Oriental Recipes - S
[Home] Saag (Indian Creamed Spinach) [Home]
Title: Saag (Indian Creamed Spinach)
Yield: 1
Ingredients
1 no ingredients
Instructions
1 Inch Cube Of Ginger, Cut Into Chunks
6 Cloves Garlic, Peeled
1/2 Tsp Garam Masala*
1/4 Cup Water + More Water
20 Oz Of Spinach, Fresh Or Frozen, Finely Chopped
3/4 Cup - 1 Cup Mock Cream (Recipe Follows)
Process ginger, garlic and 1/4 cup water in food processor or blender
until a smooth paste.
Heat large skillet with a cover over medium low heat. Add ginger-
garlic puree. Sprinkle with garam masala. Stir. Cook, covered for about
15 minutes. Check to see if water has cooked off. If it has, add a little
bit more. Be careful not to cook it dry. A tightly fitting lid is
important here.
Add spinach. Cook for 15 minutes, stirring frequently and adding
water if it looks too dry.
Reduce heat to low. Add mock cream. Stir and cook for 10 minutes.
Serve as part of an Indian meal.
Mock Cream - a recipe from the Frugal Gourmet
1 cup skim milk
1 cup nonfat cottage cheese
Blend in blender until smooth. Use as you would milk or cream. The
consistency is thicker than milk so that sauces tend to be a little
thicker.
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
Recipe by: [Radically Adapted From Madhur Jaffrey]
Converted by MM_Buster v2.0n.
[Home] Sae Me Duk (Korean Steamed Buckwheat Cake) [Home]
Title: Sae Me Duk (Korean Steamed Buckwheat Cake)
Yield: 6 Cakes
Ingredients
2 c buckwheat flour
1/2 ts salt
1/2 c ; water, approximately
Instructions
1. Prepare a firm dough with the flour, salt and as much water as
necessary to create a manageable dough.
2. Roll out the dough into a 1/4-inch-thick rectangle. Cut it into six
squares and put them on an oiled perforated tray in a Chinese style
steamer. Cook over moderate heat for 10 minutes.
Serve warm on special days (traditionally served at ceremonials or on
birthdays. Makes 6 cakes.
Source: "The Korean Kitchen" by Copeland Marks
[Home] Sai Grog (Thai Sausage) [Home]
Title: Sai Grog (Thai Sausage)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
1 pound minced pork quarter cup minced garlic half cup of steamed
sticky rice 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon MSG
(optional) quarter cup lime juice 2 tablespoons of fish sauce
method
Combine the ingredients and place in a covered dish in a cool place
overnight.
Stuff your sausage casings, or form patties or meat balls from the
mixture.
Steam for 30 minutes.
I guess every country has some variant on sausages, and this is the
local isan (NE Thailand) variety.
If you have sausage casing you can of course make this in conven-
tional sausage form, however as this is a messy job you can also do
as we do and form the sausage meat into patties the size of small
hamburg- ers and eat them that way.
Thai sausages use rice as the filler/binder to extend the meat.
===============================[[[[[ sai grog tod (thai sausage meal)
Categories: thai, colonel, sausage
sausages ==> see SAI GROG (THAI SAUSAGE)
quarter cup each of:
freshly roasted peanuts ginger, sliced very thinly shallots, sliced
very thinly lemon grass, bruised and sliced very thinly prik ki nu
(green birdseye chilis), julienned
method SPlace the sausages on a grating over a charcoal brazier and
cover with an upturned wok or other metal cover to trap smoke, and
cook, turning occasionally, for 5-6 minutes (until cooked to a golden
brown).
If you have formed sausages, they should be sliced on the diagonal
into quarter inch thick slices.
Arrange on a platter with the accompaniments, and serve with your
favorite dips (such as nam jim satay and nam prik narok perhaps)
If you've made patties of the sausage meat, then serve as "Thai
hamburgers" and add your favorite relish.
By prik ki nu (green birdseye chilis), julienned on prik, ki nu
(green birdseye chilis), julienned .
[Home] Sai Grog (Thai Spicy Sausage) [Home]
Title: Sai Grog (Thai Spicy Sausage)
Yield: 10 Servings
Ingredients
3 c ground pork
1 tb thai red curry paste
1/4 ts msg-optional
1/2 ts coriander seeds-finely crush
1/2 ts fish sauce
1 ts chpd coriander roots or lvs
1 tb chpd fresh lemon grass(base)
1 green onion-finely chopped
1 ts fnly chopd kaffir lime leave
1 sausage casings
1 thread or string to close en
Instructions
*** Mix all ingredients in a large bowl, set aside. Fill pork mixture
into casing using a teaspoon. Close ends tie every 5" along the
filled casing. Before grilling, make a small pinhole on either side
of the sausage. This is to ensure that the sausage doesn't burst when
being cooked. Grill on the bar-b-que grill outside on in an oven
broiler. Cook until brown and juicy. Serve hot with cooked sticky
rice or warm cooked rice. From Sopit Merrill.
[Home] Sai Grog Chiang Mai (Thai Sausage) [Home]
Title: Sai Grog Chiang Mai (Thai Sausage)
Yield: 5 Servings
Ingredients
1 (sai grog chiang mai)
4 lg dried chilies,
1 soak in water until soft
1/2 ts salt
1 tb minced lemon grass
1 ts minced cilantro roots
1 ts kaffir lime zest/lime zest
1/2 ts minced galanga
2 ts minced garlic
1 tb minced red onions
2 c ground pork (80-85% lean)
1 tb minced kaffir lime leaves
1/4 c chopped cilantro leaves
2 tb fish sauce
1 long sausage casing, 25
1/4 c salt
Instructions
Turn the casing inside out and rub with 1/4 cup salt and a little
water gently but very well. Rinse again and again until it become
odorless. Then turn it right side out and squeeze out the excess
water. Combine softened dried chilies, 1/2 tsp salt, lemon grass,
cilantro roots, Kaffir lime zest, galanga, garlic and onions in a
blender and grind to a paste. Mix the chili paste, pork, Kaffir lime
leaves, cilantro leaves and fish sauce well. Tie a knot a one end of
the casing and stuff with the pork mixture. Tie another knot to
close. Poke a few holes with a clean needles where the bubbles are
present inside. Charbroil or fry over medium-low heat until golden
brown and fully cooked. Poke a few holes while cooking to prevent
rupturing. Slice into 1/2" thick pieces. Serve with cooked sticky
rice and raw vegetables. Makes about 5 servings. From Gail Shimizu.
[Home] Salad Dressing For Indian Meal From The Curry Club [Home]
Title: Salad Dressing For Indian Meal From The Curry Club
Yield: 1 Servings
Ingredients
3 tb sesame oil
2 tb fresh lime juice
1 tb sugar
1 1/2 ts amomatic salt (see note)
1/2 ts mustard powder (see note)
1 aromatic salt:
1/2 ts ground fenugreek seeds
1 ts dried mint
1 tb ground almonds
1/2 ts tumeric
Instructions
mustard powder: In it's place I would use 1 T mustard seeds popped
in a frying pan with a little oil.
* If I didn't have a ready access to coconut, I would use plain
yogurt.
From: nona@best.com (Nona Myers) 5 oz coconut water (liquid from a
coconut)* Combine all ingredients.
[Home] Salad Dressing For Indian Meal [Home]
Title: Salad Dressing For Indian Meal
Yield: 1 Servings
Ingredients
1 text file
Instructions
How about greens with mango cubes (I really like the combination of
fruit and greens) with a hot dressing of mustard (maybe cumin seeds
too) seeds and ginger and garlic (like a masala or tarka) tossed with
it. Squeeze lemon (or lime) juice on top, or add a little tamarind
liquid for some tartness.
Maybe in with the greens have radishes, green onions, then sweet manjo
cubes, and a spicy oil and tamarind dressing. Yum. I may have to try
making it sometime, it sounds good to me.
I like vinagrettes more than creamy. You could also do lime juice,
oil, ginger, powdered garam masala. Though this doesn't sound as good.
I've also done sesame seeds, heated up then poured over spinach and
green apple. Tossed with a little olive oil and thai black vinegar.
Mmmm.
Johanna
From: turner@reed.edu (Blue Bayou)
[Home] Salas Oriental Spaghetti [Home]
Title: Salas Oriental Spaghetti
Yield: 1 Servings
Ingredients
1 lb linguine
1 lb port; chicken or med. shrimp
- *
1/2 onion
1/2 celery
1 c soy sauce
1 1/ ts garlic powder
1 scallion
1 green pepper - cut in strips
Instructions
This is a copycat recipe from a restrauant in Newport Rhode Island.
pre-cook the linguine, rinse add oil to wok cook meat and shrimp over med.
heat add veggies - briefly cook to stay crisp reduce heat and add linguine,
soy sause, and garlic powder tossing until linguine is cooked through.
** we used all three, cut the chicken in strips and used the food processer
on the beef. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Colleen Schmidt on Aug 27, 1997
[Home] Salat Khaek (Southern Thai Salad) [Home]
Title: Salat Khaek (Southern Thai Salad)
Yield: 2
Ingredients
2 dried chilies; seeds
-removed, soaked in
1/4 ts salt
1/4 c thinly sliced shallot
1 ts curry powder
2 hard-boiled eggs
1/2 c ground roasted peanuts
2 c coconut milk
3 tb fish sauce
1/3 c sugar
1/4 c tamarind juice
Instructions
Ingredients for dressing: Preparation:
Pound the chilies, salt, shallots, and curry powder well in a mortar and
then
mix in the peanuts. Remove the yolks from the two eggs and mix the yolks
into
the chile paste.
Heat 1 cup of the coconut milk. When some oil has surfaced, add the chile
paste, stir to disperse, and cook until fragrant; then, add the remaining
coconut milk, fish sauce, sugar and tamarind juice.
Ingredients for salad:
1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean curd 1
head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers [Or one large
Western one. S.C.] 1 onion 2 tomatoes 2 cups cooking oil
Preparation:
Cut the potato into very thin slices, soak in water, drain well, and then
fry
in the hot oil until crisp and golden brown. Cut the bean curd into thin
slices and fry until crisp.
Peel the cucumbers and onion and cut them and the tomatoes into thin slices
Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion,
tomatoes, eggs, bean curd, and potato, spoon on the salad dressing and
serve
right away.
Serves two.
From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
0-943389-05-4.
Per serving: 814 Calories (kcal); 66g Total Fat; (69% calories from fat);
12g Protein; 53g Carbohydrate; 215mg Cholesterol; 366mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 12
1/2 Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Salmon Grilled In A Japanese Style [Home]
Title: Salmon Grilled In A Japanese Style
Yield: 4 Servings
Ingredients
1/4 c soy sauce
1/4 c sake or dry white wine
1/4 c mirin
2 tb sugar
2 tb fresh ginger -- chopped
1 sm lemon -- thinly sliced
4 (5-ounce) salmon fillets
Instructions
To make the marinade: In a small saucepan, combine the soy sauce,
sake, mirin, sugar, and ginger. Bring to a boil. Remove from the heat
and allow the marinade to cool to room temperature. Once cooled, pour
the marinade over the fish and scatter the lemon slices over the
fish. Marinate refrigerated for at least 4 hours or overnight,
turning the fish occasionally. Grill or broil the salmon on both
sides until just done, approximately 4 to 5 minutes per side.
Recipe By : COOKING RIGHT
From:
[Home] Salmon Grilled In A Japanese-Style [Home]
Title: Salmon Grilled In A Japanese-Style
Yield: 1
Ingredients
1/4 c soy sauce
1/4 c sake or dry white wine
1/4 c mirin; (japanese sweetened
1 ; rice wine)
2 tb sugar
2 tb chopped fresh ginger
1 sm lemon; thinly sliced
4 salmon fillets; (5-ounce)
Instructions
To make the marinade: In a small saucepan, combine the soy sauce, sake,
mirin,
sugar, and ginger. Bring to a boil. Remove from the heat and allow the
marinade to cool to room temperature. Once cooled, pour the marinade over
the
fish and scatter the lemon slices over the fish. Marinate refrigerated for
at
least 4 hours or overnight, turning the fish occasionally. Grill or broil
the
salmon on both sides until just done, approximately 4 to 5 minutes per
side.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 944 Calories (kcal); 24g Total Fat; (22% calories from fat);
140g Protein; 39g Carbohydrate; 354mg Cholesterol; 4574mg Sodium
Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 2 Vegetable; 1/2 Fruit; 0
Fat; 1 1/2 Other Carbohydrates
Recipe by: COOKING RIGHT SHOW #CR9611
Converted by MM_Buster v2.0n.
[Home] Salmon With Thai Rice Salad [Home]
Title: Salmon With Thai Rice Salad
Yield: 4
Ingredients
1 1/2 c long-grain rice
3 tb lime juice; (from about 2
-limes)
3 tb asian fish sauce; (nam pla
-or nuoc
1 ; mam)
2 tb cooking oil
3 1/2 ts sugar
1 pinches cayenne
1 cucumber; peeled, halved
1 ; lengthwise, seeded,
1 ; and cut into
1 ; 1/4-inch dice
3 carrots; grated
4 scallions including green
-tops; chopped
6 tb chopped cilantro or fresh
-parsley
2 lb skinless center-cut salmon
-fillet; cut into 4 pieces
1/4 ts salt
1/4 ts fresh-ground black pepper
Instructions
1. Stir the rice into a medium pot of boiling, salted water and cook until
just done, about 10 minutes. Drain. Rinse with cold water and drain
thoroughly.
2. In a large glass or stainless-steel bowl, combine the lime juice, fish
sauce, 1 tablespoon of the oil, the sugar, and cayenne. Let sit for about 5
minutes. Stir in the rice, cucumber, carrots, scallions, and cilantro.
3. Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon
with
the remaining 1 tablespoon oil and sprinkle with the salt and pepper. Put
the
salmon on the pan. Broil until just barely done (the fish should still be
translucent in the center), about 5 minutes for a 1-inch-thick fillet. Put
the
rice salad on plates and top with the salmon.
--Quick From Scratch One-Dish Meals
NOTES: Asian fish sauce is available at Asian markets and many
supermarkets.
Posted to FOODWINE Digest TX Apr 99
Per serving: 364 Calories (kcal); 7g Total Fat; (18% calories from fat); 6g
Protein; 68g Carbohydrate; 0mg Cholesterol; 157mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Salmon Wrapped In Rice Paper With Chinese Black Bean Sauce [Home]
Title: Salmon Wrapped In Rice Paper With Chinese Black Bean Sauce
Yield: 4
Ingredients
1 === chinese black bean sauce
- ===
2 tb canola oil
1 onion; finely chopped
2 ts finely-chopped garlic
1 tb peeled; finely-chopped fresh
- ging
1 c sherry
1 cn tomatoes - (28 oz); diced
1 tb fish sauce or tamtri;
-(optional),
1 (available at asian
-specialty marke; ts)
1/2 c chinese fermented black
-beans; rinsed,
1 (available at asian
-specialty marke; ts)
3 tb mixed chopped herbs
1 such as cilantro; mint and
-thai basil
1 salt; to taste
1 freshly-ground black pepper;
- to taste
1 === salmon in rice paper ===
4 salmon filets - (6 oz ea);
-skinned
1 salt; to taste
1 freshly-ground black pepper;
- to taste
4 pieces circular rice paper -
- (8 or; (4 to 6)
10 dia)
1 (available at asian
-specialty marke; ts)
4 sprigs fresh cilantro
1 tb canola oil
1 === steamed baby bok choy
-and tat s; oi ===
4 heads baby bok choy
1/2 lb tat soi or spinach; washed,
-stemmed
1 ts sesame oil
1 salt; to taste
1 freshly-ground black pepper;
- to taste
Instructions
Heat the oil in a medium saucepan. Saute the onions, garlic and ginger
for 3 to 5 minutes. Add the sherry and reduce by one-third. Add the
chopped tomatoes and simmer for 2 minutes. Add the fish sauce, black
beans, and herbs. Taste for seasonings.
Sprinkle some salt and pepper on the salmon fillets to season. Dip the
rice paper rounds into a bowl of hot water. Remove from water and put
them on a flat surface and wait 1 to 2 minutes until the sheets absorb the
water.
Move the first sheet of rice paper to the center of the work space. Put a
couple cilantro leaves in the middle of the rice paper. Put a salmon
fillet top-side down in the middle of the rice paper covering the cilantro
leaves. Fold up the four sides of the rice paper sheet to form a packet.
Turn the packet over and store under a barely dampened towel while you do
the remaining three fillets.
Heat the oil in a saute pan. Sear the top sides of the salmon packets for
2 to 3 minutes until the paper becomes translucent. Turn the packets over
and finish cooking on the stove or in a 350 degree oven for 5 to 8
minutes. If you like your salmon well done, cook for 2 to 4 minutes
longer.
Blanch the vegetables in boiling water. Drain and toss with sesame oil,
salt and pepper.
Assembly: Ladle the Chinese black bean sauce onto each of 4 large dinner
plates, tilting the plate so the sauce spreads out evenly. Put the salmon
packet slightly off center. Add 1 head of baby bok choy and some of the
tat soi or spinach.
This recipe yields 4 servings.
Source:
"CHEF DU JOUR - (Show # DJ-9199) - from the TV FOOD NETWORK"
S(Formatted for MC5):
"07-26-1999 by Joe Comiskey - joecomiskey@netzero.net"
Recipe by: Nora Pouillon
Converted by MM_Buster v2.0l.
[Home] Sambar - A South Indian Recipe [Home]
Title: Sambar - A South Indian Recipe
Yield: 1 Servings
Ingredients
2 ts coriander seeds
1/8 ts asafoetida (hing)
2 ts chana dal
15 whole red chilis, to taste
3 ts coconut (shredded)
1 lg onion; chopped into big
1 pieces
1 ts oil
3/4 ts turmeric powder
1 vegetables, like carrots,
1 sweet potatoes, pumpkin
4 oz juice of tamarind; or to
1 taste
1 some curry leaves (if
1 available)
1 salt to taste
3/4 ts mustard seeds
1/2 ts fenugreek seeds (optional)
1 tb oil
1 c toor dal (cooked) [?]
1 tb coriander leaves; chopped
Instructions
A liquid substance traditionally eaten with dosai, idli, vadai and
rice, among other things.
Fry coriander seeds, asafoetida, chana and chilis and grind with
coconut, use shredded dried if too lazy to deal with fresh. The
quantity of coconut varies according to taste.
Fry the onion for about 5 min in a little oil with the turmeric
powder. Add the vegetables and some water and cook. I would add hard
to cook veggies like carrot and chatyote first and cook for a while
before adding sweet potatoes and pumpkin.
(Can make this also with a single vegetable, no need to use all of
them.) Don't overcook veggies, but when just cooked, add tamarind
juice, curry leaves, salt to taste.
Soon after adding the tamarind juice, take a separate frying pan and
heat up the 1T oil. When hot enough so that the mustard seeds will
crackle when thrown in, put the mustard seeds in, once the crackling
has stopped add the fenugreek seeds and stir until they turn a dark
brown color (don't burn). Then add this the boiling mixture.
Boil all together for another 5 min. Now add the paste of masala and
coconut and add the dal. Bring to a boil and switch off. Add chopped
coriander leaves.
Takes 2-3 hours for the flavour to settle down, but can be eaten
right away also.
Vegetables that must NOT be used are those that belong to the cabbage
and caulflower families.
While frying ingredients for the paste, throw in coriander seeds
first and fry awhile before putting in the others, otherwise the
coriander seeds won't fry properly and will taste pretty awful.
CONTRIBUTOR radhika radhika@cs.washington.edu From: Michael Loo Date:
26 Jul 97 National Cooking Echo
[Home] Sambhar Powder (Indian Curry) [Home]
Title: Sambhar Powder (Indian Curry)
Yield: 1 Servings
Ingredients
10 dried red chilies
25 g (1 oz) coriander seeds
20 g (3/4 oz) cumin seeds
15 g (1/2 oz) black peppercorns
1 ts mustard seeds
15 g (1/2 oz) fenugreek seeds
1/4 ts ground asafetida
1 tb ground turmeric
15 ml (1 tbsp) oil
25 g (1 oz) yellow split peas
-(channa da; l)
25 g (1 oz) white gram beans
-(urad dal)
Instructions
This hottish powder is widely used in southern Indian Brahmin cooking,
which is vegetarian, to flavor pulses, braised and stewed vegetables, and
sauces. The dal in the blend give it a nutty taste, and also serve as a
thickening agent.
Remove the seeds from the chilies. Heat a heavy frying pan and dry roast
the whole spices over a medium heat for about 5 minutes. When the seeds
stop spattering, add the asafetida and turmeric and stir for a minute
longer. Remove the mixture to a dry bowl, add the oil to the pan and fry
the split peas and gram beans until they darken, stirring frequently to
prevent burning. Add them to the bowl of spices, mix well and grind when
cool. Stored in an airtight container, the powder will keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615
by "Mary Spyridakis" on May 16, 97
[Home] Sauce For Thai Fried Corn Cakes [Home]
Title: Sauce For Thai Fried Corn Cakes
Yield: 4 Servings
Ingredients
4 tb vinegar
4 tb water
1/4 c sugar
1 ts salt
2 chili, crushed
1/4 c peanuts
1/4 c cucumber, thinly sliced
Instructions
Contributed to the echo by: Stephen Ceideburg Originally from:
"Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca
Invernizzi Tettoni, Times Editions, Singapore, 1987 Sauce: To make
the sauce, bring to a boil the vinegar, water sugar, salt and chili.
Let it cool.
Pound the peanuts and add to the cooled mixture. Lastly, add the
cucumber.
[Home] Sauce Oriental Jjgf65A [Home]
Title: Sauce Oriental Jjgf65A
Yield: 4
Ingredients
1/2 c sugar
1/4 c soy sauce
1/2 c white vinegar
Instructions
Bring to a boil;stirring to dissolve sugar.Cool,adding a handful of
julienned snow peas. \\\\\///////////////////// /////////////// This is
part of Georges Perrier's Home Luncheon Georges Perrier "Le Bec-Fin" R
Converted by MMCONV vers. 1.00
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
Title: Sauce Oriental
Yield: 4 Servings
Ingredients
1/2 c sugar
1/4 c soy sauce
1/2 c white vinegar
Instructions
Bring to a boil;stirring to dissolve sugar.Cool,adding a handful of
julienned snow peas. \\\\\///////////////////// /////////////// This is
part of Georges Perrier's Home Luncheon Georges Perrier "Le Bec-Fin" R
Converted by MMCONV vers. 1.00
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT)
From: Sweeney
[Home] Saute Of Shrimp W Fragrant Indian Spices [Home]
Title: Saute Of Shrimp W/Fragrant Indian Spices
Yield: 6 Servings
Ingredients
1/2 ts cumin seeds
1/4 ts coriander seeds
1 tb olive oil
1 1/2 lb large shrimp, peeled,
1 deveined and patted dry
1/8 ts red pepper flakes
1 salt and pepper to taste
2 tb shallots, minced
5 lg garlic clove(s), minced
1 1/2 tb ginger, minced
2 ts curry powder
1 cn (28oz) plum tomatoes
1 with juices, chopped
1 red bell pepper, cored
1 seeded and thinly sliced
1 green bell pepper, cored
1 seeded and thinly sliced
1 sm zucchini, scrubbed
1 cut in 2 1/2 by 1/2 sticks
1/2 c cilantro or parsley, chopped
1 tb lemon juice
Instructions
In a small dry skillet over medium-high heat, toast the cumin and
coriander seeds, shaking the pan, for 30-40 seconds, or until
fragrant. Let cool and crush with the bottom of a heavy pan.
In a large heavy skillet, heat oil over medium-high heat. Add shrimp
and red pepper flakes and saute for 2-3 min, or until the shrimp turn
bright pink. With a slotted spoon, transfer shrimp to a plate. Season
with salt and pepper and set aside.
Add shallots, garlic, ginger, curry powder, and crushed cumin and
coriander seeds to the skillet. Cook, stirring, for 1 min, or until
the shallots are lightly browned. Stir in tomatoes, bell peppers, and
zucchini. Cook the mixture, stirring often, over medium heat, for
8-10 min, or until the sauce is slightly thickened. Add the reserved
shrimp, cilantro or parsley, and lemon juice to the skillet and heat
through.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 173
[Home] Sauteed Calf'S Liver With Fig-Chinese Vinegar Syrup [Home]
Title: Sauteed Calf'S Liver With Fig-Chinese Vinegar Syrup
Yield: 4
Ingredients
4 calf's livers
3 tb clarified butter
3 shallots; minced
4 black mission figs; cut 1/4
-disks
1/2 c chinese vinegar
1/2 c balsamic vinegar
1 salt; to taste
1 coarse-ground green
-peppercorns; to taste
1 === potato-leek hash ===
2 c leek rings - (1/4); about 3
-leeks
3 tb duck fat or butter
1/2 c dry white wine
6 lg yukon gold potatoes; peeled,
- cut 1/4 dic
1/4 c chopped chervil
1 salt; to taste
1 freshly-ground black pepper;
- to taste
Instructions
Pre-heat hot a large, thick skillet. Season the liver with salt and green
peppercorn. Add 1 1/2 tablespoons of butter and sear the liver until brown
on
both sides, about 8 to 10 minutes. I prefer my liver medium. Place livers
on
warm plates.
Place skillet back on the heat, add shallots and brown, about 3 to 5
minutes.
Season with salt and black pepper. Add figs and sautee for 1 minute.
Deglaze
with the vinegars and reduce by 50%. Whisk in butter and check for
seasoning.
Reserve in a water bath.
For the Potato-Leek Hash: In a hot skillet, coat with 1 tablespoon of fat
and
saute leeks until soft, about 6 minutes. Season. Deglaze with white wine
and
completely reduce. Set leeks aside, wipe out pan and heat again. Add
remaining
fat and sear potatoes brown, about 10 minutes. Add back the leeks and
chervil.
Move around quickly to heat thoroughly. Check for seasoning.
For Plating: On the plate with the liver, place hash to the side and ladle
sauce on the liver.
This recipe yields 4 servings.
Source:
"EAST MEETS WEST with Ming Tsai - (Show # MT-1C08) - from the TV FOOD
NETWORK"
S(Formatted for MC5):
"11-02-1999 by Joe Comiskey - jcomiskey@krypto.net"
Per serving: 114 Calories (kcal); 10g Total Fat; (85% calories from fat);
trace Protein; 3g Carbohydrate; 25mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
[Home] Sauteed Chinese Eggplant With Scallops And Thyme [Home]
Title: Sauteed Chinese Eggplant With Scallops And Thyme
Yield: 4 Servings
Ingredients
6 md Chinese eggplants
4 tb Virgin olive oil
2 Scallions; thinly sliced
to yield 1/2 cup
2 tb Freshly-chopped thyme leaves
2 tb Balsamic vinegar
Salt; to taste
Freshly-ground black pepper;
- to taste
Instructions
Remove stem end from eggplant and cut each in half lengthwise. In a 12- to
14-inch skillet, heat olive oil until smoking. Add eggplant pieces and
stirring constantly, cook until softened (about 6 to 8 minutes). Add
scallions, thyme leaves and balsamic vinegar and continue cooking until
vinegar dissipates (about 30 seconds) and remove from heat. Season with
salt and pepper and set aside or serve immediately.
This recipe yields 4 to 6 servings.
Recipe Source:
MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK - (Show # MB-5569 broadcast 04-03-1996)
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
09-19-1998
- - - - - - - - - - - - - - - - - -
Contributor: Mario Batali
Preparation Time: 0:00
[Home] Sauteed Thin Ground-Chicken Loaf (Japanese) [Home]
Title: Sauteed Thin Ground-Chicken Loaf (Japanese)
Yield: 4 Servings
Ingredients
1/4 c leek; minced
14 oz ground chicken
2 ts vegetable oil
2 ts toasted sesame seeds
4 watercress sprigs
TO SEASON CHICKEN:
2 ts sugar
2 ts soy sauce
2 ts sake
1 ts ginger juice
1/2 beaten egg
Instructions
Mix chicken and seasonings with minced leek until smooth.
Heat small frying pan or small shallow saucepan with oil for 1 minute over
medium-to-low heat. Put in meat mixture and spread evenly until 1/2-inch
thick all over, then smooth the surface with a spatula. Saute 3 to 4
minutes,
or until slightly browned, taking care not to burn it. Turn it over
carefully. If too difficult to turn, cut into 4 portions and turn over one
by
one.
Just after turning over, sprinkle with sesame seeds while the surface is
still hot or the seeds will not stick to the meat.
Continue to saute 2 to 3 minutes more, or until well done. When meat has
almost cooled, cut into triangular, oblong, or fan-shaped pieces.
Serve at room temperature with watercress.
- - - - - - - - - - - - - - - - - -
NOTES : You can use 1 T. miso instead of the 2 tsp. soy sauce in the meat
seasoning for a little different flavor. This dish can also be cooked in
the
oven instead of on top of the stove.
Contributor: Japanese Cooking For Health & Fitness - Kiyoko Konishi
Preparation Time: 0:00
[Home] Savory Indian Pancakes [Home]
Title: Savory Indian Pancakes
Yield: 4 Pancakes
Ingredients
1 c dry mung beans
3/8 inch cube of peeled, fresh
-ginger r; oot.
1/2 c water
1/2 ts spike [vegetable seasoned
-salt]
1/2 ts asafetida or
1 cl garlic
1/4 ts baking soda
1/8 ts cayenne
1/8 ts black pepper
Instructions
Soak mung beans overnight to soften. The next day, mung beans must be
ground, so drain the beans to prepare for grinder. Grinding can be
done in a food processor or a blender.
Whether in a blender or a food processsor, first drop chunk of ginger
root in and allow it to get chopped up. Add soaked, drained mung
beans and run machine till beans are fairly ground up (in a blender
you can only do 1 cup at a time to avoid burning out the motor.) Add
the next six ingredients and grind to a smooth, fluffy paste. The
batter is now ready to be made into pancakes, which takes mastering a
light touch on the spoon. Just remember practice makes perfect.
Heat a non-stick skillet or griddle over a medium flame and pour 1/2
to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix
batter thoroughly (batter must be mixed before each pancake is poured
because it separates very quickly) and scoop out 1/3 to 1/2 cup of
batter. Pour batter into the middle of the skillet and place the
rounded bottom of a broad spoon very lightly in the center of the
batter. Then use a slow, gentle and continuous spiral motion to
spread the batter outward with the back of the soup spoon untill the
pancake is about 7" to 8" in diameter. If batter is sticking to the
spoon and making holes in the pancake as you spread, you are either
pressing too hard or you didn't begin pressing soon enough and the
batter was semi-cooked before you attempted to spread it. Just try to
spread with the spoon immediately and lighten the touch.
Cover and cook for 2 minutes, or till the pancake turns a reddish-
brown color. Remove cover and drizzle a tiny bit of oil over the
pancake. Flip to cook on other side and cook uncovered till reddish
spots begin appearing on the second side. Continue cooking all the
batter in the same way.
Thesse are delicious served plain with side dishes of vetables,
chutneys and yogurt; or you may want to stuff the pancake by placing
filling inside and folding it over to form a turnover shape.
From: steve@stimpy.hsc.ucalgary.ca (Steve)
[Home] Scotch Eggs Chinese Style [Home]
Title: Scotch Eggs Chinese Style
Yield: 8 Servings
Ingredients
8 hard-cooked eggs, unpeeled,
1 but shells cracked all over
3 tb soy sauce
2 whole star anise
2 bags chinese black tea
2 raw eggs
1 tb sesame mustard
2 c fresh bread crumbs
2 tb sesame seeds
1 lb bulk country style sausage
2 ts chopped fresh ginger root
2 ts chopped garlic
1 vegetable oil for frying
Instructions
One day before serving,place first 4 ingredients and water to cover in
medium size saucepan.Simmer,uncovered,25 minutes;let stand overnight.
Beat raw eggs and mustard together in shallow bowl.Combine bread
crumbs and sesame seeds in another shallow bowl.Mix sausage, ginger
and garlic.Peel hard-cooked eggs.Encase each egg completely in thin
layer sausage,using both hands to mold sausage around egg. Dip one
sausage encased egg,first in egg mixture.Coat with bread crumbs.Set
aside on plate.Repeat with remaining eggs.Refrigerate covered at
least 3 hours or overnight. Heat 3" oil in deep fat fryer to 375
degrees.Fry 2 or 3 eggs at a time,turning occasionally,until quite
well browned,10 to 15 minutes You want to make sure the sausage
meat is thoroughly cooked.Remove them from oil with slotted
spoon.Drain on paper towel.Serve eggs, cut in 1/4,at room
temperature.Pass additional mustard,if desired. Makes 8 portions.
[Home] Seared Red Snapper W Thai Curry Sauce [Home]
Title: Seared Red Snapper W/Thai Curry Sauce
Yield: 1 Servings
Ingredients
4 oz red snapper fillet (with
-skin on)
1 oz peanut oil
1 thai curry sauce:
1 tb thai red curry paste
2 tb oil
1 c coconut milk
1 ts thai fish sauce (or soya
-sauce)
2 ts palm sugar (or brown sugar)
1 garnish:
1 spinach leaves, blanched
1 piece pompadum, deep fried
Instructions
Saute snapper in hot pan with peanut oil, skin side down until crisp.
Cook on other side until done. Reserve on side until sauce is ready.
Thai Curry Sauce: Heat oil in sauce pan, add curry paste and cook
until bubbly. Add coconut milk an bring to a boil. Season with fish
sauce and sugar, to suit taste. Serve fish skin side up with curry
sauce and garnish with fried pompadum and deep fried spinach leaves.
*Pompadum: Savory Indian biscuit, very thin, very light and crisp.
Source: Food & Wine the Westin Way Chef Tylun Pang, The Westin
Kauai, Hawaii Typed in MMformat by cjhartlin@msn.com
[Home] Seared Scallops Hot Garlic Oil Chinese Sausage Sticky Rice [Home]
Title: Seared Scallops Hot Garlic Oil Chinese Sausage Sticky Rice
Yield: 1 Serving
Ingredients
Canola oil; to cook
12 Large scallops (U-8)
Salt and black pepper; to
-taste
1/4 Cup cilantro leaves
Instructions
In a hot saute pan, add a little oil and caramelize the seasoned scallops.
Use 3 scallops per package. Plate on top of opened package and garnish with
cilantro leaves and flash with garlic
- - - - - - - - - - - - - - - - - -
Contributor: EAST MEETS WEST #MT1A39
Preparation Time: 0:00
[Home] Seared Scallops With Chinese Black Bean Vinaigrette [Home]
Title: Seared Scallops With Chinese Black Bean Vinaigrette
Yield: 4 Servings
Ingredients
1 1/4 ts Minced garlic
1 1/4 ts Minced fresh ginger
2 tb Minced shallots
1/4 c Sesame oil
3/4 c Canola oil
1/2 c Unseasoned rice vinegar
2 tb Soy sauce
2 tb Thai-style chili sauce
2 ts Honey
1/2 c Fermented black beans;
-rinsed
1/4 c Minced cilantro
12 lg Scallops
Salt; to taste
Freshly-ground black pepper;
- to taste
2 tb Vegetable or peanut oil
Instructions
Combine all the vinaigrette ingredients in a mixing bowl. Whisk together
until combined. This may be prepared a day in advance. It is best not to
use a food processor.
Pat the scallops dry and season with salt and pepper. Heat the peanut or
vegetable oil in a large skillet over medium-high heat until almost
smoking.Carefully arrange the scallops around the skillet so that they are
evenly spaced. Sear the scallops until golden-brown on each side, about 2
to 3 minutes per side. Transfer scallops to a serving plate and drizzle
with vinaigrette.
This recipe yields 4 servings with about 2 cups vinaigrette.
Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9753 broadcast 01-05-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-01-1997
- - - - - - - - - - - - - - - - - -
Contributor: John Ash
Preparation Time: 0:00
[Home] Seared Scallops With Hot Garlic Oil And Chinese Sausage [Home]
Title: Seared Scallops With Hot Garlic Oil And Chinese Sausage
Yield: 4 Servings
Ingredients
Canola oil; to cook
12 lg Scallops - (U-8)
Salt; to taste
Freshly-ground black pepper;
- to taste
1/4 c Cilantro leaves
=== HOT GARLIC OIL ===
16 Garlic cloves; thinly sliced
1/2 c Peanut oil (Lion and Globe
-brand)
=== STICKY RICE POUCH ===
3 c Sushi rice
Water; to cover rice
1/4 c Dried scallops
2 Lapchang, (Chinese sausage);
- diced
1/2 c Sliced scallions
1/3 c Oyster sauce
1/4 c Chopped cilantro
Salt; to taste
Freshly-ground white pepper;
- to taste
4 Lotus or banana leaves
Instructions
In a hot saute pan, add a little oil and caramelize the seasoned scallops.
Use 3 scallops per package. Plate on top of opened package and garnish
with cilantro leaves and flash with hot garlic oil.
HOT GARLIC OIL: In a saucepan, heat oil. Add garlic and cook until garlic
is light brown. Immediately spoon on top of scallops.
STICKY RICE POUCH: Using the bowl of a rice cooker, wash rice until clear
and fill water to mount Fuji (about 1 inch over the rice level). Add dried
scallops and cook rice as normal about 1 hour. When rice is done, put
into a large stainless steel bowl to cool.
Pull out the scallops and shred them by hand. Add the scallops back to the
cooled rice with the lapchang, scallions, oyster sauce and cilantro.
Check for seasoning. Place a serving of rice on top of each leaf and fold
into a square package. Place in steasmer, ensuring that the folded side of
the package is underneath. Steam the packages hot. Using a sharp knife,
slice the top of the package.
This recipe yields 4 servings.
Comments: The original recipe title as listed is "Seared Scallops With Hot
Garlic Oil Chinese Sausage Sticky Rice Pouch".
Recipe Source:
EAST MEETS WEST with Ming Tsai
From the TV FOOD NETWORK - (Show # MT-1A39)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
01-20-1999
- - - - - - - - - - - - - - - - - -
Contributor: Ming Tsai
Preparation Time: 0:00
[Home] Seared Tuna With Oriental Citrus Sauce Mirabe [Home]
Title: Seared Tuna With Oriental Citrus Sauce Mirabe
Yield: 6 Servings
Ingredients
------------------------------SAUCE-----------------------------------
2 1/2 c fresh orange juice
3 tb fresh lemon juice
2 tb fresh lime juice
3/4 c tamari or soy sauce
1 tb balsamic vinegar
1 tb asian sesame oil
1/3 c chopped peeled fresh
-gingerroot
------------------------------FISH------------------------------------
3 tb vegetable oil
6 1-thick (6-oz) tuna steaks
1 c black sesame seeds
Instructions
available at Asian markets and many specialty foods shops and
supermarkets
Note: Can be prepared in 45 minutes or less.
Make sauce In a large saucepan combine citrus juices, tamari or soy
sauce, vinegar, oil, and gingerroot and simmer 15 minutes. Pour sauce
through a fine sieve into a bowl. Sauce may be made 1 day ahead and
chilled, covered. Reheat sauce before preceeding.
Preheat oven to 400øF.
In a large non-stick skillet heat oil over moderately high heat until
hot but not smoking. Coat 2 tuna steaks with sesame seeds and sear 1
minute on each side, transferring to a baking sheet. Coat and sear
remaining 4 tuna steaks in batches in same manner. Cook tuna in
middle of oven 3 minutes for medium-rare.
Cut each tuna steak into 4 slices and arrange slices, cut sides up,
on 6 plates. Pour about 1/4 cup sauce around tuna on each plate.
Serves 6.
Gourmet June 1996 You Asked For It
Posted to MM-Recipes Digest V3 #2.TXT
[Home] Seared Tuna With Oriental Citrus Sauce Mirabelle Jb [Home]
Title: Seared Tuna With Oriental Citrus Sauce Mirabelle *Jb
Yield: 6 Servings
Ingredients
------------------------------SAUCE-----------------------------------
2 1/2 c fresh orange juice
3 tb fresh lemon juice
2 tb fresh lime juice
3/4 c tamari or soy sauce
1 tb balsamic vinegar
1 tb asian sesame oil
1/3 c chopped peeled fresh
-gingerroot
------------------------------FISH------------------------------------
3 tb vegetable oil
6 1-thick (6-oz) tuna steaks
1 c black sesame seeds
Instructions
available at Asian markets and many specialty foods shops and
supermarkets
Note: Can be prepared in 45 minutes or less.
Make sauce In a large saucepan combine citrus juices, tamari or soy
sauce, vinegar, oil, and gingerroot and simmer 15 minutes. Pour sauce
through a fine sieve into a bowl. Sauce may be made 1 day ahead and
chilled, covered. Reheat sauce before preceeding.
Preheat oven to 400 B0F.
In a large non-stick skillet heat oil over moderately high heat until
hot but not smoking. Coat 2 tuna steaks with sesame seeds and sear 1
minute on each side, transferring to a baking sheet. Coat and sear
remaining 4 tuna steaks in batches in same manner. Cook tuna in
middle of oven 3 minutes for medium-rare.
Cut each tuna steak into 4 slices and arrange slices, cut sides up,
on 6 plates. Pour about 1/4 cup sauce around tuna on each plate.
Serves 6.
Gourmet June 1996 You Asked For It
Posted to MM-Recipes Digest V3 #2.TXT
[Home] Seared Tuna With Oriental Citrus Sauce [Home]
Title: Seared Tuna With Oriental Citrus Sauce
Yield: 1
Ingredients
----------------------------FOR SAUCE---------------------------------
2 1/2 c fresh orange juice
3 tb fresh lemon juice
2 tb fresh lime juice
3/4 c tamari or soy sauce
1 tb balsamic vinegar
1 tb asian sesame oil
1/3 c chopped peeled fresh
-gingerroot
3 tb vegetable oil
1 six; (6-ounce,
1 ; 1-inch-thick) tuna
1 ; steaks
Instructions
Make sauce:
In a large saucepan combine citrus juices, tamari or soy sauce, vinegar,
oil,
and gingerroot and simmer 15 minutes. Pour sauce through a fine sieve into
a
bowl. (Sauce may be made 1 day ahead and chilled, covered. Reheat sauce
before
preceeding.)
Preheat oven to 400F..
In a large non-stick skillet, heat oil over moderately high heat until hot
but
not smoking. Coat 2 tuna steaks with sesame seeds and sear 1 minute on each
side, transferring to a baking sheet. Coat and sear remaining 4 tuna steaks
in
batches in same manner. Cook tuna in middle of oven 3 minutes for
medium-rare.
Cut each tuna steak into 4 slices and arrange slices, cut side up, on 6
plates. Pour about 1/4 cup sauce around tuna on each plate.
Serves 6.
Gourmet June 1996
Converted by MC_Buster.
Per serving: 662 Calories (kcal); 42g Total Fat; (55% calories from fat);
5g Protein; 72g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 8 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Seasoned Potatoes (Korean) [Home]
Title: Seasoned Potatoes (Korean)
Yield: 4 Servings
Ingredients
2 md potatoes
2 tb soy sauce
2 ts sugar
1 ts minced garlic
2 ts sesame seeds
1 to 2 ts sesame oil
4 tb minced scallion
Instructions
Peel potatoes and slice into match stick pieces, placing in cold
water to prevent browning. Drain and place in saucepan with just
enough water to barely cover potatoes. Bring to boil and cook just
until tender, 3 to 4 minutes.
Meanwhile, in bowl, combine soy sauce, sugar, garlic, sesame seeds,
sesame oil and scallion. Drain cooked potatoes well and add to soy
sauce mixture, tossing well.
Serves 4.
From the Hayward Daily Review, 9/21/88.
Posted by Stephen Ceideberg; November 4 1992.
[Home] Seasoned Spinach (Korean) [Home]
Title: Seasoned Spinach (Korean)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
10 ozs fresh small flat-leaf spinach 2 Tbs soy sauce 1 tsp sugar
1 1/2 tsps crushed sesame seeds 1 Tbs sesame oil 1 Tbs minced
scallion 1 tsp vinegar (optional) Salt Red pepper threads (optional)
Remove roots from spinach, if desired.
In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion
and vinegar.
Bring large pot lightly salted water to boil. Add spinach, root ends
first, and immerse only until leaves turn bright green. Drain and
rinse immediately in cold water. Drain and squeeze out as much water
as possible. Place spinach in bowl with soy sauce mixture and toss
well. Serve at once, topped with few red pepper threads, if desired.
Serves 2.
From the Hayward Daily Review, 9/21/88.
Posted by Stephen Ceideberg; November 4 1992.
[Home] Seasoning Mixture For The Mongolian Grill [Home]
Title: Seasoning Mixture For The Mongolian Grill
Yield: 1 Servings
Ingredients
1 information
Instructions
Here's a couple of Mongolian Beef recipes for you. Incidentally, I
have one of the Mongolian grills. It's a heavy, dome shaped,
perforated cast iron grill with raised edges about 11 inches in
diameter. I use it on an Iwatani table top gas burner. It's a great
hit for guests. Easy on the chef too. I just slice up all the
ingredients, make the marinades and dips then put it all on the table
and turn everyone loose to cook their own. Had a hard time finding it
but finally tracked one down in a Japanese hardware store in San
Francisco. It was about $25.00. A substitute would be a hibachi
with a wire mesh cover laid on the grate. These are quite unlike the
"Mongolian Beef" served in restaurants over a bed of deep fried
cellophane noodles.
Basically, what you do is slice the meat of your choice into thin, 1 x
3-inch strips then dip them in the marinade and toss 'em on the grill
until they're done to your taste. Eat them with steamed buns or
rolls. If you like, sliced veggies can be used too.
1/2 c scallions 2 ea garlic cloves, crushed 1/4 c parsley, chopped 1
c water 1/2 c soy sauce 1 T sugar
Enough for four. Mix ingerdients and serve in four smaller bowls.
Allow about 1/4 lb of tender fillet of beef or lamb.
Posted by Stephen Ceideburg; February 20, 1991.
[Home] Secret Japanese Sauce For Cold Noodles [Home]
Title: Secret Japanese Sauce For Cold Noodles
Yield: 1 Serving
Ingredients
1 pa rice vinegar
1 pa soy sauce
1 pa lemon juice; with peel
1 sugar; to taste --
1 sliced scallions for serving
Instructions
Heat all the ingredients and simmer for awhile, but do not boil. Remove
the lemon peel. Top with sliced scallions for color and additional flavor
(optional).
Serve at room temperature over chilled Japanese noodles. It's also
excellent as a dipping sauce for vegetarian sushi rolls.
>From: Ellen C.
- - - - - - - - - - - - - - - - - - -
Per serving: 247 Calories (kcal); trace Total Fat; (0% calories from fat);
16g Protein; 60g Carbohydrate; 0mg Cholesterol; 16464mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1 1/2 Fruit; 0
Fat; 1 Other Carbohydrates
NOTES : IMHO, the very best sushi I've ever had is at the Brookwood Grill
in the Buckhead area of Atlanta. If you are in town and like
sushi, definitely check this place out.
You are first served a dish of cold, thin Japanese noodles
(similar to angel hair) that are dressed with a wonderful sauce.
My persistence in asking the owner/chef for his "secret sauce"
finally paid off! Tonight he gave me his recipe.
Here it is. This is also what they serve with their veggie sushi
rolls. It'd make a good salad dressing, too, if you don't mind
runny salad dressings.
---
Try chilling the sauce before serving. It's interesting too!
["Karen Lim" ]
Nutr. Assoc. : 0 0 0 0 0 0
Contributor: Sushi Chef at Brookwood Grill
Preparation Time: 0:00
[Home] Selecting & Using Other Chinese Cooking Ute [Home]
Title: Selecting & Using Other Chinese Cooking Ute
Yield: 1 Info
Ingredients
1 no ingredients
Instructions
While it is not absolutely essential to purchase a lot of exotic
Chinese implements for one's kitchen, the author recommends the
purchase of a good Chinese cleaver. Like the wok, the Chinese cleaver
has been known in China for centuries. There are several types of
Chinese cleavers on the market. Most of the ones that are available
at department stores or Chinese shops are made of mild steel with
either metal or wooden handles. There are ones with 1 1/2" of blade
width, others up to 4" blade width. If one wishes to spend the money,
it is best to purchase a Chinese cleaver with a 1 1/2" blade for
slicing vegetables and another 4" blade one for all purpose work. If
one is living on a strict budget and can only afford one knife, it is
best to purchase the Chinese cleaver with the 4" blade. In both cases
choose knives with blades that can be readily honed to sharpness.
There are some Chinese cleavers on the market which have thick
blades. These are used for mincing meats or for heavy duty chopping.
It is well to buy one of these also, if you already own the above
mentioned two.
There are Chinese cleavers made of stainless steel. These are more
expensive and are rather difficult to hone to razor sharpness. For
these reasons, they are not as popular as ones made with mild steel.
Your Chinese cleaver should be washed and dried with a paper towel. It
should be kept as sharp as possible at all times because Chinese
cookery requires that most foods be either sliced, diced, shredded,
or minced. A knife steel (which can be purchased from most restaurant
supply houses) or a fine whetstone is used to keep knives sharp. In
sharpening the Chinese cleaver, one should alternate the blade
surface as one is honing it against the whetstone. A daily honing of
ten or twelve strokes is not too much for your Chinese cleaver. Do,
however, store your Chinese cleaver carefully in a drawer so that the
blade side is down. Otherwise one could accidentally cut oneself when
opening the drawer, if the blade of the cleaver is facing upwards.
In order to use the Chinese cleavers or for that matter, any other
groups of sharp knives efficiently, one must definitely have a good
cutting board. Breadboards may be used. The only problem with a
breadboard is that it is likely to crack if one uses it for mincing
meat upon it, Chinese style! If one can afford one, it is best to get
a thick, cross-grained laminated hardwood meat board. They cost more
but are very durable and will not splinter.
As mentioned earlier, they only other essential piece of equipment
that one needs for good Chinese cooking, is a pot for cooking rice.
Any pot with a tight fitting cover can be used. If you are cooking a
small amount of rice, a small one or two quart pot will do. Most
Chinese people prefer to use a heavy gauge pot for cooking rice. The
author has taught students to cook rice successfully in stainless
steel copper bottom pots, as well as clear glassy pyrex pots. The
chief requirement for a good rice pot is that it has a well fitting
tight cover, so that the rice can be properly steamed in it during
its cooking process. Automatic rice cookers are marvelous inventions
for anyone who eats rice very frequently. In addition to cooking
perfect rice every time, an automatic rice cooker does not cause a
crust of hard browned rice to form at the bottom of the pot. Some
people discard this rice thereby creating wastage. There isn't any
wastage with an automatic rice cooker. However some gourmets prefer
the first mentioned method of cooking rice, appreciating the delicate
toasted flavour that is imparted to the rice from the resulting
crust. The author has included instructions for cooking perfect white
rice in an ordinary pot at the end of the introductory section of
this booklet.
Chopsticks are so inexpensive that it is well to buy at least a dozen
pairs. They are usually sold in packages of ten pairs. Besides using
them for eating at the table, many Chinese cooks use them for
stir-frying or for mixing ingredients. They can be used in lieu of a
fork or slotted spoon. They are especially useful for picking out
ingredients, either in cooking or in eating.
Currently there are some non-warp wood chopsticks coming from The
People's Republic of China on the market. If one cooks a great deal
with chopsticks, one might want to purchase a pair of long wooden
chopsticks expressly for this purpose. Due to prolonged use in
stir-frying in the wok, the tips of the chopsticks acquire a burnt
appearance and, therefore, become unattractive for table settings.
There are also plastic and ivory chopsticks, if one desired fancier
chopsticks for setting the table. However, food does have a tendancy
to slide off them and, therefore, more people prefer wooden
chopsticks.
[Home] Selecting & Using Other Chinese Cooking Utens [Home]
Title: Selecting & Using Other Chinese Cooking Utens
Yield: 1 Info
Ingredients
1 no ingredients
Instructions
While it is not absolutely essential to purchase a lot of exotic
Chinese implements for one's kitchen, the author recommends the
purchase of a good Chinese cleaver. Like the wok, the Chinese cleaver
has been known in China for centuries. There are several types of
Chinese cleavers on the market. Most of the ones that are available
at department stores or Chinese shops are made of mild steel with
either metal or wooden handles. There are ones with 1 1/2" of blade
width, others up to 4" blade width. If one wishes to spend the money,
it is best to purchase a Chinese cleaver with a 1 1/2" blade for
slicing vegetables and another 4" blade one for all purpose work. If
one is living on a strict budget and can only afford one knife, it is
best to purchase the Chinese cleaver with the 4" blade. In both cases
choose knives with blades that can be readily honed to sharpness.
There are some Chinese cleavers on the market which have thick
blades. These are used for mincing meats or for heavy duty chopping.
It is well to buy one of these also, if you already own the above
mentioned two.
There are Chinese cleavers made of stainless steel. These are more
expensive and are rather difficult to hone to razor sharpness. For
these reasons, they are not as popular as ones made with mild steel.
Your Chinese cleaver should be washed and dried with a paper towel. It
should be kept as sharp as possible at all times because Chinese
cookery requires that most foods be either sliced, diced, shredded,
or minced. A knife steel (which can be purchased from most restaurant
supply houses) or a fine whetstone is used to keep knives sharp. In
sharpening the Chinese cleaver, one should alternate the blade
surface as one is honing it against the whetstone. A daily honing of
ten or twelve strokes is not too much for your Chinese cleaver. Do,
however, store your Chinese cleaver carefully in a drawer so that the
blade side is down. Otherwise one could accidentally cut oneself when
opening the drawer, if the blade of the cleaver is facing upwards.
In order to use the Chinese cleavers or for that matter, any other
groups of sharp knives efficiently, one must definitely have a good
cutting board. Breadboards may be used. The only problem with a
breadboard is that it is likely to crack if one uses it for mincing
meat upon it, Chinese style! If one can afford one, it is best to get
a thick, cross-grained laminated hardwood meat board. They cost more
but are very durable and will not splinter.
As mentioned earlier, they only other essential piece of equipment
that one needs for good Chinese cooking, is a pot for cooking rice.
Any pot with a tight fitting cover can be used. If you are cooking a
small amount of rice, a small one or two quart pot will do. Most
Chinese people prefer to use a heavy gauge pot for cooking rice. The
author has taught students to cook rice successfully in stainless
steel copper bottom pots, as well as clear glassy pyrex pots. The
chief requirement for a good rice pot is that it has a well fitting
tight cover, so that the rice can be properly steamed in it during
its cooking process. Automatic rice cookers are marvelous inventions
for anyone who eats rice very frequently. In addition to cooking
perfect rice every time, an automatic rice cooker does not cause a
crust of hard browned rice to form at the bottom of the pot. Some
people discard this rice thereby creating wastage. There isn't any
wastage with an automatic rice cooker. However some gourmets prefer
the first mentioned method of cooking rice, appreciating the delicate
toasted flavour that is imparted to the rice from the resulting
crust. The author has included instructions for cooking perfect white
rice in an ordinary pot at the end of the introductory section of
this booklet.
Chopsticks are so inexpensive that it is well to buy at least a dozen
pairs. They are usually sold in packages of ten pairs. Besides using
them for eating at the table, many Chinese cooks use them for
stir-frying or for mixing ingredients. They can be used in lieu of a
fork or slotted spoon. They are especially useful for picking out
ingredients, either in cooking or in eating.
Currently there are some non-warp wood chopsticks coming from The
People's Republic of China on the market. If one cooks a great deal
with chopsticks, one might want to purchase a pair of long wooden
chopsticks expressly for this purpose. Due to prolonged use in
stir-frying in the wok, the tips of the chopsticks acquire a burnt
appearance and, therefore, become unattractive for table settings.
There are also plastic and ivory chopsticks, if one desired fancier
chopsticks for setting the table. However, food does have a tendancy
to slide off them and, therefore, more people prefer wooden
chopsticks.
[Home] Selecting & Using Other Chinese Cooking Utensils [Home]
Title: Selecting & Using Other Chinese Cooking Utensils
Yield: 1 Info
Ingredients
1 no ingredients
Instructions
While it is not absolutely essential to purchase a lot of exotic
Chinese implements for one's kitchen, the author recommends the
purchase of a good Chinese cleaver. Like the wok, the Chinese cleaver
has been known in China for centuries. There are several types of
Chinese cleavers on the market. Most of the ones that are available
at department stores or Chinese shops are made of mild steel with
either metal or wooden handles. There are ones with 1 1/2" of blade
width, others up to 4" blade width. If one wishes to spend the money,
it is best to purchase a Chinese cleaver with a 1 1/2" blade for
slicing vegetables and another 4" blade one for all purpose work. If
one is living on a strict budget and can only afford one knife, it is
best to purchase the Chinese cleaver with the 4" blade. In both cases
choose knives with blades that can be readily honed to sharpness.
There are some Chinese cleavers on the market which have thick
blades. These are used for mincing meats or for heavy duty chopping.
It is well to buy one of these also, if you already own the above
mentioned two.
There are Chinese cleavers made of stainless steel. These are more
expensive and are rather difficult to hone to razor sharpness. For
these reasons, they are not as popular as ones made with mild steel.
Your Chinese cleaver should be washed and dried with a paper towel. It
should be kept as sharp as possible at all times because Chinese
cookery requires that most foods be either sliced, diced, shredded,
or minced. A knife steel (which can be purchased from most restaurant
supply houses) or a fine whetstone is used to keep knives sharp. In
sharpening the Chinese cleaver, one should alternate the blade
surface as one is honing it against the whetstone. A daily honing of
ten or twelve strokes is not too much for your Chinese cleaver. Do,
however, store your Chinese cleaver carefully in a drawer so that the
blade side is down. Otherwise one could accidentally cut oneself when
opening the drawer, if the blade of the cleaver is facing upwards.
In order to use the Chinese cleavers or for that matter, any other
groups of sharp knives efficiently, one must definitely have a good
cutting board. Breadboards may be used. The only problem with a
breadboard is that it is likely to crack if one uses it for mincing
meat upon it, Chinese style! If one can afford one, it is best to get
a thick, cross-grained laminated hardwood meat board. They cost more
but are very durable and will not splinter.
As mentioned earlier, they only other essential piece of equipment
that one needs for good Chinese cooking, is a pot for cooking rice.
Any pot with a tight fitting cover can be used. If you are cooking a
small amount of rice, a small one or two quart pot will do. Most
Chinese people prefer to use a heavy gauge pot for cooking rice. The
author has taught students to cook rice successfully in stainless
steel copper bottom pots, as well as clear glassy pyrex pots. The
chief requirement for a good rice pot is that it has a well fitting
tight cover, so that the rice can be properly steamed in it during
its cooking process. Automatic rice cookers are marvelous inventions
for anyone who eats rice very frequently. In addition to cooking
perfect rice every time, an automatic rice cooker does not cause a
crust of hard browned rice to form at the bottom of the pot. Some
people discard this rice thereby creating wastage. There isn't any
wastage with an automatic rice cooker. However some gourmets prefer
the first mentioned method of cooking rice, appreciating the delicate
toasted flavour that is imparted to the rice from the resulting
crust. The author has included instructions for cooking perfect white
rice in an ordinary pot at the end of the introductory section of
this booklet.
Chopsticks are so inexpensive that it is well to buy at least a dozen
pairs. They are usually sold in packages of ten pairs. Besides using
them for eating at the table, many Chinese cooks use them for
stir-frying or for mixing ingredients. They can be used in lieu of a
fork or slotted spoon. They are especially useful for picking out
ingredients, either in cooking or in eating.
Currently there are some non-warp wood chopsticks coming from The
People's Republic of China on the market. If one cooks a great deal
with chopsticks, one might want to purchase a pair of long wooden
chopsticks expressly for this purpose. Due to prolonged use in
stir-frying in the wok, the tips of the chopsticks acquire a burnt
appearance and, therefore, become unattractive for table settings.
There are also plastic and ivory chopsticks, if one desired fancier
chopsticks for setting the table. However, food does have a tendancy
to slide off them and, therefore, more people prefer wooden
chopsticks.
From: Michael Orchekowski Date: 07-04-94
From: Dale Shipp Date: 16 May 96
[Home] Selecting And Using Other Chinese Cooking Utensils [Home]
Title: Selecting And Using Other Chinese Cooking Utensils
Yield: 1 Info
Ingredients
1 no ingredients
Instructions
While it is not absolutely essential to purchase a lot of exotic
Chinese implements for one's kitchen, the author recommends the
purchase of a good Chinese cleaver. Like the wok, the Chinese cleaver
has been known in China for centuries. There are several types of
Chinese cleavers on the market. Most of the ones that are available
at department stores or Chinese shops are made of mild steel with
either metal or wooden handles. There are ones with 1 1/2" of blade
width, others up to 4" blade width. If one wishes to spend the money,
it is best to purchase a Chinese cleaver with a 1 1/2" blade for
slicing vegetables and another 4" blade one for all purpose work. If
one is living on a strict budget and can only afford one knife, it is
best to purchase the Chinese cleaver with the 4" blade. In both cases
choose knives with blades that can be readily honed to sharpness.
There are some Chinese cleavers on the market which have thick
blades. These are used for mincing meats or for heavy duty chopping.
It is well to buy one of these also, if you already own the above
mentioned two.
There are Chinese cleavers made of stainless steel. These are more
expensive and are rather difficult to hone to razor sharpness. For
these reasons, they are not as popular as ones made with mild steel.
Your Chinese cleaver should be washed and dried with a paper towel. It
should be kept as sharp as possible at all times because Chinese
cookery requires that most foods be either sliced, diced, shredded,
or minced. A knife steel (which can be purchased from most restaurant
supply houses) or a fine whetstone is used to keep knives sharp. In
sharpening the Chinese cleaver, one should alternate the blade
surface as one is honing it against the whetstone. A daily honing of
ten or twelve strokes is not too much for your Chinese cleaver. Do,
however, store your Chinese cleaver carefully in a drawer so that the
blade side is down. Otherwise one could accidentally cut oneself when
opening the drawer, if the blade of the cleaver is facing upwards.
In order to use the Chinese cleavers or for that matter, any other
groups of sharp knives efficiently, one must definitely have a good
cutting board. Breadboards may be used. The only problem with a
breadboard is that it is likely to crack if one uses it for mincing
meat upon it, Chinese style! If one can afford one, it is best to get
a thick, cross-grained laminated hardwood meat board. They cost more
but are very durable and will not splinter.
As mentioned earlier, they only other essential piece of equipment
that one needs for good Chinese cooking, is a pot for cooking rice.
Any pot with a tight fitting cover can be used. If you are cooking a
small amount of rice, a small one or two quart pot will do. Most
Chinese people prefer to use a heavy gauge pot for cooking rice. The
author has taught students to cook rice successfully in stainless
steel copper bottom pots, as well as clear glassy pyrex pots. The
chief requirement for a good rice pot is that it has a well fitting
tight cover, so that the rice can be properly steamed in it during
its cooking process. Automatic rice cookers are marvelous inventions
for anyone who eats rice very frequently. In addition to cooking
perfect rice every time, an automatic rice cooker does not cause a
crust of hard browned rice to form at the bottom of the pot. Some
people discard this rice thereby creating wastage. There isn't any
wastage with an automatic rice cooker. However some gourmets prefer
the first mentioned method of cooking rice, appreciating the delicate
toasted flavour that is imparted to the rice from the resulting
crust. The author has included instructions for cooking perfect white
rice in an ordinary pot at the end of the introductory section of
this booklet.
Chopsticks are so inexpensive that it is well to buy at least a dozen
pairs. They are usually sold in packages of ten pairs. Besides using
them for eating at the table, many Chinese cooks use them for
stir-frying or for mixing ingredients. They can be used in lieu of a
fork or slotted spoon. They are especially useful for picking out
ingredients, either in cooking or in eating.
Currently there are some non-warp wood chopsticks coming from The
People's Republic of China on the market. If one cooks a great deal
with chopsticks, one might want to purchase a pair of long wooden
chopsticks expressly for this purpose. Due to prolonged use in
stir-frying in the wok, the tips of the chopsticks acquire a burnt
appearance and, therefore, become unattractive for table settings.
There are also plastic and ivory chopsticks, if one desired fancier
chopsticks for setting the table. However, food does have a tendancy
to slide off them and, therefore, more people prefer wooden
chopsticks.
[Home] Selecting Ingredients--Dried Chinese Mushrooms (Ck) [Home]
Title: Selecting Ingredients--Dried Chinese Mushrooms (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
These have a unique taste (slightly smoky, somewhat earthy) and a
completely different consistency (chewy) than fresh mushrooms. They
are available in Asian groceries and some speciality chops, commonly
in packages of two, four, or eight ounces. Although the dried
mushrooms are expensive, generally only a few are required in any one
recipe, and they keep well if stored in a tightly lidded jar on the
pantry shelf.
Always soak dried Chinese mushrooms in hot or boiling water for about
fifteen minutes, until softened, before using, then remove and
discard the tough stems. Slice or chop the softened mushrooms as the
recipe directs. Occassionally a dried mushroom won't soften after
soaking. Try resoaking the mushroom on boiling water, and if it
doesn't work, discard it.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
[Home] Selecting Ingredients--Oriental Vinegars (Ck) [Home]
Title: Selecting Ingredients--Oriental Vinegars (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
There are many different kinds and brands of Oriental rice vinegars.
Some are used primarily in salads, others in sweet-and-sour sauces.
Ask for help from Chinese storekeepers in selecting what is suitable.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
[Home] Selecting Ingredients--Sesame Oil (Oriental) (Ck) [Home]
Title: Selecting Ingredients--Sesame Oil (Oriental) (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Oriental sesame oil, a golden brown oil made from roasted sesame
seeds, is aromatic, with a strong, nutty, smoky taste. It is
generally used to flavor dishes after they've been cooked, but use it
sparingly at first: it tends to overwhelm. Buy a good-quality
Oriental sesame oil, which is more concentrated and darker thant the
Middle Eastern sesame oil. Sesame oil will keep for months on the
pantry shelf.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
[Home] Seminole Indian Fry Bread #1 [Home]
Title: Seminole Indian Fry Bread #1
Yield: 8 Servings
Ingredients
--------------------------INGREDIENTS---------------------------------
2 c all-purpose flour
3/4 ts salt
1 tb lard
1 vegetable oil for frying
---------------------------DIRECTIONS---------------------------------
1/4 c instant lowfat powdered milk
2 ts double acting baking powder
3/4 c luke warm water
Instructions
In a small bowl mix together flour, powdered milk, baking powder, and
salt. Cut in the lard until mixture resembles a coarse meal. Add
water and knead lightly for 1 minute. Turn out onto a well floured
surface and knead until a smooth ball forms. Divide the dough into 8
equal parts and shape each into a small ball. Cover with an inverted
bowl and let rest for about 10 minutes. On a floured surface roll
each ball into a 6 inch circle. Poke a hole in the center of each
round of dough. In a skillet heat about 1-1 1/2 inches of vegetable
oil, until smoke appears. (375o F.) Fry the dough rounds one at a
time until golden brown on both sides. Drain on paper towels and
serve hot. Makes 8
[Home] Seminole Indian Fry Bread - 2C [Home]
Title: Seminole Indian Fry Bread - 2C
Yield: 1 Servings
Ingredients
2 c all-purpose flour
3/4 ts salt
1 tb lard
1 vegetable oil for frying
1/4 c instant lowfat powdered milk
2 ts double acting baking powder
3/4 c luke warm water
Instructions
In a small bowl mix together flour, powdered milk, baking powder, and salt.
Cut in the lard until mixture resembles a coarse meal. Add water and knead
lightly for 1 minute. Turn out onto a well floured surface and knead until
a smooth ball forms. Divide the dough into 8 equal parts and shape each
into a small ball. Cover with an inverted bowl and let rest for about 10
minutes. On a floured surface roll each ball into a 6 inch circle. Poke a
hole in the center of each round of dough. In a skillet heat about 1-1 1/2
inches of vegetable oil, until smoke appears. (375x F.) Fry the dough
rounds one at a time until golden brown on both sides. Drain on paper
towels and serve hot. Makes 8
Ingredients: 1 1/4 cups all-purpose flour sifted 1/4 teaspoon salt 1/2
tablespoon shortening About 1 cup hot water Shortening or oil for frying
Sift flour and salt into a bowl. Add the shortening and blend well. The
water should be hot, but not boiling. Add water a little at a time,
blending well. The dough should be soft but not sticky. You may need a
little more or less water. Blend well and knead for 1-2 minutes. Turn out
on to a floured board and knead until very smooth. Divide into little
balls. Cover and let rest for 30-40 minutes. Roll out each ball as thin as
possible, into about 4-5 inch in diameter circles. Heat 1/2 cup shortening
or oil in a skillet and drop each piece of dough into the fat. Press down
in the center with a spoon. Release. When they are puffed up, turn and
brown on the other side. Drain them on paper towels and serve hot. May be
made in advance and reheated. Makes about 24 pieces
[Home] Seminole Indian Fry Bread [Home]
Title: Seminole Indian Fry Bread
Yield: 1 Servings
Ingredients
2 c all-purpose flour
3/4 ts salt
1 tb lard
1 vegetable oil for frying
1/4 c instant lowfat powdered
1 milk
2 ts double acting baking powder
3/4 c luke warm water
Instructions
In a small bowl mix together flour, powdered milk, baking powder, and
salt. Cut in the lard until mixture resembles a coarse meal. Add
water and knead lightly for 1 minute. Turn out onto a well floured
surface and knead until a smooth ball forms. Divide the dough into 8
equal parts and shape each into a small ball. Cover with an inverted
bowl and let rest for about 10 minutes. On a floured surface roll
each ball into a 6 inch circle. Poke a hole in the center of each
round of dough. In a skillet heat about 1-1 1/2 inches of vegetable
oil, until smoke appears. (375x F.) Fry the dough rounds one at a
time until golden brown on both sides. Drain on paper towels and
serve hot.
Makes 8
Ingredients: 1 1/4 cups all-purpose flour sifted 1/4 teaspoon salt 1/2
tablespoon shortening
: About 1 cup hot water Shortening or oil for frying
Sift flour and salt into a bowl. Add the shortening and blend well.
The water should be hot, but not boiling. Add water a little at a
time, blending well. The dough should be soft but not sticky. You may
need a little more or less water. Blend well and knead for 1-2
minutes. Turn out on to a floured board and knead until very smooth.
Divide into little balls. Cover and let rest for 3040 minutes. Roll
out each ball as thin as possible, into about 4-5 inch in diameter
circles. Heat 1/2 cup shortening or oil in a skillet and drop each
piece of dough into the fat. Press down in the center with a spoon.
Release. When they are puffed up, turn and brown on the other side.
Drain them on paper towels and serve hot. May be made in advance and
reheated.
Makes about 24 pieces From: Lisa Clarke Date: 10-15-95
[Home] Sensational (Chinese) Salad [Home]
Title: Sensational (Chinese) Salad
Yield: 6 Servings
Ingredients
1 napa cabbage; chopped
1 bn scallions; chopped
2 1/2 oz sesame seeds
1 pk sliced almonds
2 pk chinese noodles; broken
-small
2 cloves garlic
1 oil
2 tb soy sauce
3/4 c rice wine vinegar
1/2 c sugar
1/4 c oil
Instructions
This salad is prepared in three steps, the ingredients are listed for each
step.
Step 1: 1 med. head of nappa cabbage, 1 bunch of green onions. Rinse
cabbage, slice and chop onions and cabbage. Combine these two ingredients
in a large bowl and chill until you are ready to prepare the rest of the
salad.
Step 2: 2 1/2 ounces of sesame seeds, 1 pack of sliced almonds (small), 2
packages of Oodles of Noodle Soup), 2 cloves of garlic (or more if you
want), oil. Break noodles into tiny pieces while still in the bags, remove
the seasoning pack and throw away. Saute the broken noodles, sesame seeds,
and garlic in oil until lightly browned. Add salt and pepper. Store in the
refrigerator.
Step 3: 2 Tablespoons soy sauce, 3/4 cup rice wine vinegar, 1/2 cup sugar,
1/4 cup oil. Combine and boil for no more than one minute. Store in
refrigerator. Just before serving combine all sections and toss gently. I
love mandarin oranges added. You may also add chopped cooked chicken.
Terry Pogue (tpogue@idsonline.com)
NOTES : From poster (Terry): Napa cabbage is Chinese Cabbage or you can use
bok choy. Top Ramen noodles can be substituted (throw away seasoning) for
the Oodles of Noodles soup mix.
Recipe by: TNT/Ron Chiapotta
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani
on Dec 20, 1997
[Home] Sesame Chicken (Ji Mah Gai See)-New Chinese Cookbook [Home]
Title: Sesame Chicken (Ji Mah Gai See)-New Chinese Cookbook
Yield: 4 Servings
Ingredients
4 c cold water
2 scallions -- cut crosswise
1 sl ginger -- 1/4 inch thick
3/4 lb chicken cutlet -- whole
1 sauce
1 tb light soy sauce
1 ts white vinegar
1 ts shao-hsing wine -- or
1 sherry
2 ts sesame oil
1/2 ts sugar
2 tb chicken broth
2 tb scallions -- thinly sliced
1 1/2 ts sesame seeds -- black
2 c iceberg lettuce -- shredded
Instructions
1. Put cold water, ginger and scallions in a large pot and bring to a
boil. Boil 3 minutes. Add the chicken cutlet, bring to a boil and
boil for 2 minutes. Turn off heat, cover and allow to cool to room
temp. 2. Remove chicken from pot, place on a chopping board and hit
smartly with the broad side of a cleaver to break the fabric of the
meat. Shred the meat with your hands. 3. Place the shredded meat in
the bowl with the sauce * mix together well. Add the sliced scallions
and mix well again. Reserve. 4. Dry-roast the sesame seeds by heating
a wok for 30 to 45 seconds over high heat, then lower the heat, pour
in the seeds and toast, stirring, until they are golden brown. Remove
them from the wok, allow them to cool, then pour into the bowl with
the chicken and sauce. Prepare a serving dish by making a border of
the shredded lettuce. Pour the chicken into the center of the dish
and serve immediately. Source: New Chinese Cookbook, by Eileen
Yin-Fei Lo, Viking Press, 1988
Recipe By : New Chinese Cookbook
From: The Meades Date: 28 Apr 97 Mastercook
Recipes (Mailing List)
[Home] Sesame Seeds (Korean Kae) [Home]
Title: Sesame Seeds (Korean Kae)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
A small supply of sesame seeds should be kept on hand if any korean
cooking is planned. These seeds should always be crushed and roasted.
1. Pruchase a jar of white sesame seeds.
2. In a heavy skillet, over a very low flame brown the seeds until
they turn dark golden. Shake the pan and stir the seeds from time to
time. If the sesame seeds have browned carefully, they will pop and
jump in the pan. Sesame seeds taste best when roasted to a dark
golden color.
3. Allow the seeds to cool to room temperature in the pan. Crush
them with a mortar and pestle or in a blender. Crushed in either
manner, the juice from the seeds will escape. Stored in an air-tight
jar, the seeds will keep for months.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
Title: Sese Plantains
Yield: 2 Servings
Ingredients
2 lg plantains, green
575 ml water
2 md tomatoes, peeled and
-chopped.
1 chilli powder, to taste.
100 g onions, peeled and chopped.
1/2 stock cube, vegetable,
-optional.
1 tb oil, palm
1 salt, to taste.
1 cashew nuts, roasted, to
-garnish.
Instructions
Peel and cut each plantain into 6 rounds. Put into a saucepan
with water and boil for 10 minutes. Add the tomatoes, chilli
pepper and onion and cook for another 10 minutes.
Crumble in the vegetable stock cube and add the palm oil. Cover
the saucepan and let it simmer for at least 5 minutes, before
stirring the oil into the food. Let it cook for another 10
minutes and season to taste. Sprinkle with roasted cashew nuts to
serve.
NB: It should be cooked on medium heat and the salt should only
be put in when the plaintains are cooked.
from CARIBBEAN AND AFRICAN COOKERY
by ROSAMUND GRANT
typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 12 Feb 98
[Home] Seven Layer Chinese Chicken Salad [Home]
Title: Seven Layer Chinese Chicken Salad
Yield: 5 Servings
Ingredients
1 salad herbs
5 c shredded romaine lettuce
1 3-0z pkg oriental flavor
-ramen nood; le soup mx
2 c diced cooked chicken
1 11-oz can green giant white
-shoepeg; corn, drained
1 lg tomato; diced
2 green onions; sliced
1/2 c coarsely chopped dry-roasted
- peanut; s, suggested
1 salted
1 dressing
2 tb sugar
1 ts salt
3/4 ts grated ginger root
1/2 ts pepper
1/4 c oil
3 ts vinegar
Instructions
Arrange lettuce in bottom of 3-quart clear glass serving bowl. Discard
seasoning packet from soup mix; coarsely crush noodles. Layer noodles
and all remaining salad ingredients in order listed. In small jar with
tight-fitting lid, combine all dressing ingredients. Shake well. Pour
over salad. Serve immediately.
Recipe by: Pillsbury Bake-Off
By pat hogberg on Apr 11, 1998
[Home] Seven-Layer Chinese Chicken Salad [Home]
Title: Seven-Layer Chinese Chicken Salad
Yield: 5 Servings
Ingredients
------------------------------SALAD-----------------------------------
5 c lettuce, romaine; shredded
1 pk noodle ramen soup mix;
-oriental flavor (3 oz)
2 c chicken, cooked; diced
1 cn corn, white shoepeg; drained
- green giant (11 o
1 lg tomato; diced
2 ea onions, green; sliced
1/2 c peanuts, dry-roasted;
-unsalted;coarsely chopped
----------------------------DRESSING----------------------------------
2 tb sugar
1 ts salt
3/4 ts ginger root; grated
1/2 ts pepper
1/4 c vegetable oil
3 tb vinegar
Instructions
Arrange romaine in bottom of a large (3-quart) clear
glass serving bowl. Discard seasoning packet from soup
mix; coarsely crush noodles. Layer noodles and all
remaining salad ingredients in order listed. In a
small jar with a tight fitting lid, combine all
dressing ingredients. Shake well until well blended.
Pour over salad. Serve immediately.
Nutrition Information Per Serving: 460 calories;25
grams fat;34 grams carbohydrates;24 grams protein;50
milligrams cholestrol;1070 milligrams sodium.
Source: Chicago Tribune & USA Weekend Magazine
: ($2000 30-Minute Main Dishes Winner-Ellen
Nishimura, Fair Oaks,
: CA)
[Home] Sha Cha Jiang - Chinese Royal Bbq Sauce [Home]
Title: Sha Cha Jiang - Chinese Royal Bbq Sauce
Yield: 1 Servings
Ingredients
1 text file
Instructions
Sha Cha Jiang and Satay are one and the same thing. "Satay" is the
Southern Min (Xiamen, Chaozhou and Taiwan dialect all belong to the
Southern Min group of Chinese dialects) pronunciation of Mandarin
"Sha Cha", Jiang just means sauce. Cha means tea in Mandarin; the
English word TEA is in fact an anglicization of the Southern Min word
TE - it sounds perfect if you say it in Spanish. Many Chinese people
have no idea of how to romanize systematically: Sha Zha Chiang is a
hodgepodge spelling which should be ignored.
Satay sauce is often used in Southeast Chinese cooking and in
Southeast Asia, where there are many immigrants from SE China. One
tasty way to use it is as a dip for Huoguo ("firepot"), where guests
sit around a sort of samovar and dip vegetables, meat and fish into
the boiling water to cook. After removing the cooked food, it is
often dipped into a bowl containing satay sauce and perhaps an egg.
At the end of the meal, everybody gets to share the delicious broth..
Yummy!
Robert Matthews From: NOmaxuejinSPAM@cei.net
[Home] Shanghai Tofu Burgers With Chinese Slaw [Home]
Title: Shanghai Tofu Burgers With Chinese Slaw
Yield: 8 Servings
Ingredients
1/2 c minced green onions
1/4 c pineapple juice
1 tb low-sodium tamari; or soy
-sauce
2 ts minced peeled fresh ginger
2 ts sesame seeds; toasted
1 1/2 ts dark sesame oil
1 ts chile paste with garlic
2 garlic cloves; minced
1 lb firm tofu; drained
1 cooking spray
8 hamburger buns
1 chinese slaw
1/2 c roasted red bell pepper
-sauce
Instructions
1. Combine first 8 ingredients in a shallow dish. Cut tofu lengthwise into
8 (1/2inch-thick) slices. Add tofu to dish, and spoon green onion mixture
over tofu. Cover and marinate in refrigerator at least 1 hour, turning tofu
occasionally. 2. Preheat oven to 425 oF. 3. Place tofu on a baking sheet
coated with cooking spray. Bake at 425 oF for 20 minutes or until lightly
browned. Place 1 tofu slice on bottom half of bun; top with 1/2 cup Chinese
Slaw. Drizzle with 1 tablespoon Red Bell Pepper Sauce; cover with top half
of bun. Repeat procedure with remaining ingredients.
Yield: 8 sandwiches. CALORIES 217 (29% from fat); FAT 7g (sat 1.1g, mono
2.2g, poly 3.2g); PROTEIN 9.7g; CARB 29.6g; FIBER 2.6g; CHOL 1mg; IRON
5.1mg; SODIUM 443mg; CALCIUM 160mg. WW- 4 points.
Recipe by: Cooking Light Magazine, September 1997
Posted to MC-Recipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998
[Home] Sherie'S Oriental Zucchini Salad [Home]
Title: Sherie'S Oriental Zucchini Salad
Yield: 6 Servings
Ingredients
1/3 c sliced almonds
1/4 c rice vinegar or cider
1 vinegar
1/4 c green onions -- thinly
1 sliced
1 tb oriental sesame oil
3 tb soy sauce
2 tb sugar
1 zucchini -- med size
1 pk ramen
Instructions
In frying pan over med heat, cook and stir almonds until pale gold,
3-4 mins. Set aside. In wide shallow bowl, combine vinegar, onions,
soy sauce, oil and sugar. With shredder, make thin lengthwise strands
of zucchini. Break noodles into small chunks. Add zucchini, noodles,
and almonds to bowl with dressing. Mix and serve a once. Sherie's
note: Kept in refrig 3 days with no wilting and sogginess. Flavor was
better.
Recipe By :
From: "Ldgoss" Date: 14 Jul 97 Eat-L List
(Recipes And Food Folklore)
[Home] Sherlyne Hutchinson'S Grilled Thai Sirloin [Home]
Title: Sherlyne Hutchinson'S Grilled Thai Sirloin
Yield: 4 Servings
Ingredients
--------------------------MMMMMAMERICAN-------------------------------
--------------------------MEASUREMENTS--------------------------------
1 1/4 lb Boneless beef top sirloin
Well-trimmed, cut 1-inch thk
1/3 c Minced fresh cilantro
-divided
----------------------------MARINADE----------------------------------
3 tb Soy sauce
2 ts Olive oil
1/2 ts Hot chili oil
----------------------------SEASONING---------------------------------
3/4 ts Pepper
2 tb Garlic powder; or
Fresh crushed garlic
------------------------TANGY LIME SAUCE------------------------------
1 tb Fresh lime juice
1 tb Soy sauce
1/2 ts Firm packed brown sugar
1/4 ts Pepper
----------------------------GARNISH-----------------------------------
Lime slices
Fresh cilantro sprigs
Instructions
Sherlyne Hutchinson suggests serving the grilled sirloin with rice or
couscous and a salad, or stuffed into pita pockets, garnished with
sprouts.
TO PREPARE STEAK: In small bowl, combine soy sauce, olive oil and hot
chili oil, whisk until blended and set aside. In a second small bowl,
combine garlic and pepper seasoning and set aside.
Place beef steak in large shallow dish. Pour half the soy sauce
mixture over one side of the steak; sprinkle with half the seasoning
mixture and half the minced cilantro. Rub mixture firmly into beef.
Turn steak over and repeat on second side. Cover and marinate in
refrigerator 20 minutes.
Meanwhile, light grill and let charcoal or wood cook until reduced to
medium ash-covered coals. Heat a platter in a warm oven.
Place steak on grill over medium coals. Grill, uncovered, 17 to 21
minutes for medium-rare to medium doneness, turning once. When steak
is almost done, prepare sauce.
TO PREPARE SAUCE: In small saucepan with heat-safe handle, combine
lime juice, soy sauce, brown sugar and pepper. Place pan on grid near
edge of grill to heat until hot.
TO SERVE: Carve steak crosswise into thin slices; arrange on heated
platter. Spoon sauce over beef; garnish with lime slices and cilantro
sprigs. Serve immediately. Makes 4 servings.
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy
Flatman Date: 30 Nov 97
- - - - - - - - - - - - - - - - - - -
Per serving: 205 Calories (kcal); 3g Total Fat; (10% calories from fat);
16g Protein; 33g Carbohydrate; 0mg Cholesterol; 16462mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1/2 Fruit; 1/2
Fat; 0 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
Preparation Time: 0:00
[Home] Sherried Turkey Cocktail Meatballs [Home]
Title: Sherried Turkey Cocktail Meatballs
Yield: 1
Ingredients
2 lb turkey sausage
2/3 c bread crumbs; seasoned
1 bottle; (9 oz) mango chutney
1 c yogurt; low fat plain
1/3 c dry sherry
Instructions
Preheat oven to 375 degrees F.
In a medium bowl combine sausage and bread crumbs. Form mixture into 1
inch balls. Arrange meatballs on two (2 by 10 by 15 inch) baking pans.
Bake 25 to 30 minutes or until meatballs are no longer pink in center.
In a blender or food processor puree chutney until smooth.
In a small saucepan, over low heat, combine chutney, yogurt and sherry;
cook until mixture is slightly thickened. DO NOT allow mixture to boil.
To serve, combine meatballs and sauce in chafing dish......
Per serving: 385 Calories (kcal); 2g Total Fat; (6% calories from fat); 11g
Protein; 57g Carbohydrate; 2mg Cholesterol; 2128mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Shiitake Japanese Style [Home]
Title: Shiitake Japanese Style
Yield: 4 Servings
Ingredients
20 shiitake caps
2/3 c sake
4 tb dark soy sauce
2 1/2 tb mirin
2 1/2 tb sugar
Instructions
Note: This is a very versatile way to prepare mushrooms. They go well
with grilled meats, either as an accompaniment or right on the skewer
with lamb or beef. They can be served chilled and sliced and added to
salads, or tossed warm into a salad with walnut oil and sage vinegar.
The marinade, once used, can be chilled and reused several times;
however, it will become more diluted each time by the liquid from the
mushrooms.
Clean the mushroom caps and remove the stems.
In a saucepan, combine the sake, soy sauce, mirin, and sugar and
bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for
7 min. Remove the mushrooms and use in a salad immediately, or cool
and use later with grilled meats.
A Cook's Book of Mushrooms by Jack Czarnecki ISBN 1-885183-07-0 pg 157
[Home] Shirley Temple & Roy Rogers Children'S Cocktail [Home]
Title: Shirley Temple & Roy Rogers Children'S Cocktail
Yield: 1
Ingredients
1 ginger ale
1 lemon juice
1 grenadine
1 glace cherry
Instructions
Fill a cocktail glass 4/5ths with ginger ale, add a little lemon juice and
a dash of grenadine.
Pop in a cherry and serve with a couple of straws.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Shredded Cabbage Slaw With An Oriental Twist [Home]
Title: Shredded Cabbage Slaw With An Oriental Twist
Yield: 1 Serving
Ingredients
1 pk (10 oz) cabbage slaw
2 green onions; chopped
1 tb sesame seeds; toasted
2 tb vegetable oil
2 tb soy sauce
1 tb white vinegar
1/3 c sugar
Instructions
Combine cabbage with onions and sesame seeds. Mix oil, soy sauce, vinegar
and sugar. Pour enough dressing over slaw to coat; refrigerate to blend
flavors, adding more dressing if needed.
- - - - - - - - - - - - - - - - - -
NOTES : Shredded cabbage slaw from the supermarket.
Preparation Time: 0:00
[Home] Shrimp And Cabbage Salad Oriental [Home]
Title: Shrimp And Cabbage Salad Oriental
Yield: 1
Ingredients
1/2 lb. large, headless, raw
- shrimp
1/2 small head cabbage,
-shredde int; o very narrow
3 tb water
2 1/2 tb white vinegar
1 1/2 tb ginger juice
1 tb ginger, minced, or 1/4 tsp
-ground g; inger
1 tb parsley, minced
1/4 tsp salt
1/4 tsp sugar
Instructions
Shell, devein and clean shrimp. Drain. In a 2-quart saucepan filled
halffull of water, bring water to a rolling boil. Add shrimp to boiling
water;watch carefully and when shrimp has turned pink (usually
takes about 2inutes) quickly remove the shrimp from the boiling
water, drain andimmediately plunge the shrimp into cold water to
stop the cooking process(note: if shrimp is Rock Shrimp - has
black and gray stripes with a very
hard outer shell - it will cook in about 20 seconds, so watch
carefully and
remove as soon as it turns). Remove shrimp from cold water after 1
minute,
drain, place on plate and set aside. Mound shredded cabbage in
center ofserving plate and attractively arrange shrimp on top. Cover
and chill.Place balance of ingredients in a small bowl to make
dressing. Thoroughlymix. When ready to serve, pour dressing over
shrimp.
[Home] Shrimp And Vegetable Saute- Chinese Style (Mf) [Home]
Title: Shrimp And Vegetable Saute, Chinese Style (Mf)
Yield: 2 Servings
Ingredients
1 ts anchovy paste
1 tb soy sauce
1 ts sugar
1/4 c chicken broth
1 dried red pepper flakes
1 tb vegetable oil
1 tb sesame oil
1 c seeded red bell peppers; cut
- into 1 inch squares
1 scallion; whites thinly
-sliced, gre
1 lb deveined peeled shrimp;
-halved
1 clove minced garlic
1 c thawed frozen peas
1/4 c chiffonade of mint
1/4 c basil leaves
Instructions
Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper
flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add
peppers and scallion whites and stir fry or saute, stirring continuously
for one minute. Add shrimp and saute for another minute. Add garlic and
saute for 15 seconds until you get a good whiff of its aroma.
Add liquid ingredients and peas, half of mint and basil leaves and simmer
for a minute or two just until the shrimp are cooked through and the
vegetables are tender but still crisp.
Taste and season and transfer to a bowl; serve over rice, garnish with
remaining mint, basil and green scallions rounds.
Yield: 2 servings
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6657 Posted to MC-Recipe Digest
V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997
[Home] Shrimp And Vegetable Saute- Chinese Style [Home]
Title: Shrimp And Vegetable Saute, Chinese Style
Yield: 2 Servings
Ingredients
1 ts Anchovy paste
1 tb Soy sauce
1 ts Sugar
1/4 c Chicken broth
Dried red pepper flakes
1 tb Vegetable oil
1 tb Sesame oil
1 c Seeded, 1"-square-cut red
-bell pepp
1 Scallion; whites sliced
-thin,
greens cut rounds, kept
-separate
1 lb Deveined peeled shrimp;
-halved
1 Garlic clove; minced
1 c Frozen peas; thawed
1/4 c Chiffonade of mint leaves
1/4 c Chiffonade of basil leaves
Instructions
Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper
flakes. In a large skillet or wok, heat the vegetable and sesame oils.
Add peppers and scallion whites and stir-fry or saute, stirring
continuously for one minute. Add shrimp and saute for another minute. Add
garlic and saute for 15 seconds until you get a good whiff of its aroma.
Add liquid ingredients and peas, half of mint and basil leaves and simmer
for a minute or two just until the shrimp are cooked through and the
vegetables are tender but still crisp.
Taste and season and transfer to a bowl; serve over rice, garnish with
remaining mint, basil and green scallions rounds.
This recipe yields 2 servings.
Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater
From the TV FOOD NETWORK - (Show # MF-6657)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
12-14-1998
- - - - - - - - - - - - - - - - - -
Contributor: Michele Urvater
Preparation Time: 0:00
[Home] Shrimp And Vegetables Oriental Style [Home]
Title: Shrimp And Vegetables Oriental Style
Yield: 6 Servings
Ingredients
3 tb butter
1 c sliced fresh green beans
-(frozen ma; y be used)
1 1/2 c sliced celery
1 1/2 c sliced fresh mushrooms
1 c thinly sliced onions
2 c shredded lettuce
1 lb shrimp; cooked
1/4 c soy sauce
1 ts cornstarch
1/4 ts ground ginger
1/8 ts pepper
Instructions
Melt butter. Add green beans and cook, covered, for 5 minutes. Add next 3
ingredients and cook slowly for 8 to 10 minutes. Add lettuce and shrimp and
heat for 2 minutes. Blend soy sauce with remaining ingredients and add to
heated mixture. Cook until sauce has thickened, usually less than 1 minute.
Yield: 6 servings.
CAROL H. RASCO (MRS. TERRY)
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Shrimp Chinese Egg Rolls [Home]
Title: Shrimp Chinese Egg Rolls
Yield: 1 Servings
Ingredients
1/2 lb raw shrimp; shelled and
-deveined
1 ts sherry
1/2 ts cornstarch
1/2 ts salt
2 tb oil
4 c finely chopped celery
1 1/2 ts salt
1/2 ts sugar
1/2 lb fresh green sprouts
1/2 c fresh mushrooms
1 tb corn or peanut oil
32 egg roll wrappers (in
-vegetable dep; artment), (3
Instructions
Place shrimp, sherry, cornstarch and salt in heated oil in frying pan and
cook, stirring mixture until shrimp is pink (no longer); set aside. Heat 2
tablespoons oil and chopped celery, stirring rapidly for 2 minutes. Add
salt and sugar.
Add mushrooms and bean sprouts and cook 3 minutes. Last, add cooked shrimp.
Turn into colander and drain well; cool. Too wet a mixture will cause rolls
to split.
Fill commercial egg rolls on a diagonal, turning in ends and roll sealing.
Fry in hot grease and serve with rice and topping for rolls of apricot jam
and hot mustard. Dilute jam with water.
Posted to recipelu-digest Volume 01 Number 388 by "Diane. Geary"
on Dec 20, 1997
[Home] Shrimp Cocktail Sauce [Home]
Title: Shrimp Cocktail Sauce
Yield: 3 Servings
Ingredients
1 c red gold catsup
3 tb horseradish
1 tb lemon juice
2 tb sugar
Instructions
Mix well together and chill. Randy Rigg
[Home] Shrimp In Chinese Lobster Sauce [Home]
Title: Shrimp In Chinese Lobster Sauce
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Some authors say you *must* soak them to remove excess salt--others
say it's not necessary. Just be advised that they *can* be
overpowering so go easy until you get a feel for them. They're worth
a trip to a Chinese market. A bag weighing in at about a pound and
selling for under two bucks will keep for well over a year in a jar
in the fridge. Not many are used at any one time so they're one of
the great values per flavor unit going.
Lobster Sauce has no lobster in it. It's *used* on lobster or more
often, shrimp. It's a concoction of black beans, egg, pork, wine,
garlic and other things that is rich without being overbearing. It's
loaded with flavor, but remains subtle. This recipe is from Joyce
Jue and though it looks pretty long, is not at all hard to fix.
1 pound jumbo shrimp (21 to 25 per pound) 1 tablespoon fermented black
beans 2 garlic cloves, minced 1 quarter-sized slice fresh ginger,
peeled, minced 1 tablespoon Shao Hsing rice wine, or dry sherry 2
tablespoons peanut or corn oil
1/2 teaspoon salt 6 ounces ground pork butt 1 small onion, cut
into 1-inch cubes 1 bell pepper, cut into 1-inch cubes
1/2 teaspoon sugar Big pinch white pepper
1/2 tablespoon light soy sauce
3/4 cup chicken stock 2 teaspoons cornstarch, blended with 1
tablespoon water 1 large egg, lightly beaten 1 green onion, chopped 1
teaspoon Asian sesame oil
Shell and de-vein the shrimp. Butterfly shrimp by slicing them down
the length of the back, stopping just above the tail. Rinse with
cold water and blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes.
Drain. Combine with the minced garlic and ginger; gently crush into a
paste. Mix in the wine; set aside.
Place a wok over medium-high heat. When hot, drizzle in half of the
oil. Add the shrimp and stir-fry until they begin to curl and turn
bright orange, about 1 minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon of oil and the
salt. Add the black bean paste and saute a few seconds until it
becomes aromatic. Increase heat to medium-high. Add the pork and
stir-fry until the morsels are no longer pink, about 3 minutes.
Add onions, peppers, sugar, white pepper and soy sauce; toss together
until the vegetables begin to soften, about 1 minute. Add the stock
and keep tossing until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle into the
center of the work, stirring constantly, until mixture thickens,
about 20 seconds.
Turn off the heat and slowly stir in the beaten egg to combine the
mixture into a creamy sauce. Return the shrimp to sauce, add the
green onions and swirl in the sesame oil.
Serves 2 as a complete meal, or up to 6 with other entrees.
PER SERVING (6servings): 225 calories, 19 g protein, 5 g
carbohydrate, 14 g fat (4 g saturated), 149 mg cholesterol, 530 mg
sodium, 0 g fiber.
From an article by Joyce Jue, San Francisco Chronicle, 1/6/93.
Posted by Stephen Ceideberg; February 28 1993.
[Home] Shrimp In Indian Sauce [Home]
Title: Shrimp In Indian Sauce
Yield: 1 Serving
Ingredients
36 md shrimp; (36 to 40)
2 Tbs. butter
1/2 c onion; finely chopped
1 tsp. hot fresh red pepper;
-minced
pepper to taste
1/4 tsp. ground cardamom
1/2 tsp. cumin
1 lime
1 c Sour Cream
1/2 c Plain Yogurt
Chopped Fresh Coriander; for
- garnish
Instructions
1. Saute the onion and chili in butter until just tender.
2. Add the shrimp and cook until pink.
3. Sprinkle with the cardammon and the cumin and saute over low heat for
3-4 minutes.
4. Squeeze in juice from the lime, add the sour cream and the yogurt and
bring it to a
boil.
5. Remove from heat and sprinkle with corriander.
- - - - - - - - - - - - - - - - - -
NOTES : Formatted for MC by: L. Fulton
Contributor: Michael Kinneer
Preparation Time: 0:00
[Home] Shrimp Oriental Salad [Home]
Title: Shrimp Oriental Salad
Yield: 8 Servings
Ingredients
1 cn (3-oz) chinese noodles
3 tb butter; melted
2 ts worcestershire sauce (up to)
3 heads bibb lettuce
1 cn (8-oz) water chestnuts;
-drained and sliced
1 bunch green onions; white
-parts only; chopped
4 ribs celery; thinly sliced
1 pk (6-oz) frozen small
-precooked shrim; p, thawed
----------------------------DRESSING----------------------------------
2/3 c olive oil
1/3 c red wine vinegar
2 ts sugar
1 clove garlic; crushed
1 ts dry mustard
1 ts salt
1/2 ts freshly ground pepper
1 tb lemon juice (up to)
4 mint leaves
Instructions
Toss noodles in butter and Worcestershire sauce on a cookie sheet or large
baking pan. Bake at 250o for 30 minutes, stirring frequently. Cool. Wash
and tear lettuce. Place in a large salad bowl. Add water chestnuts, onions,
celery and shrimp. Just before serving, toss with Chinese noodles and
dressing. For dressing, mix together all ingredients. Yield: 8 servings.
CAROLE MEYER (MRS. CHARLES, III)
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Title: Shrimp Oriental
Yield: 4 Servings
Ingredients
1 c chicken broth
1 tb cornstarch
1/4 c soy sauce
2 tb peanut oil
1 clove garlic; minced
1 ts gingerroot; grated
1 c cauliflower; thinly sliced
2 md carrots; thinly sliced
2 c cabbage; shredded
6 oz frozen pea pods
1 c mushrooms; sliced
1 c fresh bean sprouts
1 tb peanut oil
1 tb sesame oil
1 lb jumbo shrimp; cut in two
Instructions
Blend broth into cornstarch; stir in soy sauce and set aside.
Add the 2 Tbsp. of peanut oil to wok and preheat over high heat. Stir-fry
garlic and gingerroot in oil for 30 seconds. Add cauliflower and carrots;
stir-fry 3 minutes. Add cabbage, pea pods, mushrooms, and bean sprouts;
stir-fry 2 minutes only. Remove vegetables to bowl. Add the 1 Tbsp.
peanut oil and sesame oil to wok and heat. Add shrimp; stir-fry 7 - 8
minutes or until shrimp are done. Remove shrimp.
Stir broth mixture and add to wok. Cook and stir until thickened and
bubbly. Stir in shrimp and vegetables; cover and cook 1 minute only.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Shrimp Seviche Cocktail [Home]
Title: Shrimp Seviche Cocktail
Yield: 1
Ingredients
----------------------------SEVICHE-----------------------------------
1 lb shrimp; shelled, deveined
1 ; and cut into small
1 ; bite sized pieces
1 tablespoon; freshly toasted
-and
1 ; ground black
1 ; peppercorns
1/2 tb freshly toasted and ground
-coriande; r
1 ; seeds
1 c freshly squeezed lemon juice
1/2 c freshly squeezed lime juice
1/2 c freshly squeezed orange
-juice
1/4 c extra virgin olive oil
2 bay leaves; broken
1 salt and pepper; to taste
Instructions
Place all of the ingredients in a nonreactive bowl or dish. Refrigerate
at least 4 hours. Drain off the liquids and discard them. Serve the
shrimp in chilled martini glasses.
Note: Garnishes could include minced red onions, fresh herbs, diced raw
tomato or a fresh raw fruit like mandarin oranges.
S: 46 servings
Converted by MC_Buster.
NOTES : Other shellfish can be substituted as well as some fish.
Recipe by: CHEF DU JOUR SHOW #DJ9361
Converted by MM_Buster v2.0l.
[Home] Shrimp With Chinese Pea Pods- Weber [Home]
Title: Shrimp With Chinese Pea Pods- Weber
Yield: 8 Servings
Ingredients
2 tb cornstarch
1 ts sugar
1/2 ts salt
1 c chicken broth (canned)
1 tb soy sauce
3 tb salad oil
2 lb medium shrimp; cooked,
-peeled and d
1 8-oz can water chestnuts;
-drained and thinly s
2 7-oz packages frozen Chinese
- pea pods OR 2 1/2 c.
3/4 c celery; sliced diagonally 1/
1/2 c green onions; sliced
-diagonally 1"
6 c hot cooked rice
Instructions
Combine cornstarch, sugar and salt; mix. Stir in bouillon and soy sauce;
mix until smooth and reserve. Heat oil in wok; brush on sides of pan.
Add shrimp and cook, stirring constantly until hot. Pull shrimp up on
sides of wok where heat is lower. Add vegs. to oil, a few at a time.
Cook, stirring constantly until vegs. are thoroughly heated and tender, yet
crisp. Mix shrimp with vegs.; cook and sir until hot. Stir
cornstarch-bouillon mixture into wok; cook, stirring constantly until
sauce thickens. Serve at once with hot rice. Yield: 8 servings. If four
servings are desired, cut recipe in half.
Description:
"shrimp stir-fry"
Source:
"Barbecuing the Weber Covered Way"
Copyright:
"published by R. Arthur Barrett"
- - - - - - - - - - - - - - - - - - -
Per serving: 413 Calories (kcal); 8g Total Fat; (17% calories from fat);
29g Protein; 54g Carbohydrate; 173mg Cholesterol; 545mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 26438 0 0 0 902623 4374 0 0 0
Preparation Time: 0:00
[Home] Shrimp With Thai Dipping Sauce [Home]
Title: Shrimp With Thai Dipping Sauce
Yield: 8 Servings
Ingredients
2/3 c rice wine vinegar
2 tb honey
1/2 c tightly packed fresh mint
-leaves, c; hopped
2 ts nuoc mam or nam pla
2 ts low-sodium soy sauce
1/3 c low-fat milk
1 ts dried crushed red pepper
6 lg garlic cloves, chopped
1/2 ts imitation cocount extract
3 tb minced lemongrass -or-
1 1/2 ts minced lime zest
2 lb uncooked medium to large
-shrimp, pe; eled, deveined
Instructions
Combine first ten ingredients in large bowl. (Can be prepared up to
one day ahead. Cover and refrigerate.) Bring pot of water to boil.
Add shrimp and cook two minutes until opaque. Drain. Refresh under
cold water and drain. Add shrimp to sauce mixture and let stand 45
minutes. Chill in refrigerator one hour. (Can be prepared up to four
hours ahead. Cover.) Transfer shrimp to platter. Pour sauce into
decorative bowl; place sauce in center of platter and serve. 130
calories per serving, 2 g fat, 231 mg sodium, 140 mg cholesterol.
From Bon Appetit's Light & Easy Mar '93.
[Home] Shrimp With Thai Lemongrass Marinade [Home]
Title: Shrimp With Thai Lemongrass Marinade
Yield: 4
Ingredients
3 garlic cloves; thinly sliced
3 thai chiles; thinly sliced
2 stalks fresh lemongrass;
-bottom third only,
1 ; thinly sliced
1 shallot; thinly sliced
1 tb chopped fresh ginger
1/2 c asian fish sauce; (see note)
3/4 c sugar
3/4 c fresh lime juice
3/4 c chopped cilantro
2 ts ground coriander
1/2 ts freshly ground pepper
1 1/2 lb large shrimp; shelled and
1 ; deveined
Instructions
1. In a food processor, combine the garlic, chiles, lemongrass, shallot and
ginger and process to a paste. Scrape the paste into a bowl and stir in the
fish sauce, sugar, lime juice, cilantro, coriander and pepper.
2. Light a grill. Coat the shrimp with 2/3 cup of the marinade and let sit
for
15 minutes. Thread the shrimp onto skewers and cook over a hot fire for
about
2 minutes per side, using the remaining marinade for basting.
--Steven Raichlen
NOTES: Fish sauce, which is made from pickled anchovies, is available at
Asian
markets and specialty shops. In a pinch, you could substitute soy sauce.
Posted to FOODWINE Digest TX Mar 99
Per serving: 348 Calories (kcal); 3g Total Fat; (8% calories from fat); 35g
Protein; 45g Carbohydrate; 259mg Cholesterol; 256mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0
Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Simmered Oxtail-Inner Mongolian Style [Home]
Title: Simmered Oxtail,Inner Mongolian Style
Yield: 1 Servings
Ingredients
1 lb oxtail
4 tb vegetable oil
2 cloves star anise
1/2 ts scallions; shredded
1/2 ts fresh ginger; shredded
1/2 ts garlic; sliced
1 ts sweet soybean paste
4 ts soy sauce
1/2 ts sugar
6 c beef stock
1/4 ts sesame oil
1/4 ts msg
Instructions
1. Wash the oxtail and cut crosswise through the joints of bone. Boil in
water to cover until tender. Romove and drain.
2. Heat the oil in wok to very hot,or until the surface ripples. Add the
star anise and fry until fragrant. Discard the star anise and add the
scallions,ginger,and garlic. Stir-fry until fragrant,and stir in the sweet
soy bean paste. Add the soy sauce,sugar,stock and bring to a boil. Simmer
over low heat until the stock thickens. Add the MSG and sprinkle with the
sesame oil. Romove and serve.
busted by sooz
Posted to recipelu-digest Volume 01 Number 228 by James and Susan Kirkland
on Nov 08, 1997
[Home] Simple Chinese Cabbage Chicken Soup [Home]
Title: Simple Chinese Cabbage Chicken Soup
Yield: 4 Servings
Ingredients
6 c chicken stock
2 c chinese cabbage, sliced
1 ds soy sauce
2 green onions, sliced
4 tb coriander
Instructions
Bring the chicken stock to a boil. Add the cabbage and cook 30
seconds. Season with soy sauce. Garnish with green onions and
coriander.
Source: San Francisco Chronicle
[Home] Simple Thai Appetizer [Home]
Title: Simple Thai Appetizer
Yield: 12 Servings
Ingredients
12 md shrimp (about 10-12 to the
-pound)
12 wonton skins
4 tb nam prik kiga (see recipe)
4 tb chopped onion
4 tb diced tomato (discard the
-skin and; seed pulp)
Instructions
Date: Sun, 19 May 1996 14:39:18 -0700
From: "Colonel I. F. K. Philpott"
Remove the heads, legs and shells, including the tails, from the shrimp,
and devein them. Thread them lengthwise onto thin skewers (to straigthen
them out). Combine the nam prik, onion and tomato. Lay a wonton skin on
your worksurface. Place half a tablespoon of the mix on the skin, add a
shrimp, a second half tablesppon of mix, and wrap in the skin, pinching it
closed. Repeat for the other shrimp.
The uncooked shrimp rolls are now delivered to the table with a small pot,
such as a fondue pot, of cooking oil, and the diners dip shrimp into the
oil and deep fry them to their tastes before eating (a small charcoal
burner and a small wok is used in Thailand).
CHILE-HEADS DIGEST V2 #324
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Singha Naked Shrimp Salad Thai Style [Home]
Title: Singha Naked Shrimp Salad Thai Style
Yield: 2 Servings
Ingredients
5 lg shrimp
1 tb fish sauce
1 tb lime juice
1 tb sliced onion
1 tb shredded carrots
1 tb chinese parsley or cilantro
1 tb fresh mint leaves
1/4 ts diced lemon grass
1/4 ts minced garlic
1 ds sugar
1 ds chili pepper
1 fresh lettuce
1 fresh tomatoes
1 fresh cucumber slices
Instructions
Grill or boil shrimp until just cooked and then slice them in half. Set
aside.
Make dressing by combining lime juice, fish sauce, lemon grass, garlic
sugar, and chili pepper. Add shrimp, Chinese parsley, shredded carrot, mint
leaves, cucumber and tomato t dressing and combine. Serve on a bed of fresh
lettuce.
*Omit or substitute low-sodium soy sauce.
>Busted by KitPATh for Mc-Recipe 1998-Feb-15 mc-PER SERVING: 61CAL, 2g fat
(30% cff).
Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii
Posted to MC-Recipe Digest by KitPATh on Feb 16,
1998
[Home] Slimmed Down Oriental Stir Fry [Home]
Title: Slimmed Down Oriental Stir Fry
Yield: 1
Ingredients
1 c fat-free chicken broth
1 tb cornstarch
1/4 c light soy sauce
1 ts crushed red pepper
1 butter flavored cooking
-spray
2 tb sesame seeds
1 pk frozen broccoli florets;
-thawed (10-ounce)
1/2 c carrots; thinly sliced
1 onion; sliced
1 ts minced garlic; (1 to 2)
1 tb cooking oil
1 lb pork tenderloin; (or other
-boneless
1 ; pork), sliced into
1 ; bite-size strips
1 sm can sliced water chestnuts;
-drained
Instructions
Combine first four ingredients for stir fry sauce. Stir well and set
aside.
Spray a non-stick skillet or wok with butter-flavored cooking spray and
saute 2 tablespoons of sesame seeds until lightly browned. Remove from
pan for later use.
Respray pan and add 10 ounce package of broccoli, 1/2 cup thinly sliced
carrots, 1 sliced onion and 1 to 2 teaspoons minced garlic. Stir fry the
vegetables until fork tender, about 3 minutes. (To keep vegetables moist,
add chicken broth or use additional cooking spray as needed.) Remove
vegetables from the pan.
Note: Always remove pan from stovetop before spraying cooking spray. The
spray is flammable if sprayed into a direct heat source.)
Respray pan, adding 1 tablespoon cooking oil to the hot pan. Add 1 pound
sliced pork strips. Stir fry for 2 to 3 minutes or until there's no trace
of pink color. Remove pork from the pan. Add prepared sauce and heat
until thick and bubbly.Return the vegetables and meat to the pan. Add 1
small can water chestnut slices and sesame seeds. Continue to heat and
stir. Serve piping hot over rice.
Converted by MC_Buster.
Per serving: 930 Calories (kcal); 38g Total Fat; (36% calories from fat);
115g Protein; 34g Carbohydrate; 295mg Cholesterol; 3176mg Sodium
Food Exchanges: 1 Grain(Starch); 15 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Smoked Chilean Sea Bass With Thai Vinaigrette Pt 2 [Home]
Title: Smoked Chilean Sea Bass With Thai Vinaigrette Pt 2
Yield: 1
Ingredients
1 see part 1
Instructions
To serve, make a mound of couscous on each plate and place a smoked fillet
on
top. Arrange the raw vegetable garnish (reserving the mint) around the
plate.
Ladle the vinaigrette atop the sea bass and garnish it with slivers of
mint.
Converted by MC_Buster.
Per serving: 485 Calories (kcal); 22g Total Fat; (55% calories from fat);
6g Protein; 35g Carbohydrate; 60mg Cholesterol; 1525mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1
Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Smoked Chilean Sea Bass With Thai Vinaigrette [Home]
Title: Smoked Chilean Sea Bass With Thai Vinaigrette
Yield: 1
Ingredients
---------------------SEA BASS AND TEA SMOKE---------------------------
4 4 oz chilean sea bass
-fillets; skin off
2 tb uncooked rice
4 whole cloves
1 ts leaves from 2 earl grey tea
-bags; removed from
1 ; packets
1/4 ts light olive oil with a dash
-of toas; ted
1 ; sesame oil
----------------------------COUSCOUS----------------------------------
1/2 ts light olive oil with a dash
-of toas; ted
1 ; sesame oil
1/4 c roughly chopped fresh
-lemongrass
2 tb finely chopped fresh ginger
-root
1/4 c chopped green onion; white
-bulb only
1 grated zest of 1/2 lime
3 3/4 c fish stock
1 pinches freshly ground sea
-salt
10 oz instant couscous
--------------------------VINAIGRETTE---------------------------------
1 c reserved seasoned fish stock
1 tb thinly sliced fresh ginger
-root
1/4 c thinly sliced fresh
-lemongrass
3 tb freshly squeezed lime juice
1 tb low sodium soy sauce
2 tb light olive oil
1/4 ts toasted sesame oil
2 tb fresh coriander leaves
12 fresh mint leaves
2 ts arrowroot mixed with 4tsp
-reserved; (slurry)
1 ; vinaigrette
----------------------RAW VEGETABLE GARNISH---------------------------
1 5 inch piece fresh ginger
-root; sliced into 4 flat
1 ; pieces lengthways,
1 ; up to 6
2 green onions; sliced
-lengthways
1 ; into thin pieces
1 red bell pepper; cut into
-long
1 ; toothpick size
1 ; strips
1/2 english cucumber; cut into
-long thin
1 ; strips
1 carrot; cut into long thin
1 ; strips
1 mint leaves; sliced thinly
Instructions
The sea bass and tea smoke: rinse and pat dry the fish fillets with a paper
towel. Cut 3 sheets of heavy duty aluminium foil into 15 inch squares. Roll
the edges under to form a circle that fits in the bottom of a Dutch oven.
The
pot should not be made of a light alloy or alloy bonded to other metals.
Cast
iron, aluminium or steel pans work fine. You should have a foil "saucer"
about
5 inches in diameter. When the edge is rolled to about 1 inch high, stop
and
flatten the foil. Depress the centre to hold the smoke ingredients.
In the depression of the aluminium foil saucer, sprinkle the rice on the
bottom, the cloves and then the contents of the tea bags. Place the foil
dish
in the bottom of the Dutch oven, cover the pan tightly and cook over high
heat
until the ingredients in the foil start smoking, about 5 minutes.
Brush a long-legged steamer basket with the olive oil. Place the sea bass
ion
the steamer platform. Put into the Dutch oven over the smoke ingredients,
cover, and continue smoking over high heat until cooked through, about 8
minutes. Remove from heat and let cool.
The couscous: pour the oil into a medium saucepan and fry the lemongrass,
ginger, green onion and lime zest for 2 minutes. Add the stock and bring to
a
boil. Turn the heat down and simmer for 10 minutes to allow for infusion
and
reduction. Strain into a large measuring cup - you want to have 3 cups of
liquid. Reserve 1 cup for the vinaigrette. Pour the remaining 2 cups back
into
the saucepan and bring back to a boil. Stir in the salt and couscous,
cover,
remove from the heat and let stand for 5 minutes.
The vinaigrette: in a medium saucepan, combine the reserved stock, ginger
and
lemongrass and boil until reduced to 1/2 cup, about 10 minutes. Strain into
a
blender jar. Add the lime juice, soy sauce, olive oil, sesame oil,
coriander
and mint leaves and whiz for 2 minutes to emulsify or hold together.
Reserve 1
1/2tbsp. Pour the rest into a small saucepan and bring to the boil. Remove
from the heat, stir in the arrowroot slurry, return to the heat and bring
to a
boil to thicken and clear, about 30 seconds.
continued in part 2
[Home] Smoked Oriental Garlic-Chicken Soup [Home]
Title: Smoked Oriental Garlic-Chicken Soup
Yield: 1 Servings
Ingredients
2 whole chickens, stuffed with
1 garlic, smoked
3 qt smoked chicken carcass
1 stock
12 shiitake mushrooms --
1 sliced
4 dried tomatoes
1/3 c home-dried garlic slices
1/3 c home-dried vidalia onion
1 slices
1 chipotle pepper
1/2 c oyster sauce
1/3 c worcestershire sauce
1/3 c nuoc mam
2 tb fresh ground black pepper
Instructions
Stuff chicken cavities with minced garlic and smoke, using prefered
wood, until done.
Remove skin from chickens. Pull meat from carcass and reserve,
discarding any fat. Take carcass, garlic from the chicken cavities,
cover with water, and boil, using any other ingredients you wish,
until you have three quarts of stock. Strain and refrigerate
overnight. Spoon off any fat that may have risen to the top of the
stock.
Soak shiitake mushrooms in warm tap water for 30 minutes. Remove from
water and slice. Heat stock, chop chicken, and add all ingredients to
the stock when stock is warm. Bring to a boil, reduce heat, and
simmer for 45 minutes to 1 hour, stirring occasionally.
Serve plain, or over rice. Garnish with fresh chives, crispy-fried
garlic, or parsley if desired.
Recipe By : Tom Solomon
From: Tom Solomon Date: 04 May 97 Bbq Mailing
List
[Home] Smoking Salmon And Trout Part Ix - Indian Or Hard Smoked [Home]
Title: Smoking Salmon And Trout Part Ix - Indian Or Hard Smoked
Yield: 1 Text File
Ingredients
1 info
Instructions
Low-fat fish make the longest keeping hard smoked fish as it is the
fat that causes rancidity. Very fat hard smoked fish should be
frozen or salted until just before eating. Medium fat fish will last
a week unrefrigerated before starting to go slightly rancid. And lean
fish will keep indefinitely unrefrigerated. Hard smoked fish can be
made from fresh, frozen or hard salted fish [instructions for hard
salting follow in a later chapter].
Hard salted fish should be freshened before smoking. Depending on the
hardness of the salting, your taste and the thickness of the pieces
to be smoked this may take 24 to 48 hours with water changes every 3
to 6 hours. There should be no salty taste left as the drying will
concentrate any saltiness remaining. Other products retain 50 to 75%
of their original moisture but hard smoked fish only 6%
Fresh fish and thawed frozen fish should be very lightly brined if at
all. Brining draws out moisture and cuts drying time but salt also
speeds fat rancidity in the finished product. Make a 90 deg sal brine
and soak pieces no more than:
BRINING TIMES
: Thickness Time
: 1/4" 2 min
: 1/2" 4 min
: 3/4" 7 min
: 1" 10 min
: 1 1/2" 15 min
: 2" 20 min
Smoking directions: Smoke for only a portion of the total drying
period according to taste. Dry at 85 deg F for 30 hrs with a forced
draft smoker and up to 3 weeks with a natural draft depending on the
weather or until the fish is completely dry and hard.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller
[Home] Snow Pea- Thai Basil And Chicken Stir-Fry [Home]
Title: Snow Pea, Thai Basil And Chicken Stir-Fry
Yield: 1
Ingredients
600 g chicken fillets; trimmed &
-thinly
1 ; sliced
1/4 c peanut oil
2 sm red chillies; roughly
-chopped
2 garlic cloves; crushed
6 green onions; thinly sliced
250 g snow peas; trimmed
1/3 c chicken stock
1 1/2 c thai basil leaves
1 steamed rice; to serve
Instructions
Combine chicken, 2 tbs oil, chillies and garlic in a medium bowl. Cover and
refrigerate for 10 minutes.
Heat a wok over high heat. Add 1 tsp oil and heat until hot. Add half the
chicken and stir-fry for 2-3 minutes or until chicken is cooked. Remove and
repeat using 1 tsp oil and remaining chicken. Set chicken aside.
Add remaining 2 tsp oil, green onions and snow peas to wok and stir-fry for
1
minute. Stir in stock, cover and cook for 1 minute or until snow peas are
bright green.
Add chicken and Thai basil leaves and stir-fry for 1 minute. Serve
immediately
with steamed rice.
Recipe courtesy Sue Dodd, Sydney Markets
Converted by MC_Buster.
Per serving: 627 Calories (kcal); 55g Total Fat; (76% calories from fat);
9g Protein; 28g Carbohydrate; 0mg Cholesterol; 741mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 11 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Snow Peas Oriental [Home]
Title: Snow Peas Oriental
Yield: 4 Servings
Ingredients
1 chicken bouillon cube
1/4 c boiling water
1 ts cornstarch
1 ts cold water
1 tb salad oil
1 ts soy sauce
1 clove garlic; minced
1 pk (6-oz) frozen snow peas;
-thawed; -or-
1 c fresh snowpeas
1 cn (8.5-oz) bamboo shoots;
-drained
1 cn (8.5-oz) water chestnuts;
-drained and sliced
1 cn (4-oz) sliced mushrooms;
-drained (optional)
Instructions
Dissolve bouillon cube in boiling water, then set aside. Combine cornstarch
in cold water and set aside. Heat oil and soy sauce over low heat in a
large skillet or wok and add garlic. Saut, until brown. Add snow peas,
bamboo shoots, water chestnuts and mushrooms and stir-fry for 1 minute over
high heat. Add chicken bouillon and cornstarch mixtures and stir until
thickened, about 1 minute. Yield: 4 servings.
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Soonday (Korean Stuffed Sausage) [Home]
Title: Soonday (Korean Stuffed Sausage)
Yield: 6 Servings
Ingredients
1 yard small beef intestine
2 c rice, cooked but still firm
2 garlic cloves; crushed
1 sl fresh ginger, 1, crushed
1 ts salt
1/2 ts pepper; black or white
1 tb korean sesame oil
1 ts sesame seeds; crushed
5 scallions; chopped
2 c beef or pork blood
Instructions
"In a number of cultures cooks stuff the small intestine of the cow,
sheep or pig and boil, bake or roast it. In Tunisia, this is known as
"merguez", in Eastern Europe as "kishke", in Indonesia, it is the
spectacular "usus" in coconut milk. The "soonday" of Korea is
entirely different.
It originated in the cold climate of mountainous North Korea where the
intestines of the wild mountain pigs were used. Now it's prepared all
over the country and brought in large buckets to the public markets
of Pusan, Kyongu, Seoul, Taegu and elsewhere. This sausage stuffing
is made of rice, seasonings and beef or pork blood (or substitute 8
ounces canned tomato puree).
1. Clean the intestine as received from your butcher once again.
Rinse well in cold water, then soak in lightly salted water for 1
hour; this makes the intestine firm and easier to handle. Tie up one
end firmly with cotton string.
2. Prepare the stuffing. Mix the cooked rice, garlic, ginger, salt,
pepper, sesame oil, sesame seeds, scallions and either blook or
tomato puree. Loosely stuff the intestine either by machine or by a
funnel ~- forcing the stuffing along the entire length. Do not fill
too tightly since the intestine may split in cooking when the rice
expands. Tie the open end firmly.
The intestine may also be stuffed as individual sausages in which
case it is cut into the desired lengths, tied, filled and tied again.
3. Place the soonday in a large pan, curling it around like a snail.
Cover it with lightly salted water and bring to a boil. Then turn to
low and cook uncovered for 3/4 hour. At the end of this time, insert
a skewer in the soonday to test for doneness. As when testing a cake,
if the skewer is dry and the soonday is firm to pressure, it is done.
Cut diagonally into 1/4-inch thick slices and serve warm or at room
temperature (warm is better). Serve on festive occasions especially
after the harvest of rice, cabbage (or whatever is being grown) with
your favorite Korean dip.
Serves 6 to 8.
Source: "The Korean Kitchen" by Copeland Marks
[Home] Sothi (South Indian) [Home]
Title: Sothi (South Indian)
Yield: 4 Servings
Ingredients
1 c thick coconut milk
2 1/2 c thin coconut milk
1 onion, ground
3 cloves garlic, ground
2 1/2 cm ginger, ground
1 onion, cut into wedges
2 sprigs curry leaves
1 ts turmeric powder
1/4 ts fenugreek
2 ts salt
2 potatoes, cut into wedges
150 g okra, kept whole
150 g french beans, cut into two
4 cabbage leaves, cut into
1 squares
3 red chillies, coarsely
1 sliced
3 green chillies, coarsely
1 sliced
2 tomatoes, quartered
1 tb lime juice
Instructions
Put thin coconut milk in a cooking pot. Add "A" and bring to a slow boil.
When vegetables are half-cooked, add tomatoes. Simmer till vegetables are
soft, stirring occasionally. Add thick coconut milk, gently stirring to
prevent curdling. When curry boils again, add lime juice and remove from
heat. Serve with rice.
Compiled by Imran C.
Posted to EAT-L Digest 17 November 96
Date: Mon, 18 Nov 1996 20:58:36 +1000
From: "I. Chaudhary"
[Home] South Indian Coconut Rice [Home]
Title: South Indian Coconut Rice
Yield: 1 Servings
Ingredients
13 red chillies
1 ts thania (celantro) seeds
1 oil
1 asfotedia
2 tb channa dal
2 c coconut -- freshly broken
1 and g
800 g white rice
30 ml vegetable oil
1 mustard seeds
1 turmeric powder
1 ts channa dal
1 ts urad dal
1 red chillies
1 green chillies
1 salt to taste
1 ts coconut oil -- optional
1 celantro leaves -- freshly
1 cut
1 bay leaves
Instructions
1. First make the seasoning powder (see notes): First take the 10-15
red chillies, thania seeds, (I am sorry that all names are Indian,
you can probably get these in any Indian grocery store) and fry them
in a pan with very little oil. Add some Asfotedia
2. Put into a blender and add the channa dal. Grind them coarsely,
remember the channa dal should not be in whole pieces). Keep this
aside for garnishing. 3. Cook white rice in a cooker, add less water
than actually written in the instructions (about 1 1/3 l. I prefer
Adolphus brand Long Grain white rice.
4. In a frying pan put about 30 ml of vegetable oil and heat it. Add
some mustard seeds and let them burst, then add a little turmeric
powder. To this add 1 tsp of channa dal andurad dal and fry till
golden yellow. Add some finely split red chillies and
Author's Notes: Add 1 tsp of chilli powder when frying the items if
you could not make the seasoning powder. Reduce the number of
chillies used if you want it to be less hot. Reduce the amount of oil
initially while frying if you want it less fattening.
Difficulty : moderate. Precision
: measure ingredients.
Recipe By : P.S.Sriram srips@emx.utexas.edu
[Home] South Indian Dosas [Home]
Title: South Indian Dosas
Yield: 8 Pancakes
Ingredients
1/2 c urad dal
1 c long-grain rice
3/4 ts salt
3/4 ts ground cumin seeds
1/2 c vegetable oil (about)
Instructions
Pick over and wash urad dal. Soak in 2 cups water for
8 hours.
Wash rice and soak in 3 cups water for 8 hours.
Drain dal; blend in food processor or blender for 2 minutes, scraping
down sides occasionally. Add 2 tablespoons water and process another
minute. Add another 2 tablespoons water and process again for one
minute. Continue adding water until you've reached 3/4 cup total, and
mixture is light and fluffy. Place in a bowl and set aside.
Drain rice; blend in food processor or blender, adding 3/4 of water 2
tablespoons at a time, until mixture resembles fine grains of
semolina. Combine rice mixture with dal mixture. Cover and leave in a
warm place to ferment, 16-20 hours.
The fermented batter should be frothy. Add the salt and cumin and
stir to combine.
Have all cooking paraphernalia ready and at hand. You will need to
have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
bowl with a small spoon, a larger spoon to spread the batter, the
bowl of batter with a 1/2-cup measuring scoop/cup, a metal spatula
for turning the pancakes, and a plate on which to place the finished
dosas after they are cooked.
Pour 1 teaspoon of oil into the skillet and tilt to distribute
evenly. Heat the skillet over medium-low until oil is hot. Pour 1/2
cup of the mixture onto the center of the hot skillet. Use the large
spoon to spread the batter in a spiral motion, until the pancake is
about 6-7 inches in diameter. Turn pancake after 2 minutes and cook
another 2 minutes on the other side, until lightly browned. Remove
pancake to plate and repeat with remaining batter, adding only enough
additional oil to the skillet as needed to keep surface evenly
greased. I found that about 1/2 to 3/4 teaspoon for each pancake was
plenty, but your mileage may vary.
Serve with relishes, pickles, chutney, or cooked vegetables.
Adapted by Karen Mintzias from Madhur Jaffrey's "World-of-the-East
Vegetarian Cooking"
[Home] South Indian Fish Curry [Home]
Title: South Indian Fish Curry
Yield: 0 Servings
Ingredients
2 lbs pomfret (I've done it
-with pomfret.
2 cn coconut milk
pn of turmeric
1/2 ts cumin seeds
3 medium onions
5 cm piece of ginger
6 green chilies
4 large tomatoes
1 ts vinegar
3 Tbls butter (ghee is better,
- ghee == cla
salt to taste
coriander (cilantro) leaves
-(option
Instructions
1. Chop onions and tomatoes.
2. Make a paste of the turmeric, cumin, ginger and chillies.
3. Clean and cut the fish into sensible pieces.
1. Heat the butter/ghee. Put in the onions, tomatoes and the spice-paste.
Fry for 15 minutes.
2. Add the salt and one can of coconut milk. Cook for five minutes.
3. Put in the fish. Mix well and then put the vinegar and the last can of
coconut milk.
4. Bring to boil and remove from heat. Serve with rice. The garnishing is
strictly optional and to taste. Garnish with coriander leaves, onion and
tomato slices and lemon wedges.
Author's Notes:
This is from the Taj at Madras and if you like fish and coconut, absolutely
delicious.
The same recipe can be done with chicken and lamb as well. The original
recipe called for one fresh grated coconut or 2 \)12 cups of dessicated
coconut. The milk of the coconut is extracted in two stages and are added
in place of the cans of milk in the recipe above. The coconut is added in
the ghee with the onions and the spice paste in the initial frying stage to
make a richer gravy.
Difficulty : rather high.
Precision : measure ingredients.
- - - - - - - - - - - - - - - - - -
Contributor: Ajay Shah (213)734-3930
Preparation Time: 0:00
[Home] South Indian Garam Masala [Home]
Title: South Indian Garam Masala
Yield: 1 1/2 Cups
Ingredients
3 cinnamon broken into pieces
1/2 c green cardamon pods, husked
2 tb black cardamon pods, husked
1/4 c cloves
1/4 c black peppercorns
3 dried red chilies
1/4 nutmeg, grated
1/4 c cumin seeds
1/2 c coriander seeds
Instructions
Roast spices in small, heavy saucepan over medium heat for 4-5
minutes, stirring constantly until they become a shade darker than
their original color. Remove spices from pan and grind to a fine
powder in a spice or coffee grinder. Store in an airtight container
for up to 6 months.
The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN
0-572-01863-0 pg 13
From: Ian Hoare Date: 16 Dec 96 National
Cooking Echo
[Home] South Indian Potato Curry [Home]
Title: South Indian Potato Curry
Yield: 4 Servings
Ingredients
--------------------------CURRY POWDER--------------------------------
1 ts fenugreek
1 ts cumin seeds
1 ts coriander seeds
1 ts black peppercorns
1 ts mustard seeds
1 ts hot chili powder
3 ts turmeric
------------------------OTHER INGREDIENTS-----------------------------
3 lg russet potatoes (up to)
4 ts vegetable oil
1 pn salt (to taste) (up to)
3 peppers (optional)
Instructions
Here is another recipe from my curry archives. It is a South Indian-style
potato curry, adapted from Julie Sahni's "Classic Indian Vegetarian and
Grain Cooking".
To make curry powder (enough for 2-3 curries) grind the first 5 ingredients
in the curry powder list in a food grinder or mortar, then add the chili
powder and turmeric and mix well. I keep a spare coffee grinder which is
used only for spices - I don't suggest using your regular coffee grinder
unless you like "curry coffee".
Wash the potatoes and scrub a little to remove dirt. Place in just enough
water to cover them and boil for 30 minutes. Remove the potatoes and peel
off the skins (carefully, they will be hot!). Cut the potatoes into slices,
sprinkle liberally with the curry powder. Add salt if desired. Chop up the
peppers and add them to the mix. Fry the potatoes in hot oil for around 5
more minutes.
Jon Dart
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] South Indian Pullao (Rice) [Home]
Title: South Indian Pullao (Rice)
Yield: 1 Recipe
Ingredients
1 no ingredients
Instructions
1 c rice; (preferably basmati
-rice)
1/3 c tomato puree
1 lg onion
1 c vegetables; (preferably peas
-and carrots)
1/4 ts coriander powder; (to 1/2)
-(dhania powder)
1/8 ts garlic powder; (to 1/4) or
1 1/2 cloves garlic
1/8 ts ginger powder; (to 1/4) or
1 piece ginger; (1/4 inch)
1/8 ts chili powder; (to 1/4) or
1 green chili; cut in small
-pieces
1 green cardamoms; (to 2)
1 clove
1 stick cinnamon; (1/4 inch) or
1/8 ts cinnamon powder
1 bay leaf
1 ts salt
1 ts coriander leaves; if needed
Clean the rice with water and set aside. Cut the onions length wise.
Fry the onions and cardamom in butter for about 4 minutes. If you are using
green chili, then add the chili. Add bay leaf, cloves, cinnamon and fry
until the onions turn golden brown (this will probably take another 4-5
minutes). Add the garlic and ginger paste (preferably prepared from fresh
ginger and garlic). Add dhania powder and chili powder (if green chili was
not added before). Add the tomato paste and one cup of water (you have to
experiment with the quantity of water needed. I found 1- 1/2 cups to be
optimal) and bring the mixture to boil. Add the vegetables, rice and salt.
if you like coconut, add 1/4 cup of coconut flakes.
reduce the flame and cover the vessel. After about 4 minutes, stir the
mixture. Cover the lid again and wait until cooked (might take about 10-15
minutes). Sprinkle on the coriander leaves in the end.
recipe by: ya gotta have it recipes
[indiancooking] digest no. 95 January 23rd, 1999
[Home] South Indian Pullav (Rice) [Home]
Title: South Indian Pullav (Rice)
Yield: 1 Servings
Ingredients
1 c rice (preferably basmathi
-rice)
1/3 c tomato puree
1 lg onion
1 c vegetables (preferably peas
-and car; rots)
1/4 ts coriander powder (also
-called dhani; a powder) (up
1/8 ts garlic powder or (up to 1/4)
1 1/2 cloves garlic
1/8 ts ginger powder (up to 1/4)
1 piece (1/4-inch) ginger
1/8 ts chili powder (up to 1/4)
1 green chili cut into small
-pieces
1 pieces cardamom (up to 2)
1 piece cloves
1 stick (1/4-inch) cinnamon or
1/8 ts powder cinnamon
1 bay leaf
1 ts salt
1 ts coriander leaves (if needed)
Instructions
Method: Clean the rice with water and set aside. Cut the onions length
wise. Fry the onions and cardamom in butter for about 4 minutes. If you are
using green chili, then add the chili. Add bay leaf, cloves, cinnamon and
fry until the onions turn golden brown (This will probably take another 4-5
minutes). Add the garlic and ginger paste (preferably prepared from fresh
ginger and garlic). Add dhania powder and chili powder (if green chili was
not added before). Add the tomato paste and one cup of water (you have to
experiment with the quantity of water needed. I found 1- 1/2 cups to be
optimal) and bring the mixture to boil. Add the vegetables, rice and salt.
If you like coconut, add 1/4 cup of coconut flakes.
Reduce the flame and cover the vessel. After about 4 minutes, stir the
mixture. Cover the lid again and wait until cooked (might take about 10-15
minutes). Sprinkle on the coriander leaves in the end.
Posted to rec.food.recipes by hz225wu@unidui.uni-duisburg.de (Micaela
Pantke) on Thu, 12 Aug 93.
[Home] South Indian Vegetable Curry [Home]
Title: South Indian Vegetable Curry
Yield: 4 Servings
Ingredients
1/4 c oil
1 pn mustard seeds
1 1/2 ts ginger, grated
1 lg yellow onion, thinly sliced
2 ea green chiles, seeded
2 1/2 ts coriander, ground
2 1/2 ts cumin, ground
1/4 ts turmeric
1 sm potato, cubed
2 ea carrots, cubed
1 ea eggplant, cubed
1/4 lb green beans, chopped
2 ea green bell peppers, chopped
2 ts salt
1 pn sugar
1 1/2 c coconut milk
4 tb cilantro, chopped
1/4 ts paprika
Instructions
Heat oil in a large skillet over medium heat. Fry mustard seeds
until they pop. Add ginger, onion & chiles & fry for 2 minutes.
Stirring constantly, add coriander, cumin & turmeric & cook gently
for a few seconds longer. Add the vegetables & cook, stirring
constantly, for 5 minutes. Add salt, sugar & coconut milk. Cover &
cook gently for about 10 minutes, or until the vegetables are tender.
Mix in the cilantro & sprinkle with the paprika before serving.
Garnish with toasted coconut.
Pranati Sen Gupta, "The Art of indian Cuisine"
[Home] Soy Sesame Chicken With Oriental Vegetables [Home]
Title: Soy Sesame Chicken With Oriental Vegetables
Yield: 6 Servings
Ingredients
1/3 c low-sodium soy sauce
1/4 c chopped fresh cilantro
1/4 c chopped green onion
1/4 c canned unsalted chicken
-broth
2 tb chopped fresh ginger
2 tb rice wine vinegar
4 garlic cloves, chopped
2 ts hot chili paste with garlic
1 ts oriental sesame oil
6 boneless skinless chicken
-breasts
1 vegetables
12 oz small carrots, thinly sliced
- diagon; ally
12 oz jicama, peeled, cut into
-thin match; stick size slic
8 oz snow peas
1 tb oriental sesame oil
1 tb sesame seeds
2 tb canned unsalted chicken
-broth
Instructions
Chicken - Combine first 9 ingredients in medium bowl. Pour 1/2 c
marinade into shallow dish. Reserve remaining marinade for
vegetables. Add chicken to marinade in dish and turn to coat. Cover
and refrigerate at least 2 and up to 4 hours.
Vegetables - Bring medium pot of salted water to boil. Add carrots and
simmer 3 minutes. Add jicama and peas and cook until just tender,
about 2 minutes. Drain. Refresh with cold water and drain. (Can be
prepared 4 hours ahead. Cover vegetables and chill.)
Drain chicken. Heat oil in heavy large skillet over medium-high
heat. Add chicken smooth side down; cook 3 minutes. Turn chicken and
sprinkle with sesame seeds. Cook until chicken is cooked through,
about 3 minutes. Transfer to plates and keep warm.
Add broth and reserved marinade to skillet. Add carrots, jicama and
snow peas and stir until heated through about 3 minutes. Remove
vegetables from heat. Top chicken with vegetables and drizzle juices
over. 240 calories per serving, 6 g fat, 518 mg sodium, 66 mg
cholesterol. From Bon Appetit's Light & Easy Mar '93.
[Home] Soybean Sprout Pancakes Kong Namui Buchimi (Korean) [Home]
Title: Soybean Sprout Pancakes : Kong Namui Buchimi (Korean)
Yield: 4 Servings
Ingredients
---SPICY DIPPING SAUCE---
1/2 c soy sauce
1 tb gochujang
or red pepper paste
1 clove garlic; crushed
---SIMPLE SOY SAUCE DIP---
1/2 c soy sauce
1/2 ts sesame oil
1/2 ts toasted sesame seeds
1/2 ts vinegar
--=--
1 1/4 c water
1/2 ts salt
1 c fresh soybean sprouts
---BATTER---
1 c all-purpose flour
1 egg
1/2 ts salt
2 c water
---ADDITIONS---
4 green onions; minced
green and white parts
vegetable oil; for frying
Instructions
1) To make sauces: Mix ingredients for each sauce in separate small bowls;
set aside.
2) In a large pan, bring the water and salt to a rapid boil. Add the bean
sprouts and parboil for 2 minutes. They should be pliable but not mushy.
Rinse in cold water and drain.
3) In a large bowl, mix together the batter ingredients. The batter should
be
like pancake batter. Thin with water, if necessary.
4) Add the sprouts and onions. Gently mix until all the ingredients are
blended.
5) In a medium skillet, heat 1 teaspoon of the oil over medium-high heat.
Ladle about 1/4 cup of the bean sprout batter into the skillet. With the
back
of a spoon or a spatula, spread the batter into a 3-inch circle. cook until
the pancake edges start to brown, about 2 to 3 minutes. Flip the pancake
over
and cook the other side until the bottom is golden brown, about 2 minutes.
5) Repeat until you've used all of the pancake batter. Add more oil to the
skillet as needed for frying.
6) Place the bowls of dipping sauces and the pancakes on a large platter
and
serve, family style.
Each serving (one-fourth the recipe) 38 cals, 2g protein, 6g carb, 0g fat.
Est. by publisher: they do not estimate the cals from oil for frying.
<>kitpath@earthlink.net 3/99
- - - - - - - - - - - - - - - - - -
NOTES : Yield 12 to 18 pancakes. These can be served as snacks or entrees.
Cut into bite-size pieces and serve with dipping sauces. GOCHUJANG is a
fermented hot pepper paste made from sweet rice, hot red pepper, soybeans
and
salt. It provides the traditional sizzle and red color in Korean cooking.
Contributor: Flavors of Korea: Vegetarian Cuisine 1998
Preparation Time: 0:00
[Home] Special Recipe For Tofu In Chinese Way [Home]
Title: Special Recipe For Tofu In Chinese Way
Yield: 4 Servings
Ingredients
1 box tofu (regular or firm)
4 sl ginger; diced
1 green onion; diced
2 pieces garlic; diced
1/2 carrot; diced
1 ts corn starch
1/4 c soy sauce
1 ts sugar -or- (up to)
6 candy (sugar)
1 c water
Instructions
From: TERESA LIANG
Date: Wed, 14 Aug 1996 20:27:54 -0700
1. Heat a pan with 2 tsp of oil on medium high.
2. Slice Tofu into 2"-3" pieces. Place Tofu into the pan and fry it about
5 minutes on each side or until golden in color. When done, put on a china
plate.
3. Dice green onion, ginger, garlic,and carrots. Put into a heated pan
with 2 tsp of oil, and fry. Add 2 tsp of soy sauce, 1/4 water, and 1 tsp of
sugar. Add more or less of the soy sauce, and sugar depending on how salty
you want it. Let boil! Meanwhile, in a small bowl add 1 tsp of corn starch,
and 1/4 cup of cold water and stir. Once the soy sauce is boiling, pour 2
tsp of the corn starch mix in the pan. Add more or less depending on how
thick you want it. Cook to desired thickness. Remember, the sauce is the
main part of this dish, thus don't make it too thick!
4. To serve, pour thickened sauce over Tofu and enjoy!
EAT-L Digest 14 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Special Thai Chicken With Chilies (Mild) [Home]
Title: Special Thai Chicken With Chilies (Mild)
Yield: 1
Ingredients
2 tb oil
4 fresh red chilies; seeded
-and sliced
3 garlic cloves; sliced
1 1/4 lb chicken breast; sliced
1 onion; sliced
2 tb oyster sauce
1 tb fish sauce *
1 tb tamarind sauce
2 ts brown sugar
1/2 c straw mushrooms
1/2 c bamboo shoots; (strips)
1/2 lime; juiced
6 bn coriander; (fresh)
Instructions
*NOTE: (Fish sauce is available from Asian food shops. Alternatively
substitute twice this amount soy sauce.)
Instructions: heat oil in wok, add chilies and garlic and fry until crisp
and
golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and
onion in oil until chicken is cooked. Add lime juice and vegetables. Fry
for
about 2 minutes. Add sauce.
Per serving: 1229 Calories (kcal); 70g Total Fat; (51% calories from fat);
100g Protein; 49g Carbohydrate; 291mg Cholesterol; 625mg Sodium
Food Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 3 1/2 Vegetable; 1/2
Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Special Thai Chicken With Chillies (Mild) [Home]
Title: Special Thai Chicken With Chillies (Mild)
Yield: 1 Servings
Ingredients
2 tb oil
4 fresh red chillies - seeded
-and sli; ced
3 garlic cloves; sliced
500 g chicken breast; sliced
1 onion; sliced
2 tb oyster sauce
1 tb fish sauce *
1 tb tamarind sauce
2 ts brown sugar - (or jaggary if
- availa; ble)
1/2 c straw mushrooms - (or tinned
- mushro; oms - if desperate
1/2 c bamboo shoots (strips)
1/2 lime; juiced
6 bn coriander (fresh)
Instructions
*NOTE: (Fish sauce is available from Asain food shops. Alternatively
substitute twice this amount soy sauce.)
Instructions: ============= Heat oil in wok, add chillies and garlic
and fry until crisp and golden. Drain onto paper towels (but leave
oil in the wok). Fry chicken and onion in oil until chicken is
cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add
sauce.
From: neiger@vaxc.cc.monash.edu.au (David Neiger)
[Home] Spiced Prawn Cocktail [Home]
Title: Spiced Prawn Cocktail
Yield: 1
Ingredients
4 tb mayonnaise
1 splash tabasco
1 splash worcestershire sauce
1 tb ketchup
1 ts dijon mustard
1 ts horseradish; grated
1 finely chopped red pepper
2 spring onions; finely
-chopped
1 lemon juice to taste
100 g prawns; shelled
1 lettuce for garnish
1 another spring onion for
-garnish
Instructions
Combine the first 9 ingredients, check seasoning and stir in the prawns.
Shred the lettuce and spoon over prawns.
Dust with a tiny amount of cayenne pepper. Make spring onion into flower
by cutting into bulb end and plunging into cold water.
Converted by MC_Buster.
Per serving: 425 Calories (kcal); 47g Total Fat; (92% calories from fat);
2g Protein; 7g Carbohydrate; 19mg Cholesterol; 564mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
Fat; 1/2 Other Carbohydrates
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0n.
[Home] Spiced Salt (Chinese Spice) [Home]
Title: Spiced Salt (Chinese Spice)
Yield: 1 Servings
Ingredients
4 tb coarse salt
2 tb sichuan pepper
Instructions
This salt is served in small bowls and used as a dip for raw or deep-
fried vegetables, roast meat and poultry.
Dry roast the salt and Sichuan pepper in a heavy frying pan over a
medium heat until the Sichuan pepper darkens. Cool, then grind and
store in an airtight container for up to 4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio
Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with
full color photographs of the herbs and spices- whole, mixed, ground.
Recipe By : Jill Norman * Web File 4/97
From: "Mary Spyridakis" Date: 01 Jun 97 Mastercook
Recipes (Mailing List)
[Home] Spicey Thai Vinaigrette [Home]
Title: Spicey Thai Vinaigrette
Yield: 1 Serving
Ingredients
1 Whole Garlic,Clove,Raw;
-Finely chopped
1/4 Teaspoon Ginger,Fresh
-Slices; Finely chopped
3 Tablespoons Vinegar, Rice
1 Teaspoon Brown Sugar
1 Teaspoon Soy Sauce
1/4 Cup Oil
1/2 Teaspoon Oil,Sesame
1/4 Teaspoon Pepper,Red,Crushed
Onions,Red (optional);
-Chopped
Orange, Mandarin (optional)
Jicama,Raw,Sliced (optional)
Instructions
Combine all ingredients and mix well. Pour over mixed lettuces, toss and
serve.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 496 Calories; 55g Fat (97% calories
from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 277mg Sodium
Preparation Time: 0:00
[Home] Spicy Chicken With Thai Basil [Home]
Title: Spicy Chicken With Thai Basil
Yield: 1 Servings
Ingredients
8 oz chicken breast, thinly
-sliced
2 oz fresh thai basil leaves,
-chopped
3 oz fish sauce
3 oz white onions, sliced
3 oz red and green bell peppers,
-sliced
1 jalapeno pepper, seeded and
-minced
2 cloves garlic, minced
2 oz chili sauce
3 oz chicken stock
1 prepared white rice
Instructions
Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Add
the Vegetables along with the Thai Basil, cook for another 45 seconds.
Season with the Chili Sauce and Fish Sauce. De-glaze the wok with stock and
serve. Serve with rice.
Recipe by: BangkokCuisine, Modified by Art Guyer Posted to Kitmailbox
Digest by "Beach_Bum@usa.net" on Apr 24, 1997
[Home] Spicy Chinese Chicken In Orange Sauce [Home]
Title: Spicy Chinese Chicken In Orange Sauce
Yield: 1
Ingredients
------------------------------RICE------------------------------------
1 c long-grain rice
2 c water
3/4 ts salt
------------------------------SAUCE-----------------------------------
1 c fat-free; low-sodium chicken
1 broth
6 tb low-sodium soy sauce;
-divided
3 tb white vinegar
1/2 tb sugar
1/4 ts white pepper
2 tb cornstarch
------------------------STIRFRY MIXTURE-------------------------------
2 md carrots; peeled and sliced
8 oz fresh green beans; trimmed
1 tb peanut oil
1/2 ts crushed red pepper or to
-taste
3 cloves garlic; crushed
-through a
1 press
4 pieces orange rind;
-(1-inch-long)
14 oz boneless; skinless chicken
1 thighs; diced
1 c mushrooms; sliced
Instructions
To make the rice:In a saucepan, bring 2 cups water to a boil. Add
salt; stir in rice. Cover tightly, reduce heat to low, and cook for
15 minutes. Turn off heat and leave covered for at least 5 minutes,
or until ready to serve.
To make the sauce: In a measuring cup, combine the chicken broth, 4
tablespoons of the soy sauce, vinegar, sugar, and white pepper. In a
separate dish, mix together the cornstarch and remaining 2
tablespoons soy sauce to make a thin paste. Set both sauce mixture
and cornstarch mixture aside.
To make the stir-fry mixture: Bring a small amount of water to a boil
and blanch the carrots and green beans for 5 minutes. Drain and rinse
under cold running water. Drain again.
Heat the oil in a large wok over high heat until very hot. Add the
crushed red pepper; cook for 30 seconds, but don't allow to burn. Add
the garlic, orange rind, and chicken, and cook for 5 to 7 minutes,
stirring frequently, until chicken turns white. Add the mushrooms and
stir-fry for 1 to 2 minutes. Add the carrots and green beans and
stir-fry for 1 to 2 minutes. Stir the sauce and pour over the
vegetable and chicken mixture. Heat until sauce comes to a boil. Stir
the cornstarch mixture and pour into the sauce; cook, stirring, for
30 seconds or until the sauce thickens slightly. Remove from heat. To
serve, spoon about 1 cup of rice on individual plates and spoon the
chicken and vegetables on top.
Servings: 4.
Per serving: 1061 Calories (kcal); 15g Total Fat; (13% calories from fat);
23g Protein; 208g Carbohydrate; 0mg Cholesterol; 5279mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2
Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Spicy Chinese Chicken In Peanut Sauce [Home]
Title: Spicy Chinese Chicken In Peanut Sauce
Yield: 4 Servings
Ingredients
1 1/2 lb boneless chicken fingers
2 tb oil
1 cn condensed cream of chicken
-soup
3 tb chunky peanut butter
2/3 c water
2 green onions, sliced
1 ts chili powder
1/8 ts red pepper flakes
Instructions
Preparation :
Brown and cook chicken in oil over medium heat for 10 minutes.
Drain. Remove meat. To skillet, add soup, peanut butter, water,
green onions, chili powder, and red pepper. Over medium heat, cook
until boiling. Reduce heat to low. Return chicken to skillet. Cover.
Simmer 5 minutes or until chicken is cooked thoroughly. Serve with
rice and peapods.
[Home] Spicy Chinese Chicken [Home]
Title: Spicy Chinese Chicken
Yield: 4 Servings
Ingredients
2 c cooked; shredded chicken
1 cucumber; pared, seeded and
-- sliced
1 scallion; thinly sliced
1 ts ground ginger
1 lg garlic; minced
1/3 c creamy peanut butter
3 tb water
2 tb soy sauce
1 1/2 tb red wine vinegar
1 tb peanut oil
1 ts sugar
1/2 ts hot pepper sauce
watercress
2 tb chopped salted peanuts
Instructions
In medium bowl, stir together chicken, cucumber, scallion, ginger and
garlic; mix well. In small bowl, stir together peanut butter, water, soy
sauce, vinegar, oil, sugar and hot pepper sauce. Pour sauce over chicken;
toss gently. Serve on watercress; garnish with chopped peanuts. Serve hot
or cold.
MC formatted, using Buster, for your cooking pleasure 4/8/99.
- - - - - - - - - - - - - - - - - -
Contributor: Virginia Diner www.vadiner.com/recipe.html
Preparation Time: 0:00
[Home] Spicy Chinese Peanut Butter Sauce [Home]
Title: Spicy Chinese Peanut Butter Sauce
Yield: 6 Servings
Ingredients
1/4 c hot water
1/2 c smooth peanut butter
1/3 c soy sauce
1/4 c lemon juice
1 ts cayenne pepper
1 ds of tabasco sauce (optional)
1/4 c brown sugar or honey
1/4 c sherry
Instructions
Combine all ingredients. Serve over Chinese pork dumplings or pasta.
[Home] Spicy Chinese Potato Salad [Home]
Title: Spicy Chinese Potato Salad
Yield: 4 Servings
Ingredients
3 c cubed red potatoes -- skin
1 intact
3/4 c minced red bell pepper
1/2 c minced celery
1/4 c finely chopped green onions
1/4 c rice wine vinegar
2 tb dark sesame oil
1 ts grated gingerroot
1 ts honey
1 tb lemon juice
1 tb hoisin sauce
1/4 ts cayenne pepper -- or more to
1 taste
Instructions
1. In a large pot over medium-high heat, cook potatoes until tender (about
20 minutes). Drain and chill for 20 minutes.
2. In a salad bowl combine red bell pepper, celery, green onions, vinegar,
oil, gingerroot, honey, lemon juice, hoisin sauce, and cayenne. Add chilled
potatoes and toss well. Cover with plastic wrap and set aside to marinate
at room temperature for 20 minutes more. Serve at room temperature.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Spicy Chinese Sauce [Home]
Title: Spicy Chinese Sauce
Yield: 1
Ingredients
1 tb sichuan peppercorns; crushed
1 tb minced fresh ginger
1 tb minced garlic
6 tb chinese black soy sauce
4 tb chekiang; vinegar or white
-ric
Instructions
4 1/2 teaspoons Sugar
3 tablespoons Sesame oil
1 teaspoon Chili oil or cayenne pepper -- or Tabasco
Mix all. Process just to blend, pour into a bowl and let stand until the
sugar is completely dissolved.
NOTE: The Chenkiang vinegar mentioned is somewhat similar to a thick
malt type vinegar though it has more flavor. It has quite a unique and
good taste. Any good Chinese market should have it.
Posted by Stephen Ceideburg
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Spicy Glazed Oriental Wings [Home]
Title: Spicy Glazed Oriental Wings
Yield: 1 Servings
Ingredients
1 lb chicken wings
2 tb oil
2 garlic cloves, chopped fine
2 tb brown sugar
1 1/2 ts dried mustard
1 red pepper flakes to taste
1/4 c beer
2 tb low salt soy sauce
1/2 ts sesame oil (opt)
1 sesame seeds (opt)
Instructions
Lay wings in a single layer and brush with oil and bake 1 hour in a
preheated 375oF oven. In a lightly greased skillet, add garlic, brown
sugar, red pepper flakes, dried mustard and soy sauce. Heat and add
beer. Add baked wings and raise heat and simmer hard cook about 10
minutes until coated and well glazed. Sprinkle with sesame oil and
seeds.
Source: "The Yankee Kitchen" 04-08-93 [#4] Marion
[Home] Spicy Grilled Shrimp With Thai Mango Chutney [Home]
Title: Spicy Grilled Shrimp With Thai Mango Chutney
Yield: 1 Servings
Ingredients
4 skewers soaked in water
-overnight
16 jumbo shrimp; (peeled,
-deveined, and bu
1 dried habanero;
-reconstituted
1/4 onion; coarsely chopped
2 cloves garlic; chopped
1/2 ts curry powder
2 oz sesame oil
Instructions
Created by: Chef Tim Schafer
http://emall.com/Chile/chilerecipes.html
Chile Today - Hot Tamale
Puree paste ingredients, then add oil slowly until smooth. Skewer shrimp 4
to a skewer; brush with paste. Let sit in room temperature for thirty
minutes.
*Pre-heat grill and cook shrimp skewers over medium heat for two minutes on
each side.
Posted to recipelu-digest by LSHW on Feb 15, 1998
[Home] Spicy Indian Lamb Chops [Home]
Title: Spicy Indian Lamb Chops
Yield: 6 Servings
Ingredients
8 lamb chops (about 5-75g ea)
2 tb olive oil
150 ml lemon juice
1 ts salt
1 tb chopped fresh mint and
1 coriander
150 ml corn oil
1 mint sprigs
1 lime slices
------------------------------SAUCE-----------------------------------
3 tb corn oil
8 md tomatoes, roughly chopped
1 bay leaf
1 ts garam masala
2 tb natural yoghurt
1 ts garlic pulp
1 ts chilli powder
1 ts salt
1/2 ts black cumin seeds
3 black peppercorns
2 md potatoes, peeled, roughly
1 chopped and bolied
Instructions
1. Put the chops into a large bowl. Mix together the olive oil, lemon
juice, salt and fresh mint and coriander. Pour the oil mixture over the
chops and rub it well with your fingers. Leave to marinate for at least 3
hours.
2. To make the sauce, heat the corn oil in a deep round-bottomed frying
pan(skillet) or a karahi(wok). Lower the heat and add the chopped tomatoes.
Stir-fry for about 2 minutes. Gradually add the bay leaf, garam masala,
yoghurt, garlic, chilli powder, salt, black cumin seeds and peppercorns,
and stir-fry for a further 2-3 minutes.
3. Lower the heat again and add the cooked potatoes, mixing everything
together well. Remove from the heat and set yo one side.
4. Heat 150ml cup corn oil in a seperate frying pan. Lower the heat
slightly and fry the marinated chops until they are cooked through. This
will take about 10-12 minutes. Remove with a slotted spoon and drain the
cooked chops on absorbent kitchen paper towels.
5. Heat the sauce in the wok, bringing it to the boil. Add the chops and
lower the heat. Simmer for 5-7 minutes.
6. Transfer to a warmed serving dish and garnish with mint sprigs and lime
slices.
Compiled by Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
on Nov 15, 1997
[Home] Spicy Indian Lamb Sausages [Home]
Title: Spicy Indian Lamb Sausages
Yield: 8 Servings
Ingredients
2 lb fat-trimmed lamb; ground
-from leg or shoul
2 ts salt or smoke-seasoned salt
1 tb ground cumin
1 ts curry powder; or to taste
1 onion; finely minced or 2
-table
2 tb minced fresh parsley or 1
-teaspoon
2 eggs; lightly beaten
Instructions
Have the meat trimmed of fat and ground, or grind it yourself. Combine
with remaining ingredients and mix lightly. Gently shape into 16 patties.
Wrap and freeze, if desire. Broil or barbeque for 2 minutes on each side
(3 minutes, if frozen).
Sixteen patties, under 90 calories each
>From: "Tina D. Bell"
- - - - - - - - - - - - - - - - - - -
Per serving: 154 Calories (kcal); 7g Total Fat; (40% calories from fat);
20g Protein; 2g Carbohydrate; 106mg Cholesterol; 610mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
NOTES : Instead of hot dogs or hamburgers on the grill, how about homemade
sausage patties? It's easy - and nonfattening, if you're a Slim
Gourmet
backyard chef! Serve them on thin rounds of French
bread. Add a big tossed salad and fresh fruit dessert for a super
sundown supper.
Nutr. Assoc. : 26385 0 0 0 0 0 0 0 0 0 0 0
Contributor: The International Slim Gourmet Cookbook, Barbara Gibbon
Preparation Time: 0:00
[Home] Spicy Indian Potatoes With Peas [Home]
Title: Spicy Indian Potatoes With Peas
Yield: 6 Servings
Ingredients
1 1/4 lb New potatoes
1 1/2 ts Ground coriander
1 ts Cumin
1 ts Curry powder
2 tb Vegetable oil
2 Hot green chilies; seeded,
-minced
2 tb Minced peeled fresh ginger
2 tb Minced fresh cilantro roots
-and ste; plus leaves for
garnish
1/2 ts Black mustard seeds
1/8 ts Ground turmeric
4 Small tomatoes - (1 lb);
-peeled, seeded,
and chopped
Salt; to taste
2 c Frozen green peas; thawed
1 tb Fresh lemon juice
Instructions
Boil the potatoes in salted water to cover in a medium saucepan until
cooked through but still firm, about 15 to 20 minutes. Drain the potatoes
in a colander.
While the potatoes are cooking, toast the coriander, cumin and curry
in a small skillet over moderately-high heat, shaking the pan, until
aromatic, about 2 minutes.
Heat the vegetable oil in a large skillet over moderate heat
until hot but not smoking. Add the chilies, ginger, cilantro stems and
roots, black mustard seeds, turmeric, and toasted spice mixture. Cook,
stirring, until mustard seeds pop, about 3 minutes. Stir in the tomatoes
and salt, combine well, and cook, stirring, until the tomatoes release
their liquid and begin toform a sauce, about 3 minutes.
Add the potatoes and cook gently for 3 minutes.
Add the peas, and cook for3 minutes. Sprinkle with lemon juice, garnish
with fresh cilantro leaves, and serve immediately.
This recipe yields 6 side dish servings.
Recipe Source:
COOKING LIVE with Sara Moulton
From the TV FOOD NETWORK - (Show # CL-9116
broadcast 04-27-1998) 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
11-04-1998
- - - - - - - - - - - - - - - -
- -
Contributor: Sara Moulton
Preparation Time: 0:00
[Home] Spicy Korean Kim Chee [Home]
Title: Spicy Korean Kim Chee
Yield: 1 Servings
Ingredients
1 lb chinese cabbage
2 tb salt
4 c cold water
2 c very hot water
------------------------PICKLING MIXTURE------------------------------
1 tb finely chopped garlic
1 tb finely chopped fresh ginger
1 tb finely chopped scallions
2 ts finely chopped dried chile
2 ts sugar
1 tb salt
Instructions
SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold
water and allow them to stand in a cool place for 8 hours or
overnight. Rinse the cabbage well and squeeze out the excess liquid.
Boil the water and pour over the pickling mixture. Mix well and
combine with the cabbage leaves. Put the leaves with the pickling
mixture into a large glass bowl. You may have to cut the leaves in
half to make them fit. Cover the kimchi with plastic wrap and leave
in a cool place for about 2 days. Drain and cut the leaves into
bite-size pieces. Pack into a glass jar until ready to serve. Makes 1
Pound
[Home] Spicy Korean Kimchi [Home]
Title: Spicy Korean Kimchi
Yield: 1 Servings
Ingredients
1 lb chinese cabbage
2 tb salt
4 c cold water
2 c very hot water
------------------------PICKLING MIXTURE------------------------------
1 tb finely chopped garlic
1 tb finely chopped fresh ginger
1 tb finely chopped scallions
2 ts finely chopped dried chile
2 ts sugar
1 tb salt
Instructions
SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold
water and allow them to stand in a cool place for 8 hours or
overnight. Rinse the cabbage well and squeeze out the excess liquid.
Boil the water and pour over the pickling mixture. Mix well and
combine with the cabbage leaves. Put the leaves with the pickling
mixture into a large glass bowl. You may have to cut the leaves in
half to make them fit. Cover the kimchi with plastic wrap and leave
in a cool place for about 2 days. Drain and cut the leaves into
bite-size pieces. Pack into a glass jar until ready to serve. Makes 1
Pound
[Home] Spicy Korean Marinade [Home]
Title: Spicy Korean Marinade
Yield: 1 Recipe
Ingredients
1/4 c eden organic shoyu
1/4 c eden brown rice vinegar
1/8 c eden hot pepper sesame oil
Instructions
Combine ingredients. Marinate tempeh, tofu, fish, chicken for several
hours or overnight. Can also be used as a sauce.
Copyright 1995 Eden Foods, Inc.
[Home] Spicy Mongolian Noodles [Home]
Title: Spicy Mongolian Noodles
Yield: 4
Ingredients
10 oz uncooked udon noodles
1/3 c water
1 tb grated fresh ginger
2 ts minced fresh garlic
1 bn green onions; cut into 1/2
1 ; pieces
4 oz fresh shiitake mushrooms;
-stemmed & sliced
4 c vegetable broth
1/4 c soy sauce
1/2 ts sambal oelek; (ground fresh
-chili
1 ; paste)
10 1/2 oz extra firm lite silken tofu;
- cut into cubes
4 c sliced bok choy greens;
-stalks removed
1/3 c chopped cilantro
Instructions
Bring a large pot of water to a boil. Add the noodles and cook until
tender; 8 to 10 minutes. Drain and set aside.
Meanwhile, place the 1/3 cup water, ginger and garlic in a large soup pot.
Cook, stirring, for 2 minutes. Add the onions and mushrooms and cook for
3 minutes. Add the broth, soy sauce, and chili paste. Cover and bring to
a boil. Add the tofu and bok choy and cook for 2 minutes. Turn off the
heat and add the cooked noodles and cilantro. Stir to mix. Serve at
once.
NOTES : To save time, shred the bok choy in a food processor. If you
can't find shiitake mushrooms, use cremini or oyster mushrooms.
Recipe by: The McDougall Quick & Easy Cookbook
Converted by MM_Buster v2.0l.
[Home] Spicy Oriental Beef Salad [Home]
Title: Spicy Oriental Beef Salad
Yield: 1
Ingredients
1 tb vegetable oil
1 lb ground beef; (preferable
-chuck)
1 tb worcestershire sauce
1/4 c fresh lime juice
1/4 ts cayenne
1 tb sugar
1 tb soy sauce
1 garlic clove; minced and
-mashed
1 ; to a paste with 1/2
1 ; teaspoon salt
1/3 c finely chopped scallion
1/2 c chopped fresh coriander or
-fresh mi; nt
1 ; leaves
1 soft lettuce leaves for
-lining the; plates
1 lime wedges for garnish
Instructions
In a large skillet heat the oil over moderately high heat until it is hot
but not smoking, in it stir-fry the beef for 1 minute, or just until it is
no longer pink, and drain the beef in a sieve. In a bowl whisk together
the Worcestershire sauce, the lime juice, the cayenne, the sugar, the soy
sauce, and the garlic paste, add the beef, and stir it to combine it well
with the dressing. Stir in the scallion and the coriander, divide the
mixture between 2 plates, lined with the lettuce leaves, and garnish the
salads with lime wedges.
Serves 2.
Gourmet June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Spicy Shrimp Cocktail With Tomato And Cilantro [Home]
Title: Spicy Shrimp Cocktail With Tomato And Cilantro
Yield: 1
Ingredients
2 c tomato juice
1 c bottled clam juice
1/2 c sherry wine vinegar
20 lg cilantro sprigs
2 serrano chilies or jalapeno
-chilies; cut in half
1 tb worcestershire sauce
1 tb olive oil
2 lb uncooked large shrimp;
-peeled, deveined
1 lg tomato; chopped
2 green onions; chopped
2 tb chopped fresh cilantro
1 ts fresh lime juice
1 ts sugar
1 lime wedges
Instructions
Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and
Worcestershire sauce in medium saucepan. Boil until sauce is slightly
thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium
bowl.
Heat oil in large nonstick skillet over medium-high heat. Add shrimp and
saute until just cooked through, about 4 minutes. Cool.
Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar
to sauce. Season with salt and pepper. Chill until cold, at least 3
hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with
lime wedges.
Serves 12.
Bon Appetit September 1995
Converted by MC_Buster.
Per serving: 384 Calories (kcal); 15g Total Fat; (32% calories from fat);
7g Protein; 62g Carbohydrate; 0mg Cholesterol; 2800mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2
Fat; 2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Spicy Szechwan Chicken With Cashew Nuts-Kung [Home]
Title: Spicy Szechwan Chicken With Cashew Nuts-Kung
Yield: 6 Servings
Ingredients
3 whole chicken breasts,skind
1 boned and cut into 1
1 squares
1 tb cornstarch
1 white of 1 large egg-beaten
1 until slightly foamy
3 tb peanut oil
1 c raw cashew nuts
1 inch piece of fresh ginger
1 root - peeled and mi
2 green onions - chopped
1/2 to 1 ts indonesian hot --
1 pepper paste - see r
2 ts hoisin sauce
1 tb pale dry sherry
1/2 ts salt
1 ts sesame oil
1 ts sugar
Instructions
Place chicken and cornstarch in a bag and shake until chicken
is well coated; beat egg white in a bowl and add chicken; stir and
refrigerate for 30 minutes; meanwhile, heatoil in a wok over medium
heat and when it develops a slight haze over the top,(DO NOT LET IT
SMOKE) fry the cashew nuts until they are a light golden brown; drain
over the wok with a slotted spoon and set aside on a paper plate;
when the chicken has finished chilling, reheat the oil over a medium
high setting and stir-fry the chicken pieces until they are firm and
light golden; drain over the wok and set aside on paper plates; in
the same oil, fry the ginger and onions for 1 minute, stirring and
tossing constantly, stir in the seasonings except the sesame oil and
the sugar; add the chicken pieces to the wok again and stir-fry for 1
minute; add the sesame oil and sugar, then stir in cashews;
immediately transfer to a platter and serve. INDONESIAN HOT PEPPER
PASTE 30 dried red chili peppers stemmed (remove seeds for a milder
version) Hot water ~ sufficient to cover the peppers White vinegar ~
sufficient to make apaste Salt to taste Place peppers in a small bowl
and cover with hot water; let soak for 10 to 15 minutes; drain well
and place peppers and 4 tablespoons of vinegar in a blender;blend
into a rough paste, adding as much vinegar as necessary to achieve a
paste like consistency and to permit the blades to turn easily; add
the salt and mix well; transfer themixture to a previously sterilized
jar and cap tightly; must be refrigerated. Yield: about 1/2 cup.
[Home] Spicy Szechwan Chicken- From Joan Johnson [Home]
Title: Spicy Szechwan Chicken, From Joan Johnson
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
1 lb Boneless chicken breasts
-skinned
4 tsp Cornstarch, divided
1 Egg white
2 Tbsp Vegetable oil
3/4 cup Thinly sliced drained canned
-bamboo shoots
1/4 cup Diced green chiles
1/8 cup Shelled roasted peanuts
1 Clove garlic, minced fine
1 tsp Sugar
2 Tbsp Light soy sauce
3 Tbsp Dry sherry
2 Tbsp Finely chopped green onions
1 tsp Grated peeled fresh ginger
Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate.
Sprinkle 2
tsp cornstarch over chicken and mix well to coat. Add egg white and mix
again.
Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo shoots
and
stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add
chiles
and peanuts; stir fry for 2 minutes. Combine all remaining ingredients
except
green onion with remaining 2 tsp. cornstarch and add to wok. Stir fry and
heat
until sauce is thick and smooth and mixture is well-blended. Add green
onion.
Stir-fry 30 seconds to warm onions. Serve immediately.
Food exchanges per serving: 4 meats, 1 vegetable
1 serving is 2/3 cup. This recipe yields 4 cups.
[Home] Spicy Szechwan Chicken [Home]
Title: Spicy Szechwan Chicken
Yield: 1 Servings
Ingredients
1 lb chicken breasts
---------------------------DIRECTIONS---------------------------------
4 ts cornstarch; divided
1 clove garlic; minced fine
1 ts sugar
1 egg white
2 tb soy sauce
2 tb vegetable oil
3 tb dry sherry
3/4 c sliced bamboo shoots
1 ts grated peeled fresh
-gingeroot
1/4 c diced green chilies
2 tb chopped green onion
1/2 c roasted; skinned peanuts
Instructions
Cut chicken into 2- by 1/2-inch strips. Place in a large pie plate.
Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken. Add
egg white and mix again. Heat oil in wok or a 12-inch frying pan. Add
chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon
or wooden fork). Add chilies and peanuts; stir-fry 2 minutes. Combine all
remaining ingredients except green onion with remaining 2 tsp. cornstarch
and add to wok or pan. Stir-fry and heat until sauce is thick and smooth
and mixture is well blended. Add green onion. Stir-fry 30 seconds to warm
onions. Serve immediately. (66 min left), (H)elp, More? Converted by
MMCONV vers. 1.10
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT)
From: Sweeney
[Home] Spicy Szechwan Pasta [Home]
Title: Spicy Szechwan Pasta
Yield: 1
Ingredients
1/2 lb pasta of your choice
2 tb hot chili oil
2 c mung bean sprouts
1/2 c water chestnuts; chopped
1 hot chili pepper; chopped
1/8 c natural peanut butter
1/8 c tahini; (sesame seed paste)
1/4 c warm water
3 tb soy sauce or braggs
2 tb balsamic; or rice vinegar
1 tb dark toasted sesame oil
2 tb fresh cilantro; chopped
2 tb fresh parsley; chopped
2 tb fresh mint; chopped
1 ts cayenne pepper
1 cucumber; peeled and sliced
1/4 c scallions or spanish sweet
-onions; chopped
Instructions
Cook the pasta in salted water and drain . Rinse immediately with cold
water, being sure not to overcook your pasta. If you are using an unusual
type of pasta, follow the manufacturer's directions. Mix together the nut
butters, warm water, soy sauce, vinegar and oils. Toss the noodles with
the raw vegetables and nut sauce. Serve with a garnish of fresh mint,
parsley, basil, or cilantro. Served as a cold pasta salad over romaine
hearts. Serves 4-6.
Foods for Life Essential Guidebook - Protect Your Heart with Body, Mind
and Spirit Foods By Wendy Rae Zaritsky
http://www.heall.com/Books/FFLRecipes.html
Per serving (excluding unknown items): 148 Calories; 2g Fat (8% calories
from fat); 11g Protein; 30g Carbohydrate; 0mg Cholesterol; 32mg Sodium
Recipe by: Foods for Life Essential Guidebook - Zaritsky
Converted by MM_Buster v2.0l.
[Home] Spicy Szechwan Sauteed Chicken [Home]
Title: Spicy Szechwan Sauteed Chicken
Yield: 4 Servings
Ingredients
3/4 lb Chicken; boneless, bite size
2 ea Stalks green onion; chopped
1 ea Garlic clove; chopped
1 tb Soy sauce
3/4 ts Sesame oil
1/3 ts Szechwan pepper; (optional)
1/2 ts Cornstarch; (for thickening)
2 c Broccoli flowerets; cooked
4 ea Slices; ginger
; root,slivered
1 tb Wine
3/4 ts Sugar
1 tb Hot bean paste or chili sauc
2 tb Chicken stock 2-4t
2 tb Oil
Instructions
Heat wok with oil, garlic, ginger over high heat and stir in chicken
pieces.
Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched
broccoli
flowerets and cornstarch, and stir for a further 1-2 minutes. Mix
well. Thicken and place
chicken in center of a dish with broccoli on each side.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
[Home] Spicy Szechwan Tofu [Home]
Title: Spicy Szechwan Tofu
Yield: 4 Servings
Ingredients
24 oz soft tofu
2 tb oil
1 ts minced fresh ginger
1 garlic clove, minced
3 tb chopped scallions
1 tb szechwan hot bean paste
1 tb tamari
1/2 ts salt
1/2 ts sugar
1/2 c stock
1/2 tb cornstarch dissolved in 2 -
-tb wate; r
1 ts sesame oil
2 dr hot chili oil
1/4 ts szechwan peppercorn powder
Instructions
Drain & rinse tofu. Drain again. Cut into 1 inch square pieces. Set
wok over high flame & add oil. When hot, add ginger, garlic & 2 tb
scallions, cook for 30 seconds. Add hot bean paste & tofu. Stir
gently. Add tamari, salt, sugar & stock, bring to a full boil.
Thicken with cornstarch. Add sesame oil, chili oil & peppercorn
powder. Sprinkle with remaining scallions & serve with brown rice.
"Vegetarian Times Cookbook"
[Home] Spicy Thai Chicken #1 [Home]
Title: Spicy Thai Chicken #1
Yield: 2 Servings
Ingredients
1/2 sm red bell pepper, chopped
2 tb white vinegar
1/4 ts red pepper flakes
1 pk equal
2 chicken breasts, skinned
1 lime wedges, for garnish
Instructions
A perfect accompaniment to brown or white rice. This recipe can
easily be doubled.
Puree red pepper with vinegar in a blender or food processor.
Pour into a saucepan, add red pepper flakes and bring the mixture to a
boil.
Reduce to a simmer and cook for 3 minutes.
Remove from the heat and let the sauce cool.
When cooled, stir in the Equal.
Broil chicken breasts for 10 minutes, or until browned; turn chicken
and broil approximately 5 minutes more.
Place each chicken breast on a bed of rice. Divide spicy sauce and
ladle over the top of the chicken.
Garnish with lime wedges and serve.
Yield: 2 servings
One Serving = 1 chicken breast, 4 ounces Calories: 195 Protein: 35 g
Fat: 4 g Carbohydrate: 2 g Fiber: 0.2 g Cholesterol: 87 mg Sodium: 81
mg Potassium: 355 mg
Exchange: 4 Lean Meat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
[Home] Spicy Thai Chicken #2 [Home]
Title: Spicy Thai Chicken #2
Yield: 6 Servings
Ingredients
8 oz can tomatoes
1/4 c raisins
2 tb currant jelly
2 ts vinegar
1 ts crushed red peppers
1 ds salt
1 clove garlic
1 ts canned chopped green chili
-peppers
2 1/2 lb to 3 lb broiler type
-chicken, cut u; p
Instructions
Blend all ingredients except for the chicken in a blender. Simmer
mixture on the top of the stove for 10 ~ 15 minutes. Brush mixture
over chicken. ( Try marinating chicken overnight in the refrigerator
with the mixture ) Bake until done. Enjoy!
Posted by: Robert Skaer
[Home] Spicy Thai Chicken - 2 [Home]
Title: Spicy Thai Chicken - 2
Yield: 2
Ingredients
1 sm red bell pepper; chopped
2 tb white vinegar
1/4 ts crushed red pepper flakes
1 pk equal r sugar substitute;
-(or similar
1 ; substitute)
2 4 oz boneless chicken
-breasts; skinned
1 lime; sliced into 6
1 ; wedges
Instructions
Puree red bell pepper with vinegar in a food processor. Pour puree into a
saucepan. Add red pepper flakes and bring to a boil. Reduce heat to simmer
and
cook for 3 minutes more. Remove from the heat and let stand til cool. Once
the
red pepper puree is cooled, stir in the Equal r sugar substitute.
In a preheated oven, broil the chicken breasts for about 10 minutes (or
until
browned). Turn chicken and broil approximately 5 minutes more. Prepare a
serving platter with a bed of hot, cooked, white rice, brown rice, or
couscous.
Remove chicken from oven and place breasts atop the bed of rice/couscous.
Spoon the spicy red pepper sauce atop the chicken breasts, garnish with the
lime wedges, and serve at once.
Difficulty Level: 3, Servings: 2 (4 oz each)
NUTRITIONAL INFORMATION per serving (without rice): 200 Calories; 3g
Carbohydrate; 4g Fat; 35g Protein; 85mg Sodium
Diabetic Exchanges: 4 lean meat
MC Fortmatted and MC Busted by Barb at PK
By "abprice@wf.net" on Mar 13, 1998.
Per serving: 28 Calories (kcal); trace Total Fat; (4% calories from fat);
1g Protein; 8g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: Diabetic Gourmet
Converted by MM_Buster v2.0n.
[Home] Spicy Thai Chicken And Coconut Soup [Home]
Title: Spicy Thai Chicken And Coconut Soup
Yield: 10 Servings
Ingredients
1 1/2 Tablespoons chile oil
1 red onion; diced
2 Stalks lemongrass; very
-thinly sliced
1/2 red bell pepper; cut
-julienne
1/2 green bell pepper; cut
-julienne
1/2 yellow bell pepper; cut
-julienne
2 habanero chiles; stemmed,
-finely chop
1 jalapeno chile; stemmed,
-finely chop
4 Thai chiles; stemmed, finely
- chop
2 serrano chiles; stemmed,
-finely chop
1 poblano chile; stemmed,
-finely chop
1 green New Mexican chile;
-stemmed, finely chop
2 tb ginger; freshly grated
1/2 head garlic; minced
1/4 lb shitake mushrooms; thinly
-sliced
1/4 lb crimini mushrooms; thinly
-sliced
2 1/2 c coconut milk
2 1/2 c chicken stock
1/2 lb chicken breast, skinless,
-boneless; cut in 1/2"
Instructions
2 tablespoons rice wine vinegar
1 cup whole kernel corn or baby corn -- sliced
1/2 bunch fresh cilantro, stems removed -- chopped
1/2 lemon -- juice and zest
Salt -- to taste
Heat a large soup pot, add the oil. Add the onions, lemongrass, and all
the peppers and chiles and saute until soft, stirring frequently.
Add the ginger, garlic, and mushrooms, reduce the heat and continue to
saute for 10 minutes.
Turn the heat to very low and stir in the coconut milk, stock, and
chicken. Heat very slowly, but do not allow the soup to boil! Simmer
until the chicken is just tender.
Add the remaining ingredients, garnish with a couple of Thai chiles, if
desired, and serve.
- - - - - - - - - - - - - - - - - -
NOTES : Heat Scale: Extremely Hot
Contributor: Bradley Koehler
Preparation Time: 0:00
[Home] Spicy Thai Chicken Lo Mein [Home]
Title: Spicy Thai Chicken Lo Mein
Yield: 4 Servings
Ingredients
3 boneless skinless chicken
-breast ha; lves, cut into 1
2 pk green giantr create a mealr;
- (1.5 lb) lo mein stir fry
3 tb peanut butter
2 tb lime juice
2 ts *chili puree with garlic; up
- to 4
Instructions
Spray large nonstick wok or skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add chicken; cook and stir 3 minutes. Add
frozen vegetables with noodles and sauce from packets. Reduce heat to
medium; cover and cook 7 to 10 minutes or until vegetables are crisp-tender
and chicken is no longer pink, stirring frequently.
Meanwhile, in small bowl, combine peanut butter, lime juice and chili puree
until well mixed. Add to vegetable mixture in skillet; cook and stir until
thoroughly heated.
Notes: * Chili puree (sauce) with garlic can be found in the Asian foods
section of large supermarkets or in Asian markets. If unavailable, use 2 to
4 teaspoons cocktail sauce plus 1/4 teaspoon minced garlic and 1/4 teaspoon
crushed red pepper flakes.
Posted to brand-name-recipes by Barbra on Feb 19, 1998
[Home] Spicy Thai Eggplant Salsa [Home]
Title: Spicy Thai Eggplant Salsa
Yield: 6 Servings
Ingredients
1 olive oil spray
1 lb japanese (slender) eggplant;
- 1/4-inch dice
1/4 c rice vinegar
2 ts toasted sesame oil
1 tb minced ginger
1 ts minced garlic
1 tb soy sauce
1 tb sugar
2 sm red bell peppers; seeded and
- diced
1 md red onion; diced
1 jalapeno chile pepper;
-seeded and minced
1 (or to taste)
1/3 c mint and/or cilantro leaves;
- chopped
1 salt and freshly ground
-pepper; to taste
Instructions
Preheat the oven to 450F. Lightly mist a baking sheet with cooking oil.
Spread the eggplant cubes evenly on the baking sheet. Roast until the
eggplant is soft, about 10 to 15 minutes. Remove from the oven. Let cool.
Combine the vinegar, sesame oil, ginger, garlic, sauce, and sugar in a
large bowl. Stir until the sugar is dissolved. Add the roasted eggplant,
bell peppers, onion, jalapeno, and herb. Toss to combine. Season with salt
and pepper. Let stand at room temperature for 30 minutes before serving.
Description:
"Well spiced and refreshing addition to a grilled meal."
Cuisine:
"Thailand"
Source:
"Pacific Light Cooking, Ruth Law"
S(Collection of):
"Kitpath@earthlink.net"
Copyright:
"1998 Donald I Fine Books"
From PatHanneman
- - - - - - - - - - - - - - - - - - -
Per serving: 66 Calories (kcal); 2g Total Fat; (22% calories from fat); 2g
Protein; 12g Carbohydrate; 0mg Cholesterol; 177mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
NOTES : Head Chef Boon Choo Pholawatana of the Spice Market Restaurant,
Regent of Bangkok, suggests using long slender Japanese Eggplant
for best results. Soy sauce was substituted for the more
traditional fish sauce.
Nutr. Assoc. : 0 3234 0 1356 0 0 0 0 0 0 0 0 3383 0
Contributor: Spice Market Restaurant, Bangkok, Thailand
Preparation Time: 0:00
[Home] Spicy Thai Ground Meat With Basil [Home]
Title: Spicy Thai Ground Meat With Basil
Yield: 4 Servings
Ingredients
1 1/2 tb oil
12 oz ground chicken, turkey, beef
3 green onions, chopped
1 juice of 1/2 lime
2 garlic cloved, minced
1 hot pepper, seeded, minced
1 tb fish sauce
1 tb chili pasta with garlic
1 ts sugar
1/2 c basil, fresh, chopped
1 cooked rice
Instructions
Heat oil in a wok on high heat. Add chicken and stir fry 45
seconds. Add garlic and hot pepper. Cook until the chicken is no
longer pink, 2 or 3 minutes. Add green onion, lime juice, fish sauce,
chili paste, and sugar. Stir fry 30 seconds. Add basil immediately
before removing from heat. Serve over rice.
[Home] Spicy Thai Meatballs With Crispy Noodles 2 [Home]
Title: Spicy Thai Meatballs With Crispy Noodles 2
Yield: 4 Servings
Ingredients
1 lb ground pork
1 lg egg
1/2 c dry-roasted peanuts, finely
-chopped
1/4 c chopped fresh cilantro or
-parsley
3/4 ts salt
1 3 3/4 oz pkg cellophane
-noodles (se; e note)
1/2 c chunk-style peanut butter
1 tb grated lemon peel
1/4 ts ground red cayenne pepper
1 sm cucumber, sliced
1 sm carrot, peeled and thinly
-sliced or; cut into thin st
Instructions
Source: MAINBEEF.ZIP
Vegetable oil Fresh cilantro or parsley sprigs, optional
Pour oil into 3 qt. saucepan to depth of 1"; heat over medium-high
heat to 375 degrees. Meanwhile, in large bowl, combine pork, egg,
ground peanuts, chopped cilantro and salt. Using hands or wooden
spoon, blend well. Shape mixture into 1" balls. In 12" skillet over
medium-high heat, heat 2 Tbsp oil; add meatballs. Cook about 12
minutes, turning frequently until well browned on all sides. Add 1
cup water, stirring to loosen brown bits from bottom of skillet;
bring to boil. Reduce heat to low. Simmer, covered, 5 to 10 minutes
until meatballs are cooked through. Meanwhile, add noodles, a small
amount at a time, to hot oil in saucepan; cook each batch about 20
seconds until puffed and double in size. Using a slotted spoon,
remove noodles to paper towel to drain. When meatballs are cooked,
stir in peanut butter, grated lemon peel and ground red pepper; cook
about 1 minute longer until heated through. Arrange fried noodles on
serving platter. Spoon meatballs over noodles; arrange cucumbers and
carrots decoratively around edge. Garnish with cilantro sprigs, if
desired. Makes 4 servings.
Note: Cellophane noodles are sometimes called bean thread noodles and
can be found in the Oriental sections of supermarkets.
[Home] Spicy Thai Meatballs With Crispy Noodles [Home]
Title: Spicy Thai Meatballs With Crispy Noodles
Yield: 4 Servings
Ingredients
1 lb ground pork
1 lg egg
1/2 c dry-roasted peanuts, finely
-chopped
1/4 c chopped fresh cilantro or
-parsley
3/4 ts salt
1 3 3/4 oz pkg cellophane
-noodles (se; e note)
1/2 c chunk-style peanut butter
1 tb grated lemon peel
1/4 ts ground red cayenne pepper
1 sm cucumber, sliced
1 sm carrot, peeled and thinly
-sliced or; cut into thin st
Instructions
Source: MAINBEEF.ZIP
Vegetable oil Fresh cilantro or parsley sprigs, optional
Pour oil into 3 qt. saucepan to depth of 1"; heat over medium-high heat to
375 degrees. Meanwhile, in large bowl, combine pork, egg, ground peanuts,
chopped cilantro and salt. Using hands or wooden spoon, blend well. Shape
mixture into 1" balls. In 12" skillet over medium-high heat, heat 2 Tbsp
oil; add meatballs. Cook about 12 minutes, turning frequently until well
browned on all sides. Add 1 cup water, stirring to loosen brown bits from
bottom of skillet; bring to boil. Reduce heat to low. Simmer, covered, 5 to
10 minutes until meatballs are cooked through. Meanwhile, add noodles, a
small amount at a time, to hot oil in saucepan; cook each batch about 20
seconds until puffed and double in size. Using a slotted spoon, remove
noodles to paper towel to drain. When meatballs are cooked, stir in peanut
butter, grated lemon peel and ground red pepper; cook about 1 minute longer
until heated through. Arrange fried noodles on serving platter. Spoon
meatballs over noodles; arrange cucumbers and carrots decoratively around
edge. Garnish with cilantro sprigs, if desired. Makes 4 servings.
Note: Cellophane noodles are sometimes called bean thread noodles and can
be found in the Oriental sections of supermarkets.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Spicy Thai Noodles (Pad Thai) [Home]
Title: Spicy Thai Noodles (Pad Thai)
Yield: 6 Servings
Ingredients
16 oz rice noodles (linguine size)
- or lin
1/4 c soy sauce (low-salt)
1 tb sugar
1/2 c water
2 tb chili sauce (Asian hot kind)
3 tb vegetable oil
1 sm red pepper; thinly sliced
1 tb fresh grated gingerroot
2 cloves garlic; minced
1 bn green onions; chopped
2 lg eggs (or "Egg Beaters")--can
- leave; slightly beaten
1/2 lb bean sprouts (about 2 cups)
1 sm tomato; cut into small wedge
1/4 c salted peanuts; coarsely
-chopped
1 tb fresh cilantro or parsley;
-chopped
1/4 ts crushed red pepper
lime wedges for garnish
-(optional)
Instructions
About 30 minutes before serving, prepare noodles per package directions,
drain, and keep warm. Meanwhile, in a cup, stir soy sauce, sugar, chili
sauce, and 1/2 cup water; set aside. In a large skillet over med-high
heat, in hot oil, cook red pepper, ginger, garlic, and all but 1/4 cup
chopped green onions until tender and lightly browned, about 5 minutes.
Push vegetables to one side of the skillet. To same skillet over
med-high heat, add eggs, stirring until set but still moist. Stir in
bean sprouts and soy sauce mixture; over high heat, heat to boiling.
Add cooked noodles and tomatoes wedges, tossing to coat with sauce and
heat through. Spoon noodle mixture onto large warm platter. Sprinkle
with chopped peanuts, chopped cilantro or parsley, crushed red pepper,
and remaining chopped green onions. Garnish with lime wedges, if
desired. Serve with additional chili sauce.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Spicy Thai Noodles [Home]
Title: Spicy Thai Noodles
Yield: 4
Ingredients
225 g egg noodles; (8oz)
1 tb oil
1 red pepper; finely diced
1 bn spring onions; chopped
1 1/2 ts schwartz minced garlic
1/4 ts schwartz crushed chillies
1 tb schwartz sesame seeds
2 ts schwartz coriander leaf
2 ts lemon juice
3 tb crunchy peanut butter
2 tb light soy sauce
Instructions
Cook the noodles according to pack instructions. Drain.
Heat the oil in the saucepan and fry the pepper and spring onion until
softened. Add the Garlic, Chillies, Sesame Seeds and Coriander and fry
gently for 1-2 minutes. Add the remaining ingredients with 150ml ( 1/4
pint) water and bring to the boil.
Stir in the noodles until evenly coated and heat through. Serve
immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Spicy Thai Pizza [Home]
Title: Spicy Thai Pizza
Yield: 6 Servings
Ingredients
3 c cooked brown rice
2 c shredded mozzarella cheese -
- divide; d
1 c crunch peanut butter -
-divided
1 egg; beaten
1 vegetable cooking spray
1/2 c hot water
1/4 c cilantro, minced
2 tb soy sauce
3 tb dark sesame oil; divided
1/4 ts ground red pepper
2 c broccoli flowerets
1 md red onion; chopped
2 lg carrots; julienned
Instructions
Combine rice, 1 cup cheese, 1/4 cup peanut butter and egg in large
bowl. Press firmly into 12-inch pizza pan or 10-inch pie pan coated
with cooking spray. Bake at 400 degrees F. for 8 minutes. Mix
remaining 3/4 cup peanut butter, water, cilantro, soy sauce, 2
tablespoons sesame oil and red pepper in small bowl; set aside.
Stir-fry broccoli, onion and carrots in remaining 1 tablespoon sesame
oil in large skillet over medium-high heat until tender-crisp. Spread
sauce over crust; top with vegetable mixture. Sprinkle with remaining
1 cup cheese. Bake at 400 degrees F. for 10 to 12 minutes. Let stand
5 minutes before serving.
Each serving provides: * 543 calories * 24.2 g. protein * 35.8 g. fat
* 36.2 g. carbohydrate * 5.3 g. dietary fiber * 59 mg. cholesterol *
694 mg. sodium.
Source: "Veg-able Rice" Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias
[Home] Spicy Thai Pork And Carrot Stir Fry [Home]
Title: Spicy Thai Pork And Carrot Stir Fry
Yield: 4 Servings
Ingredients
2 tb peanut oil or vegetable oil
2 loin chops, boneless; sliced
- across grain
8 oz fresh carrots, thinly sliced
- diagon; ally
1 onion, cut into narrow
-wedges
1 2 - 4 green and/or red hot
-peppers,; seeded, chopped
3 tb fresh ginger root; thinly
-sliced
2 tb thai fish sauce
Instructions
In a large deep skillet, over high heat, heat oil until nearly smoking.
Place pork in hot pan and let brown, without stirring, about 30 seconds;
stir and cook 30 seconds longer. Add carrots, onion, hot peppers and
gingerroot to pan, stirring occasionally over highest heat about 6 to 8
minutes, until carrots are crisp tender and onion begins to caramelize. Add
1/3 cup water to pan and scrape loose drippings from bottom. Add fish
sauce and stir well until everything is completely coated. Serve over hot
noodles or rice.
Note: If serving with noodles, prepare noodles before starting stir fry.
Cook according to package directions; drain. Drizzle with a little peanut
oil; transfer to a large ovenproof platter. Cover with foil and keep in
oven on lowest setting until stir fry is done.
Posted to FOODWINE Digest 26 Sep 96
Date: Thu, 26 Sep 1996 15:23:37 -0400
From: Laura Hunter
[Home] Spicy Thai Salad [Home]
Title: Spicy Thai Salad
Yield: 5 Servings
Ingredients
1 pk eden parsley garlic ribbons
-or- any; eden ribbons
1/2 md red pepper; diced
1/2 md green pepper; diced
1 green onion; thinly sliced
1/8 c parsley, chopped
1 tb eden shake or- black sesame
-seeds; (toasted)
----------------------------DRESSING----------------------------------
1 tb eden hot pepper sesame oil
2 tb eden brown rice vinegar
2 tb eden mirin
1/8 ts lima sea salt
Instructions
Cook pasta according to package directions, rinse and drain. Chop
pasta coarsely, if desired. Add vegetables and sesame seeds. Prepare
dressing. Pour into salad. Mix well. Serve chilled.
Prep Time. 10 minutes Baking Time: 5 minutes Yield: 5 servings
Copyright 1995 Eden Foods, Inc.
Title: Spicy Thai Slaw
Yield: 1 Salad
Ingredients
1 md cucumber
2 serrano chiles
1 sm savoy cabbage; shredded -
-(about 1 lb.)
4 green onions; minced
1/2 c unsalted dry-roasted peanuts
- - chop; ped
2 garlic cloves; minced
1/3 c vegetable oil
1/4 c rice wine vinegar
3 tb fresh cilantro; chopped
2 tb sugar
2 tb light sesame oil
1/2 ts curry powder
1/8 ts soy sauce
Instructions
Peel cucumber and cut in half lengthwise; scoop out and discard seeds.
Coarsely chop cucumber; set aside.
Rinse chiles; remove and discard stem ends. Cut chiles in half
lengthwise; remove and discard seeds. Chop chiles. Combine cucumber,
chiles, cabbage, green onions, peanuts and garlic in a bowl; toss
well.
Combine oil and remaining ingredients; stir with a wire whisk until
well blended. Pour dressing over cabbage mixture; toss gently. Cover
and chill at least
3 hours before serving.
Yield: 6 to 8 servings.
From _Delicious Decisions_ by The Junior League of San Diego, CA. In
_America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 264. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.
[Home] Spicy Thai Tofu Salad [Home]
Title: Spicy Thai Tofu Salad
Yield: 8
Ingredients
1 1/2 lb tofu
1 c cucumber; julienned
1 c carrot; julienned
1 c mushrooms; sliced
1 sm iceberg lettuce
1/2 lb lima beans; lightly cooked
----------------------------TOPPING-----------------------------------
1/3 c peanuts; chopped
2 green onions; chopped
5 red & green chilies; chopped
----------------------------DRESSING----------------------------------
1 1/2 tb chili sauce; see recipe
3 tb soy sauce
2 ts sugar
1/2 c rice vinegar
1/2 c tofu
Instructions
Cut the tofu into cubes. Drain in a colander. Put the lettuce on the bottom
of
a shallow bowl or attractive serving dish. Place the tofu in the center &
surround it with one mound each of cucumber, carrot, mushrooms & peanuts.
Refrigerate until chilled. Combine the TOPPING ingredients in a blender or
food processor & whip into a rough mixture. Blend together the dressing
ingredients At serving time, sprinkle the topping mixture over the salad
then
pour on the dressing. Toss at the table.
Per serving: 237 Calories (kcal); 8g Total Fat; (29% calories from fat);
17g Protein; 28g Carbohydrate; 0mg Cholesterol; 413mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Spicy Thai Vegetable Medley [Home]
Title: Spicy Thai Vegetable Medley
Yield: 6 Servings
Ingredients
1 ts light olive oil
1 shallot; thinly sliced
1 ts minced ginger
1 ts minced garlic
1 red chile pepper; seeded and
- minced
1/2 lb japanese eggplant; 1/4-inch
-dice
1 lg red bell pepper; 1/4-inch
-dice
1/2 lb zucchini; 1/4-inch dice
8 oz straw mushrooms; drained
1 may substitute button
-mushrooms
4 ts soy sauce; see note
1/2 c mint leaves
1 mint sprigs; for garnish
Instructions
Heat oil in large nonstick skillet over medium heat. Add shallot, ginger,
garlic and chiles and stir-fry until the shallow is translucent, 20
seconds. Add eggplant and bell pepper. Stir fry for 4 to 6 minutes, or
until the eggplant is almost tender. Add the zucchini and straw mushrooms.
Stir fry 1 to 2 minutes, or until the vegetables are tender. Stir in the
sauce. Remove the pan from the heat. Add mint and stir until wilted. Serve
garnished with mint sprigs.
Description:
"Easy stir-fry: chile and mint add color and zip to eggplant,
zucchini, red bell pepper and straw mushrooms."
Cuisine:
"Thailand"
S(Collection of):
"kitpath@earthlink.net 6/99"
Copyright:
"1998 Donald I Fine Books"
From PatHanneman
- - - - - - - - - - - - - - - - - - -
Per serving: 48 Calories (kcal); 1g Total Fat; (16% calories from fat); 2g
Protein; 8g Carbohydrate; 0mg Cholesterol; 333mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : The traditional dish is not vegetarian: the cook would use half
soy and half fish sauce.
[Home] Spicy Thai Vinaigrette [Home]
Title: Spicy Thai Vinaigrette
Yield: 6 Servings
Ingredients
1 stephen ceideburg
2 stalks lemon grass, chopped
-roughly
6 kaffir lime leaves
-(optional)
1 head of garlic, cut in half
1 tb red chili paste
2 tb fish sauce
1 c lemon juice
1 c rice wine vinegar
1/2 c sugar
1/2 tb cornstarch dissolved in 2
-tablespoo; ns water
1 bn cilantro, leaves only,
-chopped roug; hly
Instructions
Combine first 8 ingredients in a saucepan; bring to a boil, reduce
heat and simmer for 15 minutes. Strain. Return to saucepan. Blend in
cornstarch mixture, stirring until slightly thickened, 1 to 2 minutes.
Cool completely, then stir in cilantro.
Note: Rice wrappers, fish sauce, red chili paste, lemon grass and
kaffir lime leaves can be found in Asian markets.
S.F. Chronicle, 9/30/92.
Posted by Stephen Ceideburg
[Home] Spicy Vegetable Fritters With Turmeric Yoghurt And Indian S [Home]
Title: Spicy Vegetable Fritters With Turmeric Yoghurt And Indian S
Yield: 1
Ingredients
1 aubergine
8 cauliflower florets
2 courgettes
125 g french beans; blanched and
1 ; drained
-----------------------------BATTER-----------------------------------
175 g chickpea flour
1/2 ts baking powder
1 ts cornflour
1/2 tb cumin; coriander, mild
1 ; curry, turmeric
--------------------------INDIAN SALSA--------------------------------
6 green tomatoes; seeded and
-diced
2 spring onions; shredded
1 tb coriander leaves
1 green chilli; seeded and
-finely
1 ; chopped
------------------------TURMERIC YOGHURT------------------------------
125 ml plain yoghurt
1/2 clove garlic
1/4 ts fresh ginger; grated
1/2 ts black mustard seeds
Instructions
Place all the batter ingredients in a large bowl, mix well, then stir in
enough water to form a light batter. Place all the vegetables in the
batter, stir well to coat and leave for 30 minutes.
To make each of the sauces, place the ingredients in a bowl and mix
together.
Heat the oil to 180C/350F or until a cube of bread browns in 30 seconds.
Drop tablespoons of the vegetables in batter, one by one, into the hot oil
and fry until golden and crisp. Drain on paper towels and season lightly
with a little salt.
When all of the vegetable fritters are cooked, serve hot accompanied with
the Indian salsa and turmeric yoghurt sauces.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Spicy Vegetable Fritters With Turmeric Yoghurt And Indian Sa [Home]
Title: Spicy Vegetable Fritters With Turmeric Yoghurt And Indian Sa
Yield: 1
Ingredients
1 aubergine
8 cauliflower florets
2 courgettes
125 g french beans; blanched and
1 ; drained
-----------------------------BATTER-----------------------------------
175 g chickpea flour
1/2 ts baking powder
1 ts cornflour
1/2 tb cumin; coriander, mild
1 ; curry, turmeric
--------------------------INDIAN SALSA--------------------------------
6 green tomatoes; seeded and
-diced
2 spring onions; shredded
1 tb coriander leaves
1 green chilli; seeded and
-finely
1 ; chopped
------------------------TURMERIC YOGHURT------------------------------
125 ml plain yoghurt
1/2 clove garlic
1/4 ts fresh ginger; grated
1/2 ts black mustard seeds
Instructions
Place all the batter ingredients in a large bowl, mix well, then stir in
enough water to form a light batter. Place all the vegetables in the
batter,
stir well to coat and leave for 30 minutes.
To make each of the sauces, place the ingredients in a bowl and mix
together.
Heat the oil to 180C/350F or until a cube of bread browns in 30 seconds.
Drop
tablespoons of the vegetables in batter, one by one, into the hot oil and
fry
until golden and crisp. Drain on paper towels and season lightly with a
little
salt.
When all of the vegetable fritters are cooked, serve hot accompanied with
the
Indian salsa and turmeric yoghurt sauces.
Converted by MC_Buster.
Per serving: 1363 Calories (kcal); 17g Total Fat; (10% calories from fat);
77g Protein; 242g Carbohydrate; 0mg Cholesterol; 533mg Sodium
Food Exchanges: 12 Grain(Starch); 4 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Spinach (Korean Sigumchi Namul) [Home]
Title: Spinach (Korean Sigumchi Namul)
Yield: 4 Servings
Ingredients
1 lb fresh spinach
3 tb soy sauce
2 tb sesame oil
1 tb sesame seeds
1 ea clove garlic, crushed
1 tb sugar
1 tb white vinegar
1 dash pepper
Instructions
1. Wash the spinach. Steam until just tender and still green. Strain
and squeeze out as much water as possible. Cut spinach very coarsely.
2. Combine the soy sauce, sesame oil, sesame seeds, garlic, sugar,
vinegar and pepper. Mix into the spinach.
Variation: Season the spinach with Chang (meat sauce for vegetables).
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
[Home] Spinach Salad Orientale [Home]
Title: Spinach Salad Orientale
Yield: 6 Servings
Ingredients
------------------------------SALAD-----------------------------------
3 heads spinach, washed and
1 drained
1 c sliced water chestnuts
3 eggs, hard boiled, chopped
1 c fresh bean sprouts
4 slices bacon, cooked and
1 crumbled
----------------------------DRESSING----------------------------------
1 c sunflower oil
3/4 c chopped onion
1 tb worcestershire sauce
1/4 c red wine vinegar
1/2 c sugar
1 ts salt
1/3 c catsup
Instructions
Mix all dressing ingredients together first, and refrigerate. Mix
salad together. Just before serving, toss salad with dressing. Serve.
[Home] Spring Rolls ( Chinese ) [Home]
Title: Spring Rolls ( Chinese )
Yield: 8 Servings
Ingredients
1/2 lb lean pork, chopped
1 1/2 c bean sprouts, chopped
1 1/2 c cabbage, chopped
1/2 c bamboo shoots, thinly sliced
1/2 c grated carrot
3 mushrooms, chopped
3 green onions, thin slice
1 garlic clove, minced
2 slices ginger, minced
1 ts soy sauce
1 ts suar
1 tb sesame oil
1 dash pepper
8 egg roll wrappers
Instructions
Mix all ingredients together. Fill eggroll wrappers. Fold in sides,
roll, seal with water or egg white. Deep fry in HOT oil until brown.
Remove and drain. This will make 6 to 12 depending on how much
filling you use.
Posted by: Grandma Sheila Exner - August 1991
[Home] Spring Rolls (Chinese) [Home]
Title: Spring Rolls (Chinese)
Yield: 8 Servings
Ingredients
1/2 lb lean pork, chopped
1 1/2 c bean sprouts, chopped
1 1/2 c cabbage, chopped
1/2 c bamboo shoots, thinly sliced
1/2 c grated carrot
3 mushrooms, chopped
3 green onions, thin slice
1 garlic clove, minced
2 slices ginger, minced
1 ts soy sauce
1 ts suar
1 tb sesame oil
1 dash pepper
8 egg roll wrappers
Instructions
Mix all ingredients together. Fill eggroll wrappers. Fold in sides,
roll, seal with water or egg white. Deep fry in HOT oil until brown.
Remove and drain. This will make 6 to 12 depending on how much
filling you use.
Posted by: Grandma Sheila Exner - August 1991
[Home] Sprouting Chinese Cabbage Seeds [Home]
Title: Sprouting Chinese Cabbage Seeds
Yield: 1 Servings
Ingredients
1 quart jar -or-
1 prepared tray
1 tb chinese cabbage seeds
1 water to 3 times seeds
Instructions
Use 1 tablespoon seeds in a quart jar, or tray sprout, which will
yield about 2 cups of sprouts. Soak for 8 hours.
Rinse 2 to 3 times daily for 4 to 5 days. Move into sunlight to green.
Harvest when the sprouts are 1 to 1-1/2 inches long. Use in salads,
sandwiches, and juices.
Source: Vegetable Gardening Encyclopedia; typos by Dorothy Flatman
1995 From: Dorothy Flatman Date: 29 Nov 95
[Home] Stained Glass Cookies Pt 2 [Home]
Title: Stained Glass Cookies Pt 2
Yield: 1
Ingredients
1 see part 1
Instructions
13mg
phosphorus.
Per serving: 5859 Calories (kcal); 239g Total Fat; (35% calories from fat);
15g Protein; 957g Carbohydrate; 560mg Cholesterol; 3430mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 46 1/2
Fat; 63 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Stained Glass Cookies [Home]
Title: Stained Glass Cookies
Yield: 1
Ingredients
1 cookies
1/2 c vegetable shortening
1/2 c butter; (1 stick)
1 1/2 c granulated sugar
4 oz cream cheese; (half an
-8-ounce
1 package) softened
1 ts vanilla
1 egg
4 c king arthur unbleached
-all-purpose; flour
1/2 ts ground ginger
1 ts ground nutmeg
1/2 ts baking soda
1/2 ts salt
1 candy centers
2 c granulated sugar
1 c light corn syrup
1/2 c water
1 red or green food color
1/2 ts fruit- or spice-flavored
-extract; optional (1/2 to
1 )
Instructions
In a large bowl, cream the shortening, butter and the 1 1/2 cups sugar
until
light and fluffy. Mix in the softened cream cheese, vanilla and egg and
beat
well.
In a medium bowl, sift together the flour, ginger, nutmeg, baking soda and
salt. Gradually add the dry ingredients to the butter mixture, beating
until
well-combined. Cover the dough and refrigerate it overnight, as it will be
soft.
The next day, remove the dough from the refrigerator and divide it into
quarters. Keeping the remaining pieces refrigerated until they're needed,
roll out each piece of dough on a lightly floured work surface to a
thickness of 1/8-inch. Use a 3 1/2- to 4-inch round cookie cutter to cut
the
dough and immediately transfer the rounds to greased or parchment-lined
baking sheets, leaving a bit of space between them. Now use a smaller (1
inch or so) cutter in the shape of a heart, star, diamond or what-have-you
to cut out the centers. If the dough isn't cold enough, refrigerate the
sheets and cut out the centers when the dough is a bit easier to work
with.
Refrigerate the scraps and re-roll them with the remaining portion of
dough,
cutting out cookies till all the dough is gone.
Preheat the oven to 375F and bake the cookies for 6 to 7 minutes, or until
they're just firm but still somewhat pale and just lightly browned around
the outer edges. Let them cool on the baking sheets.
To make the candy centers, place two or three 1-cup oven-proof glass
measuring cups in a 375F oven to warm. In a medium pan, combine the 2 cups
sugar, corn syrup and water, and stir over medium heat until the sugar is
dissolved. Next, and without stirring, cook the syrup until it reaches
280F
(the hard crack stage) on a candy thermometer. Remove the syrup from the
heat and take one measuring cup from the oven. Pour one- third or one-half
of the syrup into the measuring cup and stir in the food coloring and
flavoring extract, if desired. Keep the remaining syrup in the pan, over
low
heat.
When the syrup in the cup stops bubbling, hold the cup with a VERY THICK
pot
holder and pour the syrup in a thin, gentle stream to fill the cookie
centers. Stop pouring just as the syrup comes up to the top level of the
cookie. Be careful; this is an extremely HOT process and you may need to
take a break halfway through to give your hand a rest. Use the second
and/or
third cup and the rest of the syrup, colored and flavored differently, to
fill the centers of the remaining cookies. (If you have any leftover
syrup,
pour it into small rounds on a piece of parchment or aluminum foil to make
hard candies.)
Let the cookies cool completely. Loosen them carefully and peel them off
the
baking sheets. If these cookies are for consumption, store them in a cool,
dry place in a single layer in an airtight container. (For show, we've
left
them uncovered at least 1 month, and they've been just as sturdy as ever.
Be
sure not to store them near a heat source!) Yield: 4 dozen cookies
Nutrition information per serving (1 cookie with unflavored center, 43g):
157 cal, 5.1g fat, 1g protein, 7g complex carbohydrates, 20g sugar, 14mg
cholesterol, 53mg sodium, 16mg potassium, 30RE vitamin A, 18mg calcium,
continued in part 2
[Home] Stained Glass Window Cookies [Home]
Title: Stained Glass Window Cookies
Yield: 1
Ingredients
1 favorite sugar cookie recipe
- or pac; kage
1 ; sugar cookie dough
10 rolls fruit flavored candies
Instructions
Directions: Roll the dough out between to sheets of waxed paper until 1/8"
thick. Cut cookies with a cutter. Transfer cookies to a foil lined
baking sheet sprayed with cooking spray. Cut out a shape in the middle of
each cookie. To make the stained glass, separate the 10 rolls of candies
by color. Using a hammer or rolling pin, break the candies into small
pieces. Fill the hole in the cookie with the crushed candies. Bake
cookies at 350 degrees for 10 minutes. Allow to cool completely before
peeling off the cookie sheet.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Steak Oriental Style [Home]
Title: Steak Oriental Style
Yield: 1
Ingredients
2 lb flank steaks
2 oranges
1 piece (1 inch) peeled fresh
-ginger root
1 clove garlic
1/4 c dry sherry
2 tb soy sauce
2 ts sesame oil
Instructions
Trim excess fat from steak; wrap in waxed paper. Place in freezer one
hour.
Slice steak diagonally across the grain into thin strips. Place in glass
baking dish. Peel rind from oranges; place in food processor or blencer.
Add ginger and garlic; process until finely chopped. Squeeze juice from
oranges; mix with ginger mixture and remaining ingredients.
Pour over beef mixture; cover. Refrigerate, turning occasionally, at least
3 hours, no longer than 48 hours. Thread beef strips on skewers. Cook on
barbecue grill 4 inches from medium-hot coals, 4 minutes per side or until
desired doneness. Baste with marinade during cooking. 8 Servings
Title: Steak Oriental
Yield: 6 Servings
Ingredients
1 c diagonally cut carrot
1 slices
1 c diagonally cut celery
1 slices
1 cl garlic, minced
2 tb oil
1 lb beef round steak,cut into
1 thin strips
1 cn (8 oz) sliced water
1 chestnuts, drained
3 tb soy sauce
1/2 lb velveeta pasteurized
1 process cheese spread,cubed
1 hot cooked rice
Instructions
In a large skillet,stir fry carrots,celery and garlic in oil for 4 to
5 minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring
constantly,until steak is tender;drain.Reduce heat to low.Add water
chestnuts,soy sauce and process cheese spread;stir until cheese is
melted.Serve over cooked rice.Makes 4 to 6 servings.
[Home] Steak With Thai Peanut Sauce [Home]
Title: Steak With Thai Peanut Sauce
Yield: 1
Ingredients
1/3 c creamy peanut butter
2 cloves garlic
1/4 c water
2 tb soy sauce
1 tb fresh lime juice
1 jalapeno pepper; seeded and
1 ; quartered
2 ts fresh grated ginger root
1/2 ts sugar
1/8 ts cayenne pepper
1/2 c plain yogurt
1 reserved pepper steak;
-sliced across grain
1 ; 1/4 thick
1 c uncooked jasmine rice;
-cooked
3 green onions; thinly sliced
Instructions
In blender container, process peanut butter, garlic, water, soy sauce, lime
juice, jalapeno pepper, ginger, sugar and cayenne until smooth. Stir in
yogurt.
To Serve: Heat sauce in medium skillet over low heat, toss in sliced pepper
steak until heated through. Serve over Jasmine rice. Sprinkle with sliced
green onions. Serves 4.
Per serving: 135 Calories (kcal); 4g Total Fat; (26% calories from fat); 8g
Protein; 18g Carbohydrate; 16mg Cholesterol; 2125mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat;
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Steamed American Indian Pudding [Home]
Title: Steamed American Indian Pudding
Yield: 6 Servings
Ingredients
1/4 lb beef suet
1 small piece stick cinnamon
1 grated rind of one lemon
1 pt indian meal
1 pt milk
3 eggs
1/4 pt molasses
Instructions
Chop suet very fine and mix with Indian meal. Put cinnamon in the
milk; scald in a farina boiler. Strain while mixture is hot and
gradually stir in Indian meal and suet. Add molasses, cover mixture,
and let stand overnight. In the morning, beat the eggs until light;
stir them into the pudding; then turn into a greased mold or well -
floured pudding bag, leaving plenty of room for it to swell. If
mixture is in a mold, cover it; if in a bag, secure it well at the
tying place lest the water get in. Put covered mixture into a pot of
boiling water and boil continuously for five hours. Replenish the
water as it evaporates with boiling water. When ready to serve,
remove the pudding carefully from the mold or bag, and serve
immediately with wine sauce.
From: Recipes and Remembrances, U.S. Army War College,
1980 Shared By: Pat Stockett
[Home] Steamed Chicken And Chinese Sausage [Home]
Title: Steamed Chicken And Chinese Sausage
Yield: 6 Servings
Ingredients
1 spring chicken
2 chinese sausages
2 ts water-chestnut flour
2 tb sherry
1/2 ts salt
1/2 ts sesame oil
Instructions
1. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch
sections. Cut Chinese sausages diagonally in 1/2-inch slices.
2. Combine water-chestnut flour, sherry, salt and sesame oil, mixing well.
Add to chicken sections and toss gently to coat.
3. Arrange chicken in a shallow heatproof dish. Top with Chinese sausage.
Steam on a rack until done (about 40 minutes). See "How-to Section".
VARIATION: Omit step 2. Instead, dredge chicken sections in 2 tablespoons
cornstarch. In step 3, add 6 dried black mushrooms (soaked), sliced.
Reserve 1 cup mushroom soaking liquid and add to it the salt, sherry and
sesame oil. Pour this over the chicken, mushrooms and sausages; then steam
as in step 3.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Steamed Chicken W Chinese Sausage [Home]
Title: Steamed Chicken W/Chinese Sausage
Yield: 4 Servings
Ingredients
4 lb chicken; cut in portions
4 Chinese sausages; diagonally
- sliced
2 tb thin soy
2 tb sherry
1 tb dark sesame oil
1 ts sugar
bok choy or cabbage;
-shredded
1 tb fresh ginger; shredded
1 tb fermented black beans;
-rinsed & chopped,opt
Instructions
Arrange bok choy or cabbage in bottom of a casserole dish or pie plate that
will fit in a steamer. Top with chicken pieces, sprinkle with sausages and
ginger. Combine rest of ingredients and pour over chicken. Place in a
steamer over boiling water and allow to steam for 45-60 mins.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Steamed Chicken With Chinese Vegetables [Home]
Title: Steamed Chicken With Chinese Vegetables
Yield: 2 Servings
Ingredients
5 tb dry sherry
2 tb light soy sauce
1 whole chicken breast, boned
-and ski; nned
1/2 lb fresh mushrooms
4 oz canned sliced water
-chestnuts, drai; ned
1/4 lb fresh snow peas, strings
-removed
1 c water
2 tb oyster sauce
1 tb cornstarch
1 1/2 ts oriental sesame oil
1 freshly cooked rice
Instructions
Cut the chicken into 1/2-inch cubes. Combine 3 tablespoons sherry
and 1 tablespoon soy sauce in medium bowl. Add chicken and marinate
for 1 hour or overnight. Pour enough water into wok to come just
below steaming rack. Bring to a boil. Place chicken on one side of
shallow baking dish. Arrange mushrooms alongside chicken and water
chestnuts alongside mushrooms. Set dish on rack in wok; cover and
steam until chicken and vegetables are tender, about 20 minutes.
Place snow peas over vegetables in dish; steam until peas turn bright
green, 2 to 3 minutes. Meanwhile, combine remaining sherry and soy
sauce with the water, oyster sauce, cornstarch, and sesame oil in
medium saucepan over medium heat. Cook and stir until thickened,
about 5 minutes. Serve chicken and vegetables over rice. Pass sauce
separately.
Bon Appetit LIGHT AND EASY SPECIAL
[Home] Steamed Chinese Lettuce #1 [Home]
Title: Steamed Chinese Lettuce #1
Yield: 4 Servings
Ingredients
1 1/2 lb chinese lettuce
1 tb cornstarch
1/2 ts salt
1 1/2 c stock
Instructions
1. Separate lettuce leaves, and cut each in 4 sections. Place in a deep
heatproof bowl.
2. Steam 15 minutes (see "How-to Section").
3. In a saucepan, blend together cornstarch, salt and cold stock. Then
cook, stirring, until mixture thickens. Pour over steamed lettuce and
serve.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Steamed Chinese Lettuce #2 [Home]
Title: Steamed Chinese Lettuce #2
Yield: 6 Servings
Ingredients
6 dried shrimp (up to)
6 dried black mushrooms
1 lb chinese lettuce
1 tb smoked ham
1/2 ts salt
1/2 c mushroom-soaking liquid
Instructions
1. Separately soak dried shrimp and dried mushrooms. Reserve
mushroom-soaking liquid.
2. Cut Chinese lettuce in 2-inch cubes. Chop ham. Dice soaked mushrooms.
3. Arrange lettuce cubes on a shallow heatproof dish. Sprinkle with salt.
Top with mushrooms, shrimp and ham. Then pour mushroom liquid over.
4. Steam until done (about 30 minutes). See "How-to Section". VARIATION:
For the dried shrimp and mushrooms, substitute fresh shrimp and mushrooms.
For the mushroom-soaking liquid, substitute stock.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Steamed Chinese Vegetables [Home]
Title: Steamed Chinese Vegetables
Yield: 3 Servings
Ingredients
2 tb low sodium soy sauce
1 ts sugar
1/2 ts sesame seeds
1 cl garlic; minced
2 c chinese cabbage; (napa),
-chopped
2 st bok choy; thinly sliced
1 c mung bean sprouts
8 cherry tomatoes; sliced in
-half
Instructions
In a 2 quart casserole, blend soy sauce, sugar, sesame seeds and garlic.
Stir in Chinese cabbage and bok choy. Cover; microwave on high for 4 to 5
minutes or until crisp-tender, stirring once. Stir in bean sprouts and
tomatoes. Cover; microwave on high for 1 to 2 minutes or until bean
sprouts are crisp-tender. Makes 4 servings.
>From: Joanne McAndrews
- - - - - - - - - - - - - - - - - - -
Per serving: 48 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g
Protein; 9g Carbohydrate; 0mg Cholesterol; 467mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Vegetarian Times Low-Fat and Fast, Spring/Summer 1998
Preparation Time: 0:20
[Home] Steamed Duck Stuffed W Chinese Lettuce [Home]
Title: Steamed Duck Stuffed W/Chinese Lettuce
Yield: 6 Servings
Ingredients
1 duck; 4 to 5 pounds
12 lotus seeds
1/4 lb smoked ham
1 head chinese lettuce
1 ts salt (up to)
4 tb oil
Instructions
1. Wipe duck inside and out with a damp cloth. Dry well with paper
toweling, or hang up to dry in a cool, airy place 1 to 2 hours.
2. Blanch lotus seeds. Slice ham; cut Chinese lettuce in 1-inch sections.
3. Combine half of Chinese lettuce sections with lotus seeds and ham. Add
salt and mix well. Stuff mixture into duck and sew up securely or skewer.
4. Heat oil in a large pan and brown duck quickly.
5. Place remaining lettuce sections in a large heatproof bowl; then put
duck on top. Steam by the bowl-in-a-pot method until duck is tender (about
2 hours). See "HOW-TO SECTION".
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Steamed Dumplings- Thai Style [Home]
Title: Steamed Dumplings, Thai Style
Yield: 1 Servings
Ingredients
1 c cake flour
1 c corn flour
3/4 c boiling water
2 tb oil
1/3 c minced onion
6 oz ground pork
2 ts salt
1/2 ts pepper
1 1/2 tb sugar
3 tb chopped; unsalted dry
-roasted pean
1 lettuce leaves
Instructions
Makes 20 to 24 dumplings
1. Sift the cake flour and corn flour together, over a large bowl, until
they are well mixed (may take a few siftings)
2. Gradually add boiling water, stirring constantly
3. Knead into a smooth dough. Set aside in a bowl and cover with a damp
cloth.
4. Heat oil in a skillet over medium heat. Saute the onion until
transparent. Add the pork. Mash with wooden spoon to break up lumps. turn
the meat constantly while cooking. cook until all of the meat turns white.
Add salt, pepper, and sugar.
5. Stir in peanuts and remove from heat.
6. With a perforated spoon, remove as much fat as possible while while
transferring the mixture to a bowl. Set aside to cool.
7. Oil a large plate. Oil the plams of your hands and pat about 1 T of
dough into a 3-inch round. Make sure the center is thicker than the edge.
8. Place a tsp. of pork mixture in the center of the dough and fold the
dough over.
9. Pinch around the edge to seal. Place each dumpling on the oiled plate.
Repeat with the remaining ingredients.
10. Boil water in a steamer. Lay wet cheesecloth over the upper tray
section to prevent dumplings from sticking
11. Place the dumplings on the cheesecloth and steam for 15 minutes.
12. Lay crisp lettuce attractively on a serving platter and place the
dumplings over the lettuce in a pleasing configuration (remember
presentation!)
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
on Apr 11, 1998
[Home] Steamed Fish With Tart Thai Sauce [Home]
Title: Steamed Fish With Tart Thai Sauce
Yield: 4 Servings
Ingredients
1/2 sm carrot -- peeled and grated
2 tb lime juice
1 tb rice vinegar
2 ts low sodium soy sauce
3 tb water
1 1/4 ts sugar
1/4 ts chili oil
2 ts fresh cilantro -- minced
1/4 c fresh cilantro sprigs --
1 divided
1 1/3 lb rockfish fillets
Instructions
Combine the carrot, lime juice, rice vinegar, soy sauce, water, sugar,
chili oil and minced cilantro. Set aside. Place the fish on a rack or
in a bamboo steamer; lay the cilantro sprigs on top of the fish. Put
over boiling water, cover and steam 12 minutes per inch thickness.
Spoon the sauce over the fish and serve, with rice.
Recipe By : Seattle Times-posted by Mike Key
[Home] Steamed Rice (Korean Bab) [Home]
Title: Steamed Rice (Korean Bab)
Yield: 4 Servings
Ingredients
2 c rice
2 c water
Instructions
1. Pour the rice into a cooking pot. Fill the pot nearly to the brim
with cold water, then pour the water out. The rice will remain at the
bottom of the pot. Repeat this process 4 or 5 times, or until the
water seems quite clear. Rinsing the rice in this manner eliminates
any excess starch.
2. Cover the rice with 2 cups water and let it stand for 30 minutes.
Bring to a boil, reduce the heat and steam for 20 minutes or until
dry.
Generally speaking, if Americans are to be served, use 1/2 cup
uncooked rice for each person. Double the amount if cooking for
Koreans, especially Korean men.
From: The Korean Cookbook, By Judy Hyun
[Home] Steamed Scrod Fillets Chinese Style [Home]
Title: Steamed Scrod Fillets Chinese Style
Yield: 1
Ingredients
1/2 c thinly sliced scallion
1/4 c soy sauce
2 tb rice-wine vinegar;
-(available at
1 ; oriental markets)
1 ; orwhite-wine
1 ; vinegar
1 a; (1 1/2-inch) piece
1 ; of peeled fresh
1 ; gingerroot, cut
1 ; into very fine
1 ; juliennestrips
2 tb vegetable oil
1 tb oriental sesame oil plus 1
-teaspoon; for
1 ; drizzling the fish
2 ts sugar
2 garlic cloves; minced and
-mashed
1 ; to a paste with a
1 ; pinch of salt
1/4 ts dried hot red pepper flakes;
- or to taste, up to
1 ; 1/2
1 six; (6-ounce) scrod
1 ; fillets
1 cabbage or romaine leaves
-for linin; g the
1 ; steamer if desired
Instructions
In a bowl whisk together the scallion, the soy sauce, the vinegar, the
gingerroot, the vegetable oil, 1 tablespoon of the sesame oil, the sugar,
the garlic paste, the red pepper flakes, and salt and pepper to taste. In
a shallow dish arrange the scrod fillets in one layer, pour the soy sauce
mixture over them, and let the fish marinate, covered and chilled, for 30
minutes.
Put a bamboo steamer in a wok and add enough water to the wok to allow the
bottom rim of the steamer to sit in the water but the tray to remain above
it. (Alternatively, arrange a steamer rack in a wide deep kettle and add
water to the kettle to reach just below the steamer rack.) Bring the water
to a boil. Line the steamer with the cabbage or with a plate, such as a
glass pie plate, at least 1 inch smaller in diameter than the steamer,
arrange the fillets, folded into thirds, skinned sides up and seam sides
down, on the cabbage, and pour the marinade evenly over them. Steam the
fish, covered, over the boiling water for 8 to 12 minutes, or until it
just flakes, and with oven mitts remove the steamer from the wok.
Transfer the fillets carefully to a heated platter and drizzle them with
the remaining 1 teaspoon sesame oil.
Serves 6.
Gourmet May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Sticky Chinese Chicken Wings [Home]
Title: Sticky Chinese Chicken Wings
Yield: 6 Servings
Ingredients
4 lb chicken wings
2 c brown sugar
1 c sugar
1 whole garlic bulbs --
1 minced
1 c hot water
2 ts sesame oil
1 sm bottle soy sauce
Instructions
Saute garlic in sesame oil. Add remaining ingredients except wings
and stir well. add wings and baste with sauce. Cook till sauce turns
caramel. Serve with plenty of wet napkins!!
Recipe By : Randy Mancini
From: Heynowbam@aol.Com Date: 06 Sep 97 Meal-Master
Format Recipes (Mailing List)
[Home] Sticky Oriental Partridge [Home]
Title: Sticky Oriental Partridge
Yield: 1
Ingredients
4 english partridge
2 pieces star anise
6 tangerines; zest of
1 handful fresh coriander
1 freshly ground salt and
-black peppe; r
----------------------------MARINADE----------------------------------
2 stems lemon grass; peeled
-and thinly
1 ; sliced
1/2 hand fresh root ginger;
-bruised with a
1 ; rolling pin
3 cloves garlic; crushed
6 tangerines; juice of
2 ts honey
2 tb soy sauce
6 tb walnut oil
1 green chilli
----------------------------TO SERVE----------------------------------
1 deep fried shallots
1 coconut and basil rice
Instructions
Preheat the oven to 240?C/475?F/gas mark 8.
Cut the partridge in half down the backbone. Trim off and discard the
drumsticks leaving the breast and thigh attached.
Crush the star anise. Rub over the skin of the birds. Season them all
over. Lay the birds in a wide shallow dish in a single layer. Scatter
with the coriander leaves and the tangerine zest.
Make the marinade in a seperate bowl. Simply mix all the ingredients and
pour over the partridge. Marinade in the fridge for up to 24 hours,
turning from time to time.
Remove the birds from the marinade and roast in a very hot oven or on a
griddle until golden and sticky and cooked through; about 10 to 12
minutes.
Strain the rest of the marinade into a clean pan and cook through.
Serve the partridge on coconut and basil rice with the dressing drizzled
around. Top with a scatter of deep fried shallots.
Finger bowls would be a good idea!
Converted by MC_Buster.
Per serving: 1288 Calories (kcal); 86g Total Fat; (56% calories from fat);
11g Protein; 137g Carbohydrate; 0mg Cholesterol; 2073mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 7 Fruit;
16 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Sticky Rice (Thai Rice Pudding) [Home]
Title: Sticky Rice (Thai Rice Pudding)
Yield: 4 Servings
Ingredients
2 c glutinous rice
1 cn coconut milk
1 cn water
1/2 c sugar
----------------------------CUSTARD-----------------------------------
4 eggs
1 cn coconut milk
1/2 c sugar
Instructions
From: "Jean M. Davis"
Date: 26 Apr 1995 23:22:22 -0600
Soak rice for several hours in warm water. Then steam for 25 minutes.
Prepare coconut milk, water and sugar. Cook liquid until boiling. Add
steamed rice, stir well, and cover. The rice will absorb the liquid. Best
served warm Serve with slices of mango or make custard for topping.
Custard: Mix all in blender. Put in 7" pie plate and steam, or use steamer
tray and pie pan in rice cooker. Steam about 10 minutes or until set.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Stir Fried Chinese Chicken W Cashews [Home]
Title: Stir Fried Chinese Chicken W/Cashews
Yield: 6 Servings
Ingredients
1 egg white
1 tb soy sauce
1 tb cornstarch
1 1/2 lb chicken breasts, skinned,
-boned & c; ut into 1 cubes
1/4 c soy sauce
1 ts cornstarch
1 tb dry sherry
2 tb cider vinegar
1 ts sugar
1/4 c peanut oil
2/3 c unsalted cashews
1 inch square of ginger,
-peeled & qua; rtered
2 scallions, peeled & sliced
8 oz canned water chestnut,
-drained & sl; iced
1 md green bell pepper, cored,
-seeded &; sliced
1 white rice, cooked
Instructions
Lightly beat the egg white in a small bowl. Add the first measures of soy
sauce and cornstarch. Mix well. Add the chicken. Toss thoroughly. Let stand
for 15 minutes. Combine the second measure of soy sauce, the second measure
of cornstarch, the sherry, cider vinegar and sugar in a second small bowl.
Mix very well. Set the sauce aside. Heat the oil in a large wok or skillet
over medium heat. Add the cashews. Stir fry for about 1 minute. Use a
slotted spoon to remove the cashews. Set aside. Discard 1/3 of the oil. Add
the ginger, sliced scallions and water chestnuts to the wok. Stir fry for 1
minute. Add the chicken cubes, green pepper and sauce. Cook, stirring
constantly, until thickened. Discard the ginger pieces. Return the cashews
to the wok. Serve over hot, cooked white rice.
Posted to EAT-L Digest 10 Sep 96
From: Joel Ehrlich
Date: Tue, 10 Sep 1996 10:15:12 -0800
[Home] Stir Fried Chinese Chicken With Cashews [Home]
Title: Stir Fried Chinese Chicken With Cashews
Yield: 6 Servings
Ingredients
1 egg white
2/3 c unsalted cashews
1 tb soy sauce
1 inch square ginger; peeled
-and quartered
1 tb cornstarch
1 1/2 lb chicken breasts; boned, cut
1 into 1 cubes
2 scallions; peeled and sliced
8 oz canned water chestnuts;
-drained and sliced
1/4 c soy sauce
1 ts cornstarch
1 md green bell pepper; cored,
-seeded and sliced
1 tb dry sherry
2 tb cider vinegar
1 ts sugar
1/4 c peanut oil
1 cooked white rice
Instructions
Lightly beat egg white in a small bowl. Add 1 tbs soy sauce and 1 tbs
cornstarch and mix well. Add the chicken and toss throughly. Let
stand for 15 minutes. Combine 1/4 soy sauce, 1 tsp cornstarch,
sherry, cider vinegar, and sugar in a second small bowl. Mix very
well and set aside. Heat oil in wok and add cashews. Stir-fry for
about 1 minute and remove with slotted spoon and set aside. Discard
1/3 the oil. Add ginger, sliced scallions and water chestnuts to
wok. Stir-fry for 1 minute. Add the chicken cubes, green peppers and
sauce. Cook, stirring constantly, until thickened. Discard ginger and
return cashews to wok. Serve over hot cooked white rice.
formatted by Lisa Crawford, Easter 1996
[Home] Stir Fried Norwegian Cod In Chinese Black Bean- Cashew & [Home]
Title: Stir Fried Norwegian Cod In Chinese Black Bean, Cashew &
Yield: 1 Servings
Ingredients
3 lb norwegian cod chunks
6 red or green sweet peppers
4 onions
1 1/2 lb mushrooms
1 1/2 lb snow peas
1/2 c canola oil
6 tb pickled ginger, shredded
2 tb vinegar from the pickled
1 ginger
3/4 c crushed cashews,
1 unsalted
1 sauce mixture:
3/4 c chinese black bean sauce
7 1/2 ts sesame oil
1/4 c soy sauce
1/4 c sugar
2 tb cornstarch
1 1/2 c water
Instructions
Stir Fried Norwegian Cod With Vegetables In A Chinese Black Bean,
Cashew & Ginger Sauce
Mix the black bean sauce, sesame oil, soy sauce, sugar, cornstarch and
water. Set aside. Wash, halve and core the peppers. Cut into thin
slices. Peel, halve and slice the onions. Clean and slice the
mushrooms. Trim off the snow pea stems and remove the "string" that
runs down one side.
Heat the oil in a wok. Stir fry the peppers, onions and mushrooms
for one minute. Add the fish chunks. Stir fry for 2 to 3 minutes.
Add the sauce mixture and the snow peas. Cover and cook for 1 to 2
minutes, until the fish is done and the sauce has thickened. Stir in
the pickled ginger, along with its liquid, and the cashews. Serve as
is, or over rice.
Provided by Seafood From Norway Copyright 1997 - the electronic
Gourmet Guide, Inc. All rights reserved.
[Home] Stir Fried Oriental Celery [Home]
Title: Stir Fried Oriental Celery
Yield: 8 Servings
Ingredients
2 tb oil
4 c sliced celery, diagonally
8 oz sliced fresh mushrooms
8 oz fresh pea pods
3 sliced green onions
1 tb cornstarch
1/4 ts ginger
1/4 c corn syrup
2 tb soy sauce
2 tb orange juice
1/4 c slivered almonds
1 ts grated orange peel
Instructions
In a wok or large skillet, heat oil; saute, celery in oil 3 minutes or
until crisp tender. Stir in mushrooms, pea pods and onions; saute,
for 3 minutes. In a small bowl, combine cornstarch, ginger, corn
syrup, soy sauce and orange juice; pour over vegetables. Cook for 1
minute, stirring constantly. Sprinkle with almonds and orange peel.
From: Syd's Cookbook.
[Home] Stir Fried Rice Noodles With Tofu & Egg (Pad Thai) [Home]
Title: Stir Fried Rice Noodles With Tofu & Egg (Pad Thai)
Yield: 1 Serving
Ingredients
1/2 Lb. Thai Flat Rice Noodles;
-(bahn pho)*
Oil For Deep Frying
1/2 Lb. Firm Tofu; cut into tiny
- cubes
1/4 C. Peanut Oil
1/2 Tbsp. Chopped Garlic
1/2 C. Skinless Boneless Chicken
- Breast; very thinly sliced
1/4 Lb. Shrimp, Peeled And Cut
-In Half The
2 Eggs; beaten
1 Tbsp. Dried Shrimp Powder; *
1/4 Tsp. Freshly Ground Black
-Pepper
3 Tbsp. Dry-Roasted Salted
-Peanuts; finely chopped
2 Tbsp. Freshly Squeezed Lime
-Juice
1 Tbsp. Sugar
6 Tbsp. Thai Fish Sauce; *
1/4 C. Tamarind Sauce; (recipe
-follows)
2 Tsp. Red Chili Paste With
-Garlic; *
2 C. Fresh Bean Sprouts
--------------------------------Garnish-----------------------------------
2 Limes Quartered
1/3 C. Fresh Cilantro Leaves
3 Scallions; chopped
4 Tbsp. Dry-Roasted Peanuts;
-finely chopped
Instructions
Start this dish by preparing the Tamarind sauce (recipe follows). Set it
aside to cool.
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 F and deep-fry the tofu. Be sure to pat the tofu dry on a paper
towel first so that it will not spatter fat on you. Drain the tofu and set
aside.
Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for
a
few minutes and then add the shrimp, drained noodles, beaten eggs, and
deep-fried tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high
heat. Add the remaining ingredients, except the garnishes, and stir-fry 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. Serves 4-6.
* available at some Asian markets
NOTES: I've never been able to find shrimp powder, so I buy dried shrimp
and grind them to a powder in my food processor
- - - - - - - - - - - - - - - - - -
NOTES : (from The Frugal Gourmet On Our Immigrant Ancestors, by
Jeff Smith
Contributor: NURPPL@NURSE.EMORY.EDU
Preparation Time: 0:00
[Home] Stir Fried Rice Noodles With Tofu And Egg (Pad Thai) [Home]
Title: Stir Fried Rice Noodles With Tofu And Egg (Pad Thai)
Yield: 6 Servings
Ingredients
1/2 lb thai flat rice noodles
1 (bahn pho)*
1 oil for deep frying
1/2 lb firm tofu; ct into tiny cube
1/4 c peanut oil
1/2 tb garlic; minced
1/2 c very thinly sliced chicken
1 breast meat
1/4 lb shrimp; peeled and cut in
1 half the long way
2 eggs; beaten
1 tb dried shrimp powder
1/4 ts freshly ground black pepper
3 tb dry-roasted salted
1 peanuts; chopped fine
2 tb fresh lime juice
1 tb sugar
6 tb thai sish sauce*
1/4 c tamarind sauce (recipe
1 follows)
2 ts red chili paste with garlic*
2 c bean sprouts
1 garnish
2 limes; quartered
1/3 c fresh cilantro leaves
3 scallions; chopped
4 tb dry-roasted salted peanuts -
- choppe; d fine
Instructions
Recipe by: Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors) *
available at some Asian markets
Start this dish by preparing the Tamarind sauce (recipe follows). Set it as
cool.
Soak the noodles in ample warm water until supple, about 15 minutes, drain
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 degre
and deep-fry the tofu. Be sure to pat the tofu dry on a paper towel first s
it will not spatter fat on you. Drain the tofu and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for
minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fri
tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high heat. Add
remaining ingredients, except the garnishes, and stir-fry for a few more mi
until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part o
dish. Serves 4-6.
NOTES: To make your own shrimp powder, grind dried shrimp in a food process
blender. Peanut oil can be reduced by half.
[Home] Stir Fry Crab & Oriental Greens [Home]
Title: Stir Fry Crab & Oriental Greens
Yield: 2 Servings
Ingredients
1 bn baby bok choy
1 c crab meat, frozen
1/2 ts salt
2 c water
1/2 tb green onion, minced
1/2 tb ginger root, minced
1/2 tb cooking wine
1 c chicken broth
2 ts cornstarch
1 tb water
1 egg white
Instructions
Green Vegetable may be baby bok choy, gai lan, small butter bok choy.
Cut vegetables into 4-inch lengths. Heat pan with 2 cups water and
1/2 teaspoon salt until boiling. Add greens and cook for 1 minute.
Remove, drain, and arrange on serving platter. Heat wok and add 3
tablespoons oil. Heat until very hot. Add the minced green onion
and ginger; stir-fry until fragrant. Add the crab meat. Stir fry
gently. Add the cooking wine and the chicken broth; bring to boiling.
Mix cornstarch with 1 tablespoon water. Add to crab mixture and cook
briefly, stirring, to thicken sauce. Beat the egg white until frothy.
Add in a thin stream to crab mixture, stirring constantly to keep egg
white from setting immediately. If desired, add 1 tablespoon oil for
sheen. Remove from heat and pour over vegetable. Serve with hot
steamed rice. If desired, scallops may be substituted for the crab
meat.
[Home] Stir Fry Crab Meat & Oriental Greens [Home]
Title: Stir Fry Crab Meat & Oriental Greens
Yield: 2 Servings
Ingredients
1 bn baby bok choy
1 c crab meat, frozen
1/2 ts salt
2 c water
1/2 tb green onion, minced
1/2 tb ginger root, minced
1/2 tb cooking wine
1 c chicken broth
2 ts cornstarch
1 tb water
1 egg white
Instructions
Green Vegetable may be baby bok choy, gai lan, small butter bok choy.
Cut vegetables into 4-inch lengths. Heat pan with 2 cups water and
1/2 teaspoon salt until boiling. Add greens and cook for 1 minute.
Remove, drain, and arrange on serving platter. Heat wok adn add 3
tablespoons oil. Heat until very hot. Add the minced green onion
and ginger; stir-fry until fragrant. Add the crab meat. Stir fry
gently. Add the cooking wine and the chicken broth; bring to
boiling. Mix cornstarch with 1 tablespoon water. Add to crab mixture
and cook briefly, stirring, to thicken sauce. Beat the eggwhite until
frothy. Add in a thin stream to crab mixture, stirring constantly to
keep eggwhite from setting immediately. If desired, add 1 tablespoon
oil for sheen. Remove from heat and pour over vegetable. Serve with
hot steamed rice. If desired, scallops may be substituted for the
crab meat.
[Home] Stir-Fried Beef And Chinese Cabbage [Home]
Title: Stir-Fried Beef And Chinese Cabbage
Yield: 4 Servings
Ingredients
1/2 lb lean beef
1 lb chinese cabbage
2 tb oil
1/2 c stock
1/2 ts salt
1 ds pepper
2 ts cornstarch
2 tb water
Instructions
1. Slice beef thin against the grain, then in 1/2- by 2-inch strips. Slice
Chinese cabbage stems in similar strips.
2. Heat oil. Add beef and stir-fry until it loses its redness.
3. Add cabbage strips and stir-fry to soften slightly.
4. Stir in stock, salt and pepper and heat quickly. Cook, covered,over
medium heat until done (2 to 3 minutes).
5. Meanwhile, blend cornstarch and cold water to a paste, then stir in to
thicken. Serve at once. VARIATION: In step 1, toss the beef in a mixture of
2 teaspoons cornstarch, 2 teaspoons soy sauce and 2 teaspoons sherry. Cook
as in step 2; then remove from pan. In step 3, sprinkle the cabbage witl
1/4 teaspoon salt, 1/4 teaspoon sugar and 1/2 teaspoon soy sauce; then stir
fry. Pick up step 4, omitting the salt and pepper. Then return beef to pan
only to reheat and thicken with cornstarch paste.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Stir-Fried Beef And Chinese Turnips [Home]
Title: Stir-Fried Beef And Chinese Turnips
Yield: 4 Servings
Ingredients
1/2 lb lean beef
1/2 ts cornstarch
1/4 ts sugar
1/2 ts soy sauce
1 lb chinese turnips
1/2 c scallion stalks (up to)
2 cloves garlic
1 1/2 tb oil
1 1/2 tb oil
1/2 ts salt
1 ts brown bean sauce
1/2 ts soy sauce
1/2 c stock
1 tb cornstarch
2 tb water
Instructions
1. Slice beef thin against the grain. Combine cornstarch, sugar and soy
sauce. Add to beef and toss to coat.
2. Peel Chinese turnips; cut in 1/4-inch slices, then in 1-1/2 inch
squares, and parboil. Cut scallion stalks in 1-inch lengths. Crush garlic.
3. Heat oil. Add beef and stir-fry until it begins to brown. Remove from
pan.
4. Heat remaining oil. Add garlic and brown lightly. Add turnips and
stir-fry to coat with oil. Then add salt, brown bean sauce, and remaining
soy sauce. Stir-fry 1/2 minute more.
5. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium
heat. Meanwhile blend cornstarch and cold water to a paste.
6. Return beef, add scallions, and stir-fry 1 minute. Then stir in
cornstarch paste to thicken. Serve at once.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Stir-Fried Broccoli And Chinese Mushrooms [Home]
Title: Stir-Fried Broccoli And Chinese Mushrooms
Yield: 4 Servings
Ingredients
6 dried chinese mushrooms
1 bn fresh broccoli
1/2 c mushroom soaking liquid
2 tb light soy sauce
1 tb rice wine; or dry sherry
1 ts honey
3 tb peanut oil
1 tb cornstarch
Instructions
Soak the Chinese mushrooms in 2 cups of hot water for 30 minutes. Strain
and reserve 1/2 cup of the soaking liquid for the sauce. Trim and discard
the mushroom stems, and cut the caps in half. Set aside.
Rinse the broccoli and cut the tops into florets. Peel the stems and
diagonally cut them in 1/2-inch slices. Mix the ingredients for the sauce
in a small bowl, stirring to dissolve the sugar.
Place a wok over medium-high heat. When it is almost smoking, add the
peanut oil. When the oil begins to smoke, add the broccoli and the
mushrooms. Stir-fry 2 minutes, then pour in the sauce and bring to a boil.
Cook 1 minute. While the vegetables are cooking, dissolve the cornstarch in
2 tablespoons of cold water. Pour into the wok and stir constantly until
the sauce thickens, about 30 seconds. Serve immediately.
MC_Busted by Badams; found at on Mar 06,
1998
[Home] Stir-Fried Chicken & Chinese Cabbage [Home]
Title: Stir-Fried Chicken & Chinese Cabbage
Yield: 1 Servings
Ingredients
1/4 lb boneless chicken breast *
3 c chinese cabbage (napa or bok
- choy),; thick slices
2 green onions in 1-inch
-lengths (or; 1/2 small
1 onion, cut in half
-vertically then; in thick
1 crescents)
1 tb fresh ginger, finely chopped
2 cloves garlic, crushed
1/3 c water, chicken broth, or dry
- sherry
2 tb soy sauce
2 ts cornstarch
1 ts sugar
2 ts rice or cider vinegar
1 tb sesame or salad oil
Instructions
* NOTE: boneless pork cutlet can be substituted for chicken
Partially freeze meat (about 30 minutes) to make slicing easier,
especially if your knife is not very sharp. Slice the meat across the
grain into thin strips and place on a plate near the cooking area.
Prepare the Chinese cabbage, onion, ginger and garlic as indicated
and arrange on plate with chicken.
In a measuring cup or small bowl, combine the water, soy sauce,
cornstarch, sugar and vinegar; stir to dissolve the cornstarch and
sugar. Place by meat and vegetables.
Preheat a heavy 10-inch saute pan, non-reactive skillet, or wok on
high heat for about 1 minute. Add oil and tilt pan to coat evenly;
add chicken. Cook, turning constantly, for 1 minute. Add cabbage,
green onion, ginger and garlic; continue cooking and stirring another
minute. Stir in the liquid mixture; cook and stir until the sauce is
thickened and the vegetables are tender-crisp and brightly colored,
about 30 seconds more.
Serve over hot cooked rice.
Makes 1 main course serving of about 390 calories.
Posted by Fred Peters.
[Home] Stir-Fried Chicken And Chinese Cabbage H [Home]
Title: Stir-Fried Chicken And Chinese Cabbage H
Yield: 4 Servings
Ingredients
1 chicken breast
1 lb chinese cabbage hearts
1 clove garlic
2 tb oil
1/2 ts salt
1/2 ts soy sauce
1/4 c stock
2 ts cornstarch
2 tb water
Instructions
1. Skin and bone chicken; then slice thin and cut in 1/2- by 2-inch strips.
Cut Chinese cabbage stems lengthwise in similar strips. Crush garlic.
2. Heat oil. Add salt, then garlic and stir-fry a few times. Add chicken
and stir-fry until it loses its pinkness (1 to 2 minutes).
3. Add cabbage stems and soy sauce; stir-fry to soften slightly (about 1
minute).
4. Stir in stock and heat quickly. Then cook, covered, over medium heat
until done (2 to 3 minutes). Meanwhile blend cornstarch and cold water to a
paste.
5. Stir in cornstarch paste to thicken sauce. Serve at once.
NOTE: Chinese cabbage hearts are not vegetable "hearts" in the Western
sense, but the very sweet and delicate inner stems of the Chinese cabbage.
VARIATION: For the chicken, substitute 1/2 pound shrimp, shelled and
deveined.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Stir-Fried Chicken And Chinese Cabbage [Home]
Title: Stir-Fried Chicken And Chinese Cabbage
Yield: 1 Servings
Ingredients
1/4 lb boneless chicken breast *
3 c chinese cabbage (napa or bok
- choy),; thick slices
2 green onions in 1-inch
-lengths (or; 1/2 small
1 onion, cut in half
-vertically then; in thick
1 crescents)
1 tb fresh ginger, finely chopped
2 cloves garlic, crushed
1/3 c water, chicken broth, or dry
- sherry
2 tb soy sauce
2 ts cornstarch
1 ts sugar
2 ts rice or cider vinegar
1 tb sesame or salad oil
Instructions
* NOTE: boneless pork cutlet can be substituted for chicken
Partially freeze meat (about 30 minutes) to make slicing easier, especially
if your knife is not very sharp. Slice the meat across the grain into thin
strips and place on a plate near the cooking area. Prepare the Chinese
cabbage, onion, ginger and garlic as indicated and arrange on plate with
chicken.
In a measuring cup or small bowl, combine the water, soy sauce, cornstarch,
sugar and vinegar; stir to dissolve the cornstarch and sugar. Place by meat
and vegetables.
Preheat a heavy 10-inch saute pan, non-reactive skillet, or wok on high
heat for about 1 minute. Add oil and tilt pan to coat evenly; add chicken.
Cook, turning constantly, for 1 minute. Add cabbage, green onion, ginger
and garlic; continue cooking and stirring another minute. Stir in the
liquid mixture; cook and stir until the sauce is thickened and the
vegetables are tender-crisp and brightly colored, about 30 seconds more.
Serve over hot cooked rice.
Makes 1 main course serving of about 390 calories.
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Stir-Fried Chicken With Chinese Cabbage [Home]
Title: Stir-Fried Chicken With Chinese Cabbage
Yield: 4
Ingredients
1 1/3 lb boneless; skinless chicken
1 ; breasts (about 4),
1 ; cut into 1-inch
1 ; pieces
1 tb plus 4 teaspoons soy sauce
3 tb dry sherry
1/4 ts cayenne
2 tb cooking oil
1 onion; chopped
2 cloves garlic; minced
1 ts ground coriander
1 tb wine vinegar
1/2 heads chinese cabbage;
-(about 1 pound),
1 ; sliced
3/4 c drained sliced water
-chestnuts; (from one 8-ounc
1 ; can)
2 ts tomato paste
1/4 ts dried red-pepper flakes
3 tb water
3 tb chopped cilantro or scallion
- tops
1/8 ts salt
Instructions
1. In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1
tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
2. In a wok or large frying pan, heat 1 tablespoon of the oil over
moderately
high heat. Add the chicken and cook, stirring, until almost done, 1 to 2
minutes. Remove.
3. Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic,
and
coriander. Cook, stirring, until the onions are golden, about 4 minutes.
Add
the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1
minute
longer.
4. Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce,
the
tomato paste, red-pepper flakes, and water and cook, stirring, for 3
minutes
longer. Add the chicken and any accumulated juices, the cilantro, and the
salt
and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.
--Quick From Scratch Chicken
Posted to FOODWINE Digest TX Apr 99
Per serving: 91 Calories (kcal); 7g Total Fat; (75% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 97mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Stir-Fried Chinese Cabbage And Dried Shrim [Home]
Title: Stir-Fried Chinese Cabbage And Dried Shrim
Yield: 6 Servings
Ingredients
8 dried shrimp
4 dried black mushrooms
1 lb chinese cabbage
1/2 c bamboo shoots
2 tb oil
1/2 c mushroom-soaking liquid
1/2 ts salt
1 ts cornstarch
2 tb water
Instructions
1. Separately soak dried shrimp and dried mushrooms. Reserve
mushroom-soaking liquid.
2. Cut cabbage stems in 2-inch sections. Slice bamboo shoots and soaked
mushrooms.
3. Heat oil. Add cabbage and stir-fry 1 minute. Add bamboo shoots; stir-fry
1 minute more.
4. Add soaked shrimp, mushrooms and mushroom liquid. Bring to a boil; then
simmer, covered, 3 minutes.
5. Add salt. Stir mixture once again and simmer, covered, again until done
(about 2 minutes more).
6. Meanwhile blend cornstarch and cold water to a paste. Then stir in to
thicken, and serve at once.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Stir-Fried Chinese Cabbage And White Chees [Home]
Title: Stir-Fried Chinese Cabbage And White Chees
Yield: 4 Servings
Ingredients
1 lb chinese cabbage
3/4 c water
3 tb oil (up to)
2 tb chinese white cheese
Instructions
1. Cut Chinese cabbage stems diagonally in 1-1/2 inch sections. Bring water
to a boil.
2. Heat oil. Add Chinese cheese to pan and mash. Add cabbage stems and
stir-fry until cheese melts.
3. Stir in hot water and bring to a boil again. Then simmer, covered, 2
minutes more.
4. Stir cabbage and simmer, covered, again until done (1 to 2 minutes
more). Serve at once.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Stir-Fried Chinese Chicken W Cashews [Home]
Title: Stir-Fried Chinese Chicken W/ Cashews
Yield: 6 Servings
Ingredients
1 most of the time it takes to
1 make this dish is devoted to
1 slicing, chopping &
1 assembling the actual
1 cooking time is only about 5
1 minutes you'll be amazed
1 at how authentic it tastes.
1 you may say good bye to
1 chinese take out forever.
Instructions
1 egg white, lightly beaten 1/4 cup soy sauce 1 tbsp. + 1 tsp.
cornstarch 1 1/2 lbs. skinless, boneless chicken breasts cut into 1"
cubes 1 tbsp. dry sherry 2 tsp. cider vinegar 1 tsp. sugar 1/4 cup
vegetable oil 2/3 cup unsalted cashews 1" square of fresh ginger,
peeled & quartered 2 scallions, sliced 1 can (8 oz.) water chestnuts,
drained & sliced 1 medium green bell pepper, cut into 1/2" dice
1. in a medium sixe bowl, combine egg white, 1 tbsp. of the soy sauce
& 1 tbsp. cornstarch. Add chicken cubes & toss to coat. Let stand 15
minutes.
2. Meanwhile, in a small bowl, combining remaining soy sauce, 1 tsp.
cornstarch, sherry, vinegar & sugar; set seasoning sauce aside.
3. In a large frying pan or wok, heat oil over medium-high heat. Stir
fry cashews for 1 minute; remove w/ a slotted spoon or Chinese
strainer & drain on paper towels. Add chicken & stir fry until
opaque, 2 1/2 minutes; remove & set aside.
4. Discard all but 2 tbsp. oil. Add ginger, scallions & water
chestnuts; stir fry 1 minute. Add chicken, bell pepper & reserved
seasoning sauce. Cook, stirring, until thickened. Discard ginger
pieces; add reserved cashews. Serve over rice.
Prep: 15 minutes Marinate: 15 minutes Cook: 5 minutes
[Home] Stir-Fried Chinese Chicken With Cashews [Home]
Title: Stir-Fried Chinese Chicken With Cashews
Yield: 6 Servings
Ingredients
1 egg white
2/3 c unsalted cashews
1 tb soy sauce
1 inch square ginger; peeled
-and quartered
1 tb cornstarch
1 1/2 lb chicken breasts; boned, cut
1 into 1 cubes
2 scallions; peeled and sliced
8 oz canned water chestnuts;
-drained and sliced
1/4 c soy sauce
1 ts cornstarch
1 md green bell pepper; cored,
-seeded and sliced
1 tb dry sherry
2 tb cider vinegar
1 ts sugar
1/4 c peanut oil
1 cooked white rice
Instructions
Lightly beat egg white in a small bowl. Add 1 tbs soy sauce and 1 tbs
cornstarch and mix well. Add the chicken and toss throughly. Let stand for
15 minutes. Combine 1/4 soy sauce, 1 tsp cornstarch, sherry, cider vinegar,
and sugar in a second small bowl. Mix very well and set aside. Heat oil in
wok and add cashews. Stir-fry for about 1 minute and remove with slotted
spoon and set aside. Discard 1/3 the oil. Add ginger, sliced scallions
and water chestnuts to wok. Stir-fry for 1 minute. Add the chicken cubes,
green peppers and sauce. Cook, stirring constantly, until thickened.
Discard ginger and return cashews to wok. Serve over hot cooked white rice.
formatted by Lisa Crawford, Easter 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Stir-Fried Chinese Greens [Home]
Title: Stir-Fried Chinese Greens
Yield: 1
Ingredients
1 in a small bowl; combine the
- broth
1 ; with the oyster
1 ; sauce, wine, soy
1 ; sauce, sugar and
1 ; salt.
Instructions
2. Set a large wok over high heat. When it's hot, add the oil and swirl to
coat. After 20 seconds, add the scallions, garlic and ginger and stir-fry
for
30 seconds. Add the choy sum and stir-fry for 2 minutes; press it against
the
wok, then stir and press again. Add the sauce in the bowl and bring to a
boil,
then cover and simmer for 3 minutes. Add the cornstarch mixture and
continue
stir-frying until the sauce thickens, about 15 seconds. Transfer the greens
to
a small platter and serve hot.
Posted to FOODWINE Digest XT 100
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
Converted by MM_Buster v2.0n.
[Home] Stir-Fried Chinese Sausage And Cabbage [Home]
Title: Stir-Fried Chinese Sausage And Cabbage
Yield: 4 Servings
Ingredients
1/2 lb chinese pork sausage
1 head round cabbage
2 sl fresh ginger root
2 tb oil
1/2 ts salt (up to)
1 c stock
Instructions
1. Steam Chinese sausage until translucent (about 15 minutes). Let cool
slightly, then slice diagonally in 1/2-inch sections.
2. Cut cabbage in strips. Mince ginger root.
3. Heat oil. Add salt, then ginger, and stir-fry a few times. Add
cabbage; stir-fry to soften (about 2 minutes).
4. Add Chinese sausage and stir-fry 1 minute more.
5. Stir in and heat stock quickly; then cook, covered, over medium heat
until cabbage is done (about 10 minutes). Serve at once.
VARIATIONS : For the Chinese pork sausage, substitute Chinese liver
sausage.
For the cabbage, substitute string beans, cut in 1-1/2 inch sections; or
Chinese cabbage stems, also cut in 1-1/2 inch sections (simmer these only 2
to 3 minutes in step 5).
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Stir-Fried Minced Fish And Chinese Turnip [Home]
Title: Stir-Fried Minced Fish And Chinese Turnip
Yield: 6 Servings
Ingredients
1 lb chinese white turnip
1 lb fish fillet
1 egg white
1 ts cornstarch
1 tb sherry
1/2 ts salt
1 ds pepper
1 stalk
1 sl fresh ginger root
1/2 c raw peanuts
2 tb oil
1 ts soy sauce
1/2 ts sugar
1/2 ts salt
2 tb oil
1 ts sherry
Instructions
1. Peel Chinese turnip and parboil until cooked through but still crunchy
(about 3 minutes); then shred.
2. Mince fish; then blend well with egg white, cornstarch, sherry, salt and
pepper.
3. Mince scallion stalk and ginger root. Mince or grind peanuts.
4. Heat oil. Add parboiled turnip and stir-fry 2 to 3 minutes. Add soy
sauce, sugar and remaining salt; stir-fry a few times. Transfer mixture to
a serving dish and keep warm.
5. Heat remaining oil. Add minced scallion and ginger root; stir-fry a few
times. Add minced fish mixture and stir-fry only to heat through (about 1
minute). Add remaining sherry; stir-fry 1 minute more.
6. Arrange fish over turnips. Garnish with peanuts and serve.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Stir-Fried Noodles (Phad Thai) [Home]
Title: Stir-Fried Noodles (Phad Thai)
Yield: 1
Ingredients
3 tb vegetable oil
1/2 c extra-firm tofu, diced
1 tb chopped garlic
1 tb dried shrimp
11 oz rice noodles - soaked in
-water for
1/2 c water or chicken stock
3 tb sugar
3 tb fish sauce
1 tb soy sauce
2 beaten eggs
3 tb chopped peanuts
1/4 c chives, cut in 1" pieces
1 c bean sprouts
2 limes, cut into wedges
Instructions
Fresh vegetables such as sliced cabbage, bean sprouts and chives, optional
Heat the oil in a wok over high heat. Add the tofu pieces and fry until
browned on all sides. Using a slotted spoon, remove and drain them on paper
towels.
Add the garlic and dried shrimp to the wok and stir-fry 30 seconds to 1
minute. Add the rice noodles and keep stirring over a high heat for 3
minutes or until the noodles are soft. Add the water and stir. Add the
sugar, fish sauce and soy sauce and stir well to combine.
Add the beaten eggs and stir-fry until the eggs are cooked and well
combined with the noodles.
Add the drained tofu, peanuts and chives. Stir-fry to combine, then add the
bean sprouts and stir together.
Serve garnished with lime wedges and topped with fresh vegetables, if
desired.
Makes 4 servings.
From Chiang Mai Thai Cookery School
Tested by Susan Selasky for the Free Press Test Kitchen
520 calories (32% from fat), 18 grams fat (3 grams sat. fat), 71 grams
carbohydrate, 18 grams protein, 1,283 mg sodium, 117 mg cholesterol, 75 mg
calcium, 4 grams fiber.
[Home] Stir-Fried Oriental Celery [Home]
Title: Stir-Fried Oriental Celery
Yield: 8 Servings
Ingredients
2 tb oil
4 c sliced celery, diagonally
8 oz sliced fresh mushrooms
8 oz fresh pea pods
3 sliced green onions
1 tb cornstarch
1/4 ts ginger
1/4 c corn syrup
2 tb soy sauce
2 tb orange juice
1/4 c slivered almonds
1 ts grated orange peel
Instructions
In a wok or large skillet, heat oil; saute, celery in oil 3 minutes or
until crisp tender. Stir in mushrooms, pea pods and onions; saute, for 3
minutes. In a small bowl, combine cornstarch, ginger, corn syrup, soy sauce
and orange juice; pour over vegetables. Cook for 1 minute, stirring
constantly. Sprinkle with almonds and orange peel. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
[Home] Stir-Fried Pork With Chinese Lettuce [Home]
Title: Stir-Fried Pork With Chinese Lettuce
Yield: 4 Servings
Ingredients
1/2 c lean pork
2 c chinese lettuce
2 green peppers
1 c onions (up to)
2 sl fresh ginger root
1 tb soy sauce
1 ts sugar
1/2 ts salt
2 or
3 tb oil
Instructions
1. Dice pork, lettuce, green peppers and onions.
2. Mince ginger root, then combine with soy sauce, sugar and salt.
3. Heat oil. Add pork and stir-fry until golden (about 3 to 4 minutes).
4. Add onion and stir-fry 1/2 minute. Add peppers; stir-fry 1 minute
more. Add lettuce; stir-fry another minute.
5. Add ginger-soy mixture and stir-fry to blend flavors (1 to 2 minutes
more). Serve at once.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Stir-Fried Prawns And Squid With Mushrooms And Thai Holy Bas [Home]
Title: Stir-Fried Prawns And Squid With Mushrooms And Thai Holy Bas
Yield: 4
Ingredients
3 tb sunflower oil
3 garlic cloves; crushed
175 g peeled raw prawns; (175 to
-225)
350 g prepared squid; sliced
-across into
1 ; rings
175 g button mushrooms; cut into
-small
1 ; chunks
3 red birdseye chillies;
-finely chopped
1 tb light soy sauce
1 tb ketchup manis; (sweet soy
-sauce)
1 tb oyster sauce
1 tb thai fish sauce
1 lg hand thai holy basil or
-ordinary ba; sil
1 ; leaves
1 tb chicken stock; (1 to 2)
1 thickly sliced cucumber and
-spring; onions
1 ; to garnish
Instructions
1 Heat a wok or large deep frying pan until hot. Add the oil and garlic and
fry for a few seconds.
2 Add the prawns, stir-fry until pink, add the squid and stir-fry for 1-2
minutes. Add the mushrooms and chillies and stir-fry for a few seconds. Add
the light soy sauce, ketchup manis (sweet soy sauce), oyster sauce and fish
sauce and turn everything over once or twice.
3 Add the basil and stock and toss for a few seconds. Serve on steamed
rice,
garnished with the cucumber and spring onions.
Converted by MC_Buster.
Per serving: 108 Calories (kcal); 10g Total Fat; (83% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 214mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe by: Rick Stein
Converted by MM_Buster v2.0n.
[Home] Stir-Fried Quorn With Chinese Blackbeans And Spring Onion [Home]
Title: Stir-Fried Quorn With Chinese Blackbeans And Spring Onion
Yield: 4
Ingredients
2 tb vegetable oil
1 sm red onion; sliced
1 red pepper; sliced
1 garlic clove; crushed
1 fresh chilli; finely sliced
1 ; (optional)
1 pk quorn pieces; 300g
1 bn spring onions; cut into 1
-1/2 inch
1 ; lengths
------------------------------SAUCE-----------------------------------
2 tb prepared chinese black bean
-sauce
1 tb dry sherry
1 ts sugar
1 ts cornflour
8 tb water
Instructions
Heat the oil in a large wok or frying pan over high heat. Add the red
onion, and pepper and stir fry for 1 minute.
Now add the garlic, chilli and Quorn pieces and cook for a further 3-4
minutes until the Quorn pieces have taken a light golden colour.
Add the spring onions and cook for 1 minute more.
Add the sauce ingredients, allow it to come to the boil and thicken
slightly.
Serve immediately on rice or noodles.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Stir-Fried Rice With Oriental Vegetables [Home]
Title: Stir-Fried Rice With Oriental Vegetables
Yield: 0 Servings
Ingredients
1 c shiitake mushroom; fresh,
-sliced
or oyster or button
-mushrooms
1/4 c low-sodium chicken broth; or
- beef broth
1 c Chinese long beans; cut in
-1-inch pieces
or fresh green beans
1 c bok choy; sliced
1 c carrots; sliced
2 ts ginger root; grated
2 garlic cloves; minced
4 green onion; diagonally
-sliced in
1 c bean sprouts
2 c cooked rice; cold,
-long-grain whi
2 tb light soy sauce
1 tb water
green onion fans; optional
or green onion curls
Instructions
Trim stems from mushrooms and discard. Slice mushrooms; set aside.
Heat broth in a large nonstick wok or skillet. Add beans, bok choy,
carrots, gingerroot, and garlic to wok; cook and stir for 3 to 4 minutes or
till crisp-tender. Add green onions and sprouts to wok; cook and stir for
2 minutes. Add mushrooms to wok; cook and stir for 1 minute more. Add rice,
soy sauce, and water to wok; cook for 2 minutes more or till heated
through. If desired, garnish with green onion fans or curls.
Nutritional Analysis: 299 mg sodium, 33 g carbohydrate, 156 calories, 1 g
total fat, 4 g fiber, 6 g protein, 91 % vit. A
27 % vit.
Source:
"Better Homes and Gardens Online"
Copyright:
"Meredith Corporation"
- - - - - - - - - - - - - - - - - - -
Per serving: 1368 Calories (kcal); 4g Total Fat; (2% calories from fat);
46g Protein; 320g Carbohydrate; 0mg Cholesterol; 1373mg Sodium
Food Exchanges: 18 Grain(Starch); 1/2 Lean Meat; 7 1/2 Vegetable; 0 Fruit;
0 Fat; 0 Other Carbohydrates
NOTES : A practical way to use up leftover rice, this dish is terrific for
fans of fried rice.
Nutr. Assoc. : 0 2130706543 0 3568 2130706543 0 0 0 0 0 0 0 0 0 679
2130706543
Preparation Time: 0:00
[Home] Stir-Fried Shrimp And Chinese Mushrooms [Home]
Title: Stir-Fried Shrimp And Chinese Mushrooms
Yield: 6 Servings
Ingredients
10 dried black mushrooms
1/2 lb shrimp
2 or
3 sl fresh ginger root
1 1/2 tb oil
1 tb soy sauce
1/2 ts salt
2 tb oil
1/4 c stock
Instructions
1. Soak dried mushrooms.
2. Shell and devein shrimp. Crush ginger root. Slice soaked mushrooms.
3. Heat oil. Add ginger; stir-fry a few times. Add shrimp and stir-fry
until pinkish (about 2 minutes).
4. Add soy sauce and salt; stir-fry 2 minutes more. Remove shrimp from pan.
5. Heat remaining oil. Add mushrooms; stir-fry to coat with oil. Stir in
stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium
heat.
6. Return shrimp and stir in only to reheat and blend flavors (about 1
minute). Serve at once.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Stir-Fry Crab And Oriental Greens [Home]
Title: Stir-Fry Crab And Oriental Greens
Yield: 2 Servings
Ingredients
1 bn baby bok choy
1 c crab meat, frozen
1/2 ts salt
2 c water
1/2 tb green onion, minced
1/2 tb ginger root, minced
1/2 tb cooking wine
1 c chicken broth
2 ts cornstarch
1 tb water
1 egg white
Instructions
Green Vegetable may be baby bok choy, gai lan, small butter bok choy. Cut
vegetables into 4-inch lengths. Heat pan with 2 cups water and 1/2 teaspoon
salt until boiling. Add greens and cook for 1 minute. Remove, drain, and
arrange on serving platter. Heat wok and add 3 tablespoons oil. Heat until
very hot. Add the minced green onion and ginger; stir-fry until fragrant.
Add the crab meat. Stir fry gently. Add the cooking wine and the chicken
broth; bring to boiling. Mix cornstarch with 1 tablespoon water. Add to
crab mixture and cook briefly, stirring, to thicken sauce. Beat the egg
white until frothy. Add in a thin stream to crab mixture, stirring
constantly to keep egg white from setting immediately. If desired, add 1
tablespoon oil for sheen. Remove from heat and pour over vegetable. Serve
with hot steamed rice. If desired, scallops may be substituted for the crab
meat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Stir-Fry Crab Meat And Oriental Greens [Home]
Title: Stir-Fry Crab Meat And Oriental Greens
Yield: 2 Servings
Ingredients
1 bn baby bok choy
1 c crab meat, frozen
1/2 ts salt
2 c water
1/2 tb green onion, minced
1/2 tb ginger root, minced
1/2 tb cooking wine
1 c chicken broth
2 ts cornstarch
1 tb water
1 egg white
Instructions
Green Vegetable may be baby bok choy, gai lan, small butter bok choy. Cut
vegetables into 4-inch lengths. Heat pan with 2 cups water and 1/2 teaspoon
salt until boiling. Add greens and cook for 1 minute. Remove, drain, and
arrange on serving platter. Heat wok adn add 3 tablespoons oil. Heat until
very hot. Add the minced green onion and ginger; stir-fry until fragrant.
Add the crab meat. Stir fry gently. Add the cooking wine and the chicken
broth; bring to boiling. Mix cornstarch with 1 tablespoon water. Add to
crab mixture and cook briefly, stirring, to thicken sauce. Beat the
eggwhite until frothy. Add in a thin stream to crab mixture, stirring
constantly to keep eggwhite from setting immediately. If desired, add 1
tablespoon oil for sheen. Remove from heat and pour over vegetable. Serve
with hot steamed rice. If desired, scallops may be substituted for the crab
meat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Stock For Cooking Thai Rice [Home]
Title: Stock For Cooking Thai Rice
Yield: 1 Servings
Ingredients
10 c water
1/2 c celery; sliced
1/2 c onion; coarsely chopped
2 coriander (cilantro) roots;
-chopped (if unavailable u
4 kaffir lime leaves -or-
1 ts lime zest
1 tb ginger; julienned
1 pn salt
1 pn black pepper
Instructions
From: "Colonel I.F.K. Philpott"
Date: Mon, 19 Aug 1996 07:39:38 -0700
Vegetarians in Thailand generally flavour the rice by cooking it in nam sup
~ vegetable stock - rather than plain water.
This imparts a richer flavour.
METHOD: Bring to a rolling boil and boil for ten minutes, then reduce to a
simmer and simmer for 50 minutes.
Strain through a fine seive or chinoise, then keep refridgerated in a well
stoppered bottle.
Will keep refridgerated for 2-3 days or can be frozen and kept
indefinately.
Variation: If you are not a vegetarian you can add a cup of chicken bones
to the mix. The resultant stock gives an excellent flavour to the rice,
especially when accompanying simple chicken dishes like khao man kai
(chicken and rice - a staple hawker food in Thailand).
CHILE-HEADS DIGEST V3 #077
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Straits Chinese Vegetables In Tangy Peanut Sa [Home]
Title: Straits Chinese Vegetables In Tangy Peanut Sa
Yield: 8
Ingredients
1 c roasted peanuts
1 anchovy fillet; mashed to a
Instructions
1 teaspoon cayenne pepper
3 tablespoons molasses
1/2 cup Freshly squeezed lime juice
1 teaspoon Salt
1 tablespoon Granulated sugar
1/2 cup water
The term "Straits Chinese" refers to the Chinese descendants in Penang of
the original Chinese settlers, many of whom took Malay wives. Although the
origins and traditions of the food are Chinese, the styles of cooking and
many of the ingredients are definitely Malaysian. This salad, which is
filling, flavorful, and very satisfying, contains no meat and is,
therefore, eminently suited to vegetarian diets, being well balanced
nutritionally.
SAUCE Crush the peanuts, using either a rolling pin or a large mortar and
pestle. Place the peanuts, together with the rest of the ingredients,in a
food processor or blender and process to a smooth sauce. Set aside.
VEGETABLES 1 rectangle of bean curd (tofu), pressed in a colander until
firm and cut into 1 inch cubes 2 medium potatoes, scrubbed but not peeled
6 eggs 8 string beans, ends removed, cut on a diagonal into 2 inch lengths
1 cup finely shredded whit cabbage 2 3 large zucchini, ends removed, cut
into 1 inch thick disks 2 cups of tightly packed watercress, washed,
drained, and lower stems removed 1 cup vegetable oil
While the bean curd is pressing, set the potatoes on to boil. In another
saucepan, hard cook the eggs. When the eggs are ready,immediately plunge
them into iced water. Empty the egg saucepan and refill it with cold
water. Bring to a boil over high heat. Put the string beans in a small
sieve or strainer and immerse them in the boiling water for 3 minutes.
Remove and set them aside. Refill the sieve with the cabbage and blanch it
for 2 minutes. Blanch the zucchini for 3 minutes. Finally, immerse the
watercress for 1 minutes. Set all the vegetables aside to cool. Shell the
eggs and cut them in half. Drain the potatoes and set them aside to cool.
Pour the vegetable oil into a small saucepan and set it over high heat.
Remove the rectangle of bean curd from its makeshift press, mop it with
paper towels to remove any residual moisture, and cut it into 1 inch
cubes. When the oil is up to deep frying temperature (375F) fry the bean
curd until the exterior of the cubes forms a crisp, golden brown skin.
Drain and set it aside on paper towels. Peel the potatoes and slice them
into disks,1/4 inch thick. On a large platter, arrange the ingredients in
separate mounds. Pour the sauce over and serve. Makes 8 servings **Every
part of this dish can be made in advance. It can be served warm, at room
temperature, or cold.
Origin: Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Straits Chinese Vegetables In Tangy Peanut Sauce [Home]
Title: Straits Chinese Vegetables In Tangy Peanut Sauce
Yield: 8 Servings
Ingredients
1 c of roasted peanuts
1 anchovy fillet, mashed to a
-paste
1 ts of cayenne pepper
3 tb of molasses
1/2 c freshly squeezed lime juice
1 ts salt
1 tb granulated sugar
1/2 c of water
Instructions
The term "Straits Chinese" refers to the Chinese descendants in
Penang of the original Chinese settlers, many of whom took Malay
wives. Although the origins and traditions of the food are Chinese,
the styles of cooking and many of the ingredients are definitely
Malaysian. This salad, which is filling, flavorful, and very
satisfying, contains no meat and is, therefore, eminently suited to
vegetarian diets, being well balanced nutritionally.
SAUCE Crush the peanuts, using either a rolling pin or a large mortar
and pestle. Place the peanuts, together with the rest of the
ingredients,in a food processor or blender and process to a smooth
sauce. Set aside.
VEGETABLES 1 rectangle of bean curd (tofu), pressed in a colander
until firm and cut into 1 inch cubes 2 medium potatoes, scrubbed but
not peeled 6 eggs 8 string beans, ends removed, cut on a diagonal
into 2 inch lengths 1 cup finely shredded whit cabbage 2 3 large
zucchini, ends removed, cut into 1 inch thick disks 2 cups of tightly
packed watercress, washed, drained, and lower stems removed 1 cup
vegetable oil
While the bean curd is pressing, set the potatoes on to boil. In
another saucepan, hard cook the eggs. When the eggs are
ready,immediately plunge them into iced water. Empty the egg
saucepan and refill it with cold water. Bring to a boil over high
heat. Put the string beans in a small sieve or strainer and immerse
them in the boiling water for 3 minutes. Remove and set them aside.
Refill the sieve with the cabbage and blanch it for 2 minutes. Blanch
the zucchini for 3 minutes. Finally, immerse the watercress for 1
minutes. Set all the vegetables aside to cool. Shell the eggs and cut
them in half. Drain the potatoes and set them aside to cool. Pour the
vegetable oil into a small saucepan and set it over high heat. Remove
the rectangle of bean curd from its makeshift press, mop it with
paper towels to remove any residual moisture, and cut it into 1 inch
cubes. When the oil is up to deep frying temperature (375F) fry the
bean curd until the exterior of the cubes forms a crisp, golden brown
skin. Drain and set it aside on paper towels. Peel the potatoes and
slice them into disks,1/4 inch thick. On a large platter, arrange
the ingredients in separate mounds. Pour the sauce over and serve.
Makes 8 servings **Every part of this dish can be made in advance. It
can be served warm, at room temperature, or cold.
Origin: Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens.
[Home] Strawberry Cocktail [Home]
Title: Strawberry Cocktail
Yield: 1 Batch
Ingredients
1 qt strawberries, sliced
1 orange juice
1 strawberry juice
1 sugar
1 sherry
1 shaved ice
1 lettuce
1 strawberries, hulled
1 french dressing
1 powdered sugar
1 mint leaves
Instructions
Place in cocktail glasses: Sliced Strawberries. Boil for 10 minutes
equal parts of: Orange juice, Strawberry Juice With: 1/4 as much
sugar. Chill the Syrup. Season it well with: Sherry. Add: Shaved Ice
Fill the glasses and serve at once.
OR: Place on Lettuce leaves Hulled or unhulled strawberries.
Immediately before serving moisten with French dressing to which you
have added a little powdered sugar.
OR: Cover chilled Strawberries with Chilled pineapple juice,
adding powdered sugar if desired and decorate with mint leaves.
**JJ** 9/13/95 This recipe is from the 1946 edition of the "Joy Of
Cooking" by Irma S. Rombauer Published by the Bobbs-Merril Company.
[Home] String Beans With Szechwan Preserved Vegetabl [Home]
Title: String Beans With Szechwan Preserved Vegetabl
Yield: 4 Servings
Ingredients
1 lb string beans
1 tb sugar
2 c oil; for deep-frying
2 tb chicken stock
1 sl ginger; chopped
2 scallions; chopped
1/4 lb ground pork
2 tb red wine vinegar
1/4 c szechuan preserved;
-vegetable; chopped
1 tb sesame seed oil
1 ts salt
1 tb soy sauce
Instructions
1.Wash string beans. Cut off ends and string. Cut into 1 1/2 inch pieces.
Dry on paper towel.
2.Heat oil until smoking hot; slide in string beans gently. Deep fry beans
until wrinkled, about 5 min. Turn frequently. Drain. Remove.
3.Reheat 2 Tbsp oil in wok. Stir fry ginger for 10 seconds. Add pork. tir
fry until color changes. Add preserved vegetable. Add beans, salt, soy
sauce, sugar, and stock. Stir fry 2 minutes or until dry. Add last 3
ingredients. Stir fry for 1 minute or until thoroughly heated.
Serve hot or cold You can find the preserved vegeable in the canned food
section of most Asian groceries. I find that stir frying >> the string
beans in a little bit of oil works as well as deep frying them in 2 cups of
oil.
Here's a recipe from "Madame Wong's Long Life Chinese Cookbook." I don't
know about the long life bit, but the dish is quite good. I hope it's the
one you are looking for. Formatted by Elaine Radis
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Stuffed Artichoke With Oriental Noodle Salad [Home]
Title: Stuffed Artichoke With Oriental Noodle Salad
Yield: 4 Servings
Ingredients
-------------------------------SALAD-----------------------------------
4 md artichokes; prepared and,
-cooked
6 oz dried chinese noodles or
-spaghetti; in 2 inch length
1 c cucumber; peeled and chopped
1/2 c carrots; shredded
1/2 c radishes; shredded
1/4 c green onion; thinly sliced
4 oz fresh snow peas; blanched,
-cut in strips
-----------------------------DRESSING----------------------------------
1/2 c rice wine vinegar
1/2 c fresh orange juice
1 tb orange peel; grated
1 1/2 tb reduced sodium soy sauce
1 ts sesame oil
4 tee fresh ginger root;
-finely minced
2 ts garlic; minced
1 ts sugar
1/8 ts cayenne pepper
Instructions
Halve artichokes lengthwise. Remove and discard center petals and fuzzy
center; set artichokes aside. Cook pasta until done but slightly firm;
rinse and set aside. In a medium bowl, whisk together dressing ingredients.
In a large bowl combine pasta, cucumber, carrots, radishes, green onions
and snow peas. Toss noodle mixture with HALF the dressing; reserve the
remaining half.
Arrange two artichoke halves on each late. Spoon noodles into halves. Use
reserved dressing as dip for artichoke leaves. Serve immediately. Makes 4
servings.
Nutrients Per Serving: Calories: 335; Protein: 12 g; Carbohydrate: 60 g;
Fat: 7 g; Calories from fat: 19%: Calories from saturated fat: 3%; Sodium:
352 mg; Cholesterol: 0 mg; Dietary Fiber: 7 g.
Entered in MasterCook by suechef@sover.net 4/25/98
Recipe by: California Artichoke Advisory Board
Posted to MC-Recipe Digest by Sue on Apr 25, 1998
[Home] Stuffed Chinese Black Mushrooms [Home]
Title: Stuffed Chinese Black Mushrooms
Yield: 10 Servings
Ingredients
1 no ingredients
Instructions
1/4 pound Fresh tofu
1 medium Chopped scallion
2 ea Garlic cloves, chopped
1/2 teaspoon Sesame seeds, toasted
1 teaspoon Oriental sesame oil
2 teaspoons Fresh ground ginger
1 teaspoon Soy sauce
1 teaspoon Liquid sweetener
1 pn Salt
1 pn Black pepper
1/4 cup Wheat germ or bread crumbs
20 large Chinese dried blk. mushrooms
-- soaked at least 20 mins.,
-- cleaned and stemmed
Crush the tofu in a bowl. Mix in all the ingredients except the
mushrooms. When the mixture is thoroughly blended, stuff and top the
mushrooms with it. Either grill the stuffed mushrooms for 3-5
minutes on a lightly oiled stovetop grill, or an oiled, very hot,
thick-bottomed frying pan, or broil them for 7-9 minutes in the oven.
"Vegetarian Journal", September/October 1994
[Home] Stuffed Grilled Shrimp- Thai Style [Home]
Title: Stuffed Grilled Shrimp, Thai Style
Yield: 6 Servings
Ingredients
18 jumbo shrimp, heads and
-tails intac
1/2 c crushed pineapple
1/2 c seeded and finely diced
-green bell
1 scallion; sliced thin
1/4 ts chili powder
1/4 ts coarse salt
1 pn freshly ground black pepper
Instructions
Prepare a charcoal grill and light 1 hour before grilling, or preheat the
broiler to high (500#161#F).
Using a paring knife, remove legs from the shrimp. Split the shrimp
lengthwise
down the middle of the underside. Rinse well under cold water. Dry on paper
towels.
In a medium bowl, combine the pineapple, green pepper, scallion, chili
powder,
and salt and pepper.
Fill each shrimp with 1 tablespoon of the stuffing and cook them on the
grill
or broil for 3 minutes per side, until pale pink. Serve immediately.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 14 Calories; less than one gram Fat
(2% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 80mg
Sodium
NOTES : from the Index.
Nutr. Assoc. : 0 0 0 0 3572 0 3803
Contributor: Martha Stewart/Menus For Entertaining
Preparation Time: 0:00
[Home] Stuffed Grilled Shrimp~ Thai Style [Home]
Title: Stuffed Grilled Shrimp~ Thai Style
Yield: 6 Servings
Ingredients
18 jumbo shrimp, heads and
1 tails intact
1/2 c crushed pineapple
1/2 c seeded and finely diced
1 green bell pepper
1 scallion -- sliced thin
1/4 ts chili powder
1/4 ts coarse salt
1 pn freshly ground black pepper
Instructions
Prepare a charcoal grill and light 1 hour before grilling, or preheat
the broiler to high (500#161#F).
Using a paring knife, remove legs from the shrimp. Split the shrimp
lengthwise down the middle of the underside. Rinse well under cold
water. Dry on paper towels.
In a medium bowl, combine the pineapple, green pepper, scallion, chili
powder, and salt and pepper.
Fill each shrimp with 1 tablespoon of the stuffing and cook them on
the grill or broil for 3 minutes per side, until pale pink. Serve
immediately.
Recipe By : Martha Stewart/Menus For Entertaining
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
[Home] Stuffed Lobster Tails [Home]
Title: Stuffed Lobster Tails
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Chef: Ip Wah Born in Hong Kong 36 years ago, Mr. Ip has worked in
some of Hong Kong's most respected Cantonese restaurants, serving his
apprenticeship in kitchens famed for traditional dishes. He now works
for The Regent's Lai Ching Heen. His Specialities are seafood and
shark's fin dishes.
Establishment: The Regent Hotel (Hong Kong) Salisbury Road,
Tsimshatsui, Kowloon.
Chef: Chinese Cuisine Practical Class Platinum Award -- Seafood
STUFFED LOBSTER TAILS (12 servings) Chef: Ip Wah (The Regent Hotel)
The literal translation, "Healthy and Spirited Dragon and Horse"
cannot convey the symbolic values of the poetically rhyming Chinese
characters. In the Cantonese dialect, a lobster is a "dragon shrimp"
and the word for "horse" sounds similar to part of "water chestnut".
Both creatures summon up images of power, stamina, elegance and other
desired virtues.
12 fresh lobsters (450 gms) 1/2 cup diced water chestnut (or
celery) Cooking oil
CORNSTARCH MIXTURE: Pinch of salt
1/4 tsp cornstarch 1 tbs stock (or water)
PORTUGUESE SAUCE: 3 tbs butter
1 1/2 tbs flour
1/3 cup coconut juice
1/3 cup stock (or water)
1 1/2 tbs evaporated milk
1 1/2 tsp curry powder
1/2 tsp salt
STUFFING: 1/2 cup finely chopped skinless raw chicken meat
1/2 cup finely chopped onion 1/4 cup finely chopped abalone (or
button mushrooms) 8 presoaked and finely chopped small dried black
Chinese mushrooms 1/10 cup finely chopped Chinese celery (or Western
celery) 1 tbs finely chopped dry shallots 1/3 cup chopped raw lobster
meat (shrimp or ham) Cooking oil
COATING: 2 beaten eggs Bread crumbs
GARNISH: 1 or 2 dried scallops (or red pepper)
To prepare: 1. Soak and wash dried scallops. Shred and deep-fry until
crisp, and put aside for garnish. If using red pepper, chop finely.
2. Remove lobster shells. Retain tails and clean. Set aside enough
uncooked lobster meat required for stuffing, and dice it fairly
finely. Chop remaining lobster meat into small square chunks.
3. Prepare cornstarch mixture, mixing well.
To cook: 1. For Portuguese sauce, heat butter over low flame, add
flour, then rest of sauce ingredients. Cook into a paste, set aside.
2. For stuffing, saute ingredients in a little oil over low flame.
Add Portuguese sauce. Remove from heat and when cooled, stuff into
lobster tail shells. Brush exposed stuffing with egg, sprinkle with
bread crumbs.
3. Heat until smoking, sufficient oil for deep-frying, lower flame,
and immerse stuffed lobster tails (stuffing facing upwards) for 5
minutes, or until golden. Remove from wok. (Alternatively, bake
unbread-crumbed stuffed lobster tails in a hot oven for 3 to 5
minutes, until surfaces are dry. Brush with egg and coat with bread
crumbs, bake again until golden.)
4. For lobster meat chunks, heat wok, add 4 to 5 cups of oil. When
oil is at medium heat add lobster meat and blanch to seal in the
juice. Remove lobster. Clean and reheat wok with 1/2 cup oil, and
stir-fry lobster with diced water chestnut (or celery) and cornstarch
mixture for 1 minute.
To present: 1. Place stir-fried mixture in centre of platter, and
sprinkle shredded dried scallops (or chopped red pepper) over.
2. Arrange lobster tails in a circle around it.
From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong
Kong Tourist Association, 1986.
Posted by Stephen Ceideberg; October 28 1992.
[Home] Stuffed Peppers -- Thai Style [Home]
Title: Stuffed Peppers -- Thai Style
Yield: 6 Servings
Ingredients
8 sm green bell peppers
----------------------------FILLING-----------------------------------
1/2 lb fresh mushrooms, chopped
2 tb green onion, chopped
1 tb garlic, chopped
1/2 ts ginger, chopped
1/4 ts pepper
1/4 ts sugar, optional
1/2 tb cornstarch dissolved in
1 tb water
----------------------------GARNISH-----------------------------------
1 vegetable oil
2 ea dried red chili peppers, -
-seeded &; slivered
Instructions
Cut the tops off the peppers, seed them & set aside. Mix together the
filling ingredients thoroughly & stuff into the peppers. Place them
in a shallow baking dish & bake them in a preheated oven at 350F for
30 minutes. Or steam over high heat for 30 minutes. Before serving,
brush the peppers with oil to make them shine & sprinkle with the
chili peppers. Serve hot or at room temperature.
[Home] Su-No-Mo-No - Japanese Cucumber And Radish Salad [Home]
Title: Su-No-Mo-No - Japanese Cucumber And Radish Salad
Yield: 1 Servings
Ingredients
2 cucumbers
1 stalk celery
2 white radishes
2 tb sesame seeds
1/2 c lemon juice
1 ts soy sauce
Instructions
Peel cucmbers, if waxed. Otherwise score skins with a fork. Cut in half,
remove seeds, and cut into julienne strips. Slice celery and radishes
diagonally. Place cucmber, celery, and radishes in a bowl and sprinkle with
the salt. Toss to mix and let stand 2 hours. Meanwhile, toast the sesame
seeds in a small dry skillet over low heat, shaking frequently, until
golden. Cool. Squeeze the water out of the vegetables, a handful at a
time, and place them in a colander. Rinse with cold water and squeeze out
extra water. Place in a serving bowl. Add lemon juice and soy sauce.
Sprinkle with sesame seeds.
Recipe by: Jean Hewitt's International Meatless Cookbook
Posted to recipelu-digest by gpgb@attica.net (Michael Bauman) on Mar 27,
1998
[Home] Sue'S Quick Oriental Dinner [Home]
Title: Sue'S Quick Oriental Dinner
Yield: 4 Servings
Ingredients
1 c brown or white rice
3 c fresh vegetables of choic
-------------------------------SAUCE-----------------------------------
1 tb sesame oil
1/4 c chopped scallions
1/8 ts ginger
2 tb low sodium tamari
1 tb white sugar
3 tb sherry
1/2 c stock
Instructions
If rice not precooked, start rice. If precooked, put 2-3 cups into the
microwave to heat.
Put fresh vegetables into steamer. Filling half the steamer produces a
sufficient amount of vegetables. It should take 15-20 minutes to steam.
While vegetables are steaming, start sauce in large coated frypan. Saut,
scallions and ginger in 1 - 2 T Sesame Oil. While cooking, prepare liquids
in 2 cup measure: 3 T cup sherry, 1/2 stock (veg., chicken or beef
consomm,), 2 T low sodium Tamari, 1 T. sugar. If wine is not available,
increase stock to compensate.
Add the rice and vegetables to the sauce and toss in the large skillet.
Variations: Add tahini, thinned peanut butter, hot chili oil, large
quantity of garlic. Note no garlic is used for the basic recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Sunkhaya - Thai Coconut Custard [Home]
Title: Sunkhaya - Thai Coconut Custard.
Yield: 1 Serving
Ingredients
1 c coconut milk
3/4 c palm sugar
1/2 c sugar
4 ea eggs
1 ts vanilla extract (optional)
Instructions
Put coconut milk in a medium size bowl. Add all ingredients and whisk
lightly until all ingredients are thoroughly mixed. Note:
Traditionally, the mixing is done by hand mixing everything together
and crushing in pieces of banana leave, or the leave of an aromatic
plant (bai-tey). The leaves are then picked out and discarded. Here,
vanilla extract is used in place of the aromatic "bai-tey". The aroma
is not the same, but they both will serve to hide the "raw" taste of
the eggs. Divide the mixture into suitable containers and steam for
approximately 30 to 45 minutes. Suitable container may be simply
glass bowls, or hollowed out small pumpkins, or young "green" coconut
with the top of the shell removed.
[Home] Sunomomo Dressing For Japanese Pickles [Home]
Title: Sunomomo Dressing For Japanese Pickles
Yield: 6 Servings
Ingredients
2 tb to 4 tb sugar
1/2 c rice vinegar
1/4 c fresh lemon juice
1 ts salt
1 ts freshly grated ginger
1/4 ts wasabi, powdered horseradish
- disso; lved in 1 ts water
Instructions
Place cucumber slices on paper towels to drain excess liquid. Wrap in
paper towels and refrigerate until serving time.
Combine dressing ingredients in a small bowl, adding sugar to taste.
Stir until sugar and wasabi are dissolved. At serving time, place
cucumbers in a bowl, pour on dressing and toss.
VARIATION: Try adding 1/4 pound (or more) thinly sliced octopus,
kyuri tako no sunomono.
[Home] Sunomono Or Japanese Noodle & Cucumber Sala [Home]
Title: Sunomono Or Japanese Noodle & Cucumber Sala
Yield: 4 Servings
Ingredients
5 to 6 oz. of dry vermicelli
1 noodles
6 tb rice vinegar
4 ts sugar
2 ts soy sauce
1 ts salt
1 to 2 tbsp of sesame seeds
1 medium-sized cucumber extra
- sesame; seeds for the
1 top scallion greens, thinly
1 sliced-optional (i used the
1 scallions greens)
Instructions
1) Cook the noodles in boiling water until just tender. Drain and
rinse in cold water. Drain thoroughly, and transfer to a medium-sized
bowl. (My advice, store in water if not using right away!) 2) Add
vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover
and chill until cold. (Don't chill for too long or the noodles will
stick together. I did this but was able to save it by adding more
rice vinegar until the noodles separated again. It tasted great.) 3)
Peel adn seed the cucumber. Cut into quarters lengthwise, then into
thin pieces. If not serving right away, wrap the cucumber pieces in a
plastic bag or plastic wrap and refrigerate. 4) To serve, divide the
noodles amon 4 or 5 serving bowls. Top with a small handful of
cucumber slices, a light sprinkling of sesame seeds, and , if
desired, a few very thin slices of scallion greens. Serve cold.
This salad is subtle adn very refreshing. There is a variety of
textures-chewy cold noodles (bean thread noodles, some call them
cellophane noodles 'cause when you boil them they become clear),
crunchy sesame seeds, and smooth cucumber slices. Sweet, salt, and
vinegar combine harmoniously, each understated but very much present.
Everything except the cucumbers and toppings can be combined several
days ahead of time. (I beg to differ on this claim because, if you
don't keep the boiled noodles in cold water while setting them aside,
they will stick together.) The cucumbers can be prepared ahead also,
and kept separate until serving.
Note: The dressing contains no oil. ( However the sesame seeds do)
Prep time: 15 minutes, plus chilling time, Yield: 4 to 5 servings
Bon Appetit!
Tina Dupart (tdupart@cisco.com) Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV Fatfree Digest [Volume 9 Issue 6]
June 27, 1994
[Home] Sunomono Or Japanese Noodle & Cucumber Salad [Home]
Title: Sunomono Or Japanese Noodle & Cucumber Salad
Yield: 4 Servings
Ingredients
5 to 6 oz. of dry vermicelli
1 noodles
6 tb rice vinegar
4 ts sugar
2 ts soy sauce
1 ts salt
1 to 2 tbsp of sesame seeds
1 medium-sized cucumber extra
- sesame; seeds for the
1 top scallion greens, thinly
1 sliced-optional (i used the
1 scallions greens)
Instructions
1) Cook the noodles in boiling water until just tender. Drain and
rinse in cold water. Drain thoroughly, and transfer to a medium-sized
bowl. (My advice, store in water if not using right away!) 2) Add
vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover
and chill until cold. (Don't chill for too long or the noodles will
stick together. I did this but was able to save it by adding more
rice vinegar until the noodles separated again. It tasted great.) 3)
Peel adn seed the cucumber. Cut into quarters lengthwise, then into
thin pieces. If not serving right away, wrap the cucumber pieces in a
plastic bag or plastic wrap and refrigerate. 4) To serve, divide the
noodles amon 4 or 5 serving bowls. Top with a small handful of
cucumber slices, a light sprinkling of sesame seeds, and , if
desired, a few very thin slices of scallion greens. Serve cold.
This salad is subtle adn very refreshing. There is a variety of
textures-chewy cold noodles (bean thread noodles, some call them
cellophane noodles 'cause when you boil them they become clear),
crunchy sesame seeds, and smooth cucumber slices. Sweet, salt, and
vinegar combine harmoniously, each understated but very much present.
Everything except the cucumbers and toppings can be combined several
days ahead of time. (I beg to differ on this claim because, if you
don't keep the boiled noodles in cold water while setting them aside,
they will stick together.) The cucumbers can be prepared ahead also,
and kept separate until serving.
Note: The dressing contains no oil. ( However the sesame seeds do)
Prep time: 15 minutes, plus chilling time, Yield: 4 to 5 servings
Bon Appetit!
Tina Dupart (tdupart@cisco.com) Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV Fatfree Digest [Volume 9 Issue 6]
June 27, 1994
[Home] Sunomono Or Japanese Noodle And Cucumber Salad [Home]
Title: Sunomono Or Japanese Noodle And Cucumber Salad
Yield: 4 Servings
Ingredients
5 to 6 oz. of dry vermicelli
1 noodles
6 tb rice vinegar
4 ts sugar
2 ts soy sauce
1 ts salt
1 to 2 tbsp of sesame seeds
1 medium-sized cucumber extra
- sesame; seeds for the
1 top scallion greens, thinly
1 sliced-optional (i used the
1 scallions greens)
Instructions
1) Cook the noodles in boiling water until just tender. Drain and rinse in
cold water. Drain thoroughly, and transfer to a medium-sized bowl. (My
advice, store in water if not using right away!) 2) Add vinegar, sugar, soy
sauce, salt, and sesame seeds. Mix well. Cover and chill until cold. (Don't
chill for too long or the noodles will stick together. I did this but was
able to save it by adding more rice vinegar until the noodles separated
again. It tasted great.) 3) Peel adn seed the cucumber. Cut into quarters
lengthwise, then into thin pieces. If not serving right away, wrap the
cucumber pieces in a plastic bag or plastic wrap and refrigerate. 4) To
serve, divide the noodles amon 4 or 5 serving bowls. Top with a small
handful of cucumber slices, a light sprinkling of sesame seeds, and , if
desired, a few very thin slices of scallion greens. Serve cold.
This salad is subtle adn very refreshing. There is a variety of
textures-chewy cold noodles (bean thread noodles, some call them cellophane
noodles 'cause when you boil them they become clear), crunchy sesame seeds,
and smooth cucumber slices. Sweet, salt, and vinegar combine harmoniously,
each understated but very much present.
Everything except the cucumbers and toppings can be combined several days
ahead of time. (I beg to differ on this claim because, if you don't keep
the boiled noodles in cold water while setting them aside, they will stick
together.) The cucumbers can be prepared ahead also, and kept separate
until serving.
Note: The dressing contains no oil. ( However the sesame seeds do)
Prep time: 15 minutes, plus chilling time, Yield: 4 to 5 servings
Bon Appetit!
Tina Dupart (tdupart@cisco.com) Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV Fatfree Digest [Volume 9 Issue 6] June 27,
1994
[Home] Superbly Delicious Oriental Chicken Salad+ [Home]
Title: Superbly Delicious Oriental Chicken Salad+
Yield: 1 Servings
Ingredients
1 -
3/4 lb fusili pasta
3/4 lb chicken breast, cooked and
1 torn into
1 bite size pieces
1/2 lb snow peas, sliced
1 diagonally
1 bn scallions -- sliced
1/2 lb mushrooms -- sliced
1 egg yolk -- raw
1/4 c sugar
1/4 c soy sauce
1/4 c white wine vinegar
1/4 ts white pepper
1 1/2 c vegetable oil
2 tb sesame oil -- brown
1/4 c mandarin oranges
1 c fried wonton skins
1 (directions below)
1 scalliion -- sliced
1 tb sesame seeds -- toasted
1 salad---
1 dressing---
1 garnishes---
Instructions
1. Cook and chill pasta.
2. Prepare the rest of the salad ingredients and mix lightly in a
large bowl.
3. Prepare dressing (best done in a food processor.
4. Cut wonton wrappers in 1/4" strips and fry quickly in hot oil.
5. Toast sesame seeds in small frying pan till light brown and
fragrant.
6. Toss salad and dressing lightly and top with garnishments.
Posted by Mary Riemerman
Recipe By : Dayton's Salad Bar
From: Mary Riemerman Date: 05-23-96 (F) Cooking
[Home] Sushi (Japanese Rice With Vinegar Sauce) [Home]
Title: Sushi (Japanese Rice With Vinegar Sauce)
Yield: 6 Servings
Ingredients
2 c rice
2 c boiling water
3 dried mushrooms
2 tb brown sugar
1 sm burdock root (optional)
1 tb soy sauce
1/2 c chopped carrots
1/2 ts m.s.g.
1/2 c chopped string beans
1 ts salt
1 1/2 c water
3 tb vinegar
1 ts salt
1 1/2 tb sugar
1 ts m.s.g.
Instructions
Should be prepared ahead.
Wash rice, drain and place in pot with a good cover. Pour over rice
boiling water and cook over medium high flame till water recedes to
rice level. Clamp cover on, turn flame to low and steam for 15-20
minutes. Rice should be cooked but dry.
Soak mushrooms and burdock in separate bowls filled with cold water
for 1/2 hour. Drain and cut into small pieces. Combine chopped
carrots, string beans, mushrooms and burdock with water, brown sugar,
soy sauce, m.s.g., salt and cook till vegetables are tender. Drain.
Combine ingredients for vinegar sauce for rice and cook till sugar
and salt dissolve. Cool.
Combine vegetables with cvooked rice. Add vinegar sauce and toss till
grains are coated. This is generally served cold but may be served
warm.
From: Hawaii Cookbook Shared By: Pat Stockett
[Home] Swanson'S Oriental Broth - Chicken Peppers Cashew [Home]
Title: Swanson'S Oriental Broth - Chicken Peppers Cashew
Yield: 2 Servings
Ingredients
8 oz chicken tenders; cut in 1/2"
- pieces
1/4 c soy sauce, low sodium
3 tb cornstarch
1 ts vegetable oil; at a time, as
- needed
1 ts sesame oil
1/2 c red, green, and yellow bell
-pepper; thawed, dried
1 ts garlic cloves; crushed
1 pn red pepper flakes; or minced
- ginger
1/2 c sliced mushrooms
mixed peppercorns; ground
1/4 c cashews, dry-roasted
1/2 ts fish sauce; optional
1/2 c Swanson's Oriental Broth;
-(or chicken broth)
1/4 c water
soy sauce, low sodium; to
-taste
1 1/3 c cooked white rice; kept warm
Instructions
Wash and dry the skinless, boneless, chicken breast tenders and cut into
bite-sized pieces. In a glass bowl, marinate in soy sauce for no more than
20 minutes.
Just before cooking, coat the chicken pieces with cornstarch.
Heat (circulon) wok, adding oils to coat well. Fry the chicken in batches;
shaking off excess cornstarch, and moving cooked pieces up the sides of
the wok. (Save the empty marinade bowl for the sauce.)
When chicken is no longer pink, add the peppers, garlic and red pepper
flakes (or fresh ginger). Fry a few minutes. Add mushrooms and fry 2
minutes.
Season with "Mixed Ground Pepper Corns." Add 1/2 teaspoon of Southeast
Asian Fish Sauce (optional). Add cashews.
Using the marinade bowl with the leftover cornstarch, add the broth and
water and additional soy sauce. Dissolve the cornstarch. Make a well in
the wok. Pour solution in middle and heat, stirring until well-cooked and
thickened. Serve at once over rice.
COOKsNOTE: If pepper strips are frozen, thaw in sieve, rinse with cold
water, then blot dry between many layers of paper towels.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 385 Calories; 13g Fat (31% calories
from fat); 8g Protein; 59g Carbohydrate; 0mg Cholesterol; 975mg Sodium
Serving Ideas : Menu: Steamed Rice and Chicken Peppers Cashew
NOTES : Swanson has introduced an Oriental Broth - a sweetened version of
it's vegetable broth. First tried 17Ap96 with this classic. Success:
sauce was lighter and less salty than classic
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4945
Contributor: Traditional
Preparation Time: 0:00
[Home] Sweet & Pungent Chinese Sauce [Home]
Title: Sweet & Pungent Chinese Sauce
Yield: 2 Servings
Ingredients
1 c peach preserves
1 c apricot preserves
1 1/2 ts onion powder
1 tb ground ginger
1 ts grated orange peel
1 ds ground red pepper
1/4 c safflower oil
2 tb white vinegar
Instructions
Combine all of the ingredients in a medium-sized bowl. Store in
refrigerator in a tightly covered container. Use as basting sauce for
chicken or pork. NOTE: Recipe can be doubled.
Makes about 2 cups.
[Woman's Day MEALS IN MINUTES August 1985]
[Home] Sweet & Sour Chinese Cabbage [Home]
Title: Sweet & Sour Chinese Cabbage
Yield: 2 Servings
Ingredients
225 g chinese cabbage, shredded
1/2 fresh chilli - sliced very
-finely
1 cm. root ginger - peeled and
- grated
2 tb ground-nut oil
2 tb dark sesame oil
2 tb sugar
2 tb vinegar
1 salt
Instructions
Shredded Chinese cabbage is best stir-fried in the wok. It is
delightful spiced with chilli and ginger, and goes well with pasta
dishes.
Mix the shredded cabbage with the chilli and ginger. Stir-fry in the
groundnut oil for 3 minutes, then add the dark sesame oil, sugar and
vinegar. Heat through, stirring, and cook for 2 minutes. Season to
taste with salt and serve as soon as possible.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
[Home] Sweet And Pungent Chinese Sauce [Home]
Title: Sweet And Pungent Chinese Sauce
Yield: 2 Servings
Ingredients
1 c peach preserves
1 c apricot preserves
1 1/2 ts onion powder
1 tb ground ginger
1 ts grated orange peel
1 ds ground red pepper
1/4 c safflower oil
2 tb white vinegar
Instructions
Combine all of the ingredients in a medium-sized bowl. Store in
refrigerator in a tightly covered container. Use as basting sauce for
chicken or pork. NOTE: Recipe can be doubled.
Makes about 2 cups.
[Woman's Day MEALS IN MINUTES August 1985]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Sweet And Sour Chinese Cabbage [Home]
Title: Sweet And Sour Chinese Cabbage
Yield: 2 Servings
Ingredients
225 g chinese cabbage, shredded
1/2 fresh chilli - sliced very
-finely
1 cm. root ginger - peeled and
- grated
2 tb ground-nut oil
2 tb dark sesame oil
2 tb sugar
2 tb vinegar
1 salt
Instructions
Shredded Chinese cabbage is best stir-fried in the wok. It is
delightful spiced with chilli and ginger, and goes well with pasta
dishes.
Mix the shredded cabbage with the chilli and ginger. Stir-fry in the
groundnut oil for 3 minutes, then add the dark sesame oil, sugar and
vinegar. Heat through, stirring, and cook for 2 minutes. Season to
taste with salt and serve as soon as possible.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
[Home] Sweet And Sour Chinese Vegetable Stir-Fry [Home]
Title: Sweet And Sour Chinese Vegetable Stir-Fry
Yield: 2
Ingredients
1 tb vegetable oil
1 pk fresh 'n' ready chinese
-style stir-; fry
1/2 bottle fresh sweet and sour
-sauce
Instructions
Heat the oil in a wok or saucepan.
Add the stir-fry vegetables and stir-fry over a high heat for 2 minutes.
Add the sauce and stir-fry for a further minute.
Serve immediately.
Converted by MC_Buster.
NOTES : Crisp Chinese vegetables in a sweet and sour sauce.
Converted by MM_Buster v2.0l.
[Home] Sweet And Sour Pickled Vegetables Chinese Style [Home]
Title: Sweet And Sour Pickled Vegetables Chinese Style
Yield: 1 Servings
Ingredients
1/4 c sugar or its equivalent in
-artifici; al sweetener (up
1 c white rice vinegar or white
-vinegar
1/2 c water
1/2 ts salt
1 or more small dried hot
-chiles -or-
1 ts crushed red pepper
1 1/2 lb green cabbage, about
2 md carrots
2 broccoli stalks
Instructions
First, make the syrup. Place sugar, vinegar, water, salt, and chiles in a 1
1/2-qt. saucepan, and stir over high heat until the sugar has dissolved and
the mixture boils. Remove from heat and let cool to room temperature. If
you use an artificial sweetener, add it to the syrup after it has reached
room temperature.
While the syrup cools, core the cabbage, separate into leaves, and tear
them into bite-size pieces. Peel the carrots and broccoli stems (save
florets for other uses) and slice them thin on the diagonal. Bring 2 quarts
of water to a boil in a 4-quart saucepan. Add the prepared vegetables all
at once, stir, turn off the heat, and let them blanch for 2 minutes; drain,
and spread the vegetables in a shallow layer on a platter to cool.
Sterilize a 1-quart or 1-literjar, pack the vegetables into the jar, fill
to overflowing with the syrup, cover and refrigerate at least a week before
using. They keep for months in the refrigerator.
variation: Add 1 teaspoon of crushed Szechuan peppercorns to the syrup, and
use any firm vegetables you fancy- sliced bell peppers, greenbeans, snow
peas, turnips, and/or radishes. Posted to EAT-L Digest by Ree Whitman
on Jul 8, 1997
[Home] Sweet And Sour Turkey With Chinese Cabbage [Home]
Title: Sweet And Sour Turkey With Chinese Cabbage
Yield: 8 Servings
Ingredients
2 c turkey broth
1 c sliced carrots
1 c onions; diced in 1" squares
1 c green pepper; diced in 1"
-squares
1 c sliced celery
1 c pineapple juice
1/4 c vinegar
4 tb cornstarch
1/4 c soy sauce
1 lb turkey breast; in sm. pieces
1 c pineapple chunks
1 ts M.S.G.
1 ts salt
1/4 ts black pepper
1/4 c salad oil
1/2 head Chinese cabbage;
-shredded
1 tb salad oil
1/2 c green onions, in quarters
-lenthwise; cut in 1" pieces
6 oz macadamia or cashew nuts;
-about 1 cup
preserved kumquats
Instructions
In medium saucepan, bring turkey broth to boiling. Add carrots and simmer
for 10 minutes. Add onions, green peppers nad celery. Continue to simmer
another 5 minutes. Drain, saving 1 cup of broth. Pour this into small
saucepan. Add pineapple juice and vinegar. Dissolve constarch in soy sauce.
Add to broth. Bring to boiling. Reduce heat and simmer, stirring constantly
until sauce is thick and tanslucent. Sprinkle turkey with M.S.G., salt and
pepper. Heat salad oil in large skillet. Add turkey and saute until lightly
browned on both sides. Remove from pan and reserve. In same skillet, saute
cooked vegetables, pineapple chunks and shredded cabbage just until cabbage
is wilted. Arrange turkey over vegetables. Pour thickened sauce over all
and
simmer for 10 minutes. Heat oil in small skillet. Lightly saute green
onions. Sprinkle over turkey mixture. Sprinkle nuts over top. Serve with
hot
steamed rice and preserved Kumquats.
MC formatting and posted by bobbi744@sojourn.com
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 218 Calories; 12g Fat (50% calories
from fat); 13g Protein; 14g Carbohydrate; 33mg Cholesterol; 855mg Sodium
_____
Contributor: Meijer's Supermarket recipe
Preparation Time: 0:00
[Home] Sweet Indian Lemon Pickles [Home]
Title: Sweet Indian Lemon Pickles
Yield: 1 Servings
Ingredients
9 lemons
4 tb coarse or kosher salt
1 1/2 tb cumin seeds,toasted, ground
1 tb coarsely ground black pepper
3 c sugar
2 tb seedless raisins
8 dried, hot red peppers
Instructions
This is remarkably similar to the Moroccan Salted Lemon recipe that
I'm looking for, except that it uses sugar instead of salt. Adapted
from Julie Sahni's "Classic Indian Cooking."
Wash the lemons in cold water and dry thoroughly.
Quarter 6 of the lemons from the top almost all the way through to the
bottom, leaving about 1/2 inch so they'll hold together. Squeeze the
juice from the other lemons.
Mix the salt, cumin and black pepper in a small dish, and mix
thoroughly with the lemons, Stuff the lemons into a quart jar and
pour in the lemon juice.
Cover with cheesecloth to prevent dirt from getting in the jar, and
let sit in the open for about 1 week.
On the 7th day, pour the juices from the jar into an enamel or
stainless steel pan, add the sugar and cook over low heat, stirring,
until the sugar dissolves. Add the lemons and cook, stirring gently,
for 8 minutes or so. Stir in the raisins and peppers. Put the lemons
in a sterilized jar and seal with the lid. Let sit for a week or so
before eating. Use like you would any pickle, as an accompaniment.
San Francisco Chronicle, 10/12/88.
Posted by Stephen Ceideberg; November 1 1992.
[Home] Sweet Indian Rice [Home]
Title: Sweet Indian Rice
Yield: 4
Ingredients
1 tb vegetable oil
1 onion - peeled and sliced
8 oz basmati rice; (225g)
1 oz creamed coconut - flaked;
-(25g)
2 ts schwartz indian rice
-seasoning
2 ts sugar
2 oz sultanas; (50g)
1 oz flaked almonds - toasted;
-(25g)
2 ts schwartz garam masala
2 ts schwartz coriander leaf
1 salt
Instructions
Heat the oil and fry the onion until golden brown. Add the rice and cook
for 1 - 2 minutes, stirring. Blend the creamed coconut, Rice Seasoning
and sugar into 1 pint (600ml) water and add to the rice. Bring to the
boil and simmer for 15 - 20 minutes, or until all the water has been
absorbed, stirring frequently. Add the sultanas, almonds, Garam Masala
and Coriander Leaf for the last few minutes of cooking. Season with salt
to taste. Serve as an accompaniment to curry dishes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Sweet Oriental Squash [Home]
Title: Sweet Oriental Squash
Yield: 1 Servings
Ingredients
1 opo squash
Instructions
1/2 cup water
1 tsp butter or marg
allspice
cinnamon
nutmeg
brown sugar
Cut 1 Melissa's Opo Squash in half, lengthwise. Place cut side down in a
microwave-safe dish. Pierce skin with fork. Add 1/2 - 3/4 cups water,
depending on size of dish. Microwave on HIGH for 10-12 minutes or until
fork-tender. Place on serving dish and top with 1 tsp. butter or
margarine and Seasonings including: allspice, cinnamon, nutmeg, brown
sugar.
[Home] Sweet Plantain Tarts On Cinnamon Cream [Home]
Title: Sweet Plantain Tarts On Cinnamon Cream
Yield: 1
Ingredients
250 g puff pastry
1 egg for eggwash
1 plantain
1 icing sugar
1 gas torch
25 g pastry cream
20 g sugar
3 sticks cinnamon
4 dl creme fraiche
--------------------------PASTRY CREAM--------------------------------
600 ml milk
1 vanilla pod; split
4 egg yolks
75 g caster sugar
75 g plain flour; sifted
Instructions
Roll out the puff pastry to 1mm thickness and rest for 1 hour. Cut out
each disc 15cm in size and place a 1cm band strip around its edge. Cut
through the edge at 1cm intervals and fold one square corner to it,
diagonal opposite, obtaining triangle shapes. Brush with egg yolk and
bake at 200c for 25 minutes. Allow to cool.
Pastry cream: Bring the milk to the boil over a gentle heat with the split
vanilla pod. Whisk the egg yolks and sugar together well until pale and
creamy. Add the flour and mix to a smooth paste.
Pour on half the boiling milk and mix well. Return this mixture to the
saucepan with the remaining milk, stirring constantly, and boil for 1
minute. Pass through a fine sieve.
Generously spread the pastry cream into the centre of the tarts. Steam
plantain till half cooked. Remove the skin of the plantain and slice very
thinly. Take 12 slices and place them in a 8cm circle, overlapping each
other. Sprinkle with icing sugar and caramelise with a gas torch. Allow
to cool.
Place each caramelised plantain disk onto the pastry cream. Decorate the
edges with icing sugar. Add the sugar and cinnamon sticks to creme
fraiche and reduce by half. Remove the mix.
Pour the cinnamon, creme fraiche around. Garnish with mint.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Sweet Plantains Mashed With Bacon & Onion (Fufu) [Home]
Title: Sweet Plantains Mashed With Bacon & Onion (Fufu)
Yield: 1
Ingredients
4 sweet plantains; peeled and
-cut in 1
1 1/2-inch pieces
1/4 lb bacon; cut into 1/4-inch
1 squares
1 md onion; diced
Instructions
(Plantains resemble bananas; they're available in Hispanic groceries
and many supermarkets)
In medium saucepan, cover plantains with cold water and bring to a
boil. Cook 10 minutes or until plantains are soft. Drain, mash with a
potato masher. (It will be a chunky mash.)
Meanwhile, heat a saut pan, add the bacon and begin to brown. When
bacon is crisp, add the diced onion and continue stirring 5 minutes.
When onion is translucent, remove from heat; drain excess grease,
leaving about 2 Tbs. grease in the pan. Gently fold into mashed
plantains, transfer to dish, cover and keep warm.
Serves: 10, makes 3 1/2 cups.
Per serving: 696 Calories (kcal); 56g Total Fat; (73% calories from fat);
36g Protein; 10g Carbohydrate; 96mg Cholesterol; 1815mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Sweet Potato Rice Kokuma Bokum Bap (Korean) [Home]
Title: Sweet Potato Rice : Kokuma Bokum Bap (Korean)
Yield: 4
Ingredients
1/2 c soy sauce
1/2 ts grated gingerroot
1 tb rice vinegar
4 oz firm tofu; cubed
2 tb vegetable oil; or less
1 lg sweet potato; cooked
1 but still firm; peeled and
-diced
6 green onions; trimmed
1 green and white parts;
-1/2-inch chop
3 c cooked rice
1 salt and black pepper; to
-taste
Instructions
1) In a cup or small bowl, mix together the soy, ginger, and rice finegar.
Pour over the cubed tofu and marinate for about 5 minutes.
2) Heat oil in a wok or large skillet. Add the sweet potato, onions and
tofu with the marinade. Stir fry until the tofu is lightly browned.
3) Add the rice, and stiry fry 3 minutes longer. Add salt and pepper.
Serve hot.
ONE-THIRD recipe: 365 cals, 9g protein, 11g fat (28% cff) 57g carb. est
by publisher.
SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah
Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co)
NOTES : Makes 2 generous main-dish servings or 4 side-dish servings. Cook
use of left over rice.
Recipe by: Flavors of Korea: Vegetarian Cuisine 1998
Converted by MM_Buster v2.0l.
[Home] Sweet Stuffed Japanese Eggplants [Home]
Title: Sweet Stuffed Japanese Eggplants
Yield: 8 Servings
Ingredients
8 japanese eggplants
1 tb canola oil
1 1/2 c onion; minced
1 md red bell pepper; chopped
1 c vegetable stock or water
1 tb gingerroot; minced
2/3 c tomato sauce
2 tb dark brown sugar
2 tb raisins
1/3 c almonds; sliced, blanched
1 ts salt, or to taste
1 tb curry powder, or to taste
Instructions
Preheat oven to 350 deg. Spray a 9- by 13-inch baking pan with
cooking spray.
Make a deep lengthwise slit in each eggplant, but don't cut all the
way through. Set aside.
To make stuffing, heat oil in alarge skillet and saute onion and bell
pepper until soft, about 5 minutes. Add remaining ingredients, stir
and simmer for 2 minutes.
Spread a thin layer of stuffing on bottom of baking pan. 'spoon
remaining stuffing into the cut of each eggplant and place each
stuffed egplant on top of stuffing layer in baking dish. Cover pan
with foil.
Bake 25 minutes. Uncover, and bake an additional 20 to 25 minutes, or
until eggplants are tender. Serve over rice. Serves 8.
Per serving: 85 cal; 2 g prot; 4 g fat; 12 g carb; 0 chol; 10 mg
sod; 2 g fiber; vegan
Source; Vegetarian Times, Jan 94/MM by DEEANN
[Home] Sweet-Sour Meatballs Oriental [Home]
Title: Sweet-Sour Meatballs Oriental
Yield: 4 Servings
Ingredients
1 cn (20 oz) pineapple chunks
1 packed in juice
1 lb lean ground beef
1 lg egg
1 c fresh bread crumbs, about
1 2 slices bread
3/4 ts salt
1/2 ts ground ginger
2 tb vegetable oil
3 md scallions, cut into 1
1 pieces,about 3/4 cups
1 cl garlic, crushed
2 ts cornstarch
2 tb cider vinegar
1 tb light brown sugar, firmly
1 packed
1/4 ts ground red cayenne pepper
4 oz fresh chinese pea pods or
6 oz frozen pea pods, thawed
Instructions
Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or
wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12"
skillet over medium-high heat,heat oil;add meatballs;cook about 12
minutes, turning frequently until well browned on all sides.Using
slotted spoon, remove to plate.To drippings in skillet,add scallions
and garlic;cook, still over medium-high heat,about 5 minutes,stirring
frequently until tender-crisp.In small bowl,stir reserved pineapple
juice into cornstarch until blended and smooth;add to skillet along
with vinegar,sugar and ground red pepper.Increase heat to high;bring
to a boil,stirring.Boil 1 minute.Return meatballs to skillet along
with pineapple chunks and pea pods;cook 3 to 5 minutes longer until
heated through and pea pods are crisp-tender.Makes 4 servings.
[Home] Sweetened Soy Sauce (Translated From A Japanese Tv Cooking C [Home]
Title: Sweetened Soy Sauce (Translated From A Japanese Tv Cooking C
Yield: 8 Servings.
Ingredients
1 c soy sauce (japanese, not
-chinese)
2/3 c sugar (i use about half
-that)
1/2 c sake or sherry
10 cm long onion, or half a
-round onion,; roughly chopp
1 ea knob ginger, thinly sliced
15 g cinnamon sticks (2?)
1 or 2 ea stars of star anise
-(i'd use m; ore, but my hus
15 g dried orange peel
Instructions
Put all ingredients in pan, bring to boil, and simmer over low heat for
approximately one hour, until liquid has reduced to about 2/3. Strain,
cool, and store in fridge for up to one month. Use in same quantities as
Oyster Sauce.
-- Louise Bremner
http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/
[Home] Syrup For Mocktails [Home]
Title: Syrup For Mocktails
Yield: 1
Ingredients
3 c sugar
4 c water
3 ts lemon juice.
Instructions
Boil sugar and water together, when it starts boiling simmer for 2-3
minutes.
Cool, add lemon juice, strain, and store in refrigerator.
Instead of 1 teaspoon sugar, use 2 tablespoon syrup.
You can concoct innumerable varieties of mocktails if you use a bit of
imagination. Use plenty of fresh fruit, tomatoes, and leftover icecreams
to the fullest.
Mocktails are best made and consumed immediately, since the use of soda
with icecream or fruit are best only when just made. If kept for a long
its similar to drinking a bottle of cola long after having opened it. The
fizz would have gone, so also the taste!!!
So just go ahead and cool those parched insides with cool cool mocktails.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Sze Chuen Jar Gai - Fried Chicken- Szechwan Style [Home]
Title: Sze Chuen Jar Gai - Fried Chicken, Szechwan Style
Yield: 6 Servings
Ingredients
1 lb chicken breasts
4 tb cornflour
1 ts salt
1/2 ts five spice powder
1/2 c chicken stock
2 ts sugar
1 tb light soy sauce
1/2 ts sesame oil
1 ts vinegar
2 ts chinese wine
1/4 ts five spice powder; extra
1/4 ts ground black pepper
2 ts cornflour
1 tb water; cold
1/2 c oil; for frying
15 dried red chiles; seeded
2 cloves garlic; fine chop
2 ts fresh ginger; fine chop
4 spring onions; chop 2
Instructions
Bone chicken breasts and cut meat into bite-size pieces. Mix
together the cornflour, salt and five spice powder and toss chicken
pieces in the mixture, then dust off excess cornflour. Mix stock,
sugar, soy, sesame oil, vinegar, wine, five spice and pepper
together. In another small bowl mix the cornflour and water.
Heat oil in a wok and when very hot add chicken pieces, a third at a
time, and fry on high heat, tossing chicken to brown all over. As
each batch is fried drain on absorbent paper and let oil return to
high heat before adding next batch. When chicken has been fried pour
off all but 2 tablespoons of the oil. Add chiles, garlic and ginger
and fry until garlic and ginger are golden and chiles turn dark. Add
spring onions and toss for a few seconds, then add stock mixture and
bring to the boil. Stir the cornflour again to mix smoothly and add
to the pan, stirring constantly until it boils and thickens. Add
chicken and toss to heat through. Serve immediately with white rice.
From: =The Complete Asian Cookbook= by Charmaine Solomon
: ISBN 0-07-059636-0
MM & typos by Kurt Faria From: Kurt Faria Date: 31 Dec 96 National
Cooking Echo
[Home] Szechuan Beef Noodles (A Chinese Brisket And Cabbage!) [Home]
Title: Szechuan Beef Noodles (A Chinese Brisket And Cabbage!)
Yield: 1
Ingredients
2 catty beef brisket
1 1/2 catty handmade noodles
2 spring onion
2 sl ginger
4 cloves garlic
2 tb star anise
1 tb szechwan pepper
1 some chinese cabbage
Instructions
Seasonings:
1 tbsp rice wine
4 tbsp soy sauce
4 tbsp hot bean sauce
1/2 tsp salt
a little MSG
20 cups water
1.Scald brisket in boiling water. Remove, wash and drain.
2.Fry garlic, spring onion, ginger, hot bean sauce, Szechwan pepper in 3
tbsp oil until fragrant. Add 20 cups water and other seasonings. Stir
well, then add star anise and brisket. Simmer for 1 hour.
3.Remove brisket and slice. Remove all [spices from] stock. Put slice
brisket back to stock again.
4.Scald Chinese cabbage in hot water. Remove and drain.
5.Cook noodles in boiling water till done, remove and put into bowls.
Add beef stock. Arrange slices of beef and Chinese cabbage on top.
Sprinkle with spring onion and serve.
Jean B. found at: http://www.tdohk.com/recipe/rn2.html
Per serving: 110 Calories (kcal); 3g Total Fat; (20% calories from fat); 5g
Protein; 21g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Szechwan Asparagus With Tofu [Home]
Title: Szechwan Asparagus With Tofu
Yield: 1
Ingredients
2 lb young asparagus; trimmed and
- rinsed
2 ts olive oil
1 ts minced garlic
1 ts soy sauce
1 c chopped scallions
8 oz tofu
1 chopped peanuts; sesame
-seeds,
1 ; teriyaki for
1 ; garnish
Instructions
Directions: Heat the olive oil in a wok over medium heat. Add the garlic
and tofu. Toss in wok until tofu becomes slightly golden. Add the
asparagus and allow to cook briefly. Quickly add the soy sauce, chopped
scallions. Stir fry until asparagus is bright green, but not wilted.
Garnish with the chopped peanuts, sesame seeds, and teriyaki.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Szechwan Bean Curd (Tofu) [Home]
Title: Szechwan Bean Curd (Tofu)
Yield: 4 Servings
Ingredients
4 oz 85% lean ground beef
1 c green onions w/tops chopped
1 clove garlic minced
3/4 c chicken broth
2 tb light soy sauce
1 tb chili sauce
1 ts sesame oil
1/4 ts hot oil *
1/4 ts red pepper flakes
2 tb corn starch
2 tb cold water
1 c bean curd (tofu) 1/2 cubes
Instructions
Place ground beef, green onions, & garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken broth,
soy sauce, oils, and red pepper flakes. Mix the cornstarch with the
cold water. Add to the skillet. Cook stirring continuously, until
sauce thickens. Gently stir in the bean curd (tofu). Continue cooking
over medium heat for 3 minutes. * Sesame oil & hot oil may be found
in Asian markets and in cooking specialty stores.
Nutritive values per serving: Carbohydrates 9 gm, Protein 15 gm, Fat
7 gm Calories 149, Fiber .9 gm, Sodium 518 mg, Cholesterol 18 mg
Food Exchange per Serving: 2 Lean Meat, 1 Vegetable
Origin: The Art of Cooking For The Diabetic, by-Hess & Middleton,
Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA
[Home] Szechwan Bean Curd For Diabetics [Home]
Title: Szechwan Bean Curd For Diabetics
Yield: 4 Servings
Ingredients
4 oz 85% lean ground beef
1 c green onions; with tops
-chopped
1 clove garlic; minced
3/4 c chicken broth
2 tb (light) soy sauce; reduced
-sodium
1 tb chile sauce
1 ts seasame oil
1/4 ts hot oil; (optional, see
-below)
1/4 ts red pepper flakes
2 tb cornstarch
2 tb water
1 c bean curd (tofu); cut into
-1/2-inch cubes
Instructions
Date: 05 Mar 1996 22:40 GMT
From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
Place ground beef, green onions, and garlic in a nonstick skillet and cook,
stirring quickly, until beef is browned. Stir in chicken broth, soy sauce,
chili sauce, oils, and red pepper flakes. Mix cornstarch with cold water.
Add to skillet. Cook. stirring constantly, untill sauce thickens. Gently
stir in bean curd. Contiune to cooking over medium heat 3 minutes. NOTE:
Seasame oil and hot oil are avalable in Oriental sections of food markets
and in specialty stores.
Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE
CHO: 9g; PRO: 15g; FAT: 7g; CAL: 149;
LOW-SODIUM DIETS: This recipe is not suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
and Kathraine Middleton
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #66
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Szechwan Bean Curd [Home]
Title: Szechwan Bean Curd
Yield: 4 Servings
Ingredients
4 oz 85% lean ground beef
1 c green onions; with tops
-chopped
1 cl garlic; minced
3/4 c chicken broth
2 tb (light) soy sauce reduced
-sodium
1 tb chile sauce
1 ts seasame oil
1/4 ts hot oil; (optional; see
-below)
1/4 ts red pepper flakes
2 tb cornstarch
2 tb water
1 c bean curd(tofu); cut into
-1/2-inch cubes
Instructions
Place ground beef, green onions, and garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken broth,
soy sauce, chili sauce, oils, and red pepper flakes. Mix cornstarch
with cold water. Add to skillet. Cook. stirring constantly, untill
sauce thickens. Gently stir in bean curd. Contiune to cooking over
medium heat 3 minutes. NOTE: Seasame oil and hot oil are avalable in
Oriental sections of food markets and in specialty stores.
[Home] Szechwan Beef Stew [Home]
Title: Szechwan Beef Stew
Yield: 6 Servings
Ingredients
2 lb boneless beef chuck
2 cloves garlic, pressed
4 tb soy sauce, divided
3 ts sugar, divided
1 c water
3/4 ts crushed red pepper
3/4 ts fennel seed, crushed
1/4 ts black pepper
1/4 ts ground cloves
1/4 ts ground ginger
1 tb oil
2 tb cornstarch
2 tb water
Instructions
Cut beef into 2" cubes. Combine garlic, 2 Tb. soy sauce and 1 tsp.
sugar in large bowl; stir in beef cubes until well coated. Let stand
15 minutes. Meanwhile, combine 1 cup water, remaining 2 Tb. soy
sauce, 2 tsp. sugar, red pepper, fennel, black pepper, cloves and
ginger; set aside. Heat oil in Dutch oven or large skillet over high
heat. Brown beef on all sides in hot oil. Stir in soy sauce mixture.
Bring to boil; reduce heat and simmer, covered, 2 hours, or until
beef is very tender. Combine cornstarch with 2 Tb. water; stir into
beef mixture. Cook and stir until mixture boils and thickens, about
1 minute.
Serves: 6 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
Cooking Echo
[Home] Szechwan Beef Stir Fry [Home]
Title: Szechwan Beef Stir Fry
Yield: 1 Servings
Ingredients
1 lb beef flank steak
2 tb soy sauce, low sodium
4 ts sesame oil -- divided
1 1/2 ts sugar
1 ts cornstarch
2 cloves garlic -- crushed
1 tb ginger root -- minced
1/4 ts red pepper flakes
1 sm red bell pepper -- cut into
1 inch
8 oz frozen baby corn --
1 defrosted
1/4 lb pea pods -- julienned
1 hot rice
Instructions
Cut beef lengthwise into 2 strips; slice across the grain into 1/8
inch thick strips. Combine soy sauce, 2 tsp oil, sugar and
cornstarch.; stir into meat. Heat remaining 2 tsp oil in large
skillet or wok over medium-high heat. Add garlic, ginger, and red
pepper; cook 30 seconds. Add bell pepper and corn; stir fry 1 1/2
minutes. Add pea pods; stir fry 30 seconds. Remove vegetables. Stir
fry beef strips (1/2 at a time) 2 to 3 minutes. Return vegetables
and beef to skillet and heat through.
Serve with hot rice
Yield: 4 servings.
Recipe By : Beef Industry Council
[Home] Szechwan Beef Stir-Fry [Home]
Title: Szechwan Beef Stir-Fry
Yield: 6 Servings
Ingredients
1 lb boneless beef sirloin steak
8 dried mushrooms
--1 cup
1/4 c hot bean sauce or hot bean
-paste
1/4 c dry sherry
2 tb soy sauce
3/4 ts whole szechwan peppers;
-crushed
--or whole black
-peppercorns; crushed
1/2 ts cornstarch
1/2 ts chili oil
1 tb cooking oil
2 md carrots; bias sliced
1 clove garlic; minced
1 1/2 c broccoli flowerets
--or 10-ounce frozen cut
-broccoli; thawed
8 1/2 oz bamboo shoots; drained
--and cut into narrow strips
3 c hot cooked rice
2 tb sliced green onion
Instructions
Trim fat from beef. Partially freeze beef. Thinly slice across the grain
into bite-size strips. Set aside.
Cover mushrooms with warm water; let soak for 30 minutes. Rinse; squeeze to
drain thoroughly. Slice thinly, discarding stems. Set aside.
For sauce, in a small bowl combine bean sauce or paste, sherry, soy sauce,
crushed Szechwan peppers or black peppercorns, cornstarch, and chili oil.
Set aside.
Spray a wok or large skillet with nonstick spray coating. Heat over medium
heat. Stir-fry carrots and garlic for 2 minutes. Add broccoli; stir-fry for
2 minutes. Add the mushrooms and bamboo shoots; stir-fry for 1 to 2
minutes more or till vegetables are crisp-tender. Remove the vegetables.
Add cooking oil to the hot wok or skillet. Add half the beef and stir-fry
for 2 to 3 minutes or to desired doneness. Remove beef. Repeat with
remaining beef. Return all beef to the wok or skillet, pushing it from the
center.
Stir sauce. Add the sauce to the center of wok or skillet. Cook and stir
till thickened and bubbly.
Return cooked vegetables to the wok or skillet. Stir all ingredients
together to coat with sauce. Cook and stir about 1 minute more or till
heated through. Stir green onion into rice. Serve meat mixture with hot
rice.
Makes 6 servings.
Nutrition facts par serving: 361 cal., 11 g total fat (3 g sat. fat). 50 mg
cholesterol, 525 mg sodium, 39 g carbohydrate., 4 g dietary fiber, 24 g
pro. Daily value: 62% vitamin. A, 50% vitamin. C, 28% iron.
Busted by Gail Shermeyer <4paws@netrax.net>.
- - - - - - - - - - - - - - - - - -
Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G
Preparation Time: 0:00
[Home] Szechwan Beef With Garlic [Home]
Title: Szechwan Beef With Garlic
Yield: 8 Servings
Ingredients
2 lb full cut round steak, partly
1 frozen
16 dried hot red pepper pieces,
1 cayenne or japanese
1 marinade ingredients:
2 tb dry vermouth
4 tb soy sauce
3 tb cornstarch
2 md onion, sliced thinly
2 md green pepper, slice thinly
1 sauce ingredients:
4 tb soy sauce
1/2 c water
3 tb cornstarch
2 tb chili paste with garlic
2 tb brown sugar
2 ts worcestershire sauce
4 tb dry vermouth
4 ts toasted sesame seeds
8 tb peanut or vegetable oil
1 other:
6 c cooked rice
6 green onions, chopped
1 c beer nuts
1 head cabbage, in 1 chunks
1 (optional)
Instructions
Slice beef thin across the grain. Mix marinade, add beef slices. Let
stand at room temperature for 20 minutes. Mix sauce ingredients in a
small bowl. Set aside. Cut ends off hot red peppers, shake out
seeds, chop skins into small pieces.
Heat a large non-stick skillet or wok over high heat. Add 2 Tbsp.
oil and swirl to coat the pan. Add chopped hot red peppers, stir
until pepper skins turn black. Remove blackened skins from oil. Add
beef and marinade to hot oil. Stir fry beef until the beef loses its
red color and is browned and has a satiny sheen. Remove from pan
into a large bowl.
Add 1 Tbsp. oil to the skillet and add onion. Stir-fry 1 to 1 1/2
minutes. The onion should be crisp tender. Remove from pan to bowl
with the beef mixture. Add 1 Tbsp. oil to the skillet, stir-fry
green pepper until bright green color, about 1 minute. Reduce heat
to medium. Add beef-onion mixture from the bowl along with the sauce
mixture. Cook until the sauce is thickened, about 3 minutes. Remove
to a serving bowl. Sprinkle with chopped onion and beer nuts. Serve
immediately with rice. Note: Cabbage can be stir fried with the onion
if desired.
From: R2d2 #3 @1614017 1 Date: 08-24-94 The Gwe Bbs
[asv/Cin] (37) Home Cooki
[Home] Szechwan Beef With Tangerine Peel Sauce [Home]
Title: Szechwan Beef With Tangerine Peel Sauce
Yield: 1 Serving
Ingredients
vogue nov'93
350 beef rump; trimmed tangerin
Instructions
dried tangerine peel* 1 tablespoon water MARINADE: 1/4 teaspoon salt 2.1/2
teaspoons cornflour 50ml water 2 tablespoons peanut oil SAUCE: 1.1/2
tablespoons peanut oil 1 teaspoon Szechwan peppercorns 6 shallots, trimmed
and cut in 2cm lengths 2 cloves garlic, peeled and chopped very finely 50g
finely grated fresh ginger 700ml chicken stock 3.1/2 teaspoons hot bean
paste 1/2 tablespoon oyster sauce 1 teaspoon rice vinegar 20g yellow rock
sugar SNOW PEA SHOOTS: 1.1/2 tablespoons peanut oil 200g snow pea shoots
the ginger juice extracted from squeezing 50g fresh ginger wrapped in a
piece of muslin 1 tablespoon Shaohsing yellow rice wine 60ml chicken stock
1/3 teaspoon salt TO COOK THE BEEF: 400ml peanut oil TO FINISH THE DISH: 12
shallots (white part only) cut into 2.5cm length 10 bamboo shoots, sliced
1 clove peeled garlic, chopped finely 1 teaspoon cornflour mixed with 2
teaspoons water prepared tangerine peel paste 1 tablespoon Shaohsing yellow
rice wine To prepare the tangerine peel: cover peel with water and soak
for 6 hours. Remove the peel, place in a heat-proof vessel with the 1
tablespoon of water and steam for about 4 to 5 hours. Puree the steamed
peel in a food processor until a paste and set aside. To prepare the beef:
slice the beef across the grain into thin 5cm long slices. Combine salt,
cornflour, water and oil then toss the beef in the mixture and set aside
for 30 mins. To make the sauce: heat the oil in a wok and fry the
peppercorns over moderate heat until they turn black. Add the shallots,
garlic and ginger and fry for about 3 mins. Add the stock, cover the wok
and cook until 200ml of liquid remains. Strain the liquid through a fine
sieve and return to the wok. Stir in the hot bean paste, oyster sauce,
vinegar and sugar. Cook until the sugar has dissolved. Set aside in a
bowl. To cook the snow pea shoots: clean the wok, add the oil and stir-fry
the snow pea shoots for about 15 seconds. Add the ginger juice, rice wine,
stock and salt and cook for a further 30 to 45 seconds. Remove the snow
peas, drain thoroughly and arrange around the edge of the serving plate. To
cook the beef: wipe the wok clean again and add 400ml of oil. Place over
moderate heat until the oil reaches about 180oC, then add the beef slices
and cook, stirring quickly until the beef browns slightly, about 20
seconds. Remove the beef and set aside to drain. To finish the dish: drain
away the oil leaving about 1 tablespoon in the wok. Add the shallots,
bamboo shoots and garlic and saute for 10 seconds. Pour in the reserved
sauce and bring to the boil. Return the beef to the wok and stir in the
cornflour mixture to thicken. Add the tangerine peel paste, the rice wine
=============== Reply 48 of Note 2 ================= Board: FOOD
BB Topic: FOOD SOFTWARE Subject: Z-MM-MISC
- - - - - - - - - - - - - - - - - -
Contributor: Vogue, Nov 1993
Preparation Time: 0:0
[Home] Szechwan Beef [Not Particularly Szechwan- But Pretty Good [Home]
Title: Szechwan Beef [Not Particularly Szechwan, But Pretty Good
Yield: 1 Servings
Ingredients
1/2 lb lean beef
1/2 c water
2 tb soy sauce
2 tb cornstarch
1 1/2 ts sugar
1 ds pepper
1 lb chinese cabbage
2 c salad oil
1 ts hot pepper powder
1 tb minced garlic
1 tb vinegar
1 few drops sesame oil
1/4 c slivered green onions
Instructions
Thinly slice beef. Combine water, 1 tablespoon of the soy sauce,
cornstarch, 1/2 teaspoon of the sugar, and the pepper; add beef and
marinate for at least 20 minutes or in refrigerator overnight. Cut
cabbage in 1-inch pieces; blanch. Drain and place on serving platter.
In a wok or skillet, heat the salad oil. Add 1 tablespoon of the hot
oil to the chili pepper powder; return to wok. Deep-fry beef for 1
minute; drain oil. Add garlic, the remaining 1 tablespoon soy sauce,
the remaining 1 teaspoon sugar, the vinegar, and sesame oil to beef.
Add green onions and stir-fry a few more seconds; place on cabbage.
Makes 4 servings.
The Electric Kitchen; Hawaiian Electric Company, Inc.
http://www.hei.com/heco/ekitchen/ From: Michael Loo Date: 18 Dec 96
National Cooking Echo
[Home] Szechwan Beef alt [Home]
Title: Szechwan Beef
Yield: 4 Servings
Ingredients
2 tb peanut oil
1 lg or 2 small green peppers;
-cut into 1/8" strips
1 lg or 2 small carrots; finely
into 1/8"; matchstick strips
1 scalliion; quartered
then into; 3" strips
1 lb beef (round or chuck); cut
fine slivers or strips; 1/8"
- by 2 to 3" long
2 tb dry sherry
2 tb hoisin sauce
1 tb black bean sauce
1 tb vinegar
1 ts sugar
1/4 ts to 1/2 tsp. chili paste;
-(very hot)
hot cooked rice
Instructions
Heat oil in wok and stir-fry the green peppers, carrots, and scallion for 1
to 2 mins. Push aside. Stir-fry the slivers of beef for 1 to 2 mins and
recombine with vegetables. Add remaining ingredients. Stir and heat
throughly. Serve at once with rice. Serves: 4 Hope you like. Pam in VA
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
Title: Szechwan Beef
Yield: 4 Servings
Ingredients
1/2 lb boneless sirloin steak 1in
2 tb clarified butter
2 ea cloves garlic finely chopped
4 ea shallots, finely chopped
1 ts ginger
1/4 ts chili pepper
1/2 ts chili paste oriental
16 ea snow peas julienned
1 ea red sweet pepper julienned
4 ea green onions, sliced
Instructions
Saute steak cubes, garlic, shallots and ground ginger in clarified
butter for 2 minutes. Add chili pepper, chilipaste and very thin
strips of snow peas and pepper; stir fry 2 minutes. Add green onions
with 1 minute to go in cooking time. Makes 4 small servings.
[Home] Szechwan Cashew Chicken [Home]
Title: Szechwan Cashew Chicken
Yield: 4 Servings
Ingredients
2 whole chicken breasts
1 (about 2 lbs), boned and
1 skinned
1 egg white
1 ts cornstarch
1 ts thin soy sauce
1/4 ts white pepper
1 green bell pepper
1 cn (8 1/2 oz.) sliced bamboo
1 shoots, drained
1 tb cornstarch
1 tb cold water
1 tb thin soy sauce
2 tb peanut oil
1 c raw cashews
1/4 ts salt
2 tb peanut oil
1 ts ginger root chopped fine
1 tb hoisin sauce
2 ts chili paste
1/4 c chicken broth
2 tb green onion tops, chopped
1 egg
Instructions
SZECHWAN CASHEW CHICKEN white, cornstarch, soy and white pepper in
bowl and stir in chicken. Marinate in refrigerator for 20 minutes.
Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots
into 3/4 inch lengths. Mix cornstarch, water and soy, set aside.
Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir
fry 1 minute or until light brown. Remove & drain on paper, sprinkle
w. salt. Add chicken to wok, stir fry until white, remove.
Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until
ginger is light brown. Return chicken to wok, stir; add bell pepper,
stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1
minute. Add chicken broth and bring to boil. Add cornstarch, water,
soy sauce mixture; cook stirring about 20 seconds or until thickened.
Return cashews, stir and add green onions.
[Home] Szechwan Chicken & Cashews [Home]
Title: Szechwan Chicken & Cashews
Yield: 4 Servings
Ingredients
4 servings
2 whole chicken breasts,
-boned, skinn; ed and cut in
3/4 inch cubes
1 tb soy sauce
1 tb chinese rice wine or dry
-sherry
2 tb soy sauce
1 tb cornstarch
2 ts sugar
1 ts white vinegar
1/4 c vegetable oil
1/2 to 1 tsp crushed red pepper
-flakes
3 green onions, sliced
-diagonally
1 tb minced fresh ginger
1/2 c unsalted cashews
Instructions
Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for
30 minutes.
Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set
aside. Heat oil in wok or skillet. Add red pepper to taste and cook
until black. Add chicken and stir fry for 2 minutes. Remove chicken.
Add green onions and ginger and stir fry for 1 minute. Return chicken
to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture
and any remaining chicken marinade. Add cashews. Serve over cooked
rice.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
[Home] Szechwan Chicken (Kung Pao Chicken) [Home]
Title: Szechwan Chicken (Kung Pao Chicken) Yield: 1 Servings Ingredients ------------------------YIELD: 1 SERVINGS----------------------------- Instructions 4 ea Chicken-breast halves; -skinned, boned, and cubed -into 3/4 in cubes 1 ea Egg white 1 ea Tbsp Corn starch 2 ea Tbsp Vegetable oil 1 cup Unsalted peanuts or cashews 2 ea Scallions; sliced 2 ea Tbsp Dry sherry 2 ea Tbsp Hoisin sauce 4 ea Tbsp Black bean sauce 1/4 tsp - 1/2 tsp. chili paste 1 ea Tbsp Vinegar 1 tsp Sugar Combine the cubed chicken with the egg white and cornstarch. Refrigerate for 1/2 hour. Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done. Add nuts, scallions, and remaining ingredients. Heat thoroughly and serve at once with rice.
[Home] Szechwan Chicken And Cashews [Home]
Title: Szechwan Chicken And Cashews
Yield: 4 Servings
Ingredients
2 whole chicken breasts;
-boned, skinned and
-- cut into
3/4 inch cubes
1 tb soy sauce
1 tb chinese rice wine or dry
-sherry
2 tb soy sauce
1 tb cornstarch
2 ts sugar
1 ts white vinegar
1/4 c vegetable oil
1/2 ts crushed red pepper flakes;
-up to 1
3 green onions; sliced
-diagonally
1 tb minced fresh ginger
1/2 c unsalted cashews
Instructions
Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.
Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside.
Heat oil in wok or skillet. Add red pepper to taste and cook until
black. Add chicken and stir fry for 2 minutes. Remove chicken. Add
green onions and ginger and stir fry for 1 minute. Return chicken to
wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and
any remaining chicken marinade. Add cashews. Serve over cooked rice.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/99.
- - - - - - - - - - - - - - - - - -
Contributor: Creme de Colorado Cookbook (1987)
[Home] Szechwan Chicken Soup Mm [Home]
Title: Szechwan Chicken Soup *** Mm
Yield: 6 Servings
Ingredients
3 condensed chicken broth *
3 oz oriental noodles **
[Home] Szechwan Chicken Soup [Home]
Title: Szechwan Chicken Soup
Yield: 6 Servings
Ingredients
3 condensed chicken broth 10
-3/4 -oun; ce broth
3 oz oriental noodles chicken
-flavored,; broken up
1/2 ts pepper, red, ground
3 c chicken, cooked, cubed,
-frozen chic; ken cubes
2 apples, medium, cored and
-coarsely; chopped
6 oz pea pods, frozen, cut up
4 green onions, bias-sliced
-into 1 1/; 2-inch length
Instructions
In a large saucepan or Dutch oven stir together chicken broth,
noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4
cups) water. Bring to boiling; reduce heat. Cover and simmer for 10
minutes. Stir in remaining ingredients. Return to boiling. Serve at
once.
[Home] Szechwan Chicken With Cashews [Home]
Title: Szechwan Chicken With Cashews
Yield: 4 Servings
Ingredients
1 pk chicken breast, boneless
1 egg white
1 ts cornstarch
1 ts soy sauce
1 tb cornstarch
1 tb soy sauce
1 tb ; water, cold
5 tb oil, peanut
1 onion, med; chopped
4 celery stalk
1/4 ts garlic powder
1 c bamboo shoot, sliced; draine
2 tb chili sauce
2 japon pepper, dried; crushed
1 tb chicken bouillon
1/3 c ; water
3/4 c cashews; chopped
Instructions
Cut onion into 1" pieces. Cut celery into 1/2" diagonal pieces. Mix
cornstarch, 1 t. soy sauce, and garlic powder together; set aside. Mix
instant bouillon and 1/3 cup water together; set aside. Heat oil in
wok over medium high heat until hot. Cook and stir chicken in oil
until chicken turns white; remove chicken from skillet with a slotted
spoon. Cook & stir onion/celery mixture in oil until onions are
semi-transparent. Stir in chicken, bamboo shoots, chili sauce, and
crushed pepper; cook & stir 1 minute. Stir in bouillon. Heat to
boiling; stir in cornstarch/soy sauce mixture; cook and stir until
thickened, about 30 seconds. Stir in cashews. Submitted By SAM WARING
On
02 JUL 95 095759 ~0600
[Home] Szechwan Chicken- Adapted From Wei-Chuan [Home]
Title: Szechwan Chicken, Adapted From Wei-Chuan
Yield: 1 Servings
Ingredients
3 tb soy sauce
1/2 ts salt; optional
1 tb sugar; or less
4 ts rice vinegar; or 1 t white
2 ts cornstarch
3 tb water
1 1/2 lb boneless dark meat chicken
1 tb soy sauce
1 egg white; beaten
2 tb cornstarch
2 md green peppers
5 8
2 c oil
1/2 c peanuts, raw or oil-roasted
3 tb minced garlic
1 tb rice wine; or sherry
2 ts sesame oil
1 fresh red cayenne peppers
1 substitute dried
Instructions
Mix the first 6 ingredients to make a sauce base. Set aside.
Cube the chicken in 1/2" cubes. Marinate it in a mixture of soy, egg
white, and cornstarch for at least 30 min.
Trim and seed the green peppers and the Cayennes if fresh. Cut them
into 1/2" pieces; if the peppers are dried, leave them whole.
Heat the oil in a large kettle to 300F. Add the chicken (and peanuts
if used) and fry, stirring constantly, for 30 sec. Remove all the
solids with a slotted spoon and set aside.
Pour off all but 3 T of oil from the kettle. The oil might be
reusable. Add the garlic and stir-fry until fragrant. Add all the
peppers and stir-fry for 30 sec. Add the rice wine and the chicken
(and the peanuts if you are using them). Stir once. Add the sauce
base mixture. Toss once. Sprinkle with sesame oil and toss once.
Serve.
From: Michael Loo Date: 08 Mar 97 National
Cooking Echo
[Home] Szechwan Chicken [Home]
Title: Szechwan Chicken
Yield: 4 Servings
Ingredients
2 chicken breasts
Instructions
3 Tbsp Cornstarch
1 Tbsp MSG; optional
1 Tbsp Oil
3 clove Garlic; minced
5 Tbsp Soy sauce
1 1/2 Tbsp White wine vinegar
1 Green onions; in 1"pieces
1/4 cup Water
1 Tbsp Sugar
1/8 Tbsp Cayenne; or more
Skin and bone the chicken breasts, and cut into 1 1/2" cubes. Combine
cornstarch and msg in a paper bag. Add the chicken and toss to coat. Heat
oil
in skillet or wok. Add the chicken and garlic. Stir fry until the chicken
is
lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook
for
three minutes. Add green onions and cayenne. Heat two minutes more. Serve
with
steamed rice.
[Home] Szechwan Chili Sauce [Home]
Title: Szechwan Chili Sauce
Yield: 1 Serving
Ingredients
--------------------cook's illustrated 5/6 93-------------------------
1 tb light soy sauce
1 tb sesame oil
3 tb dry sherry
1 tb chili paste
2 ts heavy soy sauce
1/4 ts szechwan peppercorns
roasted; ground
1/4 ts sugar
1/4 ts salt
Instructions
Mix the ingredients together and add them to the stir-fry as indicated in
the Master Recipe.
- - - - - - - - - - - - - - - - - -
Contributor: Cook's Illustrated 5/6/93
Preparation Time: 0:0
[Home] Szechwan Crispy Skin Duck [Home]
Title: Szechwan Crispy Skin Duck
Yield: 6 Servings
Ingredients
1 fresh duck, 4 1/2 pounds
3 or 4 star anise
2 ts sichuan peppercorns
1 two-inch cinnamon stick
1 1/2 tb coarse salt
1 one-inch cube ginger,
-smashed
1 scallion
1 dark soy sauce
1 tb dry sherry or shaoxing wine
1 tb cornstarch
1/2 ts sugar
1 egg white, beaten until
-foamy
1 oil for frying
Instructions
INSTRUCTIONS; Rinse the duck and dry thoroughly. Combine the star
anise, Sichuan peppercorns, cinnamon and salt in a skillet; heat,
shaking the skillet, until the spices begin to smoke and the salt
starts to turn a light golden color. Cool.
Sprinkle some of this mixture into the cavity of the duck including
all the star anise and the cinnamon stick. Add the ginger and
scallion to the cavity and skewer closed. Rub the outside of the duck
with the rest of the seasoned salt mixture and hang the duck by a
string (around the neck if the duck has a head or under the wings if
not) overnight in a cool, airy place.
The next day, steam the duck on a plate in a large steamer or covered
wok for an hour to an hour and 15 minutes. Cool and rub all over with
a small amount of dark soy sauce. Wrap in foil and refrigerate until
ready to cook. (It's fine this way for a day or two.)
Several hours before cooking, take the duck out of the refrigerator
and make a light batter: Mix the sherry with the cornstarch and sugar
until well blended then stir in the egg white. Rub thoroughly over
the duck and allow to sit.
Heat a large quantity of oil until nearly smoking in a 16-inch or
larger wok or in a large deep fryer. Immerse the duck in the oil and
fry until golden, about 15 minutes, spooning the oil continuously
over the exposed part of the duck. You might want to turn the duck
during this time. If so, carefully remove it with a large slotted
spatula or skimmer and drain the cavity into a bowl before adding it
again to the hot oil. When the duck is done, drain it on paper towels.
Let the duck rest for 5 to 10 minutes, then carve it Western- style
or cut into pieces, Chinese-style. A suggestion is to serve it on a
bed of watercress that has been sprinkled very lightly with sesame
oil. The juices from the duck will blend with the sesame oil to make
a sauce.
TEA-SMOKED DUCK; Follow the steps above and steam the duck only 1
hour. Before refrigerating, line a large wok with aluminum foil and
spread 1 cup of uncooked rice, 1 cup of sugar and 1/2 cup of Chinese
black tea over the bottom. Put the duck on a metal rack suspended
over the tea mixture; cover with the wok lid. Moisten paper towels
and press them around the edge of the wok lid forming a seal. Turn
the heat to medium high and allow the duck to smoke for 15 to 20
minutes. Turn off the heat and let the duck sit for another 45
minutes. Uncover, wrap the duck and refrigerate. Then proceed as in
the master recipe.
[Home] Szechwan Cucumber Salad [Home]
Title: Szechwan Cucumber Salad
Yield: 1 Salad
Ingredients
2 tb small dried wood ear
-mushrooms
2 cucumbers
4 red hot peppers cut in thin
-rounds
2 ts light soy sauce
2 tb chinese white vinegar
2 tb sugar
1 ts salt
1 tb sesame oil
Instructions
Pour boiling water over tree ears; let stand for 15 minutes. Peel
cucumbers, cut in half lengthwise, scrape out seeds. Slice into thin
half-moons. When mushrooms are soft, drain, rinse and dry. (Slice
'em if they're too big. Wood ears will quadruple in size when
soaked++SC.) Combine with remaining ingredients. Let stand for 15
minutes then toss again before serving.
NOTE: (Wood ears can be found in Chinese markets. After soaking they
have little taste but lots of crunch. They're there for the texture.
I can't think of anything to substitute (maybe raw carrots or water
chestnuts) except for dried duck web or jellyfish and you're much
more likely to find wood ears than those items. Be sure to use the
dark, cooked, Asian sesame oil rather than the light stuff in health
food stores. I'd make this before the ribs and chill it well while
doing the rest.)
It's from the same article by Bruce Cost.
Posted by Stephen Ceideburg April 22 1990.
[Home] Szechwan Curried Coconut Chicken [Home]
Title: Szechwan Curried Coconut Chicken
Yield: 4 Servings
Ingredients
1 1/2 lb chicken legs & thighs
1 ts chili powder
2 ts each cornstarch & dry sherry
1 c chicken broth
1 ts sugar
2/3 c coconut milk
1/2 ts salt
1/2 ts salt
1 ds of white pepper
2 lg white new potatoes
1 lg onion
3 tb salad oil
2 tb curry powder
1/2 ts turmeric
1 condiments:
1 chopped peanuts
1 green onion
1 cucumber
1 cilantro
Instructions
Separate legs from thighs, but leave whole. In a bowl, combine the
cornstarch, sherry, sugar, salt and pepper. Add chicken, stir to
coat, and let stand for 15 minutes to marinate. Peel potatoes and
cut in 1 1/2 inch chunks. Cut onion in wide wedges. In a wide frying
pan, heat 2 T of the oil over medium-high heat. Add potato and onion
and cook, stirring occasionally, for five minutes. Remove vegetables
from drippings and set aside. Add the remaining 1 T oil. When oil
is hot, add chicken and cook, turning, until browned on all sides.
Push chicken to side of pan. Add curry powder, turmeric and chili
powder to pan juices and cook, stirring, for 30 seconds. Return
vegetables to pan. Add chicken broth, coconut milk, and salt. Bring
to a boil, reduce heat, cover and simmer for 30 minutes. Remove cover
and continue cooking for 15 minutes or until meat is no longer pink
and sauce has thickened slightly. Serve with rice and pass condiments
in separate bowls.
[Home] Szechwan Dry-Fried Beef [Home]
Title: Szechwan Dry-Fried Beef
Yield: 4 Servings
Ingredients
3/4 lb boneless lean beef
1 tb hot bean sauce
1 tb dry sherry
1/2 ts sugar
2 small, dry, hot chile peppe
-crumble; d & seeded
1/2 c salad oil
1 lg stalk celery, cut in
-matchstick pie; ces
1 medium-size carrot, cut in
-matchsti; ck pieces
2 ts minced garlic
1 ts minced fresh ginger
2 whole green onions, cut in 1
- 1/2 le; ngths
1 ts sesame oil
1/2 ts szechwan peppercorns
Instructions
To prepare peppercorns, place in an ungreased frying pan and cook,
shaking pan frequently, over medium heat until aromatic; cool, then
crush with a mortar and pestle or rolling pin. Set aside. Cut meat in
slices 1/8 inch thick, then cut into shreds 1/8 inch wide and 2
inches long. In a bowl, combine the hot bean sauce, sherry, sugar and
chile peppers; set aside. Pour salad oil in a wok or small deep pan
and heat over medium-high heat to 360 degrees on a deep-frying
thermometer. Add 1/2 the meat and stir to separate shreds. Cook until
meat is dark brown, slightly shriveled, and chewy (about 2 1/2 to 3
minutes). Remove with a slotted spoon and drain on paper towels.
Reheat oil to 360 degrees and repeat with remainder of the meat.
Pour off all but 3 T oil. Increase heat to high. When oil is hot,
add celery and carrot and stir-fry for 2 minutes. Add garlic and
ginger and stir-fry for 30 seconds. Add onion and stir-fry for 30
seconds. Return meat to pan, add hot bean sauce mixture, and cook,
stirring until most of the liquid has evaporated. Stir in sesame oil
and crushed peppercorns before serving.
[Home] Szechwan Eggplant & Tofu [Home]
Title: Szechwan Eggplant & Tofu
Yield: 4
Ingredients
3 tb soy sauce
1/4 c dry sherry or chinese rice;
-wine
1 tb white or brown sugar
1 tb cider vinegar
3 tb cornstarch
2 tb peanut oil
1 md onion; thinly sliced
1 lg eggplant; cut into strips,
-thinly
3/4 ts salt
2 tb minced garlic
1 tb minced fresh ginger
1/4 ts black pepper
1 cayenne pepper to taste
3 cakes firm tofu; cut into
Instructions
8 Scallions: greens minced -- whites in strips, ke
1 bn Cilantro -- minced (optional)
SZECHWAN EGGPLANT & TOFU
SAUCE:
Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup.
Add enough water to make up to 1 cup. Place cornstarch in a small bowl,
pour in the liquid, pour on the liquid & whisk till dissolved.
Set aside.
Heat a large wok over a high flame. Add oil & onion & stir fry for about
a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the
eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few
minutes more.
Add tofu & scallion bottoms. Stir the bowl of liquid that has been set
aside & add to the wok. Mix well & stir fry for another few minutes till
the sauce is thickened.
Remove from the heat & serve over rice topped with scallion greens &
cilantro.
Serves 4.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Szechwan Eggplant And Tofu [Home]
Title: Szechwan Eggplant And Tofu
Yield: 4
Ingredients
3 tb soy sauce
1/4 c dry sherry or chinese rice;
-wine
1 tb white or brown sugar
1 tb cider vinegar
3 tb cornstarch
2 tb peanut oil
1 md onion; thinly sliced
1 lg eggplant; cut into strips,
-thinly
3/4 ts salt
2 tb minced garlic
1 tb minced fresh ginger
1/4 ts black pepper
1 cayenne pepper to taste
3 cakes firm tofu; cut into
Instructions
8 Scallions: greens minced -- whites in strips, ke
1 bn Cilantro -- minced (optional)
SZECHWAN EGGPLANT & TOFU
SAUCE:
Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add
enough water to make up to 1 cup. Place cornstarch in a small bowl, pour
in the liquid, pour on the liquid & whisk till dissolved. Set aside.
Heat a large wok over a high flame. Add oil & onion & stir fry for about
a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the
eggplant is soft. Add garlic, ginger & black pepper & cayenne.
Cook a few minutes more.
Add tofu & scallion bottoms. Stir the bowl of liquid that has been set
aside & add to the wok. Mix well & stir fry for another few minutes till
the sauce is thickened.
Remove from the heat & serve over rice topped with scallion greens &
cilantro.
Serves 4.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Szechwan Hot & Sour Shrimp [Home]
Title: Szechwan Hot & Sour Shrimp
Yield: 3 Servings
Ingredients
1 lb medium-size raw shrimp,
-shelled and; deveined
1 tb dry sherry
3 tb salad oil
3 cloves garlic, minced
1 1/2 tb minced fresh ginger
1/4 ts crushed red pepper
2 lg stalks celery, cut in
1/2 inch thick slices
1/2 c sliced bamboo shoots
2 whole green onions, thinly
-sliced c; ooking sauce -
1/4 c vinegar
2 tb soy sauce
5 ts sugar
2 ts cornstarch
Instructions
Toss shrimp with sherry. Prepare cooking sauce by combining all
ingredients and set aside. Heat a wok or wide frying pan over high
heat. When pan is hot, add 1 1/2 T of the oil. When oil begins to
heat, add garlic, ginger and red pepper. Stir once, add shrimp and
stir-fry until they turn pink (about 3 minutes). Remove from pan.
Heat the remaining 1 1/2 T oil. Add celery and bamboo shoots and
stir-fry for one minute. Stir cooking sauce, then add to pan along
with shrimp and green onion. Cook, stirring, until sauce bubbles and
thickens.
[Home] Szechwan Hot & Sour Soup [Home]
Title: Szechwan Hot & Sour Soup
Yield: 6
Ingredients
6 cloud ear mushrooms; dried
6 chinese black mushrooms;
-dried
6 tigerlily buds; dried
4 1/2 c double-strength chicken
-broth
1 tb peanut oil
1 tb sesame oil
1 tb light soy sauce
1/3 lb lean boneless pork; or
1/3 lb boned and skinned chicken
-breasts; cut in thin strips
4 oz fresh bean curd; cut in thin
- strips
1/4 c bamboo shoots; cut in thin
-strips
2 eggs; slightly beaten
2 tb chinese red rice vinegar
2 ts green onions; thinly sliced
2 ts sesame oil
1 ts freshly ground white pepper
1 hot hot oil; see recipe, or
1 chile oil; commercial
1 sugar to taste; if desired
Instructions
Pour boiling water over cloud ears, black mushrooms & tigerlily buds. Let
soak 15 minutes. Drain; cut off woody parts of mushrooms & hard tips of
buds, then slice mushrooms & buds very thin. Set aside. Heat broth in a
large saucepan. Meanwhile, heat peanut oil & 1 tablespoon of sesame oil in
a wok or large skillet; when oil is hot sprinkle on 1 tablespoon soy
sauce. Add pork or chicken & stir fry just a few minutes or until crisp on
edges. Add sliced mushrooms & tigerlily buds & stir fry til edges brown
lightly. Add meat - mushroom mixture to broth & stir well; stir in bean
curd & bamboo shoots. When soup comes to a gentle simmer, pour in beaten
eggs, stirring soup in a swirling motion. As soon as eggs start to cook,
remove soup from heat. Rinse 4 to 6 individual soup bowls or 1 large
serving bowl in hot water to warm bowls. Mix vinegar, green onion, 2
teaspoons sesame oil, HOT HOT OIL & white pepper in a small bowl. Divide
mixture evenly among individual bowls or place all of it in large bowl.
Taste soup & adjust seasonings, adding more soy sauce or perhaps a pinch
of sugar if a less sour flavor is desired. Stir to mix the cloud like
shreds of egg evenly, then ladle into individual bowls or serving bowl. To
eat, bring soup spoon up from the bottom of the bowl to mix hot & sour
flavors into each spoonful.
Makes 4 - 6 servings.
Double strength broth:
For the best, most special flavor in this & other soups, use homemade
broth. You'll get the richest taste if you "recycle" your broth: after
stewing a chicken, store the broth in the freezer until you're ready to
cook another bird. Then use it again, adding extra flavor with vegetables
& herbs... & again, freeze until the next use.
Chris' note:
To make double strength broth from canned broth start with twice the
amount of broth called for in a saucepan, bring to a simmer & let simmer
uncovered until reduced to 1/2 of original volume.
MasterCook formatted by Christopher E. Eaves
Per serving: 107 Calories (kcal); 8g Total Fat; (66% calories from fat); 8g
Protein; 1g Carbohydrate; 77mg Cholesterol; 136mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe by: "Hotter Than Hell" by Jane Butel
Converted by MM_Buster v2.0n.
[Home] Szechwan Hot And Sour Shrimp [Home]
Title: Szechwan Hot And Sour Shrimp
Yield: 3 Servings
Ingredients
1 lb medium-size raw shrimp,
-shelled and; deveined
1 tb dry sherry
3 tb salad oil
3 cloves garlic, minced
1 1/2 tb minced fresh ginger
1/4 ts crushed red pepper
2 lg stalks celery, cut in
1/2 inch thick slices
1/2 c sliced bamboo shoots
2 whole green onions, thinly
-sliced c; ooking sauce -
1/4 c vinegar
2 tb soy sauce
5 ts sugar
2 ts cornstarch
Instructions
Toss shrimp with sherry. Prepare cooking sauce by combining all
ingredients and set aside. Heat a wok or wide frying pan over high heat.
When pan is hot, add 1 1/2 T of the oil. When oil begins to heat, add
garlic, ginger and red pepper. Stir once, add shrimp and stir-fry until
they turn pink (about 3 minutes). Remove from pan.
Heat the remaining 1 1/2 T oil. Add celery and bamboo shoots and stir-fry
for one minute. Stir cooking sauce, then add to pan along with shrimp and
green onion. Cook, stirring, until sauce bubbles and thickens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Szechwan Hot And Sour Soup [Home]
Title: Szechwan Hot And Sour Soup
Yield: 4 Servings
Ingredients
6 dried cloud ear mushrooms
6 dried chinese black mushroom
6 dried tigerlily buds
4 1/2 c double-strength chicken
-broth
1 tb peanut oil
1 tb sesame oil
1 tb light soy sauce
1/3 lb lean boneless pork or
-skinned bonel; ess chicken
4 oz fresh bean curd; cut in thin
- strips
1/4 c bamboo shoots; cut in thin
-strips
2 eggs; slightly beaten
2 tb chinese red rice vinegar
2 ts thinly sliced green
1 onion; including some tops
2 ts sesame oil
1 ts freshly ground white pepper;
- hot hot oil (see recipe)
1 sugar to taste; if desired
Instructions
Pour boiling water over cloud ears, black mushrooms & tigerlily buds. Let
soak 15 minutes. Drain; cut off woody parts of mushrooms and hard tips of
buds, then slice very thinly. Set aside. Heat broth in a large saucepan.
Meanwhile, heat peanut & sesame oils in a wok or large skillet; when oil is
hot, sprinkle on soy sauce. Add pork or chicken and stir-fry just a few
minutes or until crisp on edges. Add mushrooms and tigerlily buds and stir
to brown edges lightly. Then add meat and mushroom mixture to broth and
stir well; stir in bean curd and bamboo shoots. When soup comes to a gentle
simmer, pour in beaten eggs, stirring soup with a swirling motion. As soon
as eggs start to cook, remove soup from heat. Rinse 4-6 individual soup
bowls or 1 large serving bowl with hot water. Then mix vinegar, green
onion, 2 tsp sesame oil and white pepper, Hot Hot Oil or Chile Oil. Divide
mixture equally among individual bowls or place all in a large bowl. Taste
soup and adjust seasonings, adding more soy sauce or perhaps a pinch of
sugar if a less sour flavor is desired. Stir to mix the cloudlike shreds of
egg evenly, then pour into individual bowls or serving bowl. To eat, bring
soup spoon up from the bottom of the bowl to mix hot and sour flavors into
each bite. Makes 4 to 6 servings.
From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Szechwan Long Green Beans [Home]
Title: Szechwan Long Green Beans
Yield: 4 Servings
Ingredients
1 tb Peanut oil
4 oz Mild red chilies
2 tb Minced garlic
1 lb Long green beans; blanched
1/4 c Oyster sauce
1/4 c Water
Freshly-ground black pepper;
- to taste
1 tb Chopped parsley
Emeril's Essence; see * Note
Instructions
* Note: See the "Emeril's Essence Information" recipe which is included
inthis collection.
In a wok heat the peanut oil. When the oil is hot, saute the chilies and
garlic. Add the blanched beans. Stir in the oyster sauce and water.
Stir fry for 2 to 3 minutes. Season with black pepper. Mound the green
beans in the center of a platter. Drizzle any remaining sauce over the
top. Garnish with parsley and Emeril's Essence.
This recipe yields 4 servings.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2340 broadcast 07-14-1997)
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
10-03-1997
- - - - - - - - - - - - - - - - - -
Contributor: Emeril Lagasse
Preparation Time: 0:00
[Home] Szechwan Noodle Salad In Peanut Sauce #2 [Home]
Title: Szechwan Noodle Salad In Peanut Sauce #2
Yield: 6 Servings
Ingredients
--------------------------PEANUT SAUCE--------------------------------
1 1/2 tb minced ginger root
1 tb minced garlic
1 tb minced green onion
6 tb creamy peanut butter
2 tb dark soy sauce
1/4 c red wine vinegar
1 tb chinese chili paste
1 ts sugar
1 tb sesame oil
2 tb vegetable oil
1 tb dry sherry
1 ts hot, dry mustard (chinese)
1/2 ts salt
1/2 c chicken stock
----------------------------NOODLES-----------------------------------
1 lb fettuccini or other thin
-noodles
2 tb oil
1 c julienned carrots
1 c julienned green onions
1/4 lb ham; julienned
1 c bean sprouts
1 c julienned cucumber
1 c julienned red bell pepper
Instructions
*Note: The noodles and sauce must be at room temperature when tossed
and served. If cold, the sauce will lose its creamy consistency.
To make peanut sauce, combine ginger, garlic, 1 tablespoon green
onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame
and vegetable oils, sherry, dry mustard, salt and chicken stock.
Blend thoroughly. Cover and set aside. Do not refrigerate.
To make noodles, cook fettuccini until tender. While noodles are still
warm, toss with oil until well coated. Chill. Place carrots in sieve
and pour boiling water over them. Immediately pat dry with paper
towels and chill. Wrap julienned green onions, ham, bean sprouts,
cucumber and red pepper separately and chill until serving time.
Bring noodles to room temperature before serving. At serving time,
place noodles in center of large round bowl or platter. Arrange
vegetables and ham attractively in separate mounds around edge. Blend
peanut sauce again and pour over noodles, vegetables and ham. Toss.
Created by: Hugh Carpenter, Los Angeles
[Home] Szechwan Noodle Salad In Peanut Sauce [Home]
Title: Szechwan Noodle Salad In Peanut Sauce
Yield: 6 Servings
Ingredients
---------------------------PEANUT SAUCE--------------------------------
1 1/2 tb minced ginger root
1 tb minced garlic
1 tb minced green onion
6 tb creamy peanut butter
2 tb dark soy sauce
1/4 c red wine vinegar
1 tb chinese chili paste
1 ts sugar
1 tb sesame oil
2 tb vegetable oil
1 tb dry sherry
1 ts hot, dry mustard (chinese)
1/2 ts salt
1/2 c chicken stock
-----------------------------NOODLES-----------------------------------
1 lb fettuccini or other thin
-noodles
2 tb oil
1 c julienned carrots
1 c julienned green onions
1/4 lb ham; julienned
1 c bean sprouts
1 c julienned cucumber
1 c julienned red bell pepper
Instructions
*Note: The noodles and sauce must be at room temperature when tossed and
served. If cold, the sauce will lose its creamy consistency.
To make peanut sauce, combine ginger, garlic, 1 tablespoon green onion,
peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable
oils, sherry, dry mustard, salt and chicken stock. Blend thoroughly. Cover
and set aside. Do not refrigerate.
To make noodles, cook fettuccini until tender. While noodles are still
warm, toss with oil until well coated. Chill. Place carrots in sieve and
pour boiling water over them. Immediately pat dry with paper towels and
chill. Wrap julienned green onions, ham, bean sprouts, cucumber and red
pepper separately and chill until serving time. Bring noodles to room
temperature before serving. At serving time, place noodles in center of
large round bowl or platter. Arrange vegetables and ham attractively in
separate mounds around edge. Blend peanut sauce again and pour over
noodles, vegetables and ham. Toss.
Created by: Hugh Carpenter, Los Angeles
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Szechwan Noodles With Green Onions [Home]
Title: Szechwan Noodles With Green Onions
Yield: 8 Servings
Ingredients
1 lb chinese noodles (not canned)
3 1/2 tb dark brown sesame oil
3 1/2 tb soy sauce
2 tb rice vinegar
2 tb granulated sugar (or to
-taste)
1 ts hot chili oil (or to taste)
6 green onions, sliced finely
- on the; bias, divided
1 black sesame seeds, optional
1 fresh cilantro, oprional
1/4 c bbq pork, optional
Instructions
Bring a generous amount of unsalted water to a boil. Add the noodles
(all at once) for approximately 2 minutes, or until al dente (toothy
but firm). Use chopsticks or two wooden spoons to separate noodles as
they cook. Do not overcook.
Empty noodles into a large colander, then immediately flush with cold
running water until cool. Shake off excess water and drain for 15 to
30 minutes.
Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix
well. Pour over noodles and use your hands to evenly distribute
seasoned sauce. Work carefully so noodles don[t break. Gently spread
sauce over each strand and allow the noodles to fully absorb sauce
before eating.
Add all onions except 2 tablespoons. Toss and mix to evenly
distribute the onions. Garnish with remaining onions, sesame seeds
and cilantro, if desired.
Noodles taste best if they are allowed to sit and the flavors meld
for a few hours before serving.
Serve refrigerated and cold, or at room temperature.
219 calories based on ten servings.
[Home] Szechwan Noodles [Home]
Title: Szechwan Noodles
Yield: 4 Servings
Ingredients
1/4 c sesame oil
1/2 c soy sauce
1 ginger; grated to taste
1 garlic; minced
1 hot bean paste; to taste
1/4 c creamy peanut butter
1 pasta; hot cooked fresh hom
1 scallions; garnish shaved
Instructions
Mix all ingredients and add to pasta; toss to coat, garnish and serve
immediately. Note: Only use enough sauce to coat the pasta. Store any
remaining sauce in the refrigerator.
[Home] Szechwan Oriental Shrimp [Home]
Title: Szechwan Oriental Shrimp
Yield: 6 Servings
Ingredients
30 shrimp, cooked
1 1/2 tb cornstarch
1 1/2 tb water
1/2 c salsa, mild, med, or hot
1/4 c honey
2 tb soy sauce
2 tb dijon mustard
2 tb chunky peanut butter
1/2 ts ground ginger
1 cn baby corn, drained
4 1/2 oz shiitake mushrooms
1 c pea pods, snow pea pods
Instructions
1) Dissolve cornstarch in water, set aside
2) Combine salsa, honey, soy, mustard, peanut butter and ginger in a
saucepan. Bring mixture to a slow boil, stirring to blend.
3) Add the dissolved cornstarch; stir and cook until mixture thickens.
Gently stir in the cobbettes, mushrooms and snow pea pods. Add shrimp; heat
2 minutes.
4) Serve over rice
Serving Ideas : Serve over rice
Recipe by: =20
Posted to Digest eat-lf.v097.n057 by irene@1starnet.com on Feb 28, 1997.
[Home] Szechwan Pasta Salad With Hot Pepper Vinaigrette [Home]
Title: Szechwan Pasta Salad With Hot Pepper Vinaigrette
Yield: 4 Servings
Ingredients
8 oz bow tie pasta
3 c broccoli florets
1/4 lb pea pods
1 red bell pepper; cut into
-thin strips
3 scallions; cut into 1/2
-pieces
-----------------------------DRESSING----------------------------------
1/3 c safflower oil
1/3 c red wine vinegar
2 tb honey
1 clove garlic; finely minced
2 tb sesame seeds
2 ts hot pepper sauce
1/2 ts ginger powder
1 pn cayenne pepper
Instructions
Boil a large pot of water; cook pasta until al dente. While pasta is
cooking, blanch broccoli and pea pods. Combine dressing ingredients. When
pasta is done, drain and rinse under cold water. Drain well. Place pasta in
a bowl and toss with broccoli, pea pods, red pepper and scallions. Pour on
dressing; toss to coat evenly. Garnish with watercress and sauteed pine
nuts.
Recipe by: 15 Minute Vegetarian Gourmet
Posted to MC-Recipe Digest by Meg Antczak on Apr
21, 1998
[Home] Szechwan Pasta Salad [Home]
Title: Szechwan Pasta Salad
Yield: 6 Servings
Ingredients
2 pk angel hair pasta
1/2 lb turkey
2 red bell peppers
2 md carrots
1 cn water chestnuts
6 green onions
1 c miniature corn on the cob
1/4 lb snow peas
1 bn cilantro
4 tb toasted sesame seeds
1 dressing:
2 c mayonaise
3/4 c soy sauce
2 tb szechwan hot oil
1/4 c sesame oil
1 tb dijon mustard
2 garlic cloves
Instructions
Cook angel hair pasta al dente. Dice turkey, bell pepper and peeled
carrots. Drain and slice water chestnuts. Remove stems from cilantro
and use the leaves only save a little for the garnish. Chop green
onions. Slice the cobletts. Slice the snow peas on a diagonal into
thin strips. Toast the sesame seeds and reserve 1 TBSP. for the
garnish. Toss ingredients together. Combine all dressing ingredients
in food processor. Add to salad and toss. Garnish with toasted sesame
seeds and cilantro.
Shared by LEXI KERN
[Home] Szechwan Peanut Noodles [Home]
Title: Szechwan Peanut Noodles
Yield: 1 Batch
Ingredients
6 oz peanut butter
4 tb sesame oil
3 tb soy sauce
2 tb rice vinegar
1 ts cayenne
1/2 ts habanero powder
1 chicken broth
12 oz chinese egg noodles (fat
-round ones; preferred)
1 c blanched carrot, cut in
-matchsticks
3 scallions, slivered
1 c snow pea pods, raw, cut in
-matchsti; cks
1 c raw bean sprouts
1/2 c roasted unsalted peanuts,
-ground
Instructions
Over low heat, melt the peanut butter with the oil, soy sauce, and
vinegar. Stir in pepper powders. Thin to proper consistency with
broth. Let cool. Taste for seasoning, correcting with salt or soy.
Cook noodles in the usual way until they are done. Drain and put onto
a serving platter. Cover with sauce.
Arrange carrot, scallions, pea pods, and sprouts in a neat design
over the noodles and sauce. Strew with peanuts. Serve cool or cold.
From: Michael Loo
[Home] Szechwan Peppercorn Oil China Moon [Home]
Title: Szechwan Peppercorn Oil "China Moon"
Yield: 2 Cups
Ingredients
6 tb peppercorns, szechwan
2 c oil, corn or peanut
2 tb chile flakes, dried red
-shockingly; pungent
2 1/2 tb ginger, fresh finely minced
2 tb scallions, green & white
-cut in ri; ngs
Instructions
Heat a large skillet over moderate heat until hot enough to evaporate
a bead of water on contact. Add the Szechwan peppercorns and stir
until toasted and fragrant, 2 to 3 minutes. Adjust the heat so the
peppercorns brown without scorching.
Combine the peppercorns and all of the remaining ingredients in a
heavy, non aluminum 1 to 1 1/2 quart saucepan. Rest a deep-fry
thermometer on the rim of the pot. Over moderately low heat, bring
the mixture to a bubbly 225 degrees, stirring occasionally. Let
simmer for 15 minutes, checking to ensure the temperature does not
rise. Remove from the heat and let stand until cool or overnight.
Strain the oil through a fine-mesh sieve and discard the solids.
Store the oil in an impeccably clean glass jar at cool room
temperature.
This oil is particularly good for salads. Its herbal quality also
makes it a nice partner to poultry or beef dishes.
Source: "China Moon" Barbara Tropp Workman Publishing Company ISBN
1-56305-315-2 1992 typed by Dorothy Hair 6/29/94
[Home] Szechwan Peppercorn Salt [Home]
Title: Szechwan Peppercorn Salt
Yield: 1
Ingredients
1/4 c szechwan peppercorns
1/2 c coarse or kosher salt
Instructions
Combine ingredients in a skillet and toast over moderate heat until salt
turns off white. Grind in a spice grinder or food processor.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9275 - JANE KIRBY
Converted by MM_Buster v2.0l.
[Home] Szechwan Pork With Shallots [Home]
Title: Szechwan Pork With Shallots
Yield: 6 Servings
Ingredients
10 oz pork loin; thinly sliced and
- cut int
1 marinade
1 peanut oil
10 fresh shallots; peeled
2 ts brown bean sauce
4 ts hoisin sauce
1 ts szechwan hot sauce (chef
-chow's hot; & spicy recomm.
1 pn white pepper
1 ts sesame oil
1/2 ts sugar
1 ts (scant) salt
4 sl fresh ginger root
-----------------------------MARINADE----------------------------------
2 ts light soy sauce
1/2 ts sugar
1/2 ts salt
1/2 ts accent
1 tb cornstarch
2 ts rice wine
Instructions
Add the pork to the Marinade, mix well to coat evenly, cover, and marinate
for 1 to 2 hours. Heat wok over high heat and add the peanut oil to a depth
of 4 inches. When sizzling hot, add the pork and shallots. Deep-fry about 4
minutes stirring constantly. Quickly lift wok off heat and empty partially
cooked shallots and pork into a strainer set over a deep metal bowl. Drain
well. Return wok to high heat and add about 1 tablespoon of fresh oil. Heat
until nearly smoking. Add the pork, shallots, and the remaining
ingredients. Stir-fry constantly for about five minutes. Remove wok. Serve
at once. Note: If using very small shallots, add for last frying only, as
not to overcook them. Directions for Marinade: Mix all ingredients together
until thoroughly combined. Refrigerate until ready to use.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: TSING TAO BEER
From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
Title: Szechwan Prawns
Yield: 2 Servings
Ingredients
1/2 lb cleaned deveined prawns
2 green onions; tops only
2 tb vegetable oil
-----------------------------MARINADE----------------------------------
2 c cold water
1 ts salt
---------------------------SEASONING #1--------------------------------
1 clove garlic; minced
1 ts dried red chile pepper;
-minced (or more to taste)
1/2 ts fresh ginger; minced
---------------------------SEASONING #2--------------------------------
2 tb rice wine or sherry
1/2 tb catsup
1 ts soy sauce
1/4 ts sugar
---------------------------SEASONING #3--------------------------------
1 ts sesame oil
1 ts cornstarch plus
2 tb water (optional)
Instructions
To whiten and clean the prawns soak in marinade 10 minutes, then rinse
under cold water for 2 minutes. Slice green onion tops into 1/4" pieces.
Heat oil in wok or skillet until hot. Brown Seasoning #1 about 10 seconds,
then add prawns. Stirfry for 1 minutes, then add scallions and Seasoning
#2. Stir fry another minute.
Add 1 tsp cornstarch in 2 Tbs water if a thicker sauce is desired. Stir
fry another minute, then add sesame oil and blend. Serve immediately with
rice. Makes enough for 2 servings.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Szechwan Sauce (Ck) [Home]
Title: Szechwan Sauce (Ck)
Yield: 4 Servings
Ingredients
1/4 c hot chili oil
1/4 c soy sauce
4 ts red wine vinegar
1 ts sugar
4 lg cloves garlic, finely
1 chopped
3 tb minced chinese hot turnip or
1 radish with chili
4 scallions (white and crisp
1 green parts), chopped
Instructions
Combine all the ingredients in a small mixing bowl. If you do not
serve the Szechwan Sauce right away, stir it again just before
serving. This sauce is at its best within a day of preparation,
because the scallions soften quickly. To prepare a few days ahead,
mix together everything but the scallions; add them at the last
minute. Leftovers can be stored in the refrigerator.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Area of Influence: Szechwan Serves/Makes: 1 cup
From: Lawrence Kellie Date: 11-02-96 Home Cooking
From: Gail Shipp Date: 14 Aug 97 International
Cooking
Title: Szechwan Sauce
Yield: 100 Servings
Ingredients
2 1/4 qt water
1 qt water; cool
8 oz starch edible corn
1 3/4 lb sugar; granulated 10 lb
1 qt salad oil; 1 gal
1 3/4 lb catsup tomato#10
1 1/2 oz pepper red ground
3 c soy sauce
1 qt vinegar cider
Instructions
MIX ALL INGREEDENCE WELL.
Recipe Number: O02400
SERVING SIZE: 1/3 CUP (2
From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Szechwan Sesame Flavored Noodles [Home]
Title: Szechwan Sesame Flavored Noodles
Yield: 2 Servings
Ingredients
1/2 lb ramen type noodles
2 tb vegtable oil
2 green onions -- finely
1 chopped
2 tb peanut butter
1 tb sesame oil -- szechwan
1 pepper oil*
Instructions
* (for the hearty use up to 1 Tablespoon. Otherwise, use just a few
drops. Boil noodles al dente drain and rinse in cold water. Heat a
fry pan with
~!- ! Origin: Fidonet<->Internet Gateway (1:102/125.99)
Area: EAT-L List (Recipes and Food Folklore)
Msg#: 500 Date: 14 Jul 97 07:59:13
From: "LDGOSS" Read: Yes
Replied: No To: All Mark:
Subj: 02:Re: REQUEST: Top Ramen Recipes #2
Message-Id: <199707142209.SAA37684@mail1y-int.prodigy.net>
From: "LDGOSS" To:
Subject: Re: REQUEST: Top Ramen Recipes #2 Sender:
owner-eat-l@LISTSERV.VT.EDU
the oil; add noodles and flatten out like a pancake. When the bottom
becomes brown and slightly crisp, turn and fry the other side Remove
from pan and let cool. Place on a platter with side and sprinkle with
the chopped green onions. In small bowl add the sesame and hot oils
to the peanut- butter a few drops at a time. Just before serving pour
the peanut butter sauce over the noodles Enjoy,
Recipe By :
From: "Ldgoss" Date: 14 Jul 97 Eat-L List
(Recipes And Food Folklore)
[Home] Szechwan Shredded Beef [Home]
Title: Szechwan Shredded Beef
Yield: 1 Servings
Ingredients
1 lb lean beef
1 ts cornstarch
1 ts sugar (may be halved)
2 tb dry sherry or rice wine
2 tb regular soy sauce
1 lots of oil for deep-frying
1 carrot, cut in matchsticks
1 sm onion (optional), sliced
1 thin
2 stalks celery, cut in
1 matchsticks
1 sm green pepper (optional),
1 sliced thin and rings cut in
1 thirds
6 dried hot pepper pods
1 (optional)
1 cl garlic, mashed slightly
1 (optional)
2 tb rice vinegar (or
4 ts white vinegar and
2 ts water)
1 tb regular soy sauce
2 ts sesame oil
1 ts sugar (optional)
1 ts hot chili oil
1/2 ts cornstarch
Instructions
Cut meat into matchsticks. Meat may be partially frozen beforehand to
ease this process. Mix in cornstarch, sugar, sherry, soy. Let stand
30 min.
Heat lots of oil to 375 in a wok or deep kettle. Add beef in 2
batches, cooking each batch for 1 min, stirring constantly. Set beef
aside to drain on paper towels. Take another wok or a frying pan; add
2 T of the used oil (save the rest for reuse another day) and heat
with hot pepper pods and garlic until oil is about to smoke. If you
are sensitive to hot pepper fumes, omit the pods. Remove pods and
garlic and add carrot sticks. Stir. Add onion. Stir-fry for 1 min.
Add celery. Stir-fry 15 sec. Add green pepper (optional). Stir-fry
another 45 sec. Add all other ingredients listed. You may return the
pepper pods to the dish now is you like. Return heat to high, stir in
drained cooked beef, and heat through. Serve with white rice.
[Home] Szechwan Shrimp Dumplings [Home]
Title: Szechwan Shrimp Dumplings
Yield: 1
Ingredients
1 sl ginger; peeled
2 green onions; cut into 1inch
1 ; lengths
1/2 c water chestnuts; drained
1 lg egg white
1 lb medium raw shrimp; shelled
-and
1 ; deveined or 1 pound
1 ; ground pork
1 tb cornstarch
1 tb light soy sauce
1/4 ts sugar
1/2 ts salt
1/2 ts chili oil
1 pk round wonton skins
2 tb sesame seeds
1 scallion and cilantro sauce;
- (recipe below)
Instructions
Mince ginger, onions and water chestnuts by hand or in food processor:
with machine running, drop ingredients through feed tube, process until
minced.
In a small bowl beat the egg white until foamy. Process the shrimp or
pork in the food processor, adding the egg white and pulsing about 10
times, or until shrimp is finely chopped. Add cornstarch, soy sauce,
salt, sugar and chili oil. Pulse 34 times to mix. Set aside.
Line a baking sheet with wax paper and dust lightly with cornstarch. Set
aside.
Place a heaping teaspoon of the mixture in center of a wonton skin.
Moisten edge of the skin with the water and fold it in half. Pinch edges
firmly together to seal it. Moisten ends and pinch them together. Place
on prepared baking sheet and cover with a dry kitchen towel. Use up the
mixture. Dumplings may be refrigerated for up to an hour, or frozen for a
month. Do not thaw before cooking.
In a small skillet over moderately high heat, stir in the sesame seeds
until they turn a light golden color about 30 seconds. Set aside.
Bring 45 quarts lightly salted water to a boil. Add dumplings. After
they have floated to the surface (approximately 11/2 minutes) cook 30
seconds more. Drain and transfer to a bowl. Pour scallion cilantro sauce
over them and toss until well coated. Slide onto a serving dish and
garnish with toasted sesame seeds.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Title: Szechwan Soup
Yield: 6 Servings
Ingredients
1 oz dried mushrooms
1 boiling water
6 oz uncooked boneless lean pork
4 oz cooked ham
1 sm red pepper
8 green onions
1/2 c water chestnuts
8 oz bean curd
2 qt chicken stock
1/2 c rice wine
4 ts soy sauce
1/2 ts chinese chili sauce
2 1/2 tb cornstarch
5 tb water
2 ts vinegar
2 ts sesame oil
1 egg
8 oz uncooked shrimp, shelled and
1 deveined
Instructions
1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.
2. Cut pork and ham into "match-stick" thin strips. Remove seeds from
pepper and cut pepper into thin strips. Chop onions finely. Cut water
chestnuts into slices. Cut bean curd into 1/2- cubes.
3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart
pan. Cook over medium heat until soup boils. Reduce heat and simmer
uncovered 5 minutes.
4. Blend cornstarch and 4 tablespoons of the water. Slowly stir
mixture into soup. Cook and stir until soup boils. Add mushrooms,
pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.
5. Stir vinegar and oil into soup. Beat egg and remaining 1
tablespoon water together with for, Gradually drizzle egg into soup
while stirring soup vigorously. Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.
SOURCE: Chinese Cooking Class Cookbook
[Home] Szechwan Spiced Bean Curd (Mapo Tofu) [Home]
Title: Szechwan Spiced Bean Curd (Mapo Tofu)
Yield: 4 Servings
Ingredients
2 tb cooking oil
1 ts hot oil (optional)
1/4 lb ground pork or beef
1/3 c chicken broth
1 tb fermented black beans;
-rinsed and lightly choppe
2 cloves sliced garlic
2 ts szechwan hot pepper sauce
2 1/2 tb dark soy sauce
1/2 ts salt
1/2 ts sugar
1/4 ts msg
3 pads bean curd cut into 1/2
-cubes
1 c peas (frozen is ok)
2 ts cornstarch mixed with
2 tb water
1/8 ts szechwan pepper powder
1 tb minced scallion
2 ts sesame oil
Instructions
Heat a wok over medium high heat until hot, add the oil, wait until it is
hot, then add the meat. Stir-fry the meat until it is no longer pink. Add
the sauce and bring to a boil. Add the bean curd [and peas], bring to a
simmer, and cook for 2 minutes. Pour in the cornstarch mixture and stir
until the sauce has thickened. Turn off the heat and sprinkle with the
garnish. Serve immediately.
FWB@URSA.SIEMENS.COM
(FREDERIC W. BREHM)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Szechwan Spiced Bean Curd (Mapwo Doufu) [Home]
Title: Szechwan Spiced Bean Curd (Mapwo Doufu)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Ingredients: 2 tblsp cooking oil 1 tsp hot oil (optional) 0.25 lb
ground pork or beef (about 0.5 C) 0.33 cup chicken broth 1 tblsp
fermented black beans, rinsed and lightly chopped (optional) 2 cloves
sliced garlic 2 tsp Szechwan hot pepper sauce 2.5 tblsp dark soy
sauce 0.5 tsp salt 0.5 tsp sugar 0.25 tsp MSG 3 pads bean curd cut
into 0.5 inch cubes 1 cup peas (frozen is OK) 2 tsp cornstarch
mixed with 2 tblsp water 0.125 tsp szechwan pepper powder 1 tblsp
minced scallion 2 tsp sesame oil Heat a wok over medium high heat
until hot, add the oil, wait until it is hot, then add the meat.
Stirfry the meat until it is no longer pink. Add the sauce and bring
to a boil. Add the bean curd [and peas], bring to a simmer, and cook
for 2 minutes. Pour in the cornstarch mixture and stir until the
sauce has thickened. Turn off the heat and sprinkle with the garnish.
Serve immediately. Converted by MMCONV vers. 1.40
[Home] Szechwan Spiced Beef Shred B1 [Home]
Title: Szechwan Spiced Beef Shred B1
Yield: 6 Servings
Ingredients
1 lb flank steak
1/4 c oil
1 ts minced ginger root
2 ts minced garlic
3 scallions; cut 1 inch long
-(use stem
2 dry red chili peppers finely
- ground; (use seeds)
1 tb pale dry sherry
1 tb chinese red wine vinegar or
-cider v; inegar
1 ts msg (optional)
6 water chestnuts coarsely
-chopped
1 c shredded bamboo shoots
1/2 green bell pepper thinly
-sliced
1/2 c water or- clear chicken
-broth
2 tb cornstarch; mixed with
1 tb water; (to make paste)
1 ts sesame oil
----------------------------MARINADE----------------------------------
1/4 ts salt
1/2 ts sugar
1 tb cornstarch
Instructions
Thinly slice steak against grain, and cut into matchstick size strips.
Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350 F. Add beef
mixture and stir to separate pieces. Blanch briskly until beef just
loses its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add
ginger, garlic, scallions and chili peppers. Stir-fry about 10
seconds. 4. Stir in sherry, vinegar and -if desired- MSG. Cook untill
it bubles gently. Add water chestnuts, bamboo shoots and green bell
pepper. Return beef mixture to wok and blend all together. Pour in
water or chicken broth. When it begins to boil, stir in cornstarch
mixture and continue stirring until sauce thickens. Add sesame oil,
mix well and serve.
Temperature(s): HOT Effort: AVERAGE Time: 04:00 Source: CHINA ROW
Comments: CANNERY ROW;MONTEREY Comments: WINE:ROBERT MONDAV NAPA GAMAY
[Home] Szechwan Spiced Beef Shred [Home]
Title: Szechwan Spiced Beef Shred
Yield: 6 Servings
Ingredients
1 lb flank steak
1/4 c oil
1 ts minced ginger root
2 ts minced garlic
3 scallions,cut 1 in.long-use
-stems
2 dry red chili peppers,finely
- ground; -use seeds
1 tb pale dry sherry
1 tb chinese red wine vinegar or
-cider v; inegar
1 ts msg-optional
6 water chestnuts,coarsely
-chopped
1 c shredded bamboo shoots
1/2 green bell pepper,thinly
-sliced
1/2 c water or clear chicken broth
2 tb cornstarch mixed w/
1 tb water to make paste
1 ts sesame oil
1 marinade:
1/4 ts salt
1/2 ts sugar
1 tb cornstarch
Instructions
Thinly slice steak against grain, and cut into matchstick size strips.
Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350F. Add beef
mixture and stir to separate pieces. Blanch briskly until beef just
loses its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add
ginger, garlic, scallions and chili peppers. Stir-fry about 10
seconds. 4. Stir in sherry, vinegar and -if desired- MSG. Cook untill
it bubles gently. Add water chestnuts, bamboo shoots and green bell
pepper. Return beef mixture to wok and blend all together. Pour in
water or chicken broth. When it begins to boil, stir in cornstarch
mixture and continue stirring until sauce thickens. Add sesame oil,
mix well and serve. Temperature(s): HOT Effort: AVERAGE Time: 04:00
Source: CHINA ROW Comments: CANNERY ROW;MONTEREY Comments:
WINE:ROBERT MONDAV NAPA GAMAY
[Home] Szechwan Spiced Beef Stew [Home]
Title: Szechwan Spiced Beef Stew
Yield: 6 Servings
Ingredients
1 tb ginger root; minced
1/4 c scallions; chopped
2 lb stew meat 1/4 inch chunks
6 tb oil
1 tb garlic; minced
(include green part)
3 c water
------------------------------sauce-----------------------------------
5 ts szechwan chili bean sauce
4 tb pale dry sherry
1/2 tb peppercorns; crushed
4 whole star anise
2 1/2 tb szechwan sweet bean sauce
4 tb black soy sauce
2 ts sugar
Instructions
COMBINE SAUCE INGREDIENTS, SET ASIDE. HEAT OIL IN A 4 TO 6 QUART POT. ADD
GINGER, GARLIC, AND SCALLIONS, AND COOK FOR A FEW SECONDS. ADD BEEF AND
COOK UNTIL MEAT LOSES ITS RED COLOR. STIR IN SAUCE AND MIX WELL. ADD 2 C.
WATER, COVER, AND SIMMER FOR ABOUT AN HOUR. ADD REMAINING WATER AND COOK
OVER LOW HEAT UNTIL BEEF IS TENDER, ABOUT ANOTHER HOUR. THERE SHOULD BE 1
1/2 CUPS OF SAUCE LEFT IN THE POT WHEN BEEF IS DONE. SERVE HOT!!! THE
PREPARATION TIME IS THE WORSE PART, BUT ITS WORTH IT. MOST OF THE
INGREDIENTS CAN BE FOUND AT A NEIGHBORHOOD ASIAN OR CHINESE STORE.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Szechwan Sprout Salad [Home]
Title: Szechwan Sprout Salad
Yield: 3 Servings
Ingredients
1/2 lb mung bean sprouts
2 tb rice wine vinegar
1 tb soy sauce
2 ts sesame oil
1/2 ts sugar
1/4 ts crushed red pepper flakes
3 tb green onion -- thinly
1 sliced
Instructions
1. Rinse sprouts and pat dry with paper towels.
2. In a small bowl stir together vinegar, soy sauce, sesame oil, sugar, and
red pepper flakes.
3. In a serving bowl combine sprouts and onion. Pour dressing over and toss
to coat.
* Timesaver Tip: Recipe tastes as good, if not better, when made up to 4
hours in advance. Store, covered, in refrigerator and serve either chilled
or at room temperature.
Recipe By : the California Culinary Academy
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Szechwan Tofu Triangles In Triple Pepper Sauce [Home]
Title: Szechwan Tofu Triangles In Triple Pepper Sauce
Yield: 4 Servings
Ingredients
3 firm cakes tofu (3/4 lb)
1/2 c peanut oil (or vegetable oil
1 lg green bell pepper; in strips
1 lg red bell pepper; in strips
4 lg scallions; minced
1 tb peanut or vegetable oil
1/3 c dry sherry or rice wine
1 tamari sauce (see step 4)
1 1/2 c ; water
3 garlic cloves; crushed
1 1/2 ts dry mustard
1/2 ts crushed, dried red hot peppe
1/4 ts black pepper; freshly ground
2 tb cornstarch
Instructions
You may want to put up some rice 25-30 minutes before wok time.
1)Cut the tofu cakes into triangles: cut each cake into 1/2 squares,
then cut each square in half on the diagonal.
2)Heat the 1/2 c oil in a wok or deep skillet until the oil is hot
enough to instantly bounce a drop of water on contact. Fry the tofu
triangles until their outer surface crispens (a few minutes on each
side). Use additional oil, if necessary. Drain the triangles on
paper towels, and keep them warm in a low oven.
3)Prepare the bell peppers and scallions (cut the peppers into strips;
mince the scallions). Set aside.
4)In a 1-cup liquid measure, pour some wine up to the "1/3 cup" mark.
Add enough tamari sauce to make 1/2 cup of liquid.
5)Combine tamari-sherry mixture with water, garlic, mustard, and
red-hot and black peppers. Place the cornstarch in a bowl. Whisk the
liquid into cornstarch.
6)Heat your wok or skillet. Add 1 tbs oil and saute the bell peppers
and scallions, stirring over medium heat, for 3-4 minutes. Pour in
the sauce, turn the heat up a little, and stir-fry about 5-8 more
minutes. Add the triangles, stir gently, and serve immediately.
From Mollie Katzen's "The Enchanted Broccoli Forest."
[Home] Szechwan White Cut Chicken With Spicy Peanut Sauce [Home]
Title: Szechwan White Cut Chicken With Spicy Peanut Sauce
Yield: 3 Servings
Ingredients
1 1/2 lb chicken breasts
1 whole green onion, cut in
-half
1 quarter-size slice of fresh
-ginger,; crushed
1 tb dry sherry
1/2 ts each salt and sugar
2 c water
1 c shredded iceberg lettuce
1 peanut sauce:
1 1/2 tb creamy peanut butter
2 1/2 tb salad oil
2 tb soy sauce
2 tb sugar
2 ts white vinegar
1/2 ts sesame oil
1/2 ts ground rd pepper
1 tb minced green onion
1 tb fresh cilantro
Instructions
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt,
sugar and water. Bring to a boil, cover and simmer for 20 minutes.
Remove from heat and let stand until chicken is cool enough to
handle. Strain broth and save for soup. Remove and discard skin from
chicken. Pull meat from bones, then pull meat in long shreds. If
made ahead, cover and chill. Sauce - Stir together peanut butter and
salad oil until blended. Stir in soy sauce, sugar, vinegar, sesame
oil, red pepper, green onion and cilantro. To serve, mound lettuce on
a serving platter. Arrange shredded chicken over lettuce. Drizzle
peanut sauce over all.
[Home] Szechwan White Cut Chicken With Spicy Peanut [Home]
Title: Szechwan White Cut Chicken With Spicy Peanut
Yield: 3 Servings
Ingredients
1 1/2 lb chicken breasts
1 whole green onion, cut in h
1 quarter-size slice of fresh
-ginger,; crushed with a cle
1 tb dry sherry
1/2 ts each salt and sugar
2 c water
1 c shredded iceberg lettuce
-fresh cila; ntro peanut sau
1 1/2 tb creamy peanut butter
2 1/2 tb salad oil
2 tb each soy sauce and sugar
2 ts white vinegar
1/2 ts sesame oil
1/2 ts ground red pepper
1 tb each minced green onion &
Instructions
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt,
sugar and water. Bring to a boil, cover and simmer for 20 minutes.
Remove from heat and let stand until chicken is cool enough to
handle. Strain broth and save for soup. Remove and discard skin from
chicken. Pull meat from bones, then pull meat in long shreds. If made
ahead, cover and chill.
Sauce - Stir together peanut butter and salad oil until blended.
Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green
onion and cilantro.
To serve, mound lettuce on a serving platter. Arrange shredded
chicken over lettuce. Drizzle peanut sauce over all.
[Home] Szechwan-Style Chicken Stir-Fry [Home]
Title: Szechwan-Style Chicken Stir-Fry
Yield: 4 Servings
Ingredients
3/4 lb boneless skinless chicken
-breast ha; lves
1/2 c pace picante sauce
2 tb light soy sauce
1 tb cornstarch
2 ts fresh ginger; shredded
1 1/2 ts sugar
2 tb oil
3 cloves garlic; minced
1 red bell pepper; cut into
-strips
4 oz pea pods; diagonally halved
1 c green onion; diagonally
-sliced
Instructions
Cut chicken into strips. Combine pace sauce, soy sauce, cornstarch, ginger
and sugar in small bowl; reserve. Heat 1 tbsp oil in large skillet over
medium high heat. Add chicken and garlic; stir fry 2 to 3 minutes or until
chicken is cooked through. Remove chicken from skillet and reserve. Add
remaining tbsp oil to skillet. Add bell pepper and pea pods; stir-fry 3
minutes or until vegetables are tender. Stir sauce mixture and add to
skillet with green onions and reserved chicken. Cook and stir 1 minute or
until sauce thickens. Serve with rice, if desired.
Recipe by: Pace newsletter spring 93
Posted to brand-name-recipes by Meg Antczak on
Mar 16, 1998
[Home] Szechwan-Style Eggplant With Pita Wedges [Home]
Title: Szechwan-Style Eggplant With Pita Wedges
Yield: 1
Ingredients
1/4 c vegetable oil
1 a; (1 1/4-pound)
1 ; eggplant, peeled if
1 ; desired and cut
1 ; into 1/2-inch cubes
1 ; (about 6 cups)
1 ts cornstarch
1/2 c chicken broth
1 ts minced garlic
1 tb minced peeled fresh
-gingerroot
2 ts szechwan chili paste*; or to
- taste, up to
1 ; 3
1 ts hoisin sauce*
1 tb rice vinegar* or white-wine
-vinegar
1 tb dry sherry
3 scallions; sliced thin
2 tb soy sauce
1 tb firmly packed light brown
-sugar
1 red bell pepper; minced
1/2 ts oriental sesame oil; or to
-taste
1 white pita and whole-wheat
-pita; cut into wedges, as
1 ; an accompaniment
Instructions
*available at Oriental markets, specialty foods shops, and some
supermarkets
In a wok or large skillet heat the vegetable oil over high heat until it
is hot but not smoking and in it stir-fry the eggplant over moderately
high heat for 3 to 5 minutes, or until it is tender and browned. Transfer
the eggplant with a slotted spoon to paper towels to drain.
In a small bowl dissolve the cornstarch in the broth. To the wok add the
garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar,
and the Sherry and stir-fry the mixture for 30 seconds. Add the scallions
and stir-fry the mixture for 30 seconds. Add the soy sauce, the brown
sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant
and stir-fry the mixture for 1 minute, or until the eggplant has absorbed
most of the liquid. Remove the wok from the heat, add the sesame oil and
salt and pepper to taste, and toss the mixture well. The eggplant mixture
may be made 1 day in advance and kept covered and chilled. Transfer the
eggplant mixture to a bowl and serve it with the pita wedges.
Makes about 4 cups.
Gourmet September 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Szechwan-Style Eggplant [Home]
Title: Szechwan-Style Eggplant
Yield: 1 Servings
Ingredients
1/4 c vegetable oil
1 1/4 lb eggplant; peeled if desired
-and cut
1 ts cornstarch
1/2 c chicken broth
1 ts minced garlic
1 tb minced peeled fresh
-gingerroot
2 ts szechwan chili paste; or to
-taste (up to 3)
1 ts hoisin sauce
1 tb rice vinegar or white-wine
-vinegar
1 tb dry sherry
3 scallions; sliced thin
2 tb soy sauce
1 tb firmly packed light brown
-sugar
1 red bell pepper; minced
1/2 ts oriental sesame oil; or to
-taste
Instructions
In a wok or large skillet heat the vegetable oil over high heat until it is
hot but not smoking and in it stir fry the eggplant over moderately high
heat for 3 to 5 minutes, or until it is tender and browned. Transfer the
eggplant with a slotted spoon to paper towels to drain.
In a small bowl dissolve the cornstarch in the broth. To the wok add the
garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and
the Sherry and stir fry the mixture for 30 seconds. Add the scallions and
stir fry the mixture for 30 seconds. Add the soy sauce, the brown sugar,
the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir
fry the mixture for 1 minute, or until the eggplant has absorbed most of
the liquid. Remove the wok from the heat, add the sesame oil and salt and
pepper to taste, and toss the mixture well. The eggplant mixture may be
made 1 day in advance and kept covered and chilled.
Yield: 4 cups
Recipe by: Cooking Live Show #CL8974
Posted to MC-Recipe Digest V1 #846 by "Angele and Jon Freeman"
on Oct 14, 1997
[Home] Szechwan-Style Grilled Shrimp [Home]
Title: Szechwan-Style Grilled Shrimp
Yield: 4 Servings
Ingredients
2/3 c pace picante sauce
2 tb soy sauce
2 tb water
1 tb fresh ginger; shredded
2 ts sugar
1 ts cornstarch
2 lg garlic cloves; minced
1 lb jumbo shrimp (16 to 18 per
-lb); peeled and deveined
Instructions
For marinade, combine all ingredients except shrimp in small
saucepan; mix well. Heat to boiling; cook and stir 1 minute. Cool to
room temperature. Rinse shrimp in cool water; dry with paper towels
and place in plastic bag. Pour half the marinade into bag, reserving
remaining marinade; close bag securely. Turn bag several times to
coat shrimp. Refrigerate 30 to 60 minutes, turning bag occasionally.
Remove shrimp from marinade; discard marinade in bag. Thread shrimp
onto skewers. Place skewered shrimp on grill over hot coals or on
rack of broiler pan; grill or broil 5 to 8 minutes, turning and
brushing occasionally with reserved marinade. Serve with additional
Pace Picante Sauce. Makes 4 servings.
Source: Keeping Pace Newsletter
Formatted for MM by Rosanne Troxel (D.TROXEL/GEnie; TJFM10C/Prodigy)
From: Lyn Ortiz Date: 05-20-96 (F) Cooking
[Home] Szechwanese Pork With Vermicelli (Ants Climbing A Tree) [Home]
Title: Szechwanese Pork With Vermicelli (Ants Climbing A Tree)
Yield: 6 Servings
Ingredients
1/4 lb vermicelli, soak in warm
1 water for 10 mins --
1 drained
1/2 lb pork -- finely chopped
1/4 c sweet red pepper -- finely
1 shredded
1 c broth
4 scallions -- chopped
1 c bean sprouts
1 tb oil
---------------------------SEASONINGS---------------------------------
1 tb ginger -- finely chopped
2 garlic cloves -- crushed
2 tb hot bean sauce
2 tb sherry
1 ts sugar
2 tb soy sauce
----------------------------INGREDIEN---------------------------------
Instructions
1. Heat the wok. Add 1 Tbs oil and the pork. Stir-fry until the pork
loses all pink color, and breaks into tiny pieces. 2. Add the ginger,
crushed garlic, and bean sauce. Stir-fry for 1 to 2 mins and add the
sweet red pepper. (Keeping a few shreds aside to garnish.) 3. After
stirring the red pepper into the pork mixture, add the remaining
seasonings, plus the broth and vermicelli. 4. Turn the heat to low
and cook until the liquid is absorbed. 5. Toss with the scallions and
bean sprouts and serve. Garnish with the remaining red pepper shreds.
Recipe By : Chinese Cooking-the easy wok method - ISBN
0-913880-06-X From: Dan Klepach Date: 09-30-95