To everyone who showed up at my demo, THANKS FOR COMING. I apologize for not having enough copies of the recipes to handout... The recipes are posted below in case you didn't get a copy. This was my first demo, and I think it went reasonably well. Yes, I know, I need to speak louder and slower...I'm working on it...:) Any feedback is much appreciated and anticipated. Thanks for you support!
-2 bundles cellophane noodles
-4 tbs roasted rice powder
-1/2 cup fried tofu
-1/2 cup braised gluten
-1 tsp oil
-1 tbs soy sauce
-salt and pepper to taste
-fresh herbs, shredded lettuce
Peel and shred the potatoes. Rinse and drain the shredded potatoes before deep frying them until golden brown.
Soak cellophane noodles in hot water for 15 mins., drain and cut into approx. 2” long pieces.
Julienne tofu and gluten. Heat 1 tsp oil in a large wok; add soy sauce, tofu and gluten. Stir fry ingredients for a few mins, add salt and pepper to taste.
In a large bowl, mix everything together.
Quickly dip a sheet of rice paper in warm water. Place a lettuce and herbs in the center of the rice paper, followed by the filling. Fold the 2 ends in towards the middle and roll. Serve with dipping sauce (recipe follows).
-2 tbs each: crushed pineapple, sugar
-4 tbs coconut juice or water
-1 tsp each: soy sauce, salt, fresh lime juice
*Mix everything together.
Taro Rice Pudding with Pandan Coconut Milk
-1/2 cup sugar (to be mixed with taro)
-1 cup sweet rice aka glutinous rice
-4 ½ cups water
-1 ½ cups sugar
-½ tsp salt
-2 pandan leaves, knotted
Peel taro and cut into bite size pieces. Steam until taro pieces over high heat for approx. 15 mins or until tender. Gently toss cooked taro with ½ cup of sugar and rest for at least 1 hour.
In a large pot, bring pandan leaves, salt and 4 ½ cups of water to a boil, add rice (rinsed) and simmer for 10 mins. After 10 mins, check the rice, it should be cooked (transparent) on the outside but still white on the inside; add 1 ½ cups sugar. Simmer for another 5 mins before adding the taro mixture. Continue to simmer, stirring occasionally for another 15 mins or until the rice is cooked. Served with pandan coconut milk (recipe follows).
Pandan Coconut Milk:
-1 can coconut milk
-1/2 tsp salt
-1 tsp sugar
-3 pandan leaves, knotted
-1 tsp cornstarch + 3 tbs water
*In a saucepan, bring coconut milk, salt, sugar and pandan leaves to a boil. Add cornstarch mixture and mix well until the milk thickens.
11:34 PM | Category: | 7 comments