1 : oz Coconut rum
4 : oz Pineapple juice
1/2 : oz Lemon juice
1/2 : oz Simple syrup
3 : tb Vegetable Oil
1/2 : lb Shrimp, Peeled And Deveined
2 : tb Cilantro Pesto (See Recipe)
1 : tb Fish Sauce (Nam Pla)
Fresh : Fresh Cilantro Leaves
1 : kg Medium size fresh shrimp
7 : Red hot chili
3 : Cloves garlic
1 : tb Sugar
1 : /2 ts Salt
1/4 : c Hot water
2 : tb Lime juice
1 : tb Hot sauce *
1 : tb Chopped coriander
* : * (Sriracha or Sambel
-Lampung) : -Lampung) [Sriracha is a
8 : oz Bean Thread Noodles
2 : tb Vegetable Oil
1/4 : c Cilantro Pesto (See Recipe)
1 : tb Fresh Ginger, Finely Chopped
1 : lb Shrimp, Peeled & Deveined
1/3 : c Coarsely Chopped Green Onion
1/4 : c Chicken Stock
2 : tb Fish Sauce (Nam Pla)
1 : tb Oyster Sauce
1 : tb Chinese Rice Wine Or:
Dry : Dry Sherry
1 : ts Dark Soy Sauce
1 : ts Asian Sesame Oil
1 : ts Sugar
1/4 : ts Salt
Handful : Handful Of Cilantro Leaves
0: Makes 2 loaves Sprinkle dry yeast and sugar over 1/2 cup warm water (105 - 115 F) in small bowl and stir to dissolve
1: If using cake yeast, crumble into small bowl
2: Stir in sugar and 1/2 cup lukewarm water (95 F)
3: Let mixture stand until foamy, about 10 minutes
4: Meanwhile, heat 1 cup water, buttermilk, butter and honey in heavy small saucepan to lukewarm (95 F), stirring until butter melts
5: Combine graham flour, granola, oats, walnuts and salt in large bowl
6: Add yeast and lukewarm liquid mixture, then egg, whisking until thick, about 5 minutes
7: Using wooden spoon, mix in enough all-purpose flour 1/2 cup at a time to form soft dough
8: Knead on floured surface until smooth and elastic, kneading in more all-purpose flour if dough is sticky
9: Grease large bowl and add dough, turning to coat entire surface
10: Cover bowl with plastic
11: Let rise in warm draft-free area until dough is doubled in volume, about 1 hour
12: Grease two 9x5-inch loaf pans (preferably black steel)
13: Gently knead dough on lightly floured surface until deflated
14: Cut dough in half
15: Pat each piece out into rectangle
16: Roll up jelly roll fashion, pinching seams to seal
17: Place seam side down in prepared pans
18: Cover with towel
19: Let rise in warm draft-free area until doubled in volume, about 45 minutes
20: Preheat oven to 375 F
21: Bake until loaves sound hollow when tapped on bottom, about 40 minutes
22: Immediately remove from pans
23: Cool completely on wire racks
24: Bon Appetit