I ate out at a restaurant recently and had a delicious soup which they called tom yum. It had no soy sauce or fish sauce in it (I checked), they said the broth was basically chicken soup mix, water, and coconut milk. Plus I'm sure other stuff. It was very creamy and thick and delicious and out of this world, and I'd like to recreate something similar, only with real chicken broth, not soup mix. Any ideas for a recipe? I can't have anything with fish or fish sauce in it, because I keep kosher, and all the recipes I've seen called for those. I dont have lemon grass, and I dont have a way to get keffir lime leaves, but I do have fresh lemon leaves if I can use them in their place.

I am happy to use dates, either whole or made into silan. And I am about to call up torah scroll k to find out if the coconut sugar they certify is kosher for passover...

I'm in Israel, so don't really have the option to look in most english language cookbooks, as there is no english library where I live...

What is your mayo made out of? All my vegan mayo recipes are kitniyot based, either with mustard, beans, sunflower seeds, etc...

Almond milk yogurt is problematic, because you need something as a starter and I'm not sure I'm able to find kosher for passover starter... and can't use dairy yogurt as a starter...

no, honey is fine. I just meant that I'm looking for dairy free, egg free, non meat or fish recipes, but I eat meat, am not vegan, and have no problem eating honey...

I know pesach isn't so close, but since I want to be able to practice beforehand, I'm looking for ideas of non gebrokts, non kitniyos, egg free, dairy free recipes (I can eat meat, but I can think of enough of those ideas on my own) that are free of refined sugar. Can't do quinoa either, or too much coconut.

I'm especially looking for breakfast and dessert and snack recipes.

I use a knock off one that doesnt have malt in it.

I was saying thats how you make it with fluff. If there is a way to make egg free fluff, i'd use it.

http://fluffernutter.com/pages/marshm...
/4 c. margarine or butter
1 Jar (7 1/2oz) Marshmallow Fluff
5 cups crispy rice cereal

Melt margarine in large saucepan over low heat. Add Marshmallow Fluff and cook over low heat about 5 minutes, stirring constantly. Remove from heat. Add crispy rice cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches.

Microwave Marshmallow Fluff Treats
Place Fluff and margarine in 2 1/2 qt. microwave safe bowl. Microwave at HIGH for 3 minute, stirring each minute. (Based on 700-watt microwave oven.) Stir in cereal until coated. Using a buttered spatula or waxpaper, press mixture evenly into buttered 13 X 9 inch pan. Cut into 2 X 2 squares. Yield: 24 squares.

I've also seen peanut butter rice crispie treats with peanut butter, corn syrup, etc...

Really? In my life I've never made rice crispie treats with marshmallows! Can you do that without a microwave?

I wanted to make a rice crispies treat cake for my kids birthday, as we're gluten free. Only lately we've also been egg free, and I'd like to stay egg free. Anyone have a recipe for homemade marshmallow fluff that would work for rice crispies treats, that doesn't contain eggs?
Or, even if not marshmallow fluff, some recipe for rice crispies treats that doesn't contain eggs? No corn syrup either please.

Thank you so much- very much appreciated!

I have these dehydrated whole red hot peppers- no clue what type they are, they don't label them by name in this country... any idea if I could make sriracha with them? How would I do it? Rehydrate them in the vinegar? In water?

I wanted to make homemade sriracha sauce. Any suggestions how to make it? I assume hot pepper, sugar, vinegar, salt, and what else?

:-./

Oh, I know what fish are kosher. I've eaten kosher my whole life. Never tasted catfish, so I wasn't sure how to replicate the flavor. You're saying any white fish basically though, so thanks.

Awesome! I'll be trying this one out. Catfish isn't kosher- is there another fish that tastes similar that I can use?

Do you have any recipe, per chance, for noodles made from straight buckwheat? I'm a pretty experienced noodle maker from before I went gluten free...

Anyone have any good recipe for gluten free soba noodles that doesn't call for a prepackaged gluten free all purpose flour or sorghum flour? (Neither are available here.)

I have seen it served in sushi restaurants, but I'm gluten free and try to limit my eating chemicals in my food, so even if I could buy it here, I still want to know if there's a way to make my own.

Was your grandma Jewish? This could be the Jewish name, not the hungarian one...

His grandmother, who he got the recipe from, was Hungarian. My father is a mixed breed of hungarian, polish, Czechoslovakian, etc...

Dang.

Israel.
And no, can't put crab anything in mine, because crab isn't kosher...
I don't mind the fillers, I just want to know what flavorings to use.

My father would make it, he'd call it Kro Pretzlach. I've heard other people call it Krau Pletzelach.

I make mine by cooking noodles, putting it aside. Then frying onion until translucent, then adding shredded cabbage, a bit of sugar, salt, and pepper, and then mixing it with the noodles. Yummy!!!

Neither of those actually mention the flavorings added... :-/

I really would like to have mock crab... but they don't sell it in my country as far as I can tell.
Anyone have any idea how I might make my own imitation crab meat, what fish to use, what other ingredients to include, how to do it? Thanks- google isnt' being so helpful...

Well, right before making the fish sauce I started making homemade soy sauce. :-D Kimchi I already make- its old news...

Just tried out my new homemade fish sauce that I made with whole sardines, salt, and water, and let ferment for a good few weeks. Husband's reaction "Ewww, that smells so nasty! What did you put in there?!?! What a stench!"
But, he agreed, the taste is pretty fine. Does fish sauce always smell this much? (The main smell came when I boiled the fish sauce to pasteurize.)

Anyone else made fish sauce? Does it stink much more than store bought fish sauce?

If I have a bunch of grape leaves that I want to can, do I do so in brine or in vinegar? What tastes most like the stuff they have in the store? Exact recipes would be terrific.

Also, if you have other suggestions of what to do with grape leaves other than dolmas (stuffed grape leaves), it would be great.