These water chestnut dessert dumpling resembles tapioca pearl and but with crunch and colour. The advantage of the water chestnut dessert dumpling over tapioca pearl is that the dumplings do not thicken the dessert as stated in the Tapioca Pearl dessert . In my video, you'll see that made a dessert drink with green Ai-Yu Jelly, cantaloupe, honeydew melon, the colourful water chestnut dessert dumplings, and fresh coconut milk . Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.