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: Preheat the oven to 450 F
1: Pour 2 tablespoons melted butter into 9-inch cake pan; bake for 5 minutes, until pan is very hot
2: Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt
3: Make a well in the center and pour the creamed corn, milk, remaining 2 tablespoons butter and egg into the well
4: Stir until smooth
5: Pour the batter into the hot pan
6: Bake until corn bread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes
7: Remove corn bread from oven, and let it stand for 15 minutes before serving
8: Makes 6 to 8 servings
9: Per serving: Calories 253 Fat 10g Cholesterol 62mg Sodium 507mg Percent calories from fat 34% Source: Kwanzaa, An African-American Celebration of Culture and Cooking Dallas Morning News-Food 10/2/96 Typos by Bobbie Beers Posted to recipelu-digest Volume 01 Number 413 by RecipeLu <recipelu@geocities
10: com> on Dec 29, 1997