inutes. Remove anchovies.
Wash bean sprouts under cold water 3
side; add sweet bean paste. Cook and stir bean paste until fragrant, about
Heat 5 tablespoons oil in preheated wok.
Stir-fry onion until fragrant.
Add ground meat; stir-fry until thoroughly cooked.
Add bean paste; stir-fry until fragrant.
Add water, cornstarch, sesame oil and sugar.
Bring to boil.
Cook until thickened.
Cook noodles by boiling water, adding noodles, bring to second boil and cooking over medium heat, about 4 minutes.
Drain noodles; place in bowls (individual).
Top with shredded vegetables and meat topping. Serve hot.
Mix well in bowls.
Serves 2.
rounded teaspoon of black bean paste in the center, then gather
br>Fill crepe with red bean paste (or other toppings) and fold
his recipe is simply a teaspoon full of the prepared sweet bean paste
ans makes 35 hopia. Dough recipe is for 18 hopia.
Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.
To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.
Simple Syrup:
In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.
Place all ingredients in a Mason jar and shake until it emulsifies.
Note 1: May need to increase peanut butter/black bean paste to taste. Use no more than 2 tablespoons, but please, start with one tablespoon.
Note 2: Can sub 1 toe fresh garlic for powdered. Work with mortar and pestle the fresh garlic and jalapeno until it forms a paste.
z ramekins.
Stir red bean paste and 1 oz chocolate in
Combine chicken, soy sauce, cooking wine and sesame oil in a small bowl. Drain chicken, reserving marinade.
Heat 1/2 tbsp peanut oil in a wok over high heat. Stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining peanut oil to wok. Stir-fry onions, ginger and garlic until fragrant. Return chicken to wok along with reserved marinade and chili bean paste. Bring to a boil. Stir-fry until chicken is cooked through. Add spinach and stir-fry until wilted. Serve sprinkled with Sichuan pepper.
ith the cornstarch and vanilla bean paste then gradually stir in the
Heat 1/2 tbsp canola oil in a wok or large frying pan over high heat. Working in batches, cook chicken for 2-3 mins, until lightly browned. Remove from pan.
Add remaining oil to wok. Cook ginger and garlic for 30 seconds, until fragrant. Add pepper and celery. Stir-fry for 2-3 mins, until just starting to soften. Add soy bean paste, sherry, sugar and sesame oil. Stir-fry for 1 min, until fragrant.
Return chicken to wok along with 1/4 cup water. Stir-fry for 1-2 mins, until cooked through. Stir in lime juice and cashews. Serve with rice.
Form bean paste into 25 balls each about the size of a walnut.
Sift together flour, baking powder, and sugar.
Add egg whites and oil to dry ingredients and mix well.
Add milk while stirring (dough should be soft but not runny and not too sticky) (coloring may be added as well, if desired).
Divide dough into 25 equal portions and flatten each to a 3-inch diameter.
Cover each bean paste ball with a portion of dough.
Place them on pieces of Ti leaf or 2x2-inch square pieces of waxed paper.
Steam for 15 minutes.
Place the black bean into a colander and run over with hot water and let the black bean drain until dry. Place the dry black bean into a lightly oil nonstick skillet and toast the black bean over a medium heat until well toasted. Place the toasted black bean into a stainless bowl and cool down room temperature.
Combine all of the ingredients into the black beans and blend together and spoon into a glass jar and seal and place the refrigerator for three days before use.
ixed.
Add water, black bean paste, and sugar to the wok
oing to make a red bean whipped cream. Pour the heavy
Mix bean paste and Mandarin Marmalade.
Stir in the liqueur. Fold into whipped topping, chill.
Serve over ice cream or pound cake.
Making the Azuki Paste.
Put the azuki beans
Cut eel into 2.5cm (1-inch) pieces and roll in cornflour.
Mix garlic, ginger, sesame oil, black bean paste and chili flakes in a small bowl along with two tablespoons of water.
Heat a wok until very hot.
Add mixture closely followed by eel pieces and stir-fry for one minute.
Add sherry, soy and onion and stir-fry around five minutes until eel is cooked.
Serve with plain steamed rice.