Baked Brie with Almonds

• 1/4 cup sliced almonds
• 1 tablespoon butter
• 8 ounces brie round
• salt and pepper
• 1 loaf sourdough bread or French bread
• fresh strawberry slices
• fresh pear, slices

Directions

1. 1

   Preheat oven to 300 degrees.

2. 2

   Melt butter in a small skillet over medium heat.

3. 3

   Add almonds and saute until golden; remove from heat.

4. 4

   Place Brie in a small baking dish; season with salt and pepper.

5. 5

   Top with toasted almonds.

6. 6

   Bake at 300 degrees for 20 to 25 minutes or until Brie is golden.

7. 7

   Wrap bread in aluminum foil and warm in oven while Brie bakes.

Mongolian Chicken

This "recipe" is from BK Forture Seafood in Singapore. They gave my parents this list of ingredients while we were enjoying Mongolian Chicken (the best anywhere) with my parents the day before they moved back to the states.

Sauce:
1 bottle H&P Sauce
1 bottle A1 Sauce
25g Black Pepper (we used 8 tsp = 20g as we thought that was a lot of pepper. For us it was good but for dad and Ann it was a little too much)
200 g Tomato Sauce  (we used a small can of tomato sauce 227g)
100g Garlic Chili Sauce (1/3 cup)
50g Sugar (1/4 cup)
20g Salt (2-1/2 tsp)
10g MSG (we could not find MSG so we omitted it)
1-1/4 cans evaporated milk

Mix all ingredients EXCEPT evaporated milk together in a sauce pan and bring to a simmer. While the sauce simmers cut up chicken breast into bite size cubes (I used about 3 lbs of chicken for 5 people with enough left over for a few lunches. There is plenty of sauce left over in addition to make more) and cook rice.

When rice is about 20 mins from being done, heat up wok or large frying pan with a little olive oil. I added a sliced up shallot to the oil and then the chicken.

Remove the sauce from the heat and add evaporated milk. The more milk you add the milder it gets. I added about 1-1/4 cans. Stir until well blended.

When chicken is almost done add 1 stick of butter and the leaves from about 3 three stems of curry leaves. Stir until butter is melted.

I spooned the sauce over the chicken and curry leave mixture while still in the wok until it was well coated but not soupy.

Serve over steamed rice with peanuts and Tiger Beer for the full authentic meal.


Side note: I sent a FB message to the restaurant and they were kind enough to reply with the quantities and a little better instructions.

Tamale Stuffing

2 Dozen cooked beef and pork tamales, husks removed
3 1/2 cups Ro-Tel tomatoes with diced green chilis with juice
1 (16 oz) package grated three cheese blend (mozzerlla, cheddar and jack cheese)
2 cups chopped onion
1 tsp granulated garlic
1 tsp dried oregano
1 tsp dark chili powder
1 tsp cumin
1 to 3 tsp kosher salt, to taste

• Preheat oven to 350 degrees.
• In a large bowk, crumble tamales by hand into bite size pieces. Do not mix in a mixer or food processor, which makes the stuffing too dense.
• In separate bowl, combine tomatoes and green chilis with juice, cheese, onion, garlic, oregano, chili powder, cumin and salt. Add to tamales and toss.
• Put in large greased baking pan or two 9 inch oven-proof dishes and bake 20-30 minutes, or until brown and hot throughout.

Makes 12 servings, each 230 calories (37.3 percent calories from fat), 10g fat, 30 mg cholesterol, 1,100 mg sodium, 20g carbohydrates, 4g dietary fiber, 16g protein.