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FareShare Gazette -- May 2007 Recipes

A chinese recipe for FareShare Gazette -- May 2007 Recipes, made with Garlic Powder, Worcestershire Sauce, Vegetable Oil, Red Wine Vinegar, and Lemon Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tsp
• 1 1/4 tsp
• 1 1/2 cup
• 4 tbsp
• 2 tbsp
• 1 cup
• 2 tsp
• 1 tbsp
• 4 cup
• 200 g
• 1/2 cup
• 4 cup
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1 cup
• 3 cup
• 1 tsp
• 1/2 tsp
• 5 oz
• 3 cup
• 2 oz
• 3 tbsp
• 1/2 cup
• 8 oz
• 6 tsp
• 6 tsp
• 2 tsp
• 6 tsp
• 3 tsp
• 2 tsp
• 3 tbsp
• 1 cup
• 1 cup
• 1 cup
• 5 oz
• 1/4 cup
• 3 tbsp
• 3 tbsp
• 1 tbsp
• 2 oz
• 1 cup
• 1 1/4 tsp
• 1 tbsp
• 1 tsp
• 1 tsp
• 1 lb
• 2 cup
• 3 tbsp
• 3 tbsp
• 1/2 tsp
• 1/4 tsp
• 3 cup
• 1 cup
• 1/2 cup
• 1/3 cup
• 1 tbsp
• 1 tsp
• 3/4 tsp

Method (preview)

1. 1

   Process eggs in food processor for about 3-4 minutes.

2. 2

   Add mustard, garlic powder and Worcestershire.

3. 3

   Process until well blended.

4. 4

   Continue processing and slowly drizzle in oil.

5. 5

   When blended, add vinegar and lemon juice.

6. 6

   Blend thoroughly.

7. 7

   Add cheese and pepper.

8. 8

   Blend thoroughly.

9. 9

   Heat oil in medium saucepan, add onion, cook until soft. Add sweet potato and carrot; cook stirring 2 minutes.

10. 10

    Add stock, bring to a boil, cover and simmer gently 20 minutes or until potato is cooked.

11. 11

    Return mixture to same pan, bring back to a boil add fish and nutmeg simmer until fish is cooked (do not overcook the fish) 2 minutes should do!

12. 12

    Mix the dry ingredients (flour and baking powder) together.

13. 13

    Cut in the fat until crumbly.

14. 14

    Mix in egg with fork.

15. 15

    Combine milk, sugar and salt.

16. 16

    Add the liquid gradually by spoonfuls, to the flour mixture and stir and make a soft, smooth dough.

17. 17

    Turn out to floured board and knead gently until dough clings together.

18. 18

    Shape into a roll about 2 inches thick.

19. 19

    Cut into narrow slices and form pieces into a bun 1/4 inch thick.

20. 20

    Fry in hot oil, cooking until golden.

21. 21

    Steam carrots in 2 cups water until very soft, set aside.

22. 22

    In processor, chop garlic cloves and cashews.

23. 23

    Add miso, carrots, water (as needed) and spices; puree until well blended and creamy.

24. 24

    ChupaNote: add a little heat! Red pepper flakes, harissa paste or sauce or your favorite hot sauce.

25. 25

    In a large bowl, gently mix the ground pork with the cilantro and garlic.

26. 26

    Shape the mixture into 16 meatballs.

27. 27

    In a large saucepan, bring the chicken stock to a boil.

28. 28

    Add the meatballs and simmer over moderate heat until no longer pink on the outside, about 2 minutes.

29. 29

    Add the diced tofu and the chopped Chinese cabbage and simmer for 2 minutes longer.

30. 30

    Add the cellophane noodles and soy sauce.

31. 31

    Season the soup generously with freshly ground pepper and simmer for 3 minutes longer.

32. 32

    Stir in the chopped scallions and the chopped celery leaves.

33. 33

    Ladle the soup into warmed bowls and serve piping hot.

34. 34

    Cookery School is a bargain.

35. 35

    People come to Chiang Mai to eat and, increasingly, to learn how to cook.

36. 36

    Soak bean threads in warm water until soft, about 15 minutes.

37. 37

    Cut into four-inch lengths.

38. 38

    Cook in a medium pot of boiling water for one minute.

39. 39

    Drain, cool and pat dry.

40. 40

    Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on individual plates or a serving platter.