Here we go again, a whole week going by in the blink of an eye! Very Fun, Very Busy Week.
The workers came to stay with us on Monday so we proceeded to have wonderful times!
I accidentally purchased the head of the salmon when we were having salmon for dinner, so Kim (who has labored in Saipan, Hawaii & Guam) decided that "since I'd paid for it"...we should use it!
We sat up all night looking for just the right "Fish Head Soup" and found the perfect one. It reads like this:
Sour Fish Head Soup for One (Canh Chua Dau Ca
4 Servings
1 qt Water
Sour Fish Head Soup for One (Canh Chua Dau Ca
4 Servings
1 qt Water
2 Scallions,white part only,
1/2 c Canned sliced sour bamboo
Sprinkling of freshly ground
2 ts Salt
1/2 c Canned sliced sour bamboo
Sprinkling of freshly ground
2 ts Salt
1 ds MS (optional)
2 tb Plus 4 teaspoons fish sauce
2 tb Mixed chopped fresh
1 lg Fish head or fish carcass,
An excellent way to get twice the pleasure out of your fish purchase. To the people of South Viet Nam, this is as much their traditional dish as Southern Fried Chicken is to our southerners--and it will meet with instant praise.
Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes. Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish head into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve. Note: If the fish head is dropped into water that is not boiling, it will fall apart.
2 tb Plus 4 teaspoons fish sauce
2 tb Mixed chopped fresh
1 lg Fish head or fish carcass,
An excellent way to get twice the pleasure out of your fish purchase. To the people of South Viet Nam, this is as much their traditional dish as Southern Fried Chicken is to our southerners--and it will meet with instant praise.
Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes. Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish head into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve. Note: If the fish head is dropped into water that is not boiling, it will fall apart.
OK, We found this very entertaining because:
- "Soup For One" "4 Servings" How Interesting...
- Sprinkling of Freshly Ground....(Wonder if maybe I asked for it at the store??)
- 2 tb Mixed Chopped Fresh...Again, I'm not sure what this is, so should we inquire?
- It will meet with instant praise...AHHH, The Perfect Recipe!
So, Kim and I took off for the store the next day to purchase the needed ingredients, and here is the wonderful soup we made
Then On Wednesday, we again had visitors! We had a Couple from Victoria and a Couple from Florida. Here we all are (well, except for the Johnston/Ryan kids who had better food to eat!:
Don't we just have too much FUN?!! What a Wonderful Family!
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