Lumpia Wrapper:
In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
Place a non-stick 8-inch omlet pan over medium heat until hot and brush with a little oil. Pour 1/4 cup batter into the pan so the batter covers the entire surface.
Cook until the edge of the wrapper is lightly browned and the surface looks dry; about 45 seconds. Loosen edge with spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of the pan and onto a plate.
Repeat to use all of the batter.
Filling:< ...
econds, then throw in the Shanghai bok choy leaves. If all
In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles.
Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.
n the same pot, cook Shanghai noodles until al dente, about
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Mix everything in a bowl.
Put in the center of lumpia wrapper and roll like a log.
Deep fry.
Combine all ingredients for lumpia (spring roll) filling.
Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
Deep fry in hot oil until golden brown.
Drain.
Cut into shorter lengths before serving.
Prepare Sweet and Sour Sauce:
Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
Serve with lumpia.
Combine pork, carrots, 1 beaten egg, sesame oil, green onions, water chestnuts and salt.
Spoon 1 tablespoon of the mixture on each lumpia wrapper.
Roll the wrapper and seal with mixture of one egg and 2 tablespoons of cornstarch.
Deep fry, then cut into 3 pieces.
Serve with sweet and sour sauce or catsup.
Combine all ingredients.
Wrap 1 tablespoon of the filling in individual Newton pastry wrapper.
Cut into 3 portions and deep fry.
Combine all ingredients thoroughly, except wrappers and oil. Divide into 10 parts.
Wrap each part in a lumpia wrapper, making a long thin cylinder.
Moisten ends with water to seal.
Fry 3 to 4 pieces at a time in medium-hot oil for about 6 to 8 minutes, rolling each piece to brown all sides evenly.
Drain on paper towels.
Cut into bite-size pieces.
Serve hot with sweet sour sauce.
br>EGG SLIVERS: Divide this recipe in half using only 2
bout 4 T; the original recipe says \"enough to cover chops
for a detailed photo-based recipe.
Pour frozen vegetables into 1 (9 x 13-inch) casserole, sprayed with Pam to prevent sticking, approximately 1/2-inch deep. Sprinkle some of the cheese over vegies.
Sprinkle a small amount of lemon pepper over cheese.
Then, add remaining vegies and cheese.
Pour egg mixture over top.
Bake in 350\u00b0 oven until cheese melts and vegies are done (1 hour).
Cooking time can be reduced if vegies are precooked 8 minutes in microwave.
Shanghai vegetables are available at Price Club.
Combine lemon zest, lemon juice, honey, soy sauce, grated ginger, crushed garlic, sesame oil, cayenne pepper, and black pepper in a small, high-sided bowl. Whisk marinade to combine.
Place salmon in a bowl; just before starting to cook, pour 1/2 the marinade over the fish.
Pour stock into a large pot and bring to a simmer.
Heat oil in a wok over medium-high heat. Add carrots and stir-fry for 3 minutes. Add 1 tablespoon of stock. Add celery, onion, and an additional tablespoon or 2 of stock. Stir-fry until starting to soften but still ...
Grind all of the spice mixture in a spice grinder. Set aside.
Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside.
Preheat oven to 250 degrees F.
Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone).
Reserve until you are ready to grill. At this point, you could pop them in the refrigerator in an airtight container and cook the next day.
Brush the ribs ...