tag:blogger.com,1999:blog-43971197851753019702024-03-05T03:43:23.264-08:00Cooking With ShanCooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-4397119785175301970.post-22431422804721655562012-01-21T16:16:00.000-08:002012-01-21T16:16:55.873-08:00Braised Chinese New Year Pork Belly<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLz1sFPTHfMcnjGLdYi6eLV6Tu1AE_b3pp4DsHM5z1y61ZSllD_V-70-8jBICMPAxMwOPebIl-GczIHOMQOZ_2Vs5MeauWe24SSb_6NcZfUFaYbixi88mhht5q6_e8CEkNsTMQjCY0UkU/s1600/035.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLz1sFPTHfMcnjGLdYi6eLV6Tu1AE_b3pp4DsHM5z1y61ZSllD_V-70-8jBICMPAxMwOPebIl-GczIHOMQOZ_2Vs5MeauWe24SSb_6NcZfUFaYbixi88mhht5q6_e8CEkNsTMQjCY0UkU/s200/035.JPG" width="200" /></a></div>Ingredients:<br />
<br />
1-2 lb pork belly<br />
<br />
2 tablespoon oil<br />
4 cups water<br />
1 cup soy sauce<br />
1/2 cup dark soy sauce<br />
3 tablespoons Shaoxing Wine<br />
1/4 cup white sugar<br />
1/4 cup brown sugar<br />
<br />
Directions: <br />
1. You can leave pork belly whole, or cut into half or thirds. <br />
2. In a skillet or dutch oven pour in oil and brown each side till crispy. (Approx 5 min)<br />
3. Pour in water, soy sauce, dark soy sauce, wine, sugars.<br />
4. Bring to a boil for 20 minutes with pork fat side down. <br />
5. Turn heat to med-low and simmer for 2 hours with the pot lid on. <br />
6. Remove from heat. Cut into slices and place on plate, add sauce from pot.<br />
Serve Hot. <br />
Option: Add in peeled, whole hard boiled eggs into pot while meat is simmering. Serve together.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-23590974810089643052011-10-12T11:42:00.000-07:002012-01-21T16:00:54.841-08:00Sesame Ball Dessert<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2Hzw1IztAvoz78mJulUZLs4DidD67zPFnbjHZQUhrVcOIsw16ZnoIFBn0b-n9R_hZS0rT4Kz9eXjdKaTKIyesu2UaDJNkCEQpbcRhK-Rtwg-iD2stNcmjtTltoopvLgDC1f3bn-CUvIo/s1600/iphone+camera+pics+525.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2Hzw1IztAvoz78mJulUZLs4DidD67zPFnbjHZQUhrVcOIsw16ZnoIFBn0b-n9R_hZS0rT4Kz9eXjdKaTKIyesu2UaDJNkCEQpbcRhK-Rtwg-iD2stNcmjtTltoopvLgDC1f3bn-CUvIo/s320/iphone+camera+pics+525.JPG" width="240" /></a></div><span style="font-size: x-small;">Ingredients:</span><br />
<br />
<span style="font-size: x-small;">6-8 cups oil for deep-frying, or as needed</span><br />
<span style="font-size: x-small;"></span><br />
<span style="font-size: x-small;">1/2 cup white sesame seeds, or as needed</span><br />
<span style="font-size: x-small;">3/4 cup sugar</span><br />
<span style="font-size: x-small;">1 1/2 cups boiling water</span><br />
<span style="font-size: x-small;">3 cups glutinous rice flour</span><br />
<span style="font-size: x-small;">1 cup red bean paste</span><br />
<span style="font-size: x-small;"><br />
</span><br />
<span style="font-size: x-small;">Directions: </span><br />
<span style="font-size: x-small;">1. In a wok, pre-heat the oil . </span><br />
<span style="font-size: x-small;">2. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of cold water beside the sesame seeds.</span><br />
<span style="font-size: x-small;">3. Dissolve the sugar in 1 cup of the boiling water.</span><br />
<span style="font-size: x-small;">4. Pour the rice flour in a large bowl. Pour in the dissolved sugar and water mixture. Stir until you have a sticky dough, adding as much of the remaining cup of boiling water as needed. </span><br />
<span style="font-size: x-small;">5. Pinch off a piece of dough roughly the size of a golf ball. Use your thumb to make a deep indentation in the middle of the dough. Take both hands to form the dough into a cup. Roll 1 level teaspoon of sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. It is important to make sure the red bean paste is completely covered. Continue with the remainder of the dough.</span><br />
<span style="font-size: x-small;">6. Lightly brush the ball with water. Then roll the ball over the sesame seeds. </span><br />
<span style="font-size: x-small;">Repeat the process with the remainder of the balls. </span><br />
<span style="font-size: x-small;">7. Drop the ball into the hot oil. When the sesame seeds turn light brown, use a spider or slotted cooking spoon to gently press the balls against the side of the wok until the balls expand. </span><span style="font-size: x-small;"><br />
</span><span style="font-size: x-small;">8. Drain the deep-fried sesame seed balls on paper towels. Serve warm.</span><span style="font-size: x-small;"><br />
</span>Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-11563371605888921062011-10-12T11:11:00.000-07:002012-01-21T15:59:14.503-08:00Steak Bao Bao<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-OkwSjSNSH97KTTwDA4oCmknWJKgAt2mGg3o4ZJAM8R8596uNpmNjCwF98sKm05zCPc9Yh1YDXfn3HshnlqKoXLJvguBCevjypd9jirZdV8AV5_ypzFRfyEgo5DPp1CSVylAPfuwu0B_/s1600/027.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-OkwSjSNSH97KTTwDA4oCmknWJKgAt2mGg3o4ZJAM8R8596uNpmNjCwF98sKm05zCPc9Yh1YDXfn3HshnlqKoXLJvguBCevjypd9jirZdV8AV5_ypzFRfyEgo5DPp1CSVylAPfuwu0B_/s320/027.JPG" width="239" /></a></div>Ingredients:<br />
1lb Skirt Steak<br />
1 English Cucumber<br />
3 Carrots<br />
1 Bunch Cilantro<br />
1 Tablespoon Sugar<br />
2 Tablespoon Rice Vinegar<br />
2 Tablespoon Soy Sauce<br />
2 Teaspoon Sesame Oil<br />
1 Package Frozen Bao<br />
Hoisin Sauce<br />
<br />
Directions:<br />
1. Mix soy sauce, sugar, rice vinegar, sesame oil in bowl.<br />
2. Julienne carrots, cucumber and cilantro, place in bowl with the sauce. Mix together. Place in refrigerator for 30 min. <br />
3. Fry skirt steak until golden brown on each side. Approx. 5-8 min. Sprinkle with salt and garlic powder, to taste. Remove from pan and dice. <br />
4. Steam Bao in steamer for 10 min, until soft.<br />
<br />
Putting it all together:<br />
1. Slightly open the Bao, lightly spread hoisin sauce on each side. <br />
2. Place a spoonful of meat inside.<br />
3. Place carrot, cumber, cilantro mixture on top.<br />
Serve WarmCooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-39208104815937733952011-08-16T20:22:00.000-07:002011-10-16T20:41:56.046-07:00The Art of a Dragon Fruit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_AaoGptTWqSAApDbTguK_I4_1K3P6GPMwGN4Gx0JLzwbfybGjqhMeX0v8KRUSN4c7GbbWtlN-WM0_v7ERORboK20QNFmDQ8JWIcVfxuCOSP9YlnGQ2lsDITEm_UilGQY0WBAWZgBjxKr/s1600/dragonfruit" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_AaoGptTWqSAApDbTguK_I4_1K3P6GPMwGN4Gx0JLzwbfybGjqhMeX0v8KRUSN4c7GbbWtlN-WM0_v7ERORboK20QNFmDQ8JWIcVfxuCOSP9YlnGQ2lsDITEm_UilGQY0WBAWZgBjxKr/s200/dragonfruit" width="200" /></a></div>Dragon fruits are very popular in the Southeast Asia region. The plant is actually a type of cactus. The dragon fruit is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, calcium, plus fiber and antioxidants.<br />
The dragon fruit tastes like a cross between kiwi and pear.<br />
<br />
To Eat:<br />
1. When choosing a dragon fruit, look for a bright, even-colored skin. When pressing softly on the skin it should pressa little, but should not be too soft. If it's very hard, let it ripen for a couple days. <br />
<br />
2. Slice the dragon fruit either in slices or in halves. <br />
<br />
3. Take a spoon or knife and remove the white area from the pink skin. The skin is not edible.<br />
<br />
4. Enjoy by yourself or in a fruit salad.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-49545778412916255972011-01-25T08:33:00.000-08:002012-01-21T16:17:43.609-08:00Soy and Lime Soda Marinated Party Wings<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSkkgC35gLJI7o3ZZeIAusV9FN6MSJr060x3_hVrQnfcmWHkbWUFtusVjDMF5b4kWDOwWXTp-bofmFD6AxWuCh_w7FDm5-KUBHFdfjlUuVSEq3sFryPeUn9EBqbas6IT7L7TPyOU9HssB/s1600/DSCN0039.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSkkgC35gLJI7o3ZZeIAusV9FN6MSJr060x3_hVrQnfcmWHkbWUFtusVjDMF5b4kWDOwWXTp-bofmFD6AxWuCh_w7FDm5-KUBHFdfjlUuVSEq3sFryPeUn9EBqbas6IT7L7TPyOU9HssB/s200/DSCN0039.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_ZpWCp_EfkA3ZK77PmUvaRpQVGcf_LYyRHg4wfi79gXOui9cAYscvhpZJi6kYQsZztuhoZbqY-gocACNNw5b6YwYO4kbwFkJhdSbRp4BRzFBDrzCxFJmSwBIy1SL5Tn9QeAMzYceuvBd/s1600/DSCN0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_ZpWCp_EfkA3ZK77PmUvaRpQVGcf_LYyRHg4wfi79gXOui9cAYscvhpZJi6kYQsZztuhoZbqY-gocACNNw5b6YwYO4kbwFkJhdSbRp4BRzFBDrzCxFJmSwBIy1SL5Tn9QeAMzYceuvBd/s320/DSCN0048.JPG" width="320" /></a></div><br />
Ingredients:<br />
<br />
4lbs Frozen Chicken Wing Sections<br />
3 Cups Lemon-Lime Soda<br />
2 Cups Soy Sauce<br />
1-2 Large Pieces of Rock Sugar (found in Asian grocery stores)<br />
(If there is no rock sugar available substitute with 2 tablespoon of white sugar)<br />
2 Tablespoon Brown Sugar<br />
1-2 Llimes cut In Halves<br />
2 Cups Water<br />
<br />
Directions:<br />
<br />
1. In a large pot, pour in chicken wings and add soda, soy sauce, water, sugar and squeeze the lime juice as well as throw in the limes once squeezed.<br />
<br />
2. Mix well in pot. Place on stove and cook uncovered for 1 hour.<br />
Serves 8-10<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-86599882851379576812010-06-28T19:51:00.000-07:002010-06-28T21:45:59.493-07:00Lychee Martini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6rMWaJmf0_d-OTc4sjhhhqCcX9d3XWIlZx7mDcCpeUB1SAE2L7RvDrcFla_DnBsTbM-B7QeRubcAMj37lXbuf5ZpXlOM0_DsexX3Saa6LNASg391YyKN0m-adzS0JAF1qpeBmlHH3hXW/s1600/0904240008.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6rMWaJmf0_d-OTc4sjhhhqCcX9d3XWIlZx7mDcCpeUB1SAE2L7RvDrcFla_DnBsTbM-B7QeRubcAMj37lXbuf5ZpXlOM0_DsexX3Saa6LNASg391YyKN0m-adzS0JAF1qpeBmlHH3hXW/s320/0904240008.JPG" width="275" /></a></div>Ingredients:<br />
<br />
3 cans Lychee fruit<br />
1 bottle of 750 ml Belvedere Vodka (or your favorite Vodka)<br />
fresh mint<br />
<br />
Directions:<br />
1. In a pitcher pour in Lychee fruit with juice and bottle of vodka.<br />
2. Place into refrigerator overnight.<br />
3. Serve on the rocks or up. Garnish with mint leaf.<br />
Serves 8-10<br />
Drink responsibly. Designate a driver.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-15215012405453628262010-06-28T19:25:00.000-07:002010-06-29T10:10:23.408-07:00Pan Asian Citrus Fish Tacos with Wasabi Mayo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgBN45khybNE-jP5T6cyI4U6T5JL3ke-u2Ja_VLaznN_HRmO9e8LO77a6fau5EWiA9n4SyhueSUzR4uzu6qbJUGRUiRYg7TS2b_ijK0QXtNi6_RMxF8Un84QL9kOepCWZxGjF83nPN5YE/s1600/0904240583.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgBN45khybNE-jP5T6cyI4U6T5JL3ke-u2Ja_VLaznN_HRmO9e8LO77a6fau5EWiA9n4SyhueSUzR4uzu6qbJUGRUiRYg7TS2b_ijK0QXtNi6_RMxF8Un84QL9kOepCWZxGjF83nPN5YE/s320/0904240583.JPG" width="320" /></a></div><br />
Marinade Ingredients<br />
<br />
In a mixing bowl combine:<br />
2 tablespoon rice vinegar<br />
3 tablespoon water<br />
4 tablespoon orange juice, freshly squeezed<br />
<br />
4 tablespoon lemon juice, freshly squeezed<br />
3 tablespoon lime juice, freshly squeezed <br />
2 teaspoon mustard powder<br />
2 teaspoon ginger powder<br />
2 tablespoon sugar<br />
3 T vegetable oil <br />
1/4 cp pineapple juice<br />
3 tablespoon soy sauce <br />
<br />
<br />
Tacos Ingredients:<br />
1 pound flakey white fish (fillet of sol, mahi mahi, talapia)<br />
8-12 soft corn tortillas<br />
2-3 cups shredded cabbage<br />
1/2 cup cilantro, chopped<br />
1/2 cup mayonnaise<br />
1 tablespoon wasabi, prepared in tube<br />
<br />
Directions:<br />
1. Pour marinade into plastic zip loc bag. Place in 1 pound fish. (deboned)<br />
2. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 3-4 minutes on the first side (depending on thickness) and then flip for 30 seconds-1 minute and remove. Let rest for 5 minutes then flake the fish with a fork.<br />
3. To assemble tacos first soften and heat tortilla in the microwave for 20-25 seconds <br />
4. Place shredded cabbage and fish on top of tortilla, garnish with cilantro<br />
<br />
5. Mix mayo and wasabi together and use as dressing. <br />
Serves 3-4Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-89304750196259491412010-06-27T18:05:00.000-07:002010-06-29T10:11:06.722-07:00Cold Green Bean Soup<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKkLyKvre-OaplbryfHhK3s0IoJRRPZHSNYIFl4cNGwEh1Bt87SJF2HfMJPL8rzQb1RwsjZlvaqy-eFqLYmPWO1lgxZvugIiRBPSXMuxJaAl6Xcx6AWXEC1bmoRrPwpZDkx5KNCP11ykk/s1600/0904240041.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKkLyKvre-OaplbryfHhK3s0IoJRRPZHSNYIFl4cNGwEh1Bt87SJF2HfMJPL8rzQb1RwsjZlvaqy-eFqLYmPWO1lgxZvugIiRBPSXMuxJaAl6Xcx6AWXEC1bmoRrPwpZDkx5KNCP11ykk/s320/0904240041.JPG" width="320" /></a></div>This traditional Chinese green bean (mung bean) soup is suppose to have a cooling effect which is why it is often served cold and eaten in the summertime as a snack or dessert. <br />
<br />
Ingredients:<br />
14 oz bag of Green Mung Beans (dried)<br />
8-10 cups cold water<br />
3-4 cubes of crystal rock sugar or use 1/4 cup of sugar (to taste) <br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUg7woPtcWhtXsBdDzSvyae1JL0O3qemYyvI61mz4YxBaw-eOTLzCOLNx8i6cQvDESFmOW02BlLeaRGKVtFaMPDaD-m_yjaXou2QeXLM58tNIJ8EqPlFHjA0WKqLi7vv0LazQfuvfST_wf/s1600/0904240461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="159" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUg7woPtcWhtXsBdDzSvyae1JL0O3qemYyvI61mz4YxBaw-eOTLzCOLNx8i6cQvDESFmOW02BlLeaRGKVtFaMPDaD-m_yjaXou2QeXLM58tNIJ8EqPlFHjA0WKqLi7vv0LazQfuvfST_wf/s200/0904240461.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5XjYHJ5srh4TF7m9BNHZ-nN09XG7EX-1kOSH_NsjvHfjewVQH0e1fDlEeLWE5iXtHcFK0_gNr0FPesgV7vWV1SKEi2v91qTXT4CKfr7aGI95YYdbqArxvXbPwtf6W_bOuZB3x5LrIffS/s1600/0904240468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5XjYHJ5srh4TF7m9BNHZ-nN09XG7EX-1kOSH_NsjvHfjewVQH0e1fDlEeLWE5iXtHcFK0_gNr0FPesgV7vWV1SKEi2v91qTXT4CKfr7aGI95YYdbqArxvXbPwtf6W_bOuZB3x5LrIffS/s200/0904240468.JPG" width="200" /></a></div><br />
<br />
Directions:<br />
1. Place green beans in a large bowl. Fill with cold water. Let soak overnight or for at least 3-4 hours. Then drain beans.<br />
2. Place beans in a soup pot. Add 8 cups cold water. Bring to a boil then turn to low/simmer flame. Cook on low for 2-4 hours to taste. Some like the beans a bit hard and some like the beans extra soft. <br />
3. Once the beans are the right consistency place in crystal rock sugar. Stir till melted. <br />
4. Remove from stove top. Can be eaten warm but best when served cold. Store in an airtight container in the fridge for 1 week.<br />
Also: Green beans are delicious served on top of some shaved ice and condensed sweet milkCooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-63401267335790430062010-05-18T19:23:00.000-07:002010-05-18T19:23:40.283-07:00Vietnamese Pho Noodle Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCY_Cg22JOzWJ9j0hP_1gsJjmJZjOHlDQnAmh7tJEVzH-GXwHBGnNBCiK80jjhFCpejDjlB7UuelhD26FoqCNqBf5g7_wWiX9ka-wu9pjv1AG6u1tEsReHwN-_u444XTgYWYQnwmLHStg/s1600/0903130036.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCY_Cg22JOzWJ9j0hP_1gsJjmJZjOHlDQnAmh7tJEVzH-GXwHBGnNBCiK80jjhFCpejDjlB7UuelhD26FoqCNqBf5g7_wWiX9ka-wu9pjv1AG6u1tEsReHwN-_u444XTgYWYQnwmLHStg/s320/0903130036.JPG" wt="true" /></a></div>Ingredients<br />
<br />
For the broth:<br />
<br />
4-5 pounds oxtails; cut into 1 1/2 to 2-inch pieces<br />
and trimmed of fat <br />
2 pounds beef chuck, cut into small sections<br />
4-6 dried cardamon<br />
6-8 dried star anise<br />
3-inch piece of ginger unpeeled and flatten with side of a knife.<br />
1 large onion, halved and unpeeled <br />
1/3 cup nuoc mam (fish sauce) <br />
10 whole cloves <br />
3 cinnamon sticks <br />
14 oz package dried rice stick noodle<br />
1/2 pound beef sirloin or filet mignon, sliced paper thin<br />
1/2 pound shrimp, peeled and deveined (optional)<br />
1/2 cup tightly packed fresh cilantro leaves, roughly chopped (optional)<br />
1/2 cup parsley, roughly chopped (optional)<br />
Plate for the garnish: <br />
<br />
1 bunch Asian basil<br />
1 1/2 cups mung bean sprouts <br />
3 large limes, cut into wedges and seeds removed <br />
1-2 sliced fresh hot chilies (optional) <br />
<br />
<br />
Directions<br />
<br />
1. Put the oxtails and beef chuck into a large stockpot and add water to cover the bones over by 4 inches. Bring to a full boil and then lower the heat to a rapid simmer. Skim the fat that rises to the surface. (repeat)<br />
2. Place ginger and onions into the simmering soup.<br />
3. Place star anise, cloves, cinnamon sticks and cardamon into a cheesecloth and close with kitchen string, place into soup. <br />
4. Let the broth simmer, uncovered, skimming occasionally. After 4-5 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. <br />
5. Soak rice noodles in cold water for at least 10-20 minutes. Bring a large pot of water to a boil and place noodles in. Boil for 3-4 minutes until soft, do not overcook or will become sticky.<br />
<br />
Place the basil, bean sprouts, lime wedges and chili peppers on a platter. <br />
In an individual serving bowl, place cooked rice noodles (warm/hot)<br />
Arrange the thinly slices of raw filet on top of the noodles. Pour hot broth into bowl.<br />
Add shrimp and meatballs (optional).<br />
Serve hot.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-11042458673961904702010-05-18T17:19:00.000-07:002010-05-18T17:20:57.826-07:00Pancit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnUtxkQR2F-I0IaPqZ-E5Qg-6mw2SQR6AEkas3G8dDkJkRndE2KUPQhjAZh2knbOQJ5UaACygMonBay8ihfP2ggq7De-RmWqbD8a22CLHoh2A0FRG-jMr41TsRRkhaf3HEixvu_uF0dvo/s1600/0903140074.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnUtxkQR2F-I0IaPqZ-E5Qg-6mw2SQR6AEkas3G8dDkJkRndE2KUPQhjAZh2knbOQJ5UaACygMonBay8ihfP2ggq7De-RmWqbD8a22CLHoh2A0FRG-jMr41TsRRkhaf3HEixvu_uF0dvo/s320/0903140074.JPG" wt="true" /></a></div>Ingredients<br />
<br />
1 (8 ounce) package rice stick noodles<br />
1/2 pound skinless, boneless chicken legs, cut into bite-size pieces<br />
1/2 pound ground pork<br />
1/2 medium head cabbage, shredded<br />
1-2 carrots, julienne strips<br />
2 cups mung bean sprouts<br />
1/2 yellow onion, finely sliced<br />
1/2 pound shrimp, peeled and deveined<br />
2 cups chicken stock<br />
1/3 cup of fish sauce<br />
1/3 cup soy sauce<br />
1-2 green onions, chopped (optional) <br />
<br />
Directions<br />
<br />
1. Place the rice noodles in a large bowl or rectangular baking dish, and soad with warm water. Approx. 20-30 minutes. When soft, cut length into smaller sections with sissors, drain, and set aside. <br />
2. In a large skillet over high heat, brown pork until no pink shows. Add in yellow onions and cook together.<br />
3. In a separate pot place in chicken and cover with water. Bring to a boil and cook until chicken is completely done. Save chicken stock for use. <br />
4. Add cooked chicken into skillet with the pork and onions. <br />
5. Add chicken stock, fish sauce and soy sauce.<br />
6. Add carrots and cabbage and bean sprouts. Cook together until the vegetables are soft. <br />
7. Add rice noodles and shrimp.<br />
8. Cook together for 5-6 minutes until the rice stick noodles turn clear. (Add extra chicken stock if too dry)<br />
Serves 4-6Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-5813556328666305592010-04-25T20:54:00.000-07:002010-04-26T09:28:52.123-07:00Raw Sugar Cane<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fIddnVcgzP7SrlXJmqIHiOA1LP_07HAP3d0B1YPCFzxAvsE54RTdJZHz_xNj-o8jnhZ2C79QOJabLEblghontrEJSLC5i9kjbDEQOHKvwurm7YB0HKAxZIBXT5_LIyR78aB0HkPSbr5I/s1600/0902190197.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fIddnVcgzP7SrlXJmqIHiOA1LP_07HAP3d0B1YPCFzxAvsE54RTdJZHz_xNj-o8jnhZ2C79QOJabLEblghontrEJSLC5i9kjbDEQOHKvwurm7YB0HKAxZIBXT5_LIyR78aB0HkPSbr5I/s320/0902190197.JPG" tt="true" /></a></div><br />
Sugar Cane is grown in over 100 countries, They are indigenous to South Asia and Southeast Asia. Sugar cane juice can be converted into raw sugar. If you have never tried raw sugar cane it is such a yummy and unique treat!<br />
<br />
One of my fondest memories is going to the street market with my grandmother in Taiwan. She told me that this is what they would eat as their "candy" when she was little. The simplest way is to chew the raw sugar cane and extract the juice and then spit out the husk. There are many street vendors now who will put the sugar cane through a press which will squeeze out all the delicious juice. If you are ever lucky enough to be able to find fresh sugar cane you will have to try it! Yum!Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-56062124787674255302010-02-02T20:33:00.000-08:002010-02-02T21:09:05.979-08:00Apple and Pear Infused Sake Dessert<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IE48-OEbSOQZmCfhOYtYM_wtkEuYAIZb1IrkWNCQFG-wnPgV-fXGA3COhjXmPGIukC6nxewiznHZA5WYHNGdk9CUmwZPs5FU_94XV8uyLGkHnHuiY1gAGvcEuXGvq3f4xvKEhLCFeEC1/s1600-h/food+016.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IE48-OEbSOQZmCfhOYtYM_wtkEuYAIZb1IrkWNCQFG-wnPgV-fXGA3COhjXmPGIukC6nxewiznHZA5WYHNGdk9CUmwZPs5FU_94XV8uyLGkHnHuiY1gAGvcEuXGvq3f4xvKEhLCFeEC1/s320/food+016.JPG" /></a></div>Ingredients:<br />
2 cups sake<br />
2 tablespoon sugar<br />
2 tablespoon mirin<br />
1 pear sliced<br />
1 Fuji apple, sliced<br />
1 Asian pear, sliced<br />
blackberries (garnish)<br />
raspberries (garnish)<br />
<br />
<br />
<br />
Directions:<br />
1. In a saucepan combine sake, sugar and mirin. On medium heat bring to a boil. Stir until sugar is dissolved. Remove from heat and let cool.<br />
2. Slice apples, pear and Asian pear. <br />
3. In a bowl combine fruit and sake mixture. <br />
4. Place in refrigerator for 30 minutes-1 hour.<br />
5. Garnish with berries and serve.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-22313622494749328752010-02-02T19:14:00.000-08:002011-10-12T12:00:15.630-07:00Bamboo Garden, Brisbane CA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPbHhzIr7FplWypQLZersDwDljwhEDEjf_C8vCWsneLcONRXPCPE0K0_t93DvZmBzhoMzjh9fWgO4cCX2Rb9R1fIi3vGLKtR5r_dZ06gxaiIZGYfj0X7sPQYTOI-gOMTW-N0QFO1EVeI2/s1600-h/bamboologo.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="96" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPbHhzIr7FplWypQLZersDwDljwhEDEjf_C8vCWsneLcONRXPCPE0K0_t93DvZmBzhoMzjh9fWgO4cCX2Rb9R1fIi3vGLKtR5r_dZ06gxaiIZGYfj0X7sPQYTOI-gOMTW-N0QFO1EVeI2/s320/bamboologo.jpg" width="320" /></a></div><br />
Join the Bamboo Garden fan page on facebook. Come and enjoy many of our fabulous dishes. 301 Visitacion Ave Brisbane, CA 94005 <a href="http://www.facebook.com/#!/bamboogarden?ref=ts">http://www.facebook.com/#!/bamboogarden?ref=ts</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6_a0K54FA09oUL0ijnGkRPa6r2Jm0IacpbWKXM-MPSPteYT_ym0pCRGpShwgjGx2ysmmwDIdIkTPJfrO6VyzaP5zFELwwu8pGJVUb3SPJJAQXHmOvngbHq38Y1rEWwjsgTeghn1i4ee8/s1600/IMG_6939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6_a0K54FA09oUL0ijnGkRPa6r2Jm0IacpbWKXM-MPSPteYT_ym0pCRGpShwgjGx2ysmmwDIdIkTPJfrO6VyzaP5zFELwwu8pGJVUb3SPJJAQXHmOvngbHq38Y1rEWwjsgTeghn1i4ee8/s200/IMG_6939.jpg" width="200" /></a></div>Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-28205148265539331142010-02-02T18:56:00.000-08:002010-02-10T17:47:49.671-08:00Chinese Dumplings- Jiaozi<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57YejO1Sfj38mQnxg8qXih0TKiJ286lIihEypVzBjfPPLG-kys3VVXuiNh4B62mS7Dg3FEpCAuBS6BpBGUy1MIHkPZefaX09wdzHMTRJUXf2yZFGpMK1MJZ-NsvDsYmwnMdETH3yLLuQ6/s1600-h/dumpling.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57YejO1Sfj38mQnxg8qXih0TKiJ286lIihEypVzBjfPPLG-kys3VVXuiNh4B62mS7Dg3FEpCAuBS6BpBGUy1MIHkPZefaX09wdzHMTRJUXf2yZFGpMK1MJZ-NsvDsYmwnMdETH3yLLuQ6/s320/dumpling.jpg" /></a></div>Chinese Dumplings - <strong><em>Jiaozi</em></strong><br />
Jiaozi are very popular all year but especially during the Chinese New Year season. The dumplings are shaped like ancient coins, symbolizing luck and wealth.<br />
<br />
<br />
Filling: <br />
<br />
1 lb ground pork<br />
3-4 cups napa cabbage leaves, finely chopped<br />
1/2 cup green onions, chopped <br />
2 tablespoon ginger, finely minced<br />
4 tablespoon soy sauce<br />
1 teaspoon white pepper<br />
2 tablespoon sesame oil<br />
2 tablespoon vegetable oil<br />
1. Add ingredients together, mix well. (Optional: add shrimp to pork filling, or replace pork with baked tofu to make vegetarian)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKiiuO5n-eCfEE9QbZ_Wj6cvG0R7EryBvwml78nUvcl7jDpDGf06lpisUoNTKxvbqR-ZNVcpLI088ENo20RSNsp4Iahk_HHV62lWUBF_hsHqsGgO6IoZCR4DcR29LsqByiOzYrlKE9k59/s1600-h/dumplings2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKiiuO5n-eCfEE9QbZ_Wj6cvG0R7EryBvwml78nUvcl7jDpDGf06lpisUoNTKxvbqR-ZNVcpLI088ENo20RSNsp4Iahk_HHV62lWUBF_hsHqsGgO6IoZCR4DcR29LsqByiOzYrlKE9k59/s200/dumplings2.jpg" /></a></div>Dumpling dough: <br />
<br />
3 cups all-purpose flour<br />
1 cup COLD water<br />
<br />
2. Slowly stir in the cold water into the flour. (Use chopsticks to mix together, works better then a whisk) Knead with hand into a ball. Cover with a damp cloth and let it sit on the counter for 30 minutes.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbCPxs8FHRX_wxpt8KgyMj6MYmIwTQsvfNovtnR8LTybL4DxY8M3BluH4dlXkgDExIUiU3XMInRMrcpxbINj6pJJvV9wKY-wqIgipJNyBU3YHqWRksRcIFbEBlWELq-ySv8fRILyfAhcQ/s1600-h/dumplings5+(2).jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbCPxs8FHRX_wxpt8KgyMj6MYmIwTQsvfNovtnR8LTybL4DxY8M3BluH4dlXkgDExIUiU3XMInRMrcpxbINj6pJJvV9wKY-wqIgipJNyBU3YHqWRksRcIFbEBlWELq-ySv8fRILyfAhcQ/s200/dumplings5+(2).jpg" /></a></div>3. Take the ball of dough and cut into 4 or 5 strips.<br />
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<div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV0HPBqVjF40Z73tTjw0-blfw1XwNgAIyAN9c0VBoWUiepER-HLOah-3IY6A98MzSyv7tGzAT_GoVlQLPnmsUq33JRL-YR99SOTcoGOwAmrAiIqiBXQsvtlAhMfWpe11UU7lhqwWaTIeFV/s1600-h/dumplings5.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV0HPBqVjF40Z73tTjw0-blfw1XwNgAIyAN9c0VBoWUiepER-HLOah-3IY6A98MzSyv7tGzAT_GoVlQLPnmsUq33JRL-YR99SOTcoGOwAmrAiIqiBXQsvtlAhMfWpe11UU7lhqwWaTIeFV/s200/dumplings5.jpg" /></a>4. Take one of the strips and roll out into a shape of a circular round rope. Repeat with remaining strips.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogkul7vs2prn22EQHPi7lILsGPlg1JbfkTK9vYbzQDFFb5uUuXiom4qH-4s1DpIajPT0sVoIAWvepdla6ccA3zJYvcgtO9asUhgJQk9mjyjT8bqNcfmdUolQbvp0E0QOvqqrehJLN76HN/s1600-h/dumplings6.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogkul7vs2prn22EQHPi7lILsGPlg1JbfkTK9vYbzQDFFb5uUuXiom4qH-4s1DpIajPT0sVoIAWvepdla6ccA3zJYvcgtO9asUhgJQk9mjyjT8bqNcfmdUolQbvp0E0QOvqqrehJLN76HN/s200/dumplings6.jpg" /></a></div>5. Cut the dough into 1 inch sections. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlG20SxI4TfOh1-ImWotqfBk3Vy9vy72hSrUPughoHrN120zC9hrW1_0yXb7OasBjsxW-UuFzQDa1zl5hLH1jd0Eh2D5ofVg774L3NFI3ryFE8RCDfE7POn8ZC3P7To1IW5zmgAf6BtYBz/s1600-h/dumplings7.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlG20SxI4TfOh1-ImWotqfBk3Vy9vy72hSrUPughoHrN120zC9hrW1_0yXb7OasBjsxW-UuFzQDa1zl5hLH1jd0Eh2D5ofVg774L3NFI3ryFE8RCDfE7POn8ZC3P7To1IW5zmgAf6BtYBz/s200/dumplings7.jpg" /></a></div>6. Flatten each section. Lightly coat with flour on top and bottom to prevent from sticking to surface. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2ylArt9AL6-CGNwzGWjL4hmtulrwhCkZfuH-jcrH1FBd7r8HyzxVOtueJ2pP9xRvDLXFQ5PYYaMtQdWLiIGLkf_5KLYDAHkpICjkBrJKzZdUoskeV4Wza57FjripkyiZR3KOA2Dk7NaD/s1600-h/dumplings8.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2ylArt9AL6-CGNwzGWjL4hmtulrwhCkZfuH-jcrH1FBd7r8HyzxVOtueJ2pP9xRvDLXFQ5PYYaMtQdWLiIGLkf_5KLYDAHkpICjkBrJKzZdUoskeV4Wza57FjripkyiZR3KOA2Dk7NaD/s200/dumplings8.jpg" /></a>7. Roll out each circle of dough into a small disk size, 1/4 inch thick and 4 inches round in diameter.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjmDO511I05JGqIsC0M4KXnj5CkySpVgbbGnMs7WIRDcd0k3anD0seat2iY-uw6NqFY0lcxvnCy0SQOyaDCPzCkVn8ejAQx_SowYYmZrDMeoP5kBs00N4BR_YoiGZrDG_3n2Oshk7Ukh4/s1600-h/dumplings9.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjmDO511I05JGqIsC0M4KXnj5CkySpVgbbGnMs7WIRDcd0k3anD0seat2iY-uw6NqFY0lcxvnCy0SQOyaDCPzCkVn8ejAQx_SowYYmZrDMeoP5kBs00N4BR_YoiGZrDG_3n2Oshk7Ukh4/s200/dumplings9.jpg" /></a></div>.<br />
8. Place a small spoonful of pork filling onto the center of the dough. Make sure there is space between the filling and the end of the circle <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewQlFs4VAsVYuPZ1LjDCzjrKT-3kDr3gvhN5Mml9JMpS9If-jjugDulOyIjRW4Nf5fx452cmJHbLMXopqUVGtk8axHlXgFu0HjFo-qsA92wuk7hOAGn5seHLp6qj18QJr9CYwi8VHFcFH/s1600-h/dumplings10.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewQlFs4VAsVYuPZ1LjDCzjrKT-3kDr3gvhN5Mml9JMpS9If-jjugDulOyIjRW4Nf5fx452cmJHbLMXopqUVGtk8axHlXgFu0HjFo-qsA92wuk7hOAGn5seHLp6qj18QJr9CYwi8VHFcFH/s200/dumplings10.jpg" /></a> <br />
9. Fold at the top and pinch closed. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFI14KPlP9B5VYje44SfuY0mrUpTm0R-YpwkY9INI9GO7bFj0wy2TMhfMo0rnET9mXKtSd5XoQH2WP8yekllBqr3Su_9J42MT02cntSJV3ditBMByTs_lLh3qZPkW2awCKQblbXG0se6K/s1600-h/dumplings11.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFI14KPlP9B5VYje44SfuY0mrUpTm0R-YpwkY9INI9GO7bFj0wy2TMhfMo0rnET9mXKtSd5XoQH2WP8yekllBqr3Su_9J42MT02cntSJV3ditBMByTs_lLh3qZPkW2awCKQblbXG0se6K/s200/dumplings11.jpg" /></a> <br />
10. Repeat. Makes approx. 50 dumplings. Freeze any extra dumplings for up to two months. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRgNW9YfV6_bhc6kxfwJYQh-pMJIOfhDwYn_MK2ir4RzoAipfAocZx7P4ptar-v_d2ZY0OJdH7NIX53ZMseg28NbhNUMnYbsBsSjo_Dt335sbN0vO8A_e-fQJ9uPGAEIvvjUIf36ldgPK/s1600-h/dumplings12.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRgNW9YfV6_bhc6kxfwJYQh-pMJIOfhDwYn_MK2ir4RzoAipfAocZx7P4ptar-v_d2ZY0OJdH7NIX53ZMseg28NbhNUMnYbsBsSjo_Dt335sbN0vO8A_e-fQJ9uPGAEIvvjUIf36ldgPK/s200/dumplings12.jpg" /></a></div>11. Bring water to a boil and place dumplings in pot. Cook for 13-15 minutes. When the dumplings float to the top they are done. Serve hot. <br />
<br />
<br />
<br />
<br />
Dipping sauce: <br />
6 tablespoon soy sauce or lite soy sauce <br />
2 tablespoon rice vinegar<br />
1/2 tablespoon sugar<br />
1 teaspoon hot chili oil<br />
Mix well.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-82632396197934300302010-02-01T20:24:00.000-08:002010-02-01T20:24:29.739-08:00Miso Chicken Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShQJvowdWBJut4j7MUCO1eTR_hLH5feBWVVN4bJHF-Hd3yHEs87xAAGbb5sVSmnRvYfF-l3HlBSH3aeDdY8o14sAkFIaglojLncZJhvJCPEvBbbYHIpv7gq2q8oyKCtYqBRThEKK_0rwV/s1600-h/450.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShQJvowdWBJut4j7MUCO1eTR_hLH5feBWVVN4bJHF-Hd3yHEs87xAAGbb5sVSmnRvYfF-l3HlBSH3aeDdY8o14sAkFIaglojLncZJhvJCPEvBbbYHIpv7gq2q8oyKCtYqBRThEKK_0rwV/s320/450.JPG" /></a></div>Dough Ingredients:<br />
3 cups all-purpose flour<br />
1 package active dry yeast (.25 ounce) <br />
2 tablespoons vegetable oil<br />
1 teaspoon salt<br />
1 tablespoon white sugar<br />
1 cup warm water <br />
<br />
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water until dough is sticking ttogether. <br />
2. Cut dough into 4 sections. Take 1 section and coat with flour, place some flour on the counter and roll out dough into a circle. (keep dough thick for thicker crust or roll out thin for thinner crust). <br />
3. Place rolled out dough onto pizza stone. Add miso paste and toppings (see below). Repeat.<br />
<br />
Miso Paste Ingredients:<br />
1 cup white miso paste<br />
1 cup water<br />
1 cup vegetable oil<br />
1 tablespoon honey<br />
1 tablespoon sugar<br />
2 tablespoon soy sauce<br />
2 tablespoons distilled white vinegar<br />
<br />
1. Place the miso paste, water, vegetable oil, sugar, soy sauce, honey, and white vinegar into a saucepan. Mix well on low heat. Cook for 4-5 minutes and remove from heat. Let cool. <br />
<br />
Pizza Ingredients:<br />
1 1lb chicken breast tenders<br />
1/4 cup bean sprouts<br />
1/4 cup broccoli, julienne strips<br />
1/4 cup chopped green onion<br />
1/4 cup sliced white mushrooms<br />
2 cups shredded mozzarella cheese<br />
<br />
1. Preheat oven to 500 degrees<br />
In a frying pan, cook chicken breast until well done. Dice Chicken. <br />
2. Place miso paste onto pizza dough. Sprinkle cheese and add chicken, broccoli, bean sprouts, mushrooms and top with green onions. <br />
3. Cook for 10-12 minutes. Remove from heat and drizzle some miso dressing on top and serve warm.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-52620002930467346022010-02-01T19:34:00.000-08:002010-02-01T19:39:24.340-08:00Teriyaki Turkey Burger with Portabella Mushroom Buns<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvB-DsA30AZm6TT9pB_FXxnBOZJV9zHasCS8jqPNIBJeNr7FhfV3K-RdYGceaRBXBXb9J7g-W7YfpPqgmbMR_cU83zpH3AIRQp0Ugbgg2oAh9P2GSK7bYuh7ioDYVzzecbFBqCkOqEeqm/s1600-h/080.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5399985139477134498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvB-DsA30AZm6TT9pB_FXxnBOZJV9zHasCS8jqPNIBJeNr7FhfV3K-RdYGceaRBXBXb9J7g-W7YfpPqgmbMR_cU83zpH3AIRQp0Ugbgg2oAh9P2GSK7bYuh7ioDYVzzecbFBqCkOqEeqm/s320/080.JPG" style="cursor: hand; float: left; height: 179px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
Ingredients:<br />
1 lb lean ground turkey<br />
1 egg, lightly beaten<br />
1/2 cup panko crumbs<br />
1/3 cup soy sauce<br />
<br />
<br />
1/3 cup mirin (sweet rice wine)<br />
2 tablespoon sugar<br />
8 large portabella mushrooms <br />
2 tablespoon sesame oil<br />
<br />
Wasabi Mayonnaise:<br />
1/2 tablespoon wasabi powder<br />
1 teaspoon water<br />
1/2 cup mayonnaise<br />
In a bowl mix wasabi and water and make a paste. Add mayonnaise and mix well. <br />
<br />
Directions:<br />
1. In a saucepan pour in soy sauce, mirin and sugar. Stir on low heat till sugar is dissolved. Let cool.<br />
2. In a mixing bowl add in ground turkey, teriyaki sauce, panko crumbs and egg. Mix well.<br />
3. Using your clean hands, scoop out turkey mixture and form a ball and then flatten into a patty.<br />
4. Put turkey burgers on grill or cook in frying pan. Cook until internal temp is 180 degrees. (freeze any unused patties)<br />
5. Clean portabella mushrooms and brush with sesame oil. Place on grill or in frying pan and quickly brown both sides. (1-2 minutes) <br />
6. Garnish burger with lettuce and serve with wasabi mayonnaise. <br />
<div></div></div>Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-76071050620094368792010-02-01T19:09:00.000-08:002010-02-01T20:28:23.455-08:00Shrimp and Pork Lettuce Wraps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMbwO3ABJ_IY98bUPjCXm8w5GmkK7msXshNfu0tgn-jVAl6AOegZYV26m46iQT8pfIJKNCB2P70MnhpYFBta6T3hHzNa-iSU9x97YbhOtl1oIf75LsAnCZ3Cvg4j9XwOZESEeGdNknfI6/s1600-h/211.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMbwO3ABJ_IY98bUPjCXm8w5GmkK7msXshNfu0tgn-jVAl6AOegZYV26m46iQT8pfIJKNCB2P70MnhpYFBta6T3hHzNa-iSU9x97YbhOtl1oIf75LsAnCZ3Cvg4j9XwOZESEeGdNknfI6/s320/211.JPG" /></a></div>Ingredients:<br />
1 lb ground pork<br />
1/2 lb uncooked shrimp, peeled and deveined<br />
1/4 cup chopped green onion<br />
1/2 cup bean sprouts<br />
<br />
<br />
<br />
2 tablespoon dried onions (asian food aisle)<br />
1 teaspoon onion powder<br />
1 teaspoon garlic powder<br />
2 tablespoon soy sauce<br />
2 tablespoon vegetable oil<br />
1 head of butter lettuce.<br />
Crushed peanuts for garnish (optional)<br />
Sliced carrots for garnish (optional)<br />
Cilantro for garnish (optional)<br />
<br />
1. Pour vegetable oil into wok. Add in ground pork and cook well. Add in shrimp and cook together till shrimp is pink. <br />
2. Add bean sprouts, dried onion, onion powder, garlic powder and soy sauce. Stir well. <br />
3. Garnish with carrots, crushed peanuts and cilantro.<br />
4. Wash lettuce and serve with plum sauce.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-66836902169953541622010-01-20T18:00:00.000-08:002010-02-02T20:52:58.628-08:00Oranges Soaked in Plum Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOrleYCdtERqApPTREjzURJMx4ZxAqa3FpcHR0gjVSUpWgBcoafqHxE8YQDtm-Ulub7Ka57jlAhxycyzaoY_Nu6xHo6qryzDaTatBERfzKQVjCyrkk_42RPQEqO_VBElfVHmIWmfnjcHx/s1600-h/food+098.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOrleYCdtERqApPTREjzURJMx4ZxAqa3FpcHR0gjVSUpWgBcoafqHxE8YQDtm-Ulub7Ka57jlAhxycyzaoY_Nu6xHo6qryzDaTatBERfzKQVjCyrkk_42RPQEqO_VBElfVHmIWmfnjcHx/s320/food+098.JPG" /></a></div>Ingredients:<br />
1 large orange<br />
1 grapefruit<br />
1 1/2 cup Japanese plum wine<br />
1 tablespoon sugar<br />
kiwi (garnish)<br />
mint leave, chopped (garnish)<br />
<br />
<br />
<br />
Directions:<br />
1. In a saucepan, pour in plum wine and add the sugar. Stir gently on low heat until sugar is dissolved. Let cool.<br />
2. Cut the top and bottom of the orange and grapefruit. Cut away the peel. Cut in between the membrane to release the orange and grapefruit segments. <br />
3. In a mixing bowl pour in the plum wine and add oranges and grapefruit. Refrigerate for 1-2 hours.<br />
4. Garnish with kiwi slices and mint leaves.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-40765726807133795462009-12-03T10:15:00.000-08:002009-12-03T10:16:12.631-08:00Won Ton Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-ACBLuQ-xiiusoS1CbI9_k1DWG2F4tbUJyJ5a_8rYGXyNBFHrT4I3wb4kPNH8yHzvaY2tX96V-c0C0ryH2MpCA8VCPZemvbGSIBl0sRB1-W5ofdY5TvpZobOw_cgscCCzDmsQkx09x4v/s1600-h/november+09+020.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-ACBLuQ-xiiusoS1CbI9_k1DWG2F4tbUJyJ5a_8rYGXyNBFHrT4I3wb4kPNH8yHzvaY2tX96V-c0C0ryH2MpCA8VCPZemvbGSIBl0sRB1-W5ofdY5TvpZobOw_cgscCCzDmsQkx09x4v/s320/november+09+020.JPG" /></a><br />
</div>Wonton soup is a staple when you think of Chinese soups. The name "wonton" means swallowing a cloud because the wontons floating in the soup look like little clouds.<br />
<br />
Serves 4<br />
<br />
18 - 24 wonton wrappers<br />
Filling:<br />
<br />
1/2 pound ground pork<br />
2 tablespoon soy sauce<br />
2 teaspoon sesame oil<br />
½ teaspoon sugar<br />
1 green onion, finely minced<br />
1 egg, beaten<br />
Soup:<br />
<br />
8 cups chicken stock<br />
2 cups chopped spinach<br />
½ cup sliced carrots<br />
½ cup snow peas<br />
1 can water chestnuts<br />
2 tablespoon soy sauce<br />
3-4 drops sesame oil<br />
2 dashes of white pepper (optional)<br />
<br />
1. Combine all the filling ingredients in a bowl, mixing well. <br />
2. Place one wonton skin on counter. <br />
3. Moisten all the edges of the wonton wrapper with the egg.<br />
4. Place a teaspoon of wonton filling in the center.<br />
<br />
5. Fold the won ton wrapper into a triangle, making sure all the ends meet. Press down firmly on the ends to seal. Pull together the two corner edges and bring them together and overlap and push together. Push the corners up and hold in place. Press to seal. The finished product should resemble a hat. Repeat with remaining wontons.<br />
<br />
6. For soup: Add chicken stock and bring to a boil. <br />
7. Add all vegetables into soup. (You can add any of your favorite vegetables)<br />
8. Place in wontons, cook on medium heat until wontons float to the top. 5-8 minutes.<br />
9. Remove from heat. Serve hot.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-40720793868952809962009-11-01T15:53:00.001-08:002012-01-21T16:20:35.869-08:00Persimmon & Asian Pear Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFeT6JjEd9Hmr6V8ngVfmTjLT72zb4ctRurMkjDqpotLh1QWGEOoMSZsQuw7O25mPjwe8tNT45Rg9Gb8QOsYK1YWwble8iVVhKJ_V-1mRnLZqg0QFeczmLei5P3e1XAEbIot32eOw-KM5/s1600-h/541.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5399287875065568546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFeT6JjEd9Hmr6V8ngVfmTjLT72zb4ctRurMkjDqpotLh1QWGEOoMSZsQuw7O25mPjwe8tNT45Rg9Gb8QOsYK1YWwble8iVVhKJ_V-1mRnLZqg0QFeczmLei5P3e1XAEbIot32eOw-KM5/s320/541.JPG" style="cursor: hand; float: left; height: 214px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
1 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Fuyu</span> persimmon, peeled and sliced thin<br />
1 Asian pear, peeled and sliced thin<br />
4-5 cups green leaf lettuce<br />
1 cup radicchio<br />
<br />
<br />
Dressing:<br />
2 tablespoon rice vinegar<br />
4 tablespoon lite soy sauces<br />
2 tablespoon sesame oil<br />
2 tablespoon sugar<br />
4 tablespoon water<br />
<br />
<br />
1. Wash and cut green leaf lettuce and radicchio.<br />
2. Slice one <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Asian</span> pear thinly. Either peel or leave skin on.<br />
3. 1 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Fuyu</span> persimmon (bright orange all over), peel skin and slice thinly.<br />
4. Mix all together and add dressing.<br />
Optional: add walnuts or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">pecans</span>.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-14962234951569985592009-11-01T15:37:00.000-08:002009-11-01T16:29:01.894-08:00Persimmon and Pumkin Cupcake w/ Cream Cheese Filling<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgC_okWCC9et1-XN2VFDG3jEB01a6eqTs_z007VuthTrLHXpEdmt5epkRPJKVZYBMeM1EE3ehbdVyTQxFReEn0LWDihDnzsMtogbTIiCR5SUodf80CviUzfGWRy59TdufTauVHX4kyCpD/s1600-h/571.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399287312604643346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgC_okWCC9et1-XN2VFDG3jEB01a6eqTs_z007VuthTrLHXpEdmt5epkRPJKVZYBMeM1EE3ehbdVyTQxFReEn0LWDihDnzsMtogbTIiCR5SUodf80CviUzfGWRy59TdufTauVHX4kyCpD/s320/571.JPG" /></a> Cake Mixture:<br />1 cup white sugar<br />1/2 cup of vegetable oil<br />3 eggs<br />2 tablespoon butter<br />1 1/2 cup all-purpose flour<br />1 3/4 baking powder<br />1/2 cup milk<br />2 cups pumpkin puree (canned)<br /><br />Persimmon Puree:<br />4 <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Fuyu</span> Persimmons<br />1/2 cup sugar<br />4 cups water<br />Cream Cheese Filling:<br />1 8oz package KRAFT cream cheese<br />1/2 cup sugar<br /><br />1. Preheat oven to 350 degrees F (175 degrees C) Place 24 cupcake baking cups into cupcake tins.<br />2. In a large mixing bowl, combing sugar, butter and oil. Beat in eggs, one at a time. Add in flour and baking powder and mix well. Mix in milk and <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">pumpkin</span> puree and stir well.<br />3. Peel the skin and cut the persimmons into quarters, place in saucepan on the stove. Add sugar and water. Simmer on medium heat for 30 minutes or until soften.<br />4. Remove persimmon and place in food processor and process until smooth. Add to cake batter.<br />5. Take cream cheese and place in small mixing bowl and soften in microwave for 30 seconds. Add sugar and mix well. Set aside.<br />6. Take one large spoonful of pumpkin/persimmon batter and fill each cupcake tin. Then take a <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">spoonful</span> of cream cheese and place on top of each cupcake mixture. Take another <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">spoonful</span> of pumpkin/persimmon batter and place on top.<br />7. Bake in preheated oven for 20-25 minutes. Place fork into one cupcake and when removed there should be no cake batter on the fork.<br />Enjoy! Does not require frosting but you can put your favorite frosting onto the top if desired.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-25431676780889604902009-09-28T21:09:00.000-07:002009-09-28T21:23:18.713-07:00Ginger Chicken & Sugar Snap Peas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHQK2YeSeXTeMp5Pt7sBxiYCVr2C9g9NKGZEtuppL0gBIsQKz9-o1LkirYVhVts9qaexw-ny3VC3W6UOI_cBJSuZ7Ir0gtRWMTeYgp6p4wro59s8aInVqVWVy3OCnwLTUp_4lrj_IZYp5/s1600-h/052.JPG"><img id="BLOGGER_PHOTO_ID_5386737180122617618" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHQK2YeSeXTeMp5Pt7sBxiYCVr2C9g9NKGZEtuppL0gBIsQKz9-o1LkirYVhVts9qaexw-ny3VC3W6UOI_cBJSuZ7Ir0gtRWMTeYgp6p4wro59s8aInVqVWVy3OCnwLTUp_4lrj_IZYp5/s320/052.JPG" border="0" /></a> Ingredients:<br />6 pieces chicken breast tenders, chopped<br />2 cups sugar snap peas<br />2 tablespoon vegetable oil<br />1/2 tablespoon finely grated fresh ginger, peeled<br />1/2 tablespoon minced garlic<br />Add salt to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">taste</span><br /><br />Directions:<br />1. In frying pan, pour in vegetable oil. Add ginger, garlic and chopped chicken breasts stir and cook well.<br />2. Add in sugar snap peas and salt to taste.<br /><br />Healthy and quick meal in minutes!<br />Serves 2<br /><br /><br /><br /><p></p><br /><br /><p></p>Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-29538020508480450712009-09-24T22:57:00.000-07:002009-09-24T23:17:38.715-07:00Fried Banana Eggrolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FBbTRq31GTeQozzDFshA_EjjA8JNy-jBEITb3x4FVMd-o47-UT2Yo0r7ll5ah0TJJoYfnQo5X3v4TiQu33FJvsufgabsbgNN9jCJuhuL88Y3ob_MItASjHDPdlWBwE_mz90hx8oxRXFI/s1600-h/003.JPG"><img id="BLOGGER_PHOTO_ID_5385281036875873858" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FBbTRq31GTeQozzDFshA_EjjA8JNy-jBEITb3x4FVMd-o47-UT2Yo0r7ll5ah0TJJoYfnQo5X3v4TiQu33FJvsufgabsbgNN9jCJuhuL88Y3ob_MItASjHDPdlWBwE_mz90hx8oxRXFI/s320/003.JPG" border="0" /></a> Ingredients:<br />3 bananas<br />1 packet egg roll wrapper (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Asian</span> market in frozen aisle)<br />Vanilla ice cream<br />Chocolate syrup<br />Caramel syrup<br />Powder sugar<br />6 cups cooking oil<br />1 egg, whisked<br /><br />Directions:<br />1. Individually peel egg roll wrapper, remove 6 sheets<br />2. Peel bananas, split each in half<br />3. Take one egg roll wrapper, place half a banana onto the center of the wrapper. Roll one corner over the banana. Take the right and left side towards the center of the banana and continue to roll towards the final corner<br />4. Place a dab of egg onto the corner and complete the roll to seal the egg roll<br />5. Place banana egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack.<br />6. Scoop vanilla ice cream onto plate, drizzle chocolate and caramel sauce. Sprinkle with powdered sugar and top with cherry.Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-6274914642207753542009-09-24T22:30:00.001-07:002009-09-24T22:31:39.958-07:00Singapore Rice Noodle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNGHwwRLD8PKTwtMBbuBGeayifRDOwioyJAUOlh1Blye_0Qv-CnpPQemnpOxUrAbI_b7YO9pZ5-YS_-O4TCD8iKbSXfAsdTzlAUYH4_PwTMom-OT4ZQGChosHRWqQ_9BFDPb8eTfp5Tjl/s1600-h/004.JPG"><img id="BLOGGER_PHOTO_ID_5385273368912404770" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNGHwwRLD8PKTwtMBbuBGeayifRDOwioyJAUOlh1Blye_0Qv-CnpPQemnpOxUrAbI_b7YO9pZ5-YS_-O4TCD8iKbSXfAsdTzlAUYH4_PwTMom-OT4ZQGChosHRWqQ_9BFDPb8eTfp5Tjl/s320/004.JPG" border="0" /></a> Ingredients:<br /><br />1 lb dried rice stick noodles<br />3 large eggs<br />2 tablespoon curry powder<br />2 teaspoons sesame oil<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhH5OJhyphenhyphenGvrUx2nI0G6G9zVhmUMQDAb7o77nSzcLqViSHr6L_0LzoORLniZ3Tg0jZBZ2jWZgLbF_BX0JzxUL4R2nxiX76bW85MeAUcEqZ3M4HT1_uonk-SR8HalWe0jiNeDT12dHtJRSd/s1600-h/005.JPG"> </a>4 tablespoon vegetable oil<br />8-10 shrimp, shelled and deveined<br />5 oz lean pork or bbq pork, cut julienne strips<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhH5OJhyphenhyphenGvrUx2nI0G6G9zVhmUMQDAb7o77nSzcLqViSHr6L_0LzoORLniZ3Tg0jZBZ2jWZgLbF_BX0JzxUL4R2nxiX76bW85MeAUcEqZ3M4HT1_uonk-SR8HalWe0jiNeDT12dHtJRSd/s1600-h/005.JPG"> </a>1 garlic clove, minced<br />1/4 cup green pepper, julienne strips<br />1/4 cup red pepper, julienne strips<br />1 cup fresh bean sprouts<br />1/2 cup chicken stock<br />4 tablespoon soy sauce<br />1 teaspoon salt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhH5OJhyphenhyphenGvrUx2nI0G6G9zVhmUMQDAb7o77nSzcLqViSHr6L_0LzoORLniZ3Tg0jZBZ2jWZgLbF_BX0JzxUL4R2nxiX76bW85MeAUcEqZ3M4HT1_uonk-SR8HalWe0jiNeDT12dHtJRSd/s1600-h/005.JPG"> </a><br /><br />Directions:<br />1. Bring large pot of water to a boil. Place in rice noodle, cook approx. 2-3 minutes until soft. Drain and rince under cold water.<br />2. Whisk together eggs<br />3. In wok, pour in 1 tablespoon oil and add in egg and scramble well. Place onto plate.<br />4. In same wok, pour in 1 tablespoon oil and stir-fry shrimp, appox 2 minutes until pink. Remove and place onto plate.<br />5. In same wok, pour in 1 tablespoon oil and stir-fry pork. Cook until well-done.<br />6. Add in bell peppers and stir-fry for 1-2 minutes. Add in bean sprouts and noodles<br />(tip: if noodles have stuck together rinse under running cold water and gentle stir till noodles become loose, drain well)<br />7. Add in curry powder, sesame oil, garlic and chicken stock. Stir well.<br />8. Add in cooked egg and shrimp.<br />9. Add soy sauce and salt to taste.<br />Serve Hot and Enjoy!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhH5OJhyphenhyphenGvrUx2nI0G6G9zVhmUMQDAb7o77nSzcLqViSHr6L_0LzoORLniZ3Tg0jZBZ2jWZgLbF_BX0JzxUL4R2nxiX76bW85MeAUcEqZ3M4HT1_uonk-SR8HalWe0jiNeDT12dHtJRSd/s1600-h/005.JPG"> </a>Cooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.comtag:blogger.com,1999:blog-4397119785175301970.post-4035321861485987122009-09-24T21:13:00.000-07:002009-09-24T22:54:06.450-07:00Watermelon Skirt Steak Summer Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJYwDT4h386jmri_fig9SglDvfk1n3iy6JFj1CgfbFH8zYWFvnOCWdunhZoy5_gfvhl-lKUveZ8lxAiN-stti2486KDhtp9Q3mGF8NIKpP4pp58AenRVWPpGQi8B6ZvD5XHx2zYQxSjIZ/s1600-h/096.JPG"><img id="BLOGGER_PHOTO_ID_5385258889413895010" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJYwDT4h386jmri_fig9SglDvfk1n3iy6JFj1CgfbFH8zYWFvnOCWdunhZoy5_gfvhl-lKUveZ8lxAiN-stti2486KDhtp9Q3mGF8NIKpP4pp58AenRVWPpGQi8B6ZvD5XHx2zYQxSjIZ/s320/096.JPG" border="0" /></a> Ingredients:<br /><br />Salad-<br />1 lb skirt steak (sliced in thin strips)<br />1/2 cup fresh basil leaves, chopped<br />1/2 cup fresh mint leaves, chopped<br />2 cups fresh spinach, chopped<br />1/2 cup fresh sliced green onions (julienne strips)<br />1/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">jicama</span></span> (julienne strips)<br />1/4 cup cilantro, chopped<br />1/4 cup parsley, chopped<br />1 cup diced fresh seedless watermelon, chopped<br /><br />1. In frying pan, pour in 2 tablespoon of cooking oil, place in skirt steak and cook for 4-6 minutes for medium. Remove from heat.<br />2. In large bowl combine basil, mint, spinach, green onions, <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">jicama</span></span>, cilantro and parsley.<br />3. Add in steak and pour in dressing to taste, top with watermelon.<br /><br />Dressing-<br />4 tablespoon sugar<br />1 cup warm water<br />3 tablespoon fish sauce<br />2 tablespoon rice vinegar (not seasoned)<br />2 teaspoon fresh lime juice<br />2 teaspoon freshly grated ginger (skin peeled)<br />1 teaspoon hot chili<br /><br />1. Stir together sugar and water until sugar is dissolved.<br />2. Stir in fish sauce, rice vinegar, lime juice, grated ginger and chili.<br />3. Chill for 1 hourCooking With Shanhttp://www.blogger.com/profile/15952573314135785547noreply@blogger.com