Oriental Recipes - V
[Home] Vaguely-Thai Scallops [Home]
Title: Vaguely-Thai Scallops
Yield: 0 Servings
Ingredients
500 g scallops preferably the
-large (sea)
250 g snow peas
125 ml white wine
50 ml nam pla (Thai fish sauce)
3 garlic cloves chopped
40 g fresh ginger; chopped
50 g butter
15 ml lime juice
freshly ground pepper
Instructions
1. Start some rice cooking, so it will be done when the scallops are done.
2. If you're using large (sea) scallops, slice them into strips about 5 mm
thick. If you're using small (bay) scallops, don't bother slicing them.
3. Rinse and drain the snow peas and remove the strings. Cut the pods
into 2-cm lengths.
4. Heat a small saucepan or skillet, then put in a little butter. Add the
ginger and saute for 30 seconds, then add the garlic and saute for another
30 seconds.
5. Add the wine and fish sauce, and reduce the mixture by half, stirring
often. Keep this hot during the next few steps, but stir it so that it
doesn't burn.
6. Heat a skillet large enough to hold the scallops in one layer, and melt
the rest of the butter. Over moderately high heat, add the scallops and
pepper to taste. Add the snow peas and stir-fry until the peas have change
color and the scallops have turned opaque, about 2 minutes. Don't
overcook the scallops, just cook them until they've lost their translucent
look.
7. Add the sauce and lime juice to the skillet and stir everything for a
few seconds, until well-mixed.
8. Serve immediately.
Author's Notes:
This is something I invented with what I had around after I bought some
scallops on impulse. It's inspired partly by a recipe of Madeline Kamman's
and partly by Thai and Chinese recipes, although scallop recipes are rare
in my Asian cookbooks. It's not spicy and probably has very little to do
with real Thai cooking, but the taste of Nam Pla (Thai fish sauce) is an
interesting complement to the scallops. Serve it with rice.
is available in asian markets or some supermarkets. Substitute soy sauce if
you cannot find it. Do not add salt; the is salty enough.
Difficulty : easy.
Precision : Experiment with the proportions.
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Contributor: Jeffrey Mogul DEC Western Research Lab, Palo Alto, Cali
Preparation Time: 0:00
[Home] Valentine Stained Glass Hearts [Home]
Title: Valentine Stained Glass Hearts
Yield: 1
Ingredients
3/4 c butter or margarine;
-softened
2 eggs
1 ts baking powder
1 frosting; optional
3/4 c sugar
1 ts vanilla extract
3 c all-purpose flour
1/3 c red hot candies; crushed
Instructions
In mixing bowl cream together butter and sugar. Beat in eggs and vanilla.
Stir together flour and baking powder.
Gradually stir in flour mixture until dough is very stiff. Cover and
chill about 3 hours. Preheat oven to 375 degrees.
Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out
cookies using a large heart-shape cookie cutter or use a sharp knife and
cut around a heart pattern. Transfer cookies to a foil-lined baking sheet.
Using a small heart-shaped cookie cutter, cut out and remove heart design
from center of each cookie. Fill the cut out sections with crushed candy.
Bake 7 to 8 minutes or until cookies are lightly browned and the candy has
melted. Slide foil off baking sheets.
When cool, carefully loosen cookies from foil. If desired, pipe decorative
borders along edges.
Makes about 2 1/2 dozen cookies.
Jeannine P. Wendel
Per serving: 3311 Calories (kcal); 150g Total Fat; (40% calories from fat);
51g Protein; 439g Carbohydrate; 747mg Cholesterol; 2012mg Sodium
Food Exchanges: 18 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 28 1/2 Fat; 10 Other Carbohydrates
Recipe by: Cooking With St' Mary's Church - Jeannine P. Wendel
Converted by MM_Buster v2.0n.
[Home] Vegetable & Herb Rice Oriental Soup [Home]
Title: Vegetable & Herb Rice Oriental Soup
Yield: 1 Recipe
Ingredients
1 box quick brown rice -
-(vegetable a; nd herb)
5 c water
4 tb tamari soy sauce
1 tb olive oil
1 ts lemon juice
1 1/2 c mung bean sprouts
Instructions
Cook contents of box according to package directions. Add the soy
sauce, oil, and lemon juice. Stir and let simmer 5 minutes more. Add
the sprouts and just heat through. More tamari soy sauce may be added
to taste.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987
Arrowhead Mills, Inc. (Reprinted with permission) Electronic format
courtesy of: Karen Mintzias
[Home] Vegetable And Herb Rice Oriental Soup [Home]
Title: Vegetable And Herb Rice Oriental Soup
Yield: 1 Recipe
Ingredients
1 box quick brown rice -
-(vegetable a; nd herb)
5 c water
4 tb tamari soy sauce
1 tb olive oil
1 ts lemon juice
1 1/2 c mung bean sprouts
Instructions
Cook contents of box according to package directions. Add the soy sauce,
oil, and lemon juice. Stir and let simmer 5 minutes more. Add the
sprouts and just heat through. More tamari soy sauce may be added to
taste.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic format courtesy of: Karen Mintzias
[Home] Vegetable Stir Fry Yachae Bokum (Korean) [Home]
Title: Vegetable Stir Fry : Yachae Bokum (Korean)
Yield: 4
Ingredients
1 ts vegetable oil; for frying
1 plus more as needed
1 sm chinese or napa cabbage;
-shredded
2 carrots; shredded
4 green onions; trimmed
1 leaving some greens; chopped
1 red bell pepper; cut into
1 ; matchsticks
1 md zucchini; cut into
1 ; matchsticks
8 oz firm tofu; approximately
1 rinsed and drained; cut into
- cubes
2 tb low sodium soy sauce
1 ts rice vinegar
1 red pepper oil optional; few
- drops to taste
1/2 ts toasted sesame seeds
-------------------------ACCOMPANIMENTS-------------------------------
1 korean or daikon radish;
-finely shredded
1 rice or noodles; cooked and
-drained
Instructions
1) Heat oil in large wok over high heat. Add the cabbage and stirfry for
2 minutes. Add remaining vegetables and tofu, and fry 2 minutes more.
2) Combine the soy sauce, rice vinegar and pepper oil (if using). Add to
the wok and cook until the moisture is absorbed, about 1 minute. Transfer
to a serving platter.
3) Sprinkle with the toasted sesame seeds. Garnish with finely shredded
(threads) of radish (if using). Serve with steamed rice or your choice of
hot cooked noodle.
PER SERVING: 210 cals, 7g fat (27% cff) without accompaniments. With soba
noodle (2 ounces each serving) 400 cals, 8g fat (16% cff)
Adapted from SOURCE: Flavors of Korea: Delicious vegetarian cuisine /
Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co)
Original suggests up to 1+1/2 tablespoons oil; hot pepper not specifically
mentioned. Shredded radish is my idea.
NOTES : Briefly stir fried red bell pepper, spring onions and mild cabbage
offer crunch beside the soft texture of tofu and rice or noodle.
Vary vegetables by season. Wheat noodles (chow mein), buckwheat
(Japanese "soba") and sweet potato (often called "Korean
Vermicelli") would go well with this dish. Medium-grain white
rice is popular.
Recipe by: Flavors of Korea: Vegetarian Cuisine 1998
Converted by MM_Buster v2.0l.
[Home] Vegetable Tempura - Japanese [Home]
Title: Vegetable Tempura - Japanese
Yield: 1 Serving
Ingredients
2 c all-purpose flour; sifted
1 ts salt
1/8 ts baking soda
1 egg yolk
2 c ice water
vegetable oil for frying
2 md zucchini; sliced thin
1 green pepper; cut into
-strips
1 lg onion; sliced
1/2 lb button mushrooms
1 c broccoli flowerets
Instructions
Separate the onion into rings
Steam the broccoli 5 minutes. (or microwave a few minutes)
In an electric blender combine the flour, salt, baking soda, egg yolk, =
and water.
Blend to mix. Let stand 15 minutes.
Heat 3 - 4 inches of oil in a deep heavy kettle, deep-fat fryer, or =
electric wok until it registers 375 degrees on a deep-fat thermometer.
Test batter consistency by dipping one piece of vegetable and letting =
excess drip off. There should be a light coating left on.
Dip and fry, a few at a time, in the hot oil until golden.
Drain on paper towels and keep warm in the oven heated to 250 degrees =
until all are cooked.
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Per serving: 1157 Calories; 9g Fat (7% calories from fat); 41g Protein;
231g Carbohydrate; 213mg Cholesterol; 2352mg Sodium
_____
Contributor: Jean Hewitt's International Meatless Cookbook
Preparation Time: 0:00
[Home] Vegetarian Pad Thai Noodles [Home]
Title: Vegetarian Pad Thai Noodles
Yield: 3
Ingredients
21 oz firm low-fat tofu; or
2 pk tofu each-10.5oz
1 nonstick cooking spray
1 salt
1/3 c fish sauce
1 or vegetarian soy sauce
1/3 c sugar
2 ts rice vinegar
2 ts lime juice
1 tb paprika
1 red pepper flakes
5 oz thai rice noodles
1/2 onion; cut into strips
3 cloves garlic; minced
1 c shredded red cabbage
1 c shredded nappa cabbage
3/4 c shredded carrot
1/2 c nonfat egg substitute
2 1/2 c bean sprouts
2 tb chopped peanuts
1 lime wedges
Instructions
Drain tofu well, pat dry with paper towels and cut into 1-inch cubes.
Spray wok or heavy skillet with nonstick cooking spray and heat until hot.
Add tofu cubes and fry, turning until browned on all sides, 5 to 7
minutes. Sprinkle lightly with salt to taste and remove from wok.
Combine fish sauce, sugar, vinegar, lime juice, paprika and red pepper
flakes to taste in small bowl and set aside. Add noodles to boiling water
in large saucepan and cook 1 minute. Drain and rinse under cold water.
Let stand in bowl of cold water until ready to use, then drain again.
Spray wok or heavy skillet with nonstick cooking spray and heat until
sizzling hot. Add onion and stir-fry until golden brown, about 2 minutes.
Add garlic and stir-fry 1 minute more. Stir in red cabbage, nappa
cabbage and 1/2 cup shredded carrots. Stir until vegetables are limp, 1
to 2 minutes. Add fish sauce mixture. Heat and stir until ingredients
are mixed. Stir in tofu cubes and heat until hot through, about 1 minute.
Stir in drained noodles.
Push ingredients to one side and add egg substitute. Let stand until egg
sets, then stir to break up egg and mix into noodle mixture. Stir in 2
cups bean sprouts and heat until hot through, 1 to 2 minutes
(crisp-tender!). Spoon onto serving platter and sprinkle with chopped
peanuts. Top with remaining 1/2 cup bean sprouts and 1/4 cup carrots.
Serve with lime wedges. 3 servings.
Each serving: 485 calories; 1,654 mg sodium; 0 cholesterol; 6 grams fat;
86 grams carbohydrates; 24 grams protein; 2.30 grams fiber.
NOTES : With a little egg substitute and a little low-fat tofu, you can
have a lighter pad Thai. Rice noodles are about the width of
linguine and cook quickly. They should be cooked until limp -
about 1 minute. Letting them rest in a bowl of cold water after
cooking prevents them from sticking together.
Recipe by: LA Times, Low-Fat Kitche, Donna Deanne
Converted by MM_Buster v2.0l.
[Home] Vegetarian Thai Spring Rolls [Home]
Title: Vegetarian Thai Spring Rolls
Yield: 30 Rolls
Ingredients
12 oz tofu
5 ea dried shiitake mushrooms, -
-soaked; & trimmed
1/4 lb green beans
1 ea celery stalk
1/2 md carrot
2 ea green onions
3 tb vegetable oil
1 tb garlic, chopped
1/2 ts pepper
2 tb red curry paste
2 tb soy sauce
30 ea spring roll wrappers
3 c vegetable oil, for deep -
-frying
Instructions
Cut the tofu, mushrooms, beans, celery & carrot into large julienne
slices. Chop the green onions. Set aside.
Put the 3 tb vegetable oil into a wok over medium heat. When the oil
is hot, stir-fry the garlic until it begins to brown. Add the soy
sauce, tofu & all the vegetables except the green onions. Stir-fry
for 10 minutes. Turn the heat off & add the green onions.
Separate the roll wrappers. Place the wrapper with the narrow side
facing you. Place a scant 1/4 c filling about 1/3 of the way over
from the closest edge. Fold the closest edge to you over the filling,
fold over the left & right edges & then roll. Seal the end using
just a touch of water. Place the finished roll seam side down on a
baking sheet until all the rolls have been filled in this way.
Heat the oil for deep frying in a wok until hot. Deep-fry the rolls
on each side until golden. Drain & serve hot with cucumber pickle.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
[Home] Vitamin Cocktail - People Food [Home]
Title: Vitamin Cocktail - People Food
Yield: 1 Servings
Ingredients
1 c skim milk
1/2 banana
2 strawberries (or other fresh
1 berries)
1 egg yolk
1 tb wheat germ
1 ts honey
1 ts brewer's yeast
1 ts liquid vitamin c
1/2 ts liquid vitamin e
1 liquid from 1 vitamin a & d
1 capsule
Instructions
Blend all ingredients in a blender. This drink is loaded with energy.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6
From: Dan Klepach Date: 04-28 Cooking Ž
[Home] Volcano Cocktail [Home]
Title: Volcano Cocktail
Yield: 1
Ingredients
1/2 c grapes
1/2 apple; sliced
2 sl canned pineapple
6 oz canned pineapple juice
1 c strawberry sorbet; (or ice
-cream)
1 c ice
2 oz pisang liqueur
2 oz banana liqueur
Instructions
Blend all the ingredients until smooth. Pour into a coconut shell, and
garnish
with an umbrella and several straws.
Converted by MC_Buster.
Per serving: 404 Calories (kcal); 1g Total Fat; (1% calories from fat); 2g
Protein; 82g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.