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Matzo Brei

Reviewed: May 21, 2010
This is very simple and traditional recipe. I soak in warm water. You have better control. You don't want it to soaky. I like it with just a little firmness. Let the egg mixture soak a little longer to soften completely. I use only oil. The very traditional way is to use schmoltz (rendered chicken fat). My grandmother made it that way. Definitely use a little minced onion. Fry the onion first then add the matzo mixture. This is the Russian way. My wife's family is Polish and they separate the eggs and fold in the whites and serve with powdered sugar.
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Kai Kang Dang (Chicken Curry with Coconut Milk)

Reviewed: May 2, 2010
Quick and easy recipe to prepare. Also great to improvise. I had left over chicken that I cut up (about 1 1/2 cups). I used leeks (2 med.), spring garlic (2 bulbs), 1 yellow squash, snap peas cut on diagonal 3/4 inch, broccoli flowerets (two stalks) and cilantro (didn't have Thai basil). I sauted all vegetables except the cilantro in a wok with canola and a little sesame oil. Saute the leeks and spring garlic before putting in the other vegetables. I also microwaved the broccoli for 1 1/2 min. before putting in wok. Saute until vegetables still have some crunch. Follow the recipe from there. Delicious over thin rice noodles.
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