Posts tagged Ginger
December 7, 2009 · Filed under Ground Turkey, Minced Ginger · Tagged Asian Dumplings, Asian Dumplings in Ginger Broth, Chicken Broth, Cilantro, Ginger, Ginger Broth, Teriyaki Sauce, Turkey, Wonton Wrappers
Prep Time: 15 minutes
Asian Dumplings in Ginger Broth
Cooking Time: 20 minutes
½ bunch cilantro
4 14 ½-oz. cans chicken broth
2 Tbs. minced ginger
8 oz. ground turkey
2 Tbs. teriyaki sauce
20 wonton wrappers
1. Remove leaves from cilantro and chop them to yield 3 Tbs.; reserve stems.
2. Combine broth, cilantro stems, and 1 Tbs. of the minced ginger in a Dutch oven and simmer 10 minutes; strain and reserve broth.
3. Meanwhile combine turkey, teriyaki sauce, chopped cilantro leaves, remaining 1 Tbs. of the minced ginger, ¼ tsp. salt, and ¼ tsp ground black pepper in a large bowl.
4. Place 1 heaping tsp. of the turkey mixture on each wonton wrapper. Moisten edges with water, fold one edge over to form a triangle, and pinch edges together to seal
5. Bring broth to simmer in a Dutch oven and drop dumplings in, a few at a time. Simmer until dumplings floats, 5 minutes. Remove dumplings from broth and divide evenly among 4 serving bowls; ladle 1 cup broth into each bowl. Garnish with whole cilantro leaves. Makes 4 servings.
November 9, 2009 · Filed under Crushed Ginger, Cube Tofu, Peeled Medium Prawn, Slice cucumber, Thin Slice Finger Chili · Tagged Black Woodear Fungus, Chicken Broth Cube, Cucumber, Finger Chili, Ginger, Hot and Sour Prawn soup, Mustasa Leaves, Prawn, Prawn Soup, Sampaloc Mix, Sinigang Mix, Sinigang Powder, Taingang Daga, Tanglad Leaves, Tofu, Wansoy Leaves
A Thai and Vietnamese version of our sinigang, enhanced with the unique flavors of tanglad and ginger.
Hot and Sour Prawn Soup
1 Maggie Chicken broth cube, dissolved in
8 Cup water
1 Thumb-size ginger, crushed
2 Pieces tanglad leaves, tied in a knot
2 Pieces finger chili, sliced thinly diagonally
½ Cup taingang daga (or black woodear fungus). Soaked in water then drained
1 ½ Cup cube tofu
½ Cup thinly slice cucumber
¼ Kilo medium prawns, peeled, deveined, tails intact Mustasa leaves
1 20-g pack Maggi Sinigang sa Sampalok Mix
Patis to taste
Wansoy leaves to garnish
In a large pot, boil broth. Add ginger, tanglad leaves, and chili. Simmer about 15 minutes then remove ginger and tanglad orange. Add the Maggi sinigang powder and let boil. Remove from heat. Season to taste with patis if desired. Top with wansoy leaves.
September 10, 2009 · Filed under Healthy Dish · Tagged Bean Sprout, Chicken Stock, Ginger, Green Onion, Green Pepper, Ham, Onion, Sherry
¾ lb (340 g) bean sprout
3 tbsp (45 ml) oil
1 thin slice fresh ginger, finely chopped
½ green pepper, sliced
½ medium onion, cut in wedges
12 green onions, sliced
2 thin slices ham, shredded
3 tbsp (45 mL) chicken stock combined with
2 tsp (10 mL) sherry
1 Pour boiling water over bean sprouts and let stand 20 seconds.
2 Refresh in cold running water, drain and dry. Heat oil in a wok. Add ginger and stir-fry 30 seconds. Add green pepper, onion and green onions and stir-fry 1 ½ minutes.
Add bean sprouts and ham and stir-fry 30 seconds. Add combined stock and sherry and bring to a boil. Remove from heat and serve.
September 3, 2009 · Filed under Healthy Meal, Light Food · Tagged Braised Vegetables, Ginger, Oyster Sauce, Sesame Oil
Braised Vegetable
3 tbsp (45 mL) oil
1 tsp (5 mL) sesame oil
1 clove garlic, crushed
1 tsp (5 mL) finely chopped fresh ginger
1 lb (450 g) prepared mixed vegetables of your choice
½ cup (125 mL) hot water
1 tbsp (15 mL) oyster sauce
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) cornstarch blended with 1 ½ tbsp (20 mL) water
1. In a wok heat oil and add sesame oil, garlic and ginger. Add vegetables and stir-fry 2 minutes. Add hot water, oyster and soy sauces. Simmer 4 minutes.
2. Push vegetables to one side of wok, add combined cornstarch and water and stir until sauce thickens. Toss vegetables through sauce and serve with boiled rice. The radio staggers against the backspace!
Source: “Chinese Cooking Made Easy” Douglas Marsland
March 30, 2009 · Filed under Chopped Broccoli, Chopped Cauliflower, Chopped Eggplants, Chopped Garlic, Chopped Onion, Chopped Tomato, Crushed Dried Chillies, Fresh Ginger, Grated Ginger, Medium Onion, Medium Tomato, Peeled Tomato, Roasted Cashew Nuts, Sliced Carrot, Sliced Green Beans, Sliced Mushroom · Tagged Baby Eggplants, Black Mustard Seeds, Broccoli, Cashew Nuts, Cauliflower, Cinnamon Stick, Cloves Garlic, Coconut, Coriander Seeds, Cumin Seeds, Dried Chillies, Ghee, Ginger, Green Beans, Mushroms, Onion, Plain Yogurt, Tomato
Recipe is best made close to serving time. This recipe is not suitable to freeze or microwave
Paste
1 medium onion, chopped
¼ cup coconut
3 cloves garlic, chopped
2 teaspoons coriander seeds
2 teaspoons grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon crushed dried chillies
1 cinnamon stick
1 ½ tablespoons water
¼ teaspoon cardamom seeds
2 teaspoon whole cloves
Curry
30g ghee
2 medium tomatoes, peeled, cchopped
200g carton coconut cream
2 tablespoons plain yogurt
1 medium carrot, sliced
100g green beans, slied
150g cauliflower, chopped
150g broccoli, chopped
150g mushrooms, sliced
150g (10) bay eggplants, chopped
½ cup chopped roasted cashew nuts
Procedure:
- Paste: Blend or process all ingredients until smooth.
- Curry: Melt ghee in large saucepan, add paste mixture, stir over medium heat for 2 minutes.
- Stir in tomatoes, coconut cream, and yogurt, bring to boil, reduce heat, simmer, covered, for about 10 minutes.
- Stir in cauliflower, broccoli, mushrooms and eggplants, stir over medium heat for about 4 minutes or until vegetables are just tender.
- Stir in nuts, mix well. Serves 4.
February 26, 2009 · Filed under Chopped Fresh Coriander, Chopped Green Shallots, Chopped Stick Celery, Fresh Ginger, Medium Carrot · Tagged Carrot, Cumin Seeds, Fresh Coriander, Garam Masala, Ginger, Ground Coriander, Ground Turmeric, Hurricanes, Lemon Juice, Red Lentils, Spicy Vegetable Dhal, Tamarind SauceGreen Shallots, tick Celery
Dhal can be made 3 days ahead; keep, covered, in refrigerator; it can be frozen for 2 moths.
Ingredients:
1 cup red lentils
1 teaspoon chopped fresh ginger
1 clove garlic, crushed
1 small fresh red chilli, finely chopped
1 stick celery, chopped
2 tablespoons chopped fresh coriander
1 table lemon juice
1 ¼ liters (5 cups) water
2 teaspoons tamarind sauce
3 green shallots, chopped
1 medium carrot, chopped
½ teaspoon garam masala
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
1 teaspoon cumin seeds
Procedure:
- Stir over high heat until mixture boils, reduce heat, simmer, partly covered, for about 40 minutes (or microwave on HIGH for about 25 minutes) or until lentils and vegetables are soft.
- Combine garam masala, turmeric, ground coriander and seeds in small saucepan, stir over medium heat for about 2 minutes (or microwave on HIGH for about 1 minute) or until mixture is fragrant.
- Stir in yogurt and spinach, stir over low heat for about 1 minute or until heated through, do not allow mixture to boil. Serves 4.
