Easy Ramen Noodle Recipe | How to Made A Giant 25-Pound Ramen Bowl.

Easy Ramen Noodle Recipe | How to Made A Giant 25-Pound Ramen Bowl.

Ramen Noodle Recipe is a simple weeknight meal!  Packed with crunchy vegetables and slurpy ramen noodles, it’s perfect when you are short on time but want a delicious meal! Only 20 minutes to make and better than takeout!

Ramen Noodle Bowl.
I love Asian food, it’s my favorite cuisine! Thai Noodle Soup, Tuna Poke (I fell in love with that while in Hawaii) and Chicken Teriyaki – delicious!

BUT I may be introducing a new flavor to you today. Have you ever tried ramen?

It’s big and full of flavor and usually has a protein like pork belly, chicken or beef. It’s filled with crunchy vegetables and often topped with a soft boiled egg. Delicious!

Ever since the first time I tried it, I worked to duplicated the flavors. It took me awhile because I was trying to make it too complicated. So here’s the deal. If you go to a ramen restaurant – they will have the most amazing broth that has taken a day or two to make.

Don’t get me wrong – it is totally worth it and completely delicious!

But that isn’t realistic for us home cooks, right? If I don’t have two days to make a broth, I’m pretty sure you don’t either! My version takes only 20 minutes! It’s light on protein and filled full of crunchy vegetables.

Here’s another bonus, since I developed my broth recipe, ramen broth is now readily available for purchase at the grocery store or online! Even better, right? YES!!

Ingredients for Ramen Noodle Bowl.

yellow onion, carrot, bok choy, spinach and garlic – loads of crunchy fresh vegetables, crisp and fresh.
chicken breast – leftover rotisserie chicken works great for this recipe.
ramen broth – readily available in most stores or online.
ramen noodles – remember the packet you used as a teenager? That will work great, just discard the packet.
Chinese Five Spice – to add a burst of flavor.
canola or vegetable oil – a flavorless oil is best.

Ramen Noodle Bowl Recipe.
What goes into traditional ramen?
proteins – sliced barbecued or braised pork, chicken, shrimp or tofu
green onions – add a light oniony flavor.
greens – bok choy, spinach
soft boiled egg – adds so much richness when it tops the bowl.
carrots, steamed broccoli, sautéed mushrooms – add your favorite vegetables!
top with white or black sesame seeds to add flavor and crunch.
What is the difference between pho and ramen?
Ramen has is a darker, richer broth and is cloudy. It is made from pork bones cooked at a rolling boil.

A traditional pho broth is made from beef bones and flavored with star anise, charred ginger and cinnamon.

What kind of noodles are used in ramen?
Ramen noodles are made from a  wheat-based noodle, though if that is a concern in your diet rice-based noodles are also readily available.

Steps to make Ramen Noodle Bowl.

Peel and slice the onion and carrot.
Clean the Bok Choy, slice in half.
Wash the spinach, mince the garlic.
Use a large stock pot on medium heat, add the oil. Stir fry the onion, carrot and Bok Choy, season with Chinese Five Spice
While the vegetables are cooking shred the chicken breast, set aside.
Next, add ramen stock to the cooked vegetables, increase heat to high and bring to a boil.
Add the ramen noodles. Cook according to package directions.
The last minute of cooking add chicken and spinach. Stir in the noodles together with the ingredients.

Ramen Bowl Recipe.
Substitutions for Ramen Noodle Bowl.
Make this recipe vegetarian by omitting the chicken breast and substituting vegetable stock for the chicken. Add firm tofu and edamame – delish!
Leftover barbequed pork is another great substitute to switch up this meal.
It’s that easy!

More delicious Asian bowls to love!
You know I haven’t met many Asian meals I just don’t love. It’s the spice and and all the flavor when something as simple as Sesame Noodles becomes a spectacular meal. Of course you can doll them up a little more by making Korean Black Bean Noodles – wow, just so much flavor!

Of course you can round out this meal with Korean BBQ Beef, Mongolian Beef or Honey Walnut Shrimp. There are a ton of recipes to choose from!

If you’re going to serve up a feast, let me suggest a few more recipes! Korean Style Beef Broccoli is delicious! Served with Chicken Fried Rice, maybe toss in some Asian Sliders or Homemade Potstickers – YUM!!!


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Juli 19, 2020

How To Cook Perfect Eggs Every Time

How To Cook Perfect Eggs Every Time.

We all know eggs are the perfect food.
They start our mornings, save our dinners, provide the perfect late night snack, and have the power to get us through the worst hangovers of our lives.

So here's a guide to cooking every kind. Bookmark it. Print it. Remember it. Who knows, one day it might save your life.*

*Maybe not, but it might save you from sad desk lunch, which is basically just as important.

The sunny-side-up egg is the King Of Instagram Foods, and can take many forms.
This one is a FRIED egg, and if it doesn't have golden-brown edges, well, it's not fried.
A hard-boiled egg is basically the easiest thing you can make in a kitchen; all you need is a stove, a pot of water and a timer.
Still, there are some things you need to know. That green ring around the yolk? Yeah, that's an overcooked egg. Hard to peel? There's a trick for that.

Halve peeled hard-boiled eggs lengthwise and scoop the yolks into a medium bowl (save the whites). Using a fork, smash the yolks into a paste and add some mayonnaise, Dijon mustard, salt and pepper. Maybe you like chopped up scallions or pickles in there, too. Who knows? Go crazy. Just make sure it tastes amazing.

Fill a ziplock bag with this ~amazing mixture~ and snip a little hole in the corner. Fill the egg whites with the yolk mixture, then sprinkle some paprika and chives over the top.

Halve peeled hard-boiled eggs lengthwise and scoop the yolks into a medium bowl (save the whites). Using a fork, smash the yolks into a paste and add some mayonnaise, Dijon mustard, salt and pepper. Maybe you like chopped up scallions or pickles in there, too. Who knows? Go crazy. Just make sure it tastes amazing.

Fill a ziplock bag with this ~amazing mixture~ and snip a little hole in the corner. Fill the egg whites with the yolk mixture, then sprinkle some paprika and chives over the top.

Pile your scrambled eggs high and proud on a toasted kaiser roll or English muffin, top the eggs with a slice of *American Cheese*, some crispy bacon and too much hot sauce.

There are lots of tricks, tools and gadgets that claim to make PERFECT poached eggs, but the reality is that you only need a pot, some vinegar and an egg.

The perfect soft boiled egg has a just-set yolk, with the center still slightly runny, almost jammy.
To me, it's kind of like if a fried egg and a hard boiled egg had a baby. So, yeah, it's the perfect food.

Cook store bought noodles as per usual. For the broth, use as much of the seasoning packet as you like (I use about half), then go ahead and add some soy sauce, toasted sesame oil and a splash of rice wine vinegar. Top with crushed chile flakes and add bamboo shoots, a handful of herbs or chopped scallions, a few sheets of seaweed snacks (!!) and half of a perfectly soft boiled egg.


MAKE PERFECT HARD BOILED EGGS.

Make perfect hard boiled eggs with a creamy yolk, and beautiful egg white by using these Tips for making hard boil eggs. Only 6-7 minutes to boil eggs.

A bad hard-boiled egg can ruin your breakfast. Have you had a complimentary hotel breakfast where you grab a hard boil egg from the breakfast buffet only to find out later that it’s overcooked – gray-green ring around the yolk. Yuck. Here I am sharing with you my tips for making perfect hard boiled eggs.

How To Make Perfect Hard Boiled Eggs

The perfect hard-boiled egg has no green ring around the yolk; the yolk is creamy and mellow; and if you want, you can stop short of the hard-boil and make a gooey soft-boiled egg instead.


Do you know how to make perfect boiled eggs every single time? For only 6-7 minutes? I will share with you my simple tips on how to get perfect hard boiled eggs every single time.

Many people recommend different ways of cooking the perfect hard boil egg. Some suggest removing the saucepan with the eggs from the heat once the water starts boiling and to let them sit for about 15 minutes. I even found one recipe where the author recommended to bake the eggs in the oven for 30 minutes. That’s a lot of time for me. You can cook a whole meal for that amount of time.

You can also cook eggs in the Instant Pot and cook them for only 5 minutes.

Check my video where I show you how to make perfect hard-boiled eggs for only 7 minutes.

HOW TO BOIL EGGS.
I believe hard-boiled eggs should be quick & easy to cook. You can cook a beautiful creamy hard-boiled egg for only 6-7 minutes. Why spend half an hour when you can have perfect eggs within minutes? Especially when I cook eggs in the morning for breakfast, the last thing I want to do is wait so long for the eggs to cook.

Get a perfect hard-boiled egg every time with these simple tips on how to hard-boil an egg. It’s so easy and quick. It’s foolproof. You’ll never have a rubbery white or a gray-green ring around the yolk again.

Boiled eggs are a convenient and affordable source of protein. With hard-boiled eggs on hand, you have the components of a satisfying breakfast, lunch, snack, appetizer, or dinner. So get cracking! 🙂


Ingredients : 6 large eggs, cold from the fridge, Cold water, Ice.
Equipment : Saucepan, Timer, Slotted spoon, Bowl.

INSTRUCTIONS.
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover the pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs.

HOW LONG TO BOIL EGGS.
For soft-boiled eggs: 4 minutes.
For slightly soft-boiled eggs: 5 minutes.
For custardy yet firm soft-boiled eggs: 6 minutes.
For creamy hard-boiled eggs: 7 minutes.
For firm yet still creamy hard-boiled eggs: 8 minutes.
For very firm hard boiled eggs: 9 minutes.

Using a slotted spoon, transfer them to a large bowl with ice cold water and let them cool for a couple of minutes. Or you can place them under cool running water to stop the cooking. This will also help the eggs peel easily.
Peel and serve the eggs immediately. You can sprinkle some paprika or chives on top. You can also make some delicious deviled eggs.

HOW LONG DO BOILED EGGS LAST.
Storage: Refrigerate any unused hard boiled eggs, still in their shells. They can be stored in the fridge for up to 1 week.

NOTES : EASY TO PEEL HARD BOILED EGGS.
Use older eggs (~ 1 week old). A few days older eggs are easier to peel.
Add 1/2 tsp salt to the water. Adding salt to the water may help make the eggs easier to peel.
Add 1/2 tsp of baking soda. Some people suggest to add baking soda to the water which increases the alkalinity of the water and makes the eggs easy to peel.
Add vinegar (if you are using farm fresh eggs). You can easily peel hard boiled eggs by adding a little bit of vinegar to the water which makes the shell softer.
Roll them on the counter. After you boil the eggs and you cool them in an ice cold water, roll them on the counter to remove the shell. It will fall off easily.

If you notice that some eggs are hard to peel, crack them all around without peeling them and place them under a little bit of running water or soak them in a bowl with water for a while. The water penetrates under the shell and makes them easier to peel.
HOW TO PREVENT YOUR EGGS FROM CRACKING.
Don’t place the cold eggs from the fridge in the hot water on the stove.
Place the eggs in cold water and then turn on the cooktop.
If an egg has a crack, you can add a little bit of vinegar to the pot. It will help to congeal the egg white if it starts to leak out from the shell.

NUTRITION.
Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

Juli 13, 2020

How to Make Quinoa Crusted Fish

How to Make Quinoa Crusted Fish.

Quinoa makes an excellent healthy crust for your favorite fish fillets. The first step is to toast the quinoa and then grind it into fine pieces. Next, you dip your fish in a flour mixture first, an egg mixture next, and finally your ground quinoa. At that point it’s ready to bake in the oven, during which you can easily whip up some homemade tartar sauce to serve with it.

Ingredients.
1 cup uncooked quinoa (170 g).
¼ cup all-purpose flour (31 g).
1 teaspoon paprika.
½ teaspoon dried thyme.
¾ teaspoon ground black pepper.
¼ cup fat-free buttermilk (59 ml).
1 large egg.
1 lb. of fish fillets (454 g).
¼ cup canola mayonnaise (59 ml).
¼ cup plain 2% Green yogurt (59 ml).
2 tablespoons chopped dill pickles.
1 tablespoon white wine vinegar.
1 teaspoon grainy mustard.
1 teaspoon chopped fresh dill.

Method 1 Preparing the Quinoa.
1. Prepare your oven and baking sheet. First, line a large baking sheet with some parchment paper. Then give the paper a light spray of cooking spray and set it aside. Next, set the oven to 425 degrees Fahrenheit (218 degrees Celsius) if you’re making your fish to serve immediately, as opposed to prepping a meal to serve later on in the week.
2. Saute the quinoa. While the oven continues to preheat, coat the bottom of a large skillet with a light layer of vegetable oil. Turn the burner to medium-high heat. Once the skillet heats up, add the quinoa. Stir periodically for three to four minutes, or until the quinoa begins to toast.
3. Grind the quinoa. Give it about ten minutes to cool off, since steam from hot foods can upset the lid to your food processor while you’re using it. Once it’s cooled down, add it to the processor. Pulse for about 20 seconds.

Method 2 Battering Your Fish.
1. Slice your fish, if desired. How to present your fish is up to you, so follow your own instincts. For bite-sized pieces, slice your fillets up into 1-inch (2.5 cm) pieces. But if you’d rather serve your fillets whole, go right ahead and skip this step.
2. Set up your station. First, in one shallow dish, combine the flour, paprika, thyme, and half a teaspoon of your pepper. Then break your egg in a second shallow dish and whisk in the buttermilk until they’re evenly mixed. Finally, pour your ground quinoa into a third dish.
3. Batter your fish. With each piece of fish, dredge in the flour mixture first until all sides are covered. Give it a shake to get rid of the excess. Then dunk it into the egg mix. Next, dredge it through the quinoa, adding pressure as you do so to ensure the quinoa sticks to it. Place it on your baking sheet once finished.

Method 3 Cooking Your Fish While Making Your Sauce.
1. Freeze your fish for later if desired. At this point, you can set the fish aside to cook later on if you like to prepare meals in advance. Simply place the fish on your tray and place it in the freezer. Check periodically until the fish has frozen solid. Once it has, transfer it to sealable freezer bags and put it back in the freezer until it’s time to bake.
Once you’re ready to cook, there’s no need to thaw them.
2. Bake your fish. First, give the fish a light spray with more cooking spray. Then place the baking sheet in the oven once it’s finished preheating. Set a timer for seven minutes.
3. Make your tartar sauce. In a small bowl, combine the mayo, yogurt, vinegar, and mustard until evenly mixed. Then add the pickles, dill, and remaining pepper. Stir until evenly combined.
4. Flip the fish and continue baking until done. At the seven-minute mark, remove the tray and turn each piece of fish over for an even bake. Return it to the oven and bake for another six to eight minutes, or until they’ve turned golden.
Frozen fish may take a couple extra minutes to cook all the way through.

Things You’ll Need.

Measuring cups and spoons.
Oven.
Baking sheet.
Parchment paper.
Cooking spray.
Skillet.
Spoon for stirring.
Food processor.
Three shallow dishes.

Maret 31, 2020

how to make bakherkhani thool

How to Make Bakherkhani Thool.

The bakherkhani is (may be made thin, crisp and melt down in mouth -- or may be a "puff pastry") a specialty bakery, bread product of Kashmir. This is a common man's snack, accompanied with the Kashmiri tea. The thool is a healthy and hygienic snack, and will make your breakfast a balanced one. This Bakherkhani Thool is a spicy seasoned egg mixture poured over the warm Bakherkhani bread and cooked on both sides.

Ingredients.
2 bakherkhani bread.
2 eggs.
2 onions.
2 tablespoon of Kashmiri red chili powder.
1 tablespoon of salt.
3 tablespoon oil.
Coriander (cilantro) leaves (optional).
Green chilies (optional).

Steps.

1. Chop onions with a knife and keep onion aside.

2. Take an oiled frying pan and be warming one of the bakherkhani, while you prepare the egg mixture. Use a non-stick pan, if you like.

3. Add one tablespoon of chopped onions into a glass bowl. Add half a tablespoon of salt and Kashmiri red chili powder. Mix them well.

4. Separate an egg from its shell, emptying the egg contents into the glass bowl. Mix them well.

5. Keep the warmed bakherkhani ready, on the oiled frying pan/at low heat (one could sprinkle water and cover pan for steaming the bread).

6. Reverse the side of the bakherkhani with the help of a ladle and warm that side also.

7. Pour the blended egg mixture over the warmed bakherkhani.

8. Sprinkle/dribble oil all around on the pan with the bakherkhani.

9. Reverse the sides of bakherkhani. Cook the egg mix one first side. When side one is done/ready, turn it over -- then pour the spicy egg mixture over side two -- turning it over, letting it cook on the second side, also.

10. Remove it from the pan and serve it with your favorite kind of tomato sauce or Kashmiri onion chutney.

11. Repeat the egg mixture preparation and the cooking steps for the other bakherkhani roti and serve, as you like it!

Tips.

You might add fresh or dried coriander (cilantro) leaves and finely sliced green chilies and chopped-tomato also into the egg mixture.

This common breakfast bread can be a nutrient-packed bread by going green, fortifying it with the dried leaf (about 3% to 5% dried coriander leaf, i.e.: 97% to 95% flour).

You can also try flavored rotis, with nuts and fennel baked right into it ("Whoa!")

Sautéed onions will make them sweet, and using milder spice, you may make a more soothing recipe for the child or elderly folks!

Warnings.

Do not allow bakherkhani to be in the frying pan for a long time as this can burn it or dry it, etc. You can sprinkle with water and put a small lid over that part of the pan or griddle, if that is desirable.

Things You'll Need.

Glass mixing bowl.

Knife.

Spoon.

Frying pan (non-stick griddle, optional).

Ladle/spatula.

Januari 27, 2020

how to bake corn

How to Bake Corn.

Corn is a delicious and nutritious vegetable that can be baked in a variety of ways. To roast ears of corn, start by removing their husks. Smear the ears with butter, wrap them in foil, and place them in the oven. Casseroles are another great way to bake both whole kernel and cream-style corn. For something different, try a roasted corn and pepper salsa. Shuck and roast the corn, then slice the kernels off each ear. Combine the corn with fresh ingredients and serve the salsa with tortilla chips.

Method 1 Roasting Corn on the Cob

Ingredients.
4 ears of corn, 2 tablespoons butter, melted, Serves 4.

Steps.
1. Preheat your oven to 450°F (232°C). Let your oven heat up while you shuck the corn and prepare it for roasting.

2. Remove the outer leaves of each ear of corn. Each ear of corn is enveloped in light green leaves called the husk. To shuck the husk from the corn, start by peeling off the outer leaves on each ear and discarding them. Stop peeling when only 1 thin layer of inner leaves remains on each cob.

3. Expose the tip of each piece of corn to create a “zipper.” Peel back the remaining inner leaves at the end of each cob until you see a few yellow kernels peeking out. Think of these pulled back leaves as the corn’s "zipper."

The tassels are the silky strings bunched at the end of the cob.

4. Pull the “zipper” down firmly with your dominant hand. Hold the bottom of 1 ear of corn firmly with your non-dominant hand. Grab the zipper and tassels with your dominant hand. Use 1 firm, quick tug to yank down the ear's zipper. Pull the husk all the way down to the bottom of the cob, and keep pulling until the husk is inverted.

This will also expose thin, silky strands on the inside of the husk.

5. Pull the husk off the cob in 1 smooth motion. Keep your dominant hand on the inverted husk. Quickly snap your wrist to pull the husk off the end of the cob. Try to do this in 1 smooth motion. Discard the husk and the silky strands that came with it.

6. Pull off the remaining silky strands with your fingers. Some of the silky strands may cling to the corn kernels after you remove the husk. Use your fingers to pull off any silk still clinking to the cob. Discard the silky strands.

7. Smear about ½ tablespoon of softened butter on each ear of corn. Let the butter soften at room temperature for a few minutes, then use a butter knife to spread about ½ tablespoon of it onto each cob. Be sure to spread the softened butter from the top to the bottom of the ear, then all the way around.

8. Wrap each buttered ear of corn individually in aluminum foil. After smearing on the butter, place the ear of corn on a small sheet of aluminum foil. Fold the foil around the ear so that it’s fully encased. Do this for all 4 cobs, wrapping each one individually in foil.

9. Bake the corn for 20 to 25 minutes. Place each ear of corn onto a baking sheet. Carefully place the baking sheet into the preheated oven.

10. Remove the baking sheet and serve the corn. The foil will be very hot, so let it cool for a few minutes or wear gloves to unwrap each ear of corn. Serve the corn immediately. You can serve it as is, still on the cob, or you can slice the kernels off of each cob and serve it that way.

Method 2 Baking a Corn Casserole.

Ingredients.

1 can or 15 oz (430 g) whole kernel corn, drained, 1 can or 14 oz (400 g) cream-style corn, 1 package or 8 oz (230 g) corn muffin mix.

1 cup (120 g) sour cream, 1/2 stick butter, melted, 1 to 1 1/2 cups (120 to 180 g) shredded cheddar cheese, Serves 6 to 8.

Steps.

1. Preheat your oven to 350°F (177°C). Let your oven heat up while you put the casserole together.

2. Combine the corn, muffin mix, sour cream, and butter in a bowl. Pour both cans of corn and the package of corn muffin mix into a large mixing bowl. Use a spoon to combine them. Add the sour cream and melted butter to the bowl and stir the mixture until completely incorporated.

The mixture will be slightly lumpy.

3. Pour the mixture into a greased 9 in (23 cm) x 13 in (33 cm) dish. Spray your casserole dish with nonstick cooking spray, taking care to coat all sides of it evenly. Transfer the corn mixture from the bowl to the casserole dish.

4. Bake the corn casserole uncovered for 45 minutes. Place the corn casserole into the preheated oven. When the casserole has lightly browned on top, carefully remove the dish from the oven. Place the casserole on a heat-resistant surface.

5. Top the casserole with cheese and bake it for 5 to 10 more minutes. Sprinkle shredded cheddar cheese evenly over the entire surface of the corn casserole. Use an oven mitt to place the dish back into the oven. Let it bake at the same temperature for another 5 to 10 minutes. Remove the casserole from the oven when the cheese has completely melted.

6. Let the casserole stand for 5 minutes, then serve. Set the casserole on a heat-resistant surface and let it cool down for about 5 minutes. Use a large spoon to scoop out and plate each serving. Serve the dish warm.

Transfer leftovers to an airtight container and store them in the fridge for up to 3 days.







Method 3 Making Roasted Corn and Pepper Salsa.

Ingredients.

2 poblano peppers, 1 jalapeno.

4 ears corn, husk and silk removed, 4 tablespoons unsalted butter, melted, Sea salt and pepper, to taste, ¼ cup (30 g) fresh cilantro leaves, chopped.

½ cup (60 g) red onion, diced, 1 tablespoon red wine vinegar, 3 tablespoons lime juice, 1 teaspoon granulated sugar, ½ teaspoon kosher salt.

Serves 6

Steps.

1. Preheat your oven to 400°F (204°C) and prepare a baking sheet. Line a large baking sheet with aluminum foil. Spray the foil evenly with nonstick cooking spray.

2. Remove the husks and silk from the 4 ears of corn. Peel off the light green outer leaves. Gently peel back the remaining inner leaves at the end of each cob. Think of these pulled back leaves as the corn’s "zipper." Grab the “zipper” and tassels and pull them off each ear in 1 smooth motion. Snap the leaves off the ends, then pull off any remaining silk from the kernels with your fingers.

3. Cover each ear with 1 tablespoon (14.8 ml) of melted butter and season. Place the shucked corn on the foil-lined baking sheet. Use a butter knife to smear 1 tablespoon (14.8 ml) of melted butter onto each ear. Be sure to spread the butter from the base to the tip of the piece of corn, and then all the way around it. Season each ear with sea salt and pepper.

4. Add the whole peppers to the baking sheet. Rinse the poblanos and jalapeno off with water, then pat them dry. Place the whole peppers onto the baking sheet with the corn. Spray the tops of the peppers with nonstick cooking spray.

Spread the veggies out on the baking sheet so none of them are overlapping.

5. Roast them for 10 minutes, then flip and roast for 10 more minutes. Place the baking sheet into the preheated oven. After roasting for 10 minutes, use tongs to quickly flip over each ear of corn and all of the peppers.

6. Pull out the peppers and continue roasting the corn. Use tongs to flip each piece of corn over again, then remove the roasted peppers from the baking sheet. Close the oven door. Put the peppers in a container with a tight-fitting lid. Let the peppers sit for 15 to 20 minutes while the corn continues to roast.

7. Combine the onions and red wine vinegar in a bowl. Dice the red onion and place it in a medium sized bowl. Pour the red wine vinegar over the onion. Set this aside to marinate for 10 minutes while you finish preparing the salsa.

8. Peel the skin from the roasted peppers and dice them. Remove the peppers from the container. Use a sharp knife to peel off the skin from all of them. Cut into each pepper and remove the ribs and seeds from the inside. Discard these. Dice the peppers and add them to the bowl with the onions and vinegar.

9. Remove the roasted corn and cut the kernels off of each cob. The corn kernels should be lightly browned when you remove them from the oven. Let the ears cool for a few minutes so that you can handle them. Use a sharp knife to slice the kernels off of each piece.

10. Add the corn and cilantro to the bowl with the other ingredients. Chop the fresh cilantro. Place the roasted corn kernels and the fresh cilantro into the bowl with the onions and vinegar. Add the remaining seasonings to the bowl, then stir well to combine the mixture.

11. Cover the salsa and refrigerate it for 30 minutes. Use plastic wrap or a tight-fitting lid to cover the bowl of salsa. Put the bowl into your fridge and let the flavors develop for about 30 minutes. Pull out the salsa and taste it. Adjust the salt to taste, if needed. Serve the roasted corn salsa with your favorite tortilla chips.

Januari 23, 2020

how to make naadan kadala curry

How to Make Naadan Kadala Curry.

Naadan Kadala curry is a famous breakfast recipe made in Kerala, using black chickpeas, coconut gratings and freshly ground spices. The word "Naadan" is the Malayalam word for "authentic", whereas "Kadala" means "chickpea". This article provides an authentic "thattu kada"-style preparation of kadala curry, meaning it's prepared the same way as it is in the villages of Kerala.

Ingredients.

Black chickpeas.

3 tomatoes.

2 onions.

1 tbsp. salt.

3 green chilies.

½ cup (125ml) coconut, grated.

Masala ingredients.

½ tbsp. mustard seeds.

8-10 curry leaves.

Coconut oil.

Steps.

1. Soak the black chickpeas in water for about 10-12 hrs. After the time is up, keep the water to use later.

2. Rinse the chickpeas, add ½ tbsp of salt to them, then pressure cook them for 15-20 min.

3. Chop up the onions and tomatoes and slit the green chilies while the chickpeas are in the pressure cooker.

4. Heat up a frying pan on medium heat, then add the grated coconuts and fry until golden brown. Keep a few coconut chunks aside to use as garnish.

5. Make your masala.

6. Heat coconut oil in the frying pan, then put the mustard seeds in, cooking them until they begin to sputter.

7. Add the onions to the pan and saute them until golden brown.

8. Add the tomatoes and water to the pan, then put on the lid and let cook for 10 minutes.

9. Remove the lid from the pan after 10 minutes and stir well, creating a soft gravy.

10. Add the fresh masala to your gravy, then add in 1–2 tablespoon (14.8–29.6 ml) of coconut oil and fry the mix until the ingredients have been fried well and lost their raw flavors.

11. Add 2 glasses of the chickpea stock water to the gravy mix, then let everything boil for another 10 minutes to allow the flavors to soak in.

12. Put in the cooked black chickpeas into the gravy and stir well.

13. Add the green chilies and 4-5 curry leaves, then let the mix boil for 5-6 minutes.

14. Garnish with 4-5 curry leaves and the remaining fried coconut chunks.

15. Serve this recipe with rice, dosa (a thin pancake made from rice flour), or puttu (steamed rice pancakes).

November 27, 2019

how to easy make humitas

How to Easy Make Humitas. 

Humitas are a typical dish that come from various Latin American countries[1]. This corn-based recipe makes the most of its main ingredient, even using the cornhusks, and it's a great way to develop your culinary talent. In the following article, we'll show you how to make humitas that will surely wow your taste buds.





Ingredients.

5 ears of corn.

1 diced tomato.

1 finely chopped onion.

1 finely chopped red pepper.

1/2 cup milk.

1 tablespoon oil.

1/2 cup fresh cheese (optional).

1 pinch spicy paprika.

1 teaspoon basil.

Salt and pepper to taste.

1 teaspoon sugar (if you're making sweet humitas).

10 cornhusks (the leaves that surround the ear of corn).





Steps.



1. Make a corn puree. Peel the corn and set the cornhusks aside. Cut off the kernels and use them to make a puree.

You can use a grater to grate the corn by hand and thus make a puree.

Or you can put the kernels in a food processor and allow this device to turn them into a puree.



2. Season the puree. Put the mashed kernels in a bowl and add milk, basil, paprika, salt, and pepper. Stir the mixture for a few seconds until all of the ingredients are evenly mixed.

If you want to make sweet humitas, leave out the salt and add sugar in its place. Since the corn is already somewhat sweet, you don't need to add too much sugar to sweeten the mixture.



3. Sauté the rest of the ingredients[2]. In an oiled pan, sauté the onion and pepper. Once the onion becomes translucent, add the diced tomato and cook over low heat.

This mixture should be dry, so cook it over low heat until the juices have evaporated.



4. Prepare the humita filling. Add the sautéed ingredients to the corn puree. Stir well in order to create a creamy and uniform filling.



5. Fill the cornhusks. Place one husk on top of another, forming an X. In the center, place one and a half tablespoons of the filling.

Close the husks by making a small, firm packet so that the filling will not come out.

Tie the packet with the ends of the husks or with string.



6. Cook the humitas. In a pot, heat enough water to cook all of the humitas. Once the water has boiled, lower the heat and add the humitas one by one. Cook them for approximately 45 minutes.



7. Serve. When they are done cooking, remove the humitas and place them in a strainer. Let them rest for 5 minutes.

The humitas should be served warm, but not too hot, because your guests could burn themselves when opening the packet.





Tips.

The humita filling is delicious and can be used in a number of ways. For example, you can use it in empanadas, cannelloni, or even tarts.

You can give your humitas a special touch by adding different ingredients such as butter, green pepper, goat cheese, or anise. The only essential ingredients are corn, basil, and onion.

November 23, 2019

how to easy make hush puppies

How to Make Hush Puppies.

Hush puppies are an easy and delicious fried treat. Originating in the American South, they are a wonderful accompaniment to most meals, specifically seafood. Originally, legend states that southern fisherman used to cook hush puppies to feed their barking dogs, giving the treat its distinctive name.







Ingredients Rich Southern Hush Puppies.

2 cups (300g) corn meal.

1 cup (125g) all-purpose flour..

1 teaspoon (3g) baking powder

1/2 teaspoon (1.5g) baking soda.

1 1/2 (8.5g) teaspoons salt.

1 tablespoon (12.6) sugar.

1/2 large onion, diced.

1/2 cup (120ml) buttermilk.

3/4 cup (180ml) water..

1/2 cup (4oz) butter, melted

1 egg.







Method 1 Making Classic Hush Puppies.





Preheat a deep fryer to 365 °F (185 °C) or heat up 2 cups oil over medium-high heat. The most common oil used is peanut, but vegetable, sunflower, or canola oil will do as well. As the oil warms to its appropriate heat, start mixing up ingredients.

If you don't have a deep fryer, don't worry. You can use a piece of bread to check your oil's temperature as well.



Sift the dry ingredients -- flour, cornmeal, salt, sugar, baking soda and powder -- together. Use a fork or whisk to make sure everything is evenly mixed in.



Finely dice your large onion and add it to the dry ingredients. To dice an onion, cut it in half from end to end and peel off the skin. Cut off the tops -- the long, spindly end -- from each half. Then make long, vertical slices, following the onion's long, visible lines. Finally, cut horizontally across these long cuts to get small squares.

For even smaller pieces, stand the onion up on its end and cut each part in half once more before cutting your squares.



Melt the butter in the microwave in 30-second bursts, then stir it into the buttermilk. Put the butter in the microwave for 30 seconds. If it's not totally melted, add 10 seconds at a time until it has just turned liquid -- it doesn't need to be hot. In a separate bowl, mix this butter into the buttermilk.



Whisk the egg and water into the buttermilk. You want all of your wet ingredients to be together, well mixed, in this separate bowl. It can help to whisk the egg ahead of time so that it is already scrambled.



Add the wet ingredients into the dry ingredients. Pour your bowl of buttermilk mixture straight into the flours, salt, and sugar.



Mix until combined, without any chunks. You want a batter that is thicker than pancakes, but not so thick that it can't be stirred easily. Once it is all mixed in, stop -- you don't want to over stir. Use a rubber spatula for the best results.

If the batter is very wet and runny, add 1-2 more tablespoons of corn meal.

If the batter is thick and difficult to stir, add 1-2 more tablespoons of milk.



Test the heat of the frying oil, aiming for 365F/185C. A candy or frying thermometer is easiest, but it is far from your only option. Cut a 1-inch (2.5cm) piece of bread and drop it into the hot oil. If it is completely browned within 60 seconds, your oil is hot enough to fry with.

If the bread browns faster than 60 seconds, turn the heat down.

A kernel of popcorn will not pop until it's reached the right temperature, and can be used as another test subject when dropped in oil.



Drop 6-7 pieces of batter into the hot oil using a metal spoon. A normal spoon should have the right amount of batter. Dip it in cold water to prevent the dough from sticking, then scoop a roughly 1" (2.5cm) piece of dough into the hot oil.

Only cook 6-7 pieces at once to prevent cooling the oil with too much cold batter. If the oil gets too cold the puppies will take longer to cook and will come out greasy.



Turn puppies after one minute to ensure that they cook completely. Hush puppies will sometimes flip themselves, but if not you can use a slotted spoon to turn them over. This ensures all sides cook evenly.



Fry until golden on all sides. If they look nice and golden all over, they are ready to remove. While the exact time will depend on the size of the hush puppy and oil's heat, they shouldn't take longer than 2-3 minutes.



Rest finished hush puppies on a plate of paper towels to drain. This removes some of the excess oil from the surface, which helps the outsides cool into a crisp, delicious exterior. Enjoy!









Method 2 Making Recipe Variations.



Ingredients Simple and Easy Hush Puppies.

1 cup (125g) all-purpose flour.

1 cup + 2 tablespoons (175g) self-rising cornmeal.

1/2 cup (100g) white sugar.

2 eggs, beaten.

1 large onion, finely diced.

1/2 cup (120ml) milk or buttermilk.

1 teaspoon (2.8g) salt.



Simplify your liquids to just milk and two eggs for a denser, easier hush puppy. This recipe is much quicker and leads to a heavier treat than the light, airy puppies shown above. To make, simply mix the wet and dry ingredients separately, combine, and then cook as shown above:

Wet ingredients

2 eggs, beaten

1/2 cup milk or buttermilk

Dry ingredients

1 cup all-purpose flour

1 cup + 2 tablespoons self-rising cornmeal

1/2 cup white sugar

1 large onion, finely diced

1 teaspoon salt[8]



Consider a denser, all cornmeal variation. Instead of using a mixture of flour and cornmeal, get a more classic flavor by just using 2 cups of cornmeal. Use 2 eggs instead of 1 to help it hold together better.



Add a shredded green bell pepper for a Cajun/Creole twist. Green bell peppers are at the heart of Louisiana cooking, and some Cajun chefs can't do without them. To make them, use a mandolin or sharp knife to cut fine, small strips of pepper and add with the onion.



Throw in 8 ounces of fresh crab meat for crab cake hush puppies. To make them, mix the pulled and shredded crab meat into the buttermilk before adding to the dry ingredients. Cut the amount of all-purpose flour in half and cook like normal.

One cup of chopped raw shrimp can also be used for a seafood kick.

This recipe also goes well with the green bell pepper variation mentioned above.



Substitute a half can of beer for the buttermilk for a tangier, lighter treat. Sometimes called Mississippi hush puppies, this is the same concept as a beer-battered fish or fry. The also go well with a chopped jalapeno pepper. The rest of the cooking is just like normal.

This should be roughly 3/4 cup (180ml) beer.



Bake the hush puppies in a muffin tin at 450F/230C for 10 minutes for a low-fat option. Want delicious hush puppies without frying? You can fill a muffin tin with your batter instead of frying to get delicious, puffy hush puppies anytime. Just add 1 tablespoon (15ml) vegetable oil to the batter and stir in to help them cook.

Use cooking spray, oil, or butter to lightly grease the muffin tin.



Finished.





Tips.

In humid weather, expect to add 1-2 tablespoons more corn meal. In drier climates, you should prepare for a touch more milk.



Warnings.

Use care when cooking with a deep fat fryer -- hot oil is very dangerous.



Things You'll Need.

Mixing bowls.

Measuring cups and spoons.

Mixing spoon.

Deep fat fryer.

November 18, 2019

how to easy cook shumai

How to Easy Cook Shumai.

If shumai is your favorite dish at Japanese restaurants, there's no reason not to recreate them at home. These tasty dumplings are usually filled with ground shrimp and pork, so they're easy to make with a food processor and some store-bought wonton wrappers. For traditional shumai, you steam the dumplings in a bamboo steamer, but you can still prepare the dish quickly and easily so there's no need to head to a restaurant when a craving hits.







Preparing the Filling.



Ingredients Filling.

2 pounds (907 g) large shrimp, peeled and deveined.

1 pound (454 g) ground pork.

3 tablespoons (45 ml) toasted sesame oil.

3 tablespoons (45 ml) soy sauce.

1 tablespoon (8 g) cornstarch.

3 tablespoons (11 g) fresh ginger, peeled and grated.

5 cloves garlic, smashed.

4 green onions, chopped.

4 egg whites.

1 lemon, juiced.

Kosher salt and freshly ground black pepper.

4-ounce can (115 g) water chestnuts or bamboo shoots, minced.



Combine all of the filling ingredients except the water chestnuts. Add 2 pounds (907 g) of large peeled and deveined shrimp, 1 pound (454 g) of ground pork, 3 tablespoons (45 ml) of toasted sesame oil, 3 tablespoons (45 ml) of soy sauce, 1 tablespoon (8 g) of cornstarch, 3 tablespoons (11 g) of fresh ginger that’s been peeled and grated, 5 smashed cloves garlic, 4 chopped green onions, 4 egg whites, the juice from one lemon, and kosher salt and freshly ground black pepper to taste in a food processor. Pulse the ingredients until they’re smooth.

You’ll likely need to pulse the ingredients 3 to 5 times to get the right texture. It should be slightly chunky, not completely pureed.



Transfer the mixture to a bowl and fold in the water chestnuts. Once the filling mixture is smooth, use a spatula to transfer it to a medium bowl. Add a 4-ounce (115 g) can of water chestnuts that have been minced to the bowl, and gently fold them in.



Make a small patty with the filling to test the seasoning. When the water chestnuts are incorporated, use clean hands to form a small patty with the filling. You should use approximately 2 tablespoons (17 g) to make the patty.



Heat 1 tablespoon (15 ml) of canola oil in pan and add the patty. Place a small saute pan on the stove over medium-high heat. Allow the oil to heat for 3 to 5 minutes, and then place the patty made of the filling in the oil.



Cook the patty until it’s browned and drain on paper towel. With the patty in the oil, allow it to cook until it’s browned on the first side, which should take 2 to 3 minutes. Flip the patty over, and cook it for another 2 to 3 minutes or until both sides are browned.



Taste the patty to determine if the filling is seasoned properly. Once the patty is finished cooking, transfer it from the pan to a paper towel-lined plate to drain for a minute. Next, taste the patty to see if you like the filling’s seasoning. If necessary, mix in some more salt and pepper.

You can mix in more of any other seasonings that you feel are lacking as well. For example, you might add a little more ginger or garlic if you want those flavors to be stronger.

If you decide to add more seasonings to the dumpling filling, it's a good idea to make a second patty for tasting to ensure you're happy with the flavors.







Filling the Wonton Wrappers.



Ingredients Wrappers.

10-ounce (284 g) package wonton wrappers.

Napa cabbage leaves, for lining the steamer.

Canola oil.



Brush the edges of a wonton wrapper with water. For the shumai, you’ll need a 10-ounce (284 g) package of wonton wrappers. Unwrap the wontons and cover them with a damp paper towel to keep them from drying out. Next, lift a wrapper from the pile and use a pastry brush to wet the edges with water.

If you prefer, you can use a beaten egg to dampen the edges of the wonton wrappers. The egg is stickier, which can help the wrappers stay closed. However, it's easy to over-saturate the edges with egg so they don't stay closed as well. Using water typically offers more control.



Form a cup with the wrapper in your hand. Make a circle with your thumb and forefinger and lay the wrapper on top. Press down gently so the dough forms a cup shape in your hand.



Add some of the filling to the center and pat it down. Place 2 teaspoons (6 g) of the filling in the center of the wrapper. Use the back of the spoon to gently press down the filling.



Squeeze the wrapper around the filling. If any of the wrapper’s edges are overhanging, fold them up around the filling. Press the wrapper around the filling to ensure that it’s secure, though the filling should be exposed at the top.

Image titled Cook Shumai Step 11



Tap the top and bottom of the dumpling so it’s flat. When the shumai is secure, tap the bottom of it against a plate, countertop, or other work surface to flatten it. Use the back of a spoon to flatten the top of the dumpling as well.

If you like, you can add some frozen peas and/or carrots to the top of the shumai as a topping when you’re finished shaping them.



Repeat the process until all of the shumai are filled. After you’ve filled the first dumpling, set it down on a clean plate. Continue shaping and filling all of the dumplings until you’ve used up all of the wonton wrappers.







Steaming the Shumai.



Line a bamboo steamer with cabbage leaves. To cook the shumai, you need a bamboo steamer. Lay several leaves of napa cabbage in the bottom of the steamer to line it.

You can substitute lettuce for the cabbage if you prefer.

Two to three leaves is usually enough to line the steamer.

If you don't have a bamboo steamer, you can substitute a metal steamer basket. In addition to lining it with the cabbage leaves, though, it's a good idea to mist it with baking spray first to ensure that none of the dumplings stick if there are any gaps in the leaves.



Bring some water to a boil in a large pan. Add 1- to 2-inches (2.5- to 5-cm) of water to a large, wide pan. Place it on the stove over high heat, and allow the water to come to a boil, which should take about 3 to 5 minutes.



Place the steamer over the pan and add the shumai. When the water has come to a boil, set the steamer over the pan. Use tongs to place the dumplings into the steamer, and cover the steamer with its lid.

Make sure the water doesn’t touch the bottom of the steamer. However, you may need to add more water to the pan as it evaporates during the steaming process.

Depending on how large the steamer is, you may need to cook the shumai in batches.



Steam the dumplings until they’re cooked through. Once the shumai is in the steamer, reduce the heat to medium. Allow the dumplings to cook for 8 to 10 minutes or until they are cooked through.









Serving the Shumai.



Ingredients Dipping Sauce.

5 tablespoons (75 ml) Asian chile paste.

10 tablespoons (150 ml) light soy sauce.

Makes 60 dumplings.



Mix the chile paste and light soy sauce together. While the shumai is steaming, add 5 tablespoons (75 ml) of Asian chile paste and 10 tablespoons (150 ml) of light soy sauce to a small bowl. Stir together well so they are completely blended.

You can substitute your favorite Asian dipping sauce if you prefer. Even plain soy sauce can work well.



Use tongs to remove the shumai from the steamer. When the dumplings are cooked through, carefully remove the steamer from the pan. Use a pair of tongs to remove the shumai from the basket and transfer them to a serving platter or plate.



Place the dipping sauce on the platter and serve the shumai while still hot. Once you’ve arranged the shumai on the platter, add the bowl of dipping sauce. Set the dumplings out to serve while they’re still warm.

Store any leftover shumai in an airtight container in the refrigerator. They should stay fresh for 3 to 4 days.





Tips.

Some shumai recipes include mushrooms in the filling. You can fold in 3 to 5 shiitake mushrooms that have been soaked and finely chopped with the water chestnuts if you like.

Things You’ll Need.

Food processor.

Spatula.

Medium bowl.

Small saute pan.

Paper towel.

Plate.

Large, wide pan.

Bamboo steamer.

Tongs.

November 17, 2019

how to cook with sorrel

How to Cook with Sorrel.

Sorrel is a green herb that has a tart flavor and can be used to add more complex tastes to various dishes. Because sorrel has such a unique taste, it's important that you pair it with complimentary flavors. Sorrel can be used as a garnish or replacement for other herbs and is a good ingredient in sauces and soups. If you use sorrel in the right dishes and combine it with the right ingredients, it can help elevate your cooking and add a robust and unique flavor to your foods.







Cleaning and Preparing the Sorrel.



Immerse the sorrel in warm water. Wash the sediment and dirt from your sorrel by immersing it in a tub of water. Run your fingers across the leaves to wash them before removing them from the water.



Pat the sorrel dry with paper towels. Press down on the sorrel with paper towels and try to absorb as much moisture as you can.



Fold the sorrel in half. Folding the sorrel in half makes it easier for you to cut both sides of the stem.



Cut the stem out of the bottom of each leaf. With the sorrel leaf folded, make an angled cut to take off the hard stem of the sorrel. The cut should run about two-thirds up the stem of each leaf.



Store sorrel in the refrigerator. If you plan on preserving your sorrel for later use, wrap them in a damp paper towel and place them in your refrigerator. Sorrel will become soggy very quickly and will wilt in a day or two. Wrapping them with a damp paper towel will slow the speed at which the leaves turn brown and wilt.







Making a Sorrel Sauce.



Ingredients Sorrel Sauce.

3 tablespoons (44.36 ml) of butter.

2 cups (50 g) of fresh sorrel leaves, chopped.

1/4 cup (5 g) of chervil.

1/2 cup (15 g) of chives.

1/2 cup (118.29 ml) of heavy cream.

Salt and pepper.



Melt the butter in a saucepan. Place the pan on the stovetop and turn it on to medium-high. Take 3 tablespoons (44.36 ml) of butter and place it in the hot pan. Mix the melting butter with a fork or spoon until it liquefies. Turn the heat down to medium once it's melted.

If the butter starts turning a dark brown, you are burning it.



Add sorrel, chervil, and chives to the melted butter. Add 2 cups (50 g) of fresh sorrel leaves, 1/4 cup (5 g) of chervil, and 1/2 cup (15 g) of chives to the melted butter and allow the sorrel to wilt. This should take approximately two minutes.

You can replace chervil with fresh parsley.



Mix in heavy cream. Pour 1/2 cup (118.29 ml) of heavy cream over the wilted sorrel leaves. Bring the sauce to a boil then reduce it to a simmer for about five minutes.



Season with salt and pepper and serve with fish. Remove the pan from the heat and taste it with a spoon. Add salt and pepper to taste. This sorrel sauce tastes best over fish like salmon, halibut, cod, and sole.







Making Sorrel Soup.



Ingredients Sorrel Soup.

4 tablespoons (59.14) of unsalted butter, melted.

1/2 cup (75 g) of chopped green onions.

4-6 cups (532 g - 798 g) of sorrel, chopped.

3 tablespoons of flour.

1 quart (946.35 ml) of vegetable stock.

1/2 (118.29 ml) cup cream.

2 egg yolks.

Olive oil.

Salt.



Bring vegetable stock to a boil. Pour your vegetable stock into a deep pot and turn the stovetop to high. Once your stock starts boiling, reduce the temperature to medium to bring your stock to a simmer.

You can also use chicken stock.



Brown the onions with olive oil in another pan. Pour a teaspoon of oil in another pan and turn your stovetop to high until it starts to smoke slightly. Reduce the heat to medium and start cooking your chopped onions. Stir the pan until the onions become translucent.



Add the sorrel and onions to the stock. Add your chopped sorrel to the stock along with your cooked onions. Mix the sorrel and the onions into the stock for five minutes, uncovered.

You can add more sorrel to your stock if you want your soup to taste stronger.



Whisk the egg yolks and cream in a separate bowl. Combine the 1/2 (118.29 ml) cup cream with the two egg yolks and mix them together until everything is well incorporated. You must do this separately before you add it to your broth.



Pour the egg and cream mixture into your stock. Use a ladle to trickle the cream and egg mixture into your broth. Continue to ladle the mixture into your soup until you've transferred it all.



Reduce the temperature to low and cook the soup for five minutes. Do not cook the broth on high heat while you add your eggs or they will become scrambled. Stir the soup as it heats up. Allow the soup to continue cooking for five more minutes before serving it.

This sorrel soup can also be enjoyed with a dollop of sour cream.







Putting Sorrel in Other Dishes.



Replace spinach, chard, or arugula with sorrel. If you are cooking a recipe that calls for spinach or chard, you can use sorrel as a replacement. Consider the bitterness of sorrel and decide how it will alter the dish you are planning on making.



Accent dishes with a sprig of sorrel. The bitter and unique taste of sorrel can be appreciated as a garnish for many different dishes like mashed potatoes, rice, lentils, eggs, and cheese. Try replacing a garnish like parsley with sorrel and see if you enjoy the taste.



Add sorrel to your salad. The bitter taste of sorrel tastes great in different kinds of salads. Be careful not to add too many leaves, or it could overpower the taste of your salad and make it too bitter. Use traditional greens like iceberg lettuce, spinach, and romaine lettuce to build the base of your salad and then add some sorrel leaves to it to enhance the flavor.

November 16, 2019

how to make potstickers guo tie

How to Make Potstickers (Guo Tie).

Called "guotie" in Mandarin, and translated to "potstickers" in English, these are a popular type of dumpling traditionally eaten in many Asian countries. Follow the instructions below to make the guo tie completely from scratch, or purchase potsticker or Chinese dumpling wrappers ready-made and make your own filling. The following recipe makes about 20 dumplings, enough to serve as a meal for three or four people, or an appetizer for ten.





Making the Potsticker Wrappers.



Ingredients.

Potsticker Wrappers (alternatively, use storebought wrappers).

2 cups (480 mL) all-purpose flour (have extra on-hand).

1/3 cup (80 mL) boiling water.

2/3 cup (160 mL) room temperature water.

1 egg (optional).

1/4 tsp (1 mL; a small pinch) salt (optional).

1 tsp (5 mL) vegetable oil (optional).



Mix boiling and room temperature water together. The potsticker dough may reach a better consistency if the water is slightly warm.[1] Boil 1/3 cup (80 mL) water, then remove from heat and add 2/3 cup (160 mL) room temperature water.

Alternatively, heat 1 cup (240 mL) water on low heat and remove from heat after one to three minutes. If the water begins to simmer or boil, remove from heat and let cool to slightly above room temperature before using.



Consider adding optional ingredients. While none of these ingredients are required to make guo tie, some recipes call for salt, vegetable oil, and/or egg.[2][3] Stirring roughly 1/4 tsp (1 mL) salt (or a small pinch) into the water may add flavor. The other optional ingredients should be added to the flour instead, before you continue to the next step. Mix the flour with 1 tsp (5 mL) vegetable oil and/or 1 small egg to add flavor and help the dough stick together. Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not end up using all your water in the next step.

If this is your first time making potstickers, you may wish to skip this step to keep things simple. If the wrappers fall apart or taste too bland, you may add one or more of these ingredients in your next attempt.



Mix the water gradually into the flour until it becomes sticky. Put 2 cups (480mL) all-purpose flour into a large bowl. Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden mixing spoon. Stop adding water once the dough feels slightly sticky, and there is no more dry flour visible.

Depending on the brand of flour and the humidity in your kitchen, you may not need to use all of the water you prepared. Keep the extra water around during the next few steps in case the dough dries out.



Knead the dough with your hands until it becomes smooth. Once the dough becomes too sticky to stir, place the dough on a clean, lightly floured surface and knead the flour and water together. The dough should become smooth within a few minutes of kneading. Stop when the dough has no lumps and can be formed into a ball.

Add a light dusting of flour to the work surface or your hands if the dough sticks to them. Knead in more flour if the dough is too wet to work with.

If you see dry flour that isn't mixed into the dough, or if the dough won't stick together into a ball, add a little more warm water and knead it in.

Remember to wash and dry your hands thoroughly before you begin kneading.



Wrap the dough and let it sit 10–30 minutes. Wrap the dough in plastic wrap or place it in a small bowl and cover it with plastic wrap or a damp cloth. This will trap the moisture released by the dough and cause it to soften.[4] Let the dough sit for at least 10 minutes, and preferably for half an hour.

To save time, make the filling while you wait. This step does not have to be precisely timed, so return to the dough once you are done making the filling.



Divide the dough into roughly twenty pieces. Return to the dough after it's had enough time to "relax," or soften into an easily manipulated ball. Pull it apart into small pieces, each one using about 1/20th of the total dough. You may find it easier if you first divide the dough into four large pieces, then cut each of these large pieces into five smaller ones.

Alternatively, you may use your hand to roll out the entire ball of dough into a long log 1 inch (2.5 cm) thick. Cut this log into discs 1/2 inch (1.25 cm) wide.[5]



Roll each piece of dough into a circle. Sprinkle flour over a flat, clean counter or cutting board to prevent the dough from sticking. Use a rolling pin to flatten each piece of dough over this surface, creating circles about 3 inches (7.5 cm) across.[6] Use smaller circles if the dough breaks apart or looks translucent, as the dumplings may fall apart if they are rolled too thin.

You can speed up the rolling process by using the heel of your palm to flatten each piece of dough into a roughly circular shape before you roll it out more thoroughly.

Filling the potstickers may be easier if you keep the center of the circle thick and the outside edges thin.



Sprinkle each circle with flour. After each circle is finished, sprinkle both sides generously with flour to prevent sticking, and add it to the stack of finished dough circles. Your dumpling wrappers are now complete.



Keep the wrappers wet. Cover wrappers with a damp paper towel to keep them moist as you work. Once you have made the wrappers, it is best to fill them immediately before they dry out. Store unused wrappers in the fridge if you will use them within a few days, or freeze them and use any time in the next few months.[7]







Making the Filling.



Ingredients Filling.

1/2 lb (250 g) ground meat (pork, shrimp, or beef are all common).

1 cup (240 mL) Napa cabbage, Chinese cabbage, or bok choy (finely chopped).

2 tsp (10 mL) sesame oil or Chinese cooking wine.

1 tsp (5 mL) fresh ginger.

1 tsp (5 mL) fresh garlic.

1-2 stalk(s) green onion.

2 tsp (10 mL) soy sauce.

1 tsp (5 mL) salt.

1/2 tsp (2.5 mL) pepper.

1/4 cup (60 mL) chicken stock (optional).



Finely chop the cabbage. Finely chop the vegetables until you have 1 cup (240 mL). While you can use any hard, leafy, green vegetables, guo tie are traditionally made using Napa cabbage or bok choy. Both of these vegetables are sometimes sold under the name "Chinese cabbage."

If you are making vegetarian potstickers, chop 2 cups (480 mL) of vegetables instead.



Remove excess moisture from the cabbage. Toss the chopped cabbage in 1 tsp (5 mL) salt. Let sit five minutes while the salt draws out moisture, then drain the cabbage in a strainer or colander.[8]



Peel and chop other herbs and vegetables. To add a spicy flavor to the guo tie, peel fresh ginger and fresh garlic, then chop them finely until you have 1 tsp (5 mL) of each. Finally chop one or two stalks of green onion (scallions).



Mix the vegetables and ground meat together. Mix these vegetables in a large bowl containing ground or finely minced meat. In different areas of Asia, ground pork, beef, or shrimp are all commonly used, or a mixture of these.

Wash your hands in warm, soapy water after handling raw meat to reduce the risk of exposure to harmful bacteria. Clean any surfaces or utensils that came into contact with the meat in hot, soapy water once you are done using them.



Add seasonings. Mix in 2 tsp (10 mL) soy sauce, 2 tsp (20 mL) sesame oil or Chinese cooking wine, and 1/2 tsp (2.5 mL) pepper. There are many variations on this recipe, and you may decide to replace some seasonings or add your own. Other common options include 1/4 cup (60 mL) chicken stock or chicken broth, a dash of chili powder, or a dash of Chinese five spice powder.[9]

If you'd like to adjust the seasonings before you make the potstickers, take a small spoonful of filling and fry it in oil until it is browned through. Taste the filling and add more seasoning if necessary.







Filling the Potstickers



Hold a potsticker wrapper on the palm of your non-dominant hand. Take one of your circular potsticker wrappings and place it on the palm of the hand you use least.



Place the filling in the potsticker wrapper. Take approximately 1/2–1 tablespoon (7–15 mL) of filling using a spoon or chopsticks and place in the center of the potsticker wrapper. If the dough is thin or the circles of dough are small, use less filling.



Fold the wrapper loosely around the filling. Fold the potsticker in half to make a half-moon shape, but do not press the edges completely together. Only press the center of the edges together, so the corners of the dumpling are still unattached.

Note: If you are using storebought dumpling wrappers, use wet fingers to dampen the edges until they are soft enough to press together.



Fold a piece of dough at one corner. Grasp one layer of dough at the corner with your index finger and thumb, then fold it toward the center of the potsticker edge, where the two sides of the circle are pressed together.[10] The soft dough should stretch into a classic potsticker pleat or wrinkle. Press the two layers of dough together at the fold to keep it in place.



Repeat until there are three or four folds on each side. Using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge. Press together with the opposite layer of the potsticker. Repeat this until there are three or four folds on each potsticker, and the potsticker is completely closed.







Frying the Potstickers



Heat a pan of oil. Add cooking oil to a wok, flat skillet, or frying pan, just enough to cover the bottom of the pan in a thin layer. Heat over medium heat until the oil begins to shimmer, or when a small piece of vegetable or filling sizzles when placed in the oil.

Use a vegetable oil with a high smoking point, such as canola oil or peanut oil.



Add the potstickers to the hot oil. Carefully drop the potstickers into the pan from a short distance above the oil. Arrange them with a heat-safe utensil so the dumplings are close together but do not touch each other.[11]

You will likely need to cook your potstickers in several batches. Do not pile potstickers on top of each other in the pan, or they may not cook properly.



Reduce heat and cover the pan. Cover the pan, reduce to low heat, and fry for a few minutes until the bottom of the potstickers are crisp and golden-brown. Depending on the temperature of the pan, this could take anywhere from two to seven minutes.[12][13] You may lift the lid to check on the potstickers' progress.

Remove from heat immediately if you smell burning. Use a heat-safe utensil to unstick the potstickers from the pan, and continue after one or two minutes.



Add a small amount of water to the pan. Once one side of the potstickers are brown, lift the lid and pour 1–3 tablespoons (15–45 mL) water onto the pan, just enough to cover the base of the pan with a shallow layer.

Pour the water while rapidly moving in a circular motion around the edge of the pan. This distributes the water evenly and prevents one part of the pan from cooling down too quickly. This also reduces splatter from hot oil and water coming into contact.



Cover and cook for a few minutes more. Cover the pan again and cook on moderate or low heat for 4-5 minutes. Add more water if it boils away before the potstickers are done cooking. Note that you do not need to flip the potstickers at any point in this process; it is intentional that they are only crisp on one side.

Remove a potsticker and cut it open to check that it is done. The filling inside should be browned and fully cooked.



Serve immediately with dipping sauce. Remove the potstickers from the pan and cook additional batches if necessary. Once all the potstickers are cooked, serve them with a sauce of your choice:

Any dark vinegar can be used alone or mixed with an equal amount of soy sauce and a dash of sesame oil.

Mix vinegar with sherry or dry wine and sweet soy sauce for a sweeter dipping sauce.

Black pepper and sliced ginger add a sophisticated flavor, and can be provided with or without a dipping sauce.



Dipping Sauce.

2 tbsp (30 mL) dark vinegar (especially Qing Kiang)..

2 tbsp (30 mL) soy sauce.

1 tsp (5 mL) sesame oil.

Ground white pepper to taste.







Tips.

If you do not wish to fry your dumplings into potstickers, cook them in boiling water for 4–6 minutes instead. This method is also traditional in many areas where potstickers are eaten.

Based on preferences, filling can vary--in components and ratio--from pure meat (pork, shrimp, chicken, etc), to pure vegetables (bamboo, shiitake, cabbage, bok choy, etc), to a mixture of meat and vegetables.

The measurements for the dipping sauce can vary depending on how much sauce you want, as well as how salty or sour you would prefer the sauce to be. Feel free to experiment!



Things You'll Need.

Large bowl.

Mixing utensil.

Cling wrap.

Wok, frying pan, or flat skillet.

Lid that fits over the pan.

November 14, 2019

how to dry roasting tomatillos

How to Dry Roasting Tomatillos.

Tomatillos are small, green, tomato-like fruits that are common to Mexican and Tex-Mex cuisines. They are easy to roast, and after roasting them, you can eat the tomatillos alone or add them to sauces and salsas.



Ingredients.

1 lb (450 g) tomatillos.

Cooking spray (optional).

Yields 2 to 4 servings.





Before You Begin: Preparing the Tomatillos.



Select good tomatillos. Look for small tomatillos that feel firm and are free from defects.

Small tomatillos will be sweeter than larger ones. Generally, a good tomatillo should be smaller than a golf ball.

Also pay attention to the husk surrounding the fruit. It should be light brown and fresh. Avoid tomatillos with shriveled, dried husks.



Remove the husk. When you're ready to use the tomatillos, simply peel the husk away using your fingers.

The husks are inedible, so removal is necessary.

You should leave the actual green skin of the fruit intact.



Rinse. Clean each tomatillo under cool running water before roasting it.

Most tomatillos will be slightly sticky before you clean them.

Dry well with clean paper towels when done.









Dry Roasting (Stovetop Version).





Tomatillos are small, green, tomato-like fruits that are common to Mexican and Tex-Mex cuisines. They are easy to roast, and after roasting them, you can eat the tomatillos alone or add them to sauces and salsas.





Place the tomatillos in a heavy pan. Arrange the tomatillos in a single layer in a large, heavy frying pan.

Do not stack the tomatillos in multiple layers.

A cast iron frying pan will give you the best results, but if you do not have a cast iron pan, any heavy pan should work well enough.

This method draws out the "earthy" flavor undertones of the fruit.



Toast gently over low heat. Place the frying pan on your stove and switch the heat to low. Roast the tomatillos for 20 to 30 minutes, turning them occasionally using tongs.

Continue cooking until the tomatillos become very soft on all sides. You should also notice some light browning on all sides, but the skins will not usually blacken when you use this method.



Cool the tomatillos before using them. Remove the tomatillos from the heat and let them rest at room temperature for a few minutes, or until they are cool enough to touch with your fingers. They should be ready to use or eat as you desire at the completion of this step.

You can peel the skin off tomatillos after cooking them, but doing so is only optional.



Things You'll Need.

Dry Roasting (Stovetop Version).

Heavy frying pan.

Tongs.







Dry Roasting (Oven Version).





Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a baking sheet by lining it with aluminum foil or by spraying it with cooking spray.



Cut the tomatillos in half. Use a sharp kitchen knife to cut each fruit in half horizontally. Arrange the halves on your prepared baking sheet.

Do not slice the tomatillos in half from top to bottom.

Keep the them in an even, single layer on your baking sheet. Do not overlap the halves or stack them in multiple layers, since doing so will prevent them from cooking evenly.

The halves should be cut-side down on your baking sheet.



Bake for 20 minutes. Place the baking sheet on the top rack of your oven and cook until the tomatillos become very tender.

The skins should begin to shrivel and may take on some light browning, but this method will not cause the skins to char or blacken.



Cool slightly. Remove the tomatillos from the oven and cool at room temperature until you can safely handle them with your hands. Eat or use as desired.

You can peel the tomatillos, if desired, but doing so is not necessary.



Things You'll Need.

Dry Roasting (Oven Version).

Baking sheet.

Aluminum foil (optional).

Knife.

November 11, 2019

how to roasting garlic

How to Roasting Garlic.

Garlic is a delicious ingredient that adds flavor to a wide variety of savory dishes. Fresh garlic is most commonly roasted or sautéed. Both of these methods draw out garlic’s sweet natural flavors, while cutting back on the potent taste and smell of raw garlic. If you’re roasting garlic, you can leave the entire head of garlic whole until you begin to prepare it for roasting. If you’re sautéing the garlic, you’ll need to remove the skin and chop or dice the garlic before adding it to the frying pan.



Ingredients.

1 head of garlic.

2 teaspoons (9.9 mL) olive oil.



Purchase a head of fresh garlic at a local grocery store. Garlic heads will be sold at nearly every grocery store. If you’d like fresher, organic, or locally grown garlic, check a health-food store, a natural grocery store, or a local farmer’s market. Fresh garlic is in season from July to early October.

A head of garlic comprises 8-10 individual garlic cloves clustered together into a large clump.



Preheat the oven. Before you begin preparing the garlic for roasting, set your oven for 400 °F (204 °C).



Peel off the outer layer of the garlic shell. Use your fingers to break and peel off the outermost layers of the garlic peel. It’s okay if the thick shell-like layers of the garlic stay in place around the cloves; you just want to remove the loose, papery peel.

Leave the head in 1 piece; do not break off individual garlic cloves.



Trim the heads of the garlic cloves. Use a sharp kitchen knife to cut off about 1⁄4–1⁄2 inch (0.64–1.27 cm) of the tops of the individual cloves. Do this while all of the cloves are still attached together at the base of the garlic head. This will allow the garlic to cook through and allow the olive oil to soak through the roasting garlic.

As always, put safety first when using kitchen knives. Always cut away from yourself and never touch the cutting edge of the blade.



Place the garlic cut-side up in a muffin pan. Set your peeled and trimmed garlic head in 1 of the muffin indentations inside of a muffin pan. If you don’t have a muffin pan, you can also place the garlic in a baking pan. The baking pan won’t support the garlic on the sides, though, so it may roll over while cooking.



Drizzle 2 teaspoons (9.9 mL) of olive oil over the garlic. Do this slowly, so that the oil soaks in to the garlic and doesn’t pool in the bottom of the muffin pan. After you’ve poured the olive oil over the garlic heads, use your fingers to rub the oil into the cut-open ends of the individual cloves.

This will ensure that your roasted garlic is saturated with oil and rich in flavor.



Wrap the garlic heads in foil. Once you’ve rubbed in the olive oil, tear off a small piece of aluminum foil. Wrap this tightly around the garlic head to keep the oil inside while it’s roasting.





Bake for 35 minutes. Place the muffin tin in the oven. Once the time has passed, check to see if the garlic is fully cooked. Using a hot pad, squeeze the garlic head. If it feels soft when squeezed, it’s fully cooked.

If the garlic doesn’t feel soft, bake it for another 5-10 minutes.

To confirm that the garlic is fully cooked, stab through the center clove with a kitchen knife. The knife should slide in easily, with hardly any resistance.





Open and serve the garlic. Once the garlic has cooled for a few minutes, unwrap and discard the foil. Use a small knife or spoon to pull the roasted garlic cloves out of their skins. They should pop out easily. If a few cloves do stick in their skins, use the spoon or knife to gently pry them loose. You can eat the roasted garlic cloves immediately if you’re hungry, or add the roasted cloves to a dish.

Roasted garlic can be mashed and spread over a warm baguette, or mixed in with savory pasta dishes.

Save leftover roasted garlic in an airtight plastic container. The garlic will keep in your refrigerator for 3-4 days.



Tips.

If raw, minced garlic is brought into contact with an acidic food (e.g., lemon juice or vinegar), it will take on a blue-green hue. Some novice cooks are concerned by this change in color, but the garlic is still good to eat and its taste won’t be effected.



Things You’ll Need.

Roasted Garlic.

Kitchen or chef’s knife.

Baking pan or muffin pan.

Aluminum foil.

November 10, 2019