24 Shrimp

2 c Water

Laksa Gravy 1 1/2 lb Fresh think round Chinese

-rice noodles 2 c Packed bean sprouts, washed

Few leaves rau ram (laksa -leaf), cut in hairlike -shreds 1/2 Cucumber, peeled, cut in

-matchsticks “Rau ram” has a strong, soapy flavor, but without it, this soupy noodle dish from Singapore would lose its unique taste.
The recipe is from “Singapore Food” by Wendy Hutton (Ure Smith).
Place shrimp and water in saucepan.
Bring to boil, reduce heat, simmer 2 minutes and strain.
Reserve liquid for use in Laksa Gravy.
Peel shrimp and devein.
Prepare Laksa Gravy.
Cook noodles in boiling water 3 minutes.
Place some noodles in each individual serving bowl.
Place some bean sprouts on top, then add Laksa Gravy. Garnish with shrimp, rau ram and cucumber.
Each serving contains about: 696 calories; 358 milligrams sodium; 21 milligrams cholesterol; 30 grams fat; 87 grams carbohydrates; 24 grams protein; 3 grams fiber.

Pour any remaining vegetable mixture into crockpot.
Moisten top surface of each chop with tomato sauce.
Add stuffed pork chops to crockpot, stacking to fit if necessary.
Pour any remaining tomato sauce on top.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until done.

To serve, remove pork chops to heatproof platter and mound vegetable-rice mixture in center.

Serves 4.

2 tb Clarified butter or oil

1 sm Onion; chopped

1/2 c Raw long-grain white rice

1/2 c Tomato sauce

1/4 c Water (or more)

2 lb Fresh spinach;washed,trimmed

1/4 c Chopped parsley

2 Sprigs fresh mint; chopped

Salt & freshly ground pepper Grated nutmeg 4 Hard-cooked eggs; sliced

Lemon wedges for garnish Heat the butter or oil in an enameled pan, then add the onions and cook until soft and transparent.
Add the rice and saute for a few minutes, stirring constantly, then add the tomato sauce (or same amount of canned chopped tomatoes, drained) and water, cover the pan and simmer until the rice is almost tender (approximately 10 minutes).
Uncover and stir in the spinach, parsley, mint; season with salt and pepper.
Partially cover the pan and continue cooking, stirring with a wooden spoon until the spinach has wilted.
Grate a little nutmeg over the top and continue cooking until all the liquid has been absorbed and the spanakorizo is tender, not mushy.
Remove from the heat and drape with a dry towel until ready to use.
Transfer to a warm serving dish, and garnish with the sliced eggs and lemon wedges.
Serve warm.
Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks for the spinach and add with the liquid.
Leeks need longer cooking time.