Sunday, March 31, 2013

PORK EGG ROLLS

Super love Martha Stewart recipes. Most of her recipes need not to adjust or change anything. All are perfect!

Just like her PORK EGG ROLLS RECIPE.


photo credit: toastforbrekkie via photopin cc

Ingredients


  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon light-brown sugar
  • 6 cups (48 ounces) vegetable oil
  • 1 napa cabbage (about 2 1/2 pounds), thinly sliced
  • 4 medium carrots, coarsely grated
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • coarse salt and ground pepper
  • 1 pound ground pork
  • 6 scallions, thinly sliced
  • 16 egg-roll wrappers (6 to 7 inches square)
  • 1 large egg, lightly beaten
  • bottled sweet-and-sour sauce and spicy mustard, for serving

Directions


  1. In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
  2. Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
  3. In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
  4. To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

Cook's Note


HOW TO ROLL AN EGG ROLL
1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that's closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won't meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

As I said lately her recipes need not to change from  ingredients to how to cook.  So I copy paste her recipe here for quick look(of course credit back to Martha Stewart).


Wednesday, February 27, 2013

EGG PAKORA(Fritter) RECIPE

EGG PAKORA is an Indian Food Recipe.

Photo credit to BEAUTIFUL BELIZE



INGREDIENTS:


  • EGGS HARD BOILED
  • 3/4 cup ALL-PURPOSE FLOUR
  • Salt to taste
  • Red Chili Powder to taste
  • Black Pepper Powder
  • 1 Quart oil for frying

PROCEDURES:

  1. Peel boiled eggs.
  2. Sprinkle little salt and pepper on eggs.
  3. In a bowl put the all purpose flour, salt, chili powder and make a thick batter using water.
  4. Heat oil in a pan (medium heat).
  5. Dip each egg one by one in the batter and deep fry.
  6. Serve EGG PAKORA hot.

Source: Indian Food Recipes
 by Chef Joyee Mukherjee


Sunday, January 27, 2013

EGGNOG DRINK RECIPE for VALENTINES

If you want to celebrate VALENTINES in a different way why not try this kind of a drink and I'm sure your love ones will LOVE IT!

EGGNOG DRINK RECIPE by EGG RECIPE

photo credit: floridecires via photopin cc

Ingredients:

8 Egg yolks.
1 ½ cup of Sugar.
¼ cup of Flour.
1/8 teaspoons of Salt.
6 cups of Milk.
2 cups of Light cream.
1 teaspoon of Vanilla extract.
1/8 teaspoons of Nutmeg.
1 ½ cup of Whiskey.


Preparation Instructions:


  1. Combine sugar, flour, and salt in a saucepan. Add egg yolks and mix well. 
  2. Using a whisk, stir egg mixture and slowly fold in milk and cream. 
  3. Cook over low heat, stirring constantly until mixture is thickened and coats the back of a wooden spoon. 
  4. Remove from heat and leave to cool and thicken.
  5. When cold, stir in nutmeg, vanilla, and whiskey.

I made some for my kids but I omit whiskey just to make them enjoy what is an EGGNOG DRINK.  

They think of an EGGNOG SNACK they have in school. And to end their curiosity....



For non-alcoholic EGGNOG DRINK RECIPE follow this link HOMECOOKING.