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Meal # 3 |
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Spicy Noodles |
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Ingredients:
- - 2 Tbsp. fresh garlic, minced
- - 3 Tbsp. coriander, minced
- - ½ cup peanut butter
- - 5 oz. soy sauce
- - 5 Tbsp. sugar
- - ½ Tsp.- 1 Tbsp. rice wine
- - 1-2 Tbsp. spicy bean paste*
- - 1 Tbsp. sesame oil
- - 1 lb. lo mein noodles or other pasta
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Cook the lo mein noodles according to directions. Let cool. Mix the rest of the ingredients. Peanut butter doesn’t mix very well, so for a few minutes you’ll think you made a mistake. Keep stirring until smooth, and then add to pasta.
*Spicy bean sauce is also called Szechwan bean sauce.
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Spring Egg Rolls |
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Ingredients:
- - 4 oz. mushrooms
- - 2 oz. cellophane noodles or rice vermicelli
- - 2 Tbsp. vegetable oil
- - 1 onion, finely chopped
- - 2 cloves garlic, chopped
- - 2 Tbsp. peeled and grated fresh ginger
- - 2 cups shredded green cabbage
- - 2 carrots, peeled and grated
- - 1/3 cup chopped fresh cilantro
- - 1 cup fresh bean sprouts, rinsed
- - 2 Tbsp. soy sauce
- - 2 Tbsp. cornstarch, mixed in 2 Tbsp. water
- - 18-20 frozen spring roll wrappers, thawed
- - Vegetable oil for deep frying
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Thinly slice mushrooms. Soak noodles in boiling water for 10 minutes. Drain and roughly chop into short lengths. In a wok or frying pan over medium-high heat, warm oil. Add onion, garlic and ginger and cook until softened, about two minutes. Add cabbage and stir-fry until cabbage is softened, 1-2 minutes. Remove from heat and stir in carrots, cilantro, bean sprouts, noodles, mushrooms and soy sauce. Mix well and cool completely. Separate spring roll wrappers, place on a work surface and cover with a damp kitchen towel. Work with one wrapper at a time, place on work surface. Using your fingertips, wet edges with cornstarch and water mixture. Roll up diagonally, tucking in edges. Seal edge with cornstarch and water mixture. Repeat with remaining wrappers. Heat oil in wok or frying pan until it reaches 375 F. on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches, add rolls and fry until golden, 1-2 minutes. Using a slotted spoon, remove from pan and drain on paper towels. |
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Chai Tea |
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Ingredients:
- - 4 cups water
- - 2 cups milk
- - Small piece of ginger root, crushed
- - 3-4 mint leaves
- - 2-3 whole cardamom pods
- - 1 lb. cinnamon sticks
- - 4-5 Tsp. black tea
- - Sugar to taste
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Boil water with crushed ginger, mint leaves, cinnamon sticks and cardamom pods. When water comes to a boil, add tea leaves. Boil for 1-2 minutes. Add milk and bring to a boil. Continue to boil for two minutes. Strain and serve hot with sugar.
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Green Tea Ice Cream |
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Ingredients:
- - 3 heaping Tbsp. green tea leaves
- - 1 cup heavy cream
- - 2 cups milk
- - 2 egg yolks
- - 1 Tbsp. cornstarch
- - 1 cup sugar
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Heat saucepan and add milk, slowly bring it to a boil. Once boiling, add tea leaves and place cover on pan. Let set for 15 minutes. In a bowl, beat egg yolks and sugar. Add cornstarch. After the 15 minutes, remove pan from heat and strain mixture to remove the tea leaves. Place milk in a heat-resistant bowl or saucepan and add the egg, sugar and cornstarch mixture. Whisk constantly over burner, not allowing eggs to become hot or they will cook. Whisk until custard forms and is slightly thick. Remove pan from heat and once again strain the ingredients, placing the mixture into a new, clean bowl. Set aside to cool, and then add cream. Place in container and freeze at least two hours. |
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