Get the latest Hail recipes from Group Recipes. http://www.grouprecipes.com/tag/hail This handmade Kanom, with a texture similar to turkish delight and a rose scent. If you cannot obtain rose water, it is possible to use vanilla essence in water, or lemon or orange juice, making different types of sweet, but the authentic flavour is rose water....or( this is my ıdea )bergamot oil ,better than rose water for kanom or turkish delight.. kanom (means sweet) http://www.grouprecipes.com/97748/steamed-cassava-sweets-khanoom-monsompalang.html Yes, Grasshopper. The World is indeed Fusion. http://www.grouprecipes.com/43242/seafood-bake-mediteranee.html FISH IN CHAMPAGNE SAUCE This is my adaptation of Martin Yan’s recipe, which he, in turn adapted from the Hakusan Restaurant in London. Small World. 2 lbs white fish filets, Orange Roughy or Sea Bass or mixed 8 whole scallions, bottoms and limp green parts chopped off, and rinsed. Olive oil spray. Marinade: 4 T. tempura sauce juice of ½ lime 1 T. sugar or Splenda ½ c. Mirin ½ c. Champagne 1 T. sesame oil ¼ t. cayenne pepper Sauce: 4 T. butter juice of ½ lime ½ t. black pepper 1/3 c. Champagne. Marinate fish for 2 ½-3 hours in sealable plastic bag in refrigerator. Pre-heat broiler to high. Remove fish from marinade, reserving marinade. Spray broiler pan with olive oil spray. Arrange prepared scallions on the bottom, the fish on top. Spray fish with olive oil spray and broil about 8 minutes, until fish browns. Turn pan about halfway through to get even browning. While the fish broils, make the sauce. Pour marinade in a small saucepan. Add: 4 T. butter juice of ½ lime ½ t. black pepper 1/3 c. Champagne. Bring sauce to a boil. Add chicken broth until sauce, which at this point will be too sharp, becomes a little more bland to taste. This is about 1/3 cup. Bring to boil again and turn to low. Cook for 5 minutes. Add 1 T. Wondra to thicken. Serve fish with scallions and sauce on top with white rice. Serves 4. This is my adaptation of Martin Yan's recipe which he, in turn, adapted from the Hakusan Restaurant in London. Small (and plageristic) World! http://www.grouprecipes.com/43107/fish-in-champagne-sauce.html Fiery red curry paste mixes with sweet coconut milk and tangy citrus, bringing the flavors of Thailand to this Beef Steak recipe. http://www.grouprecipes.com/2681/grilled-beef-steak-in-thai-marinade.html