——————————PATTI – VDRJ67A—————————— 1 pk Lemon cake mix
1 pk Instant pudding – Coconut
– OR- pineapple cream 10 oz Lemon-lime soda
3/4 c Cooking oil
4 Eggs
———————————-FROSTING———————————- 1 1/2 c Sugar
2/3 c Flour
2 Egg yolks
1 c Flaky coconut
1/2 c Butter or margarine
15 oz Crushed pineapple; NOT drain
Combine cake mix, pudding mix, lemon-lime soda and oil; mix well. Add eggs, one at a time, beating after each addition. Pour into greased and floured 9×13″ baking pan. Bake at 350~F for 45-50 minutes. FROSTING: In saucepan mix sugar, flour and pineapple until flour is moistened. Stir in egg yolks, coconut and butter. Cook until very thick. Spread over cake while both are hot. ~—-
A
1/2 c Peanuts
2 tb Nuoc Mam-Fish sauce
–See Note 2 tb Coriander leaves
NOTES: A. Lemongrass, Remove outer leaves of the lemongrass and finely slice the tender white part at the base of the stalk. Bruise on the cutting board with a large morter and pestle or handle of a cleaver, or a wine bottle. Of course a cuisinart with a 1mm slicer will do the same thing but sometimes smashing is good. B. Fish Sauce, Nuoc Mam brand name is Tiparos from Thailand. Fish sauce can be from Vietnam or Cambodia and should be tasted to determine the saltiness and the taste. Some of the fish sauce is cloudy and unfiltered, I would avoid such products. The best fish sauce is tea colored and semi-clear to coffee colored. METHOD: Mix the chicken pieces with the salt, pepper, lemongrass and scallions. Set aside for at least 30 minutes, overnite is better. Heat the Wok, add the oil, when the oil is hot add the chicken pieces, stir and cook for 3 or more minutes. Add the chili peppers and stir and cook over medium heat until chicken no longer looks pink. Season with sugar and more of the black pepper, (or use white pepper at this step). Add the chicken stock stir for a few more minutes. GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander.