Salmon Pie with Grilled Fennel
My mom made this for me when I was at home recently, and I decided to make it myself.
ingredients:
canned salmon
eggs
green onion
salt
pepper
cream
pie crust
Showing posts with label Green Onion. Show all posts
Showing posts with label Green Onion. Show all posts
Wednesday, March 23, 2011
Salmon Pie with Grilled Fennel
My mom made this for me when I was at home recently, and I decided to make it myself.
ingredients:
canned salmon
eggs
green onion
salt
pepper
cream
pie crust
Sunday, November 22, 2009
Vegetarian Curry Pad Thai
Vegetarian Curry Pad Thai
Ingredients:
1/2 pack of pad thai noodles
1/2 pack (250 grams) firm tofu
1-2 cup fresh bean sprouts, chopped
2 garlic cloves, finely chopped
1 large egg, lightly beaten
Salt
Oil or margarine for frying
Sauce:
1/4 cup soy sauce
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 tablespoon curry powder
Garnish:
1 or 2 green onions
1/4 cup chopped roasted peanuts - just a small pile to put on top
1/2 lime or lemon, cut into small wedges (lemon is probably better because it is sweeter)
Instructions:
1. Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok (or big frypan) will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
2. Chop 1 green onion, and 1/4 cup of peanuts into small pieces. Leave to the side for the end.
3. In a small bowl, mix the soy sauce, rice wine vinegar, sugar and curry powder; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet. Marinate tofu in this over night.
4. Fry 1 egg scrambled on the side, with maybe some salt. Don't overcook it because you are gonna add it in later. I just like to make sure it is fairly cooked before going in. Break it up, or cut it into strips/ribbons of egg.
5. Heat a wok or frying pan over medium-high heat until it is hot. Add 1 tablespoon of the oil and stir-fry the tofu with some crushed garlic (when you remove the tofu from the marinade, remember to save the sauce on the side). When tofu starts turning golden brown, add in noodles
and remaining marinade. Let the noodles soak up the marinade. Add a little extra water if needed.
6. Add the chopped bean sprouts and egg once the noodles are pretty well cooked, and cover with a lid. Leave until the bean sprouts are cooked.
7. Add chopped green onion and peanuts on top as garnish. Add lime or lemon wedges on the side. Squeeze lime juice over each portion before eating.
1/2 pack of pad thai noodles
1/2 pack (250 grams) firm tofu
1-2 cup fresh bean sprouts, chopped
2 garlic cloves, finely chopped
1 large egg, lightly beaten
Salt
Oil or margarine for frying
Sauce:
1/4 cup soy sauce
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 tablespoon curry powder
Garnish:
1 or 2 green onions
1/4 cup chopped roasted peanuts - just a small pile to put on top
1/2 lime or lemon, cut into small wedges (lemon is probably better because it is sweeter)
Instructions:
1. Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok (or big frypan) will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
2. Chop 1 green onion, and 1/4 cup of peanuts into small pieces. Leave to the side for the end.
3. In a small bowl, mix the soy sauce, rice wine vinegar, sugar and curry powder; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet. Marinate tofu in this over night.
4. Fry 1 egg scrambled on the side, with maybe some salt. Don't overcook it because you are gonna add it in later. I just like to make sure it is fairly cooked before going in. Break it up, or cut it into strips/ribbons of egg.
5. Heat a wok or frying pan over medium-high heat until it is hot. Add 1 tablespoon of the oil and stir-fry the tofu with some crushed garlic (when you remove the tofu from the marinade, remember to save the sauce on the side). When tofu starts turning golden brown, add in noodles
and remaining marinade. Let the noodles soak up the marinade. Add a little extra water if needed.
6. Add the chopped bean sprouts and egg once the noodles are pretty well cooked, and cover with a lid. Leave until the bean sprouts are cooked.
7. Add chopped green onion and peanuts on top as garnish. Add lime or lemon wedges on the side. Squeeze lime juice over each portion before eating.
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