MUSTARD GREENS CHICKEN SOUP (SERVES 5)
2/3 lb Chicken breast                           3 tbsps Vietnamese fish sauce
2/3 lb Mustard greens (2" lengths)  2 tsps Sugar
6 Cups Chicken broth                     2 tbsps cooking oil

3 Garlic cloves (crushed)                  1 chopped stem Green onion
1.  In a saucepan, stir-fry garlic in 2 tbsps of hot oil for 30 seconds. Add chicken & lightly stir-fry for 30 seconds.  2.  Add chicken broth, cover, & bring to boil. Remove any foam that floats to the surface. Add sugar, fish sauce & simmer w/saucepan partly covered for 1-2 minutes.  3.  Add mustard greens & cook for 1 minute. Add green onion & serve.  Baovan of VietNam, Bites of Asia.

                                CAMBODIAN HOT POT
Soak 2 oz lump tamarind in 1/2 c boiling water for 15 min, or until soft. Force tamarind thru fine sieve into small bowl. If tamarind concentrate is used, dilute 2 tbsp with 1/4 c warm water. Cut 8 oz raw shrimp, shelled & deveined, in half,

lengthwise. In a bowl, combine shrimp, 2 cloves chopped garlic, 1 tsp Vietnamese fish sauce & freshly ground pepper to taste. Let stand 30 min. Heat 2 tbsp vegetable oil in 3-qt saucepan. Add 2 thinly sliced shallots & lemon grass (white bulb crushed & cut into 2" sections). Saute briefly, w/o browning. Add large Ripe tomato, cored, seeded & cut into wedges, 2 tbsps sugar & cook over moderate heat until slightly soft. Add 1/4 Ripe pineapple, cut into 1/4" chunks, 1/4 c thinly sliced bamboo shoots.  Cook, stirring, for about 2 min. Add 5 c water. Bring to a boil over high heat. Stir in tamarind liquid, 1 tsp salt & 1/4 c fish sauce. Reduce heat to moderate & simmer for 5 min. Stir in shrimp, 2 fresh, minced red chilis & 1/2 c fresh bean sprouts. Cook for 30 sec. more. Add 1 thinly minced scallion & 2 tbsp shredded mint. Remove from heat. Discard lemon grass. Ladle into heated tureen. Serve at once. Note: Do not overcook shrimp or they will toughen. Fish paste, scallops, red snapper or other seafood can replace shrimp. Serve w/Vietnamese Bun or Chinese Egg Noodle.                         
                           Recipe posted by Pom Neng on Bites of Asia Forum.

                                 CARROT CAKE
2 c. flour                               1 c. chopped or whole nuts (almonds, walnuts, etc.)
2 c. sugar                              1 tsp. cinnamon
2 cups grated carrot          1 teaspoon baking soda
1/2 - 3/4 cup oil                  4 eggs

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