Thursday, March 29, 2007
Tuesday, March 27, 2007
Along with 1 tbsp sesame oil/1 tbsp corn oil in a wok on high.
The white rice MUST be cold, otherwise your fried rice will be mushy and stick together.
Heat the oil and throw in the ginger and garlic (about a tsp of ginger and 2 or 3 of garlic), then throw in the shrimp and fry until pink.
Throw in the other vegetables and kim chi and toss for about a minute or two.
Add the cold rice (about 4 cups or so) and toss.
Add regular soy and sweet soy while tossing until it looks golden or a little darker (your taste).
Remove from heat, and you're done.
*I never measure the vegetables since as much as you put in is to your taste.
It'll be fine.
I usually end up using whatever is in my fridge at the time that fits with fried rice.
2 Regular sized eggplants (sliced)
2 beaten eggs
2 tbsp oil
salt or Vegeta (I use Vegeta)
Basil (I used dried)
Parmesan (your taste)
Mozzarella (shredded, to your taste)
1 Can Crushed Tomatoes
Wash and slice the eggplant, and sprinkle sea salt on them.
Prepare two separate wide flat bowls one with the beaten egg and the other with breadcrumbs.
Heat the oil.
Drench both sides with the egg, and then turn in breadcrumbs.
Fry and set aside on paper towels to absorb the oil.
In a pan, start to layer...crushed tomatoes, and basil first.
Eggplant, crushed tomatoes, basil, parm, mozzerella.
Layer with as much as will fit.
With the last being the topping of mozzerella.
Bake at 350F until top is melted and bubbly.
Friday, March 09, 2007
I love all things fried...yes, I know it isn't good for me, and I limit my intake...but some things are just too yum.
Fish, shrimp, prawn or vegetables
1 cup of flour
1/4 cup of cornstarch
1 1/2 tsp baking powder
1 cup of ice water
juice of 1/2 a lemon
1 tbsp oil
Heat oil in your wok.
Mix the dry ingredients in one bowl,
mix the wet in another.
Whisk them together until properly blended.
Dip what you're frying in the batter.
Fry until golden, turning each side once.
Just for a laugh...here's Catherine Tate's skit on Tempura:
I love, love, love eggplant.
This recipe is a great side or vegetarian meal with rice.
I tripled this recipe because I'm a pig...but for a reasonable person....
3 tablespoons sesame or vegetable oil
1/2 to 1 tsp red pepper flakes depending on how hot you like it
3 baby eggplant, cut into bite-sized chunks
1 red pepper, cut into strips
1 medium onion, chopped
1 tsp minced ginger
3 cloves garlic, chopped fine
2 tbsp rice vinegar
3 tbsp soy sauce
2 or 3 tbsp brown sugar
Heat up a frying pan or a wok on medium high heat and add the oil and the red pepper flakes.
When the pepper flakes start to sizzle, add in the eggplant. Stir-fry for about three to four minutes, until the eggplant chunks are no longer light-colored.
Add the red pepper, onion, ginger and garlic, and stir-fry for another three minutes.
Add the rice vinegar and soy sauce, and then add the brown sugar and toss for a minute.