Issan Bath (Shrimp Fried Rice)

Ingredients
4 cups long grain rice, cooked
1 onion, chopped
3 tbsp oil
3 eggs, beaten
1 lb raw shrimp, peeled
1/2 cup sliced mushrooms
1/2 cup carrots, cubed
3 green onions, chopped
1 tsp chillie powder
3 tbsp soy sauce
1/2 tsp sugar
Salt to taste


Method
Heat 1 tbsp oil in a frying pan, add the eggs and spread to make
a thin pancake. When done, flip over and cook for a few more
minutes. Remove eggs from pan and shred into small pieces.
Add the rest of the oil to a pan, and fry the onion. When
browned add the shrimp and chille powder. Stir while cooking
until the shrimp turn pink.
Add the carrots, and mushrooms and fry for another few minutes.
Add the rest of the ingredients and stir well. Cook until
thoroghly heated.
Serve hot topped with the shredded eggs.

Aappa (Hoppers)

Ingredients
1 tsp yeast grnules
2 tbsp + 1 tsp sugar
1/4 tsp salt
2/3 + 1/4 cups coconut cream
2 cups rice flour


Method
Mix the yeast granules in 1 tsp sugar and the salt in half
cup of warm water and leave for 15 minutes until frothy.
Mix 2/3 cups of coconut cream and 1 cup of water. Put the
rice flour into a large bowl and add the yeast mixture.
Next add the diluted coconut cream, little at a time to make a
batter like pancake batter. If more liquid is needed, add more
water.
Now cover the bowl with a wet cloth and leave for about eight
hours in a warm place. The batter should rise to double the
original amount.
Finally before preparation, mix 1/4 cup coconut crean and 2 tbsp
sugar and stir well. If more liquid is needed, add more
water.
Soak a small piece of cloth in oil and a saucer.
Heat the pan(thachhiya) on medium. When hot rub the pan throughly
with the oiled-cloth. Add about 3 tbsp of the batter to the pan and
turn the pan so that the batter sticks to the sides of the pan.
Cover and cook for about a minute under low-medium heat. Use
a butter knife to loosen the edges of the hopper and serve hot.
Note: If the hoppers difficult to remove from the pan, add
a beaten egg to the batter and stir well. It is best to keep
this pan solely for the purposes of making hoppers

APRICOT PUDDING

Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point. Mix 1/2 cup cornstarch with 1/2 cup milk and stir slowly into boiling milk, add 1/2 teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mixture. Turn out when cold and surround with apricot juice.

APPLE PUDDING

Take half a dozen large codlins, or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put to them the pulp of your apples, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread crumbs or bisket, four ounces of candid orange or citron, and bake it with a thin paste under it.

ONION CAKES

8 Flour tortillas
1/2 c Finely chopped green onions
2 tbsp Sesame oil
Oil for deep frying
1 Egg; lightly beaten
Salt


Brush 4 tortillas with sesame oil then some of Egg. Sprinkle about 2
tbsps green onions over each tortilla. Top each with remaining
tortillas. Press firmly around edges and cover with plastic wrap. Let
stand until ready to deep fry.

Heat oil for deep-frying in wok or deep pan to 400F. Using tongs, slip
tortilla cakes, one at a time, into Hot oil. Cook, turning with tongs, to
brown both sides. Drain each Cake, holding it vertically over pan.
Drain again on paper towels. While Hot, cut each Cake into 4 to 8
wedges. Sprinkle lightly with salt. Serve Hot.

LEMON CHICKEN

2 tbsp Dry sherry
4 Spring onions, chopped
1 Piece of root ginger, shredded
1 1b Boned chicken, cut into 1” strips
2 tbsp oil
2 Celery sticks, sliced
4oz button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tbsp Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish


Put the sherry, spring onions and ginger in a bowl. Add the chicken,
toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or deep frying pan. Add the celery, mushrooms
and the green pepper. Stir-fry for one minute. Add the chicken and
marinade, then cook for 3 mins. Stir in the Soy Sauce and lemon rind
then cook for a further minute. Pile into a warmed serving dish and
garnish with lemon slices.

LAMB SOUP POT

4 lbs Lamb bones, cracked
1/2 lb Canned salted mustard green
1 lb Lamb Meat (shoulder or leg)
1 lb Bean sprouts
4 qts Cold water
1/2 c Unsoaked "cloud ear"
1 tbsp Fresh ginger, sliced
Dried black fungus
1 lg Onion, quartered
4 Scallions
1/2 tsp Salt
1/2 lb Dried Bean thread noodles
1 tsp Sugar
8 Charcoal briquettes
1/2 c Light sherry


Make stock: Put Lamb bones, ginger, onions & water in stock pot.
Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by
half. Skim froth. Shred Lamb Meat. Add Meat, salt, Sugar & light
sherry to stock. Simmer for another 20 minutes.

Finish Soup: Wash & soak "cloud ears." Soak noodles for a few
minutes until soft. Drain & rinse mustard green; slice into shreds.
Rinse Bean sprouts. Wash & remove roots from scallions; shred on
bias, greens & all.

Prepare Fire Pot: Heat charcoal briquettes. When they start to turn
white, transfer to bottom of Fire Pot; place pot on heat-proof tile on
your table. Add half the broth & half the other ingredients, reserving
the rest for later in dinner. Serve after broth has boiled briefly.