Beef Noodle Soup 牛肉面 -hand-pulled noodles, five spice broth Remarkable dish, and on many levels: Chinese noodles are, first and foremost, about the noodles. Liang's Kitchen does a phenomenal job - although clearly hand-made, noodles in this soup were uniform in thickness and texture - and beyond anything imaginable. Perfect and uniform thickness, just the right bite, soft enough but not mushy, chewy with a touch of a bite - no rubbery textures were as much as implied though. Is there such thing as a $6.50 masterpiece? Broth was outstanding too - seasoned just right, not too much but not shy on seasoning either. Beef was braised to perfection - just like my grandmother use to make, may be better. Notice, the soup was garnished with chopped pickled mustard greens - not something I have seen before, but a welcome and flavorful garnish nonetheless. Website: http://ift.tt/17hk3Q2 http://flic.kr/p/dUpSQ8
Filled with Tofutti vegan cream cheese, jalapeno, white pepper, scallions and garlic. Served with sweet chili sauce. Recipe: Ingredients: -1 packageTwin Marquis or Any (Vegan if necessary) premade Wonton sheets -Tofutti cream cheese (I used 2 containers) -White peppercorns and a mill (or black pepper in a pinch will do!) -1 Jalapeno (chopped) -2 Cloves of Garlic (minced) -2 or 3 Scallions (green and white parts chopped) -Salt (optional) Mix "cheese," jalapeno, garlic and scallions together well. Add salt and pepper to taste. Take 1 teaspoon of the mixture and add to each wonton wrapper that you fill. Wet your finger and dampen the 4 sides of the wonton square. Fold 2 opposing corners and seal sides with your finger to create a triangle. The water will act as a glue. If you care to, fold the other 2 opposing corners to create a more intricate wonton, sealing corners with a damp finger. Preheat oven to 400˚ F - Lay wontons onto a greased cookie sheet. Brush or spray the wontons with olive oil or olive oil spray. Pop in oven for 7 minutes. Turn on broiler and set pan under broiler until desired crispness is achieved. Use your nose to make sure the bottoms do not burn. Take out when golden brown at the edges. Serve warm with sweet chili sauce. (Can be purchased at most supermarkets in the ethnic foods aisle or at your local Asian market - support family owned markets if possible!) http://flic.kr/p/936Ksh
Cheese http://flic.kr/p/5RAVAM
oh so tasy http://flic.kr/p/7tngCk
sizzling tofu with pork by etherealprey
Rice colored with Wilton icing color paste. http://flic.kr/p/BmoEG
Well dear friends, wishing you all a great week ahead...Let our week be colourful,rich and spicy like a navaratan korma... To be honest I was not a huge fan of vegetables when I was a kid said "no""no" to chilli. But this is a great dish and I loved it. It has all my enemy vegies same time it is rich with coconut cream, sweet raisins, cashew and the gravy..yummy yummy. If you want to avoid ghee, cream,paneer and the dry nuts you are going to get a low fat curry..:P. Normally i tend to post a finished curry snap, but after looking at the rich colours I thought why cant I give it a go for ingredients this time. That is why my shot is like this... Thanking you again for your encouragement. What we need? Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)=1 Cup Grated paneer =50 gms Tomatoe =1 Grated onion=small one Ginger paste -1/2 tsp Garlic paste-1/2tsp Salt To Taste Turmeric Powder -1/4 tsp Red chilli powder-1/2 tsp Coriander powder-1/4 tsp Garam Masala Powder-3/4 tsp Cream-1 1/2 tsp Vegetable oil -2 tbsp Ghee-1/2 tbsp Milk or water-1/2 cup Dry fruits- almond,cashew nuts, raisins or anything u like few. Any green leaves u like for decoration. Method. 1.Boil tomatoes till tender. Allow them to cool. Peel off the skin to make puree. Or use Readymade tomato puree. 2. Take ghee and slightly fry the dry fruits on medium heat til golden. 3. Heat oil in a pan. Fry onions then add ginger-garlic paste stir it well for couple of minutes. (till that raw smell goes) 4.Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for few minutes. 5. Add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. 6.Add milk or water. Bring it to boil. 7.Reduce the heat and cook until the gravy becomes thick. 8.Add paneer to the gravy and stir well. 9.Add all the vegetables to the gravy and cook for further 5 to 10 minutes.(maximum) 10.Put cream and chopped leaves on the navaratna korma decorate . 13 http://flic.kr/p/9jTXMu
