Oriental Recipes - P
[Home] Paad Thai Pailin [Home]
Title: Paad Thai Pailin
Yield: 1
Ingredients
1/2 lb dried flat rice noodles*;
-(sen lek or kway
1 ; tio, about 1/4 to
1 ; 1/2 inch wide)
1 a; (1/4-pound) piece
1 ; firm tofu, rinsed,
1 ; patted dry, and
1 ; hard edges trimmed
1 tb tamarind*; (from a pliable
1 ; block)
1 ts firmly packed brown sugar
1/4 c cornstarch for dredging
2 lg eggs; beaten lightly
1/4 c vegetable oil plus about 2
-1/2 cups; for
1 ; frying tofu
4 garlic cloves; minced
1/4 c dried small shrimp*
1 tb chopped pickled salted
-radish*; (hau pak kad khem,
1 ; usually sold in
1 ; plastic packages)
2 tb asian fish sauce*;
-(preferably naam
1 ; pla), or to taste
1 c fresh bean sprouts; rinsed
-and drained
1/4 c chopped fresh chives
1 ts dried hot red pepper flakes
-------------------------ACCOMPANIMENTS-------------------------------
1 tb chopped roasted peanuts
1/4 c chopped fresh chives
1 c fresh bean sprouts; rinsed
-and drained
1 lime; cut into wedges
Instructions
*available at some Asian markets, and specialty foods shops
In a large bowl cover rice noodles with cold water and soak 30 minutes, or
until softened. Drain noodles.
While noodles are soaking, wrap tofu in paper towels and put a heavy
weight,
such as a skillet, on top. Let tofu stand 30 minutes to press out any
excess
liquid.
In a small bowl combine tamarind and 1/4 cup hot water and let stand,
stirring
occasionally, 20 minutes. Strain tamarind mixture through a fine sieve into
another bowl, pressing hard on solids and scraping bottom of sieve, and
discard solids. Stir in brown sugar until dissolved.
Cut tofu into 1/2-inch dice. Put cornstarch and half of egg in separate
bowls.
In a heavy saucepan at least 4 inches deep heat 2 1/2 cups oil (about 1
inch)
over moderately high heat to 360F. on a deep-fat thermometer. Dredge a
small
batch of tofu in cornstarch, shaking off excess, and dip in egg, letting
excess drip off. Carefully drop coated tofu, 1 piece at a time, into hot
oil
and fry until golden. Transfer tofu with a slotted spoon as fried to paper
towels to drain. Coat and fry remaining tofu in the same manner.
In a 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until
hot
but not smoking and stir-fry garlic until fragrant, about a few seconds.
Add
shrimp, radish, and fried tofu and stir-fry 3 minutes. Add remaining egg
and
stir-fry until egg sets. Add noodles, tamarind mixture, remaining 2
tablespoons oil, and fish sauce, tossing. Cook mixture, stirring, until
noodles are al dente and most of cooking liquid is absorbed, about 5
minutes.
Add bean sprouts, chives, and red pepper flakes, tossing to combine well.
Mound noodles on a serving plate and sprinkle with peanuts and chives.
Arrange
bean sprouts and lime wedges around noodles.
Serves 2 to 4.
Gourmet January 1996
Converted by MC_Buster.
Per serving: 194 Calories (kcal); 9g Total Fat; (40% calories from fat);
13g Protein; 18g Carbohydrate; 374mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Paad Thai
Yield: 1
Ingredients
3/4 lb dried flat rice noodles*;
-(about 1/4 to 1/2
1 ; inch wide)
3 tb asian fish sauce such as
-naam pla*
3 tb ketchup
2 tb rice vinegar
1 1/2 tb firmly packed brown sugar
1/4 ts cayenne; or to taste
3 tb vegetable oil
3 lg eggs; beaten lightly
8 garlic cloves; minced
4 shallots; minced (about 1/2
1 ; cup)
3/4 lb medium shrimp; peeled,
-deveined,
1 ; and cut into
1 ; 1/2-inch pieces
3 c fresh bean sprouts; rinsed
-and spun dry
4 scallions; halved lengthwise
1 ; and cut crosswise
1 ; into 1-inch pieces
3/4 c water
--------------------------FOR GARNISH---------------------------------
1/3 c crushed roasted peanuts;
-(use a rolling pin)
1/4 ts dried hot red pepper flakes
1 sm fresh red chilies if desired
1 fresh coriander sprigs if
-desired
1 lime wedges
Instructions
*available at Asian markets
In a large bowl soak the noodles in cold water to cover for 30 minutes, or
until they are softened, and drain them well. In a small bowl stir
together the fish sauce, the ketchup, the vinegar, the brown sugar, and
the cayenne.
In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate
heat until it is hot but not smoking, add the eggs, and cook them,
stirring, until they are scrambled and just cooked through. Transfer the
eggs to a bowl and break them into pieces with a spoon.
In the wok or a large heavy skillet heat the remaining 2 tablespoons oil
over moderately high heat until it just begins to smoke and in it stir-fry
the garlic and the shallots until the mixture is golden. Add the shrimp
and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just
cooked through. Add the ketchup mixture, the noodles, 2 cups of the bean
sprouts, the scallions, and the water and cook the mixture, stirring, for
3 to 5 minutes, or until the noodles are tender and the excess liquid is
evaporated. Add the egg, toss the mixture well, and mound it on a
platter.
Sprinkle the noodle mixture with the peanuts and the red pepper flakes and
arrange the remaining 1 cup bean sprouts around it. Garnish the dish with
the chilies, the coriander sprigs, and the lime wedges.
Serves 6.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Title: Pad Thai #1
Yield: 2 Servings
Ingredients
1 pk (12-oz) rice noodles
2 tb garlic flavored vinegar (up
-to)
4 cloves garlic; chopped fine
1 medium-to-large onion; diced
- fine
8 oz chicken breast; cut into
-small pieces
1/2 c water
1 tb tamarind concentrate
3 tb thai fish sauce
3 tb soy sauce
3 tb rice wine vinegar
1/2 ts ground cayenne pepper
2 ts paprika (up to)
1/4 c crushed peanuts
1 garnishes: fresh bean
-sprouts; chopped chinese le
Instructions
Step one: Put noodles in a large pot, cover with cold water, soak at least
one hour.
Step Two: Prepare liquid ingredients: 1/2 cup water, tamarind concentrate,
soy sauce, fish sauce, rice wine vinegar, paprika, cayenne, and peanuts,
mix together in air tight container and shake vigorously. Store in
refrigerator while finishing dish.
Step Three: In a large wok, heat garlic vinegar. Saute garlic until it
begins to brown, stirring constantly. then add quickly chopped onion and
chicken. Cook over medium to high heat stirring constantly until chicken
is opaque and onions are translucent. Drain noodles and add to wok all at
once, quickly dump in pre-mixed liquid ingredients. Stir to mix. Cook until
noodles absorb the liquid and lose their brittle quality becoming soft and
flexible.
Step four: Garnish to your taste. Serve hot and eat. Makes four to six
servings. Very low in fat prepared as noted above especailly if you trim
fat from chicken. You may choose to use olive oil instead of the garlic
vinegar but it doesn't add much to the finished product except 240 calories
from fat.
Nikole Money
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
Title: Pad Thai #2
Yield: 6 Servings
Ingredients
8 oz rice noodles
1 whole chicken breast;
-skinned
8 md shrimp; shelled
1/2 c water
1/4 c fish sauce
3 tb sugar
1 tb lime juice
1 ts paprika
1/8 ts cayenne pepper
1/2 lb bean sprouts
3 cloves garlic; finely choppe
1 egg
4 tb roasted peanuts; finely
-chopped
Instructions
From: Douglas Becker
Date: Tue, 07 May 1996 00:01:59 -0400
Place rice noodles in a large bowl. Cover with water; soak 30-45 min. Cut
chicken into 1 1/2x3" strips.
Cut shrimp in half lengthwise; set aside. Combine water, fish sauce,
sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside.
Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and
onions.
Drain noodles. Heat a wok over medium heat for 2 min. Push chicken to 1
side. Break egg into wok. Stir quickly to break up yolk and scramble egg.
When egg is set, mix with chicken. Add drained noodles, shrimp, fish sauce
mixture and 3 T. peanuts. Cook and stir over high heat for 2-3 minutes.
Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then
with remaining peanuts.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #75
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Title: Pad Thai #3
Yield: 4 Servings
Ingredients
8 oz uncooked rice noodles
3 tb soy sauce
2 tb rice vinegar
2 tb lime juice
1 tb ketchup
2 ts sugar
1/4 ts crushed red pepper
1/3 c water
4 green onions; chopped
1/2 ts minced fresh garlic
1 pk (6.5-oz) smoked tofu; thinly
- sliced
2 c mung bean sprouts
1/2 c shredded carrot
1/4 c cilantro
2 tb chopped peanuts (optional)
Instructions
From: Anne Washburn
Date: Sun, 14 Jul 1996 04:52:41 -0400 (EDT)
(From The McDougall Newsletter, May/June 1996, p.6)
Place noodles in a bowl and cover with hot water. Soak for 10 minutes.
Drain. Combine the soy sauce, rice vinegar, lime juice, ketchup, sugar and
red pepper in a bowl. Mix well and set aside. Place the water in a large
non-stick frying pan. Add green onions and garlic. Cook, stirring
frequently for 3 minutes. Add tofu, bean sprouts, and noodles. Cook and
stir for 2 minutes. Add sauce mixture. Cook and stir for another 3 - 4
mintues until heated through. Transfer to a serving platter. Sprinkle with
carrot, cilantro and peanuts, if desired. Serve at once.
HINT: Rice noodles can be found in most Asian markets. They are made from
rice and water. They are also called cellophane noodles. They do not need
cooking, just soak in hot water to soften. Smoked Tofu is made by Wildwood
Natural Foods and is sold in natural food stores.
SUBSCRIPTION INFORMATION: The McDougall Newsletter is a bi-monthly, and
costs $20 a year. Send money to: The McDougalls, PO Box 14039, Santa Rosa,
California 95402. Or call: 800-570-1654 or 707-576-1654.
fatfree digest V96 #195
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
Title: Pad Thai (1)
Yield: 1 Servings
Ingredients
1/2 lb thai flat rice noodles
-(bahn pho),; or rice sticks
1 oil; for deep-frying
1/2 lb fresh firm bean curd cut
-into tiny; cubes
1/4 c peanut oil
1/2 tb garlic, chopped
1/2 c chicken breast meat - (very
-thinly; sliced)
1/4 lb shrimp, peeled cut in half
-the lon; g way
2 eggs; beaten
1 tb dried shrimp powder
1/4 ts freshly ground black pepper
3 tb finely chopped peanuts
-(dry-roaste; d salted type)
2 tb lime juice, freshly squeezed
1 tb sugar
6 tb thai fish sauce
1/4 c tamarind sauce
2 ts red chili paste with garlic
2 c fresh bean sprouts
2 limes; quartered
1/3 c fresh coriander leaves
3 chopped scallions
4 tb finely chopped peanuts
-(dry-roaste; d type)
Instructions
Soak the noodles in ample warm water until supple, about 15 minutes,
drain and set aside. Place the noodles in boiling water and cook
just until the water returns to the boil. Drain again.
Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean
curd. Be sure the pat the bean curd dry on a paper towel first so
that it will not spatter fat on you. Drain the bean curd and set
aside.
Heat a large wok and add the peanut oil, garlic, and chicken. Chow
for a few minues and then add the shrimp, drained noodles, beaten
eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes
over medium-high heat. Add the remaining ingredients, except the
garnishes, and chow or stir for a few more minutes until the noodles
are hot and tender.
Place on a serving platter with the garnishes, which are an integral
part of the dish.
Source: Frugal Gourmet on Our Immigrant Ancestors
From: stigle@cs.unca.edu (Sue Stigleman)
Title: Pad Thai (13)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Ingredients:
1 pkg (16-ounce) chantaboon rice sticks, medium thread 1 tblsp vegetable oil 6 eggs beaten 1/4 cup
vegetable oil 8 garlic gloves 1 lb pork, beef or chicken, sliced
thin, bite sized, or shrimp, shelled and deveined. 1/4 cup
white vinegar 1/4 cup sugar 1 cup sliced salted radish (chai Po)
1/4 cup fish sauce (nam pla) 1 cup coarse
ground roasted peanuts 2 tblsp chile powder or paprika 2 cups bean sprouts 1 cup
sliced green onion 1 cup
sliced cilantro 1 lime Soak rice sticks in lukewarm water for 1
hour, drain and set aside. Set wok over high heat, for 1 minute.
Heat wok with 1 tablespoon of oil until sizzling hot and coat sides
of wok evenly. Add eggs and fry, until eggs set, turn over and fry,
until light brown on both sides. Remove from wok and slice thin, bite
size. Set aside.
Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook
until fragrant. add meat, stir and cook, until meat or tofu is done,
about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice
sticks soften. Add eggs, and the next 5 ingredients, stir to blend.
Remove to serving plate. Serve bean sprouts cold on the side. Garnish
with green onion and cilantro.
Serve with slices of fresh lime. Squeeze lime on pad thai.
Serves 10 as a side dish. Serves 6 as an only dish.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%
From: jkandell@ccit.arizona.edu (Jonathan Kandell) Converted by MMCONV
vers. 1.40
Title: Pad Thai (2)
Yield: 2 Servings
Ingredients
1/3 lb flat rice stick noodles
-(banh pho); , 1/4 wide
1/4 c peanut oil
1/4 lb pork cut into matchstick
-strips
6 shrimps, peeled and deveined
1 ts crushed garlic
1 egg
2 tb water
2 tb rice vinegar
1 tb fish sauce
1 tb sugar
1/4 c chopped toasted peanuts
1/4 ts ground dry shrimp
1 freshly ground white pepper
1/4 ts asian chili powder (to
-taste)
1 c bean sprouts washed &
-drained
1/4 c scallions, cut 3/4 long
1 fresh coriander
1 wedges of fresh lime
Instructions
Soak noodles in warm water for 60 minutes. Drain and set aside.
Prepare all other ingredients and arrange near the wok. You will need
to work fast.
In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and
pork are done.
Beat the egg and add it to the mixture. Cook, stirring, for about
half a minute.
Turn the heat to high. Add the drained noodles to shrimp mixture. Add
water, vinegar, fish sauce, sugar, shrimp powder, and most of the
peanuts. Sprinkle in white pepper and chili powder. Toss to combine.
Let it cook on one side (Don't stir; keep checking the underside as
if it were a big pancake). Flip it over as best you can and repeat
until nearly cooked, about 5 to 10 minutes.
Add most of the sprouts and scallions. Stir and cook for another
minute.
Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh
lemon.
From: stigle@cs.unca.edu (Sue Stigleman)
Title: Pad Thai (3)
Yield: 6 Servings
Ingredients
16 oz chantaboon rice sticks
-medium thre; ad (see note)
1 tb vegetable oil
6 eggs; beaten
1/4 c vegetable oil
8 garlic gloves
1 lb pork, beef or chicken
-sliced thin,; bite sized, o
1 shrimp, shelled and deveined
1/4 c white vinegar
1/4 c sugar
1 c sliced salted radish - (chai
- po)
1/4 c fish sauce (nam pla)
1 c ground roasted peanuts -
-(coarsely; ground)
2 tb chile powder or paprika
2 c bean sprouts
1 c sliced green onion
1 c sliced cilantro
1 lime
Instructions
Ingredient Notes: ================= Re: Chantaboon rice sticks:
Re: Pork, Beef, or Chicken, or Shrimp:
Re: Sliced salted radish:
=======================================================
=================
Soak rice sticks in lukewarm water for 1 hour, drain and set aside.
Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of
oil until sizzling hot and coat sides of wok evenly. Add eggs and
fry, until eggs set, turn over and fry, until light brown on both
sides. Remove from wok and slice thin, bite size. Set aside.
Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook
until fragrant. add meat, stir and cook, until meat or tofu is done,
about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice
sticks soften. Add eggs, and the next 5 ingredients, stir to blend.
Remove to serving plate. Serve bean sprouts cold on the side. Garnish
with green onion and cilantro.
Serve with slices of fresh lime. Squeeze lime on pad thai.
Serves 10 as a side dish. Serves 6 as an only dish.
From: stigle@cs.unca.edu (Sue Stigleman)
Title: Pad Thai (5)
Yield: 1 Servings
Ingredients
1/2 lb dried rice noodles 1/8 wide
-warm wa; ter
1/2 lb shrimp, chicken or pork or-
-a combi; nation
1/4 c fish sauce
1/4 c granulated sugar; plus:
2 tb granulated sugar
1/4 c white vinegar; plus:
2 tb white vinegar
1 ts paprika
4 green onions
1/2 c vegetable oil (more if
-needed)
1 ts chopped garlic
2 eggs
3/4 lb bean sprouts
1 ground roasted chiles (see
-note at; end)
1 unsalted roasted peanuts
-ground
1 lime wedges
Instructions
1. Soak noodles for 20-25 minutes in enough warm water to cover
them. They should be flexible and soft, but not so soft that they can
be mashed easily with the fingers. Later cooking in liquid will
soften them more. Drain them throughly in a colander while preparing
the other ingredients. Traditionally they are left in full-length
strands, but you may cut them into 8 inch lengths if you find it
easier to stir-fry then that way.
2. Peel and devein the shrimp leaving the tails intact(or remove if
preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long.
3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir
until the sugar dissolves. Set aside. Slice green onions both the
green and white parts, diagonally into 1-1/2 inch long pieces. Set
aside.
4. Heat a wok, add the oil and swirl over the surface. Add the
garlic and stir fry until light golden. Add the meat and stir-fry
until shrimp is pink. If using chicken or pork stir-fry until pink
disappears. Add the noodles and toss lightly to coat with oil and the
distribute meat and garlic( I often do this in a larger pot since
things tend to come out of the wok).
5. Add the liquid from step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce heat to medium and
boil the mixture, folding frequently until the noodles have absorbed
the liquid (I find a pasta server works great for this step).
6. Lift the noodles gently from one side of the wok. Pour a little
oil along the side of the wok, then break the egg ad slip it into the
oil. Break the yolk and cover the egg with the noodles immediately.
Repeat this on the opposite side with the other egg. Allow eggs to
cook undisturbed, over moderate heat until they are set and almost
dry. Additional oil may by added if the eggs or the noodles begin to
stick to the wok.
7. When the eggs are set and almost dry, fold them gently but
rapidly into the noodles. Try not to break the noodles, which will
be soft and fragile at this point. An effective way is to insert the
scoop under the eggs, lift it through, and fold the mixtureover.
Continue the lifting and folding motion until the eggs are broken up
and well distributed.
8. Add the green onions (and bean sprouts if you prefer them mixed
in) and toss the entire mixture quickly and gently, stll avoiding
breaking the noodles. Cook for about 2 minutes or until onions are
tender.
9. Take a large platter spread with bean sprouts(if you left them out
above). Spread Pud Thai from wok over top. Sprinkle ground
chilies(see note) and ground peanuts over the top and squeeze lime
over the top. Or serve toppings seperatly for each diner to add
according to taste.
Note on chilies: Buy whole dried chiles and grind since pre-ground
often lack the "bite" of whole ones. Thai chilies may be used (_VERY_
hot), or milder American chiles may be used. The Thai chilies are
know as Prig hang. They may also be found in Mexican food sections
under the name "Chiles Arbol". Use sparing if you aren't used to
them they are quite potent.
From: arielle@taronga.com (Stephanie da Silva)
Title: Pad Thai (6)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Ingredients:
1/2 C vegetable oil 6 cloves garlic, finely chopped 1 C small
cooked shrimp 1 T sugar 3 T fish sauce 1 1/2 T ketchup 2 eggs, beaten
3/4 lb rice vermicelli, soaked in hot water for 15 mins. and drained
1 C bean sprouts
Garnish:
1 T dried shrimp powder 2 T peanuts, coarsely ground 1/2 t dried
red chili flakes 2 green onions, finely chopped 2 T coriander leaves,
chopped 2 limes, sliced into rings Heat oil in a wok and fry garlic
until golden. Quickly add the shrimp and stir fry until heated
through. Add the sugar, fish sauce and ketchup and stir until sugar
dissolves. Add the beaten eggs, letting them set slightly, then stir
to scramble. Add the noodles and toss and stir for about 2 mins.
Reserving about 4 Tbls. of bean sprouts, add the remainder to the
wok. Stir over heat until the bean sprouts are barely cooked. Turn
the Pad Thai onto a platter, placing the reserved, raw bean sprouts
on one side.
Presentation: - Sprinkle the noodles with the garnish ingredients in
the following order: shrimp powder, peanuts, chili flakes, green
onions, coriander leaves. Ring the platter with the lime slices and
serve.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%
From: jjfink@skcla.monsanto.com (Joel Finkle) Converted by MMCONV
vers. 1.40
Title: Pad Thai (8)
Yield: 4 Servings
Ingredients
16 oz noodles vermicelli or rice
-noodles
2 tb peanut butter
5 tb soy sauce or tamari
1 tb brown sugar
2 eggs; scrambled
6 scallions; diced
5 garlic cloves; pressed
1 peanuts
1/3 c vinegar
1 lime wedges
Instructions
Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix
the PB, soy, and sugar.
In the wok, sautee the scallions and garlic. You can add bean
sprouts at this point too. After a few minutes, add the noodles, and
stir-fry them for about 5 minutes. Then add the stuff in the bowl,
and the vinegar. Cook this for a couple more minutes. Last, add the
eggs and peanuts, and heat until hot. Serve with the lime wedges on
the side.
From: qc@titan.ucs.umass.edu (Quentin J Clark)
[Home] Pad Thai (Clark) [Home]
Title: Pad Thai (Clark)
Yield: 4 Servings
Ingredients
16 oz noodles vermicelli or rice
-noodles
2 tb peanut butter
5 tb soy sauce or tamari
1 tb brown sugar
2 eggs; scrambled
6 scallions; diced
5 garlic cloves; pressed
1 peanuts
1/3 c vinegar
1 lime wedges
Instructions
Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix
the PB, soy, and sugar.
In the wok, sautee the scallions and garlic. You can add bean
sprouts at this point too. After a few minutes, add the noodles, and
stir-fry them for about 5 minutes. Then add the stuff in the bowl,
and the vinegar. Cook this for a couple more minutes. Last, add the
eggs and peanuts, and heat until hot. Serve with the lime wedges on
the side.
From: qc@titan.ucs.umass.edu (Quentin J Clark)
[Home] Pad Thai (Fried Noodles) #1 [Home]
Title: Pad Thai (Fried Noodles) #1
Yield: 4 Servings
Ingredients
8 oz broad rice noodles
2 tb fish sauce
3 tb lime juice
2 tb sugar
1 tb tomato ketchup
1/2 ts red chili flakes
1/4 c vegetable oil
1 tb garlic; chopped
8 md shrimp; peeled/deveined
8 oz boneless chicken breast
-diced
2 eggs; beaten
2 c bean sprouts
3 green onions; slivered
2 tb toasted peanuts
----------------------------GARNISH-----------------------------------
1 coriander sprigs
1 lime; in 8 wedges
1/2 c bean sprouts
1 fresh chilies (optl)
Instructions
A national noodle dish of Thailand. It is now served in many trendy
restaurants. It is a personal dish - you can add ingredients that you
like, and make it as spicy or tart as you wish. Can be used as a
basis for a stir fry of leftovers. Rice noodles are available at most
ethnic Asian and gourmet stores.
Soak noodles in warm water for 20 minutes, drain and reserve.
Combine fish sauce, lime juice, sugar, ketchup and chili flakes.
Reserve
Heat a wok or large skillet on high heat and add oil. Stir in garlic,
cook 10 seconds, then add shrimp and chicken.
Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add
eggs and toss together until scrambled.
Add noodles to the wok. Mix well to combine all ingredients. Pour in
reserved sauce. Cook, stirring constantly, until noodles are soft and
tender. If they appear dry, add up to 1/4 cup water.
Stir in bean sprouts, green onions and peanuts, and fry for one more
minute. Taste for seasoning, adding more lime or chili as needed.
Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
optional chilies.
Title: Pad Thai (Pil)
Yield: 5 Servings
Ingredients
8 oz rice noodles, dry -- 1/8
1 inch wide
1 1/2 tb fish sauce
1 tb fresh lemon juice -- or
1 more
2 tb rice wine vinegar
1 tb ketchup
2 ts sugar
1/4 ts red pepper flakes --
1 crushed
1 tb vegetable oil
4 oz chicken breast -- boned and
1 skinned
2 green onions -- thinly
1 sliced
2 cloves garlic -- finely
1 chopped
3 oz small shrimp -- peeled
2 c bean sprouts -- fresh
1 md carrot -- shredded
3 tb minced fresh cilantro
2 tb peanuts, dry-roasted
1 unsalted -- chopped
Instructions
1. Place noodles in medium bowl. Cover with lukewarm water; let stand
30 minutes or until soft. Drain; set aside. Whisk fish sauce, 1 to 2
tablespoons lemon juice, vinegar, ketchup, sugar and pepper in small
bowl; set aside. 2. Finely chop the chicken breast. Heat oil in wok
or large nonstick skillet over medium-high heat. Add chicken, green
onions and garlic Cook and stir until chicken is no longer pink. Stir
in noodles; cook 1 minute. Add shrimp and bean sprouts; cook just
until shrimp turn opaque, about 3 minutes. Stir in fish sauce
mixture; toss to coat. Cook until heated through, about 2 minutes. 3.
Arrange noodle mixture on platter; sprinkle with carrot, cilantro,
and peanuts. Garnish with lemon wedges, tomato wedges and fresh
cilantro, if desired.
Calories 265; 6 g of fat, 18% calories from fat. 798 mg Sodium
(cooking notes - step 3 says garnish with cold carrot, cilantro and
peanut. Warm these for better flavor. Photo shows lemon and tomato
wedges off to one side.)
PIL = Publications International, Ltd (Illinois)
Recipe By : PIL, Diabetic Cooking: Delicious, Light and Easy
(1996:68)
[Home] Pad Thai (Sauteed Rice Noodles) [Home]
Title: Pad Thai (Sauteed Rice Noodles)
Yield: 1 Servings
Ingredients
16 oz rice noodles
1/2 c vegetable oil
5 garlic cloves (or more) -
-finely ch; opped
1 lb medium shrimp - shelled and
-deveine; d
2 firm-style bean curd squares
- - cut; into 1/2 inch cubes
1/4 c pickled turnips - (coarsely
-chopped; )
1/2 c white vinegar
3/16 c fish sauce
1 tb paprika
1/4 c sugar
2 eggs; beaten
1/4 lb mung bean sprouts
3 scallions - cut into 1/2
-inch piece; s
1/2 c ground unsalted peanuts
1 fresh red chili pepper -
-seeded & c; oarsely chopped
1 lemon; cut into wedges
1 coriander leaves for garnish
1/4 c crushed red pepper (opt.)
Instructions
In a large bowl, soak the rice noodles in 10 to 12 cups of cold water
for 2 hours. Drain and cover with a damp towel to retain moisture.
In a wok or large frying pan, heat the oil and stir-fry the garlic
until it is light brown. Add the shrimp, bean curd and pickled
turnips; stir in the vinegar, fish sauce, paprika and sugar. When
thoroughly mixed, fold in the noodles. When the noodles are
completely coated, spread them out to the sides of the wok or frying
pan, leaving a space in the middle. Add the beaten eggs. As the eggs
cook, fold the noodles over them and stir to combine all of the
ingredients evenly. Stir in half of the bean sprouts, then add the
scallions, ground peanuts and chopped chili pepper. Toss several
times to mix well.
Serve on a large platter with lemon wedges. Top with the remaining
bean sprouts and garnish with coriander leaves. Serve the crushed red
pepper on the side, for those who like it extra-spicy.
From: stigle@cs.unca.edu (Sue Stigleman)
[Home] Pad Thai (Stigleman 2) [Home]
Title: Pad Thai (Stigleman 2)
Yield: 2 Servings
Ingredients
1/3 lb flat rice stick noodles
-(banh pho); , 1/4 wide
1/4 c peanut oil
1/4 lb pork cut into matchstick
-strips
6 shrimps, peeled and deveined
1 ts crushed garlic
1 egg
2 tb water
2 tb rice vinegar
1 tb fish sauce
1 tb sugar
1/4 c chopped toasted peanuts
1/4 ts ground dry shrimp
1 freshly ground white pepper
1/4 ts asian chili powder (to
-taste)
1 c bean sprouts washed &
-drained
1/4 c scallions, cut 3/4 long
1 fresh coriander
1 wedges of fresh lime
Instructions
Soak noodles in warm water for 60 minutes. Drain and set aside.
Prepare all other ingredients and arrange near the wok. You will need
to work fast.
In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and
pork are done.
Beat the egg and add it to the mixture. Cook, stirring, for about
half a minute.
Turn the heat to high. Add the drained noodles to shrimp mixture. Add
water, vinegar, fish sauce, sugar, shrimp powder, and most of the
peanuts. Sprinkle in white pepper and chili powder. Toss to combine.
Let it cook on one side (Don't stir; keep checking the underside as
if it were a big pancake). Flip it over as best you can and repeat
until nearly cooked, about 5 to 10 minutes.
Add most of the sprouts and scallions. Stir and cook for another
minute.
Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh
lemon.
From: stigle@cs.unca.edu (Sue Stigleman)
[Home] Pad Thai (Stigleman) [Home]
Title: Pad Thai (Stigleman)
Yield: 6 Servings
Ingredients
16 oz chantaboon rice sticks
-medium thre; ad (see note)
1 tb vegetable oil
6 eggs; beaten
1/4 c vegetable oil
8 garlic gloves
1 lb pork, beef or chicken
-sliced thin,; bite sized, o
1 shrimp, shelled and deveined
1/4 c white vinegar
1/4 c sugar
1 c sliced salted radish - (chai
- po)
1/4 c fish sauce (nam pla)
1 c ground roasted peanuts -
-(coarsely; ground)
2 tb chile powder or paprika
2 c bean sprouts
1 c sliced green onion
1 c sliced cilantro
1 lime
Instructions
Ingredient Notes: ================= Re: Chantaboon rice sticks:
Re: Pork, Beef, or Chicken, or Shrimp:
Re: Sliced salted radish:
=======================================================
============== ==
Soak rice sticks in lukewarm water for 1 hour, drain and set aside.
Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of
oil until sizzling hot and coat sides of wok evenly. Add eggs and
fry, until eggs set, turn over and fry, until light brown on both
sides. Remove from wok and slice thin, bite size. Set aside.
Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook
until fragrant. add meat, stir and cook, until meat or tofu is done,
about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice
sticks soften. Add eggs, and the next 5 ingredients, stir to blend.
Remove to serving plate. Serve bean sprouts cold on the side. Garnish
with green onion and cilantro.
Serve with slices of fresh lime. Squeeze lime on pad thai.
Serves 10 as a side dish. Serves 6 as an only dish.
From: stigle@cs.unca.edu (Sue Stigleman)
[Home] Pad Thai (Thai Noodles) [Home]
Title: Pad Thai (Thai Noodles)
Yield: 4 Servings
Ingredients
1/2 lb rice noodles
3 tb oil
1 clove garlic, minced
1 egg
1/4 water, optional
4 tb thai fish sauce
2 tb sugar
1 ts paprika
1 ground red thai chili
-pepper, to ta; ste
1 green onion, cut into 1
-lengths
1 c bean sprouts
1/4 c unsalted peanuts, ground
Instructions
1. Soak rice noodles in cold water for two to eight hours.
2. Heat a frying pan until hot and add oil. Add garlic and brown slightly.
Add egg and scramble until done.
3. Drain rice noodles and add to egg and garlic. Raise temperature and
stir-fry noodles until translucent. Add water if noodles are too dry.
4. When noodles start to stick, add fish sauce, sugar, paprika, chili
pepper and green onion. Continue to cook for several more minutes.
5. Turn out onto heated serving dish. Garnish with bean sprouts and
peanuts.
Recipe by: Seattle Times Posted to MC-Recipe Digest V1 #542 by Rooby
on Mar 26, 1997
Title: Pad Thai - 1
Yield: 1
Ingredients
1/2 lb thai flat rice noodles;
-(bahn pho), or rice
1 oil; for deep-frying
1/2 lb fresh firm bean curd; cut
-into tiny cubes
1/4 c peanut oil
1/2 tb garlic; chopped
1/2 c chicken breast meat; very
-thinly sliced
1/4 lb shrimp; peeled
1 ; cut in half the long
2 eggs; beaten
1 tb dried shrimp powder
1/4 ts freshly ground black pepper
3 tb finely chopped peanuts;
-(dry-roasted salted
2 tb lime juice; freshly squeezed
1 tb sugar
6 tb thai fish sauce
1/4 c tamarind sauce
2 ts red chili paste with garlic
2 c fresh bean sprouts
2 limes; quartered
1/3 c fresh coriander leaves
3 chopped scallions
4 tb finely chopped peanuts;
-(dry-roasted type)
Instructions
Soak the noodles in ample warm water until supple, about 15 minutes, drain
and
set aside. Place the noodles in boiling water and cook just until the water
returns to the boil. Drain again.
Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd.
Be sure the pat the bean curd dry on a paper towel first so that it will
not
spatter fat on you. Drain the bean curd and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a
few
minutes and then add the shrimp, drained noodles, beaten eggs, and
deep-fried
bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add
the remaining ingredients, except the garnishes, and chow or stir for a few
more minutes until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part
of
the dish.
Source: Frugal Gourmet on Our Immigrant Ancestors
Per serving: 1161 Calories (kcal); 65g Total Fat; (49% calories from fat);
36g Protein; 116g Carbohydrate; 547mg Cholesterol; 294mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 11
1/2 Fat; 6 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Pad Thai - 2
Yield: 6
Ingredients
1 16 oz whole jantaboon rice
-sticks; med. (1)
1 tb vegetable oil
6 whole eggs; whole, raw,
-beaten
1/4 c vegetable oil
8 whole garlic; clove, raw
1 lb pork; beef, chicken or shr
1/4 c vinegar
1/4 c sugar
1 c chad po; (radishes, salted)
-(
1/4 c nam pla; (fish sauce)
1 c peanuts; course ground,
-roast
2 tb chili powder or paprika
2 c bean sprouts; raw
1 c green onions; sliced
1 c cilantro; fresh, chopped,
1 whole lime
Instructions
Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok
over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until
sizzling
hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn
over
and fry, until light brown on both sides. Remove from wok and slice thin,
bite
size. Set aside.
Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until
fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2
minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add
eggs,
and the next 5 ingredients, stir to blend. Remove to serving plate. Serve
bean
sprouts cold on the side. Garnish with green onion and cilantro.
Serve with slices of fresh lime. Squeeze lime on pad Thai.
Per serving: 548 Calories (kcal); 41g Total Fat; (64% calories from fat);
28g Protein; 22g Carbohydrate; 239mg Cholesterol; 117mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6
Fat; 1/2 Other Carbohydrates
Recipe by: Viviana Aldridge
Converted by MM_Buster v2.0n.
Title: Pad Thai - 3
Yield: 4
Ingredients
3 tb oil
2 oz ready-fried beancurd; cut
-into 1/2 cubes
1 egg
4 oz flat noodles; cooked
1 tb chi po (preserved turnip);
-finely chopped
2 spring onions; cut in 1
-pieces
2 tb chopped roasted peanuts
3 oz bean sprouts
1/2 ts chili powder
1 ts sugar
2 ts light soy sauce
1 ts lemon juice
1 lime wedge; (for garnish)
1 sprig fresh coriander; (for
-garnish)
Instructions
In a wok of frying pan, heat oil. Add garlic & fry until golden brown. Add
ready-fried beancurd and stir. Break egg into wok, cook for a moment, then
stir. Add cooked noodles, stir, then add turnip and spring onions & half of
peanuts and half of bean sprouts. Stir well; add chili powder, sugar, light
soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with
remaining peanuts and chopped coriander leaf. Arrange remaining bean
sprouts &
lime wedge on side of plate.
(From Thai Vegetarian Cooking, Vatcharin Bhumichitr, Clarkson Potter Pub)
Per serving: 122 Calories (kcal); 11g Total Fat; (81% calories from fat);
2g Protein; 3g Carbohydrate; 47mg Cholesterol; 120mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Pad Thai - 4
Yield: 4
Ingredients
8 oz broad rice noodles
2 tb fish sauce
3 tb lime juice
2 tb sugar
1 tb tomato ketchup
1/2 ts red chili flakes
1/4 c vegetable oil
1 tb garlic; chopped
8 md shrimp; peeled/deveined
8 oz boneless chicken breast;
-diced
2 eggs; beaten
2 c bean sprouts
3 green onions; slivered
2 tb toasted peanuts
----------------------------GARNISH-----------------------------------
1 coriander sprigs
1 lime; in 8 wedges
1/2 c bean sprouts
1 fresh chilies; (optl)
Instructions
A national noodle dish of Thailand. It is now served in many trendy
restaurants. It is a personal dish - you can add ingredients that you like,
and make it as spicy or tart as you wish. Can be used as a basis for a stir
fry of leftovers. Rice noodles are available at most ethnic Asian and
gourmet
stores.
Soak noodles in warm water for 20 minutes, drain and reserve.
Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve
Heat
a wok or large skillet on high heat and add oil. Stir in garlic, cook 10
seconds, then add shrimp and chicken.
Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs
and
toss together until scrambled.
Add noodles to the wok. Mix well to combine all ingredients. Pour in
reserved
sauce. Cook, stirring constantly, until noodles are soft and tender. If
they
appear dry, add up to 1/4 cup water.
Stir in bean sprouts, green onions and peanuts, and fry for one more
minute.
Taste for seasoning, adding more lime or chili as needed.
Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
optional chilies.
Per serving: 242 Calories (kcal); 17g Total Fat; (61% calories from fat);
8g Protein; 17g Carbohydrate; 113mg Cholesterol; 52mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Pad Thai - 5
Yield: 1
Ingredients
16 oz rice noodles
1/2 c vegetable oil
5 cloves garlic (or more);
-finely chopped
1 lb medium shrimp; shelled and
-deveined
2 firm-style bean curd
-squares; cut into 1/2 inch
1/4 c pickled turnips; coarsely
-chopped
1/2 c white vinegar
1/8 c fish sauce
1 tb paprika
1/4 c sugar
2 eggs; beaten
1/4 lb mung bean sprouts
3 scallions; cut into 1/2 inch
1/2 c ground unsalted peanuts
1 fresh red chili pepper;
-seeded & coarsely
1 lemon; cut into wedges
1 coriander leaves for garnish
1/4 c crushed red pepper; (opt.)
Instructions
In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2
hours. Drain and cover with a damp towel to retain moisture.
In a wok or large frying pan, heat the oil and stir-fry the garlic until it
is light brown. Add the shrimp, bean curd and pickled turnips; stir in the
vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the
noodles. When the noodles are completely coated, spread them out to the
sides
of the wok or frying pan, leaving a space in the middle. Add the beaten
eggs.
As the eggs cook, fold the noodles over them and stir to combine all of the
ingredients evenly. Stir in half of the bean sprouts, then add the
scallions,
ground peanuts and chopped chili pepper. Toss several times to mix well.
Serve on a large platter with lemon wedges. Top with the remaining bean
sprouts and garnish with coriander leaves. Serve the crushed red pepper on
the
side, for those who like it extra-spicy.
Per serving: 3051 Calories (kcal); 124g Total Fat; (36% calories from fat);
18g Protein; 477g Carbohydrate; 378mg Cholesterol; 180mg Sodium
Food Exchanges: 26 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit;
23 1/2 Fat; 4 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Pad Thai - 6
Yield: 1
Ingredients
3 1/2 tb distilled white vinegar
2 tb water
2 1/2 tb fish sauce
3 tb tomato paste
2 1/2 tb sugar
1/2 tb dried shrimp; powdered
9 oz flat rice sticks; 1/8 wide
1 vegetable oil
1/3 c fresh sweet basil leaves
2 red serrano chili peppers;
-seeded, finely
4 garlic cloves; minced
1 1/2 lg chicken breast halves;
-skinless, boneless, cut c
1 ; 3 pieces
1 lb lean pork; cut 3/8 by 2
-strips
8 oz shrimp; small, cooked,
-shelled
2 eggs; lightly beaten
2 c fresh bean sprouts; beans
-removed
1/4 c roasted; unsalted peanuts
1 coarsely ground
1 cherry tomatoes; halved
1 lime wedges
1 mint sprigs
Instructions
Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried
shrimp
in a small bowl; mix until well blended and reserve. In a large pot, soak
the
noodles in enough water to cover. In a small skillet or pot, heat vegetable
oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs
instantly when dropped into the oil. Deep-fry the basil leaves a few at a
time, turning them once or twice until they are crisp, or 40 seconds to a
minute; drain on paper toweling.
Bring the noodles to a boil and cook them 2 minutes, or until they are
almost
tender. Drain and rinse them well, then spread them on paper toweling to
dry
slightly. Head a wok or large skillet and add about 2 1/2 tablespoons
vegetable oil. Fry the Serrano peppers about 30 seconds, then add the
garlic
and stir-fry until it is soft. Add the chicken or pork and stir-fry until
the
chicken is almost opaque throughout or the pork is browned. Stir in the
shrimp
and the sauce and mix completely. Make a well in the center of the mixture
and
pour in the eggs. When they are almost set, scramble them evenly. Add half
the
noodles, thoroughly incorporating them into the mixture; stir in the
remaining
noodles and half the bean sprouts. Cook just until the bean sprouts are
nearly
wilted.
Heap the meat and noodles onto a platter. Cover one half of them with
ground
peanuts and the other half with uncooked bean sprouts. Ring the noodles
with
lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the
fried basil.
Source: Asian Pasta, by Linda Burum
Per serving: 397 Calories (kcal); 15g Total Fat; (32% calories from fat);
14g Protein; 55g Carbohydrate; 379mg Cholesterol; 503mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
2 Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Pad Thai - 7
Yield: 4
Ingredients
1/2 lb rice noodles
3 tb oil
1 clove garlic; minced
1 egg
1/4 water; optional
4 tb thai fish sauce
2 tb sugar
1 ts paprika
1 ground red thai chili
-pepper; to taste
1 green onion; cut into 1
-lengths
1 c bean sprouts
1/4 c unsalted peanuts; ground
Instructions
1. Soak rice noodles in cold water for two to eight hours.
2. Heat a frying pan until hot and add oil. Add garlic and brown slightly.
Add
egg and scramble until done.
3. Drain rice noodles and add to egg and garlic. Raise temperature and
stir-fry noodles until translucent. Add water if noodles are too dry.
4. When noodles start to stick, add fish sauce, sugar, paprika, chili
pepper
and green onion. Continue to cook for several more minutes.
5. Turn out onto heated serving dish. Garnish with bean sprouts and
peanuts.
Per serving: 394 Calories (kcal); 16g Total Fat; (35% calories from fat);
5g Protein; 59g Carbohydrate; 47mg Cholesterol; 23mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
3 Fat; 1/2 Other Carbohydrates
Recipe by: Seattle Times
Converted by MM_Buster v2.0n.
[Home] Pad Thai - Midsummer Thai Dinner [Home]
Title: Pad Thai - Midsummer Thai Dinner
Yield: 4 Servings
Ingredients
8 oz broad rice noodles
2 tb fish sauce
3 tb lime juice
2 tb sugar
1 tb tomato ketchup
1/2 ts red chili flakes
1/4 c vegetable oil
1 tb garlic; chopped
8 md shrimp; peeled/deveined
8 oz boneless chicken breast
-diced
2 eggs; beaten
2 c bean sprouts
3 green onions; slivered
2 tb toasted peanuts
----------------------------GARNISH-----------------------------------
1 coriander sprigs
1 lime; in 8 wedges
1/2 c bean sprouts
1 fresh chilies (optl)
Instructions
A national noodle dish of Thailand. It is now served in many trendy
restaurants. It is a personal dish - you can add ingredients that you
like, and make it as spicy or tart as you wish. Can be used as a
basis for a stir fry of leftovers. Rice noodles are available at most
ethnic Asian and gourmet stores.
Soak noodles in warm water for 20 minutes, drain and reserve.
Combine fish sauce, lime juice, sugar, ketchup and chili flakes.
Reserve
Heat a wok or large skillet on high heat and add oil. Stir in garlic,
cook 10 seconds, then add shrimp and chicken.
Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add
eggs and toss together until scrambled.
Add noodles to the wok. Mix well to combine all ingredients. Pour in
reserved sauce. Cook, stirring constantly, until noodles are soft and
tender. If they appear dry, add up to 1/4 cup water.
Stir in bean sprouts, green onions and peanuts, and fry for one more
minute. Taste for seasoning, adding more lime or chili as needed.
Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
optional chilies.
[Home] Pad Thai - Sauteed Rice Noodles [Home]
Title: Pad Thai - Sauteed Rice Noodles
Yield: 1 Serving
Ingredients
16 oz Pkg rice noodles
1/2 c Vegetable oil
5 ea Or 6 garlic cloves finely
-chopped
1 lb Medium shrimp shelled and
-deveined
2 ea Firm bean curd squares cut
-into 1/
1/4 c Pickled turnips coarsely
-chopped
1/2 c White vinegar
1/8 c Fish sauce
1 tb Paprika
1/4 c Sugar
2 ea Eggs; beaten
1/4 lb Mung bean sprouts
3 ea Scallions cut into 1/2 inch
- pieces
1/2 c Unsalted peanuts; ground
1 ea Fresh red chili pepper
-seeded & co
1 ea Lemon; cut into wedges
Coriander leaves for
-garnish
1/4 c Crushed red pepper
-(optional)
Instructions
In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for
2 hours. Drain and cover with a damp towel to retain moisture.
In a wok or large frying pan, heat the oil and stir-fry the garlic
until it is light brown. Add the shrimp, bean curd and pickled
turnips; stir in the vinegar, fish sauce, paprika and sugar. When
thoroughly mixed, fold in the noodles. When the noodles are
completely coated, spread them out to the sides of the wok or frying
pan, leaving a space in the middle. Add the beaten eggs. As the eggs
cook, fold the noodles over them and stir to combine all of the
ingredients evenly. Stir in half of the bean sprouts, then add the
scallions, ground peanuts and chopped chili pepper. Toss several times to
mix well.
Serve on a large platter with lemon wedges. Top with the remaining
bean sprouts and garnish with coriander leaves. Serve the crushed
red pepper on the side, for those who like it extra-spicy.
From: stigle@cs.unca.edu (Sue Stigleman)
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Pad Thai - Stir Fried Noodles - Muoi'S [Home]
Title: Pad Thai - Stir Fried Noodles - Muoi'S
Yield: 1
Ingredients
8 oz rice vermicelli*
5 cloves garlic; finely
-chopped
2 tb chopped shallots
1/4 c dried shrimp**
1/4 c fish sauce
1/4 c palm sugar
2 tb tamarind juice
2 tb pickled radish (mooli);
-chopped
1 md egg; beaten
1/4 c chopped chives
1/2 c roasted peanuts; very
-coarsely, broken up
1 c bean sprouts
Instructions
* (either the sen mee or the sen lek style of Thai noodles or indeed any
rice
noodles will do). These should be soaked for a short while (perhaps 30
minutes
to an hour, depending on the brand of noodles) until soft.
** (these should be rolled, or roughly pounded in a mortar and pestle to
break
them up)
Pad Thai is often called the signature dish of Thai cuisine. There are
several
regional variations, indeed it has been said that Thailand has a different
curry for every day of the year, but a different pad Thai for every cook in
Thailand! This is my wife's variation.
This variation uses a small amount of khao koor (powdered fried rice),
which
occurs as an ingredient in several other Thai recipes. You can make a small
amount and keep it almost indefinitely in a well stoppered jar.
Khao Koor: get a medium sized wok fairly hot, and add a couple of
tablespoons
of uncooked rice, and keep in movement until the rice starts to turn golden
brown. Remove from the heat and allow to cool. Grind to a fairly coarse
powder
in a spice mill (a pepper mill works quite well), or a mortar and pestle.
(I
find that a coffee grinder doesn't really do the job as it tends to grind
too
fine - the powder should retain some "texture").
You also need a cup of dry roasted, unsalted peanuts. We roast them in
their
shells on a charcoal brazier, but you can do it just as well in an oven, or
even in a skillet... However they should be freshly roasted to bring out
the
full flavor for this dish.
Protein ingredient - this can be half a cup of fried tofu that has been
marinated in dark sweet soy, or an equivalent amount of coarsely chopped
pork
or chicken.
method
Heat a little cooking oil in a wok and add the garlic and shallots, and
briefly stir fry until they just shows signs of changing color. Add the
remaining ingredients except the egg and the bean sprouts, and stir fry
until
the protein ingredient is nearly cooked. Continuing to stir with one hand,
slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if
you
can't feel confident with this make an egg crepe separately, and then roll
it
up and slice it into quarter inch wide pieces, which you add to the mix at
this point). Finely add the bean sprouts and cook for no more than another
30
seconds. Remove from the pan to a serving platter.
Garnish
Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a
tablespoon of fish sauce, and use this to marinade half a cup of uncooked
bean
sprouts, half a cup of chopped chives, and half a cup of very coarsely
ground
roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several
limes into segments and also slice up some cucumber into rounds then halve
the
rounds. Put the lime segments and cuke segments around the serving platter.
You can also sprinkle a quarter of a sliced up banana flower and some
Indian
Pennywort leaves over the top as edible decoration.
pad Thai is served as above, but Thais add copious amounts of the four
basic
condiments (chilies in fish sauce, ground dried red chili, sugar and
crushed
peanuts) at the table, to suit their individual predilections.
Recipe By: Muoi Khuntilanont
Per serving: 275 Calories (kcal); 14g Total Fat; (42% calories from fat);
11g Protein; 30g Carbohydrate; 196mg Cholesterol; 68mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat;
1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Pad Thai - Vegetarian [Home]
Title: Pad Thai - Vegetarian
Yield: 4 Servings
Ingredients
2 qt ; water
3/4 lb mung bean sprouts
6 oz rice noodles (1/4-inch wide)
------------------------------SAUCE-----------------------------------
3 tb fresh lime juice
3 tb catsup
1 tb brown sugar
1/4 c fish sauce* or soy sauce
----------------------REMAINING INGREDIENTS---------------------------
3 tb peanut oil or vegetable oil
3 to 4 cloves garlic; minced
-or pressed
1 tb fresh chile; minced or
1 1/2 ts crushed red pepper flakes
2 c carrots; grated
4 lg eggs; lightly beaten with a
-pin
2/3 c peanuts; chopped
6 to 8 scallions; chopped
-(about 1 cup)
Instructions
*Fish sauce is made from fermented salted fish. It can be found in
Asian food stores and requires no refrigeration after opening.
In a covered pot, bring the water to a rolling boil. Blanch the mung
bean sprouts by placing them in a strainer or small colander and
dipping it into the boiling water for 30 seconds. Set aside to drain
well. When the water returns to a boil, stir in the rice noodles and
cook for 3 to 5 minutes, until tender but firm. Drain the cooked
noodles, rinse them under cool water, and set them aside to drain.
Prepare the remaining ingredients and have them near at hand before
you begin to stir-fry. Heat the oil in a wok or large skillet. Add
the garlic and chile, swirl them in the oil for a moment, and stir in
the grated carrots. Stir-fry for 1 minute. Push the carrots to the
sides to make a hollow in the center. Pour the beaten eggs into the
center and quickly scramble them. When the eggs have just set, pour
in the sauce mixture and stir everything together. Add the drained
rice noodles and mung sprouts, and toss to distribute evenly. Stir in
the peanuts and scallions, and serve at once.
Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g
carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood
Restaurant Cooks at Home.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
[Home] Pad Thai -- General Notes [Home]
Title: Pad Thai -- General Notes
Yield: 1 Servings
Ingredients
1 information:
Instructions
Rice Noodles: ============= You can use fresh or dried, in widths
from 1/8 to 1/2 inch wide. I've never tried fresh. The dried ones
have to be soaked in water to soften them. The recipes call for
soaking in cold water, lukewarm water, hot water, and boiling water
for anywhere from 7 minutes to 2 hours. I put mine into warm tap
water and let them soak while I'm preparing everything else. Just
before I start cooking, I dump them into a colander to drain. One
recipe suggests cellophane noodles as an alternative to rice noodles
-- I've never tried that variation.
Meat or No Meat: ================ The most common meat called for is
shrimp, with chicken and/or pork use in addition to or in place of the
shrimp. Some recipes add bean curd; some substitute it for the meat.
Jeff Smith's recipe uses deep fried bean curd. My own variation is to
substitute various veggies (asparagus, red bell pepper, broccoli,
snow peas, or whatever else looks good.) As Nancie McDermott says,
"Thai cooks blithely tinker with the classic formula to create
signature variations, and you can, too."
Oil and Seasonings: =================== Cooking pad thai starts with
vegetable or peanut oil. Most versions add garlic, and sometimes
shallots, shrimp paste (be prepared for the smell!), onions, fresh
red chilies, and/or preserved sweet white radish.
The Sauce: ========== What makes pad thai, in addition to the rice
noodles, is the sauce. The general mix of flavors is sweet, salty,
sour, and hot. Typical ingredients are:
~~ fish sauce (sometimes soy sauce is used in addition, or in place
of for pure vegetarian versions) ~~ sugar (sometimes palm sugar is
suggested) ~~ vinegar (various kinds specified; tamarind sauce or
lime juice are sometimes used instead) ~~ "red stuff" ~- may be
paprika, tomato paste, catsup, chili powder, hot chili sauce, chili
paste with garlic, tomato sauce, or cayenne pepper, depending on the
recipe. ~~ Other possible additions: salt, black pepper, chicken
stock, dried shrimp powder. One recipe calls for boiling the sauce
before using.
Eggs: ===== Anywhere from 0-6. Some recipes call for beating the eggs
before adding; others suggested breaking the yolk after adding the
egg to the pan. Various techniques are suggested for manipulating the
egg while cooking. One recipe calls for cooking the egg before
starting the pad thai, cutting it into strips, and then adding the
egg strips back at the end of cooking. I haven't tried this myself
but have had it in restaurants.
Bean Sprouts and Scallions: ========================== These are
usually added last in cooking, or added to the finished dish without
cooking.
Garnishes: ========= Various things can be added to finished dish as
an edible garnish:
~~ lime or lemon wedges ~~ ground roasted chilies ~~ ground roasted
peanuts ~~ dried red chili flakes ~~ fresh coriander leaves ~~
cucumber slices ~~ dried shrimps ~~ fried basil leaves ~~ cherry
tomatoes ~~ mint sprigs
Experiment, and enjoy!
From: stigle@cs.unca.edu (Sue Stigleman)
[Home] Pad Thai Noodles [Home]
Title: Pad Thai Noodles
Yield: 2 Servings
Ingredients
7 oz flat rice noodles
3 tb nuoc mam
2 tb tomato sauce, canned
2 ts rice vinegar
2 ts granulated sugar
3 tb oil
1 tb garlic, minced
1 ts chili pepper flakes
1/4 lb pork or chicken, ground
1/4 lb shrimps, raw, with shells
2 tofu cubes, fried
2 eggs, beaten
1 c bean sprouts, rinsed, dried
Instructions
Place noodles in hot (not boiling) water. Let soak for 10 minutes,
drain. In small bowl, combine Nuoc Mam, tomato sauce, and vinegar.
Stir in sugar to dissolve. Heat 2 tablespoons of oil in wok or large
frypan over high heat; cook garlic and chili pepper flakes for 15
seconds. Add pork (or chicken) and shrimp. Stir fry until pork and
shrimp change colour. Add tofu pieces and Nuoc Mam mixture to wok,
bring to a boil. Add drained noodles and toss until well coated in
sauce. Transfer to a warm serving platter. Add remaining oil to wok;
add eggs and cook for 10 seconds. Scramble eggs and add bean sprouts.
Return noodles to wok and thoroughly stir to mix eggs with noodles.
Continue to cook until eggs are set. Arrange noodles on serving plate
and garnish with chopped fresh coriander, coarsely chopped peanuts,
minced green onions and chilies, chopped dried shrimps. Serve
immediately. From The Gazette, 92/04/08. Posted by James Lor.
Title: Pad Thai Prik
Yield: 4 Servings
Ingredients
11 oz dried rice stick noodles; *
3 ts sugar
1/4 c nam pla (thai fish sauce)
1 tb ketchup
3 ts sriracha chili sauce
1 1/4 tb chopped garlic
4 tb vegetable oil
10 oz small shrimp; peeled,cooked
-------------------Fresh bean sprouts GARNISH-------------------------
3 ts dried shrimp
3 tb chopped scallions
2 tb chopped roasted peanuts
1 tb granulated white sugar
4 garlic chives -- cut in 1.5
-lengths
1 cilantro sprigs
1 lime wedges
Instructions
Soak the noodles in hot water for at least 12 minutes to soften, then
drain well. Combine the sugar, fish sauce, ketchup, and chili sauce
in a small bowl.
Prepare the garnish ingredients. Place the dried shrimp in a blender
or spice grinder and grind until finely shredded. Arrange the
garnishes on a plate to serve with the noodles.
Fry the garlic in the oil over medium heat until very aromatic, about
1 minute. Add the shrimp and fry for 40 seconds. Pour in the sauce
mixture and cook briefly, then add the noodles and toss until
thoroughly coated with the sauce. Add half the bean sprouts and
cook, continuously tossing and stirring, until the bean sprouts have
softened.
Transfer to a platter, scattering the remaining bean sprouts over the
top=2 Serve with the platter of garnishes, allowing guests to add
what they want, to taste.
Recipe by: Jackie Passmore
[Home] Pad Thai Pseudo-Vegetarian Style [Home]
Title: Pad Thai Pseudo-Vegetarian Style
Yield: 1 Servings
Ingredients
1/4 c thai fish sauce
1/4 c white vinegar; plus:
2 tb white vinegar
4 tb sugar (less if desired)
1 ts paprika
8 oz thai rice noodles - (about
-1/4 thic; k)
8 oz tofu
2 tb dried shrimp (optional)
3 tb oil
2 garlic cloves (or more)
2 eggs
3/4 lb bean sprouts
3 green onions sliced on the
-diagona; l, including whit
3/4 c ground peanuts
1 tb roasted red chili peppers *
Instructions
* [Take some dried red chili peppers and cook them in an ungreased
wok over low stirring constantly until they start to brown. Grind in
a coffee grinder or spice mill.]
Instructions: ============= Combine first four ingredients and let sit
until sugar dissolves. Soak rice noodles/sticks in warm water until
they are soft but don't disintegrate when pressed, about 40 minutes.
Drain. Drain tofu by wrapping it in a clean towel and pressing with a
large can of tomatoes, about 30 minutes. Cut into 1/4 inch cubes.
Rinse dried shrimp in water and drain.
Put oil in wok, heat to medium, put in crushed garlic. Swirl around
for about a minute. Add noodles and mix around for a minute or two.
Add the tofu and shrimp then immediately add the liquid. Keep stirring
until the liquid has all been absorbed into the noodles, about a
couple of minutes.
Lower heat to low or medium-low. Push some of the stuff aside at one
end of wok, and break an egg in. Immediately cover with noodles. Do
the same at the other end of wok. Let the eggs cook *undisturbed*
until the yolks are practically cooked, about three minutes.
(*Carefully* peak if unsure.) Slip a slotted spoon under each egg in
turn, and bring upward, through the noodles, shaking as you go. The
idea is to break up the cooked egg into the rest of the mixture into
tiny bits.
Mix in sprouts and green onions. Let cook for another two minutes.
Turn off heat. Add crushed peanuts and enough roasted red chilies to
your desired hotness.
From: jkandell@ccit.arizona.edu (Jonathan Kandell)
[Home] Pad Thai Stir Fried Rice Ribbon Noodles [Home]
Title: Pad Thai Stir Fried Rice Ribbon Noodles
Yield: 4 Servings
Ingredients
6 oz dried flat rice noodles;
-(see note)
4 tb vegetable oil
1/4 lb medium shrimp; peeled and
-deveined
1 boneless skinless chicken
-breast ha; thinly sliced
3 garlic; minced
3 tb yellow bean sauce
3 tb tomato paste
2 tb fish sauce
1 tb vinegar; (to 2t)
2 tb sugar
3 eggs
2 tb preserved radish; chopped
-soaked in warm w
10 minutes, drained (optional)
1 tb small dried shrimp
-(optional)
1 cu fried tofu; cut into 1/2
-slices (op
1 bi pinch chile flakes
2 handufls bean spro -tailed
2 tb chicken broth; (to 4 t)
1 or water, as needed
4 green onions; cut in 2
-lengths
1 garnishes:
2 tb peanuts; roasted;
1 coarsely chopped
1 chile flakes
2 tb coriander; coarsely chopped
2 limes; cut into wedges
Instructions
Place noodles in a bowl and cover with warm water; let soak about 15
minutes, or until soft and pliable. Drain; set aside.
Set a wok over medium-high heat. When hot, add 2 tablespoons of the
oil. Add shrimp and chicken; stir-fry until shrimp turns bright
orange and chicken turns white, about 30 seconds. Set aside.
Reheat wok over medium heat. Add the remaining oil and the garlic;
brown gently (about 20 seconds). Increase heat to medium- high. Add
the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir
until sugar dissolves.
Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
times. Let cook until egg is slightly set but still moist, about 20
seconds. Repeat with second and third egg. There should be tiny
flecks of egg peeking through.
Add the optional radish, dried shrimp and tofu, the chile flakes,
softened noodles and 1 handful of bean sprouts to the hot wok. Toss
and lift noodles until tender and no longer stiff, about 3 or 4
minutes.
Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
green onions and the reserved shrimp/chicken mixture; toss for 30
seconds to reheat. The sauce is not a wet sauce; it should "dry-coat"
the noodles.
Transfer to a platter and serve with a sprinkling of chopped peanuts,
chile flakes to taste and fresh coriander leaves. Arrange. remaining
bean sprouts and lime wedges around noodles. (Squeeze lime over
noodles before eating.) Serve warm or at room temperature.
Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide
fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks."
PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat
(3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.
- - - - - - - - - - - - - - - - - - -
Per serving: 338 Calories (kcal); 22g Total Fat; (56% calories from fat);
20g Protein; 18g Carbohydrate; 202mg Cholesterol; 229mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3
1/2 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: SF Chronicle,Joyce Jue (Stephen Ceideburg) (Paul Carren
Preparation Time: 0:00
[Home] Pad Thai Stir-Fried Rice Ribbon Noodles [Home]
Title: Pad Thai Stir-Fried Rice Ribbon Noodles
Yield: 4 Servings
Ingredients
1 stephen ceideburg
6 oz dried flat rice noodles (see
- note)
4 tb vegetable oil
1/4 lb medium shrimp, shelled and
-deveined
1 boneless chicken breast
-half, skinn; ed, thinly sli
3 garlic cloves, minced
3 tb yellow bean sauce
3 tb tomato paste
2 tb fish sauce
1 to 2 tablespoons distilled
-vinegar
2 tb sugar
3 eggs
2 tb chopped preserved radish,
-soaked in; warm water for
10 minutes, drained (optional)
1 tb small dried shrimp
-(optional)
1 inch cubes fried tofu, cut
-into 1/2; -inch slices (opt
1 big pinch chile flakes
2 handfuls bean sprouts,
-tailed
2 to 4 tablespoons chicken
-broth or w; ater, as needed
4 green onions, trimmed, cut
-into 2-i; nch lengths
1 garnishes:
2 tb coarsely chopped roasted
-peanuts
1 chile flakes
2 tb coarsely chopped fresh
-coriander le; aves
2 limes, cut into wedges
Instructions
Place noodles in a bowl and cover with warm water; let soak about 15
minutes, or until soft and pliable. Drain; set aside.
Set a wok over medium-high heat. When hot, add 2 tablespoons of the
oil. Add shrimp and chicken; stir-fry until shrimp turns bright
orange and chicken turns white, about 30 seconds. Set aside.
Reheat wok over medium heat. Add the remaining oil and the garlic;
brown gently (about 20 seconds). Increase heat to medium- high. Add
the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir
until sugar dissolves.
Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
times. Let cook until egg is slightly set but still moist, about 20
seconds. Repeat with second and third egg. There should be tiny
flecks of egg peeking through.
Add the optional radish, dried shrimp and tofu, the chile flakes,
softened noodles and 1 handful of bean sprouts to the hot wok. Toss
and lift noodles until tender and no longer stiff, about 3 or 4
minutes.
Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
green onions and the reserved shrimp/chicken mixture; toss for 30
seconds to reheat. The sauce is not a wet sauce; it should "dry-coat"
the noodles.
Transfer to a platter and serve with a sprinkling of chopped peanuts,
chile flakes to taste and fresh coriander leaves. Arrange. remaining
bean sprouts and lime wedges around noodles. (Squeeze lime over
noodles before eating.) Serve warm or at room temperature.
Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide
fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks."
PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat
(3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.
[Home] Pad Thai Vegetarian Style [Home]
Title: Pad Thai Vegetarian Style
Yield: 1
Ingredients
1/4 c thai fish sauce
1/4 c white vinegar; plus:
2 tb white vinegar
4 tb sugar; (less if desired)
1 ts paprika
8 oz thai rice noodles 1/4 wide
8 oz tofu
2 tb dried shrimp; (optional)
3 tb oil
2 garlic cloves; (or more)
2 eggs
3/4 lb bean sprouts
3 green onions; white and
-green, sliced
3/4 c ground peanuts
1 tb roasted red chili peppers *
Instructions
* [Take some dried red chili peppers and cook them in an ungreased wok over
low stirring constantly until they start to brown. Grind in a coffee
grinder
or spice mill.]
Combine first four ingredients and let sit until sugar dissolves. Soak rice
noodles/sticks in warm water until they are soft but don't disintegrate
when
pressed, about 40 minutes. Drain. Drain tofu by wrapping it in a clean
towel
and pressing with a large can of tomatoes, about 30 minutes. Cut into 1/4
inch
cubes. Rinse dried shrimp in water and drain.
Put oil in wok, heat to medium, put in crushed garlic. Swirl around for
about
a minute. Add noodles and mix around for a minute or two.
Add the tofu and shrimp then immediately add the liquid. Keep stirring
until
the liquid has all been absorbed into the noodles, about a couple of
minutes.
Lower heat to low or medium-low. Push some of the stuff aside at one end of
wok, and break an egg in. Immediately cover with noodles. Do the same at
the
other end of wok. Let the eggs cook *undisturbed* until the yolks are
practically cooked, about three minutes. (*Carefully* peek if unsure.) Slip
a
slotted spoon under each egg in turn, and bring upward, through the
noodles,
shaking as you go. The idea is to break up the cooked egg into the rest of
the
mixture into tiny bits.
Mix in sprouts and green onions. Let cook for another two minutes. Turn off
heat. Add crushed peanuts and enough roasted red chilies to your desired
hotness.
Per serving: 989 Calories (kcal); 61g Total Fat; (52% calories from fat);
40g Protein; 84g Carbohydrate; 374mg Cholesterol; 150mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 4 Vegetable; 0 Fruit; 10 Fat;
4 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Pad Thai Vmxv03A [Home]
Title: Pad Thai Vmxv03A
Yield: 4 Servings
Ingredients
8 oz rice vermicelli
3 tb oil
3 ea garlic cloves, minced
1/4 c dried shrimp
1/4 c fish sauce
1/4 c sugar
2 tb tamarind juic (lemon or lime
- may be; substituted)
1 tb paprika
1/2 c fried tofu
2 tb dried, unsalted turnip, cut
-into sm; all pieces
1 ea egg, beaten
1/4 c chives, cut in 1 in lgths
1/4 c ground roasted peanuts
1 c bean sprouts
1 garnish:
1/2 c bean sprouts
1/2 c chopped chives
1/2 ea lime, cut in wedges
Instructions
Soak noodles in cold water for 2 hours, until soft. Drain and set
aside.Heat a large skillet until hot, then add oil. Add the garlic and
dried shrimp and stirfry. Add the noodles and stirfry until
translucent. It may be necessary to reduce the heat if the mixture is
cooking too quickly and the noodles stick.Add fish sauce, sugar,
tamarind juice and paprika. Stirfry mixture until combined. Stir in
the tofu, turnip and egg. Turn the heat to high and cook until the
egg sets, stirring gently. Thoroughly combine the mixture and
continue cooking over medium-high heat for about 2 minutes, until
most of the liquid is reduced.Mix in the chives, peanuts and Place on
a serving dish, arrange the garnishes attractively and serve. Makes
four servings.Note: To make fried tofu, chop tofu into 1/2 inch
squares and fry in oil on both sides until golden brown.From Thailand
the Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.
[Home] Pad Thai With Shrimp [Home]
Title: Pad Thai With Shrimp
Yield: 1 Servings
Ingredients
8 oz small size rice noodles
3 tb tomato sauce or- tamarind
-paste
2 tb vegetable oil
1 tb pickled radish
3 tb sugar
1/3 c water or chicken stock
1 egg
3 tb fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh)
- - chop; ped once or twice
2 oz green onions - cut into 1/2
-inch pi; eces
2 tb finely chopped peanuts
Instructions
1. Soak the rice noodles in cold tap water about 20 minutes, until
they are "springy". Then drain in a colander until needed.
2. If using dried tamarind, soak the tamarind in hot water for
awhile, then mash with a fork to soften. Force as much of the mixture
as you can through a seive to remove bits of bark, etc.
3. Heat oil in wok, and add the tamarind/tomato sauce, picked
radish, and sugar. Mix well and let heat up.
4. Add the noodles, small portions at a time, and and that
water/stock. Mix well until all the noodles are coated with the
mixture. Add more liquid if necessary ~- it will cook out. Don't be
easy on the noodles ~- chop them with the spatula or spoon some to
separate them. It may help to "toss" the noodles like a salad, to get
them coated.
5. Beat the egg and mix with the noodles. Add the fish sauce and
shrimp. Mix everything thoroughly. The noodles will tend to "clump",
so stir or "toss" like a salad to get everything mixed, and to ensure
that the egg and shrimp cook thoroughly. It will help to cover the
wok with a lid for a minute or so, then toss the mixture, then cover
again. You'll know it's done when the shrimp are completely pink.
There may be a little browning of the noodles; stirring will keep
them from burning.
6. Add the bean sprouts, green onions, and chopped peanuts. Mix
well, then turn off the heat and let stand a minute or so. Serve.
From: danielh@sequent.com (Daniel Hobbs)
[Home] Pad Thai With Vegetables [Home]
Title: Pad Thai With Vegetables
Yield: 0 Servings
Ingredients
6 oz rice sticks or rice
-vermicelli
2 1/2 c fresh bean sprouts
1/2 c dry roasted peanuts
2 stalks fresh lemongrass or 1
- teasp
7 whole fresh cilantro sprigs
4 lg cloves garlic
1 jalapeno chili; stemmed
1 md carrot; peeled, cut into 1-i
2 eggs
1/4 c peanut oil
1 lg zucchini; diced
4 lg green onions; thinly sliced
1/2 ts salt
2 ts plus 1 teaspoons sugar
2 ts plus 1 teaspoons fresh
-lemon juice
2 ts catsup
1 1/2 ts Thai fish sauce (nam pla)
more cilantro sprigs for
-garnish
lemon wedges for garnish
-(optional)
Instructions
Soak rice sticks (breaking up noodles into shorter pieces) in hot water to
cover until soft, about 30 minutes. Drain thoroughly.
In food processor fitted with steel knife, coarsely chop peanuts. Put in
bowl for later. Trim root end and outer leaves of lemongrass stalks,
leaving about 2 1/2 inches of small white core. In food processor, mince
cilantro sprigs, lemongrass, garlic, and jalapeno. Add carrot pieces and
process until carrots are pea size, using on/off turns. Transfer carrot
mixture to bowl. Beat eggs in processor.
Heat oil in wok or heavy large skillet over high heat. Add carrot mixture,
diced zucchini, half of green onions, and salt. Stir-fry just to heat
through, about 1 minute. Add sugar, lemon juice, catsup, and fish sauce and
toss to blend. Add beaten eggs and let set partially, about 30 seconds.
Scramble eggs lightly. Add noodles and bean sprouts and stir-fry until eggs
are cooked and the mixture is well mixed and heated through. Mix in chopped
peanuts and remaining green onions. Adjust seasonings. Transfer pad Thai to
warm platter. Garnish with fresh cilantro and lemon wedges, and serve.
- - - - - - - - - - - - - - - - - -
Contributor: stssmem@st.unocal.com (Mary Murphy)
Preparation Time: 0:00
Title: Pad Thai
Yield: 3 Servings
Ingredients
1/4 lb dried rice noodles
2 ts peanut oil
3 cl garlic; minced
1 lg egg; lightly beaten
1/4 lb shrimp; peeled and deveined
3 c mung bean sprouts
1/2 c scallion; sliced
3 tb rice vinegar
2 1/2 tb fish sauce
2 tb sugar
1 ts chinese chile paste with
-garlic
2 tb dry-roasted peanuts; chopped
Instructions
1. In a large bowl, soak rice noodles in warm water to cover until they are
limp and white, about 20 minutes.
2. In a wok or other large, deep skillet, heat oil over high heat until
very hot. Add garlic and stir-fry until golden, about 10 seconds. Add the
egg and cook , stirring until scrambled, about 30 seconds. Add the shrimp
and stir-fry until they curl and turn pink. about 2 minutes.
3. Drain noodles and add to the wok, tossing with tongs until they soften
and curl, about 1 minute. Add bean sprouts, scallions, vinegar, fish sauce,
sugar, and chile paste; toss until the shrimp are fully cooked and the
noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve
immediately.
Makes about 4 cups for 3 servings.
Per Eating Well:
415 calories, 28 grams protein, 9 grams fat, 56 grams carbohydrates, 1415
mg. sodium, 1 gram fiber
(Mastercook analysis not available because the rice noodles and chile paste
are not in the database)
Recipe By : Eating Well Sept/Oct 1996
Posted to Digest eat-lf.v096.n180
Date: Mon, 07 Oct 1996 17:24:47 -0500
From: Kathie Briggs
NOTES : Have all the ingredients measured and lined up before you start.
Title: Paht Thai (15)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Paht Thai is a noodle dish almost everyone seems to like. A tangle of
slender rice noodles is sauteed with garlic, shallots, and an
orchestra of sweet, sour, and salty ingredients that play a piquant
symphony of Thai flavors. A handful of fresh bean sprouts provides a
cooling contrast to the hot, seasoned noodles, and circles of lime
invite you to bring sourness to center stage as you begin to eat.
Traditional ingredients are salty dried shrimp; crispy pieces of
fried, pressed bean curd; sweet-sour nuggets of pickled white radish;
chopped peanuts; flat, green garlic chives; and a balanced chorus --
sweet, sour, salty, hot -- of palm sugar, tamarind, vinegar, lime,
brown bean sauce, and crushed dried red chilies.
Thai cooks blithely tinker with the classic formula to create
signature versions, and you can, too. Siriluk Williams, owner of
Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe
for home-style paht Thai. I love its accessible ingredients, simple
steps, and delicious results.
Ingredients:
1/4 lb dried rice stick noodles 2 tblsp vegetable oil 1 tblsp
coarsely chopped garlic 8 shrimps, peeled and deveined 1 egg, lightly
beaten 1 tblsp fish sauce 2 tsp sugar 2 tblsp coarsely chopped,
dry-roasted peanuts 1 cup bean sprouts 4 slender green onions, sliced
in 1 inch lengths 1 lime, quartered lengthwise Soak rice noodles in
warm water to cover for 15 to 20 minutes. Meanwhile, prepare all the
remaining ingredients and place them next to the stove, along with a
small serving platter. When the noodles are very limp and white,
drain and measure out 2 1/2 cups. Set these by the stove as well.
Heat a wok or large, deep skillet over medium-high heat. Add 1
tablespoon of the oil and swirl to coat the surface. When the oil is
very hot, drop a piece of the garlic into the pan. If it sizzles
immediately, the oil is ready. Add the garlic and toss until golden,
about 30 seconds. Add the shrimp and toss until they turn pink and
are opaque, no more than 1 minute. Remove from the pan and set aside.
Add the egg to the pan and tilt the pan to spread it into a thin
sheet. As soon as it begins to set and is opaque, scramble it to
break it into small lumps. Remove from the pan and set aside with the
shrimp.
Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
softened noodles. Using a spatula, spread and pull the noodles into
a thin layer covering the surface of the pan. Then scrape them into a
clump again and gently turn them over. Hook loops of noodles with
the edge of the spatula and pull them up the sides, spreading them
out into a layer again. Repeat this process several times as the
stiff, white noodles soften and curl into ivory ringlets. Add the
fish sauce and turn the noodles so they are evenly seasoned. Add the
sugar and peanuts, turning the noodles a few more times.
Reserving a small handful for garnish, add the bean sprouts, along
with the green onions and shrimp-egg mixture. Cook for 1 minute,
turning often. Transfer the noodles to the serving platter and
squeeze the juice of 2 lime wedges over the top. Garnish with
remaining bean sprouts and lime wedges and serve at once.
Serves 1 as a main course, 2 as an appetizer.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%
From: twain@carson.u.washington.edu (Barbara Hlavin) Converted by
MMCONV vers. 1.40
Title: Paht Thai
Yield: 1 Servings
Ingredients
1/4 lb dried rice stick noodles
2 tb vegetable oil
1 tb coarsely chopped garlic
8 shrimps, peeled and deveined
1 egg; lightly beaten
1 tb fish sauce
2 ts sugar
2 tb coarsely chopped peanuts -
-(dry-roa; sted type)
1 c bean sprouts
4 slender green onions -
-sliced in 1; inch lengths
1 lime; quartered lengthwise
Instructions
Paht Thai is a noodle dish almost everyone seems to like. A tangle of
slender rice noodles is sauteed with garlic, shallots, and an
orchestra of sweet, sour, and salty ingredients that play a piquant
symphony of Thai flavors. A handful of fresh bean sprouts provides a
cooling contrast to the hot, seasoned noodles, and circles of lime
invite you to bring sourness to center stage as you begin to eat.
Traditional ingredients are salty dried shrimp; crispy pieces of
fried, pressed bean curd; sweet-sour nuggets of pickled white radish;
chopped peanuts; flat, green garlic chives; and a balanced chorus --
sweet, sour, salty, hot -- of palm sugar, tamarind, vinegar, lime,
brown bean sauce, and crushed dried red chilies.
Thai cooks blithely tinker with the classic formula to create
signature versions, and you can, too. Siriluk Williams, owner of
Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe
for home-style paht Thai. I love its accessible ingredients, simple
steps, and delicious results.
Instructions: ============= Soak rice noodles in warm water to cover
for 15 to 20 minutes. Meanwhile, prepare all the remaining
ingredients and place them next to the stove, along with a small
serving platter. When the noodles are very limp and white, drain and
measure out 2 1/2 cups. Set these by the stove as well.
Heat a wok or large, deep skillet over medium-high heat. Add 1
tablespoon of the oil and swirl to coat the surface. When the oil is
very hot, drop a piece of the garlic into the pan. If it sizzles
immediately, the oil is ready. Add the garlic and toss until golden,
about 30 seconds. Add the shrimp and toss until they turn pink and
are opaque, no more than 1 minute. Remove from the pan and set aside.
Add the egg to the pan and tilt the pan to spread it into a thin
sheet. As soon as it begins to set and is opaque, scramble it to
break it into small lumps. Remove from the pan and set aside with the
shrimp.
Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
softened noodles. Using a spatula, spread and pull the noodles into
a thin layer covering the surface of the pan. Then scrape them into a
clump again and gently turn them over. Hook loops of noodles with
the edge of the spatula and pull them up the sides, spreading them
out into a layer again. Repeat this process several times as the
stiff, white noodles soften and curl into ivory ringlets. Add the
fish sauce and turn the noodles so they are evenly seasoned. Add the
sugar and peanuts, turning the noodles a few more times.
Reserving a small handful for garnish, add the bean sprouts, along
with the green onions and shrimp-egg mixture. Cook for 1 minute,
turning often. Transfer the noodles to the serving platter and
squeeze the juice of 2 lime wedges over the top. Garnish with
remaining bean sprouts and lime wedges and serve at once.
Serves 1 as a main course, 2 as an appetizer.
Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN
0-8118-0017-2
From: stigle@cs.unca.edu (Sue Stigleman)
[Home] Pan Fried Brill With A Hot Chinese Salad Of Pork Belly [Home]
Title: Pan Fried Brill With A Hot Chinese Salad Of Pork Belly
Yield: 1
Ingredients
675 g brill; (1 1/2lb)
45 g pork belly; (1lb)
130 g ripe tomatoes; (5oz)
1/2 red chilli seeds removed and
- diced
1 ts freshly ground star anise
1 ts freshly ground cinnamon
1 garlic clove
1 tb fresh ginger
1 clove
2 tb asian fish sauce; (15ml)
2 tb tamari soy sauce; (20ml)
25 g demerara sugar; (3/4oz)
1 sake
1 sesame oil
2 pak choy
2 bok choy
Instructions
To marinade the pork belly, pur,e the tomatoes, sugar, aniseed, ginger,
cinnamon and garlic in a blender. Stir in the red chilli, fish sauce and
halve
the soy sauce add the sake and pour over the pork belly. Place into the
fridge
and marinade overnight.
Remove from the bowl and place onto an oven tray and pour the marinade over
the top. Roast in an oven for about 30 minutes until the belly pork becomes
twice as crispy.
While cooking prepare the brill, skin. Skin and fillet the brill into two
nice
folded over fillets. Chop the pak and bok choy into big pieces, heat up a
hot
wok and a non-stick pan on the stove.
Remove the pork from the oven and allow to cook. Chop the belly into
lardons
and saut, this in the wok with the remaining oil and soy. In the other pan
fry
the brill in half the olive oil and butter.
Place the greens on the plate and the brill on the top. Drizzle with melted
butter and serve.
Converted by MC_Buster.
Per serving: 95 Calories (kcal); 2g Total Fat; (16% calories from fat); 8g
Protein; 16g Carbohydrate; 0mg Cholesterol; 2130mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Pan-Fried Noodle Pillow With Stir-Fried Chinese Greens [Home]
Title: Pan-Fried Noodle Pillow With Stir-Fried Chinese Greens
Yield: 4
Ingredients
1/2 lb noodles; egg, 1/16th-inch
1 thin; chinese
2 ts oil; sesame
1 ts salt; kosher
6 tb oil; corn or
6 tb oil; peanut
1 seeds; sesame, black
1 (garnish)
------------------------STIRFRIED GREENS------------------------------
1 tb chives; chinese
1/8 c garlic; baby, finely
1 sliced
6 md mushrooms; dried, black
1 1/2 c mushrooms; chanterelle, -
-sliced
1 1/2 ts scallion; finely sliced
1 rings
3 c bok choy; baby, sliced, -
-with flow
1 kept whole
2 c cabbage; chinese, sliced
4 sm chilis; red
4 sm chilis; orange
3 tb oil; peanut or
3 tb oil; corn
Instructions
Boil noodles in unsalted water until "al dente." Drain, flush with cold
water until chilled, then roll loosely in a lint-free towel to blot off
excess water.
Toss noodles with sesame oil and salt, using your hands to coat and
separate the strands.
Heat a 12-inch well-seasoned or Silverstone heavy skillet over high heat
until hot enough to evaporate a bead of water on contact.
Add 5 tablespoons of oil, swirl to coat the bottom and sides of the pan,
then reduce heat to medium-high.
When oil is hot enough to sizzle a single noodle, coil the noodles in a
pan then use a spatula to pack them into an even pancake or "pillow."
Cover and cook until the bottom is golden, about 5-7 minutes.
Uncover, flip the noodle pillow over with a jerk of your wrist, then
cover and cook the second side. If the pan seems dry, dribble in the
remaining tablespoon of oil around the side of the skillet before covering
it.
Slide the noodle pillow out of the pan, cut it into quarters, then
garnish with a sprinkling of black sesame seeds and vegetables.
Stir-Fried Greens: ==================
Soak the dried mushrooms for several hours or overnight in cold water.
Drain, rinse, remove any stems, then cut caps into slivers 1/8-inch wide.
Heat a wok or a large heavy skillet over high heat until hot enough to
evaporate a bead of water on contact. Add 2 tablespoons of oil, swirl to
glaze the pan, then reduce heat to medium-high.
Add the Chinese chive tops, garlic and black mushrooms, toss until fully
fragrant, then add chanterelles, sliced scallions, and cabbage to the pan.
Toss just until vegetables turn supple, about 2 minutes.
Add baby bok choy, toss until color deepens and the vegetables are heated
through, about 20 seconds. If the pan becomes too dry, dribble in a bit
more oil from the side.
Fold in the chilis, then turn contents out onto a serving plate, either
alongside or on top of the noodle pillow.
Caution: Chilis are added for color and are not meant to be eaten whole!
If a spicier dish is desired, finely sliver a single chili and stir-fry it
with the shallots before stir-frying the remaining vegetables.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara
Tropp, China Moon, San Francisco, CA
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Pan-Fried Shrimp Cakes W Chinese Cabbage [Home]
Title: Pan-Fried Shrimp Cakes W/Chinese Cabbage
Yield: 8 Servings
Ingredients
1 lb shrimp
10 water chestnuts
1 scallion stalk
1 sl fresh ginger root
1 egg
1 ts cornstarch
1/2 ts salt
1 ds pepper (up to)
2 tb stock (up to)
4 tb oil
1 lb chinese cabbage
2 tb oil
1/2 ts salt
Instructions
1. Shell and devein shrimp; then mince or grind with water chestnuts,
scallion stalk and ginger root.
2. Beat egg and blend into mixture, along with cornstarch, salt, pepper and
stock. Form into cakes, about 1-1/2 inches in diameter and 1/2 inch thick.
3. Heat oil. Pan-fry shrimp cakes over medium heat until cooked through and
golden on each side. Remove from pan.
4. Meanwhile cut Chinese cabbage stems in 1-inch sections and blanch.
5. Heat remaining oil. Add remaining salt, then Chinese cabbage. Stir-fry
to cook through (about 2 minutes). Return shrimp cakes; cook, covered, only
to reheat. Serve at once.
NOTE: The shrimp mixture can be pan-fried as 1 large pancake, then cut in
3/4 inch cubes and reheated.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Pan-Fried Whole Fish With Thai Ginger Sauce [Home]
Title: Pan-Fried Whole Fish With Thai Ginger Sauce
Yield: 4 Servings
Ingredients
=== FOR THE SAUCE ===
10 md Dried Chinese mushrooms
1 c Hot water
1/4 c Rice vinegar or sherry
-vinegar
1/4 c Palm or granulated sugar
3 tb Dark soy sauce
2 tb Grated ginger
1 sm Garlic clove; chopped, and
crushed into a fine paste
Juice of one lime
1/2 ts Dark sesame oil, preferably
-Japanes
3 Scallions, including greens;
- finely sliced
=== FOR THE FISH ===
4 whole Trout - (12 to 16 oz
-ea); cleaned
Salt; to taste
Freshly-ground black pepper;
- to taste
1/2 c All-purpose flour
1/4 c Vegetable oil
Instructions
Preparing the sauce: Rinse the mushrooms under cold running water and
thensoak them in the hot water for about 30 minutes. Remove and discard
the mushroom stems, slice and reserve the caps, and save the soaking
liquid. Carefully pour the soaking liquid into a small sauce pan, leaving
behind any bits of grit or sand. Add the sliced mushrooms and the
remaining ingredients. Bring to a simmer very gently for about 10 minutes
Cooking the fish: Season the fish with salt and pepper
and roll them in flour. Pat them thoroughly to shake off any excess
flour. In a non-stick pan, saute the fish over medium to high heat in oil
until crispy on both sides (10 minutes per inch of thickness). Quickly
transfer to a baking sheet covered with paper towels and pat the fish to
get rid of any clinging oil. Transfer again to heated plates, pour the
sauce over each fillet, and serveimmediately.
This recipe yields 4 servings.
Recipe Source:
COOKING LIVE with Sara Moulton
Recipe courtesy of Jim Peterson, "Fish &
Shellfish" From the TV FOOD NETWORK - (Show #
CL-8851 broadcast 03-28-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-03-1998
- - - - - - - - - - - - - - - -
- -
Contributor: Jim Peterson
Preparation Time: 0:00
[Home] Panang Loog Chin Nua (Thai Meatballs Panang C [Home]
Title: Panang Loog Chin Nua (Thai Meatballs Panang C
Yield: 5 Servings
Ingredients
1 lb ground beef (85-90% lean)
1/2 c all purpose flour
1 c coconut milk
2 tb red curry paste
2 tb creamy peanut butter
1 tb fish sauce
1 tb sugar
2 tb oil
1/4 c thai or sweet basil leaves
Instructions
Form ground beef into 1" in diameter balls and coat evenly with flour,
shaking off any excess flour. In a medium saucepan, brown meatballs
in oil over low heat. The meatballs do not have to be thoroughly
cooked. Drain on paper towels and set aside. Add the curry paste to
the remaining oil from frying the meatballs and saute for 1 minute
over low heat. Increase heat to medium, add coconut milk and cook 2-3
minutes longer. Stir in fish sauce, sugar, peanut butter and blend
well. Return the meatballs to the pan of curry mixture and cook until
well done. Transfer the curry to a serving bowl and sprinkle basils.
Serve with cooked rice.
[Home] Panang Loog Chin Nua (Thai Meatballs Panang Curry) [Home]
Title: Panang Loog Chin Nua (Thai Meatballs Panang Curry)
Yield: 5 Servings
Ingredients
1 lb ground beef (85-90% lean)
1/2 c all purpose flour
1 c coconut milk
2 tb red curry paste
2 tb creamy peanut butter
1 tb fish sauce
1 tb sugar
2 tb oil
1/4 c thai or sweet basil leaves
Instructions
Form ground beef into 1" in diameter balls and coat evenly with flour,
shaking off any excess flour. In a medium saucepan, brown meatballs in oil
over low heat. The meatballs do not have to be thoroughly cooked. Drain on
paper towels and set aside. Add the curry paste to the remaining oil from
frying the meatballs and saute for 1 minute over low heat. Increase heat to
medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce,
sugar, peanut butter and blend well. Return the meatballs to the pan of
curry mixture and cook until well done. Transfer the curry to a serving
bowl and sprinkle basils. Serve with cooked rice.
FROM: GAIL SHIMIZU
[Home] Paneer & Channa (Indian Cheese) [Home]
Title: Paneer & Channa (Indian Cheese) Yield: 6 Servings Ingredients 1 1/2 qt milk, whole 1 1/2 c cultured buttermilk Instructions Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let stand, partially covered, for 10 minutes. Line a colander with a double layer of dampened cheesecloth. Set the colander in the sink or in a bowl if you wish to save the whey (see note). Gently pour the curds and whey into the cheesecloth. Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine. Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa). If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened. Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days. Yields approximately 10 ounces. Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups. Paneer cheese: Snugly wrap cheesecloth around the channa to form a "cake." Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours. Use immediately, or cover and refrigerate for up to 5 days. Yields 8 ounces (1 cup). PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber. PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber. From an article by Lax Hiremath in the San Francisco Chronicle, 9/1/93.
[Home] Paneer (Indian Cheese) [Home]
Title: Paneer (Indian Cheese)
Yield: 1 Servings
Ingredients
8 c whole or lowfat milk -- not
1 skim
4 tb fresh lemon juice -- or
3 tb cider vinegar mixed with 3 t
1 water -- or
1 c plain yogurt
Instructions
Bring the 8 cups of milk (whole or low fat, skim doesn't work) to a
boil in a deep heavy-bottomed 3-4 quart saucepan or casserole,
stirring often to prevent sticking. Reduce heat and add _one_ of the
above-listed starters: (lemon juice is my favorite, and I only use 2-
3 T -Holly)
Stir gently until white curds form and separate from the
greenish-yellow whey (about 10 seconds if using lemon juice or 30
seconds if using alternatives). Once the curds begin to form, the
contents of the pan should be stirred very slowly & gently, as though
stroking it, so that the freshly formed fragile curds do not
disintegrate into small pieces. The curds should be in lumps.
Immediately turn off the heat.
Pour the cheese and whey through a colander or large sieve, lined
with a thin fabric or 4 layers of cheesecloth and placed in the
kitchen sink. Save the whey if desired to use within 24 hours to
make the next batch of cheese (use instead of other starters) or make
rice (subbing for plain water) or soup or whatever.
Hold the colander or sieve under the tap & let cold water run, at
medium flow, through the curds in the cheesecloth for 10 seconds - to
wash away whatever remains of the smell of lemon juice, vinegar, or
yogurt. Bring up the 4 corners of the cheesecloth & tie them
together. Gently twist to extract as much water as possible. Hang
the cheesecloth to drain for 1 1/2 hours. (Julie suggests the door
handle on a kitchen cabinet directly over the sink, I just hang the
bag from the sink faucet - Holly).
At this point the drained, crumbly cheese is called chenna. You can
stop here & flavor the chenna to taste and use as a spread, dip,
whatever you like. To make the cheese into cakes (paneer), set the
cheese - still in the cheesecloth - on a clean flat surface and place
a weight (such as a large pot filled with water, or a big plate
covered with heavy cans) on it for 1/2 an hour. Remove the weight,
take the compressed chesse out of the cheesecloth, and place it back
on the flat surface. With a sharp knife cut the cheese into neat
rectangles. Paneer keeps well in the refrigerator for 4 days.
Note: Even though exact amounts of starter are called for,
sometimes the curd forms before all the starter has ben incorporated.
If that happens, do NOT incorporate the full amount of starter, as
that only hardens the curd. Alternatively, if you use the full amount
& curds don't form, just keep adding a little more until the curds do
form.
Recipe By : Julie Sahni, Classic Indian Cooking
From: Holly Butman Date: 27 Sep 97 Mastercook
Recipes (Mailing List) Ž
[Home] Paneer And Channa (Indian Cheese) [Home]
Title: Paneer And Channa (Indian Cheese) Yield: 6 Servings Ingredients 1 1/2 qt milk, whole 1 1/2 c cultured buttermilk Instructions Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let stand, partially covered, for 10 minutes. Line a colander with a double layer of dampened cheesecloth. Set the colander in the sink or in a bowl if you wish to save the whey (see note). Gently pour the curds and whey into the cheesecloth. Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine. Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa). If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened. Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days. Yields approximately 10 ounces. Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups. Paneer cheese: Snugly wrap cheesecloth around the channa to form a "cake." Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours. Use immediately, or cover and refrigerate for up to 5 days. Yields 8 ounces (1 cup). PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber. PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber. From an article by Lax Hiremath in the San Francisco Chronicle, 9/1/93. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Paneer Shaslik With Oriental Sauce [Home]
Title: Paneer Shaslik With Oriental Sauce
Yield: 4 Servings
Ingredients
250 g paneer
4 onions; (200 g)
4 tomatoes; (325 g)
4 capsicums; (150 g)
12 mushrooms; boiled
oil for frying
***FOR THE MARINADE***
50 ml oil
salt to taste
1 ts pepper powder; (5 g)
***FOR THE ORIENTAL SAUCE***
1 tb oil; (15 ml)
2 onions; sliced (100 g)
2 sprigs curry leaves
3 green chillies; chopped fine
1/2 c coconut powder; (100 g)
salt to taste
a pinch of turmeric powder
Instructions
CUT paneer, onions, tomatoes and capsicums into 2.5 cm cubes. Mix all the
marinade ingredients and apply to the chopped vegetables. Keep aside for
30 minutes. Arrange the vegetables and paneer cubes on the shaslik stick.
To prepare the Oriental sauce: Heat oil in a pan. Add onion and saute
well. Add curry leaves and green chillies. Fry for two minutes and
finally add coconut powder, salt and a pinch of turmeric powder. Add a
little water and cook well. Remove from heat. When cool, strain the
mixture and simmer till it reaches sauce consistency. Check seasoning.
Keep the sauce aside.
Grill the paneer shaslik until golden brown. Serve hot on a hot sizzler
tawa with the Oriental sauce poured over, with accompaniments like saffron
rice, Chinese spring roll and sauteed mushrooms.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
NOTES : Assorted vegetables topped with a pungent coconut based sauce
Preparation Time: 0:30
[Home] Panfried Tofu With Oriental Garlic Sauce - Gourmet [Home]
Title: Panfried Tofu With Oriental Garlic Sauce - Gourmet
Yield: 1 Serving
Ingredients
1 1-pound block of extra-firm
-or firm; rinsed
4 ts cornstarch
1 c water
2 tb soy sauce; up to 3
1 tb cider vinegar
1 tb scotch
2 ts sugar
1/8 ts salt
2 1/2 tb vegetable oil
3 lg garlic cloves; minced
a 1-inch cube of peeled
-fresh ginge; minced
1 ts oriental sesame oil
1 scallion; minced
cooked rice as an
-accompaniment if
; desired
Instructions
Cut the tofu crosswise into 4 slices and let the slices drain between a
double thickness of paper towels for 20 minutes.
While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4
cup of the water and stir in the remaining 3/4 cup water, the soy sauce to
taste, the vinegar, the Scotch, the sugar, and the salt. In a heavy
saucepan
heat 1 1/2 tablespoons of the vegetable oil over moderately high heat until
it is hot but not smoking and in it stir-fry the garlic until it is pale
golden, being careful not to let it burn. Add the gingerroot and stir-fry
the mixture for 30 seconds. Stir the soy sauce mixture, add it to the
garlic
mixture, stirring, and bring the sauce to a boil, stirring. Simmer the
sauce
for 2 minutes, stir in the sesame oil, and keep the sauce warm.
In a non-stick skillet heat the remaining 1 tablespoon vegetable oil over
high heat until it is hot but not smoking and in it brown the tofu on all
sides, turning it with tongs and transferring it as it is browned to paper
towels to drain. Divide the tofu between 2 plates and spoon the sauce over
it. Sprinkle the scallion over each serving and serve the tofu with the
rice.
Serves 2.
Gourmet - November 1992
typos by Karin Baumgardner 1/7/2000
- - - - - - - - - - - - - - - - - -
NOTES : Can be prepared in 45 minutes or less.
Contributor: Gourmet - November 1992
Preparation Time: 0:00
[Home] Panfried Tofu With Oriental Garlic Sauce [Home]
Title: Panfried Tofu With Oriental Garlic Sauce
Yield: 1 Servings
Ingredients
1 1-pound block of extra-firm
-or firm; tofu, rinsed
4 ts cornstarch
1 c water
2 tb soy sauce; (up to 3)
1 tb cider vinegar
1 tb scotch
2 ts sugar
1/8 ts salt
2 1/2 tb vegetable oil
3 lg garlic cloves; minced
1 1-inch cube of peeled fresh
-gingerr; oot, minced
1 ts oriental sesame oil
1 scallion; minced
1 cooked rice as an
-accompaniment if; desired
Instructions
Can be prepared in 45 minutes or less.
Cut the tofu crosswise into 4 slices and let the slices drain between a
double thickness of paper towels for 20 minutes.
While the tofu is draining, in a small bowl dissolve the cornstarch in
1/4 cup of the water and stir in the remaining 3/4 cup water, the
soy sauce to taste, the vinegar, the Scotch, the sugar, and the salt. In a
heavy saucepan heat 1 1/2 tablespoons of the vegetable oil over moderately
high heat until it is hot but not smoking and in it stir-fry the garlic
until it is pale golden, being careful not to let it burn. Add the
gingerroot and stir-fry the mixture for 30 seconds. Stir the soy sauce
mixture, add it to the garlic mixture, stirring, and bring the sauce to a
boil, stirring. Simmer the sauce for 2 minutes, stir in the sesame oil, and
keep the sauce warm.
In a non-stick skillet heat the remaining 1 tablespoon vegetable oil over
high heat until it is hot but not smoking and in it brown the tofu on all
sides, turning it with tongs and transferring it as it is browned to paper
towels to drain. Divide the tofu between 2 plates and spoon the sauce over
it. Sprinkle the scallion over each serving and serve the tofu with the
rice.
Serves 2
Gourmet November 1992
Posted to recipelu-digest by Sandy on Feb 25, 1998
[Home] Panir (Indian Cheese) [Home]
Title: Panir (Indian Cheese)
Yield: 1
Ingredients
3 qt skim milk
6 tb fresh lemon juice
1 salt to taste
1 cheesecloth
Instructions
(you want milk with plenty of milk solids, since it
replaces the recipe's whole milk, or increase milk by 1 to 2 quarts)
can substitute for skim milk farmer's cheese
Bring milk to boil over medium heat, add lemon juice, 1 tsp salt and stir
until whey separates from milk solids and appears translucent(5 minutes).
Pour milk in cheesecloth lined strainer, let drain. Discard whey or use
in soup. Tie the cheesecloth "bag" to faucet and continue draining (3 to
4 minutes). Untie cheesecloth, flatten cheese and pat into 1 inch thick
circle. Rewrap in cheesecloth, place in flat dish on edge on sink. Twist
end of cheesecloth and drape over edge of dish (I think to facilitate
dripping in the direction of the sink). Place another flat dish on top
of the cheese and weight dish with heavy object. Excess moisture should
drip through ends of cheesecloth into sink. Let drain 30 minutes.
Remove panir cheese from cheesecloth. Grate and mash (this gets the
lumps). Season with additional salt. Shape into 12 to 14 walnut-sized
balls.
Per serving: 1049 Calories (kcal); 5g Total Fat; (4% calories from fat);
101g Protein; 150g Carbohydrate; 53mg Cholesterol; 1515mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Paper-Thin Chinese Rosettes [Home]
Title: Paper-Thin Chinese Rosettes
Yield: 4 Servings
Ingredients
1 c sifted flour
1 c milk
1 egg
1 tb sugar
1/2 ts salt
2 tb sesame seeds
5 c vegetable oil
Instructions
Stir together the flour, milk, egg, sugar, salt and sesame seeds until
smooth. Put the oil in a wok and heat to 365 F. Dip a rosette iron with a
mold attached into the hot oil and shake off excess oil. Dip the hot oiled
rosette mold into the batter, shaking off excess batter. Hold in the hot
oil. When slightly brown, nudge the rosette off the mold using the tip of a
knife. Let rosette fall back into the hot oil. Repeat the process until all
the batter is used. When the rosettes are brown on one side, turn over and
brown on the other side. Remove from the oil and drain on paper towels.
Note: These can be made in advance. If they get soggy, reheat in a 300 F
oven until crispy.
PEKING GARDEN EAST
MILWAUKEE, MEQUON
From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Party Nibbles Thai Chicken Fingers [Home]
Title: Party Nibbles: Thai Chicken Fingers
Yield: 20 Appetizers
Ingredients
1 lb chicken breasts, boneless,
-skinles; s
1 tb sesame oil
---------------------------PEANUT DIP---------------------------------
3 tb peanut butter
2 tb thai fish sauce, or soy
2 tb rice vinegar, or lemon juice
2 tb liquid honey
1 tb hoisin sauce
1 tb sesame oil
Instructions
Strips of chicken can be threaded onto skewers, however, it is easier
to broil or grill them without skewers. If the peanut dip is too
thick, stir in up to
2 tb water.
Peanut Dip: In small bowl, blend together peanut butter, Thai fish
sauce, rice vinegar, honey, hoisin sauce and sesame oil.
Separate fillets from chicken breasts; cut remaining chicken into
same-size pieces. (You should have about
20 strips.)
Pat dry. Brush with sesame oil. Grill chicken on greased grill over
medium-high heat or broil for 3-4 minutes or until no longer pink
inside.
Serve with dip.
Source: Canadian Living magazine - Nov 95 author: Bonnie Stern -
Cooking school owner
[-=PAM=-]
[Home] Pasta Chinese Style [Home]
Title: Pasta Chinese Style
Yield: 1 Servings
Ingredients
4 oz vermicelli
------------------------------SAUCE-----------------------------------
1 pt veg stock; (i used 2
-bouillon cubes)
2 spring; (green?) onions
1 red bell pepper; cored,
-deseeded and finel
1 green bell pepper; cored,
-deseeded and finel
1 yellow bell pepper; cored,
-deseeded and finel
1/2 chinese lettuce; shredded
1/2 ts sesame oil
2 tb soy sauce; (low fat/fatfree
-type)
1 salt and ground black pepper
Instructions
I hope this recipe is acceptable as it contains 1/2 teaspoon of sesame
oil(originally called for 1 tspn) if it is not acceptable please accept my
apologies and delete :0)
Cook vermicelli according to pack directions. Bring stock to boil add
onions and peppers and simmer for 2 minutes. Add shredded lettuce with the
sesame oil and soy sauce. Season Mix vermillei with sauce.
Posted to fatfree digest by "M. Olsen" on Nov
08, 1998, converted by MM_Buster v2.0l.
[Home] Pasta W Szechwan Peanut Dressing [Home]
Title: Pasta W/Szechwan Peanut Dressing
Yield: 5 Servings
Ingredients
8 oz pasta (preferably linguine)
2 c broccoli florets --szechwan
-peanut; dressing---
1/3 c peanut butter; smooth or
-crunchy
1/2 c hot vegetable stock or water
1 ts soy sauce
2 tb rice vinegar
2 tb safflower oil
2 cloves garlic; minced
1/2 ts dry crushed red pepper
2 c cherry tomatoes
1 scallion; chopped, optional
Instructions
Bring large pot of water to boil; cook pasta until al dente. While pasta is
cooking, steam broccoli florets. In a medium mixing bowl, whisk together
peanut butter and stock or water until smoooth. Stir in remaining dressing
ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to
coat well. Add broccolli and tomatoes; toss again. Garnish with chopped
scallions.
Variations: Add more red pepper to taste. Try Szechwan Peanut Dressing as a
warm topping on steamed vegetables, especially on green beans, broccoli, or
cauliflower. Make extra dressing to refrigerate and serve later on chilled
steamed green beans or broccoli.
Posted to MC-Recipe Digest V1 #742 by Creedenite@aol.com on Aug 13, 1997
[Home] Pasta With Chinese Tahini Sauce [Home]
Title: Pasta With Chinese Tahini Sauce
Yield: 4 Servings
Ingredients
8 oz pasta *
1 c peas
----------------------CHINESE TAHINI SAUCE----------------------------
2 tb tahini (sesame butter)
1 tb rice vinegar
1 tb soy sauce
1 tb (pref. toasted) sesame oil
2 ts chili paste w/garlic (hot)
1 ts minced gingerroot
2 tb vegetable stock or water
1 ds freshly ground black pepper
Instructions
* preferably buckwheat noodles or Chinese wheat noodles GARNISHES:
scallion curls, fresh corriander sprigs, toasted sesame seeds, or
chopped dry-roasted unsalted peanuts, optional. NOTE: Chinese wheat
noodles are compacted into cubes. To cook, break the cubes and drop
into boiling water. When water returns to a boil, cook for 3 minutes
and drain. They may be served as is or patted dry and sauteed in oil
until lightly browned. Bring a large pot of water to a boil, cook
pasta until al dente.
While pasta is cooking, steam peas. In a large bowl, combine
remaining ingredients.
When pasta is done, drain well. Toss dressing with pasta; add peas
and toss again. Top with garnish. VARIATIONS: - saute 6 oz chopped
spinach in 1 T safflower oil until limp;
mushrooms, blanched peapods, sweet red peppers, steamed broccoli,
steamed
sliced carrots, or scallions. If you add several, the amt of
dressing may
need to be increased.
[Home] Pasta With Szechwan Peanut Dressing Dgcp02C [Home]
Title: Pasta With Szechwan Peanut Dressing Dgcp02C
Yield: 5 Servings
Ingredients
8 oz pasta (preferably linguine)
2 c broccoli florets
--------------------SZECHWAN PEANUT DRESSING--------------------------
--------------------------MAKES 3/4 CUP-------------------------------
1/3 c peanut butter(smooth/chunky)
1/2 c hot vegetable stock or water
1 ts soy sauce
2 tb rice vinegar
2 tb safflower oil
2 cloves garlic, minced
1/2 ts dry crushed red pepper
Instructions
2 cups Cherry Tomatoes GARNISH: chopped scallion, optional Bring
large pot of water to boil; cook pasta until al dente. While pasta is
cooking, steam broccoli florets.
In a med mixing bowl, whisk together peanut butter and stock or water
until smoooth. Stir in remaining dressing ingredients. When pasta is
done, drain well. Pour sauce over pasta; toss to coat well. Add
broccolli and tomatoes; toss again. Garnish with chopped scallions. 4
~ 6 Servings VARIATIONS: - add more red pepper to taste
: - try Szechwan Peanut Dressing as a warm topping on
steamed vegetables, especially on green beans,broccoli, or
cauliflower - make extra dressing to refrigerate and serve later on
: chilled steamed green beans or broccoli
[Home] Pasta With Szechwan Peanut Dressing [Home]
Title: Pasta With Szechwan Peanut Dressing
Yield: 5 Servings
Ingredients
8 oz pasta (preferably linguine)
2 c broccoli florets
--------------------SZECHWAN PEANUT DRESSING--------------------------
--------------------------MAKES 3/4 CUP-------------------------------
1/3 c peanut butter(smooth/chunky)
1/2 c hot vegetable stock or water
1 ts soy sauce
2 tb rice vinegar
2 tb safflower oil
2 cloves garlic, minced
1/2 ts dry crushed red pepper
Instructions
2 cups Cherry Tomatoes
GARNISH: chopped scallion, optional
Bring large pot of water to boil; cook pasta until al dente.
While pasta is cooking, steam broccoli florets.
In a med mixing bowl, whisk together peanut butter and stock or water
until smoooth. Stir in remaining dressing ingredients.
When pasta is done, drain well. Pour sauce over pasta; toss to coat well.
Add broccolli and tomatoes; toss again. Garnish with chopped scallions.
4 - 6 Servings
VARIATIONS: - add more red pepper to taste
[Home] Payasam (South Indian Creamed Rice) [Home]
Title: Payasam (South Indian Creamed Rice)
Yield: 4 Servings
Ingredients
90 g rice
1 3/16 l milk
75 g raw palm sugar or brown
1 sugar
1 tb roasted cashew nuts
Instructions
Wash the rice and set aside in a sieve to drain for 20 minutes.
Bring the milk to a boil in a large saucepan, stirring constantly.
Lower the heat, add the rice and stir well to mix.
Simmer until the rice is tender and the milk slightly thickened.
Add the raw palm sugar or brown sugar, stir to mix and simmer for a further
5-7 minutes.
Stir in the cashew nuts and remove from heat.
I. Chaudhary Gold Coast-Oz
Posted to EAT-L Digest 10 November 96
Date: Tue, 12 Nov 1996 10:04:38 +1000
From: "I. Chaudhary"
[Home] Pazoon Ngabaung Kyaw - Thai Prawns Fried In Batter [Home]
Title: Pazoon Ngabaung Kyaw - Thai Prawns Fried In Batter
Yield: 1
Ingredients
1 ib small prawns or shrimp
1/2 c chick pea flour; (besan)
1/2 c self-raising flour
1 ts salt
1 clove garlic; crushed
1/2 ts finely grated fresh ginger
1/4 ts ground turmeric
1/2 c water
1 oil for deep frying
Instructions
Take heads off prawns - there is no need to shell or de-vein them if they
are
as small as they should be. Mix remaining ingredients together to form a
dipping batter, stir in the prawns, then put small spoonfuls into the hot
oil
and fry until golden brown and crisp. Fry only a few spoonfuls at a time,
and
prevent them from sticking to each other by spooning oil over them as each
one
is added to the oil. Drain on absorbent paper and serve warm.
Taken from 'The Complete Asian Cookbook' by Charmaine Soloman. Published by
'W.H. Smiths'
Converted by MC_Buster.
Per serving: 6 Calories (kcal); trace Total Fat; (8% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2136mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Pea Jelly (Chinese Version Of Yokan) [Home]
Title: Pea Jelly (Chinese Version Of Yokan)
Yield: 12 Servings
Ingredients
1 lb split peas
1 1/2 c sugar
1 tb gelatin
1 water
1 green food coloring
1 (if desired)
Instructions
Soak split peas overnight in 6 c water. Drain. Pressure cook over low
heat in 5 c water for 1 hr or until very soft. You may cook on top of
the stove as for soup as well. Strain peas into a saucepan.
Soak gelatin in 1/2 c water.
Mix peas, sugar, gelatin, and food coloring. Let set in fridge at
least 4 hrs or until set. Cut into squares and serve.
From: Michael Loo
[Home] Peak Gai Yang - Barbecued Chicken Wings (Thai Street Food) [Home]
Title: Peak Gai Yang - Barbecued Chicken Wings (Thai Street Food)
Yield: 4 Servings
Ingredients
1 ts salt
1/4 c lemon grass; chopped
8 cloves garlic; chopped
1/2 ts white pepper
1/4 c coriander root, (cilantro
-root); minced
1 ts turmeric
1 1/2 lb chicken wings
Instructions
Combine all the marinade ingredients and marinate the chicken wings
overnight. Barbecue (grill) the wings over medium coals for 5 - 7
minutes on each side until they are cooked through and golden brown.
Serve with steamed stick rice.
-
This is a favorite barbecue recipe. The enticing aroma of the sizzling
meat on the grill makes it very popular with the street vendor's
clientele.
-
Recipe from: Thailand The Beautiful Cookbook ISBN 0-00-255029-6
Posted to EthnicRegMC 5/99 by JoAnn Pellegrino
- - - - - - - - - - - - - - - - - -
Contributor: Thailand The Beautiful Cookbook
Preparation Time: 0:00
[Home] Peanut Lime Dipping Sauce - Midsummer Thai Di [Home]
Title: Peanut Lime Dipping Sauce - Midsummer Thai Di
Yield: 1 Batch
Ingredients
1/4 c peanut butter
1/4 c soy sauce
1/4 c fresh lime juice
1 tb rice vinegar
3 tb coriander; chopped
1 tb brown sugar
1/2 ts chinese chili sauce; or
1 ; 1/4 ts dried chili flakes
Instructions
You may use either chunky or smooth peanut butter. If you dont like
peanut sauce, try the "Tart Sweet Sauce - Midsummer Thai Dinner"
recipe.
Add peanut butter to a small bowl. Slowly whisk in remaining
ingredients.
[Home] Peanut-Crusted Chicken W Thai Hot Sweet Sauce [Home]
Title: Peanut-Crusted Chicken W/Thai Hot/Sweet Sauce
Yield: 4 Servings
Ingredients
1 c dry roasted peanuts; ground
-fine
1/3 c yellow cornmeal
4 1/2 tb garlic; minced
1 tb fresh ginger; minced
2 stalks fresh lemongrass
1/2 ts black pepper
12 tb coarse salt
1 1/3 c rice flour
2 c buttermilk
3 1/2 lb chicken; quartered
1/2 c distilled white vinegar
1 c sugar
2 4 dried hot red chilies
1 1/2 tb nam pla (thai fish sauce)
1/2 c water
Instructions
Discard outer leaves of the lemongrass. Slice thin the bottom 4" and
mash to a paste in a mortar with pestle. In a shallow bowl, stir
together the peanuts, cornmeal, 2 Tbsp. of the garlic, gingerroot,
lemongrass, black pepper, salt and 1/3 cup of the flour. Have ready,
in 2 separate shallow bowls, the remaining 1 cup of flour and the
buttermilk. Dredge the chicken pieces well in the flour, shaking off
the excess, dip them in the buttermilk, letting the excess drip off,
and roll them in the peanut mixture, transferring them as they are
coated to an oiled shallow baking dish.
Bake the chicken, covered tightly with foil, in the middle of a
preheated 350F oven for 45 minutes, remove the foil carefully and
bake the chicken for 20 - 25 minutes more, or until golden (the
chicken will crisp as it cools). In a small saucpan combine the
vinegar, sugar, remaining 2 1/2 Tbsp. garlic, crushed red chilies,
nam pla and the water, bring the mixture to a boil, and simmer it
until it is reduced by half. Serve the chicken with the sauce.
(Gourmet 12/91)
[Home] Peas A L'Orientale [Home]
Title: Peas A L'Orientale
Yield: 4 Servings
Ingredients
2 lb fresh peas; about 2 cups
-shelled
or 2 cups frozen peas;
-thawed
Salt
1/4 c whole waterchestnuts; canned
3 oz canned straw mushrooms;
-about 1/2 cup
3 tb butter
1 ts grated fresh ginger root
1/4 ts granulated sugar
Fresh ground black pepper
Instructions
PREPARATION:
Shell the peas. Cook fresh peas in 3 quarts of boiling, salted water just
until tender, about 4 minutes; cook frozen peas 1 minute. Drain and refresh
under cold water.
Drain and rinse the water chestnuts and mushrooms. Split the chestnuts in
half.
Recipe can be made to this point several hours ahead.
COOKING AND SERVING:
Melt 2 tbl. of the butter in a saucepan. Saut‚ the ginger, water chestnuts,
and mushrooms over low heat just until cooked through, about 1 minute. Add
the peas, sugar, and 1/4 tsp. salt and cook until heated through, about 30
seconds. Add remaining butter and toss just until blended. Season to taste
with salt and pepper. Serve warm.
- - - - - - - - - - - - - - - - - -
NOTES : Sweet green peas with ginger, straw mushrooms and water chestnuts.
This makes a wonderful accompaniment to roast or grilled lamb, chicken, or
duck. Canned straw mushrooms can be found in the Oriental food section of
many supermarkets.
Recipe preparation times assume the use of frozen peas.ÿ For fresh
peasÿtotal time would be 45 minutes.
Nutr. Assoc. : 0 0 0 0 5142 0 20083 0 0
Contributor: Cook's Magazine May 1988
Preparation Time: 0:15
[Home] Peking Beef (Mongolian Beef) Crouch [Home]
Title: Peking Beef (Mongolian Beef) Crouch
Yield: 4 Servings
Ingredients
1 lb flank steak; shredded
1 egg white
1/2 ts salt
1 ts cornstarch
2 c oil; for deep frying
1/2 c bamboo shoots; shredded
1 c green onion; green part only
Instructions
------------------------------------SAUCE-----------------------------------
1 tb sherry
2 tb hoisin sauce
2 tb dark soy sauce
2 tb chicken stock
1/2 ts sugar
1 ts cornstarch
1/2 ts chili paste; w/ garlic (opt
Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat
oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in
wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce
ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry
quickly until heated through. Also known as Mongolian Beef--Mike FROM: MIKE
CROUCH (NNBB09A)
Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8 on
Jan 8, 1998
[Home] Peking Beef (Mongolian Beef) Crouch2 [Home]
Title: Peking Beef (Mongolian Beef) *** Crouch2
Yield: 4
Ingredients
1 lb flank steak; shredded
1 egg white
1/2 ts salt
1 ts cornstarch
2 c oil; for deep frying
1/2 c bamboo shoots; shredded
1 c green onion; green part onl
1 sauce
1 tb sherry
2 tb hoisin sauce
2 tb dark soy sauce
2 tb chicken stock
1/2 ts sugar
1 ts cornstarch
1/2 ts chili paste; w/ garlic (opt
Instructions
Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat
oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in
wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce
ingredients in bowl, add to vegetables. Bring to boil.
Add beef. Stir fry quickly until heated through. Also known as Mongolian
Beef--Mike FROM: MIKE CROUCH (NNBB09A)
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Pepper Steak In Oriental Sauce [Home]
Title: Pepper Steak In Oriental Sauce
Yield: 1 Servings
Ingredients
1 lb beef tips or stew meat
2 tb salad oil
2 tb coarse ground black pepper
1 ts salt
4 cloves garlic, minced
2 tb fresh ginger, minced
1/4 c soy sauce
2 tb cooking sherry
2 tb worcestershire sauce
1 c beef stock
1 ts thyme
1 bay leaf
1/4 c cornstarch
1/4 c water
1 red bell pepper, cored,
1 seeded, and cut into
1 strips
1 green bell pepper, cored,
1 seeded, and cut into
1 strips
1 tomato, sliced or chopped
4 ribs celery, chopped
1 c cooked white rice
Instructions
In a wok or saute pan, saute the beef in the oil, black pepper, and
salt until tender. Set meat aside.
In the same pan, add the garlic, ginger, soy sauce, sherry,
Worcestershire sauce, beef stock, thyme, and bay leaf to pan. Bring
to a rolling boil. Turn heat down to medium.
In a small bowl or measuring cup, mix the cornstarch and water. Stir
into mixture and cook until it thickens. Add the red and green
pepper, tomato and celery. Simmer until vegetables are al dente. Add
the beef and mix. Serve over the white rice.
Makes 4 servings.
Per serving/1/4 recipe: 1 vegetable, 2 bread/starch, 3 lean meat, 1
fat
376 calories, 33 gm carbohydrate, 27 gm protein, 14 gm fat, 2110 mg
sodium, 71 mg cholesterol 67 mg calcium
Recipe: Edinbrook Crossing in Brooklyn Park, MD
[> DPileggi -- Be Seeing You
[Home] Pepper Steak Oriental [Home]
Title: Pepper Steak Oriental
Yield: 8 Servings
Ingredients
2 lb beef (round or sirloin)
1/2 c butter
1/8 ts garlic powder
1/2 c chopped onions
2 green peppers; cut in strips
1 cn (16-oz) tomatoes
1 beef bouillon cube
1 ts cornstarch
1/4 c water
3 tb soy sauce
1 ts sugar
1 ts salt
1 cn (4-oz) mushrooms
1 rice or chow mein noodles
Instructions
Slice beef thin, cut into strips & fry in butter & sprinkle with garlic
powder. Cook, stirring slightly, until browned. Remove meat. Add onion &
green pepper. Sauce 2 minutes. Return meat to skillet along with tomatoes &
bouillon cube. Simmer about 5 minutes. Blend together next 5 ingredients.
Stir into meat mixture & simmer until tender, stirring occasionally. Add
drained mushrooms a few minutes before serving. Serve over hot rice or chow
mein noodles. Serves 8.
GAIL SUDDATH
From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Peppered Saute Of Ozark Mountain Arkansas Bacon (Dj Cd) [Home]
Title: Peppered Saute Of Ozark Mountain Arkansas Bacon (Dj/Cd)
Yield: 1
Ingredients
1 oil spray
1 half round slices of smoked
-canadia; n, preferably ozar
1 ; bacon, mountain
1 ; smokehouse
1 ; arkansas bacon ,
1 ; or smoked ham
1 coarsely cracked black
-peppercorns
1 dark brown sugar
Instructions
Oil spray a heavy iron skillet and heat over medium heat. With the heel
of hand, rub/press peppercorns liberally into one side of Arkansas or
Canadian bacon or ham slices. When pan is hot, add bacon/ham, pepper-side
down (most of the pepper will fall off; don't worry). Sprinkle top side
with additional pepper. Let ham fry in hot skillet until nicely seared
and browned, about 2 to 4 minutes, then flip over. Sprinkle the browned
side you have just flipped lightly with brown sugar; about 1 teaspoon per
slice. When second side has browned, flip again so the sugared side is
directly in contact with the skillet and let sear very quickly 10 to 20
seconds, sprinkling second side with brown sugar. Flip, repeat the quick
sear, and remove from the skillet to hot plate. Serve at once.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9338 - CRESCENT DRAGONWAGON
Converted by MM_Buster v2.0l.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Peppered Saute Of Ozark Mountain Smokehouse Arkansas Bacon [Home]
Title: Peppered Saute Of Ozark Mountain Smokehouse "Arkansas Bacon
Yield: 1
Ingredients
1 oil spray
1 half round slices of smoked
-canadia; n, preferably ozar
1 ; bacon, mountain smokehous
1 ; arkansas bacon ,
1 ; or smoked ham
1 coarsely cracked black
-peppercorns
1 dark brown sugar
Instructions
Oil spray a heavy iron skillet and heat over medium heat. With the heel
of hand, rub/press peppercorns liberally into one side of Arkansas or
Canadian bacon or ham slices. When pan is hot, add bacon/ham, pepper-side
down (most of the pepper will fall off; don't worry). Sprinkle top side
with additional pepper. Let ham fry in hot skillet until nicely seared
and browned, about 2 to 4 minutes, then flip over. Sprinkle the browned
side you have just flipped lightly with brown sugar; about 1 teaspoon per
slice. When second side has browned, flip again so the sugared side is
directly in contact with the skillet and let sear very quickly 10 to 20
seconds, sprinkling second side with brown sugar. Flip, repeat the quick
sear, and remove from the skillet to hot plate. Serve at once.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9338 - CRESCENT DRAGONWAGON
Converted by MM_Buster v2.0l.
[Home] Perfect Chinese Steamed Rice [Home]
Title: Perfect Chinese Steamed Rice
Yield: 4 Servings
Ingredients
2 c uncooked long-grain rice
3 1/2 c water
Instructions
PUT THE RICE INTO A LARGE BOWL and wash it in several changes of water
until the water runs clear. Drain the rice and put in a heavy pot
with the water and bring to a boil. Continue boiling until most of
the surface liquid has evaporated. This should take about 15 to 20
minutes. The surface of the rice should have small indentations like
a pitted crater. At this point, cover the pot with a very
tight-fitting lid, turn the heat as low as possible and let the rice
cook undisturbed for 15 to 20 minutes. There is no need to fluff the
rice before serving it.
[Home] Persimmon Pudding Indiana Style [Home]
Title: Persimmon Pudding Indiana Style
Yield: 16 Servings
Ingredients
1 c sugar; white
1 c sugar; dark brown, packed
2 1/4 c flour
1 tb baking powder
1 ts soda
1 ts cinnamon
1 ts allspice
1/2 ts salt
2 c persimmon pulp
1 c buttermilk
2 eggs
Instructions
Preheat oven to 350 degrees. In a large bowl, measure all
ingredients.
With mixer at low speed, beat ingredients just until batter is smooth.
Pour
batter into two 9 x 9 inch pans; level batter with spatula. Bake for
50
minutes or until toothpick inserted in the center comes out clean.
Serve
with whipped cream. Randy
Rigg
Date: Wed, 26 Jun 1996 21:23:44
-0500
From: pickell@cyberspc.mb.ca
(S.Pickell)
MM-Recipes Digest V3
#179
From the MealMaster recipe list. Downloaded from Glen's MM Recipe
Archive,
http://www.erols.com/hosey.
Title: Petticoat Tails
Yield: 1 Serving
Ingredients
15 oz sifted flour
5 1/4 oz butter
4 tb milk
3 heaped Tbsp sugar
2 ts caraway seeds *
* Optional; only used in
-some
-- parts of Scotland.
Instructions
Mix caraway seeds, if being included, with flour. Melt butter in milk. Make
a
well in centre of flour, pour in liquid, add sugar. Mix very well, knead,
not
too much, to amalgamate thoroughly. Roll out on lightly floured board to
1/4
thick. Place dinner plate upside down on top of pastry, cut round edges.
Remove
plate, cut small circle from centre using a wine glass, reserve. Score
remaining
pastry deeply into 8 segments, not cutting through. Place pastry circle and
segments on greased paper on flat sheet. Bake in oven, 350 F (177 C), about
20
minutes, or until crisp and golden. Cool on wire rack, dust with sugar.
Serve
with round cake in middle, 'petticoat tails' around it.
- - - - - - - - - - - - - - - - - -
NOTES : Mary, Queen of Scots was said to be very fond of these crisp
little biscuit- (cookie-) like cakes. Arguments over whether the
name derives from the French 'petites gatelles' (little cakes) or
from the shape of ladies' petticoats in the old Scottish Court
wane before their crunchy tastiness!
Preparation Time: 0:00
[Home] Phat Thai (Pad Thai) [Home]
Title: Phat Thai (Pad Thai)
Yield: 2 Servings
Ingredients
1/4 lb dried rice stick noodles
2 tb vegetable oil
1 tb coarsley chopped garlic
8 shrimp, peeled and deveined
1 (here you can use a 1/4 lb
1 of pork or beef and more
1 shrimp)
1 egg, lightly beaten
1 tb fish sauce
2 ts sugar
2 tb coarse chpd, dry-roasted
1 peanuts
1 c bean sprouts
4 slender green onions, sliced
- in 1 i; nch length
1 lime, quartered lengthwise
Instructions
Soak rice noodles in warm water to cover for 15 to 20 minutes.
Prepare all the remaining ingredients and place them next to the
stove, along with a small serving platter. When the noodles are very
limp and white, drain and measure 2-1/2 cups. Set by the stove as
well. The idea is to keep everything warm. Heat Wok or large skillet
at medium-hi heat and add 1 tbs oil and swirl to coat the surface.
When oil if very hot drop in garlic and toss until golden, about 30
seconds. Add shrimp and toss until they turn pink, for beef or pork
until light brown, no more that 1 min. for shrimp. Remove from pan
and set aside. Add the egg to pan and tilt the pan to spread it into
a thin sheet. As soon as it begins to set, scramble it to break it
into small lumps. Remove and set aside with shrimp. Heat 1 tbs of oil
in wok or skillet and heat 30 seconds and add soften noodles. Thin
noodles to cover the surface of the pan, then clump them together and
gently turn over. repeat this process until the noodles soften and
curl into ivory ringlets. Add fish sauce and turn noodles to evenly
season. Add sugar and peanuts and continue to turn the noodles to
season. Reserve some of the bean sprouts, green onion for garnish.
Add the bean sprouts, green onions and the shrimp and egg mixture.
Cook for 1 minute, turning often. Transfer noodles to the serving
paltter and squeeze the juice of 2 lime wedges over the top. Garnish
with remaining beansprouts and lime and serve at once. Serves 1 very
hungry, or 2 appetizers.
[Home] Pickled Chinese Cabbage [Home]
Title: Pickled Chinese Cabbage
Yield: 4 Servings
Ingredients
1 lb chinese cabbage
1 1/2 c water
2 tb salt
1 ts szechwan peppercorns
1 ts sherry
Instructions
1. Cut cabbage stems in 1/2- by 2-inch strips. (Save the green leaves
for soups or stir-fried dishes.) Let dry out several hours or overnight;
then place in a large jar.
2. Bring water almost to a boil, then remove from heat. Stir in salt to
dissolve; add Szechwan peppercorns and sherry. Let cool; then pour over
cabbage.
3. Cover and refrigerate 3 days. Before serving, drain cabbage well and
blot with paper toweling.
NOTE: To use marinade a second time, reheat and stir in another teaspoon
of salt.
VARIATIONS: For the Chinese cabbage, substitute string beans; or celery
or carrots, cut in strips about 2 inches long.
In step 1, add 1 or 2 whole dried red peppers to the jar.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Pickled Chinese Lettuce [Home]
Title: Pickled Chinese Lettuce
Yield: 8 Servings
Ingredients
1 head chinese lettuce
2 tb oil
1 clove garlic
1 tb soy sauce
1 tb vinegar
3 dr sesame oil; more or less
Instructions
1. Separate lettuce leaves and cut in 2-inch sections.
2. Heat oil. Add lettuce and stir-fry to soften slightly (2 to 3
minutes). Transfer to a bowl.
3. Mince garlic and combine with soy sauce, vinegar and sesame oil. Add
to lettuce and toss. Serve warm or chilled.
NOTE: This will keep several days, if refrigerated and tossed once a day
to moisten.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Pickler Pigs' Ears- Chinese Style [Home]
Title: Pickler Pigs' Ears, Chinese Style
Yield: 1 Servings
Ingredients
2 lb pigs' ears
4 whole star anise
3 sl fresh ginger root
1/2 c white vinegar
1/4 c sugar
1 ts salt
1 c white vinegar
1 c sugar
1 tb thinly sliced fresh ginger
-root
3 cloves garlic, sliced
1 ts salt
1 c sliced carrots
1 cucumber, unpeeled, seeded
-and cut; in chunks
1 red onion, cut in chunks
1 bell pepper, cut in chunks
Instructions
We'll start of the front end of the pig...
Prepare pigs' ears according to steps I and II in basic instructions;
drain. Return to pot with water to cover and first 5 ingredients
listed above. Bring to a boil and simmer for 1 hour; let meat cool
in liquid. Discard liquid and cut ears into 1/2x1-inch slices. In the
meantime, bring 3 cups water to a boil with remaining vinegar, sugar,
ginger, garlic salt and carrots. Turn off heat when boiling point is
reached. Cool mixture to room temperature. Then add cucumber, onion,
bell pepper and sliced pigs' ears. Chill in refrigerator for at
least 4 hours to blend flavors. Will keep for up to 1 week
refrigerated. Serve as an appetizer or a cold meat side dish.
Makes two quarts.
Variations: Pigs' snouts may be prepared in the same manner. Add 1
cup fresh sweet pineapple chunks at the same time as the vegetables.
All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.
[Home] Pickler Pigs' Ears~ Chinese Style [Home]
Title: Pickler Pigs' Ears~ Chinese Style
Yield: 1 Servings
Ingredients
2 lb pigs' ears
4 whole star anise
3 sl fresh ginger root
1/2 c white vinegar
1/4 c sugar
1 ts salt
1 c white vinegar
1 c sugar
1 tb thinly sliced fresh ginger
-root
3 cloves garlic, sliced
1 ts salt
1 c sliced carrots
1 cucumber, unpeeled, seeded
-and cut; in chunks
1 red onion, cut in chunks
1 bell pepper, cut in chunks
Instructions
We'll start of the front end of the pig...
Prepare pigs' ears according to steps I and II in basic instructions;
drain. Return to pot with water to cover and first 5 ingredients
listed above. Bring to a boil and simmer for 1 hour; let meat cool
in liquid. Discard liquid and cut ears into 1/2x1-inch slices. In the
meantime, bring 3 cups water to a boil with remaining vinegar, sugar,
ginger, garlic salt and carrots. Turn off heat when boiling point is
reached. Cool mixture to room temperature. Then add cucumber, onion,
bell pepper and sliced pigs' ears. Chill in refrigerator for at
least 4 hours to blend flavors. Will keep for up to 1 week
refrigerated. Serve as an appetizer or a cold meat side dish.
Makes two quarts.
Variations: Pigs' snouts may be prepared in the same manner. Add 1
cup fresh sweet pineapple chunks at the same time as the vegetables.
All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.
[Home] Pig Feet Soup With Wild Mountain Mushrooms [Home]
Title: Pig Feet Soup With Wild Mountain Mushrooms
Yield: 1 Servings
Ingredients
3 lb pig's feet, cut into 2
1 in pieces
8 c chicken stock
2 onions, quartered
2 rib celery, cut into 2 in.
1 long pieces
1 tb chopped garlic
8 star anise
3/4 c raw peanuts
1 c sliced shiitake mushrooms
1 c chopped mustard cabbage
1 1/2 ts peeled, minced fresh
1 ginger
1 salt and pepper
Instructions
PAPA'S ISLAND PIG FEET SOUP WITH WILD MOUNTAIN MUSHROOMS, MUSTARD
CABBAGE, PEANUTS AND GINGER
(Adapted from the New Cuisine of Hawaii Cookbook)
In a large sauce pan, combine the pig's feet, chicken stock, onions,
celery, garlic, and star anise. Season with salt and pepper. Bring the
liquid up to a boil. Reduce to a simmer, covered and cook for 1 1/2
hours, skimming the surface occasionally. Add the peanuts, cover and
simmer for 30 minutes. Remove the star anise from the soup. Stir in
the mushrooms, cabbage, and ginger. Simmer for 5 minutes. Ladle the
soup into a bowl and serve.
Yield: 6 servings
SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#EMIA09 From: Dave Drum Date: 26 Oct 97 National Cooking Echo Ž
Title: Pig Tails
Yield: 1
Ingredients
2 c buttermilk
3/4 c flour
1 ts salt
1/4 ts black pepper
2 ts garlic powder
1 ts cayenne pepper
1 tb dried basil
2 ts sage
1 lb pork stir fry strips; or
-pork loin meat
1 ; trimmed and cut
1 ; into 1/2 inch thick
1 ; strips
1 vegetable oil for frying
Instructions
Combine the flour with the next 6 ingredients and mix well.
Dip the pork strips, one at a time, in buttermilk. Then, coat evenly on
all sides in seasoned flour mixture. Allow to sit 1-2 minutes so flour
becomes tacky.
Fry strips in 1 1/2 inches of vegetable oil for 2 1/2 - 3 minutes at 350
degrees until golden brown.
Serve hot with honey dijon cream sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Pineapple & Cucumber Salad - Midsummer Thai [Home]
Title: Pineapple & Cucumber Salad - Midsummer Thai
Yield: 4 Servings
Ingredients
1 seedless cucumber
1/2 fresh pineapple
1 red onion
1 bn watercress
----------------------------DRESSING----------------------------------
1/4 c lemon juice
2 tb soy sauce
1 tb granulated sugar
1/4 ts chinese chili sauce; or
1 ; dried chili flakes
2 tb fresh mint; chopped
Instructions
Cut cucumber lengthwise in quarters. Slice each quarter into 1/4-inch
slices.
Peel pineapple and cut into quarters. Remove core. Cut each quarter
in half and slice into 1/2-inch slices.
Cut red onion in half and thinly slice each half.
Remove thick stalks from watercress and reserve leaves.
Combine cucumber, pineapple, onion and watercress leaves in a bowl. in
another bowl, combine lemon juice, soy sauce, sugar and chili sauce.
Pour over salad and toss together.
Serve on a platter.
[Home] Pink Lady Cocktail [Home]
Title: Pink Lady Cocktail
Yield: 1
Ingredients
1 3/4 oz gin
1 splash grenadine
1 egg white; (powdered
1 ; reconstituted)
2/3 oz fresh squeezed lemon juice
1 maraschino cherry; for
-garnish
Instructions
Add all ingredients into an ice-filled cocktail shaker. Shake well and
strain
into chilled martini glass. Garnish with maraschino cherry.
Converted by MC_Buster.
Per serving: 147 Calories (kcal); 0g Total Fat; (0% calories from fat); 4g
Protein; trace Carbohydrate; 0mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0033
Converted by MM_Buster v2.0n.
[Home] Piquant Oriental Sauce [Home]
Title: Piquant Oriental Sauce
Yield: 1 Servings
Ingredients
2 tb corn oil
1 onion, quartered, then in
-thin slic; es
1 carrot, cut in julienne
-strips
1/2 green bell pepper, seeded,
-cut in t; hin strips
1 piece ginger root, peeled,
-chopped; (1-1/2)
3 pn five spice powder
8 oz pineapple slices
1 tb sugar
1 tb dark soy sauce
1 tb dry sherry
1 tb malt vinegar
1 1/2 tb catsup
1 tb cornstarch
2/3 c chicken stock
1 fresh pineapple leaves (opt)
Instructions
Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and
stir-fry 3 minutes. Add Five Spice Powder and remove from heat. Drain
pineapple slices, reserving juice. Add enough water to make 2/3 cup
liquid. Cup 2 pineapple slices in thin pieces; reserve remaining
pineapple slices for another use.
In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and
pineapple juice. Add pineapple juice mixture and pineapple pieces to
vegetables. Blend cornstarch smoothly with a little stock, then add
remaining stock. Add stock to vegetable mixture and bring to a boil,
stirring constantly. Reduce heat and simmer 2 minutes, stirring
constantly. Garnish with pineapple leaves, if desired.
Makes 2-1/2 cups.
NOTE: Serve hot with fried chicken, pork steaks or shellfish.
[Home] Piquant Thai Dipping Sauce [Home]
Title: Piquant Thai Dipping Sauce
Yield: 4 Servings
Ingredients
1/4 c tomato sauce
3 tb lime juice
2 tb light brown sugar
1/4 ts chinese chili sauce
1 garlic clove,minced
2 ts fresh mint leaves,coarsely
-chopped
1 ts lime peel,grated or minced
1 tb cornstarch mixed with
1 tb cold water
Instructions
From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang,
1990).
In a small saucepan, combine tomato sauce, lime juice, brown sugar,
chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce
heat to a simmer and cook for 2 minutes. Return sauce to a low boil
and stir in enough of the cornstarch mixture to lightly thicken
sauce. Strain sauce through a sieve placed over a small serving bowl.
Let sauce cool at leat 10 minutes; sauce is best at room temperature.
Serve with chilled shrimp.
Nutritional analysis per serving: 33.1 calories; trace grams total
fat; (0 grams saturated fat); 0.1 grams protein; 3.7 grams
carbohydrates; 0 milligrams cholesterol; 98.1 milligrams sodium.
[Home] Piri-Piri Chinese Hot Sauce [Home]
Title: Piri-Piri Chinese Hot Sauce
Yield: 1 Pt
Ingredients
1/2 c sherry
1/2 c soy sauce
1/2 ts powdered ginger
1/2 ts sugar
6 piri-piri chopped,
1 seeds and all
2 cl garlic
1 sesame oil
Instructions
Put the chopped chiles in oil and fry til brown, add chopped garlic
and fry it a while. Then add everything else, bring to boil, lower
heat and simmer for a few minutes. Strain, cool and store.
I felt like a chemist making the stuff. I put it on a back burner
under the vent and stood back while stirring it. I didn't know what
to expect. I tasted the sauce by just dipping a spoon into it and
letting the sauce drain off the spoon and then gently taking a little
taste by placing the spoon on the tip of my tongue. At first nothing,
then after about 15 seconds or so it kicks in. Actually tasted pretty
good. Walt MM
Lillian Kepp
[Home] Pizza Del Lattaio - Potato Pizza (Dj Dr) [Home]
Title: Pizza Del Lattaio - Potato Pizza (Dj/Dr)
Yield: 8
Ingredients
1 1/2 lb baking potatoes; peeled
1 ts dry yeast
1/3 c extra virgin olive oil
1/2 ts salt
4 c all-purpose flour
3 oz asiago cheese; cut into
-1/4-inch
1 ; cubes
3 oz fontina cheese; cut into
-1/4-inch
1 ; cubes
1 freshly ground pepper
1 sprig rosemary; leaves only
2 oz grated parmesan cheese
Instructions
Preheat the oven to 425 degrees F.
Cook the potatoes in lightly salted boiling water until they are easily
pierced with a knife. Drain them, mash a quarter of them into a bowl, cut
the remainder into small cubes and reserve.
To make the dough, dissolve the yeast in 1 cup warm water. Combine with
1/4 cup of the olive oil, salt, and the mashed potatoes. Stir in the
flour a little at a time, adding just enough to make a dough that does not
stick to the sides of the bowl. Knead the dough for 4 to 5 minutes until
it reaches a smooth consistency. Put it on a lightly floured surface and
knead with your hands. Place the dough in a lightly oiled bowl. Wrap or
cover with a damp towel and let it rest in a warm place until it doubles
in size, about 45 minutes.
Roll the dough out into a large circle 1/8-inch thick and about 25 inches
in diameter. Place the dough on a pizza stone or baking sheet, sprinkle
with the Asiago and Fontina, and top with the cubed potatoes. Drizzle the
remaining olive oil on top of the pizza, then sprinkle it with fresh
pepper, rosemary, and Parmesan. Cover again, and allow to rise in a warm
place for 25 minutes. Place in the oven and bake for about 35 minutes or
until golden brown and crispy.
Yield: 8 servings
CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9504
Busted and entered for you by: Bill Webster
Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Plains Indian Dessert [Home]
Title: Plains Indian Dessert
Yield: 1 Servings
Ingredients
1 choke cherries
1 water
1 for each pint of juice:
1 c sugar
2 tb cornstarch
Instructions
Bring whole wild choke cherries to a boil; just covering them with
water. Mash gently with potato masher. Strain juice from choke
cherries into a pan; add one cup sugar for each pint of juice and two
tbsp of cornstarch. Heat and stir until thickness of custard. Serve
in individual bowls, either warm or cold. Plums or other wild fruit
may be used instead of choke cherries.
AboriganalTourism - Native Cuisine
[Home] Plantain And Coconut Beef Stew [Home]
Title: Plantain And Coconut Beef Stew
Yield: 4
Ingredients
2 lb lean beef; diced
8 fl water
1 salt and pepper to taste
2 tb vegetable oil
2 lg onions; finely chopped
1 lg ripe tomato; peeled and
-chopped
3/4 pt coconut milk
5 firm unripened plantains
8 oz peas
Instructions
In a saucepan, cook the meat with water and salt until tender. Set aside.
Heat oil in a saucepan and fry the onions without browning. Add the
tomato and meat mixture, adjust the seasoning to taste. Continue cooking
until the tomatoes soften.
Add the coconut milk, stirring all the time until the mixture boils. Peel
and cut the plantains into large pieces and add with the peas to the stew.
Reduce heat and simmer for about 10-15 minutes or until the plantains are
cooked but not mushy.
Serve hot as a nutritious and filling stew.
Per serving: 824 Calories (kcal); 61g Total Fat; (66% calories from fat);
51g Protein; 19g Carbohydrate; 138mg Cholesterol; 134mg Sodium
Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1 Vegetable; 1/2 Fruit; 8
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Plantain And Pepper Stuffing (A K A Mofongo) [Home]
Title: Plantain And Pepper Stuffing (A.K.A. Mofongo)
Yield: 1 Serving
Ingredients
4 sl Bacon; diced
1 lg Ripe plantain; peeled, and
; cut into 1/2" cubes
2 Garlic cloves; peeled and
-chopped
1 sm Red pepper; seeded and
-chopped
1 Anaheim chile; seeded and
-chopped
1/2 bn Oregano; chopped
1/2 c Chicken stock
2 sl Country bread; diced and
-dried
1 ts Salt
1/2 ts Freshly-ground black pepper
Instructions
Over medium-high heat, saute the bacon until crisp. Remove from the pan.
Place the plantains in the pan and cook until lightly browned. Add the
garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the
chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread,
salt and pepper. Stir gently to combine.
This recipe yields enough stuffing for a 3 to 4 pound chicken.
Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6316 broadcast 11-13 1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-17-1996
- - - - - - - - - - - - - - - - - -
Contributor: Susan Feniger and Mary Sue Milliken
Preparation Time: 0:00
[Home] Plantain And Potato Soup With Garbanzo Beans [Home]
Title: Plantain And Potato Soup With Garbanzo Beans
Yield: 4 Servings
Ingredients
1 lb russet potatoes; peeled and
-cubed
14 1/2 oz chicken broth with roasted
-garlic 9
1 or vegetable broth with
-garlic
1 c water
8 oz cooked chickpeas; coarsely
-chopped
1 coarsely ground pepper --
-roughly c; hop ---
3 oz plantain; see note
1 carrot
1 celery stalk
3 green onions; trimmed
1 water
2 tb chopped fresh cilantro
1/2 ts cre-ole mexican spice blend
1 or cajun seasoning with
-cumin
1/3 ts coarsely ground pepper
1 ts coarsely ground flax seed;
-optional -- to serve ---
1 tb chopped fresh cilantro;
-garnish
2 cheese-jalapeno tamales;
-optional
Instructions
This soup has a healing secret: it's full of vitamin A and high in C. It
has the power to soothe our nerves unraveled by constant high winds. We
loved it. Pure comfort: a blend of potato, plantain, chickpeas, cumin,
cilantro and pepper. And garlic! Cook the potatoes in Swanson's 99% fat
free Chicken broth with roasted garlic. Set them aside to age for 30 to 90
minutes. Then complete the soup in 15 minutes. The recipe makes 8 to 9
cups: serves two without accompaniment; or four with a chile-cheese tamale
or cornbread. Basic soup takes 1 hour; could take 3 hours.
NOTE: Depending upon the variety, one plantain can weigh from 3 to 12
ounces. We used half a 6-ounce plantain for this soup; it was still green.
(We made plantain chips out of the other half.)
1. Place the potato cubes (bite-size), chicken broth and water in a
3-quart saucepan. Bring to a boil; add the chickpeas and boil 2 or 3
minutes. Add a pinch or two of coarsely ground pepper. Reduce heat to low;
cover and simmer for 15 minutes. Turn off the heat; let stand, covered,
from 15 to 90 minutes to develop the flavor.
2. Reheat the soup. While it is heating, chunk-cut the plantain, carrot,
celery and green onions; transfer to the bowl of a food processor fitted
with the metal blade. Coarsely chop; add to the soup pot. Add water to
yield about 2-quarts of soup or up to 9 cups. Bring to a boil. Reduce
heat. Add cilantro, Mexican blend of herbs and spices, more pepper, to
taste, and optional flax seed (oil and fiber). Cover and simmer 12 to 15
minutes until chopped vegetables are tender and the potatoes are very
soft. Mash slightly with the ladle.
3. Meanwhile, heat the tamales. To serve: place half an unwrapped tamale
in the center of a wide soup bowl. Add a portion of soup. Garnish with
fresh chopped cilantro leaves.
SERVES 4: 1/2 tamale and about 2 cups soup: 312 cals, 6g fat (16%cff).
SERVES 2: 4 cups of soup: 470cals, 4.5g fat (8%).
>Tested by Pat and Bob Hanneman 1999-Jan for Pat in the Kitchen
- - - - - - - - - - - - - - - - - - -
Per serving: 299 Calories (kcal); 6g Total Fat; (15% calories from fat);
15g Protein; 52g Carbohydrate; 5mg Cholesterol; 639mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1
Fat; 0 Other Carbohydrates
NOTES : This was super! high carb and low cal. warmed the tummy. this had
an after
bite!
We are in the season of high dry winds. They really do be-devil or
"nag"
This soup soothed our frayed nerves today. Needed that.
Nutr. Assoc. : 0 20116 0 0 0 0 0 0 0 0 0 0 0 2419 0 0 0 0 0 5246
Contributor: Hanneman, Riverside, CA 1999-Jan
Preparation Time: 1:00
[Home] Plantain Crusted Canadian Salmon [Home]
Title: Plantain Crusted Canadian Salmon
Yield: 1
Ingredients
6 portions of salmon at 140 g;
- (5oz) each, skin on
---------------------PLANTAIN CRUST MIXTURE---------------------------
3 green plantain; scored,
-soaked and
1 ; peeled
4 whole eggs
450 g all purpose flour; (16oz)
----------------------SEAWEED SALAD MIXTURE---------------------------
345 g wakame; soak for 10 minutes
1 ; (12oz)
50 g bean sprouts; (2oz)
1 red onion julienne
30 g pickled ginger; (1oz)
1 tb minced green chilli
2 tb sesame seeds
225 g julienne cucumber; (8oz)
60 g sliced spring onions; (2oz)
----------------------YUZU DRESSING MIXTURE---------------------------
375 ml yuzu juice; (13fl oz)
250 ml vegetable oil; (7fl oz)
3 tb sesame oil
55 ml soy sauce; (2fl oz)
Instructions
Plantain crust mixture: slice the plantain on a mandolin as thin as
possible. Place sliced plantain in a 350o fryer. Cook until crisp.
Allow to cool and put in a food processor on high speed until crumbled.
To crust salmon: season the salmon, flour the flesh side, egg wash the
salmon and then place the portions on the crumbled plantain.
Seaweed Salad Mixture: in a bowl mix all the ingredients together and
dress with yuzu vinaigrette.
Dressing: add the miso paste to a medium bowl, slowly add the oils to form
a base and then add the yuzu and soy.
Converted by MC_Buster.
Per serving: 2814 Calories (kcal); 298g Total Fat; (93% calories from fat);
30g Protein; 15g Carbohydrate; 748mg Cholesterol; 4053mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
57 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Plantain Relish
Yield: 1
Ingredients
4 green bananas; (plantains)
3 plum tomatoes; chopped
4 tb caster sugar
1 lemon; juiced
2 tb red wine vinegar
1 red onion; peeled and finely
1 ; chopped
1 tb olive oil
1 thyme
1 salt and pepper
Instructions
Boil the plantains till nearly cooked.
Peel and cut lengthways in half and then 2cm across. Put in the sugar,
lemon juice and vinegar. Bring to the boil then cook for 5 minutes.
Add all the remaining ingredients and season.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Plantain Roll Stuffed With Sofrito Shrimp [Home]
Title: Plantain Roll Stuffed With Sofrito Shrimp
Yield: 1
Ingredients
--------------------------PLANTAIN ROLL-------------------------------
2 green plantains
1/2 ripe plantain
4 cloves garlic; mashed
3 tb olive oil
1 1/2 ts salt; (adjust to taste)
------------------***FILLING (SOFRITO SHRIMP)*------------------------
1 tb olive oil
1/2 sm onion; chopped
2 cloves garlic; minced
6 sweet little chilis; minced
-(this is our
1 ; local, tasty,
1 ; non-hot pepper that
1 ; can be substituted
1 ; for 1/2 cup of any
1 ; chopped, sweet ripe
1 ; pepper with mild
1 ; heat.)
6 pimiento stuffed olives;
-chopped
1 tb capers
1/2 ts oregano
1 lb cleaned and peeled shrimp;
-diced
1/4 c dark puerto rican rum
1/2 tomato; diced small
2 tb coriander; chopped
1 salt and pepper to taste
Instructions
Peel the plantains and cut each one into 4 parts. Place in a pot and
cover with water. Boil until tender. Reserve some of the boiling water
when you take the plantains out. Mash on a ricer or use the shredding
knife from your food processor. Add the garlic, oil, and salt to the
mashed plantains, working them in with a fork. If you need to soften the
plantain, use the reserved liquid. Adjust the seasoning to your taste.
Heat the olive oil and saute' all ingredients except shrimp, rum, tomato,
coriander, salt, and pepper. Add the shrimp and cook until they start
changing color. Add the rum and ignite. Remove from the heat and add the
rest of the ingredients. Season to taste. Spread the plantain mixture on
top of plastic wrap and form a rectangle. Put the shrimp mixture in the
middle and, with the help of the plastic wrap, roll at the same time,
pressing to pack the mixture and close the roll (sushi-like). Wrap the
roll in plastic wrap and let stand for a few minutes. Cut in 1" circles
and heat before serving with mirliton salad (optional). To heat: Put on a
pre-greased oven tray and bake in a preheated oven at 375 degrees for 10
minutes.
Recipe from Giovanna Huyke (copyright 1993 by Giovanna Huyke.)
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
Title: Plantain Salad
Yield: 1
Ingredients
1 sunflower oil for deep-fry
1 plantain; peeled and sliced
1 good handful roughly chopped
- parsle; y
4 tb extra virgin olive oil
1 half a lemon; juice of
1 salt and freshly ground
-black peppe; r
Instructions
1 Heat the oil in a heavy-based saucepan. Fry the plantain in the oil until
crisp and golden. Drain well on kitchen paper.
2 Combine with the parsley, olive oil, lemon, salt and freshly ground black
pepper.
Converted by MC_Buster.
Per serving: 696 Calories (kcal); 55g Total Fat; (67% calories from fat);
2g Protein; 57g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 11 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Plantain Stuffed With Spinach [Home]
Title: Plantain Stuffed With Spinach
Yield: 4 Servings
Ingredients
1 lg plantain, ripe, large enough
- to be; sliced into 4.
1 sm butter, knob of...
2 tb onion, chopped.
1 garlic clove, crushed.
450 g spinach, washed and chopped.
1 salt
1 pepper
1 nutmeg, grated
1 egg, beated.
1 flour, wholemeal, for
-dusting.
1 oil for frying
4 toothpicks
Instructions
Slice the ripe plantain lengthwise and carefully fry in hot oil
until golden brown on both sides. Drain on kitchen paper and
reserve the oil.
Saute the onions, garlic and spinach, flavoured with a touch of
nutmeg and seasoned with salt and pepper. When cooled, put
into a sieve and press out excess moisture.
Curl the plantain slices into rings and secure with half a wooden
toothpick. Pack each r5ing with spinach. Have a bowl with the
beaten egg and a plate with the flour for dusting.
Heat the oil. Dip the rings lightly in the egg, then flour and
fry, turning once only. Drain on kitchen paper.
Serve hot or cold with a salad.
from CARIBBEAN AND AFRICAN COOKERY
by ROSAMUND GRANT
typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 12 Feb 98
Title: Plantain Torte
Yield: 8 Servings
Ingredients
1 yellow onion; cut lengthwise
- into
1 th crescents
1 ts minced garlic
1/4 c dry sherry; or nonalcoholic
-red
1 or red wine or vegetable
-stock
1 tb ground cumin
1 ts ground coriander
1 ts dried oregano
1 ts red pepper flakes
2 ripe plantains or bananas;
-sliced 1/2 inch
1 thick
1 c water
1 ts sea salt -- cilantro tofu
-filling:
8 oz firm tofu
1 bn cilantro; stemmed and
1 coarsely chopped
1/2 ts sea salt
2 tb champagne vinegar
1 tb light miso
2 tb water as needed; (2 to 3)
5 oil-free whole wheat
-tortillas; 8 inch --
1 c mango salsa; * (pg 178)
1/2 c romesco sauce; * (pg 173)
-optional
Instructions
* see recipe
Makes 1 ten-inch torte: serves 8
To make the plantain filling: in a large saute pan or skillet, saute the
onion and garlic in the sherry over medium heat until the onions are soft,
about 5 minutes. Add the cumin, coriander, oregano, and pepper flakes,
then the plantains, water, and salt. Reduce heat to low and cook until the
plantains are soft and the liquid evaporates, about 15 minutes. Remove
from heat and let cool to room temperature. In a blender or food
processor, puree the plantain filling until smooth. Set aside.
To make the cilantro-tofu filling: combine the tofu, cilantro, 1/2 tsp
salt, vinegar, and miso in a blender or food processor and blend until the
mixture is the texture of blended cream cheese. Add water as needed to
thin. Set aside.
Preheat oven to 400. Spread half the plantain filling evenly over one
tortilla and place it on a parchment-lined 8-inch baking sheet. Spread
half the cilatnro-tofu filling evenly over a second tortilla and place it
on top of the first tortilla. Repeat the procedure, until there is one
more layer each of plantain and cilantro-tofu filling. Top with remaining
tortilla. Slice the torte into 8 pieces. Bake for 15 minutes or until
edges are golden. Serve warm with 2 tbsps of Mango Salsa and 1 tbsp of
Romesco Sauce, if using.
Per serving: 158 Calories (11% from fat), 5 g Protein, 30 g Carbo, 2g Fat,
0mg Cholesterol, 786 mg Sodium, 3g Fiber
>From: "Jessica R. Shawl"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 2g Total Fat; (18% calories from fat); 3g
Protein; 12g Carbohydrate; 0mg Cholesterol; 126mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 1/2 Other Carbohydrates
NOTES : Here is a recipe that I had in their restaurant that was
incredible, it's an appetizer and I would say one of the more
fancy recipes in the book.
"This torte and our Smoked Portobello Mushrooms are our signature
appetizers. The plantain torte has been a hit from day one. The
origins date back to the Milly's crew of Steve Mclaine and Tiffany
Puffert, though it has gone through various permutations through
the years. We serve it with either a mango or papaya-enhanced
tomato salsa, and our version of Romescu sauce. For a completely
oil-free version, use oil-free whole-wheat tortillas from your
local natural foods store."
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 4524 0 0 0 0 0 0 0 0 0 5458 905
1582 0
Contributor: Millennium Cookbook, Eric Tucker & John Westerdahl
Preparation Time: 0:00
[Home] Plantains - Info [Home]
Title: Plantains - Info
Yield: 1 Serving
Ingredients
1 *****
Instructions
Plantains are more the "cooking banana." Different kind of sugar and
fiber. cannot eat raw. So they get used like potatoes. Street vendors in
Miami sell french fried plantain chips called Mariquitas. (We can bake
them: 1 green plantain, rinsed, thinly sliced rounds, sprayed cookie
sheet, 350F, 10 minutes or until golden and crisp. Cool on rack. Feeds 2.
139 cals 3.7g fat. Like bananas they provide potassium and antioxidants.
Said to soothe stomach ulcers.
We've cut them into long slices, and grilled them (in summer). Sprinkle
with sweet (cinnamon sugar) or savory (mrs. dash). Guess we should try
them on the foreman and see how they taste. . .
Mostly we do what you did. Stew! your recipe sounds good to me. We add to
soups and stews like we would pumpkin-squash or potatoes. Especially like
stews with Latin or African spices; some of the plantain disintegrates
into the gravy or broth.
Here's an idea! Make a potato - celery soup but substitute a plantain for
a potato or two. Mixing is good. It adds intrigue.
Peeling - Use paring knife to peel. first cut off the ends. then either
cut into chunks, slit the peel and remove. Rinse them well. You can also
soak them - for 10 minutes in warm water that cover.
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0
Contributor: Pat Hanneman
Preparation Time: 0:00
[Home] Plimoth Plantation Indian Pudding [Home]
Title: Plimoth Plantation Indian Pudding
Yield: 8 Servings
Ingredients
6 c milk
1 c yellow cornmeal
1/2 c black molasses
1/4 c sugar
1/4 ts fresh grated nutmeg
1/4 ts ground ginger
1/4 ts ground cinnamon
1/4 ts baking soda
1/4 c melted butter
1/4 ts salt (optional)
2 eggs, beaten
Instructions
Preheat oven to 250F. Bring milk to a simmer and remove from heat.
Combine the cornmeal, molasses, sugar, spices, butter, baking soda,
salt (optional), eggs, and half the milk in a mixing bowl. Blend the
mixture thoroughly with a wire whisk. Stir in the remaining milk and
pour into a well-greased 2-3 quart baking dish. Bake 5-7 hours
stirring occasionally until firm. Yield: 8-12 servings.
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
From: Mary A. Smith Date: 16 Jan 97 National
Cooking Echo Ž
[Home] Plum Delicious Chinese Chicken [Home]
Title: Plum Delicious Chinese Chicken
Yield: 6 Servings
Ingredients
2 lb chicken breasts, split, with
- skin
6 ripe purple plums, pitted
-and thinl; y sliced
1 onion, halved and thinly
-sliced
1 clove garlic, minced
3 tb water
2 tb lemon juice
2 tb light soy sauce
1/2 ts liquid sugar substitute
1 ts hunan blend
Instructions
Brown chicken, skin side down, in an ungreased non-stick skillet or
chicken fryer. Drain and discard chicken fat. Blot chicken with
paper towel, remove skin, and return to the pan, skin side up. Add
remaining ingredients except the low calorie sweetener. Cover and
simmer, stirring occasionally, until chicken is tender 40-45 minutes.
Uncover and continue simmering until sauce is thick. Add low calorie
sweetener only after cooking is complete and skillet has been removed
from heat. Serves: 4
Source: Skinny Spices by Erica Levy Klein
[Home] Poinsetta Cocktail [Home]
Title: Poinsetta Cocktail
Yield: 1
Ingredients
1/4 c vodka
1/4 c champagne
1/2 c cranberry juice
1 crushed ice
2 strips orange zest; each
-about 1/4-inch
1 ; wide and 2 inches
1 ; long
Instructions
Combine the vodka, Champagne and juice in a large-stemmed red wine glass.
Add
crushed ice and stir until the mixture is well chilled. Twist the orange
strips over the glass, drop them in, and serve.
Yield: 1 cocktail
Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse
with
Marcelle Bienvenu, published by William Morrow, 1997
Converted by MC_Buster.
Per serving: 262 Calories (kcal); trace Total Fat; (1% calories from fat);
trace Protein; 23g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIB83
Converted by MM_Buster v2.0n.
[Home] Pollo En Escabeche Oriental (Shredded Chicken Yucatan) [Home]
Title: Pollo En Escabeche Oriental (Shredded Chicken Yucatan)
Yield: 4 Servings
Ingredients
1 no ingredients
Instructions
10 Peppercorns
1/4 tsp Ground oregano
1/2 tsp Salt
2 Cloves garlic -- crushed
1 Tbsp Vinegar
2 large Red onions
2 Heads garlic
Juice of 3 bitter oranges *
3 lb Chicken legs and thighs
Water
1 tsp Salt
1/2 tsp Ground oregano
1 Xcatic chile or yellow wax hot
1 Habanero chile -- seeds
Removed
2 Serrano chiles -- seeds
Removed
Flour tortillas
* or mix 1 cup lime juice with 1/2 cup orange juice
Place the peppercorns, oregano, and salt in a spice or coffee grinder and
grind to a powder. Combine this powder with the garlic and vinegar and
make a paste. Set aside. Roast one of the onions and both heads of garlic
in a 350-degree oven for 20 minutes. Let cool. Peel the remaining onion,
slice it into rings, and marinate it in the bitter orange juice. Place the
chicken in a stockpot with water to cover, salt and oregano, and simmer
until the chicken is tender, about 30 minutes. Drain the chicken,
reserving the broth, and transfer it to an oven-proof dish. Add the
peppercorn paste and 2 tablespoons of the bitter orange juice, and bake
uncovered at 350 degrees until golden brown, about 30 minutes. Peel the
roasted onions and garlic and combine them with the reserved chicken
stock. add the chiles and simmer for 5 minutes. Add the marinated onion,
bring to a boil, and remove from the heat immediately. Drain the broth
and reserve both the broth and the chiles and onions. Separate the chiles
from the onion and coarsely chop them.
Skin the chicken and shred the meat from the bones. Add the chopped chiles
and the onion to the chicken and mix well. Reduce the stock by boiling to
1 1/2 cups and add it to the chicken mixture until the mixture is moist
but not soupy. Serve the chicken with Salsa Xcatic and Salsa de Aguacate
on the side. Recipe By : Chile Pepper Magazine
[Home] Pollo En Escabeche Oriental (Shredded Chicken [Home]
Title: Pollo En Escabeche Oriental (Shredded Chicken
Yield: 4 Servings
Ingredients
10 peppercorns
1/4 ts ground oregano
1/2 ts salt
2 cloves garlic -- crushed
1 tb vinegar
2 lg red onions
2 heads garlic
1 juice of 3 bitter oranges *
3 lb chicken legs and thighs
1 water
1 ts salt
1/2 ts ground oregano
1 xcatic chile **
1 habanero chile -- seeds
1 removed
2 serrano chiles -- seeds
1 removed
1 flour tortillas
Instructions
* or mix 1 cup lime juice with 1/2 cup orange juice ** or substitute
yellow wax hot
Place the peppercorns, oregano, and salt in a spice or coffee grinder
and grind to a powder. Combine this powder with the garlic and
vinegar and make a paste. Set aside.
Roast one of the onions and both heads of garlic in a 350-degree oven
for
20 minutes. Let cool.
Peel the remaining onion, slice it into rings, and marinate it in the
bitter orange juice.
Place the chicken in a stockpot with water to cover, salt and
oregano, and simmer until the chicken is tender, about 30 minutes.
Drain the chicken, reserving the broth, and transfer it to an
oven-proof dish. Add the peppercorn paste and 2 tablespoons of the
bitter orange juice, and bake uncovered at 350 degrees until golden
brown, about 30 minutes.
Peel the roasted onions and garlic and combine them with the resreved
chicken stock. add the chiles and simmer for 5 minutes. Add the
marinated onion, bring to a boil, and remove from the heat
immediately.
Drain the broth and reserve both the broth and the chiles and onions.
Separate the chiles from the onion and coarsely chop them.
Skin the chicken and shred the meat from the bones. Add the chopped
chiles and the onion to the chicken and mix well. Reduce the stock by
boiling to 1 1/2 cups and add it to the chicken mixture until the
mixture is moist but not soupy.
Serve the chicken with Salsa Xcatic and Salsa de Aguacate (see
recipes) on the side.
Recipe By : Chile Pepper Magazine - Oct. 1992
[Home] Poori (Whole Wheat Indian Bread) [Home]
Title: Poori (Whole Wheat Indian Bread)
Yield: 8 Servings
Ingredients
1/2 c whole wheat flour
1/2 c self-rising flour
1/3 c buttermilk
Instructions
Makes 8
Additional whole wheat flour Peanut oil or corn oil for deep frying
Combine 1/2 cup whole wheat flour and self-rising flour in medium
bowl. Mix in buttermilk. Knead dough on lightly floured surface 2
minutes. Cover and let rest 15 minutes.
Divide dough into 8 pieces. Roll 1 piece into smooth ball (keep
remainder covered with towel). Dust generously with whole wheat
flour and roll into 5-inch-diameter circle, dusting with flour to
prevent sticking. Cover. Repeat with remaining dough.
Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375
degrees. Add 1 dough round to oil; dough will sink to bottom. When
dough starts to rise, gently press in center with back of slotted
spoon until bread puffs. Turn and cook until light brown, about 20
seconds. Transfer to paper towels uning slotted spoon. Keep warm
while cooking remaining dough. Place on platter and serve
immediately.
Bon Appetite
[Home] Popo'S Chinese Almond Cookies [Home]
Title: Popo'S Chinese Almond Cookies
Yield: 1 Servings
Ingredients
2 c flour
1 c sugar
1/2 ts salt
1/2 ts baking powder
1 c shrortening
1 egg
1 ts almond extract
Instructions
1. Sift flour, sugar, salt and baking powder together.
2. With pastry blender cut in shortening.
3. Beat egg.
4. Add egg and almond extract to flour mixture.
5. Stir with fork.
6. Stir until dough is in small pieces
7. Form dough into a big ball.
8. Form dough into large marbles.
9. Place on ungreased cookie sheets.
10. Poke each ball with finger.
11. With chopstick dot each cookie with red food coloring.
12. Bake for 15 minutes at 350 degrees.
13. Should be lightly brown and 1 1/2" in diameter.
Recipe by: Popo as told to Kim Paul
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 9 No, v 1997
[Home] Porial (Spinach Sauteed With Indian Seasonings) [Home]
Title: Porial (Spinach Sauteed With Indian Seasonings)
Yield: 1
Ingredients
1 (10-ounce) package frozen
-chopped spinach, tha; wed a
1 tb vegetable oil
1/4 ts mustard seed
1/2 ts raw rice
2 tb chopped onion
1/2 ts grated ginger root
1 dried red chili
1 dried salt, to taste
Instructions
Makes 4 servings. Heat the oil in the pan and add the mustard seeds.
Cook until they pop, then add the rice, onions, ginger and red chili.
Saute the mixture until the onions are tender. Add the thawed, drained
spinach and stir-fry until the spinach is cooked. Remove the red chili
before serving. Note: "You may add 1/2 cup of yogurt after this dish is
cooked to make a dish called Spinach Pachadi," Rebekah Mani says. "Or
you could puree the Porial, then add lemon or lime juice to taste."
[Home] Pork And Chinese Cabbage Soup [Home]
Title: Pork And Chinese Cabbage Soup
Yield: 4 Servings
Ingredients
1/4 lb lean pork
2 sl fresh ginger root
1/2 lb chinese cabbage
6 c stock (see recipe) or water
1 tb peanut oil (up to)
1 ts salt
1/2 ts sugar
2 ts soy sauce
1 ds pepper
Instructions
1. Mince or shred pork. Mince ginger root. Slice cabbage stems thin or
shred. Bring stock to a boil.
2. ln a deep pan, heat oil. Add ginger and brown lightly. Add heated
stock, then salt and cabbage. Simmer, covered, 10 minutes.
3. Add pork, sugar, soy sauce and pepper. Simmer, covered, 15 minutes
more.
NOTE: The tender green leaves of the cabbage may be shredded and added
at the very end to simmer, uncovered, for a minute or two.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Pork And Chinese Preserved Vegetable On Vermicelli Noodles [Home]
Title: Pork And Chinese Preserved Vegetable On Vermicelli Noodles
Yield: 1 Servings
Ingredients
35 g lean pork.
1/2 cn (440ml) shredded chinese
-perserve r; adish.
2 books of vermicelli*
2 tb light soy sauce.
1 fresh ground black pepper;
-to taste
2 tb cooking oil.; (up to 3)
1 ds sesame oil.
Instructions
* (they are translucent when raw, very fine, and _white_ when cooked)
1. Shred pork into 5x5mm matchsticks.
2. Heat oil in wok, and stir-fry pork until no pink shows.
3. Add soy sauce and black pepper.
4. Cook for another 5 mins, then keep warm.
5. Bring a pot of water to boil, then add noodles.
6. Put on kettle, about 3-4 cups.
7. When noodles are tender, drain and place in bowl.
8. Place pork and sesame oil on bed of noodles.
9. Pour boiling water from kettle over the pork to make a soup.
10. Serve, then eat with chopsticks and chinese soup spoon.
All the recipe books would say this "serves four", but we're always so
hungry that the two of us can eat all this and still want more, ie _serves
two hungry people_. This recipe is great for taking to work or school. Stop
before step 9, and when lunch comes you can add hot water from the office
urn, etc. Then you have a nice hot lunch - yum yum!!
Jenny
Posted to recipelu-digest Volume 01 Number 239 by James and Susan Kirkland
on Nov 10, 1997
[Home] Pork Roast (Korean Chaeyuk Kui) [Home]
Title: Pork Roast (Korean Chaeyuk Kui)
Yield: 4 Servings
Ingredients
1/2 lb pork shoulder or other lean-
- pork
2 ea scallions
1 ea clove garlic
1 tb sesame oil
1 tb sesame seeds
1 tb sugar
1 dash black pepper
4 tb kochu chang
Instructions
This dish is fairly spicy: it gets its highly seasoned flavor from
kochee chang (Red Bean Paste, found in many Oriental food stores. If
it is not available, Japanese miso sauce amy be substituted).
Although the amount indicated is recommended, it is possible to use a
little less.
1. Cut the pork into 4 or 5 slices about 1/4 inch thick.
2. Mince the scallions. Mince or crush the garlic. Combine both
ingredients with the remaining seasonings in a bowl. Add the pork
slices and mix well until all sides of the pork are coated.
3. Grill immediately or marinate until ready to serve. It is
important that the pork be well done; the outside should be dark,
almost charred. A charcoal, an electric or an oven grill may be used.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
[Home] Pork Satay With Peanut Sauce - Midsummer Thai Dinner [Home]
Title: Pork Satay With Peanut Sauce - Midsummer Thai Dinner
Yield: 18 Skewers
Ingredients
1 sm onion; chopped
1 ginger root(1-inch); chopped
2 garlic cloves; chopped
1 dried red chili; or
1 ; 1 ts chinese chili sauce
1 lime; grated rind and juice
2 tb soy sauce
1 tb brown sugar
1 tb vegetable oil
12 oz pork tenderloin
------------------------PEANUT LIME SAUCE-----------------------------
1/4 c peanut butter
1/4 c soy sauce
1/4 c fresh lime juice
1 tb rice vinegar
3 tb coriander; chopped
1 tb brown sugar
1/2 ts chinese chili sauce; or
1 ; 1/4 ts dried chili flakes
Instructions
Substitute chicken, shrimps or beef for the pork, if desired
Make the sauce up to 3 days ahead of time, but grill the satays at the
last minute.
Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients
except meat in food processor or blender and pur,e.
Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length
into 1/2-inch long strips and thread onto bamboo skewers. Pour over
marinade, cover and marinate for 2 hours.
Grill or broil pork for 2 minutes on each side or until cooked through.
Peanut Lime Dipping Sauce:
Add peanut butter to a small bowl and slowly whisk in remaining
ingredients.
Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and
berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish
to a midsummer Thai dinner.
[Home] Pork Satay With Peanut Sauce - Midsummer Thai [Home]
Title: Pork Satay With Peanut Sauce - Midsummer Thai
Yield: 18 Skewers
Ingredients
1 sm onion; chopped
1 ginger root(1-inch); chopped
2 garlic cloves; chopped
1 dried red chili; or
1 ; 1 ts chinese chili sauce
1 lime; grated rind and juice
2 tb soy sauce
1 tb brown sugar
1 tb vegetable oil
12 oz pork tenderloin
------------------------PEANUT LIME SAUCE-----------------------------
1/4 c peanut butter
1/4 c soy sauce
1/4 c fresh lime juice
1 tb rice vinegar
3 tb coriander; chopped
1 tb brown sugar
1/2 ts chinese chili sauce; or
1 ; 1/4 ts dried chili flakes
Instructions
Substitute chicken, shrimps or beef for the pork, if desired
Make the sauce up to 3 days ahead of time, but grill the satays at
the last minute.
Soak about 18 bamboo shewers in water for 1 hour. Combine all
ingredients except meat in food processor or blender and pur,e.
Place marinade in bowl. Cut pork into 6-inch lengths. Slice each
length into 1/2-inch long strips and thread onto bamboo skewers. Pour
over marinade, cover and marinate for 2 hours.
Grill or broil pork for 2 minutes on each side or until cooked
through.
Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and
slowly whisk in remaining ingredients.
Dessert: Cool, sweet and simple, a colourful selection of fresh fruit
and berries, or of fruit-flavoured sorbets or sherbets, is the
perfect finish to a midsummer Thai dinner.
[Home] Pork Shau Mai (Chinese Ravioli) [Home]
Title: Pork Shau Mai (Chinese Ravioli)
Yield: 30 Dumplings
Ingredients
3 black mushrooms, dried
1/3 c canned bamboo shoots
1/2 lb pork loin, ground
1 oz fatback from the pork loin
-(see dir; ections)
1 ts sesame oil
1 ts rice wine
1 tb cornstarch
1 egg white
1 ts salt
1/2 ts granulated sugar
1/4 ts white pepper, ground
30 won ton skins
Instructions
NOTE: The Pork should be ground fine along with the specified amount of the
fatback. Cover the mushrooms with boiling water. Soak for 15 minutes.
Drain. Trim off and discard the tough stem ends. Finely mince the mushroom
caps. Set aside. Blanch the bamboo shoots in the boiling water for 1
minute. Drain. Pat dry. Mince finely. Set aside. Combine the ground pork,
minced mushrooms and minced bamboo shoots in a large bowl. Add the sesame
oil, rice wine, cornstarch, egg white, salt, sugar and pepper. Mix well.
Form into 1" round balls. Set aside. Trim the corners from the won ton
wrappers to form circles. Cover the wrappers with plastic wrap to keep them
from drying out. Place a meatball in the center of each wrapper. bring up
the sides of the wrapper to form an open-topped basket. Use a butter knife
dipped in water to flatten the top of the meatball. Use the same technique
to flatten the dumpling bottoms so they will stand up. Place the dumplings
on a lightly oiled plate. Place the plate on a trivet or steamer rack set
in a wok filled with 2" of boiling water. Cover. Steam until done (5-8
minutes). Serve hot.
Posted to rec.food.recipes by Joel.Ehrlich@salata.com (Joel Ehrlich) on
1993, .
[Home] Pot Roast- Korean Style [Home]
Title: Pot Roast, Korean Style
Yield: 1 Servings
Ingredients
2 ts dark sesame oil
2 cloves minced garlic
1/4 ts salt
1/2 ts pepper
1 tb sugar
1 chuck arm pot roast (2 1/2-3
1 lb)
1 oil
4 lg carrots (cut in chunks)
1 lg onion (quartered)
1 c beef broth
1 tb sesame seeds
1 noodles
Instructions
Mash sesame oil, garlic, salt, pepper & sugar to make sticky paste.
Rub into both sides of meat, being sure to get mixture into crevices
between meat & bone. Marinate in refrigerator for 2-12 hours. Coat
pan with vegetable oil. Heat. Add beef & brown on both sides.
Surround beef with carrots & onions. Pour in broth. Cover & bake in
350 oven for 1 1/2-2 hours or until tender. Sprinkle with seeds.
Serve with noodles, spooning pan juices over meat & noodles.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] Pot Stickers ( Chinese ) [Home]
Title: Pot Stickers ( Chinese )
Yield: 30 Stickers
Ingredients
1/2 lb chinese cabbage or
1 other mild-flavored greens
3/4 lb ground pork (beef will do
1 if ground fine)
4 tb vegetable oil,
1 preferably peanut
1 1/2 c chicken broth
1 ts salt
1/4 ts minced ginger
2 tb green onions
1 tb sesame oil
2 ts corn starch
1 ts dry sherry or rice wine
2 tb soy sauce
1 ds ground pepper
------------------------Wonton wrappers-------------------------------
1 dipping sauce
2 tb soy sauce
1 ts sesame oil
2 tb white vinegar
2 ts hot bean sauce or
1 ts hot pepper flakes
1 sauteed in oil
Instructions
Combine cabbage, pork, salt, ginger, green onion, sesame oil, corn
starch, sherry, soy sauce, & pepper in bowl.
Place scant 2 teaspoons of mix in wonton wrapper (be sure to keep damp
cloth over unused wrappers). Fold wrapper in half, wet the edges with
water and pleat as you close it.
Makes 30. Stickers may be frozen at this point and finished up later.
Freeze in single layer on a cookie sheet; when frozen, transfer to
plastic bag. Thaw before cooking.
Heat 2 T oil in warmed non-stick skillet on medium-high heat.
Place 15 pot stickers, pleat side up, in pan for 1 to 2 minutes (or
until brown on one side).
Pour 3/4 c chicken broth in pan. Cover pan and cook for 4 minutes.
Uncover pan and cook until all liquid is absorbed/evaporated.
Remove and repeat with remaining 15 pot stickers.
~-- Dipping Sauce ---
Combine sauce ingredients in a small bowl. Enough for 30 Pot
Stickers.
[Home] Pot Stickers (Chinese Steamed-Fried Dumplings) [Home]
Title: Pot Stickers (Chinese Steamed-Fried Dumplings)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
18 to 20 dumplings-----
4 ea Chinese dried mushrooms
2 TB vegetable oil
1 1/2 c Chinese cabbage -- finely
: shredded
1 c fresh spinach leaves --
: finely shredded
1/2 c scallions -- finely sliced
1 ts garlic -- finely minced
1 TB fresh ginger root -- grated
1/2 c cooked Chinese noodles or
: spaghetti -- chopped
1 TB soy sauce
2 TB sesame seeds -- toasted
2 ts Chinese sesame oil
: salt to taste
1/3 pk dumpling wrappers (3 inch
: rounds)
: Dipping sauce-----
3 TB soy sauce
1 1/2 ts white vinegar
: few drops
: chili oil
1. Soak mushrooms in 1 cup boiling water for 20 to30 minutes, until
soft. Drain and slice thin. Reserve mushroom stock for use in soup.
2. Heat oil in wok or skillet. Add cabbage, spinach, and scallions
and cook until wilted. stir in remaining ingredients and cook,
stirring, for 3 minutes. taste for seasonings and cool.
3. Fill 4 or 5 dumplings at a time. Lightly brush the upper half of
each circle of dough with water and place a rounded teaspoon of
filling in the center. Fold circle in half and pinch together in the
center. Make one or two pleats on either side of this center mark and
press the edges together to seal. Repeat until all the filling is
used.
4. Heat 2 tbs. oil in a large skillet and place the dumplings in the
pan with the flat side down. Cook, shaking the pan back and forth to
keep the "pot stickers" from sticking, until the bottoms are golden
brown. Pour in one cup of water and cover the skillet. Let the
dumplings steam for 5 minutes, until ost of the liquid in the pan
evaporates. transfer to a serving platter and serve with a dipping
sauce.
DIPPING SAUCE:
1. Mix all ingredients together and serve with the dumplings.
Posted by Mary Riemerman
Recipe By : "The Tao of Cooking"
From: Mary Riemerman Date: 18 Nov 97
Title: Potato Chinese
Yield: 1 Serving
Ingredients
3 potatoes boiled but firm
1 bn spring onion chopped into 1
-inch pi
1 ts ginger finely chopped
1 ts garlic finely chopped
1/2 ts red chilli finely chopped;
-(fresh or dried)
1/2 ts sugar
1 ts soya sauce
1 ts tomato sauce
1 tb cornflour
1/4 c water
2 tb oil
salt to taste
Instructions
Mix the cornflour and water. Keep aside.
Peel and chop the potatoes into long thick chunks.
Heat oil in a wok or pan, add some potatoes at a time.
Fry till light golden brown. Finish all potatoes similarly.
Keep aside. Remove half the oil.
In the remaining oil, add the chillies, ginger and garlic.
Fry for a minute. Add the potatoes.
Add sauces, salt and sugar.
Stir well and add the cornflour solution.
Cook till the wateriness is gone.
Add spring onions and stir. Serve hot.
Making time: 10 minutes (excluding potato boiling time)
Makes: 3 servings
Shelflife: Best fresh ( potatoes may be boiled in advance)
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Potato Mountain Pie With Rosemary [Home]
Title: Potato Mountain Pie With Rosemary
Yield: 4
Ingredients
175 g wholemeal or white flour
1 salt and pepper
100 g butter
1 pn sugar
2 tb olive oil
1 md red pepper
1 1/4 kg new potatoes
450 g leeks
1 garlic clove
50 g ground almonds
225 g flat mushrooms
1 handful fresh rosemary
175 g mature cheddar cheese
1 handful flat-leafed fresh
-parsley
1 pn paprika
2 lg eggs
Instructions
Pre-heat oven to 200 C (400 F/Gas 6). To make the pastry, mix the flour
and salt in a large bowl. Rub in 75 g (3 oz) of the butter until the
mixture resembles fine breadcrumbs.
In another bowl mix 2 tbsp iced water with the sugar and 1 tbsp of the
oil. Make a reservoir in the flour mixture, pour in the water mixture
and, using a spoon, combine gently. Form into a soft damp ball.
Wrap the pasrty in greaseproof paper and chill for 30 minutes. To prepare
filling, put pepper on a baking tray and roast in the oven for about 25
minutes, turning once during the cooking. Leave to cool for about 25
minutes then peel of skin and chop flesh.
Scrub the potatoes then cut into evenly sized pieces and steam for 5-10
minutes until tender.
Finely shred leeks. Crush the garlic. Heat remaining oil in a large
frying pan, add leeks and lightly fry for 5 minutes, until soft, then add
crushed garlic and ground almonds.
Heat the remaining butter in a saucepan, add mushrooms with plenty of salt
and pepper and a little of the rosemary and lightly fry for 5 minutes.
Roll out the pastry and use to line an 18cm (7 in) flan dish. Prick base
with a fork then bake blind in the oven at 200 C (400 F/Gas 6) for 10
minutes.
Grate the cheese. To assemble, cover the base with one third of the
potato. Add a layer of leeks, a quarter of the cheese, the remaining
rosemary and red pepper. Then add another one third of the potato, a
quarter of the cheese, the parsley, mushrooms, a quarter of the cheese,
remaining potato and then the remaining cheese. (Press the potato layers
gently to flatten them.) The finished mountain should be roughly conical
in shape. Sprinkle with paprika, beat the egg and pour over the top.
Bake at 200C (400F/Gas 6) for about 25 minutes until golden brown.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Prawn And Plantain With Coconut Sauce [Home]
Title: Prawn And Plantain With Coconut Sauce
Yield: 6
Ingredients
3 ripe plantains
500 g large uncooked prawns
200 ml coconut milk
50 g butter
25 g creamed coconut
4 ts tomato puree
2 ts angostura
1 clove garlic; crushed
1/2 ts ground black pepper
1 salt
1 cumin
1 ground coriander
1 paprika
1 fresh coriander
Instructions
First wash and trim ends off plantains. Cut in two and steam for 20
minutes.
Melt the butter in a large frying pan, add prawns, garlic, tomato puree,
coriander, cumin, black pepper, salt, Angostura and creamed coconut. Fry
gently for 3 minutes stirring all the time. Add coconut milk and continue
frying and stirring for a further 3 minutes.
To serve peel plantains and slice each half into four strips, arrange on a
plate and top with the prawn mixture. Garnish with paprika and a sprig of
fresh coriander.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Prawn Cocktail 1 [Home]
Title: Prawn Cocktail 1
Yield: 1
Ingredients
1 cos lettuce
6 tb oil
2 tb white wine vinegar
1 ts mustard
1 salt and pepper
24 mediteranean prawns
150 ml mayonnaise; (1/4 pint)
2 tb tomato ketchup
1 ts cognac
2 tb cream
1/2 lemon; juice of
1 splash tabsco
1 splash worcester sauce
4 tb tomato concasse
1 chopped chives for garnish
Instructions
Pick the best inner leaves of the lettuce. Roll up and shred, put into a
bowl.
To make the vinaigrette, put the mustard into a bowl and add the salt and
pepper, then the oil and vinegar. Whisk together, check seasoning.
Take the shells off the prawns, chop up into large pieces, and put into a
bowl. Add 1 tsp of vinaigrette and leave to marinade.
Add 1 tsp of vinaigrette to the lettuce and leave to one side.
Mix all the ingredients together for the sauce, except the tomato
concasse. Test for taste and season accordingly.
Put the lettuce into a glass for the cocktail. Mix 1 tbsp of tomato
concasse to the tomato sauce, keep 1 tbsp to the side. Pour the sauce
over the prawns. Mix the chopped chives with the rest of the tomato
concasse. Season. Put a little mound on top of the cocktail. Garnish
with batons of chives and serve chilled.
Converted by MC_Buster.
Per serving: 1824 Calories (kcal); 208g Total Fat; (97% calories from fat);
3g Protein; 7g Carbohydrate; 75mg Cholesterol; 870mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 28 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Prawn Cocktail
Yield: 2
Ingredients
8 portions of langoustines;
-(save 1 head on)
1 pt fish stock
1 star anise; crushed
1 tb freshly squeezed lemon juice
1/2 bulb fennel head; chopped
1 tb mayonnaise
1 tb double cream
2 tb tomato sauce
1/4 chilli pepper; chopped
-finely
1 tb brandy
1/2 cucumber; spaghetti
1/2 lemon juice
1 ts parsley; chopped
2 ts balsamic vinegar
Instructions
Place the langoustines, fish stock, star anise, lemon juice, fennel head,
fennel bulb into a tray and bring to the boil. Then reduce to a simmer.
Remove the heads, shell and de-vein the langoustine. Place into poaching
liquor and cook for approximately 35 minutes (depending on size). Remove
with a spider or perforated spoon and cool.
Mix all the ingredients together and either leave chunky or pass through a
fine sieve.
Place a little cucumber spaghetti to the base of the glass. Top with the
langoustines, coat with the sauce and top with more cucumber spaghetti.
Decorate and serve immediately.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
Title: Prawn Cocktail2
Yield: 1
Ingredients
1/2 lb cooked prawns - small
1 iceberg lettuce
1 tb ketchup
2 tb mayonnaise
3 dr tabasco sauce
1 a hint of brandy
1 half a lemon; juice of
1 tb cream; thick
1/2 ts worcestershire sauce
1 pn paprika
Instructions
Shred enough lettuce to fill 1/3 of your serving glass. In a bowl, add
mayonnaise, ketchup (1/3 rd ketchup to 2/3 mayonnaise) and stir.
Add Worcester sauce, Tabasco, brandy, lemon juice and cream and stir.
Place the peeled prawns in the serving glass, on top of the lettuce.
Spread over the top the mayonnaise mixture. Dust with paprika and serve
with a wedge of lemon.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Title: Prawn Cocktail3
Yield: 8
Ingredients
40 lg fresh-cooked prawns; head
-on, middle
1 ; section shelled
1 fresh chilled crisp cos
-lettuce
1 fresh lime wedges to serve
-------------------------COCKTAIL SAUCE-------------------------------
150 ml fresh thick mayonnaise
6 tb tomato sauce; (see below)
4 tb double cream
1 tb worcester sauce
1 lime or 1/2 lemon; juice of
8 lg basil leaves; chopped
1 ds tabasco sauce
--------------------------TOMATO SAUCE--------------------------------
2 400 g cans italian plum
-tomatoes wi; th
1 ; juice
50 ml olive oil
1/2 md spanish onion; finely
-chopped
2 lg garlic cloves
12 g fresh sweet basil
1/2 tb fresh or dried oregano
1 pn ground white pepper
1 ts caster sugar
1 sea salt
1 ground black pepper
Instructions
To make the tomato sauce, pass the tomatoes through a fine Mouli sieve to
remove the seeds and skin. Heat the olive oil in a solid-based saucepan
over a medium heat and add the onion, garlic, basil, oregano and white
pepper. Stir briskly to prevent the onion browning. When the onion is
soft, add the tomato pulp. Bring the mixture to the boil and immediately
reduce the heat to a low simmer. Remove the garlic and basil stems and
discard.
Stir in the sugar and a little salt, then simmer for about 30 minutes
until well reduced. Stir occasionally with a wooden spoon. Season the
finished sauce with ground black pepper and salt if liked.
Mix the mayonnaise and tomato sauce together with the remaining cocktail
sauce ingredients. Take eight wide bowls and arrange the larger lettuce
leaves around the sides of each bowl. Fill with some shredded lettuce to
form a base. Spoon on some of the creamy cocktail sauce and place 5 large
prawns around the edge of each bowl. Hang some wedges of fresh lime on
the sides of the bowl for squeezing.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Title: Prawn Cocktail4
Yield: 1
Ingredients
6 cooked jumbo prawns
150 ml chilli sauce; (5fl oz)
150 ml tomato ketchup; (5fll oz)
1 tb fresh lemon juice
2 tb grated horseradish; (not
-creamed)
1 ts worcestshire sauce
1 stick celery; very finely
-diced
1 ds tabasco
Instructions
Combine all the ingredients together and chill ready for use. Arrange all
the
prawns on crushed ice with half a lemon per person. Serve with cocktail
sauce.
Converted by MC_Buster.
Per serving: 10 Calories (kcal); trace Total Fat; (3% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Prawn- Squid And Fruit Cocktail [Home]
Title: Prawn, Squid And Fruit Cocktail
Yield: 1
Ingredients
4 oz cooked; peeled prawns
4 oz prepared squid
1 stick celery - chopped into
-small p; ieces
1/2 red pepper - remove stem;
-seeds and white
1 ; membrane - chopped
1 ; into small pieces
1 half red apple - diced
1 md melon - diced
------------------------MARIEROSE SAUCE-------------------------------
2 tb mayonnaise
1 ts tomato ketchup
1 tb lemon juice
Instructions
Cut squid into small rings. Bring 1/4 pint / 150ml water to the boil and
poach squid for 2 minutes. Drain on kitchen paper and allow to cool. Mix
together the squid, prawns, red pepper, apple, melon and celery. Serve
with cocktail sauce on top.
Converted by MC_Buster.
NOTES : An old-fashioned prawn cocktail with a new twist.
Converted by MM_Buster v2.0l.
[Home] Prawns With Angostura Bitter And Plantains [Home]
Title: Prawns With Angostura Bitter And Plantains
Yield: 1
Ingredients
3 ripe plantains
50 g butter
1 chilli; seeded
500 g large uncooked prawns
1 clove garlic; crushed
4 tb tomato puree
1/2 tb ground coriander
1/2 tb cumin
1/2 tb ground black pepper
1 salt
2 tb angostura
25 g creamed coconut
300 ml coconut milk
1/2 tb paprika powder
1 tb fresh coriander
Instructions
First wash and trim ends off plantains. Cut in two and steam for 20
minutes.
Melt butter in a large frying pan, add chilli and sweat for 1 minute. Add
prawns, garlic, tomato puree, coriander, cumin, black pepper, salt,
Angostura and creamed coconut. Fry gently for 3 minutes stirring all the
time.
Add coconut milk and continue frying and stirring for a further 3 minutes.
Peel plantain and slice each half into four strips, arrange on a plate and
top with prawn mixture. Garnish with paprika and a sprig of fresh
coriander.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Prawns With Spinach And Indian Cheese [Home]
Title: Prawns With Spinach And Indian Cheese
Yield: 4 Servings
Ingredients
2 tbsps sunflower oil
1/4 ts black mustard seeds
1/2 ts fennel seeds
1 lg onion
1 ts ginger paste
1 ts garlic paste
1/2 ts chilli powder
1 1/2 tsps ground coriander
8 ozs Paneer; in 1" cubes
8 ozs fresh spinach or froze
-leaf spinach
1 1/4 c Makhani gravy
8 ozs shelled fresh or frozen
-prawns
1 ts salt
1 ts sugar
1/4 c double cream
1/2 ts Balti Garam Masala
Instructions
Preheat a karahi (balti pan) over a medium heat and add the oil. When
hot, but not smoking add the mustard seeds followed by the fennel. The
oil must be hot enough for the mustard seeds to pop. To test this just
add one or two seeds to the hot oil. If they start popping straight
away then the temperature is just right. Add the onion slices and stir
fry for 6-7 minutes, until they begin to colour, then add the ginger and
garlic. Stir fry for 1 minute, then add the ground coriander and chilli
powder. Stir fry for a further minute then add 75ml (3fl oz) of water
and continue on the heat until the water evaporates and the oil floats
on the surface. Add the paneer and spinach and stir fry until the
spinach begins to wilt. Add the gravy. Bring to the boil, reduce the
heat to low and simmer, uncovered for 2-3 minutes. Add the prawns, salt
and sugar. Cook uncovered for 3-7 minutes depending on the type of
prawns used. Add the cream and garam masala, stir fry for 1 minute and
serve.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 79 Calories; 7g Fat (76% calories
from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 534mg Sodium
_____
Preparation Time: 0:00
[Home] Primavera Chinese Pork W Wild Rice & Cheese [Home]
Title: Primavera Chinese Pork W/Wild Rice & Cheese
Yield: 4 Servings
Ingredients
1 lb pork loin
1/2 c hoisin sauce
1 tb garlic; chopped
1 tb ginger root; chopped
1 tb lemon grass; chopped
1/4 c soy sauce
1 c wild rice
2 c chicken stock
20 chestnuts
1 butter, as needed
1 tb garlic; chopped
1 tb shallot; chopped
1 zest of one orange
1/8 c hoisin sauce
1 salt and pepper
Instructions
Clean and trim the pork loin. Heat oven to 450F. Combine the hoisin
sauce, garlic, ginger, lemon grass and soy sauce; brush the pork loin
with it. Place pork in heated oven and immediately reduce heat to
300F. Roast pork 15 minutes, continuing to brush with soy mixture.
Cool the pork. For rice: Combine wild rice and stock in saucepan.
Simmer until rice is tender, about 45 minutes. Cool and chop the
pork. For chestnuts: With the tip of a paring knife, cut an "X" into
each chestnut. Place in preheated 400F oven a few minutes (usually
about 10 minutes). Take out and cool. Peel off shell and chop
chestnut meat.
To serve: Melt butter in electric frying pan or Chinese wok. Add
garlic, shallots, chopped pork, chopped orange zest, cooked wild
rice, chopped chestnut meat and hoisin sauce. Cook over moderate
heat. Season with salt and pepper.
From: Minneapolis Star Tribune 3/90.
~-- Auntie Elaine/FRAMINGHAM/learning her way around/GEnie
[Home] Primavera Chinese Pork W Wild Rice And Cheese [Home]
Title: Primavera Chinese Pork W/Wild Rice And Cheese
Yield: 4 Servings
Ingredients
1 lb pork loin
1/2 c hoisin sauce
1 tb garlic; chopped
1 tb ginger root; chopped
1 tb lemon grass; chopped
1/4 c soy sauce
1 c wild rice
2 c chicken stock
20 chestnuts
1 butter, as needed
1 tb garlic; chopped
1 tb shallot; chopped
1 zest of one orange
1/8 c hoisin sauce
1 salt and pepper
Instructions
Clean and trim the pork loin. Heat oven to 450F. Combine the hoisin sauce,
garlic, ginger, lemon grass and soy sauce; brush the pork loin with it.
Place pork in heated oven and immediately reduce heat to 300F. Roast pork
15 minutes, continuing to brush with soy mixture. Cool the pork. For rice:
Combine wild rice and stock in saucepan. Simmer until rice is tender, about
45 minutes. Cool and chop the pork. For chestnuts: With the tip of a paring
knife, cut an "X" into each chestnut. Place in preheated 400F oven a few
minutes (usually about 10 minutes). Take out and cool. Peel off shell and
chop chestnut meat.
To serve: Melt butter in electric frying pan or Chinese wok. Add garlic,
shallots, chopped pork, chopped orange zest, cooked wild rice, chopped
chestnut meat and hoisin sauce. Cook over moderate heat. Season with salt
and pepper.
From: Minneapolis Star Tribune 3/90.
~-- Auntie Elaine/FRAMINGHAM/learning her way around/GEnie
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Pueblo Indian Bread Pudding - Capirotado [Home]
Title: Pueblo Indian Bread Pudding - Capirotado
Yield: 6 Servings
Ingredients
6 c white bread, toasted torn in
- pieces
1/2 c raisins
1 tb ground cinnamon
1 ts ground nutmeg
1 c sugar
1 1/2 c hot water
4 oz shredded cheddar cheese
Instructions
In bowl, combine toast pieces, raisins and spices; set aside. In heavy
skillet, heat and stir sugar over low heat until melted and golden
brown, about 20 minutes. Remove from heat; carefully stir in hot
water. Return to heat to dissolve mixture about 5 minutes. Pour syrup
evenly over toast mixture. Toss to moisten. Turn half the mixture
into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top
with remaining toast mixture. Bake uncovered in 325 oven for 20
minutes . Serve warm. Serves 6
From: Recipes and Remembrances, U.S. Army War College,
1980 Shared By: Pat Stockett
[Home] Pueblo Indian Bread Pudding [Home]
Title: Pueblo Indian Bread Pudding
Yield: 6 Servings
Ingredients
8 sl white bread, toasted torn in
- pieces
1/2 c raisins
1 tb ground cinnamon
1 ts ground nutmeg
1 c sugar
1 1/2 c hot water
4 oz shredded natural cheese,
-cheddar
Instructions
In bowl, combine toast pieces, raisins and spices; set aside. In heavy
skillet, heat and stir sugar over low heat until melted and golden
brown, about 20 minutes. Remove from heat; carefully stir in hot
water. Return to heat to dissolve mixture about 5 minutes. Pour syrup
evenly over toast mixture. Toss to moisten. Turn half the mixture
into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top
with remaining toast mixture. Bake uncovered in 325 oven for 20
minutes . Serve warm. Serves 6
From: Recipes and Remembrances, U.S. Army War College,
1980 Shared By: Pat Stockett
[Home] Pueblo Indian Squash And Corn [Home]
Title: Pueblo Indian Squash And Corn
Yield: 4 Servings
Ingredients
3 tb butter
1/2 onion; minced
3 yellow squash; thinly sliced
- or-
4 ears fresh corn; kernels cut
- off cob
1 salt and pepper
Instructions
Melt butter in skillet; saute onions slowly over low heat until tender; add
squash, corn and seasoning. Cover and simmer 10-15 minutes.
MRS JOHN MCDOWELL (CARMEN)
THOMPSON FALLS, MT
From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Pumpkin Indian Cakes [Home]
Title: Pumpkin Indian Cakes
Yield: 1 Batch
Ingredients
1 no ingredients
Instructions
Take equal portions of Indian meal and stewed pumpkin that has been
well mashed and drained very dry in a sieve. Put the pumpkin in a
pan, stir the meal into it gradually, a spoonful at a time, adding a
little butter as you proceed. Mix the whole throughly, stirring it
very hard. if not thick enough to form a stiff dough, add a little
more meal. Make it into round, flat cakes, about the size of a
muffin, and bake them over the fire on a hot griddle.
source: Woodstove Cookery typos by Neysa
[Home] Puris--Indian Crispbread [Home]
Title: Puris--Indian Crispbread
Yield: 1 Servings
Ingredients
4 c whole wheat flour
3 tb butter
1 oil for deep frying
Instructions
Put flour in a large bowl and have butter ready. Chill your fingers by
running them under cold water or rubbing then with ice. Dry well. Then,
with your fingertips, mix butter into the flour by rubbing bits of flour
and butter briskly in small circles until butter is well distributed
throughout the flour. Stirring constantly with a wooden spoon, gradually
add enough water to make a stiff dough, as with loaf bread. The dough is
moist enough when it begins to hold together and pull away from the sides
of the bowl. Turn the dough ball out onto a lightly greased surface. Pinch
off small portions one at a time and roll them into circles about 1/8 inch
thick and 4 to 5 inches in diameter. Heat the oil to a temperature of 350
degrees to 375 degrees, or until test piece of dough browns and floats to
the top. With practice, you can fry 2 to 3 puris at a time. Start with one
though. Gently slide it into the hot oil. It will sink, then float to the
top. When it does, press it gently with the back of a slotted spoon to
make it puff. Turn it over and let it cook another minute until just
golden brown. With the slotted spoon, lift out the cooked bread and lay it
on clean, absorbent cloths to drain. Continue in the same way until all
the dough is used. Serve hot. (And be careful of that hot oil!)
(Recipe from South Africa) ~-- Echodor v3.07
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on 06-14-95
Posted to MC-Recipe Digest V1 #707 by Lisa Clarke on Aug 1,
9