tag:blogger.com,1999:blog-25599230778128101062024-03-04T22:15:31.354-06:00SH's KitchenI eat therefore I cook. Hope you enjoy the recipes as much as I like creating and documenting good food!Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-2559923077812810106.post-42556094364022793742011-05-27T16:17:00.000-05:002011-05-27T16:17:08.359-05:00Jicama Spring Roll<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nglIm3nsUPS-CxBdH4xayfvdzRDf2IgQRFMlmHtNZ3AL1UJQ5L7XcnicvZC77xyVUXV3YfeAxWMOy66FjUBp0GNq76sccCImkFVnDzjC3iMr37iSxppo1PwjTiOHE0RiD3qL5Ofa6xg/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nglIm3nsUPS-CxBdH4xayfvdzRDf2IgQRFMlmHtNZ3AL1UJQ5L7XcnicvZC77xyVUXV3YfeAxWMOy66FjUBp0GNq76sccCImkFVnDzjC3iMr37iSxppo1PwjTiOHE0RiD3qL5Ofa6xg/" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Recipe by: </span>SH</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Notes:</b> ** Refer to "<a href="http://smallfirecook.blogspot.com/2009/12/jicama.html">Jicama with Pork</a>" post.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Prep Time:</span> 30 min **</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Cook Time: </span>20 min **</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Serving Size:</span> 4 </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Tools:</span> Small pot or deep fat fryer, cooling racks<span style="font-weight: bold;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Ingredients:</span></div><div style="font-family: "Trebuchet MS",sans-serif;">Fillings. **</div><div style="font-family: "Trebuchet MS",sans-serif;">1 packet of spring roll wrapper</div><div style="font-family: "Trebuchet MS",sans-serif;">1 egg</div><div style="font-family: "Trebuchet MS",sans-serif;"> Enough oil to fill 2/3 of small pot</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Steps:</span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Prepare fillings. **</li>
<li>Place 1/4 cup fillings onto wrapper.</li>
<li>Roll diagonally from an edge, fold in sides at half way of wrapper, finish rolling, and sealing end edge by brushing some egg white.</li>
<li>Continue wrapping until you have desired amount or when wrapper runs out.</li>
<li>Heat oil in small pot. Test heat with chopstick touching bottom of pot. When bubbling is observed at bottom of chopstick, oil is ready for frying.</li>
<li>Fry two spring rolls at a time. (Or more at a time depending on size of your fryer/pot)</li>
<li>Remove spring rolls when skin turn golden brown. Rest them on cooling racks. Note that skin will darken a little more after removal.</li>
<li>Serve with tempura dip, ketchup, or chili sauce. </li>
</ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com1tag:blogger.com,1999:blog-2559923077812810106.post-80656443164159571462011-02-28T22:55:00.008-06:002011-02-28T22:57:58.065-06:00Fried Salmon with Noodle Soup<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpuipQoD5UxNIayfv1Y232Lzt1afPdjS1e0PcrEVVdffy5nMKmjWEL9BIlFMlI2DT8irPpywmuBLkS9MrV-QnNyJuNmmzu8oAmUTH2ESMp84oHIC9DuAdH7YmbyGJ70D5Mi6GiKLYehg/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpuipQoD5UxNIayfv1Y232Lzt1afPdjS1e0PcrEVVdffy5nMKmjWEL9BIlFMlI2DT8irPpywmuBLkS9MrV-QnNyJuNmmzu8oAmUTH2ESMp84oHIC9DuAdH7YmbyGJ70D5Mi6GiKLYehg/" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Recipe by:</span> SH<span style="font-weight: bold;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Prep Time:</span> 30 min</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Cook Time: </span>30 min</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Serving Size:</span> 4 </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Tools:</span><br />
Medium pan, medium pot, big pot<span style="font-weight: bold;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Ingredients:</span><br />
Soup: 1 pickled mustard tuber*<br />
1 tbs rice wine<br />
1 tsp white pepper<br />
1 tbs sesame oil<br />
Option 1: 6 chicken bouillon cubes + 12 cups water<br />
Option 2: 12 cups chicken stock (store bought/home made)<br />
4 tbs of fried onion*<br />
<br />
Noodles:<br />
1 lb packet flat rice noodles*<br />
<br />
Fish:</div><div style="font-family: "Trebuchet MS",sans-serif;">4 pieces salmon<br />
2 tbs salt<br />
2 tbs black pepper<br />
4 tbs vegetable oil<br />
<br />
* Procure at Asian store.<span style="font-weight: bold;"> </span><br />
<br />
<span style="font-weight: bold;">Steps:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;"> </span> </div><div style="font-family: "Trebuchet MS",sans-serif;">Soup:</div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Julienne tuber and soak in warm water for 30 min, drain.</li>
<li>Option 1: Boil water and add bouillon cubes.</li>
<li>Option 2: Bring stock to a boil.</li>
<li>Add tuber, rice wine, and white pepper. Cook for another 5 min.</li>
<li>Turn heat off and add sesame oil and fried onion.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;">Noodles:</div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Fill big pot 3/4 full with water. Bring it to a boil.</li>
<li>Cook noodles per packet instruction.</li>
<li>Drain noodles and run it through cold water to remove remaining starch for less than 10 sec. </li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;">Fish:</div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Season salmon with salt and pepper on all sides.</li>
<li>Heat oil in pan at medium heat.</li>
<li>Fry salmon for 3 min on each side (top and bottom).</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Assemble per bowl:</div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Fill bowl with noodles.</li>
<li>Add soup.</li>
<li>Place salmon on top.</li>
<li>Serve while hot!</li>
</ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-57625221202388213112011-02-28T22:19:00.028-06:002011-02-28T22:26:24.563-06:00Pouch Food<div style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxVKk0XcGaXSQkxV7be7VFdj9Hmre43s0qJNWGp_Jc-6BNxhbBKTRolvT1TXIgPYDFQqUe-LxuuGIPEMqmOmoxH_2dVpdCdag9S8tAOSzckoa98r7jW1irQM1fdfx2q9NXxgbsRzunKo/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxVKk0XcGaXSQkxV7be7VFdj9Hmre43s0qJNWGp_Jc-6BNxhbBKTRolvT1TXIgPYDFQqUe-LxuuGIPEMqmOmoxH_2dVpdCdag9S8tAOSzckoa98r7jW1irQM1fdfx2q9NXxgbsRzunKo/" style="cursor: pointer; float: right; height: 274px; margin: 0pt 0pt 10px 10px; width: 410px;" /></a><span style="font-weight: bold;">Recipe by: </span>SH</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Prep Time:</span> 15 min</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Cook Time: </span>18 min</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Serving Size:</span> 2 </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Tools:</span> 2 pieces 12" x 12" aluminum foil/parchment paper i.e. wrapper</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Ingredients:</span></div><div style="font-family: "Trebuchet MS",sans-serif;">2 pieces salmon (or fish of your choice)</div><div style="font-family: "Trebuchet MS",sans-serif;">4 cups cooked rice</div><div style="font-family: "Trebuchet MS",sans-serif;">2 eggs</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tbs black pepper</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tbs salt</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tbs butter</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Steps:</span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Preheat oven to 385 deg F. </li>
<li>Beat eggs thoroughly. </li>
<li>Add eggs into rice and stir well.</li>
<li>Season salmon on all sides with salt and pepper. </li>
<li>Portion rice and place into wrapper.</li>
<li>Put 1/2 tbs butter on rice.</li>
<li>Place salmon on top of rice and the other 1/2 tbs butter on it.</li>
<li>Roll up edges of wrapper to seal. (Bring first two opposite ends together and fold down several times. Then fold each side several times to seal food in completely.)</li>
<li>Place food pouches onto a sheet pan.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Place in oven and cook for 18 min.</li>
</ol><span style="font-family: "Trebuchet MS",sans-serif;">Note: One may cook vegetables medley with this method as well. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Basic steps are:</span><br />
<ol><li><span style="font-family: "Trebuchet MS",sans-serif;">Get ingredients ready</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Season ingredients (wet seasoning)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Wrap ingredients in pouch</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Cook in oven at 385 deg F for 15-20 min. </span></li>
</ol><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;">Skate fish</span> wrapped in <span style="color: #38761d;">banana leaves </span>with <span style="color: red;">chili </span>based seasoning will be awesome with this method!</span>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-9279700112198929152011-02-26T20:44:00.000-06:002011-02-28T21:38:33.839-06:00Stir Fry Vegetables<div style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolI_ANJYs7wP9YAjUT5EwDP99oGhyphenhyphenK_ICfv-erM0UctuWddxPyfHtJTVGqjrX6xd_G3WvZ_3M4VRbC8nI-R3X1LoqsFCUkpmDk_iTwXkI2jZzVCYRO0IdVbFvPE_-zk8GnErYkBKMf4w/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolI_ANJYs7wP9YAjUT5EwDP99oGhyphenhyphenK_ICfv-erM0UctuWddxPyfHtJTVGqjrX6xd_G3WvZ_3M4VRbC8nI-R3X1LoqsFCUkpmDk_iTwXkI2jZzVCYRO0IdVbFvPE_-zk8GnErYkBKMf4w/" style="cursor: pointer; float: right; height: 274px; margin: 0pt 0pt 10px 10px; width: 410px;" /></a><span style="font-weight: bold;">Recipe by: </span>SH</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
<span style="font-weight: bold;">Prep Time:</span> 15 min<br />
<span style="font-weight: bold;">Cook Time:</span> 7 min<br />
<span style="font-weight: bold;">Serving Size:</span> 4<br />
<br />
<span style="font-weight: bold;">Tools:</span> Pan/Wok<br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
2 tbs garlic (minced)<br />
1 broccoli head<br />
2 carrots<br />
1 can bamboo shoots<br />
8 small dried shitake mushrooms (soaked in water and halved)<br />
1/2 lb choice of meat/fish balls (thinly sliced) (optional)<br />
2 tbs vegetable oil<br />
4 tbs oyster sauce (dilute with 2 cup of water)<br />
1 tsp white pepper <br />
<br />
<span style="font-weight: bold;">Steps:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Heat pan with oil at medium heat.</li>
<li>Add garlic and fry till golden brown.</li>
<li>Add meat, fry for 3 min.</li>
<li>Add shitake mushrooms, fry for 30 sec.</li>
<li>Add the rest of the ingredients.</li>
<li>Add oyster sauce, water, and white pepper.</li>
<li>Stir well for 30 sec.</li>
<li>Cover pan and cook for another 10 min*.</li>
</ol><span style="font-family: "Trebuchet MS",sans-serif;">Note: *If you like your vegetables softer, cook for 20 min in step 8. Make sure water does not dry up completely. Add a little bit of water as necessary.</span>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-56123208225024129422010-10-08T13:06:00.000-05:002010-10-08T13:06:55.737-05:00Spaghetti & Meatballs<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgwsV-5Y6PvrbWyE7CJWElkf-VMdGAyIxjWuRTOdTaqxtT22a-IpQ7j2InmhRwwYO8ehxXU0q_rXEx3pISxPOCG42vVYX3OgDOKwqpXKcOrRgiB2jwZUOOFZCwc1yWz6iEKL67O4Gs1Q/&%20Meatballs.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgwsV-5Y6PvrbWyE7CJWElkf-VMdGAyIxjWuRTOdTaqxtT22a-IpQ7j2InmhRwwYO8ehxXU0q_rXEx3pISxPOCG42vVYX3OgDOKwqpXKcOrRgiB2jwZUOOFZCwc1yWz6iEKL67O4Gs1Q/&%20Meatballs.png" width="400" /></a></div><span style="font-size: small; font-weight: bold;">Recipe by<b>:</b></span><span style="font-size: small;"> SH </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Prep Time:</span><span style="font-size: small;"> 40 min</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Cook Time: </span><span style="font-size: small;">1 hr</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Serving Size:</span><span style="font-size: small;"> 4</span><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Tools:</span><span style="font-size: small;"> Large pot, 9" x 13" dish, large pan</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Ingredients:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">A:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 bulb garlic (chopped)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 big onion (chopped)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6 tomatoes (chopped)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/4 cup red wine</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 tbs basil </span><span style="font-size: small;">coarsely chopped</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6 serrano peppers </span><br />
<span style="font-size: small;">1 tbs salt</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">B:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 lbs ground beef</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 lbs ground turkey</span><br />
<span style="font-size: small;">10 oz firm tofu (crumbled)</span><br />
<span style="font-size: small;">1 tbs garlic powder</span><br />
<span style="font-size: small;">1 tbs onion powder</span><br />
<span style="font-size: small;">1 tsp ginger powder</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1 tsp creole seasoning </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 tbs olive oil</span><br />
<span style="font-size: small;">2 tbs red wine </span><br />
<span style="font-size: small;">1 tbs dried basil flakes</span><br />
<span style="font-size: small;">1 tsp chili powder</span><br />
<span style="font-size: small;">1/2 tbs corn starch </span><br />
<span style="font-size: small;">2 tsp salt</span><span style="font-size: small;"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">C:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1lbs thin spaghetti</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 tsp salt</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Steps:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Sauce:</span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">Heat 4 tbs oil in large pan.</span></li>
<li><span style="font-size: small;">Add garlic and onion.</span> Fry for 5 min on medium heat.</li>
<li>De-glaze pan with red wine. Reduce to half.</li>
<li>Add tomatoes, serrano peppers, and basil. Cook for 12 min. Stir occasionally.</li>
<li>On medium low heat, cook further till soft, approximately 20 min.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Meatballs:</span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">Mix all ingredients B.</span></li>
<li><span style="font-size: small;">Oil 9" x 13" dish. </span></li>
<li><span style="font-size: small;">Divide mixture into 8 portions.</span></li>
<li><span style="font-size: small;">Shape into meatballs and place in dish. </span><span style="font-size: small; font-weight: bold;"></span></li>
<li><span style="font-size: small;">Place rack in the middle of oven and p</span><span style="font-size: small;">reheat oven to 400 deg. F.</span></li>
<li><span style="font-size: small;">Cook meatballs till it is at 155 deg. F. Check with temperature probe on several meatballs.</span></li>
<li><span style="font-size: small;">Remove and rest for 5 minutes.<br />
</span></li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Noodles:</span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li style="font-family: "Trebuchet MS",sans-serif;">Fill 3/4 of a large pot with water, add salt, and bring to boil.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Cook thin spaghetti per packet instructions.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Strain.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Serve on plates with sauce over spaghetti and meatballs.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Top with parmesan cheese.</span></li>
</ol><span style="font-family: "Trebuchet MS",sans-serif;">Note: Why tofu? It makes the meatballs tender. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">The meatballs should be lighter in color than shown in pictures. </span>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-74792433010855204402010-10-06T20:24:00.002-05:002010-10-06T20:24:28.614-05:00Gallo Family Vineyards Moscato<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6A4zLK0WrEGJhdUbXZo9xZaxvLjL79BDJWMIwSYCEHC12mcjsqSjBr6N-V67LpcZJydfQgG4DF9wX5WvGXF0oKzthAjPFrC1MF4XGXcTcAN1FO3aIHIpEtEZ-yyHHY0n6v1DIaNh3KE/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6A4zLK0WrEGJhdUbXZo9xZaxvLjL79BDJWMIwSYCEHC12mcjsqSjBr6N-V67LpcZJydfQgG4DF9wX5WvGXF0oKzthAjPFrC1MF4XGXcTcAN1FO3aIHIpEtEZ-yyHHY0n6v1DIaNh3KE/" width="400" /></a></div><div style="text-align: center;">Wine Variety: White</div></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">Appellation: California</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">Year: Non-vintage </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">Alchohol Content: 9%</span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">SH's Comment: Sweet, well balanced, and very affordable.</span></div>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-4443264642201441702010-09-15T21:30:00.002-05:002010-09-15T21:30:58.455-05:00Beef Spaghetti ala Alison M<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5zyXhjVAYSTgjAgbCGDTczEfMQxKOyR1TiG4PbEZjKnnH-_iWjQJE9C6ELHc69dp0qnPsUskvTLP8RHKroNi07MOWK9MfEw79mo-huTS89dcKAWJfUhs0i_c4ociJ7MIQOb5n5a7cTY/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5zyXhjVAYSTgjAgbCGDTczEfMQxKOyR1TiG4PbEZjKnnH-_iWjQJE9C6ELHc69dp0qnPsUskvTLP8RHKroNi07MOWK9MfEw79mo-huTS89dcKAWJfUhs0i_c4ociJ7MIQOb5n5a7cTY/" width="410" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Recipe by: </span>SH (by observing Alison M cook years ago)<span style="font-weight: bold;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Prep Time:</span> 15 min</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Cook Time: </span>40 min</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Serving Size:</span> 4 </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Tools:</span> Large pot, large pan<span style="font-weight: bold;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Ingredients:</span></div><div style="font-family: "Trebuchet MS",sans-serif;">A: </div><div style="font-family: "Trebuchet MS",sans-serif;">1 lbs ground beef</div><div style="font-family: "Trebuchet MS",sans-serif;">2" piece ginger (crushed) </div><div style="font-family: "Trebuchet MS",sans-serif;">4 cloves garlic (finely chopped)</div><div style="font-family: "Trebuchet MS",sans-serif;">1 onion (coarsely chopped)</div><div style="font-family: "Trebuchet MS",sans-serif;">8 tomatoes (cut into 8 pieces each)</div><div style="font-family: "Trebuchet MS",sans-serif;">1 small packet portobello mushroom</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups ketchup </div><div style="font-family: "Trebuchet MS",sans-serif;">2 tbs sambal oelek</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tbs fish sauce</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tsp salt</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">B:</div><div style="font-family: "Trebuchet MS",sans-serif;">1 lbs packet thin spaghetti</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 tbs salt</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">C:</div><div style="font-family: "Trebuchet MS",sans-serif;">8 tbs grated/powdered parmesan cheese</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Steps:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Sauce: </span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Heat 4 tbs oil in large pan.</li>
<li>Fry garlic, onion, and ginger for 3 min.</li>
<li>Add ground beef and stir fry for another 3 min.</li>
<li>On medium heat, add tomatoes and cook till they break down to sauce like.</li>
<li>Add portobello mushrooms and stir mixture for 1 min.</li>
<li>Add ketchup, sambal oelek, fish sauce, and salt.</li>
<li>Bring to boil and remove from stove.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><b>Spaghetti:</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li style="font-family: "Trebuchet MS",sans-serif;">Fill 3/4 of a large pot with water, add salt, and bring to boil.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Cook thin spaghetti per packet instructions.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Strain.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Serve on plates with sauce over spaghetti.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Top with parmesan cheese.</span></li>
</ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-71693151388008526382010-09-15T21:03:00.008-05:002010-09-15T21:05:01.675-05:00Kiam Chai Buey (Pickled Sour Green Mustard Stew)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTET2YlkSajlW-UxipadmMq-8zpncsNGMwj2FxIM-bYxKamsEAt1n2seHoKQyrShICi7aypiAn-Ri8KzlwhjdWRigTQE2sLMQV2voyI2GMRKWAZBD22yMp2GlkxMjVYFw8kazCXUPvyNE/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTET2YlkSajlW-UxipadmMq-8zpncsNGMwj2FxIM-bYxKamsEAt1n2seHoKQyrShICi7aypiAn-Ri8KzlwhjdWRigTQE2sLMQV2voyI2GMRKWAZBD22yMp2GlkxMjVYFw8kazCXUPvyNE/" style="cursor: pointer; float: right; height: 274px; margin: 0pt 0pt 10px 10px; width: 410px;" /></a><span style="font-family: "Trebuchet MS",sans-serif; font-size: small; font-weight: bold;">Recipe by: </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">SH</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small; font-weight: bold;"> </span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Prep Time: </span><span style="font-size: small;">20 min</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Cook Time:</span><span style="font-size: small;"> 2 hrs</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Serving Size:</span><span style="font-size: small;"> 8</span><span style="font-size: small; font-weight: bold;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Tools:</span><span style="font-size: small;"> Large pot</span><span style="font-size: small; font-weight: bold;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Ingredients:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3 bunch pickled sour green mustard</span></div><span style="font-size: small;">1/2 lbs carrots</span><br />
<span style="font-size: small;">1 can baby corn</span><br />
<span style="font-size: small;">1 can water chestnut</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 onion</span><br />
<span style="font-size: small;">1 lbs boneless pork ribs</span><br />
<span style="font-size: small;">1 tbs black pepper</span><span style="font-size: small; font-weight: bold;"> </span><br />
<br />
<span style="font-size: small; font-weight: bold;">Steps:</span></div><ol><li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cut sour green mustard into 2" pieces and soak in water for 15 min.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Peel and cut carrots into 2" pieces.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cut baby corn in half.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Slice water chestnuts thickly.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Peel and cut onion into 16 pieces.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Add all ingredients into large pot.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Add enough water to cover all ingredients.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Add black pepper.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Bring to boil.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Cook at medium heat for 2 hrs. </span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">S</span>erve with white rice.</li>
</ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-12513701648758535582010-09-15T20:49:00.004-05:002010-09-15T20:50:04.437-05:00Scallop Porridge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVH_vyf63EZH15M4s4WhJpDnjrhFUXgdWMwGnLvWpSFGDQDuayjOt3ZjthOQZo21A6lVBu_ENCUOraBgbc-yW8U-W3adQBTJFk0b2HmdDNTleNEjfZ6bG8XQ4akDPy_q6Au97WGR_RPkc/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVH_vyf63EZH15M4s4WhJpDnjrhFUXgdWMwGnLvWpSFGDQDuayjOt3ZjthOQZo21A6lVBu_ENCUOraBgbc-yW8U-W3adQBTJFk0b2HmdDNTleNEjfZ6bG8XQ4akDPy_q6Au97WGR_RPkc/" width="410" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Recipe by:</span> SH</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Prep Time:</span> 30 min</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Cook Time: </span>40 min</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Serving Size:</span> 4 </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Tools:</span> Medium pot<span style="font-weight: bold;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Ingredients:</span><br />
A: Porridge<span style="font-weight: bold;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;">1.5 cups jasmine rice</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup small dried scallops </div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">8 small shitake mushrooms (blanched for 3 min, chopped)</div><div style="font-family: "Trebuchet MS",sans-serif;">10 cups water</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">B: Condiments </div><div style="font-family: "Trebuchet MS",sans-serif;">2 stalks green onion </div><div style="font-family: "Trebuchet MS",sans-serif;">4" ginger </div><div style="font-family: "Trebuchet MS",sans-serif;">2 tbs preserved cabbage </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">C: Seasoning</div><div style="font-family: "Trebuchet MS",sans-serif;">Marmite</div><div style="font-family: "Trebuchet MS",sans-serif;">White pepper</div><div style="font-family: "Trebuchet MS",sans-serif;">Light soy sauce</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Steps:</span><br />
<br />
<span style="font-weight: bold;">Porridge: </span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Blanch dried scallops in hot water for 3 min and strain.</li>
<li>Blanch shitake mushrooms in hot water for 3 min and strain. Remove stems. Chop mushrooms.</li>
<li>Wash rice. Add rice and water into pot. Bring to boil.</li>
<li>Add mushrooms and scallops.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Cook for 30 min. Stir every 3 min.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Condiments:</span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Prepare condiments. </li>
<li>Wash green onions and sliced finely into rings.</li>
<li> Peel and wash ginger. Julienne finely. Fry to crisp in oil, drain.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Assembly bowls of porridge:</b></span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">In serving bowls, add porridge.</span></li>
<li><span style="font-size: small;">Flavor to taste with Marmite or light soy sauce and white pepper. </span></li>
<li>Add condiments on top. </li>
</ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-63870462344268268132010-09-15T19:02:00.005-05:002012-05-04T16:22:16.635-05:00Goji Berry Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYYvO8WVCZngXIgrt3BWcEcRK68pikQHEHBoEldCvzQBeSBbAIbXrvAITZdj2b9A4JEqfK5zm9MnzPtIkf7CLCiBsb_uVAYhdikdk0SYKPzT8gye8lQHwkKQrwVVtCaG4mIuu86_PmD0/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYYvO8WVCZngXIgrt3BWcEcRK68pikQHEHBoEldCvzQBeSBbAIbXrvAITZdj2b9A4JEqfK5zm9MnzPtIkf7CLCiBsb_uVAYhdikdk0SYKPzT8gye8lQHwkKQrwVVtCaG4mIuu86_PmD0/" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Recipe by:</span> SH</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Prep Time:</span> 15 min</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Cook Time:</span> 7-9 hrs</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Serving Size:</span> 4 </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Tools:</span> 4-quart slow cooker, pot<span style="font-weight: bold;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Ingredients:</span></div><div style="font-family: "Trebuchet MS",sans-serif;">A: <br />
8 chicken drumsticks<br />
8 shitake mushrooms<br />
1/4 cup goji berries<br />
1/2 lbs carrots (large chunk) <br />
3 chicken bouillon<br />
1/4 cup light soy sauce<br />
1/4 cup dark soy sauce<br />
1 tsp black pepper<br />
<br />
B: <br />
1 packet of rice noodles<br />
<br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small; font-weight: bold;">Steps:</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Soup:</b></span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">Clean drumsticks, mushrooms, and carrots.</span></li>
<li><span style="font-size: small;">Add ingredients A into slow cooker.</span></li>
<li><span style="font-size: small;">Add water to cover all ingredients. Suggestion: 1" from the rim of slow cooker.</span></li>
<li><span style="font-size: small;">Cook on LOW for 6-8 hrs.</span></li>
</ol><span style="font-size: small;"></span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Noodles:</b></span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">Fill up 3/4 of a large pot with water.</span></li>
<li><span style="font-size: small;">Bring it to boil.</span></li>
<li><span style="font-size: small;">Add noodles to cook per packet instructions.</span></li>
<li><span style="font-size: small;">Strain noodles into cold water. Leave for 30 sec.</span></li>
<li><span style="font-size: small;">Strain. </span></li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Assembly bowls of noodle soup:</b></span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">In serving bowls, add noodles.</span></li>
<li><span style="font-size: small;">Add shitake mushrooms and drumsticks on top.</span></li>
<li><span style="font-size: small;">Pour in piping hot soup with goji berries.</span></li>
</ol><span style="font-family: "Trebuchet MS",sans-serif;"></span>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-35572109485175640582010-08-18T22:22:00.001-05:002012-05-04T16:23:16.258-05:00Tea Egg with Noodle Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VLJauyBGNmOkkHXK26YRGkEQi3vFk_DjG14zVLJn1BXdQOCeR3dLJnyVrImCKFi63lLp7CNzgTeqUeUZDw3QARpggnusq-NE_w9By0Dne4ixWKSclkaaQSxgmWFaG9_wxLy7bb2_n_0/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VLJauyBGNmOkkHXK26YRGkEQi3vFk_DjG14zVLJn1BXdQOCeR3dLJnyVrImCKFi63lLp7CNzgTeqUeUZDw3QARpggnusq-NE_w9By0Dne4ixWKSclkaaQSxgmWFaG9_wxLy7bb2_n_0/" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Recipe by:</span> SH<span style="font-weight: bold;"> <br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Prep Time:</span> 10 min</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Cook Time: </span>8 hrs</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Serving Size:</span> 4 </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Tools:</span> Slow cooker, pots<span style="font-weight: bold;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Ingredients:</span></div><div style="font-family: "Trebuchet MS",sans-serif;">1 dozen eggs<span style="font-weight: bold;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;">1 lbs baby bok choy</div><div style="font-family: "Trebuchet MS",sans-serif;">1 packet of flat wonton noodles<span style="font-weight: bold;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>A:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">1 large sachet of Lipton tea</div><div style="font-family: "Trebuchet MS",sans-serif;">4 shitake mushrooms </div><div style="font-family: "Trebuchet MS",sans-serif;">6 star anise</div><div style="font-family: "Trebuchet MS",sans-serif;">2" cinnamon stick</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup soy sauce</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tbs cooking wine</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Steps:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: bold;">Tea Eggs: </span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Boil and peel all eggs.</li>
<li>Place eggs in slow cooker.</li>
<li>Boil 2 cups water and steep Lipton tea for 3 minutes.</li>
<li>Add the rest of ingredients A into slow cooker. </li>
<li>Add Lipton tea sachet and just enough water to cover all eggs in slow cooker. </li>
<li>Cook on low for 6-8 hrs.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><b>Soup:</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Remove eggs from slow cooker.</li>
<li>Remove star anise and cinnamon sticks from soup.</li>
<li>Place soup into a pot. Add 2 cups of water.</li>
<li>Bring it to a boil.</li>
<li>Season with salt and white pepper.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><b>Noodles:</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Fill up 3/4 of a large pot with water.</li>
<li>Bring it to boil.</li>
<li>Prepare a basin of ice cold water. </li>
<li>Add noodles to cook per packet instructions.</li>
<li>Strain noodles into ice cold water. Leave for 30 sec.</li>
<li>Strain noodles into boiling water. Leave for 1 min.</li>
<li>Repeat step 5 & 6 three times to enhance texture of noodles.</li>
<li>Strain. </li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Baby bok choy:</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Fill up 3/4 of a medium pot with water.</li>
<li>Bring it to boil.</li>
<li>Add baby bok choy and cook for 3 min.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Strain. </li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><b>Assembly bowls of noodle soup:</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>In serving bowls, add noodles.</li>
<li>Add baby bok choy, shitake mushroom, and eggs on top.</li>
<li>Pour in piping hot soup.</li>
</ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-36327313206683339672010-07-17T21:09:00.012-05:002010-07-21T16:58:23.490-05:00Watermelon Sorbet, Juice, & Cocktail<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRanuNLZy2dZndI0zBrBUpUFrKjNPnW0caXEknKqg5n8cvkM8hwFIbEcguTZfsRtrOw3mBc7zGWxTPen60lxHfNqUDLMgdrjRpX8_vNTin2BZVS0_Fd61DMlUupmS6a6QJvbapf4x0UgE/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRanuNLZy2dZndI0zBrBUpUFrKjNPnW0caXEknKqg5n8cvkM8hwFIbEcguTZfsRtrOw3mBc7zGWxTPen60lxHfNqUDLMgdrjRpX8_vNTin2BZVS0_Fd61DMlUupmS6a6QJvbapf4x0UgE/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRanuNLZy2dZndI0zBrBUpUFrKjNPnW0caXEknKqg5n8cvkM8hwFIbEcguTZfsRtrOw3mBc7zGWxTPen60lxHfNqUDLMgdrjRpX8_vNTin2BZVS0_Fd61DMlUupmS6a6QJvbapf4x0UgE/" width="410" /></a></div><div style="color: red;"><br />
<b><span style="font-size: small;">Watermelon Sorbet</span></b><span style="font-size: small; font-weight: bold;"> </span><br />
<br />
<div style="color: black;"><span style="font-size: small; font-weight: bold;">Recipe by:</span><span style="font-size: small;"> Alton Brown </span>(<a href="http://www.foodnetwork.com/recipes/alton-brown/melon-sorbet-recipe/index.html">http://www.foodnetwork.com/recipes/alton-brown/melon-sorbet-recipe/index.html</a>) (mod by SH in <span style="color: red;">red</span>)<span style="font-weight: bold;"> </span></div></div><br />
<span style="font-weight: bold;">Prep Time:</span> 15 min<br />
<span style="font-weight: bold;">Cook Time: </span>N/A<br />
<span style="font-weight: bold;">Serving Size:</span> 4<span style="font-weight: bold;"> </span><br />
<br />
<span style="font-weight: bold;">Tools:</span> Food processor/blender<span style="font-weight: bold;"> </span><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
1 lbs, 5 oz diced watermelon (or muskmelon or honeydew) <br />
3 tbs freshly squeezed lemon juice<br />
2 tbs vodka<br />
9 oz sugar, approximately 1 1/4 cups (<span style="color: red;">4.5 oz, approximately 1/2 cup + 2 tbs</span>)<span style="font-weight: bold;"> </span><br />
<br />
<span style="font-weight: bold;">Steps:</span> <br />
<ol><li style="color: black;"><span style="font-size: small;">Place the melon in the bowl of a food processor and process until smooth.</span></li>
<li style="color: black;">Add the lemon juice, vodka, and sugar and process for another 30 seconds.</li>
<li style="color: black;">Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour. (<span style="color: red;">omit</span>)</li>
<li style="color: black;">Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. (<span style="color: red;">omit</span>)</li>
<li>Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.</li>
</ol><span style="color: black;">Note: We do not have an ice cream maker so we omitted step 3 and 4. </span><br />
<br />
<span style="color: black;">---------------------------------------------------------------------------------------------------------------------- </span><br />
<span style="color: black;">One will surely have plenty watermelon left. Let's make something for these hot summer days. </span><br />
<br />
<div style="color: red;"><b><span style="font-size: small;">Watermelon Juice</span></b></div><span style="color: black;"><b> </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKlbi73I-zxSKMTgWEdbdjJb__1heQlFjP9ENM8adjPaBDcalIoUoFHdnXMbWI-ym54W3Q-Z-GmFX_sSDH2N4a-kUztgAOftU0TUUbLbhyphenhyphenhXqIUwq7u1JsSOjirpcqJCdWk63KiYp-yQ/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKlbi73I-zxSKMTgWEdbdjJb__1heQlFjP9ENM8adjPaBDcalIoUoFHdnXMbWI-ym54W3Q-Z-GmFX_sSDH2N4a-kUztgAOftU0TUUbLbhyphenhyphenhXqIUwq7u1JsSOjirpcqJCdWk63KiYp-yQ/" width="266" /></a><span style="font-size: small; font-weight: bold;"> </span><br />
<span style="font-size: small; font-weight: bold;">Recipe by:</span><span style="color: black;"> SH<b> </b></span><br />
<br />
<span style="color: black;"><b>Serving Size: </b>4<b> </b></span><br />
<br />
<span style="color: black;"><b>Ingredients:</b></span><br />
<span style="color: black;">2 lbs diced watermelon</span><br />
<span style="color: black;">2 cups of ice cubes</span><br />
<span style="color: black;">4 tbs of lemon juice<b> </b></span><br />
<br />
<span style="color: black;"><b>Steps: </b></span><br />
<ol><li><span style="color: black;">Blend and strain the rest of watermelon.</span></li>
<li>Add lemon juice to watermelon.</li>
<li>Stir well.</li>
<li>Serve on the rocks i.e. with ice.</li>
</ol><br />
<span style="color: black;"><b style="color: red;">Watermelon Cocktail</b><b></b></span><br />
<br />
<span style="color: black;"><b>Serving Size: </b>1</span><span style="font-weight: bold;"> </span><br />
<br />
<span style="font-weight: bold;">Tools:<b> </b></span>Cocktail shaker <span style="color: black;"><b> </b></span><br />
<br />
<span style="color: black;"><b>Ingredients:</b></span><br />
<span style="color: black;">6 tbs of watermelon juice</span><br />
<span style="color: black;">2 tbs of Limoncello, chilled</span><br />
<span style="color: black;">2 tbs of lemon juice </span><br />
<span style="color: black;">2 cup of ice cubes<b> </b></span><br />
<br />
<span style="color: black;"><b>Steps:</b> </span><br />
<ol><li><span style="color: black;">Fill a cocktail shaker 3/4 full with ice cubes.</span></li>
<li><span style="color: black;">Add watermelon juice, lemon juice, and Limoncello.</span></li>
<li><span style="color: black;">Cover and shake until outside of shaker becomes frosty.</span></li>
<li>Strain into chilled martini glass.</li>
</ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-91412515606688485012010-06-25T10:12:00.012-05:002011-02-21T23:40:01.525-06:00Happy Meal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qK7YIqRszhXXzO92KWriXHAPvtyNM-0eQ_RXZtf-upcPghadlFhOysRR9c7xQ6vBHnVLWcu1s6vyoFhPZy5DMNNkznX7mh1OBGknv24Bi09YYqsUX5uYSKtNGPt9CJ1EXyb8LSCfQ9g/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qK7YIqRszhXXzO92KWriXHAPvtyNM-0eQ_RXZtf-upcPghadlFhOysRR9c7xQ6vBHnVLWcu1s6vyoFhPZy5DMNNkznX7mh1OBGknv24Bi09YYqsUX5uYSKtNGPt9CJ1EXyb8LSCfQ9g/" style="cursor: pointer; float: right; height: 274px; margin: 0pt 0pt 10px 10px; width: 410px;" /></a><span style="font-weight: bold;">Recipe by: </span>SH<br />
<br />
<span style="font-weight: bold;">Prep Time:</span> 30 min<br />
<span style="font-weight: bold;">Cook Time: </span>41 min<br />
<span style="font-weight: bold;">Serving Size:</span> 2 <br />
<br />
<span style="font-weight: bold;">Tools:</span> Baking sheets, oven<br />
<br />
<span style="font-weight: bold;">Ingredients:<br />
<br />
Fish:<br />
</span>2 pieces <u>FRESH</u> swordfish steaks 2/3" thick<span style="font-weight: bold;"><br />
</span><br />
Seasoning A:<br />
1/2 tbs butter (melted)<br />
1/2 tbs salt<br />
1/2 tbs black pepper<br />
2 tbs honey<br />
<br />
<span style="font-weight: bold;">Baked Asparagus:</span><br />
1/2 lbs asparagus<br />
2 tbs olive oil<br />
1 tsp salt<br />
<br />
<span style="font-weight: bold;">Stuffed Mushrooms:</span><br />
6 big portobello mushroom<br />
5.6oz can lumped crab meat<br />
6 basil leaves<br />
<br />
Seasoning B:<br />
8 basil leaves (minced)<br />
1 tbs mirin<br />
1 tbs Worchestershire sauce<br />
1 tbs mayonnaise<br />
1/2 tbs dijon mustard<br />
1/2 tsp salt<br />
<br />
Topping:<br />
3 tbs freshly grated cheddar<br />
3 tbs freshly grated mozzarella<br />
<span style="font-weight: bold;"></span><br />
<span style="font-weight: bold;">Steps:<br />
<br />
Fish:<br />
</span><br />
<ol><li>Clean and pat dry swordfish steaks with paper towel.</li>
<li>Mix seasoning A.</li>
<li>Brush on seasoning A mixture on all sides of steaks.</li>
<li>Place steaks on baking sheet layered with aluminum foil. Fold edges up to make a rectangular bowl.</li>
<li>Move oven rack to top most position.</li>
<li>Set oven to broil on HIGH.<br />
</li>
<li>Broil steak, 3 min on each side (only top and bottom). Brush seasoning A again when turning.<br />
</li>
</ol><br />
<span style="font-weight: bold;">Baked Asparagus:<br />
</span> <br />
<ol><li>Set oven to 500 degree F with rack in center position.</li>
<li>Clean and pat dry asparagus with paper towel.</li>
<li>Prepare baking sheet layered with aluminum foil. Provide extra foil to fold and cover tips of asparagus.<br />
</li>
<li>Place asparagus on baking sheet. Make sure all tips are arranged on the same edge.</li>
<li>Drizzle olive oil and sprinkle salt evenly.<br />
</li>
<li>Bake asparagus for 6 min.</li>
<li>Turn and cover the tip of asparagus by folding down extra aluminum foil.</li>
<li>Bake asparagus for another 6 min.<br />
</li>
</ol><br />
<span style="font-weight: bold;">Stuffed Mushroom:<br />
</span> <br />
<ol><li>Set oven to 400 degree F with rack in center position.</li>
<li>Clean and pat dry mushrooms with paper towel.</li>
<li>Prepare baking sheet layered with aluminum foil. Fold edges up to make a rectangular bowl.</li>
<li>Brush butter on aluminum foil and mushrooms.<br />
</li>
<li>Place mushrooms on baking sheet with the underside up. Place one basil leave under each mushroom.<br />
</li>
<li>Mix seasoning B.</li>
<li>Add crab meat and mix well.</li>
<li>Divide crab mixture into 6 portions and fill mushrooms.<br />
</li>
<li>Sprinkle 3 mushrooms with cheddar and 3 other mushrooms with mozzarella cheese. 1 tbs each.<br />
</li>
<li>Bake mushrooms for 23 min.</li>
</ol><span style="font-weight: bold;">Bon Appetit!!</span>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-40918115373077535212010-05-22T17:57:00.000-05:002010-05-22T17:57:00.898-05:00Chicken Corn Fritters<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieknDnv_llim42MpN6sbncnjYWfAWcI6mPEimCoRYxk5J8yyocOo4JW3Ej2R3QNhki87AjKlh467JLv3LWUDbSho82b6ZnY237QehcKTTs021U98sw0ByFjitV3nHMSL8AYQIwIOuimDg/"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieknDnv_llim42MpN6sbncnjYWfAWcI6mPEimCoRYxk5J8yyocOo4JW3Ej2R3QNhki87AjKlh467JLv3LWUDbSho82b6ZnY237QehcKTTs021U98sw0ByFjitV3nHMSL8AYQIwIOuimDg/" alt="" border="0" /></a><span style="font-weight: bold;">Recipe by: </span>Marie Greene, Taste of Home Annual Recipes 2000 (Mod by SH and J in <span style="color: rgb(0, 153, 0);">green</span>)<br /><br /><span style="font-weight: bold;">Prep Time:</span> 30 min<br /><span style="font-weight: bold;">Cook Time: </span><span>30 </span><span>min</span><br /><span style="font-weight: bold;">Yield:</span><span> 1 dozen</span><br /><br /><span style="font-weight: bold;">Tools:</span><span> </span>Deep-fat fryer/skillet<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 can (15.25 oz) whole kernel corn, drained<br />1 cup finely chopped cooked chicken<br />1 egg, lightly beaten<br />1/2 cup milk<br />2 tbs butter or margarine, melted<br />1/2 tsp salt<br />1/8 tsp pepper<br />1 3/4 cups all-purpose flour<br />1 tsp baking powder<br />Oil for deep-fat frying<br /><br /><span style="font-weight: bold;">Steps:</span><br /><ol><li>Place corn in a bowl. Lightly crush with a potato masher.</li><li>Stir in chicken, egg, milk, butter, salt, and pepper.</li><li>Combine flour and baking powder. Stir into the corn mixture just until combined.</li><li>In a deep-fat fryer or skillet, heat 2 inch of oil to 375 degree F.</li><li>Drop batter by 1/4 cupfuls into oil.</li><li>Fry for 3 min on each side or until golden brown.</li><li>Drain on paper towel, keep warm.</li><li><span style="color: rgb(0, 153, 0);">Serve with any of your favorite sauces.</span><br /></li></ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-26330410754777185932010-05-11T19:28:00.001-05:002010-05-11T19:29:30.909-05:00Fish, Not Fishy, Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVe5x3kh4S4LcfaOtftvg7MdIVENRxPaWjtqVKuHeJ9zQfAFgSplYt6zZFPreYYRiYKW4Eez73Ik7wyqJNTP1G_O0DaKJ82Cep84Y6qs1Zumngm_HiVpsPK8NiagGSjR5NUOw1adrQQ4/"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVe5x3kh4S4LcfaOtftvg7MdIVENRxPaWjtqVKuHeJ9zQfAFgSplYt6zZFPreYYRiYKW4Eez73Ik7wyqJNTP1G_O0DaKJ82Cep84Y6qs1Zumngm_HiVpsPK8NiagGSjR5NUOw1adrQQ4/" alt="" border="0" /></a><span style="font-weight: bold;">Recipe by:</span> SH<br /><br /><span style="font-weight: bold;">Prep Time:</span> 10 min<br /><span style="font-weight: bold;">Cook Time:</span> 30 min<br /><span style="font-weight: bold;">Serving Size:</span> 4<br /><span style="font-weight: bold;"><span style=";font-family:Arial,Helvetica,Sans-Serif;font-size:85%;" ><br /></span></span><span style="font-weight: bold;">Ingredients:</span><br /><span style=";font-family:georgia;font-size:100%;" >1 lbs thin spaghetti<br />2 tbs olive oil<br /></span><span style=";font-family:georgia;font-size:100%;" >1 onion, chopped<br />3 cloves of garlic, chopped<br /></span><span style=";font-family:georgia;font-size:100%;" >1/2 cup dry white wine</span><br /><span style=";font-family:georgia;font-size:100%;" >6.4 ounces tuna in water<br />1 can Campbell potato soup<br />1 cup milk<br /></span><span style=";font-family:georgia;font-size:100%;" >1/2 cup cilantro<br />2 ounces (about 1/2 cup) grated Mozzarella cheese<br /></span><span style=";font-family:georgia;font-size:100%;" >Salt and pepper medley to taste<br /></span><br /><span style="font-weight: bold;">Steps:</span><br /><ol><li>Cook pasta, al dente per packet instructions. Drain and set aside.<br /></li><li><span style=";font-family:georgia;font-size:100%;" >Heat up olive oil in a pan over medium-high heat.</span></li><li><span style=";font-family:georgia;font-size:100%;" >Add onion and garlic. Saute until onions are lightly caramelized, about 5 min.</span></li><li><span style=";font-family:georgia;font-size:100%;" >Add white wine and deglaze for 2 min.</span></li><li><span style=";font-family:georgia;font-size:100%;" >Add tuna. Stir for 30 sec.</span></li><li><span style=";font-family:georgia;font-size:100%;" >Add potato soup, milk, and seasoning, Bring mixture to a boil.<br /></span></li><li><span style=";font-family:georgia;font-size:100%;" >Add cilantro and cheese. Stir for another 1 min.</span></li><li><span style=";font-family:georgia;font-size:100%;" >Add pasta, stir well within the next minute.</span></li><li><span style=";font-family:georgia;font-size:100%;" >Optional: Serve with <a href="http://smallfirecook.blogspot.com/2010/05/carrot-ginger-salad.html">Carrot Ginger Salad</a>.<br /></span></li></ol>Bon Appetit! ^^Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-41371702140810251572010-05-11T19:21:00.003-05:002012-05-04T16:23:07.503-05:00Slow Cooked Korean Style Short Rib Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg0o_tdW4IG1kX-agy78HkNJ-LaagM8jqcZXXqKjJrB6NPBEO9-X8mIoXjsWOZTIgCs7QcHZxeq3Ty_OViirCereC2amZ9R7udvvIuLSrdpi6k0K_SRTBd57JMSlkbbn1G39rE9h6zZ4/"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg0o_tdW4IG1kX-agy78HkNJ-LaagM8jqcZXXqKjJrB6NPBEO9-X8mIoXjsWOZTIgCs7QcHZxeq3Ty_OViirCereC2amZ9R7udvvIuLSrdpi6k0K_SRTBd57JMSlkbbn1G39rE9h6zZ4/" alt="" border="0" /></a><span style="font-weight: bold;">Recipe by: </span><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooked-korean-style-short-rib-soup-recipe2/index.html">http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooked-korean-style-short-rib-soup-recipe2/index.html</a> (mod by J in <span style="color: rgb(51, 51, 255);">blue</span>)<br />
<br />
<span style="font-weight: bold;">Prep Time:</span><span> 20 min</span><br />
<span style="font-weight: bold;">Cook Time:</span> <span style="color: rgb(51, 51, 255);">8</span> hrs (+overnight)<br />
<span style="font-weight: bold;">Serving Size:</span> 6<br />
<br />
<span style="font-weight: bold;">Tools:</span><span> </span>Slow cooker, pot<br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
<span style="font-weight: bold;">Ribs:</span><br />
12 English-cut short ribs (about 6 pounds)<br />
4 cups low-sodium chicken broth <span style="color: rgb(51, 51, 255);">(homemade preferably)</span><br />
1/3 cup soy sauce<br />
1/4 cup sugar<br />
3 tbs finely grated peeled fresh ginger<br />
2 tbs Korean red chili paste or sambal oelek, plus more for serving<br />
2 tbs dark (toasted) sesame oil<br />
4 cloves garlic, finely chopped<br />
1 bunch scallions (white and green parts, separated), thinly sliced<br />
<br />
<span style="font-weight: bold;">Noodles and Garnished:</span><br />
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)<br />
1 carrot, finely grated<br />
1 small Kirby cucumber, thinly sliced<br />
1/2 cup cilantro leaves, torn<br />
2 limes, cut into wedges<br />
<br />
<span style="font-weight: bold;">Steps:</span><br />
<ol><li>Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. Put the ribs in the slow cooker.</li>
<li>Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on <span style="color: rgb(51, 51, 255);">LOW </span>for <span style="color: rgb(51, 51, 255);">8</span> hours.</li>
<li><span style="color: rgb(51, 51, 255);">Refrigerate overnight for best fat removal.</span></li>
<li>Skim any fat that may collect on top of the beef broth and discard.<br />
</li>
<li>About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.</li>
<li><span style="color: rgb(51, 51, 255);">Reheat the broth.</span><br />
</li>
<li>Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls.<br />
</li>
<li>Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.</li>
</ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-14229664056965105652010-05-11T18:57:00.002-05:002010-05-11T19:08:56.375-05:00Carrot Ginger Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclI34bBXN9Dgok0E90Ul7iNLDcUR8WU-TybnBSoG6Zf62K1Mo_ueM7l05QEfn5NLCAr2nZy8jE2dVIICviZrC66S6MY2UVYc_KKiSE1ZHhTU5aT3F1PUBjpBjQauzlgVRg2IY141qVzI/"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclI34bBXN9Dgok0E90Ul7iNLDcUR8WU-TybnBSoG6Zf62K1Mo_ueM7l05QEfn5NLCAr2nZy8jE2dVIICviZrC66S6MY2UVYc_KKiSE1ZHhTU5aT3F1PUBjpBjQauzlgVRg2IY141qVzI/" alt="" border="0" /></a><span style="font-weight: bold;">Recipe by: </span><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-with-carrot-ginger-salad-recipe/index.html">http://www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-with-carrot-ginger-salad-recipe/index.html</a><br /><br /><span style="font-weight: bold;">Prep Time:</span> min<br /><span style="font-weight: bold;">Cook Time: </span><span>min</span><br /><span style="font-weight: bold;">Serving Size:</span><span> </span><br /><br /><span style="font-weight: bold;">Tools:</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 tsp finely chopped peeled ginger<br />1 garlic clove, crushed<br />Grated zest of 1 lime<br />Juice of 2 limes<br />1 tbs vegetable oil<br />1 pound carrots<br />2 tbs chopped fresh cilantro<br />1/2 tsp salt<br /><br /><span style="font-weight: bold;">Steps:</span><br /><ol><li>Mix garlic with ginger, lime zest, and lime juice.<br /></li><li>Whisk in the vegetable oil.<br /></li><li>Shave the carrots into ribbons with a vegetable peeler and toss with the dressing.<br /></li><li>Add the cilantro and salt and toss.<br /></li></ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-8685859303567964712010-05-11T18:41:00.009-05:002010-05-11T18:53:08.110-05:00Lemon Broccoli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3V596n1ufDG9z0RVYG63hxg7PB1Izg4KRx1YOSVSkw2AeT8kVLm4CMIJ7wpqK7SdT52_IAd6Q3r-KNf8_CR3ewuI8zY3wDNhXl9NTGm9sMG59Ax9tQgGWfUOFo8lLpF4Da_8Nawzke3I/"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3V596n1ufDG9z0RVYG63hxg7PB1Izg4KRx1YOSVSkw2AeT8kVLm4CMIJ7wpqK7SdT52_IAd6Q3r-KNf8_CR3ewuI8zY3wDNhXl9NTGm9sMG59Ax9tQgGWfUOFo8lLpF4Da_8Nawzke3I/" alt="" border="0" /></a><span style="font-weight: bold;">Recipe by: </span><br /><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-broccoli-recipe/index.html">http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-broccoli-recipe/index.html</a><br /><br /><span style="font-weight: bold;">Prep Time:</span> 10 min<br /><span style="font-weight: bold;">Cook Time:</span><span> 6 min</span><br /><span style="font-weight: bold;">Serving Size:</span><span> 4</span><br /><br /><span style="font-weight: bold;">Tools:</span> Skillet, pot<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 minced <strong style="font-weight: normal;">garlic cloves<br /></strong>2 or 3 strips <strong style="font-weight: normal;">lemon zest</strong><br />3 tbs <strong style="font-weight: normal;">olive oil</strong><br />1 head <strong style="font-weight: normal;">broccoli florets<br /></strong>1 sliced <strong style="font-weight: normal;">carrot</strong><br /><strong style="font-weight: normal;">Lemon juice</strong><br /><strong style="font-weight: normal;">Salt</strong> and<span style="font-weight: bold;"> </span><strong><span style="font-weight: normal;">pepper</span><br /><br /></strong><span style="font-weight: bold;">Steps:</span><br /><ol><li>Heat <strong style="font-weight: normal;">garlic, </strong><span style="font-weight: bold;"></span><strong style="font-weight: normal;">lemon zest</strong> ,and<strong style="font-weight: normal;"> olive oil</strong> in a skillet over medium heat, 3 minutes.<br /></li><li>Meanwhile, cook <strong style="font-weight: normal;">broccoli </strong>and <strong style="font-weight: normal;">carrot</strong> in boiling salted water, 3 minutes.<br /></li><li>Drain and toss with the lemon oil, a squeeze of <strong style="font-weight: normal;">lemon juice</strong>, and <strong style="font-weight: normal;">salt</strong> and <strong style="font-weight: normal;">pepper</strong>.</li></ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-58491989049374013662010-05-08T23:29:00.002-05:002010-05-08T23:34:18.564-05:00Curry Puff<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAYB056iISrXKSbK129KTF8DrbZfaG-OCWuf_K6yPfCImK5B74Z9OwHiuKEkPQMbuoCb8Tqcdm90A6hM8ec_06T_boPIVrNaLO8g0jzRLF6fh_g-BGsn3irLgk_5UfiNvsUh4xLe6uHg/"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAYB056iISrXKSbK129KTF8DrbZfaG-OCWuf_K6yPfCImK5B74Z9OwHiuKEkPQMbuoCb8Tqcdm90A6hM8ec_06T_boPIVrNaLO8g0jzRLF6fh_g-BGsn3irLgk_5UfiNvsUh4xLe6uHg/" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-WrTiaca35WIVwRUmiF4xKMwKB-AYOPuue3EN1flq6rz3l21ElgXhBPMHNv6zF6GGphl1ls3_-gEVsqQH8_cIK-f7DioJZAH1hwDhiVR0LafM81OYgulqtn5wGELtgP2Vz6o-Jv5Vgk/"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-WrTiaca35WIVwRUmiF4xKMwKB-AYOPuue3EN1flq6rz3l21ElgXhBPMHNv6zF6GGphl1ls3_-gEVsqQH8_cIK-f7DioJZAH1hwDhiVR0LafM81OYgulqtn5wGELtgP2Vz6o-Jv5Vgk/" alt="" border="0" /></a><span style="font-weight: bold;">Recipe by:</span><span> </span>SH<br /><br /><span style="font-weight: bold;">Prep Time:</span><span> 30 min</span><br /><span style="font-weight: bold;">Cook Time:</span><span> 40 min</span><br /><span style="font-weight: bold;">Serving Size:</span> 4<br /><br /><span style="font-weight: bold;">Tools:</span><span> Pan, baking sheet</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Fillings:<br />3/4 lbs ground turkey<br />1 medium potato, 1/2" cube<br />1 onion<br />2 cloves garlic, chopped<br /><br />A:<br />1 tbs curry powder<br />1//2 tbs coriander<br />1/2 tbs cumin<br />1/2 tbs cloves<br />1 crushed candlenut<br />1/2 tbs salt<br />1 tsp pepper<br /><br />Pastry:<br />1 box of Pepperidge Farm puff pastry sheets <span style="font-size:78%;">(<a href="http://www.puffpastry.com">http://www.puffpastry.com</a>)</span><br /><span>1 egg</span><span>, beaten</span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span>Steps:</span><br /><br />Fillings:<br /><ol><li>Heat 2 tbs oil in pan.</li><li>Stir fry potatoes in medium heat.</li><li>Remove potatoes when golden brown.</li><li>Fry garlic and onions until fragrant.</li><li>Add ground turkey.</li><li>Add ingredients A.</li><li>Stir until cooked, approximately 5 min.</li><li>Add potatoes and mix well.</li></ol>Pastry:<br /><ol><li>Preheat oven per puff pastry packet instructions.<br /></li><li>Cut pastry sheet into 4 squares per sheet.</li><li>Wrap 1/4 cup fillings in each square. Wrapping is done by folding square into triangle.<br /></li><li>Press the edges of join with fork to seal each puff.</li><li>Prepare the baking sheet per packet instructions.<br /></li><li>Place puffs on baking sheet.</li><li>Brush eggs on top surface of puffs.</li><li>Baked puffs until golden brown per packet instructions.</li></ol>Note: There are two pastry sheets per packet. I used the whole sheet to wrap as much fillings as I could. I made two giant curry puffs as shown on pictures above.Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-7091108673538979772010-04-26T18:47:00.002-05:002010-05-01T23:33:15.626-05:00Guava Cake<div><span style="font-weight: bold;">Recipe by: </span><a href="http://polynesiankitchen.blogspot.com/2008/02/easy-guava-cake.html">http://polynesiankitchen.blogspot.com/2008/02/easy-guava-cake.html</a> (mod by J in <span style="color: rgb(51, 51, 255);">blue</span>)<br /><br /><span style="font-weight: bold;">Prep Time:</span> 45 min<br /><span style="font-weight: bold;">Cook Time:</span><span> 30min</span><br /><span style="font-weight: bold;">Serving Size:</span><span> 8</span><br /><br /><span style="font-weight: bold;">Tools:</span> 9" x 13" baking dish, mixer, pot, shrink wrap<br /><br /><span style="font-weight: bold;">Ingredients:<br /><br />Cake:<br /></span><span class="noprint">1 pkg Yellow Cake Mix or Strawberry Cake Mix<br />1 1/3 cups guava juice<br />3 eggs<br />1/3 cup vegetable oil<br /><br /><span style="font-weight: bold;">Icing:</span><br />1 8-ounce pkg cream cheese, softened<br />1/3 cup sugar<br />1 tsp Vanilla<br />1 small pkg Cool Whip, thawed<br /><br /><span style="font-weight: bold;">Guava Gel:</span><br />2 cups guava juice<br />1/2 cup sugar<br />1/4 cup cornstarch<br /><br /></span><span style="font-weight: bold;">Steps:<br /><br />Cake:<br /></span><ol><li>Bake cake according to package directions, substituting guava juice for water.<br /></li></ol><span style="font-weight: bold;">Icing:</span><br /><ol><li>In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.<br /></li><li>Add sugar and vanilla and beat in.<span style="color: rgb(51, 51, 255);"> </span><br /></li><li style="color: rgb(51, 51, 255);">Mix in 1/3 of the Cool Whip.<br /></li><li style="color: rgb(51, 51, 255);">Slowly fold in the rest of the Cool Whip 1/3 at a time.</li><li>Refrigerate until ready to use.<span style="font-weight: bold;"> </span><br /></li></ol><span style="font-weight: bold;">Guava Gel:</span><br /><ol><li>In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.<br /></li><li>Make a paste out of the cornstarch and a small amount of water.<br /></li><li>Remove guava juice from heat and stir in the cornstarch mixture.<br /></li><li>Return to heat and bring back to a boil and boil for one minute.<br /></li><li>Cool in refrigerator.</li></ol><span style="font-weight: bold;">Assembly:</span><br /><ol><li>To assemble cooled cake,<span class="noprint"> thickly ice the cake with all of the cream cheese mixture. You may layer it for steadier assembly.<br /></span></li><li><span class="noprint">Glaze the top of the cake with guava gel.<br /></span></li><li><span class="noprint">Refrigerate until ready to serve.<br /></span></li></ol></div>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-31468316887692002432010-04-20T21:30:00.002-05:002010-04-21T13:58:06.756-05:00Horseradish Ham Cubes<span style="FONT-WEIGHT: bold">Recipe by: </span>Connie Tolley, Oak Hill, West Virginia, Taste of Home, Summer Appetizers 2009<br />(SH's mod in <span style="COLOR: rgb(255,0,0)">red</span>)<br /><br /><span style="FONT-WEIGHT: bold">Prep Time:</span> 20 min<br /><span style="FONT-WEIGHT: bold">Cook Time:</span> N/A<br /><span style="FONT-WEIGHT: bold">Yield:</span> 5 dozen<br /><br /><span style="FONT-WEIGHT: bold">Tools:</span> Butter knife, toothpicks, plastic wrap<br /><br /><span style="FONT-WEIGHT: bold">Ingredients:</span><br />1 package (8 ounces) cream cheese, softened<br />2 tbs prepared horseradish <span style="COLOR: rgb(255,0,0)">(spicy horseradish)</span><br />1 tsp Worcestershire sauce<br />1/2 tsp seasoned salt<br />1/8 tsp pepper<br />10 square slices deli ham<br /><br /><span style="FONT-WEIGHT: bold">Steps:<br /></span><ol><li>In a small bowl, beat the cream cheese, horseradish, Worcestershire sauce, seasoned salt and pepper.</li><li>Spread about 2 tbs over each ham slice. Make two stacks, using five ham slices for each. Wrap each stack in plastic wrap; chill for 4 hours. Cut each stack into 1" cubes.</li></ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-1711783067850598722010-04-10T18:34:00.014-05:002010-05-01T17:57:12.313-05:00Supreme Chicken Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfrU6HvJ5YCHyYzi-CiZlRP1POVlwurvwhKur7AX6FRVWzf_sFuvYhoPsyfv7pye7gH6DHjgisJ9vG48tB-IPyf2NmvOR7Jy8GWcZjTEM7ETSXCJ2iCffPp-fynFHfqZilNkGQ305Ork/"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfrU6HvJ5YCHyYzi-CiZlRP1POVlwurvwhKur7AX6FRVWzf_sFuvYhoPsyfv7pye7gH6DHjgisJ9vG48tB-IPyf2NmvOR7Jy8GWcZjTEM7ETSXCJ2iCffPp-fynFHfqZilNkGQ305Ork/" alt="" border="0" /></a><span style="font-weight: bold;">Recipe by: </span>SH<br /><br /><span style="font-weight: bold;">Prep Time:</span><span> 30 mins</span><br /><span style="font-weight: bold;">Cook Time:</span><span> 2 hrs</span><br /><span style="font-weight: bold;">Serving Size:</span><span> 4</span><br /><br /><span style="font-weight: bold;">Tools:</span><span> Pot</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />A:<br />6 chicken drumsticks<br />1/2 lbs chicken breasts, cut into 2" pieces<br />3 big potatoes<br /><br />B:<br />1 big onion (cut into 16 parts)<br />1 bulb of garlic (cleaned and crushed)<br />2" cinnamon stick<br />3 star anise<br /><br />C:<br />1 tbs red thai curry powder<br />1 tbs turmeric powder<br />1 tbs cloves powder<br />1 tbs cumin powder<br />1 tbs coriander powder<br />1 tbs galangal powder<br />1 tbs garlic powder<br />2 candle nuts (pounded)<br />2 tbs sambal oelek<br /><br />D:<br />1 tbs fish sauce<br />2 tbs salt<br />2 tbs sugar<br /><br />E:<br />1 can coconut milk 400ml<br /><br /><span style="font-weight: bold;">Steps:</span><br /><ol><li>Heat up 1/2" oil in pot.</li><li>Add ingredients B into pot and fry until fragrant, approximately 2 mins.</li><li>Add ingredients C and mix well for 30 secs.</li><li>Add ingredients A.</li><li>Add water, just enough to cover all ingredients.</li><li>Add seasoning D.</li><li>Bring it to boil.</li><li>Lower heat to medium low.</li><li>Simmer for 1.5 hrs.</li><li>Add coconut milk (ingredient E) and cook for another 1/2 hr.<br /></li><li>Serve with white rice.<br /></li></ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-9638704971491793332009-12-23T19:19:00.012-06:002010-01-24T18:09:28.104-06:00Baked Garlic Shrimps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM316XSOxzFArGVAUxJ1iOzkp2_v9nb7xP-ygKCyFoWj083aigLvupjEkAYaw-mT6I3og-yk9Z76M2nowgAnwRCXNn5YL_fBX8ng1uxAwk7kh9i0SSr-94RQUU3vahwQh2QXcYGcxEP4o/"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM316XSOxzFArGVAUxJ1iOzkp2_v9nb7xP-ygKCyFoWj083aigLvupjEkAYaw-mT6I3og-yk9Z76M2nowgAnwRCXNn5YL_fBX8ng1uxAwk7kh9i0SSr-94RQUU3vahwQh2QXcYGcxEP4o/" alt="" border="0" /></a><span style="font-weight: bold;">Recipe by: </span>SH<br /><br /><span style="font-weight: bold;">Prep Time:</span> 10 min<br /><span style="font-weight: bold;">Cook Time:</span><span> 25 min</span><br /><span style="font-weight: bold;">Serving Size:</span><span> 2</span><br /><br /><span style="font-weight: bold;">Tools:</span> 9" x 9" baking dish<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1/2 lbs shrimps (head-on shell-on)<br />2 tbs minced garlic<br />2 tbs butter<br />1 tbs rice wine<br />1 tsp salt<br /><br /><span style="font-weight: bold;">Steps:</span><br /><ol><li>Cut off the pointy edge on shrimp heads and clean shrimps thoroughly.</li><li>Put shrimps in baking dish.</li><li>Mix all ingredients into shrimps.</li><li>Bake for 25 minutes.</li><li>Serve with rice.<br /></li></ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-16331105991767916752009-12-23T19:19:00.008-06:002009-12-23T19:37:35.364-06:00Seared Ahi Tuna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqO7ErFy89taruD06mNtkvyXQAbnIJK-e8uUPwyrsG5KGIsabzO4J2Cm5073uF_U49XnTf1WK1T5qkgcK641_hA1cX1ZfuQeQ1P1DPsnu2R_JBP4KRRGM2J0JpvKKDkssBewCIrUaGhTA/"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqO7ErFy89taruD06mNtkvyXQAbnIJK-e8uUPwyrsG5KGIsabzO4J2Cm5073uF_U49XnTf1WK1T5qkgcK641_hA1cX1ZfuQeQ1P1DPsnu2R_JBP4KRRGM2J0JpvKKDkssBewCIrUaGhTA/" alt="" border="0" /></a><span style="font-weight: bold;">Recipe by: </span>SH<br /><br /><span style="font-weight: bold;">Prep Time:</span> 30 min<br /><span style="font-weight: bold;">Cook Time:</span><span> 3 min</span><br /><span style="font-weight: bold;">Serving Size:</span><span> 2</span><br /><br /><span style="font-weight: bold;">Tools:</span> Flat pan<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 lbs <span style="color: rgb(51, 102, 255);">FRESH </span>ahi tuna (one thick piece)<br />1 tbs olive oil<br /><br />Rub:<br />1 tbs long's peak pork chop spice<br />1 tbs ground black pepper<br />2 tbs honey<br />1 tsp light soy sauce<br />1 tsp five spice powder<br /><br />Dipping Sauce 1: Ginger soy<br />4 tbs light soy sauce<br />4 tbs mayonnaise<br />1 tbs ketchup<br />1 tbs ground ginger<br />1 tsp sesame oil<br /><br />Dipping Sauce 2: Spicy vinegrette horse radish<br />4 tbs vinegrette<br />4 tbs mayonnaise<br />1 tbs dijon mustard<br />1 tsp horse radish<br /><br /><span style="font-weight: bold;">Steps:</span><br /><ol><li>Mix ingredients for rub.</li><li>Apply rub mixture to ahi tuna.</li><li>Heat up flat pan with olive oil. Spread olive oil all over bottom of pan.</li><li>Sear all sides of ahi tuna. 30 seconds on each side.</li><li>Leave seared ahi tuna on plate to cool.</li><li>Mix ingredients for dipping sauce 1 in a small bowl.</li><li>Mix ingredients for dipping sauce 2 in another small bowl.</li><li>Slice seared ahi tuna and serve with dipping sauces.<br /></li></ol>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com0tag:blogger.com,1999:blog-2559923077812810106.post-60745743752747569482009-12-23T18:38:00.010-06:002009-12-23T19:13:10.508-06:00"Tang Yuen" aka Glutinous Rice Balls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibmHdUxe2OybY3CglUBdf_um-RYsltC4M6NU9vw5rca2JsPAhsdfjlKywMoFPcr5l6K37JQOldNJOBVfsJy-e-ZOx17eTc73mMc1coETgSNj9uiEsIHSqtFdtrqAFIS3FuvcbnQNCIqpo/"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 410px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibmHdUxe2OybY3CglUBdf_um-RYsltC4M6NU9vw5rca2JsPAhsdfjlKywMoFPcr5l6K37JQOldNJOBVfsJy-e-ZOx17eTc73mMc1coETgSNj9uiEsIHSqtFdtrqAFIS3FuvcbnQNCIqpo/" alt="" border="0" /></a><span style="font-weight: bold;">Recipe by: </span><span>SH</span><br /><br /><span style="font-weight: bold;">Prep Time:</span> 20 min<br /><span style="font-weight: bold;">Cook Time:</span><span> 30 min</span><br /><span style="font-weight: bold;">Serving Size:</span> 4<br /><br /><span style="font-weight: bold;">Tools:</span> Pots, mixing bowl<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />Syrup:<br />2" piece of ginger (peeled and bruised)<br />8 cups of water<br />1.5 cups of brown sugar<br /><br />Glutinous Rice Balls:<br />4 cups of glutinous rice flour<br />2 cups of cold water<br />2 tbs of pandan extract<br />2 tbs of Ghirardelli milk chocolate powder<br />1/4 cup of Ghirardelli bitter-sweet chocolate chips<br /><br /><span style="font-weight: bold;">Steps:</span><br /><ol><li>Boil water and ginger in pot for 20 minutes. Cover pot half way when water starts boiling.</li><li>In a mixing bowl, add 1 cup of water to 4 cups of glutinous rice flour.</li><li>Knead the dough.<br /></li><li>Is the dough sticking to your hands? If yes, knead in a little bit more flour until it does not stick to your hands.</li><li>Is the dough crumbling apart? If yes, add a little bit more water until it does not crumble apart.</li><li>Repeat step (4) and (5) as necessary.</li><li>Divide the dough into 3 portions.</li><li>*Flavor 1/3 with pandan extract, 1/3 with chocolate powder, and leave the last 1/3 as is.</li><li>Repeat step (4) and (5) as necessary.</li><li>Divide dough into small portions and roll them in between your palms to form spheres.</li><li>Wrap a chocolate chip inside each small non-flavored dough pieces when rolling them.<br /></li><li>Place them on plate.</li><li>Add brown sugar into ginger soup.<br /></li><li>Once sugar is dissolved, add all glutinous rice balls into soup.</li><li>The Tang Yuen is ready to serve when all the glutinous rice balls float to surface.</li></ol>* Different colors can be achieved by using food coloring.<br /><br />There is a version by lilian on <a href="http://www.malaysiabest.net/2008/12/14/how-to-make-tang-yuen-or-tang-yuan-for-winter-solstice-%E5%86%AC%E8%87%B3/">http://www.malaysiabest.net/2008/12/14/how-to-make-tang-yuen-or-tang-yuan-for-winter-solstice-%E5%86%AC%E8%87%B3/</a>Seow Like Meow http://www.blogger.com/profile/07145327143635854194noreply@blogger.com1