CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
leave enough room for the yam). Add 1 teaspoon sea salt
Boil the tom yam stock over a medium high
A little more about the recipe:
Bangkok's Lam Sing
nto the dish; place the yam pieces around the squash. Cover
grater to grate the yam into a bowl.
Add
ater.
Add the potatoes, yam, and bay leaves.
Bring
Mash cooked yam until smooth.
In bowl, combine half of the tomatoes and half of the onions. Add cayenne. Fry in 1/4 cup peanut oil.
Season with thyme and salt, to taste.
In another bowl, combine fried mixture, remaining onions and tomatoes, and mashed yam. Add eggs and mix well.
On a pastry board sprinkled with flour, form yam mixture into balls.
Heat remaining oil and deep-fry yam balls until golden brown. Drain.
Garnish with hard-boiled eggs.
Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
Garnish and serve.
To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.
ix the wasabi, egg white & yam.
Add this to the
egrees F.
Toss the yam fries with 1 tbsp of
In a medium bowl, mix the flour and heavy cream. Allow the mixture to stand until thickened, about 1 hour.
Stir the eggs, beets, chives and turkey sausage into the flour and heavy cream. Mix in the allspice, baking soda and yam extract.
Pour the mixture into a medium saucepan and bring to a boil. Stirring frequently, cook until liquid has evaporated, about 20 minutes.
Heat chicken stock over high heat, bring to a boil.
Add the Tom Yam Goong paste, lemon grass sprig and bring to a boil.
Reduce heat to low, simmer and cover for 10 minutes.
Add shrimp and mushrooms and cook for 2 minutes.
Do not overcook shrimp.
Add lime juice and garnish with coriander sprigs.
Serve immediately.
Peel the yam, cut into pieces and boil in salted water for about 30 mins until tender. Drain and mash.
Add the onion, tomatoes, thyme, chilli, spring onion, garlic, then stir in the egg and seasoning and mix well.
Using a tablespoon, scoop a little of the mixture at a time and mould into balls.
Heat a little oil in a large frying pan, roll the yam balls in the seasoned flour and fry for a few minutes until golden brown.
Drain on kitchen paper and keep them warm while cooking the rest of the mixture.
Serve hot.
mixing bowl, toss the yam chunks with 2 tablespoons of
hilled. Drain and add to yam or sweet potato.
Add
Put the diced yam in a microwave-safe bowl;
Wash and slice mushrooms. Dice onion. Cut yam into 1-inch pieces. Place mushrooms and onions in a pan sprayed with PAM, cover, and sautee over medium-high heat, stirring occasionally for about 5 minutes. Add all spices and reduce heat to low-medium. Add the yam pieces and cook 5-10 minutes, stirring occasionally and adding a little water if it gets too dry. Cook until the yam is just getting tender and all of it is moist but not watery.
o 375\u00b0F.
combine yam, 1 tbsp oil, cumin, salt