*Recipes for both these sauces are in this cookbook.
*Ingredients are available in Oriental food section of Jewel or other large food store chains as well as Oriental markets.
ell. Stir together buttermilk and food color. Mix flour, cocoa and
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celery and chicken into a food processor and process until finely
Combine sugar, rice wine vinegar, vegetable, salt and pepper and shake well.
Crush the Ramen noodles and remove flavor packets.
Crush while still in bag with your hands.
Heat skillet to medium to medium-low heat; add oil, noodles, almonds and sesame seeds.
Allow to brown, stirring frequently.
If you don't stir often, these will burn.
Let cool.\tAdd flavor packets to ingredients and mix well.
Boil spareribs with half of the ginger for 1 hour.
Drain and cut between ribs.
Mix rest of ingredients adding food coloring if desired.
Charbroil, or grill till heated through, or bake at 350\u00b0F for 30 minutes.
Sauce may be used for chicken or pork.
Most large grocery stores carry oyster sauce.
I used this sauce to cook chicken drummettes, just mixed up the sauce and added it to the uncooked chicken then simmered it for 30 minutes. It turned out great.
Combine sugar and 2 cups of water in saucepan.
Boil for 5 minutes.
Add spices; cool.
Stir in juices to strained mixture. Add peppermint and enough food coloring to tint pale green.
Let stand for 2 hours.
Pour over crushed ice.
Garnish with mint leaves.
Makes 8 servings.
Combine everything but salmon in food processor and process until smooth.<
nd serve with warm Oriental Sauce.
FOR ORIENTAL SAUCE:
Combine
Mix oriental dressing, chill until ready to use.
Toss salad ingredients and top with oriental salad dressing.
Garnish with toasted almonds and chow mein noodles.
Mix all ingredients in a large saucepan.
Bring to a boil, reduce heat and simmer until vegetables and tortellini are tender. Serve with egg rolls or other favorite Oriental dishes.
Up to one hour before serving, mix coleslaw, onion, almonds and sunflower kernels in a bowl.
In a jar, combine oil, vinegar, sugar, pepper and Oriental seasoning pack.
Cover.
Shake and chill.
At serving time, add the Ramen noodles (broken up) to salad mix and pour dressing over top.
Toss to coat and serve.
Crush the dry noodles and combine with coleslaw mix, sunflower seeds, and onions in large bowl.
Toss with Oriental dressing. Sprinkle with toasted almonds.
Cover and refrigerate overnight to blend flavors.
In a large skillet, place garlic and tenderloin* and cook over medium heat.
Add cashews, honey and water.
Cook until water is reduced.
Add lemon juice and soy sauce.
Mix in Oriental vegetables and let simmer for 3 to 4 minutes.
Do not overcook. Allow vegetables to stay crisp.
Serve over rice.
Combine rice and broth in 3-quart micro-proof casserole. Cover with casserole lid and cook on High 10 minutes.
Stir in Oriental vegetables, mushrooms, onions, butter and soy sauce; cover and cook on High 4 to 5 minutes or until hot, stirring once. Yield:
4 servings.
il, sugar and contents of Oriental flavor packet, blending well. Pour
Mix cole slaw mix and green onion and set aside.
Break up both packages of Oriental noodles into small pieces.
Saute margarine, noodles, almonds, sesame seed and 1 package seasoning mix from noodles (save the other package for the dressing) for approximately 5 minutes.
Drain on paper towels.
Mix turkey, bread crumbs, egg and garlic.
Form into 4 to 6 patties, each about 3/4-inch thick.
Heat oil in large skillet over medium heat.
Saute burgers 3 minutes on each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionally.
Reduce heat; add celery, onion and pepper.
Simmer, covered, 6 minutes.
Salt and pepper to taste.
Simmer 2 to 3 minutes until meat is no longer pink.