Asian Vegetable Parcels
Asian Vegetable Parcels
Ingredients:
1/2 lb. mixed mushrooms (shiitakes, oyster, button, etc.)
1/2 lb. snow peas, trimmed
8 scallions, trimmed
4 oz fresh bean sprouts
4 TBS light soy sauce
2 TBS dry sherry
2 TBS sunflower oil
1 tsp. clear honey
2-inch piece fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
4 green cardamom pods, cracked
Method:
1) Wipe the mushrooms and thickly slice. Cut each scallion into 1″ lengths. Cut snow peas in 1″ lengths.
2) Pile the vegetables into the center of four 12″ squares of extra-thick foil, and then bring the sides of the foil up around the sides of the vegetables.
3) Mix the soy sauce with the rest of the ingredients. Divide the mixture equally between the parcels and then pleat the edges of the foil together to seal.
4) Cook the parcels to the side of the barbecue over medium-hot coals or on a grill for 8 minutes, until the vegetables are tender.
Cajun Seafood Gumbo
Cajun Seafood Gumbo
12 ounces fresh or frozen peeled and deveined shrimp
6 ounces fresh or frozen crabmeat
1/3 cup all-purpose flour
1/4 cup cooking oil
1/2 cup chopped onion
1/2 cup chopped red sweet pepper
1/2 cup chopped green sweet pepper
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
3 cups chicken broth, heated
1 14-1/2-ounce can tomatoes, cut up
1-1/2 cups sliced okra or one 10-ounce package frozen cut okra
2 bay leaves
1/2 pint shucked oysters, drained
3 cups hot cooked rice
1. Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until roux is light reddish brown.
2. Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often.
3. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
4. Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or until shrimp turn opaque and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice. Makes 6 servings.
Bamboo Shoots With Tahuri
Cooked bamboo shoots in tahuri (fermented bean curd) tomatoes and onions. Here is the procedure.
Ingredients
* 3 cups bamboo shoots
* 2 cloves garlic
* 2 medium-sized tomatoes, sliced
* 1 tablespoon kalamansi juice
* 1 tahuri square
* Ginger
* 2 tablespoons onion, chopped
* Salt to taste
Instructions
1. Select fresh bamboo shoots. Wash them thoroughly. Peel the ginger and cut it into tiny pieces. Put aside.
2. Brown the garlic, then add the onion and ginger into the vegetable fat. Add the cut tomatoes. Mash the tahuri in a cup of water. Pour into the ingredients.
3. Bring the mixture to a boil about two minutes. Then add the bamboo shoots. Put the kalamansi juice and salt to reason.
4. Let them boil once more until the bamboo shoots are tender. Yield: 4 servings.
Filipino Corn And Potato Salad
A sweet potato salad with a combination of corn kernels, carrots and onion then dressed with mayonnaise. You can add ham or chicken if you are not a vegetarian.
Ingredients
* 1 cup boiled, peeled and cubed potatoes
* 1/2 cup corn kernels
* 1/3 cup diced celery
* 1/3 cup diced and blanched carrots
* 1 cup mayonnaise
* 2 tsp. sugar
* 1 tsp. salt
* 1/2 tsp. pepper
* 1 tsp. minced onion
* 1 tbsp. pickle relish
Instructions
1. Combine all ingredients in a bowl.
2. Mix well.
3. if you are making this salad for kids, you may add ham and chicken to the pure vegetable mix.
Eggplant Paksiw
Eggplant Paksiw
An eggplant cooked in coconut milk and vinegar.
Ingredients
* 1 cup pure coconut milk
* 1/2 cup vinegar
* 1 teaspoon peppercorn
* 2 teaspoons salt
* 6 pieces medium eggplant, whole
Instructions
1. Place all the above ingredients in a saucepan except eggplant.
2. Bring to a boil and stir to avoid curdling of coconut milk Add eggplant and cook 15 minutes 6 servings.
