n ur sticks and li hing mui seed/powder(or candy) into
Place mango slices and ling hing mui into wide-mouth gallon jar. Set aside.
Bring vinegar, water, sugar and salt to a boil in a medium saucepan; stirring constantly to dissolve sugar and salt (mixture should be slightly thickened.) Pour over mangoes.
Seal the container tightly.
Refrigerate for one week. Lightly shake the bottle occasionally to mix the ingredients.
Combine all ingredients except prunes, apricots and li hing mui; boil 3 minutes under low flame and add remaining ingredients. Store in jar and allow to soak 2 to 3 days.
Li Hing Mui Butter:
Warm butter until slightly soft, stir in li hing mui powder and nuts.
Refrigerate mixture until needed.
Makes 1/4 cup.
Ahi Steak:
Combine vegetable oil, lemon juice, and lime juice; marinate ahi in the lemon juice mixture for 1 to 2 hours in the refrigerator.
Preheat electric grill or broiler to 500\u00b0F
Drain ahi and grill for about 7 to 8 minutes.
Season with salt and pepper.
Place a tablespoon of li hing mui butter on top of each steak.
Place under broiler until butter begins to melt.
Blend liquors and ice (shake, or place in blender for a frozen margarita).
Moisten the rim of the glass and dip in li hing mui powder.
Pour blended margarita into glass and sprinkle with 1/2 teaspoon li hing mui powder.
Garnish with a slice of lime.
Serves 1.
For a virgin margarita: Leave out tequila and double the amounts of sweet-and-sour mix and simple syrup.
Wash
and remove pits from the peaches.
Peaches should be green
and\tfirm.
Mix
brown sugar, water, Hawaiian salt, five spice
powder and cider vinegar together in a large pot; cook until
it
boils.
Add li hing mui; mix together.
Cool. Mix
with cut up peaches; store in sterilized jars.
Refrigerate.
You will need 1 dozen small decorated paper cups.
ed chillies and pinch of hing. Add choped tomatoes and salt
In a large pot combine broth and water. Bring to a boil. Add frozen Ling Ling Pot Stickers. Return to a boil and cook 4 minutes, stirring occasionally.
Add frozen vegetables, ginger and scallions. Cook 4 minutes.
In the meantime, mix Ling Ling Potsticker Sauce with cornstarch in a small bowl.
Add the sauce mixture to the soup and bring to a simmer. Season with salt and pepper. Garnish with a few more scallions.
Seasoning is furikake or li hing mui. I have a stick of
Will also need candy molds and sticks.
Slice mangos.
Boil sugar, vinegar and salt.
Let it cool. Add all ingredients together in a large bowl.
Cover and let stand for a day.
Jar and refrigerate.
Combine ingredients except mangoes.
Mix well and pour over sliced mangoes.
Mix every 2 hours.
Leave out overnight.
Mix all ingredients together and boil.\tCool; pour over mangoes.
Add Li-Hing Mui.
inely.
Add required salt, hing and chilli powder to the
o ur spice level),turmeric,hing ,salt,brown sugar to taste
aux butter and add the hing. Set aside.
In a
Preheat the oven to 400\u00b0F. Place 4 sheets of parchment paper on a work surface. Mix the vegetables and distribute them evenly on the middle of each sheet. Season them to taste and sprinkle them with thyme. Sprinkle the bottoms of the fish fillets with salt and lay them on top of the vegetables. Drizzle with lemon juice and oil. Put a lemon slice on each fish fillet and sprinkle them again with thyme.
Fold the parchment paper over the fish and fasten the ends with kitchen twine. Put the parcels on a baking sheet and bake them for 20-25 ...
br>Quickly stir in the hing and curry leaves.
Add
tir in curry leaves and hing.
Pour seasonings into the