Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Fruits, Eggs	Vietnamese	Chicken, Salads, Vietnamese	4	Servings

INGREDIENTS

		Vegetable oil; for deep frying
40		Shrimp chips; approximately
1	tb	Unsalted peanuts
1	tb	Sesame seeds
1	oz	Dried shrimp, soaked in hot water for 30 minutes
2	oz	Fresh pork sides
2	oz	Uncooked shrimp in the shell
		Salt
1	md	Unpeeled cucumber, halved lengthwise, seeded; and sliced thinly
1	lg	Carrot; shredded
1	c	Fresh beansprouts
1	oz	Cooked chicken meat; cut into thin strips
1	tb	Chopped mint
1/2	tb	Chopped lemon grass
		Salt
1	lg	Peeled grapefruit, sectioned and cut crosswise into 1 inch pieces
		Cilantro sprigs; for garnish
2		Eggs
1/4	ts	Nuoc Mam sauce
		Freshly ground black pepper
		Vegetable oil
1		Clove garlic; minced
1		Fresh chili pepper; seeded and minced
1/2	tb	Sugar
1/2	tb	Fresh lime juice
1/2	tb	Rice vinegar
1 1/2	tb	Nuoc Mam sauce

INSTRUCTIONS

EGG PANCAKES
*(Thit Ga Tron Voi Buoi, Rau Thom Va Sa).
1.  Heat about 2 inches oil to 350&deg; in a wok.  Add the chips 2-3 at a time
and keep them immersed in the oil with a pair of chopsticks or perforated
spoon until puffy.  This should take about 10 seconds.  Turn and cook for
the same length of time.  When finished, set aside.
2.  Rub down the wok, return it to a moderate heat and cook the peanuts.
Stir constantly until the peanuts are golden brown - about 5 minutes. Grind
with a grinder or put between a couple of sheets of clean strong paper and
grind with a rolling pin or milk bottle.  Toast the sesame seeds in the
same way for only 3 minutes.  Grind lightly to a grainy texture.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van.  Published by Chartwell Books, Inc. Copyright (c) 1993.
Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By     : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books
Posted to MC-Recipe Digest V1 #251
Date: Sat, 19 Oct 1996 13:43:29 -0700
From: cupcake@wenet.net

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