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: Sift together 2 cups flour, baking soda, cinnamon, salt and nutmeg
1: Cream together shortening and sugar
2: Blend in eggs and vanilla; mix well
3: Add dry ingredients alternately with bananas, mixing just until blended
4: Combine pecans and 1 teaspoon flour; stir into batter
5: Pour into greased 9" tube pan
6: Bake in 350 degree oven 45 to 50 minutes or until bread tests done
7: Cool in pan on rack 10 minutes
8: Remove from pan; cool on rack
9: Makes 1 loaf
10: Posted to recipelu-digest Volume 01 Number 259 by Yummi357@aol
11: com on Nov 15, 1997