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Mu-Shu Style Pork Roll-Ups Japanese cooking recipe
| Japanese
Ingredients 4 (10 inch) flour tortillas 1 teaspoon toasted sesame oil 12 ounces lean boneless pork, cut into strips 2 cups loose-pack frozen stir fry vegetables (any combination) 1/4 cup bottled hoisin sauce Directions 1Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preh
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Depth Bomb
| Drink Master
Cooking receipe to make Depth Bomb under category Drink Master. You may find some video clips related to this receipe below. 1 oz Apple Brandy 1 oz Brandy 1 dash Lemon Juice 1 dash GrenadineShake with ice and strain into old-fashioned glass over ic
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Ham with Coconut and Kiwi Recipe
| Main Meals
Type: Ham with Coconut and Kiwi Free Cooking Recipe - Main Meals Unbelievable! Ingredients / Directions Preparation time: 20 1 pound boneless fresh ham sliced for stir-fry 1/4 cup(s) soy sauce 1/4 cup(s) dry white wine OR chicken broth 2 tbsp honey 1 tbsp lime juice 1 tbsp cornstarch
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Rhubarb Lattice Pie Recipe
| Pies And Pastries
Type: Rhubarb Lattice Pie Free Cooking Recipe - Pies And Pastries No other! Ingredients / Directions Directions: Pastry for 2 crust pie 1 1/4 cup(s) Sugar 1/3 cup(s) Flour 1 dsh Salt 4 cup(s) Rhubarb cut into 1" pieces 2 tbl Margarine/butter 1 teaspoon Sugar 2 tbl Milk 1.Roll out 2
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Cooking receipe to make rice cake under category General Recipes. You may find some video clips related to this receipe below.
rice cake
chinese
all regions
225g long grain white rice
570ml water
2 teaspoons groundnut oil
Wash the rice and put it with the water in a 23cm wide heavy pot.
Bring the water to the boil over a high heat.
Then turn the heat down as low as possible cover and let the rice cook for about 45 minutes.
The rice should form a heavy crust on the bottom.
Remove all the loose surface rice leaving the heavy crust.
This loose rice can be used for making Fried Rice.
Dribble the oil evenly over the top of the crust and let it cook over a very low heat for 5 minutes. The crust should lift off easily at this point.
If it is still sticky add another teaspoon of oil and continue to cook until the whole thing comes loose.
Put the crust onto a plate until it is ready for use.
Once it has been cooked it can be left out at room temperature for several days.
Do not cover it as moisture will form and make the cake soggy.
Let the rice cake dry out and it is then ready to be deepfried and put into hot chicken stock to make a soup or used for Sizzling Rice Prawns.
As a simple snack break it into chunks and eat it hot with a sprinkling of salt.
Rice cakes were probably invented by a thrifty Chinese cook centuries ago in order to make use of that thin layer of rice which sometimes gets stuck at the bottom of the pot. This crispy leftover has evolved into an accompaniment to many dishes. Its taste and crunchy texture go deliciously with Sizzling Rice Prawns for example. My mother often used to serve rice cakes with hot chicken broth for a sizzling rice soup. We also ate them as a snack with just a touch of oil and salt. After trying them you will never discard your leftover rice crust again.
Do not use easy cook rice for this dish because it does not have enough starch to form any crust; use long grain white rice. Basically the method is the same as for steamed rice but the cooking time is longer.
Makes a 23cm rice cake
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