Yummy Lumpia Plate

Butter Chicken - Recipezaar I came across this recipe sometime back, and it is probably my favorite Indian dish. Despite it's name, butter is not the primary flavor here. Instead there is a nice combination of spices that adds a lot of flavor. Served with some basmati rice and you have an authentic dish, that tastes great, and is quite filling. I hope you enjoy. Picture courtesy Photo_Mind Read More Ingredients * 2 tablespoon butter * 1 onion, chopped * 1 clove garlic, crushed * 2 large boneless chicken breasts * 1 teaspoon ginger * 1 teaspoon chili powder * 1 teaspoon turmeric * 1 teaspoon cinnamon * 1 teaspoon salt * 3/4 cup fresh cream * 1 tablespoon tomato paste * 1/2 teaspoon garam masala Method 1. Saute onion and garlic in butter. 2. Slice chicken breasts into bite sized pieces. 3. Combine spices and salt and toss chicken pieces until well coated. 4. Saute the chicken each side until golden brown. 5. Stir in the cream and tomato paste. 6. Cover pan and simmer for about 10 min

Helen and Tex made a run down to Austin over the weekend and picked up a lot of snacks. They even managed to snag some chicharon! We are going to Houston this weekend to drop off Balikbayan boxes so call Gigi if you have one that needs to be picked up. Check with us Monday for all the new stuff.

Fragrant Eggplant- Asiarecipe.com One of the more popular vegetables among Asian cultures is the eggplant. Today's recipe comes from Laos and is an excellent way to prepare this wide ranging veggie. For those who didn't know eggplants come in many varieties, not just the giant purple ones commonly seen in America. In fact the name is derived from the original form which really does resemble eggs. For more information on eggplants click HERE , other wise click READ MORE for the recipe. Read More Ingredients * 1 large eggplant * 4 tbl soy sauce * 1 tbl cornstarch * 3 tbl sugar * 1/4 cup distilled white vinegar * 1/4 cup water * 1 tsp crushed dried red pepper * 6 slices ginger, about the size and thickness of a quarter * 4 scallions, chopped, separate white and green parts * 1 tbl dry sherry Directions 1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid