Recipes Included On This Page Tea Eggs (Cha Yeh Tan) Thai Coconut Chicken Soup Two Hearts Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tea Eggs (Cha Yeh Tan) Recipe By : Introductory Traditional Chinese Regional Cuisine Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons black tea leaves 12 eggs 1 tablespoon salt 2 tablespoons dark soy sauce 1 piece dried orange peel 3 star aniseeds One cup of used tea leaves are suitable but fresh dried leaves are preferred. Place eggs in heavy kettle with ample water to cover (approximately 6 cups). Bring to a boil. Turn heat to low and simmer 20 minutes. Remove eggs from kettle and immerse in cold water for 5 minutes. Crack the shells lightly all over but DO NOT detach them from the eggs. Return the eggs to the kettle. Add seasonings and spices. Bring to a boil then simmer for another hour. Turn off the heat and leave the eggs in the tea leaf mixture. Serve either hot or cold. Reheat if necessary. Remove shell just before serving. Total preparation time: 1 1/2 hours. Author's note: Tea Eggs are not so much a meal as a snack. They are served during New Year and at picnics. From Introductory Traditional Chinese Regional Cuisine by Esther Chen; Seattle, Washington, U.S.A.; 1976. MC formatting by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 4g Fat (62.2% calories from fat); 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 588mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat. * Exported from MasterCook * Thai Coconut Chicken Soup Recipe By : Gary Serving Size : Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can coconut milk 2 cups chicken stock -- (homemade if possible) 2 habaneros -- seeded and chopped 2 serranos -- seeded and chopped 2 jalapeņos -- seeded and chopped 3 garlic cloves -- minced Fresh ginger -- 1 inch, minced 1/2 red bell pepper 1/2 green bell pepper -- both colors sliced into 2-inch-long thin strips 1 red onion -- chopped fine 1 tablespoon fish sauce -- (or more) 1 tablespoon brown sugar 2 tablespoons peanut oil 1 block tofu -- weighted and cut up after drained of the water Steamed rice Put all the chopped and sliced peppers, garlic, onion and ginger into a good sized pot that has been heated with the oil; simmer for a few minutes. Add the chicken stock and the coconut milk; bring to just below the boil, but do NOT let it boil, just simmer for about ten minutes. Add the tofu cut into about one-inch cubes; add the fish sauce (Nam Pla), the sugar and if you want it really hot, add a little red chile paste. Garnish with cilantro chopped into it just before serving over a bed of freshly steamed rice. Be sure to use the fish sauce as it provides the correct flavor that regular soy sauce does not. Adjust hotness with amount of peppers used. The hotness and sweetness compliment each other well. Contributed to the FareShare Gazette Recipe Challenge by Gary; 22 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two Hearts Salad Recipe By : Jennie B Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can artichoke hearts -- drained 1 can hearts of palm -- drained 8 cherry tomatoes 16 black olives -- pitted 1/4 cup vinaigrette Spring Mix -- Mesclun or other greens Drain and rinse the artichoke hearts and hearts of palm. Cut the artichoke hearts into quarters (if they are not already cut) and slice the hearts of palm into 1/2-inch (1 cm) rounds. Combine the artichokes, hearts of palm, tomatoes and vinaigrette in a bowl and toss gently so as not to separate the hearts of palm into individual rings. Gently mix with spring mix or mesclun. Serves 4. NOTES : (This actually will serve more than four. The leftovers will keep well for several days in the refrigerator) Contributed to the FareShare Gazette by Jennie; 1 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 10g Fat (70.4% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 2 Fat.

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