package rice noodles
vegetable oil
egg
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
baby corn
tofu
green onions, chopped
basil
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Add softened noodles, tofu, baby corn, vinegar, fish sauce, sugar. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add green onion and basil
Tuesday, August 31, 2010
Monday, August 16, 2010
Korean BBQ Ribs in the Oven
3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds short ribs
Mix soy sauce, water, vinegar with brown sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
Preheat an outdoor grill for medium-high heat. (I don't have grill so I stuck it in the oven at 350 degrees for 30 minutes)
Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink
Served with Jasmine scented rice!
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds short ribs
Mix soy sauce, water, vinegar with brown sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
Preheat an outdoor grill for medium-high heat. (I don't have grill so I stuck it in the oven at 350 degrees for 30 minutes)
Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink
Served with Jasmine scented rice!
Monday, August 9, 2010
Gỏi Cuốn (Vietnamese Fresh Roll)
ginger, salt and pepper
oil
season beef with ginger, salt and pepper. brown meat in frying pan.
rice vermicelli -Bun
boil the rice noodles til tender, drain, put aside.
thin long sliced tomato
thin long sliced cucumber
lettuce
bean sprouts
mint
basil
cilantro
Spread one sheet of paper rice on a flat surface, use your fingers to wet it with water to make pliable. Spread evenly a clump of noodles over rice paper and lettuce.
3 to 4 mint, basil, cilantro leaves, a pinch of bean sprouts, cucumber, tomato at the bottom third of the rice paper.
Fold the bottom portion over the filling, fold the left and right sides, roll one more time so it is 2/3 rolled.
Roll the paper tightly until the edges stick together.
Dipping Sauce
Fish sauce, hot pepper, garlic, water, sugar
Wednesday, August 4, 2010
Mango Sorbet
1 cup sugar
3 Tbsp. coconut milk
1 tsp. lime juice
1 cup container whipping cream
Slice the mangos open and scoop out all of the fruit from the skins.
Place the fruit, sugar, coconut milk, lime juice in a blender.
Add whipped cream
Pour into a large container and place in the freezer.
Allow to freeze at least 6 hours, preferably 8.
Serve the mango sorbet in bowls, or scoop into ice cream cones
Try drizzling over a little coconut liqueur - great for serving at a dinner party!
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