Vegetable Sour Soup

Here is the recipe
• 1 tsp. tamarind
• 5 tbsp. warm water
• 1 shallot, sliced
• 3 cloves gar¬lic, minced
• 1 inch-long piece fresh ginger,
• peeled and sliced
• 1 red chili pep¬per, seeded and sliced*
• 3 tbsp. raw peanuts
• 1 tsp. shrimp paste
• 1/2 tsp. salt
• 5 c. low-fat chicken or veg¬etable broth
• 1/2 c. salted peanuts, coarsely chopped
• 2 tbsp. brown sugar
• 1 chay¬ote, peeled, seeded, and
• sliced thin
• 1/2 c. fresh or frozen green beans,
• ends trimmed
• 1/3c. frozen corn kernels
• 1 green chili pep¬per, sliced (optional)
Direc¬tion
• Pre¬pare tamarind by plac¬ing it in a small bowl with warm water. Let soak for 15 minutes.
• To make spice paste, com¬bine shal¬lot, gar¬lic, gin¬ger, red chili pep¬per, raw peanuts, shrimp paste, and salt in a large mor¬tar and blend well with a pes¬tle. Use a food proces¬sor or blender if you don’t have a mor¬tar and pestle.
• Trans¬fer paste to a medium saucepan and add chicken or veg¬etable broth, salted peanuts, and brown sugar. Stir to com¬bine, and cook over medium heat for 15 minutes.
• Mean¬while, use a strainer to sep¬a¬rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
• Add chay¬ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
• Just before serv¬ing, add tamarind juice and stir. Gar¬nish with green chili pep¬per slices if desired.

KOREAN CHICKEN RICE

Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.

Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.

Ingredients:
• 4 cups cold cooked rice
• 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
• 2 eggs (more if desired)
• 1/2 cup green peas
• 1 medium onion, diced
• 1 green onion, diced
• Seasonings (add according to taste):
• Light Soy Sauce
• Oyster sauce
• Salt
• Pepper
• Oil for stir-frying, as needed

Preparation:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients