overed, in a warm place for about 1 hour or until
eep hot oil (375 degrees) for 10 to 20 seconds, or
il is ready, dip each oyster into egg whites, drain and
nd drain, reserving as much oyster liquor as possible. Also strain
Whisk together milk and egg. Dust mushrooms lightly in flour, shaking off excess. Dip into egg mixture then coat with breadcrumbs. Transfer to a plate and chill for at least 20 mins.
Meanwhile, heat oil in a large frying pan over medium heat. Working in batches, fry mushrooms for 1-2 mins, turning, until golden. Drain on paper towels. Serve garnished with snow pea sprouts, sweet chili sauce, and lime wedges.
horoughly. Set aside to marinate for 30 minutes.
2. Heat
ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place
For tartar sauce: In a large
Place oysters and oyster liquor in large bowl. Add
n a baking pan. Bake for 20 minutes. With a spatula
Heat oven to 400 degrees.
Saute onion and celery.
Set aside.
In saucepan, melt butter, add flour and salt.
Mix.
Add evaporated milk and enough oyster juice to make 1 1/2 cups of white sauce.
Place oysters, potatoes, celery and onion in bottom crust.
Pour white sauce in.
Cover with top crust.
Aerate by using a knife to slit a few small holes in top crust.
Be sure top crust and bottom crust are well sealed.
Place on aluminum foil on cookie sheet.
Cook for 30 minutes or until crust is done.
Stir together the fish sauce, rice vinegar, and sugar in a small bowl and set aside.
Put the sesame oil in a wok or large skillet over medium-high heat. When hot, add the lemongrass and ginger and stir-fry for about 30 seconds (it will smell heavenly). Add the mushrooms and stir-fry until slightly softened, 3 or 4 minutes. You want them still moist and not browned.
Add the sauce and stir-fry until absorbed, 30 seconds or so. Garnish with the scallion and sesame seeds and serve.
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
ot over medium-low heat for 1 hour, or until all
ake corn tortillas - see my recipe for tortillas de maiz here.
plate and let stand for 10 minutes.
While the
Place crackers on cookie sheet in single layer.
Place one oyster on each cracker.
Cover with small piece of cheese.
Broil until cheese melts.
Serve immediately.
add shrimp and stir fry for 1 minute. add barbecued pork
This recipe for frying
veal cutlets is used in most of my recipes.
You
can
also
use
Boneless Chicken Breasts in place of
veal.
You
will find veal or chicken cooked in this manner to be fluffy and very moist.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.