Vietnamese spring rolls

Ingredients

Rolls:
2 oz rice vermicelli noodles
4 (8″ square) rice papers
8 medium cooked shrimp, peeled and split in half lengthwise
4 leaves red leaf lettuce
1/2 cup bean sprouts
1/4 cup julienned cucumber
1/4 cup julienned carrot
1/4 cup julienned sweet onion
8 fresh chives
2 tbsp fresh mint, minced
2 tbsp fresh cilantro

Sauce:
1/4 cup hoisin sauce
1/4 cup chicken broth
1 tbsp fish sauce
1 jalapeno pepper, cut into thin rings
2 tbsp dry roasted peanuts, chopped fine

How to prepare

For the rolls: put the noodles in a small bowl and cover with hot tap water. Let stand 15 minutes to soften. Drain well. Arrange 2 sheets of rice paper in a jelly roll pan. Cover with hot tap water and let stand 5 minutes to soften. Drain and repeat with remaining paper. Lay rice paper on a flat surface and arrange 4 shrimp halves across the center of each, cut side facing up. Cover with a lettuce leaf. Divide sprouts, herbs and vegetables among them. Careful roll up and arrange on a plate so that the cut side of the shrimp is facing up. For the sauce: combine hoisin sauce, chicken broth and fish sauce. Add slice jalapenos to taste and the peanuts. Serve with the spring rolls.

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THAI ISAAN FOOD: JAEW BONG (PLA RAH PASTE)

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This one is a kind of food that we, some of Thai Isaan people, have it with all meals! I mean breakfast, lunch and dinner. One thing that we can’t miss is various kind of veggies we can find in our own garden. Dip soft boiled veggies and sticky rice in this paste…hmmm…

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THAI ISAAN FOOD: JAEW BONG (PLA RAH PASTE)

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Mongolian Beef Chinese Food Recipe

http://www.youtube.com/v/gSjE_6BhmXA?version=3&f=videos&app=youtube_gdata

1.5 pound flank steak fat removed Slice against the grain in 1″ x 1/4″ pieces Marinate: 1 tablespoon cooking wine 1 tablespoon soy sauce 1/4 teaspoon sesame …

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Mongolian Beef Chinese Food Recipe

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Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Meat dumplings

Ingredients

1 egg
1/2 cup water
2 tbsp mashed potatoes (optional)
1/2 tsp salt
2 cups flour
Meat filling
1 small onion
3 tbsp butter
chopped cooked beef
chopped mushrooms, cooked (optional)
salt & pepper

How to prepare

Mound flour on kneading board. Beat egg with water and salt slightly and carefully pour into mound of flour. Mix and add the mashed potatoes. Knead until dough becomes elastic. Cover closely with warm bowl and let stand about 10 minutes. For easier handling, divide the dough in half. Roll our very thing, cut in 2″ squares.
Run cooked beef through grinder. Chop onion fine and lightly brown in butter. Add chopped mushrooms and fry very slowly. Add meat and seasoning. Cool before using.
Place half tsp of filling a little to one side on each squares. Moisten edge with water. Fold over and press edges together. Join the two upper corners. Drop into salted boiling water and cook until they float to top.

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Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

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My grandmother, a master at Chinese cooking, making fried rice with pork sausage, eggs and green onion.

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Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

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Italian Bread 1

Ingredients

2/3 C Water
3/4 Tsp Salt
2/3 Tsp Sugar
2 C Bread Flour
1 1/2 Tsp Active Dry Yeast

How to prepare

You didn’t mention the size of your breadmaker, so I’m going to figure
it’s the 1lb loaf (I have a panasonic). Anyway, I’ve used this recipe
at least a dozen times and I’ve never had a failure. I USE ONLY
PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
father and brother work for the company. Here goes:

allways put water in first and then add the dry ingredients with the
yeast on top. I use the NORMAL setting (3.5 hours) on mine

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How To Stir-fry and Peel Shrimp (EASY Chinese cooking RECIPE :)

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Hi guys so this is my FIRST cooking tutorial on how to PEEL and STIRFRY shrimp in a VERY simple way (you can get the cooking sauce and oil at local Ralph’s or other grocery stores . Most of the time , people will just get the already peeled shrimp and it costs more than unpeeled ones , actually we can save money just by peeling it ourselves , it’s super easy ! also for stir-fry shrimp , all you need is shrimp , cooking oil , onions and black pepper sauce ! hope you enjoy it , don’t forget to tell me what you think about it ! thanks so so much !!!! CHECK OUT MY YOUTBE CHANNEL : www.youtube.com ADD ME AS FRIEND at www.facebook.com FOLLOW ME ON MY BLOG : pandoraspalette.blogspot.com MY NETSHOW : netshowscommunity.ning.com Much Love& Care, CeCe

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How To Stir-fry and Peel Shrimp (EASY Chinese cooking RECIPE 🙂

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CHINESE 5 SPICE BEEF RECIPE – SORTED

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This dish is ideal for a light meal over the summer months: quick to cook, refreshing to eat and some well-balanced, oriental flavours. Not only that but it’s gluten-free and lacto-free as well! Get the Recipe www.sortedfood.com Follow us on Facebook facebook.com Get the recipe books at:- www.sortedfood.com

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CHINESE 5 SPICE BEEF RECIPE – SORTED

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