This was the dinner special yesterday, 5/23. It's also the dinner
special today 5/24. Brought to you by the department of redunduncy
department. (Known in my house as leftovers.)

Grilled Halibut
Served with local baby shrimp
and tasso herb butter over saffron rice
and medley of fresh vegetables
Tapas 13.00 Entrée 26.00

Herb Crusted Pork Chop
Pan seared and served with roasted
fingerling potatoes, medley of fresh vegetables
and topped with a bourbon glaze
Entrée 22.00

Oh, and they're offering a whopping three "tia shrimp dumplings" for $8.
Hmmm, I look them up come up with frozen Tia Maria dumplings.

Try these instead, it's one of my signature dishes:

Kanhom Jeep

3 oz. flaked crabmeat
6 oz ground pork
6 large shrimp, minced*
1 Tbsp water
1/4 tsp garlic salt (I use minced garlic and add some salt to the mix)
1-1/2 - 2-1/2 Tbsp cornstarch
1 egg
1-1/2 Tbsp light soy sauce
1 Tbsp peanut oil
1/2 tsp pepper
1 pkg wonton wrappers

*Since I rarely just have 6 large shrimp lying around, I buy a bag of
small frozen "salad shrimp" and measure out what I need... no need to
mince those, either! Place shrimp, crabmeat and pork in mixing bowl.
Blend in remaining ingredients except wonton wrappers and mix together
until firm (add a little more cornstarch if mixture is too wet). Hold a
wonton wrapper in one hand. Place 1 Tbsp filling in the center. Fold the
corners in to meet in the middle, squeezing to close the top. Moisten
fingers with water and gently seal (I noticed last night they look like
small whole heads of garlic when done!). Place in a lightly oiled
steamer basket. Steam (covered) over simmering water about 25 minutes.
Serve with dipping sauce of your choice. (I just use a little teriyaki
sauce with gingr and garlic.)

Jill