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How To make Chinese Pasta Salad with Creamy Ginger Dressin
1 lb Precooked Shanghai noodles
1 Dash sesame oil for noodles
1/2 lb Snow peas
1/2 lb Shrimp, shelled deveined
2 tb Coriander, chopped
2 tb Scallions, minced
1 tb Oil
SHRIMP MARINADE:
1 ts Salt
1/4 ts White Pepper
1/2 ts Chinese cooking wine
DRESSING:
3 tb Fresh ginger, grated
1 Small garlic clove, crushed
1 Egg yolk
1 ts Egg white
2 ts Lemon juice
2/3 c Vegetable oil (not olive)
1 1/2 ts Soy sauce
2 1/2 tb Sesame oil
1 tb Cream
Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature.
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Ingredients
• Baby potatoes 15-16
• White vinegar 1 tsp
• Mustard paste 1 tbsp
• Salt to taste
• Black pepper to taste
• Olive Oil 1 tbsp
• Fresh coriander 1 tbsp , chopped
Rainbow Cream Pasta
Ingredients
• Uncooked pasta 1 cup (makes 2 cups of cooked pasta)
• Apple 1, chopped
• Kiwi 1, chopped
• Mango 1, chopped
• Peach 1, chopped
• Yogurt 2 Tablespoons
• Mayonnaise 2 Tablespoons
• Cream 2 Tablespoons
• Sugar to taste
Broccoli & Mushroom Stir-Fry
Ingredients
• Broccoli head, chopped into bite-size florets and rinsed
• Fresh mushrooms 5-6, sliced
• Oil 1 tbsp
• Chopped garlic, 1/2 tsp
• Chopped ginger, 1/2 tsp
• Honey 1 tbsp
• Soy sauce 1 tbsp
• Chili flakes 1/2 tsp
• Chicken cube 1/2 tsp mixed in few tablespoons of hot water
• Salt, optional ( chicken cube and soy sauce already contain salt)
Spicy Chinese Meatballs
Ingredients
For meatballs
• Chicken mince 1/2 kg
• Salt to taste
• Black pepper powder 1/2 tsp
Spicy Sauce
• Soy sauce 1/4 cup (or less if its too salty for you)
• Water 1/2 cup
• Vinegar 1 tbsp
• Garlic paste 1 tsp
• Ginger paste 1 tsp
• Chili flakes 1 tsp
• Sesame seeds 1 tbsp
Slurry
• Corn starch/corn flour 2 tbsp
• Water 1/4 cup
Garnish
• Sesame seeds
• Chopped spring onions
Sweet and Sour Fish
INGREDIENTs
Coating
• Fish filet 400 grams cut into 1-inch cubes
• Corn starch 2 tbsp
• All-purpose flour 2 tbsp
• Salt 1/2 tsp
• Black pepper powder 1/2 tsp
• Oil for shallow frying the fish
Fish Sauce
• Tomato puree 1-2 tbsp (I prefer 2tbsp)
• Chili sauce 3 tbsp
• Lemon juice 1 tbsp
• Brown sugar 2 tbsp
• Shan Plum chutney 3 tbsp
• Water 1/2 cup
Cooking
• Oil 1 tbsp
• Onion1 small, cut into 1-inch cubes
• Green, red and yellow bell pepper 1/2 each, cut into 1-inch cubes
Slurry
• Corn starch 2 tbsp
• Water 1/4 cup
Hawaiian Sticky Chicken
Coating
• Chicken Breasts 1/2 kg
• Corn starch 1/2 Cup
• All purpose flour 1/2 Cup
• Salt to taste
• Black pepper to taste
Sticky Sauce
• Light brown sugar 1 tablespoon (add less if you are using canned pineapples)
• Soy sauce 2 tablespoons
• Tomato puree 1 tablespoon
• Chili sauce 1 tablespoon or to taste
Other ingredients
• Oil 3 tablespoons
• Onion 1
• Red bell pepper 1
• Garlic paste 1 teaspoon
• Pineapple can or fresh pineapple 1
• Water as needed
Chinese Fried Rice
Ingredients
• Uncooked Rice 2 cups (boil and refrigerate a night before)
• Oil 1 tbsp
• Eggs 2
• Salt to taste
• Chili sauce 1 tbsp
• Onion1/2 cup, chopped
• Carrots 1/2 cup, chopped
• Frozen Corn/peas 1/2 cup
• Garlic chopped 1 tsp
• Soy sauce 3-4 tbsp
• Red chili sauce to taste
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• Chicken Breasts 1/2 kg, cut into very thin strips
• Corn starch 1/2 Cup
• All purpose flour 1/2 Cup
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• Digestive biscuits 600 grams
• Hazelnuts (or walnuts) 1 cup, chopped
Chocolate Syrup
• Unsweetened cocoa powder 1/2 cup
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• Water 1 cup
• Butter 150 grams
• Vanilla Extract 1 tbsp
Chocolate Ganache
• Whipping cream 1/2 cup
• Milk Chocolate chips 3/4 cups
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Salmon Salad with Asian Ginger Sesame Dressing
A mighty Salmon Salad that's as good for you as it is delicious! Such an amazing combo of ingredients - and the dressing is everything! RECIPE
How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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How to Make Sesame Noodle Salad | Salad Recipe | Allrecipes.com
Get the recipe for Sesame Noodle Salad at
In this video, we'll show you how to make a soy and sesame dressing for a versatile vegetarian pasta salad. There's a little bit of hot chili oil for some heat and to balance out the sweetness of the dressing. Pour the dressing over boiled angel hair pasta and toss together with the vegetables. Try soba or udon noodles for a variation on this recipe.
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Miso Ginger Salad Dressing Recipe (Miso Paste Recipe)
This Japanese-inspired miso ginger salad dressing recipe is a perfect way to stretch that container of miso paste you have gathering dust in the back of your fridge. Miso is one of the most versatile, yet underutilized ingredients in a Western kitchen. Miso paste adds so much umami and savoriness to dishes that are otherwise unremarkable. Try this miso salad dressing out and I promise, you'll absolutely love it!
Thanks for watching!
Recipe:
Miso Ginger Salad Dressing
1 T (20 grams) White/Yellow Miso
2 T (30 ml) seasoned rice vinegar
2 T (30 ml) mirin
1 t (5 grams) lime juice
1 t (7 grams) honey
½ t (3 grams) ginger, grated
1 small garlic clove, grated
1 dash cayenne
2 T (30 ml) toasted sesame oil
2 T (30 ml) neutral oil, such as vegetable, canola, soybean or peanut
Directions:
Whisk all ingredients except oils together until smooth
Slowly whisk in oils until dressing is emulsified
Note: refrigerate for up to 1 week.
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