Potato Chips, Pretzels, Coffee, Chocolate Chips... Amazing!
Compost Cookie Recipe (Oprah's website)
lee-leekitchen
things from our kitchen!
Saturday, May 4, 2013
Sunday, April 14, 2013
Cha Gio
Special thanks to Phuong for being the cooking instructor.
As she is an intuitive cooker - we were eye balling ingredients & checking the amounts. So this is a guide.
We made about 35-40 rolls. The extras will be frozen for another day.
INGREDIENTS:
This was accompanied by a dipping sauce:
Our instructor recommends either fish sauce brands called flying horses or flying lions (pictured below).
As she is an intuitive cooker - we were eye balling ingredients & checking the amounts. So this is a guide.
We made about 35-40 rolls. The extras will be frozen for another day.
INGREDIENTS:
1 Pack of
Bean thread
Cut up
black fungus, approximately 1/4 of bag (0.5 oz)
4 small
taros (These are better than the big taro, which are too dry for this dish) = we want about 1 cup shredded taro
1 cup shredded carrot
½ Onion,
diced = approximately 1 cup
1 lb raw shrimp (deveined and chopped)
1/2 lb raw ground pork
1.5 head
of garlic, minced
Approx
1/2 teaspoon of ground black pepper
1
tablespoon of sugar
1.5
tablespoons soy sauce
1.5
tablespoons oyster sauce
· First, mix black fungus and 1 pack
of bean thread in water to rehydrate. Let it sit while you make the rest of the
filling.
· Shred the carrot and the small
taros, using the big hole grater
· Mix the chopped shrimp, ground pork,
taro, carrot, diced onions together.
· By the time this is done, then the
fungus and noodles should be rehydrated. Cut up the fungus into small pieces. Pick
out the mushroom stems if present.
· With the bean threads, cut at the
bend , then make about thumb nail length.
· Add the seasonings (pepper, sugar,
soy sauce, oyster sauce) – to test the seasoning, you can microwave a small
portion to taste it (15-30 seconds)
The ingredients are all raw - they'll cook up when fried.
The ingredients are all raw - they'll cook up when fried.
· Make sure to buy the right kinds of
wrappers. If it has the multiple labels, then you've got the right one. Other kinds of wrappers would puff up.
· Here’s a video on how to roll them!
This was accompanied by a dipping sauce:
Our instructor recommends either fish sauce brands called flying horses or flying lions (pictured below).
you mix approximately:
2 parts
water:1 part sugar: 1 part fish sauce & lime juice.
Pour fish
sauce
Then just
cover the sugar with sauce
We added the juice from about
1/4 of a lime
You want everything to dissolve together. You can use
room temperature water or hot
water to dissolve sugar faster
Add in some chili sauce to taste - which will add color and a little spice.
Add in some chili sauce to taste - which will add color and a little spice.
Then you fry them, and they are all done!
Tuesday, November 20, 2012
Sunday, November 18, 2012
No Knead Bread
Here's my first shot at the Lahey recipe seen in NYTIMES and various other blogs too.
It was crusty and warm. My dog jumped onto the counter & got a slice too.
Saturday, April 21, 2012
Tuesday, January 31, 2012
Corn Cookies
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