Enjoy a moment or two
1 large red onion sliced thin
3/4 cup of water
1/2 cup white vinegar
1/2 cup red wine vinegar
2 tablespoons honey
2 teaspoons sea salt
1 serrano pepper finely chopped *for spice*
In a small bowl combine the above ingredients. Place in the refrigerator for a minimum of 2 hours. These onions add a tangy accent to entrees or on sandwiches. Feel free to get creative.
No recipe today folks this is just what I made when I observed the New Moon Feast with my family.
Fried Spicy Whiting
Black-eye Peas and Snaps with smoked turkey
Cornbread
If you would like to make this feel free to check my archives for the specifics. Shalom.
Ingredients:
Small pack of chicken wings
1 1/2 can of coconut milk
3 tablespoons chopped garlic
2 stalks lemongrass chopped
2 tablespoons curry powder
1 tablespoon turmeric
1 teaspoon fish sauce
2 bay leaves
3 star anise
4 cloves
1/2 cup soy sauce
1 sheet Dashi kombu
1 onion
1 tomato quartered
1 green pepper thinly sliced
1 half bundle Thai basil
2 dried chili peppers
3 tablespoons chicken bouillon
sea salt
black pepper
Udon noodles
Mash up garlic, chili peppers, star anise and cloves into a paste.
Place the chicken on medium heat in olive oil. Chop the onion in large sections and saute it, the paste and lemongrass with the chicken. Sprinkle salt and pepper. Brown up the chicken.
Fill stock pot with water. Add tomato, green pepper, kombu, and bay leaves. Pour in soy sauce. Season with turmeric, curry powder, chicken bouillon, sea salt and pepper.
Let it boil for an hour on medium heat. Then add in coconut milk, fish sauce and Thai basil. You may need to add more water too. Let the soup boil for another hour. I added an additional spoonful of chili paste for extra heat. Taste to make sure the salt and pepper is to your preference.
Separately make Udon noodles and combine your bowl.
Ingredients:
3 lbs chicken wings
salt
olive oil
chili powder
2 limes
garlic powder
cilantro
black pepper
Preheat oven 400 degrees. In a large bowl toss the wings in olive oil, lime juice and seasonings. Squeeze juice from limes all over the chicken. Then zest the limes. Chop up fresh cilantro and add it in.
To make it pretty I put some lime slices over top. Bake for 35-45 minutes until done.
Ingredients:
Egg Patty:
1 lb beef thinly sliced
10 large eggs
1 carrot thinly chopped chopped
1 bundle of green onions chopped
1 yellow onion thinly chopped
1 cup cabbage sliced
2 tablespoons soy sauce
*2 tablespoons Hoisin sauce (this was used to replace oyster sauce)
1 teaspoon of fish sauce
3 cloves garlic chopped
sea salt
black pepper
vegetable oil
Gravy:
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon beef paste
2 tablespoons flour
sea salt
black pepper
2 cups of water
Here’s the fish sauce I used. It contains no shellfish and is made from anchovies. So it’s clean. lol
This was my first time making this and boy I give a lot of respect to those take restaurants. It’s not as easy as it looks. On medium heat, cook the beef in a little vegetable oil. Season with salt and pepper to taste.
Once it is cooked through drain and put in a large mixing bowl. Mix all the egg patty ingredients.
Set the stove on a little lower than medium. Use a 1 cup measuring cup to scoop out the mixture. Fry the side until golden brown in vegetable oil. Flip fry the other side and remove from the heat.
In a sauce pan on medium you will make the gravy. Combine all the gravy ingredients and as it is cooking constantly whisk until it thickens up. Season with salt and pepper to taste.
Serve over rice with gravy.
TalBakes 